Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds

Vijayakumari, K.; Pugalenthi, M.; Vadivel, V.

doi:10.1016/j.foodchem.2006.07.071

Cited by 67 publications

(60 citation statements)

References 39 publications

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“…This is in consonance with an earlier report on Vigna aconitifolia and V. sinensis (Vijayakumari et al, 1998), Bauhinia purpurea (Vijayakumari et al, 2007) and Phaseolus vulgaris (Shimelis and Rakshit, 2007). Such substantial levels of loss of anti-nutritional compounds during this treatment might be due to the leaching out of antinutrients into the soaking medium not only because of the increased permeability of the seed coat caused by the alkaline soaking solution but also because of the subsequent degradation by heat under pressure.…”

supporting

confidence: 91%

Section: Collection Of Seed Samplementioning

confidence: 99%

“…Anti-nutritional compounds such as the tannin content of raw and differentially processed VB seed samples were analyzed according to the method described by Vijayakumari et al (2007). L-Dopa (L-3,4-Dihydroxy-phenylalanine), a non-protein toxic amino acid, was quantified by the following Brain (1976) method, whereas the phytic acid content was determined according to Vijayakumari et al (2007) method. The level of oligosaccharides was analyzed by following the method described by Pugalenthi et al (2006), whereas the hemagglutinating activity was measured according to Makkar et al (1997) method.…”

Section: Collection Of Seed Samplementioning

confidence: 99%

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Evaluation of velvet bean meal as an alternative protein ingredient for poultry feed

Vadivel

Pugalenthi²,

Döss³

et al. 2011

Animal

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The effect of certain simple and cost-effective processing methods on the nutritional and anti-nutritional properties of seed materials of an under-utilized food legume, Mucuna pruriens (L.) DC. var. utilis (Wall. ex Wight) Baker ex Burck (velvet bean, VB), collected from Valanadu, Kerala, India was analyzed in experiment 1. The raw VB seeds were found to contain appreciable levels of crude protein (263.2 g/kg dry matter (DM)); ether extract (79.6 g/kg DM); crude fiber (95.8 g/kg DM) and ash content (38.4 g/kg DM). Among the different treatments used, soaking in sodium bicarbonate solution 1 autoclaving was more effective in reducing maximum levels of various anti-nutritional compounds of VB seeds. Furthermore, in experiment 2, the effect of inclusion of different levels of velvet bean meal (VBM; subjected to soaking in sodium bicarbonate solution 1 autoclaving) as an alternative protein source in poultry feed on the growth performance of commercial-type broiler birds was investigated. The results indicate that the inclusion of VBM up to the 40% level exhibited better growth performance of the broiler birds such as feed intake, body weight gain, feed conversion ratio and protein efficiency ratio in both the starter and finisher phases.Keywords: Mucuna pruriens var. utilis, poultry feed, protein ingredient, sodium bicarbonate 1 autoclaving, velvet bean meal ImplicationsThe nutritive potential and anti-nutritional profiles of seed materials of a promising under-utilized legume, velvet bean (VB), was revealed. The results on the effects of certain simple and cost-effective processing methods on the nutritional and anti-nutritional properties of VB allowed the selection of appropriate treatment for the utilization of VB as an alternative source of dietary protein. Furthermore, the major findings of the present investigation regarding the suitable level of inclusion of VB meal in the poultry feed as an alternative protein ingredient are very much useful for the poultry industry. The recommendation of incorporation of VB meal as an alternative protein ingredient in poultry feed would meet the increasing demands for dietary protein in the poultry sector. Moreover, the utilization of such suitably processed non-conventional legume grains could reduce the over-dependence on conventional legume proteins, which in turn decreases the feed production cost and ultimately improves the growth of the livestock industry in many developing countries.

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supporting

confidence: 91%

Section: Collection Of Seed Samplementioning

confidence: 99%

Section: Collection Of Seed Samplementioning

confidence: 99%

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Evaluation of velvet bean meal as an alternative protein ingredient for poultry feed

Vadivel

Pugalenthi²,

Döss³

et al. 2011

Animal

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“…Soaking is a domestic technological treatment that is often used by mothers to prepare complementary foods at home. Previous studies (Mubarak 2005;Vijayakumari et al 2007) have shown that soaking significantly reduced phytate, trypsin inhibitor activity, and tannins contents. Temperature and pH value have been shown to have a significant effect on enzymatic phytate hydrolysis during soaking.…”

Section: Introductionmentioning

confidence: 88%

Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.)

Luo

Xie

2013

J Food Sci Technol

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The changes in phytate, phytase activity and in vitro availability of iron and zinc during soaking and sprouting of green and white faba bean (Vicia faba L.) were investigated. Faba bean were soaked for 24 h and germinated for 72 h after soaking for 24 h to reduce phytate content and increase iron and zinc in vitro availability. The results revealed that iron and zinc content was significantly reduced from 28.2 to 39.8 % and 12.5 to 27.6 % for soaking treatment and 38.2 to 38.9 % and 24.5 to 29.2 % for sprouting treatment, respectively. Phytate content was significantly reduced from 26.9 to 32.5 % for soaking treatment and 28.0 to 34.9 % for sprouting treatment, respectively. The results proved that the main distinct point is the change of phytase activity as well as specific activity during different treatment which showed no significant differences between the green and white faba bean. The in vitro availability of iron and zinc were significantly improved as a result of soaking and sprouting treatments.

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“…Although microwave irradiation improved the digestibility in fish, this method requires high energy and equipment costs as compared to soaking in water, which produced similar digestibility. Moreover, some anti-nutritional compounds, i.e., polyphenol, tannin, phytic acid, and α-amylase inhibitor can be reduced by soaking pretreatment 22,23 . The increased carbohydrate digestibility after soaking in water found in this study is in agreement with previous findings in moth beans, black grams, and chick peas 24,25 .…”

Section: Physicochemical Properties Of Cmsmentioning

confidence: 99%

Improving chemical composition, physicochemical properties, and in vitro carbohydrate digestibility of fish coconut meal

Chumwaengwapee¹,

Soontornchai²,

Thongprajukeaw³

2013

ScienceAsia

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Coconut meal (CM) is an industrial byproduct of coconut oil and coconut milk production which may be modified for use as fodder. Here we study the effects of the physical modification of CM. Four modification methods were tested: water soaking, microwave-, γ-, and electron-beam irradiation. We determined the CM chemical composition, physicochemical properties, and in vitro carbohydrate digestibility by digestive enzyme extracts from Nile tilapia (Oreochromis niloticus) and silver barb (Barbonymus gonionotus). CM modifications decreased the level of crude fibre but increased the available carbohydrates (p < 0.05). Furthermore, water soaking changed the physicochemical properties including pH, water solubility, microstructure, thermal properties, and crystallinity. Water soaking also increased the carbohydrate digestibility by the fish enzymes tested. The findings of this study therefore suggest that the quality of CM as a feedstuff can be improved by water soaking.

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Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds

Cited by 67 publications

References 39 publications

Evaluation of velvet bean meal as an alternative protein ingredient for poultry feed

Evaluation of velvet bean meal as an alternative protein ingredient for poultry feed

Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.)

Improving chemical composition, physicochemical properties, and in vitro carbohydrate digestibility of fish coconut meal

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