Antinutritional Factors Research Articles

Influence of atmospheric pressure plasma jet on the structural, functional and digestive properties of chickpea protein isolate

Chickpea protein (CPI) is a promising dietary protein and potential substitute for soy protein in food product development due to its high protein content and low allergenicity. However, CPI possesses denser tertiary and quaternary structures and contains certain amount of anti-nutritional factors, both of which constrain its functional properties and digestibility. The objective of this study was to assess the effectiveness of atmospheric pressure plasma jets (APPJ) as a non-thermal method for enhancing the functional characteristics and digestibility of CPI. In this study, the reactive oxygen and nitrogen species generated by the APPJ treatment led to protein oxidation and increased carbonyl and di-tyrosine contents. At the same time, the secondary, tertiary and microstructural structures of CPI were changed. The solubility, water holding capacity, fat absorption capacity, emulsifying capacity and foaming capacity of CPI were significantly improved after 30 s APPJ treatment, and a higher storage modulus in rheology was observed. Additionally, it was observed that the in vitro protein digestibility (IVPD) of APPJ-treated CPI increased significantly from 44.85 ± 0.6 % to 50.2 ± 0.59 % following in vitro simulated gastric and intestinal digestion, marking a noteworthy improvement of 11.93 %. These findings indicate that APPJ processing can enhance the functional and digestive properties of CPI through structural modification and expand its potential applications within the food industry.

Nutritional and potential health benefits of fermented food proteins.

Protein fermentation continues to gain popularity as a result of several factors, including the cost-effectiveness of the process and the positive correlation of fermented protein consumption, with a reduced risk of developing diet-related diseases such as diabetes and cardiovascular disorders, as well as their enhanced nutritional and techno-functional properties. Nonetheless, the nutritional and health benefits of food protein fermentation such as enhanced nutrient bioavailability, reduced antinutritional factors (ANFs) and enriched bioactive peptides (BAPs) are often overlooked. The present study reviewed recent work on the influence of protein fermentation on nutrition and health. In total, 322 eligible studies were identified on the Scopus and Google Scholar databases out of which 69 studies were evaluated based on our inclusion criteria. Fermented protein ingredients and products show reduced ANF content, enhanced digestibility and bioavailability, and increased antioxidant and other biological activities, such as probiotic, prebiotic, angiotensin-converting enzyme inhibitory and antihypertensive properties. In addition, co-products in protein fermentation such as BAPs possess and could contribute additional sensory and flavor properties, degrade toxins, and reduce allergens in foods. Thus, fermentation is not only a method for food preservation, but also serves as a means for producing functional food products for consumer health promotion and nutrition enrichment. © 2023 Society of Chemical Industry.

Effect of mixing paddy straw with molasses and urea on fermentation characteristics and nutritive value of maize silage

The present investigation was aimed at studying the improvement of fermentation and nutritive quality of rice straw-maize silage by the inclusion of different additives. In the experiment, paddy straw and green maize fodder were mixed in ratios of 100:0, 75:25, 50:50, 25:75, and 0:100 for silage preparation. These combinations were made in a triplicate and added with no additive (C), 2% urea (T1), 1% molasses (T2) and a mixture of 2% urea and 1% molasses (T3) in completely randomized design (CRD). The silages were harvested after 45 days and then analyzed for chemical composition, fermentation characteristics and anti-nutritional factors. Results revealed that dry matter (DM), acid detergent fibre (ADF), neutral detergent fibre (NDF), crude fibre (CF), ash and pH increased with an increase in the proportion of paddy straw in all combinations. Addition of 2% urea increased in vitro dry matter digestibility (IVDMD), crude protein (CP) and total gas production (TGP) of paddy straw and maize fodder silage. Urea treatment considerably reduced the oxalate content and increased the tannin content of paddy straw and maize fodder silage. In the present study, silage prepared by combining paddy straw and maize fodder in ratio of 25:75 had good aroma and fermentation characteristics which can be, therefore, utilized for effective silage making.

Selection and evaluation of promising indigenous fodder trees and shrubs as supplemental diets for ruminant animals across different agroecological environments

The aim of this study was to select and evaluate promising potential indigenous fodder trees and shrubs (IFTS) as supplemental feeds for ruminant animals. Through interviews with farmers and field inventories, 107 IFTS species were identified as ruminant feeds, from which 37 potential IFTS species were selected. The chemical composition and anti-nutritional factors of the selected IFTS were analysed. Among the 37 selected IFTS species, crude protein (CP) ranged from 83.3 to 230.5 (mean, 134.3) g kg−1 dry matter (DM); CP was greater than 80 g kg−1 DM in all selected species. Condensed tannin (CT) content varied from 2.57 to 210.91 g kg−1 (p < 0.05) among the selected species, of which 72% had < 40 g kg−1 DM, an amount that is tolerable for ruminants. Farmers’ preferences and the nutritive value of the selected fodder species were positively correlated (p < 0.05) for CP (0.61), organic matter digestibility (0.303) and metabolisable energy (0.25). Farmers’ preference ranking and the nutritive value of the plants were considered to select the top 14 IFTS, all of which had CP > 110 g kg−1, neutral detergent fibre (NDF) < 350 g kg−1, and CT < 40 g kg−1. Thus, the selected potential IFTS need further evaluation for their agronomic practice, biomass production and animal performance.

Anti-nutritional Composition of Protein Isolates from Two Varieties (DAS and BS) of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp)

Antinutrients or antinutritional factors are compounds or constituents which perform by reducing nutritional intake, digestibility, assimilation as well as usage, and could generate other detrimental problem when consumed. Anti-nutritional Composition of Protein Isolates from Two Varieties (DAS and BS) of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp) were studied before and after dehulling of the germinated seeds while the un-germinated portion of the seeds served as the control. Both varieties (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, 24, 36, 48 and 72hrs. Data were analyzed by descriptive statistics and ANOVA at α0.05. Significant (p ≤0.05) reduction in phytic acid content was experienced after Solojo cowpea was germinated. The decrease in quantity of phytate with germination may be attributable to upsurge in endogenous phytase enzyme action. It was also observed that both the anti-nutrients (phytate and tannin) were greatly reduced (p&lt;0.05) after soaking and germination took place. This might also be as a result of increase in internal phytase enzyme activity, as well as draining of dissolvable tannin compounds when soaked which was further brought down by sprouting. Antinutrients generally occurring in vegetable food possess both detrimental effects and wellness benefits. Phytic acid forms insoluble complexes with Ca, Zn, Fe and Cu, thereby making them not to be readily available for the use of the body. Flavonoids, another group of poly-phenolic antinutrients, such as tannins, enzyme inhibitors (amylase and protease) and saponins, complex metals like Fe as well as Zn and diminish the assimilation of these elemental nutrients. They similarly restrict (Constrain) the activities of digestive enzymes and they can also precipitate proteins. Some of these antinutrients are now known to possess antioxidant properties having health promoting effect, such as phytic acid shown to have abundant sources of antioxidant, anticarcinogenics and hypoglycemic properties. Phenols and tannins also have these antioxidant activities. Therefore, it might not be necessary to totally eliminate all the antinutrients.

Acceptance of Millets in Aspects of Nutritional Profiles, Health and Environmental Benefits

Millets are one of the oldest crops known to humans. Millets are small-seeded grasses belonging to the botanical family Poaceae. In Ayurvedic classics they are named as Kshudra dhanya. Common Millets available in India are Sorghum, Pearl Millet, Finger Millet, Foxtail Millet, Barnyard Millet, Kodo Millet, Little Millet, Proso Millet. Millets are good for the environment as they are the carbon neutral crops and also minimum fertilizers as well as pesticides are used for their cultivation. Millets are the most dependable crops to small farmers due to their short crop rotation characteristic and they are the resilient and climate adaptable crops in dry, hot and drought environments. Millets have significant role in traditional diets of different regions throughout the India. Millets are rich sources of nutrients like carbohydrate, protein, good-quality fat, dietary fibre and have sufficient amounts of minerals like calcium, potassium, magnesium, iron, manganese, zinc and B complex vitamins. Hence, millets may be an excellent choice of food for fortification of under nutrition or combating malnutrition and exerting health-promoting benefits and also they play efficient role in body immune system. Millets are rich with phytochemicals, hence millet have health promoting effects specifically anti-diabetic, anti-obesity and anti-hyperlipidaemic and also show therapeutic effects due to their anti-inflammatory and anti-oxidative properties. Phytochemicals and the dietary fibre of millets can hinder the absorption of minerals and different food processing methods are commonly used to eliminate the anti-nutritional factors of millets.

Terrestrial Compound Protein Replacing Dietary Fishmeal Improved Digestive Enzyme Activity, Immune Response, Intestinal Microflora Composition, and Protein Metabolism of Golden Pompano (Trachinotus ovatus).

Terrestrial compound protein (Cpro) can be potentially used to replace fishmeal (FM) in the marine carnivorous teleost, golden pompano (Trachinotus ovatus). Four isonitrogenous (45%) and isolipidic (12%) diets named FM30, AP80, PP80, and CP80 were formulated. FM30 (control) contained 30% FM and 25% basic protein, while AP80, PP80, and CP80 only contained 6% FM, where 80% FM and 25% basic protein of control diet were completely replaced by animal protein, plant protein, and Cpro, respectively. After golden pompano juveniles (initial weight: 10.32 ± 0.09 g) were, respectively, fed the four diets in floating sea cages for 10 weeks, the growth performance, intestinal digestive enzyme activity, and immune responses, protein metabolism indices of the CP80 group were similar to or better than those of the FM30 group (P > 0.05), and significantly better than those of the AP80 and PP80 groups. Specifically, the weight gain (WG), feed conversion ratio (FCR), activity of alanine transaminase (ALT), growth hormone (GH), and insulin-like growth factor-1 (IGF-1) contents of serum, mRNA level of interleukin-10 (il-10), zonula occludens-2 (zo-2), claudin-3, claudin-12, and eukaryotic translation initiation factor 4G (eif4g) were significantly higher, and the activity of α-amylase (AMS), lipase (LPS) in the foregut and midgut, interleukin-8 (il-8) expression in the intestine was significantly lower than that in the CP80 group, compared with those in AP80 and PP80 groups (P < 0.05). Moreover, the intestinal microflora composition of golden pompano fed with the CP80 diet was improved. Specifically, at the phylum level, the relative abundance of harmful bacterial strains cyanobacteria and TM7 of CP80 group was similar to those of FM30 group (P > 0.05), but was significantly lower than those of AP80 and PP80 groups (P < 0.05). At the genus level, the beneficial bacterial strains Agrobacterium and Blantia of CP80 group were also similar to those of FM30 group (P < 0.05), which were significantly higher than those of AP80 and PP80 groups, but the beneficial bacterial strains Bifidobacterium and Devosia of CP80 group were significantly higher than that in the other groups (P < 0.05). Besides, in diet CP80, the contents of amino acids and anti-nutritional factor, as well as the in vitro digestion rate were comparable to those of FM30, and the anti-nutritional factor content was between AP80 and PP80; total essential amino acids (EAAs) and methionine contents were higher than those in AP80, the glycine content was higher than that in PP80. Taken together, these results indicated that the CP80 diet had better amino acid composition and relatively low content of anti-nutritional factors, as well as high-digestion rate, and thus leads to the fish fed CP80 displaying improved effects in digestive enzyme activity, immune response, protein metabolism, and intestinal microbiota composition, which may be the important reasons to explain why that 80% of FM can be replaced by Cpro in the diet of golden pompano.

FERMENTATION OF BAMBARA FLOUR: EXPLORING MICROBIAL ECOLOGY DYNAMICS AND EFFECTS ON ANTI-NUTRITIONAL FACTORS

The fermentation of Bambara flour represents a crucial step in traditional food processing, modulating its nutritional profile and sensory attributes. This study investigates the microbial ecology dynamics during Bambara flour fermentation and its impact on anti-nutritional factors. A diverse consortium of lactic acid bacteria was employed to ferment Bambara flour under controlled conditions. Through molecular and biochemical analyses, we characterized the shifts in microbial populations and the degradation of anti-nutritional compounds throughout the fermentation process. Our findings reveal intricate microbial interactions, including the dominance of specific lactic acid bacteria species and their role in mitigating anti-nutritional factors. Furthermore, we elucidate the potential health benefits conferred by the fermentation process, highlighting its significance in enhancing the nutritional quality and safety of Bambara flour-based products.

Comparative Studies of selected browses of South-Southern part of Nigeria with particular reference to their proximate and some anti-nutritional constituents in different locations

The study was carried out to determine the influence of locations on the proximate chemical composition and some anti- nutritional components of some samples of browse plant leaves. Five samples each of the leaves of commonly utilized browse plants were sourced from each study location, these were; Gmelina arborea, Daniella oliveri, Sarcophalus, latifolia, Vitex doniana and Ficus thoningii. These were harvested from Obubra in Cross River State and Idoro in Akwa Ibom State, Nigeria and used for the study. Generally, few variability was recorded in both locations with values of percentages crude protein (CP) (17.50 to 26.25), crude fibre (26.15 to 45.30), Ash (5.15 to 14.90), ether extract (1.99 to 13.60), nitrogen free extract (7.20 to 41.51) and moisture content (26.29-73.20) which appeared to be relatively higher in samples from Akwa Ibom. The concentration of anti-nutritional factors were generally also low in both location. Phytate 0.21 to 4.03, oxalate 0.35 to 13.30, saponins 0.002 to 3.60, tannin content ranged from 0.35 to 5.10 and alkaloids 0.001 to 2.38. The results showed that the browse plants studied have good levels of nutrients, low and safe levels of anti-nutritional factors. Based on these results, it is therefore recommended that, the browse plants may be actively used in the feeding of livestock in the two locations where it is even seem to be luxuriant and available during the dry season.

Impacts of Solid-State Fermented Barley with Fibrolytic Exogenous Enzymes on Feed Utilization, and Antioxidant Status of Broiler Chickens.

The present and future high demand of common cereals as corn and wheat encourage the development of feed processing technology that allows for the dietary inclusion of other cereals of low nutritional value in poultry feeding. Barley grains contain anti-nutritional factors that limit their dietary inclusion in the poultry industry. The treatment of barley with solid-state fermentation and exogenous enzymes (FBEs) provides a good alternative to common cereals. In this study, barley grains were subjected to solid-state microbial fermentation using Lactobacillus plantarum, Bacillus subtilis and exogenous fibrolytic enzymes. This study aimed to assess the impact of FBEs on growth, feed utilization efficiency, immune modulation, antioxidant status and the expression of intestinal barrier and nutrient transporter-related genes. One-day-old broiler chicks (Ross 308, n = 400) comprised four representative groups with ten replicates (10 chicks/replicate) and were fed corn-soybean meal basal diets with inclusions of FBEs at 0, 5, 10 and 15% for 38 days. Solid-state fermentation of barley grains with fibrolytic enzymes increased protein content, lowered crude fiber and reduced sugars compared to non-fermented barley gains. In consequence, the group fed FBEs10% had the superior feed utilization efficiency and body weight gain (increased by 4.7%) with higher levels of nutrient metabolizability, pancreatic digestive enzyme activities and low digesta viscosity. Notably, the group fed FBEs10% showed an increased villi height and a decreased crypt depth with a remarkable hyperactivity of duodenal glands. In addition, higher inclusion levels of FBEs boosted serum immune-related parameters and intestinal and breast muscle antioxidants status. Intestinal nutrient transporters encoding genes (GLUT-1, CAAT-1, LAT1 and PepT-1) and intestinal barriers encoding genes (MUC-2, JAM-2, occludin, claudins-1 and β-defensin 1) were upregulated with higher dietary FBEs levels. In conclusion, feeding on FBEs10% positively enhanced broiler chickens' performance, feed efficiency and antioxidant status, and boosted intestinal barrier nutrient transporters encoding genes.

Influence of two levels of phytic acid and particle size of oyster shell on the performance, calcium digestibility, gastrointestinal pH, and bone traits in broilers

ABSTRACT 1. Phytic acid (PA) is an antinutritional factor in poultry diets. The effect of high dietary PA in chicken diets might be exacerbated when the particle size of oyster shell (OS) is too fine. Thus, this study investigated the hypothesis that high PA with fine OS particle size would impair growth in broilers. 2. Two hundred and eighty Cobb 500 broilers were assigned to four diets in a 2 × 2 factorial arrangement in a CRD. The factors were PA (low or high) and OS particle size (fine or coarse) in starter, grower and finisher diets. Data collected were performance, Ca digestibility, gastrointestinal pH and bone traits. 3. On d 21, high PA increased intake (P < 0.05), gain (P = 0.099) and body weight (BW; P = 0.093) compared to low PA. On d 42, high PA increased BW (P = 0.086) and gain (P = 0.089) compared to low PA. High PA increased intake (P = 0.063), BW (P = 0.054) and gain (P = 0.056) compared to low PA on d 56. High PA improved liveability on d 56 (P < 0.05) compared to low PA. In birds fed coarse OS, crop and ileal pH were reduced (P < 0.05) by high PA on d 28. The OS × PA interaction was observed for ileal pH (P < 0.05) on d 56, where in birds fed coarse OS, low PA increased ileal pH. Fine OS increased crop (P = 0.056) and proventriculus pH (P < 0.05) on d 56. There were no treatment effects on calcium digestibility. In birds fed fine OS, high PA decreased the BS (P < 0.05). 4. Overall, the study showed that a combination of high PA and coarse OS particle size improves the production performance of broilers, while low PA and coarse OS improve their bone health.

Effects of supplementing processed velvet beans (Mucuna pruriens L. DC. var. utilis) on nutrients intakes, growth performance, and blood profile in goats.

Ruminant production in West Africa faces both qualitative and quantitative feeding constraints during the dry season and animal diseases in smallholder farms. High-protein legume seeds can represent an alternative and sustainable feed that could enhance animal performance. The use of legume beans, limited by their anti-nutritional factor contents, can be improved through different detoxification methods. The study evaluated the effects of processed velvet beans compared to raw velvet beans on the nutritive value of the beans, nutrient intakes, growth performance, and blood profile in West African Dwarf (WAD) goats. Four diets were tested, including 22.22% of raw velvet beans (RW diet), soaked beans (SK diet), boiled beans (BL diet), or roasted beans (RT diet). Twenty WAD goats of 6.85 ± 0.93 kg of body weight were divided equally into 4 groups and fed one of the four experimental diets. The processing method affects the crude protein content of velvet beans; in particular, tannin content was reduced with soaking or boiling. Dry matter and nutrient intakes resulted significantly (p < 0.05) higher in the SK diet compared to the control. Daily weight gain was highest in SK and RT diets and lowest in BL and the control diets RW. Therefore, the FCR was highest in BL and lowest in SK diets. In addition, SK diet showed the lowest feeding cost (1046.70 XOF/kg WG in SK). Our study revealed that processed velvet beans obtained using simple methods (e.g., soaking, boiling, or roasting) could be used as low-cost protein supplements in smallholder farms to enhance goats' performance. The soaking method appears the simplest and cheapest process that smallholder farmers can easily use to enhance goats' productivity and improve their livelihoods.

Comparative evaluation of soybean meal vs. extruded soybean meal as a replacer for fishmeal in diets of olive flounder (Paralichthys olivaceus): Effects on growth performance and muscle quality

A 56-day feeding trial was performed to compare the impacts of replacement of dietary fishmeal by soybean meal (SM) or extruded soybean meal (ESM) on the growth performance and muscle quality of olive flounder (Paralichthys olivaceus) (initial weight: 6.32 ± 0.01 g). Nine isonitrogenous and isolipidic diets were prepared by substituting 0% (FM, control), 12% (SM12/ESM12), 24% (SM24/ESM24), 36% (SM36/ESM36) and 48% (SM48/ESM48) of fishmeal with SM or ESM respectively. Results indicated that contents of anti-nutritional factors (trypsin inhibitors, glycinin and β-conglycinin) in ESM were significantly lower than those in SM. The weight gain rate, specific growth rate, feed efficiency ratio, protein efficiency ratio, activities of intestinal trypsin and lipase, as well as expressions of myogenic regulatory factors (myf5, myod and mrf4) and protein synthesis-related genes (akt, pi3k, tor and s6) in fish muscle decreased linearly and quadratically with increasing replacement levels of dietary fishmeal by SM or ESM. Expressions of mstn and protein degradation-related genes (foxo1, murf-1, mafbx, capn2 and ctsl) in muscle showed a trend opposite to growth parameters responding to dietary SM or ESM levels. Significant differences in all the above parameters were observed in the SM36, SM48 and ESM48 groups, accompanied by the declines in contents of most muscle free amino acids. The increase of dietary fishmeal replacement level by SM linearly and quadratically decreased muscle hardness, water holding capacity (WHC), pH and total collagen content. Markedly lower values were found in the SM36 and SM48 groups. However, ESM could replace up to 36% of dietary fishmeal without significantly impacts on above muscle quality parameters. Additionally, reduced myofiber density and sarcomere length were observed in the SM36, SM48, ESM36 and ESM48 groups. However, at the same substitution level, dietary ESM relieved the effects of SM on myofiber morphology to some extent. In conclusion, according to broken-line regression on SGR, the optimal replacing level of fishmeal by SM and ESM for olive flounder was 22.07% and 34.39% respectively. The improved replacement level of fishmeal by ESM, in terms of fish growth, muscle hardness and WHC, may be due to the fact that dietary ESM alleviated the adverse impacts of SM on digestive enzyme activity, muscle growth-related genes expression, muscle pH, collagen content and myofiber morphology of fish.

Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea).

Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world, belonging to the family Amaranthus, sub-family Chenopodiaceae. Spinach is a low-caloric food and an enormous source of micronutrients, e.g., calcium, folates, zinc, retinol, iron, ascorbic acid and magnesium. Contrarily, it also contains a variety of anti-nutritional factors, e.g., alkaloids, phytates, saponins, oxalates, tannins and many other natural toxicants which may hinder nutrient-absorption. This study was aimed at investigating the effect of fermentation on improving the nutrient-delivering potential of spinach and mitigating its burden of antinutrients and toxicants at three growth stages: the 1st growth stage as baby leaves, the 2nd growth stage at the coarse stage, and the 3rd growth stage at maturation. The results revealed the significant (p < 0.05) effect of fermentation on increasing the protein and fiber content of spinach powder from 2.53 to 3.53% and 19.33 to 22.03%, respectively, and on reducing total carbohydrate content from 52.92 to 40.52%; the effect was consistent in all three growth stages. A significant decline in alkaloids (6.45 to 2.20 mg/100 g), oxalates (0.07 mg/100 g to 0.02 mg/100 g), phytates (1.97 to 0.43 mg/100 g) and glucosinolates (201 to 10.50 µmol/g) was observed as a result of fermentation using Lactiplantibacillus plantarum. Fermentation had no impact on total phenolic content and the antioxidant potential of spinach, as evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays. This study proposes fermentation as a safer bioprocess for improving the nutrient-delivering potential of spinach, and suggests processed powders made from spinach as a cost-effective complement to existing plant proteins.

Fish Oil Substitution in Fish Feed Using Vegetable Oils, Terrestrial Animal Fats and Indonesian Local Raw Material Candidates (A Review)

Aquaculture is one of the world's most rapidly expanding producers of protein-rich diets. This is in accordance with the rising demand for feed to sustain these activities. However, the use of natural materials for fish feed, particularly fish oil, creates a paradox because it is derived from fish, therefore it is against the principles of sustainable agriculture. This article examines vegetable oils with a superior nutritional profile, palatability, digestibility, anti-nutritional factors, availability, and cost in comparison to fish oil. The ten-year-old articles selected and compiled originate from national (SHINTA) and international (Elsevier and Proquest) websites. Finding alternatives to fish oil as a source of lipids in fish diets is the result of several decades of research. Vegetable and animal sources are two main types of fish oil substitutes. Up to one hundred percent of fish oil can be substituted with vegetable oils like palm oil, canola oil, soybean oil, and olive oil. Similarly, animal sources can provide up to 75% of the lipids necessary for fish diets. Moreover, rubber seed oil has the potential to supplant fish oil in Indonesia due to its high omega-3 fatty acid content, which is comparable to that of fish oil. The conclusion of this review is that there are multiple sources of lipids that can be used to replace fish oil, and that more consideration must be given to the type of lipid source used in accordance with the type of fish being cultivated and the location of the fish cultivation.

Plasma Bubbling of Soymilk: Impact on Allergenicity, Antinutritional Factor, and E-Nose-Retrieved Sensory Characteristics

Plasma Bubbling of Soymilk: Impact on Allergenicity, Antinutritional Factor, and E-Nose-Retrieved Sensory Characteristics

Fish Feed Processing Technology for Entrepreneurship Development in India

The objective of feeding fish is to provide the optimum nutritional requirements for good health, growth, yield while minimizing wastage to optimize profits. Though natural feed forms the main source of nutrition, supplemental feeding is necessary to obtain increased production in ponds. Therefore, a good artificial feed not only facilitate in meeting nutritional requirements but also help to maintain good water stability and acceptance by the fish. To produce supplementary feed with the desired physical characteristics, feed processing and technology has a major role to play for quality feed production. Commercial feed is mainly used by few advanced and progressive farmers while the high cost is prohibitive for the small and marginal farmers. Moreover, non-conventional ingredients are normally not used for fish feed production by aqua feed industry, resulting into increased cost of the feed in the market. Some of the limitations in using non-conventional ingredients are poor utilization by fish either due to presence of anti-nutritional factors or insufficient processing. Furthermore, the scientific information on fish feed technology of conventional and non-conventional feed ingredients are limited. Production of feed as per the requirements essentially involves industrial processing that needs to be marketed in the form highly preferred by the end-users. Hence, the entrepreneurs need to access and use technical information and technology available at the research institutes to produce the desired commercial demand. The combination of the technical knowledge, technological package and business skill would certainly ensure establishment of the successful venture of feed production to cater the demand.

Effect of germination and roasting on the proximate, mineral and anti-nutritional factors in finger millet (Eleucine Coracana), Cowpeas (Vigna Unguiculata) and orange maize (Zea mays)

Finger millet (Eleucine coracana), cowpea (Vigna unguiculata), and bio-fortified vitamin A “orange” maize (Zea mays) are three nutrient dense crops currently being promoted in Zimbabwe. The effect on nutrient content of processing these specific crop varieties has not been investigated. Therefore, this study was designed to determine the effects of germination and roasting on the proximate, mineral, and anti-nutritional factors in finger millet, cowpeas and orange maize. Finger millet grains were germinated for 48hrs, cowpeas and orange maize for 24hrs, at room temperature (20-23oC). Both raw and processed samples were dried and milled into flour for the determination of proximate and mineral and anti-nutritional composition. Protein content of finger millet increased significantly after processing from 6.53±0.25 mg/100 g to 11.27±0.15 mg/100 g in germinated finger millet flour (P&lt;0.05). Germination of finger millet resulted in significantly increased minerals (mg/100 g); calcium from 345.53±0.55 to 352.63±0.21, zinc from 3.59±0.15 to 8.71±0.01, sodium from 49.89±0.16 to 57.78±1.20 and iron content from 3.75±0.05 to 4.52±0.01 whilst magnesium and potassium decreased significantly from 198.09±0.07 to 69.08±0.06 and 487.08±0.03 to 144.78±0.27 respectively. Processing of cowpeas resulted in slight but significant increase in protein content (20.47±0.21 to 28.50±0.10), increased calcium (138.18±0.12 to 148.18±0.12 mg/100 g), magnesium (14.23±2.00 to 19.18±0.31 mg/100 g), potassium (232±4.00 to 443.41±0.02 mg/100 g) and iron (4.85±0.03 to 4.86±0.04 mg/100 g). Conversely zinc and sodium decreased from 4.5±0.30 to 2.9±0.10 mg/100 g and 31.85±0.03 to 11.64±0.02 mg/100 g, respectively. Notably for orange maize, protein content did not change from 10.06±0.04 to 10.04±0.04 g/100 g before and after processing. Calcium increased from 47.02±2.82 to 57.99±8.85 (mg/100 g), magnesium from 90.91±0.11 to 108.30±0.53 (mg/100 g), potassium from 2.13±0.04 to 4.33±0.25 (mg/100 g), sodium from 0.50±0.02 to 0.70±0.02 (mg/100 g) and iron from 0.50±0.02 to 1.25±0.05 (mg/100 g). Zinc decreased from 6.2±0.2 to 3.53±0.55 (mg/100 g). Tannins, oxalates and phytates decreased significantly after processing of all three crops. Results showed that germination and roasting increased the nutritional profile and decreased anti-nutrient content in finger millet, cowpeas and orange maize. Therefore, it is important to consider germinating and roasting these grains during processing to increase the nutritional potential of the end food product. Further studies are required to investigate the decrease in some nutrients after germination and roasting and possibly establish optimum processing parameters for improved nutrient profile of these food crops. Key words: Traditional grains, millet, orange maize, biofortification, germination, roasting, nutrients, anti-nutrients

Aquafeed fermentation improves dietary nutritional quality and benefits feeding behavior, meat flavor, and intestinal microbiota of Chinese mitten crab (Eriocheir sinensis).

Normally, proper fermentation can be an efficient and widely used method to improve feed quality in animal rearing; however, the studies on crustaceans, especially Eriocheir sinensis, remain limited. This study aimed to investigate whether feed fermentation could meliorate dietary nutritional value and benefit E.sinensis rearing. First, non-fermented feed (NFD) and fermented feed (FD) were produced and assessed, respectively. Then, the "Y" maze feed choice behavior test (180 times; 30 times, 6 rounds) was conducted to assess the attractiveness of these 2 feeds for crabs. Finally, a total of 80 crabs (44.10±0.80g) were randomly assigned into 2 groups with 4 replicates, and fed the experimental diets for 8 weeks to evaluate the effects of each feed on growth, antioxidant capacity, meat flavor, and intestinal microbiota. In this study, FD showed higher levels of crude protein (P<0.01), soluble protein (P<0.01), amino acids (P<0.05), lactic acid (P<0.001), and lower levels of crude fiber (P<0.05) and antinutritional factors (agglutinin, trypsin inhibitor, glycinin, and β-conglycinin) (P<0.001) than NFD. Additionally, FD was more attractive to crabs than NFD (P<0.01) and it stimulated the appetite of crabs more than NFD (P<0.05). The growth performance, feed efficiency, and digestive enzyme activity of FD-fed crabs were significantly higher than those of NFD-fed crabs (P<0.05). The electronic sensory measurements and free amino acid profiles revealed that the FD diet had positive impacts on the meat flavor of crabs, particularly in "sweet" and "umami" tastes. Moreover, the antioxidant capacity of FD-fed crabs was significantly higher than that of NFD-fed crabs (P<0.05). Fermented feed also affected the diversity and composition of intestinal microflora. The functional prediction of microbial communities showed that crabs fed FD had a better microecological environment in the intestine. In conclusion, the fermentation of aquafeed could be an effective approach to enhance feed quality and therefore benefit E.sinensis rearing.

Effect of enset (Ensete ventricosum) varieties and fermentation time on nutritional compositions, antinutritional factors, functional properties, and sensory acceptance of Bulla.

The effect of enset varieties and fermentation time on the nutritional composition, antinutritional content, functional properties, and sensory acceptance of bulla was assessed. Bulla samples were prepared from newly improved enset varieties yanbule, gewada, zereta, and messina and were fermented for 0, 15, and 30 days. The result revealed that bulla prepared from gewada had relatively better values of fat (0.3 g/100 g), fiber (1.04 g/100 g), carbohydrate (97.7 g/100 g), energy (394.2 Kcal), and Fe (2.54 mg/100 g). Yanbule had relatively higher ash content (1.05 g/100 g) and considerably higher Ca (317.9 mg/100 g) than bulla prepared from the other varieties. Mg (56.8 mg/100 g) and Zn (2.3 mg/100 g) were relatively higher in bulla prepared from Messina. A very low level of tannin was detected only for gewada, but high contents of phytate up to 112.5 mg/100 g were obtained. With respect to the functional properties of bulla fermented for 30 days, no significant differences were observed among the varieties except for water absorption capacity. In terms of sensory quality, bulla porridge prepared from yanbule had comparatively higher overall acceptability score (7.6).