The Effect of Tannin Content on the Nutritive Value of Some Leaf Protein Concentrates

Osuntogun, Bolanle A.; Adewusi, S. R. A.; Telek, Lehel; Oke, O. L.

doi:10.1080/09528954.1987.11904099

Cited by 7 publications

(6 citation statements)

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“…Phenolic compounds can also be growth depressant factors because of their inhibitory effect on protein digestion (Pierpoint, 1983). Osuntogun et al (1987) reported an inverse relationship between PER and tannin content which could probably explain the poor performance of the A. philoxeroides diet since its polyphenolic content was found to be 2.9% as compared to 2.1% in LP (L. minor) and 1.3% in P. stratiotes LP (Dewanji, 1993). The total phenolics:N ratio of the LP preparation was also reported to have an inverse relationship to protein quality (Maliwal, 1983).…”

Section: Resultsmentioning

confidence: 98%

Nutritional Evaluation of Leaf Protein Extracted from Three Aquatic Plants

Dewanji

Matai

1996

J. Agric. Food Chem.

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Proteins extracted from the leaves of Alternanthera philoxeroides, Lemna minor, and Pistia stratiotes were evaluated for their nutritional quality using rat feeding experiments. It was found that a 3% level of supplementation of leaf protein extracted from L. minor and P. stratiotes significantly improved the nutritive value of a wheat flour diet, thereby indicating that they could be used as supplements in feeds or foods to improve the quality as well as protein levels of deficient diets. Keywords: Aquatic weeds; leaf protein; rat experiments

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Section: Resultsmentioning

confidence: 98%

Nutritional Evaluation of Leaf Protein Extracted from Three Aquatic Plants

Dewanji

Matai

1996

J. Agric. Food Chem.

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“…57 The inhibitory action of tannins adversely affects the digestibility of LPC and results in the reduction of feed intake due to the impartment of an astringent taste. 58 Reports also claim that acetone washing is effective in reducing tannin content in LPC, whereas acid washing does not show any effect. 58 Another study observed that buffer washing lowered the total phenolic content to an impressive degree in the leaf protein concentrates of lucerne.…”

Section: Antinutritional Factors and Toxicity Levels In Lpcmentioning

confidence: 99%

“…58 Reports also claim that acetone washing is effective in reducing tannin content in LPC, whereas acid washing does not show any effect. 58 Another study observed that buffer washing lowered the total phenolic content to an impressive degree in the leaf protein concentrates of lucerne. 52 Even though the alkaloid concentration in water hyacinth LPC, obtained by soaking the leaves in 95% ethanol, was evaluated to be in safe limits, it is of utmost importance that the structures of alkaloids are also examined in order to understand its impact on animals.…”

Section: Antinutritional Factors and Toxicity Levels In Lpcmentioning

confidence: 99%

“…While testing the effect of acid or acetone washing on LPCs from various leaf sources, a study found that the in vitro digestibility of LPC treated with acetone washing increased due to the reduction in tannin content, which evidently affects its nutrition absorption. 58 When the green fraction and unfractionated LPC of lucerne leaves were treated with buffer and ether washing, the results indicated that for unfractionated LPC, the true digestibility evaluated in vivo in rats was improved with ether washing due to the removal of fat, and the biological value was improved with buffer washing due to the removal of phenolics. 52 A study evaluating the in vivo digestibility of Telfairia occidentalis LPC found that the apparent nitrogen digestibility was greater when there was a lesser inclusion of LPC in the rat diet.…”

Section: Digestibility Of Lpcmentioning

confidence: 99%

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Nutritional Profile, Antinutritional Factors, and Digestibility of Proteins in Non-conventional Leaf Protein Sources

Biswas,

Purohit

2024

ACS Food Sci. Technol.

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Leaf protein concentrates (LPCs) have intrigued researchers for a considerable period of time and continue to grab their attention as a non-conventional protein source. This review summarizes the various methods of LPC concentration or precipitation and also notes its nutritional quality, antinutritional factors, and digestibility. The scope of utilization of LPCs is vast, but before diving into commercial utilization, it is of the utmost importance that the safety and efficiency of these protein sources are well-investigated. Hence, an attempt to review these advantages and challenges is made in this work. The key findings of this review include the following: first, there are deficits of sulfur-containing amino acids and minerals in LPCs from certain leaves, which make the source not very balanced. Second, non-conventional protein concentration methods like fermentation are green and efficient means of protein concentration. Lastly, antinutritional factors in LPC can be reduced with the help of various treatments.

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“…The levels of tannin and phytate which the plant probably uses for defense (Aletor, 1993) were also determined in the samples (Table 3). Tannin affects the nutritive value of food products by forming complex with protein (both substrate and enzyme) thereby inhibiting digestion and absorption (Osuntogun et al, 1987). They also bind Fe making it unavailable (Aletor and Adeogun, 1995) and other evidence suggests that condensed tannins may cleave DNA in the presence of copper ions (Shirata et al, 1998).…”

Section: Antinutrient Fermented Unfermentedmentioning

confidence: 99%

Effect of fermentation on the chemical composition of mango (Mangifera indica R) peels

Ojokoh¹

2007

Afr. J. Biotechnol.

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Ripe mango peels (Mangifera indica R) was naturally fermented for 96 h at room temperature (30 o C). The quality of the fermented mango peels were accessed by determing the microbiological quality, proximate composition as well as the anti-nutritional content. Mixed flora of fungi and bacteria were isolated from the fermenting mango peels. Three species of fungi (Saccharomyces cerevisiae, Aspergillus flavus and Rhizopus oryzae) and five bacteria (Aerobacter clocae, Leuconostoc Micrococcus luteus, Streptococcus mutans and staphylococcus aureus) were identified. The result of the proximate analysis revealed that there was an increase in the protein content of the ripe mango peels fermented. There was no considerable difference in the fat and carbohydrate content while there was a decrease in fibre content. Antinutrients such as tannin and phytate decreased in the fermented sample. A decrease in pH was also recorded.

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The Effect of Tannin Content on the Nutritive Value of Some Leaf Protein Concentrates

Cited by 7 publications

References 0 publications

Nutritional Evaluation of Leaf Protein Extracted from Three Aquatic Plants

Nutritional Evaluation of Leaf Protein Extracted from Three Aquatic Plants

Nutritional Profile, Antinutritional Factors, and Digestibility of Proteins in Non-conventional Leaf Protein Sources

Effect of fermentation on the chemical composition of mango (Mangifera indica R) peels

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