Nutritional quality of extruded kidney bean (Phaseolus vulgaris L. var. Pinto) and its effects on growth and skeletal muscle nitrogen fractions in rats

Abstract

The influence of extrusion cooking on the protein content, amino acid profile, and concentration of antinutritive compounds (phytic acid, condensed tannins, polyphenols, trypsin, chymotrypsin, alpha-amylase inhibitors, and hemagglutinating activity) in kidney bean seeds (Phaseolus vulgaris L. var. Pinto) was investigated. Growing male rats were fed diets based on casein containing raw or extruded kidney beans with or without methionine supplementation for 8 or 15 d. Rates of growth, food intake, and protein efficiency ratio were measured and the weight of the gastrocnemius muscle and the composition of its nitrogenous fraction was determined. Extrusion cooking reduced (P < 0.01) phytic acid, condensed tannins, and trypsin, chymotrypsin, and (alpha-amylase inhibitory activities. Furthermore, hemagglutinating activity was abolished by extrusion treatment. Protein content was not affected by this thermal treatment. Rats fed raw kidney bean lost BW rapidly and the majority died by 9 d. Pretreatment of the beans by extrusion cooking improved food intake and utilization by the rats and they gained BW. Supplementation of extruded kidney bean with methionine further enhanced (P < 0.01) food conversion efficiency and growth. However, BW gains and muscle composition still differed (P < 0.01) from those of rats fed a high-quality protein.

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

“…The composition of raw and extruded chickpeas was similar to values presented by Khan et al (1995) and Marzo et al (2002). Extrusion cooking caused a significant decrease in moisture and ether extract contents.…”

“…Earlier experiments (Savage and Thompson, 1993;Savage et al, 1995) showed the possibility of reducing the effect of the ANF by various cooking and processing methods. Extrusion has been shown to be very effective in destroying lectins, protease inhibitors and α-amylase inhibiting enzymes (Marzo et al, 2002;Abd El-Hady and Habiba, 2003;Arija et al, 2006). Moreover, due to the presence of shear forces and high-energy input, proteins are more easily accessible for enzyme attack during the extrusion process (Camire, 1991).…”

“…The high shear forces may also denature protein and disrupt the food matrix thereby improving the digestibility of nutrients (Milán et al, 2000). Modifications of physicochemical and nutritional properties of hard-to-cook beans by extrusion cook ing have been reported by Martin Cabrejas et al (1999), and the nutritional quality of extruded kidney bean and its effects on growth and skeletal muscle nitrogen fractions in rats have been studied by Marzo et al (2002). Similarly, the extrusion process counteracts the negative effect produced by the addition of raw kidney bean by the removal of the antinutritional factors (ANF) and by improving the nutrient availability of the seed (Arija et al, 2006).…”

Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates

“…Ash content of wheat extrudates incorporated with legumes remains almost same were in the range of 11.5-15.9 g/kg. Marzo et al (2002) reported less influence of extrusion cooking in ash content.…”

“…Parallel to the increased applications, interest has grown in the physico-chemical, functional and nutritionally relevant effects of extrusion processing. It also significantly reduces antinutrients present in legumes (Abd El Hady and Habiba 2003;Alonso et al 2000;Leontowicz et al 1999;Marzo et al 2002). Nutritional concern about extrusion cooking is reached at its highest level when extrusion is used specifically to produce nutritionally balanced or enriched foods, like weaning foods, dietetic foods, and meat replacers (Plahar et al 2003).…”