Reduction Of Antinutritional Factors Research Articles

Ancient orphan legume horse gram: a potential food and forage crop of future.

Tailoring crops to withstand rising temperature and declining precipitation may be unrewarding, therefore the potential of alternative undervalued crops such as horse gram can be explored for safeguarding food and nutritional security with health benefits in the era of climate change. Horse gram [Macrotyloma uniflorum (Lam.) Verdc] under the family Fabaceae, has been cultivated for food, folklore medicine and fodder mainly by rural and tribal communities since prehistoric times in Asian and African countries. This valuable ancient legume not only offers diversification and resilience to agro-ecosystems but it also possesses high adaptation in risk-prone traditional farming systems in marginal environments of semi-arid and arid regions. Being a nutrient dense legume with remedial health-promoting effects due to the presence of various bioactive compounds, it is suitable for the development of functional food as well as for addressing micronutrient deficiencies among poor rural communities. Despite its enormous potential and a growing awareness about the utility of this underutilized crop for future climate adaptation and human well-being, this legume continues to be seriously neglected and labelled as "food of the poors". India is the major producer of horse gram and presently, cultivation of horse gram remains confined to small-scale farming systems as an inter- or mixed crop. This crop is alienated from mainstream agriculture and relegated to a status of "underutilized" due to its limited competitiveness as compared to other commercial crops. Besides a scanty basic research on this crop, no attention has been paid to the factors like improvement of plant type, yield improvement, processing, value addition to suit consumer needs and reduction of anti-nutritional factors, which restricted the diffusion of this crop outside its niche area. The present review therefore is an attempt to compile the meagre information available on crop history, evolution, genetic enhancement, nutritional and health benefits to make the crop competitive and revitalize horse gram cultivation.

Reduction of anti nutritional factors in differently processed supplementary soya products

Soyabean content different anti nutritional factors such as phytate phosphorus, trypsin inhibitor activity, tannin, acid detergent fibres, lignin and cellulose. These antinutritional factors reduced by using various processing techniques like roasting, soaking, frying autoclaving, boiling etc. Soya products such as Soyaladoo , soyachakkali and soyaflakes chiwada were formulated by standard method and analyzed for its ant nutritional factors from raw material as well as finished products Soyaladoo , soyachakali and soyaflakes chiwada. The significant reuction in phytate phosphorus, trypsin inhibitor activity, tannin, acid detergent fibres, lignin and cellulose seen in Soyaladoo , soyachakkali and soyaflakes chiwada, respectively.

Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends

ABSTRACTThis study evaluated the effect of co-fermentation on nutritional composition, anti-nutritional factors, and acceptability of cookies from fermented sorghum (Sorghum bicolor) and soybean (Glycine max) flour blends. White sorghum and yellow soy-beans were soaked and fermented separately for 24 h, 48 h, and 72 h respectively at 27 ± 2°C with 0 h as control. Fermented sorghum and soy-beans were oven-dried at 60°C for 8 h, milled and sieved and then used for the production of cookies. Cookie samples produced from different flour blends were evaluated for nutritional (proximate and vitamins profile analyses), anti-nutritional (phytate, tannin and trypsin inhibitor activity) qualities, and sensory evaluation. Results showed that the moisture contents in percent of the cookies ranged from 9.65 ± 0.21–8.34 ± 0.16 for 0 h, 10.59 ± 0.22–10.21 ± 0.21 for 24 h, 10.46 ± 0.22–10.13 ± 0.21 for 48 h, and 10.28 ± 0.21–9.41 ± 0.19 for 72 h, respectively. The protein contents in % ranged from 10.98 ± 0.26–18.72 ± 0.32 for 0 h, 11.26 ± 0.26–20.42 ± 0.32 for 24 h, 12.01 ± 0.26–21.48 ± 0.32 for 48 h, and 12.41 ± 0.26–21.49 ± 0.32 for 72 h, respectively, while the fat contents in percent ranged from 9.73 ± 0.21–11.51 ± 0.24 for 0 h, 8.84 ± 0.16–11.42 ± 0.24 for 24 h, 8.69 ± 0.16–10.56 ± 0.22 for 48 h, and 8.31 ± 0.16–10.11 ± 0.22 for 72 h, respectively. In conclusion, fermentation of sorghum and soybeans through microbial activity led to the hydrolysis and the reduction of anti-nutritional factors, it also improves the nutritional composition of cookies from fermented sorghum and soybean flour blends, as there was an increase in protein and vitamin contents of cookies. Therefore, cookies from fermented sorghum and soybeans flour could be used as a remedy to solve the menace of protein-energy malnutrition in developing countries.

Effect of thermal processing on anti nutritional factors and in vitro bioavailability of minerals in desi and kabuli cultivars of chick pea grown in North India.

Genetic variation has a profound effect on the nutritional and anti nutritional profile of pulses. Thus, investigating this fact, comparison of five desi and four kabuli varieties of chickpea were done to assess the effect of genetic variation on the anti nutritional factors, bioavailability of minerals and the influence of hydrothermal (autoclaving, microwave cooking, boiling) and dry roasting processing methods. Results showed that large variability exist in antinutritional and mineral content of selected chickpea cultivars. Antinutritional factors (viz. phytate, tannin and trypsin inhibitor’s content) was found significantly (p>0.05) higher in all desi cultivars of chickpea than their kabuli counterparts. All hydrothermal, thermal and bio processing treatments were found to reduce antinutritional factors in all the cultivars of chickpea. Molar ratios of phytic acid with zinc and iron were high in all selected chickpea cultivars which showed poor bioavailability before processing. The bioavailability of iron and zinc were significantly (pd”0.05) improved as a result of all hydrothermal and thermal processing treatments which were applied in this study. Bioavailability of Fe and Zn was higher in case of kabuli cultivars (8.1% and 40.5%, respectively) than desi cultivars (5.5% and 38.4%, respectively). The most pronounced increment among all the processing treatments of in vitro bioavailability of iron and zinc was with autoclaving treatment (17.5 to 30.9% and 25.6 to 41.4%, respectively) followed by microwave cooking, boiling and roasting. Hydrothermal processing treatments particularly autoclaving shows highest reduction in antinutritional factors and improvement in the availability of iron and zinc in all the cultivars of chickpea. Therefore, promotion of suitable cultivars and proper processing treatment should be encouraged.

Nutritional and antioxidant potential of canjiqueira fruits affected by maturity stage and thermal processing

The effect of jelly processing on the chemical properties, nutrients, antinutritional factors, bioactive compounds, and antioxidant activity of unripe and ripe canjiqueira fruits was evaluated. The fruits were collected from Pantanal regions at two different ripening stages and were used to produce jellies. The processing affected the chemical characteristics and the content of all nutrients, except for the lipids. Moisture and protein content reduced, whereas the energy value increased. The phytic acid found in fresh fruits was eliminated after processing, and the trypsin inhibitors were reduced, especially in ripe fruits. Lectin activity was not verified in unripe and ripe fruits and jellies. The levels of bioactive compounds were reduced after jelly processing, but their retention was higher in unripe fruits. The final levels of bioactive compounds in the jelly made from unripe fruits were higher than that in the jelly made from ripe fruits, whereas the IC50 value was lower, indicating higher potential to prevent free radicals damages to human body. Jelly processing proved to be a good alternative to the use of canjiqueira fruits due to the reduction in antinutritional factors and the retention of bioactive compounds

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

The effects of air classification and lactic acid bacteria fermentation on the reduction of anti-nutritional factors (vicine and convicine, trypsin inhibitor activity, condensed tannins and phytic acid) and in vitro protein and starch digestibility of faba bean flour were studied. Free amino acid (FAA) profile analysis was also carried out. Air classification allowed the separation of the flour into protein and starch rich fractions, showing different chemical compositions and microstructures. Lactobacillus plantarum growth and acidification in faba bean flour and its fractions were assessed. The anti-nutritional compounds were separated mostly to the fine protein-rich fraction. Fermentation caused the decrease of vicine and convicine contents by more than 91% and significantly reduced trypsin inhibitor activity and condensed tannins (by more than 40% in the protein-rich fraction). No significant (P>0.05) variation was observed for total phenols and phytic acid content. Fermentation increased the amount of FAA, especially of the essential amino acids and γ-aminobutyric acid, enhanced the in vitro protein digestibility and significantly lowered the hydrolysis index.This work showed that the combination of air classification and fermentation improved nutritional functionality of faba bean flour which could be utilized in various food applications.

Biodegradation of Antinutritional Factors in Whole Leaves of Enterolobium cyclocarpum by Aspergillus niger Using Solid State Fermentation

In the tropics, native pastures and crop residues constitute the major feed resources for ruminants. There are available seasonally and of low quality. They contribute to the limitation of ruminant production which is predominantly managed by small holders. Enterolobium cyclocarpum (EC) is a hardy multipurpose tree (MPT) that has potential as supplement for ruminant feeding. However, anti nutritional factors (ANFs) contained in the leaves of EC could have negative effects on its nutritive value. Fungal biodegradation by solid substrate fermentation (SSF) of four ANFs namely: tannin, saponin, phytic acid and oxalate in leaves of EC was investigated. Aspergillus niger was used to inoculate whole leave samples of the EC. The levels of ANFs in the leaf substrates were estimated after 0, 7, 14, 21 and 28 days. Inoculation of the whole leaf samples of the EC with A. niger caused reductions in the ANFs. Percentage reduction in EC was 42.7%, 28.7%, 25.5%, and 26.5% for tannins, saponins, phytic and oxalate respectively. At the same time, it significantly (p<0.05) increased crude protein levels in the leaves of EC up to day 14 beyond which there was no further significant increase. The results of ether extract, acid detergent fibre and neutral detergent fibre (NDF) showed decrease as period of fermentation increased. It could be concluded from this study that the solid state fermentation of whole leaves of E. cyclocarpum by A. niger was sufficient to degrade antinutritional factors and caused significant improvement in the substrate nutrient composition. The reduction in antinutritional factors: tannins, saponins, phytic acid and oxalate, protein enrichment and simultaneous degradation of fibrous fractions (ADF and NDF) and ether extract showed the importance of fungal fermentation in improving the nutritive value of MPTs.

Reduction of Antinutritional Factors in Cereal Brans for Product Development

Different chemicals at varying concentrations were assessed to inactivate the antinutritional components in cereal brans. HCl (4%) used at 3, 4 and 5%; acetic acid (1%) used at 18, 20 and 22%; and calcium hydroxide (1%) used at 18, 20 and 22% were mixed with cereal brans. Maximum reduction in trypsin inhibitor followed by oxalates, polyphenols, phytic acid and saponins was achieved on treating with 1% acetic acid used at 22%. Acetic acid (1%) used at 22% was the most effective in reducing the antinutritional factors of cereal brans, followed by calcium hydroxide (1%) used at 22% and hydrochloric acid (4%) used at 5%. Besides affecting the antinutritional components, chemical treatments have shown profound effect on bulk density and color value of cereal brans. To explore the potential of cereal brans, bread and macaroni were prepared by substituting flour with cereal brans singly and in combination. The products were acceptable to consumers. Practical Applications Cereal brans, being a good source of vitamins and other nutrients, are underutilized as a functional food component. Effective processing (using chemicals) can result in a significant reduction in antinutrient components of the bran and will enhance the functionality of the bran. These processed brans can be utilized in the development of functional products as a fiber supplement. Hence, it can go a long way in supplying the required quantities of cheap and easily available dietary fiber and protein to various segments of our population and also results in profitable utilization of by-products of milling industry.

In-vitrodigestibility and antinutrients as affected by soaking, dehulling and pressure cooking of chickpea (Cicer arietinum) varieties

Effect of soaking, dehulling and pressure cooking on in-vitro digestibility and antinutritional factors of chickpea was studied. In-vitro starch and in-vitro protein digestibility ranged from 29.72 to 35.24 mg maltose released/100g and 63.14 to 77.09 per cent, respectively. Soaked, dehulled and pressure cooked chickpea varieties showed significant increment in in-vitro digestibility. Phytic acid ranged from 705.03 to 802.16 mg/100g and decreased from 11.52 to 20.87 per cent in processed chickpea seeds. Trypsin inhibitor activity ranged from 533.33 to 587.92 per cent. Processing decreased trypsin inhibitor activity from 7.72 to 22.87 per cent. Maximum increase in in-vitro digestibility and reduction in antinutritional factors was recorded during pressure cooking followed by dehulling and soaking.

Effect of Pre-Milling Treatments on Storage Stability of Pearl Millet Flour

This work was undertaken to evaluate the effect of pre-milling treatments viz pearling, heat treatment and fermentation on pearl millet flour quality during storage. The pre-treatments yielded in significant reduction in antinutritional factors (phytic acid content and total polyphenol) as well as in fat acidity and free fatty acids (FFA). The phytic acid, fat acidity and FFA increased with increase in storage period. Heat treatment (at 110C for 60 s) was inferred as the best pre-milling treatment as the fat acidity and FFA were found to be the minimum in case of heat treated flour. Additionally, heat treatment did not cause significant reduction of iron and zinc contents of pearl millet flour. In contrast, pearling and fermentation significantly lowered iron and zinc contents. It was found that heat treated pearl millet flour could be stored up to 6 days without undue deterioration in quality at ambient condition. Practical Application Result of present research shows that the pearl millet is rich in nutrient but unstable during storage. Therefore, with the use of different pre-milling treatments (fermentation, pearling and roasting), the storage stability as well as nutritional properties of the flour can be enhanced through reduction of antinutrients factors. The improved shelf life of flour can result in its better marketability.

Effect of combined germination, dehulling and boiling on mineral, sucrose, stachyose, fibrulose, and phytic acid content of different chickpea cultivars.

Chickpea is a good source of high quality protein, carbohydrates, vitamins (thiamine and niacin), and minerals. However, its use in industry has been limited by variation in composition with cultivar and also the presence of oligosaccharides, trypsin inhibitors, phytic acids, tannin, and haemagglutinin. Different technologies have been studied to eliminate or minimise the undesirable factors in chickpeas. None of the studied traditional technologies has been found to effectively eliminate or minimise all the undesirable factors in chickpeas. It is not clear whether a combination of these traditional technologies, more especially cooking of germinated and dehulled chickpeas, will significantly reduce all the antinutritional factors . The physical characteristics, stachyose, sucrose, phytic acid, fibrulose, and mineral content of different chickpeas cultivar were determined and compared with reference to infant and child nutrition. The selected cultivars were (1) dehulled and boiled before drying; (2) dehulled followed by soaking and boiling before drying; (3) boiled without dehulling before drying; and germinated, boiled followed by drying and dehulling . The effects of the processing on mineral, sugar, dietary fibre content were evaluated. Desi were found to have lower seed weight, hydration capacity and swelling capacity compared to kabuli . Seed density, hydration index and swelling index did not vary with cultivar. The mineral density, stachyose, fibrulose, and hull content increased significantly (p&lt;0.05) with the decrease of seed weight whereas phytic acid content did not vary. All processes resulted in an increase in calcium, phosphorous, zinc, and phytic acid and a decrease in potassium, iron, magnesium, sucrose, stachyose and fibrulose content regardless of cultivar type. Germination for 72 hrs followed by boiling, drying and dehulling resulted in highest reduction in antinutritional factors with minimal nutrient loss. It is feasible to use chickpeas as an excellent source of infant follow -on formula/weaning food with minimal mineral fortification and use of low phytic acid cultivars.

Effects of gamma irradiation and/or cooking on nutritional quality of faba bean (Vicia faba L.) cultivars seeds.

The effect of gamma irradiation (0.5 and 1.0kGy) and/or cooking on the proximate composition, mineral content, tannin content, phytic acid content and the in vitro protein digestibility (IVPD) of two Sudanese faba bean cultivars (BB7-S1 and SH-S2) was investigated in the present study. The results obtained revealed that gamma irradiation and/or cooking treatments have slight effect in chemical composition and mineral content, while they caused significant (P ≤ 0.05) reduction on tannin content for both cultivars. Cooking of faba bean seeds also insignificantly (P ≤ 0.05) reduced phytic acid content for both cultivars, while irradiation process and/or cooking had fluctuated effect. For both cultivars, irradiation of seeds and/or cooking increased the in vitro protein digestibility (IVPD), with maximum value of IVPD (79.97%) obtained for cultivar BB7-S1. The results indicate that the treatments used in this study might improve the nutritive quality of faba bean seed due to reduction in antinutritional factors with a concomitant increase in IVPD.

Effect of Fermentation, Malt-Pretreatment and Cooking on Antinutritional Factors and Protein Digestibility of Sorghum Cultivars

Two sorghum cultivars namely, Mugud (low tannin) and Karamaka (high tannin) were used in this study. The flour of the seeds of both cultivars was mixed with 5% malt. Then the flour with or without malt was fermented for 16 h. Samples were taken every 2 h during fermentation to study changes in pH, total acidity, crude protein and dry matter. Fermentation of the flour with or without malt resulted in an increase in crude protein content and total acidity for both cultivars. Moreover, the fermented flour with or without malt was cooked to study changes in phytate, tannins and in vitro protein digestibility of the cultivars. A highly significant (P < 0.05) reduction in antinutritional factors (phytate and tannins) was observed for malted and fermented flour compared to the fermented dough. Cooking significantly (P < 0.05) reduced the in vitro protein digestibility of the treated cultivars but the extent of the reduction is lower in malted samples. Fermentation alleviates the adverse effect of cooking on sorghum protein digestibility after addition of malt. Results obtained revealed that addition of malt followed by fermentation is a useful method to improve the nutritional value of sorghum even after cooking.

Nutrient Content of Complementary Foods Based on Processed and Fermented Sorghum, Groundnut, Spinach, and Mango

Many African mothers use gruels made of maize and sorghum as complementary foods for their infants because they cannot afford the cost of nutritionally superior commercial weaning foods. To improve the nutritional quality of traditional sorghum gruels used as complementary foods for children between six months and five years in the northern part of Cameroon. Sorghum grains were processed by dehulling, sprouting, dehulling and cooking, and sprouting and cooking, then fermented using Saccharomyces cerevisae and tested for nutritional quality. The processed samples were analyzed for their nutrient composition and the digestibility of proteins and carbohydrates. The resulting products showed a significant reduction in antinutritional factors (e.g., phenolic compounds and phytates). In addition, germination improved the in vitro digestibility of proteins and carbohydrates. These effects were enhanced by fermentation of the resulting sorghum flour, regardless of how grains were pretreated, although the protein and mineral content remained low. Use of a composite flour made from pretreated sorghum, groundnut, spinach, and mango improved the protein, mineral, and vitamin A and C content of the gruels. Fermentation of composite flours resulted in an improvement in the protein content. This study, conducted under local conditions and using local technology, describes an opportunity for improving the quality of complementary foods using local ingredients.

Effect of different chemical treatments on nutritional and antinutritional properties of coffee pulp

Different chemical treatments were tested to improve the nutritional value of coffee pulp (CoP): (1) alkali, NaOH solutions of 5 and 10% for 24 and 48 h; (2) a combination of acid and alkali, with first a treatment with HCl (1.5 and 3 M for 24 and 48 h), followed by a NaOH solution of 5% for 48 h; (3) A combination of alkali and ensilage, with first a treatment with a NaOH solution of 5% for 48 h, followed by ensilage with molasses (50 and 100 g molasses/kg of CoP) for 2 and 3 months. The CoP treated with NaOH alone or with the combination HCl–NaOH showed higher contents of ash, fat and cellulose but lower contents of antinutritional factors (ANFs) (polyphenols, tannins and caffeine) than oven-dried-CoP (OD-CoP) ( P<0.05). The true protein content in the CoP was not affected by the alkali treatment but was reduced in the acid–alkali treated CoP compared to OD-CoP. A combined treatment with alkali-ensilage resulted in higher true protein, fat and ash contents ( P<0.05) and in similar contents of cellulose than in OD-CoP. Polyphenols, tannins and caffeine contents were lower in treated CoP than in OD-CoP, but there was no difference in the size of the effect for caffeine between one treatment to the other. The higher ash content found in alkali-ensiled CoP could result from the addition of the alkali. The reduction of ANFs was much higher in the chemical treated CoP than in the alkali-ensiled CoP. The alkali treatment yielded the best overall results in upgrading the nutritive value of CoP.

Influence of processing on available carbohydrate content and antinutritional factors of chickpeas

The effect of chickpea processing (soaking, soaking plus cooking and dry heating) on the content of available carbohydrate (monosaccharides, disaccharides and starch) and antinutritional factors (α-galactosides and trypsin inhibitor activity) was studied. Soaking produced a reduction in available carbohydrates (19–20%) and α-galactosides (16–27%), and either did not affect or caused a slight reduction of trypsin inhibitor activity (TIA) in chickpeas. Soaking plus cooking brought about a larger decrease in available carbohydrates (23–24%) and α-galactosides (45–58%), and completely eliminated TIA. Dry heating caused a 24% reduction in available carbohydrates, a 46% decrease in α-galactosides and a 27% decrease in TIA. Overall, cooking the presoaked seeds in water, acidic or basic solution seems to be adequate to obtain a chickpea flour with a large reduction in antinutritional factors (α-galactosides and TIA) and also a high level of available carbohydrate content.

Effect of cooking on anti-nutritional factors and in vitro protein digestibility (IVPD) of faba bean grown with different nutritional regimes

A field experiment was carried out to study the effect of cooking on IVPD and anti-nutritional factors of mycorrhizal-inoculated, phosphorus- and sulphur- fertilized faba bean plants. The results indicated that cooking significantly increased protein digestibility for the control and all treated samples. The increased IVPD was a consequence of significant reduction in antinutritional factors (tannins and phytic acid).

Effect of cooking and irradiation on the labile vitamins and antinutrient content of a traditional African sorghum porridge and spinach relish

Irradiation is a potentially useful technology for ensuring the safety and extending the shelf-life of food products in Africa. However, nutritional changes may result. The effects of cooking followed by irradiation (10 kGy) on vitamins B 1 and C, and the antinutritional factors, phytic acid and nitrates, in a ready-to-eat meal of sorghum porridge and spinach-based relish were investigated. Cooking reduced vitamin B 1 and C contents of the spinach relish, and irradiation caused further losses. Cooking did not alter vitamin B 1 content of the sorghum porridge but irradiation decreased it drastically. Cooking did not decrease phytic acid in the sorghum porridge, but irradiation caused a significant decrease. The reduction of antinutritional factors by cooking, followed by irradiation, is promising for the application of this technology to traditional African cereal and leafy vegetable foods. However, ways need to be found to minimise vitamin loss, such as blanching and cooking in minimum water and irradiation at cryogenic temperatures in an oxygen-free atmosphere.