Content of some antinutritional factors in bean cultivars frequently consumed in Brazil

Abstract

Protein content and content of some antinutrients were determined in four Vigna unguiculata (L) Walp and three Vicia faba cultivars frequently consumed in Brazil. The V. faba cultivars showed higher protein contents [26.8%-27.2% (w/w)] than the V. unguiculata cultivars [20.5%-22.5% (w/w)]. The difference was, however, not statistically significant (P ‡ 0.05). Compared with the V. unguiculata cultivars, the V. faba cultivars exhibited a significantly higher content of all antinutritional factors analysed. In V. faba, condensed tannins ranged from 1.95 to 2.87 g eq. catechin (CE) kg )1 , polyphenols from 4.81 to 7.21 g kg )1 , phytate from 12.7 to 14.3 mmol kg )1 , trypsin inhibitor activity from 4.12-4.38 TIU mg )1 and haemagglutinating activity from 51.3 to 57.2 HU kg )1 ; whereas in V. unguiculata, the corresponding values were determined to be 0.97-1.81 g eq. CE kg )1 for condensed tannins, 5.87-6.62 g kg )1 for polyphenols, 8.7-12.6 mmol kg )1 for phytate, 3.09-3.56 TIU mg )1 for trypsin inhibitor activity and 0.5-0.6 HU kg )1 for haemagglutinating activity.

Effect of Cooking on Soluble and Insoluble Oxalate Contents in Selected Pakistani Vegetables and Beans

“…[6][7][8] However, these foods may contain certain anti-nutritional constituents, which can reduce the bioavailability of these nutrients. [9][10][11] Oxalates are widely found in many plant species and occur as end products of metabolism both in soluble and insoluble forms. [12][13] Some plant species can accumulate significant amounts of oxalates in their tissues.…”

Effect of preparation practices and the cowpea cultivar Vigna unguiculata L.Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste)

“…The InsP 6 and InsP 5 levels found in the raw seeds (Table 2) were comparatively lower than the ones reported for other varieties of Brazilian cowpeas (8.7-12.6 µmol.g -1 and 1.5-2.1 µmol.g -1 , respectively) (Almeida et al, 2008). Phytate content is a function of climatic conditions, irrigation, seed variety, and soil type (Urbano et al, 2000).…”

“…Its nutritional value is generally reduced by antinutrients such as phytates, fibres, trypsin inhibitors, lectins, tannins, and polyphenols (Almeida et al, 2008).…”

Effect of enzymatic treatment on tannins and phytate in sorghum (Sorghum bicolor) and its nutritional study in rats

“…Phytic acid and tannins have the ability to form complexes with proteins, carbohydrates and mineral nutrients, making them unavailable for digestion and absorption (Matuschek et al. , 2001; Sandberg, 2002; Almeida et al. , 2008).…”

“…However, one of the constrains on the utilisation of sorghum as food or feed is the occurrence of some antinutritional factors, such as phytic acid and tannins. Phytic acid and tannins have the ability to form complexes with proteins, carbohydrates and mineral nutrients, making them unavailable for digestion and absorption (Matuschek et al, 2001;Sandberg, 2002;Almeida et al, 2008). Diets containing tannins are associated with decreased intake, weight gain, feed conversion efficiency and protein digestibility in animal studies (Chung et al, 1998;Porres et al, 2002).…”