Antinutritional Factors of Processing Waste as Fodder

The anti-nutritive factors often act in plants and seeds as bio-pesticides, protecting the seed against attacks of moulds, bacteria, insects and birds (Birk, 1989). Several by products from fruits and vegetables are characterized by the presence of anti nutritive factors such as trypsin, lectins, glucosinolates and other cyanogens substances in beans, peas alkaloids e.g. solanin in tomato leaves and green colored potatoes and shoots.  The concentration of other compounds can be recycled by appropriate processing and selection (Boucque and Fiems, 1988).

Potato protein water possesses a high trypsin inhibitor activity, if not treated appropriately which is similar to that in raw soybeans (Gerry, 1977). Citrus seed meal contains limonene a monocyclic terpene (C₁₀ H₁₀). It has a bitter taste and causes toxicity to pigs and poultry (Hutagalung, 1981). Feed use of tomato waste may be limited because insecticides levels are often higher than residues standards set for feeds. Removal of tomato skin would increase the value of pomace (NRC, 1983). Feeding dairy cows with excessive amounts of sugar beet by products containing large amount of betaine such as molasses and its fermenting residues, condensed molasses soluble, can give a fishy taint to milk. This is due to transformation of betaine to trimethylamine. Tannins are present in colored flowering varieties of peas and form complexes with protein carbohydrates and other polymers in foods. Tannins in peas and beans are mainly located in seed coats (Reddy et al., 1985). Almost all the residues from vegetables are free from hydrocyanic acid (Gupta et al., 1985).

The presence of nitrate in vegetables is a serious threat to man’s health. Excessive nitrite in diet can indirectly inhibit oxygen transport by blood, a medical condition known as methaemoglobinaemia. The harmful effects of nitrate are related not so much to its toxicity, which is low but to the dangerous compound that are synthesized in the organism. Indeed the most serious danger comes from nitrite, which is produced by nitrate reduction and can lead to methaemoglobinaemia (Snatamaria et.al.,1999).  

Vegetables and also fruits are rich in ascorbic acid, tocopherols carotenoids and flavnoids, all of which are able to inhibit N-nitrocompound formation (Steinmetz and Potter, 1991). Libert and Franceschi (1987) reported that vegetables, belonging to chenopodiacea family accumulate large amount of oxalate as well as nitrite. But important point here is that the concentration of all these metabolites in vegetable residues is far below than the level sufficient to produce ill effect (Snatamaria et al., 1999).

• Futuristic Feed Resources Problems and Potential
• Fruit and Vegetable Processing Residues
• Scope and Limitations of Processing Waste as Fodder
• Nutritional Value of Fruit and Vegetable Residues
• Fruits and Vegetables Residue Based Ration
• Preservation of Fruits and Vegetables Residues