Effect of Processing Method on the Antinutrient Content of Tacca leontopetaloides (L.) Kuntze Flour (original) (raw)
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Wholesome cassava flour samples produced from freshly harvested tuberous roots of two white fleshed cassava varieties (TME 419 and TMS 30572) and a yellow fleshed variety (UMUCASS 38) and stored in sealed black polyethylene bags (each containing ≅200g sample) at ambient room temperature (26-32 o C) were used to determine possible post-processing losses on their ascorbic acid(vitamin C), carotene(pro-vitamin A) and cyanide contents. Results showed that the experimental fresh flour samples from the white fleshed varieties had 8.00-8.13mg/100g ascorbic acid, 0.53-1.13µg/g carotene and 4.65-4.74mg/kg cyanide contents while the yellow fleshed cassava flour had 9.73mg/100g ascorbic acid, 14.35µg/g carotene and 5.75mg/kg cyanide contents. Four weeks storage of the flour samples under dark conditions gave no significant decrease (P=0.05) in the carotene content of all the experimental samples. Minimal significant (P=0.05) reductions were observed only in the ascorbic acid content of the yellow cassava (UMUCASS 38) sample (9.73mg/100g to 6.67 mg/100g). The variation in the cyanide content of all the varietal samples (4.65-5.75 mg/kg to 3.03-4.92 mg/kg) were also minimally significant (P=0.05) after four weeks of storage. These experimental wholesome dry flour samples maintained near stable packed bulk density (0.63-0.67g/cm 3) and swelling index (1.25-1.41) throughout the storage period of four weeks.
Antioxidant Activity, Total Phenol and Tannin Content of Different Varieties of Flours
Acta Medica Medianae, 2020
Cereals are considered one of the most commonly used foods due to their properties. They are the main source of carbohydrates, mainly starch. In addition to carbohydrates, cereals also contain proteins, unsaturated fatty acids, minerals, B-group vitamins and vitamin E. This composition refers to the unprocessed form of cereals-whole grain cereals. They also contain phenolic compounds, such as phenolic acid, flavonoids, stilbene, coumarins and tannins. These are plants secondary metabolites and have a significant role in the prevention of many diseases due to their antioxidant properties. The aim of this research was to determine the content of total polyphenols and tannins in wheat (type 500), maize, rye and whole wheat flour extracts, as well as the antioxidant activity of the samples. The highest content of total polyphenols was determined in whole wheat flour (6.38 ± 0.759 mg GAE/g), while the lowest amount was determined in wheat (type 500) flour (2.29 ± 0.32 mg GAE/g). Whole wheat flour extract showed the highest antioxidant activity (IC50 = 5.63 ± 1.331 mg/ml), while wheat flour (type 500) extract showed the lowest antioxidant activity (IC50 = 26.39 ± 2.132 mg/ml). Based on the results obtained, it can be concluded that whole grain cereals contain a large amount of polyphenols, which indicates a significant antioxidant activity. Due to their many properties, which have effect on improving health, cereals form the base of the pyramid of nutrition, as a model of healthy eating.
Research, Society and Development
This study was aimed at analyzing the reduction of antinutrients, preserving apparent phenolic compounds in acerola flour residue by employing drying techniques. The optimal drying conditions were then determined in the wet residue, analyzing antinutrient concentration and apparent phenolic compounds in the residue and subsequently in the acerola flour. The physicochemical characterization of the flour was carried out, determining its antioxidant activity, thereby assessing the impact of the drying process on the composition of volatile compounds. The optimal drying conditions were found for a temperature of 65ºC for 120 min, reducing water activity by 0.3 and moisture content by 13.89%, which are considered adequate conditions for flours. Carbohydrate content represented 68.72 g/100g, while proteins represented 12.55 g/100g of the centesimal composition of the flour. Significant reductions (p<0.5) of antinutrients were observed in saponins (35.9%), followed by phytates (32.8%) a...
Antinutrients in Plant-based Foods: A Review
The Open Biotechnology Journal
Modern society has easy access to a vast informational database. The pursuit of sustainable green and healthy lifestyle leads to a series of food choices. Therefore, it is of importance to provide reliable, comprehensive and up-to-date information about food content including both nutritional and antinutritional elements. Nutrients are associated with positive effects on human health. Antinutrients, on the other hand, are far less popular for the contemporary man. They are highly bioactive, capable of deleterious effects as well as some beneficial health effects in man, and vastly available in plant-based foods. These compounds are of natural or synthetic origin, interfere with the absorption of nutrients, and can be responsible for some mischievous effects related to the nutrient absorption. Some of the common symptoms exhibited by a large amount of antinutrients in the body can be nausea, bloating, headaches, rashes, nutritional deficiencies, etc. Phytates, oxalates, and lectins a...
Antinutrients and Bioavailability of Nutrients in Maize, Cassava and Soybeans Composite Flour
Asian Food Science Journal
Composite flour production and utilization in Nigeria and globally is on the increase. This is to take advantage of its nutritional and health benefits at the same time increase the food value of certain cereals and tubers. This study was designed to evaluate the antinutrients and bioavailability of nutrients in maize, cassava and soybeans composite flour. Maize, cassava and soybean flours were composite at 70:25:5, 70:20:10, 70:15:15 and 70:10:20 blends while whole maize (100:0:0) and maize/cassava (70:30:0) blends served as controls. The result showed that substitution of cassava flour with dehulled soybeans elevated the mineral contents of maize, cassava and soybeans composite flour. It, however, decreased the anti-nutritional contents of the flour. Phytate, tannins, oxalates and cyanide contents of the composite flour were within the recommended safe ranges. The molar ratios of the phytate/Ca, phytate/Fe, phytate/Zn and Oxalate/Ca were far below their critical values. This impli...
African Journal of Food Science, 2011
The flours of Pachira glabra and Afzelia africana seeds were produced and investigated for proximate, anti-nutrient composition and functional properties. The result of the proximate analysis revealed that the flour of A. africana was richer than that of P. glabra only in moisture content, crude protein and crude fat. The anti-nutrient component showed that P. glabra contained 3.5% tannin, 7.41 mg/g phytate, 3.87 mg/g oxalate and 2.11% alkaloid while A. africana contained 2.67% tannin, 10.71 mg/g phytate, 0.86 mg/g oxalate and 1.25% alkaloid. This shows that P. glabra contained higher anti-nutrients (except pytate) than A. africana. The water and oil absorption capacities of P. glabra (215 ± 5.0 and 144.15 ± 4.3 respectively) were higher than the respective values for A. africana (157.5 ± 2.5% and 106.95 ± 4.65) while A. africanahad relatively higher foaming capacity and stability, emulsion capacity and stability than P. glabra. The two samples recorded minimum gelation concentrati...
Technologies
Akpi (Ricinodendron heudelotii) is a semi-deciduous plant species indigenous to the coastal nations of West Africa. Its kernels are rich in nutrients and bioactive compounds. In this article, we performed a nutritional characterization and a phytochemical composition of defatted kernel flours from Ricinodendron heudelotti that were grown in six different regions of Cote d'Ivoire. Classical analytic methods were used to determine the chemical composition. There were significant differences between the samples for all the parameters studied; in addition, both the locality of production and the Ricinodendron heudelotii seed kernels extraction systems showed a noteworthy influence on the mineral and element composition of the defatted flours. The samples were also rich in protein (47.0-61.3%) and energy (330.4-339.2 kcal/100 g). Magnesium (12.0-40.0%) was found to be the predominant mineral. Polyphenols (216.6-403.9 mg/100 g) and oxalates (714.7-972.9 mg/100 g) were the main phytochemical compounds identified. The consumption of defatted kernel flours from Ricinodendron heudelotti may contribute relatively high intake levels of protein, carbohydrate, and mineral macro-and micronutrient (K, Mg, Ca, Mn, and Fe). By performing principal coordinate analysis, the multidimensional scaling plot classified the defatted flours according to the kernel extraction into four main extraction systems: Bondoukou-Lakota-Vavoua diagram, Agboville1 diagram, Divo diagram, and Agboville2 diagram.
— The study is on proximate, functional and anti-nutritional properties of three selected varieties (yellow corn flour (YCF), white corn flour (WCF) and pop corn flour (PCF) of maize flour (Zea mays) using standard method of AOAC. The corn samples were obtained from IART, Ibadan, Oyo State, Nigeria. The proximate composition of the flour showed that the amount of protein ranged from 12.32 % to 13.50%, fibre content of 1.05 % to 6.47 %, fat content of 12.90 % to 14.02 %, ash content ranged from 0.99% to 1.04%, moisture content ranged from 9.74.73 % to 10.94 %, carbohydrate content ranged from 16.28% to 62.38%, the organic matter ranged from 98.60 % to 99.10 % and the energy content of the three corn flour ranged from 1672.73kg/g to 1769.40 kg/g. The functional properties of the flour showed that WAC ranged from 173 % to 235 %. OAC ranged from 63 % to 82 %, the pH ranged from 5.9 to 6.2, bulk density ranged from 0.78 g/cm 3 to 0.81 g/cm 3 , then the solubility ranged from 0.79 % to 1.01 %, the foam capacity of the flour ranged from 0.5 ml to 6.1 ml, while the foam stability in 30mins was nil for all the flour. The swelling power ranged from 1.97 to 6.13. The anti-nutritional properties showed that oxalate ranged from 0.90 % to 0.99 %, phytates ranged from 0.64 % to 1.00 % while tannins ranged from 0.09 % to 0.11 %. From the results obtained, it was observed from the results that PCF had the highest proximate properties except carbohydrate and ash content. There was reduction in anti-nutritional properties of PCF and there is no significant difference (p≤ 0.05) between PCF, WCF and YCF in terms of OAC, pH, bulk density, solubility, foam capacity and foam stability. But there is significant between the three in water absorption capacity (WAC). Therefore, popcorn flour could be used in the formulation of weaning foods for infant children.
Akinribido et al., , 2022
The effects of different drying methods (Solar, Oven, Sun and Tray drying method) on the cyanogenic content of Pro-Vitamin A Cassava cultivars (UMUCASS 36 and UMUCASS 37) were investigated using spectrophotometric method. The total cyanide concentrations of the fresh (unprocessed) samples were 97.812 mgCNkg-1 and 102.564 mgCNkg-1 and those of the dewatered samples were 11.088 mgCNkg-1 and 17.028 mgCNkg-1 for the Pro-Vitamin A Cassava UMUCASS 36 and UMUCASS 37 respectively. The total cyanide concentration of dried Pro-Vitamin A HQCF (UMUCASS 36) were 2.772 mgCNkg-1 , 2.544 mgCNkg-1 , 7.920 mgCNkg-1 and 5.940 mgCNkg-1 for Solar, Oven, Sun and Tray dried samples respectively. The total cyanide concentration of dried Pro-Vitamin A HQCF (UMUCASS 37) were 7.920 mgCNkg-1 , 3.168 mgCNkg-1 , 7.128 mgCNkg-1 and 3.376 mgCNkg-1 for Solar, Oven, Sun and Tray dried samples respectively. Analysis of serum and urinary cyanide and thiocyanate concentrations of the test and control group significantly different (p < 0.05) between the test and control. The serum glucose concentration showed significant increase while the serum total protein concentration showed significant decrease between the test and control groups. Results also showed that Oven dried with 97.4% and 96.9% cyanogenic content reduction for UMUCASS 36 and 37 respectively, is most potent.
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Effect of different processing methods on nutrients and anti-nutrient compositions of African star apple (Chrysophyllum albidum) kernels were investigated. Raw African star apple kernels were collected for the study. Four different processing methods (boiling, fermentation, soaking and roasting) were carried out. All the processed kernels were milled and taken to the laboratory for proximate, amino acids, minerals, vitamins and phytochemical analyses. Results of the study show that raw African star apple kernel contains 93.21 %dry matter, 12.03 % crude protein, 7.10 % crude fibre, 1.45 %ether extract, 1.85 %ash and 70.78 % nitrogen free extract and very high in gross energy (4000.10 Kcal/kg). Processing significantly reduced (P<0.05) crude protein in all the methods except boiling (13.26 %). Boiling and roasting significantly increased the energy content of the kernels. All the processing methods significantly (P<0.05) increased the contents of all the amino acids analyzed except leucine and lysine. Boiling, fermenting and soaking significantly (P<0.05) reduced the contents of leucine and lysine. Also, processing significantly affected the mineral contents of the African star apple kernels (P<0.05). All the processing methods except soaking reduced iron content in the kernel. The phosphorus content of the kernel (2.98-3.09 mg/100g) was not significantly affected by any of the processing methods. The results of the vitamin composition showed that only thiamine, riboflavin and ascorbic acid were significantly influenced (P<0.05) by the different processing methods. The other vitamins (retinol, cholecalciferol, α-tocopherol and menadione) were not significantly affected by any of the processing methods. Raw kernel was found to contain antinutritional factors such as saponin (5.00 mg/100g), tannin (7.33 mg/100g), oxalate (12.41 mg/100g) and phytate (10.06 mg/100g). Anti-nutritional factors were significantly reduced (P<0.05) by the processing methods although boiling gave the highest percentage reduction of anti-nutritional factors (saponin, 93.40 %, tannin, 91.68 %, oxalate, 87.51 % and phytate, 98.31 %). It was concluded that African star apple kernel should be processed through boiling before being used as livestock feed.