Article abstract

International Journal of Biotechnology and Food Science

Research Article | Published May 2017 | Volume 5, Issue 1, pp. 10-17

 

Anti-nutrient Content, and in vitro Protein Digestibility (IVPD) of Infant Food Produced from African Yam Bean (Sphenostylis sternnocarpa), and Bambara Groundnuts (Voandezela subterranean)

 

 

 

 

 

 Ekwere M. R.1

 Igile G. O.1*

 Ukoha H. A.2

 Mbakwe I. E.1

 Anegu B. C.2

 

  Email Author

 Tel: +2348022790020

 

 

    1.    Department of Biochemistry, College of Medical Sciences, University of Calabar, P.M.B 1115, Calabar, Nigeria.

 

   2.    Department of Biochemistry, School of Sciences, Federal University of Technology, Owerri, Nigeria.

 

 

 

 

 

 

 

 

…………....................……..............................…………….......………............……....…….......................................................……...........….........…………

Citation: Ekwere MR, Igile GO, Ukoha HA, Mbakwe IE, Anegu BC (2017). Anti-nutrient Content, and in vitro Protein Digestibility (IVPD) of Infant Food Produced from African Yam Bean (Sphenostylis sternnocarpa), and Bambara Groundnuts (Voandezela subterranean). Int. J. Biotechnol. Food Sci. 5(1): 10-17.

…………....................……..............................…………….......………............……....…….......................................................……...........….........…………

 

 

 

 Abstract 


African yam bean (AYB) (Sphenostylis stenocarpa) and bambara groundnut (BG) (Voadzeia subterranean) are some of the pulses with unutilized high nutritional value. The aim of this study was to assess the anti-nutrient content of raw and processed AYB and BG, and infant weaning diets formulated from flour processed from both crops, using a Nestle Infant formula (Nutrend) as standard. Reduction of anti-nutrient content was carried out using soaking and germination procedures, followed by oven drying at 105oC. After germination there was 92.13% tannin, 82.01% phytate, 60.14% cyanate and 80.36% oxalate reductions in AYB. There was 84.34% tannin, 82.34% phytate, 50.04% cyanate and 82.14% oxalate decreases in BG. Anti-nutrient contents of diets ranged from 14.31±0.75 - 15.20± 0.61 mg/g for tannin, 17.02±0.81 - 24.82±1.65 mg/g for phytate, 1.34±0.01 - 1.43±0.01 mg/g for cyanate and 0.14±0.02 - 0.55±0.05 mg/g for oxalate. These values compared well with those of the standard formula which gave 15.20±0.52 mg/g, 26.01±1.64 mg/g, 1.56±0.03 mg/g and 0.82±0.05 mg/g anti-nutrient contents of tannin, phytate, cyanate and oxalate. There was a significant (p<0.05) increase in digestibility values of diet 1 (87.60%), diet 2 (85.65%), and diet 3 (84.35%), while the standard diet 4 gave 85.31% digestibility value. Protein concentration (Pe%) of diets were 25.97%, 24.27% and 22.96%, for diets 1, 2 and 3, compared to 18.03% obtained for standard diet 4. The PE% profile and low anti-nutritional contents in test diets suggest that the diet formulas may serve as alternative infant weaning formulations. Thus, AYB and BG may serve as alternative infant weaning food and bridge in food security gap for weaning formulas.

Keywords  African yam bean   Bambara groundnuts   anti-nutrients   Protein digestibility




 References


Abou-Arab AA, Abou-Salem FM (2009). Nutritional quality of Jatropha curcas seeds and effects of some physical and chemical treatments on their anti-nutritional factors. Afr. J. Food Sci. 4(3):93-103.

Ajayi FT, Babayemi OJ, Taiwo AA (2009). Mineral solubility of Panicum maximum with four herbaceous forage legume mixtures incubated in the rumen of N'Dama steers. Anim. Sci. J. 80(3):250-257.

Akpapunam MA, Achinehwu SC (1985). Effect of cooking, germination and fermentation on the chemical composition of Nigerian cowpea (Virgina unguiculaia). Qual. Plant food Hum. Nutr. 35:353-358.

Akpapunam MA, Igbedo SO, Aremo I (1996). Effect of malting time on chemical composition and functional properties of soya bean and bambara groundnut flour. Int. J. Food Sci. Nutr. 47(1):27-30.

Al-Rais AH, Myers SA Watson O (1971). The Isolation and properties of oxalate crystals from plate. Ann. Bot. 35:1213.

AOAC (1990). Official methods of analysis (15th ed). Washington D.C USA. Association of Official Analytical Chemists Inc, 400-2200. Wilson Boulevard, Arlinton, Virginia, USA pp. 910-928.

Aykody WR, Doughty J (1982). Legumes in human nutrition. FAO nutritional studies. Vol. 19. FAO, Rome, Italy.

Bressani RO, Elias LG, Wolzak A, Hagerman AE, Butter LG (1983). Tannins in common beans. Methods of analysis and effects on protein quality. J. Food Sci. 48:1000-1005.

Brough SH, Azam-Ali SN, Taylor AJ (1993). The potential of bambara groundnut (Vigna subterranea) in vegetable milk production and basic protein functionality systems. Food Chem. 47:277-283.

Chang KC, Satterlee lD (1977). Isolation and characterization of the major protein from Great Northern beans (Phaseolus vulgaris). J. Food Sci. 48:1368-1372.

Cheryan M, Rackis J (1980). Phytic acid interactions in food systems. Crit. Rev. Food Sci. Nutr. 13(4):297-335.

Chinedu SN, Nwinyi CO (2012). Proximate analysis of Sphenostylis stenocarpa and Voadzeia subterranean consumed in South-Eastern Nigeria. J. Agric. Ext. Rural Dev. 4(3):57-62.

Day RA, Underwood AL (1986). Quantitative Analysis (5th ed). Prentice-Hall Publication. p. 701.

Desphande SS, Cheryn M (1983). Changes in phytic acid, tannin and trypsin inhibitor activity on soaking of dry bean (Phaseolus vulgans L.). Nutr. Report Int. 27:371-379.

Duke JA, Okadigbo BN, Reed CF (1977). Sphenostylis stenocarpa (Hoechst. ex. A. Rich) Harms. Tropical Grain Legume Bulletin 10:4-5.

Edem DO, Amugo CI, Eka OU (1990). Chemical composition of yam bean. Trop. Sci. 30:59-63.

Eka OU (1980). Effect of fermentation on the nutrient status of locust beans. Food Chem. 5:305-308.

Ekholm P, Virkki L, Yliner M, Johansson L (2003). The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat bran. Food Chem. 80(2):165-170.

Eneobong HN, Obizoba IC (1996). Effects of domestic processing on the cooking time, nutrient and anti-nutrients and invitro protein digestibility of the African yam bean (Sphenostylis stenocarpa). Plant Food Nutr. 49:43-52.

GAIN and Unilever (2013). Recent global developments in nutrition: implications for Nigeria) Plenary and Technical session of the 43rd congress of the Nutrition Society of Nigeria convened Sept 2013. pp. 6-19.

Harris K (2008). Soaking Grains, Part Two – The Nourishing Gourmet. http//.www. The nourishinggourmet.com/2008/03/soakinggrains-part-two-2.html276 Goole + circles.

Igile GO, Iwara IA, Mgbeje BIA, Uboh FE, Ebong PE (2013). Phytochemical, proximate and Nutrient Composition of Vernonia calvaona Hook (Asterecea): A Green-leafy vegetable in Nigeria. J. Food Res. 2(6):1-11. Doi: 10.5539/jfr.v2n6p1

Ikpeme-Emmanuel CA, Ekpeyoung OI, Igile GO (2012). Nutritional and Sensory Characteristics of an Infant Food Based on Soybean Seeds (Glycine max) and Tigernut Tubers (Cyperus esculenta). Brit. J. Appl. Sci. Technol. 2(4):356-366.

Kataria A, Chauhan BM, Punia D (1992). Digestibility of proteins and starch (in vitro) of amphidiploids (black gram x mung bean) as affected by domestic processing and cooking. Plant Foods Hum. Nutr. 42:117-125.

Khokhar S, Chauhan BM (1986). Nutrient composition, protein fraction and antinutritional factors of Moth bean (Vigna aconitifolia). Bull. Grain Technol. 24(1):3.

Klu GYP, Amoatey HM, BAnsa D, Kumaga FK (2001). Cultivation and use of African yam bean (Sphenostylis stenocarpa) in the Volta Region of Ghana. J. Food Technol. Afr. Innov. Instit. Commun. 6:3.

Liener IE (1994). Implicaitons of antinutritional components in soybean foods. Critical Rev. Food Sci. Nutr. 34:31-61.

NAS (1979). Tropical Legumes Resources for the Future. National Academy of Sciences, Washington D.C. pp. 230-331.

Nwokolo E (1987). A nutritional assessment of African yam bean (Sphenostylis stenocarpa) (Hoechst. ex. A. Rich) Harms. and bambara groundnut (Voadzeia subterranean L.). J. Sci. Food Agric. 41:123-129.

Oboh HA, Muzquiz M, Burbano C, Cudrado C, Pedrosa MM, Ayet G, Osagie AU (2006). Effect of soaking, cooking and germination on the oligosaccharide content of selected Nigerian legume seeds. Plant Food Hum. Nutr. 55:97-110.

Oluwole SI, Taiwo RE (2009). Comparison of Nutritional Composition and Anti-nutrient status of fermented, germinated and roasted bambara groundnut seeds (Voadzeia subterranean L.). Brit. Food J. 111(4):376-386.

Oke OL (1969). Chemical studies on the more commonly used vegetables in Nigeria. Afr. Sci. assoc. 11:42-48.

Ologhobo AD, Fetuga BL (1984). Biochemical assessment of some new varieties of soybeans. Food Chem. 13:103-115.

Pearson D (1976). The chemical analysis of foods (7th ed). Edinburg. Churchill Livingstone.

Porter D (1992). Economic botany of Sphenosylis (Leguminosae). Econ. Bot. 46(3):262-275.

Poulter NH, Caygill JC (2006). Vegetable milk processing and rehydration. Characteristics of Bambara groundnut. J. Sci. Food Agric. 31:1158-1168.

Price ML, Hagermau AE, Butter LC (1980). Tannin content of cowpea, chickpeas, pigeon and mung beans. J. Agric. Food Chem. 23:451-461.

Reddy NR, Pierson MD, Sathe SK, Salunkibe DK (1985). Dry bean Tannins: A review of nutritional implications. J. Am. Oil Chem. Soc. 62:541-549.

Reddy MB, Love M (1999).The impacts of food processing on the nutritional quality of vitamins and minerals. Adv. Exp. Med. Biol. 459:99-106.

Seena S, Sridher KR, Arun AB, Chiuchung Y (2006). Effect of roasting and pressure-cooking on nutritional and protein quality of seeds of mangrove legume (Canarvalia cathartica) from southwest coast of India. Food Comp. Anal. 19:284-293.

Tichy W (1977). Poisons antidotes. Sterling publication. C. Inc. New York.

Uzogara SG, Morton ID, Daniel JW (1991). Quality changes and mineral content of cowpea (Vigna unguiculata L. Walp) seeds processed with kanwu alkali salt. J. Food Chem. 30:1-18.

Welch RM, Graham RD (2004). Breeding for Micronutrients in staple food crops from a human nutrition perspective. J. Exp. Bot. 55(396):353-504.