International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

The tannin content of Lathyrus Sativus cultivated in some states of India

Author Affiliations

  • 1Advanced Analytical Laboratory, DST-Purse Programme, Andhra University, Visakhapatanam-530003, AP, India
  • 2Department of Pharmaceutical Sciences, A.U. College of Pharmaceutical Sciences, Andhra University, Visakhapatanam-530003, AP, India

Int. Res. J. Biological Sci., Volume 7, Issue (11), Pages 31-35, November,10 (2018)

Abstract

Indigenous legumes like grass pea are an affordable important source of alternative protein for poor people that are predominantly consumed in tropical countries especially in Africa and Asia. Legumes are home to many valuable nutrients and anti-nutrients. The main anti-nutritional factors occurring in grass pea include protease inhibitors (trypsin inhibitors), phytic acid, tannins, and β-ODAP. Amongst them, tannins are polyphenolic compounds having intermediate to high molecular weight and have bitter and astringent taste which can be felt upon consuming its unripened fruit owing to their protein and alkaloid binding property turning the meal difficult to digest. The name 'Tannins' originated owing to their tanning quality and their ability in forming insoluble carbohydrates and proteins complexes, wherein the astringency in tannin-rich foods is due to the precipitation of salivary proteins. Additionally, they often form complexes with the vital minerals that reduce intestinal absorption and the subsequent utilisation at cellular level. This study depicts the tannin content in grass pea cultivated in various States of India namely, Andhra Pradesh, Odisha, Kerala, West Bengal, Bihar, Chhattisgarh showing their variability due to the effect of different food processing techniques applied on the samples. A notable change can be seen in the samples owing to their geographical as well as varied food processing methods applied to them.

References

  1. Ramakrishna V., Rani P.J. and Rao P.R. (2006)., Anti-Nutritional Factors during Germination in Indian bean (Dolichos lablab L.) Seeds., World Journal of Dairy & Food Sciences, 1(1), 06-11.
  2. Salgado P., Lalles J.P., Toullec R., Mourato M., Cabral F. and Freire J.P.B. (2001)., Nutrient digestibility of chickpea (Cicer arietinum L.) seeds and effects on the small intestine of weaned piglets., Anim. Feed Sci. Technol., 91(3/4), 197-212.
  3. McGee and Harold (2004)., McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, 896.,
  4. Karamac M. (2009)., Chelation of Cu(II), Zn(II), Fe(II) by tannins constituents of selected edible nuts., Int J Mol Sci., 10(12), 5485-5497.
  5. Bender D.A. (2006)., Benders' dictionary of nutrition and food technology. Wood head publitiong in food science, technology and nutrition., Eighth edition; Cambridge, England.
  6. Maxson E.D. and Rooney L.W. (1972)., Evaluation of methods for tannin analysis in sorghum grain., American association of cereal chemists, 49, 719-729.
  7. Kouki and Manetas (2002)., Resource availability affects differentially the levels of gallotannins and condensed tannins in Ceratonia siliqua., Bioch Syst Ecol., 30, 631-639.
  8. Hatano et al. (1986)., Effect of tannins and related polyphenols on superoxide anion radical and on DPPH radical., Chem Pharm Bull., 1988, 37, 2016-21.
  9. Santos et al. (2002)., Type of cottonseed and gossypol in diets of lactating dairy cows: Lactation performance and plasma gossypol., J. Dairy Sci., 85(6), 1491-1501.
  10. Salminen et al. (2001)., Adhesion of Bifidobacterium spp. to human intestinal mucus., Microbiol Immunol, 45, 259-262.
  11. Ojimelukwe P.C., Ukom A.N. and Okpara D.A. (2009)., Nutrient Composition of Selected Sweet Potato [Ipomea batatas (L) Lam] Varieties as Influenced by Different Levels of Nitrogen Fertilizer Application., Pakistan Journal of Nutrition, 8(11), 1791-1795.
  12. Francis G., Makkarb H.P.S. and Becker K. (2001)., Anti-nutritional factors present in plant-derived alternate fish feed ingredients and their effects in fish., Review article. Aquaculture, 199, 197-227.
  13. Lall S.P. (1991)., Concepts in the formulation and preparation of a complete fish diet - In: Fish Nutrition Research in Asia., Proceedings of the Fourth Asian Fish Nutrition Workshop. 5(Ed.) S.S. De Silva, Asian Fisheries Society Special Publication, Manila, Philippines. Asian Fisheries Society, Manila, Philippines: 1-12.
  14. Bhat and Raghuram (1993)., Health and economic implications of imported toxic legumes., Current Science, 65(1), 12-13.
  15. Liener I.E. (1989)., Antinutritional factors in legume seeds: state of the art. In Recent Advances in Research on Antinutritional Factors in Legume Seeds., pp. 614 [J. Huisman, A. F. B. van der Poel and I. E. Liener, editors]. Wageningen, The Netherlands: PUDOC.
  16. Sarma P.S. and Padmanaban G. (1969)., In toxic constituents of plant foodstuffs, , Lathyrogens, I.E. Liener (ed.), Academic Press, New York.
  17. Lambien F., Haque R., Khan J.K., Kebede N. and Kuo Y.H. (1994)., From Soil to Grain: Zinc Deficiency Increases the Neurotoxicity of Lathyrus sativus and May Effect the Susceptibility for the Motor neurone Disease Neurolathyrism., Toxicon, 32, 461-466.
  18. Ramachandran S. and Ray A.K. (2008)., Effect of different processing techniques on the nutritive value of grass pea, Lathyrus sativus L., seed meal in compound diets for Indian major carp rohu, labeo rohita (Hamilton), fingerlings., Archives of Polish Fisheries, 16(2), 189-202.
  19. Latif M.A., Morris T.R. and Jayne-Williams D.J. (1976)., Use of khesari (Lathyrus sativus) in chick diets., British Poultry Science, 17(5), 539-546.
  20. Deshpande S.S. and Campbell C.G. (1992)., Genotype variation in BOAA, condensed tannins, phenolics and enzyme inhibitors of grass pea (Lathyrus sativus)., Can. J. Plant Sci., 72, 1037-1047.
  21. Aletor V.A., Abd El Moneim A. and Goodchild A.V. (1994)., Evaluation of the seeds of selected lines of three Lathyrus spp. for β-N oxalylamino-L - alanine (BOAA), tannins, trypsin inhibitor activity and certain in vitro characteristics., Journal of the Science of Food and Agriculture, 65, 143-151.
  22. Urga K., Fite A. and Kebede B. (1995)., Nutritional and antinutritional factors of grass pea (Lathyrus sativus) germplasms., Bull. Chem. Soc. Ethiop., 9, 9-16.
  23. Srivastava S. and Khokhar S. (1996)., Effects of processing on the reduction of β-ODAP (β-N-Oxalyl-L-2,3-diaminopropionic acid) and anti-nutrients of kesari dhal, , Lathyrus sativus. J Sci Food Agric., 71, 50-58.
  24. Wang X., Warkentin T.D., Briggs C.J., Oomah B.D., Campbell C.G. and Woods S. (1998)., Total phenolics and condensed tannins in field pea (Pisum sativum L.) and grass pea (Lathyrus sativus L.)., Euphytica 101, 97-102.
  25. Urga K., Fufa H., Biratu E. and Husain A. (2005)., Evaluation of Lathyrus sativus cultivated in Ethiopia for proximate composition, minerals, -ODAP and antinutritional components., African Journal of Food agriculture and Nutritional Development, 5(1), 1-15.
  26. Campbell C.G. (1997)., Grass pea. Lathyrus sativus L. Promoting the conservation and use of underutilized and neglected crops. 18., Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, Italy.
  27. Urga K., Fite A. and Kebede B. (1995)., Nutritional and antinutritional factors of grass pea (Lathyrus sativus) germplasms., Bull. Chem. Soc. Ethiop., 9, 9-16.
  28. Duke J.A. (1981)., Handbook of legumes of world economic importance, , New York, Plenum Press, 199-265.
  29. Rao SLN (2011)., A look at the brighter facets of b-N-oxalyl-L-a,b-diaminopropionic acid, homoarginine and the grass pea., Food Chem Toxicol, 49, 620-622.
  30. Teklehaimanot R., Abegaz B.M., Wuhib E., Kassina A., Kidane Y., Kebede N., Alemu T. and Spencer P.S. (1993)., Patterns of Lathyrus sativus (grass pea) consumption and beta-N-Oxalyl-,-diaminopropionic acid (ODAP) content of food samples in the lathyrism endemic regions of North West Ethiopia., Nutr. Res., 3, 1113-1126.
  31. Schanderi S.H. (1970)., Methods in Food Analysis., Academic Press, New York. 709.
  32. Vijayakumari K., Pugalenthi M. and Vadivel V. (2007)., Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds., Food Chemistry, 103, 968-975.
  33. Rao S.L.N. (2001)., Do we need more research on neurolathyrism? Lathyrus Lathyrism Newsletter, , 2, 2-3.
  34. Vijayakumari K., Siddhuraju P. and Janardhanan K. (1997)., Effect of domestic processing on the levels of certain antinutrients in Prosopis chilensis (Molina) Stunz. Seeds., Food Chemistry, 59(3), 367-371.
  35. Esenwah C.N. and Ikenebomeh M.J. (2008)., Processing effects on the Nutritional and Anti-Nutritional Contents of African Locust Bean (Parkia biglobosa Benth.) seed., Pakistan Journal of Nutrition, 7(2), 214-217.