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Digestibility of Leaf Proteins of Gnetum spp Vegetables in Rats and Effects of Some Antinutrients | Chapter 05 | Emerging Trends and Research in Biological Science Vol. 1

Aims: Study leaf protein digestibility and effect of some antinutritional factors of Gnetum africanum and Gnetum buchholzianum on young male rats Wistar albinos.
Study Design: Nutritional enhancement of use of Gnetum spp leafy vegetables.
Place and Duration of Study: Limbe botanical Garden of Cameroon, between November 2013 and February 2014.

Methodology: Proteins and antinutritional factors were determined using standard analytical methods. Standard diet AIN-93 was used as reference for preparation of experimental diets used for in vivo digestibility of these leafy vegetables. Rats were fed with diets containing respectively 5% or 10% leaf proteins of G. africanum (GA5P or GA10P) or G. buchholzianum (GB5P or GB10P).

Results: Results showed that mean proteins contents was 16.70 mg/100g. Average contents of crude fibers, Neutral Detergent Fibers, Acid Detergent Fibers, crude phenolic compounds, tannins and phytates were respectively 36.17, 41.97, 37.80 g/100 g and 478.80, 244.94, 215.64 mg/100. Rats’ growth was more promoted by diets containing 5% proteins. Protein Efficiency and Net Protein Efficiency Ratio were low. Digestibility Coefficient, Biological Value and Net Protein Utilization were high for 5% proteins diets. Principal Component Analyses revealed that fibers and antinutrients reduced growth and nitrogen retention from diet containing 10% proteins.

Conclusion: Gnetum spp. leafy vegetables have high contents of fiber, phenolic compounds and phytates which contribute to reduction of digestibility of theirs proteins.

Author(s) Details

Ndomou Mathieu
Department of Biochemistry, Faculty of Science, University of Douala, P.O.Box 24157, Douala, Cameroon.

Mezajoug Kenfack Laurette Blandine
University Institute of Technology, Laboratory of Bioprocess, Food Biochemistry and Nutrition Unit, University of Ngaoundere, Cameroon.

Gouado Inocent
Department of Biochemistry, Faculty of Science, University of Douala, P.O.Box 24157, Douala, Cameroon.

Tchiégang Clergé
University Institute of Technology, Laboratory of Bioprocess, Food Biochemistry and Nutrition Unit, University of Ngaoundere, Cameroon.

Professor Ngogang Yonkeu Jeanne
Faculty of Medicine, Université des Montagnes, Bagangté, Cameroon.

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