Physicochemical and Nutritional Properties of Baby-Led Cookies Produced from Rice, Banana and Cashew-nut Flour Blends

Aim: Cookies from rice, banana and cashew-nut flour blends were prepared as alternative to gluten-free baby-led food for children. Place and Duration of Study: The study was carried out in the Chemistry Laboratory, Department of Science Laboratory Technology, University of Medical Sciences, Ondo, Nigeria and Food Processing Laboratory, Department of Food Technology, Auchi Polytechnic, Auchi, Nigeria between August, 2022 and January, 2023. Methodology: Baby-led weaning cookies were formulated from flour blends as 100% raw rice (RRC), 50% rice and 50% wheat (RWC) and 40% rice, 20% cashew and 40% unripe banana (RCB) and their physical properties, sensory attributes, proximate properties, mineral compositions, vitamin profiles and anti-nutrients were determined and compared with 100% commercial cookie (CMC) with the view to substituting wheat flour with suitable flour blends with enhanced nutritional quality. Results: The peak diameter (10.40±0.20 mm), thickness (6.37±0.06 mm) and weight (17.65±0.04 g) were obtained in RCB. Spread ratio was highest (2.66±0.11) and lowest (1.42±0.01) in CMC and RWC respectively while spread factor decreased from 100% in CMC to 77.19% (RRC), 53.46% (RWC) and 62.47% (RWC). The grittiness, texture, aroma, taste and general acceptability of RCB were significantly similar to those of CMC (P < 0.05). Na, K, Mg and Zn contents increased in RCB. Proximate compositions (%) of the cookies formulated varied significantly from CMC. Peak crude protein (14.49±0.59), crude fibre (4.03±0.02) and fat (32.22±0.00) in RCB, ash (3.28±0.02) and carbohydrate by difference (58.15±0.13) in CMC and moisture (18.19±0.11) in RRC. The peak values of fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (B1, B2, B3, B6, B9, B12, C) were most abundant in RCB. The proportions (mg/g) of phytate, oxalate, tannins and phenols in the cookies formulated were comparatively lower than the lethal dose, implying that the cookies would be safe for consumption. Conclusion: RCB cookie had excellent nutritional quality, which, as a novel baby-led weaning cookie, could serve as a suitable alternative to commercial cookies.

Kinetics Approach on the Evolution of the Nutritive Properties, Antinutritonal Factors and Free Radical Scavenging Capacity of DPPH during Germination of Two Local Legume Varieties (Phaseolus vulgaris and Vigna unguiculata)

Aims: To improve the processes of pre-treatment of legumes for their nutritional valorization. Study Design: Original research. Place and Duration of Study: This study took place at the Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, Félix Houphouët-Boigny University between February and July 2022. Methodology: Red beans and cowpeas purchased on the local market of Adjamé were subjected, after unitary operation of sorting and washing, to a two-factor design of experiment: seed/water ratio and the soaking time, in order to identify the ideal ratio and soaking time to well reduce phytates. Seeds resulting from this pre-treatment were germinated for 72 h and some key nutrient and functional parameters were evaluated. Results: The ratio 8/9 and soaking time of 18 hours allowed a maximum reduction of 62 and 66.6% of phytate and 72.83 and 67.48% of tanins in cowpea and red beans, respectively. Protein content of these 72 hours germinated pre-treated seeds decreased very slightly and finally remained at high level of 22.02 and 23.13 g/100 g for cowpea and red bean, while reducing sugar levels increased significantly throughout germination to a maximum of 8.19 and 8.13 mg/100 g. Regarding functional and antioxidant properties, a maximum increase in total polyphenols (49.08 and 68.314 mg/100 g) and total flavonoids (13.75 and 39.67 mg/100 g) was observed after 48 h of germination for cowpea and red beans, respectively. Furthermore, this improvement in phenolic content led to a significant improvement in the free radical scavenging capacity of DPPH of 24.50 and 46.38 %. It should also be noted that the germinated red bean showed better nutritional value than the germinated cowpea. Conclusion: This approach of pre-processing germinated legumes at seed-to-water ratio of 8/9 soaked for 18 hours, providing functional foods with guaranteed nutritional value, appears to be a way to improve local diets

Proximate and Mineral Composition of Aerial Potato (Dioscorea bulbifera Linn) after using Different Fermentation Methods

This study evaluated the nutritional value of aerial yam potato fermented with different methods and other food processing. Aerial potato was subjected to different treatments (peeled, unpeeled, peeled and blanched, unpeeled and blanched, peeled and boiled, unpeeled and boiled) before fermentation with different methods like submerged fermentation and back slope (BS) fermentation. The proximate and mineral compositions were monitored using standard methods. Crude Protein (%) of the peeled aerial potato significantly increased from 4.12 ±0.13 at the initial to 10.11±0.85 at the end of the fermentation while unpeeled aerial potato slightly increased from 3.66a±0.04 at the initial to 4.19±0.03 at the end of the fermentation. Peeled and blanched; unpeeled and blanched as well as the unpeeled and boiled samples had the highest iron (0.143±0.01 ppm), magnesium (6.40±0.02 ppm) and calcium (6.32±0.03 ppm) contents in fermented aerial potato sample. Generally, the different of methods of fermentation employed improved the nutrient contents of fermented aerial potato.

Effect of Boiling on Chemicals, Phytochemicals and Nutritional Composition of Solanum nigrum L. Leaves Harvested in Abidjan (Côte d’Ivoire)

Aims: In tropical Africa, leafy vegetables are traditionally cooked and eaten as a relish together with a starchy staple food. The current study aimed to evaluate the influence of boiling on bioactive, proximate and antinutrients compounds in Solanum nigrumleaves. Methodology:The leaveswere subjected to boiling in pressure cooker for 10, 15 and 20 min and proximate composition, minerals, nutritive and anti-nutritional components were determined according tostandard methods for nutritional guidelines.Results:The result of the study revealed that longer time of boiling (higher than 10 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients. The registered losses (p < .05) at 10 min were as follows: ash (12.37%), proteins (33.69%), vitamin C (11.23 mg/ 100 g), polyphenols (125.41 mg/ 100 g) Tannins (81.96 mg/ 100 g) and Flavonoids (14.03 mg/100 g). The average increase of fibers content was (39.41%). Furthermore, after 10 min of boiling time the residual contents (p<0.05) of minerals was:Calcium (1079±29.04 to 386±78 mg/ 100 g), Phosphorus (405..24±10-508.88±2.58 mg/ 100 g), Iron (33.48±0.93–44.50±1.23 mg / 100 g) and Magnesium (572.78±19.76–662.99±27.23 mg/ 100g).The antinutrient composition for oxalic acid were ranged 72.61±6.29 to 223.67±6.35 mg/100 g. The different ratios sodium / potassium (<1) and oxalates/calcium (<2.5) were under the respective critical value for all boiling. Conclusion:These results suggest that the recommended time of domestic cooking must be less than 10 min for the studied leafy vegetables in order to contribute efficiently to the nutritional requirement and to the food security of Ivorian population.

Evaluation of the Antinutrients, Nutrients, Phytochemicals and Metals Content of Five Leafy Vegetables in Dengi Metropolis

Aim:To quantify the levels of amino acids, some metals, and phytochemicals/antinutritional factors in leafy vegetables: Cucurbita pepo, Vitex doniana, Hibiscus cannabinus, Leptadenia hastata, Balanites aegyptiaca.Study Design:The research work is descriptive.Place and Duration of Study:Department of Biochemistry, University of Jos between March 2016 and September 2016.Methodology:Fivesamples each of the vegetables were collected at random from different locations in the area of study. Atomic Absorption Spectrophotometry was applied to analyse for metals. Levels of amino acids in samples were determined using the PTH amino acids analyser. Antinutrients were quantified using standard methods. One way ANOVA was used to analyse the data obtained at 95% level of significance.Results:Mean levels of Pb and Cd were 0.030 ±0.01 ppm and 0.004 ± 0.001 ppm respectively (P>0.05) relative permissible limits. Mean Mg, Mnand Fe content were 1.084 ± 0.02 ppm, 0.069 ± 0.01 ppm and 1.534±0.10 ppm respectively (P=.05). Amino acids profile indicated mean values (g/100g proteins) of Glutamate 8.34, Aspartate 8.14, Leucine 8.34, Lysine 4.03, Isoleucine3.30, Phenylalanine 4.17, Tryptophan 2.25, Valine 4.6, Methionine 1.12, Proline 2.84, Arginine 4.99, Tyrosine 2.75, Histidine 2.23, Cysteine 1.09, Alanine 3.71, Glycine 4.08, Threonine 2.88, Serine 2.99.Mean range of antinutrients were: tannins (g/100g), 0.51±0.13 to 0.60±0.12, oxalates (mg/100g), 0.14±0.14 to 0.60±0.20, phytates (mg/100g), 1.70±0.01 to 4.10±0.01, saponins (g/100g), 11.85±1.85 to 15.13±1.50, cyanogenic glycosides (mg/100g), 4.82±1.30 to 7.59±1.20, total alkaloids and total flavonoids(g/100g)were 16.22±1.61 to 19.37±1.23 and 9.87±1.32 to 14.71±2.30 respectively.Conclusion:Although samples analysed contained significant amounts of antinutrients, they are very good sources of amino acids; especially Lysine, Methionine, Leucine, tryptophan which are essential; and mineral elements. Levels of lead and cadmium in the samples were lower than safe limits. These vegetables are good sources of nutrients. Their consumption will replenish nutrients to the cell thereby improving the well being of consumers

Nutrient and Anti-nutrient Components of Red Type Sorghum Indigenous to Ekpoma Area of Edo State as Influenced by Soaking Techniques

Aim: This study investigated the effects of different soaking techniques on the nutritional value and anti-nutrient substances of red type sorghum. Study Design: Completely randomized design was used. Place and Duration of Study: Department of Animal Science Central Laboratory, Ambrose Alli University, Ekpoma, Edo State of Nigeria between 10th and 27th of June, 2017. Methodology: Raw sorghum grains were divided into five groups with the first group unsoaked (US), while others were soaked in water (SW), soaked in water/germination (SWG), soaked in wood ash (SWA) and soaked in wood ash/germination (SWAG). All the samples were analysed in triplicates for proximate and mineral compositions, fibre fractions and some anti-nutrient substances. Results: The results revealed that soaking significantly (P≤0.05) improved the proximate and mineral components, fibre fractions and reduced the anti-nutrient substances of the intact grains. The proximate, minerals, fibre fractions and percentage reduction of the anti-nutrient substances were better in SWA and SWAG samples compared to others. Conclusion: Therefore, for a significant reduction of the anti-nutrient factors as well as the improvement and bioavailability of the component nutrients of red type sorghum, soaking in wood ash extract/germination is adequate.

Crambe (Crambe abyssinica) and sunflower (Helianthus annuus) protein concentrates: production methods and nutritional properties for use in fish feed

ABSTRACT The purpose of this study was to develop and improve protein concentration techniques for two industrial by-products with the potential for use in fish feed. In particular, we chemically characterized crambe meal and sunflower meal and their protein concentrates. Three different protein concentration methods were tested: isoelectric pH (pHi), acid pH and alkaline pH. For crambe and sunflower meals extraction using the pHi method was most efficient in terms of protein yield and crude protein content in the concentrates; this method also increased lysine and methionine content in the concentrates. The water holding capacity of the sunflower protein concentrate was greater than that of the crambe protein concentrate. The crambe protein concentrate had a foam-formation capacity of 15%, which stabilized at 6% after 90 minutes. The protein concentration method also reduced total phenolic content by approximately 50% in the concentrates compared with the meals. Therefore, we conclude that protein concentration using the pHi method is the most efficient technique for crambe and sunflower meals, and the use of this technique can decrease total phenolic compounds while improving meal quality for fish feeding.

Farelo de tungue in natura ou detoxificado na alimentação de carpa húngara (Cyprinus carpio) / In natura or detoxified tung meal in feeding Hungarian carp (Cyprinus carpio)

Este estudo avaliou a substituição parcial de farinhas de origem animal pelo farelo de tungue como fonte proteica no arraçoamento de carpa húngara. Os tratamentos compreenderam a inclusão de farelo de tungue in natura ou detoxificado (obtido após aplicação de tratamento químico ao farelo), e o tratamento referência consistiu de base proteica composta por farinha de carne e ossos suína e farinha de peixe. O período de alimentação foi de 63 dias. No decorrer de 30 dias experimentais não foi observada diferença em indicadores de crescimento entre os animais que consumiram as rações controle e com farelo de tungue tratado quimicamente, porém o consumo da ração com farelo de tungue in natura provocou redução no desempenho até o final do período experimental. Após 63 dias de arraçoamento, alguns indicadores de crescimento mostraram-se inferiores também para o tratamento que continha farelo de tungue tratado em relação ao controle. A análise bioquímica no plasma e no fígado revelou aumento de triglicerídeos, glicogênio, glicose e a utilização de outras fontes, possivelmente aminoácidos, como precursores energéticos na produção de energia quando os animais consumiram a dieta com farelo de tungue in natura em relação às demais, o que refletiu na menor concentração de proteína e na maior deposição de gordura na carcaça. Em relação à atividade de enzimas digestivas, tripsina apresentou atividade aumentada no tratamento com farelo de tungue in natura e protease ácida, quimotripsina, amilase e lipase não foram alteradas em nenhum dos tratamentos avaliados...

This study evaluated the partial replacement of animal meal by tung meal as protein source in feeding Hungarian carp. The treatments consisted of the inclusion of in natura or detoxified tung meal (obtained after chemical treatment applied to tung meal) as well as the reference treatment in which the protein basis was composed of meat and bone pork meal and fish meal. The feeding period was 63 days. During 30 experimental days no difference was observed in growth indicators among animals fed the control diet or with chemically treated tung meal, however, the consumption of diets with in natura tung meal caused reduced performance until the end of the experimental period. After 63 days of feeding, some growth indicators were also are lower for the treatment containing treated tung meal compared to control. Biochemical analysis in plasma and liver revealed increased triglycerides, glycogen, glucose and use of other sources, possibly amino acids, as precursors in the production of energy when animals consumed the diet with in nature tung meal in relation to others, which reflected in lower levels of protein and higher fat deposition in the carcass. Regarding the activity of digestive enzymes, trypsin showed increased activity in the treatment with in natura tung meal and acid protease, chymotrypsin, amylase and lipase were not changed in any of the treatments...

Caracterização química das hortaliças não-convencionais conhecidas como ora-pro-nobis / Chemical characterization of the non-conventional vegetable known as ora-pro-nobis

Esse estudo teve como objetivo realizar a caracterização química das hortaliças não-convencionais conhecidas como ora-pro-nobis (Pereskia aculeata e Pereskia grandifolia). Foi determinada a composição centesimal e mineral, bem como os teores de vitamina C, carotenoides totais, -caroteno, licopeno, ácido oxálico, nitrato, saponinas, compostos fenólicos e o inibidor da tripsina da farinha das folhas destas plantas. P. grandifolia apresentou os maiores teores de proteínas e de lipídios e os menores de cinzas e fibra alimentar total, que P. aculeata. Já P. grandifolia apresentou maior teor de cálcio, e para os demais minerais a P. aculeata se destacou. A P. aculeata também apresentou os maiores teores de vitamina C e -caroteno. Quanto aos carotenoides totais e o ácido oxálico P. grandifolia apresentou maiores níveis, sendo que na P. aculeata não foi detectado o licopeno, mas os teores de nitratos foram 15 vezes superiores ao de P. grandifolia, apresentando também maior inibição da tripsina. Os teores de saponinas foram semelhantes nas duas amostras de farinhas analisadas. Conclui-se que as folhas destas cactáceas são importantes fontes de proteínas, fibras, minerais (principalmente o cálcio e o ferro) e de compostos bioativos. Mesmo sendo detectados antinutrientes nas farinhas, seu consumo diário não será suficiente para causar malefícios à saúde humana.

The aim of this study was to chemistry characterize the non-conventional vegetable known as ora-pro-nobis (Pereskia grandifolia and Pereskia aculeata). The proximate and mineral compositions were determined as well as vitamin C, total carotenoids, -carotene, lycopene, oxalic acid, nitrate, saponins, phenolic compounds and the trypsin inhibitor from flour produced from the leaves of these plants. P. grandifolia showed higher levels of proteins and lipids and lower ash and total dietary fiber than P. aculeata. The P. grandifolia showed greater calcium concentrations while P. aculeata presented higher concentrations of the other minerals. The P. aculeata also showed the highest levels of vitamin C and -carotene. Regarding total carotenoids and oxalic acid the P. grandifolia showed higher levels, while in P. aculeata lycopene was not detected, but nitrate levels were 15 times higher than in P grandifolia, also showing greater trypsin inhibition. The saponin contents were similar in the two flour samples analyzed. It was concluded that these plants are important sources of proteins, fibers, minerals (especially calcium and iron) and bioactive compounds. Although antinutrients were found in flour, it is suggested that these cacti can enrich the diet with nutrients, since daily intake does not present harm to human health.

Aphrodisiac Effect of Ethanol Extract of Piliostigma thonningii Leaf on Male Albino Wistar Rats.

In an attempt to evaluate the acclaimed aphrodisiac activity of ethanol leaf extract of Piliostigma thoningii, twenty (20) male wistar albino rats were weighed and grouped into four study groups (A-D) of five animals each. Rats in group A (control) were administered with 1ml of distilled water orally while those in groups B, C, and D were given same volume orally, corresponding to 50, 100, and 200 mg/kg body weight of the extract respectively for 21 days. Sexual behaviour parameters were monitored in the male rats for 3 days after administration by pairing with a receptive female (1:1). The male serum testosterone concentration was also determined. Cage side observation on the animals revealed prospective behaviours by the receptive female rats and pre- copulatory behaviours by the extract-treated male rats. The extract at 50, 100, and 200 mg/kg body weight significantly (P < 0.05) increased the frequencies of mount and intromission. In addition, the ejaculation latency was significantly (P < 0.05) prolonged. The latencies of mount and intromission were reduced signifi-cantly (P<0.05) whereas ejaculation frequency increased. The extract also reduced the post- ejaculatory interval of the wistar albino rats. Computed percentages of index of libido, mounted, intromitted, ejaculated and copulatory efficiency were higher in the extract- treated animals than the control whereas the intercopulatory interval decreased significantly. The extract also significantly (P<0.05) increased the serum testosterone content of the animals. Data from this study suggest that the ethanol extract of Piliostigma thonningii leaf enhanced sexual behaviour in male rats.

Comparison of Nutritional Qualities and Antioxidant Properties of Ready–to-Eat Fruit-Enriched Corn Based Breakfast Cereals

Introduction: The study aimed to analyse the nutritional quality, antioxidant components and activity of three varieties of corn based ready-to- eat (RTE) breakfast cereals (BFC) enriched with strawberry, banana and mango. Methods: Fruit-enriched corn based breakfast cereals manufactured in India were purchased and ground to obtain homogeneous samples for analysis. The contents of moisture, protein, total fat, dietary fibre, iron, phosphorous, calcium, vitamin C, total carotene, thiamine, riboflavin, in vitro digestible protein, bioaccessible calcium and iron, and digestible starch fractions were determined. The antioxidant components namely, polyphenols, flavonoids and antioxidant activity in different extracts were also determined using total antioxidant, free radical scavenging(2,2-diphenyl-1-picrylhydrazyl) and reducing power assays. Results: The protein and dietary fibre contents in all samples ranged between 4.0-4.6 and 6.4-7.6 g/100g respectively. Total iron and vitamin C ranged between 10.7-13.3 mg and 33.2-43.6 mg/100g respectively. Cereals with mango had high total carotene in comparison with other samples. In vitro digestible protein of the processed cereals was low, while bioaccessible calcium (50.2-59.5%) and iron (8.5-15.1%) levels were high due to low oxalates and phytic acid contents. The starch profiles of the breakfast cereals showed high rapidly available glucose and starch digestibility index. Fruit-enriched breakfast cereals showed high polyphenol content in methanol extract (48.6-71.3 mg/100g) and high total antioxidant activity in aqueous extracts. Free radical scavenging and reducing power assay showed high activity in 80% methanol extract. Conclusion: Fruit-enriched breakfast cereals have the potential to be a good source of iron, dietary fibre, vitamin C and total carotene. The fruit-enriched cereals also had high bioaccessible iron and antioxidant activity.

Inhibition of pancreatic lipase by extracts of Baccharis trimera (Less.) DC., Asteraceae: evaluation of antinutrients and effect on glycosidases

In order to confirm the traditional use of Baccharis trimera (Less.) DC., Asteraceae, for the reduction of weight, plant extracts were evaluated on the activity of pancreatic lipase (PL), an enzyme responsible for hydrolysis of triacylglycerols in the diet for its subsequent absorption. The aqueous and infused extracts did not show inhibitory activity on the PL, the ethanol inhibited 16 percent (66 ALI/g) and methanol extract inhibited 78 percent (241 ALI/g). The methanol extract of B. trimera (MEB) was subjected to a wash with decreasing solvent polarity (n-hexane, ethyl acetate and methanol) and only the methanol fraction inhibited the lipase by 72 percent (230 ALI/g). We evaluated the MEB and infused inhibitory activity on the enzymes α-amylase and α and β-glycosidases. The α-amylase was not inhibited by any of the extracts, the enzyme α-glucosidase was inhibited by both extracts in the same proportion (46.9±0.1) and β-glucosidase was inhibited by 73 percent by the methanol extract and 65 percent by the infused. We also evaluated the presence of anti-nutrients. We detected the presence of saponins, polyphenols and trypsin inhibitors in the two samples. Tests performed in vivo can assess at which therapeutic concentration the presence of these anti-nutrients can be harmful to health.

Composição química e antinutrientes presentes nas amêndoas cruas e torradas de chicha (Sterculia striata A. St. Hill & Naudin) / Chemical composition and antinutrients of raw and roasted chicha almonds (Sterculia striata A. St. Hill & Naudin)

OBJETIVO: Analisar os componentes químicos e antinutrientes antes e após torrefação da amêndoa de chichá da espécie Sterculia striata A. St. Hill & Naudin, oriunda de Corrente, Piauí. MÉTODOS: Foram realizadas análises: centesimal, perfil de ácidos graxos, antinutrientes (taninos, inibidor de tripsina, inibidor de amilase, lectina, fitatos), compostos fenólicos e atividade de peroxidase e polifenoloxidase. RESULTADOS: Os resultados da análise centesimal da amêndoa crua e torrada foram: lipídeos de 25,1 por cento e 26,2 por cento, carboidratos de 44,4 por cento e 45,6 por cento, proteína de 20,8 por cento e 22,1 por cento, cinzas de 3,7 por cento e 4,0 por cento, fibra alimentar total de 12,3 por cento e 10,4 por cento, respectivamente. Nas amêndoas cruas e torradas não foram encontradas lectinas, taninos, inibidores de tripsina e alfa-amilase. Verificou-se a ausência de peroxidase e polifenoloxidase e conteúdo de compostos fenólicos de 107,7mg/100g e 108,9mg/100g para amêndoas cruas e torradas, respectivamente. CONCLUSÃO: A torrefação realizada a 205ºC por 11 minutos diminuiu o teor de fitatos de 10,6mg/g para 5,5mg/g. Por fim, as amêndoas de chichá, cruas e torradas, apresentam alto teor de proteínas, fibras, ácidos graxos monoinsaturados e saturados.

OBJECTIVE: This study analyzed the chemical components and antinutrients present in raw and roasted chichá almonds from the species Sterculia striata A. St. Hill & Naudin harvested in Corrente, Piauí. METHODS: The following were determined: percent composition, fatty acid profile, antinutrients (tannins, trypsin inhibitor, amylase inhibitor, lectin, phytates), phenolic compounds and peroxidase and polyphenol oxidase activities. RESULTS: The percentage composition of the raw and lipid almonds were respectively: 25.1 percent and 26.2 percent fats, 44.4 percent and 45.6 percent carbohydrates, 20.8 percent and 22.1 percent protein, 3.7 percent and 4.0 percent ashes, and 12.3 percent and 10.4 percent total fiber. Neither raw nor roasted almonds contained lectins, tannins, trypsin inhibitors, alpha-amylase, peroxidase and polyphenol oxidase. Contents of phenolic compounds were 107.7mg/100g and 108.9mg/100 for the raw and roasted almonds, respectively. CONCLUSION: Roasting at 205ºC for 11 minutes reduced phytate content from 10.6mg/g to 5.5mg/g. Raw and roasted chichá almonds have a high content of proteins, fibers and monounsaturated and saturated fatty acids.

Factores antinutricionales presentes en el arroz pilado crudo / Anti nutritional factors present in raw, polished rice

El objetivo de este artículo fue investigar la presencia de los factores antinutricionales en el arroz pilado crudo, tales como inhibidor de la tripsina, la lectina y el ácido fítico. El estudio es parte del proyecto de investigación de la equivalencia sustancial del arroz mejorado genéticamente AS 10-7-6 y CPM 10-4-6, desarrollado por el Centro de Investigaciones de Biología Molecular y Celular de la Universidad de Costa Rica, CIBCM, en Costa Rica. La metodología utilizada fue revisión de literatura, disponible en revistas nacionales e internacionales y consulta a expertos. Se encontró que la detección de dichos antinutrientes en el arroz pilado es muy baja en arroz crudo y es aún menor en el arroz cocido, ya que la lectina y el inhibidor de la tripsina son sensibles al calor y se inactivan al cocinar el alimento. En estudios realizados el arroz mejorado genéticamente llamado Libertylink, no se encontraron diferencias en el contenido de ácido fítico al compararlo con el par convencional. Además, se encontró que el inhibidor de la tripsina sólo está presente en la granza; la lectina no fue detectada en ninguna de las presentaciones del arroz. Por lo que al considerar la información bibliográfica y los resultados del arroz LibertyLink, se concluye que la presencia de antinutrientes es baja o ninguna, en el arroz pilado de las líneas mejoradas genéticamente en estudio.

The purpose of this study was to research the presence of anti-nutrient factors such as the trypsin inhibitor, lectin and phytic acid all in raw, polished rice. This review is part of a larger research project on the substantial equivalence of AS 10-7-6 and CPM 10-4-6, genetically-modified rice developed by the Cellular and Molecular Biology Research Center (CIBCM) at the University of Costa Rica. The methodology used was a review of the literature both in national as well as in international journals and also experts´ opinion. Our results show that detection of these anti-nutrient factors in rice is low and it is very low in polished rice; the reason is that lectin and trypsin inhibitors are heat-sensitive and they are deactivated when cooked. Some studies done on genetically-modified Libertylink rice found no difference in phytic acid content when compared to non-modified rice. The trypsin inhibitor is detected only on the embryo and bran layers; lectin was not detected in any of the different rice presentations. In conclusion, according to the review done in the literature as well as the study done on Libertylink rice, it can be said that the presence of anti-nutrients in rice is expected to be low or absent in genetically-modified rice lines.

Linhagens de feijão (phaseolus vulgaris L.): composição química e digestibilidade protéica / Bean (Phaseolus vulgaris L.) lines: chemical composition and protein digestibility

O feijão representa a principal fonte de proteínas para as populações de baixa renda, todavia a digestibilidade dessas proteínas é relativamente baixa. Por isto, os programas de melhoramento genético vêm trabalhando em busca de novas linhagens com níveis protéicos mais elevados. Assim, com a finalidade de fornecer informações aos melhoristas, neste trabalho foram analisadas 21 linhagens de feijão (Phaseolus vulgaris L.), quanto à composição centesimal e mineral, digestibilidade protéica, compostos fenólicos e inibidor de tripsina. O delineamento experimental utilizado foi o inteiramente casualizado, com 21 tratamentos (linhagens) e três repetições. O teor de proteína bruta variou de 22,34 a 36,28 g/100 g de matéria seca (MS); o de fibra detergente neutro de 7,56 a 20,91g/100 g MS; o de extrato etéreo de 0,53 a 2,55 g/100 g MS e o de cinzas de 2,97 a 4,87 g/100 g MS. Os teores, em g/100 g MS, de P, K, Ca, Mg e S variaram de 0,45 a 0,72; 1,51 a 2,48; 0,03 a 0,28; 0,18 a 0,34 e 0,28 a 0,45, respectivamente. Já os teores de Cu, Mn, Zn e Fe, em mg/kg MS, variaram de 11,37 a 17,73; 14,93 a 28,90; 36,67 a 69,90 e 71,37 a 126,90, respectivamente. A digestibilidade protéica in vitro variou de 18,03 por cento a 48,32 por cento. Os teores de compostos fenólicos variaram de 0,28 a 1,08 mg de ácido tânico/100 g MS e os de inibidor de tripsina de 59,93 a 151,07UTI/mg MS. Entre as linhagens com maiores teores protéicos a "ESAL 569" (bege com rajas marrons) apresentou a maior digestibilidade protéica e também níveis consideráveis de minerais. A "P-180" (bege com rajas marrons) ficou entre as linhagens com teores mais elevados de proteína bruta e entre as de maiores digestibilidades, além de ter apresentado teores elevados para a maioria dos minerais. Não foi observada nenhuma relação entre a digestibilidade da proteína e os teores de compostos fenólicos e inibidor de tripsina.

Bean represents the main source of proteins for the low income populations, though the digestibility of those proteins is relatively low. Consequently, the programs of plant genetic breeding have been working on the search for new lines with higher protein levels. Thus, with the purpose of supplying information to the researchers, in this work 21 bean (Phaseolus vulgaris L.) lines were analyzed for the centesimal and mineral composition, protein digestibility, phenolic compounds and trypsin inhibitor. The entirely randomized experimental design was used with 21 treatments (lines) and three repetitions. All values were within the following ranges: 22.34 to 36.28g of crude protein/100g of dry matter (DM); 7.56 to 20.91g of neutral detergent fiber/100g DM; 0.53 to 2.55g of fat/100g DM and 2.97 to 4.87g of ashes/100g DM. The levels, in g/100g DM, of P, K, Ca, Mg and S varied from 0.45 to 0.72; 1.51 to 2.48; 0.03 to 0.28; 0.18 to 0.34 and 0.28 to 0.45, respectively. Regarding Cu, Mn, Zn and Fe, the levels in mg/kg DM, varied from 11.37 to 17.73; 14.93 to 28.90; 36.67 to 69.90 and 71.37 to 126.90, respectively. The in vitro protein digestibility varied from 18,03 percent to 48,32 percent. The levels of phenolic compounds varied from 0.28 to 1.08mg of acid tanic/100g DM and the one of trypsin inhibitor from 59.93 to 151.07 TIU/mg DM. Among the lines with higher protein contents, "ESAL 569" (beige with brown stripe) presented the largest protein digestibility and also considerable levels of minerals. "P-180" (beige with brown stripe) was one of the lines with higher crude protein contents and digestibilities, and also presented high levels for most of the minerals. No relationship between protein digestibility and the contents of phenolic compounds and trypsin inhibitor was observed.