Nutritional and Antinutritional Properties of the Underexploited Legumes Cassia laevigata Willd. and Tamarindus Indica L.

Siddhuraja, P.; Vijayakumari, K.; Janardhanan, K.

doi:10.1006/jfca.1995.1030

Cited by 31 publications

(48 citation statements)

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“…The CP content was analyzed using the micro-Kjeldahl method (AOAC method ID: 984.13), whereas the Soxhlet extraction method was used to quantify the amount of ether extract (AOAC method ID: 920.30). The nitrogen free extractives (NFE) and gross energy were calculated according to the method of Siddhuraju et al (1995).…”

Section: Collection Of Seed Samplementioning

confidence: 99%

Evaluation of velvet bean meal as an alternative protein ingredient for poultry feed

Vadivel

Pugalenthi²,

Döss³

et al. 2011

Animal

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The effect of certain simple and cost-effective processing methods on the nutritional and anti-nutritional properties of seed materials of an under-utilized food legume, Mucuna pruriens (L.) DC. var. utilis (Wall. ex Wight) Baker ex Burck (velvet bean, VB), collected from Valanadu, Kerala, India was analyzed in experiment 1. The raw VB seeds were found to contain appreciable levels of crude protein (263.2 g/kg dry matter (DM)); ether extract (79.6 g/kg DM); crude fiber (95.8 g/kg DM) and ash content (38.4 g/kg DM). Among the different treatments used, soaking in sodium bicarbonate solution 1 autoclaving was more effective in reducing maximum levels of various anti-nutritional compounds of VB seeds. Furthermore, in experiment 2, the effect of inclusion of different levels of velvet bean meal (VBM; subjected to soaking in sodium bicarbonate solution 1 autoclaving) as an alternative protein source in poultry feed on the growth performance of commercial-type broiler birds was investigated. The results indicate that the inclusion of VBM up to the 40% level exhibited better growth performance of the broiler birds such as feed intake, body weight gain, feed conversion ratio and protein efficiency ratio in both the starter and finisher phases.Keywords: Mucuna pruriens var. utilis, poultry feed, protein ingredient, sodium bicarbonate 1 autoclaving, velvet bean meal ImplicationsThe nutritive potential and anti-nutritional profiles of seed materials of a promising under-utilized legume, velvet bean (VB), was revealed. The results on the effects of certain simple and cost-effective processing methods on the nutritional and anti-nutritional properties of VB allowed the selection of appropriate treatment for the utilization of VB as an alternative source of dietary protein. Furthermore, the major findings of the present investigation regarding the suitable level of inclusion of VB meal in the poultry feed as an alternative protein ingredient are very much useful for the poultry industry. The recommendation of incorporation of VB meal as an alternative protein ingredient in poultry feed would meet the increasing demands for dietary protein in the poultry sector. Moreover, the utilization of such suitably processed non-conventional legume grains could reduce the over-dependence on conventional legume proteins, which in turn decreases the feed production cost and ultimately improves the growth of the livestock industry in many developing countries.

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Section: Collection Of Seed Samplementioning

confidence: 99%

Evaluation of velvet bean meal as an alternative protein ingredient for poultry feed

Vadivel

Pugalenthi²,

Döss³

et al. 2011

Animal

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“…The composition of tamarind seeds powder as reported by Siddhuraju et al (1995) is as: crude protein 11.9-14.1%; crude lipid 6-7.74%; crude fibre 12.7-15.3%; moisture 7-9.14%; and ash 3.45-4.7%. It is hydrophilic in nature.…”

Section: Effect Of Ph On Sorptionmentioning

confidence: 99%

“…It is hydrophilic in nature. Tamarind seeds are a rich source of protein and amino acids (Marathe et al, 2002;Siddhuraju et al, 1995). Some functional groups, such as amines, are positively charged when protonated and may electrostatically bind with negatively charged metal complexes.…”

Section: Effect Of Ph On Sorptionmentioning

confidence: 99%

Biosorption of aqueous chromium(VI) by Tamarindus indica seeds

Agarwal¹,

Bhuptawat

Chaudhari

2006

Bioresource Technology

261

101

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“…Legumes have been found to play a noble role in this regard due to their high protein content. Research efforts are now focusing on identification and evaluation of the potentials of underutilized legume sources, including tribal pulses that are well adapted to adverse environmental conditions; high seed yield, pests and diseases resistant, and good nutritional qualities (Chau & Cheung, 1998;Siddhuraju, Vijayakumari, & Janardhanan, 1995;Vijayayakumari, Siddhuraju, & Janardhanan, 1997).…”

Section: Introductionmentioning

confidence: 99%

Extractability of African yam bean (Sphenostylis stenocarpa) protein in acid, salt and alkaline aqueous media

et al. 2008

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Nutritional and Antinutritional Properties of the Underexploited Legumes Cassia laevigata Willd. and Tamarindus Indica L.

Cited by 31 publications

References 0 publications

Evaluation of velvet bean meal as an alternative protein ingredient for poultry feed

Evaluation of velvet bean meal as an alternative protein ingredient for poultry feed

Biosorption of aqueous chromium(VI) by Tamarindus indica seeds

Extractability of African yam bean (Sphenostylis stenocarpa) protein in acid, salt and alkaline aqueous media

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