INFLUENCE OF AUTOCLAVING ON THE EFFECTS OF <i>Lathyrus sativus</i> FED TO CHICKS

Rotter, R. G.; Marquardt, R. R.; Low, Raymond; Briggs, Colin J.

doi:10.4141/cjas90-092

Cited by 14 publications

(7 citation statements)

References 3 publications

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“…The presence of the neurotoxin, β-ODAP, is both a cause of public health problem and a barrier to the utility of a very beneficial staple crop, grass-pea. In a previous paper (12) it was shown that the toxin in grass-pea could be reduced by up to 90% by the same solid state fungal fermentation as used in the present study; however, the sample pretreatments used in that work have been deliberately avoided as it is well-known that soaking and/or cooking of grass-pea has a toxin removal effect (14)(15)(16)(17). Moreover, control samples that have passed through all of the sample pretreatments except inoculation by the microbes have been used to calculate the percent toxin removal by fermentation.…”

Section: Introductionmentioning

confidence: 95%

Fermentation of Seeds of Teff (Eragrostis teff), Grass-pea (Lathyrus sativus), and Their Mixtures: Aspects of Nutrition and Food Safety

Yigzaw

Gorton

Solomon

et al. 2004

J. Agric. Food Chem.

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Fermentation of pure teff (Eragrostis teff), pure grass-pea (Lathyrus sativus), and their mixtures, 9:1 and 8:2 (teff/grass-pea) has been done at two temperatures (room temperature and 35 degrees C) in duplicate using the strains of Lactobacillus plantarum, for bacterial fermentation, and Aspergillus oryzae and Rhizopus oligosporus in succession for solid-state fungal fermentation as inocula. In addition, the natural or spontaneous and back-slopping methods of bacterial fermentation have been done on the above four substrate groups. The pH and essential amino acid profiles of the different fermentation processes were compared. The back-slopping in teff at a temperature of 35 degrees C gave the sharpest pH drop. All fermentations done at 35 degrees C showed a steeper slope in their pH versus time plot compared to their room temperature counterpart. Fungal fermentation gave an improved amino acid profile for the essential ones in all of the substrate groups, except in pure grass-pea. Fermented teff/grass-pea (8:2) in this fungal fermentation has been found to be quite comparable in essential amino acid profile to an ideal reference protein recommended for children of 2-5 years of age. None of the bacterial fermentations produced a net change in their essential amino acid profile in any of the substrate groups investigated. Solid state fungal fermentation on pure grass-pea using the fungal strains R. oligosporous and A. oryzae in succession has shown that the neurotoxin beta-N-oxalyl-alpha,beta-diaminopropionic acid (beta-ODAP) in grass-pea has been removed by 80% on average for the high-toxin variety and by up to 97% for the low-toxin variety as determined by an improved chromatographic method with bioelectrochemical detection coupled on-line with refractive index detection.

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Section: Introductionmentioning

confidence: 95%

Fermentation of Seeds of Teff (Eragrostis teff), Grass-pea (Lathyrus sativus), and Their Mixtures: Aspects of Nutrition and Food Safety

Yigzaw

Gorton

Solomon

et al. 2004

J. Agric. Food Chem.

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“…This neurotoxic compound is biosynthesised during the ripening of seeds [6]. A decrease in the level of this compound is effected by the preservation of the raw material [7]. The aim of the present work was to determine the level of chemical components in grass pea seeds harvested in the period when dry matter content ranges from 26 to 50 g/100 g of the raw material and divided into five stages of ripeness.…”

Section: Introductionmentioning

confidence: 99%

Changes in chemical composition during development of grass pea (Lathyrus sativus L.) seeds

Lisiewska

Korus²,

Kmiecik³

2003

Nahrung

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The level of chemical components was determined in seeds of grass pea (Lathyrus sativus L.), cv. Krab, harvested at a dry matter content between 25.9 and 49.6 g/100 g of the raw material, and divided into five degrees of maturity. The results presented suggest that, in general, with an increasing maturity of seeds, the level of the following components increased if related to fresh matter: starch, dietary fibre, acids, total and protein nitrogen, total amino acids and sulphur amino acids, ash and its alkalinity, magnesium, calcium, total phosphorus and phytic phosphorus, and thiamine. The following components were reduced: vitamin C, riboflavin, carotenoids, beta-carotene, and chlorophylls. No such regularity could be found with respect to the accumulation of sugars, essential amino acids, and iron. By expressing the results in dry matter, increases were noted in starch, protein nitrogen, and thiamine. The content of sugars, total nitrogen, total amino acids, essential and sulphur amino acids, ash and its alkalinity, magnesium, phosphorus, vitamin C, riboflavin, carotenoids, beta-carotene, and chlorophylls were reduced while that of dietary fibre, iron, calcium, and phytic phosphorus varied.

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“…In order to eliminate these substances the grass pea seeds can be toasted, autoclaved, boiled in water or extruded (Liener, 1983;Rotter, 1990).…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary supplementation of raw and extruded grass pea seeds (<i>Lathyrus sativus</i> L.) on activity of pancreatic enzymes in pigs

Kapica¹,

Piedra²,

Studziński³

et al. 1998

J. Anim. Feed Sci.

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The studies were carried on 24 pigs divided into 4 groups: control and 3 experimental. The pigs were fed for 8 weeks the diets: basic diet (control group) and supplemented with 10% raw grass pea seeds (group II) or with 10%) raw grass peas seeds plus methionine (group III) and supplemented with 20% extruded grass pea seeds and methionine (group IV).The protein content in the pancreas did not differ significanty between mean valeus for control and experimental groups. In the control group the protein content in pancreas amounted 755.00 ± 52.7 mg/ml, while in the three experimental groups 691.27 ± 25.55, 715.83 ± 54.84 and 763.33 ± 50.62 mg/ml, respectively. Proteolytic activity of the pancreatic homogenates was significantly lower in both experimental groups (II and III) of pigs fed on diets with 10% raw grass pea seeds. There were no significant differences between the pigs from group IV and control.Tryspin activity of pancreatic homogenates from pigs of the groups II and III was significantly lower than in control pigs and pigs from group IV.

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INFLUENCE OF AUTOCLAVING ON THE EFFECTS OF Lathyrus sativus FED TO CHICKS

Cited by 14 publications

References 3 publications

Fermentation of Seeds of Teff (Eragrostis teff), Grass-pea (Lathyrus sativus), and Their Mixtures: Aspects of Nutrition and Food Safety

Fermentation of Seeds of Teff (Eragrostis teff), Grass-pea (Lathyrus sativus), and Their Mixtures: Aspects of Nutrition and Food Safety

Changes in chemical composition during development of grass pea (Lathyrus sativus L.) seeds

Effect of dietary supplementation of raw and extruded grass pea seeds (<i>Lathyrus sativus</i> L.) on activity of pancreatic enzymes in pigs

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