Levels Of Antinutrients Research Articles

Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)

The effect of fermentation, cooking and dehulling on the chemical properties (proximate, mineral and anti-nutritional factor), functional properties (least gelation concentration, bulk density, and water and oil absorption capacity) and microbial quality (the occurrence of micro-organism) in Mucuna sloanei seeds (Ukpo) were assessed. Official methods of Analysis was employed to analyze the samples. The result showed that fermentation increased the protein content from 24.0% (Dehulled) to 35.2% (72 hours fermentation). It also increased the mineral availability, created favourable condition for the growth of yeast, reduced the level of antinutrients and also reduced the water and oil absorption capacity. Cooking increase the carbohydrate content, improve the functional properties, decrease the anti-nutritional content but molds (Aspergillus sp and Rhizopus sp) were isolated from it. Dehulling (raw) did not completely support gelation but can be regarded as a safe method of processing because it contains no microorganism. The study has assessed the different processing methods on the chemical, functional and microbial qualities of Mucuna sloanei. Fermentation was discovered to be the method that encouraged improved nutritional qualities however, other methods like dehulling are also very necessary to access the full nutritional potentials of Mucuna slonei.

Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends

Mineral composition of bambaranut-tigernut-coconut milk beverage blends was conducted. This aimed to assess the amount of calcium, potassium, iron, zinc, phosphorus and magnesium in the blends and compare with standards. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut respectively. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to mineral (calcium, potassium, iron, zinc, phosphorus and magnesium) analysis using standard assay method. The result showed that the values of mineral element per 100g ranged from 8.34 – 18.20mg calcium, 1.82 – 4.24mg potassium, 0.86 – 2.25mg iron, 1.02 – 3.38mg zinc, 1.15 – 2.97mg phosphorous and 0.87 – 1.24mg magnesium. This study has revealed that the blends are good source of minerals however, it was below the quantity contained in milk. This work can be improved on by as well as subjecting the blends to further research to check the level of antinutrients and to know the bioavailability of the minerals. It is therefore recommended that this study be replicated in different parts of the world. Industries are encouraged to adopt the methodology to produce it in larger quantities for commercialization to help fight hidden hunger that is ravaging the world today.

Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour

Effects of delayed harvesting and pre-treatment methods on the anti-nutritional contents of trifoliate yam flour were examined. Trifoliate yam tubers were washed, peeled, sliced and subjected to pre-treatment methods, such as soaking, pre-cooking and blanching/soaking. The phenols, phytate, oxalate, tannin and alkaloid profiles of the flours were evaluated and the values of phenols, tannin, oxalate and phytate contents were 0.02–0.32, 0.04–0.53, 0.11–4.32 and 0.20–1.05mg/100g, respectively. The predominant alkaloids in trifoliate yam flour were dioscorine and dihydrodioscorine. The white trifoliate yam flour had higher levels of anti-nutrients than the yellow trifoliate yam flour. Alkaloid contents of trifoliate yam flour increased slightly with delayed harvesting periods. Blanching/soaking method drastically reduced the anti-nutrient contents of trifoliate yam flour than other methods.

Phytochemical, Proximate and Nutrient Composition of Vernonia calvaona Hook (Asterecea): A Green-Leafy Vegetable in Nigeria

<p>The leaf of <em>Vernonia calvaona</em> was analysed for its phytochemical, proximate, anti-nutrient, mineral elements and vitamin compositions using standard analytical procedures. Flavonoids (7.07 ± 0.43%) were the most dominant plant secondary compound, followed by steroidal saponins (4.42 ± 0.23%), phenolic compounds (3.19 ± 0.05%), and carotenoids (1.62 ± 0.11%). Alkaloids (1.26 ± 0.13%), and sesquiterpene lactones (1.64 ± 0.13%) were also present in the plant. The proximate analysis of the fresh leaf gave a carbohydrate content of 20.80± 0.67 mg/100 g, with a corresponding reducing sugar content of 8.56 ± 0.06 mg/100 g. The sample also gave a protein content of 19.80 ± 0.61 mg/100 g and fat content of 4.17 ±0.15 mg/100 g respectively. The total fatty acid content of the plant was 3.57 ± 0.52 mg/100 g. Overall the green-leafy vegetable of <em>Vernonia calvaona</em> which is usually eaten raw and fresh contains a very balanced nutrient composition and provides a total metabolising energy value of 844.49 ± 6.19 KJ/100 g. The plant has a crude fibre content of 7.63 ± 0.22 mg/100 g and an ash content of 10.67 ± 0.33 mg/100 g respectively. The anti-nutrient levels, including oxalates (0.34 ± 0.04 mg/100 g), phytates (0.94 ± 0.04 mg/100 g) and cyanates (0.09 ± 0.01 mg/100 g) were low compared to many known vegetables. The leaf is rich in vitamins (Vit C 11.33 ± 0.88, Vit A 0.61 ± 0.01 and Vit E 0.99 ± 0.13 mg/100 g). The leaf is also rich in vitamins B<sub>1</sub>, B<sub>2</sub>, B<sub>6, </sub>niacin and folic acid. The mineral profile of the leaf sample is also impressive, and includes some key elements such as, Fe, Zn, Ca, Na, K, Mg, P and Se. It may be concluded that the leaves of <em>V. calvaona</em> contribute to nutrient intake by the consuming populations in Nigeria and can serve as an antimalarial, antidiabetic, fertility agent, anti-cancer, anti-ulcer and cardioprotective agent.</p>

Principal Variance Component Analysis of Crop Composition Data: A Case Study on Herbicide-Tolerant Cotton

Compositional studies on genetically modified (GM) and non-GM crops have consistently demonstrated that their respective levels of key nutrients and antinutrients are remarkably similar and that other factors such as germplasm and environment contribute more to compositional variability than transgenic breeding. We propose that graphical and statistical approaches that can provide meaningful evaluations of the relative impact of different factors to compositional variability may offer advantages over traditional frequentist testing. A case study on the novel application of principal variance component analysis (PVCA) in a compositional assessment of herbicide-tolerant GM cotton is presented. Results of the traditional analysis of variance approach confirmed the compositional equivalence of the GM and non-GM cotton. The multivariate approach of PVCA provided further information on the impact of location and germplasm on compositional variability relative to GM.

Nutritional Evaluation of Glyricidia Leaf Protein Concentrate as Feed Component in Rabbit’s Concentrate Diet

Abstract Thirty five weaned rabbits aged 5 to 6 weeks with mean weight 487.00g were randomly allocated to five dietary treatment groups (seven animals per group) in a completely randomized design at 0, 5, 10, 15 and 20% representing 0, 1.31, 2.62, 3.93 and 5.24%, respectively of the gross feed composition. Prior to the feeding trial, the glyricidia leaf protein concentrate (GLPC) was analyzed for the proximate composition, mineral contents, amino acid profile and the anti-nutritional components. The crude protein content of GLPC (420gkg -1 ) found in this study is similar to the conventional plant protein sources used in animal feed formulation. The crude fibre ranged from 10.13-12.33%, and this falls within the dietary crude fibre required for growing rabbits. GLPC showed appreciable quantity of minerals, amino acid and low level of anti-nutrients. Dietary inclusion of GLPC had no dire consequence on the carcass cuts, organ weights, haematological profile and serum biochemical of weaned rabbits. Judging from the result, it can therefore be concluded that GLPC contained appreciable level of nutrients that can support rabbit production in this part of the world where glyricidia plants abound. Key words: leaf protein concentrate, haematology, serum, organ weight, chemical composition.

Advances in RNA Interference Technology and Its Impact on Nutritional Improvement, Disease and Insect Control in Plants

This review highlights the advances in the knowledge of RNA interference (RNAi) and discusses recent progress on the functionality of different components RNAi machinery operating in the organisms. The silencing of genes by RNA interference has become the technology of choice for investigation of gene functions in different organisms. The refinement in the knowledge of the endogenous RNAi pathways in plants along with the development of new strategies and applications for the improvement of nutritional value of important agricultural crops through suppression of genes in different plants have opened new vistas for nutritional security. The improvement in the nutritional status of the plants and reduction in the level of toxins or antinutrients was desired for long, but the available technology was not completely successful in achieving the tissue specific regulation of some genes. In the recent years, a number of economically important crop plants have been tested successfully for improving plant nutritional value through metabolic engineering using RNAi. The implications of this technology for crop improvement programs, including nutritional enrichment, reduction of antinutrients, disease, and insect control have been successfully tested in variety of crops with commercial considerations. The enhancement of the nutraceutical traits for the desired health benefits in common crop plants through manipulation of gene expression has been elaborated in this article. The tremendous potential with RNAi technology is expected to revolutionize the modern agriculture for meeting the growing challenges is discussed.

Effect of Thermal Processing on Antinutrients in Common Edible Green Leafy Vegetables Grown in Ikot Abasi, Nigeria

The effects of time and temperature variation on the levels of anti-nutrients in five popularly consumed green leafy vegetables in Akwa Ibom State, Nigeria, were investigated. The vegetables were obtained from Ikot Abasi, Akwa Ibom State in Nigeria, and they included Utazi leaf (Gongronema latifolium), Bitter leaf (Vernonia amygdalina), Curry leaf (Ocimum canum sims) Bush apple leaf (Heinsia crinata) and Waterleaf (Talinum triangulare). The vegetables were subjected to heating conditions of 50°C and 90°C for 5 minutes and 15 minutes, and the levels of selected anti-nutrients (phytate, cyanides, tannins, oxalates) assessed. Heating conditions reduced the levels of all the investigated anti-nutrients in vegetables in the studies; the greatest reduction in level was observed in oxalates. In the vegetables, Talinum triangulare recorded the greatest reduction in anti-nutrients levels, tannins (84.4%), phytates (84.1%), cyanides (35.8%), total oxalate (57.1%) and soluble oxalate (75%). Heating at 90°C for 15 minutes was the most impacting for all the vegetables. The reduction of tannins ranged from 25.4 to 84.4%, phytates from 43.7 to 84.1%, cyanides from 22.1 to 40.7%, total oxalates from 57.1 to 75.0%, soluble oxalates from 66.7 to 78.3%. This study reveals that the most effective thermal processing temperature and time for anti-nutrient reduction in the selected vegetables was 90 C for 15 minutes. The data generated will help dieticians and other health o workers in the formulation of different diets to meet the varied needs of patients in clinics and health establishments.

Effect of γ-irradiation on anti-nutrient, in vitro digestibility and amino acids: profile of sorrel seeds (Hibscus sabdariffa)

The effect of irradiation (dose levels of 0, 2.5, 5, 10 and 20 kGy) on nutritive (amino acids, and protein digestibility) and anti-nutritional characteristics [total phenols (PH), tannins (TA), phytic acids (PA) and oxalate (OX)], level of anti-nutrients in vitro digestibility (IVPD) and protein digestibilty corrected amino acid score (PDCAAS) of sorrel seeds (Hibiscus sabdariffa), were examined. The results showed that amino acids content were significantly (p < 0.05) enhanced by the irradiation up to the dose of 10 kGy in comparison with the control sample. Radiation processing significantly (p < 0.05) reduced the levels of total phenols, tannins, phytic acids and oxalate. IVPD and PDCAAS were significantly enhanced in a dose- dependent manner, relative to unirradiated control sample. The data sets for each dose level exhibited high correlation coefficient between dose and PH, TN, PA, OX and IVPD. We conclude that the overall dose of 10 kGy is very effective for hygienation and quarantine purposes and does not adversely affect the nutritional quality of sorrel seeds.

Comparative analysis of nutritional compositions of transgenic high iron rice with its non-transgenic counterpart

Iron is an essential micronutrient for human nutrition and polished rice contains very low amount of iron. Rice with high iron content in seed endosperm has been developed by insertion of soybean ferritin gene under the control of the endosperm specific glutelin promoter into the genome of indica rice line IR68144. The nutritional composition of the brown and milled rice grain has been compared with that of the non-transgenic rice of the same variety. In this study, the nutritional components, as well as the anti-nutrient levels, were measured. Our studies established that apart from the increased level of iron and zinc in transgenic seeds, the nutritional quality of both the brown and milled rice grains from the transgenic line was substantially equivalent to that of the non-transgenic rice plants. The result clearly shows that the measured amounts of the nutritional components are well within the range of values reported for other commercial lines.

Biochemical Analyses and Nutritional Content of Four Castes of Subterranean Termites, Macrotermes subhyalinus (Rambur) (Isoptera: Termitidae): Differences in Digestibility and Anti-nutrient Contents among Castes

Termite is used in many parts of the world but little is known about their biochemical properties and nutritional value as food. Protein digestibility and anti-nutrients of four castes (queen, worker, soldier and winged (alate)) of subterranean termite, Macrotermes subhyalinus were determined to evaluate the protein bioavailability and confirm nutritional value as food for human and animal consumption. Physico-chemical properties of the oil of each caste were also determined to reveal the potential uses of the oil and its stability in storage using standard analytical methods. The queen was the most easily digestible (84.72%) of the castes while the soldier was the least with a digestibility value 81.10%. The queen was significantly more digestible than the other castes. In general, all the four castes have low anti-nutrient (oxalate, phytate and tannin) values. Among the castes, worker has significantly higher anti-nutrient levels than the other castes. In general, worker and soldier have relatively higher digestibility values and significantly higher anti-nutrient contents as well as relatively higher values for most of the physico-chemical parameters tested, suggesting that they are the least edible caste. Overall, the results showed that all four castes of M. subhyalinus have very low levels of anti-nutrients tested for, are easily digested and produce edible oil. These findings confirm that all four castes of M. subhyalinus, and possibly other termite species, are safe for human and animal consumption, and therefore recommended for inclusion in human foods and livestock feeds.

Nutritional and antinutritional levels of some local vegetables from Delta State, Nigeria

Levels of nutritional and antinutritional factors of five leafy edible green vegetables from Delta State, Nigeria were studied. These vegetables are consumed generally in this area and recently, Jatropha Curcus was added to the list of common vegetables. Analyses were done using standard analytical methods. Crude protein, crude lipid, carbohydrate, moisture, ash, crude fiber and colorific values, had values of 6.16±0.22-6.72±0.15, 4.20±0.15-4.80±0.18, 2.96±0.16-3.96±0.22, 78.78±1.42-81.77±1.45, 1.52±0.04-2.00±0.03, 1.60±0.02-4.50±0.14% and 78.92±1.55 to 83.84±1.87Kcal/100 g, respectively. The mineral contents were; sodium 4.44±0.22-5.24±0.21 ug/g, calcium 1.07±0.22-4.82±0.14, potassium 0.97±0.06-0.98±0.05, magnesium 1.45±0.15, -1.95±0.16 ug/g, iron 0.09±0.01-0.61±0.02 ug/g, zinc ND-0.09±0.002 ug/g, phosphorus 0.89±0.05-2.82±0.07 ug/g and copper ND-0.24±0.01 ug/g. The antinutrient compositions were oxalate 0.88±0.12-2.20±0.25 ug/g, phytate 6.89±0.25-13.00±0.45 ug/g and hydrocyanide 0.13±0.04-0.23±0.01 ug/g. These results showed that these vegetables contained an appreciable amount of nutrients, mineral elements and low levels of anti-nutrients and could be included in diets to supplement our daily allowance needed by the body. Key words: Local vegetables, minerals, nutrients, antinutritional.

Effect of Gamma-Irradiation or/and Extrusion on the Nutritional Value of Soy Flour

Although soybean is rich with high amount of protein, phenolic compounds and other bioactive nutrients, their bioavailability and utilization by either humans or animals are relatively low due to the presence of high proportions of various antinutrients. Therefore, this study was assessed to use gamma irradiation or/and extrusion for inactivation or removal of certain antinutritional factors as well as study the effect of these processing method on the nutritional value of soy flour (the simplest form of soy protein). Analyses included proximate composition, the level of total phenols and levels of antinutrients (phytic acid, tannins and trypsin inhibitors) of raw and processed soy flour. In addition, amino acid contents were analyzed by using high performance amino acid analyzer-Biochrom 20, gas chromatography was used for analysis of fatty acids as well as phenolic compounds were determined by high performance liquid chromatography. The results showed that moisture, crude protein, crude fat, crude fiber, and ash were unchanged by the irradiation (5 and 10 KGy) or/and extrusion except the moisture content was decreased by extrusion. γ-irradiation or/and extrusion processing significantly reduced the levels of phytic acid, tannins, and trypsin inhibitor while the total phenols was increased relative to unprocessed control samples. All essential amino acids, fatty acids and phenolic compound were changed by different values. From these results, it could be possible to demonstrate the benefits of γ-irradiation or and extrusion processing on the nutritional properties of soy flour by reducing its antinutritional contents and improving some of functional nutrients.

Are ‘OMICS’ Contributing to the Identification of Unintended Effects in Genetically Modified Crops?

One of the initial concerns driving the risk assessment of genetically modified organisms (GMOs) in order to address their safety for human health and the environment has been the question whether techniques of genetic engineering and their molecular processes are inherently causing more unintended effects compared to those involved in traditional biotechnologies (e.g. breeding, chemical mutagenesis or radiation). In the context of genetically modified (GM) food and feed, a major guiding tool to address potential differences between the existing food/feed and the corresponding GM product is the concept of ‘substantial equivalence’ [1]. Based on the consideration that non-GM plants have a long history of safe use, genetically modified plants are compared to their non-genetically modified counterparts (parental or near-isogenic lines) in order to identify differences which are subsequently assessed for their impact on human health and the environment. With this approach, not only differences due the acquisition of the new desired trait (intended by the genetic modification) are assessed, unintended changes (i.e. those which go beyond that of the original genetic modification such as altered expression of untargeted genes or metabolic effects of the novel gene product) are also considered. The term “Omics” refers to studies involving different profiling techniques such as genomics (the quantitative study of genes, regulatory and non-coding sequences), transcriptomics (RNA and gene expression proteomics (protein expression) and metabolomics (metabolites and metabolic networks).Technical aspects in collecting ‘omics’ data set are continuously improving and profiling techniques now serve several distinct purposes. ‘Omics’ have for example the potential to provide complementary or additional tools to compare and study potential intended or unintended differences at the compositional and nutritional level between GMOs and their comparators (e.g. detecting differences in levels of nutrients, anti-nutrients, endogenous toxicants or allergens) or to characterize the GMO responses to environmental factors. Alongside with the progress in the area of ‘omics’ tools, the question has been raised whether there is a need for implementing molecular profiling techniques as a standard prerequisite in the risk assessment (environmental or food/feed assessment) of genetically modified organisms [2-5].

Nutritive and Anti-nutritive Qualities of Mostly Preferred Edible Woody Plants in Selected Drylands of Iringa District, Tanzania

Nutritional and anti-nutritional factors of preferred woody plants were evaluated in selected drylands of Iringa District. Vangueria infausta (Burch.) and Vitex mombassae (Vatke.) identified as source of edible fruits; Adansonia digitata (L.) and Sterculia africana (Lour.) were preferred for oil products whereas Opilia amentacea (Roxb.) and Maerua angolensis (DC.) were used as sources of vegetables. The nutrients and anti-nutrients were evaluated using laboratory standard methods. Results show that there were significant differences (p<0.05) in percentage moisture content, dry matter, crude protein, crude and carbohydrates in all species used as sources of oils, vegetables and fruits. Percent ash content was different among the preferred species for vegetables and fruits. S. africana as oil producing plants had higher protein content (<25%). O. amentacea and M. angolensis had higher crude protein percent (14-34%) than other species. Crude fiber for all preferred species ranged from 9-27.6% on dry weight basis. The crude lipid content of preferred species ranged from 1.2% for fruit plants to 6.80% for oily plants. V. infausta and A. digitata had high Carbohydrates whereas all edible plants had higher values of Potassium and low Copper, Iron and Zinc content. A. digitata seeds had the highest value of Vitamin C (57.31 mg/100 dry weight) and low levels of tannins and phenols. This study concludes that wild plants are nutritious and have adequate nutrients and levels of anti-nutrients are below the toxic levels. Consequently, use of wild food plants could provide a possible source of food security in Iringa District.

Antinutrient and micronutrient contents in leaves of Telfairia occidentalis Hook.f.: The effects of cooking and sun drying

Levels of some antinutrients, namely, cyanide, nitrate, and oxalate and some micronutrients including vitamin C, β‐carotene (provitamin A) and some mineral elements (Fe, Mg, Cu, Zn, Ca Na and K) were determined in fresh and processed samples of Telfairia occidentalis Hook.f. as a step towards establishing processing techniques that would reduce or eliminate unacceptable levels of antinutrients and the associated health problems. The processing methods used were cooking (5 and 10 min boiling) and sun drying. There was significant (p&lt; 0.05) reduction in the levels of these phytotoxins. The cyanide levels in the variously processed samples were: fresh sample (170.83mg/kg), 5 min decoction (36.98mg/kg), 10 min decoction (44.87mg/kg), leaves boiled for 5 min (49.88mg/kg), and leaves boiled for 10 minutes (34.68mg/kg), and sundried leaves (94.74mg/kg). Vitamin C content was significantly (p&lt; 0.05) reduced, the levels being 192.28mg/100g, 1.51mg/100g, 2.16mg/100g, 53.70mg/100g, 35.60mg/100g and 13.15mg/100g in fresh sample, 5 min decoction, 10 min decoction, leaves boiled for 5 min, leaves boiled for 10 min, and sundried sample respectively. β‐carotene content was elevated in the cooked vegetable, while its content decreased in sundried samples. However, cooking beyond 5 min led to significant (p &lt; 0.05) reduction in β‐ carotene levels in the vegetable. Sun drying had no significant effect on Fe, Cu, Mg, Na and K in the vegetable. Cooking however, led to decreases in the levels of these minerals. It is concluded that moderate cooking and sun drying reduced the levels of the studied antinutrients in T. occidentalis without adversely compromising the micronutrient contents.

Reduction of nitrates, oxalates and phenols in fermented solar-dried stored cowpea (&lt;i&gt;vigna unguiculata l.&lt;/i&gt;) leaf vegetables

This study was conducted to determine the effect of fermentation, solar drying and storage duration on the levels of anti-nutrients: nitrates, oxalates and phenols, in cowpea leaf vegetables. The rationale was reduction of the anti-nutrients. Reduction of nutritional stress factors in plant foods increases bioavailability of nutrients, hence improving their quality as foodstuffs. The cowpea leaves were purchased from thelocal markets, sorted to remove blemished leaves and foreign materials, washed in running tap water. Then, the vegetables were drained and divided into three batches of 16 kg each. One batch was heat-treated in hot water for 3 minutes and then cooled to ambient temperatures, drained and solar-dried. The second portion was acidified to a pH of 3.8, heat-treated, and solar-dried. The third portion was fermented for 21 days,heat-treated, and solar-dried. The three batches of vegetables were spread at different times on drying trays at the rate of 4 kg/m2 and dried in a solar drier to an approximate moisture content of 10%. The dried vegetables were packaged in either polyethylene bags or Kraft paper bags and stored for three months at 18oC, 22o- 26oC or 32oC. Fermentation, heat-treatment and drying of vegetables led to significant (P

Evaluation of Compositional Equivalence for Multitrait Biotechnology Crops

Compositional analysis is an important tool in the evaluation of the safety and nutritional status of biotechnology-derived crops. As part of the comparative assessment of a biotechnology-derived crop, its composition is evaluated by quantitative measurement of the levels of key nutrients, antinutrients, and secondary metabolites and compared to that of conventional crops. To evaluate the effect of combining multiple biotech traits through conventional breeding, the forage and grain compositions of the double combinations MON 810 × NK603, MON 863 × MON 810, and MON 863 × NK603 and the triple combination MON 863 × NK603 × MON 810 were compared to their respective near-isogenic, conventional control hybrids. Overall, a total of 241 statistical comparisons between the multitrait biotechnology crop and its corresponding conventional controls were conducted. Of these comparisons 192 (79.7%) were not statistically significantly different (p > 0.05), and all 49 of the differences were within the 99% tolerance interval for commercial hybrids grown in the same field or related field trials. These data on combined trait biotechnology-derived products demonstrated that the forage and grain were compositionally equivalent to their conventional comparators, indicating the absence of any influence of combining insect protection and herbicide tolerance traits by conventional breeding on compositional variation.

Nutrient Changes and Antinutrient Contents of Beniseed and Beniseed Soup during Cooking using a Nigerian Traditional Method

Evaluations of the effect of prolong cooking on the nutrient and antinutrient composition ofbeniseed and beniseed soup were carried out in this study. Proximate, mineral, vitamin A and C and antinutrient compositions of raw beniseed (BS-R), beniseed boiled (BSB) for 15, 30, 45 and 60 min and beniseed soup (BSS) cooked for the same intervals of time were assessed. Results of the proximate composition analyses showed that raw and boiled beniseed had lower moisture content (5.39-5.51%) than beniseed soups (10.06-15.20%). Nitrogen-free extract (total carbohydrates), fats and phosphorus contents were improved in both the boiled beniseed and beniseed soup while calcium and potassium were increased in the boiled seeds and soup samples respectively. Moisture (in the raw and boiled beniseed), ash, magnesium, zinc, iron contents in both the seed and soup were unchanged in all the samples. Vitamins A and C levels of both boiled beniseed and beniseed soup samples were reduced with increase in cooking time. Beniseed soup had higher protein contents than both the raw and boiled beniseed which decreased with increase in cooking time. Beniseed samples provided good sources of energy (572.97-666.05 kcal/100 g). Except for phytate, the levels of antinutrients tested were lower in the raw and boiled beniseed than in the soup samples which decreased with increase in cooking time. The results are discussed with reference to the effect of prolonged cooking on the nutrient requirements of consumers.

Effect of soaking, dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds

Effect of several physical treatments (soaking, dehulling, ordinary cooking, microwave cooking, and autoclaving) on the level of antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds were investigated. The raw bitter and sweet lupin seeds were found to contain phytic acid, tannins, trypsin inhibitor activity, and lectin activity, but α-amylase inhibitor was absent. Dehulling significantly increased the levels of phytic acid (PA), trypsin inhibitor activity (TIA), and tannins, but lectin activity was not changed. Also soaking in bitter (for 96 hr) and sweet (for 24 hr) seeds caused a significant increase in these factors except lectin activity. Cooking methods differently affected the levels of the antinutrients. Thus, PA increased but tannins were not changed, on the other hand TI and lectin activities were inactivated; ordinary cooking and autoclaving were the most effective in both seeds. For combination effect, soaking following cooking treatments significantly decreased PA, tannins, and lectin activity, but increased TIA in both seeds. Moreover, dehulling following soaking and cooking methods resulted in a significant increase of PA, TIA, and tannins. In vitro protein digestibility (IVPD) of raw bitter and sweet lupin seeds were 78.55 and 79.46%, respectively and it was improved by all processing methods; soakingdehulling after autoclaving was the most effective in both seeds. Although some treatments increased the level of antinutrients, they improved IVPD. Therefore, the studied antinutrients are not the only responsible factor for lowering IVPD.