Development of amino acid balanced food systems based on wheat flour and oilseed meal

Purpose The study aims to design metabolic syndrome (MetS) ingredient mix with optimum amino acid makeup using key foods with reported functional properties and study the efficacy of this mix to alleviate the symptoms of MetS among adult men and women with MetS. Design/methodology/approach In total, 25 MetS-specific ingredient mixes that included wheat flour, common legumes, fenugreek and flaxseeds were formulated by correcting their amino acid score. The suitability of these mixes was tested for the preparation of chapati (an unleavened Indian bread). Owing to its highest lysine content, the ingredient mix of whole wheat flour, oat flour, soybean, flaxseeds and fenugreek seeds was selected for the 12-week supplementation trial among patients with MetS. Findings The sensory scores of chapatis made using nine ingredient mixes was comparable with those of chapati made from whole wheat flour (control). The test chapatis had a significantly (p = 0.05) higher protein, ash, fibre and fat content, and lysine was also higher (591-1,006 mg/100 g) than the control chapatis (314 mg). Positive and significant changes in the anthropometry, body composition, fasting blood glucose levels, blood pressure and lipid profile of the patients with MS was seen after consumption of the selected ingredient mix. Originality/value Keeping in view the traditional vegetarian Indian meals which usually take care of including foods from different sources to improve their protein quality, the concern for providing protein quality to prevent metabolic abnormalities is significant for a large lacto-vegetarian population in India which depends on plant foods for obtaining essential amino acids. Obtaining optimum protein quality from meals along with maintaining a physically active lifestyle may help people have the appropriate fat to lean mass proportion which may have a protective role against MetS.

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Amino Acid Profile/Score and In-vitro Protein Digestibility of Biscuits Produced from Wheat Flour, African Breadfruit Flour and Moringa Seed Flour Blends

Asian Food Science Journal ◽

10.9734/afsj/2020/v18i130208 ◽

2020 ◽

pp. 34-42

Author(s):

V. C. Wabali ◽

S. Y. Giami ◽

D. B. Kiin- Kabari ◽

O. M. Akusu

Keyword(s):

Amino Acid ◽

Wheat Flour ◽

Protein Digestibility ◽

Amino Acid Profile ◽

In Vitro Protein Digestibility ◽

Seed Flour ◽

African Breadfruit ◽

Profile Score ◽

Vitro Protein

The objective of this work was to evaluate the Amino Acid profile/score and In-vitro protein digestibility of composite biscuits produced from blends of Wheat flour (WHF), African breadfruit flour (ABF)and Moringa seed flour(MSF) at the following ratios (Sample A: WHF 100%: ABF 0; MSF 0, B= WHF 77.5%:ABF 20%: MSF 2.5%, C=WHF 75%: ABF 20%: MSF 5.0%, D= WHF 72.5%: ABF 20%: MSF 7.5%. E = WHF 70%: ABF 20%: MSF 10%, F = WHF 90%: ABF 0: MSF 10%, G = WHF 80%: ABF 20%: MSF 0). The most predominant Amino Acid in ABF was glutamic (12.27 g/100 g) followed by Aspartic and lysine, with values of 8.96 g/100 g and 6.55 g/100 g, respectively. Glutamic Acid content of the biscuits ranged from 10.96 g/100 g – 12.96 g/100 g, with sample B giving significantly higher value. Substitution with MSF resulted in decreasing glutamic acid content levels in the formulated biscuits, while lysine, phenylalanine and Isoleucine improved with the addition of 10% Moringa seed flour. Amino acid Scores of the biscuits using Hen egg as standard showed that whole egg had a higher amino acid score except glycine (1.04 – 1.25). Percentage In-vitro protein digestibility ranged from 10.64% - 47.33%, showing that addition of moringa seed flour and African breadfruit flour improved digestibility values from 10.64% to 47.33% for sample E with the control sample (wheat flour biscuit) being significantly lower. Substitution with ABF and MSF improved protein digestibility of the produced biscuits. Also, the Amino acid scores of the formulated biscuits were higher than the FAO recommended daily dietary requirements for Amino acids.

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THE QUALITY AND NUTRITIONAL VALUE OF OATMEAL COOKIES OF DIFFERENT RECIPES

Series II - Forestry • Wood Industry • Agricultural Food Engineering ◽

10.31926/but.fwiafe.2021.14.63.1.10 ◽

2021 ◽

Vol 14(63) (1) ◽

pp. 109-118

Author(s):

Julia BETZ ◽

Natalya NAUMOVA ◽

Aleksandr BUCHEL ◽

Vitaly ZHURAVEL ◽

Irina MINASHINA

Keyword(s):

Amino Acid ◽

Dietary Fiber ◽

Wheat Flour ◽

Nutritional Value ◽

First Grade ◽

Functional Components

We established that first-grade baking wheat flour quantitatively prevails in the composition of “Domashnee” cookies, while the oatmeal mixture prevails in the composition of “Premium” cookies. The main carriers of nutritious and functional components are oatmeal and the dry mixture based on it. Taking into account the results of nutritional tests of both types of cookies, we consider flour-based “Domashnee” cookies to be the most adequately balanced sample in terms of protein, fat, carbohydrates, dietary fiber, amino acid scores and the amount of minerals (zinc, copper, calcium, manganese) and vitamin В1.

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Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

Acta Universitatis Sapientiae Alimentaria ◽

10.1515/ausal-2017-0003 ◽

2017 ◽

Vol 10 (1) ◽

pp. 36-60 ◽

Cited By ~ 2

Author(s):

J. Csapó ◽

N. Schobert

Keyword(s):

Amino Acid ◽

Protein Content ◽

Wheat Flour ◽

Functional Food ◽

Essential Amino Acid ◽

Food Product ◽

Functional Health ◽

Maillard Reaction Products ◽

Reaction Products ◽

Biological Value

AbstractDuring our research, we added extracted soya bean meal, egg-white powder, gluten, wheat sourdough, and bamboo fibre to wheat flour in order to increase the quantity of the essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, health-preservative food product which is suitable to satisfy the essential amino acid requirements of humans, assuming normal nutrition. Furthermore, we could produce such a food, which, on the one hand, was suitable to confine or prevent the essential amino acid’s malnutrition symptoms, while, on the other hand, when applied alone, to meet the consumers’ needs. During our work, we determined the protein content and amino acid composition of the wheat flour, of the additives used in bread baking, and in the bread both baked with supplementation (Update1 bread) and without supplementation (normal bread), as well as the quantity of the Maillard reaction products (hydroxymethylfurfural). We calculated the biological value of the protein of different breads and evaluated the sensory characteristics of the produced functional food and the fortified bread, supplemented with high essential-amino-acid-containing additives.

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Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats

International Journal of Food Science ◽

10.1155/2019/7096416 ◽

2019 ◽

Vol 2019 ◽

pp. 1-14 ◽

Cited By ~ 2

Author(s):

Nicole Spiegelaar ◽

Ian D. Martin ◽

Leonard J. S. Tsuji

Keyword(s):

Amino Acid ◽

Food Systems ◽

Indigenous Health ◽

Processed Meat ◽

Processed Meats ◽

Wild Game ◽

Health And Wellbeing ◽

Wild Meat ◽

Meat Samples ◽

Nutritional Studies

Indigenous people of northern Canada traditionally lived a nomadic lifestyle subsisting on wild game and fish for thousands of years. With colonization came an increasing dependence on imported processed foods. This dietary change has often been reported to be one of the factors leading to Indigenous health and wellbeing disparities worldwide. We determined the amino acid (AA) profile including tryptophan (Trp) of wild meats (game and fish) and processed meats found in the traditional and modern diets of Indigenous subarctic communities in Canada. Trp is a limited essential AA necessary for synthesis of serotonin (5-HT), an important neurotransmitter and homeostatic regulator. The dietary ratio of Trp relative to other large neutral AAs (LNAA) can alter Trp transport and 5-HT synthesis in the brain. We determined AA composition of wild meats and processed meats using standardized NaOH and HCl hydrolysis for Trp and other AAs, respectively, followed by ultraperformance liquid chromatography. A Principal Components Analysis revealed that overall AA composition is significantly different between wild and processed meats. (M)ANOVA showed significantly higher protein in wild meats (wet weight, ww). Trp was significantly lower in processed meat samples (n=15; 0.18g/100g ± 0.02 ww) compared to wild meat samples (n=25; 0.24g/100g ± 0.06 ww). The proportion of Trp:LNAA and Trp in sample protein were not significantly different between wild (1:21-1:27, 0.92-1.27 g/100g protein) and processed (1:20-1:24, 1.03-1.27 g/100g protein) meats. Within wild meats, AA composition is significantly different between fish and waterfowl, fish and moose, and moose and goose. (M)ANOVA results indicate significantly higher protein in goose compared to moose and fish and in moose compared to fish. We compared our Trp findings to previous analyses and discuss the substantial gap in human nutritional studies of Trp.

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Biochemical and Genetic Characteristics of Bacteriocins of Food-Associated Lactic Acid Bacteria

Journal of Food Protection ◽

10.4315/0362-028x-56.4.338 ◽

1993 ◽

Vol 56 (4) ◽

pp. 338-356 ◽

Cited By ~ 142

Author(s):

CATHERINE G. NETTLES ◽

SUSAN F. BAREFOOT

Keyword(s):

Lactic Acid ◽

Amino Acid ◽

Lactic Acid Bacteria ◽

Foodborne Pathogens ◽

Food Systems ◽

Biochemical Properties ◽

Genetic Characteristics ◽

Genetic Level ◽

Hydropathic Index

Numerous strains of lactic acid bacteria associated with food systems are capable of producing bacteriocins, or antibacterial proteins with activity against foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, and Clostridium botulinum. Recently, considerable emphasis has been placed on the identification of these proteins and their biochemical properties, including spectrum of activity, production conditions, purification procedures, amino acid composition, amino acid sequence, and modes of action. Advances in genetic engineering techniques have facilitated the characterization of these proteins at. the genetic level, providing information on hydropathic index, protein synthesis and structure, immunity determinants for resistance and/or tolerance, and cloning of bacteriocin genes into other organisms. Prior to the utilization of bacteriocins and/or the producer organism in food systems, a thorough understanding of the physical, biochemical, and genetic properties is required. Additional parameters for use of bacteriocins and bacteriocin-producing organisms in food systems also are discussed.

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Influence of irrigation and nitrogen fertilization on the amino acid composition of spring wheat

Agricultural and Food Science ◽

10.23986/afsci.71810 ◽

1972 ◽

Vol 44 (1) ◽

pp. 56-62

Author(s):

Paavo Elonen ◽

Liisa Aho ◽

Pekka Koivistoinen

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Protein Content ◽

Acid Composition ◽

Wheat Flour ◽

Spring Wheat ◽

Nitrogen Fertilization ◽

Field Experiments ◽

Sprinkler Irrigation ◽

Wheat Protein

Sprinkler irrigation on clay soils in southern Finland decreased the protein content of spring wheat flour in five field experiments in the years 1967—70, by 16 ± 4 per cent on an average. The amino acid composition, however, was improved, because the proportion of lysine was increased by 6 ± 4 %. Accordingly, the content of lysine in flour was decreased by irrigation only by 10 ± 5 %. An increase of fertilizer nitrogen from 68 to 144 kg/ha increased the protein content of wheat flour by 19 ± 5 %, but the proportion of lysine in the amino acid composition decreased by 9 ± 4 %. Therefore, the lysine content in flour was increased by nitrogen fertilization only by 8 ± 5 %. It seemed as if urea and ammonium nitrate limestone would have had about the same effect on the quantity and quality of wheat protein. As a consequence of the reversed influences of irrigation and nitrogen fertilization on the wheat protein it was possible, by means of irrigation and an additional nitrogen fertilization, to produce 65 per cent higher grain yields without any noteworthy changes in the contents of protein or amino acids.

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HEALTHCARE PANCAKES FOR RESTAURANT ESTABLISHMENTS IN MODERN CONDITIONS

TECHNICAL SCIENCES AND TECHNOLOG IES ◽

10.25140/2411-5363-2020-2(20)-269-277 ◽

2020 ◽

pp. 269-277

Author(s):

Orysia Izhevska ◽

◽

Iryna Kozyar ◽

Yaryna Kosinova ◽

◽

...

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Wheat Flour ◽

Sesame Seed ◽

Raw Material ◽

Seed Meal ◽

Animal Origin ◽

Organoleptic Characteristics

This topic of research is actual because of necessity to develop technological recipes for flour products using oil products to improve the quality characteristics of finished products. Target setting. Flour dishes are a traditional product of consumption of most customers of restaurants, so there is a necessity to develop and implement measures to improve the quality and nutritional characteristics of products in a competitive environment. Analysis of recent research and publications. Scientific publications show the prospects of introduction into the recipe of flour products as enrichments and improvers of natural additives of plant and animal origin. Uninvestigated parts of general matters defining. The use of additives in oilseed products and concentrations that improve the quality of dishes in the technology of pancakes has not been studied. The research objective. The aim of the article is to study the chemical and amino acid composition of sesame seed meal and to establish the concentration in semi-finished products, which will increase the functional properties of finished meals. The statement of basic materials. Chemical and amino acid composition of sesame seed meal and the concentration of this raw material instead of wheat flour in semi-finished products for optimal organoleptic characteristics of finished products were researched. The influence of this meal on the organoleptic indicators of the quality of finished pancakes by steamed and steamless methods of dough preparation was analyzed. Conclusions according to the article. The chemical and amino acid composition of sesame seed meal was studied. On the basis of the conducted researches its optimum dosage in dough for pancakes in the amount of 15% instead of wheat flour is established. The obtained data can be used for the development and implementation of new products of high nutritional value.

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