Digestibility of Leaf Proteins of Gnetum spp Vegetables in Rats and Effects of Some Certain Antinutrients
International Journal of Biochemistry Research & Review,
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.