Effect of soaking and microwave pre-treatment of cowpea seeds on proximate composition, cooking quality and anti-nutritional factors

This study aimed to determine the effect of different processing methods on the proximate composition and anti-nutritional factors of Dolichos lablab beans (Lablab purpureus) of Kenya. The seeds of KAT/DL-2 variety,sourced from Kenya Agricultural Livestock and Research Organisation, Katumani Dryland Research Station were sorted, then subjected to different processing methods (soaking, cooking and germination). The samples were analysed for proximate composition, tannins, phytates and trypsin inhibitory activity. The results showed a significant increase (2.0%) in crude protein content for germinated lablab beans while carbohydrates content was high in cooked samples. The variety KAT/DL-2 had high levels of phytates; 723.6 mg/100g and tannins 330.3mg/100g and trypsin inhibitor activity 1.3mg/100g. Cooking achieved the highest reduction of anti-nutrients with 88% reduction in TIU. The results revealed that the anti-nutrients in lablab beans can be reduced using different methods of processing. However, there is need to investigate the effect of combined methods on the nutrients and anti-nutrients.

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Proximate Analysis and Antinutritional Factors of Water Melon Seeds (Citrullus lenatus)

International Journal of Biochemistry Research & Review ◽

10.9734/ijbcrr/2021/v30i830285 ◽

2021 ◽

pp. 41-47

Author(s):

H. B. Zainab ◽

U. I. Aminu ◽

I. Mustapha ◽

S. T. Adam

Keyword(s):

Moisture Content ◽

Proximate Composition ◽

Citrullus Lanatus ◽

The Body ◽

Flowering Plant ◽

Moderate Amount ◽

Nutritional Factors ◽

Standard Procedures ◽

Melon Seeds ◽

Water Melon

Water melon (citrullus lanatus) is a flowering plant species of the Cucurbitaceae family. It is- rich in an amino - acid called citrulline and may help move blood through the body and widely used as flavouring agent and also contributes substantially towards obtaining a balanced diet. This research was aimed to evaluate the proximate and anti nutritional factors of the plant to ensure human and animal food security. The proximate composition was done by soxhlet extraction, AOAC, Kjeldhal and other standard procedures while anti nutrients were analysed using standard procedures. The results of the research revealed the proximate composition of the water melon seeds such as moisture content, crude protein, lipids, ash content, crude fibre and carbohydrate. Low moisture content (5.20±0.003) high proteins (17.844±0.012) and lipids (18.208± 0.004) with others detected in moderate amount was obtained. Anti - nutritional factors such as oxalate, phytate, cyanide, nitrate, and tannin were also analyzed which revealed low oxalate content (0.005± 0.003) with moderate amount of phytate (4.366±0141), nitrate (47.309±0.539) and cyanide (41.510±0.138). Therefore water melon seeds might be vital in maintaining an optimum nutritional status to avoid malnutrition, morbidity or mortality.

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Physical characteristics, proximate composition and anti-nutritional factors in grains of lablab bean (Lablab purpureus) genotypes from Kenya

Journal of Applied Biosciences ◽

10.4314/jab.v114i1.2 ◽

2017 ◽

Vol 114 (1) ◽

pp. 11289 ◽

Cited By ~ 1

Author(s):

Sheila M. Kilonzi ◽

Anselimo O. Makokha ◽

Glaston M. Kenji

Keyword(s):

Proximate Composition ◽

Physical Characteristics ◽

Lablab Purpureus ◽

Nutritional Factors

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Physiochemical quality and nutritional value of ensiled fresh maize stover and groundnut haulms in wet season for sustainable ruminant production

Nigerian Journal of Animal Production ◽

10.51791/njap.v47i6.2920 ◽

2021 ◽

Vol 47 (6) ◽

pp. 141-152

Author(s):

A. A. Lamidi ◽

J. N. Ingweye

Keyword(s):

Proximate Composition ◽

Dry Matter ◽

Nutritional Value ◽

In Vitro Digestibility ◽

Wet Season ◽

Nutritional Factors ◽

Maize Stover ◽

Valeur Nutritionnelle ◽

Experimental Treatments

The study was conducted to evaluate the physiochemical quality and nutritional value of ensiled fresh maize stover and groundnut haulms for wet season sustainable ruminant production. Fresh maize stover and fresh groundnut haulms were collected, wilted for 3 – 4 days, chopped and ensiled in different proportions to make three (3) experimental treatments (T1: 100% maize stover; T2:100 % groundnut haulms; T3:50 % maize stover and 50 % groundnut haulms) and replicated four (4) times in glass Bamma® bottles for 30 days. Physical features, proximate composition, mineral profile, anti-nutritional factors, post invitro digestibility characteristics and nutritional values of the silages were examined. Results showed that the colour of the silage were cream, greenish brown and light brown for T1, T2 and T3, respectively. Texture was smooth for T1, coarse for T2 and slightly coarse for T3. All the silages were moist with pleasant aroma. The pH and temperature value ranges from 3 – 4.5, 30 – 31.5oC, respectively. There were significant differences (P<0.05) in the proximate composition, fiber fractions, minerals, anti-nutritional factors and the post in-vitro digestibility characteristics of the silages. Silage T3 (50 % maize stover and 50 % groundnut haulms) had highest (P<0.05) significant content for the parameters considered. Similar (P>0.5) nutritive value (Dry matter intake (DMI), digestible dry matter (DDM), and relative feed value (RFV)) were recorded for the experimental treatments. The values observed for DMI, DDM and RFV ranged from 2.44 – 2.45, 67.62 – 67.67 and 127.86 – 127.98, respectively. Conclusively, the silage exhibited good physiochemical quality and nutritional value that justified its potential in solving the challenges of dry season feeding. Treatment 3 (50% maize stover and 50% groundnut haulms) is recommended for ruminant farmers. L'étude a été menée pour évaluer la qualité physico-chimique et la valeur nutritionnelle des tiges de maïs frais ensilées et des fanes d'arachide pour la production durable de ruminants en saison humide. Les tiges de maïs frais et les fanes d'arachide fraîches ont été collectées, fanées pendant 3 à 4 jours, hachées et ensilées dans des proportions différentes pour faire trois (3) traitements expérimentaux (T1 : 100% de tiges de maïs ; T2 : 100% de fanes d'arachide ; T3 : 50% tiges de maïs et 50% de fanes d'arachide) et répliquées quatre (4) fois dans des bouteilles en verre Bamma® pendant 30 jours. Les caractéristiques physiques, la composition immédiate, le profil minéral, les facteurs anti-nutritionnels, les caractéristiques de digestibilité post-in vitro et les valeurs nutritionnelles des ensilages ont été examinés. Les résultats ont montré que la couleur de l'ensilage était crème, brun verdâtre et brun clair pour T1, T2 et T3, respectivement. La texture était lisse pour T1, grossière pour T2 et légèrement grossière pour T3. Tous les ensilages étaient humides avec un arôme agréable. La valeur du pH et de la température varie respectivement de 3 à 4,5 et 30 à 31,5 ° C. Il y avait des différences significatives (P <0,05) dans la composition immédiate, les fractions de fibres, les minéraux, les facteurs anti-nutritionnels et les caractéristiques de digestibilité post-invitro des ensilages. L'ensilage T3 (50% de tiges de maïs et 50% de fanes d'arachide) avait la teneur significative la plus élevée (P <0,05) pour les paramètres considérés. Des valeurs nutritives similaires (P> 0,5) (ingestion de matière sèche (DMI), matière sèche digestible (DDM) et valeur d'alimentation relative (RFV)) ont été enregistrées pour les traitements expérimentaux. Les valeurs observées pour le 'DMI', le 'DDM' et le 'RFV' allaient respectivement de 2,44 à 2,45, 67,62 à 67,67 et 127,86 à 127,98. En conclusion, l'ensilage présentait une bonne qualité physico-chimique et une valeur nutritionnelle qui justifiaient son potentiel à résoudre les défis de l'alimentation en saison sèche. Le traitement 3 (50% de tiges de maïs et 50% de fanes d'arachide) est recommandé pour les éleveurs de ruminants.

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Cooking and organoleptic quality of pre-treated foxtail millet (Setaria italica) rice

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.1349 ◽

2018 ◽

Author(s):

Smita Doddamani ◽

Nirmala B. Yenagi

Keyword(s):

Functional Properties ◽

Cooking Quality ◽

Foxtail Millet ◽

Cooking Time ◽

Organoleptic Evaluation ◽

Visual Appearance ◽

Organoleptic Quality ◽

Cooked Rice ◽

Pre Treatment

The present study was conducted to know the effect of pre-treatment on the cooking quality, functional properties, visual appearance and organoleptic quality in comparison with raw foxtail millet grains. Different pre-treatments were given to the millet grains in different combination such as roasting; cooking and drying; cooking, drying and roasting; soaking, steaming and drying; soaking, steaming, drying and roasting. Pre-treatments decreased cooking time (11.66 to 5.33 min) and per cent solubility (6.72 to 2.08 %). Pre-treatment increased cooked weight (28.66 to 37.33 g), cooked volume (23.66 to 32.33 ml) and swelling power (5.60 to 6.77 g/g). Pre-treatments decreased the visual appearance of grains. Cooked rice of pre-treated grains affected appearance, colour and texture in organoleptic evaluation. Each above mentioned quality characters was ranked and scores were given. As cooked dried and roasted grains got high total score than other pre-treatments, it can be used as ready to eat convenient rice.

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Proximate composition and antinutritional factors of differently processed kidney bean (Phaseolus vulgaris) seeds

Nigerian Journal of Animal Production ◽

10.51791/njap.v47i5.1274 ◽

2020 ◽

Vol 47 (5) ◽

pp. 169-175

Author(s):

E. Z. Gulukun ◽

M. M. Ari ◽

S. E. Alu

Keyword(s):

Phaseolus Vulgaris ◽

Proximate Composition ◽

Animal Feed ◽

Antinutritional Factors ◽

Metabolizable Energy ◽

Kidney Bean ◽

Crude Fibre ◽

Nutritional Factors ◽

Significant Difference ◽

Plateau State

Kidney bean is an important source of high quality protein, as well as other nutritious substances. The higher the content of these nutritious substances in a given kidney bean, the higher it's quality. Proximate composition and anti-nutritional factors of raw and processed kidney bean seed were investigated with a view to finding alternative and cheaper source of protein. The study was conducted at plateau state college of agriculture livestock farm, Garkawa to investigate the proximate composition and anti – nutritional factors of differently processed kidney bean (Phaseolus vulgaris) seeds. The Processing methods investigated were raw, cooked, soaked, fermented and sprouted in (T1, T2, T3, T4 and T5) respectively. The results obtained indicates that Ether Extract (EE), Ash, Moisture contents and calculated Metabolizable Energy (ME) showed no significant difference (P > 0.05) between the processed and the raw sample. However, there were significant differences (P < 0.05) in the crude protein (CP) and crude fibre (CF) contents for both raw and processed samples. Fermented kidney bean seeds had the highest CP level of 25.00%, compared to sprouted, raw, soaked and cooked with CP % of 22.94, 20.70, 20.31 and 20.13%, respectively. The fermented kidney bean seeds had the highest CF of 10.55% while others did not differ with value of the raw. Anti – nutrients composition showed that fermented seeds had significant reduction in the levels of oxalate, saponin, tannin, cyanide, and trypsin inhibitor, compared to the raw sample. These results suggest that fermentation of kidney bean seeds enhances its usage as proteins source in animal feed due to its increased protein content and reduction in some anti – nutritional factors. Le haricot rouge est une source importante de protéines de haute qualité, ainsi que d'autres substances nutritives. Plus la teneur en ces substances nutritives d'un haricot est élevée, plus sa qualité est élevée. La composition immédiate et les facteurs anti-nutritionnels des grains de haricots rouges crus et transformés ont été étudiés en vue de trouver une autre source de protein qui seramoins chère. L 'étude a été menée à la ferme d'élevage de College d'Agriculture, dans l'etat de Plateau, à Garkawa, au Nigeria, pour étudier la composition immédiate et les facteurs anti - nutritionnels des graines de haricot rouge (Phaseolusvulgaris) traitées différemment. Les méthodes de traitement étudiées étaient crues, cuites, trempées, fermentées et germées en (T1, T2, T3, T4 et T5) respectivement. Les résultats obtenus indiquent que l'extrait d'éther (EE), les cendres, les teneurs en humidité et l'énergie métabolisable (EM) calculée n'ont montré aucune différence significative (P> 0.05) entre l'échantillon traité et l'échantillon brut. Cependant, il y avait des differences significatives (P <0.05) dans les teneurs en protéines brutes (PB) et en fibres brutes (FB) pour les échantillons bruts et traités. Les graines de haricots rouges fermentés avaient le niveau de PB le plus élevé de 25.00%, comparativement aux graines germées, crues, trempées et cuites avec des PB% de 22.94, 20.70, 20.31 et 20.13%, respectivement. Les graines de haricots rouges fermentés avaient le FB le plus élevé de 10.55% tandis que d'autres ne différaient pas avec la valeur de la matière première. La composition anti - nutriments a montré que les graines fermentées avaient une réduction significative des niveaux d 'oxalate, de saponine, de tanin, de cyanure et d'inhibiteur de trypsine, par rapport à l 'échantillon brut. Ces résultats suggèrent que la fermentation des graines de haricots rouges améliore son utilisation comme source de protéines dans l'alimentation animale en raison de sa teneur accrue en protéines et de la réduction de certains facteurs antinutritionnels.

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PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP

Revista Caatinga ◽

10.1590/1983-21252017v30n225rc ◽

2017 ◽

Vol 30 (2) ◽

pp. 496-502 ◽

Cited By ~ 1

Author(s):

JOÃO RENATO DE JESUS JUNQUEIRA ◽

FAUSTO ALVES DE LIMA JUNIOR ◽

GISELE SOUZA FERNANDES ◽

MARIA CRISTINA DIAS PAES ◽

JOELMA PEREIRA

Keyword(s):

Weight Gain ◽

Proximate Composition ◽

Cooking Quality ◽

Color Difference ◽

Cooking Time ◽

Nutritional Deficiencies ◽

Volume Increase ◽

Technological Characteristics ◽

Significant Difference ◽

The World

ABSTRACT Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality.

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