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Kempohalli S. Chandrashekharaiah - One of the best experts on this subject based on the ideXlab platform.
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Studies on the Effect of Organophosphate, Dichlorvos on the Esterases of seeds of an Underutilized Legume, Mucuna pruriens
Asian Journal of Research in Chemistry, 2013Co-Authors: Kempohalli S. ChandrashekharaiahAbstract:The esterases were isolated from the seeds of eight varieties/accessions of an underutilized legume, Mucuna and studied. The seeds of all the varieties of Mucuna exhibited esterase. Among the different varieties analyzed for esterase activity, Mucuna pruriens exhibited highest ester hydrolyzing activity (4.7μmoles/min) and specific activity (0.018) while Mucuna cochinensis showed the lowest esterase activity (0.309μmoles/min) and specific activity (0.0017). Germination of Mucuna pruriens has been carried out and the change in esterases was monitored. Effect of organophosphate such as dichlorvos on the activities of esterases was analyzed. The esterases are completely inhibited by dichlorvos. The Mucuna seed esterases are found to be carboxylesterases.
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Studies on variation and stability of storage proteins and chymotrypsin inhibitors of an underutilized legume, Mucuna during germination
Asian Journal of Research in Chemistry, 2012Co-Authors: Kempohalli S. ChandrashekharaiahAbstract:The proteins and chymotrypsin inhibitors were isolated and studied from the seeds of eight varieties of Mucuna. The total protein content varied from 15 – 26%. The seeds of all the varieties of Mucuna exhibited chymotrypsin inhibitor activity, varied from 3 – 7 CIA/mg of protein. There was no much variation in the chynotrypsin inhibitory activity among soaked seeds and dry seeds. The Mucuna seeds were germinated for six days and change in the total protein content and chymotrypsin inhibitors were monitored. The total protein content and chymotrypsin inhibitory activity of the endosperm showed reciprocal variation, such that, the protein content increased up to 72 hrs of germination and then decreased followed by decreased chymotrypsin inhibitory activity with increase in germination time. The chymotrypsin inhibitor activity was decreased from 6.78 CIA/mg to 1.24 CIA/mg (81% CIA reduction after 144 hrs germination). The proteins were numbered from anodic end. The protein banding pattern revealed the presence of total 11 bands on anionic polyacrylamide gel electrophoresis. Mucuna cochinensis and Mucuna cochinensis MP9 were identical in both number of bands (total of 09 bands) and banding pattern. Electrophoretic analysis of chymotrypsin inhibitors revealed the presence of five to seven isoinhibitors in the seeds of different varieties of Mucuna. The Mucuna hirsute and Mucuna pruriens contained a maximum of seven chymotrypsin isoinhibitors.
B O Esonu - One of the best experts on this subject based on the ideXlab platform.
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comparative evaluation of raw and urea toasted velvet bean Mucuna pruriens for broiler chicks
Nigerian Journal of Animal Production, 2001Co-Authors: B O EsonuAbstract:Feeding trials lasting 28 days were conducted to investigate the nutritive value of raw and urea treated/toasted Mucuna bean for broiler chicks. Raw Mucuna bean contains 30.33% crude protein, 7.20% crude fibre, 6.9% ether extract and 5.0% ash. Mucuna bean seeds were divided into two batches. One batch was ground raw and the other batch was ground raw, treated with 3% of its weight of urea and toasted. Mucuna bean meals so produced were then used to formulate broiler chick diets incorporating these meals at 5% and 10% respectively. One hundred and fifty (150), 7-day-old Anak broiler chicks were randomly assigned to the five dietary treatments in a completely randomized design (CRD) and each treatment group was further sub-divided into three replicates. Feed intake of the birds was inconsistent with the treatments, increasing at 5% inclusion level and decreasing at 10% inclusion level (P<0.05). Body weight gain of the birds followed the same pattern as feed intake, decreasing at a higher dietary level of Mucuna bean meal. The decrease became significant (P<0.05) also at 10% dietary level. Dietary inclusion of Mucuna bean meal at all levels reduced cost of feed and meat production. The results of this trial suggest that broiler chicks could not tolerate raw Mucuna bean meal beyond 5% dietary level Urea treatment at this level (3% of the weight of Mucuna bean) and toasting did not improve the nutritive value of Mucuna been beyond 5% dietary level. Keywords: Raw velvet bean, urea toasted velvet bean, broiler chicks, evaluation.
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Comparative evaluation of raw and urea/toasted velvet bean ( Mucuna pruriens ) for broiler chicks
Nigerian Journal of Animal Production, 2001Co-Authors: B O EsonuAbstract:Feeding trials lasting 28 days were conducted to investigate the nutritive value of raw and urea treated/toasted Mucuna bean for broiler chicks. Raw Mucuna bean contains 30.33% crude protein, 7.20% crude fibre, 6.9% ether extract and 5.0% ash. Mucuna bean seeds were divided into two batches. One batch was ground raw and the other batch was ground raw, treated with 3% of its weight of urea and toasted. Mucuna bean meals so produced were then used to formulate broiler chick diets incorporating these meals at 5% and 10% respectively. One hundred and fifty (150), 7-day-old Anak broiler chicks were randomly assigned to the five dietary treatments in a completely randomized design (CRD) and each treatment group was further sub-divided into three replicates. Feed intake of the birds was inconsistent with the treatments, increasing at 5% inclusion level and decreasing at 10% inclusion level (P
A.a. Teixeira - One of the best experts on this subject based on the ideXlab platform.
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PHYSICAL PROPERTIES OF Mucuna (VELVET) BEAN
Applied Engineering in Agriculture, 2005Co-Authors: E.c. Rich, A.a. TeixeiraAbstract:The Mucuna bean plant (Mucuna pruriens) is potentially important as a green manure cover crop for villagers in rural tropical communities. Data on physical properties will be needed to carry out engineering design of storage, handling, and processing systems for these beans. Preliminary measurements of physical properties for Mucuna beans were carried out and reported in this study, including single bean size, mass and density, bulk properties, terminal velocity of beans and shells, particle mechanics, and sorption isotherms.
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Water extraction of L-dopa from Mucuna bean
Tropical and Subtropical Agroecosystems, 2003Co-Authors: A.a. Teixeira, E.c. Rich, N.j. SzaboAbstract:Water extraction studies were carried out on Mucuna beans (Mucuna pruriens) to determine the extraction rate of L-dopa as a function of bean particle size in...
Zeno Apostolides - One of the best experts on this subject based on the ideXlab platform.
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Effects of processing methods on the protein quality of Mucuna bean (Mucuna pruriens L.).
African Journal of Food Agriculture Nutrition and Development, 2010Co-Authors: Jane Beatrice Mugendi, E.n.m. Njagi, E. N. Kuria, M. A. Mwasaru, J. G. Mureithi, Zeno ApostolidesAbstract:Mucuna bean ( Mucuna pruriens L.) is grown in many parts of Kenya as a green manure/cover crop. The bean contains a high content of crude protein. However, it remains a minor food crop due to the presence of anti-nutritional compounds such as 3,4-dihydroxy-L-phenylalanine (L-Dopa). The potential for utilization of Mucuna bean as an alternative source of protein was evaluated by assessing the effect of various processing methods on its protein quality. Mucuna bean was processed to remove L-Dopa and other anti-nutritional compounds by different methods such as soaking, autoclaving, roasting, germination, and alkaline fermentation. Protein quality was determined by amino acid composition, in vitro and in vivo rat balance methodologies. All processing methods except roasting improved in vitro protein digestibility (IVPD). Soaking in acidic medium (pH 3.2) at 60°C for 48 hrs significantly improved IVPD (80.5%) and biological value (80.8) of Mucuna bean protein. The content of essential amino acids met the recommended FAO/WHO reference requirements for 2-5 yr old except for tryptophan. However, true digestibility for processed bean diet was poor (58%) and protein digestibility corrected amino acid score (PDCAAS) low (0.4) compared to that of reference casein (1.0). This was attributed to both low sulphur amino acids content and possible presence of factors that affect protein hydrolysis such as phenolic compounds. Mucuna protein diet did not support growth of weanling rats indicating amino acids pattern incompatible with the needs of weanling rats. Histological examination of liver and kidney tissues revealed that consumption of processed Mucuna bean as the only source of protein caused inflammation of the organs. This suggests possible presence of other antitoxins in processed bean even though Mucuna bean diet contained the recommended safe level of residual L-Dopa (
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Effects of processing technique on the nutritional composition and anti-nutrient content of Mucuna bean (Mucuna pruriens L.)
African Journal of Food Science, 2010Co-Authors: Jane Beatrice Mugendi, E.n.m. Njagi, E. N. Kuria, M. A. Mwasaru, J. G. Mureithi, Zeno ApostolidesAbstract:Mucuna bean (Mucuna pruriens) is an indigenous legume promoted in Kenya as a green manure cover crop. It contains high protein but it is under - utilized due to the presence of 3, 4-dihydroxy-Lphenylalanine (L-Dopa) and other anti nutritional compounds. To improve its nutritional potential as a protein source, Mucuna bean was processed and evaluated for nutritional composition. Effects of processing at different pH, temperature and particle size, autoclaving, germination and fermentation on the contents of anti-nutritional compounds and crude protein were investigated. Raw beans contained high crude protein (27.9 g/100 -1 ). Contents of ether extract; crude fibre and ash were 3.7, 7.9 and 3.5 g/100 -1 , respectively. Mineral content was comparable to that of common pulses. Raw whole Mucuna bean contained high L-Dopa (7.0 g/100 -1 ) content. Other anti-nutritional compounds included total
Jane Beatrice Mugendi - One of the best experts on this subject based on the ideXlab platform.
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Processed Mucuna Bean (Mucuna Pruriens L.) Protein Quality
2010Co-Authors: Jane Beatrice MugendiAbstract:Mucuna bean (Mucuna pruriens L.) is a protein-rich legume that is mainly grown as a green manure/cover crop to improve soil properties. It contains antinutrients such as 3,4-dihydroxy-L-phenylalanine (L-Dopa), protease inhibitors, phenolic compounds and phytates that limit its utilization as food. L-Dopa, a non-protein amino acid is the major antinutrient in Mucuna bean. It induces antiphysiological effects such as anorexia, hallucinations and unmasking dementia in man. Antinutrients require inactivation and/or removal by adopting viable processing techniques. In this book, the author discusses the effects of processing Mucuna bean for antinutrient removal on the protein quality: amino acid profile, bioavailability and physicochemical and functional properties of Mucuna bean protein isolate. Processed Mucuna bean has high potential as a cheap and alternate source of protein. The book is valuable to readers interested in legume protein quality, food toxicology, food processing technology and promotion of indigenous legumes as alternate protein sources.
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Effects of processing methods on the protein quality of Mucuna bean (Mucuna pruriens L.).
African Journal of Food Agriculture Nutrition and Development, 2010Co-Authors: Jane Beatrice Mugendi, E.n.m. Njagi, E. N. Kuria, M. A. Mwasaru, J. G. Mureithi, Zeno ApostolidesAbstract:Mucuna bean ( Mucuna pruriens L.) is grown in many parts of Kenya as a green manure/cover crop. The bean contains a high content of crude protein. However, it remains a minor food crop due to the presence of anti-nutritional compounds such as 3,4-dihydroxy-L-phenylalanine (L-Dopa). The potential for utilization of Mucuna bean as an alternative source of protein was evaluated by assessing the effect of various processing methods on its protein quality. Mucuna bean was processed to remove L-Dopa and other anti-nutritional compounds by different methods such as soaking, autoclaving, roasting, germination, and alkaline fermentation. Protein quality was determined by amino acid composition, in vitro and in vivo rat balance methodologies. All processing methods except roasting improved in vitro protein digestibility (IVPD). Soaking in acidic medium (pH 3.2) at 60°C for 48 hrs significantly improved IVPD (80.5%) and biological value (80.8) of Mucuna bean protein. The content of essential amino acids met the recommended FAO/WHO reference requirements for 2-5 yr old except for tryptophan. However, true digestibility for processed bean diet was poor (58%) and protein digestibility corrected amino acid score (PDCAAS) low (0.4) compared to that of reference casein (1.0). This was attributed to both low sulphur amino acids content and possible presence of factors that affect protein hydrolysis such as phenolic compounds. Mucuna protein diet did not support growth of weanling rats indicating amino acids pattern incompatible with the needs of weanling rats. Histological examination of liver and kidney tissues revealed that consumption of processed Mucuna bean as the only source of protein caused inflammation of the organs. This suggests possible presence of other antitoxins in processed bean even though Mucuna bean diet contained the recommended safe level of residual L-Dopa (
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Effects of processing technique on the nutritional composition and anti-nutrient content of Mucuna bean (Mucuna pruriens L.)
African Journal of Food Science, 2010Co-Authors: Jane Beatrice Mugendi, E.n.m. Njagi, E. N. Kuria, M. A. Mwasaru, J. G. Mureithi, Zeno ApostolidesAbstract:Mucuna bean (Mucuna pruriens) is an indigenous legume promoted in Kenya as a green manure cover crop. It contains high protein but it is under - utilized due to the presence of 3, 4-dihydroxy-Lphenylalanine (L-Dopa) and other anti nutritional compounds. To improve its nutritional potential as a protein source, Mucuna bean was processed and evaluated for nutritional composition. Effects of processing at different pH, temperature and particle size, autoclaving, germination and fermentation on the contents of anti-nutritional compounds and crude protein were investigated. Raw beans contained high crude protein (27.9 g/100 -1 ). Contents of ether extract; crude fibre and ash were 3.7, 7.9 and 3.5 g/100 -1 , respectively. Mineral content was comparable to that of common pulses. Raw whole Mucuna bean contained high L-Dopa (7.0 g/100 -1 ) content. Other anti-nutritional compounds included total
