The potential of dilute-acid hydrolysis as a treatment for improving the nutritional quality of industrial lignocellulosic by-products

Castro, Fernando Basile de; Hotten, P.M.; Ørskov, E. R.

doi:10.1016/0377-8401(93)90022-c

Cited by 13 publications

(5 citation statements)

References 17 publications

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“…Hemicellulose was high in the UCH but low in SCH and SBCH probably due to loss in the water. Castro et al (1993) also showed that steam treatment has been reported to lead to partial hemicellulose hydrolysis, lignin depolymerisation and cell wall swelling.…”

Section: Detergent Fibre Analysis Of Untreated and Physically Treatedmentioning

confidence: 94%

Evaluation of the nutritional potentials of physically treated cowpea seed hulls in poultry feed

Adebiyi

Ologhobo

Adu

et al. 2010

Emir. J. Food Agric

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Feeding has been reported to be responsible for the high cost observed in poultry production. The use of unconventional feedstuff for poultry production is however limited due to their fibrousness and inability of birds to possess the cellulase enzyme that can digest the fibre, nevertheless, physical treatments of these unconventional feedstuffs enhance their possibility in poultry production. The objective of this study therefore, was to evaluate the nutrient status of cowpea seed hull after being subjected to different treatment. The Cowpea seed hull that was not subjected to any form of treatment served as the control i.e. Untreated cowpea seed hull (UCH), while a portion was soaked and boiled (soaked and boiled cowpea seed hull, SBCH) and another portion soaked for 3 days, soaked cowpea seed hull (SCH). The seed hull in each treatment were analysed for their proximate composition, metabolisable energy (ME) and fibre fraction. The trial revealed a steady increase in crude protein (CP) of the test materials with the highest increase (18.43%) in crude protein recorded in SCH substrate compared to 6.73% increase in SBCH substrate. A corresponding decrease in crude fibre (CF) was recorded with 15.00% loss for SCH substrate while 6.97% loss in crude fibre was observed for SBCH substrate. Changes of 1.73% and 4.22% were recorded for nitrogen free extract (NFE) in SBCH and SCH respectively, while ME changes by 1.67% and 5.39% for SBCH and SCH substrates respectively. The effects of both physical treatments on ash and insoluble ash were not significant. Fibre analysis revealed that 7.55% (53.00% to 49.00%) and 18.87% (53.00% to 43.00%) of acid detergent fibre (ADF), 7.41% (81.00% to 75.00%) and 16.05% (81.00% to 68.00%) of neutral detergent fibre (NDF) and 2.5% (40.00% to 39.00%) and 22.5% (40.00% to 31.00%) of cellulose were loss in SBCH and SCH substrates respectively. There were no significant effects on the acid detergent lignin (ADL) and hemicellulose components of the test samples due to these physical treatments. The result revealed that the different processing methods resulted in increase in the crude protein contents with a corresponding reduction in crude fibre of the seed hull. The changes observed must have been due to fermentation that occurred during the soaking of the seedhull.

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Section: Detergent Fibre Analysis Of Untreated and Physically Treatedmentioning

confidence: 94%

Evaluation of the nutritional potentials of physically treated cowpea seed hulls in poultry feed

Adebiyi

Ologhobo

Adu

et al. 2010

Emir. J. Food Agric

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“…The acid pre-treatment was conducted on ground wheat straw, with about 80% dry matter (DM) content. The 1.8% H 2 SO 4 solution was added carefully to straw sample until the DM content comes to 20% (Castro et al 1993) for AWS. Acid pre-treated straw was stored wet at 4°C until further analysis.…”

Section: Methodsmentioning

confidence: 99%

Effect of combining exogenous fibrolytics enzymes supplementation with alkali and acid pre-treatments on wheat straw hydrolysis and ruminal fermentation

Jabri

Abid

Yaich

et al. 2019

Indian J of Anim Sci

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The present study was undertaken to evaluate the efficacy of exogenous fibrolytics enzymes (EFE) to improve the in vitro cell wall hydrolysis, ruminal fermentation and digestibility of untreated (WS) and chemically pretreated wheat straw with NaOH (SWS), urea (UWS), and diluted H2SO4 (AWS). An in vitro gas production study during 96 h of incubation and an in vitro enzymatic hydrolysis during 20 h was conducted. The first EFE was a mixture (1:1, v/v) of cellulase and xylanase (Dyadic complex), applied at increasing doses (1, 2, 5 and 10 Î¼l/g DM). The second EFE (MaxFiber complex) was also applied at increasing dose (0.5, 1, 2 and 4 mg/g DM). The rate and the extent of the in vitro gas production (GP) of WS improved with both EFE supplementation especially with the optimal doses D1 and M2. In association with NaOH pre-treatment, the EFE failed to have any effect on wheat straw digestibility. In contrast, the urea pre-treatment seems to have a synergetic effect with EFE on ruminal utilization by accelerating the fermentation process. However, for AWS an antagonist effect was detected with both EFE. Moreover, the in vitro enzymic hydrolysis indicated a linear positive effect of EFE on reducing sugar release for almost all substrates and an increase in dry matter losses for only WS and AWS. These results revealed that the positive effect of EFE supplementation effect depended on the type of chemical pre-treatments and it was detected only for WS and UWS.

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“…However, when the fried food is removed from the hot oil, its temperature decreases rapidly, thereby causing the moisture vapor trapped in the pores to condense and the pressure in the pores to decrease. As a result, some of the oil that was originally adsorbed on the surfaces of the fried food is absorbed through the pores of the chip, so as to increase the total amount of oil absorption [70,71]. In vacuum frying, however, because of the lower frying temperatures and pressures used, the samples have fewer open pores, which means that less volatilized moisture is trapped [72].…”

Section: Effect Of Vacuum Frying On Food Qualitymentioning

confidence: 99%

Effect of New Frying Technology on Starchy Food Quality

Wang

McClements

et al. 2021

Foods

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Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people’s health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases.

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The potential of dilute-acid hydrolysis as a treatment for improving the nutritional quality of industrial lignocellulosic by-products

Cited by 13 publications

References 17 publications

Evaluation of the nutritional potentials of physically treated cowpea seed hulls in poultry feed

Evaluation of the nutritional potentials of physically treated cowpea seed hulls in poultry feed

Effect of combining exogenous fibrolytics enzymes supplementation with alkali and acid pre-treatments on wheat straw hydrolysis and ruminal fermentation

Effect of New Frying Technology on Starchy Food Quality

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