Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

2010 ◽  
Vol 16 (5) ◽  
pp. 427-434 ◽  
Author(s):  
M. Reyes-Bastidas ◽  
E.Z. Reyes-Fernández ◽  
J. López-Cervantes ◽  
J. Milán-Carrillo ◽  
G.F. Loarca-Piña ◽  
...  
Keyword(s):  
Common Bean ◽  
G Protein ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Efficiency Ratio ◽  
Bean Flour ◽  
Phenolics Content

The effects of solid state fermentation (SSF) on physicochemical, nutritional and antioxidant properties of common bean flour were studied. SSF increased protein content (21.7%) and decreased lipids (-38.4%), carbohydrates (-3.5%) and phytic acid (-58.3%). Fermented (tempeh) flour showed higher dispersability, lower water solubility index and pH than unfermented flour. Fermentation also increased an average of 0.21 g/100 g protein, six of the essential amino acids (EAAs), including total sulfur (Met + Cys), the limiting EAAs in unfermented flour (score = 0.91); Lys and Trp decreased 0.21 and 0.09 g/100 g protein, respectively. SSF improved the in vitro protein digestibility and the calculated protein efficiency ratio. Tempeh flour had 2.2-fold more phenolics than the bean flour and exhibited antiradical activity (43%) and antioxidant activity (38%) correlated with total phenolics content. Common bean tempeh flour may be considered for the fortification of widely consumed legume-based food products and also for the prevention of pathologies associated with oxidative stress.

In Vitro Assay for Predicting Protein Efficiency Ratio as Measured by Rat Bioassay: Collaborative Study

1982 ◽  
Vol 65 (4) ◽  
pp. 798-809 ◽  
Author(s):  
Lowell D Satterlee ◽  
James G Kendrick ◽  
Henry F Marshall ◽  
Duane K Jewell ◽  
Rida A Ali ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Efficiency Ratio ◽  
Muscle Protein ◽  
Collaborative Study ◽  
Protein Digestibility ◽  
Efficiency Ratio ◽  
Breakfast Cereal ◽  
Vitro Assay ◽  
Food Ingredients

Abstract Seven laboratories collaborated in testing the calculated protein efficiency ratio (C-PER and DC-PER). The collaborative study required each laboratory to analyze 6 foods and a control protein (ANRC casein) for in vitro apparent protein digestibility, amino acid composition, and PER via rat bioassay. The 6 foods or food ingredients tested were nonfat dry milk, cooked chicken muscle, protein-fortified dry breakfast cereal, textured soy protein, oat-based dry breakfast cereal, and durum wheat flour. Data obtained from the study were analyzed statistically for the intralaboratory variation for each method of analysis (i.e., amino acid analysis, PER, etc.). The ability of the C-PER to rapidly predict rat PER was also measured. The C-PER and DC-PER methods were adopted official first action.

scholarly journals Pecan Kernel Phenolics Content and Antioxidant Capacity Are Enhanced by Mechanical Pruning and Higher Fruit Position in the Tree Canopy

2020 ◽  
Vol 145 (3) ◽  
pp. 193-202
Author(s):  
Yi Gong ◽  
Ronald B. Pegg ◽  
Adrian L. Kerrihard ◽  
Brad E. Lewis ◽  
Richard J. Heerema
Keyword(s):  
High Performance ◽  
Light Exposure ◽  
Antioxidant Properties ◽  
Reversed Phase ◽  
Tree Canopy ◽  
Canopy Height ◽  
Canopy Position ◽  
Phenolics Content ◽  
Bound Phenolics

Pecan (Carya illinoinensis) is a tree nut native to North America. Although inhibited light exposure (most specifically as a result of overlapping tree canopies) has been shown to impair yield, the effect of this factor on nut antioxidant properties remains unknown. This study investigated effects of mechanical pruning and canopy height position of fruit on pecan kernel antioxidant contents and capacity. Beginning in 2006, trees in a ‘Western’ pecan orchard in New Mexico were subjected to three mechanical pruning frequency treatments (annual, biennial, and triennial) paralleling conventional practices, while other trees were maintained as unpruned controls. During the 2012 to 2014 seasons, pecans were sampled at fruit maturity from three canopy height zones (“low,” “middle,” and “high,” corresponding to 1.5 to 3.0 m, 3.0 to 4.5 m, and 4.5 to 6.0 m above the orchard floor). In vitro phenolics contents and antioxidant capacities of the nutmeats were evaluated by total phenolics content (TPC) and oxygen radical absorbance capacity (H-ORACFL), respectively. Soluble ester- and glycoside-bound phenolics were quantified by reversed-phase high-performance liquid chromatography (HPLC). For both TPC and H-ORACFL, results determined pruned samples had significantly higher values than unpruned samples (P < 0.001 for both comparisons), and that samples of “high” canopy height were significantly greater than those of “middle” height, which were in turn greater than those of “low” height (P < 0.001 for all comparisons). HPLC findings showed that in all three phenolic fractions (free, esterified, and glycoside-bound phenolics), nuts acquired from pruned trees had substantially greater concentrations of ellagic acid and its derivatives. Our findings indicate mechanical pruning of pecan trees and higher tree canopy position of fruit increase nut antioxidant properties.

Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Estefania Julia Dierings de Souza ◽  
Aline Machado Pereira ◽  
Mauro Fontana ◽  
Nathan Levien Vanier ◽  
Marcia Arocha Gularte
Keyword(s):  
Amino Acids ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Essential Amino Acids ◽  
Gluten Free ◽  
Content Type ◽  
High Amylose ◽  
Different Levels

PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

scholarly journals Against Malnutrition and Chronic Degenerative Diseases in Mexico: Functional Tortillas from Whole Extruded Creole Blue Maize and Amaranth (Basic Grains) Flours

Biotecnia ◽  
2021 ◽  
Vol 23 (2) ◽  
pp. 103-112
Author(s):  
Cuauhtémoc Reyes Moreno
Keyword(s):  
Causes Of Death ◽  
Protein Digestibility ◽  
Overweight And Obesity ◽  
Degenerative Diseases ◽  
Maize Flour ◽  
Efficiency Ratio ◽  
Amaranth Flour ◽  
Blue Maize ◽  
Nutraceutical Properties

Mexico suffers from issues with malnutrition, anemia, overweight, and obesity. Furthermore, chronic degenerative diseases (CDD) was the leading cause of mortality in 2018, with cardiovascular diseases (CVD) and diabetes being the first two causes of death. Tortillas represent an excellent vehicle to enhance the nutritional status of tortillas consumers (Mexicans). The work's objective was to evaluate the effect of extruded amaranth flour (EAF) addition on the quality (nutritional, nutraceutical, sensory) of tortillas from extruded creole blue maize flour (ECBMF). Tortillas prepared with the addition of 30% of EAF to ECBMF. We evaluated the effect of the addition of amaranth flour on nutritional properties [essential amino acid (EAA) profile, in vitro protein digestibility (IVPD), calculated protein efficiency ratio (C-PER)]. Additionally, we determined the nutraceutical properties of tortillas. Functional tortillas had higher proteins, dietary fiber, IVPD, C-PER, lower AoxA (13,187 vs. 15,398 mmol TE/100 g, DW), and better antihypertensive and hypoglycemic potentials than 100% ECBMF tortillas. The addition of EAF to ECBMF allows us to obtain functional tortillas with enhanced in vitro nutritional and nutraceutical properties and sensorily acceptable. As part of public policy, functional tortillas could reduce malnutrition and chronic degenerative diseases in Mexico.

scholarly journals In vitro antioxidant properties and digestibility of chicken feather protein hydrolysates

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1053-1059
Author(s):  
O.M. Oluba ◽  
O.B. Akpor ◽  
O.O. Alabi ◽  
A.J. Shoyombo ◽  
A.G. Adeyonu ◽  
...  
Keyword(s):  
Metal Ion ◽  
Iron Reduction ◽  
Animal Feed ◽  
Protein Hydrolysate ◽  
Antioxidant Properties ◽  
Protein Digestibility ◽  
Antioxidant Property ◽  
Chicken Feather ◽  
Activity Data

The in vitro antioxidant property and digestibility of chicken feather protein hydrolysate (CFPH) were evaluated in this study. The antioxidant property of CFPH obtained following chemical treatment of chicken feather waste involving precipitation with various acids (H2SO4, HNO3, TCA and HCl) was determined via its scavenging action against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, iron reduction power and metal ion chelating activity. Data obtained showed that CFPHHNO3 had the highest DPPH scavenging activity while CFPHTCA exhibited the highest ferric (Fe3+) reduction potential. On the other hand, CFPHTCA, CFPHH2SO4 and CFPHHNO3 showed a similar capacity for Fe2+ -chelation compared to CFPHH2SO4 with the least chelating potential. The in vitro protein digestibility of the CFPH of the various acids ranged from 62.30±1.0% (CFPHHNO3) to 73.10±1.3% (CFPHTCA) and were significantly (p < 0.05) higher compared to the raw feather (23.80±0.5%). These results indicate that CFPH may be useful as antioxidants in animal feed formulations and also serve as additional source of essential nutrients in feeds.

scholarly journals Nutritional and antioxidant potential of rice flour enriched with kersting’s groundnut (Kerstingiella geocarpa) and lemon pomace

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Olugbenga O. Awolu ◽  
Magoh A. Osigwe
Keyword(s):  
Protein Quality ◽  
Antioxidant Properties ◽  
Zinc Content ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Amino Acid Profile ◽  
Antioxidant Potential ◽  
Composite Flour ◽  
Kersting’S Groundnut

This study was designed to enhance the nutritional quality, antioxidant properties and product utilization potentials of locally produced ‘Igbemo’ rice flour by adding Kersting’s groundnut and lemon pomace. Kersting’s groundnut is an underutilized legume while lemon pomace is a byproduct of lemon utilization; both meant to enhance the protein quality, antioxidant potential and fibre contents of the composite flour. The dependent variables were minerals composition, amino acid profile, antioxidants and antinutrients properties, in-vitro protein digestibility and in-vitro carbohydrate digestibility. The result showed that blends with higher lemon pomace of 10.00 g had the best calcium, iron, potassium and magnesium contents and antioxidant contents, while blends with highest Kersting’s groundnut (20.00 g) had the best zinc content. The anti-nutrients in the blends were generally low and safe for consumption.

scholarly journals Curcumin In Situ Gelling Polymeric Insert with Enhanced Ocular Performance

Pharmaceutics ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 1158
Author(s):  
Hamdy Abdelkader ◽  
David Wertheim ◽  
Barbara Pierscionek ◽  
Raid G. Alany
Keyword(s):  
Ocular Surface ◽  
Water Solubility ◽  
Molecular Form ◽  
Antioxidant Properties ◽  
In Vitro Release ◽  
Duration Of Action ◽  
Corneal Permeability ◽  
In Situ Gelling

The search for an ocular drug delivery system that could provide long-acting effects without a detriment to the anatomy and physiology of the eye remains a challenge. Polyphenolic compounds (curcumin in particular) have recently gained popularity due to their powerful antioxidant properties; yet curcumin suffers poor stability and water solubility. A conventional eye drop formulation of curcumin in the form of a suspension is likely to suffer a short duration of action requiring multiple instillations. On the other hand, polymeric in-situ gelling inserts offer the prospect of overcoming these limitations. The aim of this study was to prepare, characterize and evaluate in vivo, polymeric, in-situ gelling and mucoadhesive inserts for ocular surface delivery of curcumin. Different types and ratios of biocompatible polymers (HPMC, CMC, PL 127 and PVA) and three plasticizers along with the solvent casting method were adopted to prepare curcumin inserts. The inserts were investigated for their physicochemical characteristics, applicability, and suitability of use for potential placement on the ocular surface. The prepared inserts revealed that curcumin was mainly dispersed in the molecular form. Insert surfaces remained smooth and uniform without cracks appearing during preparation and thereafter. Improved mechanical and mucoadhesive properties, enhanced in vitro release (7.5- to 9-fold increases in RRT300 min) and transcorneal permeation (5.4- to 8.86-fold increases in Papp) of curcumin was achieved by selected in-situ gelling inserts compared to a control curcumin suspension. The developed inserts demonstrated acceptable ocular tolerability, enhanced corneal permeability, and sustained release of curcumin along with retention of insert formulation F7 on the ocular surface for at least two-hours. This insert provides a viable alternative to conventional eye drop formulations of curcumin.

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