scholarly journals Lactobacillus plantarum fermentation to reduce anti-nutritional contents in peanut, mustard and sesame

Biomedicine ◽  
2021 ◽  
Vol 41 (3) ◽  
pp. 611-615
Author(s):  
Sandya B. K ◽  
Gowthami G. A ◽  
Harish Nayaka M. A ◽  
B. S Gunashree
Keyword(s):  
Lactobacillus Plantarum ◽  
Soxhlet Extraction ◽  
Trypsin Inhibitors ◽  
Trypsin Inhibitor Activity ◽  
Nutritional Content ◽  
Polyphenol Content ◽  
Nutritional Factors ◽  
Promising Tool ◽  
Fermentation Method ◽  
Mustard Seeds

Introduction and Aim: Oilseeds are an important source of nutrition in developing countries, which are either consumed directly or as snacks. However, the presence of anti-nutritional factors limits their use. This study evaluated the potential application of probiotic Lactobacillus plantarum in reducing the anti-nutritional content in peanut, mustard and sesame.   Materials and Methods: Peanuts, sesame and mustard seeds were coarsely ground, defatted by Soxhlet extraction method using hexane and fermented by submerged fermentation method using Lactobacillus plantarum. After fermentation for 72hrs, the contents were centrifuged and the pellets in addition to defatted raw sample were analyzed for anti-nutrients like polyphenols, oxalates, trypsin inhibitors and lectins using standard protocols.   Results: Polyphenol content was reduced by 26.40, 46.70 and 41.50%, while oxalate content exhibited 61.50, 32.70 and 37.70% reduction in peanut, mustard and sesame respectively. Trypsin inhibitor activity was reduced by 80.00, 12.13 and 77.78%, while lectin exhibited 87.50, 62.50 and 64.87% reduction in peanut, mustard and sesame respectively.   Conclusion: Peanut showed maximum reduction in oxalates, trypsin inhibitors and lectins followed by sesame and mustard. However, highest polyphenol reduction was exhibited in sesame. Hence, from the present investigation, it is found that fermentation may be a promising tool in reducing anti-nutritional factors from oil seeds.

scholarly journals The Effect of Using Biological Treatment on Microbial Growth during the Malting of Sorghum

2021 ◽  
pp. 105-114
Author(s):  
Oluwatosin Charles Ayodeji ◽  
Afolabi Folake Titilayo ◽  
Abdulkadir Musliu ◽  
Fasiku Oluwafemi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Starter Cultures ◽  
Polyphenol Content ◽  
Sorghum Malt ◽  
Combined Cultures ◽  
Sorghum Grain ◽  
Phytate Content

Malting is an important industrial product with a huge market outlet. Sorghum grain carries a numerous and variable, microbial population that mainly consists of bacteria, yeasts, and filamentous fungi. Sorghum malt is heavily reliant on chemical control of moulds and coliforms. This research aimed at investigating ways of improving malt quality and safety, using starter cultures of lactic acid bacteria and yeast, during the steeping stage of malting. All the steep treatments contained a sizeable population of moulds, greater than 4logcfu/mL, at 0hrs of steeping. A 3Log decrease was recorded in the steep treatment containing only single culture of Lactobacillus plantarum All the steeping treatments achieved varying levels of anti-nutrient reduction. The Lactobacillus plantarum CLB8 steep reduced the phytate level by as much as 47% when compared to the phytate level in sorghum grain. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiaeCYT1 reduced the phytate content by as much as 40% when compared to the sorghum grain without treatment. When compared to the control steep, the Lactobacillus plantarum CLB8 steep improved the anti-nutrient degradation by 31%. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 reduced the phytate content by as much as 23% when compared with the control steep. The polyphenol content was reduced by about 46% in the Lactobacillus plantarum CLB8 steep and 29% in the combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 steep when compared to the polyphenol content in the whole sorghum grain. Only the Lactobacillus plantarum CLB8 steep had better polyphenol reduction than the control with a 9.6% reduction more than the control. It was concluded that lactic acid bacteria can be apply as a biological control organism in malting of grains. 

scholarly journals EFFECT OF SOME PROCESSING METHODS ON NUTRIENT CONTENT AND ANTI-NUTRITIONAL FACTORS OF A VARIETY OF DOLICHOS LABLAB (LABLAB PURPUREUS L.) BEANS GROWN IN KENYA

10.37512/500 ◽  
2019 ◽  
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Nutrient Content ◽  
Trypsin Inhibitor Activity ◽  
Research Station ◽  
Lablab Purpureus ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Dolichos Lablab ◽  
Trypsin Inhibitory Activity

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.

GM technology: a tool to benefit livestock production

2004 ◽  
Vol 33 ◽  
pp. 247-258
Author(s):  
R.H. Phipps ◽  
A. Cockburn
Keyword(s):  
Amino Acids ◽  
Developing Countries ◽  
High Temperatures ◽  
Crop Residues ◽  
Livestock Production ◽  
Trypsin Inhibitors ◽  
Nutritional Factors ◽  
Maize Stover ◽  
Feed Resources ◽  
Gm Technology

The limitations to livestock production are numerous and varied but are applicable to a greater or lesser extent in both developed and developing countries. Crop factors that limit livestock production include inadequate quality (e.g. crop residues such as maize stover) and quantity of feed resources with an inconsistent supply due to extremes of climate (e.g. low rainfall and high temperatures), the presence of anti-nutritional factors and toxins (e.g. trypsin inhibitors, glucosinolates, gossypol, mycotoxins), and deficiencies of specific nutrients (e.g. amino acids and minerals).

scholarly journals Chemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour

2018 ◽  
Vol 6 (3) ◽  
pp. 826-834
Author(s):  
LARAS CEMPAKA ◽  
NIKELYA CASA ◽  
NURUL ASIAH
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Raw Materials ◽  
Chemical Properties ◽  
Fermented Food ◽  
Snack Food ◽  
Nutritional Content ◽  
Fermentation Method ◽  
Sensory Tests ◽  
Food Consumed

Indonesia has a diversity of traditional food. One of them is tempe, a fermented food which is generally made from soybean. Currently, the diversity of tempe raw materials and tempe products are widely developed with the aim of increasing the nutritional content of tempe. Processing soybean into various foods is generally a simple process, like chips. Chip is one of the most popular snack food consumed by all ages. The effects of rice bran tempe flour addition as a fortification of wheat flour in the processing of simulated chips was determined. Rice bran tempe has been made through fermentation method using Rhizopus oligosporus culture. This study aims to determine the chemical properties and sensory tests of simulated chips with the addition of rice bran tempe flour. The simulated chips were formulated by supplementing rice bran tempe flour at different proportions (10%, 20%, and 30%) with 100% wheat flour as a control. Results have shown protein, fat and ash of the simulated chips to be increased, while carbohydrate content decreased corresponding to the increase in proportion of rice bran tempe flour. The result of hedonic test showed that the addition of 10% rice bran tempe flour is the most favourite compared with others. However, the consumer perception has stated that simulation chips product with added rice bran tempe flour has no resemblance to the commercial product as a whole product.

scholarly journals Developments in plant breeding for improved nutritional quality of soya beans II. Anti-nutritional factors

2000 ◽  
Vol 134 (2) ◽  
pp. 125-136 ◽  
Author(s):  
E. J. CLARKE ◽  
J. WISEMAN
Keyword(s):  
Plant Breeding ◽  
Phytic Acid ◽  
Trypsin Inhibitor ◽  
Trypsin Inhibitors ◽  
Soya Bean ◽  
Farm Animals ◽  
Laboratory Animals ◽  
Plant Materials ◽  
Nutritional Factors ◽  
Kunitz Inhibitor

Nutritional value of most plant materials is limited by the presence of numerous naturally occurring compounds which interfere with nutrient digestion and absorption. Although processing is employed widely in removal of these factors, selection of cultivars of soya beans with inherently low levels would have a considerable impact on efficiency of non-ruminant livestock production. The review considers the role of plant breeding in achieving this objective. The most abundant trypsin inhibitors are the Kunitz and the Bowman–Birk inhibitors, containing 181 and 71 amino acids respectively. The Kunitz inhibitor is present at a concentration of 1·4 g/kg of total seed contents and the Bowman–Birk inhibitor 1·6 g/kg. A large number of isoforms of the Bowman–Birk inhibitor have been described in soya bean cultivars and it has been shown that the general properties of the inhibitor are, in fact, attributable to different isoforms. Nulls for both Bowman–Birk and Kunitz trypsin inhibitors have been identified, allowing new low trypsin inhibitor cultivars to be produced. However, research into breeding for low trypsin inhibitor cultivars currently has limited application as trypsin inhibitors contribute a major proportion of the methionine content of soya beans. Trypsin inhibitors are thought to be involved in the regulation of and protection against unwanted proteolysis in plant tissues and also act as a defence mechanism against attack from diseases, insects and animals. Hence, in breeding programmes for low trypsin inhibitor cultivars, alternative protection for growing plants must be considered. Use of soya beans in non-ruminant animal feeds is limited by the flatulence associated with their consumption. The principal causes appear to be the low molecular weight oligosaccharides containing α-galactosidic and β-fructosidic linkages; raffinose and stachyose. Non-ruminants do not have the α-galactosidase enzyme necessary for hydrolysing the α-galactosidic linkages of raffinose and stachyose to yield readily absorbable sugars. Soya beans contain between 6·8 and 17·5 g of phytic acid/kg; a ring form of phosphorus (P) which chelates with proteins and minerals to form phytates not readily digested within the gut of non-ruminants. One approach for over-coming the effects of phytic acid is through synthesis of phytase in the seeds of transgenic plants. Currently, recombinant phytase produced in soya beans is not able to withstand the processing temperatures necessary to inactivate proteinaceous anti-nutritional factors present. Soya bean lectins have the ability to bind with certain carbohydrate molecules (N-acetyl-D-galactosamine and galactose) without altering the covalent structure. Lectins are present in raw soya bean at a concentration of between 10 and 20 g/kg. Purified soya bean agglutinin is easily inactivated by hydrothermal treatment but in complex diets binding with haptenic carbohydrates may confer protection against denaturation. The majority of research into soya bean lectins is carried out using laboratory animals so very limited information is available on their in vivo effects in farm animals. This review is concerned specifically with breeding but there are other means of improving nutritive value, for example processing which may alter protein structure and therefore functionality of proteinaceous anti-nutritional factors present.

scholarly journals Nutritional and Anti-Nutritional Factors in Vicia sativa L. Seeds and the Variability of Phenotypic and Morphological Characteristics of Some Vetch Accessions Cultivated in European Countries

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 44
Author(s):  
Eugeniusz R. Grela ◽  
Wioletta Samolińska ◽  
Wojciech Rybiński ◽  
Bożena Kiczorowska ◽  
Edyta Kowalczuk-Vasilev ◽  
...  
Keyword(s):  
Central Europe ◽  
Hydrogen Cyanide ◽  
Protein Level ◽  
Trypsin Inhibitors ◽  
Vicia Sativa ◽  
Common Vetch ◽  
East Central ◽  
Nutritional Factors ◽  
South Central ◽  
West Central

Agricultural research has traditionally focused on staple crops, while relatively little attention has been given to minor crops. Therefore, this study aimed to determine the nutrient contents and some anti-nutritional factors in the seeds of common vetch (Vicia sativa L.) and the variation of phenotypic and morphological traits in field studies of 44 European accessions, originating from Russia, Ukraine, Poland (east and east-central Europe), the Czech Republic, the Slovak Republic, Hungary (south-central Europe), and Germany (west-central Europe) and grown in the same soil-climate conditions. A three-year field study was conducted from 2010 to 2012. Accessions originating from west-central Europe flowered three days earlier than those from south-central Europe. They also had the lowest seed number per pod (5.9) but the highest thousand seed weight (58 g) (p < 0.05). Vetch lines coming from south-central Europe contained the highest level of crude protein in comparison with vetch seeds originating from west-central Europe (353 vs. 324 g kg−1, respectively) (p < 0.05), but the latter had the highest essential amino acid index value (75 vs. 71 in west-central Europe and south-central Europe, respectively) (p < 0.05). The highest protein level was noted in the seeds of Slovak origin (average 358 g kg−1), whereas the lowest protein level (324 g kg−1) was determined in the Russian and German lines. Vetch grain fat was rich in linoleic (53%) and linolenic (14%) acids. The best n-6/n-3 fatty acid ratio (4) and the highest α-linolenic acid level were exhibited by the Slovak and Polish accessions (p < 0.05). The seeds of vetch accessions from east, east-central, and south-central Europe contained higher levels of (p < 0.05) iron than those originating from west-central Europe. The concentration of tannins, trypsin inhibitors, and hydrogen cyanide reached on average 8, 3, and 81 mg kg−1, respectively. The highest hydrogen cyanide (HCN) levels was determined in the accessions of German and Russian origin (126 and 119 mg kg−1, respectively), and the lowest values were noted in the Slovak and Polish lines (50 and 67 mg HCN kg−1, respectively). Furthermore, the Polish accessions contained the lowest levels of tannins and trypsin inhibitors. Common vetch seeds may be valuable protein feed/food stuff, but their nutritional usefulness is limited by the presence of anti-nutritional factors, especially HCN, which is difficult to remove. Further selection in this direction may be postulated.

scholarly journals Some nutritional and anti-nutritional factors of ZP soya bean varieties

2010 ◽  
Vol 55 (2) ◽  
pp. 141-146
Author(s):  
Vesna Dragicevic ◽  
Vesna Peric ◽  
Mirjana Srebric ◽  
Sladjana Zilic ◽  
Snezana Mladenovic-Drinic
Keyword(s):  
Experimental Data ◽  
Trypsin Inhibitor ◽  
Nutritive Value ◽  
Trypsin Inhibitors ◽  
Soya Bean ◽  
Kunitz Trypsin Inhibitor ◽  
Glutathione Level ◽  
Nutritional Factors ◽  
Nutritive Quality

The nutritive quality of soya bean grain depends on many nutritional and anti-nutritional factors, such as proteins, trypsin inhibitors, phytate, phenolics, sulfhydril groups of proteins, malondialdehide. The aim of this study was to investigate content of noted nutritive and anti-nutritive factors in seven ZP soya bean varieties: ZPS 015, Bosa, Nena, Lidija, Olga, Lana and Laura. Experimental data could point out different properties and usage of ZP soya bean varieties. Regardless of insignificant differences in content of proteins and phytate, special attention is given to Lana and Laura, varieties lacking in Kunitz-trypsin inhibitor. It is also important to emphasise high content of phenolics in Nena variety as well as high sulfhydril groups and glutathione level in Nena and Olga. These substances contribute to nutritive value of soya bean grain.

scholarly journals The Proximate Composition and Anti-nutritive Content of Cnidoscolus aconitifolius Leaves

2020 ◽  
pp. 65-73
Author(s):  
H. M. Adamu ◽  
Paidayi Gabriel Bara ◽  
O. A. Ushie
Keyword(s):  
Calorific Value ◽  
Mineral Elements ◽  
Nutritional Composition ◽  
Nutritional Content ◽  
Crude Fibre ◽  
Statistical Tool ◽  
Crude Lipid ◽  
Nutritional Factors ◽  
Cnidoscolus Aconitifolius ◽  
Saponin Content

The nutritional composition, mineral content as well as anti-nutritional of Tree spinach (Cnidoscolus aconitifolius) leaves were investigated using standard methods. The results of the investigation showed the presence of moisture to be 5.64±0.30%, ash- 9.27±0.16%, crude protein- 8.43±0.34%, crude lipid- 4.43±0.16%, crude fibre- 16.73±0.20%, carbohydrate- 55.50% and calorific value- 276.04%. The Mineral elements determined were calcium- 1.48±0.12 mg/100 g, phosphorus- 0.18±0.03 mg/100 g. Compounds or substances which acts to reduce nutrients intake, intake digestion, absorption and utilization and may cause adverse effects are referred to as anti-nutrients or anti-nutritional factors. The anti-nutritive content of Cnidoscolus aconitifolius was classified into three categories; fresh leaves, blanched leaves and cooked leaves which decreased significantly. The anti-nutritional content includes; oxalate- which decreased from 62.71±0.21 mg/100 g in fresh leaves, 40.07±0.09 mg/100 g in blanched leaves and 30.04±0.05 mg/100 g in cooked leaves. Phytate- which decreased from 77.17±1.84 mg/100 g in fresh leaves, 62.02±0.16 mg/100 g in blanched leaves and 28.64±0.88 mg/100 g in cooked leaves. Hydrogen cyanide- decreased significantly from 171.22±0.44 mg/100 g in fresh leaves, 113.00±0.08 mg/100 g in blanched leaves and 0.00ab in cooked leaves. Boiling increased the saponin content to 220.30±0.47 mg/100 g in cooked leaves from 218.50±0.50 mg/100 g in fresh leaves and 218.50±0.50 mg/100 g in blanched leaves. Tannins- decreased significantly from 18.30±0.16 mg/100 g in fresh leaves to 11.62±0.15 mg/100 g in blanched leaves to 7.86±0.05 mg/100 g in cooked leaves respectively. A Statistical Package for Social Science (SPSS), version 23 was the statistical tool used for the Analysis of Variance (ANOVA). These results showed that this plant will be a good and rich source of nutrients if it is well processed to reduce its anti-nutritional content.

scholarly journals Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times

2021 ◽  
Vol 22 (9) ◽  
Author(s):  
Roni Pazla ◽  
Novirman Jamarun ◽  
Mardiati Zain ◽  
Gusri Yanti ◽  
Riski Hiskia Chandra
Keyword(s):  
Enzyme Activity ◽  
Lactobacillus Plantarum ◽  
Rumen Fluid ◽  
Block Design ◽  
Tithonia Diversifolia ◽  
Nutritional Content ◽  
Aspergillus Ficuum ◽  
Randomized Block Design ◽  
Randomized Design

Abstract. Pazla R, Jamarun N, Zain M, Yanti G, Chandra RH. 2021. Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times. Biodiversitas 22: 3936-3942. This research aimed to evaluate the nutritional quality of tithonia (Tithonia diversifolia) fermented using Lactobacillus plantarum and Aspergillus ficuum with different incubation times on nutritional content, digestibility, phytase enzyme activity, and characteristics of rumen fluid. The research used an experimental method with a factorial completely randomized design to evaluate the nutritional content and phytase enzyme activity after fermentation (stage 1). A randomized block design was used to evaluate in vitro digestibility and rumen fluid characteristics (stage 2). For factorial completely randomized design, factor A is the type of microbe (L. plantarum and A. ficuum), then factor B is the incubation time (3,5,7 days). Parameters observed were the nutritional content of dry matter (DM), organic matter (OM), crude protein (CP), crude fiber (CF), and phytase enzyme activity. For the Randomized Block Design, the research treatments were A = A. ficuum + 5 days of incubation, B = A. ficuum + 7 days of incubation, C = L. plantarum + 3 days of incubation, D = L. plantarum + 5 days of incubation. Parameters measured were the digestibility of dry matter(DMD), organic matter (OMD), crude protein (CPD), crude fiber (CFD), rumen pH, VFA production, and NH3 rumen fluid. The results showed that there was an interaction between the type of microbe and incubation time. The treatment had a significantly different effect (P<0.05) on the content of OM, CP, CF and phytase enzyme activity, but no interaction with the content of DM treatment. In the digestibility, the results showed that the effect was not significantly different (P>0.05) on DMD, OMD, CPD but had a significant effect (P<0.05) on CFD. The treatments also had no significant effect (P>0.05) on VFA but were significantly different (P<0.05) on NH3. From this study, it can be concluded that fermented tithonia using A. ficuum with an incubation period of 7 days could improve the quality of tithonia. It can be seen from the content of CP (31.02%), CF (16.52%), phytase enzyme activity (37.36 U/ml), DMD (66.86%), OMD (67.36%), CFD (81.01%), CPD (70.37%), VFA production 135 mM and NH3 concentration 14.31 mg/100 ml, and pH value 6.72 which is suitable for rumen microbial growth.

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