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1.
Simple wet heat treatments like simple boiling (atmospheric pressure, 100 °C) and pressurized boiling (higher than 100 °C) reduced the polyphenol content of mature dark red seeds of cowpea (Vigna unguiculata (L.) Walp.) cultivar UPL Cp 3 by 61 to 80% and improved in vitro protein digestibility (IVPD) by 6 to 26%. Pressurized steaming (higher than 100 °C) removed 48 to 83% of the polyphenols but increased IVPD by only 1.1 to 4.2%. Dry heat as exemplified by roasting and microwave treatment inactivated 58 to 71% of the tannins but increased IVPD by only 1%. All the heat treatments were effective in removing/inactivating polyphenols though different responses were observed with the resulting in vitro protein digestibilities.  相似文献   

2.
Effects of soaking, cooking and autoclaving on changes in polyphenols, phytohaemagglutinating activity, phytic acid, hydrogen cyanide (HCN), oligosaccharides and in vitro protein digestibility were investigated in seeds ofDolichos lablab var.vulgaris. Both distilled water and NaHCO3 solution soaking and autoclaving significantly reduced the contents of total free phenolics (85–88%) compared to raw seeds. Autoclaving (45 min) reduced the content of tannins by upto 72%. Soaking seemed to have limited effect in eliminating phytohaemagglutinating activity, whereas autoclaving (45 min) seemed to eliminate the haemagglutinating activity completely. The reduction in content of phytic acid was found to be some what greater in distilled water soaking (28%) compared to NaHCO3 solution soaking (22%). Only a limited loss in content of phytic acid was observed under cooking as well as autoclaving. Loss of HCN was greater under autoclaving (87%) compared to the other processes studied. Of the three sugars analysed, soaking reduced the level of verbascose more than that of stachyose and raffinose. Autoclaving reduced the content of oligosaccharides more efficiently (67–86%) than ordinary cooking (53–76%). Autoclaving improved the in vitro protein digestibility (IVPD) significantly (13%). Of all the different water and hydrothermal treatments studied autoclaving seemed to be the most efficient method in improving IVPD and eliminating the antinutrients investigated except phytic acid.  相似文献   

3.
The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protien, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the african yambean (AYB) were examined. The cooking time ranged from 90–155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p<0.05). Blanching and roasting increased the IVPD by 8–11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB.  相似文献   

4.
Phytic acid, saponin and polyphenol contents in grains of various varieties of black gram (Vigna mungo) Mung bean (Vigna radiata L.) amphidiploids ranged from 697 to 750, 2746 to 2972 and 702 to 783 mg/100 g, respectively. Domestic processing and cooking methods including soaking, ordinary and pressure cooking of soaked and unsoaked seeds, and sprouting significantly lowered phytic acid, saponin and polyphenol contents of the amphidiploid seeds. Soaking for 18 h removed 31 to 37% of the phytic acid; the extent of removal was higher with long periods of soaking. Saponins and polyphenols were relatively less affected. Loss of the antinutrients was greater when soaked instead of unsoaked seeds were cooked. Pressure cooking had a greater effect than ordinary cooking. Antinutrient concentrations declined following sprouting; the longer the period of germination the greater was the reduction.  相似文献   

5.
The effects of rate of inorganic nitrogen (N) fertilization (0, 80 or 160 kg N ha?1 per regrowth), season of harvest (regrowths 1, 2 and 3) and perennial ryegrass (Lolium perenne L.) cultivar [classified as having either a normal or elevated water soluble carbohydrate (WSC) concentration genotype] on in vitro gas production and digestibility were assessed. Increased N fertilizer application significantly decreased total gas production (TGP), methane (CH4) production and organic matter digestibility (OMD). The results suggest that the decreases in TGP and CH4 production were associated with a restriction in organic matter (OM) fermentation and an altered crude protein (CP) to structural carbohydrate ratio rather than a modification in the stoichiometry of fermentation. Season of harvest only significantly (P < 0·05) altered in vitro OMD and CH4 production at 8 h, despite altering the chemical composition of the herbage. Cultivar effects on all measured in vitro parameters were not significant presumably because the elevated WSC concentration trait was not expressed strongly in the study.  相似文献   

6.
Seeds ofCleome dolichostyla were analysed for proximate composition, mineral element contents and amino acid composition, in-vitro protein digestibility (IVPD) and calculated protein efficiency ratio (C-PER). The seeds (dry basis) were rich in oil (32.1%), protein (24.6%) and fiber (17.8%) content. The contents of various mineral elements mg/100 g) were: Ca=1970, P=493, Mg=127, Na=35, K=465, Fe=71.97, Zn=2.25, Cu=0.44 and Mn=1.45. Aspartic acid, glutamic acid, glycine, arginine and histidine were the major amino acids inC. dolichostyla seed protein accounting for half of the total amino acids. Lysine was the most limiting essential amino acid (FAO/WHO, 1973 reference pattern) with a chemical score of 45 for the protein. The IVPD of cleome seed protein was 72.2% and C-PER was 1.08 relative to the IVPD and C-PER values of 90.0% and 2.50 for the Animal Nutrition Research Council casein.  相似文献   

7.
Changes in polyphenols and in vitro protein digestibility due to germination and cooking were studied in horse gram and moth bean. Horse gram had higher amounts of polyphenols than moth bean. Polyphenol content in horse gram decreased from 1.6% to 1.1% at 48h germination, but in moth bean there was a reduction in polyphenol content from 1.3% to 1.0% at 24 h germination with a significant increase from 1.0% to 1.7% at 36 h germination. Seeds germinated for 48 h also exhibited higher amounts of polyphenols than in raw moth bean. The germination had no effect on total protein content, but a progressive increase in free amino acid content was observed in both legumes. In the ungerminated form, horse gram protein was more digestible than moth bean protein. The in vitro protein digestibility of both the legumes increased during germination. Cooking decreased the protein digestibility of horse gram either in ungerminated or germinated form, but such a decrease was noticed in moth bean at only 36 h germination. Moth bean either in raw form or germinated for 24 h did not exhibit a decrease in in vitro protein digestibility after cooking. Cooking decreased polyphenol content by 20%–50%. The apparent decrease in polyphenols in moth bean and horse gram due to cooking has been attributed to a decrease in assayable polyphenols.  相似文献   

8.
A field investigation of two faba bean cultivars (cv.), Agabat and Silaim, showed that bean yellow mosaic virus (BYMV) infection reduced (p≤0.001) yield (Kg/ha), protein content and in vitro protein digestibility (IVPD) but increased (p≤0.05) tannin content (mg/100 ml). Nitrogen fertilization with viral infection significantly reduced yield and IVPD for cv. Silaim and increased (p≤0.05) protein and tannin contents. Nitrogen fertilization alone was found to increase (p≤0.05) yield, protein and tannin contents but slightly reduced IVPD.Rhizobium inoculation with viral infection significantly decreased yield per unit area, protein content and IVPD, but increased (p≤0.05) tannin content.Rhizobium inoculation alone significantly increased (p≤0.001) yield and tannin content and slightly increased protein content but decreased IVPD. The results indicated that nitrogen fertilization or nitrogen fixation increased yield, protein and tannin contents and decreased IVPD. Viral infection had an adverse effect on yield, protein content and IVPD but had no effect on tannin content.  相似文献   

9.
The effects of various processing techniques on nutrient composition and anti-nutritional factors in baobab seeds (Adansonia digitata L.) and locust beans (Parkia filicoidea L.) were investigated. The methods used for processing include boiling in water, acid or alkali and fermentation. Using the water treated samples as controls, there were slight decreases in protein and carbohydrate contents of the fermented and alkali-treated meals. However, an increase in extractable oil content was observed in acid, alkali and fermented samples. The alkali treatment appeared to be the most effective method for reducing trypsin inhibitor and tannin contents and has the additional advantage of improving the protein digestibility.  相似文献   

10.
Protein digestibility was found to be 60.4 to 66.5 percent in raw unprocessed seeds of different pea cultivars. Protein digestibility (in vitro) was improved by the common methods of domestic processing and cooking including soaking, dehulling, ordinary cooking, pressure cooking and sprouting of legume grains. Pressure cooking had more pronounced effect on protein digestibility followed by ordinary cooking, sprouting, soaking for 18 h and (12 h) and dehulling. Pressure cooking of soaked and dehulled seeds was noticed to give most improved protein digestibility.  相似文献   

11.
Two faba bean cultivars (317/99/81 and Giaz/402) obtained from Shambat Research Station in Northern Sudan, were used for this study. Investigation showed that the tannin contents of untreated seeds were 0.077% and 0.067% for cultivars 317/99/81 and Giza/402. In vitro protein digestibility values were 80.68% and 81.48% for the two cultivars, respectively. The extractable tannin content of the faba bean cultivars was markedly reduced by imbibing water or Na2CO3 solution into whole seeds and incubating them at 30°C for 1, 3, 6, 12 or 24 hours, or at 100°C for 5, 10 or 20 minutes. The extent of reduction depended on time, temperature, and Na2CO3 concentration; the percent tannin extracted and percent in vitro protein digestibility increased with time or Na2CO3 concentration, while application of high temperature reduced the time.  相似文献   

12.
Soaking of horse gram (Dolichos biflorus) in a solution of 1.5% NaHCO3, 0.5% Na2CO3, and 0.75% citric acid for 12 h was found to be effective in reducing cooking time from 145 to 27 min. The treatment improved protein digestibility of cooked horse gram from 69 to 78%. Horse gram cooked after pre-treatment with soak solution had 35% less amount of polyphenols than that in untreated cooked samples. The suitability of this treatment for reducing cooking time of several other legumes was evaluated.  相似文献   

13.
The protein, trypsin inhibitor (TI), tannin, phytate, phytic acid phosphorus and in vitro protein digestibility (IVPD) of cultivars of the African yambean (Sphenostylis stenocarpa) — AYB, pigeon pea (Cajanus cajan) — PP and cowpea (Vigna unguiculata) — CP were determined. The protein content of CP (24–28.0%) was higher than those of PP (21–22.5%) and AYB (21–22.5%). The cream and speckled AYB contained more TI (30.9 and 25.3 mg/g) than PP (7.5–14.1 mg/g) and CP (9.8–20.5 mg/g). Apart from the white CP cultivar, they contained more tannin (1.24–1.42 mg/g) than PP (0.14–0.97 mg/g) and AYB (0.71–1.17 mg/g). Phytate was lowest in the AYB (6.30–7.49 mg/g) than PP (8.31–11.31 mg/g) and CP (8.40–9.92 mg/g). Phytic acid contributed 67–74% of the phosphorous in the AYB, 66–75% in PP and 54–59% in CP. The IVPD of the AYB (73.3±0.7%) was significantly lower (p<0.05) than those of PP (76.34±0.2%) and CP (77.8±0.4%). There was a significant negative correlation between TI and IVPD (r=–0.63,p<0.05). There was no significant correlation between IVPD and phytate and tannin contents. There was a positive correlation between protein content and IVPD (r=0.69**) for the legumes under study. These legumes may pose no serious problems to populations consuming them especially when heat treatment is applied before consumption.  相似文献   

14.
Leymus chinensis (Trin.) Tzvel. is a perennial grass with high productivity and forage value; however, poor stand establishment, often due to seed dormancy, limits its widespread use for forage production. To investigate the mechanism of seed dormancy and to develop effective methods of improving germination, the contribution of each part of the caryopsis to dormancy was investigated, and a number of single or combined dormancy‐breaking pre‐treatments were conducted using three seed lots. The palea, lemma, pericarp/testa, and endosperm all contributed to seed dormancy. The contribution of each part to dormancy was 23·4%, lemma; 6·2%, palea; 28·4%, pericarp/testa; and 42·0%, endosperm. Hull (palea and lemma) removal, pericarp/testa piercing, and soaking in distilled water or 30% sodium hydroxide (NaOH) significantly decreased the percentage of dormant seeds (i.e. increased germination). Treating hull‐removed and pericarp/testa‐pierced seeds with gibberellic acid (GA3) also significantly decreased the percentage of dormant seeds. Compared with each of the single pre‐treatments, the combined pre‐treatment of pre‐soaking in water for 1 d, then 30% NaOH for 60 min and treating with 300 μm GA3 resulted in the highest germination (89%); and seed viability was 91%.  相似文献   

15.
The effects of different domestic processing and cooking methods on starch digestibility (in vitro) and protein digestibility (in vitro) of four strains of amphidiploids (black gram×mung bean) were investigated. An increase of 35 to 48% and 22 to 25% was observed in starch digestibility and protein digestibility, respectively, when the seed of amphidiploids were soaked for 18 h. Cooking (both of unsoaked and soaked seeds) and germination improved significantly the starch digestibility and protein digestibility of all the varieties.  相似文献   

16.
Two Saudi Arabian sorghum cultivars, white and reddish white, were investigated for their chemical and nutritional quality. The two cultivars were similar in proximate composition (white 15.3% protein, reddish-white 15.9% protein), mineral profile, fatty acid composition, vitamin content (except vitamin-B12 was higher in reddish-white), in vitro protein digestibility (IVPD) and calculated protein efficiency ratio (C-PER). White sorghum had lower tannins (0.09% catechin equivalent) compared to the reddish-white (0.27% catechin equivalent). Lysine was the first limiting amino acid in both with chemical scores of 45 and 47 for the proteins of white and reddish-white cultivars, respectively. Baking had no effect on proximate, fatty acid and amino acid composition. However, it increased the Na and Ca contents but decreased the K, P, and pantothenic acid contents. Tannins were not detected in the breads. Breads fermented for 18 h had higher vitamin-B12 and pantothenic acid levels but lower P content than unfermented breads. A slight increase in tyrosine, lysine, methionine contents as well as C-PER was also observed in fermented bread.  相似文献   

17.
The effects of germination, extraction (double extraction with 70% ethanol and water at isoelectric point) and -amylase treatments of chick pea seed flours on crude protein, total carbohydrate, protein efficiency ratio (PER), biological value (BV), true digestibility (TD), net protein utilization (NPU), essential amino acid composition, in-vitro protein digestibility (IVPD) and actual amino acid indices (essential amino acid index or amino acid score) were evaluated. Crude protein content was increased (8–149%), while total carbohydrate was decreased (11–62%) by germination, extraction and -amylase treatments. Alpha-amylase treatment was more efficient in reducing total carbohydrate and increasing the protein content than that of extraction treatment. The protein quality of chick pea flours as measured by PER, BV, TD, NPU, IVPD and corrected amino acid indices (actual amino acid indices×IVPD) was significantly improved by these treatments. The protein quality of germinated--amylase treatment was comparble with casein, while germinated--amylase treaded seeds appeared nutritionally superior to casein. The results indicate that the germinated--amylase and germinated--amylase-extracted treatments could be used successfully as a source of concentrated high quality protein for baby food production. The corrected amino acid indices gave better prediction of PER, BV, TD and NPU (r=93 to 97) than actual amino acid indices (r=45 to 71). PER was highly correlated with corrected amino acid score (r=0.93). The PER could be predicted from the following simple regression equation: PER=–1.827+0.0561×corrected amino acid score.  相似文献   

18.
The addition of protein supplementation in a silvopastoral system can contribute to improved forage intake and digestibility. Our objective was to evaluate in vitro ruminal parameters, digestibility and gas production of Marandu palisadegrass [Urochloa brizantha (Hochst. ex A. Rich.) R. D. Webster] in a silvopastoral system and compare this to parameters obtained from diets with protein supplementation. Forage was sampled during the growing season (November to April) in 2016/17 and 2017/18. In vitro incubation treatments consisted of four levels of protein supplement (20% of crude protein; CP) in the diet (0.1, 0.2, 0.3 and 0.4 g/kg of body weight). The neutral detergent fibre, acid detergent fibre and indigestible neutral detergent fibre concentrations were highest in the first year. In the second year, CP concentration was 21% greater than in the first year. There was a linear increase for digestion rate, a quadratic effect for lag time and a linear decrease for average digestion time as supplementation levels were increased. The least lag time and digestion time occurred in the second year. There was no supplementation effect on ruminal pH, acetate and butyrate concentrations. Second-year in vitro dry matter digestibility (IVDMD) was greater than in the first year. Increases in supplementation levels linearly enhanced IVDMD and reduced methane (CH4) production. The inclusion of a protein supplement contributed to reduced CH4 and increased volatile fatty acids production; therefore, we recommended the supplement inclusion of >0.28 g/kg of BW for animals grazing in well-managed palisadegrass pastures.  相似文献   

19.
Two common bean (Phaseolus vulgaris) varieties were seeded in the same location, harvested and cleaned. Three hardening procedures were used (soaking in acetate buffer, pH 4.1 at 37°C for 5 h; storage at 37°C, 100% RH for 28 days; and storage at 31–33°C, 76% RH for 120 days) to have seeds in a hard-to-cook (HTC) state. The adverse effects of HTC condition, in terms of cooking time as assessed by a Mattson bean cooker, were practically eliminated by soaking seeds in salt solutions (1% NaCl+0.75% NaHCO3; and 0.75% NaHCO3) instead of only water. Ultrastructural changes of cotyledon cells from fresh, HTC and softened seeds were observed. Results of this study may be used for the development of a technological procedure to utilize properly HTC beans generated by unefficient storage systems.  相似文献   

20.
Sainfoin (Onobrychis viciifolia Scop.) is a perennial legume recently reappraised for some positive characteristics leading to highly satisfactory animal performance. Sainfoin’s characteristics may be partly explained by the presence of moderate levels of condensed tannins (CTs) able to protect dietary protein from microbial degradation in the rumen. Decreased CH4 emissions have been reported for ruminants consuming CT‐containing forage. The aim of this study was to evaluate the effects of CT content on the in vitro fermentation characteristics and kinetics and methane production of four samples of O. viciifolia cut at different phenological stages. Sainfoin hays and one sample of alfalfa hay were incubated at 39°C in anaerobiosis using the in vitro gas production technique. The chemical composition, tannin content and fermentation characteristics and kinetics of sainfoin samples were significantly affected by phenological stage. After 48 h, the CH4 production in sainfoin hays showed a tendency to increase with the advancement of phenological stage [from 38·6 to 49·8 mL g−1 of degraded organic matter (OM)]. The best period to cut sainfoin for hay making is between early and late flowering, when the forage combines high OM digestibility, low CH4 production and more efficient microbial fermentation.  相似文献   

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