Studies of the chemical composition and protein quality evaluation of differently processed Canavalia ensiformis and Mucuna pruriens seed flours

Agbede, J. O.; Aletor, V. A.

doi:10.1016/j.jfca.2003.10.011

Cited by 47 publications

(43 citation statements)

References 19 publications

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“…The study further showed that the differently processed C. pulcherima contained some macro and micro mineral elements (Table 2). Higher levels of these mineral elements were found in the raw seeds over the processed seeds, thus corroborating the earlier reports of Apata and Ologhobo (1990) and Agbede and Aletor (2003). Also, it appears that Calcium, Magnesium and Zinc were more concentrated in the cotyledon than the whole seeds.…”

Section: Amino Acid Analysissupporting

confidence: 89%

“…The source of nutrients in foods for man and non-ruminants in developing countries where hunger or starvation is prevalent. The values of CP, ash, EE and GE obtained in this study were higher than those reported for some varieties of cowpeas (Oke et al, 1995), Manihot glaziomy (Odetokun and Ayesanmi, 1998) and more recently, Mucuna pruriens and Canavalia ensiformis (Agbede and Aletor, 2003). It is also conceivable that dehulling + other processing techniques would b e preferred for the processing of the seeds.…”

Section: Amino Acid Analysiscontrasting

confidence: 62%

“…Grain legumes are widely used as cheap protein Both the dehulled and whole seeds were kept in airtight sources for man and livestock (Oke et al, 1995) and they containers and deep frozen prior to use. have been adjudged to be of good nutritional value (Ologhobo, 1980;Del Rosario et al, 1981;Agbede, Processing methods adopted: Six kilograms of C. 2000; Agbede and Aletor, 2003). Caesalpinia pulcherima pulcherima seeds were divided into eleven parts o f are abundant in Nigeria where they are grown around about 500g which, corresponded to each of the 1 0 the houses as ornamental plant.…”

Section: Methodsmentioning

confidence: 99%

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Compositional Studies of Differently Processed Ornamental Plant Seed Flour: Caesalpinia pulcherima

Agbede¹

2004

Pakistan J. of Nutrition

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Seeds of Caesalpinia pulcherima, an ornamental plant, were subjected to different processing methods. Thereafter, the processed samples were chemically characterized with respect to the proximate composition, gross energy and mineral, and amino acid contents. The anti-nutritional factors were also determined. enhanced the crude protein; ether extract and gross energy but reduced the ash and crude fibre contents. The amino acids were generally low when compared with FAO/WHO (1973) recommended pattern and the seeds also contained some nutritional needed minerals. The levels of the anti -nutrients in the seeds were reduced or eliminated completely by dehull + thermal processing methods. It was concluded that the seeds of C. pulcherima could be included in dietary formulae for man or monogastric animals especially where protein availability is in short supply.

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Section: Amino Acid Analysissupporting

confidence: 89%

Section: Amino Acid Analysiscontrasting

confidence: 62%

Section: Methodsmentioning

confidence: 99%

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Compositional Studies of Differently Processed Ornamental Plant Seed Flour: Caesalpinia pulcherima

Agbede¹

2004

Pakistan J. of Nutrition

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“…From the foregoing, all the samples would lead to excess Zn consumption with its deleterious effects. Other samples from literature that can cause the deleterious effect of Zn absorption in the small intestine due to very high MSI [51] were: scales of cobra and scales of wart (both snakes), scales of both sole and silver fish and some fast foods [52].…”

Section: The Daily Energy Requirement For An Adult Is Betweenmentioning

confidence: 99%

Proximate, Mineral And Antinutrient Compositions Of Natural Cocoa Cake, Cocoa Liquor And Alkalized Cocoa Powders

Adeyeye

2016

JAPST

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An investigation into the proximate, mineral and antinutitional constitutents of natural cocoa powder (NCP), natural cocoa liquor (NCL) and alkalized cocoa powder (ACP) was carried out. Other parameters investigated were: energy values as contributed to the total metabolisable energy by protein, fat and carbohydrate and the energy percentages; calculated mineral quality parameters; mineral bioavailability as predicted by Ca: Phy, The three samples, NCP, NCL and ACP had proximate levels (g/100g) as: total ash, 3.73-10.8; moisture, 2.16-9.04; protein, 10.9-24.3; fat, 4.93-56.0; fibre, 1.03-17.3; carbohydrate, 20.5-48.9 and fatty acid, 3.95-44.8. For total energy contribution, results varied from, 1169-2656 kJ/100 g. In the minerals, the followings were highly concentrated: Na, K, Ca, Mg, Zn, Fe and P but low or not detected in Cu, Co and Mn. Virtually all the mineral quality parameters were poor as seen in these ratios: K/Na, Na/K, Ca/P and [K/(Ca + Mg)]. The molar ratios of the samples were good enough to predict the bioavailability of the minerals. The mineral safety index (MSI) values showed that no mineral reached the toxic level in any of the samples. In the antinutritional constituents, ACP was highest in phytin phosphorus (Pp), phytin and Pp % of P; NCL was highest in oxalate and total phosphorus (P); tannin was highest in NCP. χ 2 was significant in all proximate values (except ash, moisture and organic matter); all energy contributions, significant only in Mn (among the minerals); non was significant in the mineral quality parameters; only Ca: Phy was significant in the mineral molar ratios; no value was significant in the MSI and phytin was the only parameter significant among the antinutritional constituents.

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“…But the nutritive utilization of legumes can be negatively affected by their content of antinutritional factors such as phytic acid, which interfere with the digestive utilization of protein and minerals. Perhaps, it is evident that the antinutrient concentration in legumes, leaves and pulp fruit can be eliminate or reduce to tolerable level through appropriate processing method and blending [3]. Therefore, locally available food commodities are been carried out by a number of researchers [4].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Nutritive Value of Yam Based Weaning Food Fortified With Soy and Vegetables Minerals Sources

Soro¹,

Elleingand²,

Camara³

et al. 2017

AJFN

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To make yam (Dioscorea spp) more useful as low-cost, nutritive weaning food, it has been developed a scheme for processing it into infant flours with a long shelf-life. An attempt was allow to highlight how manufacturing process and the incorporation of soybean (Glycine max), baobab pulp (Andasonia digitata), locust pulp or seeds (Parkia biglobosa) and Cerathoteca sesamoides leaves, modifies nutritive value of formulated infant foods prepared from fermented yam. Nutrient bioavailabilities of the formulations thus prepared were evaluated. In addition, antinutrient content in infant flours has been investigated. The results obtained show that, there is improvement in the nutrient quality of the formulated complementary foods containing malted millet, MCS and MNB. In general infant flours formulated retained an acceptable level on antinutrients content.

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Studies of the chemical composition and protein quality evaluation of differently processed Canavalia ensiformis and Mucuna pruriens seed flours

Cited by 47 publications

References 19 publications

Compositional Studies of Differently Processed Ornamental Plant Seed Flour: Caesalpinia pulcherima

Compositional Studies of Differently Processed Ornamental Plant Seed Flour: Caesalpinia pulcherima

Proximate, Mineral And Antinutrient Compositions Of Natural Cocoa Cake, Cocoa Liquor And Alkalized Cocoa Powders

Evaluation of Nutritive Value of Yam Based Weaning Food Fortified With Soy and Vegetables Minerals Sources

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