Department of Animal Science, Ambrose Alli University, Ekpoma, Edo State, Nigeria.
Anim Sci J. 2009 Feb;80(1):52-6. doi: 10.1111/j.1740-0929.2008.00599.x.
The proximate composition, gross energy, mineral composition, percentage sugar, oligosaccharides and antinutrient substances of bambaragroundnut seeds subjected to different cooking times were determined. The seeds were cooked for 30, 60, 90 and 120 min. Results of the proximate analysis showed that only the ether extract and ash were significantly (P < 0.05) reduced as the cooking time increased. In contrast, gross energy values significantly (P < 0.05) increased with increased cooking time. Amongst, the mineral elements assayed, calcium, magnesium and iron were significantly (P < 0.05) increased, while phosphorous, potassium, sodium and copper were reduced significantly (P > 0.05) with inreased cooking time. Percentage sucrose and glucose of bambaragroundnut seeds were significantly (P < 0.05) lowest in the raw form, but increased progressively with increased of cooking time. Raffinose and stachyose levels were reduced significantly by increased cookinf time (P < 0.05) with the least value in seeds cooked for 120 min. Trypsin inhibitor, hemagglutinin and tannin were completely eliminated in seeds cooked for 60 min or longer, but the phytin level was reduced significantly (P < 0.05) by cooking. For a significant detoxification of antinutrient substances and for optimal bioavailability of the component nutrients of bambaragroundnut seeds, an optimum cooking time of 60 min at 100 degrees C is therefore recommended.
对不同烹饪时间的斑兰果种子的近似成分、总能量、矿物质组成、糖百分比、低聚糖和抗营养物质进行了测定。种子分别煮 30、60、90 和 120 分钟。 成分分析结果表明，只有乙醚提取物和灰分随着烹饪时间的增加而显著（P < 0.05）降低。相比之下，总能量值随着烹饪时间的增加而显著（P < 0.05）增加。在测定的矿物质元素中，钙、镁和铁显著（P < 0.05）增加，而磷、钾、钠和铜随着烹饪时间的增加显著（P > 0.05）减少。 斑兰果种子的蔗糖和葡萄糖百分比在生的形式下最低，但随着烹饪时间的增加而逐渐增加。随着烹饪时间的增加，棉子糖和水苏糖的水平显著降低（P < 0.05），其中 120 分钟烹饪的种子含量最低。 60 分钟或更长时间的烹饪可以完全消除胰蛋白酶抑制剂、血凝素和单宁，但植酸水平随着烹饪显著降低（P < 0.05）。为了有效去除抗营养物质并使斑兰果种子的营养成分达到最佳生物利用度，建议在 100°C 下烹饪 60 分钟是最佳的烹饪时间。
