University of Nigeria Research Publications

NNAM, Ngozika

Aut

hor

PG/M. Sc./87/5765

Title

The Effects of Sprouting Times on the Nutritive of Two Varieties of African Yam

Bean (Sphenostylis Stenocarpa ) Flours

Facu

lty

Agriculture

Dep

artm

ent

Home Science and Nutrition

Dat

e

November, 1989

Sign

atur

e

CHAPTER I

the developing countries, tha pmdwtion of m i l k and other

Foods is highly bedequa- to meet the needs of the p6pulatI.on.

Lons of both protein and calories are experienced by many

st various locations around the world(1). The use of cheap

Cly accessible protein of vegetable origin has been prcvposed

ssible solution to this problem. Also the use of economics'

hprcve the nutritional quality of plant foods is highly

l e (2 ) .

the recent times there have been attsmpts to brfdge the gap

animal protein end plant: protein. This has led to an

Ing need to provide ways for improving the nutritional quality

3f plmt sour 3s . Scientists thc wurld OWS have utilized

approaches among which aze amino acid fortification, genetic

ion of f w d crops and use of protein concentra4zss and isolaks

~ w x s (proein s u p p l ~ m t a t i o n ad complmn tation) . fn tm

ome of the economical ways that may have ut i l i t y in improving

sf i3.onal quality of 1egln1.x ~v1:l e(=n.als include genninatbn,

. a t i ~ ~ , dehulling , soaking and cooking( 3) . Nutritionist and

.ienJ&sts a m engaged on these local processing rnctkds with a

1 finding out the ones that would m a k c for optha1 availability

!atid. nutrients orpeciaJ1y prcvteins , ri~ineral~ and vitamins.

~ ( 4 ) recently r a p o r w t ha t the process of malting and let

potatoes or Irist

(Manioc), Howew

Much hr

conversely

amino acfd

The n

ccmposiuo

indicates

nutriticna

phytate, I.

- . .

It is mcessaKy t

availability of n

for dishes great1

Sprouting i s

of legume seeds m

the nutritional q

Nigeria that migh

Obizoba and Souze

and soaking on tk

deb111 ling and coc

cooking for provl

for incorporation

and adults. Thus

the nutritional %

studied the effcc

quality of AY8 I:

specif icallq

1. To observe I

(Ca), Iron(I

using miner!

2. To dctel=mim

protein qua!

were body w

l iver weigh1

arlaer wurx wren wese 3 iegumeslmr, m y exemuneo cne errecG or s y r c - u r l :

or 24h, 48h and 72h on protein quality of greengra, cowpea and

hickpaam They used albino rats which were fed raw and cooked u n g e r m i n a t e d

of thm?e varieths of pea seeds

d l d - n g 5 d w ~ spp~w, thare was

iaJor mtritlma;l advantage of the G& axxl apsprcwC?ed form relatWe to

cowpea- end chidcpea for 24h and 72h after ~oaki r rg in water for 4h. They

observed Ure chadcal &wacter3.stics of the genainated 1egumes after

scnvce of p h o s p h o ~ ( l 1 ) . The interclvction of phytate with proteins,

v i t z m t l m and several minercd.8 i s aonsidered to be one of k k factOrs

limiting the nutritive vdue of dry beana(4O ,411 Studies show that

m a t e reihxecr the bio-availability of dietary copper md rnanganeseC42).

irmC43) calcium, magnesium and li.LncC301, -nation appears to be

beneficial for dcy seeds because it decreases the phytic a d d and this

may increase the availability of mineral nutrients.

Belavady and Bcuaerjee(44) studied the effect of gennlnatlon on the

ph0sphom.s va lb of saw camon Qxlian pulses and their wnrk revealed

that the phytic a d d phosghoms dbinish-d and water solubls phosphorus

increased after sprwtbg of seeds, Thed also obaerveU that phytase

and phosphatewe activities increased in qrminated seeds.

In a moxe reeat work by Gad et a1 (45 1 an effect of processing

on phosphorus and phytic d d aonbnt of sane Egyptian varieties of

legume seeds - broad beans(~1cll.a f &a L. Lentils kens esculanta) , --- -

Prepara~

Two

corn (YC )

m a r k e t w

Thereacter, the mcnloured faeces were collected until the morning of ,

day 12 w*ch marked the end of the balance study period.

canplete urine collections for each rat (24h eollect1.m) was made

for the 'May N and mlneral balance study. TO preserve the individual

urine ! :ages, lml of: .IN HCI, was added to each smple. The urhe was

zefrigeratad for N and mineral analysis. Daily food consumption for

each rat was recorded.

The I.ndJ.vridual faecal Qxcretlon were dried in an & oven at

approxlma~ly 60°c to a constant weight. The faeces ware ground 4

hdivicdually after weighing In a laboratory hammer mill to a fine

powder. Thc? faecal smples were stored in a reffigerator for use in

A t the erid of the q r i m e n t , the rats were weighed and sacrif ia

by dec~pita~ion. The livers were individually m o v e d , weighed, and I

wrapped wit i l polythene bags and frozen for uae in subsequent analysis.

The N connixat ion of the urine, faeces and liver were estimated

by the rnf.cm-K]eldahl procedure (471, The moisture content of individual

livers was determined by the AOAC procedure(Q7). he l i v e . lipids were

'estimated by the Tector Soxtex equipnent according to W manufacturl

The diets, u r h e and faecal samples were wet digested w i t h

concentrated nitric a d d (HNO~I d pMhloric acid according to the

procedure described by Ranjhan and Gapal(Q8). Determination of calcium

*

Statistical Anal.vsis of Data ___R- - -*--

The nitrogen intake, faecal and urinary nitrogen o b t b d during

the balance shdy were used to calculate the N aigeeUbllity,

Biological value (BV) and N e t probln utililsatlon (NPU). A l l the data

were subjected to one way analysis of verciance. Duncan's multiple

range t e s t (49) was used to d e b m h e which o f the t e s t diets war,

significantly different in relation to body weight, food and N

intake, N digestibility, BV, NPU, 3.3,- weight and canponition as well

as mineral concentrations.

; N, BV, N ~ U , Liver weight ad &po&td& of rak fa8 sprouted African yam bean flours suyplemmtied w i t n corr

Pro ltnh ratios of African yar bean and corn

3- Means - SEM (6 rats) *+ Dry weigkt bas5 s 3. A 7-day f.* intake for N and ~tJneral balance

25 ..

However, it was erignificatlCly higher than the other groups (P @.oS) . For bath varieties, there were decreases iln food intake of rats fed

sprouted diets. d

The rnaintainance body weight for all groups of rats were I

influenced by food intake and varietal differences, The WB:YC group

which ate more, had W h e r value (36.0g). The value was higher than

those of other groups ( ~ < 0 . 0 5 ) except for the SC4*: YC group. The

rats fed the a Y C d i e t had lower body weight than for the WRYC

(PC 0.05) rats. Sprouting caused decreases In body weight of ell

groups except for the SCd8:YC group. Sprouting f o r 36h caused much a

more decreases ,

The N intake of the rats fed WB:YC diet was higher than for the

SC3g YC, SCn: YC Md the SB3$YC (P 0 . 0 5 ) dle t s but ~cmparable t o

those of other groups. S p m t i n g AYE for 36h reduced N intake in

ra t s fed diets containing both varieties, Unsprwthg, regardless

of varietal differences increased Ule intake, The increase was much

higher for Che brown than the crean AYB(1.81 vs l.549). There were

decreases in N intake as the sprouting times increased from 48-72h

for both varieties, However, the rats fed the crem variety had

much lower intake.

The faecal N output varied. The vaziations were bfluenced by

treatment wd varietal differences. Rats fed SB48: YC diet had

higher faecal N output than the other groups ( ~ 4 0 . 0 5 ) except for

the a YC, SB+ YC and S B ~ ~ : YC groups (P) 0.05) . There were

were decreases in N balance for bath vetrkties o f sprouted AYa.

The decrease occurred mostly during 4% of sprouthg for the cream

end 36h for t b brown (lot? vs l.OBg), mspectively. T h e m

appeared to be a gradual increase in N balance as the rprmting

period was increased fran 48 to 72h i n both varieties.

The BV value varied and the variation was a function of

treatment and varfetal differences. The BV of all the grasps were

canparable (I?, 0.05) w i t h an merage value of 0.92. Sprouting the

AYB f a 36h and the brown for U8h C a s e d l m a ~ ? ~ in BV,

howver, the differences e r e insignificant (9>0.05).

The IPU values diffemd. The rats fed SCS:YC diet had the

highest NPU value while those that received SB36:YC d i e t had the

least (0.94 vs 0,851. The differences between the twr, groups were

signif icent (P CO.05) . There were no other differences between

groups (P7 0.05?.

Sprouting caused decreases i n liver weight of the rats fed

WBo YC diet was higher than those fed tFO YC, SCJ6: YC Md SBqe: YC

(P (0.E 3 but comparable to others (P) 0.05).

The liver rn01sb.m of the rats fed SBq(lrYC d i e t w a s the least

an8 differed frcan W s e of SC*: YC d ie t (P<0.05). ?he 72h o f

sprouting of both varieties produced the highest liver moisture

170.07 & 69.7461, hawever, the valws were not significantly higher

i3 R F w . C I . H t+ g+ g+ x+ p g -

except f c

Tka

rqatiVE3

varietiet

had high

brown grr

AYB had 1

3ncreash

the Ca bc

tx4zuErw

The

tines ha

8proutt.n~

' cream Zyl

?e were negative Ca balances. The crem variety had higher

values then the brown t-277,6 vs -158,OmgI. Spra~ting both

b for 48h also produced negative v&ue, The whore brcrwtl

figher: Ca balance than i b countsrpart (325.9 vs -52.5mgl.

w tha sprouting p e r i d s In 48 and 72h significantly improved ,

alance of the cream variew (P (0,051 with the highest value

3 in the group fed 48h sprouted bmm grains,

pbphorous CP) intake differed* Varying the sprouting

9 varied effect on the P 3nWe of the rats. Increasing the

3 t b e a from 36-72R caused fncreases in P intake for

pe 115.7-19,8mg), Howe-, the rats fed the sprouted brown

mded differently. There were decreases and the most

occurred Wing 7Zh of sprouting pains. The whole b m

3 the highest intake which was different fran other groups

except for the S B ~ ~ ~ Y C group (P)0.05). Sprouting of tk

eke.

faecal P varied. The rats zed WBrYC d i e t had hfghest.

different from other groups (P(0.05). T b r e were decreases

1 P for both varieties due to sprouting, The decreases were

much higter foae the brawn (~8.1-5,Omg). The l w s k P output: was

dwIt,g 48h of sprouting for the creani 36 and 72h for the brow variety.

The urinary F varied* The rats fed tk SBn:YC diet had the

.east urinary P (O.Olmg) w h i c h was signkficantly different from

hose of WBtYC, SCq8:YC. SCn:YC groups (P&0.051. On the average,

W cream variety had higher urinary P (0,12mg) than t h krawn

0.06mg). The urinary P decreased fat: the cream during 36h of

rproukhg. It increased three times thereafter, On the other haid

;her were steady decreases in P output for the brown variety as l31@

iproutjng times incrreased. The lowest output occurred during 72

bf sprouting t 0 .C)lmg) . The P balmes were positive fas all groups. The SBM:YC group

lad the highest P balance which differed sigdficanuy from those of

)ther groups (P 4.0.05). The wnsprouted cream type had significantly

.ewer P balance than the b m CP cO,OS), There was a steady

lncrease In P balance for the cream group (4.9 - 12.5mg) as there

,rere inczeases in spmutlng W s , The b m variety followed the

lame trend [10,2 - 15.9mg) except for the 72h o f sprouting, The P

jalance of the rats fed the unsprouted diets were generally lower

shmr those whlch received sprouted d ie t s except: for the SBn:YC d i &

There were variations i n the dietary Iron We) intake of all

pups 04 rats. The SBnrYC group had the highest intake w h i c h

l i ffered front others [PcO.OS). Sprouting for 36h caused decreases

Ln Fe lnteke for both variet5ea (2.6 and 1,Smg). The rats fed the

rnsprouted diets had similar Fe intake (26.1 vs 30.61 (P ) 0.05) . m e was a trend towarsds increases ln Fe intake of the rats during

!r sprouting t h e for both varieties, However, thcce i-ises

more prorzounced in the b#wn than In the cmm variety (1.6 co

q vs 1,s to 154.4mg). Sprouting for 72h appeared to be the

nan perid for Fe intake in eha brown variety.

The faecal Fe excretion values varied, The ra ts f@d the

L AYB has lesser faecal Fe than those fed the -an variety.

Faecal Fe of rats fed the cream AYB were on the average 0.58mg

r the brmm had O~Shog. The faecal Fe of the SC36~YC, SCq8:YC

IB@rYC group. differed from the rest of the groups & L D . O S ) .

king times had varied affects on faecal Fe. Sprouting the

n for 36h caused high faecal losses. The 72h of sprouting group

th least output, However, for the brown, the Mghest output

:red during 48h of sprouting. Although both varieties induced

? faecal Fe a t 72h of sprouting, the brown appe-d to produce

Least.

The urhary Fe of the groups differed. The WBrYC diet induced

urinary Fe than for other groups IP <0,05) except for the

r YC group (P P 0.05) . The: urinary Fe values for tbe rats fed

n type were b e h e n 0.03 and 0,OSmg. The values E a r those th .t

Lved the brown ranged f m 0.05 .x, 0,16mg. Regardless of

hnents, the brown had much higkr urin;lrv Fe,

T k Fe balance was positive for all the groups. The rats fed

:YC d i e t had the highest value. This differed significantly

those of other groups(P~0.05~. Spmut3ng both varieties for

mash beans gained more

-

the flavour aisd..

od inkake and body r

. - .

would lead to improved availability of protein. This observation

compares favwucaly with those of Ventatarman e t al(22). They

reported that gemination for 24 and 72h did not improve khe NPU of

greengrm, cowpea, and chickpea, A contrary finding has been

. . . --. r -- r ,,.I* . . . --- - - r w L --.. I S .-.I-. CI.Y U..Y--.* , 1 7 1 I..- "-I"- .YY -. -..raw.-...--.- U. ..-I

when rats were fed cooked geminated beans. These diff erenees h

result may be accounted for by the levels of anUnutiitiona1 factors

as w e l l as amino acid rmrgnnlsation during germination.

The l iver weight: and camposition of the rats a w a r to follow the

SF trend as the N balance, his further cmfirms that sprouting

3 1 . . . -., . . 4 . r . s - - - * . . .. . * .

The bigher liver N values of the vlsprouted AYB furlher reveals

in terms of liver c a m p o s i ~ , spmtlng did not provide better

,ty probin for the anfmalsc The lower values for the 48h

king of the brown and 36h for the meam indicated that either

~ptinnam condition was not m e t or there might be sane denaturation

le protelns during cooking after sprouting, The higher (P ~ 0 . 0 5 )

N level of the brown AYB relati= to the cream lndlcates its

?in s u p e r i ~ t y .

The comparable liver l ipid for ell t h group of rats fed: test

r indicates that varying sprouting times had equal effect on

I add composition of m ~ ~ ~ . Howewr sprouting the cceam for 36h

he brown for 48h produced lower liver lipids, It appear8 that

! sprouting periods w e the opcirnum, The advantages of sprouting

i6h and 48h oubeighed those of 72h as shown by their lower liver

I concentration, It is known that the higher the protein contmt

given food, the lower is its liver lQid concmtration~52~.

A s judged by N utilization, varying sprouting times appeared not

I beneficial. This might be due t ~ :

the relative proporti011 of the different amino acid resulthg from

~ l y s i s of the protein d w b g germination,

incomplete destruction or removal of antinutritional factors

r night have interfecmd w i t h digestion, &sorption end utilization

~y amino acacfd likely to be limiting in the diets.

sls that

1hYtaI3an and

to P uu

Th€

intake.

(15.9mgI

opmm

these s~

phoephor

qreemer

repotted

sprout

for Fe

Cream

T

of rat

higher

faecisl

differ

3.

and f a

--

-a favourably w i t h

. - . I .-.a. .... ~ .-.

Itare, F. J., and McWilliama, ~. , (1984) . - L i v h g Nut.ri .t icn~ - "..,--'~.." New York: John Wiley & Sons.

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-..--.a. ---.-.- Chemm 28: 935-938. - -

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Tabekhia, M. M., and LuhQBo S.,(W86). Effec t of ~erminat?.on, - cooking and canning on phosphorus and phytat e a t ent ii:n ic dry beans. J. Fdo Sc. 45: 406-408.

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g, M w R a t Balakrishnan, C . V., and Salunkhe, 1). K,,(1978) Phytate Phosphorus and mineral changes during germination and cooking of blacs gram \Pheeealus munno) aeeda. J. Fdw 6C. 43: 540-543.

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idson, S., PI (7975). y: ChurchhilS

a88aore, R w I Brock, J. I?. and Truswell, A. S. m p an Mutr i t ion and Diet- Mew York:

' Livingst one.

Dwer, R w U., \ 1 7 ~ 7 J . ~ 1 1 u 1 1 5 c m LKI rnyT;Ac aura anu svluore phosphorous i n maturing p i n t o bean J w So. Food A*. 20: 82-84, - phoephorua compounds ~ o? beans (~haseoics vulgaris I. ) .

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-1