Antinutritional factors of chickpea and pigeonpea and their removal by processing

Singh, Ummed

doi:10.1007/bf01092864

Cited by 136 publications

(92 citation statements)

References 23 publications

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“…The tannin content of processed seeds decreased significantly, relative to the raw samples. Tannins are water soluble polyphenolic compounds located mainly in the seed coat (Kumar et al, 1979;Singh, 1988). The reduction may be due to leaching and or the effect of heat on heat labile tannins contained in T. africana seeds.…”

Section: Resultsmentioning

confidence: 99%

Effect of Traditional Processing Techniques on the Nutritional and Phytochemical Composition of African Bread-Fruit (<i>Treculia africana</i>) Seeds

Ijeh¹,

Ejike²,

Nkwonta³

et al. 2011

Journal of Applied Sciences and Environmental Management

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ABSTRACT:The effects of three traditional processing methods on the phytochemical, nutrient and mineral composition of Treculia africana seeds were evaluated. Mean proximate contents of dehulled raw samples (g/100mg) were protein (18.32 ± 0.54), fat (1.31 ± 0.02), ash (1.62 ± 0.02), crude fibre (1.31 ± 0.01) and carbohydrate (77.44 ± 8.46). Their phytochemical constituents yielded (g/100g) alkaloids (0.58 ± 0.08), phenols (0.82 ± 0

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Section: Resultsmentioning

confidence: 99%

Effect of Traditional Processing Techniques on the Nutritional and Phytochemical Composition of African Bread-Fruit (<i>Treculia africana</i>) Seeds

Ijeh¹,

Ejike²,

Nkwonta³

et al. 2011

Journal of Applied Sciences and Environmental Management

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“…Tel: +19 9719427663. acid content and are usually fortified with lysine or pulse protein to produce nutritious snack foods. Among food legumes, pigeon pea is a valuable source of protein, minerals and vitamins and occupies a very important place in human nutrition in many developing countries (Singh, 1988). The method of dehulling of legumes significantly affects the formation of broken and powdered particles and in the case of pigeon pea it varies between 9 -24.6% for broken and 5.5 -6.1% for powder (Singh et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

A study on evaluation and characterization of extruded product by using various by-products

Kothakota¹

2013

Afr. J. Food Sci.

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Broken rice flour was added in proportions (75%) to equal amount of dehydrated pineapple waste pulp powder and red gram powder (12.5%) were extruded in a twin-screw extruder. The formulation was extruded at different moisture content (17-21%), screw speed (260-340 rpm) and die temperature (120-140°C). The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. In the experiments, increase in barrel temperature resulted in extrudate with higher expansion, higher hardness, lower bulk density, lower WSI and higher WAI. Increasing in screw speed resulted in higher expansion, lower bulk density, higher overall acceptability and lower hardness; whereas, increasing level of moisture resulted in lower hardness, lower expansion and minimum bulk density and higher overall acceptability. In the experiment, optimization studies resulted in 132.27°C of barrel temperature, 315 rpm of screw speed and 18.48% of feed moisture.

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“…In comparison to soybean (Glycine max L.), peas (Pisum sativum L.) and common beans (Phaseolus vulgaris L.), chickpea offers less problems as far as these factors are concerned (Singh, 1988). Little research has been published on the nutritional value of chickpeas for growing chickens.…”

Section: Introductionmentioning

confidence: 99%

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

Brenes

Viveros²,

Centeno³

et al. 2008

Span. j. agric. res.

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The effects of the inclusion of different concentrations (0, 100, 200 and 300 g kg -1 ) of raw and extruded chickpeas on performance, digestive organ sizes, and protein and fat digestibilities were studied in one experiment with growing broiler chickens (0 to 21 days of age). Data were analyzed as a 3 x 2 factorial arrangement with three levels of chickpea with or without extrusion. A corn-soybean based diet was used as a positive control. Increasing chickpea content in the diet did not affect weight gain, feed consumption and feed to gain ratio. Relative pancreas and liver weights, and relative lengths of duodenum, jejunum and ceca were significantly (P<0.05) increased in response to increasing chickpea concentration in the diet. The inclusion of graded concentrations of chickpea increased (P<0.05) the apparent ileal digestibility (AID) of crude protein (CP) and apparent excreta digestibility (AED) of crude fat (CF) only in the case of the intermediate level of chickpea used (200 g kg -1 ). Extrusion improved weight gain and lowered relative pancreas weight (P< 0.05) respect to birds fed raw chickpea-based diets. AID of CP and AED of CF were improved (P<0.001) by extrusion. We concluded that the inclusion of up to 300 g kg -1 chickpea in chicken diets did not affect performance, and caused a negative effect on the relative weight of some digestive organs.Additional key words: chick, extrusion, legumes. ResumenValor nutritivo del garbanzo crudo y extrusionado en pollos de aptitud cárnica Se realizó un experimento con el objeto de estudiar el efecto de la inclusión de distintas concentraciones (0, 100, 200 y 300 g kg -1 ) de garbanzo crudo y extrusionado sobre los parámetros productivos, el peso y la longitud de los órganos digestivos y la digestibilidad de la proteína y la grasa de pollos broiler (0-21 días de edad). Los datos fueron analizados siguiendo un diseño factorial (3 x 2) con tres concentraciones de garbanzo con o sin extrusión. Se utilizó una dieta basada en maíz-soja como control positivo sin garbanzo. La inclusión de cantidades crecientes de garbanzo en la dieta no modificó la ganancia de peso, el consumo de alimento ni el índice de transformación de las aves, pero sí los pesos relativos del pán-creas e hígado y las longitudes relativas del duodeno, yeyuno, íleon y ciego que se incrementaron significativamente (P<0,05). La digestibilidad aparente ileal (AID) de la proteína bruta (CP) y la digestibilidad aparente fecal (AED) de la grasa bruta (CF) se incrementaron (P<0,05) sólo en el caso de la incorporación de 200 g kg -1 de garbanzo. La extrusión mejoró la ganancia de peso de las aves, la AID (P<0,001) de la CP y la AED de la CF y disminuyó (P<0,05) el peso relativo del páncreas. En conclusión, la inclusión de hasta 300 g kg -1 de garbanzo no produjo modificaciones en los paráme-tros productivos de las aves y causó efectos negativos en algunos órganos digestivos.Palabras clave adicionales: aves, extrusión, leguminosas.Abbreviations used: AED (apparent excreta digestibility), AIA (acid insol...

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Antinutritional factors of chickpea and pigeonpea and their removal by processing

Cited by 136 publications

References 23 publications

Effect of Traditional Processing Techniques on the Nutritional and Phytochemical Composition of African Bread-Fruit (<i>Treculia africana</i>) Seeds

Effect of Traditional Processing Techniques on the Nutritional and Phytochemical Composition of African Bread-Fruit (<i>Treculia africana</i>) Seeds

A study on evaluation and characterization of extruded product by using various by-products

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

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