scholarly journals Effect of Sprouting on the Anti-Nutritional Factors in Vigna radiate (L), Macrotyloma uniflorum (L), Vigna mungo (L) And Cicer arietinum (L)

2020 ◽  
Vol 5 (6) ◽  
pp. 1451-1453
Author(s):  
Divya D K ◽  
Ravi Varma B ◽  
Nagamani T S
Keyword(s):  
Cicer Arietinum ◽  
Antinutritional Factors ◽  
Vigna Mungo ◽  
Cyanogenic Glycosides ◽  
Nutritional Factors ◽  
Cicer Arietinum L ◽  
Macrotyloma Uniflorum ◽  
Important Concern ◽  
Before And After ◽  
Family Nutrition

The aim was to ascertain whether the process of sprouting reduced the concentration of antinutritional factors in Vigna radiata, Macrotyloma uniflorum, Vigna mungo (L) and Cicer arietinum (L) belonging to Fabaceae family. Nutrition is the most important concern in everyones diet plan and is also a need to have balanced food. Care must also be taken towards the anti-nutritional factors that inhibit the absorption of nutrients thereby decreasing the nutritional value of the food. The pulses were screened for major specific anti nutrients (tannins, phytic acid, alkaloids and cyanogenic glycosides) before and after sprouting. The process of sprouting decreased the concentration of tannins, phytic acids and cyanogenic glycosides whereas the alkaloid concentration was increased.

scholarly journals Efficacy of Cicer arietinum L. & Vigna mungo L. in remediation of Hexavalent Chromium

2021 ◽  
Vol 939 (1) ◽  
pp. 012069
Author(s):  
R Bansal ◽  
P Gauba
Keyword(s):  
Cicer Arietinum ◽  
Hexavalent Chromium ◽  
Nutrient Balance ◽  
Translocation Factor ◽  
Bioaccumulation Factor ◽  
Vigna Mungo ◽  
Natural Soil ◽  
Cicer Arietinum L ◽  
Root And Shoot Length ◽  
Economic Use

Abstract Hexavalent Chromium is a major soil pollutant; thus, its remediation from soil deserves due attention. Phytoremediation is an area of active current research which is eco-friendly and economic. Use of leguminous plants for phytoremediation will improve soil quality, fertility and nutrient balance and would help in restoration of natural soil ecosystem. The present study focuses on the use of two commonly growing legumes; Cicer arietinum (RP1) and Vigna mungo (RP2) to explore their remediation potential towards Cr(VI) with concentration ranging from 100-900 mg kg−1 with the growth up to three weeks and were assessed for remediation potential and toxicity parameters. Higher percentage of decrease in root and shoot length was observed in RP2 as compared to RP1. Chlorophyll content was also found to be decreasing with increasing Cr stress in both the species. RP2 recorded higher BCF than RP1. Highest bioaccumulation factor 4.32 was observed in RP2 at 400 mg kg−1 concentration. Translocation factor >1 was observed in both the plants with highest as 1.67 at 600 mg kg−1 in RP2 and 1.93 at 400 mg kg−1 in RP1. Remediation percentage of 72.25% in RP2 at 600 mg kg−1 and 73.13% at 400 mg kg−1 in RP1 was observed. Both the plants showed high tolerance and remediation potential towards Cr(VI) therefore has a great phytoremediation prospect, however, RP2 can be preferred over RP1.

scholarly journals A comprehensive review on antinutritional factors of chickpea (Cicer arietinum L.)

2021 ◽  
Vol 10 (5) ◽  
pp. 816-823
Author(s):  
Aniket Idate ◽  
Roshan Shah ◽  
Vaibhav Gaikwad ◽  
Sandeep Kumathekar ◽  
Sushant Temgire
Keyword(s):  
Cicer Arietinum ◽  
Antinutritional Factors ◽  
Comprehensive Review ◽  
Cicer Arietinum L

Effect of physical mutagen on the salmonella inactivation, sensory evaluation and proximate analysis of chickpea (Cicer arietinum L.)

2017 ◽  
Author(s):  
Neelma Munir ◽  
Faiza Saleem ◽  
Anam Mushtaq ◽  
Rukhama Haq ◽  
Azka Saleem ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Cicer Arietinum ◽  
Streptococcus Pyogenes ◽  
Proximate Analysis ◽  
Optimum Dose ◽  
Sensory Property ◽  
Cicer Arietinum L ◽  
The World ◽  
Before And After ◽  
Different Doses

Chickpea (Cicer arietinum L.) is an important pulse crop grown and consumed all over the world. It is a good as well as the cheapest source of protein, soluble, insoluble fibers, vitamins, potassium and phosphorus. The present research was done to check the efficacy of gamma irradiation on chickpea’s proximate components and how the physical mutagen helped in Salmonella inactivation without any significant change in the proximate components of chickpea. The samples were treated with three different doses of gamma radiation (0.5, 1.0 and 2.0 kGy). Screening and evaluation of native micro flora on chickpea was performed and the viable counts of the microbes detected on samples of chickpea were Bacillus subtillis, Escherichia coli, Streptococcus pyogenes, Staphylococcus aureus and Salmonella sp. which were confirmed by biochemical test (API strips) before and after gamma irradiation. Results showed that 2 kGy is the optimum dose for chickpea at which complete elimination of Salmonella was recorded with no significant effect on sensory property as well as the proximate content of Cicer arietinum L.

scholarly journals Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea (Cicer arietinum L.) Varieties Grown in Ethiopia

2019 ◽  
Vol 2019 ◽  
pp. 1-7 ◽  
Author(s):  
Ebisa Olika ◽  
Solomon Abera ◽  
Asnake Fikre
Keyword(s):  
Physicochemical Properties ◽  
Cicer Arietinum ◽  
Mineral Composition ◽  
Seed Mass ◽  
Antinutritional Factors ◽  
Cooking Time ◽  
Processing Methods ◽  
Cicer Arietinum L ◽  
Randomized Design ◽  
Swelling Capacity

Chickpea (Cicer arietinum L.) is an important pulse crop grown and consumed all over the world because it is a good source of carbohydrates and protein. However, presence of antinutritional components restricts its use by interfering with digestion of macronutrients during consumption. Therefore, the objective of this study was to evaluate physicochemical properties and effect of processing methods on antinutritional factors and mineral composition of improved chickpea varieties (Natoli of Desi and Arerti of Kabuli) grown in Ethiopia. The experiment was factorial with complete randomized design. The result indicated that physicochemical properties such as seed mass, seed density, hydration capacity, swelling capacity, unhydrated seeds, and cooking time of Arerti and Natoli chickpeas had 260.69 and 280.65 g/1000 seeds, 3.48 and 3.61g/ml, 1.07 and 1.03 g/g, 2.12 and 1.94ml/g, 1.64 and 14.75%, and 21.00 and 246.33 min, respectively. After processing, Zn, Fe, and Ca contents of improved chickpea varieties had 4.48 to 5.85mg/kg, 8.52 to 10.17mg/kg, and 536.56 to 1035mg/kg, respectively. The antinutritional factors, tannin and phytic acid, in the raw chickpeas were reduced to 25 to 82.25% and 5.89 to 57.35%, respectively. The results of the current study showed that Arerti of Kabuli variety showed low antinutritional factors and better physicochemical properties, specifically low cooking time, than Natoli of Desi variety. All processing methods were effective in reduction of antinutritional factors; however, boiling was found to be the best for reduction of antinutritional factors.

Lead induced changes in antioxidant metabolism of horsegram (Macrotyloma uniflorum (Lam.) Verdc.) and bengalgram (Cicer arietinum L.)

Chemosphere ◽  
2005 ◽  
Vol 60 (1) ◽  
pp. 97-104 ◽  
Author(s):  
Alavala Matta Reddy ◽  
Surabhi Giridara Kumar ◽  
Gottimukkala Jyothsnakumari ◽  
S. Thimmanaik ◽  
Chinta Sudhakar
Keyword(s):  
Cicer Arietinum ◽  
Antioxidant Metabolism ◽  
Cicer Arietinum L ◽  
Macrotyloma Uniflorum ◽  
Induced Changes

scholarly journals Effect of Processing and Fermentation on Functional Properties and on Anti-nutritional Factors in Horse Gram (Macrotyloma uniflorum)

2020 ◽  
pp. 38-45
Author(s):  
B. H. Sarvani ◽  
V. C. Suvarna ◽  
K. Harish Kumar ◽  
P. Ranadev ◽  
H. C. Girisha
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Functional Foods ◽  
Antinutritional Factors ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Nutritional Factors ◽  
Horse Gram ◽  
Macrotyloma Uniflorum ◽  
Foaming Capacity

Aim: The study was conducted to understand the Effect of processing and fermentation on functional properties and on anti-nutritional factors in Horse Gram (Macrotyloma uniflorum). Place and Duration of Work: The study was carried out in Department of Agricultural Microbiology, GKVK, University of Agricultural Sciences, Bangalore during 2019-20. Methodology: Horse gram seeds were procured from National seed project, thoroughly cleaned and were subjected to different processing methods (soaking, roasting, cooking and germination) and ground into flour. Then, the processed flours were analyzed for altered functional properties like bulk density, water and oil absorption capacity, foaming capacity and stability etc. The raw seeds were directly milled into flour without any processing and used as control. Further, all processed flours were subjected to fermentation and compared with non fermented flours for reduction of antinutritional factors (tannins and phytates). Results: The functional properties of unprocessed (raw) horse gram flour was recorded with values of 0.95 g / g (Bulk density), 1.87 g / mL(water absorption capacity),1.45 g / mL(oil absorption capacity), 7.56% (foaming capacity) and 70.78% for foaming stability. Whereas, the processing significantly altered the functional properties. When it comes to antinutritional factors, unprocessed flour recorded with 7.9 mg / g of tannins and 0.96 mg / g of phytates. The processing in combination with fermentation facilitate further reduction of antinutrients compared to processing alone (without fermentation). Among them, fermented germinated flour and fermented cooked flour proven their efficiency in reduction of tannins (61.3 and 62.5%) and phytates (54.1 and 46.8%) compared to other processed flours. Conclusion: Based on results, it is evidenced that processing altered functional properties of horse gram effectively. However, processing combined with fermentation yielded higher reduction in  antinutritional factors compared to processing alone. Further, germinated flour and cooked flour on fermentation were found to yield significantly higher reduction in antinutritional factors thereby enhancing its utilization in functional foods as main / partial ingredient.

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