Effect of Processing on Proximate Composition, Antinutritional and Toxic Contents of Kernels from Cucurbitaceae Species Grown in Nigeria

Badifu, G. I. O.

doi:10.1006/jfca.2000.0964

Cited by 38 publications

(28 citation statements)

References 35 publications

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“…Furthermore, the work of Noomhorm et al (1997) on wheat, show an increase in the water absorption capacity with the storage period. According Badifu (2001), the addition of NaCl up to a certain threshold increases the water absorption capacity. Similar results of Bambara groundnut were detected by Eltayeb et al (2011) who showed that water absorption capacity and solubility index were 18.32 ± 1.58a 18.2 ± 2.45a 17.01 ± 1.84a 3.21 ± 0.86a 3.31 ± 0.58a 9.25 ± 2.14a 10.31 ± 1.62a CM/EN/DW/09 132.5 ± 3.45a 129.23 ± 3.25b 20.1 ± 1.88a 17.89 ± 2.54b 19.85 ± 2.07a 18.56 ± 1.45a 3.01 ± 0.45a 3.12 ± 0.47a 8.54 ± 2.18a 9.64 ± 1.86a CM/EN/DW/28 131.35 ± 4.61a 129.47 ± 4.15b 20.35 ± 1.62a 19.24 ± 1.64a 20.12 ± 1.94a 19.02 ± 2.00a 2.94 ± 1.32a 3.01 ± 0.62a 9.84 ± 1.37a 10.21 ± 1.21a CM/EN/DW/32 132.08 ± 3.45a 132.01 ± 3.15a 20.14 ± 1.42a 19.23 ± 1.89a 20 ± 1.65a 19.54 ± 1.26a 3.14 ± 0.92a 3 ± 0.5a 8.62 ± 1.66a 9.84 ± 1.25a CM/EN/DW/21 135 ± 2.08a 131.1 ± 4.17b 20.91 ± 1.96a 18.91 ± 1.88b 20.31 ± 1.68a 17.65 ± 1.58b 2.93 ± 1.94a 3.14 ± 0.62a 8.54 ± 1.86a 8.94 ± 1.85a CM/EN/DW/03 133.56 ± 3.14a 128.91 ± 3.15b 20.55 ± 1.75a 17.41 ± 1.75b 20.11 ± 1.91a 18.05 ± 2.04b 3.05 ± 1.04a 3 ± 0.5a 10.02 ± 1.58a 10.54 ± 1.05a CM/EN/DW/20 133.84 ± 2.85a 130.64 ± 2.48b 20.84 ± 1.64a 18.06 ± 2.08b 20.35 ± 1.68a 17.51 ± 2.18b 3 ± 1.22a 3.21 ± 1.02a 9.81 ± 1.68a 10.61 ± 1.36a CM/EN/DW/12 134.87 ± 3.08a 130.95 ± 2.94b 20.33 ± 1.71a 18.92 ± 2.11b 20.45 ± 1.92a 18.88 ± 2.45b 3.08 ± 1.35a 3.04 ± 0.65a 8.69 ± 2.15a 9.34 ± 1.84a CM/EN/DW/27 134.21 ± 3.6 a 130.93 ± 2.81b 20.44 ± 1.95a 17.32 ± 2.14b 20.45 ± 1.84a 17.85 ± 1.17b 2.84 ± 1.37a 3.1 ± 0.48a 8.78 ± 2.83a 9.84 ± 1.92a CM/EN/DW/7 135 ± 2.84a 130.84 ± 2.55b 20.67 ± 1.88a 17.86 ± 1.92b 21.13 ± 1.62a 17.86 ± 2.14b 2.76 ± 1.92a 2.95 ± 1.62a 9.88 ± 1.86a 10.05 ± 1.02a CM/EN/DW/01 134.02 ± 3.06a 130.78 ± 2.48b 20.62 ± 1.64a 17.82 ± 1.62b 20.93 ± 1.93a 17.64 ± 1.89b 2.87 ± 1.33a 3.07 ± 0.47a 10.14 ± 1.24a 10.57 ± 1.32a…”

Section: Referencesmentioning

confidence: 99%

Variation of some chemical and functional properties of Bambara groundnut (Voandzeia Subterranean L. Thouars) during sort time storage

et al. 2016

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The storage susceptibility of Bambara groundnut (B. G.) (Voandzeia Subterranean (L.) Thouars) to Callosobruchus maculatus and chemical and functional properties of 11 varieties form Far-North of Cameroon were investigate using standard analytical methods. Storage susceptibility shown that, after five months within treatment, C. maculatus destroy 10 to 50% of grains. The chemical characteristics of none attack grains of 11 varieties were range to 18.64 at 21.08%, 6.85 at 7.44%, 49.75 at 52.68% and to 6.05 at 7.55% respectively for protein, fat, starch and free carbohydrate. These chemical characteristics significantly (p < 0.05) decreases form attacks varieties. For the functional parameters, the none attacks grains was range of 130 at 135%, 19.15 at 20.91%, 18.20 at 21.13%, 2.76 at 3.21% and of 8.54 at 10.14% respectively for water capacity absorption, solubility index, gel length, ash and humidity. The results of this study indicated that storage susceptibility, chemical and functional properties of B. G. be dependant to the varieties.

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Section: Referencesmentioning

confidence: 99%

Variation of some chemical and functional properties of Bambara groundnut (Voandzeia Subterranean L. Thouars) during sort time storage

et al. 2016

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“…The observations are contrast to Wanasundera and Ravindran, (1992) who reported that phytate content in yam tubers were unaffected by the cooking. However, cooking has been reported to lower the phytate levels in several plant foodstuffs (Badifu, 2001;Reddy et al, 1982;Saikia et al, 1999;Vijayakumari et al, 1997).…”

Section: Effect Of Processing On Anti-nutritional Factorsmentioning

confidence: 99%

The Effect of r-irradiation and Cooking on the Physicochemical Properties of African Oil Bean Seed (Pentaclethra macrophylla benth) and Its Oil Extract

Enujiugha¹,

Olotu²,

Malomo³

et al. 2012

JFR

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Irradiation is a potentially useful technology for ensuring the safety and extending the shelf-life of food products. The effects of γ-irradiation (5kGy, 10kGy), cooking and combined treatment of 10 kGy irradiation and cooking on the chemical and functional properties of African oil bean seed (Pentaclethra macrophylla Benth) and physicochemical properties of its oil were investigated. The irradiated seeds and un-irradiated seeds were mechanically dehulled and milled into flour using an attrition mill. 'Raw seed', 'cooked seed', 'irradiated (5kGy) seed', 'irradiated (10kGy) seed' and 'irradiated (10kGy) and cooked seed' flour samples were analyzed for proximate composition, mineral content, functional properties and antinutritional factors, and the seed oils were analyzed for peroxide value, iodine value, acid value and free fatty acid content. The results show that the combined effect of γ-irradiation and cooking gave highest increase in nutritional quality, reducing protein from 32.91g/100g DM in the raw seed to 30.55g/100g DM and increasing fat content from 47.43g/100g DM to 51.19g/100g DM. Combined treatment led to the retention of sodium, calcium, zinc and iron more than the single treatments, but the same process reduced magnesium from 0.52mg/100g to 0.47mg/100g and phosphorus from 0.43mg/100g to 0.35 mg/100g. Least gelation concentration and emulsion capacity increased with combined γ-irradiation and cooking, whereas foaming capacity and water absorption capacity decreased significantly (p<0.05). Gamma-irradiation and cooking reduced the concentration of all the antinutritional factors. Combined γ-irradiation and cooking increased the peroxide value significantly (p<0.05) from 7.03 mg/g oil to 16.50 mg/g oil and increased the acid value, iodine value and free fatty acid of P. macrophylla seed oil. Combination of γ-irradiation and cooking increased nutrient bioavailability in the seed; it led to improvement in the functional properties and increased the susceptibility of the oil to rancidity.

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“…It is a family of economically important species, of which the fruits are used for nutrition and medicinal purposes (Jeffrey, 1990). Most species of the cucurbitaceae family are oilseed and their kernels have tremendous food value in Africa (Badifu, 2001). Seinat is grown mostly in Sudan but is not well known in its neighboring countries.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and chemical composition of Seinat (<em>Cucumis melo</em> var. <em>tibish</em>) seed oil and its antioxidant activity

Hajar-Azhari¹,

Xu²,

Jiang³

et al. 2014

Grasas y Aceites

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SUMMARY: Seinat (Cucumis melo var. tibish) seeds were analyzed for their physiochemical properties and chemical composition of the oil in addition to antioxidant activity. The crude oil content was 31.1%, while the moisture, fiber, protein, ash and total sugar contents were 4.2%, 24.7%, 28.5%, 4.3%, and 6.9%, respectively. The main fatty acids were linoleic, oleic, palmitic, and stearic acids (61.10%, 18.75%, 10.37% and 9.18%, respectively). The total phenolic content was 28.17 mg·g -1 oil. Seinat seed oil also contained a good level of tocopherols; of which δ-tocopherol (63.43%) showed the highest content. β-sitosterol was found at 289 mg·100g -1 oil of total sterols (302 mg·100g -1 ) in the oil. The crude oil showed a good antioxidant activity in four assays including reducing power, β-carotene bleaching inhibition activity, ABTS and DPPH radical scavenging activities. KEYWORDS: Antioxidant activity; Fatty acids; Seinat (Cucumis melo var. tibish) seed oil; Sterols; Tocopherols RESUMEN:Propiedades físico-químicas y composisción química de aceites de semillas de Seinat (Cucumis melo var. Tibish) y su actividad antioxidante. Se analizó las propiedades fisicoquímicas y la composición de aceites de semillas de seinat (Cucumis melo var. Tibish) además de su actividad antioxidante. El contenido de aceite crudo fue de 31,1%, mientras que la humedad, fibra, proteínas, cenizas y contenido total de azúcares fue de 4,2%, 24,7%, 28,5%, 4,3%, y 6,9%, respectivamente. Los principales ácidos grasos fueron: linoleico, oleico, palmítico, y esteárico (61,10%, 18,75%, 10,37% y 9,18%, respectivamente). El contenido de fenoles totales fue de 28,17 mg.g -1 de aceite. El aceite de semilla de Seinat también contiene un buen nivel de tocoferoles, de los cuales el mayoritario es δ-tocoferol (63,43%). β-sitosterol es el esterol mayoritario con 289 mg·100 g -1 de aceite y los esteroles totales 302 mg·100 g -1 de aceite. El aceite crudo mostró una buena actividad antioxidante en cuatro ensayos incluyendo la reducción de potencia, actividad de inhibición de blanqueo del β-caroteno, actividad captadora de radicales ABTS y DPPH.

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Effect of Processing on Proximate Composition, Antinutritional and Toxic Contents of Kernels from Cucurbitaceae Species Grown in Nigeria

Cited by 38 publications

References 35 publications

Variation of some chemical and functional properties of Bambara groundnut (Voandzeia Subterranean L. Thouars) during sort time storage

Variation of some chemical and functional properties of Bambara groundnut (Voandzeia Subterranean L. Thouars) during sort time storage

The Effect of r-irradiation and Cooking on the Physicochemical Properties of African Oil Bean Seed (Pentaclethra macrophylla benth) and Its Oil Extract

Physicochemical properties and chemical composition of Seinat (<em>Cucumis melo</em> var. <em>tibish</em>) seed oil and its antioxidant activity

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