Effect of Nitrogen Fertilization on Free Amino Acid and Soluble Sugar Content of Poa pratensis and on Infection and Disease Severity by Drechslera sorokiniana

Five Malaysian rice (Oryza sativaL.) varieties, MR33, MR52, MR211, MR219, and MR232, were tested in pot culture under different salinity regimes for biochemical response, physiological activity, and grain yield. Three different levels of salt stresses, namely, 4, 8, and 12 dS m−1, were used in a randomized complete block design with four replications under glass house conditions. The results revealed that the chlorophyll content, proline, sugar content, soluble protein, free amino acid, and yield per plant of all the genotypes were influenced by different salinity levels. The chlorophyll content was observed to decrease with salinity level but the proline increased with salinity levels in all varieties. Reducing sugar and total sugar increased up to 8 dS m−1and decreased up to 12 dS m−1. Nonreducing sugar decreased with increasing the salinity levels in all varieties. Soluble protein and free amino acid also decreased with increasing salinity levels. Cortical cells of MR211 and MR232 did not show cell collapse up to 8 dS m−1salinity levels compared to susceptible checks (IR20 and BRRI dhan29). Therefore, considering all parameters, MR211 and MR232 showed better salinity tolerance among the tested varieties. Both cluster and principal component analyses depict the similar results.

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Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

Food Science and Applied Biotechnology ◽

10.30721/fsab2021.v4.i2.136 ◽

2021 ◽

Vol 4 (2) ◽

pp. 111

Author(s):

Adekunbi Adetola Malomo ◽

Babatunde Olawoye ◽

Abiola Folakemi Olaniran ◽

Omowumi Ibipeju Olaniyi ◽

Adedoyin Adedayo ◽

...

Keyword(s):

Amino Acid ◽

Free Amino Acid ◽

Free Amino ◽

Sugar Content ◽

Amino Acid Content ◽

Principal Component ◽

Reducing Sugar ◽

Total Sugar ◽

Diabetic Patients ◽

Fermentation Time

This research investigated effect of fermentation time and cereal type on the total reducing sugar (TRS), total sugar (TSS), and total free amino acid (TFA) during the production of ogi. The result showed that TFA generally increased with increase in fermentation time (7.916 – 17.596 mg/g). Maize, acha and sorghum ogi had the lowest total reducing sugar (TRS) at 0 h (16.927glucose mg/g), 12 h (16.655 glucose mg/g) and 48 h (18.212 glucose mg/g) respectively and TSS was lowest in acha ogi from 12 h to 48 h (33.191 - 34.370 glucose mg/g). Principal component analysis and Agglomerative hierarchical clustering were used to evaluate the variability in sugar and amino acid contents and ranked the contributions of the variables. The factors were divided into four principal components with cumulative variance contribution rate of 87.47%. The result showed that acha and sorghum ogi had lower sugar content than maize ogi during fermentation. This research suggested that maize, acha and sorghum can be used in the production of cereal based ogi for weaning food at 48 h due to high free amino acid content, and also advanced the use of acha in production of ogi for diabetic patients due to its low total sugar content.

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Seed nutritional quality comparison of vegetable soybean genotypes at fresh pod and mature stage

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i6.1960 ◽

2019 ◽

pp. 405

Author(s):

C. Liu, Y. Li, B. Tu, X. Wang, B. Tian, Q. Zhang, X. Liu

Keyword(s):

Amino Acid ◽

Free Amino Acid ◽

Nutritional Quality ◽

Free Amino ◽

Soluble Sugar ◽

Mature Stage ◽

Total Free Amino Acid ◽

Vegetable Soybean ◽

Nutritional Values ◽

Soybean Genotypes

Vegetable soybean is famous for its better eating quality and taste, which is usually harvested at fresh pod stage. However, no report is available on nutritional values between vegetable soybean seed at fresh pod stage and mature stage. To better understand the seed nutritional quality differences between fresh pod stage and mature stage in vegetable soybean, five vegetable soybean genotypes were examined. The results found that seeds from fresh edible stage had higher total free amino acid, and higher K, Na, Mn and Zn concentrations. The concentrations of soluble sugar, crude oil as well as unsaturated fatty acid were also higher at fresh pod stage. While total isoflavone, Mg and Fe concentrations were generally higher at full maturity stage. No differences in protein concentration were found between the two stages. Significant genotypic differences were found among nutritional parameters. The genotype Line 61 had the highest total soy isoflavone of 4593 μg g-1, whereas the genotype “Heidou” had the lowest total soy isoflavone of 1700 μg g-1 at mature stage. Correlation analysis indicated that total free amino acid was significantly positively correlated with soluble sugar, crude oil and total isoflavone. Therefore, the nutritional values at fresh pod stage and mature stage differed from the perspective of nutritional compositions. The findings reported here add new knowledge to vegetable soybean function and is a useful starting point for future breeding program and cultivation towards improving the nutritional compositions of soybean species.

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