Protein energy malnutrition remains a huge burden in Sub-Saharan Africa. Principally, it is due to children being fed on millet gruels which are high in carbohydrates, and low protein. Moreover, they contain significa...Protein energy malnutrition remains a huge burden in Sub-Saharan Africa. Principally, it is due to children being fed on millet gruels which are high in carbohydrates, and low protein. Moreover, they contain significant amounts of anti-nutrients such as phytates, phenols and tannins. Compositing of malted finger millet flour with other flours has potential for improving the nutritional quality and sensory attributes of these foods. The objective of this study was to determine the effect of compositing malted finger millet flour with cowpea on the anti-nutritional contents and sensory properties of formulated baby weaning food. Mixing selected improved finger millet varieties with precooked cowpea flour was based on WHO recommended levels. There was a significant (p 0.05) reduction in total phenolic content, tannin content and phytic acid by 41%, 50%, and 44%, after compositing with malted finger millet and precooked cowpea at 10.32%, 21.26% and 32.75%, respectively. Cooking process significantly reduced amount of trypsin inhibitors, and other anti-nutrients both in cowpea and complementary porridge. Loadings from principal component analysis (PCA) of 17 sensory attributes of porridge showed that approximately over 80% of the variations in sensory attributes were explained by the first four principal components. Reductions in texture attributes (stickiness and viscosity) and astringency aftertaste corresponded to increase in overall aroma and flavour of the porridge in terms of malty flavour and aroma. Although inclusion of 32.75% precooked cowpea gave the highest reduction in anti-nutrients, it resulted in cooked cowpea flavour. For consumer acceptability, it may require masking by use of commercial flavours. Therefore this work shows that malted finger millet-pre-cooked cowpea have potential to be used in formulating cultural acceptable complementary food.展开更多
Determination of the proximate, nutritionally valuable minerals and anti-nutrient compositions in larvae of Cirina forda (W) showed that they contained high levels of protein, (55.50%±1.20%) with ash, moisture, f...Determination of the proximate, nutritionally valuable minerals and anti-nutrient compositions in larvae of Cirina forda (W) showed that they contained high levels of protein, (55.50%±1.20%) with ash, moisture, fat, and carbohydrate levels being (10.26%±0.01%), (10.85%±0.38%), (4.68%±0.01%) and (18.70%±0.84%) respectively. Fibre was not detected. Protein solubility was higher in alkaline media than in acidic media while the isoelectric points were pH 4, 6 and 9 indicating that C. forda may be useful in food formulations involving foods like meat products. Phosphorus had the highest value of (215.54±0.21) mg/100 g while manganese had the lowest value of (1.14±0.10) mg/100 g. Copper, Co, Pb, Cr and Ni were not available. Water absorption capacity was (300%±0.15%), oil absorption capacity was (358.44%±0.21%) and foaming stability was (3%±0.00%). The results of anti-nutritional analysis revealed that oxalate and phytic acid contents were (4.11±0.05) mg/100 g and (1.02±0.00) mg/100 g respectively and that these values fell within nutritionally accepted values. Tannin was not detected in C. forda. C. forda, a rich source of animal nutrients, usable in human diets and animal feeds formulations.展开更多
Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% - 15%, 75% - 25%, 50% - 50%) to pr...Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% - 15%, 75% - 25%, 50% - 50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was also carried out. Results showed significant increase in protein, fat and mineral contents of tapioca as the level of soy-substitution increased. There was a decrease in the cyanogenic potential and an increase in the level of trypsin inhibitor as soy-substitution increased. Tannin, phytic acid and oxalate contents of the soy-tapioca samples were below minimum levels of safety. ST (50% - 50%) was more nutrient dense than the other products, but ST (85% - 15%) was more accepted in terms of colour, taste and texture. ST suggests a safe, nutritious and acceptable food product that can enhance food and nutrition security among cassava consuming populations.展开更多
Bamboo shoots can be harvested at different ages but the data on the changes in nutritional composition with age are scanty. We standardized harvesting age of bamboo shoots in central India to obtain best quality prod...Bamboo shoots can be harvested at different ages but the data on the changes in nutritional composition with age are scanty. We standardized harvesting age of bamboo shoots in central India to obtain best quality produce with respect to nutritional composition. The shoots harvested on different days （2–20 days after emergence from ground） were analyzed for their nutritional （dietary fibres, carbohydrates, proteins, total phenols, ascorbic acid, sodium, potassium, phosphorus, calcium, magnesium and phenolic acids） and anti nutritional （cyanogen） constituents. A significant variation （at p ≤ 0.5） was observed in the nutritional composition of shoots of Dendrocalamus asper, D. strictus and Bambusa tulda harvested at different days. An overall decrease was observed in proteins and total phenols while dietary fibres and carbohydrates increased with ages. Significant variation （at p ≤ 0.5） was also observed in phenolic acids while minerals did not vary significantly. Results revealed that the optimum harvesting age for D. asper, D. strictus and B. tulda was on 10–14 days, 6–10 days and 10–16 days （after emergence from the ground） respectively. These results can be used to obtain quality bamboo shoots.展开更多
Obesity is now present worldwide, including China, India and developing countries. It now seems no longer acceptable to argue that obesity can simply be explained in terms of caloric consumption only using simple conc...Obesity is now present worldwide, including China, India and developing countries. It now seems no longer acceptable to argue that obesity can simply be explained in terms of caloric consumption only using simple concept of energy in and energy out. There may be specific causes of altered metabolism that produce nutritional imbalances. Individual variation in response to food intake may also be considered. Specific substances in the food chain can influence meta-bolism towards an increase in fat deposits. Xenoestrogens have been suggested to have such an influence. Soy contains phytoestrogens plus phytates, protease inhibitors and other anti-nutrients which block or compromise the body’s uptake of essential vitamins and minerals. This may contribute to nutritional anomalies. We analyzed data from WHO and FAO for 167 countries. These contained percentage of obese individuals (BMI > 30 kg/m2), GDP, caloric consump-tion per capita, and sugar and soy consumption per capita. Regressions and partial correlations were used. Soy con-sumption correlates significantly with levels of obesity, irrespective of GDP and caloric intake. For instance, poor Latin America with soy consumption of 28.9 kg/person/year has more obesity (18.4%) than better off European Union (14.1%) consuming 16.1 kg/person/year of soy. Soy consumption seems to contribute approximately 10% - 21% to the worldwide variation in obesity, depending on the method of statistical analysis. The ubiquitous presence of unfermented soy products in mass produced foods seems to be an important contributor to the obesity epidemic.展开更多
This work on nutrient and phytochemical composition of five wild green leafy vegetables consumed in Erei-Biase Local Government Area of Cross River State, Nigeria was aimed at identifying and determining the nutrient,...This work on nutrient and phytochemical composition of five wild green leafy vegetables consumed in Erei-Biase Local Government Area of Cross River State, Nigeria was aimed at identifying and determining the nutrient, and phytochemical compositions of Amaranthus viridis (Ikorodotaseach), Aeschylus glabra (Ididieriri), Alphanostylis lepthanta (Emornegbandip), Calcasia saxatilis, (Igbongonokpa) and Lonchocarpus sericeus (Ajuokoh). Analysis of moisture, protein, fiber, ash, fat and carbohydrate, micronutrients and phytochemicals was done using standard methods, while vitamins were done using AOAC, (1995). The data generated were subjected to T-test, standard deviation, standard error of the mean. The result of the proximate analysis showed that Amaranthus viridis had the highest protein value (9.73%) and the lowest carbohydrate value (4.60%) respectively. Aeschylea glabra recorded the highest fat value [9.73%]. The micro nutrient result revealed that copper (CU) and phosphorous (Ph) values were low and that the value for the other micro-nutrient differed significantly with the exception of calcium (Ca) values which did not differed significantly (P Amaranthus viridis had the highest value of Vitamin C. The phytochemicals and anti-nutrient contents of the vegetables were moderately high but not higher than the safe levels. Hence they are recommended for consumption.展开更多
Phytases belong to the class of phosphohydrolases that begin the step-wise hydrolysis of phosphates from phytates. Phytates are a derivative of myo-inositol, which is the primary storage form of organic phosphorus in ...Phytases belong to the class of phosphohydrolases that begin the step-wise hydrolysis of phosphates from phytates. Phytates are a derivative of myo-inositol, which is the primary storage form of organic phosphorus in plant cells. Phytase has been used globally to diminish phosphorus pollution and to enhance nutrition in monogastrics. In this review, the classification, sources, and diversity of microbial phytases, and their practical applications, as well as supplementation of the soil with transgenic and wild types of microbial strains, which can release phytase to enhance phosphorus availability for plant uptake and reduce the need for fertilizers, are discussed. The overexpressed microbial phytases in transgenic plants enhance the growth capacity of co-cultivated plants and can therefore be employed in agricultural and biotechnological practices, such as intercropping. The introduction of phytases into the soil for improved plant growth and enhanced crop yield can be accomplished without extra cost. A diverse group of photoautotrophic microalgae can synthesize phytase and will likely be useful in many human food and animal industries.展开更多
The objective of the present work was to determine the effect of wooden ash extract on anti-nutritional factors and to assess the effect of soaking with malting on nutritional properties of sorghum flour used for impe...The objective of the present work was to determine the effect of wooden ash extract on anti-nutritional factors and to assess the effect of soaking with malting on nutritional properties of sorghum flour used for impeke. The addition of wooden ash extract during 24 h of soaking resulted in significant decrease in tannin by 50.2% and the decrease was observed to be progressive as malting time increases. 5 d of malting resulted in significant decrease in tannin by 69.3% and in phytic acid by 66.4% with slight decrease in ash, lipid, fiber, and starch. Malting showed an increased percentage of protein, essential amino acids, and then in vitro protein digestibility were markedly improved with increasing malting time. Sugars analysis proved a significant increase in maltose, glucose, fructose, and structural analysis of sorghum starch displayed porosity on granule＇s surface susceptible to the amylolysis.展开更多
The study assessed the nutrients,anti-nutrients and phytochemical properties of noni concentrate,pulp,and seed.Noni plant is a small evergreen tree,used for both medicinal purposes and for food.Six kilograms(6 kg)of m...The study assessed the nutrients,anti-nutrients and phytochemical properties of noni concentrate,pulp,and seed.Noni plant is a small evergreen tree,used for both medicinal purposes and for food.Six kilograms(6 kg)of matured,ripe noni fruit(Morinda citrifolia),was harvested by hand picking,from Green Health Farm,Imo State,Nigeria.It was divided into three equal parts,for the purposes of sample preparation and analysis.Noni pulp:One portion of the noni fruit sample was cleaned,washed and drained to remove debris and thereafter,was spread on a clean tray and allowed to air dry,at room temperature.This practice encouraged further ripening and softening of the fruit.The seeds were then removed and the fruit crushed,to extract the pulp.The pulp was packaged in an air tight container and kept in the fridge for further analysis.Noni concentrate:The second portion of the noni fruit samples was cleaned,washed and allowed to air dry on a raised table,under room temperature.With the aid of a juice collection box,the juice was extracted and stored in a clean dry container for further analysis.Noni seed:The third portion of the noni fruit samples was cleaned,washed,to remove debris and thereafter,was crushed by hand to select the seed.The seeds were separated from the pulp by a strong spray of water,and then washed to further remove pulp on the seed.The seeds were dried for 2 days in open air and further oven dried and then grounded to a fine powder and packaged for analysis.The results of the proximate composition of noni seed,pulp and concentrate showed significant difference(p<0.05)in the protein content of the seed,pulp and concentrate.The crude protein increased from 0.02%to 4.53%.The seed had the highest protein content(4.53%).There was significant difference(p<0.05)in the moisture content of the seed,pulp and concentrate.The moisture content of the seed(8.27%)was lower than that of pulp(92.55%)and concentrate(88.38%).The crude fiber contents of the seed,pulp and concentrate were all significantly different(p<0.05).The seed had 28.7%crude fiber value while pulp and concentrate had 0.03%and 1.95%respectively.The ash content of noni seed was significantly(p<0.05)higher(3.07%),in respect to pulp(1.06%)and concentrate(0.79%).The crude fat values of the pulp(3.98%)and concentrate(2.99%)were higher than the seed(2.00%)and all were significantly different(p<0.05).Noni seed had the highest nutrient,anti-nutrient and Vitamin B2 content.The high fiber content and phenolic compound found in noni seed make it a functional food.展开更多
Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors.Major anti-nutritional factors,which are found in edible crops include saponins,tannins,phytic acid,gossy...Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors.Major anti-nutritional factors,which are found in edible crops include saponins,tannins,phytic acid,gossypol,lectins,protease inhibitors,amylase inhibitor,and goitrogens.Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability.Various other factors like trypsin inhibitors and phytates,which are present mainly in legumes and cereals,reduce the digestibility of proteins and mineral absorption.Anti-nutrients are one of the key factors,which reduce the bioavailability of various components of the cereals and legumes.These factors can cause micronutrient malnutrition and mineral deficiencies.There are various traditional methods and technologies,which can be used to reduce the levels of these anti-nutrient factors.Several processing techniques and methods such as fermentation,germination,debranning,autoclaving,soaking etc.are used to reduce the anti-nutrient contents in foods.By using various methods alone or in combinations,it is possible to reduce the level of anti-nutrients in foods.This review is focused on different types of anti-nutrients,and possible processing methods that can be used to reduce the level of these factors in food products.展开更多
Objectives:The study aimed to evaluate the anti-nutrient reductions andγ-amino butyric acid(GABA)enrichments of chikki(peanut brittle),a popular of traditional snack food,using Lactococcus lactis subsp.lactis.The nut...Objectives:The study aimed to evaluate the anti-nutrient reductions andγ-amino butyric acid(GABA)enrichments of chikki(peanut brittle),a popular of traditional snack food,using Lactococcus lactis subsp.lactis.The nutritional,storage,and sensorial analysis in order to understand the safety and functionality of chikki following fermentation were attempted.Materials and Methods:Partial fermentations of chikki were carried out using overnight grown culture of L.lactis samples.The fermented chikki were further analysed for GABA and anti-nutrients.The antioxidant profile,protein,and sugar were also analysed.The storage studies were carried on up to 2 months for functional property evaluations.Results:Fermentations at 37°C,pH of 5,with 1%inoculum and incubation for 24 h were optimal conditions,and resulted in the GABA concentration of 816 mg/g,respectively,and the GABA concentration did not change significantly(P>0.05)upon storage for upto a period of 2 months.Analysis of the fermented chikki revealed a slightly higher level of phenolic,flavonoid,protein,and sugar contents as compared to those which were not subjected to fermentation.The results of sensorial analysis showed an overall general acceptability on a 5-point hedonic scale to be 8.5±0.01(before storage)and 8.03±0.01(after storage).The fermented chikki also possessed antioxidant properties and significantly(P<0.05)low levels of phytates with complete reductions of other anti-nutrients.Conclusions:Traditionally prepared/manufactured chikki lacks GABA,possesses notable levels of anti-nutrients with lower phenolics,flavonoids,as well as antioxidants.Our study suggested a simple preparation of GABA could enrich the popular ethnic snack through fermentation by L.lactis subsp.lactis.The developed snack is acceptable,economical with good shelf life,and has substantially reduced levels of anti-nutrients originating from groundnuts affording consumer safety.展开更多
This study investigated the symbiotic and adverse consequence of hypogeal germination periods on nutrients and non-nutrient characteristics of brown rice(Oryza sativa).Brown rice paddy was subjected to hypogeal germin...This study investigated the symbiotic and adverse consequence of hypogeal germination periods on nutrients and non-nutrient characteristics of brown rice(Oryza sativa).Brown rice paddy was subjected to hypogeal germination for 0–72 h using one-factor design-response surface methodology(OFD-RSM)and evaluated for nutrients and non-nutrient characteristics.The results showed that hypogeal germination caused a significant(p<0.05)change in the proximate composition:protein(9.42–12.36%),fat(0.88–1.38%),ash(1.87–2.50%);anti-nutrients:saponin(2.03–2.22%),oxalate(2.44–3.45 mg/100 g),phytate(6.99–8.81 mg/100 g);functional properties:water absorption capacity,WAC(121.23–147.78%),oil absorption capacity,OAC(121.39–147.26%);antioxidants properties:2,2-diphenyl-1-picrylhydrazyl,DPPH(35.30–43.60%),ferric reducing antioxidant power,FRAP(0.054–0.119 mMolFe^(2+)),metal chelating activity,MCA(44.28–52.99%),total phenolic content,TPC(0.623–0.798 mg gallic acid equipvalent per gram(mgGAE/g)),total flavonoid content,TFC(43.47–50.63 mg rutin equivalent per gram(mgRUTIN/g));and mineral content:calcium(36.0–41.76 mg/100 g),phosphorus(82.53–94.32 mg/100 g),and magnesium(162.70–168.36 mg/100 g).Germination had significant symbiotic effects(linear and quadratic)on the proximate,DPPH,FRAP,MCA,TPC,WAC,OAC,and anti-nutrients.Whereas,adverse effects(linear and quadratic)of germination were noted in total flavonoids and anti-nutrients.Optimum hypogeal germination period of 72.18 h was established and corresponding protein(12.37 g/100 g),fat(1.37 g/100 g),fibre(2.15 g/100 g),moisture(10.07 g/100 g),DPPH(43.66%),FRAP(0.105mMolFe^(2+)),TPC(0.08mgGAE/g),TFC(50.25MgRUTIN/g),WAC(147.99%),OAC(147.29%),Calcium(41.77 mg/100 g),iron(0.207 mg/100 g),zinc(5.89 mg/100 g),phosphorus(94.77 mg/100 g).Phenolic compounds profile of the optimized germinated brown rice showed the presence of gallic acid(2.84 mg/100 g),4-hydroxy benzoic acid(3.41 mg/100 g),caffeic acid(4.63 mg/100 g),vanillic acid(6.19 mg/100 g),catechin(3.88 mg/100 g),chlorogenic acid(1.93 mg/100 g),ferulic acid(4.16 mg/100 g),and quercetin(1.27 mg/100 g)whereas,the non-germinated rice showed gallic acid(2.05 mg/100 g),4-hydroxy benzoic acid(2.53 mg/100 g),caffeic acid(4.11 mg/100 g),vanillic acid(6.08 mg/100 g),catechin(3.35 mg/100 g),chlorogenic acid(1.89 mg/100 g),ferulic acid(4.23 mg/100 g),and quercetin(1.29 mg/100 g).Hypogeal germinated brown rice could find application as a functional ingredient in food formulation.展开更多
文摘Protein energy malnutrition remains a huge burden in Sub-Saharan Africa. Principally, it is due to children being fed on millet gruels which are high in carbohydrates, and low protein. Moreover, they contain significant amounts of anti-nutrients such as phytates, phenols and tannins. Compositing of malted finger millet flour with other flours has potential for improving the nutritional quality and sensory attributes of these foods. The objective of this study was to determine the effect of compositing malted finger millet flour with cowpea on the anti-nutritional contents and sensory properties of formulated baby weaning food. Mixing selected improved finger millet varieties with precooked cowpea flour was based on WHO recommended levels. There was a significant (p 0.05) reduction in total phenolic content, tannin content and phytic acid by 41%, 50%, and 44%, after compositing with malted finger millet and precooked cowpea at 10.32%, 21.26% and 32.75%, respectively. Cooking process significantly reduced amount of trypsin inhibitors, and other anti-nutrients both in cowpea and complementary porridge. Loadings from principal component analysis (PCA) of 17 sensory attributes of porridge showed that approximately over 80% of the variations in sensory attributes were explained by the first four principal components. Reductions in texture attributes (stickiness and viscosity) and astringency aftertaste corresponded to increase in overall aroma and flavour of the porridge in terms of malty flavour and aroma. Although inclusion of 32.75% precooked cowpea gave the highest reduction in anti-nutrients, it resulted in cooked cowpea flavour. For consumer acceptability, it may require masking by use of commercial flavours. Therefore this work shows that malted finger millet-pre-cooked cowpea have potential to be used in formulating cultural acceptable complementary food.
文摘Determination of the proximate, nutritionally valuable minerals and anti-nutrient compositions in larvae of Cirina forda (W) showed that they contained high levels of protein, (55.50%±1.20%) with ash, moisture, fat, and carbohydrate levels being (10.26%±0.01%), (10.85%±0.38%), (4.68%±0.01%) and (18.70%±0.84%) respectively. Fibre was not detected. Protein solubility was higher in alkaline media than in acidic media while the isoelectric points were pH 4, 6 and 9 indicating that C. forda may be useful in food formulations involving foods like meat products. Phosphorus had the highest value of (215.54±0.21) mg/100 g while manganese had the lowest value of (1.14±0.10) mg/100 g. Copper, Co, Pb, Cr and Ni were not available. Water absorption capacity was (300%±0.15%), oil absorption capacity was (358.44%±0.21%) and foaming stability was (3%±0.00%). The results of anti-nutritional analysis revealed that oxalate and phytic acid contents were (4.11±0.05) mg/100 g and (1.02±0.00) mg/100 g respectively and that these values fell within nutritionally accepted values. Tannin was not detected in C. forda. C. forda, a rich source of animal nutrients, usable in human diets and animal feeds formulations.
文摘Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% - 15%, 75% - 25%, 50% - 50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was also carried out. Results showed significant increase in protein, fat and mineral contents of tapioca as the level of soy-substitution increased. There was a decrease in the cyanogenic potential and an increase in the level of trypsin inhibitor as soy-substitution increased. Tannin, phytic acid and oxalate contents of the soy-tapioca samples were below minimum levels of safety. ST (50% - 50%) was more nutrient dense than the other products, but ST (85% - 15%) was more accepted in terms of colour, taste and texture. ST suggests a safe, nutritious and acceptable food product that can enhance food and nutrition security among cassava consuming populations.
基金funded by National Bamboo Mission,Govt. of India
文摘Bamboo shoots can be harvested at different ages but the data on the changes in nutritional composition with age are scanty. We standardized harvesting age of bamboo shoots in central India to obtain best quality produce with respect to nutritional composition. The shoots harvested on different days （2–20 days after emergence from ground） were analyzed for their nutritional （dietary fibres, carbohydrates, proteins, total phenols, ascorbic acid, sodium, potassium, phosphorus, calcium, magnesium and phenolic acids） and anti nutritional （cyanogen） constituents. A significant variation （at p ≤ 0.5） was observed in the nutritional composition of shoots of Dendrocalamus asper, D. strictus and Bambusa tulda harvested at different days. An overall decrease was observed in proteins and total phenols while dietary fibres and carbohydrates increased with ages. Significant variation （at p ≤ 0.5） was also observed in phenolic acids while minerals did not vary significantly. Results revealed that the optimum harvesting age for D. asper, D. strictus and B. tulda was on 10–14 days, 6–10 days and 10–16 days （after emergence from the ground） respectively. These results can be used to obtain quality bamboo shoots.
文摘Obesity is now present worldwide, including China, India and developing countries. It now seems no longer acceptable to argue that obesity can simply be explained in terms of caloric consumption only using simple concept of energy in and energy out. There may be specific causes of altered metabolism that produce nutritional imbalances. Individual variation in response to food intake may also be considered. Specific substances in the food chain can influence meta-bolism towards an increase in fat deposits. Xenoestrogens have been suggested to have such an influence. Soy contains phytoestrogens plus phytates, protease inhibitors and other anti-nutrients which block or compromise the body’s uptake of essential vitamins and minerals. This may contribute to nutritional anomalies. We analyzed data from WHO and FAO for 167 countries. These contained percentage of obese individuals (BMI > 30 kg/m2), GDP, caloric consump-tion per capita, and sugar and soy consumption per capita. Regressions and partial correlations were used. Soy con-sumption correlates significantly with levels of obesity, irrespective of GDP and caloric intake. For instance, poor Latin America with soy consumption of 28.9 kg/person/year has more obesity (18.4%) than better off European Union (14.1%) consuming 16.1 kg/person/year of soy. Soy consumption seems to contribute approximately 10% - 21% to the worldwide variation in obesity, depending on the method of statistical analysis. The ubiquitous presence of unfermented soy products in mass produced foods seems to be an important contributor to the obesity epidemic.
文摘This work on nutrient and phytochemical composition of five wild green leafy vegetables consumed in Erei-Biase Local Government Area of Cross River State, Nigeria was aimed at identifying and determining the nutrient, and phytochemical compositions of Amaranthus viridis (Ikorodotaseach), Aeschylus glabra (Ididieriri), Alphanostylis lepthanta (Emornegbandip), Calcasia saxatilis, (Igbongonokpa) and Lonchocarpus sericeus (Ajuokoh). Analysis of moisture, protein, fiber, ash, fat and carbohydrate, micronutrients and phytochemicals was done using standard methods, while vitamins were done using AOAC, (1995). The data generated were subjected to T-test, standard deviation, standard error of the mean. The result of the proximate analysis showed that Amaranthus viridis had the highest protein value (9.73%) and the lowest carbohydrate value (4.60%) respectively. Aeschylea glabra recorded the highest fat value [9.73%]. The micro nutrient result revealed that copper (CU) and phosphorous (Ph) values were low and that the value for the other micro-nutrient differed significantly with the exception of calcium (Ca) values which did not differed significantly (P Amaranthus viridis had the highest value of Vitamin C. The phytochemicals and anti-nutrient contents of the vegetables were moderately high but not higher than the safe levels. Hence they are recommended for consumption.
文摘Phytases belong to the class of phosphohydrolases that begin the step-wise hydrolysis of phosphates from phytates. Phytates are a derivative of myo-inositol, which is the primary storage form of organic phosphorus in plant cells. Phytase has been used globally to diminish phosphorus pollution and to enhance nutrition in monogastrics. In this review, the classification, sources, and diversity of microbial phytases, and their practical applications, as well as supplementation of the soil with transgenic and wild types of microbial strains, which can release phytase to enhance phosphorus availability for plant uptake and reduce the need for fertilizers, are discussed. The overexpressed microbial phytases in transgenic plants enhance the growth capacity of co-cultivated plants and can therefore be employed in agricultural and biotechnological practices, such as intercropping. The introduction of phytases into the soil for improved plant growth and enhanced crop yield can be accomplished without extra cost. A diverse group of photoautotrophic microalgae can synthesize phytase and will likely be useful in many human food and animal industries.
基金supported by the financial assistance of the National High Technology R & D Program of China(2008AA10Z312)
文摘The objective of the present work was to determine the effect of wooden ash extract on anti-nutritional factors and to assess the effect of soaking with malting on nutritional properties of sorghum flour used for impeke. The addition of wooden ash extract during 24 h of soaking resulted in significant decrease in tannin by 50.2% and the decrease was observed to be progressive as malting time increases. 5 d of malting resulted in significant decrease in tannin by 69.3% and in phytic acid by 66.4% with slight decrease in ash, lipid, fiber, and starch. Malting showed an increased percentage of protein, essential amino acids, and then in vitro protein digestibility were markedly improved with increasing malting time. Sugars analysis proved a significant increase in maltose, glucose, fructose, and structural analysis of sorghum starch displayed porosity on granule＇s surface susceptible to the amylolysis.
文摘The study assessed the nutrients,anti-nutrients and phytochemical properties of noni concentrate,pulp,and seed.Noni plant is a small evergreen tree,used for both medicinal purposes and for food.Six kilograms(6 kg)of matured,ripe noni fruit(Morinda citrifolia),was harvested by hand picking,from Green Health Farm,Imo State,Nigeria.It was divided into three equal parts,for the purposes of sample preparation and analysis.Noni pulp:One portion of the noni fruit sample was cleaned,washed and drained to remove debris and thereafter,was spread on a clean tray and allowed to air dry,at room temperature.This practice encouraged further ripening and softening of the fruit.The seeds were then removed and the fruit crushed,to extract the pulp.The pulp was packaged in an air tight container and kept in the fridge for further analysis.Noni concentrate:The second portion of the noni fruit samples was cleaned,washed and allowed to air dry on a raised table,under room temperature.With the aid of a juice collection box,the juice was extracted and stored in a clean dry container for further analysis.Noni seed:The third portion of the noni fruit samples was cleaned,washed,to remove debris and thereafter,was crushed by hand to select the seed.The seeds were separated from the pulp by a strong spray of water,and then washed to further remove pulp on the seed.The seeds were dried for 2 days in open air and further oven dried and then grounded to a fine powder and packaged for analysis.The results of the proximate composition of noni seed,pulp and concentrate showed significant difference(p<0.05)in the protein content of the seed,pulp and concentrate.The crude protein increased from 0.02%to 4.53%.The seed had the highest protein content(4.53%).There was significant difference(p<0.05)in the moisture content of the seed,pulp and concentrate.The moisture content of the seed(8.27%)was lower than that of pulp(92.55%)and concentrate(88.38%).The crude fiber contents of the seed,pulp and concentrate were all significantly different(p<0.05).The seed had 28.7%crude fiber value while pulp and concentrate had 0.03%and 1.95%respectively.The ash content of noni seed was significantly(p<0.05)higher(3.07%),in respect to pulp(1.06%)and concentrate(0.79%).The crude fat values of the pulp(3.98%)and concentrate(2.99%)were higher than the seed(2.00%)and all were significantly different(p<0.05).Noni seed had the highest nutrient,anti-nutrient and Vitamin B2 content.The high fiber content and phenolic compound found in noni seed make it a functional food.
文摘Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors.Major anti-nutritional factors,which are found in edible crops include saponins,tannins,phytic acid,gossypol,lectins,protease inhibitors,amylase inhibitor,and goitrogens.Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability.Various other factors like trypsin inhibitors and phytates,which are present mainly in legumes and cereals,reduce the digestibility of proteins and mineral absorption.Anti-nutrients are one of the key factors,which reduce the bioavailability of various components of the cereals and legumes.These factors can cause micronutrient malnutrition and mineral deficiencies.There are various traditional methods and technologies,which can be used to reduce the levels of these anti-nutrient factors.Several processing techniques and methods such as fermentation,germination,debranning,autoclaving,soaking etc.are used to reduce the anti-nutrient contents in foods.By using various methods alone or in combinations,it is possible to reduce the level of anti-nutrients in foods.This review is focused on different types of anti-nutrients,and possible processing methods that can be used to reduce the level of these factors in food products.
文摘Objectives:The study aimed to evaluate the anti-nutrient reductions andγ-amino butyric acid(GABA)enrichments of chikki(peanut brittle),a popular of traditional snack food,using Lactococcus lactis subsp.lactis.The nutritional,storage,and sensorial analysis in order to understand the safety and functionality of chikki following fermentation were attempted.Materials and Methods:Partial fermentations of chikki were carried out using overnight grown culture of L.lactis samples.The fermented chikki were further analysed for GABA and anti-nutrients.The antioxidant profile,protein,and sugar were also analysed.The storage studies were carried on up to 2 months for functional property evaluations.Results:Fermentations at 37°C,pH of 5,with 1%inoculum and incubation for 24 h were optimal conditions,and resulted in the GABA concentration of 816 mg/g,respectively,and the GABA concentration did not change significantly(P>0.05)upon storage for upto a period of 2 months.Analysis of the fermented chikki revealed a slightly higher level of phenolic,flavonoid,protein,and sugar contents as compared to those which were not subjected to fermentation.The results of sensorial analysis showed an overall general acceptability on a 5-point hedonic scale to be 8.5±0.01(before storage)and 8.03±0.01(after storage).The fermented chikki also possessed antioxidant properties and significantly(P<0.05)low levels of phytates with complete reductions of other anti-nutrients.Conclusions:Traditionally prepared/manufactured chikki lacks GABA,possesses notable levels of anti-nutrients with lower phenolics,flavonoids,as well as antioxidants.Our study suggested a simple preparation of GABA could enrich the popular ethnic snack through fermentation by L.lactis subsp.lactis.The developed snack is acceptable,economical with good shelf life,and has substantially reduced levels of anti-nutrients originating from groundnuts affording consumer safety.
文摘This study investigated the symbiotic and adverse consequence of hypogeal germination periods on nutrients and non-nutrient characteristics of brown rice(Oryza sativa).Brown rice paddy was subjected to hypogeal germination for 0–72 h using one-factor design-response surface methodology(OFD-RSM)and evaluated for nutrients and non-nutrient characteristics.The results showed that hypogeal germination caused a significant(p<0.05)change in the proximate composition:protein(9.42–12.36%),fat(0.88–1.38%),ash(1.87–2.50%);anti-nutrients:saponin(2.03–2.22%),oxalate(2.44–3.45 mg/100 g),phytate(6.99–8.81 mg/100 g);functional properties:water absorption capacity,WAC(121.23–147.78%),oil absorption capacity,OAC(121.39–147.26%);antioxidants properties:2,2-diphenyl-1-picrylhydrazyl,DPPH(35.30–43.60%),ferric reducing antioxidant power,FRAP(0.054–0.119 mMolFe^(2+)),metal chelating activity,MCA(44.28–52.99%),total phenolic content,TPC(0.623–0.798 mg gallic acid equipvalent per gram(mgGAE/g)),total flavonoid content,TFC(43.47–50.63 mg rutin equivalent per gram(mgRUTIN/g));and mineral content:calcium(36.0–41.76 mg/100 g),phosphorus(82.53–94.32 mg/100 g),and magnesium(162.70–168.36 mg/100 g).Germination had significant symbiotic effects(linear and quadratic)on the proximate,DPPH,FRAP,MCA,TPC,WAC,OAC,and anti-nutrients.Whereas,adverse effects(linear and quadratic)of germination were noted in total flavonoids and anti-nutrients.Optimum hypogeal germination period of 72.18 h was established and corresponding protein(12.37 g/100 g),fat(1.37 g/100 g),fibre(2.15 g/100 g),moisture(10.07 g/100 g),DPPH(43.66%),FRAP(0.105mMolFe^(2+)),TPC(0.08mgGAE/g),TFC(50.25MgRUTIN/g),WAC(147.99%),OAC(147.29%),Calcium(41.77 mg/100 g),iron(0.207 mg/100 g),zinc(5.89 mg/100 g),phosphorus(94.77 mg/100 g).Phenolic compounds profile of the optimized germinated brown rice showed the presence of gallic acid(2.84 mg/100 g),4-hydroxy benzoic acid(3.41 mg/100 g),caffeic acid(4.63 mg/100 g),vanillic acid(6.19 mg/100 g),catechin(3.88 mg/100 g),chlorogenic acid(1.93 mg/100 g),ferulic acid(4.16 mg/100 g),and quercetin(1.27 mg/100 g)whereas,the non-germinated rice showed gallic acid(2.05 mg/100 g),4-hydroxy benzoic acid(2.53 mg/100 g),caffeic acid(4.11 mg/100 g),vanillic acid(6.08 mg/100 g),catechin(3.35 mg/100 g),chlorogenic acid(1.89 mg/100 g),ferulic acid(4.23 mg/100 g),and quercetin(1.29 mg/100 g).Hypogeal germinated brown rice could find application as a functional ingredient in food formulation.
