Impact of Hydrothermal Techniques on the Chemical Components of Mallotus subulatus
DOI:
https://doi.org/10.3923/pjn.2017.813.825Keywords:
Antinutritional components, hydrothermal techniques, Mallotus subullatus, nutrients, underutilised legumeAbstract
Background and Objective: Mallotus subulatus is an underutilised hard-to-cook legume in South West Nigeria. The aim of this study was to investigate the effects of four hydrothermal techniques (atmospheric boiling, atmospheric steaming, pressure boiling and pressure steaming) on the cooking time and chemical components of the seed after soaking to varying hydration levels. Materials and Methods: The seeds were soaked at varying hydration levels and then subjected to thermal processing to determine the effect of four hydrothermal techniques, on mineral elements present in the Mallotus subulatus seeds. The data were analyzed by using SAS (ver. 15). All data were subjected to Analysis of Variance [ANOVA] and the significant differences were determined at p<0.05. The means were separated using Duncan’s Multiple Range Tests.Results: Soaking of the seed prior to thermal processing decreased cooking time. Highest reduction of 80.18% in cooking time was observed when the seed was processed by pressure boiling. Hydrothermal processing methods caused significant reduction in the nutrients. Boiling at elevated pressure had better retention of nutrients. Increase in hydration level resulted in better conservation of nutrients. Crude protein content of the raw sample (20.97%) decreased by 4.63% at 100% hydration level when the seed was boiled at elevated pressure. The processing methods caused significant decreases in phytic acid, saponin and tannin, however, trypsin inhibitor was eliminated. Conclusion: The results showed that processing of the seeds at high hydration levels followed by boiling at elevated pressure caused the lowest reduction in cooking time and better retention of nutrients. The study will encourage adaptation of this lesser known legume and hence solve the problem of protein energy malnutrition.
References
Graham, P.H. and C.P. Vance, 2003. Legumes: Importance and constraints to greater use. Plant Physiol., 131: 872-877.
Ojo, M.A. and B.I.O. Ade-Omowaye, 2015. Some functional and physical properties of selected underutilised hard-to-cook legumes in Nigeria. Am. J. Food Sci. Nutr., 2: 73-81.
Ayodele, O.M., B.I. Ade-Omowaye and N.P. Obi, 2014. Comparative study of phytochemical profiles and in vitro multienzymes protein digestibility of two species of Mallotus subulatus-A tropical underutilized hard-to-cook legume. Afr. J. Food Sci. Technol., 5: 174-179.
Lewis, G.P., B. Mackinder and M. Lock, 2005. Legumes of the World. Royal Botanical Gardens, Kew, Richmond, United Kingdom, ISBN: 9781900347808, Pages: 577.
Gepts, P., W.D. Beavis, E.C. Brummer, R.C. Shoemaker, H.T. Stalker, N.F. Weeden and N.D. Young, 2005. Legumes as a model plant family. Genomics for food and feed report of the cross-legume advances through genomics conference. Plant Physiol., 137: 1228-1235.
Polhill, R.M., 1994. Classification of the Leguminosae. In: Phytochemical Dictionary of the Leguminosae, Bisby, F.A., J. Bucking-Harm and J.B. Harbone (Eds.). Chapman and Hall, New York, pp: 152-157.
Abdullahi, S.A., 2004. Effects of boiling on the proximate composition of Delonix regia seeds. Proceedings of the 28th Annual Conference on AGM., October 12-14, 2004, Nigerian Institute of Food Science and Technology, Ibadan, pp: 225-226.
Abdullahi, S.A., B. Silas and E.P. Anwa, 2007. Comparative study of two processing methods on bio-chemical and anti-nutrient content of the Albazzia lebbeck seeds in Zaria Nigeria. Proceedings of the 31st Annual Conference of the Nigerian Institute of Food Science and Technology, October 22-25, 2007, Abuja, pp: 154-155.
Xu, B. and S.K.C. Chang, 2008. Effect of soaking, boiling and steaming on total phenolic contentand antioxidant activities of cool season food legumes. Food Chem., 110: 1-13.
Vindiola, O.L., P.A. Seib and R.C. Hoseney, 1996. Accelerated development of the hard-to-cook state in beans. Cereal Foods World, 31: 538-552.
AOAC., 2005. Official Methods of Analysis. 15th Edn., Association of Official Analytical Chemists, Washington, DC., pp: 113-115, 264-236, 301-312.
Smith, C., W. van Megan, L. Twaalfhoven and C. Hitchcock, 1980. The determination of trypsin inhibitor levels in foodstuffs. J. Sci. Food Agric., 31: 341-350.
Kakade, M.L., N. Simons and I.E. Liener, 1969. An evaluation of natural vs. synthetic substrates for measuring the antitryptic activity of soybean samples. Cereal Chem., 46: 518-526.
Markker, H.P.S., 1994. Quantification of tannins: A laboratory manual. International Centre for Agricultural Research in Dry Area (ARDA) Aleppo, Syria.
Makkar, H.P.S. and K. Becker, 1997. Nutrients and antiquality factors in different morphological parts of the Moringa oleifera tree. J. Agric. Sci., 128: 311-322.
Hiai, S., H. Oura and T. Nakajima, 1976. Color reaction of some sapogenins and saponins with vanillin and sulfur1c acid. Planta Med., 29: 116-122.
Gao, Y., C. Shang, M.A.S. Maroof, R.M. Biyashev and E.A. Grabau et al., 2007. A modified colorimetric method for phytic acid analysis in soybean. Crop Sci., 47: 1797-1803.
Elkins, E.R., 1979. Nutrient content of raw and canned green beans, peaches and sweet potatoes. Food Technol., 33: 66-70.
Kivisto, B., H. Andersson, A. Cederblad, A.S. Sandberg and B. Sandstrom, 1986. Extrusion cooking of a high-fibre cereal product 2. Effects on apparent absorption of zinc, iron, calcium, magnesium and phosphorus in humans. Br. J. Nutr., 55: 255-260.
Kylen, A.M. and R.M. McCready, 1975. Nutrients in seeds and sprouts of alfalfa, lentils, mung beans and soybeans. J. Food Sci., 40: 1008-1009.
Fagbemi, T.N., 2007. Effects of processing on the nutritional composition of fluted pumpkin (Telfairia occidentalis) seed flour. Niger. Food J., 25: 1-22.
Abdullahi, S.A., D. Tanko and I.E. Bankosi, 2007. Determination of the proximate anti-nutrients and amino composition of raw and boiled Senna occidentalis seeds. Proceedings of the 31st Annual Conference of the Nigerian Institute of Food Science and Technology, October 22-25, 2007, Abuja, pp: 156-157.
Ojo, M.A. and O.O. Ajayi, 2005. Contribution of cooking wares to the mineral elements status of selected foodstuffs. Sci. Focus, 10: 91-97.
Udensi, E.A., N.U. Ansa and M. Maduka, 2008. Effect of processing methods on the levels of some antinutritional factors in Mucuna flagellipes. Nig. Food J., 26: 53-59.
Siddhuraju, P., O. Osoniyi, H.P.S. Makkar and K. Becker, 2002. Effect of soaking and ionising radiation on various antinutritional factors of seeds from different species of an unconventional legume, Sesbania and a common legume, green gram (Vigna radiata). Food Chem., 79: 273-281.
Vijayakumari, K., M. Pugalenthi and V. Vadivel, 2007. Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds. Food Chem., 103: 968-975.
Siddhuraju, P. and K. Becker, 2001. Effect of various domestic processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian Tribal Pulse, Mucuna pruriens var. utilis. J. Agric. Food Chem., 49: 3058-3067.
Vijayakumari, K., P. Siddhuraju and K. Janardhanan, 1997. Effect of domestic processing on the levels of certain antinutrients in Prosopis chilensis (Molina) Stunz. seeds. Food Chem., 59: 367-371.
Uzogara, S.G., I.D. Morton and J.W. Daniel, 1990. Changes in some anti-nutrients in cowpea (Vigna unguiculata) processedwith akanwa alkaline salt. Plant Foods Hum. Nutr., 40: 249-258.
Xu, B. and S.K.C. Chang, 2009. Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing. J. Agric. Food Chem., 57: 10718-10731.
Wang, N., D.W. Hatcher, R. Toews and E.J. Gawalko, 2009. Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris). LWT-Food Sci. Technol., 42: 842-848.
Shamsuddin, A.M., 2002. Antiâ€cancer function of phytic acid. Int. J. Food Sci. Technol., 37: 769-782.
Sharma, A. and A.C. Kapoor, 1996. Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation. Plant Foods Hum. Nutr., 49: 241-252.
Hurrell, R.F., M.B. Reddy, M.A. Juillerat and J.D. Cook, 2003. Degradation of phytic acid in cereal porridges improves iron absorption by human subjects. Am. J. Clin. Nutr., 77: 1213-1219.
Chandel, R.S. and R.P. Rastogi, 1980. Triterpenoid saponins and sapogenins: 1973-1978. Phytochemistry, 19: 1889-1908.
Elemo, B.O., G.N. Egun, O.S. Oladimeji, C. Nwadei and A. Adewunmi, 1998. Studies on the effect of domestic processing on some antinutritional factors and in-vitro protein digestibility of Luffa aegyptiaca (Sponge gourd). Nig. Food J., 16: 15-19.
Odo, M.O., F.C. Ekwu and S.E. Obali, 2004. Effect of processing on the anti nutrient factors of Prosopis africana seed. Proceedings of the 28th Annual Conference/AGM, October 12-14, 2004, Nigeria Institute of Food Science and Technology, Ibadan, pp: 190-191.
Downloads
Published
Issue
Section
License
Copyright (c) 2017 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
