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Jacob SS, Flanagan BM, Williams BA, Brown R, Hickey S, Gidley MJ, Smyth HE. Bringing back a forgotten legume-Sensory profiles of Australian native wattleseeds reveal potential for novel food applications. J Food Sci 2024; 89:656-670. [PMID: 38051014 DOI: 10.1111/1750-3841.16860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 10/25/2023] [Accepted: 11/14/2023] [Indexed: 12/07/2023]
Abstract
Documented as one of the oldest living civilizations, there is now evidence that Indigenous communities in Australia followed a sustainable lifestyle with well-designed agricultural practices and adequate physical activity. Commonly known as wattleseeds in Australia, unique cultivars of Acacia have been consumed by Indigenous Australians for over 60,000 years. This research used descriptive sensory profiling to develop a lexicon for the aroma and flavor profiles of four wattleseed species before and after being subjected to different processing techniques. The processing methods selected were pressure cooking, dry roasting, wet roasting, and malting. The species included were Acacia kempeana, Acacia adsurgens, Acacia colei, and Acacia victoriae. Sensory differences were observed between the different cultivars as well as between the different food processing techniques. Results show that wattleseed species diversity is a key driver in determining the aroma profile, while taste profiles are modified by the type of processing method applied. PRACTICAL APPLICATION: This study provides foundational knowledge on these culturally significant seeds, supporting practical opportunities to diversify the uses of wattleseeds in food products.
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Affiliation(s)
- Sera Susan Jacob
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, The University of Queensland, Brisbane, Australia
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Barbara A Williams
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | | | | | - Michael J Gidley
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, The University of Queensland, Brisbane, Australia
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Heather E Smyth
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, The University of Queensland, Brisbane, Australia
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
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Ezegbe CC, Nwosu JN, Owuamanam CI, Victor-Aduloju TA, Nkhata SG. Proximate composition and anti-nutritional factors in Mucuna pruriens (velvet bean) seed flour as affected by several processing methods. Heliyon 2023; 9:e18728. [PMID: 37576254 PMCID: PMC10412764 DOI: 10.1016/j.heliyon.2023.e18728] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 07/17/2023] [Accepted: 07/25/2023] [Indexed: 08/15/2023] Open
Abstract
Mucuna pruriens seed being an underutilized legume with antinutrients was processed to reduce antinutrients and improve nutritional quality. The seeds were cleaned, washed and subjected to single treatments of soaking (24 h, 48 h, 72 h), cooking (20 min, 40 min, 60 min, 80 min), roasting (10 min, 15 min, 20 min), germination (24 h, 48 h, 72 h) and fermentation (24 h, 48 h, 72 h). Combined treatments: soaking (72 h) + cooking (60 min); germination (48 h) + roasting (15 min); germination (48 h) + cooking (60 min); fermentation (72 h) + roasting (15 min) were also separately carried out. Proximate composition and antinutrients were evaluated. Crude protein ranged from 25.34 to 29.50%, ash 3.02-3.82% and crude fibre 0.70-4.69. Crude protein was increased by single and double treatments while ash content was increased by only single treatments. All the treatments reduced the crude fibre. For single and double treatments, phenol, L-3,4-dihydroxyphenylalanine and trypsin inhibitor were in the range of 0.69-3.49%, 0.01-6.83% and 0.00-12.58 TIU/mg protein respectively. This research indicated that the use of up to 72 h soaking, 80 min cooking, 20 min roasting, 72 h germination or 72 h fermentation (Rhizopus oligosporus) is not adequate to reduce phenol and L-3,4-dihydroxyphenylalanine in Mucuna pruriens seed flour to below the recommended safe limits of 0.003% and 0.1% respectively. The double treatment of 72 h fermentation +15 m roasting was the only treatment that reduced L-3,4-dihydroxyphenylalanine to safe limit of 0.01%.
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Affiliation(s)
- Clement Chinedum Ezegbe
- Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University, PMB 5025, Awka, Anambra State, Nigeria
| | - Justina Nne Nwosu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Imo State, Nigeria
| | - Clifford Ifeanyi Owuamanam
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Imo State, Nigeria
| | - Tope Adeyemisi Victor-Aduloju
- Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University, PMB 5025, Awka, Anambra State, Nigeria
| | - Smith G. Nkhata
- Department of Agriculture and Food Systems, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P.O Box 143, Lilongwe, Malawi
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Tenyang N, Mawamba LA, Ponka R, Mamat A, Tiencheu B, Womeni HM. Effect of cooking and smoking methods on proximate composition, lipid oxidation and mineral contents of Polypterus bichir bichir fish from far-north region of Cameroon. Heliyon 2022; 8:e10921. [PMID: 36247127 PMCID: PMC9562443 DOI: 10.1016/j.heliyon.2022.e10921] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 02/03/2022] [Accepted: 09/28/2022] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to evaluate the effect of different cooking and smoking treatments on proximate composition, lipid quality and mineral content of Polypterus bichir bichir, a fish consumed in Far-North Region of Cameroon. Results revealed that the proximate composition was significantly (P < 0.05) affected by treatments: except boiling, all the others treatment reduced significantly (P < 0.05) moisture content of fish while lipid and protein were significantly increased. After processing, the free fatty acids, peroxide and thiobarbituric acid reactive substances values (TBARS) were increased. Iodine value of all treated samples was significantly (P < 0.05) decreased. The combined treatments (frying + boiling and smoking + boiling) negatively affected the lipid quality of fish. Boiling caused significant losses in the mineral contents of fish while smoking treatment led to an important increase of its mineral contents. Steaming appeared to be the best processing method for cooking fish concerning the lipid stability.
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Affiliation(s)
- Noel Tenyang
- University of Maroua, Faculty of Science, Department of Biological Science, P. O. Box 814, Maroua, Cameroon,Corresponding author.
| | - Ludovine Ateufack Mawamba
- University of Maroua, Faculty of Science, Department of Biological Science, P. O. Box 814, Maroua, Cameroon
| | - Roger Ponka
- University of Maroua, National Advanced School of Engineering, Department of Agriculture, Livestock and By-Products, P. O. Box 45, Maroua, Cameroon
| | - Abazidi Mamat
- University of Maroua, Faculty of Science, Department of Biological Science, P. O. Box 814, Maroua, Cameroon
| | - Bernard Tiencheu
- University of Buea, Faculty of Science, Department of Biochemistry, P. O. Box 63, Buea, Cameroon
| | - Hilaire Macaire Womeni
- University of Dschang, Faculty of Science, Department of Biochemistry, P. O. Box 67, Dschang, Cameroon
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Tenyang N, Ponka R, Tiencheu B, Tonfack Djikeng F, Womeni HM. Effect of boiling and oven roasting on some physicochemical properties of sunflower seeds produced in Far North, Cameroon. Food Sci Nutr 2022; 10:402-411. [PMID: 35154677 PMCID: PMC8825742 DOI: 10.1002/fsn3.2637] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 09/18/2021] [Accepted: 10/08/2021] [Indexed: 11/29/2022] Open
Abstract
The effects of different processing methods on proximate composition, total phenolic content, antioxidant activity, lipid oxidation, and mineral contents of sunflower seeds produced in Far North Region of Cameroon were evaluated. Mean moisture, ash, lipid, protein, fiber, and carbohydrate contents of raw sunflower seeds were 6.60%, 2.55%, 44.65%, 20.17%, 4.08%, and 21.25%, respectively. The changes in moisture, ash (excepted in boiled samples), lipid, protein, fiber, and carbohydrate (excepted in roasted samples) were found to be significant for all cooking methods. Ash and lipid contents of samples roasted at 120°C were found to be significant when compared with other cooking methods. Antioxidant activity increased with treatment. After processing, the acid, peroxide, and thiobarbituric acid values increased significantly, whereas iodine value decreased. The roasting process improved the induction time, and samples roasted at 120°C were found to have the highest induction time (2.29 ± 0.09 hr). Raw sunflower seeds were good sources of potassium (K), magnesium (Mg), calcium (Ca), iron (Fe), zinc (Zn), and manganese (Mn). Increase in contents of Ca, Mg, Zn, Cu, and Fe was observed during processing. Roasting compared with boiling appeared to be the best cooking method of sunflower seeds concerning nutrient content, antioxidant stability, and lipid stability.
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Affiliation(s)
- Noel Tenyang
- Department of Biological ScienceFaculty of ScienceUniversity of MarouaMarouaCameroon
| | - Roger Ponka
- Department of AgricultureLivestock and By‐ProductsNational Advanced School of EngineeringUniversity of MarouaMarouaCameroon
| | - Bernard Tiencheu
- Department of BiochemistryFaculty of ScienceUniversity of BueaBueaCameroon
| | - Fabrice Tonfack Djikeng
- School of Agriculture and Natural ResourcesCatholic University Institute of BueaBueaCameroon
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Raza N, Arshad MU, Saeed F, Farooq U, Naz A, Murtaza MS, Badar Ul Ain H, Tufail T, Imran M, Anjum FM. Comparative study of innovative blends prepared by fortification of date powder to alleviate child malnutrition. Food Sci Nutr 2020; 8:5875-5887. [PMID: 33282239 PMCID: PMC7684588 DOI: 10.1002/fsn3.1862] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/20/2020] [Accepted: 07/26/2020] [Indexed: 12/30/2022] Open
Abstract
Child malnutrition is one of the biggest problems in developing countries with higher level of food insecurity. Pakistan is 5th largest producer of date fruit; therefore, its processing and products should be explored in various dimensions. Being rich source of minerals and sugars, it can contribute in weaning foods in a good manner. In current study, three blends were prepared with specific proportions of spray-dried date powder and rich in specific proportions. They were compared with each other and control (free of date powder). The nutritional profile of the formulations revealed that 100 g of each formulation included all macronutrients in compliance with the requirements of Food and Agriculture Organization for weaning formulations; moreover, they are enriched with minerals due to presence of date powder. The iron contents reached up to 12.74 ± 0.16 mg/100 g. The phosphorus, zinc, and potassium contents also increased with the increase in date powder subsequently. Physicochemical properties exhibited in compliance with the requirement of the weaning foods. The protein quality was assessed both in vivo and in vitro. Amino acid profiling indicated that the limiting amino acid in F1 and control were lysine but in F2 and F3 were threonine. This is suggested that date powder might contain good quality protein that was further explained in biological studies, the formulations that contained higher amount of date powder reveled better PDCAAS score 86.76 ± 4.5, true digestibility 84 ± 4.36, biological value 69.45 ± 0.69, net protein utilization 73.82 ± 1.46, and protein efficiency score 1.18 ± 0.07. The sensory evaluation revealed that F2 showed better result in overall acceptability. Thus, date powder is suggested to be used as good constituent that can fortify mineral contents and sugar contents of the weaning foods.
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Affiliation(s)
- Nighat Raza
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
- Muhammad Nawaz ShareefUniversity of AgricultureMultanPakistan
| | | | - Farhan Saeed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Umar Farooq
- Muhammad Nawaz ShareefUniversity of AgricultureMultanPakistan
| | - Ambreen Naz
- Muhammad Nawaz ShareefUniversity of AgricultureMultanPakistan
| | | | - Huma Badar Ul Ain
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Tabussam Tufail
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
- Faculty of Allied Health SciencesUniversity of LahoreLahorePakistan
| | - Muhammad Imran
- Faculty of Allied Health SciencesUniversity of LahoreLahorePakistan
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Kho K, Sim YY, Nyam KL. Antioxidant activities of tea prepared from kenaf (Hibiscus cannabinus L. KR9) leaves at different maturity stages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00121-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Abdelnour S, Abd El-Hack M, Ragni M. The Efficacy of High-Protein Tropical Forages as Alternative Protein Sourcesfor Chickens: A Review. AGRICULTURE 2018; 8:86. [DOI: 10.3390/agriculture8060086] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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An overview of Jatropha curcas meal-induced productive and reproductive toxicity in Japanese quail: Potential mechanisms and heat detoxification. Theriogenology 2018; 113:208-220. [PMID: 29554603 DOI: 10.1016/j.theriogenology.2018.03.011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2017] [Revised: 03/08/2018] [Accepted: 03/11/2018] [Indexed: 02/07/2023]
Abstract
The present study was carried out to investigate the toxic effects of dietary inclusion of raw Jatropha cucas meal [RJM, 3.5%] on productive and reproductive performances of laying Japanese quail and the influence of physical treatment of jatropha meal by heating at [100 oc] for 24 or 48 h [JH24 or JH48 respectively] on reducing these effects. The inclusion of RJM in quail diets significantly decreased the egg production, fertility and hatchability percentages and resulted in a high mortality rate. While heat-treated jatropha meal [JH24 or JH48] improved such undesirable effects. The levels of hepatic proteins related to lipid synthesis, cholesterol metabolism and those related to lipid synthesis and transporting to egg yolk were increased in JH24 and JH48 groups than RJM group. Hepatic contents of vitellogenin [VGT-II] and estrogen receptor α [ERα] and circulating estradiol [E2] were improved in JH48 than RJM and JH24 groups however still under the control values. On the other hand, estrogen receptor β [ERβ] were restored to normal control value in both JH24 and JH48 groups. Histopathological investigation revealed that RJM produced various alterations in the histoarchitecture of liver, ovary and oviducts but these alterations were reduced in both JH24 and JH48 groups. From the obtained data we concluded that heating of jatropha meal for 24 h improved its nutritive value and increasing the time of heating is preferable for reduction of the most of toxic impacts indicating that heat treatment can convert toxic jatropha meal to an alternative protein source for livestock feed in a cheap and clean way without combining any other types of treatments.
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Chibarabada TP, Modi AT, Mabhaudhi T. Nutrient Content and Nutritional Water Productivity of Selected Grain Legumes in Response to Production Environment. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2017; 14:ijerph14111300. [PMID: 29072620 PMCID: PMC5707939 DOI: 10.3390/ijerph14111300] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 10/23/2017] [Accepted: 10/24/2017] [Indexed: 11/16/2022]
Abstract
There is a need to incorporate nutrition into aspects of crop and water productivity to tackle food and nutrition insecurity (FNS). The study determined the nutritional water productivity (NWP) of selected major (groundnut, dry bean) and indigenous (bambara groundnut and cowpea) grain legumes in response to water regimes and environments. Field trials were conducted during 2015/16 and 2016/17 at three sites in KwaZulu-Natal, South Africa (Ukulinga, Fountainhill and Umbumbulu). Yield and evapotranspiration (ET) data were collected. Grain was analysed for protein, fat, Ca, Fe and Zn nutrient content (NC). Yield, ET and NC were then used to compute NWP. Overall, the major legumes performed better than the indigenous grain legumes. Groundnut had the highest NWPfat. Groundnut and dry bean had the highest NWPprotein. For NWPFe, Zn and Ca, dry bean and cowpea were more productive. Yield instability caused fluctuations in NWP. Water treatments were not significant (p > 0.05). While there is scope to improve NWP under rainfed conditions, a lack of crop improvement currently limits the potential of indigenous grain legumes. This provides an initial insight on the nutrient content and NWP of a limited number of selected grain legumes in response to the production environment. There is a need for follow-up research to include cowpea data. Future studies should provide more experimental data and explore effects of additional factors such as management practices (fertiliser levels and plant density), climate and edaphic factors on nutrient content and NWP of crops.
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Affiliation(s)
- Tendai Polite Chibarabada
- Crop Science, School of Agricultural, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Private Bag X01, Scottsville 3201 Pietermaritzburg, South Africa.
| | - Albert Thembinkosi Modi
- Crop Science, School of Agricultural, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Private Bag X01, Scottsville 3201 Pietermaritzburg, South Africa.
| | - Tafadzwanashe Mabhaudhi
- Crop Science, School of Agricultural, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Private Bag X01, Scottsville 3201 Pietermaritzburg, South Africa.
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Nutritional and anti-nutritional composition, and in vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9346-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Zhong Y, Wang Z, Zhao Y. Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans. J Food Sci 2015; 80:C2732-9. [PMID: 26579996 DOI: 10.1111/1750-3841.13131] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Accepted: 09/30/2015] [Indexed: 11/28/2022]
Abstract
In this study, the effects of high hydrostatic pressure (HHP) at elevated temperature (60 °C) and 2 dielectric heating (DH) methods (radio frequency [RF], and microwaving [MW]) on the nutritional compositions and removal of antinutritional factors in black soybeans were studied. Each treatment caused <2% reduction in protein, and 3.3% to 7.0% decline in total amino acid content. However, the proportion of essential amino acid slightly increased in DH treated samples. The treatment decreased fat content (14.0% to 35.7%), but had small influence on fatty acid proportion. Antinutritional factors including trypsin inhibitor, tannins, saponins, and phytic acid were all declined by the 3 treatments, and DH treatment was generally more efficient. The most abundant saponins was decreased >22% in DH treated samples. MW and HHP led to higher in vitro protein digestibility, RF and MW promoted protein aggregation from atomic force microscope topography, but HHP caused more damages on protein subunits as seen from SDS-PAGE image.
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Affiliation(s)
- Yu Zhong
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ, Shanghai, China
| | - Zhuyi Wang
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ, Shanghai, China
| | - Yanyun Zhao
- Dept. of Food Science and Technology, Oregon State Univ, Corvallis, Oreg., U.S.A
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Giri SS, Sen SS, Chi C, Kim HJ, Yun S, Park SC, Sukumaran V. Effect of guava leaves on the growth performance and cytokine gene expression of Labeo rohita and its susceptibility to Aeromonas hydrophila infection. FISH & SHELLFISH IMMUNOLOGY 2015; 46:217-224. [PMID: 26093209 DOI: 10.1016/j.fsi.2015.05.051] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 05/24/2015] [Accepted: 05/28/2015] [Indexed: 06/04/2023]
Abstract
The present study aimed to evaluate the effects of Psidium guajava L. (guava) leaves on the growth and immune response of the fish species Labeo rohita and its susceptibility to Aeromonas hydrophila infection. Diets containing five different concentrations of guava leaves (0% [basal diet], 0.1% [G1], 0.5% [G2], 1% [G3], and 1.5% [G4]) were fed to fish (average weight: 11.1 g) for 60 days. Various growth and immune parameters were examined 60 days post-feeding. Fish were challenged with A. hydrophila at the end of the trial, and mortalities were recorded over 15 days post-infection. We found that growth parameters such as percent weight gain (657.61 ± 9.74) and specific growth rate (3.37 ± 0.021) were significantly higher in G2 group than in the control (P < 0.05). Among the immune parameters examined, lysozyme levels (79.5 ± 5.1 U mL(-1)), leukocyte phagocytic activity (52 ± 4.3%), and alternative complement pathway activity (ACP) (186.1 ± 8.3 U mL(-1)) were significantly high (P < 0.05) in G2 fed group; there was, however, no significant effect of guava leaves at any concentration on plasma IgM level. Of the cytokine-related genes examined, interleukin-1beta (IL-1β) and tumour necrosis factor-alpha (TNF-α) were up-regulated in the head-kidney, intestine, and hepatopancreas of fish fed experimental diets, and expression was significantly higher in G2 and G3 than in the control group. In contrast, gene expression of IL-10, transforming growth factor-beta (TGF-β), inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), and transcription factor nuclear factor-κB (NF-κB) were down-regulated in the treatment groups. Moreover, fish fed the G2 diet exhibited a significantly higher post-challenge survival rate (66.66%). Collectively, these results suggest that dietary supplementation with guava leaves (at 0.5% concentration) could promote growth performance and strengthen immunity of L. rohita. Guava leaves therefore represent a promising feed additive for carps in aquaculture.
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Affiliation(s)
- Sib Sankar Giri
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul 151742, South Korea
| | - Shib Sankar Sen
- School of Life Sciences, Jawharlal Nehru University, New Delhi 110067, India
| | - Cheng Chi
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul 151742, South Korea
| | - Hyoun Joong Kim
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul 151742, South Korea
| | - Saekil Yun
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul 151742, South Korea
| | - Se Chang Park
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul 151742, South Korea.
| | - V Sukumaran
- Dept. of Biotechnology, Periyar Maniammai University, Thanjavur 613403, Tamil Nadu, India.
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El Anany AM. Nutritional composition, antinutritional factors, bioactive compounds and antioxidant activity of guava seeds (Psidium Myrtaceae) as affected by roasting processes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2175-83. [PMID: 25829598 PMCID: PMC4375223 DOI: 10.1007/s13197-013-1242-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2013] [Accepted: 12/16/2013] [Indexed: 10/25/2022]
Abstract
The purpose of this study was to explore the influences of roasting process on the nutritional composition and nutritive value, antinutritional factors, bioactive compounds and antioxidant activity of guava seeds. Roasting process caused significant (P ≤ 0.05) decreases in moisture content, crude protein, crude fiber, ash and mineral contents, isoleucine, arginine, glutamic and total aromatic and sulfur amino acids, antinutritional factors (tannins and phytic acid) and flavonoids, while oil content increased. Subjecting guava seeds to 150 °C for 10, 15 and 20 min increased the total essential amino acids from 35.19 g/100 g protein in the raw sample to 36.96, 37.30 and 37.47 g/100 g protein in roasted samples, respectively. Protein efficiency ratio (PER) of guava seeds roasted at 150 °C for 10, 15 and 20 min were about 1.08, 1.14 and 1.18 times as high as that in unroasted seeds. Lysine was the first limiting amino acid, while leucine was the second limiting amino acid in raw and roasted guava seeds. Total phenolic contents was significantly (P ≤ 0.05) increased by roasting at 150 °C for 10 min. However, roasting at 150 °C for 15 and 20 min caused significant decrease in the phenolic content of guava seeds. Guava seeds subjected to roasting process showed higher DPPH radical scavenging and reducing power activities.
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Affiliation(s)
- Ayman Mohammed El Anany
- Special Food & Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
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14
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Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.05.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Ee KY, Zhao J, Rehman AU, Agboola S. Effects of Roasting on the Characteristics of Australian Wattle (Acacia victoriaeBentham) Seed and Extracts. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.578271] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Nafi' A, Siti Windrati W, Pamungkas A, Subagio A. Protein Rich Flour from Hyacinth Bean as Functional Food Ingredient with Low Glycemic Index. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2013. [DOI: 10.6066/jtip.2013.24.1.1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Ee KY, Yates P. Nutritional and antinutritional evaluation of raw and processed Australian wattle (Acacia saligna) seeds. Food Chem 2012; 138:762-9. [PMID: 23411173 DOI: 10.1016/j.foodchem.2012.10.085] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2012] [Revised: 09/17/2012] [Accepted: 10/04/2012] [Indexed: 12/22/2022]
Abstract
Raw and processed (soaked, soaked/boiled, roasted) wattle, Acacia saligna subspecies (subsp.) saligna, pruinescens, stolonifera and lindleyi, seeds were analysed for nutritional and antinutritional qualities. Whole wattle seeds mainly comprised proteins (27.6-32.6%) and carbohydrates (30.2-36.4%), which had approximately 12.0-14.0% fat and 13.0-15.0% crude fibre. Palmitic (9.6%), stearic (2.0%), oleic (20.0%) and linoleic (64.3%) acids were identified by gas chromatography (GC) analysis. Phenolic (∼0.2%), oxalate (2.2-3.4%) and saponin (2.6-3.0%) contents were fairly high; phytate content was low. All untreated samples contained a high level of trypsin inhibitor (2474.3-3271.4 trypsin inhibitor units per gramme (TIU/g) of flour) and low level of α-chymotrypsin inhibitor (120.4-150.6 CIU/g). Soaking overnight following with 2-min boiling led to a significant reduction of protease inhibitor activity. Roasting at 2 min or longer was sufficient to reduce both trypsin and α-chymotrypsin inhibitors to negligible values, also to reduce phytate, oxalate and saponin contents, simultaneously enhanced the nutritional values of wattle seeds.
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Affiliation(s)
- K Y Ee
- E. H. Graham Centre for Agricultural Innovation and School of Agricultural and Wine Sciences, Charles Sturt University, Private Bag 588, Wagga Wagga NSW 2678, Australia.
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Hussain S, Anjum FM, Butt MS, Alamri MS, Shabbir MA. Development and Evaluation of Nutritionally Superior Baked Products Containing Flaxseed. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/pjn.2012.160.165] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Khan SH, Butt MS, Sharif MK. Biological quality and safety assessment of rice bran protein isolates. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02758.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ross KA, Zhang L, Arntfield SD. Understanding Water Uptake from the Induced Changes Occurred During Processing: Chemistry of Pinto and Navy Bean Seed Coats. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910902718220] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Bhat R, Karim A. Exploring the Nutritional Potential of Wild and Underutilized Legumes. Compr Rev Food Sci Food Saf 2009. [DOI: 10.1111/j.1541-4337.2009.00084.x] [Citation(s) in RCA: 90] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Khan SH, Butt MS, Anjum FM, Jamil A. Antinutritional Appraisal and Protein Extraction from Differently Stabilized Rice Bran. ACTA ACUST UNITED AC 2009. [DOI: 10.3923/pjn.2009.1281.1286] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Bhat R, Sridhar KR, Young CC, Bhagwath AA, Ganesh S. Composition and functional properties of raw and electron beam-irradiatedMucuna pruriensseeds. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01617.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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