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
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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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
Journal: Food Chemistry - Volume 91, Issue 2, June 2005, Pages 195-201
نویسندگان
U.E. Umoren, A.I. Essien, B.A. Ukorebi, E.B. Essien,