Nutrient changes and antinutrient contents of beniseed and beniseed soup during cooking using a Nigerian traditional method

Evaluations of the effect of prolong cooking on the nutrient and antinutrient composition ofbeniseed and beniseed soup were carried out in this study. Proximate, mineral, vitamin A and C and antinutrient compositions of raw beniseed (BS-R), beniseed boiled (BSB) for 15, 30, 45 and 60 min and beniseed soup (BSS) cooked for the same intervals of time were assessed. Results of the proximate composition analyses showed that raw and boiled beniseed had lower moisture content (5.39-5.51%) than beniseed soups (10.06-15.20%). Nitrogen-free extract (total carbohydrates), fats and phosphorus contents were improved in both the boiled beniseed and beniseed soup while calcium and potassium were increased in the boiled seeds and soup samples respectively. Moisture (in the raw and boiled beniseed), ash, magnesium, zinc, iron contents in both the seed and soup were unchanged in all the samples. Vitamins A and C levels of both boiled beniseed and beniseed soup samples were reduced with increase in cooking time. Beniseed soup had higher protein contents than both the raw and boiled beniseed which decreased with increase in cooking time. Beniseed samples provided good sources of energy (572.97-666.05 kcal/100 g). Except for phytate, the levels of antinutrients tested were lower in the raw and boiled beniseed than in the soup samples which decreased with increase in cooking time. The results are discussed with reference to the effect of prolonged cooking on the nutrient requirements of consumers.     

Effect of soaking,sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds

This study was designed to determine the effect of soaking, sprouting, fermentation and cooking on nutrient composition and some antinutritional factors of sorghum seeds (guineesia). Standard assay procedures were adopted to resolve both the nutrients and the antinutritional factors content of the products. Combination of cooking and fermentation improved the nutrient quality and drastically reduced the antinutritional factors to safe levels much greater than any of the other processing methods tested.     

Chemical composition of the edible leaves ofPterocarpus mildbraedii

Proximate composition, mineral element content, amino acid profile and the levels of some antinutrients in the edible leaves ofPterocarpus mildbraedii were determined. Moisture content was assayed as 85.12 percent (wet weight). Protein, fat, ash and fibre contents of the leaf (percent dry weight) were 25.84, 5.23, 6.44 and 7.56 respectively. Mineral element analysis showed high levels of calcium, potassium, magnesium, iron, copper, manganese and zinc. However, the level of sodium in the vegetable was low. Amino acid profile indicated that the leaf is rich in essential amino acids. The antinutrient levels of hydrogen cyanide and oxalate were low. The paper suggests the need to meet nutrient requirements through an increased use of this cheap but less popular food item with good nutritive potential.     

Effect of domestic processing on the cooking time,nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)

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.     

Effects of processing and in vitro proteolytic digestion on soybean and yambean hemagglutinins

Some conventional processing methods were applied on yambean and soybean seeds and flour samples. They include soaking, fermentation, cooking whole seeds in the presence and absence of trona, autoclaving and dry heat treatment of flour samples. Hemagglutinating activity was assayed for after processing treatments. The hemagglutinating proteins from these seeds were classified based on their solubility properties. Effects of the presence of 0.01% concentration of trypsin, pepsin and proteases on agglutination of human red blood cells were also evaluated. Most processing methods, particularly cooking whole seeds for 1–2h, soaking and fermentation, reduced hemagglutinating activity on cow red blood cells. Size reduction accompanied by heat treatment was effective in eliminating hemagglutination. Both the albumin and globulin fractions of the soybean showed hemagglutinating activity but only the albumin fraction of the yambean had agglutinating properties. Proteolytic action of proteases was more effective in reduction of hemagglutinating activity than that of trypsin and pepsin.     

Research progress of vegetable oil and derivative in microbial fermentation for high-value-added metabolite production

Vegetable oil and derivative,as well as waste cooking oil,are important resources for microbial fermentation to produce high-value-added metabolites.Diversity of their compositions not only provides more choices for the fermentation by different microorganisms,but also is a challenge for their systematic utilization.According to the previous literature,4 main functions of vegetable oil and derivative can be summarized,such as carbon source,precursor,inducer and cell protectant during fermentation process.Currently,there is still insufficient knowledge about application of vegetable oil and derivative for high-value-added metabolite production.Therefore,this article firstly presented a comprehensive summary of compositions of vegetable oils and their derivatives,variety of corresponding microbial metabolites,limiting factors and optimization of fermentation process.     

Effects of ultrasonic treatment on the cooking and fermentation properties of Shanlan rice

Shanlan rice is an endemic upland rice in Hainan province, China. In this study, we investigated the effects of ultrasonic treatment (UT) on the cooking and fermentation properties of Shanlan rice. These effects were evaluated by multiple physical and chemical indicators via scanning electron microscopy (SEM), low-field nuclear magnetic resonance (LF-NMR), and high-performance liquid chromatography (HPLC). According to the minimal cooking time and the content of total leached solids, the optimal ultrasonic power and time were determined to be 240 W and 30 min, respectively. The results indicated that the ultrasonic treatment broke the rice surface, loosened the inner structure of rice, and extended the relaxation time. These changes increased water absorption during the cooking process by 8.2% and promoted saccharification and alcohol production at the initial fermentation stage, with a 54.1% higher alcohol content on the first day. The rice wine brewed from the treated rice showed differences in the non-volatile acid contents; malic acid and tartaric acid contents increased, while the acetic acid content decreased significantly. Moreover, the red colour and brightness of the rice wine were significantly improved after the ultrasonic treatment, with a 16.6% increase in the rice wine yield.     

Effect of germination and fermentation on the nutritional quality of bambara nut (Voandzeia subterranea L. Thouars) and its product (milk)

Five cultivars of bambara groundnut were selected on which to study the effects of germination and fermentation on their proximate composition. The cultivar that had the highest protein content was chosen to prepare unfermented and fermented milk. Standard assay techniques were adopted to determine the parameters selected for use. Germination caused a decrease in the protein, carbohydrate and starch; it increased sugar content, and had varied effects on the lipids contents of the dry samples. The anti-nutritional factor-tannin concentration was decreased. Germination and fermentation had varied effects on the nutrient compositions of the milk. Compared to the control, germination had the same effect as in the seeds. Fermentation further decreased some of the nitrogenous constituents, sugar and starch content of the milk and much more drastically the tannin content. Hydrolysis and other metabolic changes freed the nutrients from their bound forms while decreasing the quantity, but increasing the quality and availability of the nutrients.     

Effect of heat treatment on the proximate composition,energy values,and levels of some toxicants in African yam bean (Sphenostylis stenocarpa) seed varieties

The effects of heat treatments on the proximate composition, energy content, and levels of some antinutritional factors in brown and marble-colored African yam bean (AYB) seed flours were investigated. In raw brown and marble-colored AYB seed flours; moisture content, dry matter, crude protein, crude fat, ash, total carbohydrate and caloric value did not differ significantly at the 5% level. Autoclaving and cooking slightly increased the moisture level. Crude protein, crude fat, and ash contents were decreased by autoclaving and were further decreased by cooking. The decrease was not, however, considerable for the AYB that is not eaten raw and whose full nutritional potential as a legume can be derived only when heat treated, as previous reports have indicated for legume seeds.The levels of the toxicants were generally higher in the raw brown AYB compared to the marble-colored, and were generally reduced by both autoclaving and cooking. In the most commonly available and consumed marble-colored AYB, autoclaving at 121 ^°C, 15 psi for 20 min decreased cyanogenic glycosides by 46%, oxalate by 48.9%, tannin by 15.0%, saponin by 14.8% and trypsin inhibitors by 61.3% while cooking for 3.5 hours in tap water decreased these toxic factors by 66.5%, 70.3%, 72.2%, 48.7%, and 86.0%, respectively.The results indicate that for raw samples, varietal difference did not significantly affect nutrient composition though the toxicants were generally higher in the brown AYB than the marble-colored. Autoclaving decreased both nutrient value and the level of toxicants in the two seed types; values were further reduced by cooking. Of the toxicants, trypsin inhibitor was found to be the most heat-labile and of the heat treatment methods, cooking to tenderness is recommendable.     

Effects of soaking,cooking and fermentation on composition,in-vitro starch digestibility and nutritive value of common beans

A common bean variety, grown in Burundi, was either fermented, soaked and/or cooked, and then assessed for nutrient composition, in-vitro starch digestibility and protein nutritive value. A decrease in ash, most minerals, vitamins, and some essential amino acids was noted for soaked, cooked and soaked-cooked beans. Compared to untreated beans, soaking decreased soluble sugar (9.8 percent) but increased starch (7.3 percent) and soluble fiber (16.9 percent). In cooked beans, an increase in soluble sugar (1.5 percent), and a decrease in thiamine (81.7 percent), starch (24.6 percent) and soluble fiber (16.6 percent) and nitrogen (2.9 percent) contents were observed. Crude fiber (6.9 percent) and starch (10.0 percent) increased while fat (17.6 percent), fatty acids (linoleic: 10.7 percent; linolenic: 14.3 percent) and soluble sugars (25.4 percent) and nitrogen (14.4 percent) decreased in soaked-cooked beans. Fermentation increased potassium (11.6 percent), soluble fiber (18.9 percent), and some amino acids but decreased fatty acids (linoleic: 13.5 percent; linolenic: 19.9 percent), soluble sugar (75.2 percent) and vitamin (riboflavin: 41.0 percent; niacin: 24.5 percent) contents in common beans. However, the in-vitro starch digestibility was greatly improved (12.3 percent) by cooking while it decreased in soaked beans (29.2 percent). Soaking-cooking and fermentation did not have any significant effect on the digestibility of common bean starch. Finally, among the five treatments applied to common beans, only fermentation showed a significant improvement (8.3 percent) on the protein nutritive value of this legume.     

不同添加剂对柱花草青贮品质的影响

以热研2号柱花草为原料， 通过直接青贮（CK）、 添加山梨酸（0.2％）、 蔗糖（2％）、 青贮宝（0.1％）等处理， 30 d后测定了柱花草青贮饲料pH值、 乳酸、 乙酸、 丙酸、丁酸等含量并分析其主要营养成分含量。结果表明： 柱花草直接青贮品质较差， 添加山梨酸、 蔗糖、 青贮宝等处理能降低pH值和提高乳酸含量， 添加2％蔗糖能极显著降低pH值(p<0.01)、 提高乳酸含量(p<0.05)， 改善青贮品质， 提高营养价值。     

Comparison of the effects induced by different processing methods on sorghum proteins

The effects induced by cooking, dry heating, popping, fermentation and germination on sorghum proteins were studied. Changes promoted by these processing methods were compared via sodium dodecyl sulfate polycrylamide gel electrophoresis (SDS-PAGE), in vitro protein digestibility (IVPD) assay and Fourier Transform Infrared (FT-IR).     

Nutrient and antinutrient profiles of raw and fermented cocoa beans

Freshly harvested cocoa bean was subjected to natural fermentation for 3, 6, 9 or 12 days. The proximate, mineral, hydrocyanate (HCN), oxalate and theobromine levels in the products were determined and compared with those of raw (unfermented) cocoa. The latter sample had the following composition: protein (N×6.25), 17.5; lipid, 62.9; ash, 4.4; fibre, 5.9; and nitrogen-free extract (NFE), 9.3% dry matter. The effect of fermentation was variable, depending on duration and the nutrient under consideration. At day 3, protein content (17.6) was not different, but at day 6 (19.8) was higher (p<0.01), while days 9 and 12 (14.6 and 15.2, respectively) were lower (p<0.01) in comparison with the raw value. Inorganic P steadily decreased from 201.0 (raw) to 102.0 mg/100 g dry matter (day 12) but only the days 9 and 12 values were significantly different (p<0.05), whereas Ca increased from 29.2 (raw) up to 60.4 mg/100 g dry matter (day 3). The antinutrients, HCN, oxalate, and theobromine decreased with increasing duration of fermentation. The decreases for days 6, 9 and 12 were significant (p<0.05). The results are discussed with regard to optimization of the duration of cocoa fermentation for improved nutrient profile.     

Enrichment of nutrient quality of cassava (Manihot esculenta Crantz) with microbial proteins

The effect of fermentation on the nutrient quality of cassava was investigated. Chemical analysis revealed a general increase in ash, fibre and crude protein content of the fermented cassava mash, while the carbohydrate content showed a substantial decrease. The results of the chemical analysis indicated that fermentation resulted in a slight protein enrichment of the fermentated cassava mash. When active yeast cells were inoculated into the cassava mash before fermentation, The yeast cells grew and generated additional cell mass which was reflected in a higher content of crude protein in the fermented cassava mash. Results obtained also revealed that 3.3% concentration of yeast cell inoculum added to cassava mash before commencement of fermentation was optimum for maximal crude protein formation.     

Preliminary study of the factors that determine nutrient composition of bean-cooking broth

Bean cooking broth or liquor is a food preparation that results from cooking beans under a number of circumstances. This preparation is the first bean-derived food provided by mothers to their children as young as two months of age. Because of this, bean cooking plays an important nutritional role that must be evaluated. The present study attempted to evaluate, through a number of experiments, the significance of cultivars, method of cooking — either under atmospheric or vapor pressure — cooking time, salt addition, soaking and grain size on bean broth content. This was established mainly by solid content, and also by protein, ash and tannin content in different experiments.The results indicated that cultivars, but mainly cooking and soaking time, cooking method, and seed size were all important factors in determining brean-broth composition, mainly of total solids. Protein and ash contents were less affected. Prolonged cooking of the bean-broth resulted in a decrease in polyphenolic content. The relative nutritional importance of the above factors should be studied further.INCAP Publication I-1511.     

寒地秀珍菇菌渣生物腐熟技术研究

[目的]以寒地栽培的秀珍菇菌渣为研究对象,实现无害化处理和资源化利用.[方法]采用生物学强化发酵方法和传统堆肥发酵的方法对秀珍菇菌渣进行处理.[结果]在秀珍菇菌渣堆肥中加入生物腐熟剂,可以有效提高堆体温度,缩短堆肥发酵时间.秀珍菇菌渣接种生物腐熟剂可使堆内温度迅速上升至57℃以上,并可持续10 d以上.经过30 d堆制...     

添加有机酸改善木薯叶青贮品质和营养成分

为了改善木薯叶青贮品质,研究有机酸对木薯叶青贮品质及营养成分的影响,以确定青贮木薯叶最适合的有机酸种类及添加量。本研究以华南7号木薯幼嫩茎叶为原料进行青贮试验,设对照组、甲酸（0.2%）、乙酸（0.2%）和丙酸（0.2%）处理组,30 d后测定木薯叶青贮饲料pH、乳酸（LA）、乙酸（AA）、丙酸（PA）和丁酸（BA）含量以及主要营养成分含量。结果表明,木薯叶直接青贮品质较差,添加有机酸处理与对照相比显著降低青贮饲料的pH和丁酸含量（P<0.05）,降低中性洗涤纤维（NDF）和酸性洗涤纤维（ADF）含量（P<0.05）,提高了饲料相对值（RFV）。添加有机酸可以改善木薯叶青贮品质并提高营养价值,添加乙酸（0.2%）和丙酸（0.2%）青贮品质较好,可作为木薯叶青贮添加剂。     

Effects of Phosphorus on Grain Quality of Upland and Paddy Rice under Different Cultivation

We investigated how upland and paddy japonica rice responded to phosphorous(P) fertilizer under two cultivation methods.The upland rice Zhonghan 3 and the paddy rice Yangfujing 8 were both grown under moist cultivation(MC,control) and bare dry cultivation(DC) with three P levels,low(LP,45 kg/hm2),normal(NP,90 kg/hm2) and high(HP,135 kg/hm2).As P level increased,grain yields of both upland and paddy rice increased under DC.There were no significant differences in grain yields between HP and NP for either rice,although upland rice slightly increased and paddy rice slightly decreased in grain yield.Under DC at LP,Zhonghan 3 showed a higher head milled rice rate and better appearance,cooking and eating qualities than at HP or NP.Yangfujing 8 was similar to Zhonghan 3 except that Yangfujing 8 had better appearance quality at NP.Under MC,Zhonghan 3 had a higher head milled rice rate at LP and better cooking and eating qualities at NP.Yangfujing 8 was similar to Zhonghan 3 except in appearance quality.DC improved head milled rice rate and appearance quality of both upland and paddy rice,and cooking and nutrient qualities of paddy rice.Compared with paddy rice,upland rice had better processing,nutrient and eating qualities.The results suggest that upland and paddy rice respond differently to cultivation method and phosphorus level.     

Nutritional assessment of yam (Dioscorea alata) tubers

The nutrient and antinutrient components of tubers from seven cultivars ofDioscorea alata were determined. The average crude protein content ofD. alata tubers was 7.4%. Starch (75.6–84.3%) was the predominant fraction of the tuber dry matter. Significant differences in crude protein and starch contents were observed among cultivars. Vitamin C content of the yam tubers ranged from 13.0 to 24.7 mg/100 g fresh weight. The results showed yams to be reasonably good sources of minerals. Phytic acid contents of the yams were low, with values ranging from 58.6 to 198.0 mg/100 g dry matter. Total oxalate levels in yam tubers were found to be in the range of 486–781 mg/100 g dry matter, but may not constitute a nutritional concern since 50–75% of the oxalates were in the water-soluble form. The overall results are suggestive of the nutritional superiority of yams compared to other tropical root crops.     

The effect of fermentation on the nutrient status and on some toxic components ofIcacinia manni

The effect of fermentation on the nutrient status and on some toxic components ofIcacinia manni was investigated. Chemical analysis of both unfermented and fermented products revealed an increase in protein, ash and fibre content while the lipid and carbohydrate content showed a decrease. The results indicated that fermentation resulted in protein enrichment of the fermentedIcacinia manni mash. Fermentation was also observed to cause a marked decrease in the level of some toxic components (oxalic acid, phytic acid and hydrocyanic acid) of the product. The possibility of incorporatingIcacinia manni among the edible starchy plant tubers is discussed.