Influência do tratamento térmico frente aos compostos antinutricionais em feijão-caupi

Lisandra Maria da Silva Carvalho; Marcos Serra Luz; Lailton da Silva Freire; Maurisrael de Moura Rocha

doi:10.59171/nutrivisa-2023v10e10227

Authors

Lisandra Maria da Silva Carvalho Universidade Federal do Piauí
Marcos Serra Luz Universidade Federal do Piauí
Lailton da Silva Freire Universidade Federal do Piauí
Maurisrael de Moura Rocha

DOI:

https://doi.org/10.59171/nutrivisa-2023v10e10227

Keywords:

aquecimento, antinutrientes, grãos, revisão

Abstract

The cowpea is a legume of economic and nutritional importance, being a cheap source of protein for people in developing countries. However, the presence of antinutritional factors influences the bioavailability of nutrients. Thermal processing leads to a reduction of these factors. The objective of this study was to verify the influence of heat treatments on the antinutritional levels present in cowpea beans. This is an integrative review with search of scientific data in indexed databases, Web of Science, Scopus, Scielo, and Portal de Periódicos da Capes, with the combined descriptors: "heat treatment" and "antinutritional factors" and "cowpea". Of the 245 articles found, 11 were selected to compose the results, where 10 evaluated the trypsin inhibitors, 8 the tannin content, 8 the phytic acid, 3 the oligosaccharides, 3 the hydrogen cyanide, 2 the polyphenols and 2 the hemagglutinins. Cooking was the most used process, followed by autoclaving, steaming, roasting, pressure cooking, frying and extrusion. In 9 studies there was a significant reduction of the antinutritionals and in 2 the complete elimination, being the wet heat treatment the most effective. The effects of heat treatments on these compounds may vary according to the cultivar, antinutrient content, type of processing and exposure time.

References

AKINYELE, I.O. Effects of traditional methods of processing on the nutrient content and some antinutritional factors in cowpeas (Vigna unguiculata). Food Chemistry, v.33, n.4, p.291-299, 1989. doi: https://doi.org/10.1016/S0308-8146(96)00212-9.

ANJOS, F dos.; VAZQUEZ-ANON, M.; DIERENFELD, E.S.; PSRSONS, C.M.; CHIMONIO, M. Chemical composition, amino acid digestibility, and true metabolizable energy of cowpeas as affected by roasting and extrusion processing treatments using the cecectomized rooster assay. Journal of Applied Poultry Research, v.25, n.1, p.85-94, 2016. doi: https://doi.org/10.3382/japr/pfv069.

AVANZA, M.; ACEVEDO, B.; CHAVES, M.; AÑÓN, M. Nutritional and anti- nutritional components of four cowpea varieties under thermal treatments: Principal component analysis. Food Science and Technology, v.51, n.1, p.148-157, 2013. doi: https://doi.org/10.1016/j.lwt.2012.09.010.

AYYAGARI, R.; RAO, B.S.N.; ROY, D.N. Lectins, trypsin inhibitors, BOAA and tannins in legumes and cereals and the effects of processing. Food chemistry. v.34, n.3, p.229-238, 1989. doi: https://doi.org/10.1016/S0308-8146(96)00212-9.

BENEVIDES C.M.J, SOUZA M.V, SOUZA R.D.B, LOPES M.V. Fatores antinutricionais em alimentos: revisão. Segurança Alimentar e Nutricional. v.18, n.2, p.67-79, 2011. doi: https://doi.org/10.20396/san.v18i2.8634679.

BEZERRA, J.M. Quantificação de compostos bioativos e capacidade antioxidante em cultivares de feijão-caupi. [Dissertação]. Pombal: Universidade Federal de Campina Grande, 2015.

BRASIL. Ministério da Agricultura, Pecuária e Abastecimento. Secretaria de Defesa Agropecuária. Regras para análise de sementes. Brasília: Mapa/ACS, 2009.

CAVALCANTE, R.B.M.; ARAÚJO, M.A.M.; ROCHA, M.M.; MOREIRA-ARAÚJO, R.S.R. Effect of thermal processing on chemical compositions, bioactive compounds, and antioxidant activities of cowpea cultivars. Revista Caatinga, v.30, n.4, p.1050-1058, 2017. doi: https://doi.org/10.1590/1983-21252017v30n426rc.

DEOL, J.K.; BAINS, K. Effect of household cooking methods on nutritional and anti-nutritional factors in green cowpea (Vigna unguiculata) pods. Journal of Food Science and Technology, v.47, n.5, p.579-581, 2010. doi: 10.1007/s13197-010-0112-3.

FROTA, K.D.M.G.; LOPES, L.A.R.; SILVA, I.C.V.; ARÊAS, J.A.G. Nutritional quality of the protein of Vigna unguiculata L. Walp and its protein isolate. Revista Ciência Agronômica, v.48, n.5, p. 792-798, 2017. doi: https://doi.org/10.5935/1806-6690.20170092.

GONÇALVES, A.; GOUFO, P.; BARROS, A.; DOMÍNGUEZ‐PERLES, R.; TRINDADE, H.; ROSA, E.A.S.; FERREIRA, L.; RODRIGUES, M. Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints. Journal of the Science of Food and Agriculture. v.96, n.9, p.2941-2951, 2016. doi: 10.1002/jsfa.7644.

JAICHAND, V.; DWARKA, D.; GERRANO, A.S.; MELLEM, J. Effect of heat processing on the nutritional and anti- nutritional factors of cowpea (Vigna unguiculata). In: The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food Technology, v.44, n.1, p.165-177, 2020. doi:10.35219/foodtechnology.2020.1.10.

KALPANADEVI, V.; MOHAN, V.R. Effect of processing on antinutrients and in vitro protein digestibility of the underutilized legume, Vigna unguiculata (L.) Walp subsp. unguiculata. Food Science and Technology, v.51, n.2, p.455-461, 2013. doi: https://doi.org/10.1016/j.lwt.2012.09.030.

KATO, L.S. Caracterização química de feijão para produção de material de referência certificado [Dissertação]. Piracicaba: Centro de Energia Nuclear na Agricultura da Universidade de São Paulo, 2014.

LAURENA, A.C.; DEN, T.V.; MENDOZA, E.M.T. Effects of condensed tannins on the in vitro protein digestibility of cowpea [Vigna unguiculata (L.) Walp.]. Journal of Agricultural and Food Chemistry. v.32, n.5, p.1045-1048, 1984. doi: 10.1021/jf00125a025.

LONARDI, S.; MUÑOZ‐AMATRIAÍN, M.; LIANG, Q.; SHU, S.; WANAMAKER. S.I.; LO, S.; TANSKANEN, J.; SCHULMAN, A.H.; ZHU, T.; LUO, M.C.; ALHAKAMI, H. OUNIT, R.; HASAN, S.M.; VERDIER, J.; ROBERTS, P.A.; SANTOS, J.R.P.; NDEVE, A. DOLEŽEL, J.; VRÁNA, J., HOKIN, S.A.; FARMER, A.D.; CANNON. S.B.; CLOSE, T.J. The genome of cowpea (Vigna unguiculata [L.] Walp). The Plant Journal, v.98, n.5, p.767-782, 2019. doi: https://doi.org/10.1111/tpj.14349.

MELO, A.S.; SILVA, A.R.F.; DUTRA, A.F.; DUTRA, W.F.; BRITO, M.E.B.; SÁ, F.V.S. Photosynthetic efficiency and production of cowpea cultivars under deficit irrigation. Revista Ambiente & Água, v.13, n.5, p.2133, 2018. doi: https://doi.org/10.4136/ambi-agua.2133.

NIKMARAM, N.; LEONG, S.Y.; KOUBAA, M.; ZHU, Z.; BARBA, F.J.; GREINER, R.; OEY, I.; ROOHINEJAD, S. Effect of extrusion on the anti-nutritional factors of food products: An overview. Food Control, v.79, p.63–73, 2017. doi: https://doi.org/10.1016/j.foodcont.2017.03.027

OMENNA E.C.; OLANIPEKUN, O.T.; KOLADE, R.O. Effect of boiling, pressure cooking and germination on the nutritional and antinutrients content of cowpea (Vigna unguiculata). ISABB Journal Of And Agriculture Science. v.6, n.1, p.1–8, 2016. doi: 10.5897/ISABB-JFAS2016.0036.

RAKIĆ, S.; PETROVIĆ, S.; KUKIĆ, J.; JADRANIN, M.; TEŠEVIĆ, V.; POVRENOVIĆ, D.; ŠILER-MARINKOVIĆ, S. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. Food chemistry, v.104, n.2, p.830-834, 2007. doi: https://doi.org/10.1016/j.foodchem.2007.01.025.

SINGH, U. Antinutritional factors of chickpea and pigeonpea and their removal by processing. Plant Foods for Human Nutrition, v.38, n.3, p.251-261, 1988. doi: 10.1007/BF01092864.

SOUZA, C.G.; MOURA, A.K.B.; SILVA, J.N.P; SOARES, K.O.; SILVA, J.V.C; VASCONCELOS, P.V. Fatores anti-nutricionais de importância na nutrição animal: composição e função dos compostos secundários. PUBVET Medicina Veterinária e Zootecnia, v.13, n.5, p.1-19, 2019. doi: 10.31533/pubvet.v13n5a327.1-19.

TORRES, J.; PETERS, M.; MONTOY, C.A. Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods. Food Chemistry, v.297, n.1, p.1-8, 2019. doi: https://doi.org/10.1016/j.foodchem.2019.06.007.

UDENSI, E.A.; EKWU, F.C.; ISINGUZO, J.N. Antinutrient factors of vegetable cowpea (Sesquipedalis) seeds during thermal processing. Pakistan Journal of Nutrition, v.6, n.2, p.194-197, 2007. doi: 10.3923/pjn.2007.194.197.

UMEDA, W.M. Caracterização nutricional, capacidade antioxidante e compostos bioativos de grãos de feijão (Phaseolus vulgaris L.) [Dissertação]. São José do Rio Preto: Universidade Estadual Paulista, 2017.

WANG, N.; LEWIS, M.J.; BRENNAN, J.G.; WESTBY, A. Effect of processing methods on nutrients and anti-nutritional factors in cowpea. Food chemistry, v.58, n.2, p.59-68, 1997. doi: https://doi.org/10.1016/S0308-8146(96)00212-9.