Effect of processing methods on the nutritional values and anti-nutritive factors of Adenanthera pavonina L. (Fabaceae) seeds

Nwafor, Felix Ifeanyi; Egonu, Sheily Nneka; Nweze, Nkechinyere Onyekwere; Ohabuenyi, Sarah Nnedinso

doi:10.5897/ajb2016.15782

Cited by 17 publications

(4 citation statements)

References 13 publications

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“…It was observed that the percentage values of calcium and phosphorous increased cowpea processing. A similar observation was reported by Felix et al [47] while studying the effect of soaking on Adenanthera pavonina seeds.…”

Section: Biochemical Composition Of the Cassava-cowpea-supporting

confidence: 86%

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Olaniran

Okonkwo

Osemwegie

et al. 2020

International Journal of Food Science

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Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly ( P ≤ 0.05 ) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different ( P ≤ 0.05 ) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.

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Section: Biochemical Composition Of the Cassava-cowpea-supporting

confidence: 86%

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Olaniran

Okonkwo

Osemwegie

et al. 2020

International Journal of Food Science

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“…This suggests that traditional roasting and boiling increase the amount of ash in Djansang seeds. These results are in agreement with those of Nwafor, Egonu, Nweze, and Ohabueny (2017) who demonstrated that the ash content of Fabaceae seeds increased when processed. The analysis of the macronutrients composition showed that Djansang seeds are rich in lipids (46.18%-50.74%), proteins (34.12%-37.20%), and carbohydrates (6.11%-8.83%).…”

Section: Effect Of Processing On the Proximate Composition Of Djansan...supporting

confidence: 93%

Effect of boiling and roasting on the physicochemical properties of Djansang seeds (Ricinodendron heudelotii)

Kinge

Djikeng

Karuna

et al. 2019

Food Science & Nutrition

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This study was aimed at determining the effect of boiling and roasting on physicochemical properties of Djansang seeds. Dried Djansang seeds were divided into three groups: one group was boiled for 5, 10, and 15 min; another group was traditionally roasted for 5, 10, and 15 min, and the last group was left unprocessed and served as the control. Polyphenols were extracted from the processed seeds using the maceration method, and their content and antioxidant activity were evaluated. Oils were extracted from the dried seeds by Maceration method, and the quality was analyzed by determining their peroxide value (PV), thiobarbituric acid value (TBA), iodine value (IV), and acid value (AV). The changes in proximate composition and mineral content of the processed samples were also evaluated using standard methods. Results showed that traditional roasting significantly decreases (p < .05) the polyphenol content and antioxidant activity of Djansang seeds as compared to boiling. The analysis of oil showed that traditional roasting and boiling significantly reduce the quality of Djansang seed oil (PV: 10.85–38.49 meq O2/kg; TBA: 1.80–3.20 ppm; AV: 0.28%–0.82%; and IV: 104.27–98.11 g I2/g for roasted samples, and PV: 10.85–27.52meq O2/kg; TBA: 1.45–2.28 ppm; AV: 0.56%–0.96%; and IV: 105.87–102.96 g I2/g for boiled samples) compared to the control (PV: 9.96 meq O2/kg; TBA: 1.01 ppm; AV: 0.11%; and IV: 104.83 g I2/g) and that traditionally roasted samples were the most affected. The proximate and mineral composition of Djansang was also affected during processing. Boiling for 5 and 10 min (BNS 5 min and 10 min) and traditional roasting for 5 min (TRNS 5 min) appear to be the best processing methods of Djansang for production of Djansang‐based foods like Djansang sauce.

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“…This may be due to the observed decrease in antinutrients, specifically tannins and oxalate as these can bind minerals in the food sample rendering them unavailable. This is consistent with the findings of Nwafor et al (2017) wherein the crude ash content of Adenanthera pavonina seeds increased from 4.03±0.019 to 4.25±0.01% after boiling. Thus, the indigenous processing of taro by the Obu Manuvu was effective in enhancing its mineral content.…”

Section: Crude Ashsupporting

confidence: 92%

“…Alcantara et al (2013) also reported an increase in the iron content of taro powder and cookies, which underwent soaking and boiling. The same results were obtained from taro corms (Adane et al, 2013), taro leaves (Lewu et al, 2009) and A. pavonina seeds (Nwafor et al, 2017) after boiling.…”

Section: Ironsupporting

confidence: 81%

Effect of Indigenous Processing by Obu Manuvu on the Anti-nutrient and Nutrient Factors of Taro (Colocasia esculenta)

Lorilla,

Fronteras,

Chavez

et al. 2022

MJST

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Anti-nutrient factors are secondary plant metabolites that can adversely affect the full utilization of nutrients in plant-based food products. However, the level of these antinutrients can be reduced by the application of various food processing methods. This study determined the effect of indigenous processing by the Obu Manuvu in Sitio Ladian, Marilog District, Davao City, Philippines on the anti-nutrient factors, proximate composition and mineral content of taro. The indigenous process involves soaking and boiling of taro, which is then stuffed in bamboo tubes to make ‘linutlut na gabi.’ The anti-nutrients analyzed in this study were tannin, cyanogenic glycoside and oxalate. Results showed a significant reduction amounting to 66.67, 98.08 and 91.74% for these anti-nutrients, respectively. The indigenous processing also showed a significant effect on the proximate composition of taro, specifically on the moisture (13.06% increase) and crude ash (2.45% increase) contents. For crude fat, crude fiber and crude protein contents, no significant changes were observed. For the mineral analyses, it was found that iron and manganese increased by 152.45 and 26.32%, respectively, after indigenous processing. Moreover, no significant changes were observed in the zinc and calcium contents of taro after indigenous processing. Hence, the processing method of the Obu Manuvu was effective in decreasing the anti-nutrient content, particularly tannin, cyanogenic glycoside and oxalate. This also improved the nutrient profile of taro as shown by the increase in iron and manganese. This study could be used for future dietary interventions to address issues of malnutrition and food safety.

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Effect of processing methods on the nutritional values and anti-nutritive factors of Adenanthera pavonina L. (Fabaceae) seeds

Cited by 17 publications

References 13 publications

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Effect of boiling and roasting on the physicochemical properties of Djansang seeds (Ricinodendron heudelotii)

Effect of Indigenous Processing by Obu Manuvu on the Anti-nutrient and Nutrient Factors of Taro (Colocasia esculenta)

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