Effect of cooking on phosphorus and trace elements species in peas

The study was undertaken to evaluate the growth performance and feed utilization of African catfish, Clarias gariepinus, fed six diets (D) in which fishmeal (FM) was gradually replaced by a mixture of local plant by-products. In diets 1 and 2, FM (250 g kg )1 ) was replaced by sunflower oil cake (SFOC). In diets 3 and 4, FM (250 and 150 g kg )1 , respectively) was replaced by SFOC and bean meal (BM) while FM was totally substituted by a mixture of groundnut oil cake (GOC), BM and SFOC in diets 5 and 6. Sunflower oil cake was cooked, soaked or dehulled in order to determine the appropriate processing techniques for improving the SFOC nutritive value and to evaluate the apparent digestibility coefficient (ADC) values of the alternative diets. No significant differences were observed for daily feed intake, weight gain, specific growth rate (SGR) and feed efficiency (FE) among fish fed D1, D2, D3 (250 g kg )1 FM), D4 (150 g kg )1 FM) and D6 (0 g kg )1 FM). The highest SGR (3.2% per day) and FE (1.2) were achieved in fish fed D3, and the lowest in fish fed D5 (0% FM), suggesting a maximum acceptable dietary concentration of hulled SFOC below 250 g kg )1 in African catfish juveniles. Protein efficiency ratio ranged from 2.2 to 3.2 for all dietary treatments and was positively influenced by FM inclusion. African catfish were able to digest plant protein very efficiently in all diets tested. ADC of protein ranged from 88.6 to 89.5%, while ADC of energy was relatively low for diets containing hulled sunflower oilcake (71-74%) and high when sunflower oilcake was dehulled (78.6-81.3%). Similarly, ADC of dry matter was higher when sunflower was dehulled (72.1%) when compared with crude SFOC (60.5%). Soaking increased ADC values for neutral detergent fibre (NDF), dry matter, energy, protein and amino acids (AA). There were no significant differences in protein ADCs (88-90%) with increased levels of dietary vegetable ingredients. Both soaking and dehulling of sunflower before incorporation helped in the reduction of NDF, antitrypsin and tannins. Digestibility of all AA was generally high, greater than 90% for both indispensable and non-indispensable AA. Based on the data obtained, it was possible to totally replace menhaden fish meal with a mixture of vegetable proteins (72% of total dietary protein) when diets contained a relatively low percentage of animal protein (28% based on blood meal and chicken viscera meal) without negative effects. KEY WORDS

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“…2002; Egounlety & Aworth 2003; Garg et al. 2003; Nibedita & Sukumar 2003; Koplik et al. 2004; Gill et al.…”

Section: Introductionunclassified

Partial or total replacement of fish meal by local agricultural by-products in diets of juvenile African catfish (Clarias gariepinus): growth performance, feed efficiency and digestibility

Nyina-wamwiza¹,

Wathelet²,

Richir³

et al. 2009

Aquaculture Nutrition

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“…Cooking in water decreased significantly the content of polyphenols, glucosinolates, and vitamin C compounds in broccoli (23). Mineral nutrients in foods may also be affected by cooking methods, although it depends on the specific element (24), but microwaving broccoli may preserve a high percentage (25). These controversies could be partially explained due to the different conditions of time, added water, or microwave power, making it difficult to understand the benefits or negative effects of microwave cooking.…”

Section: Introductionmentioning

confidence: 99%

Effects of Microwave Cooking Conditions on Bioactive Compounds Present in Broccoli Inflorescences

López-Berenguer

Carvajal

Moreno

et al. 2007

J. Agric. Food Chem.

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Cooking as a domestic processing method has a great impact on food nutrients. Most Brassica (Brassicaceae, Cruciferae) vegetables are mainly consumed after being cooked, and cooking considerably affects their health-promoting compounds (specifically, glucosinolates, phenolic compunds, minerals, and vitamin C studied here). The microwave cooking process presents controversial results in the literature due to the different conditions that are employed (time, power, and added water). Therefore, the aim of this work was to study the influence of these conditions during microwave cooking on the human bioactive compounds of broccoli. The results show a general decrease in the levels of all the studied compounds except for mineral nutrients which were stable under all cooking conditions. Vitamin C showed the greatest losses mainly because of degradation and leaching, whereas losses for phenolic compounds and glucosinolates were mainly due to leaching into water. In general, the longest microwave cooking time and the higher volume of cooking water should be avoided to minimize losses of nutrients.

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“…On the other hand, low molecular weight species (eg nickel, zinc and molybdenum) were more stable to heat treatment. 36 Considering the mangalô specie, for IN and CH treated samples, concentrations of Cu, Mo and Zn exhibited significant difference (p <0.05) and similar behavior were observed for P and Mg. For MW samples, Cu was the only trace element that showed significant differences (p <0.05) in concentration, when compared to IN samples but for major constituent this pattern was also observed for P and Mg. Only the concentrations of the larger elements Ca and Mg and the trace elements Cu and Zn presented significant differences between CH and MW, with lowest concentrations for CH samples, which may indicate higher leaching effect by this last thermal processing.…”

Section: Mineral Compositionmentioning

confidence: 63%

Evaluation of Mineral Retention in Green Legumes Submitted to Thermal Treatment

et al. 2018

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Santos, S. R. C.; Lopes, M. V.;* de Oliveira, F. S.; Benevides, C. M. J.; dos Santos, W. P. C. Rev. Virtual Quim., 2018, 10 (5), 1531-1545. Data de publicação na Web: 5 de novembro de 2018 Resumo: A produção de leguminosas tem grande impacto na agricultura familiar, além de grande importância nutricional. O consumo de feijão verde é generalizado no Brasil. Técnicas culinárias, além do processamento industrial, podem levar à perda de micronutrientes e espécies tóxicas por mecanismos de lixiviação. Este estudo avaliou a influência do tratamento térmico na retenção de Ca, Fe, Zn, Mn, Mg, Cu, Cr, Co, Ba, Cd, Pb nas seguintes leguminosas. Os elementos químicos característicos de cada uma dessas espécies de leguminosas podem ser usados em estudos dos padrões de identidade das leguminosas avaliadas. Em geral, o mangalô (Lablab purpureus L. Sweet) apresentou um menor número de elementos cujas concentrações se alteram significativamente quando um tratamento térmico é realizado. O feijão guandu mostrou uma maior diversidade de elementos químicos que diferem significativamente após o cozimento, enquanto o feijão caupi está em uma posição intermediária. Palavras-chave: Composição mineral; elementos traços; leguminosas verdes; PCA; ICP OES. AbstractLegume production has a great impact on family farming, as well as great nutritional importance. The consumption of green beans is widespread in Brazil. Culinary techniques, besides industrial processing, can lead to the loss of micronutrients and toxic species by leaching mechanisms. This study assessed the influence of heat treatment on the retention of Ca, Fe, Zn, Mn, Mg, Cu, Cr, Co, Ba, Cd, Pb in the following green legumes. The characteristic chemical elements of each of these legume species can be used in studies of the identity patterns of the evaluated legumes. In general, mangalô (Lablab purpureus L. Sweet) had a smaller number of elements whose concentrations change significantly when a thermal treatment is performed. Pigeon pea showed a greater diversity of chemical elements that differ significantly after cooking, while cowpea beans are at an intermediate position.

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Effect of cooking on phosphorus and trace elements species in peas

Cited by 26 publications

References 14 publications

Partial or total replacement of fish meal by local agricultural by-products in diets of juvenile African catfish (Clarias gariepinus): growth performance, feed efficiency and digestibility

Partial or total replacement of fish meal by local agricultural by-products in diets of juvenile African catfish (Clarias gariepinus): growth performance, feed efficiency and digestibility

Effects of Microwave Cooking Conditions on Bioactive Compounds Present in Broccoli Inflorescences

Evaluation of Mineral Retention in Green Legumes Submitted to Thermal Treatment

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