Showing papers in "Plant Foods for Human Nutrition in 1991"
TL;DR: In nine of the fruits examined, the mineral contents were comparable with average values found in common fruits, however the iron contents were however 2–5 times higher than the values for common fruits.
Abstract: The fruits of some wild plants were examined for their contents of mineral elements and ascorbic acid. High levels of ascorbic acid were found in fruits of Sclerocarya birrea (403.3 mg/100 g) and Adansonia digitata (337 mg/100 g). In nine of the fruits examined, the mineral contents (Ca, P) were comparable with average values found in common fruits. The iron contents were however 2-5 times higher than the values for common fruits.
140 citations
TL;DR: Information on various processing methods influence the nutritional and sensory quality of peanut fortified human foods available information on these aspects have been reviewed and summarised in this paper in order to optimize the utilization of peanut protein to increase protein value of cereal-based foods in developing countries of the peanut growing regions.
Abstract: Peanut has traditionally been used as a source, of oil; however, its worldwide annual protein harvest has reached nearly 4.5 million tons. India followed by China and the United States are the major producers of peanut. In recent years, several cereals and legumes-based foods using peanuts as protein supplements have been developed to alleviate protein caloriesmalnutrition problem. Peanut in the form of flour, protein isolates, and meal in a mixed product have been found to be very desirable from a sensory quality point of view. Peanut protein is deficient with respect to certain essential amino acids, but its true digestibility is comparable with that of animal protein. Even though various processing methods influence the nutritional and sensory quality of peanut fortified human foods available information on these aspects have been reviewed and summarised in this paper in order to optimize the utilization of peanut protein to increase protein value of cereal-based foods in developing countries of the peanut growing regions, of the world.
104 citations
TL;DR: Combination of cooking and fermentation improved the nutrient quality and drastically reduced the antinutritional factors to safe levels much greater than any of the other processing methods tested.
Abstract: This study was designed to determine the effect of soaking, sprouting, fermentation and cooking on nutrient composition and some antinutritional factors of sorghum seeds (guineesia). Standard assay procedures were adopted to resolve both the nutrients and the antinutritional factors content of the products. Combination of cooking and fermentation improved the nutrient quality and drastically reduced the antinutritional factors to safe levels much greater than any of the other processing methods tested.
89 citations
TL;DR: The seeds of lesser-known species —Cucumeropsis mannii, Lagenaria sicceraria varities 1 and 2 andTelfairia occidentalis, ofCucurbitaceae family were studied and the kernels of these species exhibited lipase activity.
Abstract: The seeds of lesser-known species —Cucumeropsis mannii, Lagenaria sicceraria varities 1 and 2 andTelfairia occidentalis, ofCucurbitaceae family were studied. The protein content ofC. mannii was 36.1% and the varieties 1 and 2 ofL. sicceraria had 32.1% and 33.3% respectively.Telfairia occidentalis had protein content of 33.2%. The fat contents ofC. mannii, L. Sicceraria var. 1 and 2 andT. occidentalis were 44.4%, 44.6%, 46.9% and 42.3% respectively. The crude fibre content for each of the two varieties ofL. sicceraria was 3.6% andT. occidentalis had 5.5%.Cucumeropsis mannii had the lowest (2.4%) fibre content. The carbohydrate contents forL. Sicceraria var. 2,C. mannii, andT. occidentalis were 12.6%, 13.2% and 14.4% respectively.Lagenaria sicceraria var. 1 had the highest value of carbohydrate (15.8%). The species were relatively rich in potassium and magnesium with range of values of 0.56% to 0.68% and 434 ppm to 444 ppm respectively.Cucumeropsis mannii andLagenaria sicceraria var. 2 had relatively high contents of calcium (117 ppm) and iron (109 ppm) respectively. The kernels of these species exhibited lipase activity.Telfairia occidentalis showed the highest degree of lipase activity.
87 citations
TL;DR: The performance of quinoa-wheat flour blends were evaluated in breads, cakes and cookies and Flavor improved up to 20% quinoa flour in the blend.
Abstract: The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter aftertaste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin.
74 citations
TL;DR: The results of the two studies reported suggest that the algae spirulina can be a valuable source of vitamin A.
Abstract: Experiments were carried out to assess spirulina fusiformis — a blue green algae as a source of vitamin A in rats. In one experiment, the control rats were fed synthetic vitamin A and the experimental rats spirulina as the sole source of vitamin A. The liver vitamin A concentration of spirulina-fed rats of both sexes was found to be significantly higher than that of the control rats. In another experiment the absorption of carotenes from the solvent extract of spirulina and their availability (vitamin A value) as judged by the levels of vitamin A and carotene in plasma and liver were compared with those of synthetic β-carotene or vitamin A in male rats. The absorption of β-carotene from spirulina extract tended to be lower than that of crystalline β-carotene at doses of 550 and 1100 μg of β-carotene. The difference became insignificant at lower β-carotene dose of 275 μg. Spirulina carotene-fed rats did not show a strict dose related increase in the liver or serum vitamin A concentration. The liver vitamin A storage and plasma levels of vitamin A of spirulina carotene-fed rats was much hither than expected. The results of the two studies reported suggest that the algae spirulina can be a valuable source of vitamin A.
58 citations
TL;DR: In general, traditional methods for processing, preservation and storage of vegetables cause significant losses of nutrients, an effect that could account for poor, nutritional status in Morogoro region (Tanzania).
Abstract: The effect of traditional food processing, preservation and storage methods on vegetable nutrients was studied using cassava, pumpkin and mwage leaves. Traditional cooking method for 90 min for cassava, 50 min for pumpkin and mwage leaves resulted in significant losses in protein, fats and vitamins. Sundrying using traditional mats caused losses of vitamin A of 36.3%, 38.0% and 50.3% for cassava pumpkin and mwage leaves respectively. Storage using earthenware pots for six weeks resulted in significant losses of vitamin C. In general, traditional methods for processing, preservation and storage of vegetables cause significant losses of nutrients, an effect that could account for poor, nutritional status in Morogoro region (Tanzania).
54 citations
TL;DR: In this paper, the variability in amino acid composition among accessions of several Philippine indigenous legumes was demonstrated, and methionine was identified as the first limiting amino acid with leucine and threonine as the second limiting amino acids for most legumes studies.
Abstract: This study demonstrates variability in amino acid composition among accessions of several Philippine indigenous legumes. Moreover, two accessions ofD. lablab were identified to have high level of methionine (>2%). Methionine was identified as the first limiting amino acid with leucine, and threonine as the second limiting amino acids for most legumes studies. The IVPDs of the legumes under study ranged from >70 to 79%. Raw mature seeds had relatively low RNVs of 11 to 68% which increased to 68 to 94% and 51 to 89% after boiling and roasting, respectively.
50 citations
TL;DR: Seeds of the tribal pulse,Mucuna gigantea, were analysed for proximate composition, total (true) seed proteins, seed protein fractionation, amino acid composition, minerals and antinutritional factors.
Abstract: Seeds of the tribal pulse,Mucuna gigantea, were analysed for proximate composition, total (true) seed proteins, seed protein fractionation, amino acid composition, minerals and antinutritional factors. Crude proteins, crude lipids, ash and nitrogen free extractives constituted 30.62%, 9.03%, 5.99% and 42.79%, respectively. The calorific values of 100 g dry matter of seed material is 374.91 kCal. The essential amino acids, leucine +isoleucine, are present in relatively large quantities. The seeds are rich in minerals like K, Ca, Mg and Fe. Antinutritional substances like total free phenols and tannins, trypsin inhibitor activity and haemagglutinating activity also were investigated.
50 citations
TL;DR: Two common bean varieties were seeded in the same location, harvested and cleaned, and the adverse effects of HTC condition, in terms of cooking time as assessed by a Mattson bean cooker, were practically eliminated by soaking seeds in salt solutions.
Abstract: Two common bean (Phaseolus vulgaris) varieties were seeded in the same location, harvested and cleaned. Three hardening procedures were used (soaking in acetate buffer, pH 4.1 at 37°C for 5 h; storage at 37°C, 100% RH for 28 days; and storage at 31–33°C, 76% RH for 120 days) to have seeds in a hard-to-cook (HTC) state. The adverse effects of HTC condition, in terms of cooking time as assessed by a Mattson bean cooker, were practically eliminated by soaking seeds in salt solutions (1% NaCl+0.75% NaHCO3; and 0.75% NaHCO3) instead of only water. Ultrastructural changes of cotyledon cells from fresh, HTC and softened seeds were observed. Results of this study may be used for the development of a technological procedure to utilize properly HTC beans generated by unefficient storage systems.
48 citations
TL;DR: Low cost weaning mixtures prepared by mixing malted pearl millet, roasted amaranth grain, roasted green gram and jaggery had a nutrient composition within the range prescribed by the Indian Standard Institute for processed weaning foods and were acceptable to trained panelists and children.
Abstract: Low cost weaning mixtures were prepared by mixing (i) malted pearl millet (Penicitum typhidium L), roasted amaranth (Amaranthus sp.); roasted green gram (Vigna radiata); jaggery and (ii) malted barley (Dehusked barley); roasted amaranth grain; roasted green gram; jaggery in proportion 60∶20∶40∶45 wt/wt and were nutritionally evaluated. Both the blends had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed weaning foods. The processing of grains resulted in lower levels of phytic acid, polyphenols and saponins and higher in vitro protein digestibility than those of the raw grains used for preparing mixtures. Both the mixtures were acceptable to trained panelists and children.
TL;DR: Six chickpea strains were analysed for their protein content and various protein fractions and Amino acid analysis of total proteins revealed that glutamic acid was present in maximum concentration followed by aspartic acid and arginine.
Abstract: Six chickpea strains were analysed for their protein content and various protein fractions. The protein content ranged from 20.9–25.27%. Albumin, globulin, prolamin and glutelin contents ranged from 8.39–12.31%; 53.44–60.29%; 3.12–6.89% and 19.38–24.40% respectively. Salt soluble proteins (albumin + globulin) and globulins resolved into 19–23 bands whereas albumin proteins resolved into 30–34 bands. The molecular weights of various polypeptides ranged from 10–91 kD. Amino acid analysis of total proteins revealed that glutamic acid was present in maximum concentration followed by aspartic acid and arginine. Just like other pulse proteins, chick pea proteins were also found deficient in sulphur containing amino acids.
TL;DR: In vitro protein digestibility turned out to be a useful parameter in evaluating wild and improved samples, and was linked to lower antitryptic factors and tannin content, which may give rise to a decreased resistance to pests.
Abstract: The nutritional quality of wild and cultivated species ofVigna has been evaluated. Wild species showed significantly higher protein content (P<0.01), antitryptic activity (P<0.005) and tannin content (P<0.025) and significantly lower protein digestibility (P<0.005). No significant differences were found with regard to protein quality, measured as chemical score corrected by the digestibility; sulphur amino acids turned out to be limiting in both groups. In addition no correlations were found between sulphur amino acids and protein levels, or between sulphur amino acid and trypsin inhibitor levels. Selected lines showed an improvement from the nutritional point of view linked to lower antitryptic factors and tannin content, which may give rise to a decreased resistance to pests. For all the properties considered, whether physical or biochemical, wild samples presented wider variations and the types considered most primitive were those that differed most from the cultivated ones, whose properties were altogether more consistent.
In vitro protein digestibility turned out to be a useful parameter in evaluating wild and improved samples.
TL;DR: Cooking and drying significantly increased protein digestibility in all the legumes studied, with chick peas showing the most dramatic increase: from 54.7% pre-processing to 94.9% post-processing.
Abstract: The effect of processing on chemical composition and protein quality of three legumes was studied. The species analyzed were beans (Phaseolus vulgaris), Tortola and Coscorron varieties; lentils (Lens esculenta), Laird variety; and chick peas (Cicer arietinum), California-INIA variety. The legumes were soaked in a solution of Na2 EDTA at 0.03% for 16 h and cooked for a predetermined period for each species. They were dried in a tray drier with cross currents of air flowing at a speed of 10 m/min until the residual moisture content was 8%. The water activity in the resulting products ranged from 0.574 to 0.587, thus completely assuring no microbial activity. No important changes were observed in the legumes protein, fat, or fibre contents after processing. The soaking solution was effective in reducing the phytic acid content from 2.99 to 1.64 mg/100 g in the Tortola beans, which had the highest acid value prior processing. In all the species the heat treatment reduced the activity of the trypsin inhibitors by at least 50%. Cooking and drying significantly increased protein digestibility in all the legumes studied, with chick peas showing the most dramatic increase: form 54.7% pre-processing to 94.9% post-processing. With regard to Net Protein Ratio (NPR), chick peas had a value of 4.03, followed by Tortola beans (3.29), Coscorron (3.09) and lentils (2.61). The NPR value for the casein diet was 4.20.
TL;DR: The cookies containing 30% wheat germ and 20 percent sunflower kernels were found to be superior in overall acceptability and significantly increased with the addition of wheat germ.
Abstract: Wheat germ and sunflower kernels were substituted at a level of 0, 5, 10, 15, 20, 25 and 30 percent of wheat flour for the preparation of cookies. The crude protein, ash and crude fiber contents increased with the addition of sunflower kernels. Similarly, with the addition of wheat germ, protein, ash and crude fibre contents increased significantly. The cookies containing 30% wheat germ and 20 percent sunflower kernels were found to be superior in overall acceptability.
TL;DR: The pharmacological effects of Scopoletin are probably the underlying factors in the slowly developing tropical neuropathy characterised by optic atrophy, nerve deafness and ataxia endemic among populations subsisting on cassava diets such as gari.
Abstract: Scopoletin has been isolated and identified in gari, a cassava food consumed in Nigeria (West Africa). Its levels in gari and cassava flour is not altered by post processing treatments such as sundrying, refrigeration and storage. Scopoletin has also been identified as an active principle in the traditional herbal infusion of the fruit ofTetrapleura tetraptera TAUB used in the ethnopharmacology of West Africa. It is a potent hypotensive and non-specific spasmolytic agent. These pharmacological effects of Scopoletin are probably the underlying factors in the slowly developing tropical neuropathy characterised by optic atrophy, nerve deafness and ataxia endemic among populations subsisting on cassava diets such as gari. Hitherto, these toxicities were attributed to cyanogenic glucosides (cyanide) present in cassava.
TL;DR: The results could serve as useful indices for the development of starter culture and optimization of production process in commercializing the production of these local condiments.
Abstract: Seeds of African locust bean, melon, castor oil bean and soybean were processed and fermented for 3 days to produce local condiments in the laboratory with a method that simulated the traditional production process. Microorganisms associated with their fermentation and the organoleptic properties of the products were compared.
TL;DR: Home frozen spinach showed a trend toward lower nitrate content than commercially frozen spinach, although the difference was not significant, and length of storage of home processed beets and spinach did not appear to affect nitrate or nitrite content.
Abstract: Nitrate and nitrite content of commercially processed and home processed beets and spinach samples were analyzed using specific ion electrode and colorimetric methods. The home processed beets were found to be significantly higher in nitrate content than the commercially processed beets. This difference was attributed to differences in processing methods. Pickled and Harvard beets contained significantly lower amounts of nitrate/nitrite on a dry weight basis than the other types of processed beets, evidently due to the diluting effect of added sucrose. Home frozen spinach showed a trend toward lower nitrate content than commercially frozen spinach, although the difference was not significant. Length of storage of home processed beets and spinach did not appear to affect nitrate or nitrite content.
TL;DR: Several genotypes of vegetable soybean genotypes showed good nutritional potential and can be used in the breeding program, and high protein %, TPi, and minerals are desirable qualities for vegetable-type soybeans that make it as food with high nutrient density.
Abstract: The genetic variation in the nutrient composition and anti-nutritional factors of 17 vegetable soybean genotypes were determined and a wide variation in protein %, total phosphorus (TPi) and available phosphorus (AP) was found among these genotypes. Variations in Ca, K, Fe, Mn, and Cu were also documented. Variation was also found for trypsin inhibitor (TI) activity and Phytate (PA) content. A highly significant and negative correlation (r=−0.533,P<0.01) was observed between TI and total protein. Strong positive correlation (r=0.90) was also found between TPi and AP. Several genotypes (Sooty, Emperor, Wilson-5, PI 416771, PI 417322) showed good nutritional potential and can be used in the breeding program. High protein %, TPi, and minerals are desirable qualities for vegetable-type soybeans that make it as food with high nutrient density. Studies on the nutritional evaluation of immature vegetable type soybean seeds at different reproductive stages are also underway.
TL;DR: Sprouting for 48 h offers greater advantage over 96 h and after 48 and 96h of sprouting, there were increases in % moisture, crude protein, ash, total nitrogen, total non-protein nitrogen, protein nitrogen, and true protein nitrogen.
Abstract: The study was aimed at evaluating the effect of sprouting on nitrogenous constituents and mineral composition of cream pigeon pea seeds. After 48 and 96h of sprouting, there were increases in % moisture, crude protein, ash except during the 96 h; total nitrogen (TN), total non-protein nitrogen (TNPN); protein nitrogen (PN) and true protein nitrogen (TP). Sprouting caused increases in mineral levels except for phosphorus (P). Sprouting for 48 h offers greater advantage over 96 h.
TL;DR: Three hull-less barleys, Washonupana (WSNP), Waxbar (WXB), and Bangsa (BGS), were fed to broiler chicks in 21% protein diets containing 0.5% cholesterol in replicate trials and β-glucanase supplement to the WXB and BGS barley tended to improve gains, but the differences were not significant for either barley.
Abstract: Three hull-less barleys, Washonupana (WSNP), Waxbar (WXB), and Bangsa (BGS), were fed to broiler chicks in 21% protein diets containing 0.5% cholesterol in replicate trials. A corn-based diet, with added cholesterol, served as a control. Alternate diets were supplemented with beta-glucanase (ENZ). beta-glucan content ranged from 4.9% to 6.1% and soluble dietary fiber (SDF) from 3.6% to 7.5% in the barleys. Data from the two trials were pooled for statistical analysis by the SAS General Linear Models procedure. In body weight gain, chicks fed WSNP-ENZ were lower (P less than 0.05) than all other treatments. The beta-glucanase supplement to the WXB and BGS barley tended to improve gains, but the differences were not significant for either barley. Feed to gain ratios were lowest (P less than 0.0001) for corn fed chicks and lower (P less than 0.05 to P less than 0.0001) for those fed the barley + ENZ diets compared to barley -ENZ. Chicks fed barley diets had lower (P less than 0.05) total serum cholesterol (TSC) and LDL-cholesterol than those fed corn diets, regardless of ENZ supplementation. For chicks on barley -ENZ diets, TSC levels for WSNP, WXB, and BGS were 146, 152, and 142 mg/dl respectively and for chicks on barley + ENZ diets, 218, 200, and 178 mg/dl. LDL-cholesterol levels followed the same trend and there was little difference in serum triglycerides. The BGS + ENZ lowered TSC 30% from the corn control compared to 10.7% and 18% for WSNP + ENZ and WXB + ENZ, suggesting additional hypocholesterolemic factors, possibly tocotrienol and SDF other than 1----3, 1----4 beta-D-glucans.
TL;DR: Fractionation of the plant material makes it possible to produce a highly concentrated and well defined selenium supplement with potential use in animal and human nutrition.
Abstract: The technique of spraying plants with inorganic forms of selenium can be employed for phytochemical production of organic selenium compounds. Fractionation of the plant material makes it possible to produce a highly concentrated and well defined selenium supplement with potential use in animal and human nutrition. The fractionation also gives opportunities to combine production of organic selenium compounds with other products, for example plant fibres. Multiple use of plants can contribute to a more efficient utilization of land area (in comparison to monocultures solely adapted to food production). It also gives the opportunity to develop systems suitable for long term fixation of carbon, as long as the plant material is not reoxidised to carbon dioxide. Plant fibres could provide raw material for the production of paper or building materials in combination with the production of organic selenium compounds preferentially accumulated in another fraction of the processed plant.
TL;DR: The BV of all sorghum diets with spices was higher than that of control diet, however, it was significant only in case of diets combined with red chilli + coriander (1∶1) mix, black pepper + cumin (1€1)Mix, Coriander and cumin.
Abstract: Influence of eight common Indian spices on the protein quality of sorghum and chickpea was studied. Spices used include red chillies (Capsicum annum), black pepper (piper nigrum), coriander seeds (Coriandrum sativum) cumin seeds (Cuminum cyminum), garlic (Allium sativum), asafoetida (Ferula foetida), dry ginger (Zingiber officinale) and ajowan (Carum copticum). Addition of spices did not affect protein digestibility (TD) of sorghum. The BV of all sorghum diets with spices was higher than that of control diet. However, it was significant only in case of diets combined with red chilli + coriander (1∶1) mix, black pepper + cumin (1∶1) mix, coriander and cumin. Addition of spices did not have any effect on TD or BV of chickpea diets.
TL;DR: The most limiting amino acids in the seed meal, albumin and globulin fractions, were methionine and cysteine with chemical scores of these fractions being 38% to 59%.
Abstract: Seeds of three rice bean accessions had 17.26 to 21.42% protein, 3.46 to 4.03% fat, 61.09 to 64.73% carbohydrates 3.99 to 4.58% ash and 5.22 to 7.43% fiber (dry weight basis). The most limiting amino acids in the seed meal, albumin and globulin fractions, were methionine and cysteine with chemical scores of these fractions being 38% to 59%. The amino acid pattern of globulin and seed meal were similar. Thein vitro protein digestibility (IVPD) ranged from 82 to 86% for the seed meal, 86 to 88.5% for the albumin and 75.9 to 83.3% for the globulin. Relative nutritive values (RNV) of raw mature seed of two accessions were 22.6% and 42.4% and increased to 55.6% to 79.4% after boiling and roasting.
TL;DR: Feeding of the fermented products did not bring about physiological, histopathological and haematological changes in rats, and Chapaties and cutlets prepared from the fermentation products were organoleptically acceptable.
Abstract: Mixed culture fermentation of pearl millet flour withSaccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis andLactobacillus fermentum brought about an improvement in its biological utilisation in rats. Protein efficiency ratio, feed efficiency ratio, apparent protein digestibility, true protein digestibility, net protein utilisation, net protein retention, protein retention efficiency and utilisable protein values in case of pure culture fermented pearl millet four were higher than the control. Feeding of the fermented products did not bring about physiological, histopathological and haematological changes in rats.Chapaties and cutlets prepared from the fermented products were organoleptically acceptable.
TL;DR: Fermentation byS.
Abstract: Sequential culture fermentation by yeasts (S. diastaticus orS. cerevisiae) at 30°C for 72 hr and then followed by lactobacilli fermentation (L. brevis orL. fermentum) at 30°C for 72 h more resulted in a significant reduction in phytic acid and polyphenol content of pearl millet flour. Fermentation byS. diastaticus andL. brevis combination almost eliminated phytic acid from pearl millet flour. The combinations ofS. diastaticus with both the lactobacilli reduced phytic acid more effectively than those ofS. cerevisiae. The products fermented byS. cerevisiae andL. brevis and byS. diastaticus andL. brevis combinations had the highest protein and starch digestibility (in vitro).
TL;DR: A study was conducted to develop a process for producing sweet potato chips that resulted in about 26 to 76% decrease in the ascorbic acid content of the chips and significant changes also occurred in the total and reducing sugars of the chip following partial dehydration.
Abstract: A study was conducted to develop a process for producing sweet potato chips. Sweet potato tubers sliced to 0.5 by 0.5 cm size were dehydrated at 70 degrees C for various times (0, 90, 105, 120, 135, 150, 165 min). Determination of the moisture content of the dehydrated chips and sensory evaluation of the dehydrated and fried chips were carried out to establish optimum dehydration time and moisture which corresponded to optimum quality. Blanching the slices in water and 1% sodium metabisulfite solution respectively prior to the dehydration significantly (P greater than 0.05) improved the color and general acceptability of the chips over those immersed in water. The process development resulted in about 26 to 76% decrease in the ascorbic acid content of the chips. Significant changes also occurred in the total and reducing sugars of the chip following partial dehydration.
TL;DR: Taken as a whole, the present results obtained in humans are very close to those previously obtained in the rat and point out that wheat germ may play a beneficial role in the dietary management of hyperlipidemia.
Abstract: The present study was performed to investigate the possible effects of wheat germ supplementation on lipid metabolism in humans Ten free-living adult subjects participated in the study None was obese or diabetic They all presented an, hypercholesterolemia (from 658 to 950 mM), associated in 6 over 10 cases to an hypertriglyceridemia (from 170 to 500 mM) The subjects were studied in three consecutive periods, during which they first were on their usual diet (first week), they then ingested a daily supplement of 30 g wheat germ (4 weeks) and then they returned to their usual basal diet (4 weeks follow-up) Dietary records were obtained for 7 and 3 consecutive days before and during wheat germ supplementation, respectively Fasting blood samples were taken at the end of each period After 4 weeks of wheat, germ intake, glycemia did not change while total plasma cholesterol significantly decreased (paired Student'st test,p≤005) from 780 to 715 mM LDL and HDL cholesterol values did not show marked changes, but VLDL cholesterol significantly dropped by 406% Thus, the plasma/HDL total cholesterol ratio was significantly lower Apoprotein B and A1 decreased In the hypertriglyceridemic subjects, this was accompanied by a significant reduction of plasma triglycerides (164 vs 268 mM) and a marked drop of VLDL triglycerides (−51%) Taken as a whole, the present results obtained in humans are very close to those previously obtained in the rat [40] and point out that wheat germ may play a beneficial role in the dietary management of hyperlipidemia
TL;DR: Defatted tomato seed cake was analysed for its nutrient composition and its protein quality was evaluated in 21 day old male rats, finding its high lysine content will be of help to improve the cereal based farm animal feed quality.
Abstract: Defatted tomato seed cake was analysed for its nutrient composition and its protein quality was evaluated in 21 day old male rats. The cake is found to be rich not only in protein (40%), minerals like phosphorus, calcium and magnesium but also in crude fiber. Lysine content of the cake protein was in the range of that found in groundnut cake protein. Sulphur containing amino acids were limiting in this protein. However, the protein quality of the cake, as judged by PER and NPU, was relatively lower compared to that of groundnut cake. Its high lysine content (5.1 g%) will be of help to improve the cereal based farm animal feed quality.
TL;DR: Nitrogen solubility measurements and SDS-PAGE analysis indicated that autoclaving resulted in the formation of soy protein aggregates, with a MW of ∼1 million daltons, held together by non-covalent and disulfide bonds.
Abstract: Soy protein concentrate (Promosoy R Plus) was mixed with water to form a thick paste and autoclaved at 121 degrees C for 10 min, 30 min, 2 h, or 4 h. Unautoclaved SPC served as a control. Nitrogen solubility measurements and SDS-PAGE analysis indicated that autoclaving resulted in the formation of soy protein aggregates, with a MW of approximately 1 million daltons, held together by non-covalent and disulfide bonds. The 10 min, 30 min, 2 h, and 4 h SPC samples contained 6, 20, 27 and 39% less cysteine, respectively, than the SPC control. No significant differences were found in the PERs, 2.6-2-7, of a casein control, unautoclaved SPC control and 10 min and 30 min autoclaved samples. PERs of the 2 h and 4 h autoclaved samples, 2.0 and 1.9 respectively, were significantly lower than the other four diets. No significant differences were found in the apparent digestibility of the 10 min, 30 min, and 2 h autoclaved samples; the 4 h autoclaved sample however was significantly less digestible. Decreased PERs of autoclaved SPC samples were likely due to (1) crysteine destruction, (2) decreased protein digestibility, and (3) decreased food intake.