scholarly journals Evaluation of Nutritional and Nutraceutical Content of Polished and Unpolished Barnyard Millet - An Analytical Study

2021 ◽  
Vol 9 (3) ◽  
pp. 1067-1073
Author(s):  
Rajeswari N ◽  
V. Premala Priyadharshini
Keyword(s):  
Scientific Evidence ◽  
Brown Rice ◽  
Nutrient Content ◽  
Fibre Content ◽  
Local Market ◽  
Milled Rice ◽  
Crude Fibre ◽  
Barnyard Millet ◽  
Airtight Container ◽  
Aoac Method

Barnyard millet (Echinochloa frumentacaea) is an indigenous under utilized millet variety of south India with bounty of health benefits due to the abundance of dietary fiber antioxidant and minerals like iron. This gluten free wonder millet can be a healthy alternate dietary source for diabetic, obesity and CVD patients. Scientific evidence based studies on nutritional quality of this millet both in polished and unpolished form is less. The current study aims at “Evaluation of nutritional and nutraceutical content of polished and unpolished barnyard millet”. Both polished and unpolished barnyard millets were procured from local market, cleaned to remove dirt, dust and stone. The cleaned millets were dried powdered and sieved using 60 mesh sieves (250 Micron). The powdered millet flour was stored in airtight container. Nutritional content of Barnyard millet was analysed for macro, micro nutrients and nutraceutical properties of both polished and unpolished form using standard AOAC method - 20th edition (2016). The analysed nutrient content were compared statistically at 99% and 95 % confidence interval (t-test).The result shows that, the quantum of carbohydrate present in polished barnyard millet was 11.37 % lesser than the milled parboiled rice and 9 % lesser than the brown rice and 12.45 % lesser than the raw milled rice. The total dietary fibre content of unpolished barnyard millet was 14.2 gm and polished barnyard millet was 8.5 gm. Crude fibre content of unpolished barnyard millet was noted as 11.2 gm and the same in polished barnyard millet was 4.5gm. The protein content of unpolished barnyard millet (10.4gm) was found to be superior to polished barnyard millet (6.8gm).The presence of nutraceutical components were more nutritionally superior in unpolished barnyard millet compared to polished one.

scholarly journals A Comparative Study of The Proximate Composition of Selected Rice Varieties in Tangail, Bangladesh

2016 ◽  
Vol 8 (2) ◽  
pp. 97-102 ◽  
Author(s):  
MA Zubair ◽  
MS Rahman ◽  
MS Islam ◽  
MZ Abedin ◽  
MA Sikder
Keyword(s):  
Chemical Composition ◽  
Natural Resources ◽  
Proximate Composition ◽  
Brown Rice ◽  
Ash Content ◽  
Milled Rice ◽  
Crude Fibre ◽  
Rice Varieties ◽  
Rice Protein ◽  
Length Width

An investigation was conducted to assess the approximate nutrient composition of Miniket rice collected from different regions and market places of Tangail district in Bangladesh to understand actual fact. Moreover, mostly available variety BRRI-28 milled rice was also analysed to compare with the Miniket milled rice.Moisture, protein, fat, crude fibre, and ash content were higher in Miniket brown rice as compared to the parboiled milled rice except available carbohydrate. Among Miniket parboiled milled rice, Miniket TM-1 (Tangail Market-1) rice and Miniket TM-2 (Tangail Market-2) rice, the content of protein (7.04%), fat (0.37%), crude fibre (0.26%) and ash (0.58%) were comparatively higher in parboiled milled rice than that of two market samples. In a comparison among other cheaper coarse varieties like BRRI-28 and Miniket TM-1 rice and Miniket TM-2 rice, protein, fat, crude fibre and ash content were found lower in Miniket rice of TM-1 and TM-2 than BRRI-28. Beside chemical composition, some physical properties were studied including length, width, L/W ratio, shape and weight.J. Environ. Sci. & Natural Resources, 8(2): 97-102 2015

scholarly journals Morphometric and Nutritional Characterization of the Main Spanish Lentil Cultivars

Agriculture ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 741
Author(s):  
Javier Plaza ◽  
M. Remedios Morales-Corts ◽  
Rodrigo Pérez-Sánchez ◽  
Isabel Revilla ◽  
Ana M. Vivar-Quintana
Keyword(s):  
Scientific Evidence ◽  
Nutrient Content ◽  
Mediterranean Area ◽  
Western Mediterranean ◽  
Protein Food ◽  
Content Assessment ◽  
Protein Levels ◽  
Nutritional Characteristics ◽  
Clear Differentiation

Nowadays, there is a growing demand for high-quality vegetal protein food products, such as pulses and lentils in particular. However, there is no scientific evidence on the nutritional and morphometric characterization of the main lentil cultivars in the Western Mediterranean area. For this reason, the aim of this work is to carry out a morphometric and nutritional characterization of the main Spanish lentil cultivars. Nutrient content assessment was performed on dry matter. The results showed that all studied cultivars are large and heavy lentils, except for the cultivar “Pardina”. They have high protein levels, ranging from 21% to 25%, which is higher than those found in any other pulse, as well as a high carbohydrate content, greater than 59% in all cases. Fiber content was higher than expected in “Armuña” and “Rubia Castellana” cultivars, ranging from 6% to 6.6%, and exceptionally high in the case of the cultivar “Pardina”, which reached 7.8%. Conversely, very low values were found for fat content, varying between 0.5% and 0.9%. Ca, Fe and Mg levels were remarkably higher (from 550 ppm to 851 ppm, from 98 ppm to 139 ppm and from 790 ppm to 989 ppm, respectively) than those found for other lentil cultivars, especially the high Mg content in the cultivars “Jaspeada” and “Microjaspeada”, both above 955 ppm. Clear differentiation was found between the cultivars “Rubia Castellana”, “Pardina” and those included in the Protected Geographical Indication (PGI) “Lenteja de la Armuña”. Overall, lentil cultivars included in the PGI “Lenteja de la Armuña” showed better morphometric and nutritional characteristics than cultivars “Pardina” or “Rubia Castellana”.

scholarly journals Subcellular Localization and Vesicular Structures of Anthocyanin Pigmentation by Fluorescence Imaging of Black Rice (Oryza sativa L.) Stigma Protoplast

Plants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 685
Author(s):  
Enerand Mackon ◽  
Yafei Ma ◽  
Guibeline Charlie Jeazet Dongho Epse Mackon ◽  
Qiufeng Li ◽  
Qiong Zhou ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Subcellular Localization ◽  
Oryza Sativa L ◽  
Scientific Evidence ◽  
Brown Rice ◽  
The Body ◽  
Central Vacuole ◽  
In Planta ◽  
Black Rice

Anthocyanins belong to the group of flavonoid compounds broadly distributed in plant species responsible for attractive colors. In black rice (Oryza sativa L.), they are present in the stems, leaves, stigmas, and caryopsis. However, there is still no scientific evidence supporting the existence of compartmentalization and trafficking of anthocyanin inside the cells. In the current study, we took advantage of autofluorescence with anthocyanin’s unique excitation/emission properties to elucidate the subcellular localization of anthocyanin and report on the in planta characterization of anthocyanin prevacuolar vesicles (APV) and anthocyanic vacuolar inclusion (AVI) structure. Protoplasts were isolated from the stigma of black and brown rice and imaging using a confocal microscope. Our result showed the fluorescence displaying magenta color in purple stigma and no fluorescence in white stigma when excitation was provided by a helium–neon 552 nm and emission long pass 610–670 nm laser. The fluorescence was distributed throughout the cell, mainly in the central vacuole. Fluorescent images revealed two pools of anthocyanin inside the cells. The diffuse pools were largely found inside the vacuole lumen, while the body structures could be observed mostly inside the cytoplasm (APV) and slightly inside the vacuole (AVI) with different shapes, sizes, and color intensity. Based on their sizes, AVI could be grouped into small (Ф < 0.5 um), middle (Ф between 0.5 and 1 um), and large size (Ф > 1 um). Together, these results provided evidence about the sequestration and trafficking of anthocyanin from the cytoplasm to the central vacuole and the existence of different transport mechanisms of anthocyanin. Our results suggest that stigma cells are an excellent system for in vivo studying of anthocyanin in rice and provide a good foundation for understanding anthocyanin metabolism in plants, sequestration, and trafficking in black rice.

scholarly journals The relation between the crude fibre content of food and the milk production.

1955 ◽  
Vol 3 (1) ◽  
pp. 35-39
Author(s):  
P. Schoorl
Keyword(s):  
The Netherlands ◽  
Milk Production ◽  
Feeding Practices ◽  
Dry Season ◽  
Fibre Content ◽  
Crude Fibre ◽  
The Tropics ◽  
Crude Fibre Content

The Friesian cow in Indonesia gives about 1, 500 1. milk in about 240 days compared with 3, 800 1. in 300 days in the Netherlands. The author believes that the main reason for the low production in the tropics is not climate, but faulty feeding practices. A cow fed a typical Indonesian ration of reedy grass and fibrous concentrates gave 1, 003 1. milk in the first no days of her first lactation, but increased to 1, 870 1. in the first 102 days of her second lactation when given a diet containing much less crude fibre, in spite of the fact that the former lactation was in the wet and the latter in the dry season. G.F.S. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Identification and Verification of Quantitative Trait Loci Affecting Milling Yield of Rice

Agronomy ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 75 ◽  
Author(s):  
Hui Zhang ◽  
Yu-Jun Zhu ◽  
An-Dong Zhu ◽  
Ye-Yang Fan ◽  
Ting-Xu Huang ◽  
...  
Keyword(s):  
Quantitative Trait Loci ◽  
Quantitative Trait ◽  
Brown Rice ◽  
Yield Traits ◽  
Multiple Traits ◽  
Milled Rice ◽  
Milling Quality ◽  
Head Rice ◽  
Trait Loci ◽  
Milling Yield

Rice is generally consumed in the form of milled rice. The yield of total milled rice and head mill rice is affected by both the paddy rice yield and milling efficiency. In this study, three recombinant inbred line (RIL) populations and one F4:5 population derived from a residual heterozygous (RH) plant were used to determine quantitative trait loci (QTLs) affecting milling yield of rice. Seven traits were analyzed, including recovery of brown rice (BR), milled rice (MR) and head rice (HR); grain yield (GY); and the yield of brown rice (BRY), milled rice (MRY) and head rice (HRY). A total of 77 QTLs distributed on 35 regions was detected in the three RIL populations. Four regions, where qBR5, qBR7, qBR10, and qBR12 were located, were validated in the RH-derived F4:5 population. In the three RIL populations, all the 11 QTLs for GY detected were accompanied with QTLs for two or all the three milling yield traits. Not only the allele direction for milling yield traits was unchanged, but also the effects were consistent with GY. In the RH-derived F4:5 population, regions controlling GY also affected all three milling yield traits. Results indicated that variations of BRY and MRY were mainly ascribed to GY, but HRY was determined by both GY and HR. Results also showed that the regions covering GW5–Chalk5 and Wx loci had major effects on milling quality and milling yield of rice. These two regions, which have been known to affect multiple traits determining grain quality and yield of rice, provide good candidates for milled yield improvement.

Comparative Biochemical Study of Different Lablab purpureus L. Groups under Processing

2020 ◽  
Author(s):  
Piyush Vadodariya ◽  
Bhagyashree Abuj ◽  
Nilima Karmakar ◽  
Nitin Gudadhe ◽  
Priti Faldu ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Protein Content ◽  
Antioxidant Activities ◽  
Biochemical Study ◽  
Nutrient Content ◽  
The Other ◽  
Lablab Purpureus ◽  
Crude Fibre ◽  
Nutrient Contents ◽  
Excellent Source

Background: Lablab Bean had been considered as an excellent source of protein (20-25%) with it’s two different groups, like Wal (highly fibrous) and Papdi (less fibrous). Cooking alters the level of nutrient content and as well as the antinutrient content and based on this concept the following experiment had been carried out. Methods: The study was carried out in Navsari Agricultural University, Gujarat, India, in 2016-17. Two different groups of Indian bean (Lablab purpureus L.) including Wal group (Guj.W.1, Guj.W.2, 125-36, NIBD-15-05, NIBD-15-10) and Papdi group (GNIB-21, NIBD-15-09, NIBD-15-10, NIBD-14-01, NIBD-14-04) were analyzed for their nutrients and anti-nutritional contents for raw and cooked (boiling) vegetables. Result: Papdi group was proved to be comparatively rich in some nutrient contents like ascorbic acid, flavonoid, Fe, Mn whereas Wal was found to be rich in the other nutrient contents like crude fibre, carbohydrate, S, Zn, Cu, â carotene etc. Both groups performed well for antioxidant activities and protein content. Hence, it was difficult to detect the particular group distinctly and reported that Wal was found to be comparatively nutritionally rich after cooking.

Rheological Properties and Lipid Oxidation of Rice Decontaminated with Low-Energy Electrons

1998 ◽  
Vol 61 (1) ◽  
pp. 73-77 ◽  
Author(s):  
TORU HAYASHI ◽  
HIROSHI OKADOME ◽  
HIDECHIKA TOYOSHIMA ◽  
SETSUKO TODORIKI ◽  
KEN'ICHI OHTSUBO
Keyword(s):  
Brown Rice ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Low Energy ◽  
Microbial Load ◽  
Milled Rice ◽  
Rice Grains ◽  
Thiobarbituric Acid Value ◽  
Lower Viscosity ◽  
Low Energy Electrons

Microbial load and quality of rice grains which were exposed to electrons at different acceleration voltages of 170 to 200 kV were examined to evaluate the efficacy of decontaminating rice with low-energy electrons. Electrons at any acceleration voltage between 170 and 200 kV reduced microbial loads of brown rice grains to levels lower than 10 colony-forming units (CFU)/g. Higher acceleration voltages resulted in a lower viscosity and a higher thiobarbituric acid value (TBA). Milling at a yield of 90 or 88% after electron treatment made the viscosity and TBA of rice treated with electrons at 170 kV almost the same as untreated rice. Low and high compression analyses of rice grains which were exposed to electrons at 170 to 180 kV and milled at a yield of 90% followed by cooking showed almost the same hardness and stickiness as untreated grains which were milled at 90%. The results indicate that milling at a yield of 90% or lower removes the portion of rice exposed to electrons at 170 kV and that treatment of brown rice with low-energy electrons enables the preparation of milled rice with extremely low levels of microbial load and little quality deterioration.

scholarly journals Development of Buckwheat Cookies Supplemented with Wheat Flour

2017 ◽  
Vol 60 (1) ◽  
pp. 27-35
Author(s):  
Nisar Hussain ◽  
Javid Ullah ◽  
Ehsan Elahi ◽  
Sajjad Ahmad ◽  
Muhammad Zakaria ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Fibre Content ◽  
Composite Flour ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
C 50 ◽  
Crude Fibre Content ◽  
Buckwheat Flour

The present study was conducted to develop buckwheat cookies supplemented with wheat flour.Buckwheat and wheat flour were examined for their proximate composition. Buckwheat flour contained11.6% moisture, 15.79% crude protein, 1.81% crude fat, 1.83% ash, 0.70% crude fibre content and 68.27%NFE, while wheat flour contained moisture content 13.12%, crude fibre content 1.93%, crude fat 1.42%,crude protein content 12.53%, ash content 1.57% and 69.43% NFE, respectively. Wheat flour was incor-porated into buckwheat flour at 10, 20, 30, 40 and 50% ratio to make composite flour and the developedcookies were analysed for quality evaluation. Supplementation of wheat flour significantly influenced theproximate and mineral composition of buckwheat flour based cookies. Moisture contents, crude fibrecontents and NFE (Nitrogen Free Extract) increased, whereas crude fat, crude protein and ash contentsdecreased. Mineral contents (Fe, Ca, K, Zn and Mg) of developed buckwheat cookies decreased withincrease in wheat flour supplementation levels. Sensory characteristics of supplemented cookies increasedwith increase in supplementation levels of wheat flour and were acceptable by judges in terms of test,colour, texture and overall acceptability. Cookies developed from C 50% C supplementation level of wheatflour got maximum scored points while C0 control C0 was found to be more nutritious and gluten freehaving more crude protein and mineral contents when compared to supplemented cookies.

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