Evaluation of the Nutritional Quality and Health Benefits of Chickpea (Cicer arietinum L.) by using New Technology in Agriculture (Near Infra-red spectroscopy-2500)

Background: Among the pulse crop world chick pea known as important pulse crop which is grown and utilized in the world. This crop nutritionally rich in the carbohydrates, protein which has superior quality protein than the other pulse crop. This pea consists of lots of essential amino acids except the sulphur containing amino acids. So that it is a good combination of diet with the cereals. In the plants mostly carbohydrates stored in the starch form but also followed by oligosaccharides and reducing and non-reducing sugars. In this crop lots of nutritionally rich substances but it has low amount of fats and large amount of unsaturated fatty acid which is very beneficial to the heart patient. The minerals which are present in chick pea are Calcium, magnesium, phosphorus and especially potassium. The vitamins which are present in this pulse such as riboflavin, niacin, thiamin, folate and the vitamin A precursor, â-carotene. The pulses also have anti-nutritional factors which can be minimized by the using of lots of cooking methods.Methods: Through NIRS-2500 evaluated twenty samples of chick pea. It is an instrument through which Near Infrared (NIR) analysis a spectroscopic technique that makes use of the naturally occurring electromagnetic spectrum. This works in the region of the spectrum defined by wavelengths between 700nm and 2500nm. All the cultivars were found to cluster in major four groups on the basis of principal component analysis. The result showed the diversity between nutritional and antinutritional factors in the cultivars that could be further used by plant breeders to develop superior genotypes. The chick pea has lots of advantages which cure the several diseases such as cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Result: Here we study twenty samples of chick pea in which the biochemical composition of this crop consists of protein was varied from 22.12% to 24.42%, sulphur containg amino acids ranged from 0.15 to 1.25% and Tryptophan was ranged from 0.63 to 1.38% which was analyzed by NIRS-2500.

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Different Blood Metabolomics Profiles in Infants Consuming a Meat- or Dairy-Based Complementary Diet

Nutrients ◽

10.3390/nu13020388 ◽

2021 ◽

Vol 13 (2) ◽

pp. 388

Author(s):

Minghua Tang ◽

Nicholas E. Weaver ◽

Lillian M. Berman ◽

Laura D. Brown ◽

Audrey E. Hendricks ◽

...

Keyword(s):

Amino Acids ◽

Dietary Intervention ◽

Principal Component ◽

Essential Amino Acids ◽

Infant Growth ◽

Serum Samples ◽

Z Scores ◽

Protein Rich ◽

Over Time ◽

Complementary Diet

Background: Research is limited in evaluating the mechanisms responsible for infant growth in response to different protein-rich foods; Methods: Targeted and untargeted metabolomics analysis were conducted on serum samples collected from an infant controlled-feeding trial that participants consumed a meat- vs. dairy-based complementary diet from 5 to 12 months of age, and followed up at 24 months. Results: Isoleucine, valine, phenylalanine increased and threonine decreased over time among all participants; Although none of the individual essential amino acids had a significant impact on changes in growth Z scores from 5 to 12 months, principal component heavily weighted by BCAAs (leucine, isoleucine, valine) and phenylalanine had a positive association with changes in length-for-age Z score from 5 to 12 months. Concentrations of acylcarnitine-C4, acylcarnitine-C5 and acylcarnitine-C5:1 significantly increased over time with the dietary intervention, but none of the acylcarnitines were associated with infant growth Z scores. Quantitative trimethylamine N-oxide increased in the meat group from 5 to 12 months; Conclusions: Our findings suggest that increasing total protein intake by providing protein-rich complementary foods was associated with increased concentrations of certain essential amino acids and short-chain acyl-carnitines. The sources of protein-rich foods (e.g., meat vs. dairy) did not appear to differentially impact serum metabolites, and comprehensive mechanistic investigations are needed to identify other contributors or mediators of the diet-induced infant growth trajectories.

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Effect of Time and Legume Type on Germination-Induced Proteolysis of Lentils and Faba Beans

Proceedings ◽

10.3390/foods_2020-07823 ◽

2020 ◽

Vol 70 (1) ◽

pp. 4

Author(s):

Sara Bautista-Expósito ◽

Elena Peñas ◽

Albert Vanderberg ◽

Juana Frias ◽

Cristina Martínez-Villaluenga

Keyword(s):

Amino Acids ◽

Protease Activity ◽

Protein Quality ◽

Principal Component ◽

Fold Increase ◽

Protein Digestibility ◽

Essential Amino Acids ◽

Seedling Development ◽

Positive Effects ◽

Faba Beans

Legumes are alternative protein sources that have been successfully used to develop diverse meatless foods. Although these plant-based products have a lower impact on the environment than equivalent animal-based products, they have lower protein digestibility. Germination could be a useful bioprocess to enhance protein digestibility in legumes, although its effect at different times of seedling development has been little studied in lentils and faba beans. This work investigated the effect of germination time (4 and 6 days after full seed imbibition) on the proteins of three types of Canadian lentils (“gray zero tannin”, G; “caviar black”, B; and “red dehulled”, D) and faba beans (“zero vicin/convicin”, F). Germination increased total nitrogen (4–14% increase) and total levels of some amino acids: Asp in all the sprouts studied; Ser, Pro, Ala, Cys, His and Lys in G; and Met and Tyr in B. A concurrent degradation of the 7S and 11S globulin subunits, the accumulation of peptides below 20 kDa and free essential and non-essential amino acids (4- to 6-fold increase) were observed after germination in all the legumes studied. These effects were attributable to the increased protease activity observed after sprouting. Trypsin inhibitory activity was lower in legume sprouts, except for D, where a small increase was detected. Time, legume type and their interaction showed significant effects on the parameters studied. Germination effects were generally more remarkable at longer stages of seedling development. Among the legumes studied, D showed a differential behavior characterized by a faster protein degradation and release of small peptides, probably due to its higher protease activity as indicated by principal component analysis. These results evidence the positive effects of germination on the protein digestibility of different lentil types and faba beans. The protein quality of plant-based foods could be improved through the selection of legume species with higher germination-induced proteolytic rates and optimized germination times.

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The screening and preliminary construction of quality mutant population for cultivar “Nipponbare” in japonica rice (Oryza sativa)

Biologia ◽

10.2478/s11756-012-0106-x ◽

2012 ◽

Vol 67 (6) ◽

Author(s):

Da Zhang ◽

Jian Wu ◽

Guan Li ◽

Chun Shi

Keyword(s):

Amino Acids ◽

Oryza Sativa ◽

Amino Acid ◽

Mutation Frequency ◽

Near Infrared ◽

Essential Amino Acids ◽

Japonica Rice ◽

Near Infrared Reflectance ◽

Mutant Population ◽

Nonessential Amino Acids

AbstractProgenies of Oryza sativa cv. Nipponbare induced with 0.4% ethyl methane sulphonate (EMS) were screened for quality mutants and the preliminary quality mutant population was constructed in present experiment. A total of 2210 materials were first screened using near infrared reflectance spectroscopy (NIRS) from which 208 quality mutants were obtained for a second screening and then yielded 73 quality mutants including amylase content (AC), gel consistency (GC), gelatinization temperature (GT), protein content (PC), rapid viscosity analysis (RVA) parameters and amino acid contents. The screening yielded 11 PC mutants with a mutation frequency of 4.98‰, followed by 7 rice floury viscosity mutants (3.17‰), 5 AC mutants (2.26‰), 4 chalky mutants, GT and GC mutants (1.81‰), and 2 ASV mutants (0.9‰). The relative contents of 17 kinds of amino acid mutations, including 7 kinds for essential amino acids and 10 kinds for nonessential amino acids were identified. With the variation of 10% as the screening standard, mutants were obtained for lysine and leucine at 0.45‰ and for valine at 4.98‰, but no mutants were found for isoleucine, phenylalanine, threonine. For nonessential amino acids, mutants of glutamic (0.45‰), arginine (3.62‰), alanine (3.17‰), serine (0.45‰), glycine (0.45‰), tyrosine (1.81‰), proline (2.71‰), and histidine (0.45‰) were obtained, but none was found for aspartic, phenylalanine nor threonine. At 100% as the screening standard for methionine and cysteines, the mutation frequency of these two amino acid mutants were 0.9‰ and 4.98‰ respectively. Quality mutants in this preliminary library of rice could play important role in gene function and breeding of rice quality.

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Proximate composition, mineral content and amino acid profile of Irvingia gabonensis O’Rorke baill leaf

International Journal of Scientific World ◽

10.14419/ijsw.v5i1.6969 ◽

2016 ◽

Vol 5 (1) ◽

pp. 23

Author(s):

Efosa Ewere ◽

Oboso Etim ◽

Usunomena Usunobun

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Proximate Composition ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Antinutritional Factors ◽

World Health ◽

Isoleucine Leucine ◽

Irvingia Gabonensis ◽

Mineral Analyses

Several plants are utilized for medicinal and nutritional purposes. Irvingia gabonensis O’Rorke Baill leaf is used in herbal medicine for treatment of a number of ailments. This study was therefore carried out to investigate the proximate composition, antinutritional factors, mineral composition and amino acid profile of Irvingia gabonensis O’Rorke Baill leaf. The proximate and antinutritional factors analyses were done using standard procedures. The mineral analyses were done using flame photometry, titrimetic method, molybdo vanadate method and atomic absorption spectrophotometry and the amino acid profile was done with the aid of Applied Biosystems PTH amino acid analyzer. Results of proximate analyses were carbohydrates (75.15±1.29 %), protein (11.43±1.07 %), fat (1.99±0.74 %), fibre (4.89±0.61 %), ash (6.71±0.28 %), moisture (5.12±0.03 %) and caloric value (364.30±5.95 Kcal). Antinutrients (phytate, oxalate and cyanide) levels in the leaf were also very low. Results from mineral analyses obtained revealed that the leaf is also a very rich source of calcium, potassium, sodium, magnesium and so on. Compared with the World health organization (WHO) standards, results of the amino acid profile showed that the leaf is very rich in isoleucine, leucine, lysine, phenylalanine, threonine, valine and tyrosine which are nutritionally essential amino acids. Furthermore, extraction of the leaf using ethanol reduced the levels of these amino acids but not below the recommended WHO standard levels for most of the essential amino acids. Irvingia gabonensis O’Rorke Baill leaf is therefore a potential source of key nutrients.

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Nondestructive Detection of Blackheart in Potato by Visible/Near Infrared Transmittance Spectroscopy

Journal of Spectroscopy ◽

10.1155/2015/786709 ◽

2015 ◽

Vol 2015 ◽

pp. 1-9 ◽

Cited By ~ 10

Author(s):

Zhu Zhou ◽

Songwei Zeng ◽

Xiaoyu Li ◽

Jian Zheng

Keyword(s):

Near Infrared ◽

Discrimination Performance ◽

Principal Component ◽

Spectroscopic Technique ◽

Chemometric Methods ◽

Classification Rate ◽

Linear Discriminant ◽

Infrared Transmittance ◽

Validation Set ◽

Weight Correction

The possibility of using visible/near infrared (Vis/NIR) transmission spectroscopic technique in the 513–850 nm region coupled with partial least squares-linear discriminant analysis (PLS-LDA) and other chemometric methods to classify potatoes with blackheart was investigated. The discrimination performance of different morphological correction methods, including weight correction, height correction, and volume correction, was compared. The results showed that height corrected transmittance has the best performance, with both calibration and validation sets having a success rate of 97.11%. Out of 1800 wavelengths, only six wavelengths (711, 817, 741, 839, 678, and 698 nm) were selected as the optimum wavelengths for the discrimination of blackheart tubers based on principal component analysis (PCA). The data analysis showed that the overall classification rate by PLS-LDA method decreased from 97.11% to 96.82% in calibration set and from 97.11% to 96.53% in validation set, which was acceptable. The importance of these conclusions may be helpful to transfer Vis/NIR transmission technology from laboratory to industrial application in nondestructive, real-time, or portable measurement of potatoes quality.

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Nutritional quality and health benefits of chickpea (Cicer arietinumL.): a review

British Journal Of Nutrition ◽

10.1017/s0007114512000797 ◽

2012 ◽

Vol 108 (S1) ◽

pp. S11-S26 ◽

Cited By ~ 311

Author(s):

A. K. Jukanti ◽

P. M. Gaur ◽

C. L. L. Gowda ◽

R. N. Chibbar

Keyword(s):

Amino Acids ◽

Unsaturated Fatty Acids ◽

Protein Quality ◽

Health Benefits ◽

Essential Amino Acids ◽

Good Source ◽

Potential Health ◽

Beneficial Effects ◽

Pulse Crop ◽

Storage Carbohydrate

Chickpea (Cicer arietinumL.) is an important pulse crop grown and consumed all over the world, especially in the Afro-Asian countries. It is a good source of carbohydrates and protein, and protein quality is considered to be better than other pulses. Chickpea has significant amounts of all the essential amino acids except sulphur-containing amino acids, which can be complemented by adding cereals to the daily diet. Starch is the major storage carbohydrate followed by dietary fibre, oligosaccharides and simple sugars such as glucose and sucrose. Although lipids are present in low amounts, chickpea is rich in nutritionally important unsaturated fatty acids such as linoleic and oleic acids. β-Sitosterol, campesterol and stigmasterol are important sterols present in chickpea oil. Ca, Mg, P and, especially, K are also present in chickpea seeds. Chickpea is a good source of important vitamins such as riboflavin, niacin, thiamin, folate and the vitamin A precursor β-carotene. As with other pulses, chickpea seeds also contain anti-nutritional factors which can be reduced or eliminated by different cooking techniques. Chickpea has several potential health benefits, and, in combination with other pulses and cereals, it could have beneficial effects on some of the important human diseases such as CVD, type 2 diabetes, digestive diseases and some cancers. Overall, chickpea is an important pulse crop with a diverse array of potential nutritional and health benefits.

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Application of the Non-Destructive NIR Technique for the Evaluation of Strawberry Fruits Quality Parameters

Foods ◽

10.3390/foods9040441 ◽

2020 ◽

Vol 9 (4) ◽

pp. 441 ◽

Cited By ~ 2

Author(s):

Manuela Mancini ◽

Luca Mazzoni ◽

Francesco Gagliardi ◽

Francesca Balducci ◽

Daniele Duca ◽

...

Keyword(s):

Near Infrared ◽

Nir Spectroscopy ◽

Principal Component ◽

Infrared Region ◽

Quality Parameters ◽

Soluble Solids ◽

Electromagnetic Spectrum ◽

Least Squares Regression ◽

Solids Content ◽

Non Destructive

The determination of strawberry fruit quality through the traditional destructive lab techniques has some limitations related to the amplitude of the samples, the timing and the applicability along all phases of the supply chain. The aim of this study was to determine the main qualitative characteristics through traditional lab destructive techniques and Near Infrared Spectroscopy (NIR) in fruits of five strawberry genotypes. Principal Component Analysis (PCA) was applied to search for spectral differences among all the collected samples. A Partial Least Squares regression (PLS) technique was computed in order to predict the quality parameters of interest. The PLS model for the soluble solids content prediction was the best performing—in fact, it is a robust and reliable model and the validation values suggested possibilities for its use in quality applications. A suitable PLS model is also obtained for the firmness prediction—the validation values tend to worsen slightly but can still be accepted in screening applications. NIR spectroscopy represents an important alternative to destructive techniques, using the infrared region of the electromagnetic spectrum to investigate in a non-destructive way the chemical–physical properties of the samples, finding remarkable applications in the agro-food market.

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Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles

Food Quality and Safety ◽

10.1093/fqsafe/fyaa011 ◽

2020 ◽

Vol 4 (1) ◽

pp. 41-50

Author(s):

Meili Li ◽

Hongming Dong ◽

Dingtao Wu ◽

Hong Chen ◽

Wen Qin ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Nutritional Value ◽

Principal Component ◽

Protein Digestibility ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Amino Acid Pattern ◽

Amino Acid Profiles ◽

Relay Cropping

Abstract Objectives Amino acid profiles of whole soybean curds (WSCs) and conventional soybean curds (CSCs) were comparatively studied to 1., evaluate their nutritional value and 2., study the suitable soybean material to fabricate WSCs. Materials and Methods Nine types of soybean materials were selected to make WSCs and CSCs. Protein digestibility-corrected amino acid score (PDCAAS) and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products. Results Total contents of amino acids in WSCs and CSCs were 41.24–54.87 mg/g and 27.77–36.82 mg/g. Content ranges of essential amino acids were 13.59–19.38 mg/g and 8.46–11.76 mg/g for WSCs and CSCs. The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids. As a limiting amino acid, methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25. Conclusions The overall quality of amino acids in WSCs was higher than that in CSCs, indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile. WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.

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Clustering of ingredients with amino acid composition similar to the nutritional requirement of Nile tilapia

Scientia Agricola ◽

10.1590/s0103-90162010000500004 ◽

2010 ◽

Vol 67 (5) ◽

pp. 517-523 ◽

Cited By ~ 5

Author(s):

Álvaro José de Almeida Bicudo ◽

Luis Fernando Batista Pinto ◽

José Eurico Possebon Cyrino

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Principal Components ◽

Nile Tilapia ◽

Principal Component ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Nutritional Requirement ◽

Dietary Amino Acids ◽

The Relationship

The search for balanced diets, which may elicit improved growth of fish, requires appropriate selection of available protein sources. This study aims at clustering feedstuffs according to amino acid profile, determining which ones show essential amino acids (EAA) profiles closer to the ideal dietary amino acids requirements of Nile tilapia (Oreochromis niloticus), and studying the relationship among amino acids feedstuffs groups. Tabled data on EAA more cystine and tyrosine, in relation to lysine contents, of 40 feedstuffs ordinarily used to formulate fish diets were studied. Feedstuffs were grouped according to amino acids profile by cluster analysis of Euclidean distances. The principal components analysis was used to determine the relationship among amino acids in each feedstuff group. Three groups of ingredients were parted and two ingredients, low tannin sorghum and corn gluten meal 60%, did not go with any group. Dietary amino acids requirements of Nile tilapia were similar to the amino acid profile of 22 feedstuffs. The principal component analysis explained with three principal components more than 75% of total variance of amino acids in three feedstuff groups. Therefore, until additional, detailed information on amino acids availability of different ingredients is consolidated, total amino acids profiles will continue to be important information to select and use conventional or surrogate ingredients for formulating and processing feeds for tilapia.

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Valle Agricola Chickpeas: Nutritional Profile and Metabolomics Traits of a Typical Landrace Legume from Southern Italy

Foods ◽

10.3390/foods10030583 ◽

2021 ◽

Vol 10 (3) ◽

pp. 583

Author(s):

Nicola Landi ◽

Simona Piccolella ◽

Sara Ragucci ◽

Shadab Faramarzi ◽

Angela Clemente ◽

...

Keyword(s):

Amino Acids ◽

Southern Italy ◽

Essential Amino Acids ◽

Antinutritional Factors ◽

Total Proteins ◽

Nutritional Values ◽

Cicer Arietinum L ◽

Nutritional Profile ◽

Boiling Process ◽

Total Carbohydrates

Chickpea (Cicer arietinum L.) from Valle Agricola is a legume cultivated in Southern Italy whose intake is strictly linked to rural traditions. In order to get new biochemical insight on this landrace and to promote its consumption and marketing, nutritional values (moisture content, total proteins, lipids, total and free amino acids) and metabolic traits are deeply investigated. Valle Agricola chickpea is nutritionally rich in proteins (19.70 g/100 g) and essential amino acids (7.12 g/100 g; ~40% of total). Carbohydrates, whose identity was unraveled by means of UHPLC-HR MS/MS analysis, were almost 60% of chemicals. In particular, a di-galactosylglycerol, a pinitol digalactoside, and a galactosylciceritol were found as constitutive, together with different raffinose-series oligosaccharides. Although lipids were the less constitutive compounds, glycerophospholipids were identified, while among free fatty acids linoleic acid (C18:2) was the most abundant, followed by oleic (C18:1) and palmitic (C16:0) acids. Isoflavones and hydroxybenzoic acid derivatives were also detected. Valle Agricola chickpeas showed very good levels of several mineral nutrients, especially magnesium (164 mg/100 g), potassium (748 mg/100 g), calcium (200 mg/100 g), zinc (4.20 mg/100 g) and manganese (0.45 mg/100 g). The boiling process favorably decreases anti-trypsin and anti-chymotrypsin activities, depleting this precious seed of its intrinsic antinutritional factors.

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