Journal articles: 'Antinutritional factors in Legume'

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Ohanenye, Ikenna C., Flora-Glad C. Ekezie, Roghayeh A. Sarteshnizi, Ruth T. Boachie, Chijioke U. Emenike, Xiaohong Sun, Ifeanyi D. Nwachukwu, and Chibuike C. Udenigwe. "Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies." Foods 11, no. 15 (August 2, 2022): 2299. http://dx.doi.org/10.3390/foods11152299.

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The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting with these proteins in the seed matrix are other components that inhibit protein digestibility. Thus, improving access to legume proteins often depends on the neutralisation of these inhibitors, which are collectively described as antinutrients or antinutritional factors. The determination of protein quality, which typically involves evaluating protein digestibility and essential amino acid content, is assessed using various methods, such as in vitro simulated gastrointestinal digestibility, protein digestibility-corrected amino acid score (IV-PDCAAS), and digestible indispensable amino acid score (DIAAS). Since most edible legumes are mainly available in their processed forms, an interrogation of these processing methods, which could be traditional (e.g., cooking, milling, extrusion, germination, and fermentation) or based on emerging technologies (e.g., high-pressure processing (HPP), ultrasound, irradiation, pulsed electric field (PEF), and microwave), is not only critical but also necessary given the capacity of processing methods to influence protein digestibility. Therefore, this timely and important review discusses how each of these processing methods affects legume seed digestibility, examines the potential for improvements, highlights the challenges posed by antinutritional factors, and suggests areas of focus for future research.

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Murthy, KSR, and S. Emmanuel. "Nutritional and Antinutritional Properties of the Underexploited Wild Legume Rhynchosia bracteata Benth." Bangladesh Journal of Scientific and Industrial Research 46, no. 2 (August 8, 2011): 141–46. http://dx.doi.org/10.3329/bjsir.v46i2.4488.

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The nutritional composition and antinutritional factors of Rhynchosia bracteata Benth. underexploited tribal pulses locally known as Advi Chekkudu in Telugu, used as food by local tribals in the Rollapenta forest, Kurnool district, Nallamalais of Andhra Pradesh. The mature seed samples were analysed for proximate composition, total (true) seed protein fractions, amino acid composition, fatty acids profile, mineral and antinutritional factors. The investigated seed samples contained higher amount of crude protein, crude fat, ash and nitrogen free extractives constitute 20.18, 6.16, 6.12 and 61.31 % respectively. The calorific value of the seed weight 100 g dry seed material was 366.86 K.cal. The essential amino acids, leucine, tyrosine and phenylalanine, were present in relatively large quantities. The fatty acid profiles revealed that the seed lipids contained higher concentrations of palmitic and linoleic acids. The seeds are rich in magnesium, iron potassium and phosphorous. Antinutritional factors such as total free phenols, (3.76 %) tannins (0.29%), L -DOPA (0.51%), hydrogen cyanide (0.066%) and phytic acid (0.18%) are present in variable quantities. This paper presents the chemical composition and nutritional potential of Rhynchosia bracteata seeds with regard to its suitability as a regular component in human diet. Key words. Rhynchosia bracteata; Proximate composition; Amino acids; Antinutritional factors; Fatty acids; Protein fractions; Hemagglutinating activity DOI: http://dx.doi.org/10.3329/bjsir.v46i2.4488 Bangladesh J. Sci. Ind. Res. 46(2), 141-146, 2011

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Smithard, Ron. "Recent advances of research in antinutritional factors in legume seeds." Livestock Production Science 40, no. 3 (December 1994): 358–59. http://dx.doi.org/10.1016/0301-6226(94)90114-7.

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Cheeke, P. R. "Recent advances of research in antinutritional factors in legume seeds." Animal Feed Science and Technology 51, no. 3-4 (February 1995): 338–39. http://dx.doi.org/10.1016/0377-8401(95)90037-3.

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Emkani, Mehrsa, Bonastre Oliete, and Rémi Saurel. "Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review." Fermentation 8, no. 6 (May 24, 2022): 244. http://dx.doi.org/10.3390/fermentation8060244.

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Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor technological properties, and their unpleasant sensory characteristics. Fermentation has been traditionally applied to counteract these inconveniences. At present, lactic acid fermentation of legumes is attracting the attention of researchers and industry in relation to the development of healthier, tasty, and technologically adapted products. Hence, we aimed to review the literature to shed light on the effect of lactic acid fermentation on legume protein composition and on their nutritional, functional, technological, and sensorial properties. The antimicrobial activity of lactic acid bacteria during legume fermentation was also considered. The heterogenicity of raw material composition (flour, concentrate, and isolate), the diversity of lactic acid bacteria (nutriment requirements, metabolic pathways, and enzyme production), and the numerous possible fermenting conditions (temperature, time, oxygen, and additional nutrients) offer an impressive range of possibilities with regard to fermented legume products. Systematic studies are required in order to determine the specific roles of the different factors. The optimal selection of these criteria will allow one to obtain high-quality fermented legume products. Fermentation is an attractive technology for the development of legume-based products that are able to satisfy consumers’ expectations from a nutritional, functional, technological, and sensory point of view.

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Ortega-Nieblas, Magdalena, Luz Vázquez-Moreno, and María R. Robles-Burgueño. "Protein Quality and Antinutritional Factors of Wild Legume Seeds from the Sonoran Desert." Journal of Agricultural and Food Chemistry 44, no. 10 (January 1996): 3130–32. http://dx.doi.org/10.1021/jf9506139.

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Andrade-Montemayor, Héctor, Teresa García Gasca, and Jorge Kawas. "Ruminal fermentation modification of protein and carbohydrate by means of roasted and estimation of microbial protein synthesis." Revista Brasileira de Zootecnia 38, spe (July 2009): 277–91. http://dx.doi.org/10.1590/s1516-35982009001300028.

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The animal meal prohibition as a protein source with low ruminal degradability in ruminant nutrition, creates the need to seek alternatives, as legume seeds, however, its protein, have a high degradability, which could generate losses of nitrogen in the rumen. Other problem in the legume seeds is the content of antinutritional factors such as protease inhibitors, tannins, phenolic compounds, lectins and some others, could affect the digestibility. One alternative to decrease the degradability of the protein and/or decrease the activity of some antinutritional factors is the use of different technological treatments such as roasting. Microbial protein synthesis is dependent on the availability of nitrogen or amino acids and of the degradable carbohydrate content, or of content of Organic Matter digestible and rumen degraded (OMDRD), and the synchronization in rumen degradation between protein and carbohydrates. If there are high amounts of degradable nitrogen or if the content and rate of carbohydrates degradation in the rumen is reduced or not synchronized with the degradation of protein, could be losses of nitrogen and/or energy in the rumen. In this paper, we analyze the characteristics of proteins and carbohydrates from various seeds and grains, the effect of dry-roasted application on degradability behavior of seeds.

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A. O. Akinsola, O. A. Idowu,. "Effect of processing techniques on the overall quality attributes of cookies produced from jackbeans and wheat flour." Journal of Scientific Agriculture 1 (December 31, 2017): 365. http://dx.doi.org/10.25081/jsa.2017.v1.894.

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The study was carried out to determine the effectiveness of heat processing on jackbeans, an underutilized legume. Raw and processed seed flour (roasted at 1200C for 10mins and pressure cooked for 10mins) produced from jackbeans were evaluated for its nutritional quality and antinutritional factors using standard methods. The nutritional qualities determined showed that sample with 20% pressure cooked jackbeans flour supplement has the highest amount of protein, fat, fibre and ash content, while the sample with 40% supplementation of pressure cooked jackbeans flour has the highest percentage of moisture content. The cookies produced from 100% wheat flour has the highest percentage of carbohydrate, while sample with 40% roasted jackbeans flour supplement has the highest percentage of concanavanine A. The antinutritional factors of the processed flours were found to be lower than the raw seed flour. Sensory qualities determined showed that sample with 20% of pressure cooked jackbeans supplement was rated high in terms of taste, aroma, texture, and overall acceptability, while cookies with 100% wheat flour was rated high 7.7 in term of colour. This study showed that thermal processing especially pressure cooking decreased the antinutritional contents of the jackbeans flour than other processing methods used.

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Schmidt, Helena de Oliveira, and Viviani Ruffo de Oliveira. "Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality." Foods 12, no. 13 (July 3, 2023): 2586. http://dx.doi.org/10.3390/foods12132586.

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Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products’ quality and versatility, considering potential applications in new food options. Legumes are foods that have a recognized nutritional group since they have high protein and fiber content. However, their consumption is still somehow limited for some reasons: in some countries it is not easy to find all the species or cultivars, they need an organization and planning before preparation since they need soaking, and there is the presence of antinutritional factors. Due to the different functionalities of legume proteins, they can be applied to a variety of foods and for different purposes, as grains themselves, aquafaba, extracts, flours, brans, and textured proteins and sprouts. These products have been inserted as ingredients in infant food formulations, gluten-free foods, vegetarian diets, and in hybrid products to reduce food costs as well. Foods such as bread, cakes, cookies, meat analogues, and other baked or cooked products have been elaborated with nutritional, technological and sensory quality. Further development of formulations focused on improving the quality of legume-based products is necessary because of their potential and protein quality.

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Mahmoud,, Magda, M. Issa, H. Abdel-Salam, M. Hassan, and Amal Salah. "EFFECT OF MICROWAVE AND v· IRRADIATION ON SOME ANTINUTRITIONAL FACTORS IN SOME LEGUME SEEDS." Journal of Soil Sciences and Agricultural Engineering 28, no. 7 (July 1, 2003): 5873–71. http://dx.doi.org/10.21608/jssae.2003.252692.

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Akande, K. E., and E. F. Fabiyi. "Effect of Processing Methods on Some Antinutritional Factors in Legume Seeds for Poultry Feeding." International Journal of Poultry Science 9, no. 10 (September 15, 2010): 996–1001. http://dx.doi.org/10.3923/ijps.2010.996.1001.

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Khattab, R. Y., and S. D. Arntfield. "Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors." LWT - Food Science and Technology 42, no. 6 (July 2009): 1113–18. http://dx.doi.org/10.1016/j.lwt.2009.02.004.

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Gilani, G. Sarwar, Kevin A. Cockell, and Estatira Sepehr. "Effects of Antinutritional Factors on Protein Digestibility and Amino Acid Availability in Foods." Journal of AOAC INTERNATIONAL 88, no. 3 (May 1, 2005): 967–87. http://dx.doi.org/10.1093/jaoac/88.3.967.

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Abstract Digestibility of protein in traditional diets from developing countries such as India, Guatemala, and Brazil is considerably lower compared to that of protein in typical North American diets (54–78 versus 88–94%). The presence of less digestible protein fractions, high levels of insoluble fiber, and high concentrations of antinutritional factors in the diets of developing countries, which are based on less refined cereals and grain legumes as major sources of protein, are responsible for poor digestibility of protein. The effects of the presence of some of the important antinutritional factors on protein and amino digestibilities of food and feed products are reviewed in this chapter. Food and feed products may contain a number of antinutritional factors that may adversely affect protein digestibility and amino acid availability. Antinutritional factors may occur naturally, such as glucosinolates in mustard and rapeseed protein products, trypsin inhibitors and hemagglutinins in legumes, tannins in legumes and cereals, phytates in cereals and oilseeds, and gossypol in cottonseed protein products. Antinutritional factors may also be formed during heat/alkaline processing of protein products, yielding Maillard compounds, oxidized forms of sulfur amino acids, D-amino acids, and lysinoalanine (LAL, an unnatural amino acid derivative). The presence of high levels of dietary trypsin inhibitors from soybeans, kidney beans, or other grain legumes can cause substantial reductions in protein and amino acid digestibilities (up to 50%) in rats and pigs. Similarly, the presence of high levels of tannins in cereals, such as sorghum, and grain legumes, such as fababean (Vicia faba L.), can result in significantly reduced protein and amino acid digestibilities (up to 23%) in rats, poultry, and pigs. Studies involving phytase supplementation of production rations for swine or poultry have provided indirect evidence that normally encountered levels of phytates in cereals and legumes can reduce protein and amino acid digestibilities by up to 10%. D-amino acids and LAL formed during alkaline/heat treatment of proteins such as casein, lactalbumin, soy protein isolate, or wheat proteins are poorly digestible (less than 40%), and their presence can reduce protein digestibility by up to 28% in rats and pigs. A comparison of the protein digestibility determination in young (5-week) versus old (20-month) rats suggests greater susceptibility to the adverse effects of antinutritional factors in old rats than in young rats. Therefore, the inclusion of protein digestibility data obtained with young rats, as the recommended animal model, in the calculation of PDCAAS (Protein Digestibility-Corrected Amino Acid Score) may overestimate protein digestibility and quality of products, especially those containing antinutritional factors, for the elderly. For products specifically intended for the elderly, protein digestibility should be determined using more mature rats.

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Sah, Shuchita, Supriya Kumari Sharma, Afroz Alam, and Prachi Baliyan. "Therapeutic and nutritive uses of Macrotyloma uniflorum (Lam.) Verdc. (Horsegram), a somewhat neglected plant of the family Fabaceae." Natural Resources for Human Health 4, no. 1 (December 7, 2023): 34–50. http://dx.doi.org/10.53365/nrfhh/174744.

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Underutilized legumes are a significant group of crops that have particular importance in subsistence farming and the nutritional security of resource-poor communities in developing countries. Horsegram [Macrotyloma uniflorum (Lam.) Verdc.], a lesser-known neglected legume, is one such crop that is mainly cultivated in Asian and African countries as a dual-purpose crop. This climate-resilient legume is well-known for its drought hardiness and favorable agronomic features that make it suitable for cultivating dry lands under poor soil fertility conditions. It has a nutritional value comparable to other commonly consumed pulses and serves as a cheap source of nutrition for unprivileged rural communities residing in inaccessible areas. In addition, horsegram has excellent therapeutic properties and is traditionally used to cure various conditions such as kidney stones, asthma, bronchitis, leukoderma, urinary discharges, heart diseases, and piles. Furthermore, it possesses anti-diabetic and anti-ulcer activity and can help in the dietary management of obesity due to the presence of beneficial bioactive compounds. This review summarizes the nutritional composition, antinutritional factors, medicinal properties, and the potential for horsegram to be exploited as functional/medicinal food for health benefits.

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Shea, Zachary, Matheus Ogando do Granja, Elizabeth B. Fletcher, Yaojie Zheng, Patrick Bewick, Zhibo Wang, William M. Singer, and Bo Zhang. "A Review of Bioactive Compound Effects from Primary Legume Protein Sources in Human and Animal Health." Current Issues in Molecular Biology 46, no. 5 (May 1, 2024): 4203–33. http://dx.doi.org/10.3390/cimb46050257.

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The global demand for sustainable and nutritious food sources has catalyzed interest in legumes, known for their rich repertoire of health-promoting compounds. This review delves into the diverse array of bioactive peptides, protein subunits, isoflavones, antinutritional factors, and saponins found in the primary legume protein sources—soybeans, peas, chickpeas, and mung beans. The current state of research on these compounds is critically evaluated, with an emphasis on the potential health benefits, ranging from antioxidant and anticancer properties to the management of chronic diseases such as diabetes and hypertension. The extensively studied soybean is highlighted and the relatively unexplored potential of other legumes is also included, pointing to a significant, underutilized resource for developing health-enhancing foods. The review advocates for future interdisciplinary research to further unravel the mechanisms of action of these bioactive compounds and to explore their synergistic effects. The ultimate goal is to leverage the full spectrum of benefits offered by legumes, not only to advance human health but also to contribute to the sustainability of food systems. By providing a comprehensive overview of the nutraceutical potential of legumes, this manuscript sets a foundation for future investigations aimed at optimizing the use of legumes in the global pursuit of health and nutritional security.

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Carbonaro, Marina, George Grant, Marsilio Cappelloni, and Arpad Pusztai. "Perspectives into Factors Limiting in Vivo Digestion of Legume Proteins: Antinutritional Compounds or Storage Proteins?" Journal of Agricultural and Food Chemistry 48, no. 3 (March 2000): 742–49. http://dx.doi.org/10.1021/jf991005m.

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Joshi, Pallavi, and Kanika Varma. "Effect of germination and dehulling on the nutritive value of soybean." Nutrition & Food Science 46, no. 4 (July 11, 2016): 595–603. http://dx.doi.org/10.1108/nfs-10-2015-0123.

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Purpose Soybean has great nutritional potential. Its high protein content makes it an alternative protein source to milk in situations where milk cannot be used due to allergic reactions or intolerance. However, the potential benefits of soybean might be limited by the presence of antinutritional factors, including trypsin inhibitor activity (TIA). The purpose of the study is to evaluate the effect of dehulling and germination on the nutritive value of the soy flour and on the factors that could negatively affect the nutritional potential of the bean. Design/methodology/approach Soybean seeds were soaked for 24 h and allowed to germinate for one to three days. Soaked soybeans were manually dehulled and the flours obtained were evaluated for nutritional and antinutritional factors. Findings Dehulling and germination produce significant increase in crude protein and crude fiber and ash content (p = 0.05). Crude fat and starch content decreased, but the reduction was insignificant. Trypsin inhibitor levels were significantly lower after germination and dehulling of the seeds (p = 0.05). Originality/value Dehulling and germination are cost-effective processing techniques to improve the nutritional quality of the legume.

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David, Laura S., Catootjie L. Nalle, M. Reza Abdollahi, and Velmurugu Ravindran. "Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview." Animals 14, no. 4 (February 14, 2024): 619. http://dx.doi.org/10.3390/ani14040619.

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Grain legumes are fair sources of protein, amino acids and energy, and can be used as a replacement for soybean meal in poultry feed formulations as the soybean meal becomes short in supply and costly. However, a concern associated with the use of grain legumes in poultry feeding is the presence of antinutritional factors. The effective processing and utilisation of these grain legumes in poultry feeding are well documented. The current review focuses on four selected grain legumes (lupins [Lupinus albus and Lupinus angustifolius], field peas [Phaseolus vulgaris], faba beans [Vicia faba] and chickpeas [Cicer arietinum]) and their nutrient content, the presence of antinutritional factors, processing methods and feeding value, including updated data based on recent research findings.

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Gemede, Habtamu Fekadu, and Etana Birhanu. "Nutritional, Antinutritional and Phenolic Properties of Lima Bean (Phaseolus lunatus) Accessions: Underutilized Legume in Ethiopia." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 2 (December 1, 2020): 195–204. http://dx.doi.org/10.2478/aucft-2020-0018.

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Abstract The study was aimed to evaluate nutritional compositions, anti- nutritional factors and antioxidant properties of lima bean accessions grown in East Shoa Zone, Ethiopia. The lima bean accessions were studied and compared for their nutritional composition, anti-nutritional factors and antioxidant properties. The result showed that lima bean accessions were good source of vital nutrients when compared to the commonly consumed legumes in Ethiopia. Particularly, lima bean accessions “LB8510” rich in crude protein whereas accession “LB85CH2” rich in crude fiber, total ash and iron and can be implemented for breeding, new product development and used as alternative source of nutrient rich to mitigate malnutrition prevalent in Ethiopia. Therefore, increasing its consumption, cultivation and promotion should be encouraged.

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Vashishth, Rahul, A. D. Semwal, Mahadeva Naika, G. K. Sharma, and Rahul Kumar. "Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum." Food Research International 143 (May 2021): 110299. http://dx.doi.org/10.1016/j.foodres.2021.110299.

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Parissi, Zoi, Maria Irakli, Evangelia Tigka, Panayiota Papastylianou, Christos Dordas, Eleni Tani, Eleni M. Abraham, et al. "Analysis of Genotypic and Environmental Effects on Biomass Yield, Nutritional and Antinutritional Factors in Common Vetch." Agronomy 12, no. 7 (July 15, 2022): 1678. http://dx.doi.org/10.3390/agronomy12071678.

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Vicia sativa L. (common vetch) is an annual legume species of high economic and ecological importance which is characterized by high nutritive value for animal feeding and its ability to adapt to various edaphic–climatic conditions. However, limited information is available about genotypic and environmental effects on agronomic, nutritional, and antinutritional traits of common vetch genotypes. Thus, in the present study, four advanced breeding lines and three commercial cultivars were evaluated for yield biomass, color assessment, fiber, crude protein (CP), and polyphenols in three locations (Spata, Larissa, and Thessaloniki) for two consecutive growing seasons (2018–2019 and 2019–2020). The effects of genotype, environment and their interaction (GXE) were significant for all the studied traits. The main source of variation for yield, color, CP, and polyphenols was the environment as it explained 71.5–89.7% of the total variation, whereas for the fibers content it was the GXE interaction. On the other hand, genotype had a much smaller effect on all the traits studied (2.9–16.6%). According to GGE biplot analysis, the ‘Alexandros’ cultivar was the most high-yielding and stable, whereas ‘Leonidas’ was the best performing in terms of nutritional and antinutritional traits. However, one advanced line combined high and stable yield biomass with high nutritive value, indicating the possibility for simultaneous improvement of both features.

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Yegrem, Lamesgen. "Nutritional Composition, Antinutritional Factors, and Utilization Trends of Ethiopian Chickpea (Cicer arietinum L.)." International Journal of Food Science 2021 (May 13, 2021): 1–10. http://dx.doi.org/10.1155/2021/5570753.

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Chickpeas are a very important legume crop and have an abundant amount of proteins, carbohydrates, lipids, fibers, and mineral contents. Most of the time, breeders were focused on the yield and the disease resistance criteria parameters for releasing new varieties, but not that much attention is given to the nutritional quality and quantity aspect. So the objective of this review mainly focuses on giving some hints for breeders and nutritionists on nutritional profiles and effects of traditional processing of different Ethiopian chickpea varieties which may be used for variety selection for the new variety trial and new product development, respectively. Chickpeas have many bioactive compounds, important vitamins, and minerals. Besides having nutritional benefits, the consumption of chickpeas always requires some processing as they have many antinutritional factors. Various traditional processes such as soaking, cooking or boiling, germination, roasting, fermentation, and dehulling have their own effects on the availability of nutrients. Chickpeas are used to make many Ethiopian traditional chickpea-based food products such as nifro, kollo, shiro, dabo, mitad shiro, ashuk, boklet, kita, genfo, injera, and shimbra-asa by using different processing methods. Chickpeas have several potential health beneficial effects on some of the important human diseases like cardiovascular diseases, type 2 diabetes, digestive diseases, and cancers. This review summarized that different Ethiopian chickpea varieties have significant differences in the nutritional composition profiles between different varieties grown in Ethiopia and are an excellent source of micronutrients and macronutrients.

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Sarwar Gilani, G., Chao Wu Xiao, and Kevin A. Cockell. "Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality." British Journal of Nutrition 108, S2 (August 2012): S315—S332. http://dx.doi.org/10.1017/s0007114512002371.

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Dietary antinutritional factors have been reported to adversely affect the digestibility of protein, bioavailability of amino acids and protein quality of foods. Published data on these negative effects of major dietary antinutritional factors are summarized in this manuscript. Digestibility and the quality of mixed diets in developing countries are considerably lower than of those in developed regions. For example, the digestibility of protein in traditional diets from developing countries such as India, Guatemala and Brazil is considerably lower compared to that of protein in typical North American diets (54–78 versus 88–94 %). Poor digestibility of protein in the diets of developing countries, which are based on less refined cereals and grain legumes as major sources of protein, is due to the presence of less digestible protein fractions, high levels of insoluble fibre, and/or high concentrations of antinutritional factors present endogenously or formed during processing. Examples of naturally occurring antinutritional factors include glucosinolates in mustard and canola protein products, trypsin inhibitors and haemagglutinins in legumes, tannins in legumes and cereals, gossypol in cottonseed protein products, and uricogenic nucleobases in yeast protein products. Heat/alkaline treatments of protein products may yield Maillard reaction compounds, oxidized forms of sulphur amino acids, D-amino acids and lysinoalanine (LAL, an unnatural nephrotoxic amino acid derivative). Among common food and feed protein products, soyabeans are the most concentrated source of trypsin inhibitors. The presence of high levels of dietary trypsin inhibitors from soyabeans, kidney beans or other grain legumes have been reported to cause substantial reductions in protein and amino acid digestibility (up to 50 %) and protein quality (up to 100 %) in rats and/or pigs. Similarly, the presence of high levels of tannins in sorghum and other cereals, fababean and other grain legumes can cause significant reductions (up to 23 %) in protein and amino acid digestibility in rats, poultry, and pigs. Normally encountered levels of phytates in cereals and legumes can reduce protein and amino acid digestibility by up to 10 %. D-amino acids and LAL formed during alkaline/heat treatment of lactalbumin, casein, soya protein or wheat protein are poorly digestible (less than 40 %), and their presence can reduce protein digestibility by up to 28 % in rats and pigs, and can cause a drastic reduction (100 %) in protein quality, as measured by rat growth methods. The adverse effects of antinutritional factors on protein digestibility and protein quality have been reported to be more pronounced in elderly rats (20-months old) compared to young (5-weeks old) rats, suggesting the use of old rats as a model for assessing the protein digestibility of products intended for the elderly.

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Modgil, R., and U. Mehta. "Effect ofCallosobruchus chinensis (Bruchid) infestation on antinutritional factors in stored legumes." Plant Foods for Human Nutrition 50, no. 4 (June 1997): 317–23. http://dx.doi.org/10.1007/bf02436078.

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Kalpanadevi, V., and VR Mohan. "Nutritional and anti nutritional assessment of under utilized legume D. lablab var. vulgaris L." Bangladesh Journal of Scientific and Industrial Research 48, no. 2 (July 21, 2013): 119–30. http://dx.doi.org/10.3329/bjsir.v48i2.15743.

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Two samples of seed materials of the under utilized tribal pulse, D. lablab var. vulgaris (dark brown and pale brown coloured seed coat) were collected from Anakodi, Krishnagiri district, Eastern Ghats, Tamil Nadu. The mature seed samples were analysed for proximate composition, mineral profiles, vitamins, seed protein fractions, fatty acid profiles, amino acid profiles and antinutritional factors. The investigated seed samples of D. lablab var. vulgaris contained higher amounts of crude protein and crude lipid when compared with most of the commonly consumed pulses. The investigated seeds were rich in minerals such as Na, K, P, Ca, Mg and Fe. Albumin and globulin fractions constituted the major bulk of seed protein. The essential amino acid profiles of total seed proteins were compared favourably with FAO/WHO (1991) requirement pattern. The fatty acid profiles of both the samples revealed that the seed lipids contained higher concentration of unsaturated fatty acids (66.78-69.08%) and had very high contents of linoleic acid (40.36-41.62%). Antinutrtional factors like total free phenolics, tannins, L-DOPA, phytic acid, hydrogen cyanide, trypsin inhibitor, oligosaccharides (raffinose, stachyose, verbascose) and phytohaemagglutinating activity were analyzed. Bangladesh J. Sci. Ind. Res. 48(2), 119-130, 2013 DOI: http://dx.doi.org/10.3329/bjsir.v48i2.15743

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Elma Mathew, Shreyas, and Devindra Shakappa. "A review of the nutritional and antinutritional constituents of chickpea (." Crop & Pasture Science 73, no. 4 (March 3, 2022): 401–14. http://dx.doi.org/10.1071/cp21030.

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Legumes are a chief source of sustainable, inexpensive protein, also abundant in complex carbohydrates, dietary fibre and essential vitamins and minerals. India is the largest global producer (25%) of legumes. Among these legumes, chickpea (Cicer arietinum L.) accounts for 40% of India’s pulse production and is considered a better-quality protein source than other pulses. India is also the largest consumer (76%) of the total chickpea produced globally. Besides their nutritional benefits, chickpea is also being used for its nutraceutical and prebiotic potential. Recent studies have also suggested their role in alleviating chronic diseases like diabetes, blood pressure, obesity and even cancer. Chickpea contains several bioactive compounds that are now being researched for their health benefits in human beings. Like other pulses, chickpea also has some antinutritional factors that can be annihilated by different processing and cooking methods. This literature review seeks to evaluate the research done on the nutritional, antinutritional, nutraceutical, prebiotic and health benefits of chickpea.

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Siddhuraju, P., O. Osoniyi, H. P. S. Makkar, and K. Becker. "Effect of soaking and ionising radiation on various antinutritional factors of seeds from different species of an unconventional legume, Sesbania and a common legume, green gram (Vigna radiata)." Food Chemistry 79, no. 3 (November 2002): 273–81. http://dx.doi.org/10.1016/s0308-8146(02)00140-1.

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Sonavane, A. S. "Effect of EMS and SA on seed germination percentage in M1 generation of Psophocarpus tetragonolobus (L.) Dc." International Journal of Bioassays 5, no. 11 (October 31, 2016): 5056. http://dx.doi.org/10.21746/ijbio.2016.11.0012.

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In the present investigation, the two chemical mutagens namely Ethyl methanesulfonate (EMS) and Sodium azide (SA) were used to induce mutations in winged bean (Psophocarpus tetragonolobus (L.) DC.). Winged bean is a potential legume crop of the tropics with high protein and oil content in the seeds. For larger scale cultivation however, the major drawbacks possessed by winged bean should be minimized. The drawbacks such as presence of undesirable antinutritional factors, absence of market demands and labour intensive nature of crop.Hence its production and productivity need to be improved from the present level. A mutation breeding programme was undertaken with the objective of developing improved varieties of winged bean so that it can be popularized among the farmers for its cultivation over large areas. Thus in the present studies, attempts have been made to induce mutations in winged bean and to find out the effect of EMS and SA on seed germination percentage in M1 generation.

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Martín-Pedrosa, Mercedes, Alejandro Varela, Eva Guillamon, Blanca Cabellos, Carmen Burbano, Jose Gomez-Fernandez, Eduardo De Mercado, Emilio Gomez-Izquierdo, Carmen Cuadrado, and Mercedes Muzquiz. "Biochemical characterization of legume seeds as ingredients in animal feed." Spanish Journal of Agricultural Research 14, no. 1 (March 2, 2016): e0901. http://dx.doi.org/10.5424/sjar/2016141-7450.

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The current European protein deficit is estimated as high as 70% of present needs. Because of the high protein content of their seeds, grain legumes are attractive candidates for lowering the deficiency in plant protein production. The objective of this work was to identify new sources of vegetable protein that would reduce our high dependence of soy, the main source of protein in the manufacture of feedstuffs. To achieve this goal, we determined the proximate composition, the bioactive components, as well as the antinutritional factors present in the studied seeds. In general, the protein, fat and carbohydrates content of legume seeds studied were within the limits found in the literature. The bioactive compounds detected in all the seeds were α-galactosides, myoinositol phosphates, protease inhibitors and phenols. IP6 (phytic acid) was the main inositol phosphate form in all the samples. The highest protease inhibitors content was detected in both Lathyrus cicera cultivars. Vicia ervilia and L. cicera cultivars showed low haemagglutinating activity (20.4 HU/g). The γ-glutamyl-S-ethenyl-cysteine content in Vicia narbonensis was around 16.0 mg/g. Both L. cicera varieties presented similar β-N-oxalyl-L-α, β-diaminopropionic acid content (0.80 mg/g). The two V. ervilia varieties showed high canavanine concentration (1.93-5.28 mg/g). Vicine was only detected in V. narbonensis cultivars (0.3 mg/g). The biochemical characterization carried out in this study allows us to know the limits of inclusion of these minor crop seeds in feed formulations in order to replace the soybean.

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Adesoye, Adenubi, and Temidayo Oluyede. "Genotype × environment influence on African yam bean (Sphenostylis stenocarpa) antinutrients." Nutrition & Food Science 45, no. 6 (November 9, 2015): 829–44. http://dx.doi.org/10.1108/nfs-06-2015-0076.

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Purpose – This paper aims to determine the influence of genotype and environment on tannins, phytic acid, trypsin inhibitors and haemagglutinin content of African yam bean (AYB). The presence of antinutritional factors (ANFs) alongside hardness-to-cook have been identified as reasons for the neglected and under-utilized status of AYB, a protein-rich legume. Various researchers have focused on ways to reduce these ANFs. However, breeding varieties of AYB with low levels of these ANFs offers a more satisfactory long-term solution to this problem. Design/methodology/approach – Fifteen genotypes of AYB were grown in three different locations – Abakaliki (6° 19′ N 8° 6′ E), Enugu (6° 52′ N 7° 37′ E) and Ibadan (7° 26′ N 3° 53′ E). The locations are representative of the major areas where AYB are produced in Nigeria. Seeds were collected and analysed for the presence of haemagglutinin, phytic acid, trypsin inhibitors and tannin. Findings – Genotype effects were strongest in controlling haemagglutinin content, while environment was the major source of variation for phytic acid, trypsin inhibitors and tannin content. Therefore, variability in the levels of these ANFs in AYB depends largely on the environment where they are grown. Genotype × environment was significant for all the ANFs. Research limitations/implications – The implication of this is that an AYB genotype grown and safely consumed in an environment could have antinutritional effects when grown and consumed in another environment. Originality/value – While research has been carried out on genotypic variations in ANFs of AYB, limited work has been done on the effect of genotype × environment interactions on these ANFs.

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Siddhuraju, P., K. Vijayakumari, and K. Janardhanan. "Studies on the underexploited legumes,Indigofera linifoliaandSesbania bispinosa: Nutrient composition and antinutritional factors." International Journal of Food Sciences and Nutrition 46, no. 3 (January 1995): 195–203. http://dx.doi.org/10.3109/09637489509012549.

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Siddhuraju, Perumal, Klaus Becker, and Harinder Paul S. Makkar. "Studies on the Nutritional Composition and Antinutritional Factors of Three Different Germplasm Seed Materials of an Under-Utilized Tropical Legume,MucunapruriensVar.Utilis." Journal of Agricultural and Food Chemistry 48, no. 12 (December 2000): 6048–60. http://dx.doi.org/10.1021/jf0006630.

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Ahangaran, M., D. A. Afanasev, I. M. Chernukha, N. G. Mashentseva, and M. Gharaviri. "Bioactive peptides and antinutrients in chickpea: description and properties (a review)." Proceedings on applied botany, genetics and breeding 183, no. 1 (April 19, 2022): 214–23. http://dx.doi.org/10.30901/2227-8834-2022-1-214-223.

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Legumes are a rich source of many different biologically active substances, such as fiber, proteins, vitamins and minerals. Chickpea (Cicer arietinum L.) is the third most important leguminous plant in the world: it has high nutritional value and is a source of a wide range of bioactive compounds. Bioactive peptides of chickpea seeds have antioxidant, ACE-inhibiting, cholesterollowering, antihypertensive, antimicrobial, antithrombotic, immunomodulatory, and opioid activities as well as the ability to bind minerals. But despite the benefits and high nutritional value, chickpea seeds contain antinutrients that reduce their nutritional and biological advantages. These antinutritional factors include condensed tannins, raffinose, and phytic acid. Research has shown that cooking, pregermination or fermentation can effectively reduce the indigestible content of chickpea seeds. For this purpose, it is recommended to use certain physical, chemical or biological methods: heat treatment, soaking and/or germination, enzymatic hydrolysis, irradiation, etc.This review article presents the world’s results of research aimed at studying bioactive chickpea peptides derived from chickpea seeds and ways of their formation as well as methods for elimination of antinutritional factors.

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Fasoyiro, S. B., S. R. Ajibade, A. J. Omole, O. N. Adeniyan, and E. O. Farinde. "Proximate, minerals and antinutritional factors of some underutilized grain legumes in south‐western Nigeria." Nutrition & Food Science 36, no. 1 (January 2006): 18–23. http://dx.doi.org/10.1108/00346650610642151.

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Landi, Nicola, Simona Piccolella, Sara Ragucci, Shadab Faramarzi, Angela Clemente, Stefania Papa, Severina Pacifico, and Antimo Di Maro. "Valle Agricola Chickpeas: Nutritional Profile and Metabolomics Traits of a Typical Landrace Legume from Southern Italy." Foods 10, no. 3 (March 10, 2021): 583. http://dx.doi.org/10.3390/foods10030583.

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Chickpea (Cicer arietinum L.) from Valle Agricola is a legume cultivated in Southern Italy whose intake is strictly linked to rural traditions. In order to get new biochemical insight on this landrace and to promote its consumption and marketing, nutritional values (moisture content, total proteins, lipids, total and free amino acids) and metabolic traits are deeply investigated. Valle Agricola chickpea is nutritionally rich in proteins (19.70 g/100 g) and essential amino acids (7.12 g/100 g; ~40% of total). Carbohydrates, whose identity was unraveled by means of UHPLC-HR MS/MS analysis, were almost 60% of chemicals. In particular, a di-galactosylglycerol, a pinitol digalactoside, and a galactosylciceritol were found as constitutive, together with different raffinose-series oligosaccharides. Although lipids were the less constitutive compounds, glycerophospholipids were identified, while among free fatty acids linoleic acid (C18:2) was the most abundant, followed by oleic (C18:1) and palmitic (C16:0) acids. Isoflavones and hydroxybenzoic acid derivatives were also detected. Valle Agricola chickpeas showed very good levels of several mineral nutrients, especially magnesium (164 mg/100 g), potassium (748 mg/100 g), calcium (200 mg/100 g), zinc (4.20 mg/100 g) and manganese (0.45 mg/100 g). The boiling process favorably decreases anti-trypsin and anti-chymotrypsin activities, depleting this precious seed of its intrinsic antinutritional factors.

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Michaelsen, Kim F., Camilla Hoppe, Nanna Roos, Pernille Kaestel, Maria Stougaard, Lotte Lauritzen, Christian Mølgaard, Tsinuel Girma, and Henrik Friis. "Choice of Foods and Ingredients for Moderately Malnourished Children 6 Months to 5 Years of Age." Food and Nutrition Bulletin 30, no. 3_suppl3 (September 2009): S343—S404. http://dx.doi.org/10.1177/15648265090303s303.

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There is consensus on how to treat severe malnutrition, but there is no agreement on the most cost-effective way to treat infants and young children with moderate malnutrition who consume cereal-dominated diets. The aim of this review is to give an overview of the nutritional qualities of relevant foods and ingredients in relation to the nutritional needs of children with moderate malnutrition and to identify research needs. The following general aspects are covered: energy density, macronutrient content and quality, minerals and vitamins, bioactive substances, antinutritional factors, and food processing. The nutritional values of the main food groups—cereals, legumes, pulses, roots, vegetables, fruits, and animal foods—are discussed. The special beneficial qualities of animal-source foods, which contain high levels of minerals important for growth, high-quality protein, and no antinutrients or fibers, are emphasized. In cereal-dominated diets, the plant foods should be processed to reduce the contents of antinutrients and fibers. Provision of a high fat content to increase energy density is emphasized; however, the content of micronutrients should also be increased to maintain nutrient density. The source of fat should be selected to supply optimal amounts of polyunsaturated fatty acids (PUFAs), especially n-3 fatty acids. Among multiple research needs, the following are highlighted: to identify the minimum quantity of animal foods needed to support acceptable child growth and development, to examine the nutritional gains of reducing contents of antinutrients and fibers in cereal- and legume-based diets, and to examine the role of fat quality, especially PUFA content and ratios, in children with moderate malnutrition.

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Gresta, Fabio, Marianna Oteri, Danilo Scordia, Annalisa Costale, Rosangela Armone, Giorgia Meineri, and Biagina Chiofalo. "White Lupin (Lupinus albus L.), an Alternative Legume for Animal Feeding in the Mediterranean Area." Agriculture 13, no. 2 (February 13, 2023): 434. http://dx.doi.org/10.3390/agriculture13020434.

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Interest in white lupine has increased in recent years in animal nutrition due to its balanced protein and lipid content, phytochemical compounds, and low alkaloid content. Agronomic traits, nutrients, and antioxidant phenols of six white lupin genotypes grown in a Mediterranean area were explored. Genotypes significantly differed in growth stages and life cycle length (from 172 to 204 days after sowing), plant height (from 36.1 to 97.2 cm), seed yield (from 1.02 to 3.50 Mg ha−1), and yield components. Seed yield was positively correlated with the number of seeds per pod and the thousand-seed weight. Across the average of genotypes, a high protein content (397 g kg−1), a low fiber content (133 g kg−1), and oil content (116 g kg−1) with a high oleic acid (453–509 g kg−1) and low erucic acid content (8–17 g kg−1) were found. The n3/n6 ratio varied from 1:1 to 1:4. Ecotype G showed the highest TPC, DPPH•, and ABTS•+ and Multitalia showed the highest content of Apigenin 1 and 2 derivatives. The lowest alkaloid content was recorded in Volos, Luxor, and Lublanc. Overall, this species can be considered a suitable feed crop and a valuable ingredient in animal nutrition due to its overall nutritional profile. At present, only Volos, Luxor, and Lublanc can be suggested in animal nutrition due to the low alkaloid content. Nonetheless, interesting agronomic and quality traits in Multitalia and the two ecotypes suggest room for breeding to reduce their antinutritional factors.

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Wójcik, Marta, Sebastian Grabowski, Łukasz S. Jarosz, Bartłomiej Szymczak, Vincenzo Longo, Clara Maria della Croce, Marcin Hejdysz, Adam Cieślak, Kamil Gruszczyński, and Agnieszka Marek. "Liver Antioxidant Capacity and Steatosis in Laying Hens Exposed to Various Quantities of Lupin (Lupinus angustifolius) Seeds in the Diet." Antioxidants 13, no. 2 (February 19, 2024): 251. http://dx.doi.org/10.3390/antiox13020251.

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Despite the many beneficial properties of legume plants, their use in diets for poultry is limited by the presence of antinutritional factors. The aim of the study was to determine the activity of DT-diaphorase, ethoxycoumarin O-deethylase, and catalase, and the concentration of malondialdehyde in liver tissue, as well as the activity of SOD and CAT in the serum of Hy-line Brown hens fed a diet supplemented with various doses of Lupinus angustifolius seeds. The results indicate that the use of large amounts of lupin in the diet resulted in an increase in MDA concentration in the liver and the lipid vacuolization of hepatocytes. A significant increase in DTD activity was observed in chickens receiving 15% lupin. Regardless of lupin dose, no increase in SOD activity was observed in chicken serum after 33 days of the experiment. From the 66th day of the experiment, an increase in catalase activity in the serum of laying hens was observed, while low activity of this enzyme was found in the liver. It can be concluded that the short-term use of lupin in the diet of laying hens does not affect the activity of antioxidant enzymes and, therefore, does not affect the oxidative–antioxidant balance of their body.

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Yanuartono, Yanuartono, Hary Purnamaningsih, Soedarmanto Indarjulianto, Alfarisa Nururrozi, and Slamet Raharjo. "Review: Dampak Negatif Indospicine dalam Indigofera sp. pada Ternak." Jurnal Ilmu dan Teknologi Peternakan Tropis 7, no. 2 (June 4, 2020): 91. http://dx.doi.org/10.33772/jitro.v7i2.8976.

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ABSTRAKPakan merupakan aspek penting dari peternakan dan peningkatan produksi daging dapat dicapai melalui nutrisi dan manajemen yang tepat. Indigofera sp adalah salah satu spesies leguminosa hijauan yang potensial untuk ruminansia dan merupakan sumber penting protein, mineral, vitamin, serat serta memiliki palatabilitas tinggi. Genus Indigofera terdiri atas sekitar 700 spesies yang berbeda, banyak di antaranya adalah tanaman penting yang secara agronomis digunakan sebagai pakan ternak dan suplemen pakan. Namun, beberapa spesies Indigofera mengandung faktor antinutrisi dikenal sebagai indospicine yang merupakan asam amino nonprotein toksik (2,7- diamino-7-iminoheptanoic acid) dan diketahui bersifat hepatotoksik pada ruminansia. Ternak yang mengonsumsi Indigofera dilaporkan mengalami efek hepatotoksik dengan adanya lesi pada hati, efek teratogenik dan kematian embrio. Oleh karena itu, indospicine harus dipertimbangkan sebagai kemungkinan penyebab rendahnya penampilan ternak, khususnya penurunan berat badan dan gangguan reproduksi pada ruminansia yang diberi pakan indigofera sp dalam jumlah yang berlebihan. Di Indonesia spesies Indigofera zollingeriana merupakan pilihan paling tepat untuk dibudidayakan dan dikembangkan sebagai pakan ternak rumiansia karena memiliki kandungan indospicine yang rendah untuk menghilangkan kejadian keracunan indospicine.Kata kunci: faktor antinutrisi, hepatotoksik, indigofera, indospicineABSTRACTThe feed is an important aspect of animal production, an increase in meat production can be achieved through proper nutrition and good management. The Indigofera sp is one of the potential forage legume species which are important sources of protein, minerals, vitamins, fiber, and has high palatability that provide essential nutrients for ruminants. The Indigofera genus contains approximately 700 different species, many of which are agronomically important plants that are used as grazing forages and feed supplements. Some Indigofera species, however, contain antinutritional factors (ANF) known as indospicine, a toxic nonprotein amino acid (2,7- diamino-7-iminoheptanoic acid) and is thought to be hepatotoxic in ruminants. Cattle and sheep consuming Indigofera have been reported to experience both hepatotoxic effects with associated liver lesions, and also teratogenic and embryo-lethal effects. Therefore, indospicine should be considered as a possible cause of animal poor performance, particularly reduced weight gain and reproductive disorders in ruminants that are fed with excessive amounts of indigofera sp. in Indonesia Indigofera zollingeriana species are the most appropriate choice to be cultivated and developed as ruminat livestock feed because they have a low indospicine content to eliminate the incidence of indospicine poisoning.Keywords: antinutritional factor, hepatotoxic, Indigofera sp, indospicine

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Bosmali, Irene, Ilias Giannenas, Styliani Christophoridou, Christos G. Ganos, Aggelos Papadopoulos, Fokion Papathanasiou, Alexandros Kolonas, and Olga Gortzi. "Microclimate and Genotype Impact on Nutritional and Antinutritional Quality of Locally Adapted Landraces of Common Bean (Phaseolus vulgaris L.)." Foods 12, no. 6 (March 7, 2023): 1119. http://dx.doi.org/10.3390/foods12061119.

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This study aimed to assess the impact of genotype, location, and type of cultivation (organic) on the nutrient and anti-nutrient components of seven large-seeded bean (Phaseolus vulgaris L.) populations. All genotypes were cultivated during 2014 and 2015 in randomized complete block (RCB) experimental designs in three areas of the Prespa region (Pili, Patoulidio, Agios Germanos) in Greece. Particularly, total protein (18.79–23.93%), fiber (7.77–12%), starch (40.14–55.26%), and fat (1.84–2.58%) contents were analyzed and showed significant differences. In order to assess mineral content, firstly, the total ash percentage (4.31% to 5.20%) and secondly, trace elements and heavy metals were determined. The concentrations of identified inorganic metals showed large variations. The total phenolic content of the samples varied from 0.18 to 0.29 mg/g gallic acid equivalent (GAE). A major limitation of increasing the use of grain legumes as feed is the presence of diverse compounds in their grain, commonly referred to as antinutritional factors, and these are mainly trypsin inhibitors. Trypsin inhibitor levels were evaluated, with results varying from 21.8 to 138.5 TIU/g. Pili 2014 and 2015 were differently associated regarding the year of cultivation. Pili 2015 location was also very closely associated with the Patoulidio region, whereas Agios Germanos and Pili 2014 were the most different in terms of nutritional and antinutritional content.

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Berger, J. D., K. H. M. Siddique, and S. P. Loss. "Cool season grain legumes for Mediterranean environments: species × environment interaction in seed quality traits and anti-nutritional factors in the genus Vicia." Australian Journal of Agricultural Research 50, no. 3 (1999): 389. http://dx.doi.org/10.1071/a98098.

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Seed size and protein, sulfur (S), total phenolics, condensed tannins, and proteinase inhibitor concentrations were measured in 4 Vicia species (V. faba, V. sativa, V. ervilia, V. narbonensis) grown at up to 30 locations in the south-west of Western Australia. There was a species × environment interaction for all seed traits, and this was reflected in the relationships with environmental parameters and other seed traits within each species. For V. faba, it was difficult to account for the production of seed quality traits or antinutritional factors on the basis of descriptive environmental parameters such as climate or edaphic characteristics. The remaining species were more responsive to environmental factors measured throughout the study. Seed size was negatively associated with soil salinity in V. narbonensis and V. ervilia. Seed protein content was positively correlated with soil total nitrogen (N) and phosphorus (P) in V. sativa and V. ervilia, and also with electrical conductivity, pH, and exchangeable cations in V. ervilia. The S content of V. narbonensis seeds increased with increasing soil S availability, while the opposite occurred in V. ervilia and V. sativa. Total phenolics were positively associated with total N and P in V. sativa, and negatively correlated with soil clay content, S, and salinity in V. ervilia. Proteinase inhibitors in V. sativa were positively associated with soil salinity, while the opposite was the case in V. ervilia. Proteinase inhibitors in V. ervilia were also negatively correlated with pH, clay content, total N, and exchangeable cations, whereas the total N and exchangeable cations were associated with increasing proteinase inhibitors in V. narbonensis. These complex and contrasting relationships between antinutritional factors and environmental parameters suggest that the carbon: nutrient balance hypothesis, the pre-eminent paradigm used to predict plant resource allocation to N and C based defence, may not be applicable to the seeds of legumes. The agricultural significance of the species ´ environment interaction above depends on the seed characteristic in question. Increased S uptake by V. narbonensis relative to V. ervilia and V. sativa may advantage this species as a fodder crop, given that these species are targeted at alkaline, fine-textured soils where soil S availability is likely to be relatively high. However, in the seed of V. narbonensis and V. sativa, fluctuating concentrations of polyphenolics and condensed tannins occasionally reach the relatively high levels recorded in V. faba, and other anti-nutritional factors not withstanding, this may limit their palatability to monogastrics.

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Vengesai, Arthur, Loveness K. Nyanga, and Cathrine Chidewe. "Effect of traditional processing methods on protein digestibility and chemical constituents in seeds of Bauhinia petersiana." North African Journal of Food and Nutrition Research 5, no. 12 (November 8, 2021): 105–11. http://dx.doi.org/10.51745/najfnr.5.12.105-111.

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Background: Antinutritional factors present in food may reduce the bioavailability of nutrients and cause harmful effects to human health. Aims: The aim of this study was to determine the effect of traditional processing methods on protein digestibility, nutrient and antinutrient constituents of seeds of Bauhinia petersiana. Subjects and Methods: The seeds were processed by soaking in water, boiling or roasting before analyzing protein digestibility, nutrient and antinutrient compositions. Results: Soaking resulted in no significant changes in the content of moisture, protein, fiber, phytates and trypsin inhibitor activity and significant reductions in fat, ash and tannins. Roasting resulted in no significant change in the content of moisture, ash, protein, and fiber and significant reductions in fat, phytates and trypsin inhibitor activity. Boiling resulted in a significant increase in the content of both protein and fiber and reduction in fat, ash, tannins, phytates and trypsin inhibitor activity. Mineral content of zinc, magnesium and calcium was not changed by soaking, roasting or boiling of the seeds. The calculated phytate: zinc molar ratios for both the raw and processed seeds were greater than 10, the limit for optimal absorption of zinc in the small intestine whereas phytate: iron molar ratios were less than 14, the limit for optimum absorption of iron in the intestines. In vitro digestibility of proteins in the seeds was increased when the seeds were soaked, roasted or boiled. Conclusions: Boiling the seeds of B. petersiana before consumption would effectively remove undesirable antinutrients while maintaining the nutrient content of the seeds and improving digestibility of proteins. Keywords: Legume, nutrient, antinutrient, digestibility, phytate.

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Awad, Shereen Mohammed, Abdelmoneim Ibrahim Mustafa, and Esameldin B. M. Kabbashi. "Production and evaluation of extruded products from decorticated maize (Zea mays L.) flour supplemented with decorticated selected legume flour." World Journal of Biology and Biotechnology 8, no. 1 (January 19, 2023): 1. http://dx.doi.org/10.33865/wjb.008.01.0692.

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Maize (Zea mays L) is an important staple food in Africa where in Sudan it's a prospective crop. The nutritional value of this crop needs some fortification to compensate for some nutritional deficiencies. The results obtained from decorticated maize flour supplemented with different ratios of decorticated faba bean (Vicia faba L.) (dfb) and decorticated cow pea (Vigna unguiculata) (dcp) on extrusion products indicated an increase in protein content of 2.1 % ( from 13.86 to 15.96%) in dfb and (from 12.77 to 14.87%) in dcp. The results indicate that tannins and phytic acid content in extruded products were lower than in blend. Tannins content for extruded products range is 222 – 230.24 mg/100g in dfb products, and 227.68 – 233 mg/100g in dcp products compared to a range of 393.34 – 415.32 in dfb blends, and 355.74 – 379.71 mg/100g in dcp blends. Phytic acid content for extruded products range was 174.30 – 196.01 in dfb products, and 167.20 – 188.01 mg/100g in dcp products compared to 202.47 – 229.35 mg/100g in dfb blends and 198.47 – 212.88 mg/100g in dcp blends. This means that the extrusion cooking reduced antinutritional factors. Heedless, a significant (P≤0.05) increase in minerals content (Ca, K, P, Na, Fe and Mg) was noticed because of adding dfb and dcp to the products compared to control. Essential amino acids in test products were increased compared to the control ones. The protein quality in dfb and dcp products was improved and the lysine score increased from 15.40 to 38.42 and from 16.20 to 49.33 for in these products, respectively. Extruded samples supplemented with 5% dfb and dcp, separately, had significant (P≤0.05) increase in volume by 10 and 20 cm3, respectively. Sensory evaluation of extruded products showed that supplementation with 5% dfb and dcp resulted in superior products in color, taste, crispness and general acceptability. However, extruded products of dfb reflected superior quality than those of dcp. Nevertheless, the study showed that the extruded products of dfb and dcp are better than the control. Eventually, these results recommend producing extruded products from decorticated maize flour supplemented with 5% dfb or dcp in order

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Adeyeye, S. A. O., O. T. Bolaji, T. A. Abegunde, H. K. Tiamiyu, A. O. Adebayo-Oyetoro, and F. Idowu-Adebayo. "Effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara (a Nigerian fried soy-cheese)." Food Research 4, no. 1 (August 5, 2019): 152–60. http://dx.doi.org/10.26656/fr.2017.4(1).187.

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This study was carried to evaluate the effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara. A total of 100 samples consisting of five treatments of 20 samples per each treatment were studied. Yellow soybeans were soaked and fermented for 24 hrs, 48 hrs, 72 hrs and 96 hrs respectively at 27±2oC with 0 hr as control. Fermented soybeans were used for soy-wara production and soy-wara samples were evaluated for nutritional (amino acid, vitamin and mineral profile) and antinutritional (phytate, tannin and trypsin inhibitor activity) qualities. Results of amino acids analysis showed that tryptophan, isoleucine, methionine, phenylalanine, leucine and lysine contents in the fermented soy-wara ranged from 3.49 to 6.75, 21.94 to 24.41, 20.60 to 23.98, 22.11 to 27.15, 33.16 to 36.51 and 24.16 to 26.27 mg/100 g respectively. The values of thiamine, riboflavin and niacin contents in the fermented soy-wara ranged from 1.60 to 1.87, 1.44 to 1.71 and 2.21 to 2.78 mg/100 g respectively. The mineral elements calcium, iron, potassium, sodium, phosphorus and magnesium contents in the fermented soy-wara ranged from 17.65 to 19.08, 6.94 to 8.41, 29.76 to 30.69, 8.31 to 9.42, 27.52 to 28.55 and 21.02 to 24.83 mg/100 g respectively. Soaking and fermentation reduced the tannin content from 115.64 to 43.26 mg/100 g; phytate content from 153.81 to 47.16 mg/100 g, trypsin inhibitor from 96.56 to 1.10 mg/100 g and protease inhibitor from 98.11 to 1.2 mg/100 g respectively. In conclusion, natural fermentation of the legume reduced anti-nutritional factors and improved the nutrient composition of the product.

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El-Beltagy, A., A. Mubarak, and A. Nassar. "NUTRITIONAL POTENTIAL AND FUNCTIONAL PROPERTIES OF TEMPE PRODUCED FROM MIXTURES OF DIFFERENT LEGUMES 2: Antinutritional factors, functional properties and sensory evaluation." Egyptian Journal of Agricultural Sciences 57, no. 1 (January 1, 2006): 28–35. http://dx.doi.org/10.21608/ejarc.2006.217302.

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PRAMITA, DIAN SRI, SRIiii HANDAJANI, and DIAN RACHMAWANTI. "The effect of heating technique to phytic acid content and antioxidant activity of velvet bean (Mucuna pruriens), butter bean (Phaseolus lunatus) and jack bean (Canavalia ensiformis)." Biofarmasi Journal of Natural Product Biochemistry 6, no. 2 (August 17, 2008): 36–44. http://dx.doi.org/10.13057/biofar/f060202.

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Pramita DS, Handajani S, Rachmawanti D. 2008. The effect of heating technique to phytic acid content and antioxidant activity of velvet bean (Mucuna pruriens), butter bean (Phaseolus lunatus) and jack bean (Canavalia ensiformis). Biofarmasi 6: 36-44. Koro is a kind of local bean which has many varieties. The nutrition of koro is not different with soy, especially carbohydrate and protein which high enough, and has a low-fat content. However, koro also contains some harmful compounds, HCN which poisoned and phytic acid which an antinutritional compound. Besides as antinutritional compound, phytic acid has a positive role, i.e. as an antioxidant. Besides phytic acid, legume also contains the compounds of phenol and vitamin E that have antioxidant activity. The aims of this research were to determine the contents of phytic acid and antioxidant activity, and to determine the effect of heating technique on phytic acid and antioxidant activity of velvet bean, butter bean, and jack bean. The materials used were velvet bean, butter bean and jack bean obtained from Batuwarno, Wonogiri, Central Java. This research used a Completely Randomized Design (CRD) with five kinds of treatment, each treatment consisted of three replications. The treatments given were soaking by 3 days (P1), steaming (P2), boiling (P3) and pressure cooker (P4), which compared to a raw bean without heating treatment (P0). The investigated factors were phytic acid and antioxidant activity (DPPH Radical Scavenging Ability method). The results of this research showed the phytic acid content of velvet bean, butter bean and jack bean from the treatment of P0, P1, P2, P3 and P4 were degraded. The phytic acid of velvet bean of P0, P1, P2, P3 and P4 treatment were 10.87, 8.94, 4.56 and 1.72 and 1.46 mg/db, respectively; on butter bean were 11.78, 8.75, 4.77, 1.73 and 1.61 mg/db, respectively; while on jack bean were 9.04, 1.99, 1.39, 1.42 and 1.21 mg/db. The result of variance analysis showed the phytic acid content was significantly different (p<0.05). Antioxidant activity showed the increase from P0 to P1, then the degradation process at P2, P3, and P4. Antioxidant activity at velvet bean were 74.10%, 86.49%, 84.73%, 83.59% and 79.51%, respectively; at butter bean were 4.5%, 7.19%, 6.07%, 6.30% and 6.28%, respectively; at jack bean were 14.64%, 8.55%, 5.84%, 5.17% and 3.58%. The result of variance analysis showed antioxidant activity at velvet bean and jack bean was significant, while at butter bean for P1, P2, P3, and P4 were not significant. The conclusion that could be taken away from this research were heating techniques had an effect on the degradation of phytic acid at all kind of bean used, and also had an effect on the antioxidant activity at velvet bean and jack bean.

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Morris, Elizabeth M., Luis J. Montelongo, Kathy L. Gross, and Leslie B. Hancock. "PSVIII-11 Antinutritional Factors Are Largely Mitigated By Extrusion and Did Not Negatively Impact Digestibility of Canine Grain-Free and Grain-Inclusive Foods." Journal of Animal Science 101, Supplement_3 (November 6, 2023): 454–56. http://dx.doi.org/10.1093/jas/skad281.540.

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Abstract Ingredients commonly used in companion animal foods, such as whole grains and legumes, naturally contain antinutritional factors (ANF). Some ANF are known contributors to reduced nutrient digestibility and bioavailability, potentially resulting in defective protein synthesis, which is one hypothesis of potential root cause(s) for dilated cardiomyopathy. Yet some ANF, such as trypsin inhibitor (TI) and isoflavones, may act as beneficial bioactives at lower inclusion levels. While various processing methods can impact the presence or activity of ANF, the purpose of this investigation was to assess the presence of ANF in ingredients commonly used in canine foods, the effect of extrusion on ANF, and the subsequent digestibility of foods formulated using different ingredient strategies. Four test foods were formulated to meet requirements for adult dogs at maintenance: 1) grain-inclusive without peas or potatoes, 2) grain-inclusive with peas and pea fiber, 3) grain-free with peas and potatoes, and 4) grain-free with potatoes (Table 1). Grains, legumes, plant proteins, and finished test foods were analyzed for 41 ANF. Percent destruction of ANF was calculated from the inclusion levels of ingredients in the formulations and the tested levels in finished foods. Digestibility studies were then conducted to assess macronutrient digestibility of the test foods. Cereal grains and soybean meal were the primary sources of ANF in raw ingredients. Phytic acid, TI, and isoflavones (daidzin and genistin) were the most common ANF measured in ingredients. Lectin was not detectable in any ingredients or test foods; tannins were detected only in soybean meal. Except for phytic acid and TI, ANF were effectively (>99%) destroyed by this extrusion process. Trypsin inhibitor was detectable at levels slightly above the detection limit (1000 TIU/g) in all finished test foods (Table 2; 1,200 to 1,700 TIU/g). Phytic acid was detectable (0.49 to 0.76%) in all finished test foods except for the grain-free with potatoes formulation. This was unsurprising as both are known to be resistant to inactivation by heat, pressure and steam. Despite their presence in finished test foods, apparent DM, carbohydrate (NFE), and energy digestibility were high (>80%) for all foods; apparent fat and true protein digestibility were >90% (Figure 1). These data demonstrate the effectiveness of this specific extrusion process to minimize or mitigate the majority of ANF in canine foods when formulated with a variety of common ingredients. Despite the presence of these ANF, test foods remained highly digestible, demonstrating the importance and effectiveness of balanced nutritional formulation in mitigating their effects. We assert that the presence or absence of ANF in ingredients should not, by itself, be the reason for use or avoidance of an ingredient. Additional factors such as the quality of the raw ingredient, processing methods, and overall nutritional design must be considered.

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Horlacher, Nicholas, Indrawati Oey, and Dominic Agyei. "Learning from Tradition: Health-Promoting Potential of Traditional Lactic Acid Fermentation to Drive Innovation in Fermented Plant-Based Dairy Alternatives." Fermentation 9, no. 5 (May 10, 2023): 452. http://dx.doi.org/10.3390/fermentation9050452.

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Food fermentation using lactic acid bacteria (LAB) is an ancient technique that has been deemed a simple and economical way to modify nutritional contents of plant-based foods. In many cultures, this practice shows a long history with a wide variety of fermented liquid and semi-liquid traditional foods being produced from cereals, legumes, and tubers. Nutritionally relevant benefits of the fermentation process are becoming increasingly evident and can be linked to the accumulation of bioactive compounds (exopolysaccharides, short-chain fatty acids, bioactive peptides), degradation of antinutritional factors, and improved bioavailability of essential nutrients (amino acids, minerals, vitamins). This manuscript discusses the current understanding on the impact of LAB fermentation on plant macro- and micronutrients in traditionally fermented foods and how this knowledge could aid to drive innovation in the emerging research and development (R&D) sector of plant-based dairy alternatives. Key-points include that the improved health-promoting properties and rich sensory appeal found in traditional foods results from a low and slow fermentation (prolonged fermentation time at suboptimal temperatures), which depends on the complex interplay of mixed microbial cultures found in such foods.

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Adebo, Janet Adeyinka, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka, and Oluwafemi Ayodeji Adebo. "Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability." Fermentation 8, no. 2 (January 30, 2022): 63. http://dx.doi.org/10.3390/fermentation8020063.

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Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition. Fermentation is a process that desirably modifies food constituents by increasing the palatability, organoleptic properties, bioavailability and alters nutritional constituents. This review focuses on deciphering possible mechanisms involved in the modification of nutritional constituents as well as nutrient bioavailability during the fermentation of cereals and legumes, especially those commonly consumed in developing countries. Although modifications in these constituents are dependent on inherent and available nutrients in the starting raw material, it was generally observed that fermentation increased these nutritive qualities (protein, amino acids, vitamins, fats, fatty acids, etc.) in cereals and legumes, while in a few instances, a reduction in these constituents was noted. A general reduction trend in antinutritional factors was also observed with a corresponding increase in the nutrient bioavailability and bioaccessibility. Notable mechanisms of modification include transamination or the synthesis of new compounds during the fermentation process, use of nutrients as energy sources, as well as the metabolic activity of microorganisms leading to a degradation or increase in the level of some constituents. A number of fermented products are yet to be studied and fully understood. Further research into these food products using both conventional and modern techniques are still required to provide insights into these important food groups, as well as for an overall improved food quality, enhanced nutrition and health, as well as other associated socioeconomic benefits.

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KUMARAGURU VASAGAM, K. P., and M. RAJKUMAR. "Beneficial influences of germination and subsequent autoclaving of grain legumes on proximate composition, antinutritional factors and apparent digestibility in black tiger shrimp, Penaeus monodon Fabricius." Aquaculture Nutrition 17, no. 2 (March 10, 2011): e188-e195. http://dx.doi.org/10.1111/j.1365-2095.2009.00748.x.

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Journal articles on the topic 'Antinutritional factors in Legume'

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