Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.75
Thermal Processing and Fermentation Improves the Physicochemical and Functional Properties of Dehydrated Agathi Leaves (Sesbania grandiflora L.)
First Online 17-01-2022|
Methods: Agathi leaves were separted from stalks, cleaned, washed then subjected to thermal treatments such as boiling (20 min), simmering (10 min) and steaming (10 min) followed fermentation with Baker’s yeast (3% w/w concentration, 20 hours incubation at pH 6.5, 30°C temperature). The processed leaves were cabinet dried at 60°C for 4-5 hours then powdered and stored in an airtight container. The physicochemical and functional properties of the Agathi leaf powders were determined by following standard methods.
Result: The processed Agathi leaf powders contain 5.60-8.10% moisture, 35.12-45.90g/100g protein, 6.47-11.41g/100 g minerals and 7.74-9.75 g/100 g crude fibre. Bulk density, Water absorption capacity, Oil absorption capacity, Emulsifying activity and Foaming capacity of the leaf powders were ranged from 0.56 to 0.67g/mL, 2.69 to 3.95 g/g, 0.96 to 1.23 g/g, 48.26 to 67.73% and 23.06 to 51.83% respectively. Thermal and fermentation treatments have significantly changed/altered the physicochemical and functional properties of Agathi leaf powders. The findings suggest that Agahti leaf powder is rich in protein, minerals and crude fibre and showed good functional properties that could be used to develop functional food products.
- Acho, F.C., Zoué, L.T., Koua, G.Y.A., Kra, S.A.K. and Niamké, S.L. (2014). Effect of cooking on nutritive and antioxidant properties of leafy vegetables consumed in Southern Côte d’Ivoire. International Journal of Research in Biosciences. 3: 75-87.
- Association of Official Analytical Chemists (AOAC). Official Methods of Analysis of AOAC International, 17th Edition, AOAC International: Gaithersburg, MD, USA. 2000.
- Bhat, R.S. and Daihan, S.A. (2014). Phytochemical constituents and antibacterial activity of some green leafy vegetables. Asian Pacific Journal of Tropical Biomedicine. 4:189-193.
- Cui, L, Li, D.J and Liu, C.Q. (2012). Effect of fermentation on the nutritive value of maize. International Journal of Food Science and Technology. 47: 755-760.
- Gupta, S. and Apte, K.G. (2018). Evaluation of phytochemical, antioxidant and cytotoxic potential of Sesbania grandiflora Linn. The Journal of Phytopharmacology. 7: 191-198.
- Gupta, S., Gowri, B.S., Lakshmi, J. and Prakash, J. (2013). Retention of nutrients in green leafy vegetables on dehydration. The Journal of Food Science and Technology. 50: 918-925.
- Hasan, A.M., Redha, A.A. and Mandeel, Q. (2018). Phytochemical Investigations of Pomegranate (Punica granatum) rind and aril extracts and their Antioxidant, Antidiabetic and Antibacterial Activity. Natural Product Chemistry and Research. doi:10.4172/2329-6836.1000332.
- Ibarz, A., Barboda-Canovas, G.V. Unit operations in food engineering. CRC press, New York, USA. 2000
- Ifesan, B.O.T., Egbewole, O.O. and Ifesan, B.T. (2014). Effect of fermentation on nutritional composition of selected commonly consumed green leafy vegetables in Nigeria. International Journal of Applied Sciences and Biotechnology. 2: 291-297.
- Ijarotimi, O.S., Adeoti, O.A. and Ariyo, O. (2013). Comparative study on nutrient composition, phytochemical and functional characteristics of raw, germinated and fermented Moringa oleifera seed flour. Food Science and Nutrition. 1: 452-463.
- Jane Ambuko, Wanjiru, F., Cheminiing’wa, G.N., Owino, W.O. and Eliakim Mwachoni (2017). Preservation of Postharvest quality of leafy Amaranth (Amaranthus spp.) vegetables using evaporative cooling. Journal of Food Quality. Available at Doi.org/10.1155/2017/5303156.
- Jannathulla, R., Dayal, J.S.,Vasanthakumar, D., Ambasankar, K., Muralidhar, M. (2017). Effect of fermentation methods on amino acids, fiber fraction and anti nutritional factors in different plant protein sources and essential amino acid index for Penaeus vannamei Bonne, 1931. Indian Journal of Fish. 64: 40-47.
- Joshi, P. and Mehta, D. (2010). Effect of dehydration on the nutritive value of drumstick leaves. Journal of Metabolomics and Systems Biology. 1: 5-9.
- Karthikeyan, G. and Vidhya, A.K. (2019). Phytochemical analysis, antioxidant and antibacterial activity of pomegranate peel. Research Journal of Lifesciences, Bioinformatics, Pharmaceutical and Chemical Sciences. 5: 218-231.
- Kaur, A., Kaur, D., Oberoi, D.P.S., Gill, B.S. and Sogi, D. (2008). Effect of dehydrationon physiochemical properties of Mustard, Mint and Spinach. Journal of Food Processing and Preservation. 32: 103-116.
- Kaur, M. and Singh, N. (2005). Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum) cultivars. Food Chemistry. 91: 403-411.
- Lin, M.J.Y., Humbert, E.B. and Sosulski, F.W. (1974). Certain functional properties of sunflower meal products. Journal of Food Science. 39: 368-370.
- Nwozo, S.O., Oso, B. J. and Oyinloye, B.E. (2015). Effect of Heat on Antioxidant Activity of Some Tropical Leafy Vegetables, Nigerian Journal of Basic and Applied Science. 23: 93-101.
- Samira, K., Uddin, J., Laboni, F.R. and Labu, Z. (2017). Qualitative and quantitative biological analysis of leaves of Sesbania grandiflora. Journal of Coastal Research. 5: 104-108.
- Sreenivasa Rao, J. (2017). Nutrition Science in India: Green leafy vegetables: A potent food source to alleviate micronutrient deficiencies. International Research Journal of Basic and Applied Sciences. 2:7-13.
- Yadav, R.K., Kalia, P., Kumar, R. and Jain, V. (2013). Antioxidant and nutritional activity studies of green leafy vegetables. International Journal of Agriculture and Food Science Technology. 4: 707-712.
- Yasumatsu, K., Sawada, K., Maritaka, S., Mikasi, M., Toda, J., Wada, T. and Ishi, K. (1972). Whipping and emulsifying properties of soybean products. Agriculture Biological Chemistry. 36: 719-727.
The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.
The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.
Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.
Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.
Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.
AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.