Antinutritional Components Research Articles

A review on nutritional composition, antinutritional components and health benefits of green gram (Vigna radiata (L.) Wilczek).

Green gram is rich in proteins, carbohydrate, dietary fiber, vitamins, and minerals and contains a low amount of fat. Since it is rich in protein, it can be considered as the meat alternative for vegetarians. Besides being a nutritious food, green gram possesses potential health benefits such as antioxidant, anticancerous, anti-inflammatory and hypolipidemic activities. Green gram has prebiotic and nutraceutical properties. It contains an appreciable amount of galactooligosaccharides that are capable of enhancing the growth of beneficial gut microbiota. Different researchers already developed functional foods such as mung bean milk and non-diary probiotic drinks from green gram. It can also be used as a carrier material to deliver probiotic bacteria to the gut. Apart from these applications, green gram is used in cosmetics, land reclamation and incorporated into different foods such as jams, jellies, noodles, etc. Green gram is also a major ingredient used in China's traditional health foods. PRACTICAL APPLICATIONS: Green gram is rich in proteins, carbohydrate, dietary fiber, vitamins, and minerals and contains a low amount of fat. Since it is rich in protein, it can be considered as the meat alternative for vegetarians. Besides being a nutritious food, green gram possesses potential health benefits such as antioxidant, anticancerous, antioxidant, anti-inflammatory and hypolipidemic activities. Green gram has prebiotic and nutraceutical properties. It contains an appreciable amount of oligosaccharides that are capable of enhancing the growth of beneficial gut microbiota. Different researchers already developed functional foods such as mung bean milk and non-diary probiotic drinks from green gram. It can also be used as a carrier material to deliver probiotic bacteria to the gut. Apart from these applications, green gram is used in cosmetics and land reclamation and incorporated into different foods such as jams, jellies, noodles, etc. Green gram is also a major ingredient used in China's traditional health foods.

Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum

Macrotyloma uniflorum is a salubrious but underutilized legume mainly consumed in semi-arid zones of Africa, Australia and India. Various antinutritional factors- phytates, oxalates and oligosaccharides- has limited its consumption. Current work describes the influence of various thermal processing technologies – autoclaving, microwave, micronization and extrusion- on antinutritional profile, phenolic acid profile and protein digestibility of two selected varieties. Significant (p ≤ 0.05) reduction in antinutritional content was observed for horse gram grains processed using various thermal technologies. Among all processing technologies extrusion caused marked degradation in antinutritional components. The reduction in oxalic acid, trypsin inhibitor, phytates and tannins ranged from 33 to 87 %, 77–82%, 33–60% and 51–66% respectively. Further, the decline in content of various oligosaccharides viz. raffinose, stachyose and verbascose varied from 36 to 61 %, 25–49% and 30–74% respectively for both the varieties. Although extrusion caused significant (p ≤ 0.05) decrease in the essential amino acid index and protein efficiency ratio, simultaneous increased was observed in biological value. The processing had significant (p ≤ 0.05) impact on grain antinutritional content and also retained its substantial functional properties. This establishes the utility of grain and promote the introduction of these new grains and enlarge the market of novel healthy foods.

Probiotic Potential of the Farmed Olive Flounder, Paralichthys olivaceus, Autochthonous Gut Microbiota.

In recent years, considerable and growing attention has been given to the application of host-associated microorganisms as a more suitable source of probiotics in aquaculture sector. Herein, we isolated and screened the olive flounder gut microbiota for beneficial bacterial strains that might serve as potential probiotics in a low fishmeal extruded aquafeed. Among the ten identified isolates, Bacillus amyloliquefaciens SK4079 and B. subtilis SK4082 were screened out based on their heat-resistant ability as well as enzymatic and non-hemolytic activities. Although both strains were well able to utilize carboxymethyl cellulose (CMC), xylan, and soybean meal (SBM) as a single carbon source in the minimal nutrient M9 medium, B. subtilis exhibited significantly higher cellulase, xylanase, and protease activities than B. amyloliquefaciens. The two selected strains were well able to degrade the undesirable anti-nutritional component of the SBM, which would limit its utilization as protein source in aquafeed industry. Significantly higher biofilm formation capacity and notably stronger adhesive interactions with the flounder's skin mucus were detected in B. subtilis than B. amyloliquefaciens. Immobilization of the spores from the selected strains, in a SBM complex carrier, remarkably enhances their thermal resistance at 120°C for 5min and different drying conditions. It was also interesting to learn that the B. subtilis spores could survive and remain viable after being sprayed onto extruded low-fish meal feed pellets for as long as 6months. Overall, the findings of the present study could help the food/feed industries achieve their goal of developing cost-effective yet efficient products.

Assessing functional properties of rapeseed protein concentrate versus isolate for food applications

Rapeseed protein concentrate (RPC) and isolate (RPI) were fractionated from rapeseed meal and their techno-functional properties were characterized. RPC prepared by aqueous ethanolic washing process yielded less refined and insoluble fractions with largely denatured protein. Hydrated insoluble RPC particles held 6.7 g water without swelling. RPI fractionated from aqueous extraction and ultrafiltration still contained certain phenolic compounds but protein nativity was preserved including a high protein solubility of 78%. RPC dispersion with 40 w/w % showed the highest apparent complex modulus G* among all rapeseed materials. In contrast, the G* for RPI dispersion increased upon heating, suggesting a thermal induced denaturation and gelation capacity of the proteins. Thus, a largely denatured RPC free of phenolic compounds or a native but phenolic containing RPI were obtained by the applied processing conditions, which differ in their techno-functional properties and thus have different promising application potential in food applications. Industrial relevanceThe growing demand for plant as opposed to animal protein has sparked the interest of exploring currently underutilized plant protein sources in food industry. Rapeseed by-products obtained after oil extraction are promising but the presence of anti-nutritional components in rapeseed meal presents a barrier for its usage in food products. Aqueous ethanolic washing or aqueous extraction combined with membrane filtration were applied to remove the antinutritional factors from rapeseed meal to yield rapeseed protein concentrates and even more refined isolates. In this work, the functional properties of the fractionated rapeseed materials were characterized for its relevance in food applications. The similarities of the rheological properties between rapeseed protein concentrates and soy materials, as well as presence of native proteins in RPI might suggest their potential for diverse in food industry applications.

Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum)

Kabau, an unexplored crop, was analyzed to determine its nutrition and antinutrition components and in vitro protein digestibility (IVPD). Some conventional processes, such as steaming, frying, and boiling, were carried out to study their effect. The results indicated that all of the techniques reduced carbohydrate content. Frying significantly increased the fat content of Kabau and reduced other nutritional components. In general, all the methods significantly reduced phytic acid, tannin, and trypsin inhibitors, as much as 94.95–96.26%, 20–35%, and 89.22–92.88%, respectively. The reduction of antinutritional components resulted in higher IVPD on boiled and steamed Kabau, 69.47% and 61.48%, respectively.

Influence of monensin on intake of some anti-nutritive components in diets fed to West African dwarf (WAD) goats

Sixteen (16) West African dwarf goats weighing an average of 73 kg +1.2 were used in a completely randomized experimental design to determine the influence of feeding monensin on intake of some anti-nutritive components contained in the diet. Results showed that animals placed on monensin supplemented diets at levels of 15, 30 and 45 mg/kg DM had significantly (P<0.05) reduced intakes of tannin, oxalate, saponin and nitrate compared to those placed on the control diet (0 mg monensin/ kg DM). No significant difference (P>0.05) occurred amongst the monensin-supplemented groups. Fecal concentrations of tannin, oxalate, saponin and nitrate were similarly observed to reduced (P<0.05) with monensin inclusion. However, the percentage disappearance of each of the anti nutritive components was not altered (P>0.05). Reductions in total dry matter intake were observed in response to monensin supplementation at 15, 30 and 45 mg/kg DM relative to the control but dry matter digestibility and weight gain in animals were not altered. The reductions in the intake of dry matter with monensin feeding were assumed to have consequently caused the reductions in the intake of anti-nutritive components from the diet. This reduction caused by monensin would be of benefit, in a bid to lessen some of the nutritional problems usually encountered when animals consume large quantities of these components in the diet. Monensin inclusion at levels between 15 and 45mg/kg DM could therefore be recommended to alleviate toxicity problems commonly associated with intake of anti-nutritive substances in feed.

Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.)

Pseudocereals have attracted the attention of nutritionists and food technologists due to their high nutritional value. In addition to their richness in nutritional and bioactive components, these are deficient in gluten and can serve as valuable food for persons suffering from gluten allergies. Processing treatments are considered an effective way to enhance the quality of food grains. Soaking and germination are traditional and most effective treatments for enhancing the nutritional and bioactive potential as well as reducing the anti-nutritional components in food grains. This study reflects the effect of soaking and germination treatments on nutritional, bioactive, and anti-nutritional characteristics of pseudocereals. There was a significant (p ≤ 0.05) increase in nutritional and bioactive components such as crude fiber, crude protein, phenolic components, antioxidant activity, and mineral content but reduced the anti-nutrients such as tannin and phytic acid. In amaranth, there was a significant increase (p ≤ 0.05) of 7.01, 74.67, 126.62, and 87.47% in crude protein, crude fiber, phenolic content, and antioxidant activity but significant (p ≤ 0.05) reduction of 32.30% and 29.57% in tannin and phytic acid contents, respectively. Similar changes in values of crude proteins, crude fiber, phenolic content, and antioxidant activity were observed in buckwheat and quinoa. While the anti-nutritional components such as tannin and phytic acid decreased by 59.91 and 17.42%, in buckwheat and 27.08% and 47.57%, in quinoa, respectively. Therefore, soaking and germination proved to be excellent techniques to minimize the anti-nutritional component and enhance the nutritional, bioactive, and antioxidant potential of these underutilized grains.

Mineral and proximate composition of selected forages fed to West African dwarf bucks in Obio Akpa

The nutritive value of leaves from six forages was carried out. The forages were Andropogon tectorum, Panicum maximum, Aspilia aafricana ,Gmelina aborea, Alchornea cordifolia and Bambusa vulgaris, and were collected from Obio-Akpa in Akwa Ibom State. The forages were analysed for proximate composition, mineral/vitamin concentrations and anti-nutritive components. Results showed no significant (p>0.05) differences in the dry matter content which ranged from 86.52 to 98.36%. A. africana and G. arborea recorded protein contents which was higher than the crude protein (CP) of other forages analysed. A range of 1.94 to 5.24% and 1.28 to 5.84% were recorded for ether extract (EE) and crude fibre (CF) values for the six forages. The values reported for minerals showed that B. vulgaris had the lowest value of calcium (0.45%) while A. tectorum was low in magnesium (Mg) and potassium (0.57 and 0.22%). Highest content of vitamin A and B was recorded in A. tectorum (1.17 and 12 2.11ìg/100g), respectively. The values reported for anti-nutritive factors ranged from 0.98 to 2.23 for tannins, 1.94 to 3.76 for Saponins, 0.01 to 1.23 for oxalates, 0.22 to 0.71 for hydrogen cyanide (HCN) and 1.05 to 1.55mg/g for phytates. The results showed that the forages studied have good nutrient contents and safe levels of anti-nutritional factors,thus they may be used as feed resources to enhance the production of ruminants

Air drying of wild sunflower leaf (Tithonia diversifolia ): Effect on its anti-nutritive components and haematology of West African dwarf goats

The study investigated the effect of air – drying treatment on the anti – nutritive components of wild sunflower (Tithonia diversifolia).Fresh leaves of wild sunflower were air – dried for 7 days and subjected to chemical analyses to determine their proximate and phytochemical components. In order to assess its effect on haematology of West African Dwarf (WAD) goats (n=20, aged 5 – 7months, 6.94 ± 0.37 kgweight), the air – dried wild sunflower was milled to form Wild Sunflower Leaf Meal (WSLM) and incorporated into their concentrate diets. ,. The goats were randomly allotted to four dietary treatments containing graded levels of WSLM (0, 10, 20 and 30%). Proximate composition of WSLM ranged from 18.06 – 21.14 % crude protein, 18.25 – 18.90% crude fibre, 3.49 – 4.00% ether extract, 14.10 – 14.14% total ash and 46.10 – 41.82% NFE. Phytochemical analysis indicated the presence of tannin, phytin, oxalate, saponin, alkaloid, phenols and flavonoids both in the fresh and dried leaves. Quantitative records revealed a significant lowering (P0.05) in all the haematological parameters measured, as the values obtained for the Red blood cells (RBC),White blood cells (WBC) and Packed cell volume (PCV) were all within the standard range. It can therefore be concluded that supplementing WAD goats' diet with WSLM with up to 30% did not have any deleterious effect on the goats.

Preliminary in vitro screening of some spices and medicinal plants from Edo and Rivers States, Nigeria for reducing enteric methane production in ruminants

Methane gas produced by ruminants during feed fermentation contributed to global warming as well as poor efficiency of food utilization. Mitigating ruminal methane production through anti-microbial feed additive has serious health implications. A preliminary study of the potential of medicinal plants and spices from Edo and Rivers State, as possible replacement to antibiotic feed additives was carried out. Medicinal plants and spices were purposefully sampled, dried at 40oC, milled and 10 mg was added with 190 mg of substrate in a preweighed nylon incubation bags. Bags and their contents were incubated using 30 mL of buffered rumen liquor in 100 mL syringes following the standard procedure of in vitro fermentation. Variables monitored were 24h total gas volume, short chain fatty acids (SCFA) methane (CH4 ) gas, dry matter degradability (DMD) as well as some chemical, cell wall and anti-nutritive components. Results revealed that adding the medicinal plants and spices as feed additives did not depress gas production in most cases (19.5 – 29.50 mL, 17.75 – 30.00 mL and 12.00 – 29.00 mL for Edo medicinal plants, Edo spices and Rivers medicinal plants respectively) and also did not depress DMD (> 50%). Azadirachta indica stem reduced CH4 production mostly by 53.56% while Dennttia tripetala did by 47.69% among the Edo medicinal plants and spices, respectively. In Rivers State, Amaranthus spinosus gave the highest value of 60.33% CH4 reduction. In the same bracket of similar and good CH4 reduction potentials were Alstonia boonei leaves (49.06%), Newbouldia laevis root (41.50%), Euphorbia heterophyla (37.97%), Allium crispum (47.31%), Allium cepa (46.80%), Aframomum mueguata (46.54%), Capsicum annum (47.32%), Ageratum conyzoides (56.52%), Lagenaria breviflora (48.03%) and Centrosema molle (45.08%). All the medicinal plant and spices with potential for CH4 reduction had corresponding high SCFA values (0.46 – 0.65 Mmol) with tannin (%) and saponin (%) contents of 0.011 – 17.50 and 0.01 – 2.40 respectively. Conclusively, the medicinal plants and spices demonstrated good potentials for reducing rumen methane production in vitro and may be subjected to further in vivo studies.

The Reduction Of Activity Of Antialimentary Compounds Of Vegetable Raw Materials Under Exposure To Electric Discharges

The article deals with the issues related to the harmful effects on the human body of anti-nutritional components (anti-nutritional factors of natural origin) that can block active enzymes that break down protein compounds. A comparative analysis of anti-nartative components of protein-containing plant origin under the influence of thermal nature and parameters of electric-discharge treatment has been carried out

Effect of Supplementing Cassava with Okara on Biscuit Quality

Okara is a nutritious by-product of soy milk industry; however it is discarded as industrial waste because it is perishable and other uses for it have not been fully identified. The feasibility of utilization of okara in food formulations was investigated. Five blends of composite flour were prepared by combining cassava flour with 10% to 50% of okara flour, respectively. The 100% cassava flour served as control. The functional and pasting properties of the flour blends as well as the chemical and sensory properties of biscuit samples were determined. Statistically significant (p≤0.05) difference in functional properties was observed between cassava flour supplemented with different levels of okara. The pasting properties showed that peak and final viscosities decreased with increase in level of okara flour in the blend. The biscuit samples had protein (4.7-11.9%), ash (1.63-2.17%), crude fibre (17.13-20.38%), fat (17.9- 23.4%), carbohydrate (34.9-53.0%) and energy (349.8-363.5 Kcal/g). Anti-nutritional components (oxalate, phytate and tannin) were significantly affected by inclusion of okara in the formulation. The sensorial characteristics of biscuits prepared from cassava and okara showed significant difference (p≤0.05) compared to the control. Cassava flour could be supplemented with okara flour up to 20% level in the production of biscuits with improved nutritional quality without affecting sensorial acceptability. The results from this study could be adopted by indigenous food industries that want to take the functional and nutritional advantage of okara flour to supplement starchy food ingredients.

Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications

Legumes are major ingredients in the Mediterranean diet, playing an essential role in developing countries. Grain legumes, such as lentil, chickpea, pea, lupin and beans, among others, are recognized as good sources of proteins, starch, fiber, vitamins and minerals for human nutrition, being an essential food crop for people worldwide. Due to their nutritional and techno-functional properties, legumes are widely used by the food industry as ingredients in a wide range of products for general and specific groups of the population, including vegetarians, diabetics or celiac patients. The Special Issue “Legumes as Food Ingredients: Characterization, Processing, and Applications” covers key aspects regarding the nutritional quality of legume flours and their derived products, as well as the health benefits of some of their bioactive components. The amounts of antinutritional components, such as certain allergens that might pose risks to sensitized consumers, are reported to be reduced by processing. Several pretreatments, including fermentation with lactic bacteria and yeasts, are used to improve the nutritional and sensory profile of the legume-derived products, increasing their acceptance by consumers.

Solid-state fermented peanut press cake:assessment of biochemical properties, mineral bioavailability, and its application in sweetened yogurt cheese

Abstract Over the past years, peanut press cake (PPC) has been explored for its high nutritional and therapeutic values, however, antinutritional components and insoluble fibers limit its potential use.The by-products obtained after oil extraction cause serious environmental problems.Therefore, to overcome this problem, we formulated solid-state fermented PPC powder and explored its biochemical properties, mineral, content, mineral bioavailability, and possible application. Herein, various enzymatic assays were performed and found significantly (p

Polycyclic aromatic hydrocarbons in smoked and non‐smoked paprika samples

The aim of our work is to investigate and compare the polycyclic aromatic hydrocarbons (PAHs) content of smoked paprika produced with different technologies and originated from different locations. A new sample preparation method was developed for the determination of 16 PAHs, eight low molecular weight, and eight high molecular weight (PAH8) compounds, from different smoked and non-smoked Hungarian and imported ground paprika (Capsicum spp.) samples, adapting and validating the HPLC/DAD-FLD measuring technique to accomplish this. The validation parameters were in accordance with performance criteria described in EU regulations. Four non-smoked, three smoke flavored, and eight smoked paprika samples were analyzed for their PAHs contaminations. Benzo[a]pyrene was detected in all samples and ranged in non-smoked samples from <LOQ to 6.3 µg/kg, in flavored samples from 6.3 to 7.0 µg/kg, and in smoked samples from 5.8 to 97 µg/kg. Amounts of ΣPAH were from 190 to 1,686 µg/kg, from 213 to 352 µg/kg, and from 801 to 48,042 µg/kg, respectively. Particularly, contributions of the light PAHs values to ΣPAH were significant in the case of smoked paprika samples regarding which, percentages of the PAH4 and PAH8 levels showed 4%–15% and 5%–24%, respectively. Using discriminant analysis, more than 96% of the samples were correctly classified based on the measurement data. Practical applications The issue of food safety is extremely important nowadays, as the risk of contamination has increased with the increase in transport and storage time, the range of food, and the place of origin. Anti-nutritive components, contaminants such as for example, PAHs are present in different amounts in foods from different locations or produced by technology. It is also important for manufacturers, researchers, and dietitians to be aware of these data, as these compounds can accumulate in the body and cause serious health problems.

FUNCTIONAL EXPLORATION OF BIOACTIVE MOIETIES OF FERMENTED AND NON-FERMENTED SOY MILK WITH REFERENCE TO NUTRITIONAL ATTRIBUTES

Soybean an amusing source of protein, oil, carbohydrates and bioactive moieties make it functional to combat hypercholesterolemia, hyperglycemia, age related bone loss, hormone replacement therapy and anti- cancer. Fermentation is considered as a pragmatic approach to augment bioactive moieties and to eliminate anti-nutritional components in soy bean. The current research was done to compare fermented and non-fermented soy milk by estimating their physicochemical analyses (Fat, protein, ash, SNF, TSS) pH, acidity, antioxidant (DPPH, ABTS and FRAP), rheology and isoflavones content (Genistein and Daidzein). The resultant data justify that process of fermentation boost up antioxidant profile, bioactive moieties becomes more viable and rheological analysis stated that soy milk is non-Newtonian fluid and fermentation increases the viscosity of soy milk by making gel network with LAB and protein. The sensory evaluation also justifies the hypothesis of current research by getting bountiful higher score to fermented soy milk for (color, flavor, aroma, texture and overall acceptability).

Sensory Profiling of Pulpy Fruits Based Ready to Reconstitute Little Millet Smoothies

Convenience foods are the now a big trend in the food business. The Indian ready to eat (RTE), ready to cook (RTC) and ready to serve (RTS) food segments have emerged from its early days of being a fringe alternative to home cooked meals or eating out. The underutilised little millet like other nutricereals is nutritionally superior to regularly consumed cereals. Malting of little millet enhances the digestibility, reduces the antinutritional components and can provide appropriate food-based strategy to derive nutrients maximally. Hence, a ready to reconstitute (RTR) smoothie mix was developed with a malted little millet that promotes the incorporation of nourishing drinks in daily diet. The suitability of mix to blend with fruit pulps viz. banana, papaya and pineapple in 1:1 and 1:2 ratio was assessed for its sensory parameters. The results revealed that the best scores for sensory attributes were for 1:1 blend except for appearance. Further, the overall acceptability scores of banana, papaya and pineapple smoothies on a hedonic scale of 9.0 were 8.37±0.09, 8.17±0.07 and 8.27±0.08 respectively indicating that the evaluated pulpy fruits were suitable for preparation of RTR smoothies.

Effect of Roasting on Bioactive and Antinutritional Components of Flaxseed (Linum Usitatissimum)

Flaxseed (Linum usitatissimum) collected from Morang district, Nepal was studied to explore the effect of roasting at 180oC for 5, 10, 15 and 20 min and soaking (12 h followed by sun drying followed by roasting at 180oC for 15 minutes) on its bioactive compounds (flavonoids, polyphenol and anti-oxidant activity), nutritional and anti-nutritional compounds (hydrocyanic acid and oxalate). The crude extracts of samples were prepared using 80% methanol by maceration technique for analysis of total flavonoid content, polyphenol content and free radical scavenging activity. Roasting of flaxseed had significant impact on its bioactive, nutritional and anti-nutritional components. Flavonoid content increased significantly (p<0.001) from 45.33 ± 5.03 mg QE/100 g to 238.16 ± 8.8 mg QE/100 g on roasting whereas there was no significant increment of flavonoid on soaking. Polyphenols content decreased significantly (p<0.001) on roasting and soaking followed by roasting. The highest amount of antioxidant activity was found to be in raw and 15 min roasting i.e 1.57 mg AAE/mg DM. And antioxidant activity was further increased on soaking followed by roasting. Hydrocyanic acid on raw sample was 649.3 ± 1.41 mg/kg decreased significantly (p<0.001) to 115.2 ± 10.41 mg/kg at 15 min roasting. Similarly, oxalate content decreased significantly (p<0.001) on roasting. Soaking followed by roasting further decreased HCN and oxalate content significantly (p<0.001). Protein, fat and fiber content were decreased significantly whereas calcium content increased significantly on 15min roasting. Similarly, on soaking followed by roasting, protein, fat and calcium content were decreased and crude fiber increased significantly.

Evaluation of the Antinutrients, Amino Acid Profile and Physicochemical Properties of Hura crepitan Seed

The Objectives of the Study: To evaluate the Antinutritional components, Amino acid profiles and the physic-chemical properties of Hura crepitan (Sand box) seed.&#x0D; Design of the Study: This study was structured to fit into using a combination of T-test and one way Analysis of Variance (ANOVA) to evaluate the data obtained from the laboratory analysis.&#x0D; Place and Duration of Study: This research work was done at the Department of Food Science and Technology Laboratory, Federal University of Technology, Owerri, Nigeria, between May 2019 and November 2019.&#x0D; Methods: The mature dry fruits of the Hura crepitan seeds were harvested from the plants on Federal University of Technology Owerri, Imo State campus.&#x0D; The Hura crepitan seeds were sorted in order to remove dirts and foreign other foreign contaminants. The cleaned seeds were divided into four portions and stored in separate glass containers for further processing. The first portion of the seeds were dried at 60°C in Gallen Kamp moisture extraction oven for 6 hours at and pulverised in a Monilex blended into flour, some seeds were boiled while some portions were roasted and processed into fine flour and subsequently subjected to analysis to evaluate the antinutritional contents, amino acid s as well as determining the physic-chemical properties of the samples.&#x0D; Results: The results obtained suggested that the anti-nutrients in the raw seed-flour were flavonoids with 17.50%, alkaloid (6.20%), tannin (5.24%), and cyanogenic glycoside (1.76%). Fermentation and moist cooking were found to be more effective in the reduction of the anti-nutrients in the Hura crepitan seeds. The amino acid profiles were evaluated, and twenty amino acids were identified in the seed flour. The three major ones implicated were arginine (3.25 g/100 g in cooked and 8.05 g/100 g in fermented), glutamic acid (6.05 g/100 g in cooked and 10.2 g/100 g in fermented) and valine (8.03 g/100 g in raw and 8.58 g/100 g in fermented). The limiting amino acid is methionine with a chemical score of 44.52%. the physicochemical properties of the sandbox seeds evaluated suggested that the free fatty acids values ranged from 3.60% to 6.03% and there were no significant differences (P&gt;0.05) among the samples, the iodine value ranged from 104.94% to 126.90%, the peroxide value for the sample varies between 2.96% to 44.81%.&#x0D; Conclusion: This study suggested that the Hura crepitan seed contains appreciable amounts of essential amino acids as well as having good physicochemical properties while the use of moist heat and/or fermentation can reduce the antinutritional components to the bearest minimum. Hence, can be utilized some areas of food industries where protein (amino acids) are critically required.

Impact of Partial Replacement of Peanut Paste with Sesame Seed Paste on the Nutritional and Anti-nutritional Components of Butter Made from the Blends

The present study was conducted to see the effect of replacement of peanut paste with different levels of sesame seed paste on the nutritional and anti-nutritional components of butter made from the blends. The peanut: Sesame seed pastes were used in the ratios of 100:00, 90:10, 80:20, 70:30, 60:40, 50:50 and 00:100 with 100% peanut and sesame seed pastes as control samples. The results showed that all the parameters determined varied with the proportion of sesame seed paste in the blends. The crude protein, ash, crude fibre and carbohydrate progressively decreased with increase in the level of sesame seed paste substitution. On the contrary, fat and caloric value increased progressively with increase in sesame seed paste in the blends. The total amino acids decreased from 88.24 g/100 g protein while the total essential amino acids increased from 35.30 g/100 g protein in 100% peanut butter to 87.36 g/100 g protein and 37.71 g/100 g protein respectively in 50% sesame seed paste substituted butter. Methionine and cystine increased while lysine decreased with increase in sesame paste substitution. Majority of essential amino acid chemical scores were above 100% except lysine (63.45 – 98 – 28% for samples that contained sesame seed paste) and sulphur containing amino acids (78.00% and 92.40% for 100% peanut butter and 10% sesame paste supplemented butter respectively). The contents of K, Na, saponin and tannin in the butter decreased while Ca, Mg, Fe, Zn, oxalate and phytate increased with increase in sesame seed paste substitution. The values for anti-nutrients were low and may not have serious effect on nutrients bioavailability. The result has shown that production of butter from blends of peanut and sesame seed paste would enhance the essential amino acids composition and other nutrients and could lead to increased utilization of sesame seed.