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

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.

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.

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.

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.