Food Composition Data

This investigation is principally aimed at exemplifying the developmental sources (italicized below) that are the requisites to obtain an adequate nutritional role for cereals in feeds and foods.

Barley for feed purposes is given central attention and is compared with wheat, rye, ryewheat and oats. The importance of basic research in plant and animal sciences is briefly reviewed, and also complemented with experimental results. Development of reliable, rapid and inexpensive screening methods is stressed and exemplified by a feeding test with mice and a dye-binding (DBC) method for estimating lysine. Screening analyses for quality characters in cereals are used in inventories studying cereals, feed supplements, and complete commercial feeds. The information obtained is tentatively evaluated and is used for promulgating a provisional development programme for Swedish conditions. The research that has been carried out for the realization of the programme is discussed with attention focused particularly on the development of high-lysine barleys and a high-temperature drying process for cereals for livestock feeds.

A high-protein, high-lysine barley line (Hiproly) was recovered from the World Barley Collection employing the DBC method. A recessive gene (lys) was found in Hiproly that increases lysine and other essential amino acids in the endosperm independently of protein content. Genetical, plant-physiological, biochemical, ultrastructural and animal nutritional aspects of high-lysine genes in barley and in maize are extensively discussed along with concomitant analyses of the lys gene.

Problems involving grain deterioration and its prevention in Scandinavian cereal production are considered. In addition, the effect of heat on the availability of lysine in cereals during storage, drying and baking is experimentally studied. On the basis of the observations and results, a full-scale, rapid, high-temperature drying method has been developed that is adopted in agriculture in Sweden.

The results are summarized and confronted with the operational concept of nutritional value. The needs for retrieval of information from research and from the applied sphere of cereal utilization — all for optimal exploitation by plant breeders — are discussed for conditions prevalent in Sweden, on the one hand, and in the developing countries, on the other. Research data from basic sciences as well as information from regional inventories on technological, ecological and social conditions have to be co-ordinated in a synthesis in science specific for each country. New solutions must be transferred to the individual and group level of people who can use them as selection criteria favouring survival and quality in economy and life.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1601-5223.1972.tb01034.x

Improvement of nutritional value in cereals

The dye-binding capacity (DBC) of basic groups in the proteins of test materials for Acid Orange 12 is measured before and after reaction with propionic anhydride to block the lysine groups. The difference in moles dye bound as a result of the reaction agrees well with the lysine moles present, as determined with fluoridinitrobenzene and by ion-exchange chromatography, for over 50 samples-fish, meat, milk, barley, peanut, grain legumes etc. The procedure takes approximately 40 min using commercial dye-binding equipment and longer using normal laboratory apparatus. It appears suitable for plant breeding studies and for quality control of damage to lysine in processed foods.

Reactive lysine in foodstuffs as measured by a rapid dye-binding procedure

The effect of cycled high pressure treatment of milk on the yield, sensory, and microbiological quality of Cheddar cheese was investigated. Cheddar cheeses were made from pasteurized, raw, or pressure treated milk according to traditional methods. Flavor scores from trained dairy judges were not different for pasteurized and pressurized milk cheeses (P≤0.05). Percent moisture and wet weight yields of pressure treated milk cheeses were higher than pasteurized or raw milk cheeses (P≤0.05). Microbiological quality of pressurized milk cheeses was comparable to pasteurized milk cheeses. Texture defects were present in pressurized milk cheeses and were attributed to excess moisture. High pressure treatment of milk shows promise as an alternative to heat pasteurization prior to cheesemaking.

High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese

Publisher Summary This chapter reviews the methods proposed for assaying the nitrogen-supplying capacity of wetland rice soils and recommends those methods that have potential for predicting soil nitrogen (N) availability, thus making possible the judicious and efficient use of fertilizer nitrogen for rice production. It discusses the mineralization process that is basic to soil nitrogen availability to wetland rice. The mineralizable N pool in soils plays a dominant role in N nutrition of wetland rice. Studies using 15 N-labeled fertilizers show that approximately one-half to two-thirds of the total N utilized by a rice crop, even in well-fertilized rice paddies, comes from the soil-mineralizable N pool. Numerous biological and chemical laboratory methods have been proposed for predicting soil N availability to various crops, including rice. Mineralization of organic nitrogen, which does not proceed past ammonium production in wetland rice soils, is the most important biological process that is involved in the availability of soil N to rice grown under submerged conditions. The chapter discusses simple equations describing the relationships between the amounts of NH 4 + –N released under waterlogged conditions and environmental factors such as temperature and other soil characteristics. These relationships have been formulated from studies with diverse soils from a particular region and are limited in that they have not been widely tested.

/pdf/nitrogen-availability-indexes-for-submerged-rice-soils-42ol13ox6o.pdf

Nitrogen Availability Indexes for Submerged Rice Soils

Several improvements and extensions of the Udy dye method for estimating protein content in natural products are discussed. The many outstanding physical and chemical properties of the monosulfonic azo dye, acid orange 12, are presented. This dye is used in a stablizing pH 2 buffer system to react with the protein’s basic groups that originate from the basic amino acids (BAA) histidine, arginine and lysine. A complete analysis requires less than 5 min. The ionic reaction rate is limited to the exposure rate of each binding site. Regression equations relating nitrogen content and bound dye are presented for several oilseeds, grains, legumes and animal products. Random mixtures of products, having wide dif-ferences in dye-binding capacity, are not amenable to this method of protein estimation. Because nonpro-tein nitrogen is not measured, and the critically essential amino acid, lysine, is measured only when it is nutritionally available, it is suggested that the amount of dye bound by the protein’s BAA offers a better nutritional index than conventional nitrogen procedures.

Doyle C. Udy

Papers

Improved dye method for estimating protein