scholarly journals Assessment of some nutrient contents and enzyme activity in early germinating bean of two soybean varieties (Glycine max) DT84 and DT2008

2018 ◽  
Vol 40 (1) ◽  
pp. 76-83
Author(s):  
Tran Thi Thuy ◽  
Nguyen Thi Thu Hoai ◽  
Tong Thi Mo
Keyword(s):  
Food Processing ◽  
High Demand ◽  
Iron Cation ◽  
Zinc Cation ◽  
Nutrient Contents ◽  
Calcium Cation ◽  
Iron And Zinc ◽  
Calcium Iron ◽  
Germinating Seeds ◽  
Positive Effect

Soybeans have become widly important and popular due to a high demand of plant protein and fiber. Besides, grains of soybean contain abundance of vitamines, minerals and bioactive compounds such as isoflavone, gama- aminobutyric acid... However, some antinutrient compounds such as tripsin inhibitor and phytate are available in these grains. In this paper, nutrient compounds (protein, lipid, polysaccharide and dissolved minerals) and enzymes of early germinating seeds of soybean varieties (DT84 and DT2008) were evaluated and compared to those of non-germinating beans in order to determine a suitable germinating period for food processing. Experimental results showed that: Activities of enzymes (protease, amylase and phytase) in early germinating soybeans were higher than those in dry beans. Those enzymes have made major changes in nutrient compounds of soybeans: proteins, polysaccharides and lipids reduced. Especially, the content of phytate, an antinutrient factor, reduced signicantly (17.0-48.9% in DT84 variety and 28.0-60.7% in DT2008 variety) during early germinating period of soybeans. However, easy uptake minerals (calcium, iron and zinc ions), reduced sugars and peptides were significantly increased. In detail, the increase in dissolve iron cation was 10.31-12.13%, calcium cation was 31.56-35.75% and zinc cation was 31.38-43.32%. These results confirmed the positive effect of germinating soybeans in food processing.

scholarly journals Effect of Fermentation, Germination and Combined Germination-Fermentation Processing Methods on the Nutrient and Anti-nutrient Contents of Quality Protein Maize (QPM) Seeds

2020 ◽  
Vol 24 (9) ◽  
pp. 1625-1630
Author(s):  
D.I. Anaemene ◽  
G.T. Fadupin
Keyword(s):  
Poor Quality ◽  
Antinutritional Factors ◽  
Quality Protein Maize ◽  
Complementary Foods ◽  
Processing Methods ◽  
Nutrient Contents ◽  
Maize Seeds ◽  
Iron And Zinc ◽  
Calcium Iron ◽  
High Level

Cereals remain the major components of traditional complementary foods but possess antinutritional factors in addition to nutrients. High  antinutrient content have been linked to poor quality complementary foods and high level of undernutrition among children less than two years. Hence, this study examined the effect of fermentation, germination and combined germination-fermentation processing methods on the nutrient and antinutrient contents of Quality Protein Maize (QPM). Maize seeds were fermented and germinated for 72 hours. A batch of the germinated seeds was further fermented for 24 and 48 hours separately. The raw and processed maize seeds were chemically analysed for proximate, mineral (calcium, iron and zinc) and antinutrient (phytate, tannin, oxalate, saponin, polyphenol and hemaglutinnin) composition. ANOVA was used to detect significant differences. Result showed that the crude protein content of raw QPM seeds increased significantly from 10.04% to 10.44% after  fermentation while it decreased to 9.12% following germination (72 hours)-fermentation (48 hours). Crude fat content decreased significantly with  the treatments (4.70-3.20%). Calcium (10.38-4.23mg/100g) and iron (3.70-1.90mg/100g) contents decreased significantly with all the methods.  Germination and combined germination-fermentation reduced more antinutrients in maize compared to fermentation. Fermented seeds had the least tannin (28-27.5 mg/100g) and phytate (967.5-828.5 mg/100g) reduction while the oxalate (590-646 mg/100g), saponin (425-545 mg/100g) and hemaglutinnin (17.31-19.53 mg/100g) contents increased. Germination-fermentation (24 hours) decreased phytate content by > 90% and retained more iron (79 vs 61%) and zinc (80 vs 74%) than fermentation. Combined germination-fermentation (24 hours) was more effective in antinutrient reduction in Quality Protein Maize seeds. Keywords: Maize, complementary foods, antinutrients, processing

scholarly journals Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 481
Author(s):  
Eunice O. Uzodinma ◽  
Chigozie F. Okoyeuzu ◽  
Nneka N. Uchegbu ◽  
Charles Odilichukwu R. Okpala ◽  
Waheed A. Rasaq ◽  
...  
Keyword(s):  
Vitamin E ◽  
Food Processing ◽  
Quality Attributes ◽  
The Other ◽  
Throughput Capacity ◽  
Quality Attribute ◽  
Crude Fibre ◽  
Machine Performance ◽  
Calcium Iron ◽  
Carbohydrate Contents

Cubing machines in food processing have evolved over the years, which have made products like Star®, Knorr®, and Chicken® bouillon cubes become commercially available today, even in many parts of Africa. On the other hand, the fermented mesquite seed “okpeye” food condiment, traditionally produced by well-trained artisans and widely utilised in Nigeria, requires further product development in order to compete with bouillon cubes. Quality comparisons between the cubed “okpeye” condiment and commercially available bouillon cube products have not yet been reported. Therefore, cubing fabrication/costing and machine performance on African fermented “okpeye” condiment quality attributes, compared with commercial bouillon types, were done. The processing of mesquite seeds into the “okpeye” condiment resembled those of artisans. Bouillon cube products involved the Star®, Knorr®, and Chicken® types. Quality attributes involved proximate, micronutrient, phytochemical, and microbial aspects. Results showed that the throughput capacity of a cubing machine increased with an efficiency of 48 condiment cubes/min, forming properly without separation. Across all studied samples, the protein, ash, moisture, crude fat, crude fibre, and carbohydrate contents were in the range of 1.45–42.50%, 5.29–6.75%, 8.50–12.29%, 2.56–18.54%, 2.45–3.19%, and 18.16–25.56%, respectively. The protein, fat, moisture, calcium, iron, magnesium, and manganese contents of “okpeye” condiment were significantly higher (p < 0.05) than those of bouillon cubes. Fair amounts of vitamins B1, B2, B3, and E were found, with the “okpeye” condiment higher in vitamin E. Besides the flavonoids (0.12–0.18%), alkaloids (0.08–0.15%), saponins (0.19–0.55%), and tannins (0.69–0.93%) present, the microbial loads were similar (p > 0.05) across all samples. Indeed, the “okpeye” condiment can be cubed, and by quality attribute, it competes favourably, and very promising substitute to commercial bouillon cubes.

Silicon dioxide nanofertilizers improve photosynthetic capacity of two Criollo cocoa clones (Theobroma cacao L.)

2021 ◽  
pp. 1-18
Author(s):  
Pedro Gómez-Vera ◽  
Héctor Blanco-Flores ◽  
Ana Marta Francisco ◽  
Jimmy Castillo ◽  
Wilmer Tezara
Keyword(s):  
Silicon Dioxide ◽  
Physiological Response ◽  
Photosynthetic Capacity ◽  
Foliar Application ◽  
Photosynthetic Pigment ◽  
Photochemical Activity ◽  
Total Soluble Protein ◽  
Nutrient Contents ◽  
Use Efficiency ◽  
Positive Effect

Summary Studies on the effect of nanofertilizers (NF) in physiological performance of plants is scarce, especially that related to substances encapsulated into silicon dioxide (SiO2) nanoparticles in cocoa plants. The effect of foliar application of SiO2-NF on nutrient contents, gas exchange, photochemical activity, photosynthetic pigments, total soluble protein (TSP), photosynthetic nitrogen use efficiency (PNUE), and growth in seedlings of two cocoa clones (OC-61 and BR-05) in a greenhouse was assessed. Spraying with SiO2-NF increased net photosynthetic rate (A) by 16 and 60% and electron transport rate (J) by 52 and 162% in clones OC-61 and BR-05, respectively, without changes in photosynthetic pigment concentration in either clone. The SiO2-NF caused a decrease of 37 and 22% in stomatal conductance in OC-61 and BR-05, respectively; a similar trend was observed in transpiration rate, causing an increase of 42 and 100% in water use efficiency in OC-61 and BR-05, respectively. In both clones, diameter of graft increased on average 28% with SiO2-NF. Higher photosynthetic capacity was related to an increase in leaf N, P, and TSP. A significant reduction in PNUE (A/N ratio) was found in OC-61, whereas in BR-05 PNUE increased after spraying with SiO2-NF. Overall, spraying with SiO2-NF had a positive effect on photosynthetic processes in both cocoa clones, associated with an increase in nutrients content, which translated into improved growth. A differential physiological response to spraying with SiO2-NF between clones was also found, with BR-05 being the clone with a better physiological response during the establishment and development stages.

scholarly journals Selected nutrients determining the quality of different cuts of organic and conventional pork

2021 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Michał Halagarda ◽  
Sascha Rohn ◽  
Paulina Kęska ◽  
Agnieszka Latoch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Products ◽  
Pork Meat ◽  
Total N ◽  
Iron And Zinc ◽  
Calcium Magnesium ◽  
Calcium Iron ◽  
Organic Meat

AbstractOrganic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

Bioaccessibility of calcium, iron and zinc from three legume samples

Nahrung/Food ◽  
2003 ◽  
Vol 47 (6) ◽  
pp. 438-441 ◽  
Author(s):  
Amparo Sahuquillo ◽  
Reyes Barberá ◽  
Rosaura Farré
Keyword(s):  
Iron And Zinc ◽  
Calcium Iron

When Food Comes from Home

2002 ◽  
Vol 27 (3) ◽  
pp. 38-44 ◽  
Author(s):  
Barbara C. Radcliffe ◽  
Clare V. Cameron ◽  
Julie M. Appleton
Keyword(s):  
Young Children ◽  
Eating Habits ◽  
Optimal Growth ◽  
Healthy Food ◽  
Nutrition Survey ◽  
Education Outcomes ◽  
Healthy Eating Habits ◽  
Iron And Zinc ◽  
Daily Intakes ◽  
Calcium Iron

Healthy eating habits are closely related to optimal growth, good education outcomes, and health throughout life. Long Day Care Centres (LDCCs) are important settings where young children can learn about food and develop preferences for healthy food choices. The Queensland Childcare Nutrition Survey found that food is brought from home in 55.2 per cent of Queensland LDCCs. In these centres, the vast majority of young children did not bring the recommended serves from the dairy, vegetable, or meat/meat alternative groups, resulting in concerns that daily intakes of calcium, iron, and zinc were likely to be inadequate. Many directors were also concerned about the contents of lunchboxes and about infant feeding issues. This article describes the nutrition issues faced by centres where the food is brought from home. Lt also outlines a range of strategies and nutrition resources that may assist the childcare industry, LDCC staff, and families to promote healthy food habits in the future.

scholarly journals Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2829 ◽  
Author(s):  
Aureliusz Kosendiak ◽  
Piotr Stanikowski ◽  
Dorota Domagała ◽  
Waldemar Gustaw
Keyword(s):  
Gluten Free Diet ◽  
External Control ◽  
Dietary Reference Intake ◽  
Gluten Free ◽  
Nutrient Deficiencies ◽  
Nutrient Contents ◽  
Regular Diet ◽  
Legal Provisions ◽  
Calcium Iron ◽  
Folate And Vitamin B12

The gluten-free diet (GFD) requires special attention from nutritionists due to the potential risk of nutrient deficiencies in its users. This risk may be greater when this type of nutrition is implemented in prisons due to the limited possibilities of external control, a low catering budget for meals, and insufficiently defined recommendations regulating nutrition for prisoners. The aim of the present study was to assess the nutritional value of GFD and regular diet meals served in some Polish prisons and to compare the values to the dietary reference intake (DRI) standards. Using a specialized computer program, 7-day menus of both types of diet provided in 10 prisons were analyzed. The percentage coverage of the DRI was calculated based on the recommendations of the Polish National Food and Nutrition Institute. GFD was characterized by lower average contents of energy and 11 out of 14 essential nutrients, i.e., protein, carbohydrates, dietary fiber, starch, ash, sodium, calcium, iron, zinc, folate, and vitamin B12. The average content of phosphorus, niacin, and riboflavin in the gluten-free diet was higher than that in the regular diet. It was shown that the meals in GFD and the regular diet did not provide the recommended amounts of calcium (38 and 44% DRI, respectively), vitamin D (29 and 30% DRI), vitamin C (86 and 76% DRI), and folate (51 and 56% DRI). In turn, the supply of sodium, phosphorus, copper, and vitamins A and B6 substantially exceeded the recommended levels. The results indicate a need for greater quality control of GFD meals served in catering facilities. It is also necessary to develop legal provisions that will regulate more specifically the nutrition for prisoners in terms of an adequate supply of minerals and vitamins.

Availabilities of calcium, iron, and zinc from dairy infant formulas is affected by soluble dietary fibers and modified starch fractions

Nutrition ◽  
2003 ◽  
Vol 19 (7-8) ◽  
pp. 641-645 ◽  
Author(s):  
Douwina Bosscher ◽  
Micheline Van Caillie-Bertrand ◽  
Rudy Van Cauwenbergh ◽  
Hendrik Deelstra
Keyword(s):  
Modified Starch ◽  
Infant Formulas ◽  
Dietary Fibers ◽  
Iron And Zinc ◽  
Calcium Iron

Effects of legume processing on calcium, iron and zinc contents and dialysabilities

2001 ◽  
Vol 81 (12) ◽  
pp. 1180-1185 ◽  
Author(s):  
Vicente Sebastiá ◽  
Reyes Barberá ◽  
Rosaura Farré ◽  
María Jesús Lagarda
Keyword(s):  
Iron And Zinc ◽  
Calcium Iron

scholarly journals Evaluation of the U.S. Mothbean Collection for Seed Yield Potential in Virginia and Nutritional Composition of Freshly Harvested Seed

2016 ◽  
Vol 26 (6) ◽  
pp. 820-824
Author(s):  
Harbans L. Bhardwaj ◽  
Anwar A. Hamama
Keyword(s):  
United States ◽  
Nutritional Composition ◽  
Yield Potential ◽  
Eastern United States ◽  
Tepary Bean ◽  
Legume Crop ◽  
Iron And Zinc ◽  
The Mean ◽  
Calcium Iron ◽  
Seed Yields

Even though mothbean (Vigna aconitifolia), a drought- and heat-tolerant crop, may have potential in the eastern United States, information about its production in this region is not available. To characterize potential seed yields and preliminary nutritional quality, 54 accessions were grown near Petersburg, VA, during 2011, 2012, and 2013. The seed yields varied from 48 to 413 lb/acre. The mean concentrations of protein, calcium, iron, and zinc in mature mothbean seed were 21.9%, 0.17%, 64.8 ppm, and 37.5 ppm, respectively. These values compared well with those in mungbean (Vigna radiata) and tepary bean (Phaseolus acutifolius). The results demonstrated that mothbean has considerable potential as an alternative, new food legume crop in Virginia and eastern United States.

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