دورية أكاديمية
Changes in nutrient and antinutrient composition of Vigna racemosa flour in open and controlled fermentation.
| العنوان: | Changes in nutrient and antinutrient composition of Vigna racemosa flour in open and controlled fermentation. |
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| المؤلفون: | Difo VH; Food Technology Lab, School of Home Economic Tourism and Hospitality Management, National Polytechnic, Bamenda, Cameroon., Onyike E; Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria., Ameh DA; Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria., Njoku GC; Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria., Ndidi US; Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria. |
| المصدر: | Journal of food science and technology [J Food Sci Technol] 2015 Sep; Vol. 52 (9), pp. 6043-8. Date of Electronic Publication: 2014 Nov 21. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Publication: 2010- : New Delhi : Springer (India) Original Publication: Mysore : Association Of Food Scientists And Technologists |
| مستخلص: | This study was conducted to investigate the effect of open and controlled fermentation on the proximate composition, mineral elements, antinutritional factors and flatulence-causing oligosaccharides in Vigna racemosa. The open fermentation was carried out using the microorganisms present in the atmosphere while the controlled fermentation was carried out using Aspergillus niger as a starter. The proximate composition of the Vigna racemosa, some anti-nutrients and the mineral elements were analyzed using standard procedures. The protein content was increased by 12.41 ± 1.73 % during open fermentation while it decreased by 29.42 ± 0.1 % during controlled fermentation. The lipids, carbohydrates, crude fibre and ash content were all reduced in both types of fermentation except the moisture content which increased in controlled fermentation. Apart from calcium, the other elements (Fe, Na, Mg, Zn, and K) suffered reduction in both types of fermentation. The phytate, tannin, alkaloids, hydrogen cyanide, lectins, trypsin inhibitors and oxalate content all had drastic reductions in both types of fermentation. Open and controlled fermentation reduced the levels of both raffinose and stachyose. The percentages of reduction due to controlled fermentation were higher than those of open fermentation in the antinutrients studied. Fermentation is an efficient method for detoxifying the antinutrients in the Vigna racemosa studied in this work. |
| References: | Plant Foods Hum Nutr. 1991 Jan;41(1):11-20. (PMID: 2017424) J Agric Food Chem. 2004 Jan 28;52(2):261-6. (PMID: 14733506) Ferment Technol. 2012;1(1):. (PMID: 31565543) Mol Microbiol. 2003 Jul;49(1):131-41. (PMID: 12823816) World Rev Nutr Diet. 1969;11:170-98. (PMID: 4313082) Bioresour Technol. 2011 Aug;102(15):7343-8. (PMID: 21612916) Lett Appl Microbiol. 1997 Jul;25(1):22-3. (PMID: 9248075) ISRN Nutr. 2014 Mar 16;2014:280837. (PMID: 24967265) |
| فهرسة مساهمة: | Keywords: Antinutrients; Aspergillus niger; Fermentation; Flatulence oligosaccharides; Minerals; Proximate |
| تواريخ الأحداث: | Date Created: 20150908 Date Completed: 20150908 Latest Revision: 20240323 |
| رمز التحديث: | 20240323 |
| مُعرف محوري في PubMed: | PMC4554638 |
| DOI: | 10.1007/s13197-014-1637-7 |
| PMID: | 26345026 |
| قاعدة البيانات: | MEDLINE |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 0022-1155 |
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| DOI: | 10.1007/s13197-014-1637-7 |