Assessment of Some Anti-Nutritional Factors in Extruded Soybean and Aerial Yam Flour Blend
Main Article Content
Abstract
This study assesses the levels of some anti-nutritional factors (ANFs) in extrudates produced from the blend of soybean and aerial yam flours. The soybean and aerial yam flours were blended in a ratio of 3:1 (75% soybean flour, 25% aerial yam flour). The blended soybean and aerial yam flours were then extruded using a laboratory scale single-screw extruder at 33% feed moisture content; 110 barrel temperature and 130 rpm screw speed. The results of the laboratory analysis of the extrudates show that the levels of anti-nutritional factors were 73.80 mg/100g of sample for oxalates; 1.81 mg/100g of sample for tannin; 25.39 mg/100g of sample for phytate; 2.22 mg/100g of sample for hydrogen cyanide (HCN); and 1.64% for alkaloids. This study has shown that the levels of the anti-nutritional factors in the extrudates produced from soybean and aerial yam flours blend are minimal, and are below the FAO/WHO recommended safe level of toxicity to humans, and these anti-nutritional factors can be reduced to the level of non-toxicity, through extrusion processing technology.
Article Details
Copyright (c) 2024 Enobong Okon Umoh, Sunday Peter Ukwo (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Enobong Okon Umoh, Akwa Ibom State University, Ikot Akpaden, P. M. B., 1167, Uyo, Nigeria.
Department of Agricultural Engineering,
Akwa Ibom State University, Ikot Akpaden, P. M. B., 1167, Uyo, Nigeria.
Sunday Peter Ukwo, University of Uyo, Uyo, Akwa Ibom State, Nigeria.
Department of Food Science and Technology,
University of Uyo, Uyo, Akwa Ibom State, Nigeria.
Ajita, T. and Jha S. K. (2017). Extrusion Cooking Technology: Principal Mechanism and Effect on Direct Expanded Snacks - An Overview. International Journal of Food Studies, 6(1): 113-128.
https://doi.org/10.7455/ijfs/6.1.2017.a10 DOI: https://doi.org/10.7455/ijfs/6.1.2017.a10
Anuonye, J. C., Jigam, A. A. and Ndaceko, G. M. (2012). Effects of Extrusion-cooking on the Nutrient and Antinutrient composition of Pigeon pea and unripe Plantain blends. Journal of Applied Pharmaceutical Science, 2: 158-162.
https://doi.org/10.7324/JAPS.2012.2533 DOI: https://doi.org/10.7324/JAPS.2012.2533
Arun kumar, T. V., Indra, M., Pramod, A., Samuel, D. V. K., Jha, S. K., Sahoo, P. K., Sinha, J. P., and Abhijit, K. (2018). Effect of Extrusion technique on Antinutritional factors of Sorghum-soya Blends. Indian Journal of Agricultural Sciences. 88(3): 420-428.
https://doi.org/10.56093/ijas.v88i3.78518 DOI: https://doi.org/10.56093/ijas.v88i3.78518
Bandna, C. (2012). Effect of processing on the Cyanide content of Cassava products in fiji. Journal of Microbiology, Biotechnology and Food Sciences, 2: 947- 958.
Castells, M.,Martin, S., Sanches, V. and Ramos, A.J. (2005). Fates of Mycotoxins in Cereals during Extrusion cooking: A Review. Food Additives and Contaminants.22: 150-157.
https://doi.org/10.1080/02652030500037969 DOI: https://doi.org/10.1080/02652030500037969
Eastman, J., Orthoefe, F. and Solorio, S. (2001). Using Extrusion to create Breakfast Cereal products. Cereal Food World 46: 468-471.
El-Hady, E. A. and Habiba, R. (2003). Effect of Soaking and Extrusion conditions on Antinutrients and Protein digestibility of legume seed. LWT-Food Sci. Technol. 36 (3): 285-93.
https://doi.org/10.1016/S0023-6438(02)00217-7 DOI: https://doi.org/10.1016/S0023-6438(02)00217-7
FAO/WHO. (1991). Joint FAO/WHO Food standard programme. Codex Alimentarius Commission XII. (Suppl. 4). Italy, Rome: FAO.
Gaossong, J. and Vasanthan, T. (2000). The Effect of Extrusion cooking on the primary structure and Water solubility of b-glucans from Regular and waxy Barley. Cereal Chemistry 77: 396-400.
https://doi.org/10.1094/CCHEM.2000.77.3.396 DOI: https://doi.org/10.1094/CCHEM.2000.77.3.396
Harbone, J. B. (1973) Phytochemical Methods: A guide to Modern Techniques of Plant Analysis, 2nd Edition. Chapman and Hall, London, New York. Pp. 1-33.
Iwe, M.O. (2003). The Science and Technology of Soybean: Chemistry, Nutrition, Processing, Utilization. Rojoint Communication Services Ltd, Enugu, Nigeria. Pp 1-6.
Mukhopadhyay, N. and Bandyopadhyay, S. (2003). Extrusion cooking technology employed to reduce the Anti-nutritional factor tannin in sesame (Sesamumindicum) meal. J Food Eng., 56: 201-202.
https://doi.org/10.1016/S0260-8774(02)00250-9 DOI: https://doi.org/10.1016/S0260-8774(02)00250-9
Ogunkoya, M. O., Abulude, F. O. and Oni, A. B. (2006). Determination of Anatomical, Proximate, Minerals, oxalate, tannin and phytate composition of Cuban Boa (Epicrates angulifer). Electronic Journal of Environment, Agriculture and Food Chemistry, 5: 1160- 1166.
Oke, O. L. (1969) Oxalic Acid in Plants and in Nutrition, World Review of Nutrition and Dietetics. S. Karget Based (ed) P. 262.
https://doi.org/10.1159/000387569 DOI: https://doi.org/10.1159/000387569
Omosebi, M. O., Osundahunsi, O. F. and Fagbemi, T. N. (2018). Effect of Extrusion on Protein quality, Antinutritional factors and Digestibility of Complementary diet from quality Protein Maize and Soybean protein concerntrate. Journal of Food Biochemistry. 1-10
https://doi.org/10.1111/jfbc.12508 DOI: https://doi.org/10.1111/jfbc.12508
Onwuka G.I. (2018). Food Analysis and Instrumentation (Theory and practice). Naphtali Prints, Somolu, Lagos, Nigeria. pp 1-100.
Popova, A. and Mihaylova, D. (2019). Anti-nutrients in Plant-based Foods: A Review. The Open Biotechnology Journal, 13: 68-76.
https://doi.org/10.2174/1874070701913010068 DOI: https://doi.org/10.2174/1874070701913010068
Strahm, B. S. (2000) Pre-conditioning. In: Extruders in Food Applications. M. N. Riaz, (Ed). Boca Raton: CRC Press, pp. 115-126.
Tabibloghmany, F. S., Tehrani, M. M. and Koocheki, A. (2020). Optimization of the Extrusion process through Response Surface Methodology for improvement in Functional and Nutritional properties of Soybean hull. J. Food Sci. Technol.1-11.
https://doi.org/10.1007/s13197-020-04439-w DOI: https://doi.org/10.1007/s13197-020-04439-w
Tadesse, S. A., Bultosa, G. and Abera, S. (2019). Chemical and Sensory quality of Sorghum-based Extruded Product supplemented with Defatted Soy meal Flour. Cogent Food and Agriculture, 5(1): 1-19.
https://doi.org/10.1080/23311932.2019.1653617 DOI: https://doi.org/10.1080/23311932.2019.1653617
Umoh, E. O. (2013) Anti-nutritional Factors of False Yam (Icacina trichantha) Flour. Internet Journal of Food Safety. Vol. 15, 2013. pp. 78-82. FoodHACCP.com Publishing.
Umoh, E. O. (2020). Evaluation of Proximate composition, Functional properties and Anti-nutritional factors of Aerial yam-soybean Flour. International Journal of Food Science and Nutrition, 5(1): 70-74.
Umoh, E. O, Iwe, M. O. and Ojimelukwu, P. C. (2021). Optimization of Extrusion process parameters for the Anti-nutritional composition of Aerial Yam (Dioscorea bulbifera)- Soybean (Glycine max) flour Blends using Response surface Methodology. International Journal of Food Science and Nutrition, 6 (6): 62-69.
Umoh, E. O. and Iwe, M. O. (2022). Effects of Extrusion Processing on the Proximate composition of Aerial yam (Dioscorea bulbifera)-Soybean (Glycine max) flour Blends using Response Surface Methodology. Journal of Food Research, 11 (1): 38-52.
https://doi.org/10.5539/jfr.v11n1p38 DOI: https://doi.org/10.5539/jfr.v11n1p38
Article Sidebar
