Seed quality and nutritional goals in pea, lentil, faba bean and chickpea breeding

Bressani, Ricardo; Elías, L. G.

doi:10.1007/978-94-009-2764-3_34

Cited by 24 publications

(10 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similar results have been published in previous studies with faba beans, peas and chickpeas, suggesting that their lower nutritional value is due to the antinutritional factors present in the seed, particularly trypsin inhibitors (Huisman et al, 1990;Grosjean et al, 1992). The presence of trypsin and chymotrypsin inhibitors in chickpea seeds could be at least partially responsible, since they can inhibit digestive enzymes (Bressani and Elias, 1988;Viveros et al, 2001). Rubio et al (1995) and Cavallé de Moya et al (2003) also attributed this effect in rats to an excessive secretion of endogenous nitrogen by the use of legumes.…”

Section: Discussionmentioning

confidence: 99%

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

Brenes

Viveros²,

Centeno³

et al. 2008

Span. j. agric. res.

View full text Add to dashboard Cite

The effects of the inclusion of different concentrations (0, 100, 200 and 300 g kg -1 ) of raw and extruded chickpeas on performance, digestive organ sizes, and protein and fat digestibilities were studied in one experiment with growing broiler chickens (0 to 21 days of age). Data were analyzed as a 3 x 2 factorial arrangement with three levels of chickpea with or without extrusion. A corn-soybean based diet was used as a positive control. Increasing chickpea content in the diet did not affect weight gain, feed consumption and feed to gain ratio. Relative pancreas and liver weights, and relative lengths of duodenum, jejunum and ceca were significantly (P<0.05) increased in response to increasing chickpea concentration in the diet. The inclusion of graded concentrations of chickpea increased (P<0.05) the apparent ileal digestibility (AID) of crude protein (CP) and apparent excreta digestibility (AED) of crude fat (CF) only in the case of the intermediate level of chickpea used (200 g kg -1 ). Extrusion improved weight gain and lowered relative pancreas weight (P< 0.05) respect to birds fed raw chickpea-based diets. AID of CP and AED of CF were improved (P<0.001) by extrusion. We concluded that the inclusion of up to 300 g kg -1 chickpea in chicken diets did not affect performance, and caused a negative effect on the relative weight of some digestive organs.Additional key words: chick, extrusion, legumes. ResumenValor nutritivo del garbanzo crudo y extrusionado en pollos de aptitud cárnica Se realizó un experimento con el objeto de estudiar el efecto de la inclusión de distintas concentraciones (0, 100, 200 y 300 g kg -1 ) de garbanzo crudo y extrusionado sobre los parámetros productivos, el peso y la longitud de los órganos digestivos y la digestibilidad de la proteína y la grasa de pollos broiler (0-21 días de edad). Los datos fueron analizados siguiendo un diseño factorial (3 x 2) con tres concentraciones de garbanzo con o sin extrusión. Se utilizó una dieta basada en maíz-soja como control positivo sin garbanzo. La inclusión de cantidades crecientes de garbanzo en la dieta no modificó la ganancia de peso, el consumo de alimento ni el índice de transformación de las aves, pero sí los pesos relativos del pán-creas e hígado y las longitudes relativas del duodeno, yeyuno, íleon y ciego que se incrementaron significativamente (P<0,05). La digestibilidad aparente ileal (AID) de la proteína bruta (CP) y la digestibilidad aparente fecal (AED) de la grasa bruta (CF) se incrementaron (P<0,05) sólo en el caso de la incorporación de 200 g kg -1 de garbanzo. La extrusión mejoró la ganancia de peso de las aves, la AID (P<0,001) de la CP y la AED de la CF y disminuyó (P<0,05) el peso relativo del páncreas. En conclusión, la inclusión de hasta 300 g kg -1 de garbanzo no produjo modificaciones en los paráme-tros productivos de las aves y causó efectos negativos en algunos órganos digestivos.Palabras clave adicionales: aves, extrusión, leguminosas.Abbreviations used: AED (apparent excreta digestibility), AIA (acid insol...

show abstract

Section: Discussionmentioning

confidence: 99%

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

Brenes

Viveros²,

Centeno³

et al. 2008

Span. j. agric. res.

View full text Add to dashboard Cite

show abstract

“…All silver nanoparticle concentrations differed from each other in terms of induced seed protein contents. During the 2 nd growing season, the highest seed protein content was found for plants treated with 60 ppm AgNPs (104.49 µg g -1 FW), followed by plants treated with 90 ppm (97.58 µg g -1 FW), 30 ppm (91.41 µg g -1 FW) and 0 ppm (81.78 µg g -1 The protein concentration in peas generally ranges from 15.5 to 39 %, depending on the varieties (Bressani and Elias 1988). Jabeen et al (1988) studied different pea cultivars in Pakistan and recorded 20 to 22% of protein, since environmental factors affected the cellular protein pattern both qualitatively and quantitatively.…”

Section: Effect Of Silver Nanoparticles On Seed Protein and Carbohydratementioning

confidence: 99%

Impact of biosynthesized silver nanoparticles on protein and carbohydrate contents in seeds of Pisum sativum L.

Mehmood¹,

Murtaza

2017

Crop Breed. Appl. Biotechnol.

View full text Add to dashboard Cite

“…The functional properties of carbohydrates based on water absorption, swelling and solubility, gelatinization and viscosity, oil extraction and structural characteristics [19]. Baking and cooking under pressure facilitates the digestion of carbohydrates.…”

Section: Carbohydrates and Dietary Fibersmentioning

confidence: 99%

The Impacts of Environment on Plant Products

Ceyhan¹,

Kahraman²,

Önder³

2012

IJBBB

View full text Add to dashboard Cite

Abstract-Plant species depend on specific environment conditions to optimum growing. There are various agricultural areas that comprised from plant species which originated in climatically quite different regions. Plants absorb many elements from soil which have biological function and some of them are known as toxic also at low amounts. In case of environmental conditions change, plants will response as changing some of their metabolic activities. So that some of the quality parameters will change. Some of the plants can adopt as well as reasonable values, but some of them will be affected negatively. Although human are not able to or has limits to change ecological situations, they also able to recognize some characteristics of plants and again can develop new plant species and regulate or eliminate some of the harmful effects of environment on plant quality parameters for adaptation to different climatic conditions. If we know the effects of ecological conditions on plants, the definition and improvement of plant quality parameters will be easy. Therefore plants are the basic place of food chain; there are some sorrows about their quality and credibility.Index Terms-Environment, food quality, human nutrition, inhibitors.

show abstract

Seed quality and nutritional goals in pea, lentil, faba bean and chickpea breeding

Cited by 24 publications

References 57 publications

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

Impact of biosynthesized silver nanoparticles on protein and carbohydrate contents in seeds of Pisum sativum L.

The Impacts of Environment on Plant Products

Contact Info

Product

Resources

About