Anti-nutritional Content Research Articles

Processing enhanced the nutritional contents of Enterolobium cyclocarpum seeds

An experiment was carried out to determine the effects of different methods of processing on the nutritional and anti-nutritional contents of Enterolobium cyclocarpum seeds. The seeds were harvested and processed into four different treatments: T1 (raw), T2 (boiled), T3 (Soaked), and T4 (roasted). The seeds were later ground in hammer mill and taken to laboratory to determine crude protein (CP), crude fiber (CF), ether extract (EE), ash, nitrogen free extract (NFE). Mineral contents such as calcium (Ca), phosphorus (P), magne sium(Mg), and sodium(Na)were also analysed. Some anti-nutritional factors such as saponnin, tannins, oxalate and phytate were also determined. Data obtained were subjected to analysis of variance. It was observed that crude protein of the treated seeds were significantly higher than the raw. T2 recorded the highest (36.31%) followed by T3 (34.52%) and T4 (33.24%) while the lowest was observed in T1 (19.33%), Ether extract followed the same trend. Crude fiber ranged from 15.92% in T1 – 2.42% in T2. Results obtained for calcium (8.90–6.00%), magnesium (5.45-4.85%), sodium (2.38-1.69%) and phosphorus (2.85-1.36%) were significantly higher in T1among the treatments. Oxalates (0.19-0.11%), phytates (0.33-0.19%), tannin (0.05-0.02%), and saponnin (0.41-0.33%) were observed to be significantly lower in the processed seeds than the raw. It can be concluded boiling had significant increase in protein content and decrease in crude fiber content of the seeds.

Determination of Proximate Composition and Anti-Nutritional Content of Cassava in Jimma Zone Ethiopia

Cassava is a dominant staple food for many developing countries, particularly, in humid and sub-humid tropics. In this study, the proximate composition and cyanide content of cassava tuber grown in Jimma Zone were investigated. Cassava samples were collected from five selected Woredas (Districts) of the Zone, where the plant usually grows. Nutritional compositions such as crude fat, protein, and fiber as well as cyanide contents were considered in this study. Accordingly, the crude fat, protein, and fiber content of the studied cassava root ranged from1.38-3.06%, 1.32-1.90%, and 1.58-2.96%, respectively. The results of the nutritional composition of analyzed cassava root samples were rich in crude fat, protein, fiber, and carbohydrate. The level of cyanide gives its value compared to the limits set by the World Health Organization was low and it may not cause harmful effect on human health.

Evaluation of nutrient and anti-nutrient content of both raw and processed velvet bean seed (Mucuna sloanei

The nutrient and anti-nutrient content of raw, boiled, and boiled with potassium sesquioxide(akanwu) Mucuna sloanei seed meal(MSSM) were investigated. A total of 120 day old broiler chickens were used. There were 4 treatments each replicated into 3 with 10 birds per replicate in a completely randomized design (CRD). Four treatment diets were formulated. Diet 1 served as control containing raw Mucunal, while diets 2, 3, and 4 had boiled Mucuna, Mucuna boiled with ankanwu and boiled Mucuna mix with enzyme, respectively added to them at 5% level of inclusion. The birds were allowed 7 days to get stabilized before being randomly assigned to the experimental diets that lasted for 49 days. The crude protein content of the raw was significantly higher (P<0.05) than that of the boiled and boiled with potash. Processing reduced the energy content of raw Mucuna seed from 4.73 Kcal/g (raw) to 3.90 cal/g(boiled) and 3.81Kcal/g (boiled with akanwu, BWA). Boiled MSSM had a significantly (P< 0.05) higher content of Na, K, Ca, P and Mg, than that of BWA. The calcium (1.87) content of the boiled was significantly (P<0.05) higher than that of the raw (1.665). There were significant (P<0.05) increases in Fe, Cu, Zn and Mnin the processed over the raw.BWA resulted in a significantly (P<0.05) higher decrease in anti-nutritional content of the seed. B Mucuna sloanei Mucuna akanwu. Mucuna sloanei, sesquioxid soiling method is selected as the best method of detoxification for seeds since it was able to make 84.18% reduction of L-DOPA which is the major anti-nutrient in and 98.40% reduction of trypsin inhibitor a wide spread anti-nutrient among legumes. In addition it is amethod of detoxification that can be well adapted to by the local farmers as against that of boiling with potash which involves the preparing of potash solution and additional cost

Proximate, Antinutritional, Microbial, and Sensory Acceptability of Bread Formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus caudatus).

Background Breads are made throughout the world. Bread can be prepared from cereal like wheat, maize, and rice. Nowadays, gluten intolerance, requirement of healthy, and nutritious products have increased and interests towards underutilized crops have also been increasing with the aim of improving global food security and to ease an adverse effect of climate changes. Amaranth is one of nutritionally balanced and naturally grown underutilized crops, but it is mainly considered weed in Africa including Ethiopia. Method The aim of the study is to develop bread from wheat and Amaranthus and to evaluate proximate composition, antinutritional, microbial, and sensory acceptability of bread. The experiment contained 100% wheat as control and four blending proportions (90% wheat and 10% amaranth, 80% wheat and 20% amaranth, 70% wheat and 30% amaranth, and 60% wheat and 40% amaranth). A complete randomized design is used for proximate composition, antinutritional, and microbial data analysis whereas a randomized complete block design with three replications was applied for sensory acceptability. SAS for windows version 9 was used for data analysis. Result The study revealed that moisture, protein, fat, fiber, and antinutritional content were increased as Amaranthus concentration is increased from 10% to 40%. However, carbohydrate, microbial load, and sensory acceptability were decreased. But the gross energy is constant. Conclusion From the study, it can be concluded that beside the good nutritional profile of Amaranthus, it has antinutritional content which needs to limit the concentration of Amaranthus in blending with other grains during product development.

Effect of Post-Dehulling Treatments on Anti-Nutritional and Functional Properties of Cowpea (<i>Vigna Unguiculata</i>) Flour

Recently, cowpea (Vigna unguiculata) has been cited for imparting specific positive health potentiating responses when properly positioned in the diet. However, inherent anti-nutritional factors in cowpea have long been recognized as concerns and require appropriate processing conditions to ameliorate adverse effects. The study focuses on effect of post-dehulling treatments on anti-nutritional and functional properties of cowpea flour. Three genotypes of cowpea (IT99K-573-2-1, IT96D-610, and IT07K-292-10) were dehulled. Dehulled cowpeas were boiled, roasted or autoclaved and prepared into flour. Raw (dehulled) cowpea genotype served as control. Anti-nutritional and functional properties of the products were determined using standard procedures. Antinutrient concentration of cowpeas differed significantly (p≤0.05) among genotypes. Tannin, phytate and oxalate concentration ranged from 31.15 to 121.80g/kg, 22.31 to 48.04 g/kg and 0.01 to 0.026g/kg respectively. Coloured beans (IT96D-610), had significantly lower anti-nutritional content than those of white beans (IT99K-573-2-1 and IT07K-292-10). All heat treatments significantly reduced the levels of investigated anti-nutrients compared to their respective control. Water absorption capacity and oil absorption capacity were found in the range of 2.12–3.07 mL/g and 1.37-1.73 mL/g, respectively. Swelling power, starch solubility, loose bulk density and packed bulk density varied between 10.79 to 18.42g/g, 0.16 to 1.52g/g, 0.64 to 0.73g/mL and 0.84 to 0.94 g/mL respectively. Colour parameters (L*, a*, b*, hab, C*) showed significant variations among the genotypes. The combined varietal and processing variation induced significant modification in the inherent anti-nutrients and functional properties of dehulled cowpea as attested by the highly significant (p≤0.05) correlations observed. Processing of cowpea seeds in these forms presents an opportunity for extending their use beyond the dehulled seeds in food system.
 Keywords: Cowpea, dehulling, treatment, nutrients, functionality

Micronutrient and Antinutritional Content of Weaning Food Produced from Blends of Millet, Soya Beans and Moringa Oleifera Leaf Flour

Any Weaning food offered to infants should be rich in micronutrients and high in protein quality. The study assessed the Mineral, Vitamin A and C, Amino acids and Antinutritional profile of weaning food blends from millet flour (MLF), soya beans flour (SBF) and moringa oleifera leaf flour (MLF) in the ratio FMF:SBF:MLF- sample C (60:35:5), sample D (60:30:10), sample E (60:25:5), sample F (60:20:20) sample A (100 % FMF) was used as control, sample B (FMF(60):SBF(40). All analyses were done using standard methods. The Mineral, Vitamin A, C and Amino acid Tryptophan contents of the weaning food formulations significantly (p<0.05) increased with increased MLF Percentage. The Mineral values ranged from 57.37 to 466.87 mg/100g, 11.33 to 107.30 mg/100g, 36.27 to 62.38 mg/100g, 2.45 to 4.77 mg/100g and 76.64 to 178.09 mg/100g for calcium, iron, potassium, zinc and sodium respectively. Vitamins A (ß-Carotene) and C ranged from 0-5.25 and 0.58-3.89 mg/100g respectively. Tryptophan ranged from 1.16-2.40 g/100g protein. Manganese, Lysine, methionine was significantly (p<0.05) higher in MLF unsubstituted sample B. The anti-nutrients analyzed were significantly (p<0.05) low with values ranging from (0.09 to 0.43) mg/100 g, (0.13 to 1.49) mg/100 g, (0.33 to 0.95) mg/100 g and (0.03 to 0.07) mg/100 g for phytates, tannins, oxalates and trypsin inhibitor respectively.

Proximate, mineral, and anti-nutrient compositions of underutilized plants of Ethiopia: Figl (Raphanus sativus L.), Girgir (Eruca sativa L) and Karkade (Hibiscus sabdariffa): Implications for in-vitro mineral bioavailability

In Ethiopia, particularly in the Benishangul-Gumuz region, there are several underutilized plants like Figl (Raphanus sativus), Girgir (Eruca sativa) and Karkade (Hibiscus sabdariffa) which are cultivated and consumed only by the local communities. However, information on nutrient, anti-nutrient contents and mineral bioavailability of edible parts of these plants are limited. Given this, leaves and roots of Figl, leaves of Girgir, calyces and seeds of Karkade were evaluated for their proximate, mineral and anti-nutrient contents following the standard analytical methods. The result on dry matter basis revealed that protein contents (26.32 g/100 g) were high for brown seeds of Karkade, dried leaves of Figl (26.71 g/100 g) and Girgir (24.23 g/100 g). The fat and energy contents were high for seeds of Karkade (15.58–18.00 g/100 g; 371.64–376.69 kcal/100 g). The fiber content was high for dried leaves of Figl (28.39 g/100 g) and low for calyces of Karkade (15.33–16.54 g/100 g). There was a significant difference (p < 0.05) in terms of mineral contents. The dried leaves of Figl were high in calcium, sodium, potassium, and phosphorus contents while dried leaves of Girgir were high in iron and zinc contents. With exception of oxalate content, seeds of Karkade were low in tannin, phytate and alkaloid. The phytate: mineral ratio analysis showed the bioavailability of iron is likely to be inhibited from roots of Figl and calyces of Karkade; zinc bioavailability from calyces of Karkade which suggests processing for phytate reduction is important. The result showed the seeds of Karkade are good sources of protein, fat and energy with low antinutritional contents that may favor mineral bioavailability with potential for utilization in baby food formulations to alleviate protein energy malnutrition. The leaves of Figl and Girgir can also be exploited in different food formulations to improve macro and micronutrient deficiency.

Comparative Biochemical Study of Different Lablab purpureus L. Groups under Processing

Background: Lablab Bean had been considered as an excellent source of protein (20-25%) with it’s two different groups, like Wal (highly fibrous) and Papdi (less fibrous). Cooking alters the level of nutrient content and as well as the antinutrient content and based on this concept the following experiment had been carried out. Methods: The study was carried out in Navsari Agricultural University, Gujarat, India, in 2016-17. Two different groups of Indian bean (Lablab purpureus L.) including Wal group (Guj.W.1, Guj.W.2, 125-36, NIBD-15-05, NIBD-15-10) and Papdi group (GNIB-21, NIBD-15-09, NIBD-15-10, NIBD-14-01, NIBD-14-04) were analyzed for their nutrients and anti-nutritional contents for raw and cooked (boiling) vegetables. Result: Papdi group was proved to be comparatively rich in some nutrient contents like ascorbic acid, flavonoid, Fe, Mn whereas Wal was found to be rich in the other nutrient contents like crude fibre, carbohydrate, S, Zn, Cu, â carotene etc. Both groups performed well for antioxidant activities and protein content. Hence, it was difficult to detect the particular group distinctly and reported that Wal was found to be comparatively nutritionally rich after cooking.

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

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.

Effects of Fermentation on the Antioxidant and Antinutritional Compositions of Green Pea

Green peas are known to contain anti-nutritional factors like enzymes inhibitors, phytates, oxalates, saponins and polyphenolic compounds, all of which limit their utilization hence, the study evaluate the effect of fermentation on the antioxidant and antinutrients content of green pea. Fermentation of green pea was done using both submerged and solid state fermentation for 7days. Isolation and identification of microorganism from the fermented sample was done on daily basis using standard microbiological and molecular techniques. The type of organism isolated from the submerged fermentation of Green pea included the bacteria (Bacillus subtilis, Lactobacillus Plantarum, Micrococcus roseus, Lactobacillus lactis, and Lactobacillus fermentum) and the fungi Rhizopus oryzae, Penicillium chrysogenum and Rhizopus stolonifer. While the type of organism isolated from the solid state fermentation of Green pea included some bacteria (Bacillus subtilis, Lactobacillus Plantarum and Lactobacillus lactis) and fungi (Penicillium notatum, Rhizopus oryzae, Penicillium chrysogenum, Candida albicans, Alternaria alternate and Rhizopus stolonifer). Fermentation reduced the antinutritional content of the fermented sample with submerged fermentation resulting in the highest reduction from 32.18 mg/g, 4.14 mg/g, 1.62 mg/g, 51.08 mg/g and 36.37 mg/g in the raw sample to 26.27 mg/g, 0.48 mg/g, 0.27 mg/g, 7.82 mg/g and 24.07 mg/g in submerged fermented green pea for saponin, tannin, oxalate, phytate and alkaloid respectively. However, Fermentation significantly p ≤ 0.05 increased the phenol, flavonoid and FRAP content of the fermented green pea with the solid state fermentation resulting in the highest increase from 3.50, 0.03 and 1.41 in the raw sample to 9.32, 0.12 and 9.66 in the solid state fermented green pea for phenol, flavonoid and FRAP content respectively. This study revealed that fermentation had significant effect on the antioxidant and antinutritional compositions of Green pea thereby reducing the antinutrient composition of Green pea in which will improve the nutrient value of Green pea.

Effect of unripe banana and pigeon pea flour on the chemical, anti-nutritional and sensory properties of whole wheat- based cookies

The chemical, anti-nutritional and sensory properties of cookies made with whole wheat (Triticum aestivum), unripe banana (Musa sapientum) and Pigeon pea (Cajanus cajan) flours were evaluated. The flours were prepared by drying, cracking, winnowing, milling and sieving of each of the materials. The flours were mixed in different proportions and were baked as cookies. The chemical analysis revealed that the cookies at varied composition (sample WBPA, WBPB, WBPC and WBPD) had moisture, ash, fat, crude fiber, crude protein and carbohydrate contents ranged from 2.85% - 7.34%; 2.27% - 2.75%; 16.50% - 20.29%; 3.37% - 5.03%; 9.13% - 12.33%; 57.03% - 62.80% respectively. Significant difference occurred among the samples. Increase in substitution of whole wheat with unripe banana and pigeon pea increase the ash, crude fiber protein and decrease the carbohydrate content. The result for anti-nutritional properties of the cookies for tannin, oxalate, phytate and cyanide were (0.11- 0.16) mg/100g, (0.04 – 0.39) mg/100g, (0.04 – 0.08) mg/100g and (0.0.02 – 0.03) mg/100g respectively. The anti-nutritional content were not different significantly especially oxalate and cyanide content as the inclusion increases. The sensory evaluation was also carried out for color, aroma, taste, crispiness and general acceptability; the results were 6.50 -7.80, 7.70- 8.30, 7.40 – 7.80, 7.40 – 7.80 and 7.50- 8.50. Sample WBPC had the highest acceptability when compared with samples WBPB and sample WBPD. The results of the study showed that as substitution of whole wheat with unripe banana and pigeon pea increases the nutritional value in terms of proximate composition of the cookies increases, while cyanide content reduce. Sample WBPC (80:5:5) with the highest protein, ash, fibre, low carbohydrate content, highest acceptability and low anti nutritional content established that it is possible to use whole wheat, unripe banana and pigeon pea flour blends to produce acceptable cookies with increase nutritional value; hence it was recommended.

Maize cob as dietary fiber source for high-fiber biscuit Primary tabs

The potential use of maize cob as source of dietary fiber, for high-fiber biscuits was investigated in this work. Dry maize cob was boiled, meshed, dried, milled and sieved to obtain the soft fraction of maize cob (SFMC) which was incorporated into a master mix of biscuit at 50 g, 100 g and 150 g to produce high-fiber biscuit samples B, C and D respectively. Sample A served as control which contained no maize cob fiber. The maize cob was analyzed for proximate composition, dietary fiber and antinutritional contents while the biscuits samples were analyzed for Total carbohydrate and mineral (Mg, Zn, Fe, Ca, P) contents. The biscuits samples were subjected to sensory evaluation with another set (E, F G) that contained the same levels of wheat bran incorporation. Results showed that the maize cob contained 2.79 %, 78.53 % and 81.32 %, of soluble, insoluble and total dietary fiber respectively. It contained 0.59 % protein, 1.83 % fat and less than 1 mg/100 g of all the anti-nutrients analyzed except saponins (2.23 mg/100 g).The maize cob caused significant reduction in total carbohydrate and in all the minerals analyzed as well as significant increase in soluble, insoluble and total dietary fibers among the biscuit samples. The sensory result showed that the biscuits containing maize cob were preferred in colour but were the same in flavor and crispness when compared with that containing wheat bran.

Comparative Evaluation of Nutritional and Anti-nutritional Properties of Peeled, Unpeeled and Blanched Plantain (Musa AAB) Flours and Consumer Acceptability of Their Dumplings

This investigation evaluated some nutritional and anti-nutritional properties of flours from peeled, unpeeled, and blanched plantain (Musa AAB). Green matured plantain was peeled and sliced (PUF), peeled, sliced and soaked in boiled water (100°C) for 10 mins (PBF), sliced unpeeled (UUF), and sliced, unpeeled and soaked in boiled water (100°C) for 10 mins (UBF). Slices were dried at 65 ±1.5°C until constant weight was obtained and milled into flour (&lt; 212 µm) using a grinding mill. Flours were evaluated for anti-nutritional, minerals and amino acid contents and protein quality indices. Dumplings prepared from flours were evaluated for sensory parameters. There were significant (P = .05) differences among flours for most properties evaluated, and for most sensory parameters of dumplings. Minerals, mineral-mineral ratios and anti-nutritional contents were significantly (P = .05) higher in unpeeled flours than peeled flours, but anti-nutrients and phytate-mineral molar ratios 0.013-0.016(Ca), .059-0.062(Fe) and 0.098-0.121(Zn) were within acceptable thresholds. Essential amino acids were slightly lower in unpeeled flours than peeled flours, but flour from unpeeled unblanched sample (UUF) was slightly higher in leucine, valine and isoleucine compared to other samples, with values of 6.47, 4.10 and 3.25mg/100g protein respectively. Protein quality indices were 54-66%, 1.52-2.22, 47-60.7% and 4.19-6.07 for EAAI, PER, BV and NI respectively, with samples PUF and UUF having highest and sample (UUF) having 59%, 2.22, 53% and 4.19 respectively. All dumpling samples had high acceptability mean scores (6-7) for most sensory parameters, while flour sample from unpeeled, unblanched matured green plantain (UUF) produced dough meal with high consumer acceptability and nutritional quality.

Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour

Sorghum is a drought-resistant crop grown widely in various parts of India. It has low protein content, highly deficient in essential amino acids lysine and tryptophan and high anti-nutritional content. Therefore, keeping in view the present study aimed to determine the effect of traditional processing methods such as fermentation, malting and roasting on the proximate composition, anti-nutritional factors, protein digestibility and lysine content of sorghum. The results showed that ash content increased from 1.73 to 1.89% during roasting. Fermentation increased crude protein content from 8.27 to 8.98% and in vitro protein digestibility from 13.62 to 69.63%. Malting decreased the crude fat content from 1.87 to 1.22% while it shows a significant increase in crude fiber content from 3.34 to 4.26% and carbohydrate content from 84.77 to 86.15%. Total phenol content reduced from 92.62 to 48.40 mg GAE/100 g, and tannin content reduced from 8.46 to 1.25 mg TAE/100 g during fermentation. The lysine content increased significantly during fermentation (1.88 g/16 g of N) and malting (1.94 g/16 g of N). Natural fermentation of sorghum flour found to have improved nutritional quality than other processing methods.

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.

Effect of heat processing on the nutritional and anti-nutritional factors of cowpea (Vigna unguiculata)

Nutritionally enhanced cowpea genotypes provide considerable amounts of nutritional composition, which are useful to tackle nutritional deficiency status among rural and urban populations. However, the presence of anti-nutritional factors reduces the availability and absorption of nutrients, particularly of important micronutrients for growth and development. Therefore, the aim of this study was to assess the response of different processing method that allows availability of maximum nutrients in the seeds of test cowpea cultivars. Results showed that soaked cowpea samples had the lowest nutritional content and greatest anti-nutritional content. Boiling allowed for an improved protein content (19-21%) and was the most effective in reducing cyanogenic glycosides (0.18-0.38 mg/100 g), phytic acid (±1.21 mg/100 g), tannins (0 mg/100 g) and trypsin inhibitors (55-155 TIU/g). While, autoclaving was the most effective in reducing the oxalic acid (±2 mg/100 g) content based on the presence of water-insoluble oxalic acid.

Antinutrients and Bioavailability of Nutrients in Maize, Cassava and Soybeans Composite Flour

Composite flour production and utilization in Nigeria and globally is on the increase. This is to take advantage of its nutritional and health benefits at the same time increase the food value of certain cereals and tubers. This study was designed to evaluate the antinutrients and bioavailability of nutrients in maize, cassava and soybeans composite flour. Maize, cassava and soybean flours were composite at 70:25:5, 70:20:10, 70:15:15 and 70:10:20 blends while whole maize (100:0:0) and maize/cassava (70:30:0) blends served as controls. The result showed that substitution of cassava flour with dehulled soybeans elevated the mineral contents of maize, cassava and soybeans composite flour. It, however, decreased the anti-nutritional contents of the flour. Phytate, tannins, oxalates and cyanide contents of the composite flour were within the recommended safe ranges. The molar ratios of the phytate/Ca, phytate/Fe, phytate/Zn and Oxalate/Ca were far below their critical values. This implies that the bioavailability of these critical mineral elements of this composite flour is high. It was, therefore, recommended that the use of soybeans in composite flour production should be encouraged to boost the nutritional and health quality of our local flours.

In vitro protein digestibility of finger millet complementary porridge as affected by compositing precooked cowpea with improved malted finger millet.

Protein-energy malnutrition is one of the leading causes of death for children under-five in developing countries and Kenya is no exception. These children rely on starchy weaning foods such as finger millet (Eleusine coracana), which have poor protein digestibility. Cowpea (Vigna unguiculata), a locally available nutritious legume, could be an excellent complement to lysine-deficient millet diets. The present study thus aimed at innovatively improving protein digestibility of a baby weaning food, by evaluating the effect of malting on improved finger millet genotypes (U15, P224, KNE741, KNE629 and Snapping green) to enable selection of the best varieties with superior nutritional credential post process. Blending of selected finger millet with precooked cowpea flour followed the WHO recommended level at 10.32%, 21.26%, and 32.75% with 0% as control. Extractable phenols, condensed tannins, phytic acid, protein content, and protein digestibility were determined using recommended methods. Extractable phenol, condensed tannin, and phytate notably decreased by 44%, 47%, and 29% respectively after malting. Additionally, compositing with precooked cowpea increased protein content andprotein digestibility in flour by about 6-39%. Cooking resulted in a 10% increasein protein digestibility in the complementary porridge. Malting of finger millet and compositing it with precooked cowpea has the potential to address PEM as it results in reduced anti-nutritional content with a concomitant improvement in protein digestibility of the baby weaning food.

Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna umbellata)

Abstract Rice bean (Vigna umbellata) is a legume that belongs to Vigna genus. Native to Indo-Chinese region, it is considered to be an ‘under-utilized’ or ‘orphan’ crop. Rice bean is known to possess high nutritional potential and antioxidant activity. But the use of rice bean supplementation in routine diet is limited despite its high nutritional profile due to the presence of non-nutritional factors. Thus, various pre-treatments like soaking, germination, oven roasting, sand roasting, boiling and pressure cooking at different time and temperature were carried out to reduce the anti-nutritional content of rice bean and to study its effect on antioxidant activity and phytochemical content. All the pre-treatments were able to significantly reduce the anti-nutrient content in rice bean, but germination showed the maximum reduction. Also germinated rice bean showed the maximum antioxidant potential and maximum content of total phenols, total flavonoids, vitamin C and carotenoids. Rice bean has been underutilized so far, owing to its antinutrient content and low popularity. This experiment attempted to use low cost processing to reduce the content of antinutrients and track the antioxidant content in rice bean. The concluded processing could be adopted for commercial applications for dietary supplementation.

Development and nutritional evaluation of a complementary diet from fermented provitamin-a-biofortified maize (Zea mays L.) and germinated lentil seeds (Lens culinaris)

Breast milk often becomes insufficient to meet the nutritional needs of infants from 6 months onwards, and thus there is a need to introduce complementary diets. This study aimed at formulating complementary diets by combining fermented provitamin A biofortified maize flour with germinated lentil flour in ratios of 100%, 90:10%, 80:20% and 70:30%. They were evaluated for proximate composition, functional properties, mineral composition, carotenoid content, anti-nutrient content, amino acid profile and organoleptic properties. The protein contents ranged from 10.65 to 28.17%, 100%; germinated lentil flour (O6R) had the highest value, while the energy values of the diets ranged from 395.62 to 404.13 Kcal/100 g. The foaming capacity, foaming stability, water absorption capacity and bulk density increased, while the oil absorption capacity and dispersibility decreased as the lentils increased. The swelling capacity ranged from 39.92 to 69.42 %. The viscosity increased as the temperature dropped. The potassium and calcium contents increased with increased in the addition of lentils. Sodium and iron contents were high in the sample AM4 (fermented 100% provitamin A biofortified maize). The carotenoid content ranged from 0.80 to 1.27 mg/100 g. The anti-nutritional contents (phytate and oxalate) were reduced, while the trypsin inhibitor increased. The most abundant essential amino acid was leucine, while glutamic acid was the most abundant non-essential amino acid. It was observed that as lentil seed increased, the amino acids increased too. The values obtained for essential amino acid met up with the recommended standards, except for tryptophan, methionine, threonine and cystine. The sample TU1 (70% fermented provitamin A biofortifed maize and 30% germinated lentils seed) was the most acceptable by the panelists compared to the commercial baby formula (control). Therefore, this complementary diet may serve as means to combat protein-energy malnutrition in infants. A further research should be carried out on in-vivo study of this complementary diet.