Investigations on the trypsin inhibitor, hemagglutinin, phytic and tannic acid contents of cowpea Vigna unguiculata

Ologhobo, A. D.; Fetuga, B. L.

doi:10.1016/0308-8146(83)90013-4

Cited by 33 publications

(21 citation statements)

References 8 publications

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“…Phytic acid in cereals and legumes, for example, ( Other negative effects of the presence of phytate in the diet, include the reduction of the activity of digestive enzymes such as trypsin, alpha-amylase and beta-galactosidase in the GIT. This is due to the formation of complexes of phytate with the enzymes and other nutrients that negatively affect digestive processes [57,58]. Similarly tannins and polyphenols are enzyme inhibitors of plant origin that form complexes with proteins, resulting in deactivation of digestive enzymes, reduction in protein solubility and digestibility and reduction of absorbable ions [57,60,61].…”

Section: The Effect Of Fermentation On Toxic Antinutritional and Indmentioning

confidence: 99%

Cereal-Based Functional Foods

Nyanzi¹,

Jooste²

2012

Probiotics

108

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Section: The Effect Of Fermentation On Toxic Antinutritional and Indmentioning

confidence: 99%

Cereal-Based Functional Foods

Nyanzi¹,

Jooste²

2012

Probiotics

108

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“…Calcium, iron, and zinc content of the samples were determined spectrophotometrically by using Buck 200 atomic absorption spectrophotometer (Buck Scientific, Norwalk United Kingdom (UK), Essien et al, 1992) and comparing their absorption with absorption of standards of these minerals. Phosphorus was determined by vanado-molybdate colorimetric method (Ologhobo and Fetuga, 1983). The β-carotene content of the samples was determined through ultraviolet absorption measurement at 328 nm after extraction with chloroform.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of micronutrient potentials of seven commonly consumed indigenous spices from Nigeria

Omotayo¹,

Adepoju²

2013

AJFN

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Micronutrient deficiencies remain a public health challenge globally, especially among developing countries of the world. Spices constitute an important part of daily diets of many populations but their nutritional roles are yet to be fully investigated. Micronutrient potentials of seven indigenous spices in Nigeria (Allium Ascalonicum, Piper guneensis, Aframomum melegueta, Zingiber officinale, Ocimum basilicum, Allium sativum, and Eugenia caryophyllata) were evaluated using standard methods of AOAC and atomic absorption spectrophotometry. The results revealed that 100g edible portion of the spices contained between 15.5 -91.1g moisture, 0.29 -1.77g ash, 7.00 -750.00mg calcium, 74.00 -261.00mg phosphorus, 98.1 -356.5µg β-carotene and 7.30 -38.30mg ascorbic acid. O basilicum, P. guineensis and A. ascalonicum were very high in calcium content while Z. officinale, O. basilicum and A. melegueta were high in phosphorus and can be good sources of these minerals. All the spices were poor in iron and zinc, and might not make significant contribution to intake of these minerals. The spices can be good sources of β-carotene and ascorbic acids which are antioxidants. 100g edible portion of the spices can contribute between 0.7 -75% calcium, 9.8 -35.7% β-carotene, and 12.1 -63.8% ascorbic acid to % RDAs of consumers, hence their consumption should be encouraged.

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“…Phosphorus was determined using the vanadomolybdate colorimetric method [15]. Calcium, magnesium, iron, zinc, copper, and selenium were determined spectrophotometrically using a Buck 200 atomic absorption spectrophotometer (Buck Scientific, Norwalk, Conn., USA) [16] and compared with the absorption of standard solutions of these minerals.…”

Section: Methodsmentioning

confidence: 99%

Nutrient Composition of <b><i>Cirina forda</i></b> (Westwood)-Enriched Complementary Foods

Adepoju

Daboh²

2013

Ann Nutr Metab

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Background/Aims: Dried Cirina forda (Westwood) larva is widely marketed, cheap, and commonly consumed in Southwestern Nigeria. Its powder was used in enriching two commonly used complementary food staples (maize and sorghum) as a source of protein and essential micronutrients in complementary foods for infants and young children. Methods: Samples of soaked and dried sorghum and maize flours and C. forda powder were prepared, and C. forda powder was added to the dried soaked maize and sorghum flours at 5, 10, and 15% (w/w) inclusion levels and analyzed for proximate, mineral, and antinutrient compositions using standard methods of AOAC. Results: One hundred grams of C. forda larva contained 52.6 g of protein, 16.8 g of lipids, 2.6 g of ash, 268.67 mg of calcium, 5.64 mg of iron, and 15.00 mg of zinc, and yielded 458.40 kcal energy with 4.40 mg of trypsin inhibitor. Sorghum and maize flours contained 9.2 and 8.3 g of protein, respectively. Addition of C. forda at 5, 10, and 15% levels to fermented sorghum and maize flours significantly increased both micro- and macronutrients of the complementary foods (p < 0.05), and the nutrient density and trypsin inhibitor increased with the inclusion level (p < 0.05). Conclusion: The trypsin inhibitor level was very low and cannot cause protein malabsorption. C. forda can serve as a good source of nutrients such as protein, fat, calcium, phosphorus, iron, and zinc in formulating nutrient-dense complementary foods.

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Investigations on the trypsin inhibitor, hemagglutinin, phytic and tannic acid contents of cowpea Vigna unguiculata

Cited by 33 publications

References 8 publications

Cereal-Based Functional Foods

Cereal-Based Functional Foods

Evaluation of micronutrient potentials of seven commonly consumed indigenous spices from Nigeria

Nutrient Composition of <b><i>Cirina forda</i></b> (Westwood)-Enriched Complementary Foods

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