scholarly journals Nano urea effects on Pleurotus ostreatus nutritional value depending on the dose and timing of application

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Youssef N. Sassine ◽  
Layla Naim ◽  
Zeina El Sebaaly ◽  
Sami Abou Fayssal ◽  
Mohammed A. Alsanad ◽  
...  
Keyword(s):  
Amino Acids ◽  
Pleurotus Ostreatus ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Metal Bioaccumulation ◽  
Sodium Calcium ◽  
Total Carbohydrates ◽  
Heavy Metal Bioaccumulation ◽  
Calcium Iron ◽  
Different Doses

AbstractThe work investigated the effect of Lithovit-Urea50 on the composition of Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) cultivated on spent oyster substrate mixed with wheat straw (1:1, w/w mixture). The product was applied in different doses (C1: 3 g kg−1 and C2: 5 g kg−1) at three distinct timings (t1: at spawning, t2: after first harvest, t3: at spawning and after first harvest). Protein and fiber contents increased respectively by 0.64 and 0.2% in C1t1 and by 0.46 and 0.8% in C2t2 compared to control (C0t0). Total carbohydrates increased by 0.48–3.76%. Sucrose and glucose contents decreased in the majority of treatments, while fructose increased in C2t1 (by 0.045%). Essential amino acids were the highest in C1t1, wherein respective improvement of 0.31, 0.10, 0.05, 0.21, 0.18, and 0.09% compared to C0t0. Similarly, C1t1 was superior in non-essential amino acids. Potassium, sodium, calcium, iron, and copper contents decreased in all treatments, with minor exceptions, zinc decreased in C1t1 and C2t1, while nickel and lead increased in all treatments. Conclusively, despite important ameliorations in the mushroom nutritional value, mostly in C1t1, the product should be further tested in lower doses (< 3 g kg−1) to counteract its effect on heavy metal bioaccumulation.

scholarly journals Microbial Contamination of Beef and Beef Products

2019 ◽  
Vol 2 (2) ◽  
pp. 01-01
Author(s):  
Fahim Shaltout
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Microbial Contamination ◽  
Essential Amino Acids ◽  
Good Source ◽  
Biological Value ◽  
Sodium Calcium ◽  
Different Types ◽  
Beef Products ◽  
Calcium Iron

Beef provide an animal protein of high biological value for consumers at all ages, where they contain all the essential amino acids required for growth. Moreover, beef is good source of different types of vitamins as niacin, riboflavin, thiamine and ascorbic acid as well as sodium, calcium, iron, phosphorus, sulpher and iodine.

Screening of amino acid constituents from date palm fruits

2016 ◽  
Vol 5 (10) ◽  
pp. 4972
Author(s):  
Lata Birlangi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
United Arab Emirates ◽  
Nutritional Value ◽  
Date Palm ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Cultivated Plants ◽  
Palm Fruits ◽  
Social Part

The date palm (Phoenix dactylifera L.) is one of mankind’s oldest cultivated plants. The fruit of the date palm is an important crop of the hot arid and semi-arid regions of the world. It has always played a genuine economic and social part in the lives of the people of these areas. The present objective in examining the amino acid content of different varieties of date palm fruits from Middle-East region; is to determine whether its protein could effectively supplement the nutritional value and it is also aimed in finding which variety is rich in number of amino acids. The phytochemical screening revealed the presence of eight essential amino acids and five non-essential amino acids in the date fruits. Among all the date fruit varieties taken as samples for the study, Dabbas cultivar of United Arab Emirates found to exhibit eight types of amino acids which includes five as non-essential ones. Total of thirteen amino acids were detected in the seven date cultivars. Determination of amino acid can serve as a guide to the possible nutritional value.

scholarly journals Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus

2019 ◽  
Vol 7 (12) ◽  
pp. 2054
Author(s):  
Sanem Bulam ◽  
Nebahat Şule Üstün ◽  
Aysun Pekşen
Keyword(s):  
Pleurotus Ostreatus ◽  
Dairy Products ◽  
Nutritional Value ◽  
Large Scale ◽  
Essential Amino Acids ◽  
Fruiting Bodies ◽  
Mycelial Biomass ◽  
Biotechnological Processes ◽  
Medicinal Properties ◽  
Cultivation Techniques

Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. This therapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairy products, and commercially used in nutraceuticals and dietary supplements. The mycochemicals including polysaccharides (crude fiber and β-glucans), essential amino acids, ergothioneine, peptides, (glyco)proteins, lectins, phenolic compounds, polyketides (lovastatin), (tri)terpenoids, and enzymes are naturally found in the fruiting bodies and mycelial biomass of P. ostreatus. The major bioactive compounds concentration of this mushroom may be increased by modification of the substrate composition and cultivation or postharvest conditions. The goal of this review is to evaluate the results of the studies about the biochemical composition and medicinal properties of edible wild and cultivated P. ostreatus. Furthermore, the advanced novel cultivation techniques, biotechnological processes, and postharvest treatments were given in order to increase its nutritional and nutraceutical values.

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

Studies on the Nutrition of Marine Flatfish the Essential Amino Acid Requirements of Plaice and Sole

1970 ◽  
Vol 50 (1) ◽  
pp. 87-95 ◽  
Author(s):  
C. B. Cowey ◽  
J. Adron ◽  
A. Blair
Keyword(s):  
Amino Acids ◽  
Essential Amino Acid ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Present Knowledge ◽  
Radioactive Carbon ◽  
Dietary Requirement ◽  
Fish Diets ◽  
Other Substances ◽  
Amino Acid Requirements

Present knowledge of the nutritional requirements of fish is limited to certain species of salmon and trout (e.g. Halver, DeLong & Mertz, 1957; Shanks, Gahimer & Halver, 1962). In view of the current interest in the cultivation of marine flatfish (Shelbourne, 1964) information on their dietary needs is equally desirable. Experience with salmon (DeLong, Halver & Mertz, 1958) has indicated that protein is the largest and most expensive constituent of fish diets and studies on the nutritional value of different food proteins for fish are necessary if the fish are to be reared economically and successfully. A desirable prerequisite to such studies is a knowledge of those amino acids for which the fish has an absolute dietary requirement, i.e. which it cannot itself synthesize from other substances normally available. With most animals these requirements have been identified by growth trials using partially (or wholly) defined diets. The rearing of fish on defined diets is not easy and it seemed in the first instance that an indirect but valid approach might be utilized. If animals are given a radioactively labelled carbon source, such as uniformly labelled [U-14C]glucose a significant amount of the radioactive carbon will be incorporated only into those compounds which the animal can itself synthesize. By isolating the amino acids from the tissue proteins following such a dose the essential amino acids are identified as those which are not radioactive. The amino acids containing radioactivity correspond with the so-called non-essential amino acids.

scholarly journals Пищевая ценность телятины как важнейший критерий оценки мясного сырья для детского питания

2018 ◽  
Vol 8 (1) ◽  
pp. 637-643
Author(s):  
T.L. Holubenko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Baby Food ◽  
Black And White ◽  
Balanced Diet

<p><span lang="EN-US">The aim of the research is to assess the amino acid composition of veal from different genotype bull-calves concerning the usage in baby food production. A comparative analysis of the essential amino acids content in meat of calves of <span>black-and-white motley breed,</span> Aberdeen Angus breed and black and white crossbreeds grown according to the traditional technology of dairy cattle breeding hasn’t showed any significant differences. However, some differences were observed for each separate amino acid. Although the difference in amino acids was 2. 9% in favor of <span>black-and-white motley breed</span>. According to the amino acid composition, the calves meat of Charolais breed is biologically more complete than the Aberdeen Angus calves meat of the first generation in the valine content by 7.4%, isoleucine by 45.3% (P &lt;0.001), leucine by 15.2% (P &lt;0.001), lysine by 7.8%, threonine and phenylalanine + tyrosine by 6.5% (P &lt;0.05) and 7.5% (P &lt;0.01), respectively. Amino acid content was limited by the sum of amino acids phenylalanine + tyrosine (80.2%) in purebreds and methionine + cystine (83.4%) in <span>crossbreeds</span>. The other amino acids content was more than 100%; it indicates a high biological and nutritional value of veal. In the first experiment, the degree of compliance with the norms of a balanced diet is 37.4-38.2%. The human body's need for such essential amino acids as valine, isoleucine, phenylalanine + tyrosine is satisfied for more than 20%; the human body's need for leucine, lysine, and threoni9ne is satisfied for more than 30%. Veal of the Charolaise young is distinguished by higher indicators. The degree of its compliance with the norms of a balanced diet is 43.8% against 37.6% in hybrid calves. It is proved that veal obtained from young animals of different breeds in ecologically clean zones has a high biological and nutritional value, it corresponds to the indices for meat raw materials for baby food in accordance with Sanitary Norms 11-63 RB98.</span></p>

scholarly journals RESULTS OF SCREENING ASSESSMENT OF NUTRITIONAL VALUE AND AMINO ACIDS CONTENT IN THE INDUSTRIAL WORKERS DIET

2019 ◽  
pp. 40-43
Author(s):  
T.V. Mazhaeva ◽  
S.E. Dubenko
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Protein Quality ◽  
Raw Materials ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Toxic Substances ◽  
Industrial Workers ◽  
Regulatory Requirements ◽  
Laboratory Methods

To decrease the toxic effects of xenobiotics on healthy workers in healthful and dietary meals, it’s important to consider not only the proper diet intake of macro- and micronutrients, but protein quality in terms of essential amino acids. A study was conducted to evaluate nutritional value and amino acids content in the industrial workers diets of two metallurgical enterprises by calculation and laboratory methods. We found that set of healthful and dietary meals at the calculation stage do not comply with regulatory requirements for fats and carbohydrates by 34 and 16 percent, respectively. According to laboratory tests, from 57 to 68 percent of sets of healthful and dietary meals do not comply with regulatory requirements for proteins, fats and carbohydrates. The discrepancy in the data on the amount of determined nutrients between the calculated and laboratory methods may be due to calculation errors, shortage and quality of raw materials, as well as a limitation of methods for determining fat and carbohydrates. With a set of healthful and dietary meals workers can satisfy the almost daily requirement for the corresponding energy expenditures for some amino acids, however, the required amount of these amino acids in workers in contact with heavy metals has not been established. It has also been found that in diets of healthful and dietary meals, the ratio of tryptophan / lysine / methionine + cystine is violated towards an excess of tryptophan, whose deamination products are highly toxic. It is necessary to continue further investigation of ready-made diets of healthful and dietary meals for nutritional value and amino acid content in order to identify factors affecting the discrepancy within research results between calculation and laboratory methods, as well as establish adequate norms for amino acids intake in workers exposed to toxic substances.

scholarly journals Kanatlı Beslenmesinde Dut Yaprağının (Morus alba) Kullanılması

2016 ◽  
Vol 4 (6) ◽  
pp. 504
Author(s):  
Tugay Ayasan ◽  
Mikail Baylan
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Fish Meal ◽  
Essential Amino Acids ◽  
Metabolic Energy ◽  
Good Source ◽  
Mulberry Leaf ◽  
Amino Acids Composition ◽  
Poultry Diets ◽  
The Tropics

The increasing costs of conventional feedstuffs like corn, soybean meal and fish meal for poultry diets is pushing the need to find less expensive alternatives. Mulberry grows well in the tropics and subtropics, and is reported to have excellent nutritional value. Mulberry leaves are very rich in protein (15-35%), minerals (2.42-4.71% Ca, 0.23-0.97% P), 1130-2240 kcal/kg metabolic energy (ME). The amino acids composition of mulberry leaf meal indicates it is a good source of essential amino acids especially lysine (1.80%) and leucine (2.58%). In this paper, studies made on the mulberry leaf used in nutrition of poultries have been reviewed.

scholarly journals Nutritional value and safety of castor bean (Ricinus communis) seeds detoxified in solid-state fermentation by Pleurotus ostreatus

2019 ◽  
Vol 17 (2) ◽  
Author(s):  
OLUWAFOLAKEMI CHRISTIANAH ADEBAYO ◽  
Clement Olusola Ogidi ◽  
BAMIDELE JULIET AKINYELE
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Pleurotus Ostreatus ◽  
Castor Bean ◽  
Nutritional Value ◽  
Ricinus Communis ◽  
Essential Amino Acids ◽  
Hematological Analysis ◽  
Castor Seeds ◽  
Proximate Analyses

Abstract. Adebayo OC, Ogidi CO, Akinyele BJ. 2019. Nutritional value and safety of castor bean (Ricinus communis) seed detoxified in solid-state fermentation by Pleurotus ostreatus. Biofarmasi J Nat Prod Biochem 17: 51-60. The nutrient and antinutrient contents of unfermented castor seeds (UCS), castor seeds fermented with Pleurotus ostreatus (CPF) and “Ogiri,” a naturally fermented condiment from castor seeds (CSF) were determined. Proximate analyses of all the samples were carried out using methods of Association of Official Agricultural Chemists. The biosafety of the samples was carried out using the animal model. The raw castor seeds (UCS) had the highest carbohydrate (61.04%), ash (6.02%), fats (6.65%), fiber (6.62%), and calcium (0.30 mg/100g). Castor seeds fermented with Pleurotus ostreatus (CPF) had the highest protein content of 20.47%, magnesium of 7.16 mg/100g, alkaloids (7.40 mg/g) and saponins (6.69 mg/g) . CSF had the highest zinc (0.69 mg/100g). CPF had the lowest tannin (0.05 mg/g). All the essential amino acids increased significantly in the fermented samples. Tryptophan was absent in UCS but present in CSF and CPF with values of 0.78 mg/100g and 1.15 mg/100g, respectively. The hematological analysis of the rats fed CPF had the highest WBC of 5.43×109, which indicated a positive immunomodulatory effect. Hence, this study revealed that Pleurotus ostreatus degraded the toxic compounds in castor seeds to a large extent and enhanced the nutritional contents of the final product.

scholarly journals The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom

10.5219/1657 ◽  
2021 ◽  
Vol 15 ◽  
pp. 846-857
Author(s):  
Hartati Kartikaningsih ◽  
Yahya Yahya ◽  
Trihartita Yuniar ◽  
Abdul Aziz Jaziri ◽  
Wahidu Zzaman ◽  
...  
Keyword(s):  
Amino Acids ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Nutritional Value ◽  
Bacterial Count ◽  
Essential Amino Acids ◽  
National Standard ◽  
Crude Protein Content ◽  
Crude Fibre ◽  
Euthynnus Affinis

The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, and polyunsaturated fatty acids (PUFA) steadily decreased (p <0.05), while the crude fibre, carbohydrate, and ash components of the tuna floss, increased significantly (p <0.05) with increasing levels of banana blossom. The contents of protein, fat, ash, fibre, carbohydrate, and moisture ranged 28.13 – 30.27%, 14.79 – 18.02%, 4.45 – 5.68%, 2.6 – 3.5%, 27.81 – 31.01, and 16.45 – 17.39%, respectively, and most of them met the Indonesian National Standard. For essential and non-essential amino acids, the level varied about 102.82 mg.g-1 to 206.76 mg.g-1 and 79.71 mg.g-1 to 138.76 mg.g-1, respectively in the treated tuna flosses. Moreover, ranging 13.72 – 16.29% of PUFA was found in all treated flosses. The most significant effect was found in the histamine levels of the tuna flosses, especially in the 50% added floss sample. Moreover, bacterial counts and heavy metals content were lower than the maximum limits regulated by the Indonesian National Standard. For sensory evaluation, the banana blossom-added samples significantly increased (p >0.05) the acceptability score for all attributes assessed. Taken together, the tuna floss added with 37.5% of banana blossom may be potentially developed as a low-histamine tuna-based product with high ffibre andEPA+DHA, as well as highly acceptable for consumers.

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