scholarly journals Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour

2021 ◽  
Author(s):  
Zemenu K. Terefe ◽  
Mary N. Omwamba ◽  
John M. Nduko
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Proximate Composition ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
In Vitro Protein Digestibility ◽  
Maize Flour ◽  
Vitro Protein

scholarly journals NUTRITIONAL QUALITY OF AWARA MADE FROM FERMENTED BANJARA BEANS AND SOYBEAN

2021 ◽  
Vol 2 (2) ◽  
pp. 66-78
Author(s):  
P. B. Bintu ◽  
A. S. Falmata ◽  
B. K. Maryam ◽  
R. O. Nnenna ◽  
A. L. Hasina ◽  
...  
Keyword(s):  
Protein Content ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
Element Content ◽  
In Vitro Protein Digestibility ◽  
Mineral Element ◽  
Fermented Soybean ◽  
Mineral Element Content ◽  
Vitro Protein

Awara, a Nigerian soft cheese analogue produced from soy milk using crude coagulant of citric acid and alum. Soybean and banjara bean were used in this study and were evaluated for their proximate composition, mineral element content, antinutritional factors, in vitro protein digestibility and vitamin content using standard procedures. Results obtained indicated that fermented banjara bean awara had a protein content of 2.15±0.01%, and fermented soybean awara had a protein content of 3.75±0.01%. Fermented banjara beans awara and soybean awara had a fat content of 5.16±0.01% and 17.13±0.01% respectively. There were significant differences in the mineral element content of both non fermented and fermented banjara bean and soybean awara. Level of antinutritional factors showed that both tannin and phytic acid were absent in fermented soybean awara. The in vitro protein digestibility of non-fermented and fermented banjara bean and soybean awara significantly increases with time. Vitamin A contents of fermented banjara and soybean awara increased when compared to non-fermented banjara and soybean awara, while a decrease was observed in non-fermented banjara and soybean awara as compared to fermented banjara bean and soybean awara. It can be concluded from this study that fermented soybean awara which is free of antinutritional factors is a more suitable source of protein and fat as a local cheese in this part of the world.

Proximate composition and in vitro protein digestibility of extruded aquafeeds containing Acheta domesticus and Hermetia illucens fractions

2018 ◽  
Vol 4 (4) ◽  
pp. 275-284 ◽  
Author(s):  
F.G. Irungu ◽  
C.M. Mutungi ◽  
A.K. Faraj ◽  
H. Affognon ◽  
S. Ekesi ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Acheta Domesticus ◽  
In Vitro Protein Digestibility ◽  
Ether Extract ◽  
Hermetia Illucens ◽  
Protein Sources ◽  
Nitrogen Free Extract ◽  
Vitro Protein

Major protein sources for feed manufacture have become costly, and this has led to increased cost of products such as aquafeeds. This has dampening effect on fish production especially in developing countries, and has necessitated a search for alternative protein sources in processed feeds. The effects of extrusion on aquafeed blends containing fractions of adult cricket (Acheta domesticus) meal (ACM) or black soldier fly (Hermetia illucens) pre-pupae meal (BSFM) on proximate composition and in vitro protein digestibility were investigated. Extrusion resulted in higher contents of protein and nitrogen free extract, and lower contents of ether extract and crude fibre as compared to the non-extruded feed. These observations were mainly associated with denaturation of proteins leading to increase in solubility, solubilisation of fibre due to the shearing forces at high temperature resulting in higher nitrogen free extract, and formation of starch-lipid complexes leading to lower ether extract. Our findings indicate that ACM or BSFM can be used to substitute fresh water shrimp meal up to 75 g/100 g level and still achieve highly nutritious processed fish feed.

scholarly journals Chemical Changes during Thermal Processing of Unfermented and Fermented Red Kidney Beans (Phaseolus vulgaris) and effects on In Vitro Protein Digestibility

2021 ◽  
pp. 124-136
Author(s):  
P. F. Wulam ◽  
M. K. Jiyil ◽  
C. E. Mafuyai ◽  
J. I. Oche ◽  
O. A. Olorunyomi ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
Cooking Time ◽  
In Vitro Protein Digestibility ◽  
Kidney Beans ◽  
Ordinary Cooking ◽  
Chemical Contents ◽  
Vitro Protein

Background: Legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients. The development of appropriate preparation technologies for use at the household and village-level become so imperative to facilitate processing and dietary availability of beans. Aim of the Study: This study aimed to evaluate the effect of thermal processing on the chemical contents of unfermented and fermented red kidney beans (Phaseolus vulgaris) and the effects of the resulting changes on the in vitro protein digestibility. This will enhance food security and reduction in malnutrition. Methodology: Unfermented and fermented P. vulgaris were boiled using ordinary cooking pot and a pressure pot and the chemical contents were evaluated by standard methods. In vitro protein digestibility was carried out by pepsin digestion. Results: Fermentation resulted in a decrease in the traditional cooking time in the ordinary cooking pot by 40.32%. The protein content of the fermented sample increased by about 7%. The in vitro protein digestibility value was increased by more than 30% with greater percentage evident in fermented samples. Sulphur containing amino acids, methionine and cystein were the limiting amino acids but their contents appreciated by 6.64% and 10.92% respectively after fermentation. Total ash, crude fibre, crude fat contents of P. vulgaris were all affected by more than 20% during the open fermentation and cooking of unfermented beans. The antinutritional factors of P. vulgaris decreased most in boiled fermented samples compared with the other processing methods. There was overall improvement in the In vitro protein digestibility, reduction of cooking time and antinutritional factors when P. vulgaris was fermented and cooked. Conclusion: The outcome of the reserach justifies the fact that combining both fermentation and cooking results in the overall improvement in the nutritional value of P. vulgaris as against cooking without fermentation.

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