Chemical composition and nutritional evaluation of an underexploited legume,Acacia nilotica (L.) Del.

Nutritional and antinutritional characteristics and biological value of Acacia nilotica (L.) Del. seeds were investigated. The mature seeds contained 234 g kg⁻¹ crude protein, 126 g kg⁻¹ crude fibre, 66.6 g kg⁻¹ crude fat, 39.7 g kg⁻¹ ash and 534 g kg⁻¹ carbohydrates. Potassium, phosphorus, magnesium, iron and manganese occurred in high concentrations. The essential amino acid profile compared well with the FAO/WHO recommended pattern except for cystine, methionine and threonine. Cystine and methionine were the first limiting amino acids. When compared with the globulin fraction, albumins appeared to be a richer source of cystine, methionine, threonine, lysine and tryptophan. Oleic and linoleic acids constituted the predominant fatty acids (66.9%). Both dry-heating and autoclaving reduced the antinutritional components significantly. The in vitro protein digestibilities of raw, dry heat-treated and autoclaved seeds were 61.2%, 77.4% and 80.2%, respectively. Biological value, true digestibility and net protein utilization were significantly higher in processed seed than in raw seeds. The utilizable protein difference was insignificant between raw and processed seed samples.     

Chemical composition and nutritional potential of the tribal pulses Bauhinia purpurea,B racemosa and B vahlii

Three Indian tribal pulses, Bauhinia purpurea L, B racemosa Lamk and B vahlii W and A, were analysed for pod morphology, proximate composition, seed protein fractions, amino acid composition, minerals and antinutritional factors. The seeds of B purpurea and B vahlii contained higher contents of crude protein and crude lipid than those of B racemosa resulting in higher energy values for these two pulses. The seeds of B purpurea were rich in K, whereas those of B racemosa and B vahlii were rich in Ca and Fe. Albumins and globulins constituted the predominant fractions of the seed proteins in B purpurea and B vahlii whereas glutelins predominated in B racemosa. In all three species the contents of the essential amino acids lysine, tyrosine and phenylalanine were fairly high; the contents of sulphur amino acids were limiting. Isoleucine and leucine were limiting only in B vahlii proteins. Levels of the antinutritional factors investigated, free phenols, tannins, L-DOPA, and haemagglutinating and trypsin inhibitor activities were not particularly high.     

Chemical composition,protein fractionation,essential amino acid potential and antimetabolic constituents of an unconventional legume,Gila bean (Entada phaseoloides Merrill) seed kernel

Physical characteristics of pods and seeds, proximate composition, different protein fractionation, SDS‐PAGE analysis of proteins, amino acid composition, starch content, fatty acid profiles and various antimetabolic substances of Gila bean (Entada phaseoloides Merrill) were studied. The pod length and the number of seeds per pod ranged from 55 to 90 cm and from 5 to 11 respectively. The kernel comprised 66.1% of the seed weight (18.41 ± 1.14 g). The seed kernels contained 256.7 g kg^?1 crude protein, 108.1 g kg^?1 lipid, 27.3 g kg^?1 ash and a high content of carbohydrate (585.7 g kg^?1). The levels of potassium, phosphorus, zinc and iron were similar to those in conventional pulses. Among the different protein fractions of seed kernels, albumins constituted the major storage proteins (69.7%). The kernel proteins were rich in essential amino acids, particularly sulphur‐containing amino acids, and their values appeared to be higher than the FAO/WHO (1990) reference protein for a 2–5‐year‐old growing child and soybean, and comparable to hen egg. Seed kernel lipids contained high levels of unsaturated fatty acids, oleic and linoleic acids, which accounted for 83% of the total fatty acid recovered. The kernel exhibited high trypsin and chymotrypsin inhibitor activities (96.65 mg TI g^?1 and 30.02 CIU mg^?1 sample respectively) in addition to containing phenolics, phytic acid, lectins and oligosaccharides. Another major toxic constituent was identified as a group of triterpenoid saponins (3.21%), which had high haemolytic activity (HeU) against cattle erythrocytes and caused high mortality in fish. The in vitro digestibility of the kernel protein was low (67%). © 2001 Society of Chemical Industry     

Nutritional and anti-nutritional characteristics of mucuna (Mucuna utilis) bean seeds

Some nutritional and anti-nutritional characteristics of mucuna (Mucuna utilis (Wight) Burck) bean seeds were studied. The mature seeds contained 264 g crude protein, 63 g crude fibre, 41 g crude fat, 37 g ash and 595 g carbohydrates kg^?1 DM. The essential amino acid profile compared well with the FAO/WHO scoring pattern except for a deficiency of sulphur-containing amino acids. Mineral composition was similar to those reported for most tropical grain legumes. Raw mucuna seed samples contained moderately high levels of anti-tryptic activity (2170 trypsin units inhibited g^?1 DM), but this was completely destroyed by cooking. The other anti-nutritional factors (phytate, cyanide and tannins) are probably of little nutritional significance provided that the beans are properly processed. The in-vitro protein digestibility of raw and cooked beans were 71·5 and 80·3 %, respectively. In view of the high L-DOPA contents reported in some mucuna cultivars, overconsumption of mucuna beans should be viewed with some caution until suitable processing methods are developed.     

CHEMICAL COMPOSITION AND NUTRITIONAL POTENTIAL OF VIGNA UNGUICULATA SSP. CYLINDRICA (FABACEAE)

Seeds of Vigna unguiculata (L.) Walp. ssp. cylindrica (L.) Estt. (Fabaceae) were analyzed for proximate composition, proteins, fatty acids, minerals, antinutritional factors and phytohaemagglutinating activity. Crude protein, crude fat, ash and nitrogen free extractives constitute 29, 10, 4 and 53%, respectively. The caloric value of 100 g dry matter of seed material was 1737 KJ. The essential amino acids, isoleucine, lysine and tyrosine+phenylalanine are present in higher concentrations as 124.3, 79.5 and 79.1 mg/100 g crude protein, respectively. The unsaturated fatty acids constituted more than 60% of total fatty acids. The seeds were found to be a potential source of minerals such as potassium, calcium, phosphorus, zinc and iron. The antinutritional factors such as total free phenols, tannins, L‐DOPA, hydrogen cyanide and phytic acid contents were determined. The effect of cooking on the levels of nutritional and antinutritional factors was also assayed. Cooking caused reduction of 0.02, 0.59 and 0.36% in the mineral constituents of potassium, calcium and phosphorus, respectively. More than 70% of the antinutritional factors were eliminated and there was an increase of crude fiber content.     

Relationship between proportion and composition of albumins,and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.)

BACKGROUND: Peas provide an excellent plant protein resource for human diets, but their proteins are less readily digestible than animal proteins. To identify the relationship between composition and in vitro digestibility of pea protein, eight pea varieties with a wide range of protein content (157.3–272.7 g kg^?1) were determined for the proportion of albumins and globulins, their compositions using sodium dodecyl sulfate–polyacrylamide gel electrophoresis, and in vitro protein digestibility (IVPD) before and after heat treatment using a multi‐enzyme (trypsin, chymotrypsin and peptidase) method. RESULTS: The proportion of albumins based on total seed protein content decreased from 229 to 147 g kg^?1 as seed protein content increased from 157.3 to 272.7 g kg^?1, while the proportion of globulins increased from 483 to 590 g kg^?1. The IVPDs of eight raw pea seeds were 79.9–83.5%, with significant varietal variations, and those were improved to 85.9–86.8% by cooking. Albumins, including (pea albumins 2) PA2, trypsin inhibitor, lectin and lipoxygenase, were identified as proteolytic resistant proteins. Globulins were mostly digested by protease treatment after heating. CONCLUSION: The quantitative ratio of albumins and globulins, and the quantitative variations of albumin protein components, including lipoxygenase, PA2, lectins and trypsin inhibitors, appear to influence the protein digestibility of both raw and cooked pea seeds. Copyright © 2010 Society of Chemical Industry     

Compositional and nutritional attributes of seeds from the multiple purpose tree Moringa oleifera Lamarck

Moringa oleifera Lam is a multipurpose tree cultivated to use as a vegetable, for spice, for cooking and cosmetic oil and as a medicinal plant. Owing to the use of its seeds as food and as a clarifying agent of turbid water some nutritional and antinutritional characteristics were studied. The mature seeds contained 332.5 g crude protein, 412.0 g crude fat, 211.2 g carbohydrate and 44.3 g ash per kg dry matter. The essential amino acid profile compared with the FAO/WHO/UNU scoring pattern requirements for different age groups showed deficiency of lysine, threonine and valine. The content of methionine + cysteine (43.6 g kg⁻¹ protein), however, was exceptionally higher and close to that of human milk, chicken egg and cow's milk. The seed extract agglutinated rabbit erythrocytes but did not show trypsin inhibitor and urease activities. Feeding rats with a diet containing the seed meal showed loss of appetite, impaired growth, lower NPU and enlargement of stomach, small intestine, caecum + colon, liver, pancreas, kidneys, heart and lungs and atrophy of thymus and spleen in comparison with rats fed on an egg‐white diet. The results indicated that consumption of M oleifera raw mature seeds should be viewed with some caution until suitable processing methods are developed to abolish the yet unknown adverse factors. © 1999 Society of Chemical Industry     

Feed protein fractions in various solvents of ruminant feedstuffs

The classical protein fractions, ie albumins, globulins, prolamins, glutelins and insoluble (or structural) proteins were evaluated in selected feedstuffs. Solvents used for classical protein fractionation were: dilute salt (1 M NaCl) in phosphate buffer (pH 7·0), aqueous alcohol (70% ethanol) and dilute alkali (0·05 M NaOH), with the subsequent separation of albumins and globulins by dialysis. In addition, crude protein content, soluble non-protein nitrogen, total true protein and soluble true protein in McDougall's buffer from the same feedstuffs were determined. The soluble non-protein N contributed only a small portion of the total N in feedstuffs. Total true protein was approximately 8–10% for energy feeds, and then increased to 30% for plant protein sources, while the soluble true protein was about the same for energy feeds and plant protein sources. The major proportion of protein in plant protein sources was in the form of globulins, followed by albumins and lesser amounts of glutelins and prolamins. In contrast, the major proportion of protein in cereals was in the form of prolamins and glutelins, followed by globulins and albumins. © 1997 SCI.     

Egyptian mango by-product 1. Compositional quality of mango seed kernel

Egyptian mango seeds were collected as wastes from local fruit processing units and the kernels were separated and dried. This study was carried out on mango seed kernels to clarify their proximate composition, amino acids, phenolic compounds and the characteristics of the extracted oil including unsaponifiable matter constituents, lipid classes and fatty acid composition. Mango seed kernels contained a considerable amount of total phenolic compounds, total lipid, unsaponifiable matter, and a low amount of crude protein, but the quality of protein was good because it was rich in all essential amino acids. Eight phenolic compounds were identified; tannin and vanillin were in highest amounts. Unsaponifiable matter showed the occurrence of high amounts of squaline followed by sterols and tocopherols. Stearic acid was the main saturated fatty acid, while oleic acid was the major unsaturated fatty acid in all lipid classes. The fatty acid composition of total lipid and neutral lipid was similar, while phospholipid had a high amount of palmitic, linoleic and linolenic acids.     

Composition and functional properties of raw and electron beam-irradiated Mucuna pruriens seeds

The proximate, nutritional and functional properties of raw and electron beam-irradiated (0–30 kGy) Mucuna seeds were investigated. Irradiation increased crude protein and crude carbohydrates significantly than crude lipid, crude fibre and energy. Raw seeds were rich in minerals and were not affected by irradiation except for magnesium and phosphorus. Amino acids of raw seeds were comparable to soyabean and FAO/WHO reference pattern and except for 30 kGy, no significant changes were seen in amino acid profile. Raw seeds were rich in unsaturated fatty acids and some of them decreased on irradiation, while linoleic acid steadily elevated (0–14.35 mg g⁻¹ lipid). In vitro protein digestibility was dose dependent and significantly increased up to 15 kGy. Water and oil absorption capacities and foaming capacity significantly increased on irradiation, while protein solubility decreased (15 and 30 kGy) with an improvement of gelation property of seed flour. The cooking time of seeds significantly reduced on irradiation.     

Nutritional potential of biochemical components in Galactia longifolia Benth. (Fabaceae)

Seeds of Galactia longifolia Benth. (Fabaceae), locally known as Kaattukollu in Tamil language, used as food by Malayali tribals in the Kolli hills of Namakkal District, Tamil Nadu in South India were analysed for proximate composition, total (true) seed proteins, amino acid composition, fatty acid composition, minerals and antinutritional factors. Crude protein, crude fat, ash and nitrogen free extractives constitute 25.56%, 6.18%, 5.12% and 56.15%, respectively. The caloric value of 100 g dry matter of seed material is 1,601 KJ. The essential amino acids, tryptophan, leucine + isoleucine, arginine and threonine are present relatively in large quantities. The unsaturated fatty acids constitute more than 60%. The seeds are very rich in potassium, magnesium, calcium and phosphorus. Antinutritional factors such as total free phenols, tannins, L-DOPA, hydrogen cyanide and phytic acid is present in minute quantities. The seed meal is consumed after eliminating all the antinutritional factors using the conventional method of soaking seeds in water, boiling with water and decanting for four times by Malayali tribals.     

Effect of seed treatments on the chemical composition and properties of two amaranth species: starch and protein

The seeds of two Amaranth species were studied. The starch contents were 543 and 623 g kg^?1 while crude protein contents were 154 and 169 g kg^?1 for Amaranthus caudatus and Amaranthus cruentus seeds, respectively. The effect of several treatments, including cooking, popping and germination and flour air classification on the protein and starch properties were studied. Air classification decreased the starch content and increased the protein content, while heating increased the protein but did not affect the starch content. Germination decreased both starch and protein contents. Amylose content was increased by air classification and heating, but was not affected by germination. It was found that all treatments increased the starch swelling power and reduced the falling number. The resistant starch content was increased in the high protein flour (HPF) fraction and germinated flour compared with the raw flour, while its content decreased in the heat treated seed flours. These processes also affected the starch gelatinization temperature and peak viscosity. The thermal properties of the starch flour were not affected by air classification while gelatinization energy was decreased significantly (by 52.0 and 90.0% and by 70.0 and 95.0%) in cooked and popped A caudatus and A cruentus seed flours, respectively. The gelatinization energy was highest in germinated seeds dried at 90 °C with values of 2.67 and 3.87 J g^?1. Air classification reduced the level of all protein fractions. Thermal treatment decreased the water‐soluble fraction (albumins + globulins) and alcohol‐soluble fraction (prolamins) in both species. The levels of all fractions except the water‐soluble fraction (albumins + globulins) were reduced significantly in both species by germination, which mainly increased the amount of aspartic acid, serine and alanine, while the amounts of threonine, arginine and tyrosine decreased in both species. The polypeptide bands of the HPF in both species were unchanged compared with the raw seed flours, but more intensive coloured bands were observed. Thermal treatments eliminated major and minor bands above 35.0 KDa in both species. Copyright © 2004 Society of Chemical Industry     

Biochemical and nutritional evaluation of Neonotonia wightii (Wight & Arn.) Lackey (Fabaceae)

Seeds of Neonotonia wightii (Wight & Arn.) Lackey (Fabaceae), used as food by Malayali tribals in the Kollihills of Namakkal District, Tamil Nadu in Peninsular India, locally known as Adutheenikai, were analyzed for proximate composition, total (true) seed proteins, amino acid composition, fatty acid composition, minerals and antinutritional factors. The information is reported here for the first time in science. Crude protein, crude fat, ash and nitrogen free extractives constitute 20.6, 12.8, 5.8%, and 52.1g/100g seed flour, respectively. The calorific value of 100-g dry matter of seed material is 1700 kJ. The essential amino acids, leucine, lysine, isoleucine, valine, therionine and histidine are present in higher concentrations as 79, 54, 44, 37, 34 and 32 mg/100g crude protein, respectively. The limiting essential amino acids were cystine, methionine and tryptophan. The unsaturated fatty acids constitute more than 60% of seed lipids. The seeds were found to be a potential source of minerals such as potassium, magnesium, manganese and copper. The concentration of these minerals was relatively more than that of NRC/NAC recommended dietary allowances. The anti-nutritional factors such as total free phenols, tannins, l-DOPA, hydrogen cyanide and phytic acid contents were also determined.     

Nutritive value and antinutritional factors in different varieties of Sesbania seeds and their morphological fractions

Four different Sesbania seeds, S. aculeata, S. rostrata, S. sesban (accession 10865D) and S. sesban (accession 15019D), were analysed for their physicochemical properties, nutritive values and antinutritional factors (ANFs) in order to assess feasibility of use as an unconventional food resource. Seeds of both the accessions of S. sesban were smaller in size but their seed coat+endosperm fractions were higher (56–57%) than those of S. aculeata and S. rostrata (49–51%). S. rostrata had a lower hydration capacity, hydration index, swelling capacity and swelling index than other seeds. The crude protein content in different seeds ranged from 29.1 to 33.1%, crude lipid 4.7–6.0%, crude fibre 10.9–15.8%, total crude carbohydrates 44.6–47.4% and gross energy 19.2–20.0 kJ/g. Except for isoleucine, histidine and tryptophan, all other essential amino acids were deficient compared to the FAO/WHO reference pattern. The seed fractions showed similar amino acid pattern to that of whole seed with slightly higher values. Palmitic, stearic, oleic, linoleic and linolenic acids were the major fatty acids (FAs) and the total unsaturated and essential FAs ranged from 78.1 to 82.3% and 77.2 to 80.3%, respectively, with S. aculeata having the highest value. The ranges of starch fractions in different seeds were: total starch 17.5–20.4%, digestible starch 7.3–10.2% and resistant starch 10.2–11.2%. The soluble sugar contents ranged from 8.8 to 10.6%. The ranges of antinutritional factors in different seeds were: total phenols 2.96–5.95%, tannins 1.97–2.25%, condensed tannins 1.82–5.14%, phytic acid 1.89–2.37%, saponins 0.52–1.46%, trypsin inhibitors 5.25–14.0 (mg trypsin inhibited per gram of sample) and lectin activity 10.2–20.5 units. There was a wide variation in the ANFs contents of seed coat+endosperm, and cotyledons.     

Metabolic changes of biochemical constituents in developing fennel seeds (Foeniculum vulgare)

Fennel (Foeniculum vulgare) is the major spice/condimental crop of Haryana, generally used in India for preparing pickles and in vegetable cooking. Flowers were tagged at anthesis, fennel seeds (local variety) were collected at 1-week intervals after 40 days from anthesis for studying biochemical constituents. Moisture and protein contents decreased significantly with the advancement of seed development. Oil content ranged from 68 to 135·7 g kg^?1 (dry weight basis), which increased with seed development. The oil content was greater in mature seeds. The presence of phytate (11·35–13·10 mg g^?1) was also observed, which affects the availability of Zn and Fe. Fennel seeds were found to be a rich source of micro- and macroelements. Neutral detergent fibre, acid detergent fibre, cellulose and lignin contents increased significantly with the advancement of seed development. Oleic and linoleic fatty acids were found to be major fatty acids and variable proportions of different fatty acids were observed.     

Amino acid composition of storage proteins of a promising chickpea (Cicer arietinum L) cultivar

The amino acid compositions of flours made from the cotyledons and from the whole seeds of a disease-resistant, stable and high-yielding cultivar of chickpea (Cicer arietinum L) cv H75–35, known locally as Gaurav, have been analysed. These, together with similar analyses of the albumin, globulin, legumin and vicilin protein fractions, have been compared with those of other legumes. Seed protein content was 19·8 % with globulin constituting 62·4 % of the total seed protein. The ratios of albumin to globulin and legumin to vicilin were 1:4 and 6:1, respectively. The proportion of basic amino acids in the albumin was low whereas the reverse was true in the globulin. The legumin fraction seems to be superior in terms of total essential amino acids to those from other sources. Sulphur amino acids were the most limiting, followed by tryptophan or threonine depending on the fraction. However, the ratio of methionine to cystine was high (2·76:1). The extent of the sulphur amino acid deficiency was assessed, and possible approaches for its improvement are outlined.     

The nutritional and antinutritional attributes of sword bean [Canavalia gladiata (Jacq.) DC.]: an under-utilized tribal pulse from south India

Six accessions [three with maroon‐coloured seed coat and three with white‐coloured seed coat) of sword bean (Canavalia gladiata (Jacq.) DC.], were collected from six different locations in south India. They were analysed for their proximate and mineral composition, amino acid profiles of total seed proteins, in vitro protein digestibility (IVPD) and certain antinutritional factors. The essential amino acid profile of total seed proteins compared favourably with FAO/WHO requirements, except that there were deficiencies of sulphur containing amino acids in all the six accessions and also the leucine, lysine and tryptophan contents were low in maroon‐coloured seed coat accessions. The IVPD of the accessions ranged from 63.39 to 76.92%. Antinutritional substances like total free phenolics, tannins, l ‐DOPA (3,4‐dihydroxyphenylalanine), trypsin inhibitor activity and phytohaemagglutinating activity were also investigated. The antinutritional factors that were detected were thought to have little nutritional significance if the beans are properly processed.     

Genetic and environmental variability in protein,oil and fatty acid composition in high-alkaloid hite lupin (Lupinus albus)

Protein, oil and fatty acid composition ere determined on seed samples of Lupinus albus L cultivars gron in to different locations, Villafranca and Córdoba. Seeds planted in the latter location ere inoculated ith Rhizobium leguminosarum f lupini as soil pH as 7·5-7·9. Locations clearly caused differences in both protein and oil contents. Interactions beteen localities and genotypes ere not significant. Environmental effects ere much greater than the genotypic factors except for oleic and linoleic acids. Both locality and genotype effects ere clearly significant for all fatty acids studied except for palmitic acid. A negative correlation as found beteen protein and oil content. Oil and oleic acid contents ere positively correlated to each other. Linoleic acid content seemed not to be correlated ith any other fatty acid except oleic. Linolenic acid content as also negatively correlated ith that of oleic acid. Covariance analysis shoed a strong positive genetic correlation beteen oil and oleic acid contents; the genetic correlation as higher than the environmental one. Oil content is strongly negatively correlated ith both linoleic and linolenic acid contents at the genotypic level.     

Biochemical and nutritional characteristics of non-conventional protein sources

Some nutritional and antinutritional characteristics of Cucumis sativus L and Lagenaria vulgaris (Molina) Standl seeds ere studied. The mature seed kernels contained 312–318 g kg^?1 crude protein, 9–10 g kg^?1 crude fibre, 444–463 g kg^?1 crude fat, 43–45 g kg^?1 ash and 114–142 g kg^?1 carbohydrates. The biological values of cucumber and bottle gourd proteins ere 74.35 and 74.20 respectively. The essential amino acid profile compared ell ith the FAO/HO scoring pattern except for a deficiency of lysine and isoleucine. Lysine as the first limiting amino acid in both the proteins. The leucine:isoleucine and leucine:lysine ratios did not sho imbalance. Trypsin inhibitor, phytate, lectin and tannin levels ere determined in the defatted decorticated cucurbit seed meals. Heat treatment reduced the trypsin inhibitor and lectin activities in all samples to negligible levels. Levels of phytate and tannins ere found to be similar in all samples.     

Response of nutrient digestibilities to feeding diets with low and high levels of soybean trypsin inhibitors in growing pigs

Studies were carried out to determine the effect of dietary soybean trypsin inhibitor (SBTI) content on nutrient and energy digestibilities in growing pigs. Six barrows, average initial body weight (BW) 47·8±4·0 kg, were fitted with a simple T-cannula at the distal ileum and fed two diets according to a crossover design. Two maize starch-based diets were formulated to contain 200 g crude protein (CP) kg⁻¹ from either Nutrisoy (a food-grade defatted soy flour) or autoclaved Nutrisoy. The contents of SBTI in the Nutrisoy and autoclaved Nutrisoy diets were 13·4 and 3·0 g kg⁻¹, respectively. The experiment consisted of two periods of 12 days each. The average BW at the start of the first and second experimental periods were 53·3±3·7 and 61·0±5·1 kg, respectively. The average BW at the conclusion of the experiment was 71·8±7·6 kg. The ileal digestibilities of dry matter (DM), organic (OM), energy, CP and all amino acids measured were higher (P<0·01) in pigs fed the autoclaved Nutrisoy diet. The energy digestibility increased from 66·0 to 77·9%, and the CP digestibility increased from 37·4 to 77·1%. The increases in ileal digestibilities of the indispensable amino acids ranged from 27·0 (methionine) to 49·2 (leucine) percentage units. The increases in ileal digestibilities of the dispensable amino acids ranged from 30·2 (aspartic acid) to 50·8 (tyrosine) percentage units. The faecal digestibilities of all criteria measured were also higher (P<0·01) in pigs fed the autoclaved Nutrisoy diet. Furthermore, there was a greater (P<0·01) net disappearance (g kg⁻¹ DM intake) of DM, OM, CP, energy and all amino acids in the large intestine of pigs fed the Nutrisoy diet. In conclusion, feeding diets containing high levels of SBTI decreased both ileal and faecal digestibilities of all criteria measured. The formation of SBTI-enzyme complexes is likely to be responsible for the reduction in protein digestion and amino acid absorption. © 1998 SCI.