Organs relative weight and plasma amino acid concentrations in rats fed diets based on whole legume (faba bean,lupin, chickpea,defatted soybean) seed meals or their fractions

The effects on organ relative weights (g per 100 g bw) and plasma amino acid concentrations of diets based in legume (faba bean (Vicia faba), lupin (Lupinus angustifolius), chickpea (Cicer arietinum) and soybean (Glycine max)) seed meals as the only source of protein were studied with growing rats using lactalbumin or casein as controls. Also, legume seed meal extracted globulins were included in control diets replacing lactalbumin to produce legume globulin‐based diets, and legume residue fractions, containing most of the starch and/or insoluble fibre (NSP+lignin) from the seed meals, were included in control diets to reach the same amounts present in whole legume seed meal diets. All experimental diets were formulated to contain the same amounts of protein (100 g kg⁻¹) and energy (15.5 kJ g⁻¹), and were supplemented with essential amino acids. Compared with lactalbumin, higher relative weights of gastrointestinal sections were determined in rats fed legume seed meals or their corresponding residue fractions. On the contrary, spleen relative weight was lower in rats fed diets containing lupin, chickpea or soybean meals or extracted globulins, while residue fractions had no effect on it. Thymus relative weight was also lower in rats fed whole chickpea seed meal or any of the extracted legume globulins. Except for chickpea meal, animals fed legume‐ or legume protein‐based diets had lower liver relative weights than controls. Lower proportions (mg g⁻¹ tissue) of glycogen, and lower total protein and RNA, were also determined in the livers of rats fed lupin seed meal. Free plasma concentrations (mM litre ⁻¹) of glycine, histidine and arginine were higher, and threonine, leucine and lysine were lower, in rats fed diets based in all legume seed meals of their respective globulin proteins. The possible reasons and implications of these results are discussed. © 1999 Society of Chemical Industry     

Nutritional quality of storage proteins during germination of Indian bean (Dolichos lablab. var. lignosus) seeds

The dry Indian bean seed composed of starch is the major component (33%) and protein accounted for 25% of dry weight. The ability of germination to increase the nutritional quality of storage proteins was studied by germinating the Indian bean seeds for 0, 8, 16, 24 and 32 h and evaluated the nutritional quality through an in vitro protein digestibility (IVPD), protein efficiency ratio (PER), apparent and true digestibility. The IVPD of raw Indian bean seeds by pepsin alone was 60.12% and the digestibility by pepsin and trypsin together improved to 64.24%. The in vitro digestibility by both processes increased appreciably with germination and marked increase was noticed in the early stage of germination. The PER values followed the same pattern as the value of weight gain of rats fed with diets containing raw and germinated Indian bean. The lowest PER values were observed with raw bean diet. However, the value increased in rats fed with diets of Indian bean germinated for different intervals of time, reaching comparable PER values with the group maintained on casein diet. The true and apparent nitrogen digestibility of raw bean low being only 82 and 72%, respectively observed with casein diet. Diets with germinated bean protein showed a marked increase in both parameters, although the values were still less than that displayed by the casein fed rats. Germination is a simple biochemical enrichment tool and significantly improves palatability, digestibility and the nutritive utilisation of proteins in Indian bean seeds.     

Ileal digestibility of defatted soybean,lupin and chickpea seed meals in cannulated Iberian pigs: I. Proteins

Five castrated male Iberian pigs (100 ± 2 kg body weight) fitted with T‐shaped cannulas at the terminal ileum were used to determine ileal digestibility of legume seed meals. The diets were based on defatted soybean, lupin or chickpea seed meals and contained similar levels of digestible energy (14.2–15.1 kJ g^?1) and protein (107 g kg^?1). Protein‐free and a hydrolysed casein diets were used to study endogenous ileal amino acid flows. Chromium oxide (10 g kg^?1 diet) was added to the diets as an indigestible marker. Ileal flows in pigs fed the hydrolysed casein diet were different (p < 0.05) in amino acid contents and composition from those on the protein‐free diet. Ileal sialic acid flows in pigs fed lupin‐ or chickpea‐based diets were higher (p < 0.05) than those of animals fed soybean or casein diets. Among essential amino acids, only the apparent ileal digestibilities of phenylalanine and valine in lupin meal were lower (p < 0.05) than those in soybean. Apparent ileal digestibilities of lupin aspartate and proline, together with chickpea aspartate, were also lower (p < 0.05) than those of soybean. True ileal digestibility of nitrogen in pigs fed lupin or chickpea meals, calculated according to values from animals fed the protein‐free diet, was lower (p < 0.05) than that for soybean or casein. Among individual essential amino acids, only the true ileal digestibility of phenylalanine in lupin was lower (p < 0.05) than that in soybean. True ileal digestibility of nitrogen calculated according to values obtained with pigs fed a hydrolysed casein diet was not different among soybean, lupin or chickpea meals. Among essential amino acids, only the true ileal digestibilities of isoleucine and lysine in chickpea were lower (p < 0.05) than those of soybean. It is concluded that true ileal nitrogen and amino acid digestibilities of lupin and chickpea meals are comparable to those of defatted soybean in Iberian pigs. The results with protein‐free diets tended to underestimate endogenous protein secretion in pigs fed on diets containing protein. Copyright © 2005 Society of Chemical Industry     

Starch but not protein digestibility is altered in pigs fed transgenic peas containing α‐amylase inhibitor

Eighteen individually housed boars were randomly allocated to one of three dietary treatments, an experimental wheat diet containing 989.4 g kg^?1 of a basal wheat diet, or this experimental wheat diet with 500 g kg^?1 of the basal wheat diet replaced with 500 g kg^?1 of either transgenic or non‐transgenic peas. The transgenic peas expressed the bean (Phaseolus vulgaris L.) α‐amylase inhibitor 1 gene. Diets contained n‐hexatriacontane (0.2 g kg^?1) as an indigestible marker to allow the determination of nutrient digestibility at the terminal ileum. Pigs were offered 1.6 kg day^?1 for 15 days, after which they were anaesthetised, the ileal and faecal digesta collected and the pigs subsequently euthanased. The ileal dry matter and starch digestibilities of the experimental wheat, non‐transgenic and transgenic pea diets were 78.3, 74.2 and 45.8% and 95.9, 95.2 and 42.4%, respectively. The apparent nutrient digestibilities of the non‐transgenic and transgenic peas were determined by difference. The ileal dry matter digestibility was significantly reduced in the transgenic peas compared with the non‐transgenic peas (12.7 and 69.9%, respectively; P = 0.006), which was largely due to a reduced starch digestibility. The apparent crude protein digestibilities of the transgenic peas were similar to the non‐transgenic, being 79.7 and 78.5%, respectively. The amino acid digestibilities of the transgenic and non‐transgenic peas were also similar. Copyright © 2006 Society of Chemical Industry     

Recovery at the terminal ileum of some legume non‐nutritional factors in cannulated pigs

In order to exert an effect, either local or systemic, putative beneficial dietary substances have to survive at least to some extent the digestive process within the gastrointestinal tract. For that purpose, five castrated male pigs (100 ± 2 kg mean live b.w.) fitted with T‐shaped ileal cannulas were used to determine the recovery up to the terminal ileum of various non‐nutritional factors (NNF) from legumes (defatted soybean, raw lupin, raw chickpea and raw or autoclaved kidney beans). Kidney bean lectin (PHA) recovery within the small intestine ranged between 2.5 and 4.8 mg from 5.96 mg ingested. Two different methods were used to determine ileal digestibility of protease inhibitors (PI) in pigs. According to the enzyme‐linked immunosorbent assay (ELISA) method, apparent digestibility of Kunitz trypsin inhibitor and Bowman–Birk inhibitor for pigs fed the defatted soybean‐based diet were 0 and 58%, respectively. On the other hand, the apparent digestibility of PI along the small intestine, expressed in terms of trypsin inhibitory activity, was 96, 98 and 95% of activity in the diet, while data expressed in terms of chymotrypsin inhibitory activity were 95, 99 and 79% of activity in the diet for defatted soybean, raw chickpea and autoclaved kidney bean diets respectively. Differences found in ileal digestibility values of PI using both methodologies, ELISA and enzymatic inhibition, might be explained by the detection of inactive forms by specific antibodies. Intestinal apparent digestibility of phytate was 0% for defatted soybean and autoclaved kidney bean diets, whereas values for raw lupin and chickpea diets were 4.1 and 24.5%, respectively. In conclusion, significant amounts of several NNF survived the passage through the stomach and small intestine of cannulated pigs, which might have biological relevance. Copyright © 2006 Society of Chemical Industry     

Nutritional evaluation and metabolic effects in rats of protein isolates obtained from seeds of three legume species

Three legume seeds, peas (Pisum sativum L), faba bean (Vicia faba L) and soybean (Glycine max L) and their respective protein isolates, were assayed for their nutritional value and metabolic effects. Feeding rats with either the legume seeds or the protein isolates resulted in an impairment in growth and significantly lower nutritional indices as compared to the control group. Protein apparent digestibility improved in the protein isolate fed rats, with similar digestibility data to those observed in the casein fed group. Liver, gastrocnemius muscle and spleen weights were decreased by legume consumption, and the enlargement detected in the small intestine weight in the animals fed on the legume seeds, was partially reversed in the animals receiving the protein isolate. This reversal was significant in rats offered faba bean protein isolate. Biochemical parameters were consistent in the legume groups, and hypoglycaemic and hypotriacylglycaemic responses were observed for the legume meals. Lower uric acid levels were found in some of the legume fed animals. Serum free amino acid profiles were affected by the legume intake, as compared with casein. Methionine and taurine concentrations decreased, whereas serine concentrations were augmented. Other amino acids, particularly glycine and valine, also showed modified plasma concentrations. These results suggest that the preparation of protein isolates, following an easy protocol, yield products with better digestibility, which keep the positive effects on glucose and triacylglyceride plasma levels, and partially reduce some other undesirable consequences related to legume consumption. © 1998 Society of Chemical Industry     

Immunodetection of legume proteins resistant to small intestinal digestion in weaned piglets

Experiments were conducted to investigate the biochemistry of digestion of the major storage proteins from soya bean, pea, faba bean, blue lupin, and chickpea seeds in the ileum of piglets. Hyperimmune plasmas against the crude protein extracts and the purified 11S and 7S globulin fractions of each legume seed and an anti‐pea albumin PA2 and lectin antibody were used. They served to probe immunoblots of feed protein extracts and ileal digesta samples. Globally, the recognition by plasmas of intact or partially digested proteins in ileal digesta was rather faint, in agreement with the fairly high in vivo digestibility data obtained with these legume seed proteins. Nevertheless, immunoreactive polypeptides found in digesta of piglets fed pea, faba bean and chickpea belonged mainly to proteins of the 7S family, and to other proteins including low‐molecular weight components such as PA2 albumin and lectin in the case of pea. In piglets fed lupin, nearly intact polypeptides from the 11S family were detected. To conclude, the present immunochemical study conducted on ileal digesta of piglets revealed a few dietary legume proteins of the vicilin and albumin families. Legumin proteins were demonstrated unequivocally in the case of lupin and white chickpea. Copyright © 2003 Society of Chemical Industry     

Nutritional evaluation of transgenic high‐methionine lupins (Lupinus angustifolius L) with broiler chickens

The nutritive value of transgenic lupin seeds (Lupinus angustifolius L) with higher contents of methionine was evaluated with broiler chickens. The crude protein, methionine and cysteine contents in the conventional and transgenic lupins were 322 and 324, 2.0 and 4.5, and 3.6 and 3.7 g kg^?1 dry matter respectively. In the feeding trial, conventional and transgenic lupins with hulls were incorporated into a maize–soyabean meal diet at 250 g kg^?1 level and the diets were fed to female broiler chicks from 6 to 20 days of age. All diets were balanced to contain similar levels of apparent metabolisable energy (AME), lysine and sulphur‐containing amino acids. The levels of free methionine added to the maize–soyabean meal control, conventional lupin and transgenic lupin diets were 2.2, 2.8 and 2.2 g kg^?1 respectively. Weight gain and feed intake were not influenced by dietary treatments, but feed/gain tended to be higher (P = 0.09) in birds fed lupin diets compared with those fed the control diet. Feed/gain of birds fed the conventional lupin diet was higher (1.82 vs 1.74) than for those fed the transgenic lupin diet. These results showed that the supplemental methionine required in poultry diets containing 250 g kg^?1 lupin can be lowered by 0.6 g kg^?1 diet by the use of high‐methionine lupins. The AME values of conventional and transgenic lupins were determined to be 9.42 and 10.18 MJ kg^?1 dry matter respectively. The higher AME value in transgenic lupins may be related to the lower content of soluble non‐starch polysaccharides (45.6 vs 60.7 g kg^?1 air‐dry basis). Data on ileal amino acid digestibility indicate that the amino acids in transgenic lupins are as digestible as those in conventional lupins. © 2002 Society of Chemical Industry     

Influence of dehulling on the apparent metabolisable energy and ileal amino acid digestibility of grain legumes for broilers

BACKGROUND: Removal of hulls may be an effective means of reducing the level of some antinutritional factors and improving the feeding value of grain legumes. Published data on the effects of dehulling on the energy utilisation and amino acid digestibility of grain legumes are limited. This study was designed to investigate the influence of dehulling on the nitrogen‐corrected apparent metabolisable energy (AMEn) and apparent ileal amino acid digestibility of faba beans, Australian sweet lupins and peas for broilers. RESULTS: The non‐starch polysaccharide contents of all three legume species were decreased by the removal of hulls. Dehulling increased (P < 0.05) the content and ileal digestibility of starch in faba beans but had no effect (P > 0.05) on those in peas. Dehulling increased (P < 0.05) the AMEn of faba beans and lupins but had no effect (P > 0.05) on that of peas. Removal of hulls increased the amino acid concentrations in all three legume species, but the apparent ileal digestibility coefficients of most amino acids were unaffected (P > 0.05). CONCLUSION: Dehulling of grain legumes is nutritionally beneficial in view of the improved amino acid concentrations and metabolisable energy values. Copyright © 2010 Society of Chemical Industry     

Study of the effect of using different levels of tahinah (sesame butter) on the protein digestibility‐corrected amino acid score (PDCAAS) of chickpea dip

This study was conducted to investigate the effect of using different proportions of tahinah (0–25%) on the protein digestibility‐corrected amino acid score (PDCAAS) of chickpea dip and to evaluate this parameter when chickpea dip is consumed with wheat bread. Protein quality was evaluated using the methods of amino acid score and true protein digestibility in weanling Sprague–Dawley rats. The levels of tahinah that provided the best true protein digestibility and protein digestibility‐corrected amino acid score were 20 and 25%. Values of true protein digestibility were significantly higher (P ≤ 0.05) than for the other types of chickpea dip (0.87 and 0.88 respectively). The consumption of wheat bread with chickpea dip led to a marked improvement in the true protein digestibility of the protein mixture (0.90); however, the protein digestibility‐corrected amino acid score did not change in the same manner owing to the relatively low amino acid score. It can be concluded that the addition of tahinah to chickpea led to an increase in the protein digestibility‐corrected amino acid score of chickpea dip (based on laboratory rat requirements for essential amino acids) and that the consumption of chickpea dip with bread led to an improvement in the protein digestibility of chickpea dip but not in the protein digestibility‐corrected amino acid score. © 2002 Society of Chemical Industry     

Biological response of broiler chickens fed peas (Pisum sativum L.) expressing the bean (Phaseolus vulgaris L.) α‐amylase inhibitor transgene

The nutritive value of transgenic peas expressing an α‐amylase inhibitor (α‐Ai1) was evaluated with broiler chickens. The effects of feeding transgenic peas on the development of visceral organs associated with digestion and nutrient absorption were also examined. The chemical composition of the conventional and the transgenic peas used in this study were similar. In the two feeding trials, that were conducted normal and transgenic peas were incorporated into a maize–soybean diet at concentrations up to 500 g kg^?1. The diets were balanced to contain similar levels of apparent metabolisable energy (AME) and amino acids. In the first trial, the birds were fed the diets from 3 to 17 days post‐hatching and with levels of transgenic peas at 250 g kg^?1 or greater there was a significant reduction in body weight but an increase in feed intake resulting in deceased feed conversion efficiency. In the second trial, in which the birds were fed diets containing 300 g kg^?1 transgenic peas until 40 days of age, growth performance was significantly reduced. It was also demonstrated that the ileal starch digestibility coefficient (0.80 vs 0.42) was significantly reduced in the birds fed transgenic peas. Determination of AME and ileal digestibility of amino acids in 5‐week‐old broilers demonstrated a significant reduction in AME (12.12 vs 5.08 MJ kg^?1 DM) in the birds fed the transgenic peas. The AME value recorded for transgenic peas reflected the lower starch digestibility of this line. Ileal digestion of protein and amino acids was unaffected by treatment. Expression of α‐Ai1 in peas did not appear to affect bird health or the utilisation of dietary protein. However, the significant reduction in ileal digestion of starch in transgenic peas does reduce the utility of this feedstuff in monogastric diets where efficient energy utilisation is required. Copyright © 2006 Society of Chemical Industry     

Chemical Composition and Nutritional Quality of Faba Bean (Vicia faba L. Minor) Based Tofu

Chemical composition and antinutritional factors in soy and faba beans and tofus produced thereof were evaluated. Both bean curds had higher protein contents (55.7 and 82.0% dry basis for soy and faba bean curds, respectively) than the corresponding raw beans. Tofu made from faba bean (FBT) contained only 1.5% total lipids (dry basis) compared to 34.4% in soybean tofu (SBT). Antinutritional and flatulence factors were much lower in FBT. Favism factors were not examined. In vitro studies showed that SBT and FBT are comparable in terms of digestibility and amino acid availability.     

Ileal digestibility of defatted soybean,lupin and chickpea seed meals in cannulated Iberian pigs: II. Fatty acids and carbohydrates

Five castrated male Iberian pigs (100 ± 2 kg mean live body weight) fitted with T‐shaped ileal cannulas were used to determine ileal digestibility of legume seed meals. The diets were based on defatted soybean (256 g kg^?1), lupin (451 g kg^?1) or chickpea (731 g kg^?1) seed meals and contained similar amounts of digestible energy (14.2–15.1 kJ g^?1) and protein (107 g kg^?1). Only myristic acid (C14:0) ileal apparent digestibility was higher (p < 0.05) in lupin than in chickpea meal. Ileal apparent digestibility of unsaturated fatty acids (FA) (710–920 g kg^?1) was higher (p < 0.05) than that of saturated (480–710 g kg^?1) FA for both seed meals. Ileal digestibility of chickpea starch was 850 g kg^?1. Ileal digestibility of oligosaccharides (sucrose, raffinose, stachyose, verbascose and ciceritol) in lupin (820 g kg^?1) and chickpea (690 g kg^?1) was higher (p < 0.05) than that of defatted soybean (510 g kg^?1). However, total amounts of oligosaccharides digested were higher (p < 0.05) for lupin and chickpea meals (29.6 and 24.6 g kg^?1 feed respectively) than for soybean (15.2 g kg^?1 feed). Among individual non‐starch polysaccharide (NSP) sugars, ileal digestibility values for rhamnose and xylose in lupins were higher (p < 0.05) than those for soybean or chickpea. Ileal digestibility of lupin meal NSP (650 g kg^?1) was higher (p < 0.05) than those of soybean (560 g kg^?1) or chickpea (430 g kg^?1). Up to the terminal ileum, higher (p < 0.05) amounts of lupin total NSP (94.1 g kg^?1) than for soybean (24.3 g kg^?1) or chickpea (27.1 g kg^?1) were digested. Lactate, acetate and isobutyrate concentrations were higher (p < 0.05) in ileal contents of pigs fed lupin and chickpea seed meals compared with soybean‐fed animals. It is concluded that higher lactate and short chain fatty acids concentrations in ileal contents of pigs fed lupin or chickpea seed meals compared with soybean are likely to be the result of higher total amounts of lupin NSP and/or lupin and chickpea oligosaccharides digested up to the terminal ileum. This might have a protective effect on Iberian pig's intestinal physiology. Both lupin and chickpea meals are likely to constitute a valuable alternative to defatted soybean in Iberian pig feeding. Copyright © 2005 Society of Chemical Industry     

The effect of food dry matter intake on the flow of amino acids at the terminal ileum for rats fed an enzyme‐hydrolysed casein‐based diet

The aim of the study was to determine whether food dry matter intake had an effect on endogenous ileal amino acid flows in the rat when the flows were expressed in units of mg g^?1 dry matter. Eighty 200 g body weight rats were trained for 7 days to consume a casein‐based diet over a daily 3 h feeding period, and then an enzyme‐hydrolysed casein (MW < 5000 Da)‐based diet, with chromic oxide as an indigestible marker, was fed for a further 8 days. The mean ratio of food intake to metabolic body weight over all 80 rats was determined on days 11 and 12. On day 15, food was offered to groups of 10 rats at each of eight intake levels. The intake levels were calculated from the mean food intake value and individual metabolic body weights and scaled in increments of 0.1 by factors ranging from 0.3 to 1.0. Digesta were collected from the terminal ileum 3 h after the start of the meal, and endogenous ileal amino acid flows were determined after amino acid and Cr analyses of the diet and endogenous ileal digesta fractions prepared by centrifugation and ultrafiltration (10 000 Da molecular weight cut‐off). The linear regression relationships between ileal amino acid flows, expressed as mg g^?1 dry matter, and dry matter intakes demonstrated that all slopes were negative but that the slopes for nine of these amino acids were not significantly different from zero (P > 0.05). There were significant slopes (P < 0.05) for the other eight amino acids, although the magnitudes of the effect were small. When the data were re‐examined after removing the lowest feeding level, the slopes for most of these amino acids were no longer statistically significant. The results showed that the measures of amino acid flow (mg g^?1 dry matter), except for isoleucine and cystine, over a wide range of food intakes were not materially affected by food intake. From the perspective of bioassay logistics the results indicate that expressing ileal amino acid flows proportional to dry matter intake is justified over the range of intakes found in practice for determining true ileal amino acid digestibility by the enzyme‐hydrolysed casein method. © 2002 Society of Chemical Industry     

The effect of digesta sampling time and dietary protein source on ileal nitrogen digestibility for the growing rat

The effect of time that digesta were collected on the quantity and representativeness of ileal digesta and on the determination of apparent and true ileal nitrogen (N) digestibility for growing rats was investigated. Semi‐synthetic diets containing chromic oxide as an indigestible marker were given to 200 g live weight rats for 8 days as a single daily meal. The experimental treatments comprised six diets (lactalbumin, soy protein isolate, wheat gluten, fish, protein‐free (PF), enzymically hydrolysed casein (EHC)) and four ileal digesta sampling times (3, 4, 5 and 6 h after the start of feeding). On the eighth day the rats were fed and slaughtered according to treatment, and digesta were sampled from the terminal ileum. Endogenous ileal nitrogen excretion was determined using both the protein‐free and peptide alimentation methods. There was a significant (P = 0.027) effect of experimental diet averaged across sampling times for chromium recovery (CrRec). The CrRec was higher for the rats fed the PF diet than for the other diets. Responses to sampling time varied significantly (P < 0.05) among diets for ileal digesta weight (IDW), nitrogen/chromium (N/Cr) ratio, ileal digesta weight relative to dry matter intake (IDW/DMI), CrRec, N flow, apparent N digestibility and true N digestibility (determined using the protein‐free method). The optimal digesta sampling times for each of the diets were 3 h for PF, EHC, lactalbumin and fish and 4 h for soy protein isolate and wheat gluten. Consequently, 3 or 4 h after the start of feeding is recommended as the optimum ileal digesta sampling time for most purified protein sources when fed to the growing rat as a single daily meal. © 2002 Society of Chemical Industry     

Effect of Several Germination Treatments on Phosphatases Activities and Degradation of Phytate in Faba Bean (Vicia faba L.) and Azuki Bean (Vigna angularis L.)

Abstract: Two assays were conducted to investigate the changes of faba bean (Vicia faba L.) and azuki bean (Vigna angularis L.) phosphatases (phytase [Phy] and acid phosphatase [AcPh]) and the degradation of its substrates (inositol phosphate esters) during seed germination. The 1st assay was to establish the optimal germination conditions of faba bean and azuki bean to improve the endogenous phosphatases and increase the hydrolysis of phytate and, in the second assay, to determine the different lower phosphate esters of myo‐inositol produced during the germination process. In the 1st assay, seeds were soaked for 12 and 24 h and germinated for 3 and 5 d with and without the addition of gibberellic acid (GA₃). In the second assay, seeds were soaked for 12 h and germinated for 1, 3, and 5 d with GA₃. Phy (up to 3625 and 1340 U/kg) and AcPh (up to 9456 and 2740 U/g) activities, and inositol hexaphosphate (IP6) (8.23 and 7.46 mg/g), inositol pentaphosphate (IP5) (0.55 and 0.82 mg/g), and inositol tetraphosphate (IP4) (0.26 and 0.01 mg/g) were detected in ungerminated faba bean and azuki bean, respectively. The germination process caused a significant increase of Phy and AcPh activities in faba bean (up to 147% and 210%) and azuki bean (up to 211% and 596%) and a reduction in the phytate phosphorus content (up to 81% and 63%, respectively). Phytate phosphorus content was affected only by soaking time in the case of faba bean. Finally, during the course of germination, IP6 and IP5 were rapidly degraded in faba bean (88% and 39%) and azuki bean (55% and 56%), and IP4 was only a short‐living intermediate, which was increased during hydrolysis and degraded to inositol triphosphate. In this manner we could obtain a low‐phytate, endogenous phosphatase‐rich ingredient for enhancing human nutrition.     

Protein quality of drum‐processed cereal–bean–sardine composite supplementary foods for preschool‐age children

Acute, severe undernutrition during childhood remains a common health problem in many parts of the world and makes a significant contribution to childhood mortality. This study was conducted to evaluate the protein quality and growth/rehabilitation potential of supplementary foods developed from locally produced materials in Tanzania. Six diets, namely rice meal (RM), bean meal (BM), rice–bean meal (RBM), rice–bean–sardines meal (RBSM), corn–bean–sardines meal (CBSM) and corn–bean meal (CBM), were formulated to maximise the amino acid score as recommended by FAO/WHO/UNU for preschool children. Biological qualities of the diets, including apparent and true protein digestibility, net protein retention ratio, food efficiency ratio, protein digestibility‐corrected amino acid score and rehabilitation potential, were evaluated using Sprague Dawley weanling rats. Net protein retention ratio varied significantly (p < 0.05) among control diet (0.93), RBSM (0.92), CBSM (0.86), RM (0.66), RBM (0.44), CBM (0.28), BM (0.12) and corn meal (CM) diet (?0.40). True protein digestibility ranged between 82 and 99%, with BM showing the lowest digestibility. The protein digestibility‐corrected amino acid scores were 100% (control diet), 77% (CBSM), 89% (RBSM), 58% (RM), 90% (RBM), 47% (CBM), 85% (BM) and 48% (CM). Two test diets, CBSM and RBSM, showed the greatest potential to support growth and rehabilitation of undernourished rats, while CBM, RBM, BM and CM did not display acceptable growth. These results suggest that cereal–bean–sardine composites are of high quality and have potential for use as supplementary/rehabilitation foods for preschool‐ and school‐age children as well as adults. Copyright © 2004 Society of Chemical Industry     

Effect of tannins from faba beans on protein utilisation in rats

Experimental diets with various levels (0, 8.5, 17.0 and 25.5 g kg⁻¹ diet) of a freeze-dried tannin extract obtained from faba bean seeds were evaluated in a bioassay with rats. Faecal nitrogen excretion increased and true nitrogen digestibility decreased significantly (P < 0.01) with the inclusion of tannins in the diet. In contrast, the biological value of nitrogen was apparently unaffected.     

Effects of cultivar and culture conditions on γ‐aminobutyric acid accumulation in germinated fava beans (Vicia faba L.)

BACKGROUND: High levels of γ‐aminobutyric acid (GABA) accumulate in plant tissues under various stresses. GABA accumulation is also influenced by cultivar. This aim of this study was to select the most promising cultivar of fava bean for GABA accumulation and to optimise the culture conditions for GABA production in germinated fava beans by response surface methodology based on central composite design (CCD). RESULTS: GABA content and glutamate decarboxylase activity in germinated seeds of cultivar S2 were significantly higher than those in other cultivars (P < 0.05). A significant negative correlation (r = −0.765, P < 0.05) between germination percentage and 1000‐kernel weight was observed. There was a linear relationship between GABA content and sprout length (R² = 0.816). The regression model fitted to the experimental data of CCD was valid in predicting GABA production in germinated fava beans. Temperature and pH value of the culture solution had significant effects on GABA content in germinated fava beans. Under optimal culture conditions (33.6 °C, pH 3.19 and an air flow rate of 1.19 L min⁻¹), GABA content reached up to 2.41 g kg⁻¹ dry weight, about 48 times that in raw seeds. CONCLUSION: Germinated fava bean is a good resource of GABA‐rich food. Both cultivar and culture conditions have significant effects on GABA production. Copyright © 2009 Society of Chemical Industry     

Presence of two saponins in faba bean (Vicia faba L.) seeds

From faba bean (Vicia faba L.), two new saponins were isolated by Sephadex LH-20 gel filtration, ODS column chromatography and semi-preparative HPLC. Their molecular weights determined by FAB-MS were 978 and 962, respectively. Results of TLC and FTIR analyses showed that these compounds are similar to soya saponin group B. The presence of separated saponins was confirmed by TLC for seeds of four cultivars of faba bean.