Levels Of Antinutritional Factors Research Articles

Canning Quality Evaluation of Recently Released Ethiopian Chickpea Varieties

Chickpea’s protein quality is better than other legumes. it has low levels of anti-nutritional factors and it is rich in some minerals and vitamins (thiamine and niacin). However, dried chickpea is needing prolonged cooking time. Owing to the need for more adequate alternatives to fulfill the demands of chickpea consumers in Ethiopia and other countries, adding value to the food via industrial processing and offering semi-prepared foods of high nutritional quality, sensory value and reduced cooking times is necessary. Hence, the aims of this study were to evaluate canning quality of Ethiopian chickpea varieties. Three kabuli Chickpea types and one desi type were used for this experiment. Three cooking temperatures (70, 80, and 90°C) were used. Cooking time, techno-functional, Canning quality of chickpeas, and Sensory evaluation of canned chickpeas were analyzed. The least significant difference (LSD) between the mean was reported at a significant level, p ≤ 0.05. The result indicates that Arerti variety cooked at 70 and 80°C had a maximum average of PWDWT, seed shape, splits, and degree of clumps. The maximum average of overall acceptability was observed from the Arerti variety followed by the koka variety. Finally, the canning quality evaluation results revealed that Arerti variety was suitable for canning, and has the potential to be used as a raw material for the canning industry.

Influence of the inclusion of soaked and peeled jack bean meals in the broiler ration on internal vital organs, digestive tract organs, and intestinal villi morphology

ABSTRACT. Jack bean (Canavalia ensiformis L.) is a potential alternative protein source to replace soybean meal in local feed formulations. While jack beans are high in protein, their high levels of anti-nutritional factors limit their use. Identifying effective processing techniques to improve the quality of jack beans is therefore essential. This study examines the effects of incorporating soaked and peeled jack bean meal into broiler diets on internal organs, digestive organs, and intestinal villi morphology. The jack beans were processed by soaking for 3 hours, peeling, oven drying, and grinding into meal form. A completely randomized design was used, with three levels of processed jack bean inclusion (0% JBM0, 5% JBM5, and 10% JBM10), each replicated six times. Data were analyzed using analysis of variance (ANOVA), followed by a post hoc Tukey test for significant findings. The results indicated that soaking for 3 hours and peeling effectively lowered the hydrogen cyanide (HCN) content from 207.61 ppm to 51.21 ppm. The inclusion of processed jack bean meal had no significant impact (P>0.05) on internal organs, digestive tract organs, or intestinal villi morphology. These findings suggest that processed jackbean meal can replace soybean meal in poultry feed at levels up to 10% without adverse effects on internal organs.

Fodder trees: Identification, leaf biomass yield, nutritional quality and socioeconomic importance in Essera district, Dawuro zone, southwest Ethiopia

The scarcity of feed in terms of quantity and quality tremendously impacts livestock productivity in Ethiopia. Using fodder trees (FTs) as livestock feed could partially overcome this gap. Thus, the present study aimed to identify species, estimate leaf biomass yield (LBY), evaluate nutritional quality and assess the socioeconomic importance of FTs in the Essera district. The study sites and households (HHs) were selected using a multistage sampling procedure. Data on the socioeconomic importance of FTs were collected from 134 randomly selected HHs. Ten FT species were evaluated for LBY determination, and 15 FTs (including nine FT species) were evaluated for nutritional quality across three agroecologies (AEs). In total, 34 FTs were identified at the species level. The overall mean of LBY of the FTs ranged from 14.32 to 370.94 kg/tree, with the lowest and highest values of 10.85 and 430.27 kg/tree at mid- and low-altitudes, respectively. A significant difference (p < 0.05) in the chemical composition of the selected FTs was observed between AEs. The overall mean of dry matter (DM), ash, crude protein (CP), neutral detergent fibre (NDF), acid detergent fibre (ADF), and acid detergent lignin (ADL) contents of the FTs ranged from 90.03 to 93.55 %, 6.26–16.52 %, 13.05–25.50 %, 33.06–50.42 %, 25.58–34.52 %, and 4.19–8.38 %, respectively. Moreover, the in vitro dry matter digestibility (IVDMD) of the FTs ranged from 37.80 to 67.89 %. The results indicated that the overall mean tannin, phytate, and oxalate contents were 2.84 ± 0.12 %, 0.60 ± 0.05 %, and 1.66 ± 0.21 %, respectively. Antinutritional factors (ANFs) were significantly (p < 0.05) influenced by FT species. In addition to feed sources, FTs were used for air pollution reduction (52.2 %), income generation (44.0 %), and soil erosion prevention (34.3 %) in the studied areas. In conclusion, due to the high CP content, high digestibility potential, low to moderate fibre and lignin contents, and tolerable levels of ANFs in FTs, the use of FTs as supplementary feed to livestock in the study area is recommended. Further experimental studies should be conducted on the impact of FTs on livestock performance.

Unveiling the Compositional Analysis of Green Coffee Beans with and without Silver Skin.

Green Coffee Bean (GCB) is covered with silver skin that is shed as a by-product of the roasting process. For the first time, a comparative study was conducted to differentiate the compositional analysis of green coffee beans with silver skin and without silver skin. The study aims comparatively assessing nutritional, anti-nutritional and fatty acids composition of green coffee beans with silver skin and without silver skin. The present study is also intended to find out various organic compounds of green coffee beans. The proximate analysis was used to study nutritional composition. Mineral analysis was assessed by atomic absorption spectroscopy. The antinutrients like phytic acid and tannin were assessed by UV-visible spectroscopy whereas volumetric and gravimetric analysis was used to determine oxalates and alkaloids. Gas chromatography and Fourier Transform Infra-Red spectroscopy were used for studying fatty acids and organic compounds, respectively. Protein content was significantly (p<0.05) high in green coffee beans with silver skin, indicating 15% higher protein. Macro mineral content was also found significantly (p<0.05 and p<0.01) high in green coffee beans with silver skin, whereby 5.11% higher Phosphorus and 24.12% higher Calcium content was observed. However, iron content was 68.10% lower in green coffee beans with silver skin which might be due to its higher tannin content. Trace minerals zinc and copper were also found to contain 57.18% to 18.11% higher concentrations respectively in silver skin. Anti-nutritional analysis revealed the content of phytic acid and tannin as 161 and 77.29 mg/100g, respectively in green coffee beans with silver skin. The percentages of oxalates and alkaloids were found to be 0.64 and 14.30. These anti-nutritional compounds were significantly (p<0.05 and p<0.01) higher from green coffee beans without silver skin. Green coffee beans have been found with an utmost number of saturated fatty acids having palmitic acid as the most abundant. The unsaturated part is mainly composed of linoleic and oleic acid. Chlorogenic acid isomers and caffeine were the organic compounds detected through Fourier transform infrared spectroscopy. These findings reveal the presence of both nutritional and anti-nutritional components in Coffee silver skin, with significantly higher levels of anti-nutritional factors in green coffee with silver skin, emphasizing the need for caution in the consumption of green coffee and utilization of coffee silver skin as a valuable bioresource.

A comparative study on the nutritional composition, protein structure and effects on gut microbiota of 5 fermented soybean products (FSPs)

In this study, we conducted an analysis of the differences in nutrient composition and protein structure among various fermented soybean products and their impacts on the gut microbiota of rats. Conventional physicochemical analysis was employed to analyze the fundamental physicochemical composition of the samples. Additionally, we utilized high-performance liquid chromatography and ELISA techniques to quantify the presence of antinutritional compounds. Fourier infrared spectroscopy was applied to delineate the protein structure, while 16 s rRNA gene sequencing was conducted to evaluate alterations in gut microbiota abundance. Subsequently, KEGG was utilized for metabolic pathway analysis. Our findings revealed that fermented soybean products improved the nutritional profile of soybeans. Notably, Douchi exhibited the highest protein content at 52.18 g/100 g, denoting a 26.58 % increase, whereas natto showed a 24.98 % increase. Douchi and natto demonstrated the most substantial relative amino acid content, comprising 50.86 % and 49.04 % of the total samples, respectively. Moreover, the levels of antinutritional factors markedly decreased post-fermentation. Specifically, the α-helix content in doujiang decreased by 13.87 %, while the random coil content in soybean yogurt surged by 132.39 %. Rats that were fed FSP showcased notable enhancements in gut microbiota and associated metabolic pathways. A strong correlation was observed between nutrient composition, protein structure, and gut microbiota abundance. This study furnishes empirical evidence supporting the heightened nutritional attributes of FSPs.

Tecno-funcionalidades e capacidade antioxidante de farinha de grão-de-bico fermentada por Lacticaseibacillus casei ou por co-cultura (Lactobacillus acidophilus, Bifidobacterium e Streptococcus thermophilus)

ABSTRACT: Chickpea (Cicer arietinum L.; GB) is one of the most consumed pulses worldwide. Fermentation with lactic acid bacteria (LAB) has been a strategy to improve the nutritional and technological quality of chickpea flours, in addition to reducing the levels of antinutritional factors. Thus, this study evaluated the effect of fermentation with Lacticaseibacillus casei or co-culture on water activity (Aw), color, antioxidant capacity, and techno-functional properties of chickpea flour. Chickpeas were fermented at 28 °C for 96 h with Lactobacillus Casei or co-culture, resulting in the samples GBLC and GBCC, respectively, dried at 50 °C, and ground to obtain the flours. Fermentation reduced (P &lt; 0.05) the Wa and color parameters (L*, a*, and b*) of the fermented flours (GBCC and GBLC). In terms of techno-functional properties, GBCC flours showed lower emulsifying capacity (EC, 80%) and emulsion stability (ES, 82.50%). GBLC and GBCC flours showed significant differences (P &lt; 0.05) in swelling power only at 25 °C and a reduction in water solubility index (WSI) at all studied temperatures. LAB fermentation reduced the antioxidant capacity of GBLC e GBCC flours determined by the DPPH method, while in the FRAP method, there was an increase for GBCC and a reduction for GBLC. For the total phenolic content (TPC), there was an increase of 231% for GBCC flour and 164% for GBLC flour. Thus, it was concluded that the fermentation with Lactobacillus Casei and co-culture affected the Wa, color, EC, ES, WSI, the antioxidant capacity by the DPPH and FRAP assays, and the TPC of the fermented flours.

Effects of Roasting Temperature on Anti-Nutritional Factors and Antioxidant Property of Adzuki Bean (Vigna angularis) Flour

Roasting process could be used to reduce the anti-nutritional factors (ANFs) of adzuki bean (Vigna angularis). In this research, adzuki beans were roasted for 20 min at different temperatures of 150 oC (R150), 165 oC (R165) and 180 oC (R180). The effects of roasting temperature on ANFs and antioxidant activity of resultant adzuki bean flour were investigated. Results indicate that roasting resulted in significant decreases in antinutrients including tannins (30 – 37%), and antitrypsin inhibitors (63 – 70%). Additionally, the reduction in trypsin inhibitors was proportional to the increase in roasting temperature. However, this trend was not observed in the reduction of tannins. Roasting also caused the loss of about 10 – 20% anthocyanin content, and hence the resultant antioxidant capacity of roasted samples also decreased as compared to that of raw bean flour. The results also imply that with low levels of ANFs and relatively high anthocyanin content, roasted adzuki bean flour could be potentially used in combination with or as substitutes for cereal flour in the preparation of bakery 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.

Replacement of dietary fish meal by fermented soybean meal improves growth, energy metabolism, and innate immune response in Penaeus vannamei Boone, 1931 (Decapoda: Dendrobranchiata: Penaeidae)

Abstract Fishmeal (FM) is considered a preferred source of protein for aquatic feed due to its good palatability and digestibility, a balanced amino acid profile, and a low level of anti-nutritional factors (ANFs). Shortage of FM supply and increases in price, however, are major challenges faced by feed producers and aquaculture farmers. Fermented soybean meal (FSBM) has been proposed to partially replace FM because of its high nutritional value and low cost. The optimal FSBM concentration for substituting FM and effects of FSBM substitution on growth performance, energy metabolism, and immune response nevertheless remain unclear. We evaluated the effects of shrimp diets containing FSBM at 0% (FM), 25% (FSBM25), 50% (FSBM50), 75% (FSBM75), and 100% (FSBM100) on the shrimp Penaeus vannameiBoone, 1931. FSBM50 led to a significantly higher weight gain (postlarvae 1927.36 ± 46.64%, young juveniles 237.00 ± 8.25%, and juveniles 153.96 ± 2.18%) than the other experimental and control diets in different stages of the shrimp. The FM group consumed less oxygen than the experimental diet groups. FSBM75 and FSBM100 led to a significantly higher ammonia-N excretion than FM, FSBM25, and FBSM50. All experimental diet groups exhibited a significantly higher O:N ratio (8.3 ± 0.8–9.4 ± 1.7) than the FM group (7.1 ± 0.2). Shrimp fed with FSBM25- and FSBM50-containing diets exhibited an increased total hemocyte count, and FSBM25, FBSM50, and FSBM100 led to a significantly higher superoxide anion production than FSBM75 and FM. FSBM substitution in shrimp diets resulted in a significantly higher phagocytic activity than the FM diet, suggesting that FSBM substitution improves the cell-mediated immune response in shrimps. In challenge trials with white spot syndrome virus (WSSV), all experimental diets led to a higher survival rate than the FM diet, and in Vibrio parahaemolyticus challenge trials, FSBM50 led to a higher survival rate than the other experimental and control diets, indicating that FSBM substitution in shrimp diets could improve the defense capacity of shrimps against WSSV and V. parahaemolyticus.

Zinc biofortification through seed nutri-priming using alternative zinc sources and concentration levels in pea and sunflower microgreens.

Micronutrient deficiencies caused by malnutrition and hidden hunger are a growing concern worldwide, exacerbated by climate change, COVID-19, and conflicts. A potentially sustainable way to mitigate such challenges is the production of nutrient-dense crops through agronomic biofortification techniques. Among several potential target crops, microgreens are considered suitable for mineral biofortification because of their short growth cycle, high content of nutrients, and low level of anti-nutritional factors. A study was conducted to evaluate the potential of zinc (Zn) biofortification of pea and sunflower microgreens via seed nutri-priming, examining the effect of different Zn sources (Zn sulfate, Zn-EDTA, and Zn oxide nanoparticles) and concentrations (0, 25, 50, 100, and 200 ppm) on microgreen yield components; mineral content; phytochemical constituents such as total chlorophyll, carotenoids, flavonoids, anthocyanin, and total phenolic compounds; antioxidant activity; and antinutrient factors like phytic acid. Treatments were arranged in a completely randomized factorial block design with three replications. Seed soaked in a 200 ppm ZnSO4 solution resulted in higher Zn accumulation in both peas (126.1%) and sunflower microgreens (229.8%). However, an antagonistic effect on the accumulation of other micronutrients (Fe, Mn, and Cu) was seen only in pea microgreens. Even at high concentrations, seed soaking in Zn-EDTA did not effectively accumulate Zn in both microgreens' species. ZnO increased the chlorophyll, total phenols, and antioxidant activities compared to Zn-EDTA. Seed soaking in ZnSO4 and ZnO solutions at higher concentrations resulted in a lower phytic acid/Zn molar ratio, suggesting the higher bioaccessibility of the biofortified Zn in both pea and sunflower microgreens. These results suggest that seed nutrient priming is feasible for enriching pea and sunflower microgreens with Zn. The most effective Zn source was ZnSO4, followed by ZnO. The optimal concentration of Zn fertilizer solution should be selected based on fertilizer source, target species, and desired Zn-enrichment level.

Three-stage fermentation of the feed and the application on weaned piglets.

Numerous studies have demonstrated that soybean meal (SBM) contains high levels of anti-nutritional factors, which interrupt gastrointestinal homeostasis or metabolism normally of the weaned piglets. Here, the mixed probiotics, including Bacillus licheniformis (B. licheniformis, CGMCC 8147), Saccharomyces cerevisiae H11 (S. cerevisiae H11) and Lactobacillus casei (L. casei, CGMCC 8149) were applied to the three-stage fermentation of functional feed. Our research investigated the optimum ratio of inoculation, optimal time of inoculation, combination of substrates, and nutritional value of the fermented feed. The optimal microbial combination was B. licheniformis: S. cerevisiae: L. casei = 2:2:1, inoculating at 0, 12 and 24 h, respectively. The results revealed that crude protein and acid-soluble protein were remarkably improved and had lower pH. Trypsin inhibitor, glycine and β-glycine were reduced by 79.86, 77.18, and 69.29%, respectively. Moreover, animal trials further evaluated the growth-promoting effects of the fermented feed. It was noted that the average daily gain of weaned piglets was significantly higher, and the ratio of feed with weight, diarrhea incidence and mortality were lower significantly. The concentrations of serum immunoglobulin G(IgG), IgA, IgM, Complement C3 and interferon-γ (IFN-γ), and lysozyme activity were all increased. The relative abundance of fecal microbiota improved, especially lactobacillus, which increased the abundance of fecal dominant probiotics. Overall, the fermented feed may be conducive to the growth and health of weaned piglets by improving nutritional value, immunity properties, relative abundance of fecal microflora, and decreasing anti-nutritional factors of feed, thereby making them viable and usable feedstuffs for potential use in livestock industries.

Fermented soybean meal increases nutrient digestibility via the improvement of intestinal function, anti-oxidative capacity and immune function of weaned pigs

The nutritional components of fermented soybean meal (FSBM) vary because of the complex process of microbial fermentation. The objective of this study was to investigate the nutritional value of FSBM from two sources and explore the mode of actions of FSBM on the improvement of nutrient digestibility with the measurements of digestive enzymes and serum biomarkers. Eight weaned barrows (initial BW: 14.12 ± 0.24 kg) equipped with T-cannula in the distal ileum were allotted to a duplicated 4 × 4 Latin-square design with four experimental diets and four periods. Four experimental diets included a soybean meal control diet, two FSBM diets, and a nitrogen-free diet. The two sources of FSBM increased the contents of CP, amino acid and lactic acid, while decreased the levels of anti-nutritional factors, including glycinin, β-conglycinin and trypsin inhibitors. Compared to soybean meal control diet, both FSBM diets significantly increased the apparent and standardised ileal digestibility of CP and amino acids (P < 0.05), increased the activities of lipase, maltase and invertase in digesta (P < 0.05), increased total antioxidant capacity, activities of glutathione peroxidase and superoxide dismutase, the levels of interleukin-4, IgA, IgG and IgM in serum (P < 0.05), while decreased the levels of diamine oxidase, malondialdehyde, interleukin-6, and interleukin-2 in serum (P < 0.05). Additionally, the standardised ileal digestibility of amino acids were highly correlated with the aforementioned digestive enzymes and health-related serum biomarkers. In summary, FSBM diets showed an improved nutritional value evidenced by the higher nutrient digestibility, which may be partially derived from its beneficial effects on intestinal integrity, anti-oxidative capacity and immune function.

A review of thermosensitive antinutritional factors in plant-based foods.

Legumes and cereals account for the vast proportion of people's daily intake of plant-based foods. Meanwhile, a large number of antinutritional factors in legumes and cereals hinder the body absorption of nutrients and reduce the nutritional value of food. In this paper, the antinutritional effects, determination, and passivation methods of thermosensitive antinutritional factors such as trypsin inhibitors, urease, lipoxygenase, and lectin were reviewed to provide theoretical help to reduce antinutritional factors in food and improve the utilization rate of plant-based food nutrition. Since trypsin inhibitors and lectin have been more extensively studied and reviewed previously, the review mainly focused on urease and lipoxygenase. This review summarized the information of thermosensitive antinutritional factors, trypsin inhibitors, urease, lipoxygenase, and lectin, in cereals and legumes. The antinutritional effects, and physical and chemical properties of trypsin inhibitors, urease, lipoxygenase, and lectin were introduced. At the same time, the research methods for the detection and inactivation of these four antinutritional factors were also summarized in the order of research conducted time. The rapid determination and inactivation of antinutrients will be the focus of attention for the food industry in the future to improve the nutritional value of food. Exploring what structural changes could passivation technologies bring to antinutritional factors will provide a theoretical basis for further understanding the mechanisms of antinutritional factor inactivation. PRACTICAL APPLICATIONS: Antinutritional factors in plant-based foods hinder the absorption of nutrients and reduce the nutritional value of the food. Among them, thermosensitive antinutritional factors, such as trypsin inhibitors, urease, lipoxygenase, and lectins, have a high proportion among the antinutritional factors. In this paper, we investigate thermosensitive antinutritional factors from three perspectives: the antinutritional effect of thermosensitive antinutritional factors, determination, and passivation methods. The current passivation methods for thermosensitive antinutritional factors revolve around biological, physical, and chemical aspects, and their elimination mechanisms still need further research, especially at the protein structure level. Reducing the level of antinutritional factors in the future food industry while controlling the loss of other nutrients in food is a goal that needs to be balanced. This paper reviews the antinutritional effects of thermosensitive antinutritional factors and passivation methods, expecting to provide new research ideas to improve the nutrient utilization of food.

Safety of pea and rice protein fermented by Shiitake (Lentinula edodes) mycelia as a Novel food pursuant to Regulation (EU) 2015/2283.

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on pea and rice protein fermented by Shiitake mushroom (Lentinula edodes) mycelia as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is a mixture of fermented pea and rice protein concentrates (65% and 35%, respectively). The NF is proposed to be used as a food ingredient in specific food categories. The target population is the general population. The major constituent of this NF is protein (≥ 75% dry weight), which is well digestible and provides sufficient amounts of essential amino acids. Although a tolerable upper intake level (UL) has not been derived for protein, the protein intake from the NF may nevertheless further contribute to an already high dietary protein intake in Europe. The Panel notes that the cumulative exposure to the nutrients and contaminants analysed does not raise concern. The reported values for the levels of antinutritional factors in the NF are comparable to those in other foodstuffs. The Panel considers that taking into account the composition of the NF and the proposed conditions of use, consumption of the NF is not nutritionally disadvantageous. No toxicological studies with the NF were provided by the applicant; however, the Panel considers that no toxicological studies are required for this NF. The NF has the potential capacity to sensitise individuals or to induce allergic reactions in individuals allergic to pea, rice and Shiitake mushroom. However, this risk is expected not to be higher than that resulting from the normal consumption of pea, rice or the fruiting body of the Shiitake mushroom. The Panel considers that the NF is safe at the proposed conditions of use.

Functional Properties of Physically Pretreated Kidney Bean and Mung Bean Flours and Their Performance in Microencapsulation of a Carotenoid-Rich Oil

Microencapsulation can improve protection for compounds that degrade easily, such as β-carotene that is present in large amounts in buriti oil (Mauritia flexuosa). Encapsulating matrices are mainly composed of proteins and polysaccharides, which are often combined to improve their performance as a protective barrier. Beans, such as dark red kidney beans (Phaseolus vulgaris) and mung beans (Vigna radiata), are excellent protein sources that contain significant amounts of the essential amino acids. Bean flours are low in fat and naturally provide a blend of high-quality protein and carbohydrates that may stabilize lipophilic compounds for subsequent spray-drying. Whole bean flours, rather than refined individual biopolymers, may represent more sustainable alternative wall materials for microencapsulate bioactive compounds. This work aimed to evaluate the use of flours produced from red kidney beans and mung beans, which have been submitted to different physical pretreatments, as wall materials for microencapsulation of buriti oil by spray-drying. Different bean treatments were evaluated: untreated (control), soaked in water for 24 h, and soaked in water for 24 h followed by boiling for 30 min. The flours' proximate composition was not affected by the treatments (p &amp;lt; 0.05), showing similar values of carbohydrate (63.8–67.9%), protein (19.2–24.6%), and lipid (1.2–1.9%) contents. Both bean species had the water absorption capacity (WAC) increased by boiling, while the oil absorption capacity (OAC) was not altered by the treatments. Flours produced with raw or soaked beans showed emulsion activity (EA) and emulsion stability (ES) greater than 70%. Raw bean flours also showed better foaming properties, which may be indicative of higher levels of antinutritional factors. The soaked bean flours showed the best results for both type of beans, especially with regard to emulsifying properties, and were selected as wall materials for buriti oil microencapsulation. Different ratios of flour and maltodextrin were used to produce oil-in-water emulsions that were then spray-dried. Buriti oil microcapsules showed good physicochemical properties, with moisture around 3%, aw &amp;lt;0.3, and hygroscopicity around 5%. The carotenoid encapsulation efficiency ranged from 68.2 to 77.9%. Bean flours showed to function as a sustainable and nutrient-rich alternative wall material for microencapsulation.

Rheological, techno‐functional, and physicochemical characterization ofProsopis cineraria(Sangri) seed gum: A potential food and pharmaceutical excipient

Prosopis cineraria is an underutilized legume native to the western part of India and their pods are known as Sangri. The present investigation is intended to optimize the alkaline co-extraction of gum and protein from Sangri at different process conditions using response surface methodology. The optimized conditions thus obtained were pH 10 for 90 min at 70°C which yielded 232.7 g kg−1 of protein and 9.34% of Sangri gum upon isoelectric precipitation and isopropanol flocculation. The yield was further increased to 331.33 g kg−1 of protein and 12.6% of Sangri gum by the sequential triple co-extraction. The Sangri gum was further characterized for a zeta potential of −29.7 mV, a particle size of 12.15 nm, and a molecular weight (MW) of 4.66 × 104 Da with an amorphous nature. It showed higher emulsification and foaming capacity as compared to guar gum and locust bean gum at lower concentrations with low levels of anti-nutritional factors. Novelty impact statement This is the first report of co-extraction of Sangri seed gum (SG) and soluble protein from Prosopis cineraria seeds. SG showed good oil holding capacity, emulsification index, rheological properties, and is thermally stable. SG can be used as a food or pharmaceutical micro-encapsulating agent, binder, and matrix material intended for controlled drug, flavor, or nutrient release especially in the acidic pH.

Combined effect of mild pretreatment and fungal fermentation on nutritional characteristics of canola meal and nutrient digestibility of processed canola meal in rainbow trout

The effects of mild pretreatment and fungal fermentation on the nutritional characteristics of hexane extracted canola meal (HECM) was examined. HECM is a by-product of canola oil extraction process and has restricted use in animal diets due to presence of high levels of antinutritional factors (ANFs) and limited digestibility resulting in low nutrient availability. In this study, HECM was washed with water at different solid loading rates (SLR) to remove soluble ANFs. The wash process removed significant amounts of soluble carbohydrate and glucosinolates from HECM, yielding a meal with higher levels of proteins and amino acids when compared to raw HECM. The digestibility test conducted on rainbow trout with the feed that had 30% of fish meal replaced with washed HECM showed slight improvement with no statistical significance in protein digestibility when compared to HECM. Fermentation of washed HECM and raw HECM with mono- and co-cultures of Aureobasidium pullulans, Neurospora crassa and Aspergillus niger resulted in higher protein and amino acid content when compared to the uninoculated controls. Additionally, different strains under mono- and co-culture fermentations exhibited varied reduction in the ANFs. Overall, these findings suggested that pretreatment with mild water washing and/or fermentation enhances the nutritional value of HECM.

Evaluation of the Mineral Content and Their Bioavailability in &amp;lt;i&amp;gt;Macrotermes subhyalinus&amp;lt;/i&amp;gt; (Winged, Queen and Soldier)

Edible insects are an important source of nutrients that can help to cover certain nutritional deficiencies. This is the case with <i>Macrotermes subhyalinus</i>, a species of termite widely consumed in Côte d'Ivoire. This study was carried out to assess the mineral content and their bioavailability in the different castes (winged, queen and soldier) of this species. For this, the levels of antinutritional factors, the levels of minerals and their bioavailability were determined. Magnesium and potassium contents vary respectively from 977.18 mg/100g DM to 1405.45 mg/100g DM and from 6658.20 mg/100g DM to 9879.38 mg/100g DM. The winged <i>M. subhyalinus</i> had the higher levels of copper (62 mg/100g DM) and manganese (2867 mg/100g DM). While the queen had the highest values for sodium (2158.9 mg/100g DM) and selenium (0.67 mg/100g DM). As for <i>M. subhyalinus</i> soldier, it was rich in calcium (3323.4 mg/100g DM), zinc (127 mg/100g DM), iron (2657 mg/100g DM) and molybdenum (0.48 mg/100g DM). Regarding the content of antinutritional factors, the highest values are observed with <i>M. subhyalinus</i> soldier in phytate (451.85±28.49 mg/100g DM) and in tannins (35.32±0.98 mg/100g DM). <i>M. subhyalinus</i> queen has the highest oxalate content (12.57±0.48 mg/100g DM). The calculated molar ratios vary from 0.02 to 0.9 with oxalate and from 0.09 to 35.57 with phytates. These insects could be recommended for children suffering from micronutrient deficiency malnutrition.

Efekat alkalnih tretmana primenom ceđi i hidratisanog kreča na neke nutrijente, antinutrijente i in vitro svarljivost proteina semena Sesbania sesban

Sesbania sesban is widely distributed in different parts of Nigeria and is used as forage or green manure. However, the levels of antinutritional factors associated with the seed limit its use as an alternative feed for livestock. Therefore, this study determined the effect of alkaline treatments on some nutrient and antinutrient composition and in vitro protein digestibility of the seed of S. sesban. The seeds were treated by soaking (for 24 hours) and boiling (for 30 minutes) in slaked lime (calcium hydroxide) or lye. Afterwards, the boiled and soaked samples were properly dried at room temperature. The samples were then analysed using standard methods for proximate analysis, antinutrients, and in vitro protein digestibility. It was revealed that crude protein content was significantly (p&lt;0.05) higher for samples boiled in slake lime (BSL) and in lye (BL) compared to unprocessed sample (RS), whereas carbohydrate content showed a significant (p&lt;0.05) reduction in BSL compared to the RS. Regarding antinutrient content, the treatments caused a significant (p&lt;0.05) reduction in tannins (37.1-76.5%) and trypsin inhibitors (34.2-68.0%), as compared to RS. The treatments were also effective in the reduction of saponins, oxalates, phytates and cyanogenic glycosides. In vitro protein digestibility was significantly higher in the treated seeds, following the order: boiling in lye&gt;boiling in slaked lime&gt; soaking in slaked lime&gt;soaking in lye. The seeds of S. sesban, if properly processed using lye, could serve as a potential alternative compound for livestock feed. The results of this research confirmed that treatments with lye, which is much less costly and more available to rural communities are comparable to those based on slaked lime and can be used interchangeably.

Efekat alkalnih tretmana koristeći ceđ i hidratisani kreč na neke nutrijente, antinutrijente i in vitro svarljivost proteina semena Sesbania sesban

Sesbania sesban is widely distributed in different parts of Nigeria and is used as forage or green manure. However, the levels of antinutritional factors associated with the seed limit its use as an alternative feed for livestock. Therefore, this study determined the effect of alkaline treatments on some nutrient and antinutrient composition and in vitro protein digestibility of the seed of S. sesban. The seeds were treated by soaking (for 24 hours) and boiling (for 30 minutes) in slaked lime (calcium hydroxide) or lye. Afterwards, the boiled and soaked samples were properly dried at room temperature. The samples were then analysed using standard methods for proximate analysis, antinutrients, and in vitro protein digestibility. It was revealed that crude protein content was significantly (p&lt;0.05) higher for samples boiled in slake lime (BSL) and in lye (BL) compared to unprocessed sample (RS), whereas carbohydrate content showed a significant (p&lt;0.05) reduction in BSL compared to the RS. Regarding antinutrient content, the treatments caused a significant (p&lt;0.05) reduction in tannins (37.1-76.5%) and trypsin inhibitors (34.2-68.0%), as compared to RS. The treatments were also effective in the reduction of saponins, oxalates, phytates and cyanogenic glycosides. In vitro protein digestibility was significantly higher in the treated seeds, following the order: boiling in lye&gt;boiling in slaked lime&gt; soaking in slaked lime&gt;soaking in lye. The seeds of S. sesban, if properly processed using lye, could serve as a potential alternative compound for livestock feed. The results of this research confirmed that treatments with lye, which is much less costly and more available to rural communities are comparable to those based on slaked lime and can be used interchangeably.