EFFECT OF AUTOCLAVING ON THE ANTI-NUTRITIONAL FACTORS OF COWPEA VARIETIES
| Autor: | DB Oke, O. O. Tewe, BL Fetuga |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Phytic acid 030109 nutrition & dietetics Trypsin inhibitor 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences Heat labile Trypsin 040201 dairy & animal science 03 medical and health sciences chemistry.chemical_compound chemistry Tannic acid medicine Total phosphorus Food science Anti nutritional medicine.drug |
| Zdroj: | Nigerian Journal of Animal Production. 23:33-38 |
| ISSN: | 0331-2062 |
| DOI: | 10.51791/njap.v23i1.2134 |
| Popis: | Some antinutritional factors were extacted and qualified from and autoclaved cowpea varities. All the cow varities in the raw state contained trypsin, inhibitor, lectins HCN, tannic acid and phytic acid. Autoclaving destroyed all the trypsin inhibitor and lectins but significantly reduced HCN level while tannic and phytic acids were heat-stable. In the raw sample, values obtained for these compound in seqeunce, were 10.88 to 33.74 TIU/mg protein 28.56 to 76.57 Hu/mg protein, 1.55 to 3.90mg/1009, 0.21 to 0.39mg/g and 422.27 to 543.A2mg/100g respectively. Autoclaved samples contained 0.73 to 1.32mg/100 g, 0.17 to 0.36mg/g and 314.97 to 420.54mg/100g HCN, tannic acid and phytic acid respective. The amount of total phosphorus that remained Cowpea varieties used for this study are bound to phytic acid which is unavailable nutritionally ranged from 29.60 to 33.15%. Antinutritional factors concentrations differed between varieties (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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