Effect of duration of cooking on the levels of some antinutritional factors of nine varieties of Lablab purpureus beans

The objective of this study was to determine the effect of duration of cooking of various varieties of Lablab purpureus beans at 1000 on their antinutritional factor compositions. Nine different varieties of Lablab purpureus beans were subjected to cooking for 0.0, 10.0, 200, 30.0), 40.0,50.0 and 60.0 minutes respectively at 100°C. For each batch of cooking, 4 litres of water was first brought to boiling in a 10 litre aluminium cooking pot and about 50g of the seed was poured into the boiling water, covered and allowed to cook for each specified time period. The seeds were sun dried for 3 days before milling. A representative sample for each cooking time and for each variety was taken to the laboratory for the determination of antinutritional factors to include trypsin inhibitors, phyric acid, tannin and hydrocyaric acid. Results obtained indicate that duration of cooking had a significant (P<0.05) effect on the antinutritional composition of the various varieties of lablab beans. The levels of antinutritional factors in the beans were found to decrease significantly (P<0.05) as the duration of cooking increased across the various varieties. However percent destructions of trypsin inhibitor activity, phytic acid and hydrocyanic acid were very rapid at about 30 minutes of cooking.

EFFECT OF DIFFERENT PROCESSING METHODS ON THE NUTRITIONAL COMPOSITION AND ANTINUTRITIONAL FACTORS OF PEANUT MILK

Comparative effects of different processing methods like blanching, soaking, roasting and germination methods on nutritional composition and antinutritional factors in peanut milk were investigated. Local and CO 6 peanut varieties were selected for peanut milk preparation and subjected to different processing methods. Peanut milk was extracted from fresh (control), blanched (2 mins), soaked (3 hrs), roasted (roasting 5 mins followed by soaking 3 hrs) and germinated (8 hrs) peanuts. Peanuts were washed, ground, slurry separated, filtered, homogenized, double pasteurized and stored. Different processing methods influenced the nutritional composition of local and CO 6 variety peanut milk. The nutritional composition like total solids, protein, fat, calcium and iron content of the different processed peanut milk were analyzed. The total solid content of the peanut milk does not change in soaking (13.98 and 15 g/ 100 mL), germination method (13.99 and 15.26 g/100 mL), less reduction in roasting method (13.96 and 15.20 g/ 100 mL), more significant reduction in blanching method (12.36 and 13.97 g/ 100 mL) in local and CO 6 variety of peanut milk respectively were recorded. Protein content was increased in germination ((6.1 and 6.4 g/ 100 mL), soaking (6.0 and 6.3 g / 100 mL), roasting method (5.6 and 5.8 g / 100 mL) and reduction in blanching method (4.1 and 5.0 g / 100 mL) in local and CO 6 variety peanut milk respectively. Fat content was significantly reduced in control (3.82 and 3.54 g / 100 mL), blanching method (3.63 and 3.32 g / 100 mL), soaking method ( 3.80 and 3.55 g/ 100 mL) and germination method (3.60 and 3.50 g/ 100 mL) in local and CO 6 variety peanut milk. Calcium and iron content was greatly reduced in blanching and lesser reduction in roasting method. Antinutritional factors like phytic acid, tannin, trypsin inhibitor, oxalate and phenol was greatly reduced in roasting and germination methods. It was observed that the nutritional properties were highly conserved and the antinutritional factor was greatly reduced in the roasting method.

Chemical proximate composition, antinutritional factors content, and antioxidant capacity of anatomical seed fractions of Moringa oleifera

For rational use of moringa seeds and its anatomical fractions (kernel, shells, and wings), the objective of the present investigation was to analyze their chemical composition, antinutritional factors content, and antioxidant capacity. The seed kernel fraction represents 71.78% of the whole seed weight and possesses high contents of protein (32.19%) and lipids (38.72%), whereas seed shells and wings fractions are mainly composed of dietary fiber and carbohydrates. Phytate was the most abundant antinutritional factor detected in all fractions (604.0 mg PAE/100 g-1674.9 mg PAE/100 g), followed by total phenolics (218.5 mg GAE/100 g-386.9 mg GAE/100 g) and saponins (130.4 mg DE/100 g-197.4 mg DE/100 g). Moringa seeds fractions showed a high antioxidant capacity. The kernel fraction exerts the highest activity (15 251.90 μmol TE/100g), followed by shells (8 499.50 μmol TE/100g) and wings (5 878.90 μmol TE/100g). Moringa seed kernel fraction seems to be a promising source of protein. All anatomical seed fractions of moringa are a reservoir of dietary fiber and antioxidants.

Measurement of Nutritive Value and Phenolic Compounds in Forage Plants Used in Animal Production

Secondary metabolites are important organic metabolites produced by plants. These metabolites include phenolic compounds, which have been of research interest because phenolics are considered an antinutritional factor for ruminants, compromise the bioavailability of nutrients. This study included a chemical composition analysis, an analysis of the condensed tannin content and the identification and quantification of the phenolic compounds present in the following plants cultivated with and without fertilisation: Coastcross-1 grass (G) and the legumes Stylosanthes guianensis cv. Mineir&atilde;o (MS), Stylosanthes capitata &times; Stylosanthes macrocephala cv. Campo Grande (CGS), Arachis pintoi cv. Amarillo (AA) and Arachis pintoi cv. Belmonte (AB). High-performance liquid chromatography (HPLC) was used to analyse 13 phenolic compounds. The forage with the best nutritive value was Amarillo pinto peanut. The condensed tannin content was higher in the legumes than that in the grass. Vanillin and o-coumaric, m-coumaric, caffeic and ferulic acid were detected in all the cultivars. The cultivar with the largest variety of phenolic compounds was Coastcross-1 grass. Diversity existed in the occurrence of phenolic compounds, which indicated the presence of condensed tannins in the cultivars and possibly that the diversity does not affect the concentration of these compounds. The AA cultivar was the most interesting alternative for the establishment of pasture intercropped with Coastcross-1 grass.

Effect of Baobab (Adansonia digitata) Seed Meal on Performance Characteristics of Rabbit Does

The study assessed the effect of baobab (Adansonia digitata) seed meal (BSM) on some growth and reproductive parameters of rabbit does. A total of 24 adult does (age range) were used, the rabbits were grouped into four treatments having six replicates with each replicate consisting of one doe. Treatment 1 (T1) served as the control, treatment 2 (T2) had 5% BSM, treatment 3 (T3) had 10% BSM and treatment 4 (T4) had 15% BSM. The study lasted for 10 weeks. The antinutritional factor content of the diet increased with BSM inclusion. Tannin, saponin and alkaloid content in the control diet was 0.27, 260.00 and 0.86 mg/100 g respectively, while the diet with 15% BSM (T4) had 0.0055 mg/g (tannin), 7.73 mg/g (saponin) and 0.022 mg/g (alkaloid). However, the pure BSM had 0.0017 mg/g (tannin), 130.00 mg/kg (saponin) and 0.03 mg/g (alkaloid). Feed intake and weight gain were significantly (P<0.05) higher for does in T2 compared to the control diet. Does on T2 converted their feed better compared to does on T3 and T4 with 16.93 and 16.95 respectively. The weight change during gestation revealed that does in T2 had a significant (P<0.05) weight increase of 150.00 g compared with the control with a weight change of 137.00g. However, a weight loss of -30.00 g was observed for does fed T4 (15% BSM). No significant (P>0.05) difference was observed in the litter size of does fed different diets with means ranging from 5.33 to 6.00, although the highest birth weight of kindles was observed in T2 (5% BSM) but was not significantly (P>0.05) different from kindles of other treatments. It is concluded from the result of this study that inclusion of 5% ADSM in the diet of does did not result in any significant weight loss. However, inclusion levels above 5% posed a threat to the growth performance and reproductive attributes of does.

Inactivation of Trypsin Inhibitor Activity from Brazilian Varieties of Beans (Phaseolus vulgaris L.)

The trypsin inhibitor activity (TIA) of five varieties of beans ( Phaseolus vulgaris L.) namely, Carioca, Branco, Vermelho, Preto and Jalo, was investigated. No significant differences of TIA among varieties of raw beans were observed (P > 0.05). Pressure-cooking (121°C and 141 kPa) for 15 min resulted in complete inactivation of TIA. On cooking beans in water bath (90°C, 15 min), the TIA was inactivated between 80% and 95%, while total inactivation was achieved after 40 min suggesting the possibility of two-step inactivation kinetics. Microwave treatment was very effective for inactivation of this antinutritional factor (97% to 100% of inactivation) in the first 15 min of treatment. A 22 factorial design was developed to evaluate the effect of temperature and duration of thermal treatment for loss of TIA. As interdependence between temperature and time was evident, it is envisaged that both are important to process the beans to knock off TIA.