African Journal of Biotechnology

Effect of processing methods on the nutritional values and anti-nutritive factors of Adenanthera pavonina L. (Fabaceae) seeds

Fri, 27 Jan 2017 00:00:00 +0000

This research aimed at determining the effect of processing on the nutritional and anti -nutritional values of “food tree” [Adenanthera pavonina L. (Fabaceae)] seeds, a highly nutritional and underutilized legume. The seeds were separated into three groups namely, boiled, roasted and raw. Quantitative analysis was carried out to measure their proximate, minerals, vitamins and anti -nutrients compositions. Analysis of variance was used to analyze the treatment groups and Duncan’s multiple range tests to determine significant difference at P ≤ 0.05. The results show that processing significantly affected the nutritional and anti -nutritional constituents. The values for proximate composition in the raw, roasted and boiled seeds were: proteins (15.79±0.04, 18.86±0.02 and 23.25±0.02, respectively), carbohydrates (56.60±0.02, 54.89±0.02 and 52.05±0.02 respectively), fat (9.78±0.02, 11.70±0.02 and 11.40±0.02, respectively), crude fibre (9.80±0.04, 9.70±0.04 and 5.85±0.02, respectively), moisture (3.88±0.03, 0.10±0.02 and 3.20±0.02, respectively) and ash (4.03±0.01, 4.75±0.02 and 4.25±0.01, respectively). The values for mineral compositions in the raw, roasted and boiled se eds were: calcium (25.61±0.34, 30.34±0.02 and 80.88±0.02, respectively), magnesium (18.97±0.01, 22.76±0.01 and 60.68±0.02, respectively), phosphorus (7.00±0.06, 6.40±0.15 and 5.80±0.10, respectively), potassium (3.31±0.00, 2.43±0.02 and 4.23±0.02, respectively) and iron (0.41±0.02, 0.41±0.01 and 1.23±0.01, respectively). The values for vitamin compositions in the raw, roasted and boiled seeds were: β carotene (1458.33±0.01, 416.67±1.20 and 416.67±0.08, respectively) and vitamin E (22.50±0.02, 9.24±0.02 and 12.69±0.01, respectively). The mean values for anti-nutrient compositions in the raw, roasted and boiled seeds were: tannin (1.21±0.00, 0.049±0.00 and 0.15±0.00, respectively), phytate (5.16±0.02, 3.50±0.01 and 1.50±0.02, respectively), oxalate (0.34±0.00, 0.13±0.00 and 0.11±0.00, respectively), cyanide (1.17±0.00, 0.95±0.00 and 0.32±0.00, respectively) and trypsin inhibitor (0.92±0.01, 0.36±0.01 and 0.90±0.01, respectively). The results show that processing changed the nutritional constituents and reduced the anti-nutrients in the seeds of A. pavonina and boiling proven to be the best processing method.

Key words: Processing, techniques, nutritional, anti-nutritive, Adenanthera pavonina, seeds.

Composting of sugar cane bagasse by Bacillus strains

Fri, 27 Jan 2017 00:00:00 +0000

Composting of sugar cane bagasse with Bacillus sp. CMAGI2 and Bacillus subtilis JCM 1465T strains was carried out during five months at horticultural center. Chemical, biochemical and microbial parameters were followed during this process. There was a difference between inoculated composts and non-inoculated compost. These bacterial additives allowed greater biodegradation compared to control compost. The inoculated composts were more degraded than the control compost with compost3 which presented the highest OM loss with 91.37%, compost1 with 90.15% and compost2 had 89.47% of OM loss. Control compost showed the lowest C/N ratio, however compost3 had the highest C/N ratio compared to compost1 and compost2. Microbiologically, Bacillus strains in compost1 and compost2 had probably inhibitory effect on microflora statistically if they were inoculated alone when the mixture of two strains (compost3) had no inhibitory effect on microflora during the composting process. The inoculated composts presented higher enzymatic activities than control compost, probably due to the presence of Bacillus strains.

Key words: Sugar cane bagasse, composting, Bacillus sp.CMAGI2, Bacillus subtilis JCM 1465T.

Kinetic models and parameters estimation study of biomass and ethanol production from inulin by Pichia caribbica (KC977491)

Fri, 27 Jan 2017 00:00:00 +0000

The growth kinetics and modeling of ethanol production from inulin by Pichia caribbica (KC977491) were studied in a batch system. Unstructured models were proposed using the logistic equation for growth, the Luedeking-Piret equation for ethanol production and modified Leudeking-Piret model for substrate consumption. Kinetic parameters (X0, μm, m, n, p and q) were determined by nonlinear regression, using Levenberg-Marquart method implemented in a Mathcad program. Since the production of ethanol was associated with P. caribbica cell growth, a good agreement between model predictions and experimental data was obtained. Indeed, significant R2 values of 0.91, 0.96, and 0.95 were observed for biomass, ethanol production and substrate consumption, respectively. Furthermore, analysis of variance (ANOVA) was also used to validate the proposed models. According to the obtained results, the predicted kinetic values and experimental data agreed well . Finally, it is possible to predict the development of P. caribbica using these models.

Key words: Pichia caribbica, inulin, bioethanol, numerical simulation.

Protection of Lactobacillus acidophilus under in vitro gastrointestinal conditions employing binary microcapsules containing inulin

Rafael E. González-Cuello, Fredy Colpas-Castillo, Arnulfo Tarón-Dunoyer — Fri, 27 Jan 2017 00:00:00 +0000

In this research, microcapsules based on low acyl gellan (LAG) and sodium alginate (SA) containing inulin were developed in order to assess its protective effect on the viability of Lactobacillus acidophilus under in vitro gastrointestinal conditions.The results showed that microencapsulated cells display significantly (P<0.05) higher resistance to simulated gastrointestinal conditions (SGIC) than free cells. Besides, the incorporation of inulin into the wall matrix resulted in improved survival after 5 h incubation in SGIC. These results represent an alternative to vehiculate probiotics in food, especially in solid food due to the size of the microcapsules. Therefore, these microcapsules can contribute to possible industrial applications in the development of new alimentary products.

Key words: Inulin, microcapsules, probiotic, simulated gastrointestinal conditions, sodium alginate, low acyl gellan.