Digestibility of Leaf Proteins of Gnetum spp Vegetables in Rats and Effects of Some Certain Antinutrients
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
Ngogang Yonkeu Jeanne
Faculty of Medicine, Université des Montagnes, Bagangté, Cameroon
*Author to whom correspondence should be addressed.
Abstract
Aims: Study digestibility of leaf proteins of Gnetum africanum and Gnetum buchholzianum and effects of some antinutritional factors on young male rats Wistar albinos.
Study Design: Nutritional enhancement of use of Gnetum spp leafy vegetables.
Place and Duration of Study: Sample: 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 the corresponding 5% (GA5P and GB5P for G. africanum and G. buchholzianum respectively) or 10% (GA10P and GB10P) of leaf proteins.
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 Ratio 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.
Keywords: Gnetum spp, leafy vegetable, proteins, antinutrients, digestibility