Impact of microwave heating on hemagglutinins,trypsin inhibitors and protein quality of selected legume seeds

Selected legume seeds (dry and soaked) including faba beans, peas, chickpeas, soybeans, lentils and common beans containing 8 and 25% moisture, respectively, were subjected to microwave heating, and to a conventional cooking method to determine the heating effect on toxic compounds and protein quality. Trypsin inhibitors, hemagglutinins and available lysine were analyzed, and laboratory rats were used to determine digestibility and protein efficiency ratio (PER). Results indicated that microwaving destroyed trypsin inhibitors to a similar degree to that observed in beans cooked using the conventional method without affecting PER for raw seeds with low antinutrients content (faba beans, peas, chickpeas and lentils). Microwave-heated soaked soybeans had a higher amount of destroyed trypsin inhibitors, along with a higher PER, compared with microwave-heated dry soybeans. Microwave heating of common beans failed to destroy hemagglutinins and trypsin inhibitors, and consequently their digestibility and PER values were poor. Finally it was concluded that microwave heating constitutes an adequate method for destroying hemagglutinins and trypsin inhibitors without affecting protein quality of most legume seeds, except for common beans that despite of this process retained the antinutritional substances.     

壳寡糖浸种对低温下花生种子萌发及生理代谢的影响

为提高播种期花生抗寒性,明确壳寡糖（COS）浸种对低温条件下花生种子发芽及生理代谢的影响,测定COS浸种后种子发芽及相关生理指标。结果表明,与低温对照（CK）相比,COS（250 mg/L）浸种显著提高了低温下花生种子的发芽能力,发芽率和相对发芽率均增加了44.45个百分点、发芽指数和种子活力指数分别增加了5.59和24.83;COS浸种也显著提高了发芽过程中花生种子的赤霉素（GA）含量,降低了脱落酸（ABA）含量,发芽0、12、24、36、48 h的GA含量分别显著提高了7.94%、3.84%、8.52%、12.40%、19.20%,ABA含量分别显著降低了38.41%、36.99%、38.03%、41.20%、40.12%;同时,COS浸种提高了脂肪酶（LIP）、蛋白酶（PR）、α-淀粉酶（α-AMS）和超氧化物歧化酶（SOD）、过氧化物酶（POD）、过氧化氢酶（CAT）的活性,增加了三磷酸腺苷（ATP）和可溶性糖（SS）、可溶性蛋白（SP）、脯氨酸（Pro）的含量,降低了丙二醛（MDA）和过氧化氢（H₂O₂）的含量。研究表明,COS通过调节低温下花生种子发芽初期的激素水平、提高水解酶活性,促进贮藏物质分解,并提高抗氧化物酶活性、增加渗透调节物质含量,减缓脂膜过氧化,促进种子萌发。     

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.     

Effects of cooking,germination and fermentation on the chemical composition of Nigerian Cowpea (Vigna unguiculata)

The effects of cooking, germination, and fermentation on the chemical composition of cowpea were studied. There were noticeable trends in the protein, carbohydrate and crude fiber as a result of the different treatments. Both the germinated and fermented samples contained more ether extractable lipids than the raw and cooked samples. Untreated raw cowpea contained 5.9 mg/g phytic acid, 1.66 mg/g phytate phosphorus, 3.3 mg/g total phosphorus, 56.8 mg/g total sugar, and no reducing sugar. Cooking the dry beans at 100°C for 1 1/2 hours had little effect on the phytic acid and phytate phosphorus. There were, however, significant decreases in total phosphorus and sugars of the cooked beans. After germination for 24 hours, 48 hours and 72 hours respectively, there was a significant decrease in phytic acid and total sugar and increase in total phosphorus and reducing sugar. Similar results were also obtained when the dry beans was fermented for 24 hours, 48 hours and 72 hours respectively.     

Effect of processing on flatus producing oligosaccharides in cowpea (Vigna unguiculata) and the tropical African yam bean (Sphenostylis stenocarpa)

The effect of dehulling, soaking and soaking/cooking on sucrose, raffinose and stachyose in mature dry seeds of nine varieties of cowpea (Vigna unguiculata) and one variety of tropical African yam bean (Sphenostylis stenocarpa) were investigated. The results showed a progressive decrease in sucrose, raffinose, and stachyose contents. Soaking for 12 hours and cooking for 30 min eliminated most of the sucrose, raffinose and stachyose. The sugar contents in whole raw cowpea were sucrose 0.73–4.58%, raffinose 0.71–6.86% and stachyose 2.38–3.87%, and for tropical African yam bean sucrose 4.08%, raffinose 1.08% and stachyose 4.14% while the seeds soaked for 12 hours and cooked for 30 min had for cowpea sucrose 0.03–0.81%, raffinose 0.04–0.20% and stachyose 0.12–0.72%, and tropical African yam bean sucrose 0.70%, raffinose 0.40% and stachyose 0.41%.     

Effect of processing on protein digestibility,biological value and net protein utilization of millet and legume based infant mixes and biscuits

Effect of combinations of millet and legume and processing on digestibility, biological value and net protein utilization was evaluated using albino rats. The millets and legumes selected for the study include sorghum, pearl millet, finger millet, chickpea and green gram (P radiatus). The processes tested include dehulling, boiling, roasting, malting and baking. Among the combinations tested, the sorghum-chickpea combination had significantly (p<0.05) higher digestibility. Between the processes tested, roasting resulted in significantly higher net protein utilization. Results of biological study on biscuits prepared by using millet and legume combination flours, indicated the biscuits to be of good protein quality.     

Effect of domestic processing,cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba)

The effects of domestic processing methods like soaking for 12 h dehulling, ordinary cooking of whole as well as dehulled seeds at 151bs/inch² pressure for 15 and 25 min, and germination for 24, 36 and 48 h were observed on trypsin inhibitor (TIA) and tannin content of two varieties of faba bean viz. VH-131 and WF. A non-significant reduction in TIA was observed on soaking and dehulling, while tannins showed a reduction of 42 and 51% on soaking in VH 131 and WF, respectively. Dehulled seeds showed a decline in tannin content by 70 to 73% in two varieties. There was a significant reduction in TIA (75–76 per cent) and tannin (76–81%) on cooking, while autoclaving for 25 min almost completely eliminated both of these stress factors. Germination of seeds for 48 h led to a reduction of 64–65% in TIA and 90–91% in tannins, which was more than germination for 24 and 36 h. Soaked seeds gave positive results of both these antinutrients.     

Effect of a Bangladeshi home-cooking procedure on the amino acid content,trypsin inhibitor activity and in vitro digestibility of some legume seeds

Raw and cooked samples of cultivars ofLens esculenta (Lentils),Pisum sativum (peas),Phaseolus vulgaris (beans),Phaseolus aureus (navy beans)Cicer arietnum (gram), andLathyrus sativus (dhal) as well as precooked commercial products were analysed for amino acids, trypsin inhibitor activity and in vitro protein digestibility. Of the fifteen samples used in the study one lentil sample, one pea sample, two gram samples and one sample of khesari dhal were from Bangladesh, one gram sample was from Sri Lanka. The other samples were obtained either in shops in Norway or from an industrial firm. The latter were also obtained precooked and dried. The two samples obtained in shops were used with hull and dehulled.Neither cooking by a Bangladeshi household procedure nor industrial precooking and drying had any effect on the amino acid contents of the samples.Cooking and precooking reduced the trypsin inhibitor activity of the raw samples more when the original activity was high then when it was low. The inhibitor activity was similar between samples after cooking.Cooking and precooking and drying increased the in vitro protein digestibility in all samples except in the lentils in which the digestibility was reduced.In the raw samples protein digestibility was negatively correlated with the trypsin inhibitor activity.     

The presence and inactivation of trypsin inhibitors,tannins, lectins and amylase inhibitors in legume seeds during germination. A review

During the germination of legume seeds, enzymes become active in order to degrade starch, storage-protein and proteinaceous antinutritional factors. The degradation of storage-protein is necessary to make peptides and amino acids available in order to stimulate seed growth and early plant growth. Proteinaceous antinutritional factors such as amylase inhibitors, lectins and trypsin inhibitors are present in legume seeds and protect them against predators. However, during germination, they degrade to a lower level by the action of several enzymes. The effect of germination on the content and activity of amylase inhibitors, lectins, tannins and trypsin inhibitors is discussed.     

Influence of hardening procedure and soaking solution on cooking quality of common beans

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.     

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.     

Effect of seed size on protein and lipid contents,germination and imbibition in true potato seeds

Summary Seeds of an open pollinated crop of potato (Solanum tuberosum L.) TPS-2, cv. Kufri Jyoti, were graded into four sizes. There were significant differences between grades for 100-seed weight, the concentrations of total proteins and ethanol soluble proteins, and total lipids and phospholipids. Large seeds contained higher levels (% dry weight) of total proteins, ethanol soluble proteins and alkali soluble proteins than small seeds and they germinated faster and had the highest percentage of germination. Small seeds had the lowest levels of total lipids, phospholipids and water soluble proteins, the longest water saturation time and the lowest germination.     

Amino acid composition, available lysine content and in vitro protein digestibility of selected tropical crop seeds

As the search for alternative sources of food to alleviate hunger continues, this study was undertaken to determine nitrogen and amino acid content, chemical score, protein digestibility corrected amino acid score, available lysine and in vitro digestibility of 8 lesser known, wild tropical seeds, gathered in Nigeria. Results were contrasted with a tropical soybean variety (Glycine max, TGX 1660-15F). The investigated seeds wereMillettia thonningii, Gliricidia sepium, Lonchocarpus sericeus, Albizia zygia, Daneillia ogea andAfzelia bella from the family of Leguminosae,Diospyros mespiliformis (Ebenaceae) andEntandrophragma angolense (Meliaceae). The crude protein content, based on nitrogen determination, was found to be lower in the wild seeds compared to soybean, which was partly due to the relatively high content of non-protein nitrogen. With reference to amino acid requirement and digestibility in most seed samples, lysine, followed by sulphur amino acids and threonine, were the limiting amino acids. It was concluded, that these less familiar wild seed plants may be used as valuable food or feed complements. However, further investigation is necessary to elucidate potential toxic and antinutritional factors.     

Effect of domestic processing and cooking on selected antinutrient contents of some green leafy vegetables

Three vegetables, 5 roots and tubers, 23 fruits and 3 stored products collected and consumed by tribals of Andhra Pradesh, India were analyzed for total carotenoids (TC) and Beta carotene (BC) contents using High Performance Liquid Chromatography (HPLC). The vitamin A activity expressed as retinol equivalents (RE) was calculated based on the in vivo conversion factor given by WHO. The results of the study indicated that the vegetables, roots and tubers analyzed showed negligible vitamin A activity with TC and BC content ranging from 0.01 to 0.61 and 0.14 to 0.23 mg%, respectively. Among the fruits, Canthium parviflorum contained very high TC (9.51 mg%) and BC (6.10 mg%) contents, and the edible orange color fresh rind portion analyzed had the highest (6.8 mg%) BC content. Other fruits contained negligible content of TC (0.0015 to 1.32 mg%) and BC (0.004 to 0.49 mg%). The edible pulp portion of the fruit (Diosphros melanoxylon contained no BC but the rind portion analyzed fresh and dried had BC) 0.79 and 2.17 mg%, respectively. Tribals were found to have distinct attitudes and beliefs towards food they use or avoid in certain physiological conditions.     

桃色顶孢霉发酵液对大豆的促生及其抗逆酶活性的影响

本实验采用了管碟法和种子萌发法研究了实验室分离获得的桃色顶孢霉对茄病镰刀菌F. solani.的拮抗作用以及对大豆的促生作用,并采用愈创木酚法、紫外吸收法、氮蓝四唑光化还原法研究了顶孢霉发酵液对POD、CAT、SOD三种抗逆酶活性的影响。结果表明：顶孢霉发酵液对镰刀菌菌丝生长有明显抑制作用,菌丝变稀疏。大豆种子经不同浓度桃色顶孢霉发酵液处理后,萌发率及种子酶活性均产生变化。不同浓度的发酵液对种子萌发促进作用不同,当发酵液浓度为10%时,胚根长,胚芽长,胚根鲜重,胚芽鲜重均达到最高值,分别为2.91cm,0.037g,4.07cm,0.1666g。与对照相比分别提高了49.37%,63.24%,30.54%,45.80%。当处理种子的发酵液浓度为60%时,种子萌发率最高为83.67%,与对照相比提高了23.90%;酶活性最强,POD、CAT和SOD分别为683U、160.67U和301U,与对照相比分别提高 73.50%,43.78%,76.73%。初步证实了桃色顶孢霉发酵液中含有能够促进大豆种子的萌发及抗逆酶活性升高的物质。     

Changes in isoenzymes and amino acids in forage and germination of the first post-flight generation of seeds of three legume species after space flight

Seeds of sainfoin ( Onobrychis viciifolia Scop.), alfalfa ( Medicago sativa L.) and Astragalus adsurgens Pall. were put into and recovered from earth orbit from China in 1994. The isoenzymes in leaves and flowers and amino acids in leaves of the first post-flight generation of plants were analysed. Germination of their seeds under NaCl and polyethylene glycol (PEG) stress were tested. The results showed that space flight caused some changes in the pattern of peroxidase and esterase in sainfoin and A. adsurgens , and variation in amylase patterns in leaves of alfalfa. The total amino acid content increased in sainfoin and alfalfa leaves. Under salt and water stress, the proportion of progeny seeds of alfalfa and A. adsurgens , respectively, germinating after 7 and 18 days' imbibition was not markedly different between treatment and control. However, the progeny seeds of sainfoin which had been in orbit exhibited higher tolerance to NaCl and PEG stress during germination.     

Effect of blanching on the content of antinutritional factors in selected vegetables

The effect of blanching on the antinutritional content was studied in cabbage, turnip, collard, sweetpotato and peanut leaves. All the vegetables contained various amounts of phytic acid, tannic acid and/or oxalic acid. Tannic acid was found in largest amounts ranging from 1266.00 mg/100 g in cabbage to 491.00 mg/100 g in sweetpotato. Phytic acid content ranged from 0.31 mg/100 g in sweetpotato to 3.97 mg/100 g in collard. Oxalic acid was in trace amounts in cabbage and turnip; but high concentrations were found in sweetpotato (469.67 mg/100 g) and peanut greens (407.00 mg/100 g). Levels of both tannic acid and phytic acid were significantly (p<0.05) reduced by conventional and microwave blanching methods while oxalic acid levels were not significantly (p<0.05) reduced in most of the treatments by either of the blanching methods. In general, blanching is recommended as an effective method for reducing the antinutritional factors in green vegetables, however, further investigation on the heating times for both conventional and microwave blanching methods has been suggested.     

锰浸种对大豆种子萌发和幼苗生理特性的影响

以2个大豆（Glycine max Merrill.)品种浙春2号、浙春3号为材料，设置不同的锰水平浸种，研究锰浸种对大豆种子萌发和幼苗生长期中各种生理特征的影响。结果表明：锰浸种对大豆的萌发率影响不大；但适量锰（0.001-1mg/kg）浸种可使大豆幼苗叶片的脯氨酸（Pro)含量降低，呼吸速率增强，可溶性糖的含量、超氧化物岐化酶（SOD）的活性升高，有利于大豆幼苗生长。     

Effect of population combinations on the reproductive success and germination of seeds of Bromus auleticus (Poaceae)

Bromus auleticus is known for its qualities as forage but its domestication has limitations relating to seed production technology and farm‐scale seed propagation. The effect of different combinations of population on the reproductive success and seed germination of a relict population of Argentina was studied. The tests used a population of Santa Fe (SF) as the recipient of pollen and three populations as donors (LP: La Pampa, ER: Entre Ríos and BA: Buenos Aires). Reproductive success was determined in plants from five pollination treatments: (i) (SFxSF), (ii) LP, (iii) ER, (iv) BA and (v) mixture of donor. Three temperature conditions were evaluated for germination: (i) 15°C, (ii) 28°C and (iii) alternating 15–28°C (12 h each). There were significant differences in reproductive success depending on the source of pollen. Seeds obtained from new genotypic combinations did not increase their weight in relation to the pollen donor. Germination behaviour was more affected by extrinsic factors (temperature) than by their genetic origin. However, under non‐optimal germination conditions, seeds originating from new genotypic combinations showed a significant increase in germination percentage and germination rate. This work contributes additional knowledge to previous studies regarding the effect of pollen quality limitation on seed production and quality of B. auleticus. The results confirm the hypothesis that a mixture of genotypes from a diverse origin increases the quantity of flowers that become fruits and seed quality, which is of great importance to improved seed production and field establishment of B. auleticus.