常用处理技术对蚕豆抗营养因子影响

主要采用漂烫、浸泡、熟化三种常用处理技术对蚕豆进行处理,分析处理前后蚕豆中抗营养因子(单宁、胰蛋白酶抑制剂和棉籽糖、水苏糖等胀气因子)变化。试验结果表明,90℃、150 s或95℃、120 s漂烫处理较为合理;低温长时间浸泡,如25℃、10 h可在降低水溶性抗营养因子含量同时更节约能源,更为合理;常压水煮30 min、高压熟化20 min均可有效降低胰蛋白酶抑制剂活性。     

Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)

The effect of cooking and dehulling on nutrients and anti-nutritional factors of several varieties of lentils (Lens culinaris) was investigated. Significant (p < 0.05) variations existed among the lentil varieties with respect to their crude protein, starch, ash, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total dietary fiber (TDF), resistant starch (RS), trypsin inhibitor activity (TIA), minerals, phytic acid, tannins, sucrose and oligosaccharides (raffinose, stachyose and verbascose) content. Cooking lentils in boiling water significantly increased protein, starch, IDF, TDF, resistant starch, Ca, Cu and Mn content, whereas reduced ash, Fe, K, Mg, P, Zn, TIA, phytic acid, tannins, sucrose and oligosaccharides were observed. Dehulling (removal of seed coat) resulted in a significant increase in protein, starch, resistant starch, K, P, phytic acid, stachyose and verbascose content, however, a significant decrease in SDF, IDF, TDF, Ca, Cu, Fe, Mg, Mn and tannin content was observed.     

Nutritional and Sensory Properties of Canned and Stored Moin-Moin

Canned moin-moin was studied for nutritional and sensory properties after processing and following storage at 22.2°C and 29.4°C for periods up to 6 months. Comparisons were made with freshly prepared, traditional steamed moin-moin. The canned product remained a very good source of thiamin after thermal processing and storage losses. Chemical assays of lysine, available lysine, methionine, and tryptophan showed no losses of these amino acids from processing or storage, but PER values indicated that thermal processing significantly decreased protein quality of products in rat feeding studies. PER values of canned product then remained stable in storage. After 6 months at both storage temperatures, a Nigerian taste panel ranked overall acceptability of the canned product at 6.5 on a 9 point nedonic scale, compared to 7.5 for the freshly prepared traditiona moin-moin.     

Effect of maturity and processing on the trypsin inhibitor and oligosaccharides of soybeans

Immature soybean seeds are used as human food, but they contain antinutritional factors. The trypsin inhibitory activity (TIA) increased slightly in soybean cv Beeson-80 but remained unchanged in cv Pella, as maturation advanced. Steaming or cooking for 20 min, as commonly practiced, fully eliminated TIA in immature seeds. Soaking (24 hr) plus cooking (20 min) was necessary for the complete disappearance of TIA in mature seeds. Sucrose, raffinose and stachyose concentrations increased significantly with maturation. Steamed or cooked immature seeds contained considerably smaller quantities of raffinose and stachyose, sugars associated with flatulence, than similarly treated mature seeds.     

Effect of soaking,germination, cooking and fermentation on antinutritional factors in cowpeas

The present work deals with the study of efficacy of some treatments, namely soaking (in water and bicarbonate solution), ordinary and pressure cooking, germination and fermentation in reducing or removal of antinutritional factors usually present in cowpeas (protease inhibitors, tannins, phytic acid and flatus-producing oligosaccharides (raffinose and stachyose). The results showed that long-time soaking (16 h) in bicarbonate solution caused remarkable reduction in the antinutritional factors. Pressure cooking was more effective than ordinary. Cooking pregerminated cowpeas was most effective. Fermentation completely removed trypsin inhibitor, oligosaccharides and reduced remarkably phytic acid. However, tannins noticeably increased.     

Effect of soaking,germination, cooking and fermentation on antinutritional factors in cowpeas

The present work deals with the study of efficacy of some treatments, namely soaking (in water and bicarbonate solution( ordinary and pressure cooking, germination and fermentation in reducing or removal of antinutritional factors usually present in cowpeas (protease inhibitors, tannins, phytic acid and flatus‐producing oligosaccharides (raffinose and stachyose). The results showed that long‐time soaking (16 h) in bicarbonate solution caused remarkable reduction in the antinutritional factors. Pressure cooking was more effective than ordinary. Cooking pregerminated cowpeas was most effective. Fermentation completely removed trypsin inhibitor, oligosaccharides and reduced remarkably phytic acid. However, tannins noticeably increased.     

Inhibition of digestive enzymes by condensed tannins from green and ripe carobs

The degree of inhibition of trypsin, β-amylase and lipase by condensed carob tannins was determined, and compared with that caused by a glucoside of m-digallic acid. the carob tannins were strongly inhibitory to all the enzymes assayed; β-amylase was the most sensitive and lipase the least sensitive. Only in the case of lipase was the hydrolysable tannin a more active inhibitor than the condensed carob tannins. Polyvinyl pyrrolidone reactivated trypsin and lipsse, but not β-amylase. The inhibitors were found to change the maximum reaction velocities of crystalline trypsin and β-amylase, indicating non-competitive reaction kinetics.     

Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds

The effects of high temperature short time (HTST) treatment compared with other conventional processes on protein, phytic acid, condensed tannins, polyphenols, trypsin, chymotrypsin and α-amylase inhibitor activities and haemagglutinating activities in Renata, Solara and Ballet pea seeds were investigated. Ballet cultivar showed highest protein, phytic acid, tannin, polyphenol contents and trypsin and chymotrypsin inhibitory activities. All pea cultivars contained trypsin- and chymotrypsin-inhibiting activity and lectins but only Solara had α-amylase inhibitory activity. Under extrusion conditions (148°C, 25% moisture and 100 rpm) this thermal processing method was the most effective in condensed tannin, trypsin, chymotrypsin, α-amylase inhibitors and haemagglutinating activity reduction, without modifying protein content as occurs by dehulling, soaking and germination treatments. Trypsin and chymotrypsin inhibitors and haemagglutinating activities in peas were more readily abolished by extrusion treatment than was chymotrypsin inhibitory activity.     

Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa

The effects of hydration, autoclaving, germination, cooking and their combinations, on the reduction/elimination of antinutrients, flatus-producing compounds and the improvement of in vitro protein digestibility of three selected Phaseolus vulgaris varieties were investigated. Reduction in the amount of total α-galactosides was attained by employing hydration process and was due to the differential solubility of the individual oligosaccharides and their diffusion rates. Due to their heat-sensitive nature, saponins, trypsin inhibitors and phytohaemagglutinins, diminished drastically to undetectable amounts when heating processes (cooking and autoclaving) were employed. Hydration and germination processes were less effective in reducing trypsin inhibitors, saponins and phytohaemagglutinins as compared with cooking/autoclaving processes. Germination process reduced stachyose, raffinose, phytic acid and tannins which was due to metabolic activity. The combination of germination followed by autoclaving processes yielded the most promising result in this study. The bean variety Roba exhibited better protein digestibility on processing and thus has high potential to be used as a raw material for the manufacturing of value-added products.     

Chemical and nutritional quality changes in germinating seeds of Cajanus cajan L.

Changes in the chemical constituents and nutritive quality of germinating seeds of pigeon pea, Cajanus cajan L. were studied in seeds that were germinated for 0, 1, 2, 3, 4 and 5 days. The differently germinated seeds were analysed for proximate composition, mineral elements, structural carbohydrates, calorific value, nutritive and non-nutritive matter and certain antinutritional factors. Germination significantly altered the nutrient composition of the seed, causing marked increase in calorific value. Crude protein, soluble carbohydrate, cellular and organic cellular contents, cellulose, lignin, non-nutritive matter, total oxalate and phytic acid contents of the seed were negatively correlated with germination, whereas the reverse was the case with the seed's contents of fat, crude fibre, total ash, soluble ash, acid-insoluble ash, cell wall carbohydrate, hemicellulose, iron, manganese, calcium, magnesium, copper, phosphorus, food energy, digestible energy, tannins, total phenolics and trypsin inhibitory activity. It was concluded that the increased contents of tannins, total phenolics and trypsin inhibitory activity of the seed during the progressive germination might limit its nutritive quality.     

Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes

The effects of some domestic traditional processes, such as dehulling, soaking, germination, boiling, autoclaving and microwave cooking, on the nutritional composition and antinutritional factors of mung bean seeds were studied. Germination and cooking processes caused significant (p<0.05) decreases in fat, carbohydrate fractions, antinutritional factors and total ash contents. All processes decreased the concentrations of lysine, tryptophan, threonine and sulfur-containing amino acids. However, all treatments were higher in total aromatic amino acids, leucine, isoleucine and valine contents than the FAO/WHO reference. Dehulling, soaking and germination processes were less effective than cooking processes in reducing trypsin inhibitor, tannins and hemagglutinin activity contents. Also, germination was more effective in reducing phytic acid, stachyose and raffinose. Germination resulted in a greater retention of all minerals compared to other processes. In vitro protein digestibility and protein efficiency ratio were improved by all processes. The chemical score and limiting amino acids of mung bean subjected to the various processes varied considerably, depending on the type of process.     

Effect of soaking,dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds

Effect of several physical treatments (soaking, dehulling, ordinary cooking, microwave cooking, and autoclaving) on the level of antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds were investigated. The raw bitter and sweet lupin seeds were found to contain phytic acid, tannins, trypsin inhibitor activity, and lectin activity, but α-amylase inhibitor was absent. Dehulling significantly increased the levels of phytic acid (PA), trypsin inhibitor activity (TIA), and tannins, but lectin activity was not changed. Also soaking in bitter (for 96 hr) and sweet (for 24 hr) seeds caused a significant increase in these factors except lectin activity. Cooking methods differently affected the levels of the antinutrients. Thus, PA increased but tannins were not changed, on the other hand TI and lectin activities were inactivated; ordinary cooking and autoclaving were the most effective in both seeds. For combination effect, soaking following cooking treatments significantly decreased PA, tannins, and lectin activity, but increased TIA in both seeds. Moreover, dehulling following soaking and cooking methods resulted in a significant increase of PA, TIA, and tannins. In vitro protein digestibility (IVPD) of raw bitter and sweet lupin seeds were 78.55 and 79.46%, respectively and it was improved by all processing methods; soakingdehulling after autoclaving was the most effective in both seeds. Although some treatments increased the level of antinutrients, they improved IVPD. Therefore, the studied antinutrients are not the only responsible factor for lowering IVPD.     

Effects of variety and crude protein content on nutrients and anti-nutrients in lentils (Lens culinaris)

Protein content was used as an indicator of environmental conditions for a study on varietal and environmental variation of proximate composition, minerals, amino acids and anti-nutrients of lentils. Four lentil varieties, each with three levels of protein content, were selected. Crude protein content ranged from 24.3% to 30.2%. Analysis of variance showed that both varietal and environmental conditions had a significant effect on starch content. Significant varietal differences were found in acid detergent fibre (ADF), neutral detergent fibre (NDF), fat, ash, calcium (Ca), copper (Cu), potassium (K), manganese (Mn), phosphorus (P) and Zinc (Zn). Protein showed significant effects on the amino acids, arginine and tryptophan. Variety had a significant effect on sucrose, stachyose, phytic acid, tannins and trypsin inhibitor activity (TIA). Major lentil components, protein and starch content were inversely correlated. K, Mn, P and Zn were negatively correlated with protein content. Tryptophan was the most deficient amino acid and the sulphur-containing amino acids were the second limiting amino acid in lentils. Raffinose was positively correlated with starch while negatively correlated with ADF.     

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

The effect of cooking on levels of nutrients and anti-nutritional factors in beans and chickpeas was investigated. Significant (p < 0.05) variation existed among the beans and chickpeas with respect to their crude protein, starch, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total dietary fiber (TDF), resistant starch (RS), trypsin inhibitor activity (TIA), mineral, phytic acid, tannin, sucrose and oligosaccharide (raffinose, stachyose and verbascose) contents. Cooking beans and chickpeas in water significantly increased protein, starch, SDF, IDF, TDF, Mn and P contents (on a dry weight basis), whereas reduced ash, K, Mg, TIA, tannin, sucrose and oligosaccharide contents were observed. Colored beans (black, cranberry, dark red kidney, pinto and small red bean) contained tannins, whereas little tannin in white-colored beans (great northern and white pea bean) and chickpeas (Desi and Kabuli type) was detected.     

Some characteristics of the roots of the winged bean [Psophocarpus tetragonolobus (L.) DC]

Three accessions of winged bean [Psophocarpus tetragonolobus (L.) DC] tuberous roots from Thailand were examined for their crude protein (N × 6.25), non-protein nitrogen and starch contents. The roots were further analysed for their trypsin inhibitor and urease activities and for the presence of tannins and cyanogenic compounds. Crude protein was found to be high in comparison with other root crops (5.7–6.7% fresh weight) and this contained a high proportion of non-protein nitrogen (7.4–15.0%). Amino acid content of the crude protein, when compared with mature winged bean seeds, revealed a deficiency in the sulphur-containing amino acids but an exceptionally high aspartic acid content. Starch was the major carbohydrate present in the flesh of the roots (21.7–32.1% fresh weight). Root samples were found to contain high levels of trypsin inhibitory activity (13.5–30.1 TIU mg^?1 fresh weight). No urease activity or cyanide could be detected in any of the root accessions studied.     

Effect of soaking,dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides,trypsin inhibitor,phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)

Soybean, cowpea and groundbean, three locally grown legumes in West Africa, were processed into tempe, an Indonesian-type fermented food. Changes in oligosaccharides, trypsin inhibitor, phytic acid and tannins were monitored during the pretreatments (soaking and soaking–dehulling–washing–cooking) and fermentation with Rhizopus oligosporus. About 50% of raffinose and more than 55–60% of sucrose and stachyose were lost during the pretreatments of the beans. Stachyose decreased during fermentation with a reduction of 83.9%, 91.5% and 85.5% respectively for soybean, cowpea and groundbean while raffinose remained fairly constant. Galactose, the predominant sugar, glucose, fructose, maltose and melibiose increased during the first 30 and 36 h of fermentation of cowpea and groundbean, but decreased thereafter. Soaking the beans for 12–14 h had no effect on the level of trypsin inhibitor of the beans while it increased the phytic acid content to 1.7% in soybean and to 0.8% and 0.7% in groundbean and cowpea. Cooking soaked and dehulled soybean, cowpea and groundbean for 30, 7 and 15 min respectively resulted in 82.2%, 86.6% and 76.2% in trypsin inhibitor. However, a slight increase in trypsin inhibitor was observed during soybean fermentation. Phytic acid decreased during fermentation by 30.7%, 32.6% and 29.1% respectively in soybean, cowpea and groundbean at the harvesting time. Tannins mainly located in seed coat were removed as a result of pretreatments mainly dehulling. These changes are beneficial especially in infant feeding based on cereal and legume-based foods.     

Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars. The Levels of Amylase Inhibitors, Levels of Oligosaccharides and In Vitro Starch Digestibility

Amylase inhibitor activity (AIA) of chickpea extracts was investigated using pancreatic and salivary amylases. The extracts showed higher inhibitor activity towards pancreatic amylase than salivary amylase. Mean values indicated slightly higher inhibitory activity in desi than kabuli cultivars, though clear-cut differences were not observed among the cultivars. While in vitro starch digestibility of meal samples indicated no large differences among desi and kabuli types of chickpea, the mean values of digestibility of isolated starches of kabuli types was higher than those of desi types. The mean values of stachyose were higher in desi cultivars. When desi and kabuli types were considered together, stachyose and raffinose contents were not found significantly related to the concentrations of total soluble sugars while stachyose showed a significant correlation with raffinose.     

Effects of Dehulling on Phytic Acid, Polyphenols, and Enzyme Inhibitors of Dry Beans (Phaseolus vulgaris L.)

Effects of dehulling on phytic acid; trypsin, chymotrypsin, and α-amylase inhibitory activities; and tannins of ten cultivars of dry beans (Phaseolus vulgaris L.) were investigated. Phytic acid content of whole beans ranged from 1.16-2.93%. Dehulling significantly increased the phytic acid content of beans (range 1.63-3.67%). Dehulling also increased trypsin, chymotrypsin, and α-amylase inhibitory activities of the beans. Tannin contents of whole and dehulled beans ranged from 33.7-282.8 and 10.0-28.7 me. catechin equivalent/100g beans, respectively. Removal of seed coats lowered the tannin content of beans by 68–95%. Tannins were not detected in white seeded cultivars of Sanilac, Great Northern, and Small White. Dehulling significantly improved the in vitro digestibility of bean proteins.     

EFFECTS OF HEAT TREATMENT AND PEPSIN DIGESTION ON TRYPSIN INHIBITORY ACTIVITY AND OVOMUCOID ANTIGENICITY OF JAPANESE QUAIL EGG WHITE

Changes in trypsin inhibitory activity and ovomucoid antigenicity in the egg white of Japanese quail egg were observed after subjecting the quail egg to boiling, saúteing and microwave irradiation. Boiling for 10 min caused about 50% loss of the initial trypsin inhibitory activity. With respect to antigenicity, the boiling caused an initial increase followed by a drop to the original level. Saúteing for 3 min resulted in about 90% loss of the inhibitory activity and about 75% loss of the initial antigenicity. Microwave irradiation for 90 s resulted in about 85% loss of the inhibitory activity and about 80% loss of the initial antigenicity. After pepsin digestion of the egg white boiled for 10 min, 100% of the starting trypsin inhibitory activity was retained even after 24 h digestion, while the antigenicity decreased to about 10% of the initial activity. These results suggest that about 50% of the original trypsin inhibitory and 10% of the original antigenic activity remain after a 24 h pepsin digestion of the egg white boiled for 10 min. Thus, we concluded that intact ovomucoid or ovomucoid degradation products with some trypsin inhibitory activity and antigenicity were introduced into the small intestine after ingestion of the cooked egg white of Japanese quail.     

Effect of milling and preparation method on the physical properties and quality of moin-moin (steamed paste)

ABSTRACT:  Moin-moin is steamed cowpea paste native to Nigeria. This product is classified as a protein/starch gel with the dominate portion of the gel network consisting of cowpea starch. Moin-moin was prepared from starting materials (cowpea meal and cowpea flour) and compared to moin-moin prepared from dry, whole, undecorticated cowpea seeds. Texture profile measurements showed that moin-moin made from cowpea flour (small particle size) formed a firmer structure when compared to moin-moin made from either cowpea meal or whole, dry cowpea seeds. Starting materials with smaller particle sizes and longer cooking times produced stickier moin-moin. The cowpea solids to water ratio was shown to affect the firmness of moin-moin, where a 3.75:1 ratio of solids to water produced a firmer product than other concentrations. Generally, color was unaffected across treatment regimens as identified by an expert sensory panel, although instrumental color measurements showed significant differences for hue angle and chroma. This study demonstrated that the particle size of this food ingredient contributes significantly to its functionality in food formulations.