Effect of soaking conditions in the reduction of antinutritional factors in sunnhemp (Crotalaria juncea) seeds
The study was conducted to optimize the effect of soaking conditions (soaking temperature and soaking time) on the antinutritional factors (total alkaloid content, total saponin content, total tannin content, total flavonoid content, total glycoside content and total steroids) present in sunnhemp se...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
|
| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22000806 |
| _version_ | 1811201442219819008 |
|---|---|
| author | Rashmi Rawat Charanjiv Singh Saini |
| author_facet | Rashmi Rawat Charanjiv Singh Saini |
| author_sort | Rashmi Rawat |
| collection | DOAJ |
| description | The study was conducted to optimize the effect of soaking conditions (soaking temperature and soaking time) on the antinutritional factors (total alkaloid content, total saponin content, total tannin content, total flavonoid content, total glycoside content and total steroids) present in sunnhemp seeds (Crotalaria juncea L.) using central composite rotatable design. The analysis revealed that independent variables (soaking temperature and soaking time) significantly affected all the dependent variables. The results indicated that with increased soaking temperature and soaking time, all antinutritional factors were reduced significantly. The maximum percentage reduction was 52.21, 36.34, 56.57, 35.54, 61.5 and 40.74% for alkaloids, saponins, tannins, flavonoids, glycosides and steroids, respectively. The optimum soaking conditions obtained was soaking temperature and time of 60 °C and 23.8 h, respectively. The obtained experimental values under optimized soaking conditions for total alkaloid content was 0.294 mg/g, total saponin content 65.91 mg/g, total tannin content 0.359 mg/g, total flavonoid content 3.127 mg/g, total glycoside content 0.067% and total steroids 0.156 mg/g, respectively. These results indicated that soaking can be an effective processing method for reduction of antinutritional factors from sunnhemp seeds to make it edible source of plant protein. |
| first_indexed | 2024-04-12T02:20:42Z |
| format | Article |
| id | doaj.art-056d14cc23f4487aac4ef77b2e57a898 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-04-12T02:20:42Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-056d14cc23f4487aac4ef77b2e57a8982022-12-22T03:52:07ZengElsevierFood Chemistry Advances2772-753X2022-10-011100092Effect of soaking conditions in the reduction of antinutritional factors in sunnhemp (Crotalaria juncea) seedsRashmi Rawat0Charanjiv Singh Saini1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab 148106, IndiaCorresponding author.; Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab 148106, IndiaThe study was conducted to optimize the effect of soaking conditions (soaking temperature and soaking time) on the antinutritional factors (total alkaloid content, total saponin content, total tannin content, total flavonoid content, total glycoside content and total steroids) present in sunnhemp seeds (Crotalaria juncea L.) using central composite rotatable design. The analysis revealed that independent variables (soaking temperature and soaking time) significantly affected all the dependent variables. The results indicated that with increased soaking temperature and soaking time, all antinutritional factors were reduced significantly. The maximum percentage reduction was 52.21, 36.34, 56.57, 35.54, 61.5 and 40.74% for alkaloids, saponins, tannins, flavonoids, glycosides and steroids, respectively. The optimum soaking conditions obtained was soaking temperature and time of 60 °C and 23.8 h, respectively. The obtained experimental values under optimized soaking conditions for total alkaloid content was 0.294 mg/g, total saponin content 65.91 mg/g, total tannin content 0.359 mg/g, total flavonoid content 3.127 mg/g, total glycoside content 0.067% and total steroids 0.156 mg/g, respectively. These results indicated that soaking can be an effective processing method for reduction of antinutritional factors from sunnhemp seeds to make it edible source of plant protein.http://www.sciencedirect.com/science/article/pii/S2772753X22000806Crotalaria junceaAntinutritional factorsSoakingAlkaloidsTannins |
| spellingShingle | Rashmi Rawat Charanjiv Singh Saini Effect of soaking conditions in the reduction of antinutritional factors in sunnhemp (Crotalaria juncea) seeds Food Chemistry Advances Crotalaria juncea Antinutritional factors Soaking Alkaloids Tannins |
| title | Effect of soaking conditions in the reduction of antinutritional factors in sunnhemp (Crotalaria juncea) seeds |
| title_full | Effect of soaking conditions in the reduction of antinutritional factors in sunnhemp (Crotalaria juncea) seeds |
| title_fullStr | Effect of soaking conditions in the reduction of antinutritional factors in sunnhemp (Crotalaria juncea) seeds |
| title_full_unstemmed | Effect of soaking conditions in the reduction of antinutritional factors in sunnhemp (Crotalaria juncea) seeds |
| title_short | Effect of soaking conditions in the reduction of antinutritional factors in sunnhemp (Crotalaria juncea) seeds |
| title_sort | effect of soaking conditions in the reduction of antinutritional factors in sunnhemp crotalaria juncea seeds |
| topic | Crotalaria juncea Antinutritional factors Soaking Alkaloids Tannins |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X22000806 |
| work_keys_str_mv | AT rashmirawat effectofsoakingconditionsinthereductionofantinutritionalfactorsinsunnhempcrotalariajunceaseeds AT charanjivsinghsaini effectofsoakingconditionsinthereductionofantinutritionalfactorsinsunnhempcrotalariajunceaseeds |