Changes in Anti-nutrients Contents of Edible Vegetables Under Varied Temperature and Heating Time

Udousoro, Imaobong; Akpan, Emaediong

doi:10.12944/crnfsj.2.3.06

Cited by 12 publications

(10 citation statements)

References 21 publications

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“…It is interesting to note that this sample fits into the above requirements of low oxalate and moderately high calcium contents food material. The value of oxalate obtained in this present study is lower than the lethal dose reported by Udosoro et al [34]. Tannin value of 0.49± 0.01 mg/g is lower than the amount reported for mango seed [25].…”

Section: Sugar Analysiscontrasting

confidence: 84%

“…Tannins are capable of leaving available protein by antagonistic competition and can elicit protein deficiency syndrome commonly called kwashiorkor [35]. Boiling has been reported to be a very good means of reducing tannin contents of food materials [34]. The values obtained for flavonoids and total phenols were 7.89±0.10 mg/g and 6.25±0.01 mg/g respectively.…”

Section: Sugar Analysismentioning

confidence: 99%

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Some Aspects of Nutrient, Antinutrient, Minerals and Sugars Contents of Thaumatococcus daniellii (Benn.) Seeds

Oyeleke

Adetoro

Lawal

et al. 2017

AIR

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Thaumatococcus daniellii is an under-exploited, wild rhizomatous perennial herb from Africa that is classified as one of the non-timber forest products. The aril contains an intensely sweet and nontoxic protein used as sweetener in food and other related industries. This study evaluated the nutrient, antinutrient, minerals and sugars contents of T. daniellii seeds. The proximate analysis of the seeds in percent on dry basis revealed 9.18±0.04 ash, 10.52±0.10 moisture, 2.48±0.02 crude fat, 29.45±0.13 crude fibre, 6.67±0.05 protein, 41.70±0.73 carbohydrate and the energy value was calculated to be 213.29±0.11 Kcal/100 g. Minerals analysis of the seeds in mg/kg revealed the presence of sodium 113.00±0.

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Section: Sugar Analysiscontrasting

confidence: 84%

Section: Sugar Analysismentioning

confidence: 99%

Some Aspects of Nutrient, Antinutrient, Minerals and Sugars Contents of Thaumatococcus daniellii (Benn.) Seeds

Oyeleke

Adetoro

Lawal

et al. 2017

AIR

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“…Protease inhibitors are easily denatured by heat treatment due to their protein nature [113]. Research has shown that antinutrient levels are reduced with controlled heating at a temperature less than boiling for at least 15 minutes [114]. Autoclaving can also drastically decrease the content of tannins, phytic acid, hydrogen cyanide, trypsin inhibitors and oligosaccharides [6].…”

Section: Sprouting (Germination)mentioning

confidence: 99%

Antinutrients in Plant-based Foods: A Review

Popova¹,

Mihaylova²

2019

TOBIOTJ

234

136

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Modern society has easy access to a vast informational database. The pursuit of sustainable green and healthy lifestyle leads to a series of food choices. Therefore, it is of importance to provide reliable, comprehensive and up-to-date information about food content including both nutritional and antinutritional elements. Nutrients are associated with positive effects on human health. Antinutrients, on the other hand, are far less popular for the contemporary man. They are highly bioactive, capable of deleterious effects as well as some beneficial health effects in man, and vastly available in plant-based foods. These compounds are of natural or synthetic origin, interfere with the absorption of nutrients, and can be responsible for some mischievous effects related to the nutrient absorption. Some of the common symptoms exhibited by a large amount of antinutrients in the body can be nausea, bloating, headaches, rashes, nutritional deficiencies, etc. Phytates, oxalates, and lectins are few of the well-known antinutrients. Science has acknowledged several ways in order to alter the negative influence antinutrients exhibiting on human health. Mechanical, thermal and biochemical approaches act synergistically to provide food with lower antinutritional levels. The purpose of this review was to synthesize the availability of antinutrients, clear their effect on the human body, and commemorate possible paths to disable them. This review provides links to the available literature as well as enables a systematic view of the recently published research on the topic of plant-based antinutrients.

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“…Protease inhibitors are proteinaceous in nature and they get readily denatured by heat treatment [50]. Various studies have shown that reduced antinutrient amounts can be obtained by heating under controlled conditions, that is, when the temperature is needed to be maintained lower than that of boiling point for about 15 min [51]. Boiling of Bambara groundnut seeds for about 1 h greatly decreased the amount of raffinose and also enhanced protein digestibility of seeds was obtained [52].…”

Section: Cookingmentioning

confidence: 99%

Role of lacto-fermentation in reduction of antinutrients in plant-based foods

Manzoor¹,

Singh²,

Kumar³

et al. 2021

J App Biol Biotech

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Plant-based food products are gaining more importance and they play an important role in maintaining sustainable, low-meat, and healthy diets. Plant-based food products, specifically legumes and cereals, are important staple foods in developing countries. However, it is important to know whether these plant-based systems are capable of delivering the minerals and is it beneficial to motivate consumption to decrease the manifestation of mineral deficiencies. Plantbased foods apart from containing a large number of macronutrients and micronutrients they also possess various antinutritional factors. Some of the major anti-nutritional components present in plants are saponins, tannins, phytic acid, lectins, protease inhibitors, and amylase inhibitors. Such kind interactions with minerals interfere in bioavailability from plant-based foods throughout the course of human digestion and lead to micronutrient malnutrition and mineral deficiencies. Lacto-fermentation is commonly used to disrupt such interactions and make nutrients and phytochemicals free and accessible to the consumers. The purpose of this review was to provide information about the different types of antinutrients present in plant sources, their possible effects on the human body, and the benefits of lacto-fermentation over other conventional food processing approaches such as soaking, germination, and heating in the reduction of antinutrients.

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Changes in Anti-nutrients Contents of Edible Vegetables Under Varied Temperature and Heating Time

Abstract: ABSTRACT

Cited by 12 publications

References 21 publications

Some Aspects of Nutrient, Antinutrient, Minerals and Sugars Contents of Thaumatococcus daniellii (Benn.) Seeds

Some Aspects of Nutrient, Antinutrient, Minerals and Sugars Contents of Thaumatococcus daniellii (Benn.) Seeds

Antinutrients in Plant-based Foods: A Review

Role of lacto-fermentation in reduction of antinutrients in plant-based foods

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