scholarly journals Changes in the alkaloid, α-galactoside and protein fractions content during germination of different lupin species

2011 ◽  
Vol 79 (1) ◽  
pp. 11-20 ◽  
Author(s):  
Katarzyna Chilomer ◽  
Karolina Zaleska ◽  
Danuta Ciesiołka ◽  
Piotr Gulewicz ◽  
Andrzej Frankiewicz ◽  
...  
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
Antinutritional Factors ◽  
Protein Fractions ◽  
Lupinus Luteus ◽  
Residual Fraction ◽  
Raffinose Family Oligosaccharides ◽  
Germination Process ◽  
Lupin Seeds ◽  
Qualitative Changes

The objective of our studies were seeds of two lupin species <em>Lupinus luteus</em> L. and <em>Lupinus angustifolius</em> L. cvs. Lord and Graf respectively. Lupin seeds were germinated at 15 and 24<sup>o</sup>C and during two, three and four days. In the lupin sprouts antinutritional factors: alkaloids and raffinose family oligosaccharides (RFOs) and five nitrogen fractions: non protein (Nnp), albumin (A), globulin (G), glutelin and prolamin (Gt+P) and nitrogen residue fraction (Nr) were determined. The level of these compounds was compared with the proper ones of initial material (not germinated seeds). These studies showed that the germination process clearly affects the decrease of antinutritional factors: RFOs and alkaloids. The decrease level of these compounds depended on such factors like, lupin species and used germination conditions. It was found on the base of nitrogen analysis of particular protein fractions that the germination process of lupin seeds causes deep quantitative and qualitative changes in fractional composition of lupin proteins. It especially concerns the decrease of globulin and residual fraction content and distinct increase of Nnp fraction. The changes in other fractions were not so unequivocal in comparison with the mentioned above and depended on lupin species, temperature and time of germination. Qualitative changes of A, G and Gt+P fractions caused by germination were confirmed by gel electrophoresis (SDS-PAGE). The amino acid analysis of seeds and sprouts of Nnp fractions showed an increased content of Asp, Ser, Ala, Pro - non essential amino acids (NEAA), and Val, Met, iLeu, Leu, Thr - essential amino acids (EAA). Simultaneously a decrease of Glu, Arg (NEAA), Phe, Lis, Cys (EAA) contents was observed. Generally the germination process causes the decrease of total NEAA and an increase of total EAA in Nnp fractions of both lupin species.

Nutritional and Antinutritional Properties of the Underexploited Wild Legume Rhynchosia bracteata Benth

2011 ◽  
Vol 46 (2) ◽  
pp. 141-146 ◽  
Author(s):  
KSR Murthy ◽  
S Emmanuel
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Proximate Composition ◽  
Calorific Value ◽  
Essential Amino Acids ◽  
Antinutritional Factors ◽  
Nutritional Composition ◽  
Protein Fractions ◽  
Regular Component ◽  
Fatty Acids Profile

The nutritional composition and antinutritional factors of Rhynchosia bracteata Benth. underexploited tribal pulses locally known as Advi Chekkudu in Telugu, used as food by local tribals in the Rollapenta forest, Kurnool district, Nallamalais of Andhra Pradesh. The mature seed samples were analysed for proximate composition, total (true) seed protein fractions, amino acid composition, fatty acids profile, mineral and antinutritional factors. The investigated seed samples contained higher amount of crude protein, crude fat, ash and nitrogen free extractives constitute 20.18, 6.16, 6.12 and 61.31 % respectively. The calorific value of the seed weight 100 g dry seed material was 366.86 K.cal. The essential amino acids, leucine, tyrosine and phenylalanine, were present in relatively large quantities. The fatty acid profiles revealed that the seed lipids contained higher concentrations of palmitic and linoleic acids. The seeds are rich in magnesium, iron potassium and phosphorous. Antinutritional factors such as total free phenols, (3.76 %) tannins (0.29%), L -DOPA (0.51%), hydrogen cyanide (0.066%) and phytic acid (0.18%) are present in variable quantities. This paper presents the chemical composition and nutritional potential of Rhynchosia bracteata seeds with regard to its suitability as a regular component in human diet. Key words. Rhynchosia bracteata; Proximate composition; Amino acids; Antinutritional factors; Fatty acids; Protein fractions; Hemagglutinating activity   DOI: http://dx.doi.org/10.3329/bjsir.v46i2.4488 Bangladesh J. Sci. Ind. Res. 46(2), 141-146, 2011

scholarly journals Proximate composition, mineral content and amino acid profile of Irvingia gabonensis O’Rorke baill leaf

2016 ◽  
Vol 5 (1) ◽  
pp. 23
Author(s):  
Efosa Ewere ◽  
Oboso Etim ◽  
Usunomena Usunobun
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Proximate Composition ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Antinutritional Factors ◽  
World Health ◽  
Isoleucine Leucine ◽  
Irvingia Gabonensis ◽  
Mineral Analyses

Several plants are utilized for medicinal and nutritional purposes. Irvingia gabonensis O’Rorke Baill leaf is used in herbal medicine for treatment of a number of ailments. This study was therefore carried out to investigate the proximate composition, antinutritional factors, mineral composition and amino acid profile of Irvingia gabonensis O’Rorke Baill leaf. The proximate and antinutritional factors analyses were done using standard procedures. The mineral analyses were done using flame photometry, titrimetic method, molybdo vanadate method and atomic absorption spectrophotometry and the amino acid profile was done with the aid of Applied Biosystems PTH amino acid analyzer. Results of proximate analyses were carbohydrates (75.15±1.29 %), protein (11.43±1.07 %), fat (1.99±0.74 %), fibre (4.89±0.61 %), ash (6.71±0.28 %), moisture (5.12±0.03 %) and caloric value (364.30±5.95 Kcal). Antinutrients (phytate, oxalate and cyanide) levels in the leaf were also very low. Results from mineral analyses obtained revealed that the leaf is also a very rich source of calcium, potassium, sodium, magnesium and so on. Compared with the World health organization (WHO) standards, results of the amino acid profile showed that the leaf is very rich in isoleucine, leucine, lysine, phenylalanine, threonine, valine and tyrosine which are nutritionally essential amino acids. Furthermore, extraction of the leaf using ethanol reduced the levels of these amino acids but not below the recommended WHO standard levels for most of the essential amino acids. Irvingia gabonensis O’Rorke Baill leaf is therefore a potential source of key nutrients.

CHANGING THE NUTRITIONAL VALUE OF BUCKWHEAT GRAINS WHEN GERMINATION WITH USING ULTRASOUND-TREATED WATER

2020 ◽  
Author(s):  
Е.И. ПОНОМАРЁВА ◽  
Н.Н. АЛЁХИНА ◽  
О.Б. СКВОРЦОВА
Keyword(s):  
Amino Acids ◽  
Ultrasonic Treatment ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Tap Water ◽  
Control Sample ◽  
Essential Amino Acids ◽  
Laboratory Unit ◽  
Excess Water ◽  
Germination Process

Исследован способ проращивания зерна гречихи с применением ультразвуковой обработки воды для замачивания. Для замачивания зерна использовали водопроводную воду контрольный образец и водопроводную воду, обработанную ультразвуком на лабораторной установке с плотностью звуковой энергии 15 кДж/м3 и частотой 21 кГц в течение 10, 20 и 30 мин, опытные образцы. Каждый из образцов замоченных зерен выдерживали при температуре (20 2)С при варьировании времени замачивания 1,5 2 и 2,5 ч. Затем лишнюю воду удаляли и проращивание продолжали в термостате, оценивая энергию прорастания зерен гречихи через 4, 8 и 12 ч. Установлено, что ультразвуковая обработка воды для замачивания в течение 20 мин позволяет интенсифицировать процесс проращивания на 6,5 по сравнению с контрольным образцом и не влияет на изменение элементного состава зерна, повышая в пророщенном зерне гречихи по сравнению с нативным зерном этой же культуры содержание натрия на 15, магния на 44, фосфора на 19, калия на 28, кальция на 30 и массовую долю незаменимых аминокислот на 636 в зависимости от аминокислоты. Method of of buckwheat grain with the use of ultrasonic treatment of water for soaking study. Tap water was used for soaking the control sample grains, and tap water treated with ultrasound in a laboratory unit with a sound energy density of 15 kJ/m3 and a frequency of 21 kHz for 10, 20, and 30 minutes was used for experimental samples. Samples of soaked grains were kept at a temperature of (20 2)C with varying soaking times 1,5 2 and 2,5 hours. Then the excess water was removed and sprouting continued in the thermostat. The sprouting energy of buckwheat grains was estimated after 4, 8 and 12 hours. It was found that ultrasonic treatment of water for soaking for 20 minutes allows to intensify the germination process by 6,5 compared to the control sample, does not affect the change in the elemental composition of the grain, increasing in the sprouted grain of buckwheat in comparison with the native grain of the same culture the content of sodium by 15, magnesium by 44, phosphorus by 19, potassium by 28, calcium by 30 and the mass fraction of essential amino acids by 636, depending on the amino acid.

scholarly journals Comparative assessment of the amino acids content of some legumes species in Southern Ukraine

2021 ◽  
Vol 23 (4) ◽  
pp. 541-546
Author(s):  
O. V. Hrechana ◽  
A. H. Serbin ◽  
A. M. Rudnik ◽  
I. M. Shevchenko ◽  
O. O. Salii
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Lupinus Luteus ◽  
Polar Amino Acid ◽  
Melilotus Officinalis ◽  
Melilotus Albus ◽  
Vicia Cracca

The data on the composition and amount of amino acids have been analyzed in the raw materials of five legume species. All of them grow in Southern Ukrainian flora (Securigera varia (L.) Lassen, Vicia cracca L., Lupinus luteus L., Melilotus officinalis (L.) Pall., Melilotus albus Medic.) and may be used as a source of amino acids, especially essential, whose resource has to be replenished from the outside. Aim. We have studied and compared the amino acid profile of some species of the Ukrainian South Legumes, and used the multidimensional statistical cluster analysis to construction of histograms based on the amino acids content and composition of such plants as: Securigera varia (L.) Lassen, Vicia cracca L., Lupinus luteus L., Melilotus officinalis (L.) Pall., Melilotus albus Medic. Materials and methods. The raw materials were harvested at the South of Ukraine and were investigated by gas-liquid chromatography. The amino acid analyzer has been used after hydrochloric acid hydrolysis at elevated temperature. Results. 19 amino acids have been identified, of which nine are essential or partially interchangeable. The non-polar amino acid proline is in the lead in terms of quantity among the essential amino acids. Its amount was 6932 mg/100 g and the ability to accumulate it was noted in Melilotus officinalis (2276 mg/100 g). The smallest proline amount was found in Lupinus luteus (388 mg/100 g). The sulfur-containing non-polar amino acid methionine is in the smallest amount in the selected plants (506 mg/100 g). Our attention was drawn to the absence of the polar amino acid glutamine among the non-essential amino acids in some plants. Securigera varia, Vicia cracca, and Melilotus officinalis did not contain glutamine. In this subgroup, the polar aspartic acid was found in the highest amount (6824 mg/100 g) with the highest content in Vicia cracca and the lowest – in Melilotus albus (2660 mg/100 g and 385 mg/100 g, respectively). Conclusions. The analysis of the presence and number of amino acids was the basis for our multidimensional statistical cluster analysis and histograms of the presentation of the amino acid profile of the studied plant members of the family Fabaceae L. In constructing the dendrogram, three clusters were identified, and representatives of one genus (Melilotus L.) were attributed to different clusters which is significant for further chemosystematic studies.

scholarly journals Physiological-biochemical parameters and characteristics of seed coat structure in lupin seeds subjected to long storage at different temperatures

2011 ◽  
Vol 77 (3) ◽  
pp. 201-205 ◽  
Author(s):  
Agnieszka I. Piotrowicz-Cieślak ◽  
Dariusz J. Michalczyk ◽  
Kamila Górska ◽  
Zofia Bulińska-Radomska ◽  
Ryszard J. Górecki
Keyword(s):  
Seed Coat ◽  
Room Temperature ◽  
Seed Storage ◽  
Lupinus Luteus ◽  
Soluble Carbohydrates ◽  
Raffinose Family Oligosaccharides ◽  
Seed Vigour ◽  
Long Term Storage ◽  
Different Temperatures ◽  
Lupin Seeds

Seed vigour, viability, the contents of soluble carbohydrates, total protein, albumins, and globulins, as well as seed coat structure, were analysed in yellow lupin (<em>Lupinus luteus</em> L.) cv. Iryd seeds stored for 20 years at -14<sup>o</sup>C, 0<sup>o</sup>C or at room temperature (approx. +20<sup>o</sup>C). Seed storage at room temperature reduced viability (to 2%) and increased seed leachate electroconductivity. Determinations of total proteins showed that protein content was significantly reduced in seeds stored at +20<sup>o</sup>C compared to the other storage regimens. Raffinose family oligosaccharides were the main soluble carbohydrates in seeds stored at 0<sup>o</sup>C and -14<sup>o</sup>C, whereas sucrose dominated in seeds stored at room temperature. Scanning electron microscopy (SEM) of seed surface and seed coat sections revealed appearance of an amorphic layer on the surface of seeds stored at room temperature (not observed in other seeds) and distinct shrinking of macrosclereid layer in seeds stored at -14<sup>o</sup>C. Macrosclereids layer in all seeds was 100 um thick and accounted for 60% of seed coat thickness. The obtained results suggest that for long term storage of lupin seeds at 0<sup>o</sup>C is the most advisable temperature if both costs of storage and seed storability are considered.

scholarly journals Valle Agricola Chickpeas: Nutritional Profile and Metabolomics Traits of a Typical Landrace Legume from Southern Italy

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 583
Author(s):  
Nicola Landi ◽  
Simona Piccolella ◽  
Sara Ragucci ◽  
Shadab Faramarzi ◽  
Angela Clemente ◽  
...  
Keyword(s):  
Amino Acids ◽  
Southern Italy ◽  
Essential Amino Acids ◽  
Antinutritional Factors ◽  
Total Proteins ◽  
Nutritional Values ◽  
Cicer Arietinum L ◽  
Nutritional Profile ◽  
Boiling Process ◽  
Total Carbohydrates

Chickpea (Cicer arietinum L.) from Valle Agricola is a legume cultivated in Southern Italy whose intake is strictly linked to rural traditions. In order to get new biochemical insight on this landrace and to promote its consumption and marketing, nutritional values (moisture content, total proteins, lipids, total and free amino acids) and metabolic traits are deeply investigated. Valle Agricola chickpea is nutritionally rich in proteins (19.70 g/100 g) and essential amino acids (7.12 g/100 g; ~40% of total). Carbohydrates, whose identity was unraveled by means of UHPLC-HR MS/MS analysis, were almost 60% of chemicals. In particular, a di-galactosylglycerol, a pinitol digalactoside, and a galactosylciceritol were found as constitutive, together with different raffinose-series oligosaccharides. Although lipids were the less constitutive compounds, glycerophospholipids were identified, while among free fatty acids linoleic acid (C18:2) was the most abundant, followed by oleic (C18:1) and palmitic (C16:0) acids. Isoflavones and hydroxybenzoic acid derivatives were also detected. Valle Agricola chickpeas showed very good levels of several mineral nutrients, especially magnesium (164 mg/100 g), potassium (748 mg/100 g), calcium (200 mg/100 g), zinc (4.20 mg/100 g) and manganese (0.45 mg/100 g). The boiling process favorably decreases anti-trypsin and anti-chymotrypsin activities, depleting this precious seed of its intrinsic antinutritional factors.

scholarly journals Evaluation of the Nutritional Quality and Health Benefits of Chickpea (Cicer arietinum L.) by using New Technology in Agriculture (Near Infra-red spectroscopy-2500)

2021 ◽  
Author(s):  
Mamta Rathore ◽  
H.G. Prakash ◽  
Shashi Bala
Keyword(s):  
Amino Acids ◽  
Near Infrared ◽  
New Technology ◽  
Principal Component ◽  
Essential Amino Acids ◽  
Antinutritional Factors ◽  
Spectroscopic Technique ◽  
Electromagnetic Spectrum ◽  
Chick Pea ◽  
Pulse Crop

Background: Among the pulse crop world chick pea known as important pulse crop which is grown and utilized in the world. This crop nutritionally rich in the carbohydrates, protein which has superior quality protein than the other pulse crop. This pea consists of lots of essential amino acids except the sulphur containing amino acids. So that it is a good combination of diet with the cereals. In the plants mostly carbohydrates stored in the starch form but also followed by oligosaccharides and reducing and non-reducing sugars. In this crop lots of nutritionally rich substances but it has low amount of fats and large amount of unsaturated fatty acid which is very beneficial to the heart patient. The minerals which are present in chick pea are Calcium, magnesium, phosphorus and especially potassium. The vitamins which are present in this pulse such as riboflavin, niacin, thiamin, folate and the vitamin A precursor, â-carotene. The pulses also have anti-nutritional factors which can be minimized by the using of lots of cooking methods.Methods: Through NIRS-2500 evaluated twenty samples of chick pea. It is an instrument through which Near Infrared (NIR) analysis a spectroscopic technique that makes use of the naturally occurring electromagnetic spectrum. This works in the region of the spectrum defined by wavelengths between 700nm and 2500nm. All the cultivars were found to cluster in major four groups on the basis of principal component analysis. The result showed the diversity between nutritional and antinutritional factors in the cultivars that could be further used by plant breeders to develop superior genotypes. The chick pea has lots of advantages which cure the several diseases such as cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Result: Here we study twenty samples of chick pea in which the biochemical composition of this crop consists of protein was varied from 22.12% to 24.42%, sulphur containg amino acids ranged from 0.15 to 1.25% and Tryptophan was ranged from 0.63 to 1.38% which was analyzed by NIRS-2500.

Nutrients and antiquality factors in different morphological parts of the Moringa oleifera tree

1997 ◽  
Vol 128 (3) ◽  
pp. 311-322 ◽  
Author(s):  
H. P. S. MAKKAR ◽  
K. BECKER
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Moringa Oleifera ◽  
Essential Amino Acids ◽  
Antinutritional Factors ◽  
Amino Acid Pattern ◽  
Cyanogenic Glucosides ◽  
Reference Protein ◽  
True Protein ◽  
Amylase Inhibitors

Moringa oleifera grows throughout most of the tropics and has several industrial and medicinal uses. The objective of this study was to evaluate the potential of different morphological parts of this tree as animal feed. The crude protein (CP) content of leaves, soft twigs and stems was 260, 70 and 60 g kg−1 respectively. About 64, 79 and 67% of the total CP present in the leaves, twigs and stems respectively was found to be degradable after 24 h in the rumen. The protein insoluble in acid detergent fibre (ADIP), considered unavailable to animals, in these samples was 30, 150 and 170 g kg−1 respectively. About 87% of the total CP was in the form of true protein in the leaves (60 and 53% in twigs and stems respectively). The leaves had negligible amounts of tannins (12 g kg−1), and trypsin and amylase inhibitors, lectins, cyanogenic glucosides and glucosinolates were not detected. The saponin content of the leaves was 80 g kg−1 as diosgenin equivalent, which did not show any haemolytic activity. The phytate content of the leaves was 21 g kg−1. Tannins, saponins, cyanogenic glucosides and glucosinolates were detected in twigs and stems but the concentrations were negligible. Trypsin and amylase inhibitors were not detected in twigs and stems. Phytate contents of both twigs and stems were c. 30 g k−1. In leaves, amounts of all the essential amino acids were higher than the amino acid pattern of the FAO reference protein and comparable to those in soyabeans. The CP and lipid contents of the kernel were 370 and 420 g kg−1 respectively, and the CP of the meal (fat-free) was 610 g kg−1. The kernels and meal are extracted with water and the extract is used for the purification of water in some developing countries. The residues left after water extraction of kernels and meal (designated as extracted-kernel and extracted-meal) had a CP content of 350 and 700 g kg−1 respectively and all of this CP was in the form of true protein. After taking into account the ADIP contents in these samples, c. 38 and 69% of the total protein was calculated to be available in the post-rumen in extracted-kernel and extracted-meal respectively. The pepsin digestibility of these samples was 91 and 84% respectively. The sulphur-containing amino acids in kernel proteins were present at higher concentrations than those specified in the amino acid pattern of the FAO reference protein but other essential amino acids were deficient. Amongst the antinutritional factors mentioned above, glucosinolates and phytate were present in appreciable amounts (65·5 μmol/g and 41 g kg−1 respectively) in meal. Haemagglutination activity was also detected in the meal. The extracted-meal was virtually free of all the antinutritional factors examined except for phytate (67 g kg−1). The leaves of Moringa oleifera and the residue obtained after the recovery of oil and coagulants can be good sources of proteins for animal feeds.

scholarly journals Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max)

2019 ◽  
Vol 11 (1) ◽  
pp. 1131-1251
Author(s):  
Oluwole Steve Ijarotimi ◽  
Timilehin David Oluwajuyitan ◽  
Grace Tosin Ogunmola
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
Food Samples ◽  
Antinutritional Factors ◽  
Manganese Concentration ◽  
Composite Flour ◽  
Cyperus Esculentus ◽  
Gluten Free ◽  
Soybean Cake ◽  
Phosphorus Iron

Plantain, tigernut and soycake were processed into flour and blended to obtain PSB (plantain, 64.46; soycake, 35.54%); TNS (tigernut, 59.83; soycake, 40.17%); PTS (plantain, 51.07; tigernut, 11.50; soycake, 37.43%); TNT (100% tigernuts); PLT (100% plantain), and CNT (a commercial flour) samples. The blended samples were evaluated for nutritional, antinutritive, functional and sensory attributes. Data were analysed using statistical package and means were subjected to ANOVA and separated using Duncan New Multiple Range (DNMR) test at p&lt;0.05. Protein content (g/100 g) of experimental dough meals ranged from 16.22 to 29.72, and were significantly (p&lt;0.05) higher than PLT (9.45) and CNT (14.29), while energy values (Kcal/100 g) ranged from 399.63 to 488.86. Phosphorus, iron, zinc and manganese concentration in experimental samples were significantly higher (p&lt;0.05) than in PLT, but comparable to CNT. Total amino acids (mg/100 g protein) of experimental food samples ranged from 63.48 to 74.25, and were significantly (p&lt;0.05) higher than CNT (60.91) and PLT (67.3). For saturated, monounsaturated and polyunsaturated fatty acid, the range values were 14.86-21.29, 55.14-56.56 and 23.14-27.84%, respectively. As far as polyunsaturated/saturatedn ratios are concerned, the values ranged from 1.09 to 1.92, and were higher than CNT (1.40).In conclusion, the study established that composite flour produced from plantain, tigernut and soycake were rich in essential amino acids and fatty acids, low in antinutritional factors and they exhibited good functional properties. Hence, the composite flour samples may be suitable for production of functional bakeries and dough products, particularly for diabetes and coeliac disease.

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