کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10544478 963593 2005 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Chemical evaluation of the seeds of Milletia obanensis
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Chemical evaluation of the seeds of Milletia obanensis
چکیده انگلیسی
A study was conduced to evaluate the nutritional potential of Milletia obanensis “Odudu” as a possible food or feedstuff and to assess the effect of various processing methods on its nutritional quality. Results of proximate analysis showed that the raw seeds contained 26.7% crude protein, 23.5% ether extract, 3.47% crude fibre, 4.37% ash and 42.0% nitrogen free extract. The protein was well supplied with essential and non-essential amino acids, though the values were low when compared with popular seed legumes. Minerals were in fair supply: P 3.10, Mg 92.30, K 45.25 and Fe 2.20 mg/100 g. Processing methods significantly (p<0.05) affected the nutritional composition. While autoclaving, boiling and toasting (heat treatment) increased the protein content, it reduced the levels of anti-nutritional factors-phytate, tannins, oxalates, cyanogenic glycosides and (slightly) saponin. Thus, it was concluded that M. obanensis seeds, if properly processed, could serve as livestock feed or food for man.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 91, Issue 2, June 2005, Pages 195-201
نویسندگان
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