Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus)

Valdez-González, Francisco Javier; Gutiérrez‐Dorado, Roberto; García-Ulloa, Manuel; Cuevas-Rodríguez, Breidy Lizeth; Rodríguez‐González, Hervey

doi:10.5424/sjar/2018161-11830

Cited by 9 publications

(5 citation statements)

References 50 publications

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“…These general reductions in the antinutrient levels expressed in both the FCA and FTC agree with previous findings on soybean and sorghum. 4,6,41 This also agrees with a similar report in which fermentation was used to reduce the levels of antinutrients present in several legume seeds. 42 The general reductions in the antinutrients levels could be a result of the production of degrading enzymes such as tannase, oxalate oxidase, phytase, etc.…”

Section: Resultssupporting

confidence: 91%

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It has also been reported of fermentation to decrease the phytate content of chickpea by 45 % and increase the protein content by 13 %. 6 In another study by Adeyemo et al,7 the outcome of the fermentation of sorghum on tannin, phytic acid, protease inhibitor, and trypsin inhibitor at 0, 72, and 120 hours were assessed, the results showed a significant reduction of tannin (72 %), phytic acid (60 %), protease inhibitor (30 %), and trypsin inhibitor (69 %) at 120 hours. Different fermentation techniques have been used to produce healthy food products from poisonous crops like Carica papaya seeds and Adenanthera pavonine.

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confidence: 98%

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Biochemical Effects of Fermentation on Selected Phytochemicals, Enzymes and Antioxidant Activities in The Under-Utilized Seeds of Chrysophyllum albidum Linn and Terminalia catappa Linn

2023

TJNPR

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It has also been reported of fermentation to decrease the phytate content of chickpea by 45 % and increase the protein content by 13 %. 6 In another study by Adeyemo et al.,7 the outcome of the fermentation of sorghum on tannin, phytic acid, protease inhibitor, and trypsin inhibitor at 0, 72, and 120 hours were assessed, the results showed a significant reduction of tannin (72 %), phytic acid (60 %), protease inhibitor (30 %), and trypsin inhibitor (69 %) at 120 hours. Different fermentation techniques have been used to produce healthy food products from poisonous crops like Carica papaya seeds and Adenanthera pavonine. 8,9,10 Some studies have also reported that fermentation led to the increase in the bioavailability and concentration of amino acids, minerals and vitamins. 11 Chrysophylum albidium Linn Sapotaceae, widely known as African star apple is an African forest fruit tree species. 12 Fruits from these plants are sweet and edible, and usually consumed as desired. On the other hand, the seeds from this fruit are poorly utilized, and there is limited information on its usefulness. The seeds because of their poor utilization, have however gained the interest of researchers over the years. Omeje et al 13 reported these seeds as one of the un-exploited sources of Phyto-oil that could serve as an alternative to oil from conventional plants such as coconut, oil palm, cotton seeds, soybeans, groundnuts, sunflower, and rape seeds. Nutrition wise, C. albidum seeds have been reported to have high levels of energy, however, the presence of antinutrients such as phytate, oxalate, saponin, and tannin in the seeds have hindered humans and animals from benefitting nutritionally from them. 14 C. albidium seeds have been investigated and reported to be an alternative to starch from conventional sources such as sago starch, corn starches, cassava starch, potato starch, maize starch, bean starch, and glutinous rice starch. They have also been utilized in non-food and food applications. 15

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Section: Resultssupporting

confidence: 91%

“…

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mentioning

confidence: 98%

Biochemical Effects of Fermentation on Selected Phytochemicals, Enzymes and Antioxidant Activities in The Under-Utilized Seeds of Chrysophyllum albidum Linn and Terminalia catappa Linn

2023

TJNPR

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“…Ojokoh et al [105] have studied the effect of fermentation on the antinutritional composition of breadfruit and cowpea flours showing a significant reduction of the hydrogen cyanide, oxalate and phytate content. Fermentation is reported to increase the protein content in chickpea by 13% and decrease the content of phytic acid by 45% [106]. Adeyemo et al [107] assessed the effects of fermentation of sorghum at 0, 72 and 120 hours on trypsin inhibitor, protease inhibitor, phytate and tannin.…”

Section: Disabling Antinutrientsmentioning

confidence: 99%

Antinutrients in Plant-based Foods: A Review

Popova¹,

Mihaylova²

2019

TOBIOTJ

233

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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“…CS showed an APD of 98.8%, which was higher than those found for lupin seed meal, Lupinus luteus (92.7%), defatted soybean meal (94.4%), full-fat toasted soybean (90.0%) and micronized wheat Triticum (88.6%) by Fontaínhas-Fernandes et al (1999); and soybean (93%), cottonseed Gossypium (79.4%), and sunflower seed Helianthus annuus (89.8%) meals (Sintayehu et al, 1996). CS had similar or higher APD compared with white lupin (98.8%) and chickling vetch (79.6%) meals reported by Magalhães et al (2018), and chickpea (dehulled 68.9%, whole grain 59.9%) meals (Valdez-González et al, 2018), indicating a high protein bioavailability of CS protein for Nile tilapia.…”

Section: Experimental Feeds Admd (%) Apd (%) Ald (%)mentioning

confidence: 75%

Canary seed, Phalaris canariensis, has higher nutritional value than giant kelp seaweed, Macrocystis pyrifera, as feed ingredient in diets for Nile tilapia, Oreochromis niloticus

Gutiérrez‐Leyva

Rodríguez‐González²,

Carrillo‐Domínguez

et al. 2022

J World Aquaculture Soc

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Nonconventional feed ingredients for different aquatic species need to be tested to establish their nutritional value. Thus, this study assessed the use of canary seed (CS), Phalaris canariensis L., and giant kelp seaweed (KS), Macrocystis pyrifera, as ingredients for Nile tilapia, Oreochromis niloticus L., feed. Two feeding trials were conducted: (1) Growth trial, where seven feeds were tested; a control diet (CD) and six CS/KS diets (100, 200, 300 g/kg). Fish fed CS/KS diets (100 and 200 g/kg) had similar weight gain to those fed CD, whereas CS/KS diets (300 g/kg) decreased growth performance (p < 0.05). The CS‐diet Economic Conversion Ratios and KS100 diet were similar to CD, while KS inclusion levels (200, 300 g/kg) decreased this parameter (p < 0.05). Dietary KS inclusion of 300 g/kg significantly decreased the profit index compared with CD and CS‐diets (p < 0.05, 2), digestibility trial, where nine feeds were evaluated: a reference diet (RD); six CS/KS diets (100, 200, 300 g/kg) to determine diet digestibility, and two CS/KS diets (300 g/kg) to determine ingredient digestibility. CS dry matter, protein, and lipid digestibility were higher than KS (p < 0.05). The results suggest that CS has higher nutritional value than KS for Nile tilapia.

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Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus)

Cited by 9 publications

References 50 publications

Biochemical Effects of Fermentation on Selected Phytochemicals, Enzymes and Antioxidant Activities in The Under-Utilized Seeds of Chrysophyllum albidum Linn and Terminalia catappa Linn

Biochemical Effects of Fermentation on Selected Phytochemicals, Enzymes and Antioxidant Activities in The Under-Utilized Seeds of Chrysophyllum albidum Linn and Terminalia catappa Linn

Antinutrients in Plant-based Foods: A Review

Canary seed, Phalaris canariensis, has higher nutritional value than giant kelp seaweed, Macrocystis pyrifera, as feed ingredient in diets for Nile tilapia, Oreochromis niloticus

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