Nutritional value of toasted pigeon pea, Cajanus cajan seed and its utilization in the diet of Clarias gariepinus (Burchell, 1822) fingerlings

Solomon, Solomon Gabriel; Okomoda, Victor Tosin; Oda, Samson Omirenya

doi:10.1016/j.aqrep.2017.05.005

Cited by 24 publications

(14 citation statements)

References 20 publications

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“…moisture and temperature, was based on earlier studies (Adeleye et al, 2020;Al-Rabadi et al, 2011). The chemical composition of raw African yam beans, Bambara groundnut and Pigeon pea flours observed in this study are similar to those published in earlier literature and databases (Heuz e et al, , 2017Nwokolo, 1987;Solomon et al, 2017). Increased dietary fibre content of extrudates as observed in this study, was also observed in wheat and barley flours extruded at temperatures between 150 C and 200 C. Conversely, no significant effect of extrusion at 140 C to 180 C was observed on total dietary fibre of two cultivars of Phaseolus vulgaris, although a significant redistribution of insoluble to more water soluble fibre fractions was reported (Martin-Cabrejas et al, 1999).…”

Section: Discussionsupporting

confidence: 84%

Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains

Adeleye

Awodiran

Ajayi

et al. 2020

Heliyon

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Section: Discussionsupporting

confidence: 84%

Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains

Adeleye

Awodiran

Ajayi

et al. 2020

Heliyon

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“…Pigeon pea (Cajanus cajan L.) is a legume widely used in Indonesia but has not been explored yet. It contains protein up to 22.6 g/100 g, with glutamic acid, aspartic acid and lysine as the dominant amino acids (Singh and Jambunathan, 1982;Oshidi et al, 1993;Solomon et al, 2017). Thus, pigeon pea is a potential source of bioactive peptides.…”

Section: Introductionmentioning

confidence: 99%

Effect of simulated gastrointestinal digestion of bioactive peptide from pigeon pea (Cajanus cajan) tempe on angiotensin-I converting enzyme inhibitory activity

Putra

Marsono

Indrati

2020

NFS

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Purpose The purpose of this paper is to understand the effect of hydrolysis by pepsin and pancreatin on the angiotensin-I-converting enzyme (ACE) inhibitory activity of bioactive peptide from pigeon pea tempe and the absorption of pigeon pea tempe peptide by using the everted gut sac method. Design/methodology/approach The tempe was prepared by inoculating Raprima (Rhizopus oligosporus) on hulled-cooked pigeon pea for 48 h. The extraction was performed using the ultrasonic method at 40 kHz frequency and 100% ultrasonic power for 10 min. The extracted protein was placed in simulated gastrointestinal digestion using consecutive pepsin–pancreatin for 240 min. The hydrolysates were fractionated using a dialysis tube, and its absorption was assessed using the everted Sprague–Dawley rat gut sac. Findings The tempe protein from the hydrolyzed pigeon pea exhibited higher ACE inhibitory (71.53%) activity than that from the boiled pigeon pea (53.04%) (p = 0.028). The bioactive peptide of the digested pigeon pea tempe consisted of low-molecular-weight peptides (<1 kDa). The fraction also showed the highest ACE inhibition activity among the others (IC50 = 0.61 mg/mL, p = 0.021). Bioactive peptides from pigeon pea tempe were absorbed well in the small intestine, mainly in the jejunum. The activity of the absorbed peptides did not change considerably. Originality/value The activity of bioactive peptide of pigeon pea tempe was comparatively stable during digestion. It exhibited activity even after absorption in the small intestine. Thus, pigeon pea tempe can serve as an antihypertensive peptide source and alternative food for maintaining/reducing blood pressure.

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“…Pigeon pea (Cajanus cajan) also could be used as raw material for tempe fermentation. In addition, protein of pigeon pea contains high amounts of hydrophobic amino acids such as phenylalanine, leucine, valine, isoleucine, proline and negatively charged amino acids (Oshodi et al, 1993;Solomon et al, 2017) which are essential for the formation of ACE inhibitory peptides (Wu et al, 2016;Daliri et al, 2017;Nawaz et al, 2017). Fermentation of pigeon pea using Aspergillus niger has been found to have ACE inhibitory activity with IC 50 value of 9 µg mL-1 (Nawaz et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of Ace Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe

Pebrianti

Cahyanto

Indrati

2020

IFNP

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Fermentation products are common sources of angiotensin I-converting enzyme (ACE) inhibitory peptides used for hypertension treatment. This research investigated the effect of fermentation time on the ACE inhibitory activity produced during the fermentation of pigeon pea tempe and aimed to determine the optimal fermentation time to obtain pigeon pea tempe with the highest ACE inhibitory activity. Seeds were inoculated with Raprima® (0.02% w/w) containing Rhizopus oligosporus spores and fermented for 0-96 h. Protein pattern, degree of hydrolysis (DH), soluble protein content and ACE inhibitory activity were observed during fermentation. The result from SDS-PAGE shows that protein hydrolysis occurred after 12 h fermentation, marked by the appearance and greater intensity of protein bands with low-molecular-weight (60 kDa). An increase in DH and soluble protein content were detected during the fermentation and reached a maximum of 23.99% and 3.15 mg mL -1 at 96 h fermentation, respectively. The ACE inhibitory activity increased with fermentation time and pigeon pea tempe fermented for 48 h (76.14%) has the highest ACE inhibitory activity with IC 50 values of 0.65 mg mL -1 . It could be concluded that the optimal fermentation time to obtained pigeon pea tempe with the highest ACE inhibitory activity is for 48 h of fermentation.

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Nutritional value of toasted pigeon pea, Cajanus cajan seed and its utilization in the diet of Clarias gariepinus (Burchell, 1822) fingerlings

Cited by 24 publications

References 20 publications

Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains

Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains

Effect of simulated gastrointestinal digestion of bioactive peptide from pigeon pea (Cajanus cajan) tempe on angiotensin-I converting enzyme inhibitory activity

Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of Ace Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe

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