Protein
Vijay Sardana joins AgriBusiness & Food Industry as Consulting Editor
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griBusiness & Food Industry team feels pride in having Vijay Sardana as a Consulting Editor from this issue. Given his ocean-deep knowledge of agribusiness and commodity sectors, it is more than certain that the publication will be more enlightening henceforth. Vijay Sardana is Post Graduate from IIM-A, CFTRI and ILI and is also Management Committee Member of Solvent Extractors Association of India (SEAI), Life Member of Indian Dairy Association (IDA), Member of Editorial Board of “Processed Food Industry�, besides members of other important associations and professional bodies and currently Head, Food Security Initiatives & Agribusinesses (Policies and program), UPL Group, Mumbai and Director, Achievers’ Resources, New Delhi, with experience of more than 20 years in various leadership positions, committed himself for the development of efficient and fair commodity markets and globally competitive agribusinesses through his knowledge, experience, insight and determination. He has contributed extensively for the development of commodity markets and value addition in agrocommodities by implementing the concept of global competitiveness. His understanding of complex dynamics of commodity markets and agribusinesses is a great asset for investors, professionals, executives, farmers and policy makers. n
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as 4.60 tonnes dry matter per hectare may be produced as a by-product at root harvest. Cassava leaves contain an average of 21% crude protein but value ranges from 16.7- 39.9%. Cassava leaves are a good source of minerals. They are rich in Ca, Mg, Fe, Mn and Zn. Cassava leaves are also rich in ascobic acid and vitamin A and significant amount of riboflavin. The availability of amino acids ranging from 55% for valine and isolucine to 84% for serine (Ayodeji et al 2005). Simple sun drying remove almost 90% of the initial cyanide contain from cassava leaves. When combined with chopping and wilting, cyanide in the dried mea reduced to level which safer for monogastric animals. This reduction is due to the action of endogenous linamarase on glucosides for loss cell integrity or tissue damage (chopping). The free tannin contents of cassava leaves lowered during drying. Chopping: Leaves can be chopped manually or by means of a mechanical chopper. Leaves may also be bruised instead of chopping. Chopping not only increase cyanide elimination but also shorten the drying time. Wilting: Leaves need be wilted by spreading out in shade or in a room with cross ventilation. Leaves must be turned over regularly to avoid fermentation and foemation. Drying: Wilted leaves should be uniformly distributed in the drying floor and turned over as necessary. Once 12% moisture level is reached the dry leaves can be preserved either in the form of leaf meal or pellets. Processing has little influence on the crude protein content of the leaf meal. Storage: No molding or insect infestation after 8 month of storage. The cyanide contain decreases during storage but gradually decrease in the protein content. Feeding Value: The factors such as high fibre and cyanide limit their use as major source of protein. This can be eliminated by juice extraction and steam coagulation. Cassava leaf protein contains a high level of crude protein, good amino acids and low residual cyanide, nutritional evaluation has shown poor animal performance.
AgriBusiness & Food Industry w May 2013
Water Hyacinth 1. Leaf protein is extracted from water hyacinth and from 16 other aquatic weeds in Thailand. The leaves have 22.6%, those of water glory had 29.4 and cashew leaves contained about 4.3%. 2. The extraction of leaves at 8.5 pH suitable for water hycianth (Rajanee et al 1993). 3. The water hyacinth protein processed into leaf protein concentrate (LPC) using acid and thermal precipitation at pH 4 and 820C. 4. The precipitated LPC is rinsed and dried at 600C. 5. Chemical analysis of water hyacinth LPC shows 55.4%, 3.1% fatty acids, 1% fiber, 5% ash and 53.5% carbohydrate. 6. It is rich in essential amino acids like leucine (5.1%) and phenylalanine (3.4%). Tobacco Leaf 1. A tobacco leaf protein concentrate (TLPC) from bidi tobacco leaves was prepared by a heat coagulation method which contained 52% protein and was free from nicotine and polyphenols (Parameswaran et al 2005). 2. When TLPC was fed to weanling wistar albino rats to supplement 25% of the dietary protein, the growth of the animals was found to be comparable to control animals. 3. Reproductive performance of male and female rats fed with the TLPC supplemented diet was normal and no histopathological changes were seen in their tissues. Health issues Leaf protein is a good source of amino acids, with methionine being a limiting factor. Leaf proteins can also be rich in polyphenols. The challenges that have to be overcome before LPC becomes a viable protein source for humans include the high fiber content and other anti nutritional factors, such as phytate, cyanide and tannins. (The authors are from the Department of Food Science & Technology, Punjab Agricultural University, Ludhiana)