Effect of soaking followed by cooking and the addition of α-galactosidase on oligosaccharides levels in different Canavalia accessions

Pugalenthi, M.; Siddhuraju, Perumal; Vadivel, V.

doi:10.1016/j.jfca.2005.05.002

Cited by 22 publications

(15 citation statements)

References 31 publications

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“…The raw seeds of white and black accessions of VB were found to contain oligosaccharides, such as raffinose (1.05 and 1.86%), stachyose (0.95 and 1.22%) and verbascose (4.25 and 4.31%) (Tables 3 and 4). These values are found to be higher when compared with the previous report on Canavalia ensiformis (Pugalenthi et al. 2006).…”

Section: Resultscontrasting

confidence: 85%

“…The L‐Dopa content was quantified according to the method of Brain (1976), whereas the phytic acid content was determined by following Wheeler and Ferrel's (1971) method. The oligosaccharide content was analyzed by following the method described by Pugalenthi et al. (2006), and the hemagglutinating activity (HA) was measured according to the Makker et al.…”

Section: Methodsmentioning

confidence: 99%

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Effect of Soaking in Sodium Bicarbonate Solution Followed by Autoclaving on the Nutritional and Antinutritional Properties of Velvet Bean Seeds

Vadivel¹,

Pugalenthi²

2009

Journal of Food Processing and Preservation

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In the present study, the effect of soaking in sodium bicarbonate solution + autoclaving treatment on the levels of nutritional and antinutritional constituents of seeds of a South Indian underutilized food legume, velvet bean (VB) (Mucuna pruriens [L.] DC. var. utilis [Wall. ex Wight] Baker ex Burck) was investigated. This treatment was found to cause a significant reduction on the levels of various antinutritional compounds such as total free phenolics (82–83%), tannins (74–84%), L‐Dopa (83–85%), phytic acid (75–78%), oligosaccharides such as raffinose (76–82%), stachyose (77%) and verbascose (75–76%), hemagglutinating activity (71–75%), trypsin inhibitor activity (81–82%), and α‐amylase inhibitor activity (82–84%) of both white and black accessions of VB seeds without affecting their nutritional quality. It also resulted in significant improvement on the in vitro protein digestibility (18.7–20.1%) of VB seeds. Adoption of such viable processing method will enhance the utilization of VB seeds as an alternative/additional protein source for both human beings and animals. PRACTICAL APPLICATIONS The seeds of velvet bean (VB) (Mucuna pruriens[L.] DC. var. utilis[Wall. ex Wight] Baker ex Burck), a South Indian underutilized food legume was reported to contain higher level of protein and other nutrients. But their utilization as food/feed remains little mainly because of the presence of high concentration of various antinutritional compounds. In the present study, the effect of soaking the VB seeds in sodium bicarbonate solution + autoclaving treatment on the nutritional value and antinutritional constituents of VB seeds were investigated. This treatment resulted in the maximum reduction of various antinutritional substances and the significant improvement on the protein digestibility of both white and black VB seeds without affecting their nutritional quality. Hence, such viable cost‐effective processing method could be recommended for the effective utilization of VB seeds as an alternative/additional protein source in the diet of livestock animals.

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Section: Resultscontrasting

confidence: 85%

Section: Methodsmentioning

confidence: 99%

Effect of Soaking in Sodium Bicarbonate Solution Followed by Autoclaving on the Nutritional and Antinutritional Properties of Velvet Bean Seeds

Vadivel¹,

Pugalenthi²

2009

Journal of Food Processing and Preservation

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“…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. The trypsin inhibitor and a-amylase inhibitor activities were analyzed by following the methodologies described by Vadivel and Pugalenthi (2008).…”

Section: Collection Of Seed Samplementioning

confidence: 99%

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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“…The L-Dopa (L-3,4-Dihydroxyphenylalanine), a non-protein toxic amino acid was quantified according to the method of Brain (1976), whereas, the phytic acid content was determined by following Wheeler and Ferrel (1971) method. The levels of oligosaccharides were analyzed by following the method described by Pugalenthi et al (2006), while the haemagglutinating activity was measured according to Makker et al (1997) method. The trypsin inhibitor activity of the seed samples was analyzed by casein digestion method (Mulimani and Vadiraj, 1993) and α-amylase inhibitor activity was measured by following Mulimani and Rudrappa (1994) method.…”

Section: Antinutritional Compoundsmentioning

confidence: 99%

Evaluation of growth performance of broiler birds fed with diet containing different levels of velvet bean meal as an alternative protein ingredient

Vadivel

Pugalenthi²

2010

Livestock Science

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Effect of soaking followed by cooking and the addition of α-galactosidase on oligosaccharides levels in different Canavalia accessions

Cited by 22 publications

References 31 publications

Effect of Soaking in Sodium Bicarbonate Solution Followed by Autoclaving on the Nutritional and Antinutritional Properties of Velvet Bean Seeds

Effect of Soaking in Sodium Bicarbonate Solution Followed by Autoclaving on the Nutritional and Antinutritional Properties of Velvet Bean Seeds

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

Evaluation of growth performance of broiler birds fed with diet containing different levels of velvet bean meal as an alternative protein ingredient

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