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      저자 : Moses Ayodele Ojo (검색결과 2 건)
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        Changes in Some Antinutritional Components and In Vitro Multienzymes Protein Digestibility during Hydrothermal Processing of Cassia hirsutta

        Moses Ayodele Ojo 한국식품영양과학회 2018 Preventive Nutrition and Food Science Vol.23 No.2

        The seed of Cassia hirsutta was subjected to aqueous soaking and four hydrothermal processing techniques (atmospheric boiling, atmospheric steaming, pressure boiling, and pressure steaming). Soaking of the seed to varying hydration levels before hydrothermal treatments induced the reduction in the concentration of the antinutritional components. The lowest concentration of each of the antinutritional components was observed at 100% hydration level. The effects of hydrothermal techniques on the antinutritional components and protein digestibility were investigated. All the hydrothermal techniques caused significant reduction (P<0.05) in the antinutritional components. Boiling at elevated pressure resulted in greater reduction of antinutrients. The hydrothermal techniques caused total elimination of trypsin inhibitor activity. Reduction in the concentration of the antinutritional components after hydrothermal processing led to the increase in in vitro protein digestibility. The highest in vitro protein digestibility of 86.82% was observed after the legume seed was boiled at elevated pressure. Adoption of this underutilised legume will strengthen dietary diversity, improve feeding patterns, and prevent protein energy malnutrition especially in developing countries since the seed is a good source of nutritionally important nutrients.

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        Tannins in Foods: Nutritional Implications and Processing Effects of Hydrothermal Techniques on Underutilized Hard-to-Cook Legume Seeds-A Review

        Moses Ayodele Ojo 한국식품영양과학회 2022 Preventive Nutrition and Food Science Vol.27 No.1

        Tannins, water-soluble phenolic compounds, have been reported to have the ability to form complexes with nutritionally important nutrients such as protein and mineral elements thereby making them unavailable for absorption and utilization. Toxicity of tannin has been demonstrated in experimental animals although no deleterious effect of ingestion of legume tannin on human physiology has been reported. This report highlights the processing effects of soaking and hydrothermal techniques on some underutilised hard-to-cook legume crops and the importance of tannin in legume nutrition. Soaking and hydrothermal processing reduce the tannin content of processed legume seeds and hence improve the availability of protein and mineral elements. In view of the recent findings of the health benefits, classification of tannin which is traditionally regarded as an antinutrient should be reconsidered. Provision of these information will enhance knowledge of legume nutrition and economic utility. Increasing consumption of underutilized nutritionally important legume seeds, it is hoped, will alleviate the problem of protein energy malnutrition in many developing nations.

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