Showing papers in "Plant Foods for Human Nutrition in 1996"
TL;DR: Germination and fermentation greatly increased the in vitro protein digestibility (IVPD) and remarkably decreased the total dietary fiber (TDF) in all legumes.
Abstract: The objective of this project was to determine the effect of various types of processing on selected nutrition related parameters of commonly consumed Indian pulses and soybean. Germination reduced the phytic acid content of chickpea and pigeonpea seeds by over 60%, and that of mung bean, urd bean, and soybean by about 40%. Fermentation reduced phytic acid contents by 26-39% in all these legumes with the exception of pigeonpea in which it was reduced by more than 50%. Autoclaving and roasting were more effective in reducing phytic acid in chickpea and pigeonpea than in urd bean, mung bean, and soybean. Germination and fermentation greatly increased the in vitro protein digestibility (IVPD). IVPD was only slightly increased by roasting and autoclaving of all legumes. Germination and fermentation also remarkably decreased the total dietary fiber (TDF) in all legumes. Autoclaving and roasting resulted in slight increases in TDF values. All the processing treatments had little effect on calcium, magnesium and iron contents.
149 citations
TL;DR: Results indicate that cooked mesta seed protein is of relatively good quality and improved the food intake, gain in body weight, dry matte and protein digestibility ofmesta seed diets.
Abstract: Two varieties of mesta (Hibiscus sabdariffa) seeds were analysed for their proximate composition. Their protein (18.8–22.3%), fat (19.1–22.8%) and dietary fiber (39.5–42.6%) contents were found to be high. The seeds were found to be a good source of minerals like phosphorus, magnesium and calcium. Their lysine and tryptophan contents were also high. Sulphur containing amino acids were limiting in this seed protein and the chemical score of mesta seed protein was 40 and 57 for AMV-2 and Bhimili-1 varieties respectively. Mesta seed oil is rich in unsaturated fatty acids (70%), of which linoleic acid constituted 44%. Weanling rats were fed with 10% mesta seed protein before and after cooking for 4 weeks. Food intake of animals receiving raw mesta seed diets was significantly lower than those receiving cooked mesta seed diets as well as the casein control diet. Protein and dry matter digestibilities of raw and cooked mesta seed diets were lower than that of casein control diet. Cooking improved the food intake, gain in body weight, dry matter and protein digestibility of mesta seed diets. PER and NPU of cooked mesta seed diets were significantly higher than the corresponding raw diets. These results indicate that cooked mesta seed protein is of relatively good quality.
99 citations
TL;DR: Phytic acid and amylase inhibitors were completely eliminated after fermentation in some of the samples especially in soaked, debranned and germinated ones and polyphenols were altered non-significantly in general.
Abstract: Pearl millet (Pennisetum typhoideum) was fermented with Lactobacilli or yeasts alone and in combination, and with natural microflora after various processing treatments, as grinding, soaking, debranning, dry heat treatment, autoclaving and germination. Fermentation was carried out at 30°C for 48 hours withLactobacillus plantarum (LP) andRhodotorula (R) isolated from naturally fermented pearl millet andLactobacillus acidophilus (LA),Candida utilis (CU) and natural microflora (NF). Germination and autoclaving, and debranning and autoclaving were the most effective processing treatments to reduce the phytic acid, amylase inhibitors and polyphenols. There was a further reduction in these antinutrients due to fermentation. Phytic acid and amylase inhibitors were completely eliminated after fermentation in some of the samples especially in soaked, debranned and germinated ones. Polyphenols were altered non-significantly in general but fermentation with Lp+R and NF caused a significant increased in polyphenols.
98 citations
TL;DR: Results showed that these foods also contained moderate quantities of calcium, phosphorus and magnesium but were poor in manganese and copper.
Abstract: The nutrient composition, of Colocasia esculenta flowers (CF) and leaves (CL), and the green fruits of Solanum melongena (SM) were carried out as a means to determine their nutritional potential. Results showed that these food materials had high moisture and fiber levels which ranged between 888 and 906 g.kg-1; and 204 and 303 g.kg-1 dry weight (dw) for moisture and fiber respectively. The calorific values were between 3889 and 4001 kcals.kg-1 dw, while the total lipids ranged from 53 in CF to 71 g.kg-1 dw in SM. The leaves of Colocasia esculenta had the highest crude protein value of 307 g.kg-1 dw. The flowers had 149 g.kg-1 dw while SM had 138 g.kg-1 dw. The amino acid profile in the flowers and leaves of Colocasia esculenta in contrast to SM were balanced comparable to the reference FAO pattern. Ash values were high (ranging from 76 in SM to 98 g.kg-1 in CL) with potassium being the principal element. Iron and Zinc levels were also high especially in CF (with 303 and 82 mg.kg-1 dw respectively). These foods also contained moderate quantities of calcium, phosphorus and magnesium but were poor in manganese and copper.
77 citations
TL;DR: Beta-carotene content of size class ‘18’ fruit from six cultivars grown on the silty clay loam soil for two consecutive years, showed a year, and year by cultivar effect for some cultivars, whereas, some cultivar did not differ inBeta- carotenes between the two years.
Abstract: The influence of two growing locations (soil types), six fruit sizes, and two years on the postharvest Beta-carotene content of muskmelon (Cucumis melo L. var. reticulatus Naud.) fruit was studied with two different cultivars. Fully abscised commercial size fruit: 9, 12, 15, 18, 23, and 30 (fruit/0.04 M3 shipping box) had highly variable Beta-carotene contents (5.3 to 33.8 micrograms/g fresh weight) that varied by size class, soil type and cultivar. Beta-carotene content increased with fruit size up to a maximum, though fruit size continued to increase. Find sandy loam soil produced fruit with less Beta-carotene content than silty clay loam soil. The cultivar Primo contained higher Beta-carotene content levels than cultivar Cruiser. Mesocarp percent moisture content for both 'Cruiser' and 'Primo' at both locations by fruit size was not significantly correlated (r = 0.40) with Beta-carotene content. Indicating fruit cell dilution may not contribute to the differences in Beta-carotene content in different fruit size classes. Beta-carotene content of size class '18' fruit from six cultivars grown on the silty clay loam soil for two consecutive years, showed a year, and year by cultivar effect for some cultivars. Whereas, some cultivars did not differ in Beta-carotene content between the two years. This indicates a potential for controlling Beta-carotene content of muskmelon fruit at a constant, high level by careful selection of production cultivar.
62 citations
TL;DR: Sensory evaluation results showed that there was no significant difference in colour, mouthfeel, sweetness, flavour and general acceptability, between African Bush mango wine and a reference wine, and the wine was generally accepted.
Abstract: A good quality wine was produced from African bush mango (Irvingia var.gabonensis). Analysis of the African bush mango juice showed that it contained 3.6% total sugar, 1.09% protein, 4.2 degrees Brix soluble solids (SS) 0.5% ash, 50.24% total solids (TS), 66.7 mg/100 ml ascorbic acid and pH 5.12. The juice ameliorated to 23 degrees Brix was inoculated with 3% (w/v) Baker's yeast (Saccharomyces cerevisiae) and held at 30 +/- 2 degrees C for 28 days. SS and pH decreased while titratable acidity (TA) increased with increasing period of fermentation. Fermentation was 110% efficient. The wine produced had 8.12% (v/v) alcohol, 0.78% protein, 6.5% Brix SS, 0.64 g/100 ml TA, and a pH 3.10. Sensory evaluation results showed that there was no significant difference (p = 0.05) in colour, mouthfeel, sweetness, flavour and general acceptability, between African Bush mango wine and a reference wine. The wine was generally accepted.
60 citations
TL;DR: With its light color and bland flavor, cottonseed has many uses in the food processing arena, and baked goods, snack foods and candy, as well as pet and livestock feed are just a few successful products developed utilizing cottonseed protein.
Abstract: Cottonseed protein has the potential to increase the world's food supply while decreasing the incidence of malnutrition among the world's hungry. Nutritionally, cottonseed flour compares favorably to other animal and vegetable protein sources, as it is low in fat and contains a substantial amount of high biological value protein. Animal studies, as well as human research, using gossypol-free glandless cottonseed flour have shown that cottonseed protein promotes growth, increased weight gain, and a positive nitrogen balance. Cottonseed protein food products have been shown to be a healthy addition to the diets of children, college-age women, and the elderly. With its light color and bland flavor, cottonseed has many uses in the food processing arena. Baked goods, snack foods and candy, as well as pet and livestock feed are just a few successful products developed utilizing cottonseed protein.
59 citations
TL;DR: Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels and it improved in vitro protein digestibility (IVPD) and blanching and roasting increased the IVPD.
Abstract: The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protien, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the african yambean (AYB) were examined. The cooking time ranged from 90–155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p<0.05). Blanching and roasting increased the IVPD by 8–11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB.
57 citations
TL;DR: Three groups with 12 weanling male albino rats were group fed for 90 days on a standard laboratory rat diet plus 20% coconut oil either without a supplement or with the addition of 10% curry leaf or 10% mustard seeds, which resulted in a reduction in total serum cholesterol and LDL+VLDL, an increase in the HDL, and lower release of lipoproteins into the circulation.
Abstract: Three groups with 12 weanling male albino rats were group fed for 90 days on a standard laboratory rat diet plus 20% coconut oil either without a supplement or with the addition of 10% curry leaf or 10% mustard seeds. Feed was offered at a level of 10% body weight. At the end of the trial, measurements were made on the total serum cholesterol, high density lipoproteins, low density lipoproteins, and very low density lipoproteins fractions, release of lipoproteins into the circulation, lecithin cholesterol acyl transferase activity and lipoprotein lipase activity. Feed intake and mean body weight of the rats on each treatment was not significantly different. Both spices resulted in a reduction in total serum cholesterol and LDL + VLDL, an increase in the HDL, lower release of lipoproteins into the circulation and an increase in the LCAT activity.
57 citations
TL;DR: It is indicated that RPO is an efficient source of β-carotene which is found to be bioavailable in all the subjects tested, hence it can be used for supplementary feeding programmes to combat vitamin A deficiency in target population.
Abstract: Twenty four school children of 7-9 years of age were divided into two groups of six boys and six girls each One group was given a daily supplement of 'Suji halwa', a sweet snack made with semolina and red palm oil, supplying 2400 mu g of beta-carotene and the second group was the control group which was given 600 mu g of oral vitamin A palmitate, for 60 days Vitamin A status before and after supplementation was assessed by the Modified Relative Dose Response Assay (MRDR) Results indicated that serum vitamin A levels increased from the basal level of 086 +/- 013 mu m mol/l to 1891 +/- 023 mu mol/l in the Red Palmoil (RPO) group and from 074 +/- 009 to 194 +/- 021 mu mol/l in the control vitamin A group Dehydroretinol/Retinol (DR/R) ratio decreased from 0073 +/- 0025 to 0023 +/- 0004 in the RPO group and from 0090 +/- 0023 to 0023 +/- 0004 in the vitamin A group, indicating liver saturation with vitamin A after feeding RPO snacks, comparable to synthetic vitamin A This study indicates that RPO is an efficient source of beta-carotene which is found to be bioavailable in all the subjects tested, hence it can be used for supplementary feeding programmes to combat vitamin A deficiency in target population
44 citations
TL;DR: The present study suggests the possibility that the ingestion of barley-rice could lower serum lipids in hypercholesterolemic subjects.
Abstract: Barley contains approximately 10% dietary fiber and is easily cooked with rice, the dominant cereal in Japan, to increase the intake of dietary fiber. This research involved three experiments to examine the influence of barley on blood lipids in human subjects. All subjects received a boiled barley-rice (50/50 w/w mix) supplement two times per day in place of rice for 2 or 4 weeks. In the normolipemic subjects, serum lipids were unaffected by the ingestion of barley for 4 weeks. In twenty hypercholesterolemic men aged 41 ± 5 years, the ingestion of barley was associated with a significant fall in serum total cholesterol, LDL-cholesterol, phospholipids and LDL and VLDL-lipoproteins. In seven mildly hypercholesterolemic women aged 56±7 years, a significant improvement of serum lipid profiles was observed. The present study suggests the possibility that the ingestion of barley-rice could lower serum lipids in hypercholesterolemic subjects.
TL;DR: The pilei and the stipes of the button and early open-cap stages ofentinus subnudus, Psathyrella atroumbonata andTermitomyces striatus were assayed separately for their proximate and mineral composition, and the differences observed in the contents of some of the proximate components seem to be related to species and mushroom parts.
Abstract: The pilei (caps) and the stipes (stalks) of the button and early open-cap (cup) stages ofLentinus subnudus, Psathyrella atroumbonata andTermitomyces striatus were assayed separately for their proximate and mineral composition. The differences observed in the contents of some of the proximate components seem to be related to species and mushroom parts.P. atroumbonata was richest in crude and true protein,L. subnudus was richer in crude fiber, ash and carbohydrates. Mineral contents appeared to be dependent on type and parts of the mushrooms analysed. The three mushrooms were good sources of magnesium, zinc and iron.L. subnudus contained between 14.83 and 20.00 ppm of iron,P. atroumbonata contained between 20.01 and 22.09 ppm andT. striatus contained between 17.13 and 22.93 ppm of iron. The pilei ofP. atroumbonata andT. striatus are very good sources of zinc. Zinc contents for the pilei ofP. atroumbonata were 63.81 and 64.94 ppm respectively. Zinc contents forT. striatus were 90.45 and 92.49 ppm respectively.
TL;DR: It was noted that a pre-harvest transfer of spinach to N-free media reduces the NO3 and increases the vitamin C content of the leaves by a substantial amount in a 2–3 day period.
Abstract: Excessive use of nitrogen fertilizers is known to increase the NO3 and reduce the vitamin C contents in fruits and vegetables. We investigated the concentration of these compounds in spinach leaves when plants were transferred to nitrogen-free media prior to their harvest. It was noted that a pre-harvest transfer of spinach to N-free media reduces the NO3 and increases the vitamin C content of the leaves by a substantial amount in a 2–3 day period. It is suggested that this technique may be suited to produce spinach or other leafy vegetables with low NO3 and high vitamin C contents under commercial hydroponic conditions.
TL;DR: Samples of sundried, matured red pepper, Capsicum annum and C. frutescens with a moisture content of 12.7–26.8 percent had on dry weight basis, vitamin C, 5.0–6.4 mg/100 g; crude protein, 0.8–1.1 percent; total soluble solids, 3.3–4.2 percent; and fungal counts of log 4.2–3.6 percent.
Abstract: Samples of sundried, matured red pepper, Capsicum annum with a moisture content (MC) of 12.7-26.8 percent had on dry weight basis, vitamin C, 5.0-6.4 mg/100 g; crude protein, 0.8-1.2 percent; total soluble solids, 3.3-4.1 percent, and fungal counts of log 4.4-4.5/g. Ordinary matured red C. annum had MC, 75.7-78.2 percent vitamin C, 36.1-38.5 mg/100 g; crude protein, 2.4-2.8 percent; total soluble solids, 9.3-9.9 percent and fungal count of log 3.32-3.39/g. Sundried matured red C. frutescens had corresponding values of 9.4-18.7 percent; 5.8-6.3 mg/100 g; 0.8-1.1 percent; 0.9-2.6 percent and log 3.2-3.4/g. No aflatoxins were detected in sundried, matured red C. frutescens, but aflatoxin B1 values obtained from C. annum varied from non-detectable to 2.2 micrograms/kg. Dominant fungi isolated from C. annum and C. frutescens were Rhizopus oryzaze, Aspergillus niger, A. flavus, Geotrichum candidum and Saccharomyces spp.
TL;DR: Sorghum, pearl millet, and finger millet flours were blended with toasted mung bean flour and extruded to make precooked, ready-to-eat, weaning foods and no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the extruded foods.
Abstract: Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and extruded (Brabender single screw) to make precooked, ready-to-eat, weaning foods. The extruded foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the extruded foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digestibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the extruded foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.
TL;DR: The seed oils ofParkia biglobosa andParkia bicolor (Mimosaceae) have been analysed for their possible edible utility and to provide some physical data on both oils to identify the fatty acid composition.
Abstract: The seed oils ofParkia biglobosa andParkia bicolor (Mimosaceae) have been analysed for their possible edible utility and to provide some physical data on both oils. The fatty acid composition of the oils was identified. Six major fatty acids were identified in the oil ofP. bicolor while five were identified in that ofP. biglobosa by Gas Chromatography (GC) and Gas Chromatography — Mass Spectroscopy (GC — MS). The two oils contained five similar fatty acids in almost the same ratios. Arachidic acid was the most abundant fatty acids (greater than forty per cent) in both oils. Other fatty acids in the oils were behenic, stearic, palmitic and linoleic acids. The sixth fatty acid inP. bicolor was an odd number of carbon atom and un unsaturated fatty acid (C20H37COOH) named bicolargic acid. The oils were also found to be non toxic.
TL;DR: The result showed that fermented foods were widely used and consumed by most age groups (under 2 years to adults) because of poor socioeconomic status, and the daily intakes of protein, calcium, riboflavin, niacin and ascorbic acid by the subjects were low due to large consumption of starchy root crops.
Abstract: This study investigated the usage consumption pattern and chemical composition of fermented foods consumed in 191 rural households (1030 individuals) in Emene. The result showed that fermented foods were widely used and consumed by most age groups (under 2 years to adults) because of poor socioeconomic status. Fermentation period varied with type of food and was mostly carried out as a means of detoxifying certain foods. Generally, fermented foods contributed substantially to the daily caloric (46.3 to 79.9% for males and 57.5 to 78% for females); calcium (33.8 to 63.5% for males and 48.3 to 55.4% for females); iron (34.4 to 58.6% for males and 47.4 to 74.6% for females); and thiamin (23 to 58.5% for males and 37.5 to 60% for females) intakes. The contributions of fermented foods to protein (10 to 40.7%) and ascorbic acid (1.9 to 18.7%) intakes were however, low. When compared with the FAO recommendations, the daily intakes of protein, calcium, riboflavin, niacin and ascorbic acid by the subjects were low due to large consumption of starchy root crops. Poor financial status was the most limiting factor to adequate nutrient intake. Such results point out the need for nutrition education related to improved methods of preparation and food selection.
TL;DR: Both physico-chemical and sensory results indicate that the syrup of V. doniana was highly desirable and can substitute for other syrups as a nutritive sweetener.
Abstract: The fresh ripe fruit pulp and syrup, produced using the open pan evaporator, of Vitex doniana were analysed physico-chemically. Results show that the edible pulp of the ripe fruit is fairly rich in vitamin C (18.1 mg/100 ml) but acidic (pH 4.38) and poor in protein (0.82%) and oil (0.56%). The syrup yielded a DE value of 52, total dissolved solids content of 67 degrees Brix and a refractive index of 1.4762 at 20 degrees C. The syrup was moderately viscous (2.1 Poiseuille), acid (pH 4.45) but relatively poor in vitamin C (2.8 mg/100 ml) and protein (0.3%). Sensory evaluation showed no significant difference (p < or = 0.05) in taste, flavor and overall acceptability between V. doniana syrup and honey. Both physico-chemical and sensory results indicate that the syrup was highly desirable and can substitute for other syrups as a nutritive sweetener.
TL;DR: Pachyrhizus erosus seeds showed a high content of proteins, lipids, Fe and Ca, in comparison to other legumes, andGlutelins constitute the highest protein fraction, followed by globulins.
Abstract: Pachyrhizus erosus seeds were analysed for proximate composition, minerals, protein fractions, antinutritional factors, and rotenoids. The seeds showed a high content of proteins, lipids, Fe and Ca, in comparison to other legumes. Glutelins constitute the highest protein fraction, followed by globulins. Antinutritional substances detected as tannins, hemagglutinating activity and trypsin inhibitory activity, were in low concentrations. Seeds were also processed to obtain a flour which showed proper characteristics, good in vitro digestibility, significant rotenoid reduction level and amino acid composition rich in essential amino acids, except methionine.
TL;DR: A strong correlation was seen between the combined effects of protein, hemicellulose, and lignin contents of the fibers versus total Zn binding capacity and a lesser correlation with Cu.
Abstract: Five fiber-rich food sources, wheat bran (WB), rice bran (RB), oat fiber (OF), apple fiber (AF), and tomato fiber (TF) and their isolated insoluble fiber fractions were evaluated in vitro for their binding capacity for zinc (Zn) and copper (Cu). Endogenous Zn concentrations of the fibers varied from 11.0 µg/g for OF to 136.0 µg/g for WB, whereas Cu concentrations ranged from 1.0 µg/g for OF to 14.0 µg/g for WB. In all the fibers, total Cu bound was significantly higher than Zn. Total Cu bound ranged from 3687 µg/g for OF to 8019 µg/g and 8073 µg/g for WB and AF, whereas, bound Zn levels varied from 1213 µg/g for OF to 7121 µg/g and 7166 µg/g for WB and RB, respectively. Significantly more Zn and Cu were bound by the fiber fractions than the whole fibers, probably due to the exposure of more binding sites on the polymers during the fractionation process. Generally, the fiber components of all five fibers showed Cu and Zn binding capacities decreasing in the order; hemicellulose A>lignocellulose>lignin>cellulose. A strong correlation was seen between the combined effects of protein, hemicellulose, and lignin contents of the fibers versus total Zn binding capacity and a lesser correlation with Cu.
TL;DR: The regression equations developed from this study could be used to predict the concentrations of AAs except methionine and cystine for the cultivar Bohatyr once the protein content is known.
Abstract: A study was conducted to evaluate the contribution of location, N application andRhizobium seed inoculation to variations in seed protein content and amino acid (AA) composition of field peas. The magnitude of AA variations with protein level and the nature of the relationships that are involved were determined. Regression equations to predict AAs from protein were developed for the cultivar Bohatyr. The experiments were carried out at two locations in southern Manitoba in 1994. The levels of N fertilization investigated were: 56, 75, 100, 125, 150, 200, 250 and 300 kg/ha. At each level of N application, seeds planted were eitherRhizobium inoculated or not inoculated. The combination of location, fertilizer treatments and inoculation yielded 192 samples for chemical analyses. The samples were analyzed for dry matter (DM), N and AA contents. Location and N fertilization had significant (p⩽0.001) effects on seed protein content and AA composition. Seed protein content increased with increasing levels of N application. The response of protein to fertilization was not the same in both locations as evidenced from the presence of interaction (p⩽0.01) between location and N application. Except for methionine and cystine, percent AAs in DM increased with increasing levels of N application. The effects of N application on the concentrations of methionine and cystine were not consistent. On protein basis, the concentrations of AAs decreased with increasing levels of N application. The only exception was arginine which strongly increased in concentration. There was no effect (p⩾0.05) of seed inoculation observed in this study. Strong positive correlations (r>0.80) between seed protein content and AA concentrations expressed as percent of DM were found for all AAs except for methionine (r=0.76) and cystine (r=0.51). When AA concentrations are expressed as g per 16 g N, 15 of the 17 AAs were negatively correlated to seed protein content. Only arginine (r=0.78) and aspartic acid (r=0.17) had positive correlations. The regression equations developed from this study could be used to predict the concentrations of AAs except methionine and cystine for the cultivar Bohatyr once the protein content is known.
TL;DR: In pot experiments with greatly differing rates of N, P, S, K and Ca, dry matter (DM) yields of leek stems varied from 25 to 164 g/pot and increasing N contents decreased the content of all essential and some other amino acids in crude protein.
Abstract: In pot experiments with greatly differing rates of N, P, S, K and Ca, dry matter (DM) yields of leek stems varied from 25 to 164 g/pot. Total-N and NO3-N concentrations varied from 1.18 to 3.56% and from 10 to 1515 ppm in DM, respectively. Both N applications and P and K deficiency greatly increased total-N and NO3-N content. S applications increased total-S content from 0.047 to 0.359% in DM, of which between approximately 100 to 25% were found in methionine+cystine. Total-N/total-S ratios decreased from 57 to 6 with the highest S level. P and K applications increased their respective content in DM two- and threefold. Severe Ca deficiency reduced Ca content from 0.495 to 0.045%. Iron, zinc, manganese and copper contents varied from 33–69, 14–26, 11–34 and 3.1–5.7 ppm in DM, respectively. Increasing N contents, whether due to N applications or P or K deficiency, decreased the content of all essential and some other amino acids in crude protein. Both S and severe P deficiency had a pronounced negative effect on amino acid composition and chemical score. Only glutamic acid (glutamine) and arginine were increased by increasing N contents. However, expressed as g/kg DM the concentrations of all amino acids were positively correlated with protein content. S and P deficiency reduced total dietary fibre (TDF) content of DM from 28.3 to 18.6% and 17.4%, respectively, of which between 53 and 60% were insoluble dietary fibre (IDF). Digestible energy (DE) was positively correlated with protein content (r=0.90**). In N-balance trials with rats, increasing protein concentrations (50% of total protein given as casein and supplemented with 1% methionine) raised the true digestibility (TD) of the protein from 44 to 72%. The biological value (BV) of protein was generally high, with a mean of 91.7 N deficiency tended to increase and S deficiency tended to decrease the BV.
TL;DR: All pretreatments caused a significant decrease in the antinutritional factors, especially soaking followed by dehulling, whereas decortication led to a significant increase in phytic acid content.
Abstract: In order to study the effects of main technological pretreatments practised for preparing Egyptian faba bean products, i.e. decortication as well as soaking and germination followed by dehulling on the nutritional value, series of experiments were carried out. Such pretreatments had a significant effect on the changes in the chemical composition of faba beans. The proportion of the removed hulls reached generally about 14%. Data revealed also pronounced improvements on the nutritive value as a result of all studied pretreatments, especially germination being the most effective. Chemical scoring of all determined essential amino acids was >60, except methionine and cystine showed the lowest score (<20). Germinated seeds had the highest chemical score for the restricting amino acids beside the lowest GDR value [Grams consumed of product to cover the daily requirements for adult man in protein (63 g) and in energy (2900 kcal)]. All pretreatments caused a significant decrease in the antinutritional factors, especially soaking followed by dehulling, whereas decortication led to a significant increase in phytic acid content.
TL;DR: Results of biological study on biscuits prepared by using millet and legume combination flours, indicated the biscuits to be of good protein quality.
Abstract: Effect of combinations of millet and legume and processing on digestibility, biological value and net protein utilization was evaluated using albino rats. The millets and legumes selected for the study include sorghum, pearl millet, finger millet, chickpea and green gram (P radiatus). The processes tested include dehulling, boiling, roasting, malting and baking. Among the combinations tested, the sorghum-chickpea combination had significantly (p<0.05) higher digestibility. Between the processes tested, roasting resulted in significantly higher net protein utilization. Results of biological study on biscuits prepared by using millet and legume combination flours, indicated the biscuits to be of good protein quality.
TL;DR: The levels of mineral elements investigated increased notably in the tip of the asparagus with the exception of sodium and potassium of which the levels in the apical portion decreased or hardly modified.
Abstract: The essential elements: calcium (Ca), magnesium (Mg), sodium (Na) potassium (K) and phosphorus (P) were analyzed in fresh asparagus to determine the effect of the ripening of the asparagus on the mineral content. Asparagus samples were classified in two groups by diameter ( 14 mm). Asparagus from a sample group with the same diameter were divided into two portions (apical and basal) according to distance from the tip. The concentrations of calcium, magnesium and phosphorus increased with the ripening process of the asparagus while the content of sodium decreased when the white asparagus turned into a green ripening state. No significant differences were established for potassium. The green ripening state was the group with the greater concentration of calcium, magnesium and phosphorus. Statistically significant differences (p 14 mm) and no significant differences (p>0.05) were found for calcium and potassium. The mean element levels were (mg/kg dry weight): Ca=3240±1186; Mg=1818±490; Na=368±86; K=37297±4167 and P=6809±2491.
TL;DR: Investigation of four guava cultivars showed that when the fruits were harvested at different stages of growth and development, total sugars increased slowly during the initial growing period followed by rapid increase during maturation and repining for all cultivars.
Abstract: Investigation of four guava cultivars showed that when the fruits were harvested at different stages of growth and development, total sugars increased slowly during the initial growing period followed by rapid increase during maturation and repining for all cultivars. The maximum level varied from 7.5 to 26.9%. Individual sugars: (fructose, glucose and sucrose) increased slowly during the initial growing period followed by rapid increase during maturation and ripening for all cultivars. The cultivars differed in their final sugar content; fructose varied from 5.6 to 7.7%, glucose from 1.9 to 18.1%, and sucrose from 6.2 to 7.8%. Total ash for all cultivars decreased slowly during the initial growing period followed by a sudden increase in the latter stage of maturation and ripening, with maximum level varying from 5.2 to 7.9%. Minerals: Ca, Mg, Na, K and P, for all cultivars decreased slowly during all stages of development. These results suggest that when guava fruits were picked 106–126 days after fruit set it ensures sufficient amount of total sugars and appreciable amount of minerals.
TL;DR: In this paper, the effects of germination, extraction and α-amylase treatments of chick pea seed flours on crude protein, total carbohydrate, protein efficiency ratio (PER), biological value (BV), true digestibility (TD), net protein utilization (NPU), essential amino acid composition, in-vitro protein digestibility, and actual amino acid indices (essential amino acid index or amino acid score) were evaluated.
Abstract: The effects of germination, extraction (double extraction with 70% ethanol and water at isoelectric point) and α-amylase treatments of chick pea seed flours on crude protein, total carbohydrate, protein efficiency ratio (PER), biological value (BV), true digestibility (TD), net protein utilization (NPU), essential amino acid composition, in-vitro protein digestibility (IVPD) and actual amino acid indices (essential amino acid index or amino acid score) were evaluated. Crude protein content was increased (8–149%), while total carbohydrate was decreased (11–62%) by germination, extraction and α-amylase treatments. Alpha-amylase treatment was more efficient in reducing total carbohydrate and increasing the protein content than that of extraction treatment. The protein quality of chick pea flours as measured by PER, BV, TD, NPU, IVPD and corrected amino acid indices (actual amino acid indices×IVPD) was significantly improved by these treatments. The protein quality of germinated-α-amylase treatment was comparble with casein, while germinated-α-amylase treaded seeds appeared nutritionally superior to casein. The results indicate that the germinated-α-amylase and germinated-α-amylase-extracted treatments could be used successfully as a source of concentrated high quality protein for baby food production. The corrected amino acid indices gave better prediction of PER, BV, TD and NPU (r=93 to 97) than actual amino acid indices (r=45 to 71). PER was highly correlated with corrected amino acid score (r=0.93). The PER could be predicted from the following simple regression equation: PER=−1.827+0.0561×corrected amino acid score.
TL;DR: The bitter taste was not detected in flour from boiled seeds and the functional properties of the flour were not deleteriously affected except foaming and emulsion capacity, so this boiling method of debittering sesame seed could be practised and the quality of sesame flour obtained could still serve its role in traditional dishes and in the formulation of some other conventional food products.
Abstract: Sesame seeds were boiled and allowed to sprout under ambient condition (30 +/- 2 degrees C) with an objective to reduce or eliminate the bitter taste associated with them. The untreated seeds were used as a control. The proximate composition, functional and organoleptic properties of defatted sesame flour were assessed at room temperature. There was slight increase (about 10%) in protein content of sprouted seeds. The foaming capacity of flours from untreated, sprouted and boiled seeds were 34.6, 38.5 and 11.5%, respectively. The flour from the boiled seeds had the highest foam stability. Flours from untreated or sprouted seeds, gelation started at the least concentration of 6% whereas that from boiled seed was 11%. The emulsion capacity of flours from the untreated or sprouted seeds was the same (27.6 g oil/g sample) while that from boiled seeds was 12.9 g oil/g sample. Emulsion stability with prolonged storage appeared to be more with flours from the sprouted or boiled seeds than that from the untreated ones. The water absorption properties of flours from the untreated, sprouted and boiled seeds were 8.0, 5.9 and 6.5 g H2O/g sample, respectively whereas the oil absorption capacity same (5.9 g oil/g sample). The bitter taste in flours from the untreated or sprouted was high. The bitter taste was not detected in flour from boiled seeds and the functional properties of the flour were not deleteriously affected except foaming and emulsion capacity. Therefore, this boiling method of debittering sesame seed could be practised. The quality of sesame flour obtained with this boiling method could still serve its role in traditional dishes and in the formulation of some other conventional food products.
TL;DR: The proximate composition of three varieties of Piper guineense (Odusa — Ibibio/Efik) viz.
Abstract: The proximate composition of three varieties ofPiper guineense (Odusa — Ibibio/Efik) viz. ‘Uyat Odusa’ (cultivated and peppery), ‘Eting-keni Ikot’ (wild forest variety) and ‘Eting-keni mben inyang’ (wild, riverine variety), were determined using available standard methods. Also determined were mineral, antinutrient and ascorbate levels. The cultivated pepperic variety had the highest content of crude protein and moisture (18.9% and 97% respectively) while the wild, riverine variety had the highest content of ether extract, carbohydrate and calories (7.79%, 63.38% and 398 cals respectively). The cultivated variety had appreciable amounts of phosphorus (1.12 mg/100 g), potassium (1.2 mg/100 g), sodium (0.24 mg/100 g), zinc (0.18 mg/100 g), and copper (0.18 mg/100 g) while the forest variety contained more of calcium (12.38 mg/100 g), magnesium (1.21 mg/100 g) and iron (0.85 mg/100 g). The wild riverine variety appeared to have the least mineral content but had the highest ascorbate level of 173.4 mg/100 g. Of four antinutrients assayed, the cultivated pepperic one had the least quantities while the forest variety was highest in hydrocyanic acid (85.8 mg/100 g) and glucosinolates (0.20 mg/100 g). The wild riverine variety had the highest level of total oxalate (165.0 mg/100 g). These quantities are however far below documented toxic levels.
TL;DR: There was a small tendency to a lower protein quality, with respect to altitude, the effect of which was more obvious in the apparent protein digestibility values.
Abstract: The present study was conducted with the objective to determine the effects of altitude above sea level, on the cooking time and nutritional value of common black beans (Phaseolus vulgaris). Three 100 g samples of theOstua variety were cooked at 8 individual locations, ranging in altitude from 0 to 2256 meters, in Guatemala, to establish water uptake and cooking time. The cooked samples were separated into cooked beans and cooking broth for chemical analysis. This included moisture, protein, lysine, tannins, total and enzyme susceptible starch, and fiber fractionation. The cooking liquor was analyzed for total solids, moisture, protein, ash and K. A 1200 g sample was cooked for the cooking time established previously, for biological testing of nutritional value,which included Net Protein Ratio (NPR), Protein Effciency Ratio (PER), and protein digestibility. Altitude influenced cooking time which increased from 78 min at 0 m, to 264 min at 2256 m. Final moisture content in the cooked bean was similar at all altitudes and there was a tendency to yield smaller amounts of solids in the cooking broth at higher altitudes. The increase in cooking time was significant. Bean water uptake at all times was significantly slower and smaller at ambient T, as compared to water uptake at boiling T, at all altitudes. Protein and lysine content were not affected by altitude, however, tannin and catechin were lower in cooked samples, as compared to the raw material. Altitude did not affect the content of these substances. Total starch and total sugars were higher in the raw sample, as compared to the cooked samples, but there was no effect of altitude. Enzyme susceptible starch (ESS) was lower in the raw sample as compared to the cooked samples, which contained similar amounts with respect to altitude. No change was observed in fiber fractions of the cooked beans. Likewise, the composition of the cooking broth was very similar between cooking locations. There was a small tendency to a lower protein quality, with respect to altitude, the effect of which was more obvious in the apparent protein digestibility values. Undercooking or overcooking at one location influenced protein quality values. The extended cooking time of beans at high altitudes, has important economic and environmental implications, since significant amounts of wood have to be used.