Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility

Abstract

Sicklepod leaves after fermentation and drying are commonly known as Kawal in Sudan. Investigation of the samples showed that the dry matter, oil, fibre and carbohydrates fluctuated during processing. The protein content of Algenina increased to 30.01% while that of Zalngy decreased to 24.32%. Cooking increased the ash content to 19.55% and 20.04% for Algenina and Zalngy samples respectively. For both samples the total energy was decreased to 221.59 and 227.39 kcal per 100 g for the samples respectively. The first limiting amino acid is lysine with a score of 73.9. Although cooking of the sample increased lysine score to 76.00 but still is a limiting amino acid. Sulphur amino acids are the second limiting of Zalngy. The protein fractions fluctuated during processing. Cooking of the samples decreased polyphenols to 890.01 and 620.58 mg per 100 g and phytate to 77.90 and 146.28 mg per 100 g for the samples respectively. However, tannin content increased to 1183.65 and 977.65 mg per 100 g for the samples respectively. For Algenina sample the protein digestibility increased to 50% after cooking but for Zalngy it decreased to 30%.

Antioxidant activity of raw, cooked and Rhizopus oligosporus fermented beans of Canavalia of coastal sand dunes of Southwest India

“…(C. ensiformis and C. gladiata) (17.1-21.1 vs. 2.21-2.45 mgg −1 ), which resulted in relatively high EC 50 of DPPH free radical-scavenging activities in C. ensiformis and C. gladiata (18-32.2 vs. 69.8-91.2 μgmL −1 ) (Doss et al 2010). Our observations on low yield of phenolics and tannins in cooked beans are in agreement with earlier studies on seeds and leaves of other legumes (Siddhuraju 2006;Xu and Chang 2008;Osman et al 2010). Similarly, cooking, soaking + cooking and openpan roasting significantly decreased total free phenolics in Canavalia seeds Sridhar and Niveditha 2011;Vadivel et al , 2012.…”

Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms

“…Cooking, such as boiling, microwaving, pressure-cooking, griddling, baking, steaming and frying, induces significant changes in the texture and chemical composition (Osman et al 2010;Wolosiak et al 2010;Mandge et al 2011;Medoua and Oldewage-Theron 2011). The most mushrooms are commonly cooked before being consumed.…”

Effects of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of Agaricus blazei Murril

“…In general, foods are domestically prepared on the basis of convenience and taste preference rather than retention of nutrient and health‐promoting compounds (Masrizal et al ., 1997). Cooking, especially thermal process, induces significant changes in the texture and chemical composition, such as color, protein, sugar, vitamin and polyphenols (Manzi et al ., 2004; Osman et al ., 2010), as well as the antioxidant properties (Jimnez‐Monreal et al ., 2009; Wolosiak et al ., 2010). Lower nutrient concentration and lower antioxidant activities were reported in cooked mushrooms (Manzi et al ., 2004; Barros et al ., 2007).…”