Nutritional and energy value of oilseeds.pdf

See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/342674838 Nutritional and anti-nutritional factors present in oil seeds: An overview Article · October 2019 CITATIONS...

See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/342674838 Nutritional and anti-nutritional factors present in oil seeds: An overview Article · October 2019 CITATIONS READS 9 11,752 4 authors: Bhukya Jithender Konga Upendar Central Institute of Agricultural Engineering Central Institute of Agricultural Engineering 16 PUBLICATIONS 51 CITATIONS 11 PUBLICATIONS 32 CITATIONS SEE PROFILE SEE PROFILE Nickhil C. P J Rathod Tezpur University Junagadh Agricultural University 48 PUBLICATIONS 123 CITATIONS 75 PUBLICATIONS 92 CITATIONS SEE PROFILE SEE PROFILE All content following this page was uploaded by Nickhil C. on 04 July 2020. The user has requested enhancement of the downloaded file.  International Journal of Chemical Studies 2019; 7(6): 1159-1165 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2019; 7(6): 1159-1165 Nutritional and anti-nutritional factors present in © 2019 IJCS Received: 13-09-2019 oil seeds: An overview Accepted: 15-10-2019 Bhukya Jithender Bhukya Jithender, Konga Upendar, Nickhil C and PJ Rathod ICAR- Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh, India Abstract India is one of the major oilseeds’ growers and importer of edible oils. India’s vegetable oil economy is Konga Upendar the world’s fourth-largest after the USA, China & Brazil. Oilseeds are rich sources of nutrition and ICAR- Central Institute of energy. The oils and fats present in them are beneficial as industrial raw material and food fats. The Agricultural Engineering, proteins present in some oil seeds and their cakes are edible to humans while the remaining are useful as Bhopal, Madhya Pradesh, India animal feeds. Oilseeds also contain carbohydrates, vitamins and minerals. Oil seeds and oilseed meals have an essential role in relieving the malnutrition and calorie nutrition of the human and animal Nickhil C population. Many compounds present in oilseed have been found to have anti-nutritional effects. These ICAR- Central Institute of include trypsin inhibitors, goitrogens, aflatoxin, phenolic compound, gossypol, oxalic acid, chlorogenic Agricultural Engineering, acid, protease inhibitors, lectins, saponin allergens, phytic acid and glucosinolate, this anti-nutritional Bhopal, Madhya Pradesh, India either reduce the digestibility of oilseed or cause toxic effects on their consumption. It is, therefore, essential to eliminate these substances by processing or remove them by genetic manipulation. PJ Rathod College of Agriculture, Department of Biochemistry, Keywords: Oil seeds, carbohydrates, vitamins, minerals and antinutritional factors JAU, Junagadh, Gujarat, India Introduction India is one of the significant oilseed’s growers and importer of edible oils. India’s vegetable oil economy is the world’s fourth-largest after USA, China & Brazil. The oilseed accounts for 13% of the Gross Cropped Area, 3% of the Gross National Product and 10% value of all agricultural commodities. On Global basis, India ranks first in the production of castor, safflower, sesame and niger, second in groundnut, rapeseed and mustard, third in linseed, fifth in soybean and sunflower (Rai et al., 2016). The major oilseed growing states in India are Madhya Pradesh (20.3%) Rajasthan (18.9%) Maharashtra (13.3%) Gujarat (12.6%) Andhra Pradesh (10.5%) Karnataka (10.3%) Uttar Pradesh (3.9%) Tamil Nadu (2.5%) Others (9.7%) of the total oilseed area of the country. The Rajasthan produces 21.3% of entire annual oilseed crops followed by Madhya Pradesh (20.5%), Gujarat (16.7%) and Andhra Pradesh (7.3%). Indian edible oil market is the largest after China & the European Union. Each year India consumes around 10 mt of edible oils. Consumer oil preferences in India in order of North India -- Mustard, Rapeseed; East India -- Mustard, Rapeseed; West India –Groundnut; South India -- Groundnut & Coconut. The expected demand for oilseeds production is 44, 55 and 65 MT by 2010, 2015 and 2020 respectively. Oilseeds are major sources of energy and nutrition (www.nfsm.gov.in/StatusPaper/NMOOP, 2019). The oils and fats present in oilseed are useful as food fats and industrial raw material. The proteins present in some oilseeds and their cakes are edible to humans while the others are useful as animal feeds. Oilseeds also contain carbohydrates, vitamins and minerals. Oilseeds and oilseed meals have an essential role in relieving the malnutrition and calorie nutrition of the human and animal population. Also, the vegetable oils are useful as lubricants, surface coatings, cosmetics and as raw material for various industrial products. India has a wide array of outcrops under cultivation in different areas and seasons. The most important annual oil crops are groundnuts, rapeseed-mustard, sesame, sunflower, safflower, soybean, niger, castor and linseed. The first seven are edible oil sources, while castor and linseed are non-edible. The composition and quality of the oilseeds and their products depend on various factors like Corresponding Author: genotype, season, location, maturity and cultivation practices etc. Oilseeds and their products Bhukya Jithender are highly useful because of the nutritional and other energy-rich chemicals that are present in ICAR- Central Institute of them. The presence of anti-nutritional constituents sometimes limits their utility. The Agricultural Engineering, biochemical composition and quality of the oilseeds and their products are essential for the Bhopal, Madhya Pradesh, India ~ 1159 ~ International Journal of Chemical Studies http://www.chemijournal.com food and feed purposes. Edible oils are the concentrated been found to have anti-nutritional effects. These include sources of energy. The energy content of the oil is much trypsin inhibitors, goitrogens, aflatoxin, phenolic compound, higher (39.80 MJ/kg) than protein (23.88 MJ/kg) or gossypol, oxalic acid, chlorogenic acid, protease inhibitors, carbohydrate (16.76MJ/kg). They contain useful lectins, saponin allergens, phytic acid and glucosinolate this carbohydrates, essential fatty acids and vitamins A, D, E and anti-nutritional either reduces the digestibility of oilseed or K. and provide essential fatty acids. Oil cakes/ oil meals are cause toxic effects on their consumption. It is, therefore, rich sources of protein (40-60%) to human and animals. They requisite to eliminate these substances by processing or can also be used as organic manure. India per capita remove them by genetic manipulation. consumption of oil is 11.6 kg/head/year considerably lower The oilseed is subject to various processing techniques like oil than in developed countries as 17.8 kg/head/year. ICMR extraction, mechanical extraction, ghani extraction, recommendation is 14 kg/head/year or35 - 40 g/head/day. mechanical pressing continuous screw press (expeller). These Oil quality for food purpose can be described in terms of processing techniques not only save the time, energy, and air- Saturated Fatty Acid (SFA), Monounsaturated Fatty Acid fuel but several nutritional value and edible products posses (MUFA) and Poly Unsaturated Fatty Acid (PUFA). Saturated an immense nutritional value, and lower toxic compound Fatty Acid (SFA) - Palmitic and Stearic acid they have a depends on the type of oilseed and processing techniques direct relation with blood cholesterol and coronary heart (Sharma, 2014). diseases as it increases harmful low-density lipoprotein. Unsaturated Fatty Acid (SFA) - Oleic, Linoleic, Linolenic and Classification of oil seed Erucic acids. Linoleic& Linolenic acids (Poly Unsaturated Edible oilseed: The most crucial source of supply of edible Fatty Acids – PUFA) are essential fatty acids (not synthesized oils are the seeds known as edible oil seeds and the crops by the human body and are to supplied from outside). If they belong to this category are known as edible oilseed crops. are absent, it leads to physiological disorders (Brouwer et al., E.g. Rapeseed & Mustard, sesamum, groundnut, niger, 2013). They increase high-density lipoprotein, which is sunflower, safflower, soybean etc. beneficial. Groundnut, coconut, sesame and sunflower oils have moderate amounts of saturated fatty acid but lack in one Non-Edible oilseed: The most crucial source of supply of essential fatty acid, i.e. linolenic acid. Soybean, safflower and non-edible oils are the seeds known as non-edible oil seeds mustard oils have both essential fatty acids as Linoleic and and the crops belong to this category are known as non-edible Linolenic acids. Rapeseed and mustard oil have a high oil seed crops. amount of erucic acid, an anti-nutritional factor and leads to E.g. Castor, Linseed etc. coronary diseases. Many compounds present in oilseed have Table 1: Oil content of oil seeds (Sandeep et al., 2014) S. No Oil Oil content (%) 1 Groundnut 40-54 2 Rapeseed 34.9-44.9 3 Soybean 8.1-27.9 4 Sesame 48-55 5 Sunflower 48-53 6 Cotton 18-26 7 Castor 40-55 8 Niger 4-14 9 Linseed 22-27 Nutritional parameters proteins. The groundnut proteins are more in acidic amino Proteins, carbohydrates, fats, minerals, and vitamins are acids. Aspartic acid, glutamic acid and arginine account for essential nutritional parameters will be discussed in brief in 45% of the total amino acids. Lysine, methionine and forthcoming paras from a human nutrition point of view. threonine are deficient in groundnut protein. Conarachin is more abundant in sulfur-containing amino acids than arachin Protein: The proteins are located in the cotyledons and but inadequate in phenylalanine and tyrosine. The protein is embryonic axis of seed with an only small amount present in easily digestible (97%) with a biological value of 57.9%. the seed coat. Cotyledons contribute to the significant amount Because groundnut protein is deficient in lysine, methionine, of protein to the whole grain. threorine and tryptophan, it is nutritively poor. Groundnut seed contains 22 to 30% protein on a dry seed The rapeseed cake protein content of the seed varies from 11- basis (Savage and Keenan, 1994). Groundnuts are 42%. The defatted meal possesses 36-38% protein and about produced to have a thick outer shell. The shell constitutes 12% crude fiber. Brassica species contain two types of protein about 25-35% of the pod. The main component, namely seed mainly, namely cruciferin andnapin. These two proteins accounts for the remaining portion (65-75%). The seed, in account for about 60% and 20% each respectively of the total turn, consists of three parts, namely testa (4-5%), germ (3- proteins. Rapeseed meal is widely used as an inexpensive 4%) and two cotyledons (92-94%). The colour of the testa protein supplement generally as a replacement for soybean varies from red, brown, purple to white depending on the type meal in animal diet. Rapeseed protein is balanced concerning and variety. The kernel and germ usually are white. all the amino acids except methionine. Groundnut seed mainly contains globulin type of proteins Sesame protein has, the following composition: albumins (87% of total proteins). Two types of globulins, namely 8.6%, globulin 67.3%, prolamin 1.3% and glutelins 6.7%. The arachin and conarachin, have been identified, out of which the net protein utilization, true digestibility and biological value former constitutes 63% and the latter 33% of the total seed of the protein are 54, 87 and 62, respectively. Among oilseed ~ 1160 ~ International Journal of Chemical Studies http://www.chemijournal.com proteins, sesame protein is more nutritious in that it is rich in groundnut seed. Roasted peanuts possess 21.51 g of methionine and tryptophan. Like other vegetable oils, it is carbohydrates per 100 g. The primary carbohydrate found in also deficient in lysine. The other limiting amino acids are peanuts is starch which is a homopolysaccharide made up threonine, isoleucine and valine. Sesame is widely processed of α-D glucose residues connected by glycosidic bonds. When into several high protein products such as flakes, flours, starch starts to undergo enzymatic degradation in the body by protein concentrates and isolates. The protein isolates are the action of amylase (present in human saliva), it is initially richer in protein and may contain up to 80% protein (Onsaard, broken down to maltose and isomaltose (Zeeman and 2012). Kossmann. 2010). Sunflower protein contains 55-60% globulins, 17-23% Rapeseed defatted dehulled meal contains up to 48% albumins, 11-17% glutelins and 1-4% prolamines. The carbohydrates. The main sugars of rapeseeds are sucrose — sunflower protein contains higher proportions of the essential stachyose, raffinose, glucose and fructose. amino acids. Lysine is the main limiting amino acid, followed Sunflower Seeds contain around 18% carbohydrates. The by leucine (Nehete et al., 2013). Sunflower protein defatted sunflower meals contain more sugars than the seed. contains higher methionine but lowers than that of sesame. Sucrose is the predominant soluble sugar. Glucose and The safflower meal is high in fibre and its protein low in trehalose are minor sugars. The composition of the dehulled lysine. It is mostly used in ruminant rations. defatted meal is 0.6% glucose, 2.3% sucrose, 3.2% raffinose Decorticated safflower meal has the potential to be utilized as and 0.8% trehalose. The hulls mainly contain cellulose, human food if the bitter principles and phenolics are removed. pentosan, lignin and reducing sugars. The excessive hull content reduces the nutritive value. Low Safflower seeds, hulls and kernels have available sugars fibre meal can be fed to monogastric animals while the high between 3 and 4.5%. The unavailable sugars range from 11- fibre meal can be fed to ruminants. The low fibre meal 88%. contains 42% protein and 16% crude fibre. Protein isolates The total carbohydrate content of soybean seeds ranges from with 87-96% protein content have been prepared, which have about 18 to 30%. It contains 13.2% available and 17.6% the potential to be utilized as fortificant and as an ingredient unavailable sugars. The defatted flour mainly contains 7-8% in various foods like portions of pasta, baked products and sucrose, 5-6%.stachyose and about 1% raffinose. Flatulence beverage systems. Safflower protein, like any other vegetable arises due to the presence of the latter two sugars. The hulls protein, is deficient in lysine. contain 40% fibre (cellulose). Soybean meal is a better source of protein supplement for Sesame seed contains 21-25% carbohydrates. The soluble lactating cattle and calves. The soybean protein products sugar content is 5%. The crude fibre content (3-6%) is lower characterized much quantity of lysine, isoleucine, than that of the other oilseeds tryptophane, threonine and valine; however, sulphuric amino acids are less as compared to the protein of rape products Table 4: Carbohydrate (g/100g) of oilseeds (USDA national nutrient (Ensminger et al. 1990; Poultry Feeding Standards, 2005). database) S. No. Oil seed Carbohydrate (g/100g) Percent of RDA Table 2: Protein content (%) of common oilseeds (Kumar et al., 1 Groundnut 16.6 12 2014) 2 Sunflower 20 15 S.no Oilseed Protein (%) 3 Soybean 25 28 1 Rapeseed 17.8-22.0 4 Sesame 23.45 18 2 Soybean 34.1-56.8 5 Mustard 28.09 21 3 Groundnut 18.92-30.53 6 Rapeseed 27 27 4 Mustard 17.8-22.0 7 Cotton 38 13 5 Sunflower 10-25 6 Sesame 20-28 Mineral 7 Castor 12-16 Oilseeds are an excellent source of minerals such as 8 Cotton 15.7 phosphorus, calcium, magnesium and potassium zinc, copper, iron and manganese. Groundnut is a rich source of minerals Table 3: Essential amino acid content (g/100g) of some oil seeds like phosphorus, calcium, magnesium and potassium. Other (Nagaraj, 1995) elements namely zinc, copper, iron and manganese, are also S. No. Oilseeds Methionine Lysine Threonine Tryptophan present. About 200g of groundnuts can easily furnish 1 Groundnut 4.37 18 12.5 - recommended dietary allowances of minerals as prescribed by 2 Rapeseed 2.25 33.9 30.8 - FAO. However, some elements like Ca and Fe though present 3 Sesame 3-4 2-3 3-4 1-3 in higher quantities are not available to humans due to the 4 Sunflower 1.14 1.9 2.23 1 presence of oxalates and phytates, which precipitate the 5 Safflower 0.7 1.3 1.4 0.6 minerals as insoluble salts. Rapeseed meal contains around 4- 6 Soybean 6.87 40 20.3 23.7 6% ash. The main inorganic constituents are potassium, 7 Niger 1.9-2.3 2-2.4 2.6-2.7 - calcium, magnesium and phosphorus. Other minor components include manganese and zinc. Carbohydrates: The carbohydrate content in groundnut seed Sesame is a good source of minerals. The ash content ranges content of the kernel and meal is 10-20% and 38% from 5-7%. It has 1% Ca, and 0.7% P. Calcium is mostly respectively. The reducing sugars are low (1.2 to 1.8%). present in the seed coat. The bioavailability of Ca is 65% as Sucrose is the essential sugar and ranges between 2.86 to against 100% for CaC03. The mineral content of sunflower 6.35% depending upon genotype. Glucose, fructose and seeds varies from 3-4% while that of hulls ranged between 2- galactose are the other minor sugars present. Oligosaccharides 3%. The defatted meal contains 6-9% of minerals. The main stachyose and raffinose are also present. The latter two sugars constituents are Ca, P, Fe and K. are involved in flatulence and bad taste properties of ~ 1161 ~ International Journal of Chemical Studies http://www.chemijournal.com Minerals content of safflower seed the total ash content of the improved if erucic acid content is reduced. Because of this seed ranges from 2-3.5%. The hulls contain 4.5% and the low erucic acid rapeseed (LEAR) varieties have been cotyledons about 3% ash. The defatted meal includes 8-10% developed. There is a lot of variation in the fatty acid of minerals. composition of HEAR and LEAR varieties. Safflower is rich in P (367 mg/100g), Mg (241) and Ca (214). Sesame oil contains about 80% unsaturated fatty acids, The other elements present are Fe, Zn, Mn and Cu. The soy composed mainly of oleic (18:1) and linoleic (18:2) acids. flour contains about 6% minerals with about 0.3% Ca, 0.7% P The remaining 20% is composed of the saturated fatty acids and 0.3% Mg. namely palmitic and stearic acids. Sunflower oil is an unsaturated oil with high levels of linoleic acid. The saturated Vitamins fatty acids namely palmitic and stearic acids, constitute only Oilseeds are a good source of the vitamin niacin, tocopherols, about 15%. The main constituent namely linoleic acid ranges pantothenic acid, riboflavin and thiamine. Some of the oilseed from 40-70%. The oleic acid ranges from 20-50%. Safflower vitamins given below. oil is a drying oil which is a high level of linoleic acid. The oil Groundnut is also a good source of 'B' group vitamins, niacin is extracted from the seeds by various methods. Traditional and tocopherols are present at higher levels. Peanut is a poor ghani extraction is a common practice followed in rural India. source of vitamins A, C and D. Improved practices like mechanical pressing, followed by Rapeseed meal contains niacin, pantothenic acid, riboflavin solvent extraction, are also being observed. The safflower oil and thiamine. The oil contains vitamin E (800-910 PPM), out is pale yellow with a bland or slightly nutty flavour. It is a of which gamma-tocopherol ranged from 60-90% while drying oil intermediate between soybean and linseed oils. alpha-tocopherol was 10-40%). Sesame is a good source of niacin, folic acid and tocopherols. Anti-nutrients factors in oil seeds The tocopherol level is 30-53 mg/100g oil. Its gamma- The anti-nutritional elements have a significant obstacle to the tocopherol level is around 0.2 mg. utilization of products. They have been implicated in several Sunflower is a good source of B complex vitamins, namely physiological disorders in animals. Anti-nutritional factors are nicotinic acid (320 mg/kg), thiamine (40), pantothenic acid those substances that generated in natural feedstuffs by the (45) and riboflavin (4). Sunflower oil has higher tocopherol healthy metabolism of species and by different mechanisms than other oils. Various forms of tocopherols, namely alpha, which exert effect contrary to optimum nutrition. These beta, gamma and delta forms together constitute vitamin E. substances almost found in most foods, and they are All of them have antioxidant properties. poisonous, and they are protecting themselves from being Safflower oil contains about 270 mg/kg of total tocopherols eaten. Since anti-nutrient occur in a small quantity that they out of which alpha-tocopherol alone accounts for 220 mg/kg. cause no harm. Anti-nutritional factors are mainly organic It is deficient in gamma-tocopherol (33 mg/kg), which acts as compounds, which when present in a diet, may affect the a stabilizer even at high temperatures. The levels of total health of the animal or interfere with average feed utilization, tocopherols present are not sufficient enough to offset the and they occur as natural constituents of plant and animal high levels of linoleic acid (70-80%), which is prone to feeds, as artificial factors added during processing or by oxidation. Safflower leaves are rich in carotene, riboflavin contaminants of the ecosystem. Anti-nutritional factors and vitamin C which are used as a green vegetable. (ANFs) in feedstuffs are classified according to their chemical Soy seeds are a good source of water-soluble vitamins. Beta- nature and their activity in animals as Chemical natures, in carotene 0.2 - 2(mg/g) Thiamin11.0 - 17.5 (mg/g,) Riboflavin this category are acids, enzymes, nitrogenous compounds, 2.3 (mg/g), Niacin (mg/g) Pantothenic acid, Pyhdoxine, Folic saponins, tannins, glucosinolates and phenolic compounds. acid, Choline &Ascorbic acid. Factor interfering with the utilization, digestion and availability of minerals of dietary proteins and carbohydrates, Lipids: lipids are a group of heterogeneous components for example, tannins, trypsin or protease inhibitors, consisting of free fatty acids, mono, di and triacy glycerol, haemagglutinins and saponins, phytates or phytic acid, phospholipids, sterols, sterol esters, glycolipids and oxalates or oxalic acid, glucosinolates and gossypol reported lipoproteins. Groundnut oil is rich in unsaturated fatty acids. by Ingale et al., (2011). Oleic and linoleic acids (the 18 carbon fatty acids with one Many compounds present in oil seed have been found to have and two double bonds respectively) are the two unsaturated anti-nutritional effects. These include trypsin inhibitors, fatty acids accounting for 38-56% and 16-38% each goitrogens, afflotoxin, phenolic compound, gossypol, oxalic respectively. Among the saturated fatty acids, palmitic acid is acid, chlorogenic acid, protease inhibitors, lectins, saponin the major one with about 10-16%. The other fatty acids allergens, phytic acid and glucosinolate these anti-nutritional present in minor quantity are stearic, arachidic, behenic and either reduce the digestibility of oil seed or cause toxic effects lignoceric, all of them together accounting for about 5-10% of on their consumption. It is, therefore, necessary to eliminate the total fatty acids. these substances by processing or remove them by genetic Rapeseed-mustard oil is generally rich in a long-chain fatty manipulation. acid, namely erucic acid (37.9 - 57%). It is a 22-carbon fatty acid with a double bond between 12th and 13th carbon atoms. Trypsin Inhibitors: Soyabean and French-bean have a very The oil also contains linolenic acid, an 18-carbon fatty acid high content of trypsin inhibitors. The presence of trypsin with three double bonds (4.7 -13.0%), linoleic acid (14.0%) inhibitors in peanut has been reported by Carvalho et al. and oleic acid (13%). Three other fatty acids namely palmitic, (1997). The proteinous inhibitors isolated from peanut stearic and eicosenoic acids (20:1) to the extent of 5-10% could inhibit the activity of trypsin, chymotrypsin and each are also present. The erucic acid present in rapeseed oil plasmin. Raw and heat-processed peanut flours have been (of high erucic acid HEAR) appeared to be responsible for reported to contain higher levels of in vitro trypsin inhibitory mycocardial fibrosis and hypocholesterolemia. It was felt that activity than similarly processed Soya flour. Mode of action: the nutritional quality of the oil would be substantially This leads to an excessive loss of endogenous protein secreted ~ 1162 ~ International Journal of Chemical Studies http://www.chemijournal.com by the pancreas. It results in a net loss of sulphur-containing and after harvest. Aflatoxin is responsible for causing cancer amino acids from the body. It has been shown that trypsin or (Kumar et al., 2017). Aflatoxin is mainly four types chymotrypsin in the intestine suppresses pancreatic enzyme recorded in India mainly B1, B2, G1 and G2, among all B1 is secretion by feedback inhibition. They block the activity of responsible for causing cancer in human being. Aflatoxin was trypsin in the gut and interfere with the digestibility of dietary identified against standard aflatoxin B1 and B2 based on Rf protein. In most cases heating or autoclaving at 120˚C and 15 values and fluorescence under ultra-violate light. The ELISA Psi for 15-20 min inactivates almost all the trypsin inhibitors methods estimate aflatoxin. The thin layer chromatography completely. In many legumes’ germination has been found to plates coating separates aflatoxin with MN- Kieselgel G-HR reduce the content of trypsin inhibitor. silica gel developed with methanol solvent system (Murphy, 1993). Goitrogens: It has been shown experimentally that peanut seed inhibits the iodine uptake by humans. Such inhibition Allergens: The allergenic effect is attributed to the globulin leads to a deficiency of iodine in the thyroid, eventually fraction of soybean proteins. In the soybean seeds, the producing goiter. The goitrogenic compound presents in globulins comprise about 85% (80-90%) of total protein. The peanut, mustard leaves, soybean, lentil and millet. Soybean most important allergens of soybean are GLY 1 and GLY1B - and peanut produce goitrogenic effects. For soya bean, the glicynine and betaconglicynine (Barrows et al., 2007). causal agent is a low molecular weight oligo-peptide Soybeans contain several antigenic proteins which can consisting of 2 or 3 amino acids (Dolan et al., 2010). The stimulate the immune system sensitive of calves, pigs and goitrogenic principal in peanut has been identified as a human (Pedersen, 1988). These proteins are not sensitive on phenolic glucoside which resides in the skin, thereby temperature. The denaturation of betakonglicinine needs of depriving the thyroid of available iodine. The goitrogenic temperature about 750C. Allergens were also ascertained in effect of peanut meal can be effectively counteracted by lecitine of soybean, which is described as occupational iodine supplementation (iodized common salt). Biochemical allergens at the bakers. The allergic activity can also show compounds such as thiocynate, isothyocynate and their tryptase inhibitor present in soybeans (El-Shemy, 2011). derivatives such as chemline present in food plants interfere with iodine uptake by the thyroid gland. C-glycosylflavone, Gossypol: It is the yellowish phenolic pigment distributed glycosylorientin and vitexin present in millet are gotrogens. throughout the cotton plant but mainly in cottonseed kernels, flowers and barks of roots. Its content is varied depending on Protease inhibitors: The Protease inhibitors (The Kunitz the species, variety, climatic and agro-climatic factors. The inhibitor and Bowman-Birk inhibitor) are active against occurrence of gossypol lower the quality of cottonseed oil, trypsin and chymotrypsin (Liener, 1994). These inhibitors cake, etc. However, it confers resistance to the cotton plants interfere with the digestion of proteins resulting in decreased against several pest and diseases (Gadelha et al., 2014). animal growth. The activity of trypsin inhibitor range from 100 to 184 TUI/ mg of protein (Kakade et al. 1972). The Oxalic acid: Sesame seeds contain high levels of oxalic acid limit of activity for soy products is to 0.4 urease units. (35mg/100g) and phytic acid (5 %). The darker colored Thacker & Kirkwood (1990) report a range for trypsin varieties are higher in these anti-nutritional factors than red- inhibitors of 21.1 to 31.1 mg/g. Toasted or heated processes colored varieties. Oxalic acid and phytate are known to may decrease the activity of these inhibitors in soybean interfere with mineral metabolism and decrease the products. The right warming up of soybean and its products availability of calcium, phosphorus, magnesium, zinc and eliminate above 90% of antitrypsin activity. iron. The oxalic acid may also cause kidney lesions and reduces palatability due to bitter taste. Saponin: It is glycosides of steroids or triterpenoids present in many plants including the soybean. The saponin content of Phytic acid and glucosinolate: Phytic acid, which is mainly SBM typically ranges from 0.43 to 0.83% (Ireland et al. 1986; present as calcium, magnesium or potassium phytate, amounts Goda et al. 2002). Saponins are surface-active compounds to 1 to 6% in rapeseeds. Phytates can form complexes with that mediate membrane transport (Francis et al. 2001). When proteins and hence, decrease protein functionality. Besides, mixed with water, they can become toxic to fish by causing the presence of high amounts of phytate also hinders the damage to the gill epithelium through detergent action absorption of minerals from food. Furthermore, the presence (Francis et al. 2001). of glucosinolates in rapeseed flours has been extensively reduced by breeding of so-called double-zero varieties. The Lectins: Lectins (Hemaglutinins) are proteins that bind to de-oiled flours of these varieties have glucosinolate carbohydrates. In raw soybean can decrease growth and cause concentrations below the critical value of 30 μmol/g (Von Der increase mortality rate in animals. The level of the lectins in et al., 2014). However, in aqueous solutions applied during soybean can vary from 37 to 323 HU /mg of protein (Kakade protein recovery, enzymatic hydrolysis of the glucosinolates et al. 1972). In soybean meal content of lectins joining to isothiocyanate, nitrile, and thiocyanate, among others by carbohydrates carried out since 0.2 to 3.1 g/kg, and there are myrosinase is possible after the disintegration of the rapeseed mainly agglutinating lectins (Fasina et al. 2003). This cells. The resulting compounds interact with rapeseed proteins strong influence of lectins practically disappearance after and reduce their nutritive value (Mieth et al., 1983). autoclaving. Chlorogenic acid: Sunflower meal contains high levels of Aflatoxin: Like other legumes seeds, peanut contain trypsin chlorogenic acid, a tannin like a compound that inhibits the inhibitors and other protease inhibitors, and proper processing activity of digestive enzymes including trypsin, chymotrypsin, is required to destroy these. The other undesirable constituent amylase and lipase (Akande et al., 2010). Because associated with peanut meal is aflatoxin produced by the chlorogenic acid is uncondensed and non-hydrolysable, its fungus Aspergillus flavus which infests peanuts before, during ~ 1163 ~ International Journal of Chemical Studies http://www.chemijournal.com content of 1 % or more of a total of 3-3.5 % phenolic The tannins of skin have been characterized. The skins are compounds in sunflower meal is not reported in tannin assays. often removed during processing of peanuts; hence, most of the polyphenols are estimated from such deskinned peanuts Phenolic compounds: Various phenols, tannins and related before consumption. However, when peanuts are processed pigments are present in peanut hulls, skin and along with the skin, such as during oil extraction in expeller cotyledons.Sinapic acid and its derivatives like sinapine or hydraulic pads, peanut-based products, defatted peanut comprise app. 73% of the phenolic compounds present in flour, the phenolic contaminate such products. Beside their rapeseed flour and therefore, are the most abundant phenolic anti-nutritional nature, phenolic may impart off-flavours and compounds (Von Der et al., 2014) The brown coloration of undesirable dark colour to the peanut products. Peanut protein peanut hulls is due to the presence of tannins. In nature peanut products contain phenolic compounds, which have been on fresh weight basis contains the hulls 0.43 %, seed coats implicated in off-flavours and colour defects. An ion- 6.04% and fruit 0.04 % tannins. Thus, most of the flavonoids, exchange chromatography and activated carbon treatments including condensed tannins, are concentrated in seed coats could remove more than 80 % of the total phenolics from and hulls, while the fruit is practically devoid of any tannin. peanuts protein isolates. Table 6: Anti-nutritional factors of Asian Protein Meals (Nagaraj, 1995). S. 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