Anti-nutritional Content Research Articles

Study of chemical compositions, anti-nutritional contents and digestibility of electron beam irradiated sorghum grains

Effects of electron beam irradiation at doses of 10, 15, 20, 25 and 30 kGy on chemical composition, phytate and tannin contents, and in vivo digestibility of sorghum grain were investigated. Irradiation had no effect ( p > 0.05) on chemical compositions. Tannin content was reduced ( p < 0.05) by 28%, 30%, 42%, 83% and 86% and phytate content reduced ( p < 0.05) by 39%, 49%, 66%, 79% and 90% in electron beam irradiated compared to control, respectively. Irradiation improved ( p < 0.05) in vivo digestibilities of dry matter, crude protein, true protein and gross energy. Based upon these results, electron beam irradiation was judged to be a useful processing method for reducing the anti-nutritional compounds and therefore, improving nutritive value of sorghum grain.

Assessment of some barley germplasms based on RAPD analysis and anti-nutritional factors

The variation among some barley germplasm (Giza 123, Giza 127, Giza 130, Desert, and Sinai) was investigated comparatively at the molecular and biochemical levels. Leaf DNAs extracted from different barley germplasm were amplified with randomly chosen primers in a Polymerase Chain Reaction (PCR) using Random Amplified Polymorphic DNA (RAPD) technique. Only five primers amplified all DNA templates among 15 primers. Primers generated a total of 112 DNA fragments ranged from 1.2 to 0.1 kbp. Out of the 112 fragments, 16 (14.29%) were polymorphic. The result indicated that fragments generated per primer, with an average of 22.4 products, where the number of polymorphic bands per primer, with an average of 3.2 polymorphic bands. In addition, the genetic variation in the anti-nutritional factors and nutrient composition of the same genotypes were determined. A wide variation in total phenolic, phytic, tannin, vicine, and saponin contents was found among these germplasm. The range of total phenolic was 3.83 to 7.50 mg g−1 d.w. Among all germplasm, Desert germplasm was characterized by the highest tannin content. However, saponin ranged between 5.66 mg g−1 d.w. (in Giza 123) to 9.21 mg g−1 d.w (in Sinai) germplasm. The concentrations of the phytic acid were generally low, ranging between 0.99 to 6.78 mg g−1 d.w. The germplasm Desert and Sinai had the highest level of vicine, 1.89 and 1.87 mg g−1 d.w., respectively. The results of the molecular characterization and anti-nutritional content can be used as the starting point needed to identify the valuable Egyptian barley germplasm.

Evaluation of chemical and antinutritional characteristics of obeche (Triplochition scleroxylon) and some mulberry (Morus alba) leaves

The chemical composition and antinutritional contents of some selected varieties of white mulberry leaves and obeche leaves were investigated. Three varieties of mulberry leaves (S36, S54 and K2) were harvestedfrom Ondo State sericulture centre while obeche leaves were harvested from Aponmu Forest Reserve located in Ondo State, Southwestern Nigeria, for analysis. Proximate composition, minerals and antinutritionalcontents were determined on dry matter basis for the samples. The percentage of crude protein in all the samples were significantly high (P≤0.05) with 34.31, 21.66%, 21.55% and 21.24% in obeche, S36, S54 and K2 respectively. Similarly, crude fibre follow the same trend with 20.73%, 13.70, 10.81%, 13.70% and 8.74% respectively, while the percentage water content were 73.70% 79.35%, 72.16% and 76.00%, in obeche, S36, S54 and K2 respectively. The results further show that the samples contain zinc in the range of 34.4 - 57.5 mg/kg, sodium 1069 – 1526 mg/kg, manganese 14.83 – 24.37 mg/kg, calcium 944 – 1467 mg/kg, potassium 1684 – 2170 mg/kg, iron 129.70 – 238.00 mg/kg, and magnesium 1450 – 2196 mg/kg. Phytate is significantly higher(P≤0.05) in obeche than other treatments. Likewise, cyanide and tannin were significantly higher (P≤0.05) in S36 than other treatments (obeche, K2 and S34). However, these antinutrients (phytate, cyanide and tannin) were much lower than the permitted values in fruits and any other food items. The result of the chemical analysis showed that all the selected mulberry varieties and obeche leaves contained adequate level of food nutrients required for normal body functioning.Keywords: mulberry leaves, nutritional characteristics, obeche leaves, Proximate composition.

Effects of soaking and boiling, and autoclaving on anti-nutritional factors content of Mucuna flagellipes

Effects of soaking and boiling, and autoclaving on anti-nutritional factors content of Mucuna flagellipes

The Effect of Boiling on the Nutrients and Anti-Nutrients in Two non Conventional Vegetables

The effect of boiling on the nutrient and anti-nutrient composition of two vegetables Solanum nigrum and Solanecio biafrae was investigated. The vegetables were boiled and the boiled and raw samples were analysed for proximate composition and some anti nutritional compounds. The protein, ash, fat and fibre in Solanum nigrum was found to be 4.63, 2.99, 0.96 and 1.13%, respectively while Solanecio biafrae were 4.03, 2.86, 0.92 and 1.05% for protein crude ash, fat and fibre, respectively. All the nutrient contents were reduced after boiling with a percentage of between 28 and 9.78% with the exception of ash where the percentage loss was 59.79 and 58.52% in Solanecio biafrae and Solanum nigrum, respectively. All the antinutritional compounds investigated were found in the vegetable. The Phytate, tannin, nitrate and oxalate in Solanum nigrum was 1.65, 0.83, 0.36 and 0.50%, respectively and 1.88, 0.92, 0.33 and 0.46% was recorded for Solanecio biafrae for phytate, tannin, nitrate and oxalate, respectively. These antinutritional compounds were reduced after boiling by between 39.7% in Tannin and 20% in Oxalate. These vegetables were not rich in nutrients like some other conventional vegetables; they were also low in antinutrition al content. Most of the nutrients are stable after processing except the minerals as indicated by the ash result, yet the antinutrient were easily destroyed by boiling.

Studies on the microbiological, nutrient composition and antinutritional contents of fermented maize flour fortified with bambara groundnut (Vigna subterranean L)

The nutrient composition, antinutritional factors and microflora in spontaneously fermenting maize flour fortified with bambara groundnut were examined over a period of 72 h. Titratable acidity as well as pH changes was obtained at 12 h interval during fermentation by adventitious microorganisms present in the fortified product. Results obtained showed that microflora gradually changed from gram negative enteric bacteria, molds, lactic acid bacteria and yeast to be dominated by gram positive lactic acid bacteria (LAB) and yeasts. All undesirable microorganisms such as coliforms and molds which were present at the start of fermentation were totally eliminated by 24 h of fermentation. Yeasts and LAB numbers in the fortified dough varied between 4.44 and 7.36 log cfu‑1. LAB number increased from 5.40 to 7.36 log cfu-1 during fermentation. Yeasts increased from 4.44 to 5.60 log cfu-1. The product pH decreased with concomitant increase in moisture, fat, ash, fibre and titratable acidity with increasing bambara groundnut addition. Bambara groundnut addition caused only minimal changes in the proximate composition with the exception of protein content, which increased remarkably from 18.40 to 21.68% with 30% bambara groundnut addition. Boiling, sprouting and fermentation significantly decreased the tannins and trypsin inhibitors levels. Boiling Bambara groundnut for 20 min before incorporation into the maize flour imparted a desirable flavour. Organoleptic evaluation revealed that the foods were well accepted. Based on the findings the application of bambara groundnut fortification to traditional foods can promote the nutritional quality of African maize - based traditional foods with acceptable rheological and cooking qualities. Key words: Spontaneous fermentation, fermented maize flour, Bambara groundnut fortification, micropopulation, nutrient quality, antinutritional factors, rheology.

Comparison of nutritional composition and anti‐nutrient status of fermented, germinated and roasted bambara groundnut seeds (vigna subterranea)

PurposeThis paper seeks to demonstrate that the nutritional composition of bambara groundnut (BG) seeds can be influenced when subjected to three traditional processing methods (i.e. fermentation, roasting, and germination).Design/methodology/approachProximate, minerals, amino acids and antinutritional factors of each of the processed food samples were investigated using AOAC methods. The results of the study were as follows: For the proximate analysis, moisture content ranged between: 1.50‐2.16 g/100 g; fat 6.02‐6.57 g/100 g; protein 20.00‐20.49 g/100 g; ash 1.17‐3.46 g/100 g; carbohydrate 65.82‐68.74 g/100 g and energy 400.2‐412.18kcal. For the minerals composition, calcium ranged between 14.12± 0.01‐18.26±0.01 mg/100 g, potassium 57.61±0.01‐80.62±0.02 mg/100 g, magnesium 50.47± 0.01‐69.34±0.02 mg/100 g, sodium 19.05±0.01‐25.97±0.01 mg/100 g, iron 0.15±0.01‐0.48± 0.01 mg/100 g, selenium 0.00±0.00‐0.21±0.01 mg/100 g and phosphorus 164.73±0.01‐187.13± 0.01 mg/100 g, while the Ca/P and Na/K ratios of the food samples range between 0.10±0.01‐0.19±0.01 and 0.30±0.01‐0.35±0.01 respectively. The total amino acid and percentage of total essential amino acid for children and adults were higher in germinated BG seed flour than fermented and roasted BG flour respectively.FindingsThe findings were that the antinutritional content of fermented bambara groundnut seed flour was low compared with germinated and roasted bambara groundnut seed flour.Research limitations/implicationsThe protein content of fermented bambara groundnut flour was higher and also had a low level of antinutritional factors compared with other processed bambara groundnut flour. In view of these, further study may be conducted to establish the suitability of incorporating the fermented bambara groundnut flour into weaning food.Originality/valueThe study showed that these traditional processing methods, that is, fermentation, germination and roasting, influenced the nutritional composition of bambara groundnut seeds.

Performance and Metabolism of Dairy Cows Fed Bean Seeds (Vicia faba) with Different Levels of Anti-Nutritional Substances

The aim of this study was to determine the effect of selected bean cultivars with different levels of anti-nutritional substances on performance and metabolism of dairy cows. In the current twelve-week-long study, 32 dairy cows at 3 to 6 weeks after parturition were divided into four groups. Diets were balanced to have an analogical content of crude protein and energy. Experimental groups (MI, ME, MET) were mixed to the milking concentrate consisting of 20% bean seeds (MI - MISTRAL cultivar with a low content of anti-nutritional substances; ME - MERKUR cultivar with high content of anti-nutritional substances; MET - MERKUR cultivar with technologically reduced the amount of anti-nutritional substances). Clinical evaluation of dairy cows’ health and feed intake showed no negative effect of the bean supplementations. Energy, nitrogen and mineral metabolisms were not impaired either. No significant differences were found between groups in milk performance (daily milk yield, protein and lactose production) during the study. On the basis of these results, the bean can be used in 20% in the milking concentrate of dairy cattle. Health risks associated with anti-nutritional content of the native bean are not significant for high-producing dairy cattle.

Evaluation of performance and metabolism of dairy cows fed pea seeds (&amp;lt;i&amp;gt;Pisum sativum&amp;lt;/i&amp;gt;) with different anti-nutritional content

Abstract. The aim of this study is to determine the effect produced by selected pea cultivars with different anti-nutritional content on dairy cows’ metabolism. In the current ninety-day present, 32 dairy cows were divided into four groups (Z, G, GU and C). Three experimental groups (Z, G and GU) were fed a production mixture consisting of 25% pea seeds and the following: (Z – Zekon cultivar with low anti-nutritional content; G - Gotik cultivar with high antinutritional content; and GU – Gotik cultivar whose anti-nutritional content was reduced technologically). The control group was fed the production mixture with a higher proportion of extracted soybean meal and grain meal. Feeding rations were balanced to have an analogical composition of crude protein and energy. Feeding the pea supplement did not affect energy metabolism of the dairy cows. As for nitrogen metabolism, group Z showed higher concentrations of ammonia in rumen fluid and urea in blood compared to groups GU and C. No animal from the experimental groups showed reduced intake of feed. An insignificantly lower performance was noted (daily milk yield, protein production and lactose production) in group G. Overall, better results were observed in group Z. On the basis of the current study, peas can be used as an alternative source of proteins and energy in the diet of dairy cattle.

Processing Effects on the Nutritional and Anti-Nutritional Contents of African Locust Bean (Parkia biglobosa Benth.) Seed

2 Abstract: African locust bean (Parkia biglobosa Benth.) seeds with thin layers of pulp material were processed by soaking in water for 12 h, washing to depulp the seeds and boiling in water for 8 h to dehull the seeds. The dehulled seeds were boiled again for 30 min to produce the processed substrate which were fermented for 72 h. Mechanically dehulled bean seeds were obtained from depulped bean seeds with a pair of pliers. Proximate compositions of the samples were determined for crude protein, ether extract, ash and total carbohydrate content. The presence and levels of trypsin inhibitors, tannin and phytic acid were determined. Fermentation gave rise to significant increase in crude protein content. The ether extract was significantly increased by soaking and boiling, this was further increased by fermentation at 72 h. The ash content decreased significantly by soaking and boiling. Also the total carbohydrate content decreased significantly by soaking and boiling, this was further decreased by fermentation at 72 h. In all the anti- nutritional factors evaluated, soaking and boiling significantly reduced the levels of anti-nutritional factors, fermentation at 72 h led to further reduction in the levels of anti-nutritional factors. The reduction in content of trypsin inhibitors activity at 72 h fermentation was greater than the other anti-nutritional factors with a total reduction level of 89.0%.

Nutritional composition of the African locust bean (&lt;i&gt;Parkia biglobosa&lt;/i&gt;) fruit pulp

Nutritional and anti-nutritional composition of the African locust bean (Parkia biglobosa) fruit pulp were determined using standard methods. Results showed a moisture content of 8.41%, protein 6.56%, fat 1.80%, crude fibre 11.75%, ash. 4.18% and carbohydrate of 67.30%. Sugar content was found to be 9.00 °Brix; total caroteniods, 49,175ug/ 100g and ascorbic acid (Vitamin C) of 191.20mg/100g. Anti-nutritional factors/toxins analyzes showed a phytic acid content of 60.00mg/ l00g; crude saponins, 17.80mg/ 100g; tannins, 81.00mg/100g; total phenols, 204.60mg/ 100g and hydrocyanic acid (HCN) content of 17.30mg/ 100g. Keywords: Nutritional, anti-nutritional contents, toxins, African locust bean, fruit pulp. Nigerian Food Journal Vol. 25 (1) 2007: pp. 190-196

Micronutrients and anti-nutritional contents of selected tropical vegetables grown in SouthEast, Nigeria

Levels of some nutrients and antinutrients of six green leafy vegetables grown in SouthEast, Nigeria were determined using standard analytical methods Crude protein, fat, moisture, crude fiber carbohydrate and calorific values ranged from 1.20 to 2.20 g/100g, 0.80 to 1.30g/100g, 74 to 93%, 0.70 to 2.10 g/100g, 1.30 to 13.20g/100g and 21.00 to 97.00 kcal /100g. The vitamin C composition varied from 14.61 to 30.84mg. The elemental analysis of the six leaves in mg dry matter indicated that the leaves contained appreciable levels of iron (3.43 to 23.03), calcium (204.26 to 305.51 and magnesium (195.57 to 340.39). The antinutrient composition for phytic acid, tannins and oxalic acid are; 34.70 to 68.50mg/100g, 0.32to 0.83 g/ 100g and 24.65to 42.15 mg/g respectively. These results reveal that those leaves contain an appreciable amount of nutrient, vitamin, mineral elements and low level of toxicants and should be included in diets to supplement our daily allowance needed by the body. Keywords: Leafy vegetables, vitamin, minerals and antinutrients. Nigerian Food Journal Vol. 25 (1) 2007: pp. 111-116

English

Ripe mango peels (Mangifera indica R) was naturally fermented for 96 h at room temperature (30oC). The quality of the fermented mango peels were accessed by determing the microbiological quality, proximate composition as well as the anti-nutritional content. Mixed flora of fungi and bacteria were isolated from the fermenting mango peels. Three species of fungi (Saccharomyces cerevisiae, Aspergillus flavus and Rhizopus oryzae) and five bacteria (Aerobacter clocae, Leuconostoc Micrococcus luteus, Streptococcus mutans and staphylococcus aureus) were identified. The result of the proximate analysis revealed that there was an increase in the protein content of the ripe mango peels fermented. There was no considerable difference in the fat and carbohydrate content while there was a decrease in fibre content. Antinutrients such as tannin and phytate decreased in the fermented sample. A decrease in pH was also recorded.

Antinutritional factor content and hydrochloric acid extractability of minerals in pearl millet cultivars as affected by germination

Four pearl millet cultivars of two different species—Kordofani and Ugandi (Pennisetum typhoideum) and Madelkawaya and Shambat (Pennisetum glaucum)—were germinated for 6 days. The germinated grains were dried and milled. Phytic acid and polyphenol contents and hydrochloric acid (HCl) extractability of minerals from the malt flours were determined at intervals of 2 days during germination. Phytic acid and polyphenol contents decreased significantly (P≤0.01) with an increase in germination time, with a concomitant increase in HCl extractable minerals. However, the major mineral content was significantly decreased while that of trace minerals was increased with germination time. When the grains were germinated for 6 days, Madelkawaya had higher extractable calcium while Ugandi had higher extractable phosphorus, whereas iron and manganese recorded high levels in Shambat and Madelkawaya, respectively. There was good correlation between antinutritional factors reduction and the increment in extractable minerals with germination time.

Determination of Chemical Composition of Gnetum africanum (AFANG) Seeds

The study on the chemical composition of the seeds of one of the most popularly known and popularly consumed tropical plant, Gnetum africana (afang) has been carried out by analyzing samples of the plant seeds collected from some plantations located within Akwa Ibom State (South Eastern Nigeria) for chemical Composition. The proximate, elemental and toxicant composition of the seeds (Gnetum africana) were determined by analyzing samples of the identified seeds for their carbohydrate, protein, lipid, ash, fibre, moisture and caloric value (proximate composition), iron, zinc, lead, potassium, sodium, magnesium and calcium (mineral compositon) and tannin, hydrocyanic acid, oxalate and phytic acid (toxicant composition) using recommended method of analysis. The result of the analysis shows that the percentage moisture content, crude protein, crude fat, crude fibre, ash content and carbohydrate of this seeds are 31.60%, 17.50%, 3.15%, 0.80%, 1.20% and 87.62% respectively while its caloric value is 448.83kcal/100g. The percentage sodium, potassium, calcium, magnesium, iron, zinc and lead content of the seed were 15.57, 38.56, 7.01, 5.48, 1.50, 1.50, 1.07 and 0.03 respectively while its toxicant content were 540mg/100g, 100.74mg/100g, 209.00mg/100g and 238.26mg/100g for hydrocyanic acid, tannin, oxalate and phytic acid respectively. The proximate, mineral and toxicant composition of the seeds were also compare with values reported in literature for other edible vegetable and the results show that the seeds are poor source of essential elements compared with other vegetable seeds. The antinutritional content of the seeds were very high when compare to values reported for other vegetables. Based on the result of the present study, it has been found that afang seeds are rich in proximate composition (when compare with other edible vegetables). Their low mineral content and their high toxicant content therefore suggest that these seeds should be properly processed before consuming them and its consumption should be supplemented with other food whose elemental content are high.

Nutritive Value of the Two Varieties of Roselle (Hibiscus sabdariffa) Calyces Soaked with Wood Ash

The effect of soaking in wood ash on two varieties of Roselle (Hibiscus sabdariffa) red and green calyces was evaluated for their nutrient and toxic substances. The result showed a decrease in ash content (3.15%), crude lipid (10.89%) and moisture content (1.16%) in the roselle (red) calyx of the sample soaked in ash, while the crude fibre content (8.12%), carbohydrate content (79.68%) and protein content (6.64%) were high. The roselle (green) calyx soaked in wood ash also showed a decrease in the ash content (4.45%), crude lipid (0.85%), moisture content (78.91%). All the varieties soaked in wood ash were low in antinutritional content. Both the varieties soaked in wood ash showed increase in the potassium content, and when consumed will assist haemostatic control of the body.

The effect of different processing methods on some anti-nutritional factors content of Ede uhie (&lt;i&gt;Xanthosoma sagittifolium&lt;/i&gt;) and Ede ocha (&lt;i&gt;Colocasia esculenta&lt;/i&gt;)

Some anti-nutritional content of two Cocoyam species: Ede Uhie (Xanthosoma sagittifoluin) and Ede Ocha (Colocasia esculenta) were investigated. Oxalates (which combines with serum calcium to form calcium oxalate thereby making calcium unavailable to the body), Phytates (which impairs the utilization of protein and minerals) and Tannins (which inhibits digestive enzymes) were investigated. Different processing methods affected the contents of the anti-nutrients. Soaking in (0.01%) EDTA significantly reduced (P

Fruit Characteristics and Nutrient Composition of Landrace Morphotypes of Snake Tomato

Abstract Snake tomato, Trichosanthes cucumerina L., is used as a substitute for the regular tomato (Lycopersicon esculentum(L.) Mill.) in Nigeria. Information is lacking in the literature on the fruit characteristics and food value of this plant. The fruit characteristics and nutrient composition of three morphotypes of T. cucumerina were studied. Results indicated that average: fruit weight ranged from 438.1-651.4 g; fresh pulp weight from 20.4-37.6 g; seed weight/fruit from 21.8-39.5 g; number of seed/per fruit from 54-70; and 100-seed weight from 39.2-64.1 g. Nutrient composition analyses indicated that seed of the three morphotypes are good sources of crude protein (26.2-26.6 g/100 g), fat (44.6-57.2 g/100 g), phosphorus (78.0-81.5 mg/100 g) and calcium (41.0-46.7 mg/100 g). The pulp is a good source of ascorbic acid (23.1-23.3 mg/100 g), suggesting its possible use for paste and puree. The anti-nutritional oxalate content is low (1.20-2.62 mg/100 g), suggesting that mineral nutrients will not be held...

Compositional Changes in African Oil Bean (Pentaclethra macrophylla Benth) Seeds During Thermal Processing

2 Abstract: The effect of thermal processing as a preservation technique on the nutritional, anti-nutritional and functional characteristics of African oil bean seeds (Pentaclethra macrophylla Benth) was investigated. Samples were drawn from the different stages during the processing (namely; cooked, fermented and canned) along with the raw seeds, and examined for proximate chemical composition, elemental concentrations, anti-nutritional content and functional properties. The results show that processing reduced the protein content from 22.32% dry wt. in the raw seeds to 19.00% dry wt. in the canned product; while oil content increased from 53.98% to 60.11% respectively. Also, fermentation and canning significantly (P 0.05) affected by the processing operations. However, the capacity to gel and foam reduced with successive processing steps. Overall, thermal processing of th e African oil bean seeds raised nutrient bioavailability, digestibility and functionality.

Effect of blanching on the content of antinutritional factors in selected vegetables.

The effect of blanching on the antinutritional content was studied in cabbage, turnip, collard, sweetpotato and peanut leaves. All the vegetables contained various amounts of phytic acid, tannic acid and/or oxalic acid. Tannic acid was found in largest amounts ranging from 1266.00 mg/100 g in cabbage to 491.00 mg/100 g in sweetpotato. Phytic acid content ranged from 0.31 mg/100 g in sweetpotato to 3.97 mg/100 g in collard. Oxalic acid was in trace amounts in cabbage and turnip; but high concentrations were found in sweetpotato (469.67 mg/100 g) and peanut greens (407.00 mg/100 g). Levels of both tannic acid and phytic acid were significantly (p < 0.05) reduced by conventional and microwave blanching methods while oxalic acid levels were not significantly (p < 0.05) reduced in most of the treatments by either of the blanching methods. In general, blanching is recommended as an effective method for reducing the antinutritional factors in green vegetables, however, further investigation on the heating times for both conventional and microwave blanching methods has been suggested.