Effect Of Processing On Nutrient Composition Antinutritional Factors Protein Digestibility And Bioaccessibility Of Selected Minerals Of Lablab Purpureus (l.) Sweet Grown In Ethiopia

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Lablab purpureus is one of the under utilized and less studied legumes of arid and semi-arid lands. It is arngood source of protein and other nutrients. This study was conducted to determine the effects of somerncommonly applied traditional processing methods on antinutritional factors, in vitro protein digestibilityrnand mineval bioaccessibility of Lablab purpureus seeds. Proximate composition was determined accordingrnto AOAC method. Selected minerals (Co, Fe, Zn and P) were determined using Atomic AbsorptionrnSpectrophotometer (AAS). In vitro protein digestibility and bioaccessibility of minerals were conductedrnunder simulated gastro-intestinal conditions using intestinal enzymes (pepsin and pancreatin). Torninvestigate the effects of traditional processing methods; soaking (for 6, 12 and 18h), dehulling, boilingrnand germination (for 24, 36 and 48 hrs) were applied on the two varieties of lablab (black and red) seeds.rnThe black variety of lablab raw seeds had a mean of 7.1 % Moisture, 3. 4 % ash, 2.5 % fat, and 25.03 %rncrude protein. There is no significance (p>0.05) difference among the two varieties in terms of the abovernnutritional compositions. The crude fiber content was 13.7 % in black and 10.6 % in red varieties. Therntotal CHO content ofrenv seeds in black and red varieties was 55.37 % and 58. 77 %, respectively. The totalrnenergy of 344.1 Kcal in black and 357.32 Kcal in red varieties was recorded. Among the traditionalrnprocessing methods, dehulled-boiled samples showed higher increment in protein content (22 %). The totalrnCHO and energy contents were higher in delwlled samples (65.75 and 389. 01 Kcal, respectively) over theirrnrespective controls (55.37 and 344.1 Kcal).The mean of In vitro protein digestibility in raw samples wasrn70.91% in black and 71.9% in red varieties. All traditional processing methods applied in the current studyrnsignificantly (p0.05) difference among varieties in Fe and Znrncontent. The red variety had Ca content of 102.06 IIIgII00g and P content of 461.15 mgl IOOg. Delwllingrnand dehull- boiling samples significantly (p

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Effect Of Processing On Nutrient Composition Antinutritional Factors Protein Digestibility And Bioaccessibility Of Selected Minerals Of Lablab Purpureus (l.) Sweet Grown In Ethiopia

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