Comparative Effects of Moist and Dry Heat on Nutrient Potentials of Tetracarpidium conophorum Nut in Rats

Nkwonta, Chikere G.; Ezeokonkwo, C. A.; Obizoba, Ikemefuna C.

doi:10.3923/pjn.2013.89.92

Cited by 4 publications

(4 citation statements)

References 2 publications

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“…Besides, even in diets with 8% protein, there was adequate nutritional performance, which may be attributable to low N intake compensated by lower faecal and urinary N excretion. 30,40 Furthermore, Yang et al 43 and Mohanta et al 44 observed in their studies that the decrease in NPU with increase in dietary protein is probably because of utilization of more dietary protein as energy source when high protein diets are fed to animals, which corroborates the present finding.…”

Section: Resultssupporting

confidence: 88%

“…26,27 As results, during this experimental period, all tested diets had the potential for promoting growth with adequate body mass gain, in spite of some low protein contents (8% diet) and their poor amino acid profiles. Although de la Higuera 28 shows that single amino acid deficiencies lead to decreased food intake and Ene-Obong and Obizoba 29 observed that this is influenced by source of nitrogen, 30 there was no significant difference in the food intake of the rats fed with the experimental diets in relation to those fed with casein 17.8% (reference diet), indicating a good palatability and acceptability of food ( Figure 1). As the weight gain of the groups of rats is due to food intake, our results also revealed that all rats gained weight and there were no significant differences among them.…”

Section: Resultsmentioning

confidence: 95%

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The impact of laboratory chow for rats in the experiments: Chemical and biological evaluation of nine grain-based diet options

et al. 2017

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Cereal-based diets formulated as semi-purified diets can provide flexibility for researchers, enabling open controlled formulas, besides being cheaper than purified diets. Seeking to widen the researchers' options in their experimental design developments, we aimed at assaying the chemical score, growth performance and protein utilization of nine semi-purified experimental chows. These diets were formulated at 17.8%, 12% and 8% protein contents, using three variations of ingredients for each one, as follows: casein (C), casein+soybean meal (C+S, 1:1 w/w protein) and casein+soybean meal+corn gluten meal (C+S+G, 1:1:1 w/w protein), without cysteine supplementation and setting casein 17.8% (AIN-93G) as reference diet. The diets C and C+S (17.8%) had the Cys as the limiting amino acid once the addition of gluten turns the Lys as second limiting. All diets had the potential for promoting growth with body mass gain, feed conversion ratio (FCR; chow consumed per body weight gain, average 3.12) and feed efficiency ratio (FER; body weight gain per chow consumed, average 0.3), except for C+S+G 8% (FCR = 6 g; FER = 0.13). These variations were mainly due to the protein amounts independently from the protein ingredient used and could characterize the C+S+G 8% as unable to support growth. For the other parameters (digestibility, net protein ratio, net protein utilization and protein efficiency ratio), there were no relevant differences between the diets. We can conclude that 17.8%, 12% and 8% chows (C and C+S) allowed a proper combination of ingredients from the point of view of palatability, nutrient availability/utilization, metabolic processes, growth performance and feed utilization parameters.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 95%

The impact of laboratory chow for rats in the experiments: Chemical and biological evaluation of nine grain-based diet options

et al. 2017

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“…Agro geography of the nut shows that it is grown in the coastal and lowland humid regions of Nigeria between 4° 15′ and 8° N of the equator (Asaolu, 2009;Nkwonta et al, 2021). The nuts are primarily consumed as snacks after processing by boiling or roasting (Nkwonta et al, 2013). However, the use in ethno botanical medicine such as management of chronic diseases (cancers, diabetes, cardiovascular conditions, hypertension etc.…”

Section: Origin and Utilizationmentioning

confidence: 99%

Underutilised food crops for improving food security and nutrition health in Nigeria and Uganda—a review

Nkwonta

Auma

Gong

2023

Front. Sustain. Food Syst.

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Food and nutrition insecurity are pressing global issues, pertinent to the United Nations’ Sustainable Development Goal 2 (zero hunger). About 1 in 10 people globally are food insecure, with both the COVID-19 pandemic and the Ukraine-Russia crisis exacerbating the problem, partly due to unprecedented shortages in major food commodities, such as wheat, rice, and sunflower oil. Food and nutrition security have been negatively impacted in sub-Saharan African countries like Nigeria and Uganda where, prior to both crises, 25% of the population were already food insecure and children under five and women of reproductive age faced severe undernutrition, micronutrient deficiencies, and their associated health challenges. The recent crises have highlighted the need for a paradigm shift from relying on a few crops to a diversified, sustainable food system that harnesses the potential of neglected and underutilized species (NUS) for food and nutrition insecurity solution, especially in low and middle-income countries. Despite their abundance (>100 edible species) and high nutritional value, various political, socio-cultural, and infrastructural factors have deterred commercialization and utilization of NUS in sub-Saharan Africa. Moreover, there are limited sophisticated studies on many of NUS local to the region. This review aimed to discuss selected NUS, peculiar to Nigeria, namely, African walnut (Tetracarpidium conophorium), African breadfruit (Treculia africana), and Uganda, namely, sesame (Sesamus indicum L.) and pigeon pea (Cajanus cajan L.), and their potential to sustainably contribute towards improved food and nutrition security. The crops are briefly described, and their indigenous uses, nutritional value and medicinal properties highlighted. Issues relating to their production, processing, consumption, and exportation are reviewed considering their contribution towards sustainable food systems.

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“…The nuts are basically processed by boiling or toasting and consumed as snack food. The nuts are also used as a soup thickener and for several other purposes such as antimalarial, anti-diarrheal, and anti-diabetic decoctions in ethnobotanical medicine (Odoemena et al, 2010;Aladeokin and Umukoro, 2011;Nkwonta et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Impact of postharvest processing on the fungal population contaminating African walnut shells (Tetracarpidium conophorum Mull. Arg) at different maturity stages and potential mycotoxigenic implications

Nkwonta

Medina

Alamar

et al. 2015

International Journal of Food Microbiology

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Comparative Effects of Moist and Dry Heat on Nutrient Potentials of Tetracarpidium conophorum Nut in Rats

Cited by 4 publications

References 2 publications

The impact of laboratory chow for rats in the experiments: Chemical and biological evaluation of nine grain-based diet options

The impact of laboratory chow for rats in the experiments: Chemical and biological evaluation of nine grain-based diet options

Underutilised food crops for improving food security and nutrition health in Nigeria and Uganda—a review

Impact of postharvest processing on the fungal population contaminating African walnut shells (Tetracarpidium conophorum Mull. Arg) at different maturity stages and potential mycotoxigenic implications

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