Home / Food Science and Technology / Antinutritional composition of securidaca longepedunculata (violet tree)

Antinutritional composition of securidaca longepedunculata (violet tree)

 

Table Of Contents


Thesis Abstract


The antinutritional composition of leafs and
stem bark s. longepedunculata were investigated using standard analytical
methods.The leafs and stem bark of S. longepedunculata was air dried and
the sample was pulverized for the determination of anti-nutritive contents. The
antinutritional continents viz phytate, oxalate, nitrate and cyanide were
determined in this investigation. Nitrate content was significantly
(p<0.001) found to be abundant in both the leafs and stem bark followed by
cyanide (p<0.01). Phytate and oxalate were found to be non-significant
(p>0.05) in both the leafs and stem bark. In conclusion, the result of the
present study shows that both the leafs and stem bark can be consumed without
any restriction. However, consumption in large amount with higher level of
these anti-nutrients should be avoided


Thesis Overview

Blazingprojects Mobile App

📚 Over 50,000 Research Thesis
📱 100% Offline: No internet needed
📝 Over 98 Departments
🔍 Thesis-to-Journal Publication
🎓 Undergraduate/Postgraduate Thesis
📥 Instant Whatsapp/Email Delivery

Blazingprojects App

Related Research

Food Science and Tec. 3 min read

Development of a Novel Food Product using Food By-Products...

The project titled "Development of a Novel Food Product using Food By-Products" aims to explore innovative methods to utilize food by-products in the ...

BP
Blazingprojects
Read more →
Food Science and Tec. 3 min read

Application of High Pressure Processing in Extending Shelf Life of Fresh Produce...

The project titled "Application of High Pressure Processing in Extending Shelf Life of Fresh Produce" aims to investigate the use of high-pressure pro...

BP
Blazingprojects
Read more →
Food Science and Tec. 4 min read

Development of a Novel Food Packaging Material with Antimicrobial Properties for Ext...

The project titled "Development of a Novel Food Packaging Material with Antimicrobial Properties for Extended Shelf Life" focuses on addressing the cr...

BP
Blazingprojects
Read more →
Food Science and Tec. 3 min read

Investigation of the effects of different food processing methods on the nutritional...

The project titled "Investigation of the effects of different food processing methods on the nutritional quality of fruits and vegetables" aims to exp...

BP
Blazingprojects
Read more →
Food Science and Tec. 2 min read

Development of Nutrient-rich Snack Bars Using Alternative Protein Sources...

The project titled "Development of Nutrient-rich Snack Bars Using Alternative Protein Sources" focuses on the creation of snack bars that are not only...

BP
Blazingprojects
Read more →
Food Science and Tec. 2 min read

Development of a novel food preservation technique using natural antimicrobial agent...

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to address the growing need for effect...

BP
Blazingprojects
Read more →
Food Science and Tec. 3 min read

Development of a novel packaging technique for extending the shelf life of fresh pro...

The project titled "Development of a novel packaging technique for extending the shelf life of fresh produce" aims to address the pressing issue of fo...

BP
Blazingprojects
Read more →
Food Science and Tec. 4 min read

Utilization of food by-products for the development of functional foods...

The project titled "Utilization of food by-products for the development of functional foods" aims to explore innovative ways to utilize food by-produc...

BP
Blazingprojects
Read more →
Food Science and Tec. 3 min read

Application of novel food preservation techniques in extending the shelf life of per...

The project titled "Application of novel food preservation techniques in extending the shelf life of perishable foods" aims to explore innovative meth...

BP
Blazingprojects
Read more →
WhatsApp Click here to chat with us