scholarly journals The protein quality of cassava leaves

1970 ◽  
Vol 24 (3) ◽  
pp. 761-768 ◽  
Author(s):  
B.O. Eggum
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Biological Evaluation ◽  
Eastern Region ◽  
Leaf Extracts ◽  
Cassava Leaves ◽  
Biological Criteria

1. A chemical and biological evaluation of the protein content of some leaves and leaf extracts from the eastern region of Nigeria (Biafra) has been made: most were from cassava (Munihot utilissima).2. The protein content of the leaves was from 3 0 to 40% (expressed as percentage of leaf dry matter). The concentrations of essential amino acids were adequate, except for methionine. The biological criteria, true digestibility (TD) and biological value (BV), showed that the digestibility was from 70 to 80%, whereas BV varied from 44 to 57%, depending on the methionine content.3. Adding methionine to a diet of cassava leaves raised BV from 49 for the leaves alone to 80 for the mixture. This relationship clearly shows that cassava leaves contain too little available methionine. An investigation into the true availability of the amino acids showed that this is somewhat variable, and only 60% of the methionine is available.4. The BV of cassava leaves combined with Norwegian dried cod showed a mutual supplementation effect.

scholarly journals EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

2020 ◽  
Vol 25 (2) ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
W. A. Jimoh ◽  
T. O. Uthman ◽  
M. O. Shittu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Storage Time ◽  
Protein Quality ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Vulnerable Groups ◽  
Average Weight ◽  
Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid  was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

Nutritional evaluation of meat meals for poultry. VII.* Effect of processing temperature on total and biologically available amino acids

1972 ◽  
Vol 23 (5) ◽  
pp. 913 ◽  
Author(s):  
AC Kondos ◽  
GL McClymont
Keyword(s):  
Amino Acids ◽  
Protein Quality ◽  
Tetrahymena Pyriformis ◽  
Essential Amino Acids ◽  
Processing Temperature ◽  
Biological Availability ◽  
Nutritional Evaluation ◽  
Growth Promoting ◽  
Maximum Temperatures

The effect on the protein quality of meat meals of processing them under commercial conditions in a continuous dry renderer at maximum temperatures ranging from 116 to 160°C for a running time of 115 min was studied. Although the total levels of amino acids were little affected by processing temperatures, the biological availability of all essential amino acids, as determined by the protozoan Tetrahymena pyriformis, was reduced as the processing temperature increased. At 140 and 160°C the availability of certain amino acids was reduced by 37-56%, lysine, histidine, and methionine being the most severely affected. The availability of essential amino acids in meals produced at temperatures from 121 to c. 138° was not significantly different. The growth-promoting ability of the meat meals for chickens was closely related to the availability of the essential amino acids. __________________ *Part VI, Aust. J. Agric. Res., 19: 171 (1968).

scholarly journals The Analysis of Protein Level and Amino Acid Profile in Eels (Anguilla marmorata (Q.) Gaimard and Anguilla bicolor) of Lake Poso -

2019 ◽  
Vol 9 (1) ◽  
pp. 32-37
Author(s):  
Jamaluddin ◽  
Nur Atina ◽  
Yonelian Yuyun
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Protein Level ◽  
High Performance ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Anguilla Marmorata ◽  
Two Samples

In this study used a sample of eel fish species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor from Poso lake that has a high protein content and is a fish endemic to Central Sulawesi. These eels are consumed by the surrounding community of the lake, but the nutritional content remains unknown. The present research was aimed to determine the protein level and amino acid profile of Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels. The protein level testing used Kjeldahl method, and amino acid profile used High Performance Liquid Chromatography. The results demonstrate the protein level of the two samples Anguilla marmorata (Q.) Gaimard eels have a protein content of 41.84% and Anguilla bicoloreels at 33.75%. Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels contain 18 types of amino acid, comprised of 9 types of essential amino acids and 9 types of non-essential amino acids. Of the two samples of eel species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor, have complete protein quality because it has all kinds of essential amino acids.

scholarly journals Agronomic, biochemical and genetic attributes of maize high grain quality accessions

Genetika ◽  
2020 ◽  
Vol 52 (1) ◽  
pp. 273-289
Author(s):  
Jelena Vancetovic ◽  
Marija Kostadinovic ◽  
Sofija Bozinovic ◽  
Ana Nikolic ◽  
Jelena Vukadinovic ◽  
...  
Keyword(s):  
Amino Acids ◽  
Grain Quality ◽  
Protein Quality ◽  
Agronomic Traits ◽  
Genetic Relationships ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Quality Standard ◽  
Mini Core Collection

Nutritional quality of maize is low because maize protein is poor in several essential amino acids. The purpose of this research was to analyze agronomic traits and kernel biochemical and physical properties of 16 gene bank accessions which comprise a mini-core collection for grain quality and to identify populations for improving protein quality. Standard ZP341 hybrid was superior for half of agronomic traits tested, especially grain yield, which was higher from 24% to six times. Ten accessions had protein content over 14 % and were further analyzed for amino acid composition and kernel characteristics. Additionally, genetic relationships between the accessions were determined by Simple Sequence Repeats (SSRs) analysis with 30 primers. All accessions showed elevated contents of most essential amino acids. Population L492 with 1.87 and 0.68 g 100g-1 dry weight had the highest contents of leucine and phenylalanine, respectively, but also higher contents of most other analyzed amino acids (p<0.05). Cluster analysis based on SSRs also distinguished L492 by separating it from all other accessions. Compared to ZP341, accessions were significantly inferior in grain weight and dimensions (p<0.05), but superior in most hardness parameters (p<0.05). Pearson correlations revealed lack of negative correlations between biochemical traits, indicating a possibility for concurrent improvement of several amino acids. The best way of improving protein quality of elite materials is through backcrossing and as populations were chosen according to their good general combining ability (with IoDent, Lancaster and BSSS), they could serve for improvement of elite materials of these genetic origins.

scholarly journals Comparative Analysis of Minerals, Heavy Metals and Amino Acids Compositions of the Seeds and Juice of Cucumis metuliferus

2020 ◽  
pp. 31-42
Author(s):  
Onuabuchi Nnenna Ani ◽  
Cosmas Ezekaibeya Achikanu ◽  
Chukwuebuka Kenechukwu Onyishi
Keyword(s):  
Heavy Metals ◽  
Amino Acids ◽  
Amino Acid ◽  
High Performance ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Food Supplement

The aim of this study was to compare the minerals, heavy metals and amino acids compositions of the seeds and juice of Cucumis metuliferus. The minerals and heavy metals content were evaluated using FS240AA agilent atomic absorption spectrometer according to the method of American Public Health Association while the amino acids content was evaluated using High Performance Liquid Chromatography (HPLC). From the mineral analysis, concentrations of calcium (23.416 ppm), aluminum (0.094 ppm), manganese (0.242 ppm) and iron (1.243 ppm) were higher in the juice than in the seeds with respective values of 20.084 ppm, 0.079 ppm, 0.221 ppm and 0.934 ppm while the concentrations of magnesium (29.749 ppm), zinc (4.184 ppm), copper (0.125 ppm), sodium (8.927 ppm) and potassium (7.594 ppm) were higher in the seeds than in the juice with respective values of 20.592 ppm, 1.271 ppm, 0.030 ppm, 8.594 ppm and 6.833 ppm. The juice had higher concentrations of heavy metals such as arsenic (20.082 ppm), lead (4.135 ppm), cobalt (0.178 ppm), silver (0.074 ppm), selenium (7.246 ppm) and mercury (4.609 ppm) as against the seed with respective values of 0.578 ppm, 1.455 ppm while cobalt, silver, selenium and mercury were not detected. However, the concentrations of cadmium (0.389 ppm), chromium (0.545 ppm) and nickel (0.288 ppm) were higher in the seeds than in the juice with respective values of 0.082 ppm, 0.252 ppm and 0.016 ppm. From the result of amino acid analysis, 18 amino acids were found in both the seeds and juice which include 9 essential and 9 non-essential amino acids respectively. The qualitative composition of amino acids in both the seeds and the juice was same, but the quantitative contents differed although non-significantly from each other with prevalence of amino acids in the seeds. Aspartate was the most abundant of the amino acids found while cysteine was the least.  These results suggest that the seeds and juice of Cucumis metuliferus contain adequate essential minerals which are beneficial to human health. The contaminant levels of heavy metals highlights the necessity on the quality and safety concerns about their use and handling. The amino acids analysis showed that both the seeds and juice of Cucumis metuliferus are good sources of amino acid and could be used as food supplement. The amino acid content may also provide useful information for determination of the protein quality of Cucumis metuliferus.

Еstimation of economically useful characteristics and properties of spring barley varieties

2020 ◽  
Author(s):  
I.A. Dedushev ◽  
◽  
M.A. Boldyrev
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Spring Barley ◽  
Essential Amino Acids ◽  
Moscow Region ◽  
Low Protein

the quality of spring barley varieties in various directions is evaluated by various methods. Analysis of 9 varieties in the waterlogged year 2020 in the conditions of the Moscow region allowed us to evaluate the best varieties for feed and brewing qualities. For the evaluation of feed barley, the main value is the increased content of protein and essential amino acids, including lysine. Maximum values of protein (13,06%) and lysine (0,44%) were diagnosed as grade Accounting. Brewing requires varieties with a low protein content of up to (12%) and high extractivity (80%). The Reliable variety had the best malt indicators of protein content (10.78%) and extractivity (82.5%).

scholarly journals Nutritional value of a new type of substitute caviar

2020 ◽  
Vol 76 (05) ◽  
pp. 6404-2020
Author(s):  
MONIKA MAĆKOWIAK-DRYKA ◽  
RENATA PYZ-ŁUKASIK ◽  
MONIKA ZIOMEK ◽  
KRZYSZTOF SZKUCIK
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Nutritional Value ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
International Standards ◽  
Raw Material ◽  
High Water Content ◽  
Caloric Value

The caviar group of products includes a subgroup of caviar substitutes. The raw material used to manufacture a substitute called white caviar are eggs of garden snails of the Cornu aspersum species. The nutritional value of every foodstuff depends on its nutrient content and caloric value. The goal of this study was to determine the nutritional value and protein quality commercially available substitute caviar manufactured from the eggs of the Cornu genus snails. The basic composition and amino acid profile were determined according to a procedure based on international standards (ISO). The carbohydrate content and caloric value were calculated according to the literature. We established that the caviar substitute had a high water content (81.41%) and low contents of protein (4.23%), fat (0.09%), carbohydrates (6.62%), and ash (7.65%), so that its caloric value was also low (44.16 kcal/100 g). The total amount of essential amino acids was 51.13 grams per 100 grams of protein, and that of non-essential amino acids was 48.37 grams per 100 grams of protein. The biological value of proteins was determined by calculating the chemical score (CS) and the essential amino acid index (EAAI). To calculate these values, we used a standard protein established by a joint FAO/WHO/UNU expert group to quantify the daily requirement for essential amino acids for an adult person. The limiting amino acid for the product in question was the sum of methionine and cysteine. CS was 130.43, and EAAI was 190.45. The chemical composition of the caviar substitute was characterized by a low content of nutrients that determine the caloric value of a product. The protein content of the product was characterized by a favourable amino acid composition and a high nutritional value measured by the CS and EAAI indicators. However, due to the low protein content and the low quantity of the product consumed, it is not a foodstuff significant to meeting the daily requirement for essential amino acids for an adult person.

scholarly journals Evaluation of the dietary protein using an optimized HPLC method

2011 ◽  
Vol 27 (3) ◽  
pp. 1345-1355
Author(s):  
I. Maros ◽  
A. Untea ◽  
C. Dragomir ◽  
M. Olteanu
Keyword(s):  
Amino Acids ◽  
High Performance ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
High Protein ◽  
Experimental Conditions ◽  
Isoleucine Leucine ◽  
Gaussian Shape ◽  
Corn Gluten

Protein quality is determined by the type and concentration of the essential amino acids and by their bioavailability. Hence, the content of dietary essential amino acids from a protein or mixture of proteins is a factor which determines the feeding quality of the protein. The purpose of the study was to evaluate the quality of the protein from a high protein raw ingredient (corn gluten) using a chromatographic method (HPLC) under optimized experimental conditions. In this study, we used pre-column derivatization, separation by high-performance liquid chromatography (HPLC) and UV detection. The optimized method was used to determine the amino acids from high-protein raw ingredients commonly used in animal feeding (corn gluten, 61%CP). A set of 6 amino acids analyses has been performed in 6 different days, each sample being prepared in double. For characterization of data strings we used quality parameters: average, standard deviation, standard error, confidence level, precision, accuracy. For verifying the Gaussian shape of the strings we used the Kernel Density. For identifying and rejecting the outliers from the data strings we used the Q test. The very low values of the accuracy for several amino acids (glutamic acid, threonine, alanine, valine, phenylalanine, isoleucine, leucine) determined us to introduce the dilution stage (1:2) for the hydrolysed samples. The method can be considered as repeatable (precision in different days) and accurate (evaluation by tracing yields) for all the determined amino acids.

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

Proceedings ◽  
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.

scholarly journals Comparative Study on Quality Parameters of Royal Jelly, Apilarnil and Queen Bee Larvae Triturate

2017 ◽  
Vol 74 (1) ◽  
pp. 51
Author(s):  
Rodica MARGAOAN ◽  
Liviu Alexandru MARGHITAS ◽  
Daniel Severus DEZMIREAN ◽  
Otilia BOBIS ◽  
Victorita BONTA ◽  
...  
Keyword(s):  
Amino Acids ◽  
Royal Jelly ◽  
Essential Amino Acids ◽  
Quality Parameters ◽  
Total Protein Content ◽  
Beneficial Effects ◽  
Long Time ◽  
Soxhlet Method ◽  
Kjeldahl Method

Given their beneficial effects in terms of health, the natural products, especially beehive products, have drawn the attention of consumers since long time ago. In order to guarantee the quality of these products on the market, their chemical composition needs to be analyzed. Thus, this current research had as objective the establishment of quality parameters for beehive brood food derived products: apilarnil and queen bee larvae triturate. These two products were compared with royal jelly which is the basis of brood food in the first 3 days of larval stage. The carbohydrates were determined by HPLC-IR and allowed the identification of seven carbohydrate compounds, predominantly glucose, fructose and sucrose. The lipid profile was analyzed by the Soxhlet method. The total protein content was determined by the Kjeldahl method. Free amino acids were analyzed by LC-MS. A total of 31 amino acids were identified of which nine are essential amino acids for humans. 

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