Showing papers in "Plant Foods for Human Nutrition in 2004"
TL;DR: The current advances in flavonoids in food is reviewed, with emphasis on health aspects on the basis of the published literature, which may provide some guidance for researchers in further investigations and for industries in developing practical health agents.
Abstract: There has been increasing interest in the research of flavonoids from dietary sources, due to growing evidence of the versatile health benefits of flavonoids through epidemiological studies. As occurrence of flavonoids is directly associated with human daily dietary intake of antioxidants, it is important to evaluate flavonoid sources in food. Fruits and vegetables are the main dietary sources of flavonoids for humans, along with tea and wine. However, there is still difficulty in accurately measuring the daily intake of flavonoids because of the complexity of existence of flavonoids from various food sources, the diversity of dietary culture, and the occurrence of a large amount of flavonoids itself in nature. Nevertheless, research on the health aspects of flavonoids for humans is expanding rapidly. Many flavonoids are shown to have antioxidative activity, free-radical scavenging capacity, coronary heart disease prevention, and anticancer activity, while some flavonoids exhibit potential for anti-human immunodeficiency virus functions. As such research progresses. further achievements will undoubtedly lead to a new era of flavonoids in either foods or pharmaceutical supplements. Accordingly, an appropriate model for a precise assessment of intake of flavonoids needs to be developed. Most recent research has focused on the health aspects of flavonoids from food sources for humans. This paper reviews the current advances in flavonoids in food, with emphasis on health aspects on the basis of the published literature, which may provide some guidance for researchers in further investigations and for industries in developing practical health agents.
1,345 citations
TL;DR: The baobab seed was found to be a good source of energy, protein, and fat and the protein was more soluble at alkaline than acidic pH, with the lowest solubility at pH 4.0.
Abstract: The baobab seed and pulp were analyzed for proximate composition, mineral content, and amino acid composition. The seed oil and protein were evaluated for their fatty acid profile and protein solubility. The seed was found to be a good source of energy, protein, and fat. Both the kernel and the pulp contain substantial quantities of calcium, potassium, and magnesium. Amino acid analyses revealed high glutamic and aspartic acid contents and the sulfur-containing amino acids as being the most limited amino acid. The fatty acid profile showed that oleic and linoleic were the major unsaturated fatty acids, whereas palmitic was the major saturated acid. Of the several solvents tested to solubilize the seed protein, 0.1 M NaOH was found to be the most effective. The protein was more soluble at alkaline than acidic pH, with the lowest solubility at pH 4.0.
183 citations
TL;DR: Bran having high water holding capacity and high DF, its use as source of DF was explored and exhibited desirable functional properties such as dispersibility, gelling ability, stability, formed homogenous mild alkaline suspension and was comparable to proprietary DF.
Abstract: Garden cress (Lepidium sativum) belonging to the family Cruciferae grown in India, Europe and US is an underutilized crop. The edible whole seed is known to have health promoting properties. Hence, it was assumed that these seeds can be a functional food. A preliminary work on chemical composition of seeds was carried out and the possibility of using it as nutraceutical food ingredient in dietary fiber formulation was explored. Three fractions namely whole meal (WM), endosperm and bran were analyzed for chemical composition. The yield of the endosperm and the bran fraction were 72 and 28%, respectively. The WM, endosperm and bran had 22.5, 27.7 and 12.6% protein, 27.5, 33.1 and 6% fat, 30, 13.6 and 75% dietary fibre (DF), and 1193.00, 945.15 and 1934.57 mg% potassium respectively. The major protein on SDS-PAGE was of 29.5 kDa. The most abundant amino acid was glutamic acid (19.3%) and the essential amino acid, leucine was the highest (8.21 ± 0.01%) and methionine the lowest (0.97 ± 0.02%). The major fatty acid was linolenic acid (30.2%) and low amount of erucic acid (3.9%) was also present. Bran having high water holding capacity and high DF, its use as source of DF was explored. The product contained 12% protein, 4% fat and 74.3% DF and exhibited desirable functional properties such as dispersibility, gelling ability, stability, formed homogenous mild alkaline suspension and was comparable to proprietary DF.
154 citations
TL;DR: Findings demonstrate the potent antioxidant properties of the fenugreek seed extract, which significantly reduced the oxidative modifications in both the groups.
Abstract: A polyphenol-rich extract from the seeds of fenugreek was evaluated for its protective effect against hydrogen peroxide(H2O2)-induced oxidation in normal and diabetic human erythrocytes (RBCs). RBCs, preincubated with increasing amounts of fenugreek seed extract and challenged with H2O2, were analyzed for hemolysis and lipid peroxidation. RBCs from diabetic subjects were more susceptible to oxidative hemolysis and lipid peroxidation than those from normal subjects. However preincubation with the polyphenol-rich extract significantly reduced the oxidative modifications in both the groups. The inhibition of lipid peroxidation was concentration-dependent up to 100 μl of extract, which contained 0.75mM gallic acid equivalent (GAE) of phenolic compounds. These findings demonstrate the potent antioxidant properties of the fenugreek seeds.
133 citations
TL;DR: On the basis of overall sensory quality and vitamin C content, RTS beverage prepared by blending gooseberry and Pusa Navrang grape juice in 20:80 ratio was found to be the best.
Abstract: Physiconutritional qualities of fruits viz. apple, lime, pomegranate, Perlette grape, and Pusa Navrang grape were analyzed and compared with those of Indian gooseberry (Emblica officinalis Gaertn.). Indian gooseberry juice contained the highest vitamin C (478.56 mg/100 ml). Hence, when gooseberry juice was blended with other fruits' juice for the preparation of ready-to-serve (RTS) beverages, it boosted their nutritional quality in terms of vitamin C content. On the basis of overall sensory quality and vitamin C content, RTS beverage prepared by blending gooseberry and Pusa Navrang grape juice in 20:80 ratio was found to be the best.
125 citations
TL;DR: The presence of saponins, phytic acid, and trypsin inhibitors in the concentrate, which favor the metabolism of lipids, suggests that consumption of the concentrate might reduce the risk of heart disease.
Abstract: Plants constitute an alternative source of proteins in the human diet, with advantages over animal proteins because of their low content of saturated fats and absence of cholesterol. Within the framework of a wider research project on the role of Amaranthus cruentus (Ac) in lipid metabolism, in this work the chemical composition and biological value of the Ac flour and its protein concentrate were compared. Proximate chemical composition, amino acid and fatty acid profiles, some antinutrient factors, and biological values were determined for Ac seed flour and its protein concentrate obtained by extraction at pH 11 and precipitation at pH 4.5. The flour protein content was 16.6 g% while that of the concentrate was 52.56 g%. The content of the soluble dietary fiber with a hypolipemic function was notably higher in the protein concentrate (12.90 g%) than in the seed flour (4.29 g%). The protein concentrate also exhibited a higher content of insoluble dietary fiber. The Ac flour and the concentrate contain 75.44 and 56.95% unsaturated fatty acids, respectively. Squalene, which affects the biosynthesis of cholesterol, was detected both in the flour and the concentrate oils, with a higher content in the concentrate (9.53%) as compared to the flour (6.23%). Comparison of the amino acid composition with the FAO pattern protein indicated that the concentrate does not have limiting amino acids, while the flour has leucine, threonine, and valine. The content of lysine was high in both the flour and the concentrate, making these products particularly useful as a complement for cereal flour, which is deficient in this amino acid. The biological quality analysis demonstrated an improvement in the quality of the concentrate. The presence of saponins, phytic acid, and trypsin inhibitors in the concentrate, which favor the metabolism of lipids, suggests that consumption of the concentrate might reduce the risk of heart disease.
87 citations
TL;DR: A wide variation in all-trans-β-carotene content and bioaccessibility among studied green leaves was obtained, still, to supply daily safe intake level of vitamin A for children from a median vegetable relish portion it is necessary to add oil in the preparation.
Abstract: Provitamin A carotenoids from green leafy vegetables constitute a major dietary source of vitamin A in Tanzania. The efficiency of different vegetable preparations in contributing to the daily safe intake level of vitamin A for children was evaluated in the present study. The amount of bioaccessible (available for absorption) all-trans-β-carotene from green leafy vegetable dishes prepared either traditionally in households or with an improved method was estimated by an in vitro digestion method that simulates human digestion. The median vegetable portion size consumed by 34 children (2--12 years old) in the surveyed households was determined by weighing. The amount of all-trans-β-carotene available for absorption from the same type of vegetables cooked without oil by traditional or a modified method ranged from 5 to 12% and 4 to 15%, respectively. Vegetables cooked with modified method with oil had 2–5 times higher amount of in vitro accessible all-trans-β-carotene than vegetables cooked without oil. A median portion (84 g) of such a relish then provided 88–477% of the daily safe intake level of vitamin A, while portions cooked without oil only provided between 23 and 46%. In this study, a wide variation in all-trans-β-carotene content and bioaccessibility among studied green leaves was obtained. Still, to supply daily safe intake level of vitamin A for children from a median vegetable relish portion it is necessary to add oil in the preparation.
75 citations
TL;DR: The microwave–squeezing method is suggested as a new option for oil recovery from avocadopulp, and could be adapted for industrial processing.
Abstract: Avocado (Persea americana Mill) is an oil-rich fruit, the pulp containing up to 33% of the oil. It is rich in monounsaturated fatty acids, and has nutritional properties similar to olive oil. However, there is no widespread commercial method for oil recovery from avocado pulp. The aim of this study is to contribute to the limited knowledge about the micro- and ultrastructure of avocado. It presents a micro- and ultrastructural study of avocado pulp before and after three different oil recovery methods, in order to relate the quality and yielding of the oil to the cellular changes in the pulp. This study was made using light, scanning electron, and electron transmission microscopy. The microwave-squeezing method yielded 67% of the oil, preserved the shape of the cell by causing only a slight modification, and gave the best quality oil. Hexane extraction yielded 59%, causing the idioblastic oil cells to become irregularly shaped and rough-surfaced. Acetone extraction yielded 12%, and deformed the cellular wall while the oil remained inside, giving a poor quality oil. On the basis of these results, the microwave-squeezing method is suggested as a new option for oil recovery from avocadopulp. This method could be adapted for industrial processing.
64 citations
TL;DR: Several jujube varieties from the southeast of Spain were analyzed for fatty acid and carotene contents and fatty acid profiles of fruits were found to be influenced by their developmental stage.
Abstract: Several jujube varieties from the southeast of Spain were analyzed for fatty acid and carotene contents. Triglycerides having medium-chain fatty acids were most abundant in all samples. The main fatty acids were 12:0 (18.3 +/- 9.97), 10:0 (12.5 +/- 19.0), 18:2n6 (9.27 +/- 7.26), 16:1n7 (8.50 +/- 5.77), 16:0 (7.25 +/- 4.35), and 18:1n9 (5.34 +/- 2.52) on total saponifiable oil. The fruits yield 1.33 +/- 0.17 g/100 g saponifiable oil on a dry weight basis. Fatty acid profiles of fruits were found to be influenced by their developmental stage. Multivariable data analyses show that the samples could be grouped on the basis of their fatty acid content. Carotenes were found to be in good agreement with other fruits, varying from 4.12 to 5.98 mg/100 g on a dry weight basis. The contribution to vitamin value reach a mdium of 38 microg RE/100 g on a fresh weight basis.
58 citations
TL;DR: The seed traits were interdependent and the associations among them were positive and significant suggesting that simultaneous selection and improvements are possible.
Abstract: In addition to oil and soyfoods, soybean is also produced for vegetable use. The importance of consuming vegetable soybean for the prevention of chronic diseases is well documented. The objectives of this study were to determine the magnitude of genotype x year interactions for isoflavone concentration and pattern, estimate heritabilities, and identify genotypes with a stable isoflavone concentration and pattern. Thirty-one soybean genotypes from maturity groups (MGs) III to VI were grown at Randolph Research Farm of Virginia State University, Petersburg, Virginia, during 3 years. The genotypes were harvested at immature green pod stage (R6-R7) and analyzed for isoflavone contents. Significant (P < 0.05) differences among the genotypes were found for genistein, daidzein, glycitein, and total isoflavones. The genotype x year interactions were also significant (P < 0.05) for the seed traits analyzed, indicating that the performance of the genotype changes from year to year. However, genotypes Pella and Aoda consistently showed with higher means than the overall means for all the seed traits throughout the 3 years. MG differences were also observed for genistein, daidzein, and total isoflavone content. Low- to moderate-heritability estimates of 54, 45, 58, and 64% were observed for genistein, daidzein, glycitein, and total isoflavone content, respectively, suggesting that the seed traits are equally influenced by environments and genetic variations. In general, for all seed traits with the exception of daidzein, the percentage contribution of genotype to the total sum of square was higher than the genotype x year interaction. The seed traits were interdependent and the associations among them were positive and significant suggesting that simultaneous selection and improvements are possible.
51 citations
TL;DR: The results indicate the high potential for use of these proteins as an ingredient in food preparations, including wheat flour supplemented with 1% amaranth albumins improves the dough properties due to higher mixing stability and the bread had better crumb characteristics.
Abstract: The functional and rheological properties of amaranth albumins isolates extracted from two new Mexican varieties were determined. Functional properties tested were protein solubility, foaming, water and oil absorption capacities, emulsifying activity, and emulsion stability. The maximum solubility values for both amaranth albumins were found above pH 6 and values were compared to the solubility of egg albumins. Albumins from amaranth showed excellent foaming capacity and foaming stability at pH 5, suggesting that this protein could be used as whipping agents as egg albumins, also the water and oil absorption capacities reached their maximum values at acidic pH, suggesting that amaranth albumins could be appropriate in preparation of acidic foods. The rheological test based on farinograms and alveograms showed that wheat flour supplemented with 1% amaranth albumins improves the dough properties due to higher mixing stability and the bread had better crumb characteristics. In addition of the known high nutritional values of amaranth albumins, our results indicate the high potential for use of these proteins as an ingredient in food preparations.
TL;DR: Phenolic content of yam flour plays a key role on sensorial quality of amala, however, polyphenol oxidase and peroxidase activities were almost null in yam flours and their specific role onYam flour phenolic content needs to be clarified.
Abstract: Color and taste are permanent features of amala, a traditional thick paste obtained from yam chips flour. To assess these attributes, 23 yam chips presenting various quality attributes were processed. The sensory attributes of their derived amala were determined and some biochemical characteristics of yam flours measured. A panel defined five main taste attributes for amala: sweetness, bitterness, acidity, fermented, and roasted tastes. Amala color was measured instrumentally and sensory scores were highly correlated with flour biochemical analyses; amala sweetness was positively correlated with glucose and fructose content of the flour, whereas amala acidity and fermented taste were linked to organic acids and lactic acid contents of flour, respectively. In addition, darkness, bitterness, and roasted tastes of amala could be tightly predicted by multiple regression analysis from phenolic compound and glucose-fructose contents. Phenolic content of yam flour plays thus a key role on sensorial quality of amala. However, polyphenol oxidase and peroxidase activities were almost null in yam flours and their specific role on yam flour phenolic content needs to be clarified.
TL;DR: This work determined the best combination of nixtamalization process variables for producing nixtAMalized maize flour (NMF) from QPM V-537 variety which contain greater amounts of lysine and tryptophan.
Abstract: Quality of maize proteins is poor, they are deficient in the essential amino acids lysine and tryptophan. Recently, in Mexico were successfully developed nutritionally improved 26 new hybrids and cultivars called quality protein maize (QPM) which contain greater amounts of lysine and tryptophan. Alkaline cooking of maize with lime (nixtamalization) is the first step for producing several maize products (masa, tortillas, flours, snacks). Processors adjust nixtamalization variables based on experience. The objective of this work was to determine the best combination of nixtamalization process variables for producing nixtamalized maize flour (NMF) from QPM V-537 variety. Nixtamalization conditions were selected from factorial combinations of process variables: nixtamalization time (NT, 20-85 min), lime concentration (LC, 3.3-6.7 g Ca(OH)2/l, in distilled water), and steep time (ST, 8-16 hours). Nixtamalization temperature and ratio of grain to cooking medium were 85 degrees C and 1:3 (w/v), respectively. At the end of each cooking treatment the steeping started for the required time. Steeping was finished by draining the cooking liquor (nejayote). Nixtamal (alkaline-cooked maize kernels) was washed with running tap water. Wet nixtamal was dried (24 hours, 55 degrees C) and milled to pass through 80-US mesh screen to obtain NMF. Response surface methodology (RSM) was applied as optimization technique, over four response variables: In vitro protein digestibility (PD), total color difference (deltaE), water absorption index (WAI), and pH. Predictive models for response variables were developed as a function of process variables. Conventional graphical method was applied to obtain maximum PD, WAI and minimum deltaE, pH. Contour plots of each of the response variables were utilized applying superposition surface methodology, to obtain three contour plots for observation and selection of best combination of NT (31 min), LC (5.4 g Ca(OH)2/l), and ST (8.1 hours) for producing optimized NMF from QPM.
TL;DR: The physicochemical properties of honey harvested from popular honey-producing areas in Tanzania were investigated and the types of Tanzanian honey obtained from the popular honey producing areas may be judged to be of high quality.
Abstract: The physicochemical properties of honey harvested from popular honey-producing areas in Tanzania were investigated. Honey from Shibe-Dodoma had the highest values of specific gravity, total acidity, free fatty acid content, diastatic number, overall acceptability, and lowest hydroxymethyl-furfural (HMF) level as compared to honey samples from other areas. There was no significant difference (p > 0.05) in terms of HMF in the other honey samples from Tanga, Morogoro, Same, Arusha, and Tabora. HMF levels in all honey samples were far below the maximum acceptable level of 40 mg/kg as recommended by the Codex Alimentarius Commission Standards before storage for 6 months. No traces of streptomycin and phenol were detected in all honey samples. It was concluded that according to the values of the studied quality parameters, the types of Tanzanian honey obtained from the popular honey producing areas may be judged to be of high quality.
TL;DR: Among the composite flours, the blends containing germinated fenugreek flour were found superior in nutritional quality compared to others.
Abstract: Wheat flour was separately substituted with fenugreek flour (raw, soaked, and germinated) at 5-20% levels for product making. Nutrient analysis of the blends, product development, and their acceptability were carried out. Replacement of wheat flour with fenugreek flour increased the protein, fat, lysine, minerals, and dietary fibre contents proportionately to the level of substitution. Among the composite flours, the blends containing germinated fenugreek flour were found superior in nutritional quality compared to others. However, products, viz., bread, biscuits, noodles, and macaroni prepared from the wheat-fenugreek blends at 10, 15, and 20% levels, were found organoleptically acceptable.
TL;DR: Animals fed quality protein maize (QPM) tortilla had the highest protein digestibility, but the FEQPM and FEDMF diets had thehighest biological value (BV), net protein utilization (NPU), and protein-digestibility-corrected EAA scores (PDCEAAS).
Abstract: The physiological development of laboratory rats fed with a typical indigenous tortilla diet was studied for two generations. The experiment compared casein control diet and five different types of diets: (1) a diet of tortillas obtained from fresh masa (FM); (2) regular tortillas produced from enriched dry masa flour containing vitamins B1, B2, niacin, folic acid, and the microminerals iron and zinc (REDMF); (3) tortillas produced from enriched dry masa flour fortified with 6% defatted soybean meal (FEDMF); (4) tortillas produced from enriched quality protein maize flour (EQPM); and (5) and, tortillas produced from enriched quality protein maize flour fortified with 3% defatted soybean meal (FEQPM). The growth of rats fed FEDMF and FEQPM diets was significantly higher (P<0.05) in both generations than their counterparts fed EQPM, REDMF, or FM diet. Animals fed quality protein maize (QPM) tortilla had the highest protein digestibility, but the FEQPM and FEDMF diets had the highest biological value (BV), net protein utilization (NPU), and protein-digestibility-corrected EAA scores (PDCEAAS). The difference among treatments was more evident in the second-generation rats. The pregnancy rate, number of newborns/litter, litter weight, and newborn survival rate was also higher for rats fed FEDMF, EQPM, and FEQPM diets than their counterparts fed REDMF and FM.
TL;DR: Banana starch and its products had higher resistant starch levels than those made with corn starch, and had lower susceptibility to the in vitro α-amylolysis reaction.
Abstract: Banana starch was isolated and used for preparation of two types of cookies. Chemical composition and digestibility tests were carried out on banana starch and the food products, and these results were compared with corn starch. Ash, protein, and fat levels in banana starch were higher than in corn starch. The high ash amount in banana starch could be due to the potassium content present in this fruit. Proximal analysis was similar between products prepared with banana starch and those based on corn starch. The available starch content of the banana starch preparation was 60% (dmb). The cookies had lower available starch than the starches while banana starch had lower susceptibility to the in vitro α-amylolysis reaction. Banana starch and its products had higher resistant starch levels than those made with corn starch.
TL;DR: The initial in vitro α-amylolysis rate in freshly cooked beans was higher in the autoclaved preparation than in the beans cooked by the traditional process, but final hydrolysis indices were similar for both samples.
Abstract: Common commercial beans were cooked using two procedures: under pressure (autoclaving) and traditional cooking. Total starch extraction was higher in beans cooked with the traditional procedure (41.69-42.81%) than in the autoclaved samples (37.04-38.16%) and did not change during storage at 4 degrees C. However, available and total resistant starch levels in vitro were not influenced by the cooking procedure or storage. Retrograded resistant starch content was higher in beans cooked with the traditional process (2.65-2.79%) than in autoclaved beans (1.62-1.94%). The initial in vitro alpha-amylolysis rate in freshly cooked beans was higher in the autoclaved preparation than in the beans cooked by the traditional process, but final hydrolysis indices (90 min) were similar for both samples. None of the bean samples showed statistical differences in alpha-amylolysis behavior (alpha = 0.05) after storage at 4 degrees C for 96 hour.
TL;DR: Guava (Psidium guajava) fruits of cv.
Abstract: Guava (Psidium guajava) fruits of cv. L-49 with individual shrink wrapping using 9 μ LLDPE film could be successfully stored up to 12 days at ambient and 18 days in evaporative cool chamber with negligible loss in vitamin C content. The untreated fruits lose 25–30% of ascorbic acid within 1week after harvest. Delay in senescence and metabolic activities as supported by less changes in soluble solids, sugars, acidity, respiration, and ethylene evaluation rate was also observed in individual shrink wrapped fruits in cool chamber. The spoilage of fruits by Fusarium rots was significantly less in cool chamber in individually shrink wrapped fruits followed by Sta-fresh treatment. Sta-fresh was more effective in cool chamber than ambient. Individually stored wrapped fruits scored a better value of sensory score than Sta-fresh under both the storage condition.
TL;DR: A rat bioassay was conducted to preclinically evaluate nutritional quality of two supplementary foods developed based on corn and soy blends for feeding preschool children, finding that these SFs were nutritionally comparable to SMP.
Abstract: A rat bioassay was conducted to preclinically evaluate nutritional quality of two supplementary foods (SFs) developed based on corn and soy blends for feeding preschool children. The SFs prepared by extrusion
cooking and subsequently modified to taste either sweet or salty provide 395 ± 2 kcal of energy and 20 ± 2 g protein per 100 g of food. The proximate constituents and energy contents of SFs were within the ranges prescribed for processed weaning foods and could satisfactorily
meet the requirements of preschool children. Groups of male weanling rats were fed SFs for 4 weeks to evaluate the protein quality. The body weight gain of rats fed with SFs were significantly higher than those fed with skimmed milk powder (SMP) diet as control. The protein efficiency
ratio and net protein utilization results of SFs were not significantly different (p > 0.05) from values of control group. It is inferred that these SFs were nutritionally comparable to SMP.
TL;DR: Results of the physicochemical properties showed that cissus gum samples did not form true gel but a “putty-like” mass; however, the addition of starch lowered the hygroscopicity.
Abstract: Gum powder was extracted from the stem and root of the cissus (Cissus populnea Guill and perr Ampelidacae) plant using water. Extraction was facilitated by the incorporation of 25–50% edible starches of sweet cassava, sweet potato, and maize. Dry samples were milled and sieved through a 250-μm sieve. Proximate and physicochemical properties of the gum samples were determined using standard methods. Results of the proximate analyses showed that protein and ash contents of the root gum were appreciably higher than those of the stem gum. Values of the crude fiber and ether extract of the root gum were lower than those of the stem gum. Inclusion of edible starches in the extraction process appreciably lowered proximate values. Results of the physicochemical properties showed that cissus gum samples did not form true gel but a “putty-like” mass. Addition of starches at various levels did not alter the characteristic putty-like nature of the gum. The gum samples had a remarkably low oil absorption capacity. Cissus gum samples had appreciably higher emulsion capacity and stability than the samples containing starch. The pH of the cissus gum powder and those of the starch-containing samples lie in the low-acid range (5.69–6.49). Cissus gum samples were highly hygroscopic; however, the addition of starch lowered the hygroscopicity. Incorporation of 25% starch into cissus mucilage enhanced extraction of the gum without adverse alteration of the physicochemical properties.
TL;DR: Use of CSO rather than CO affected serum and tissue concentrations of saturated, monounsaturated, and n-3 polyunsaturated fatty acids (PUFAs) but had no effect on n-6 PUFA status.
Abstract: There have been few studies on the effect of cottonseed oil (CSO), one of the most commonly used vegetable oils in the United States, on indices of lipid status either in the rat or in any other species. Previous studies with rats have focused on the effect of CSO, versus that of other vegetable oils, on the concentration of cholesterol in serum and liver or on a limited number of fatty acids in serum, adipose tissue, or liver. The present study was designed to compare more fully than in previous studies the effect of CSO to that of corn oil (CO) on the fatty acid composition of serum, adipose tissue, and liver. Two groups of male rats (n = 10 each) were used, each fed one of two purified diets containing 100 g/kg of either CO or CSO. Between-group differences included higher values (mol% total fatty acids) in adipose tissue for palmitic acid and stearic acid, but lower values in serum, adipose tissue, and liver for cis-vaccenic acid and oleic acid (C18:1n-9) for the CSO group than the CO. In addition, values in serum, adipose tissue, and liver for alpha-linolenic acid (C18:3n-3) and its metabolite, docosahexaenoic acid (C22:6n-3), were lower for the CSO group than the CO. There was no effect of diet on serum or tissue levels of n-6 fatty acids (linoleic acid, dihomo-y-linolenic acid, and arachidonic acid). Differences in fatty acid compositions noted, e.g., those for C18:ln-9 and C22:6n-3, mainly reflected compositional differences between the two oils. Thus, use of CSO rather than CO affected serum and tissue concentrations of saturated, monounsaturated, and n-3 polyunsaturated fatty acids (PUFAs) but had no effect on n-6 PUFA status.
TL;DR: Lower amylase activity in mineral soil could eliminate the degradation of starch, making the smaller granules suitable for storing large amounts of starch in a limited space inside cells.
Abstract: We investigated the relationships between starch concentrations and activities of starch synthetic enzymes in sago palms (Metroxylon sagu Rottb.) under acid sulfate and mineral soil conditions. Plants grown naturally that had reached their maturated stage were sampled. We found that the growth in acid sulfate soil is lower than that in mineral soil and that starch granules were larger and there was more amylase activity in acid sulfate soil than in mineral soil. Lower amylase activity in mineral soil could eliminate the degradation of starch, making the smaller granules suitable for storing large amounts of starch in a limited space inside cells.
TL;DR: It was evident from the study that polysaccharide gums from DM and MF seeds can serve as effective stabilizers in beef burgers without adverse effect on the quality of the product.
Abstract: Raw beef burgers containing graded levels (0.25, 0.5, 0.75, and 1.0%) of polysaccharide gums extracted from Detarium microcarpum (DM) and Mucuna flagellipes (MF) were produced. Unstabilized beef burgers and beef burgers containing gum tragacanth (TR) were also produced simultaneously to serve as control. The raw beef burgers were evaluated for selected physicochemical and sensory properties so as to assess the stabilization potentials of DM and MF polysaccharide gums relative to the conventional TR. Beef burgers containing the polysaccharide gums had significantly (P<0.05) lower shrinkage, higher water holding capacity (WHC), and better stability under ambient conditions (27±1°C and RH 90.6%) then the unstabilized burgers. Among the stabilized burgers, DM gum burgers had lower (P⩽0.05) shrinkage and higher WHC than MF and TR gums burgers. All the gum-stabilized beef burgers required 9–26% higher compression force indicating a less friable product than the unstabilized burgers. At 0.25 and 0.5% levels of gum incorporation DM gum burgers had comparable compression force with TR gum burgers and this was lower (P⩽0.05) than the compression force of MF gum burgers. Sensory panel results indicated a lower score for finger feel in gum-stablized burgers than the unstabilized burgers. DM and TR gum burgers had comparable scores with TR gum burgers in all the sensory attributes tested. Overall acceptability score showed that all the gum-stabilized beef burgers were acceptable. It was evident from the study that polysaccharide gums from DM and MF seeds can serve as effective stabilizers in beef burgers without adverse effect on the quality of the product.
TL;DR: The highest increase in CFU in rat feces was observed in M3-S6 fermented with ST4; the D34 fermented product also increased CFU but SLH6 did not, either with starch or inulin, which suggests that ST4 and D34 strains provide a good choice to ferment the proposed formulations in order to obtain a marked improvement of natural intestinal flora.
Abstract: Formulations using cassava starch or inulin plus milk were fermented with three different lactic acid bacteria (LAB) strains: Lactobacillus plantarum D34, Lactobacillus sp. SLH6, and Streptococcus thermophilus ST4. Growth and acidification were followed in 3% powdered milk (M3), 3% milk–6% starch (M3-S6), and 3% milk–6% inulin (M3-In6). D34 and SLH6 growth was enhanced by starch in M3-S6, when compared to the count (CFU/ml) obtained in M3. Growth of all strains was promoted by inulin. All fermented products showed LAB counts of 8.0 log or higher. Carbohydrate utilization was in agreement with growth and acidification results. The highest increase in CFU in rat feces was observed in M3-S6 fermented with ST4; the D34 fermented product also increased CFU but SLH6 did not, either with starch or inulin. This suggests that ST4 and D34 strains provide a good choice to ferment the proposed formulations in order to obtain a marked improvement of natural intestinal flora.
TL;DR: No significant differences were found in the analysis of 19 descriptors of tortilla made of enriched and normal nixtamalized corn flour after 2 months storage and no color parameter changes were found between normal and enriched tortillas.
Abstract: This study was conducted to determine sensory changes of fortified nixtamalized corn flour with lysine and tryptophan up to 83, 100, and 150% of suggested FAO pattern after 2 months storage at room temperature (30 °C) Totally, 16 trained panelists participated in sensory study of tortilla made of enriched and normal corn flours where six attributes and a total of 19 descriptors were taken into consideration A reflectance colorimeter was also used in determination of changes in tortilla color parameters No significant differences were found in the analysis of 19 descriptors of tortilla made of enriched and normal nixtamalized corn flour after 2 months storage Also, no color parameter changes were found between normal and enriched tortillas
TL;DR: Iron availability was determined as iron dialyzability using an in vitro technique and obtained second- and first-order polynomial equations showed that AA:Fe and CA:Fe molar ratios linear terms had a significant effect on iron Dialyzability increase.
Abstract: Vinal (Prosopis ruscifolia) is an ecologically important wild leguminous tree that grows spontaneously in Argentine deforested lands, the fruit of which is consumed by humans and animals. Because considerable iron content with low to intermediate availability has been previously reported in vinal pulps, its enhancement would be of interest. Iron availability was determined as iron dialyzability using an in vitro technique. Response surface methodology was used to evaluate iron availability increase after adding ascorbic and/or citric acids to vinal pulp at different mM acid/mM Fe ratios. Those ratios ranged from 0.05:1 to 9.95:1 and from 0.5:1 to 99.5:1 for ascorbic acid/Fe (AA:Fe) and citric acid/Fe (CA:Fe), respectively. The obtained second- and first-order polynomial equations showed that AA:Fe and CA:Fe molar ratios linear terms had a significant effect on iron dialyzability increase (P 0.05) between predicted values obtained by the model and experimental results.
TL;DR: In vivo synthesis studies using pulse-chase experiment showed that BGL-II lectin was synthesized as early as 14 days after flowering (DAF) and the maximum amount of lectin per seed was found at 28 DAF, determined by radial immunodiffusion assay technique.
Abstract: Black gram (Vigna mungo L Hepper) seed contains two D-galactose-specific lectin species, BGL-I and BGL-II, identified on the basis of elution from ion exchange column and immunochemical cross-reactivity BGL-I consisted of two monomeric lectins, BGL-I-1 and BGL-I-2, of relative molecular weights 94 and 89 kDa, respectively BGL-II is another monomeric lectin with a molecular weight of 83 kDa The in vivo synthesis studies using pulse-chase experiment showed that BGL-II lectin was synthesized as early as 14 days after flowering (DAF) The 94-kDa BGL-I-1 lectin was synthesized around 17 DAF There was no cotranslational or posttranslational modification of the lectin proteins The amount of lectin in developing seeds was determined by radial immunodiffusion assay technique The maximum amount of lectin per seed was found at 28 DAF