Antinutritional Factors Research Articles

Pulses as Sustainable Protein Sources: Benefits, Drawbacks, and Gaps

Abstract: Pulses have redeemed the interest in terms of a sustainable and healthy diet due to their high protein content. Furthermore, the vitamins, minerals, and phytochemicals they contain also make them more valuable nutritionally. A sustainable diet should improve public health and food security and has a low environmental footprint. Pulses have been considered one of the emerging plant food proteins. Although they have beneficial components such as vitamins, minerals, phytochemicals, and antioxidants, many drawbacks limit their use to consumers and the food industry. One of the drawbacks is their incomplete proteins due to the lack of sulfur-containing amino acids in their protein profile. Furthermore, the protein digestibility of pulses is low due to the antinutritional compounds they contain. The other drawback of pulses is their beany flavor and bitter taste that limits the acceptability of consumers. From the consumer's point of view, the other disadvantage is the laborious and timeconsuming preparation period. : This article provides a concise overview of the current state of knowledge on pulses as sustainable protein sources, underlining the gaps that limit their extensive application in the food industry. Based on the available scientific facts on pulses, finding an efficient method for removing beany flavor and overall sensorial acceptability and antinutritional factors, thus increasing protein digestibility is crucial. The most promising option to increase pulse protein digestibility seems to combine conventional and novel technologies that can modulate digestibility by different mechanisms, such as the removal of antinutritional factors, protein denaturation, and the design of the food matrix.

Growth performances of Clarias gariepinus juveniles fed with Jatropha curcas seed meal

Jatropha curcas is an oil producing seed with high nutritional qualities for consumption. However, due to inherent anti-nutritional factors, appropriate processing is necessary to improve its nutrients utilization. This study was aimed at processing J. curcas using solvent-extraction method and evaluating its inclusion effects in the diet for Clarias gariepinus on its growth status. J. curcas meal was extracted using 80 % methanol to remove phorbol esters and other anti-nutrients. Thereafter, five iso-nitrogenous diets (40 % crude protein) were formulated containing J. curcas meal replacements of soybeans meal at 0 % (TRT0), 25 % (TRT25), 50 % (TRT50), 75 % (TRT75) and 100 % (TRT100) and fed to C. gariepinus for 70 days. Results showed that TRT25 fish had the highest mean weight gain and specific growth. The serum alkaline phosphate, alanine aminotransferase, and aspartate aminotransferase levels began to rise significantly (p ≤ 0.05) at 50 % replacement. Likewise, the assessment of gut ecology and morphology indicated that TRT25 had significantly (p ≤ 0.05) the highest gut bacteria colony forming unit (2.60 ×104±0.02cfu/g) and most favorable area of absorption (0.16±0.01 cm2). The histopathological observation of the fish intestine, liver and gills indicated no visible deformity in TRT0 and TRT25 fish. However, various degrees of degenerations were observed in the fish fed with 50 % and higher inclusion of J. curcas. This study showed that methanol-extracted J. curcas meal can be effectively utilized for C. gariepinus at 25 % of replacement.

ANPS: machine learning based server for identification of anti-nutritional proteins in plants.

Anti-nutrient factors are inherently present in almost all major crops, which impede the absorption of crucial vitamins and minerals upon human consumption. The commonly found anti-nutrients in food crops are saponins, tannins, lectins, and phytates etc. Currently, there is a lack of computational server for identification of proteins that encode for anti-nutritional factors in plants. Consequently, this study represents a computational approach aimed at distinguishing between proteins encoding anti-nutritional factors and those providing essential nutrients. In this work, machine learning algorithms have been employed to identify plant specific anti-nutrient factor proteins from protein sequences by using compositional features. Achieving a five-fold cross-validation training performance of 94.34% AUC-ROC and 94.13% AUC-PR with extreme gradient boosting surpasses the performance of other methods such as support vector machine, random forest, and adaptive boosting. These results suggest the proposed approach is highly reliable in predicting plant-specific anti-nutritional factor proteins. The resulting prediction models have led to the development of an online server named ANPS, freely available at https://nipb-bi.icar.gov.in .

Advancements in synergistic fermentation of probiotics and enzymes for non‐grain feed raw materials

AbstractTo address the escalating challenge of food scarcity and the associated conflicts between human and animal consumption, it is imperative to seek alternative resources that can substitute for traditional feed. Non‐grain feed (NGF) raw materials represent a category of biomass resources that are distinct from grains in their composition. These materials are characterized by their high nutritional content, cost‐effectiveness, ample availability, and consistent supply, which contribute to their significant economic potential. Nonetheless, the extensive application of NGF is currently hindered by several limitations, including a high concentration of antinutritional factors, suboptimal palatability, and an offensive odor, among other shortcomings. The synergistic fermentation of probiotics and enzymes (SFPE) is an innovative approach that integrates the use of a diverse array of enzymes during the feed fermentation process, as well as various strains of probiotics throughout the feed digestion process. This method aims to enhance the nutritional value of the feed, diminish the presence of antinutritional factors, and improve the overall palatability, thereby facilitating the optimal utilization of NGF. This strategy holds the promise of not only replacing conventional feed options but also mitigating the pressing issue of grain scarcity. This paper delves into the practical applications of NGF and presents an overview of the latest research advancements in SFPE fermentation techniques, which can provide cutting‐edge and valuable reference for researchers who devote themselves to research in this field in the future.

Whole-genome sequencing and assessment of a novel protein- and gossypol-degrading Bacillus subtilis strain isolated from intestinal digesta of Tibetan Pigs

BackgroundWith the rapid development of animal husbandry, the demand for protein feed resources is increasing. Cottonseed meal (CSM) and soybean meal (SBM) are rich sources of protein. However, their application is limited due to the existence of anti-nutrients, which can be harmful to the digestion and absorption. A strain of Bacillus subtilis (Mafic-Y7) was isolated from digesta of intestines of Tibetan pigs. The strain showed high protease activity, which helps in degrading proteinic anti-nutritional factors in grain meal and in vitro degradation of free gossypol. In order to better understand this isolated strain, whole genome of Mafic-Y7 strain was sequenced and analyzed. Different effects on various grain meals were identified.ResultThe GC-depth Poisson distributions showed no bias suggesting high-quality genome assembly of Mafic-Y7. The whole genome sequencing showed that one chromosome with 4,248,845 base pairs(bp)and the genes total length with 3,736,524 bp was predicted in Mafic-Y7. Additionally, Mafic-Y7 possessed 4,254 protein-coding genes, and several protease genes were annotated by aligning them with databases. There are 55 protease genes, one phytase gene and one laccase gene were annotated in the gene sequence of Mafic-Y7. The average nucleotide identity between Mafic-Y7 and the GCA-000009045.1 homologous genome was 0.9938, suggesting a close genetic relationship between them at the species level. Compared with the closest four whole genomes, Mafic-Y7 was annotated the most abundant of protease genes (55 genes). The fermentation supernatant of Mafic-Y7 could increase the content of small peptides, water-soluble proteins, and acid-soluble proteins in vitro by 411%, 281% and 317% in SBM and 420%, 257% and 338% in CSM. After fermentation in grain meal by Mafic-Y7, the degradation rate of anti-nutritional factors in SBM, such as trypsin inhibitor, glycinin, and β-conglycinin was greater than 70%, and lectin was greater than 30%. The degradation rates of anti-nutritional factors in CSM, such as gossypol and phytic acid, were 82% and 26%, respectively.

Standardization and evaluation of RTE extruded corn-pearlmillet snacks incorporated with kidney bean or green gram flour: A comparative study

The presentstudy aimed to develop ready-to-eat extruded snacks by incorporating kidney bean flour (0-25%) or green gram flour (0-25%) in a cornpearlmillet (70:30) flour blend. All flours were tested for their compositional and nutritional parameters (crude fibre, carotenoid, phyticacid, polyphenols, iron, zinc, and total dietary fibre). Evaluation of pasting characteristics, water absorption, and dough extensibility of flours and physical (bulk density, expansion ratio, sectional expansion index, and hardness) and sensory properties of extruded snacks weredone. The addition of pulses reduced pasting values, resistance to extension, and extensibility of flour while increasing water absorptions significantly (p<0.05). Physical properties and sensory characteristics of extrudates were also significantly (p<0.05) reduced by pulses addition. However, considering nutritional aspects, kidney bean flour up to 15% or green gram flour up to 10% is recommended to be incorporated for obtaining extrudates of desirable quality. Both pulses hadsimilar effects on product quality, but the use of green gram flour is preferred over kidney bean due to its minimum anti-nutritional factors available in the resulting product.

Metabolome and Metagenome Integration Unveiled Synthesis Pathways of Novel Antioxidant Peptides in Fermented Lignocellulosic Biomass of Palm Kernel Meal.

Approximately one-third of the entire world's food resources are deemed to be wasted. Palm kernel meal (PKM), a product that is extensively generated by the palm oil industry, exhibits a unique nutrient-rich composition. However, its recycling is seldom prioritized due to numerous factors. To evaluate the impact of enzymatic pretreatment and Lactobacillus plantarum and Lactobacillus reuteri fermentation upon the antioxidant activity of PKM, we implemented integrated metagenomics and metabolomics approaches. The substantially enhanced (p < 0.05) property of free radicals scavenging, as well as total flavonoids and polyphenols, demonstrated that the biotreated PKM exhibited superior antioxidant capacity. Non-targeted metabolomics disclosed that the Lactobacillus fermentation resulted in substantial (p < 0.05) biosynthesis of 25 unique antioxidant biopeptides, along with the increased (p < 0.05) enrichment ratio of the isoflavonoids and secondary metabolites biosynthesis pathways. The 16sRNA sequencing and correlation analysis revealed that Limosilactobacillus reuteri, Pediococcus acidilactici, Lacticaseibacillus paracasei, Pediococcus pentosaceus, Lactiplantibacillus plantarum, Limosilactobacillus fermentum, and polysaccharide lyases had significantly dominated (p < 0.05) proportions in PMEL, and these bacterial species were strongly (p < 0.05) positively interrelated with antioxidants peptides. Fermented PKM improves nutritional value by enhancing beneficial probiotics, enzymes, and antioxidants and minimizing anti-nutritional factors, rendering it an invaluable feed ingredient and gut health promoter for animals, multifunctional food elements, or as an ingredient in sustainable plant-based diets for human utilization, and functioning as a culture substrate in the food sector.

Soybean Agglutinin Induced Apoptotic Effects by Down-Regulating ANXA2 Through FAK Pathway in IPEC-J2 Cells.

Soybean agglutinin (SBA) is an anti-nutritional factor in soybean, possesses toxic effects by binding to intestinal epithelial cells, and finally interferes the digestion and absorption of nutrients in humans and animals. Annexin A2 (ANXA2) is one of the SBA-specific binding proteins in intestinal epithelial cells and participates in multiple cellular biological processes. However, whether SBA affects apoptosis through ANXA2 and its apoptosis-related pathway remains unclear. IPEC-J2 is an ideal model to study human intestinal health. Therefore, this study aims to investigate the effects of ANXA2 on SBA-induced intestinal epithelial cell apoptosis and the related pathway mechanism using IPEC-J2 as a cell model. The results showed that SBA induced the apoptosis through FAK signal pathway and decreased the gene and protein expressions of ANXA2 in IPEC-J2. The expression of ANXA2 protein had a negative correlation with the apoptosis rates, and a positive correlation with the expression of FAK protein and FAK pathway downstream proteins. In conclusion, SBA induced apoptosis of IPEC-J2 cells by downregulating the expression of ANXA2, which activated the FAK pathway. These findings highlight the toxic mechanism of SBA, which will provide basis for studying the toxicity mechanisms of other food-derived anti-nutrients and provide a new perspective for human gastrointestinal health and related cancer treatment.

Enhancing Animal Nutritional Security Through Biofortification in Forage Crops: A Comprehensive Review

Livestock nutrition is crucial for sustaining the health and productivity of farm animals, which are a cornerstone of the global food supply. Proper nutrition ensures that animals receive the necessary nutrients for essential bodily functions, growth, reproduction and lactation. Tailored, balanced diets that cater to the specific nutritional needs of different livestock species and their developmental stages also boost reproductive performance, leading to higher birth rates and healthier offspring. Conversely, inadequate nutrition can lead to stunted growth, diminished productivity, and increased vulnerability to diseases, ultimately resulting in significant economic losses. Nutritional imbalances among animals, especially in dairy goats and cattle, pose a significant challenge in livestock management. These disorders result from inadequate or imbalanced nutrient intake, leading to a range of metabolic and health issues. Fodders are essential to livestock nutrition, providing a balanced diet that supports overall animal health, growth and productivity. They are primary sources of energy, with grasses and cereals supplying carbohydrates needed for maintenance and production activities. Leguminous fodders like alfalfa and clover are rich in protein and crucial for muscle development, milk production and growth. Additionally, green fodders offer vital vitamins (A, D, E, K) and minerals such as calcium and phosphorus, which are necessary for various metabolic functions. The high fibre content in fodders aids in proper digestion and prevents digestive disorders. Overall, the review highlights the impact of various nutrient deficiencies on livestock, including the effects of anti-nutritional factors and the mechanisms of nitrate, oxalate and prussic acid toxicity in animals. It underscores the importance of agronomic bio fortification as a promising strategy to enhance the nutritional quality of fodder crops, thereby improving animal health and welfare, while also contributing to food security and sustainable agriculture.

Increased dietary protein rather than fiber supports key metabolic and intestinal tissue functions in pigs, without increasing post-weaning diarrhea.

The post-weaning period in pigs is a critical window where nutritional interventions are implemented to prevent post-weaning diarrhea (PWD) and antibiotic use. One common strategy is feeding of low protein diets immediately following weaning. This intervention may reduce protein fermentation and pathogen proliferation, therefore decreasing the incidence of post-weaning diarrhea. These effects may also be mitigated by providing dietary fiber. However, studies examining the role of protein and fiber on gastrointestinal microbiota and metabolism are complicated by the presence of other substrates, including polyphenols and antinutritional factors in complex ingredients. In this study, semi-purified diets formulated to meet nutrient requirements were fed to 40 weaned pigs (n = 10/diet) to examine the effects of high protein (HP), high fiber (HF), or both (HFHP) compared to a control (CON) diet with industry standard crude protein and fiber content. Critical alterations in host metabolism and cecal transcriptome were identified in response to the CON diet. Diets with lower protein levels (CON and HF) induced alteration in transcripts from the serine synthesis pathways and integrated stress response in cecal tissue alongside systemic increases in metabolic pathways related to lysine degradation. High protein diets did not induce increases in gastrointestinal pathogen abundance. These results challenge the practice of feeding low protein diets post-weaning, by demonstrating a detrimental effect on intestinal cell function and muscle accretion. This suggests that with careful ingredient selection, increased dietary protein post-weaning could better pig health and growth compared to a standard diet.

Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran

The current study explores the effects of microwave treatment at varying wattage and durations on the phytoconstituents, antioxidant status, anti-nutritional factors (ANFs), and metabolite profiles of de-oiled rice bran. The total phenolics and flavonoids showed both increases and decreases depending on specific microwave parameters, while flavonol content consistently increased across all treated groups compared to the control. The DPPH and ABTS free radical scavenging activity, total antioxidant capacity, FRAP, CUPRAC, metal chelating activity, and ascorbic acid content were enhanced in most of the microwaved samples; however, longer microwave exposure at higher wattage led to their reduction. A treatment-specific decrease in ANFs, including condensed tannins, oxalates, and phytates, was observed. HRMS-based untargeted metabolomics identified a diverse range of primary and secondary metabolites, which clustered in a group-specific manner, indicating notable group-wise metabolite variations. Analysis of discriminating metabolites revealed no significant differences in the overall levels of phenolics, flavonoids, vitamins and cofactors, sugars, amino acids, terpenoids, fatty acids, and their derivatives among the treated groups compared to the control; however, several individual metabolites within these metabolite classes differed significantly. These findings suggest that optimized microwaving of de-oiled rice bran can enhance phytochemicals and antioxidants while improving the metabolite profile.

The Application of Fungi and Their Secondary Metabolites in Aquaculture.

Ensuring sustainability has increasingly become a significant concern not only in aquaculture but in the general agrifood sector. Therefore, it is imperative to investigate pathways to feed substitutes/best practices to enhance aquaculture sustainability. The application of fungi in aquaculture provides innovative methods to enhance the sustainability and productivity of aquaculture. Fungi play numerous roles in aquaculture, including growth, immunity enhancement and disease resistance. They also play a role in bioremediation of waste and bioflocculation. The application of fungi improves the suitability and utilization of terrestrial plant ingredients in aquaculture by reducing the fibre fractions and anti-nutritional factors and increasing the nutrients and mineral contents of plant ingredients. Fungi are good flotation agents and can enhance the buoyancy of aquafeed. Pigments from fungi enhance the colouration of fish fillets, making them more attractive to consumers. This paper, via the relevant literature, explores the multifaceted roles of fungi in aquaculture, emphasizing their potential to transform aquaculture through environmentally friendly and sustainable techniques. The effectiveness of fungi in reducing fibre fractions and enhancing nutrient availability is influenced by the duration of fermentation and the dosage administered, which may differ for various feed ingredients, making it difficult for most aquaculture farmers to apply fungi approximately. Therefore, the most effective dosage and fermentation duration for each feed ingredient should be investigated.

Bio-functional properties of Jilungin (Terminalia canescens).

Jilungin (Terminalia canescens) is a native Australian plant and the Indigenous "Nyul Nyul" people of the Kimberleyregion of Western Australia use its leaves to make herbal tea. Due to the rise in the popularity of drinking Jilungin tea among the consumers in Australia and internationally, it is important to study the nutritional and health-beneficial properties as well as safety of Jilungin leaves. This study aims to determine the nutritional composition, anti-nutritional factors, antimicrobial and antidiabetic properties of Jilungin leaves. Also, the phytochemical profiling using UHPLC-MS/MS (Ultra-performance liquid chromatographymass spectrometry) and antioxidant activity of Jilungin methanolic extracts and herbal infusion were investigated. The safety of the leaves and infusion was also investigated by using in vitro mammalian cell lines (Caco2, HT29, and HepG2) through cell viability assays. The leaves are rich in dietary fiber (43.9%) and linoleic acid (30.4% of total fatty acids). Phytochemical profiling revealed ellagic acid, geraniin, pedunculagin, and punicalagin as the major bioactive compounds. The results also demonstrated that Jilungin has strong antioxidant and antidiabetic activities. A significant (p<0.01) strong positive correlation was observed between the high antioxidant activity of Jilungin infusion with the major bioactive compounds. Jilungin extracts (50mg/mL) exhibited strong antimicrobial activity against Staphylococcus aureus and Bacillus cereus. Its infusion and methanolic extract were safe on the studied cell lines (Caco-2, HT29, and HepG2) at higher concentrations of 66.6 and 98mg/mL, respectively. Therefore, Jilungin teas or infusions could be a safe and effective way to promote health and well-being. PRACTICAL APPLICATION: Jilungin tea is very popular among consumers in Australia and is gaining popularity worldwide. The current study will increase knowledge on the nutritional aspects and safety of the Jilungin use.

Morphology of Larger Salivary Glands in Peccaries (Pecari tajacu Linnaeus, 1758).

This work aims to study the major salivary gland morphology of peccaries during their growth. The glands were analyzed using macroscopic description, light microscopy, electron microscopy, histochemistry, and immunohistochemistry. Topographically, the salivary glands resemble other animals, including domestic animals and pigs. During growth, the parotid enlarges and mandibular gland loses weight. Histologically, the parotid has serous production, and sublingual has mucous production, resembles most species, however, mandibular gland produces mucous, unlike other animals, including pigs, which produce seromucous secretion. Histochemically, parotid produces more acidic mucins than pigs and it undergoes maturation during development; mandibular, and especially the sublingual gland, produce more acidic and basic mucopolysaccharides than pigs. The results found with transmission and scanning electron microscopy techniques corroborate the histological and histochemistry findings. The major salivary glands were positive to different lecithins (Com-A, BSA-I-B4, WGA and PNA), which were also more positive than in pigs and sheep. We conclude that collared peccaries have a salivary secretion that facilitates the digestion of carbohydrates, and biometric characteristics and positivity to lecithins that facilitate adaptation to foods with antinutritional factors.

Enhancing nutritional and potential antimicrobial properties of poultry feed through encapsulation of metagenome-derived multi-enzymes

BackgroundThe encapsulation of metagenome-derived multi-enzymes presents a novel approach to improving poultry feed by enhancing nutrient availability and reducing anti-nutritional factors. By integrating and encapsulated enzymes such as carbohydrate-hydrolyzing enzymes, protease, lipase, and laccase into feed formulations, this method not only improves feed digestibility but also potentially contributes to animal health and productivity through antimicrobial properties.ResultsThis study investigates the encapsulation of metagenome-derived enzymes, including carbohydrate-hydrolyzing enzymes, protease, lipase, and laccase, using Arabic and Guar gums as encapsulating agents. The encapsulated multi-enzymes exhibited significant antimicrobial activity, achieving a 92.54% inhibition rate against Escherichia coli at a concentration of 6 U/mL. Fluorescence tracking with FITC-labeled enzymes confirmed efficient encapsulation and distribution, while physical characterization, including moisture content and solubility assessments, along with Atomic Force Microscopy (AFM) imaging, validated successful encapsulation. The encapsulated enzymes also effectively hydrolyzed poultry feed, leading to an increase in phenolic content and antioxidant activity, as confirmed by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays.ConclusionsThe encapsulated multi-enzymes improved the overall feed quality by increasing reducing sugars and enhancing physical properties such as solubility and water-holding capacity. The encapsulated multi-enzymes improved the overall feed quality by increasing reducing sugars, antioxidant activity and enhancing physical properties such as solubility and water-holding capacity. Scanning Electron Microscopy (SEM) and Fourier-Transform Infrared Spectroscopy (FTIR) analyses confirmed the enzymatic breakdown of the feed structure. These results suggest that supplementing poultry feed with encapsulated multi-enzymes can enhance its physical, nutritional, and functional properties, leading to improved digestibility and overall feed quality.

Demystifying the nutritional and anti-nutritional genetic divergence of Pakistani chickpea (Cicer arietinum L.) genetic resource via multivariate approaches.

Chickpeas are a highly versatile functional food legume that possesses the capacity to boost human health and has the potential to alleviate malnutrition-related deficiencies. To investigate whole seed-based nutritional and anti-nutritional composition, a set of 90 chickpea genotypes (66 desi and 24 kabuli) was collected from different research organizations in Pakistan. Significant variation (Tukey HSD test, p < 0.05) was perceived among genotypes for traits under investigation. The genotypes, with maximum total soluble proteins (TSPs) (34.92%), crude proteins (CPs) (30.13%), and reducing sugars (17.33 mg/g s. wt.), i.e., Punjab-2000 (desi); total free amino acids (TFAs) (3.34 g/100 g DW), i.e., Wild Hybrid-15 (desi), albumins (227.67 mg/g s. wt.), i.e., Sheenghar-2000 (desi); globulins (720 g s. wt.), i.e., ICCV-96030 (desi); salt-soluble proteins (200 mg/g s. wt.), i.e., ILWC-247 (desi); total soluble sugars (TSSs) (102.63 mg/g s. wt.), i.e., CM1051/11 (desi); non-reducing sugars (95.28 mg/g s. wt.), i.e., NIAB-CH2016 (desi); starch content (83.69%), i.e., CH55/09 (kabuli); and the genotypes with least value of anti-nutritional factors glutelin (3.33 mg/g s. wt.), i.e., Wild Hybrid-9 (desi); hordein (1.38 mg/g s. wt.), i.e., Noor-2013 (kabuli); tannins (5,425 uM/g s. wt.), i.e., Wild Hybrid-1 (desi); and phytic acid (PA) (0.18 mg/g s. wt.), i.e., Bhakhar-2011 (desi), could be the promising genotypes to formulate health-promoting plant-based food products. Data were also analyzed for principal component analysis (PCA), correlation, and agglomerative hierarchical clustering. PC-1 revealed the highest contribution (20.83%) toward cumulative variability, and maximum positive factor loading was delivered by TSSs (0.85) followed by starch content (0.729). Genotypes were grouped into three distinct clusters based on high average values of traits under investigation. Cluster I encompassed genotypes with a high mean value of CP content, albumins, hordein, and glutelin; Cluster II encompassed genotypes with a high mean value of TSPs, TSSs, non-reducing sugars, globulins, salt-soluble sugars, starch, and TFAs; Cluster III encompassed genotypes with high tannins, reducing sugars, and PA. Identified desi and kabuli genotypes exhibiting superior seed quality traits and minimal anti-nutritional factors can be used in chickpea breeding programs aimed at improving seed nutritional quality in future breeding lines.

Fermented Feed in Broiler Diets Reduces the Antinutritional Factors, Improves Productive Performances and Modulates Gut Microbiome—A Review

Fermented Feed in Broiler Diets Reduces the Antinutritional Factors, Improves Productive Performances and Modulates Gut Microbiome—A Review

Influence of Various Methods of Processing Soybeans on Protein Digestibility and Reduction of Nitrogen Deposits in the Natural Environment – A Review

Abstract Soybean meal (SBM) is a significant source of protein for poultry due to its high concentration of protein and amino acids profile. The primary objective of SBM processing is the reduction and deactivation of anti-nutritional factors (ANFs) to enhance nutrient digestibility. However, eliminating ANFs does not necessarily correlate with increased protein and amino acid content. Several processing methods, such as soaking, cooking, and commercial techniques, improve SBM protein digestibility. To sustain feeding qualities, soybeans must undergo heating to remove inherent chemicals that interfere with poultry digestion. However, both under and over-processing can impair meal digestibility. Extrusion heating significantly contributes to protein and starch digestibility while reducing certain ANFs. Thermomechanical and enzyme-assisted procedures reduce heat-resistant proteins more efficiently than extraction methods, producing soy protein concentrate (SPC) and fermentation. These techniques reduce ANFs in SBM, activating digestive enzymes and alleviating digestive tract pressure, leading to decreased endogenous protein deficits. Exogenous enzyme supplementation is a biotechnological approach for enhancing the nutritional content of SBM and certain other protein-rich products. However, different processing methods not only affect protein digestibility but also impact poultry production, gastrointestinal health, and the environment due to higher nitrogen excrement. Ammonia (NH3) emissions are a significant environmental concern in chicken farming, resulting from uric acid production during protein consumption. It has a negative impact on the environment and the health of birds/humans. This review investigates the impact of several processing techniques on the digestibility of SBM protein and the reduction of N2 regarding one health concept. Future research should focus on identifying optimal processing methods maximizing protein digestibility while minimizing environmental nitrogen impacts.

Comparative study of physico-chemical composition, functional, morphological and pasting properties of major and minor millet flours as a gluten free alternative to wheat flour

The present study compares the major (finger, sorghum, pearl) and minor millet flours (barnyard, foxtail, kodo, little, proso) with wheat flour for their nutritional (proximate, mineral and polyphenolic content), antinutritional, functional, morphological, and pasting properties. The millet flours protein content varied from 13.71-6.39g/100g, followed by ash content varied from 2-1.02%, lipid varied from 1.62-5.68%, carbohydrate 67.78-73.70%, crude fibre 0.92-4.77g/100g and moisture 9.45-12.69% as compared to the wheat flour having 12.07g/100g, 1.22%, 1.67%, 71.89%, 2.26g/100g and 10.89% respectively was determined using official protocols of AOAC (Association of official analytical chemists). Calcium was found to be significantly higher in finger millet flour 87.02mg/100g. Atomic spectrometer, rapid-visco analyser (RVA), fourier transform infra- red spectroscopy (FTIR), scanning electron microscope (SEM) and differential scanning calorimeter (DSC) was used to measure minerals, pasting, functional, morphological and thermal properties respectively. The raw millet flours showed good pasting properties as in barnyard millet flour with 1216 cp peak viscosity and pearl millet flour having 88.05°C pasting temperature which is approximately similar to the wheat flour used as control. The highest total phenolic content was found to be in finger millet flour i.e. 1318.12 mgGAE/100g. The antinutritional factors namely tannin and phytic acid was lowest found to be in foxtail millet flour 8.03mg/100g and 0.37mol/g. Functional properties such as water holding capacity was found to be good in finger millet flour (3.12g/g) and oil holding capacity was good kodo millet flour (2.50g/g), the foaming capacity was good in barnyard (4.11%) whereas dispersibility was good in little millet flour (85.02 g/ml) compared to wheat flour. The FTIR revealed the presence of amide group and the presence of starch protein complex. The thermal analysis showed the presence of higher amounts of proteins and lipids in the minor millet flours. Significant differences (p≤0.05) were also determined in most of the values of the millet flours. This present work on comparative study would contribute to reduce risk of over-reliance on staple gluten containing cereals, and to formulate and optimize healthy food products of different preferences from the above-mentioned gluten free nutritive flour in combinations or as alone.

Development of a milk-containing drink fermented with chickpea extract

In recent times dairy drinks with plant extracts are in great demand, since such products, thanks to the plant component, can compensate for the deficiency of important nutrients for humans. Legumes, for example, chickpeas (Cicer arietinum L.), can be promising plant raw materials for such drinks: they are rich in biologically available protein, vitamins and dietary fiber. In addition, fermenting such drinks with lactic acid bacteria with probiotic properties can provide even greater benefits to the product. The goal of the research is to develop a technology for a milk drink containing chickpea extract, fermented with lactic acid microorganisms with probiotic properties, to increase the nutritional value and improve the organoleptic characteristics of the product. Lactic acid bacteria used in the research were previously isolated from naturally fermented products, identified and deposited in the national Bioresource Center of the All-Russian Communist Party of Moscow Scientific Research Center “Kurchatov Institute”. The strains were studied for their probiotic and technological properties, including the ability to utilize chickpea antinutritional factors. A milk-containing drink with chickpea extract was fermented with microorganisms at a temperature of 37 °C for 24 hours.The product recipe contained 45% of chickpea extract and 55% of cow milk with a fat content of 0.5%. Two compositions were composed: No. 1 – a milk-containing drink with chickpea extract, fermented with Limosilactobacillus fermentum SB-2 and Latilactobacillus sakei SD-8; No. 2 – milk drink with chickpea extract, fermented with Lactiplantibacillus plantarum PC-7 and Leuconostoc mesenteriodes CH-5. Strains were added to the product in an amount of 1×107 CFU/ml. Both drinks met microbiological requirements and had a pleasant sour-milk taste, but the first drink had light floral notes, while the second drink left a bean aftertaste. According to the research results, composition No. 1 made it possible to obtain a milk-containing drink fermented with chickpea extract, which was the most acceptable in terms of organoleptic indicators.