Utilization of Treated Seed Kernel Flours of Some Fruits in Biscuit Manufacture

During the processing of fruits, large quantities of wastes are generated, these by-products contain large amounts of oil, starch and protein that can be exploited due to their good nutritional, technological, and functional properties. However, due to the presence of several antinutritional factors, such as polyphenolic compounds, phytic acid, cyanogenic glycoside and oxalates, the use of fruit wastes in human food is limited. The present investigation was aimed to study the effect of soaking and heating on antinutritional factors. It also examines the effect of substituting defatted apricot, peach, and mango seed kernel flours for wheat flour in various ratios (5, 10, and 15%) on the chemical composition, physical features, and sensory properties evaluation of biscuits. The results revealed a significant effect of soaking and heating on the antinutrients, detoxification led to a significant (p≤0.05) decrease in antinutritional factors with ratios 43.63-52.73% total phenols, 78.17-86.16% tannins, 45.92-54.34% phytic acid and 40.42-44.70% oxalates, along with the complete removal (100%) of hydrocyanic acid (HCN). Wheat biscuit contained 3.20% moisture, 6.31% protein, 15.46% fat, 0.64% crude fiber, 1.25% ash and 76.33% carbohydrate. Highly acceptable biscuits could be obtained by incorporating 5% of defatted apricot, peach and mango kernel flours in the wheat biscuits formulation. As a by-product, apricot, peach and mango kernels offer an exciting potential as a food ingredient permitting to enrich biscuits and enlarge the food base for consumers.

Chemical Composition of Palm Oil Mill Sludge-Biodegraded Sweet Orange Peel Meal Mixture and Its Effect as Dietary Energy Source on Nutrient Digestibility by Broiler Chickens

A feeding trial, which lasted for seventy days, was conducted in which palm oil mill sludge and biodegraded sweet orange peel mixture was fed to substitute maize in broiler chicken diet at 0%, 5%, 10%, 15%, 20% and 25%. Sweet orange (Citrus sinensis) fruit peel was fermented by soaking for 48 h in retted cassava waste water (CWW) and sundried, to obtain biodegraded sweet orange peel (BSOP). Palm oil mill effluent was filtered with a 0.30 mm pore plastic mesh sieve, poured into a 0.75 ?m pore fine cheesecloth bag and allowed to stand for five hours to produce a paste of palm oil mill sludge (POMS). The POMS was mixed with BSOP in ratio 1:1, sundried, milled to produce a POMS-BSOP mixture. One hundred and eighty day-old Cobb 700 broilers divided into six equal parts, and three replicates of 10 birds each were used. Each part was assigned to one of 6 diets compounded with 0% (T1), 5% (T2), 10% (T3), 15% (T4), 20% (T5) and 25% (T6) of POMS-BSOP mixture. The microbial composition of retted CWW, chemical composition of the POMS-BSOP mixture, and the digestibility of nutrients by the broiler chickens were determined. Isolated from CWW were; Staphylococcus aureus, Streptococcus spp., Salmonella spp., Escherichia coli (bacteria), Aspergillus spp. (fungus) and Candidia spp. (yeast). POMS-BSOP was high in energy (4415.69 kcalME/kg), ether extract (41.50%), crude fibre (25.63%) and dry matter (92.28%), moderate in crude protein (6.83%), low in indigestible lignin (4.90% ADL), alkaloid (0.01%), tannin (0.02%), saponin (0.03%), phytate (0.05%), oxalate (0.15%) and flavonoid (0.17%). Dietary treatments significantly (P<0.05) affected digestibility of ether extract and metabolisable energy and crude protein digestibility by broiler chickens. Dietary maize can be replaced at up to 25% with a POMS-BSOP mixture to improve energy digestibility by broiler chickens.

Nutritional value of gluten-free rice and bean based cake mix / Valor nutricional de mistura de bolo sem glúten a base de arroz e feijão

ABSTRACT: Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents.

RESUMO: Os alimentos sem glúten são uma tendência crescente no mercado doméstico e internacional, contribuindo para a saúde e o bem-estar, principalmente do público celíaco. O objetivo deste estudo foi desenvolver novas opções de alimentos sem glúten, substituindo a farinha de trigo por farinha de arroz, amido de milho e farinha de feijão extrusada, agregando assim valor a subprodutos industriais de baixo custo. Um novo produto alimentar foi desenvolvido e seus componentes analisados quanto às suas características nutricionais e alterações durante o cozimento. Os bolos assados podem ser fontes de proteínas, possuem boa digestibilidade de amido e proteínas e baixos fatores antinutricionais, principalmente taninos. A incorporação da farinha de feijão extrusada na mistura para bolos sem glúten melhorou a digestibilidade das proteínas, a fibra alimentar total e aumentou o teor de cinzas, ferro e zinco.

Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-nutritional Levels of Glycine max Fermented Products: Tempeh and Soy-Iru

Aims: A comparative study of fungi and bacteria fermentation of soybean (Glycine max) was carried out to determine the effect of fermentation on the nutritional composition of their fermented products: tempeh and ‘soy-iru’. Study Design: The experiment was carried out in the Department of Microbiology, Ekiti State University, Ado Ekiti, Nigeria, between August, 2017 and July 2018. Methodology: Soybean was processed into ‘soy-iru’ (bacterial fermentation) and tempeh (fungal fermentation) and the microbial load, physico-chemical properties, proximate composition, levels of anti-nutritional components (trypsin inhibitor and phytic acid), anti-oxidants (total phenol, total flavonoid and DPPH), in-vitro protein digestibility and vitamins (A, B, C, D, and E) were analyzed. Results: The microbial load, pH increased progressively during fermentation, while there was a decrease in the titratable acidity (TTA) of the two products. The protein(%), ash(%) and fat(%) contents of the Glycine max cotyledons increased from 29.56, 1.86 and 24.36 in unfermented substrate to 33.61, 2.21 and 26.90, respectively, after 24hrs of fermentation to produce tempeh. However, there was a reduction in the crude fibre(%) and carbohydrate(%) content from 2.94 and 41.29 in unfermented substrate to 2.53 and 32.57, respectively, after 24hrs of fermentation. Similar trends were observed during the production of ‘soy-iru’, however the change in proximate composition was not as significant as observed in tempeh. There was significant decrease in the trypsin inhibitor and phytic acid levels of the two products. The levels of anti-oxidants, vitamins B, D, E and protein digestibility increased significantly, in both bacterial and fungal-fermented products. Conclusion: This research has therefore shown that fungal fermentation of Glycine max seeds into tempeh may be a better alternative to ‘soy-iru’ which was obtained from bacterial fermentation, because of the significant lower level anti-nutritional factors in the former.

Nutrient Composition, Amino Acid Profile and Anti-nutritional Factors of Nixtamalized Maize Flour Supplemented with Sprouted Soybean Flour

The high dependence on maize as a staple food in Tropical Africa, coupled with its low nutritive value necessitate investigation on how to improve the nutritional value of maize based foods. The present study was aimed at assessing the effect of supplementing nixtamalized maize flour with sprouted soy bean flour on the proximate composition, mineral content, amino acid profile and anti-nutritional factors in the blends. Nixtamalized maize flour was prepared by cooking maize grains in 1% unripe plantain peel ash solution (pH 10.2), steeped in the cooked solution for 15 h, washed, dried and milled into flour. The flour was supplemented with 0, 10, 20, 30 and 40% sprouted soy flour and analyzed for the aforementioned parameters. The results showed that protein, fat, ash, crude fibre and caloric value increased with increase in soy flour supplementation ranging from 9.26–22.57%, 4.51–10.53%, 1.38–2.06%, 2.14–2.39% and 408.47–434.85 kcal/100 g respectively while carbohydrate decreased from 82.71 – 62.45%. Potassium, calcium, magnesium and zinc contents increased from 267.58 – 286.35mg/100g, 126.93 – 161.03 mg/100 g, 135.71 – 163.81 mg/100 g and 4.52 – 4.85 mg/100 g respectively with soy flour addition. The total amino acids and total essential amino acids increased from 70.55 g/100 g protein and 30.54 g/100 g protein for the control to 87.97 g/100 g protein and 38.98 g/100 g protein for the 40% soy flour supplemented blends respectively. Limiting essential amino acids in both flours were significantly (P = 0.5) improved as a result of soy flour supplementation. Majority of essential amino acid chemical scores were above 100% except for lysine (51.03–66.38%), tryptophan (67.27–95.46%) and threonine (80.88 – 99.12%). Soy flour supplemented blends had higher phytate, trypsin inhibitor and tannin contents than the control sample but their values were low and may not have serious effect on nutrient bioavailability. The study clearly shows that nutritional value of nixtamalized maize flour can be improved by supplementing it with sprouted soy flour.

Criteria for Safe Use of Plant Ingredients in Diets for Aquacultured Fish

The Norwegian Food Safety Authority (Mattilsynet) asked the Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet) to assess if the criteria for safe use of plant ingredients in diets for aquacultured fish fulfil the Feed regulative §7 to “not induce negative health effects in the animal”, and in this context aquacultured fish. The use of feed ingredients of both plant and animal origin is set by the regulation “Forskrift 7. November 2002 nr 1290”, and amendments. The objective of the regulation is to protect animals, consumers and the environment. For animals, the feed shall not pose a risk, or danger, to their health. Aspects to be assessed were whether the changes in fish diet ingredient composition seen in recent years with high levels of plant ingredients, plus additions of immunostimulants, would in any manner challenge fish health and if any ingredient should be limited due to its negative effect, or induce any long-term negative effect. “Long-term” here extends beyond normal production time for consumption, e.g. when substances that might affect fish health are included in broodstock diets. Atlantic salmon (Salmo salar), rainbow trout (Onchorhyncus mykiss), Atlantic halibut (Hippoglossus hippoglossus) and Atlantic cod (Gadus morhua) should especially be addressed. However, since all life stages should be included, especially broodstock, and also possible long-term effects, and literature on these for the requested species is scarce, the assessment mentions studies on other species when relevant. With the exception of full-fat and extracted soybean meal for salmonids, substituting at least part of the fishmeal fraction of aquafeeds with individual plant ingredients is promising, at least in the short to medium term. Indeed in some cases, diets containing up to 20% inclusion level of high-quality plant protein sources have resulted in better nutrient digestibility and growth parameters than the fishmeal-based control diets. When substituting fishmeal with plant ingredients, however, it is necessary to balance the diets regarding limiting amino acids and minerals. Adding plant proteins to fish diets result in the introduction of anti-nutritional factors. There is an urgent need to investigate consequences of various anti-nutritional factors, individually and in combinations, to nutrient digestibility, utilization and metabolism as well as to intestinal function, structure, defence mechanisms and microbiota. Long-term effects also merit investigation. This will aid in the ability to predict how a newly introduced plant ingredient as well as combinations of plant ingredients may affect the fish and identify steps needed to avoid adverse health effects. As many of the potential disadvantages of using plant oils in salmonid diets are related to either very high levels of n-6 PUFA (most available oils) or very high levels of linseed oil, it would be recommended that mixtures of plant oils should be used as feed inclusions. By adjusting the ratio of n-6 and n-3 the level of eicosanoids can be controlled. By including palm oil, potential problems in lipid digestibility and transport can be controlled. A standard inclusion of soybean lecithin may also be advisory. These and other variants of mixtures of oil sources have been explored in recent years with some success in salmonid fish. Such mixtures do not seem to be necessary for marine fish. Modern finfish aquaculture faces problems such as bone and skeletal deformities, cataracts, heart disorders, unspecific ulceration and various digestive disorders including intestinal colic in Atlantic cod, gastric dilatation (bloat) in rainbow trout, and intestinal tumours, at low incidence, in Atlantic salmon broodstock. Most of the mentioned problems have been related to malnutrition, feed, intensive growth and/or unfavourable environmental conditions. The disorders are often not lethal, but may imply a fish welfare problem and increase the susceptibility to secondary disorders and infectious diseases. Major changes in feed composition and feed ingredients may increase the risk for such production-related disorders in intensive fish farming. Care should be taken when choosing plant alternatives, both types and qualities, to prevent nutrition-related diseases such as skeletal deformities, cataracts, heart conditions, and other, unspecific symptoms. The change from marine- to plant-based diet ingredients, results in changed profile and content of undesirable substances. The list of undesirable substances included in the feed legislation is, in general, sufficient, but it should be considered to include pesticides in use today and more of the mycotoxins. Currently only aflatoxin B1 is included, while only recommendations exist for other mycotoxins. Studies of dietary exposure to undesirable substances, e.g. pesticides and mycotoxins, and their toxic effects and toxicokinetics in fish are scarce. To date, the application of pre- and probiotics for the improvement of aquatic environmental quality and for disease control in aquaculture seems promising; however, the information is limited and sometimes contradictory. Currently there are numerous gaps in existing knowledge about exogenous nucleotide application to fish including various aspects of digestion, absorption, metabolism, and influences on various physiological responses, especially expression of immunogenes and modulation of immunoglobulin production. As limited information is available about the effect of immunostimulants, prebiotics and nucleotides on gut morphology, this topic should be given high priority in future studies. Heat processing of raw materials and of the complete fish diets may potentially alter nutritional properties of plant materials. However, the negative effects appear to be modest under practical conditions.

Effects of Sesame Seed Enrichment on Physico-Chemical and Nutritional Characteristics of Flour from Two Cultivars of White Yam (Dioscorea rotundata Poir)

The effects of enriching two cultivars of yam (DioscorearotundataPoir) flour with sesame seed (SesamumindicumL) flour on their physicochemical and nutritional characteristics were studied. Yam flours were produced from Abujaand Efuruyams by parboiling at 60°C for 10 minutes and left overnight, followed by sun drying for four days. Enriched yam flour samples were prepared by thoroughly mixing the yam and sesame seed flour in ratios95:5, 90:10, 85:15 and 80:20 respectively. Proximate, mineral and anti-nutrientcontent, as well as functional properties of enriched flours, were determined using standard methods of AOAC. The two yam-flour samples were low in moisture, crude protein, fat and ash content, high in carbohydrate and macro minerals, while Sesame seed was very low in moisture and carbohydrate, but very high in crude protein, fat, ash and macro minerals. The moisture, crude protein, fat, ash and carbohydrate content of the yams and enriched samples ranged between 11.9-13.8g, 3.3-7.5g, 0.5-13.8g, 2.0-2.6_g and 63.3-81.8_g/100g respectively. Addition of sesame seed flour resulted in the reduction of moisture and carbohydrate content and significant increase (p=0.05) in protein, fat and ash values of enriched samples. The protein, fat and mineral content of the enriched samples increased with increased level of sesame seed flour inclusion (p=0.05). Both yam and sesame flours were low in the antinutritional factors studied. Sesame flour was high in trypsin inhibitors and polyphenols. Enrichment with sesame flour resulted in further reduction in the antinutritional factors content with increase in trypsin inhibitors and polyphenols content of the products. Efuruvariety flour with its enriched products had higher water and oil absorption capacity, loose and packed bulk density and swelling capacity than Abujavariety flour. Enriching yam flour with sesame flour can improve the nutrients and functional properties of their products which can improve the nutritional status, health and well-being of consumers

Quantification of anti-nutritional factors and their correlations with protein and oil in soybeans

ABSTRACT Soybeans contain about 30% carbohydrate, mainly consisting of non-starch polysaccharides (NSP) and oligosaccharides. NSP are not hydrolyzed in the gastrointestinal tract of monogastric animals. These NSP negatively affect the development of these animals, especially the soluble fraction. This work aimed to establish a method to quantify NSP in soybeans, using high performance liquid chromatography (HPLC), and to estimate correlations between NSP, oligosaccharides, protein and oil. Sucrose, raffinose + stachyose, soluble and insoluble NSP contents were determined by HPLC. Oil and protein contents were determined by near-infrared spectroscopy (NIRS). The soluble PNAs content showed no significant correlation with protein, oil, sucrose and raffinose + stachyose contents, but oligosaccharides showed a negative correlation with protein content. These findings open up the possibility of developing cultivars with low soluble NSP content, aiming to develop feed for monogastric animals.

Assessment of flatulence causing agents in Chickpea (Cicer arietinum L.) and their possible removal

Abstract Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols. In this investigation Desi and Kabuli varieties were compared for these oligosaccharides and phenolic compounds. Furthermore, the effect of different processing and cooking methods such as soaking, cooking and germination in the reduction of these antiphysiological factors were are also studies. Maximum tannic acid (0.90 ± 0.20%) was observed in Parbat and C-44 while minimum (0.60 ± 0.04%) in Karak-2. Stachyose contents ranged between 1.10 ± 0.05 (Karak-3) to 1.42 ± 0.02% (Parbat) while raffinose was 0.63 ± 0.05(Karak-3) to 0.81 ± 0.02% (Dasht). The highest tannic acid content was reduced up to 50% in C-44 by cooking of 72 hours germinated seeds. Stachyose and raffinose contents were completely removed after 72 hours germination. Present studies revealed that cooking after germination is the most effective method to reduce the anti-nutritional factors of chickpea. Individually, soaking and cooking also contributed to the loss of the same factors but to a lesser extent.

Avaliação de diferentes processos de destoxificação sobre o valor nutricional e energético da torta de mamona para suínos / Evaluation of different detoxification procedures on nutritional and energy value of castor bean cake for pigs

O objetivo do presente estudo foi avaliar o valor nutricional e energético da torta de mamona destoxificada por diferentes métodos para suínos em crescimento. Foram utilizados 24 suínos machos, castrados, distribuídos em seis tratamentos, sendo uma ração referência e cinco rações testes (75% da dieta referência e 25% das tortas de mamona) contendo a torta de mamona destoxificada pelos métodos do hidróxido de cálcio, da autoclavagem, do hidróxido de cálcio+ensilagem, da autoclavagem+ensilagem e da extrusão. As tortas de mamona submetidas aos processos de destoxificação com hidróxido de cálcio e autoclavagem resultaram em maior teor de proteína digestível. Para o valor de energia metabolizável, os processos de destoxificação com hidróxido de cálcio, autoclavagem, hidróxido de cálcio+ensilagem e extrusão não diferiram entre si. Considerando-se a valoração nutricional e energética da torta de mamona por meio dos processos de destoxificação, os métodos com uso de hidróxido de cálcio e autoclavagem são os mais eficientes.(AU)

The aim of this study was to evaluate the nutritional and energy value of castor bean cake detoxified by different methods for growing pigs. A total of 24 barrows was distributed in six treatments, being in a reference diet and 5 test diets (75% of the reference diet and 25% of castor beam cake) containing castor bean cake detoxified by the method of calcium hydroxide, autoclaving, calcium hydroxide + silage, autoclaving + silage and extrusion. Castor bean cake subjected to detoxification processes with calcium hydroxide and autoclaving resulted in higher content of digestible protein. For the metabolizable energy value, the process of detoxification with calcium hydroxide, autoclaving, calcium hydroxide+silage, and extrusion did not differ. Considering the nutritional and energy valuation of castor bean cake detoxified by different procedures, the methods using calcium hydroxide and autoclaving were the most efficient.

Caracterização de genótipos de soja-hortaliça por análise de componentes principais / Genotypes characterization of vegetable soybeans by using principal component analysis

O presente estudo teve como objetivo caracterizar genótipos de soja-hortaliça, por meio de características agronômicas, nutricionais e antinutricionais, utilizando-se a Análise de Componentes Principais. O experimento foi conduzido em condições de campo no Setor de Olericultura e Plantas Aromático-Medicinais na UNESP-FCAV. O delineamento experimental foi em blocos casualizados com cinco genótipos e quatro repetições. Avaliaram-se as variáveis: número de vagens por planta, número de sementes por vagem, massa fresca das vagens por planta (g), massa fresca de 100 sementes (g), produtividade total estimada de grãos imaturos (kg ha-1), teor de umidade, proteínas, lipídeos, cinzas, carboidratos, isoflavonas e inibidores de tripsina Kunitz. As variáveis que contribuíram na discriminação dos genótipos no primeiro componente principal foram: peso total de vagens por planta, teor de proteínas, número de vagens por planta, peso de 100 sementes e teor de umidade, enquanto que aquelas que contribuíram no segundo componente principal foram: teor de cinzas, proteínas, número de vagens por planta e teor de lipídeos. Os genótipos JLM010, JLM024 e CNPSO1, destacaram-se por serem influenciados pelo peso total de vagens por planta, produtividade estimada, número de vagens por planta, teor de carboidratos, isoflavonas e de proteínas, sendo considerados genótipos de soja-hortaliça com potencial para serem utilizados em programas de melhoramento genético vegetal.

This study presents the characterization of vegetable soybean genotypes. It was applied Principal Component Analysis considering the agronomics, nutritional and antinutritional features: number of pods per plant, number of seeds per pod, fresh weight of pods per plant (g), fresh weight of 100 seeds (g), estimated total yield of immature seeds (kg ha-1), moisture content, proteins, lipids, ash, carbohydrates, isoflavones and Kunitz trypsin inhibitor. The experiments were developed in the sector of Olericultura and Plantas Aromático-Medicinais from UNESP-FCAV. The results showed that fresh weight of pods per plant, proteins content, number of pods per plant, fresh weight of 100 seeds, and moisture content were the relevant variables for the discrimination of the genotypes in the first principal component and for the second principal the component were ash content, proteins, number of pods per plant and lipids content. Accordingly, the genotypes JLM010, JLM024 and CNPSO1 were defined as relevant by the variables fresh weight of pods per plant, estimated total yield of immature seeds, number of pods per plant, carbohydrates content, isoflavones and proteins. It was concluded that it is a relevant result because these genotypes were considered candidates to be used in plant breeding programs.

Effects of replacing fish, chicken, or poultry by-product meal with fermented soybean meal in diets fed to weanling pigs / Efectos del reemplazo de harina de pescado, pollo, o sub-productos de pollo con harina de soja fermentada en dietas suministradas a cerdos destetados / Efeito da substituição de farinha de peixe, farinha de frango ou sub-produtos do frango pela soja integral fermentada em dietas de leitões pós desmame

Background: tfermented soybean meal (FSBM) by virtue of its method of processing has lost some antinutritional factors such as some oligosaccharides and antigens. Therefore, it is possible to include FSBM in weanling pig diets to replace fish meal (FM), chicken meal (CM), or poultry by-product meal (PBM).Objective: three experiments were conducted to test the hypothesis that FSBM may replace FM, CM, or PBM in diets fed to weanling pigs. Methods: in Experiment 1, a total of 192 pigs (initial BW: 6.88 kg) were randomly allotted to 4 dietary treatments: negative control (NC) and positive control (PC) without or with FM and protein plasma; low level of FSBM replacing FM, and high level of FSBM replacing FM and protein plasma. In Experiment 2, a total of 175 pigs (initial BW: 6.86 kg) were randomly allotted to 5 dietary treatments, which were similar as Experiment 1 but with 3 levels of FSBM. In Experiment 3, 175 pigs (initial BW: 6.97 kg) were allotted to 5 dietary treatments: NC, FM diet, chicken meal (CM) diet, poultry by-product meal (PBM) diet, and FSBM diet. Results: the final BW of the pigs in each experiment was not different among treatments, except for Experiment 2 in which adding high level of FSBM reduced final BW (p<0.05). Likewise, the G:F (feed conversion efficiency) for the overall experiment were not different among treatments in Experiments 1 and 2. However, in Experiment 3, G:F was greater (p<0.05) for pigs fed FM diet than for pigs fed other diets, but G:F was not different among pigs fed CM, PBM, or FSBM diet. Conclusion: fermented soybean meal may replace FM, CM, or PBM in diets fed to pigs during 4 week post-weaning period without affecting pig growth performance.

Antecedentes: la harina de soya fermentada (FSBM) debido a su método de procesamiento pierde algunos de los factores anti-nutricionales como son los oligosacáridos y antígenos. Por lo tanto, es posible incluir FSBM en dietas a cerdos post-destetados reemplazando harina de pescado (FM), harina de pollo (CM) o harina de sub-productos de pollo (PBM). Objetivo: tres experimentos fueron conducidos para probar la hipótesis de que FSBM podría reemplazar FM, CM o PBM en dietas de cerdos destetados. Métodos:en el Experimento 1, un total de 192 cerdos (peso inicial BW: 6,88 kg) fueron aleatoriamente asignados a 4 tratamientos dietarios: control negativo (NC) y control positivo (PC), sin o con FM y plasma proteica, bajo nivel de FSBM en reemplazo de FM y alto nivel de FSBM reemplazo FM y plasma proteica. En el Experimento 2, un total de 175 cerdos (peso inicial BW: 6,86 kg) fueron asignados a 5 tratamientos dietarios, los cuales fueron similares al Experimento 1 pero con 3 niveles de FSBM. En el Experimento 3 un total de 175 cerdos (peso inicial BW: 6,97 kg) fueron asignados a los siguiente tratamientos dietarios: NC, FSBM, CM, PBM y FSBM. Resultados: el peso final de los cerdos en cada uno de los experimentos no fue diferente entre los tratamientos, excepto en el Experimento 2 en el cual la adición de altos niveles de FSBM redujeron el peso final (p<0.05). Así mismo, la eficiencia alimenticia de todo el experimento no fue diferente entre los tratamientos en los Experimentos 1 y 2. Sin embargo, en el Experimento 3, la conversión alimenticia fue mayor (p<0.01) en cerdos alimentados con dietas con FM comparado con cerdos alimentados con los otros tratamientos, pero no fue diferente entre cerdos alimentados con CM, PBM o FSBM. Conclusión: la harina de soya fermentada podría reemplazar FM, CM o PBM en dietas de cerdos durante 4 semanas post-desdete sin afectar el desempeño de crecimiento.

Antecedentes: o processo de obtenção da soja integral fermentada (FSBM) resulta em perda de alguns fatores anti nutricionais como oligossacarídeos e antígenos. Consequentemente, é possivel incluir FSBM em dietas de leitões recém-desmamados em substituição a farinha de peixe (FM), farinha de vísceras de frango (CM), ou farinha de vísceras e ossos de frango (PBM). Objetivo:três experimentos foram conduzidos para avaliar se FSBM pode ser usada para substituir FM, CM e PBM em dietas de leitões desmamados. Métodos: em Experimento 1 um total de 192 leitões (peso inicial: 6.88kg) foram randomizados em 4 dietas tratamento: 1) controle negativo (CN); 2) controle positivo (CP) com ou sem farinha de peixe e farinha de sangue; 3) nível baixo de FSBM substituindo FM e 4) nível alto de FSBM substituindo FM e farinha de sangue. Em Experimento 2, um total de 175 leitões (peso inicial: 6.86 kg) foram randomizados em 5 dietas tratamento similares ao Experimento 1 mas com 3 níveis de FSBM. Em Experimento 3, 175 leitões (peso inicial: 6.86 kgs) foram randomizados em 5 dietas tratamento: NC, FM, CM, PBM e FSBM. Resultados:não houve diferença no peso final dos leitões entre os diferentes tratamentos, exceto por Experimento 2 onde a adição níveis alto de FSBM reduziu o peso final (p<0.05). Também, a conversão alimentar em geral não foi diferente entre os tratamentos em Experimento 1 e 2. Entretanto, em Experimento 3, a conversão alimentar foi maior (p<0.05) em leitões que consumiram farinha de peixe comparado com leitões que consumiram as outras dietas, mas não foi diferente entre leitões que consumiram dietas com CM, PBM ou FSBM. Conclusão: soja integral fermentada podem ser usadas para substituir FM, CM e PBM em dietas fornecidas a leitões durante o periodo de 4 semanas pós desmame sem afetar o desempenho de crescimento dos animais.

Use of ground and extruded canola seeds in feed for 15-30 kg piglets / Uso de la semilla de canola molida y extrusada en la alimentación de lechones de 15-30 kg

Objective. Determine the nutritional values of ground (SCI) or extruded (SCE) canola seed and evaluate its use in the performance of piglets from 15 to 30 kg. Materials and methods. Two experimental diets with canola seed were evaluated in a digestibility trial. We used 15 barrows with an initial weight of 19.79±1.43kg, distributed in a completely randomized design. In the performance, four experimental diets were evaluated consisting of a diet with soybean oil added (RAS), one with the of addition of canola oil (RAC) and two oil-free; one with 11% SCI included and one with 6% SCE (RSCE) included. 40 commercial hybrid piglets were used that had 15.25±1.5kg initial body weight, randomly distributed, in four treatments and five replicates; two animals per experimental unit. Results. The digestible energy values for SCI and SCE were 4.197 kcal/kg and 5.234 kcal/kg, respectively. The extrusion process improved the digestibility coefficients. Piglets fed with RSCI showed less daily weight gain (DWG) and F:G ratio. Conclusion. Results suggest that SCE can be included in diets of piglets from 15 to 30 kg until 6% without negatively affecting performance.

Objetivo. Determinar los valores nutricionales de las semillas de canola integral molida (SCI) y extrusada (SCE) y evaluar su influencia sobre el desempeño de lechones de 15 a 30 kg. Material y métodos. Se evaluaron dos dietas experimentales con semilla de canola en un ensayo de digestibilidad. Fueron utilizados 15 lechones machos, castrados, con peso inicial de 19.79±1.43kg, distribuidos en un diseño completamente al azar. En el desempeño se evaluaron cuatro dietas experimentales que consistieron de una dieta con adición de aceite de soya (RAS), una con adición de aceite de canola (RAC) y otras dos exentas de aceite; siendo una con la inclusión de 11% de SCI (RSCI) y otra con la inclusión de 6% de SCE (RSCE). Fueron utilizados 40 lechones híbridos comerciales, con peso vivo medio inicial de 15.25±1.5kg, distribuidos en un diseño experimental completamente al azar, con cuatro tratamientos, cinco repeticiones; siendo dos animales por unidad experimental. Resultados. Los valores de energía digestible para SCI y SCE en base seca fueron de 4.197 kcal/kg y 5.234 kcal/kg, respectivamente. El proceso de extrusión mejoró los coeficientes de digestibilidad. Los lechones alimentados con RSCI presentaron menor ganancia de peso (GPD) y peor conversión alimentaria (CA). Conclusiones. Los resultados indicaron que la SCE puede ser incluida en la dieta de lechones de 15 a 30 kg, hasta un nivel de 6% sin afectar el desempeño.

Compositional and Amino Acid Profile of Nicker Bean (Entada gigas) Seeds.

The proximate, anti-nutritional factors, functional properties, minerals and amino acid composition of nicker bean (Entada gigas) were determined. The sample contained crude protein and carbohydrate of 24.8±0.02% and 47.2±0.10% respectively. The sample exhibited good emulsion capacity and emulsion stability of 62.3±0.03% and 36.2±0.01% respectively. The foaming capacity was 35.0±0.02% while the least gelation concentration was 4.00±0.01%. It contained nutritionally valuable minerals. The values of the anti-nutritional factors were: phytate (6.59±0.50 mg/g), oxalate (3.50±0.10 mg/g) and tannin (0.26±0.02%). Glutamic acid was the most abundant amino acid with the value of 51.1 g/100 g crude protein while methionine (4.10 g/100 g crude protein) was the least abundant amino acid in the sample. Entada gigas is a potential source of nutrients that should be cultivated and its consumption encouraged.

Extração de antinutrientes e aumento da qualidade nutricional dos farelos de girassol, canola e soja para alimentação de peixes / Removal of antinutrients of sunflower, canola and soybean meals and nutritional value improvement as fish feed ingredients

Neste trabalho, avaliaram-se as concentrações de ácido fítico, fenóis totais e taninos totais em farelos de canola, girassol e soja, submetidos a diferentes tratamentos químicos, destinados para alimentação de peixes. Os tratamentos foram: A: água acidificada; EMA: etanol P.A. + metanol P.A. + água, na proporção 45:45:10; ET: etanol P.A. acidificado; ETA: etanol P.A. + água acidificada na proporção 70:30; AE: água acidificada e Etanol P.A. utilizados separadamente. No farelo de canola, os tratamentos EMA, ET e ETA aumentaram a concentração de ácido fítico. Os tratamentos AE e ETA foram mais eficientes na remoção de fenóis totais. O teor de taninos foi reduzido em todos os tratamentos, com destaque para ET, ETA e AE. Para o farelo de girassol, os teores de ácido fítico foram reduzidos com os tratamentos A e AE. O tratamento AE removeu a maior quantidade de fenóis totais e taninos totais. Para o farelo de soja, o tratamento A foi o único a reduzir o teor de ácido fítico. O tratamento AE foi mais eficiente na remoção de fenóis totais e taninos totais para esse farelo. O tratamento AE representa a melhor alternativa para extração desses antinutrientes para os farelos de canola, girassol e soja.

The phytic acid, phenolic compounds and total tannins contents of canola, sunflower and soybean meals subjected to different chemical treatments were evaluated in this study, aiming its inclusion in fish diets. The treatments were: a) A: acidified water (pH 1.0); b) EMA: ethanol (absolute) + methanol (absolute) + water, (45:45:10 ratio); c) ET: acidified ethanol (absolute) (pH 1.0); d) ETA: ethanol (absolute) + water (70:30 ratio) pH 1.0; e) AE: acidified water (pH 1.0) + ethanol (absolute) used separately. For canola meal, phytic acid content raised when treatments EMA, ET and ETA were used. Treatments AE and ETA were more efficient for reducing phenolic compounds. Total tannins showed reduction under all treatments, but ET, ETA, and AE were more effective. For sunflower meal, A and AE reduced phytic acid content, while the other treatments caused an increase in this antinutrient. Total phenols and tannins were most reduced under AE treatment. For soybean meal, treatment A was the only which reduced phytic acid content. Treatment AE was the best on reducing total phenols and tannins for soybean meal. Treatment AE represents the best alternative for reducing phytic acid, total phenols and total tannins of canola, sunflower and soybean meals.

Comparative evaluation of the nutrient profile of the seeds of four selected tropical plants and maize.

This study compares the proximate composition, mineral composition and the presence of antinutritional elements of Zea mays with the seeds of four selected tropical plants which include Gmelina arborea, Terminalia catappa, Dacroydes edulis and Delonix regia. The matured fruits of the test materials were collected from farmlands in Asaba, Delta State Nigeria (6014’N and 6049’E). The seeds were carefully removed from the matured fruits and proximate analysis carried out to determine the levels of crude protein, crude fiber, energy, total ash and ether extract. The presence of the following mineral elements: calcium, magnesium, potassium, sodium, iron and zinc was determined. The presence of alkaloids and oxalate, which are anti-nutritional elements, was also determined. Significantly different means were separated using Duncan’s multiple range procedure. Significance was reported at 5% level of probability. Significant differences between the test materials were observed for all parameters measured.

Classification of Some Wild Yam Species Tubers of Ivory Coast Forest Zone.

The tubers of some wild yam species (eight) found in the Ivory Coast forest were collected and their classification according to their nutrients and antinutritional factors was made by principal component analysis (PCA). The principal component analysis (PCA) of individuals, constituted by the yam species, according to nutrients considered as the variables, showed two principal axes of correlation F1 and F2. The percentages of variables dispersion around the principal axes F1 and F2 were equal to 72.86% and 20.24% respectively. The individuals projected on the principal axes F1 and F2 grouped into four classes around the axes. Around the axis F1 (72.26%): The class gathering the tubers of wild yam species D. minutiflora; D. will hirtiflora and D. bulbifera bulbil which contained more Moisture and the class gathering the tubers of wild yam species D. burkilliana; D. bulbifera tuber; D. dumetorum; D. praehensilis and D. mangenotiana which had the highest Energy Value. Around the axis F2 (20.24%): The class gathering the tubers of wild yam species D. burkilliana; D. bulbifera tuber; D. dumetorum and D. praehensilis which contained more Soluble carbohydrates and the class gathering the tubers of wild yam species D. minutiflora; D. hirtiflora; D. bulbifera bulbil and D. mangenotiana which contained more ash. The principal component analysis (PCA) of individuals, constituted by wild yam species, according to their Antinutritional factors considered as the variables, showed two principal axes of correlation F1 and F2. The percentages of variables dispersion around the principal axes F1 and F2 were equal to 35.88% and 31.99%) respectively. The individuals projected on the principal axes F1 and F2 grouped into 3 classes around axes: Around the axis F1 (35.88%): The class gathering the tubers of wild yam species D. mangenotiana; D. dumetorum; D. burkilliana; D. bulbifera bulbil; D. togoensis; D. bulbifera tuber and D. praehensilis which contained more, Tannins, Alkaloids and Hydrocyanic acid. Around the F2 axis (31.99%): The class gathering the tubers of wild yam species D. togoensis; D. dumetorum; D. minutiflora; D. mangenotiana; D. praehensilis and D. bulbifera bulbil which contained more Oxalic Acid and the class gathering the tubers of wild yam species D. togoensis; D. hirtiflora; D. minutiflora and D. dumetorum and which contained more Sapogenins.

A comparative study on the chemical composition of wild and cultivated germplasm of phaseolus lunatus l.

Wild Lima beans (Phaseolus lunatus L.) were compared with cultivated seed sample (LBS.1) in proximate composition, seed protein fractions, amino acid profiles of total seed proteins, mineral composition, in vitro protein digestibility (IVPD) and certain anti-nutritional factors. The wild beans contained more protein (22.84% vs. 20.05%), ash (3.42 vs. 2.91%), crude fiber (5.48% vs. 4.54%), crude lipid (2.63% vs. 2.55%), less carbohydrates (NFE) (65.63% vs. 69.95%) and the energy level of the seed (1576.60 vs. 1599.14 kJ100g-1 DM) than the cultivated seeds. Globulins formed the major bulk of seed proteins in both the seed samples. The essential amino acid profile of total seed proteins compared favorably with FAO/WHO (1991) requirement pattern, except that there were deficiencies of sulphur containing amino acids in the varieties. Wild seeds were found to be a rich source of potassium, calcium, magnesium and phosphorus. The wild seed samples presented a less free phenolics (0.66 %), tannins (0.90%), higher content of L-DOPA (0.91 %), and less trypsin inhibitor activity (17.80 TIU mg-1 protein) than the cultivated seeds. Lower levels of phytohaemagglutinating activity for human erythrocytes of “O” blood group than for “A” and “B” blood groups were found. From the chemical point of view, domestication seems to be positive; however, the better protein nutritive quality of the wild beans should be further confirmed by biological assays.

Chemical composition of prosopis juliflora (SW.) D.C (mosquito bean).

Four accessions of the under-exploited legume, Prosopis juliflora (Sw.) D.C (mosquito bean) collected as pod from natural stands of four different agro-climatic regions of Nilgiri Biosphere Reserve (NBR) Western Ghats, Tamil Nadu, India were analyzed for their proximate composition, seed protein fractions, amino acid profiles of total seed proteins, fatty acid profiles, mineral composition, in vitro protein digestibility (IVPD) and certain anti-nutritional factors, to determine their potential as an alternative source to alleviate protein-energy-malnutrition among the people of Tamil Nadu. The crude protein ranged from 26.69 - 29.84%, crude lipid 11.89 - 13.75%, total crude fibre 8.78 - 9.89%, ash 3.99 - 4.95% and carbohydrates 42.45 - 46.37%. The energy level of the seed (1684.94 - 1725.62 kJ100g-1 DM) was comparable with commonly consumed Indian pulses. The albumins and glutelins constitute the major bulk of seed proteins. The essential amino acid profile of total seed proteins compared favorably with FAO/WHO (1991) requirement pattern, except that there were deficiencies of sulphur containing amino acids in all the four accessions. The fatty acid profiles revealed that the seed lipids contained higher concentrations of oleic and linoleic acid. The investigated seeds were rich in minerals such as K, Ca, Mg and P. The IVPD of the four accessions ranged from 50.65 - 63.18%. The range of anti-nutritional factors were as follows: total free phenolics, 4.93 - 8.58%, tannins, 6.81 - 9.15%, L-DOPA, 2.21 - 4.52%, phytic acid, 0.33 - 0.89 g100g-1, and trypsin inhibitor activity, 40.4 - 48.2 TIU mg-1 protein. Lower levels of phytohaemagglutinating activity for human erythrocytes of “O” blood group than for “A” and “B” blood groups were found. The anti-nutritional fatty acid, behenic acid (0.47 - 1.37%) was also detected.

Avaliação nutricional de soja integral desativada e desempenho de leitões na fase de creche / Nutritional evaluation of disabled whole soybean and performance of piglets on nurse phase

Dois experimentos foram realizados para determinar o valor nutricional e verificar o desempenho de leitões dos 6 aos 15kg, alimentados com dietas que continham dois tipos de soja integral desativada, caracterizada pela presença (SC) ou não de casca (SS). No ensaio de digestibilidade total, foram utilizados 15 leitões machos, castrados, com média de peso inicial de 7,36±1,71kg, alojados em gaiolas de metabolismo. Exceto para energia bruta (EB), não foram observadas diferenças entre tratamentos nos coeficientes de digestibilidade da matéria seca, da proteína bruta, do extrato etéreo e da matéria orgânica, e no coeficiente de metabolização da EB entre as duas sojas avaliadas. Os teores de energia digestível e energia metabolizável na matéria natural para SC e SS foram: 3.979 e 4.300kcal/kg; 3.768 e 4.111kcal/kg, respectivamente. No experimento de desempenho, foram utilizados 56 leitões, desmamados aos 21 dias de idade, com média de peso inicial de 6,19±0,67kg. Neste experimento, os leitões receberam os dois tipos de soja integral desativada em três porcentagens de inclusão. Não foram observadas diferenças para as variáveis de desempenho com a inclusão da soja desativada às dietas. Concluiu-se que os tipos e as porcentagens de inclusão da soja podem ser utilizados na dieta de leitões.

Two experiments were carried out to determine the nutritional value and to verify the piglets performance from 6 to 15kg, fed diets with two types of disabled whole soybeans characterized by shell presence (CS) or not (SS). In the digestibility assay 15 castrated male piglets were used, with average weight of 7.36±1.71kg, housed in metabolism cages. Except for gross energy (EB), no differences between treatments were observed for the dry matter digestibility, crude protein, ether extract and organic matter, and for the coefficient of metabolism of EB between the two soybeans evaluated. The values of digestible energy (DE), as well the metabolizable energy (ME) on fed basis for SC and SS were: 3,979 and 4,300kcal/kg, 3,768 and 4,111kcal/kg, respectively. In the performance experiment 56 weaned piglets were used, at 21 days of age with initial body weight of 6.19±0.67kg. No differences were observed in the performance variables with the inclusion of SS and SC disabled soybeans in the diets, concluding that the studied soybeans can be used for piglet diets.