Assessment of Protein Content and Study Effect of Anti-Nutrition Factor on in-vitro Protein Digestibility

Sabahelkhier, Murwan K; Adam, Siy; Rayan, Mos; Amana, Iaa; Maab, MA; Nusiba, Aai

doi:10.20286/nova-jmbs-030441

Cited by 3 publications

(3 citation statements)

References 12 publications

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“…Eight genotypes (AL 1960, AL 2000, AL 2024, AL 2046, AL 2091, AL 2092, AL 2098) had higher protein content (222.4-251.16 mg/g), twenty genotypes had medium protein content (197.27-222.4 mg/g) and the remaining sixteen genotypes had lower protein content (170.37-197.27 mg/g). Protein content in pigeonpea genotypes has been reported to be 25.97% (Fasoryio et al 2005), 18.8% (Sharma et al 2011) and 22% (Sabahelkhier et al 2014). Protein content of HTC (hard-to-cook) grains from different kidney bean accessions ranged from 19.06 to 28.89% and for ETC (easy-to-cook) grains, it ranged from 21.01 to 29.24% (Parmar et al 2017).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of nutritional quality and antioxidant potential of pigeonpea genotypes

et al. 2017

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Three released cultivars, forty four advance breeding lines and three wild species of pigeonpea ( L. Millsp) were evaluated for nutritional, antinutritional traits and antioxidant potential so as to identify promising genotypes. The average content of total soluble sugars, starch and total soluble proteins was found to be 43.66, 360.51 and 204.54 mg/g, respectively. Antioxidant potential in terms of free radical scavenging activity (DPPH), ferric reducing antioxidant power (FRAP), reducing power, hydroxyl radical scavenging activity and superoxide anion radical scavenging activity was estimated. The diversity was observed in genotypes with all the traits. AL 1960, AL 2000, AL 2009 and AL 2046 had high total soluble proteins, medium antinutritional factors and good antioxidant potential. AL 201, AL 1931, AL 1932, AL 1960, AL 2046, AL 2049 and AL 2060 had good nutritional value as protein and starch content ranged from 20 to 23 and 42 to 52%, respectively. Wild species 1CP15683/W15 had lower carbohydrates, proteins, and antinutritional traits while high antioxidant potential due to high total phenols, DPPH, FRAP and reducing power. The diversity observed in genotypes with all the traits could be further used to develop nutritionally important genotypes.

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Section: Resultsmentioning

confidence: 99%

Evaluation of nutritional quality and antioxidant potential of pigeonpea genotypes

et al. 2017

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“…Furthermore, many experts have reported varying protein constituents in various PP cultivars. For example, according to numerous studies, the total protein component in different PP cultivars ranges from 18.8 percent to 25.97 percent [ 36 , 41 , 42 ]. Protein values in hard to roast seeds ranged from 19.06 to 28.89 percent, while protein values in easily roasted seeds ranged from 21.01 to 29.24 percent [ 43 ].…”

Section: The Nutritive Profile Of Pigeon Peamentioning

confidence: 99%

The Dietary Use of Pigeon Pea for Human and Animal Diets

Abebe

2022

The Scientific World Journal

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Pigeon pea (PP) [Cajanus cajan (L.) Huth] plays an important role in preserving poor smallholders’ major source of income in the tropics and subtropics by improving food and feed security, particularly protein intake. In the meantime, protein deficiency is frequent in tropical and subtropical regions due to rapidly increasing human populations and the high cost of animal-origin proteins. As a result, pulse crops should be their primary source of protein. Among these, PP is the most important pulse crop utilized as a food component in rain-fed agricultural conditions with the lowest costs, and it is the best source of protein supplements in typical cereal-based diets to fill the nutritional deficit. Despite this, it is the world’s least-used pulse crop. Therefore, the primary goal of this review was to provide and synthesize scientifically confirmed and up-to-date information on the dietary usage of pigeon pea for food and feed. Protein, carbohydrates, minerals, vitamins, and essential amino acids are all present in reasonable amounts in both mature and immature PP seeds. PP has the most potential for usage as food and feed, and its nutrients are comparable to those of soybeans and maize. PP’s green leaves, roots, seeds, and pods are high in phenolic compounds, which have anti-inflammation, antibacterial, antioxidant, anticarcinogenic, and antidiabetic properties, as well as the ability to cure diseases like measles, smallpox, chicken pox, sickle cell anemia, fever, dysentery, hepatitis, and antimalarial medications for the body. Furthermore, the addition of pigeon pea and its by-products improves ruminant and nonruminant animal feeding performance significantly. In general, PP products such as dried grain, fresh (aerial portion), and green pods are used as a low-cost (low-cost) source of high-quality and quantity of protein food and feed for tropical and subtropical populations’ livelihoods.

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“…It can be used to produce some food items like pickles, jelly, and jam" [6]. It contains minimal fat and sodium [7]. "The edible part of pineapple contains 81.2-86.2 % moisture and 13-19 % total solids (fructose, sucrose, and glucose are the main components).…”

Section: Introductionmentioning

confidence: 99%

Proximate Composition of Banana and Pineapple Wine Fermented by Meyerozyma guilliermondii and Pichia guilliermondii

Alabere

Adebayo-Olajide

2022

MRJI

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Wine is an alcoholic beverage produced from juices of a variety of fruits by the fermentative action of microorganisms. There is a quest for alternative sources of must for wine fermentation, however, the proximate composition should be known to ascertain how nutritious it is. The study was thus aimed at determining the proximate composition of the wines fermented by Meyerozyma guilliermondii and Pichia guilliermondii. Two isolates identified as Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S were used for the fermentation of the substrates obtained from a mixture of pineapple and banana pulp. The fermentation process was for 28 days, followed by a series of racking, clarification, and aging process which was for 2 months. The fermentation process comprised two setups: one was fermented by Meyerozyma guilliermondii strain 1621 and the other by Pichia guilliermondii strain PAX-PAT 18S. The process was monitored and the proximate analysis of the wines was ascertained. The wine produced by Meyerozyma guilliermondii strain 1621 had a moisture content of 82.56 %, ash content of 1.41 %, fat content of 0.08 %, protein content of 1.43%, and carbohydrate content of 9.77%. The wine produced by Pichia guilliermondii strain PAX-PAT 18S had a moisture content of 79.51%, ash content of 1.19%, fat content of 0.15%, protein content of 0.49%, and carbohydrate content of 10.49%. Although this study is not exhaustive, it shows that wines with good nutritional composition can be successfully produced using Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S.

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Assessment of Protein Content and Study Effect of Anti-Nutrition Factor on in-vitro Protein Digestibility

Cited by 3 publications

References 12 publications

Evaluation of nutritional quality and antioxidant potential of pigeonpea genotypes

Evaluation of nutritional quality and antioxidant potential of pigeonpea genotypes

The Dietary Use of Pigeon Pea for Human and Animal Diets

Proximate Composition of Banana and Pineapple Wine Fermented by Meyerozyma guilliermondii and Pichia guilliermondii

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