Chemical composition and in vitro protein digestibility of processed Mucuna pruriens seeds
Barra lateral del artículo
Publicado:
sept. 1, 2018
Contenido principal del artículo
Resumen
Mucuna pruriens is a tropical legume with a great potential for
animal feeding, however it also contains antinutritional properties. In order to determine the chemical composition and in vitro protein digestibility of processed Mucuna pruriens seeds this experiment was developed. The experiment was conducted at the Animal Nutrition laboratory of the Faculty of Veterinary Medicine and Animal Science, University of Yucatan, Merida, Mexico. Five treatments consisted in: seed soaking in water 24 and 48 hours or in sodium bicarbonate 0.1 % and 0.2 % and the raw legume were used. The pH-stat ® methodology for determining the degree of hydrolysis of the protein was used. MS, ash and gross energy (GE), fibrous fractionation, tannin content and total phenols were analyzed. Data were analyzed by ANOVA with five treatments and four replications each. Dry matter was lower and the protein fraction in water treatments after 24 and 48 hours and 0.2% bicarbonate were increased comparing to the raw legume. An increment in degree of protein hydrolysis from all treatments compared to the raw legume was observed (5.52 vs 8.17, 8.38, 8.99 and 8.62 %, respectively) (P <0.001). The results show that in Mucuna pruriens seeds soaking in water and cooking as well as soaking in 0.1-0.2 % NaHCO3 and pressure cooking are equally effective methods to improve in vitro protein digestibility.
Key words: pH-stat method; seed processing; velvet bean
animal feeding, however it also contains antinutritional properties. In order to determine the chemical composition and in vitro protein digestibility of processed Mucuna pruriens seeds this experiment was developed. The experiment was conducted at the Animal Nutrition laboratory of the Faculty of Veterinary Medicine and Animal Science, University of Yucatan, Merida, Mexico. Five treatments consisted in: seed soaking in water 24 and 48 hours or in sodium bicarbonate 0.1 % and 0.2 % and the raw legume were used. The pH-stat ® methodology for determining the degree of hydrolysis of the protein was used. MS, ash and gross energy (GE), fibrous fractionation, tannin content and total phenols were analyzed. Data were analyzed by ANOVA with five treatments and four replications each. Dry matter was lower and the protein fraction in water treatments after 24 and 48 hours and 0.2% bicarbonate were increased comparing to the raw legume. An increment in degree of protein hydrolysis from all treatments compared to the raw legume was observed (5.52 vs 8.17, 8.38, 8.99 and 8.62 %, respectively) (P <0.001). The results show that in Mucuna pruriens seeds soaking in water and cooking as well as soaking in 0.1-0.2 % NaHCO3 and pressure cooking are equally effective methods to improve in vitro protein digestibility.
Key words: pH-stat method; seed processing; velvet bean
Detalles del artículo
Cómo citar
Martínez, M., Sarmiento, L. A., Santos, R. H., & Sandoval, C. A. (2018). Chemical composition and in vitro protein digestibility of processed Mucuna pruriens seeds. Cuban Journal of Agricultural Science, 52(3). Recuperado a partir de https://cjascience.com/index.php/CJAS/article/view/818
Sección
Ciencia Animal
Aquellos autores/as que tengan publicaciones con esta revista, aceptan los términos siguientes:
- Los autores/as conservarán sus derechos de autor y garantizarán a la revista el derecho de primera publicación de su obra, el cuál estará simultáneamente sujeto a la Licencia Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) que permite a terceros compartir la obra siempre que se indique su autor y su primera publicación esta revista. Bajo esta licencia el autor será libre de:
- Compartir — copiar y redistribuir el material en cualquier medio o formato
- Adaptar — remezclar, transformar y crear a partir del material
- El licenciador no puede revocar estas libertades mientras cumpla con los términos de la licencia
Bajo las siguientes condiciones:
- Reconocimiento — Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace.
- NoComercial — No puede utilizar el material para una finalidad comercial.
- No hay restricciones adicionales — No puede aplicar términos legales o medidas tecnológicas que legalmente restrinjan realizar aquello que la licencia permite.
- Los autores/as podrán adoptar otros acuerdos de licencia no exclusiva de distribución de la versión de la obra publicada (p. ej.: depositarla en un archivo telemático institucional o publicarla en un volumen monográfico) siempre que se indique la publicación inicial en esta revista.
- Se permite y recomienda a los autores/as difundir su obra a través de Internet (p. ej.: en archivos telemáticos institucionales o en su página web) antes y durante el proceso de envío, lo cual puede producir intercambios interesantes y aumentar las citas de la obra publicada. (Véase El efecto del acceso abierto).