Evaluation of Anti-nutritional Factors in Hop Extracts and Extract from Azadirachta indica as Potential Substitute in the Nigerian Beer Industry

  • Augustine Nnalue Eboatu Nnamdi Azikiwe University
  • Emmanuel Nnamdi Ejike Federal University of Technology
  • Vincent Nwalieji Okafor Nnamdi Azikiwe University
Keywords: antinutritiona, hops, A. indica, extracts, substitute

Abstract

The anti-nutritional factors in Azadirachta indica (neem) as contrasted to hops were carried out in terms of their methanolic extracts. These factors (trypsin inhibitors, phytate, cardiac glycoside, oxalate, cyanogenic glycoside and hydrogen cyanide) were screened using standard methods. The result of the assay revealed that trypsin inhibitors ranged from 6.45-17.30%, phytate ranged from 0.99% to 1.68% while cardiac glycoside ranged from 3.5% to 6.0% and the concentration of oxalate ranged from 0.0405mg/100g to 0.1020mg/100g, cyanogenic glycoside ranged from 0.216ppm to 0.810ppm while hydrogen cyanide ranged from 0.540ppm to 1.404ppm. It was established from ranking that A. indica was closer to isomerized hop extract than to hop leaf extract in the content of anti-nutritional factors. Hence, the extract from A. indica could be used as suitable substitute for hops in beer brewing

Author Biographies

Augustine Nnalue Eboatu, Nnamdi Azikiwe University

Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, PMB5025 Awka, Nigeria

Emmanuel Nnamdi Ejike, Federal University of Technology

Department of Chemistry, Federal University of Technology, Owerri, Nigeria

Vincent Nwalieji Okafor, Nnamdi Azikiwe University

Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, PMB5025 Awka, Nigeria.

Published
2016-11-30