scholarly journals Protein quality of autoclaved cowpea varieties as influenced by anti-nutritional factors

2021 ◽  
Vol 31 (1) ◽  
pp. 17-21
Author(s):  
D. B. Oke ◽  
O. A. Adeyemi ◽  
M. O. Oke
Keyword(s):  
Phytic Acid ◽  
Tannic Acid ◽  
Trypsin Inhibitor ◽  
Positive Relationship ◽  
Protein Quality ◽  
Nutritional Factors ◽  
Cowpea Varieties ◽  
Net Protein ◽  
Cowpea Variety

One hundred and ten (110) weanling male winstar strain rats were used to determine the protein efficiency ration (PER) and net protein ration (NPR) of five cowpea samples. PER ranged from 1.06 in IT 81D-1137 to 1.91 in 1784E-1-108 while values in autoclaved samples ranged from 1.55 in IT81D-1137 to 2.78 in 1784E-1-108. for NPR, raw samples gave values that ranged between 2.44 and 3.57 in 1781D-1137 and 1784E-1-108 respectively. Autoclaved samples gave NPR values that ranged from 2.72 to 4.47 in IT 8ID-1137 and IT84E-1-108 respectively. In the raw and autoclaved cowpea diets, trypsin inhibitor, lectin and tannic acid were negatively correlated with PER and NPR while HCN and phytic acid had positive relationship with these indicators of protein quality. In autoclaved samples cowpea variety IT84E-1-108 had the highest PER and NPR values showing that it would support growth to a reasonable extent.

scholarly journals EFFECT OF AUTOCLAVING ON THE ANTI-NUTRITIONAL FACTORS OF COWPEA VARIETIES.

2021 ◽  
Vol 23 (1) ◽  
pp. 33-38
Author(s):  
D. B. OKE ◽  
B. L. A. FETUGA ◽  
O. O. TEWE
Keyword(s):  
Phytic Acid ◽  
Total Phosphorus ◽  
Tannic Acid ◽  
Trypsin Inhibitor ◽  
Antinutritional Factors ◽  
Nutritional Factors ◽  
Heat Stable ◽  
Cowpea Varieties

Some antinutritional factors were extacted and qualified from and autoclaved cowpea varities. All the cow varities in the raw state contained trypsin, inhibitor, lectins HCN, tannic acid and phytic acid. Autoclaving destroyed all the trypsin inhibitor and lectins but significantly reduced HCN level while tannic and phytic acids were heat-stable. In the raw sample, values obtained for these compound in seqeunce, were 10.88 to 33.74 TIU/mg protein 28.56 to 76.57 Hu/mg protein, 1.55 to 3.90mg/1009, 0.21 to 0.39mg/g and 422.27 to 543.A2mg/100g respectively. Autoclaved samples contained 0.73 to 1.32mg/100 g, 0.17 to 0.36mg/g and 314.97 to 420.54mg/100g HCN, tannic acid and phytic acid respective. The amount of total phosphorus that remained Cowpea varieties used for this study are bound to phytic acid which is unavailable nutritionally ranged from 29.60 to 33.15%. Antinutritional factors concentrations differed between varieties (P<0.001).

Biological protein quality and phytic acid content of domesticallyprocessed kidney beans (Phaseolus Vulgaris)

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Rajni Modgil ◽  
K. Mankotia ◽  
Ranjana Verma ◽  
Anupama Sandal
Keyword(s):  
Phaseolus Vulgaris ◽  
Phytic Acid ◽  
Phosphorus Content ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Efficiency Ratio ◽  
Phytate Phosphorus ◽  
Kidney Beans ◽  
Net Protein

Effect of domestic processing techniques i.e. soaking, sprouting and cooking was seen on the anti nutrient constituents of kidney beans (Phaseolus vulgaris). Biological protein quality of sprouted and cooked grains was also estimated. Anti nutrient analyzed was phytic acid. Phytate phosphorus and non phytate phosphorus content was also estimated. Rats were fed on domestically processed kidney beans for estimation of protein efficiency ratio(PER), food efficiency ratio(FER) ,apparent protein digestibility(APD), true protein digestibility(TPD), Biological value(BV), net protein utilization(NPU) and net protein retention (NPR). Cooking of kidney beans resulted in a significant decrease in phytic acid and phytate phosphorus content as compared to sprouting. Sprouting and cooking resulted in an increase in FER and PER. Cooking resulted in an increase in biological protein quality of kidney beans. Domestically processed kidney beans have better biological protein quality.

scholarly journals Enhancement of bioavailable iron and calcium contents in fermented linseed (Linum usitatissimum L.) beverages

2018 ◽  
Author(s):  
V.C. Suvarna ◽  
N. Nivetha ◽  
A.J. Shraddha ◽  
R.U. Abhishek
Keyword(s):  
Phytic Acid ◽  
Linum Usitatissimum ◽  
Acid Content ◽  
Nutritional Quality ◽  
Fiber Quality ◽  
Phytic Acid Content ◽  
Nutritional Factors ◽  
Linum Usitatissimum L ◽  
Iron And Calcium

Linseed (Linum usitatissimum L.) is considered as a nutritious food because of exceptionally high alpha-linolenic acid (ALA) content, dietary fiber, quality protein and phytoestrogens. It is rich in minerals (100 g of seeds contain 350-431 mg of magnesium and 236- 250 mg of calcium) and has very low amount of sodium. It also contains anti-nutritional factors, especially phytic acid that interferes with the bioavailability of nutrients like calcium and iron. Fermentation increases the nutritional quality of foods by reducing anti-nutritional factors. Probiotic cultures viz., Lactobacillus acidophilus, Bacillus mesentericus and lactic acid bacterial isolate LAB-3 were used to produce fermented linseed beverage and the quantity of phytic acid, bioavailability of iron and calcium were estimated. Bioavailability of iron and calcium increased by fermentation. The highest bioavailable iron and calcium were observed in L. acidophilus fermentation (4.40 mg and 250.41 mg /100 g seeds, respectively) followed by LAB-3 and Bacillus mesentericus compared to raw seeds that contain 0.89 mg of iron and 125 mg of calcium /100g of seeds. Phytic acid content was high in raw seeds (1392 mg /100 g seeds) and fermentation with L. acidophilus recorded 856 mg phytic acid /100 g seeds resulting in 38.51 % reduction. LAB-3 and B. mesentericus showed approximately 32 % reduction in phytic acid content. The reduction in phytic acid content is significantly high. Fermentation using probiotic bacteria enhanced the bioavailability of iron and calcium by reducing phytic acid. Hence, this study leads to a conclusion that, microbial intervention can be adopted to reduce the anti-nutritional factors and enhance the nutritional quality of linseed.

Assessment of Protein Quality Methodology for Infant Formulas

1985 ◽  
Vol 68 (4) ◽  
pp. 680-683
Author(s):  
Geraldine Vaughan Mitchell ◽  
Mamie Young Jenkins
Keyword(s):  
Quality Evaluation ◽  
Protein Quality ◽  
Reference Standards ◽  
Infant Formulas ◽  
Casein Diet ◽  
Reference Standard ◽  
Powdered Milk ◽  
The Third ◽  
Net Protein

Abstract Rat bioassay was used to assess the protein quality of powdered infant formulas and to evaluate the feasibility of using modified casein diets (containing the same source and level of fat and carbohydrate contributed by the infant formulas) as reference standards. Modification of the casein diet to match the milk-based formulas caused a significant reduction in weekly protein efficiency ratios (PER) and net protein ratios (NPR) at the third and fourth weeks. Modification of the casein diet to simulate the soy-based formulas had no significant effect on NPR values; PER values were more varied. When PER and NPR values of the powdered milk-based formulas were expressed relative to the unmodified reference standard, the relative values were lower than when each matched reference was used. With few exceptions, the relative weekly PER values of the soy-based formulas were similar regardless of the standard used. The relative NPR values of the formulas had a pattern similar to the relative PER values. The data indicate that protein quality evaluation of infant formulas using rat bioassay warrants the use of matched casein reference diets for each type of formula.

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 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.

The effect of methods of sterilization on the nutritive value of protein in a commercial rat diet

1976 ◽  
Vol 35 (2) ◽  
pp. 267-276 ◽  
Author(s):  
D. J. Ford
Keyword(s):  
Amino Acids ◽  
Nutritive Value ◽  
Protein Quality ◽  
Point Of View ◽  
Chemical Methods ◽  
True Digestibility ◽  
Complete Protein ◽  
Net Protein ◽  
Total Amino Acids

1. The effect on protein quality of treating a commercial rat diet by autoclaving at various temperatures for different periods of time, or by irradiation with 2.5 or 10 Mrd, was studied. True digestibility (TD) and biological value (BV) were measured and the available and total amino acids in the diets were estimated using microbiological and chemical methods..2. Autoclaving at 121° for 60 min reduced BV, TD and net protein utilization (NPU) more than autoclaving at 134° for 3 min. Availability of amino acids was reduced by both treatments but to a greater extent by autoclaving at 121° for 60 min. Total amino acids were essentially unaffected. Irradiation had no effect on BV, TD, NPU or total amino acids, and the availability of amino acids was also unaffected, with the exception of lysine which was slightly reduced..3. When the diet was autoclaved at 115 or 121° for 15, 30 or 60 min, or at 134° for 3 min the availability of the amino acids was reduced with increasing time and temperature of treatment. Treatment at 134° for 3 min had an effect on available amino acids similar to treatment at 121° for 15 or 30 min..4. Ethylene oxide fumigation of the diet caused reduced availability of histidine, methionine and tryptophan but had negligible effect on arginine, leucine and lysine..5. It is concluded that from a practical point of view irradiation causes least damage to proteins in rodent diets. If such diets are to be autoclaved they should be supplemented with complete protein to counteract amino acid destruction.

EVALUATION OF PROTEIN IN FOODS: 1. A METHOD FOR THE DETERMINATION OF PROTEIN EFFICIENCY RATIOS

1959 ◽  
Vol 37 (1) ◽  
pp. 679-686 ◽  
Author(s):  
D. G. Chapman ◽  
Raul Castillo ◽  
J. A. Campbell
Keyword(s):  
Protein Quality ◽  
Corn Starch ◽  
Sole Source ◽  
Male Rats ◽  
Protein Retention ◽  
Wistar Strain ◽  
Bioassay Procedure ◽  
Net Protein

A bioassay procedure for the evaluation of the nutritional quality of the protein in foods is described. This method involves measurement of the protein efficiency ratio (grams gain per gram protein consumed) under standardized conditions. Male rats of the Wistar strain 20–23 days of age are fed ad libitum an otherwise adequate reference diet containing 10% protein supplied by a standard sample of casein. Foods to be assayed are added to the diet as the sole source of protein at the expense of the casein and corn starch to maintain a protein level of 10%. Protein efficiency ratios (P.E.R.'s) are calculated after 4 weeks and are adjusted to a constant value of 2.5 for casein. Although influenced by the age of rat and subject to certain inherent criticisms, determination of P.E.R. values was found to be a simpler method for evaluating protein quality than determination of net protein retention or net protein utilization and equally sensitive.

EVALUATION OF PROTEIN IN FOODS: 1. A METHOD FOR THE DETERMINATION OF PROTEIN EFFICIENCY RATIOS

1959 ◽  
Vol 37 (5) ◽  
pp. 679-686 ◽  
Author(s):  
D. G. Chapman ◽  
Raul Castillo ◽  
J. A. Campbell
Keyword(s):  
Protein Quality ◽  
Corn Starch ◽  
Sole Source ◽  
Male Rats ◽  
Protein Retention ◽  
Wistar Strain ◽  
Bioassay Procedure ◽  
Net Protein

A bioassay procedure for the evaluation of the nutritional quality of the protein in foods is described. This method involves measurement of the protein efficiency ratio (grams gain per gram protein consumed) under standardized conditions. Male rats of the Wistar strain 20–23 days of age are fed ad libitum an otherwise adequate reference diet containing 10% protein supplied by a standard sample of casein. Foods to be assayed are added to the diet as the sole source of protein at the expense of the casein and corn starch to maintain a protein level of 10%. Protein efficiency ratios (P.E.R.'s) are calculated after 4 weeks and are adjusted to a constant value of 2.5 for casein. Although influenced by the age of rat and subject to certain inherent criticisms, determination of P.E.R. values was found to be a simpler method for evaluating protein quality than determination of net protein retention or net protein utilization and equally sensitive.

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