scholarly journals BIOACTIVATED BUCKWHEAT IN TERMS OF ITS NUTRITIONAL VALUEBIOACTIVATED BUCKWHEAT IN TERMS OF ITS NUTRITIONAL VALUE

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
M. Zenkova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Hydrolytic Enzymes ◽  
Vitamin B1 ◽  
Essential Amino Acids ◽  
Dried Fruit ◽  
Amino Acid Score ◽  
The Difference ◽  
Sweetish Taste

Buckwheat is a gluten-free pseudocereal crop consumed as functional food in some regions. Traditionally, buckwheat grain is used to make buckwheat groats and flour. Bioactivation improves the nutritional value of buckwheat grain by activating hydrolytic enzymes that make nutrients available for the plant’s growth and for the human body. The article contains research on the content of nutrients in bioactivated buckwheat grain of the Kupava variety grown in Belarus. The study examined hulled buckwheat kernels (not steamed) of the botanical variety Kupava, cream-coloured with a greenish hue, with the humidity 12.0%, and with the proportion of sound kernels 99.4%. At the first stage of germination, bioactivated buckwheat grain was obtained in 48 hours. It had the following characteristics: humidity (39.2±1.0)%, sprout size (2.0±0.5) mm. According to the organoleptic parameters, the grain had a pleasant sweetish taste and a subtle nutty aftertaste. The components of bioactivated buckwheat grain that provide a person with the largest amounts of macronutrients are starch (31.84±0.6)%, sugars (5.1±0.3)%, and protein (5.67±0.02)%. Bioactivated buckwheat grain contains all essential amino acids (30.5% of the total quantity of amino acids). The limiting amino acid is threonine (amino acid score 31.7%). Of nonessential amino acids, there is a high content of glutamic acid (1.0972 g per 100 g). The difference ratio of the amino acid score is 54.75%, the potential biological value of the protein is 45.25%. 100 g of sprouted buckwheat grain contains 48.5% of the daily requirement of manganese, 24.0% of copper, 18.9% and 34.0% of iron (for women and for men respectively), about 23.0% of the daily requirement of vitamin B1, and 12.7% of the daily requirement of vitamin E. Besides, bioactivated buckwheat grain contains fibre (6.5% of the daily requirement on average). Bioactivated buckwheat grain can be consumed as a meal in its own right, as a side dish, as an additive to salads and fermented dairy products, or as a dessert when mixed with fruit purée, honey, or dried fruit.

Screening of amino acid constituents from date palm fruits

2016 ◽  
Vol 5 (10) ◽  
pp. 4972
Author(s):  
Lata Birlangi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
United Arab Emirates ◽  
Nutritional Value ◽  
Date Palm ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Cultivated Plants ◽  
Palm Fruits ◽  
Social Part

The date palm (Phoenix dactylifera L.) is one of mankind’s oldest cultivated plants. The fruit of the date palm is an important crop of the hot arid and semi-arid regions of the world. It has always played a genuine economic and social part in the lives of the people of these areas. The present objective in examining the amino acid content of different varieties of date palm fruits from Middle-East region; is to determine whether its protein could effectively supplement the nutritional value and it is also aimed in finding which variety is rich in number of amino acids. The phytochemical screening revealed the presence of eight essential amino acids and five non-essential amino acids in the date fruits. Among all the date fruit varieties taken as samples for the study, Dabbas cultivar of United Arab Emirates found to exhibit eight types of amino acids which includes five as non-essential ones. Total of thirteen amino acids were detected in the seven date cultivars. Determination of amino acid can serve as a guide to the possible nutritional value.

Comparison on Nutrient Composition and Amino Acid and Fatty Acid Profile of Muscle in Wild and Farmed Prawn, Penaeus japonicu

2011 ◽  
Vol 140 ◽  
pp. 286-290 ◽  
Author(s):  
Xing Hong Xu ◽  
Bin Lun Yan ◽  
Jia Tao Xu
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Amino Acid ◽  
Unsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Department Of Health ◽  
Penaeus Japonicus ◽  
In The Wild ◽  
Amino Acid Score ◽  
Wild Group

Penaeus japonicus is an important marine shrimps resource in China. In order to evaluate the nutritional value, the contents of general nutritional compositions, amino acids and fatty acids in muscle were compared between wild and farmed P. japonicus. The contents of muscle moisture and crude protein, fat and ash in wild P. japonicus were 77.16%, 17.74%, 2.08% and 1.79％, and those in farmed P. japonicus were 78.02%, 17.26%, 2.04% and 1.63％, respectively. The essential amino acids (EAA) in wild and farmed P. japonicus were 23.25％ and 22.43％, respectively. The amino acid score of essential amino acids were higher than 100 except Leu and Trp, so the protein of P. japonicus has a well-balanced amino acid composition. Wild P. japonicus has more unsaturated fatty acids (64.05％) than farmed group (60.34％). Higher n-3 polyunsaturated fatty acids (PUFAs), eicosapentainoic acids (EPA, 20:5 n-3), docosahexaenoic acids (DHA, 22:6 n-3) contents and lower C16:0, C20:0, C18:1, C18:2, C18:3 levels were detected in the wild group. Values of n-6/n-3 in muscle of farmed and wild P. japonicus were 0.30 and 0.23 respectively, which were both significantly lower than the maximum value (4.0) recommended by UK Department of Health (HMSO, 1994), while Values of the PUFA/SFA ratio of two groups were 0.60 and 0.74 higher than the minimum value (0.45) recommended by HMSO. Thus the muscle of farmed and wild P. japonicus are both healthy and safe, and the the muscle of wild P. japonicus is more beneficial to human health.

scholarly journals Пищевая ценность телятины как важнейший критерий оценки мясного сырья для детского питания

2018 ◽  
Vol 8 (1) ◽  
pp. 637-643
Author(s):  
T.L. Holubenko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Baby Food ◽  
Black And White ◽  
Balanced Diet

<p><span lang="EN-US">The aim of the research is to assess the amino acid composition of veal from different genotype bull-calves concerning the usage in baby food production. A comparative analysis of the essential amino acids content in meat of calves of <span>black-and-white motley breed,</span> Aberdeen Angus breed and black and white crossbreeds grown according to the traditional technology of dairy cattle breeding hasn’t showed any significant differences. However, some differences were observed for each separate amino acid. Although the difference in amino acids was 2. 9% in favor of <span>black-and-white motley breed</span>. According to the amino acid composition, the calves meat of Charolais breed is biologically more complete than the Aberdeen Angus calves meat of the first generation in the valine content by 7.4%, isoleucine by 45.3% (P &lt;0.001), leucine by 15.2% (P &lt;0.001), lysine by 7.8%, threonine and phenylalanine + tyrosine by 6.5% (P &lt;0.05) and 7.5% (P &lt;0.01), respectively. Amino acid content was limited by the sum of amino acids phenylalanine + tyrosine (80.2%) in purebreds and methionine + cystine (83.4%) in <span>crossbreeds</span>. The other amino acids content was more than 100%; it indicates a high biological and nutritional value of veal. In the first experiment, the degree of compliance with the norms of a balanced diet is 37.4-38.2%. The human body's need for such essential amino acids as valine, isoleucine, phenylalanine + tyrosine is satisfied for more than 20%; the human body's need for leucine, lysine, and threoni9ne is satisfied for more than 30%. Veal of the Charolaise young is distinguished by higher indicators. The degree of its compliance with the norms of a balanced diet is 43.8% against 37.6% in hybrid calves. It is proved that veal obtained from young animals of different breeds in ecologically clean zones has a high biological and nutritional value, it corresponds to the indices for meat raw materials for baby food in accordance with Sanitary Norms 11-63 RB98.</span></p>

scholarly journals Extraction and Characterization of “Batuan” [Garcinia binucao (Blco.) Choisy] Seed Protein

2014 ◽  
pp. 89-103 ◽  
Author(s):  
Elizabeth Quevedo ◽  
Marivic Lacsamana ◽  
Antonio Laurena
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Seed Protein ◽  
Seed Proteins ◽  
Essential Amino Acids ◽  
Food Supplement ◽  
Seed Meal ◽  
Molecular Weights ◽  
Hydrophobic Amino Acids ◽  
Amino Acid Score

“Batuan” [Garcinia binucao (Blco.) Choisy], an indigenous, lesser known member of the Gutifferae family with export potential is underutilized and understudied. The present study was carried out to extract and characterize the protein in “batuan” [Garcinia binucao (Blco.) Choisy] seeds for nutritional quality assessment. Protein content of “batuan” seed meal was 8.9 ± 0.59% dry basis. Solubility fractionation of “batuan” seed meal showed globulin and glutelin as the major seed proteins. SDS-PAGE resolved the globulin and glutelin into three groups of polypeptides with molecular weights of about 20 – 54 kDa. Amino acid analysis revealed that seed protein contained all the essential amino acids with leucine as the most abundant while tryptophan, the least. “Batuan” seed proteins were mostly made up of acidic and hydrophobic amino acids with glutamic acid (2.67%) as the highest. Nutritional assessments including E/T (38.4%), amino acid score (1.6%), predicted PER (3.2-3.7) and estimated BV (98.3%) suggested that the seed proteins are of good quality. Hence, “batuan” seeds has a promising potential as an important sources of valuable proteins and amino acids for use as food supplement/enhancing ingredient.

scholarly journals By-products of the oil industry as sources of amino acids in feed

2020 ◽  
Vol 47 (2) ◽  
pp. 131-137
Author(s):  
Zorica Tomičić ◽  
Nedeljka Spasevski ◽  
Sanja Popović ◽  
Vojislav Banjac ◽  
Olivera Đuragić ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Soybean Meal ◽  
Oil Industry ◽  
Essential Amino Acids ◽  
Partial Substitution ◽  
Amino Acid Score ◽  
Global Increase ◽  
Livestock Products ◽  
By Products

A global increase in the demand for livestock products suggests that there will be a consequent rise in demand for feed, not only of cereals but of other feeds and particularly proteins. In the present study, oil industry by-products such as soybean meal, soybean cake and sunflower meal were analysed as sources of amino acids in animal nutrition. From among oilseed byproducts, the soybean meal content the most of crude protein up to 44% and the best of amino acid composition, while content of crude cellulose (about 6%) is lower in comparison to other oilseed meals. The results showed that the total amino acids in the examined samples ranged from 31.87 to 41.01%, and the total essential and nonessential amino acids varied from 13.41 to 17.38% and from 18.46 to 23.76%, respectively. Generally, the protein contained in soybean meal and cake was rich in essential amino acids. However, because of the lowest amino acid score, methionine was considered as a limiting amino acid in both soybean by-products. On the other hand, soya's meal contained higher level of lysine than other protein-based vegetable alternative to soya like sunflower meals examined in this study. Glutamic acid, aspartic acid, leucine and valine were the most abundant amino acids in all tested by-products of the oil industry. Therefore, partial substitution of protein sources in feeds with proteins from the oil industry by-products may improve feed quality.

scholarly journals The ability of enterococci extracted from traditional Carpathian cheese bryndza to produce biologically active substances

2020 ◽  
Vol 3 (3) ◽  
pp. 15-19
Author(s):  
I. I. Kushnir ◽  
O. Y. Tsisaryk ◽  
S. H. Shalovylo ◽  
B. V. Gutyj ◽  
G. V. Kushnir ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Vitamin B1 ◽  
Essential Amino Acids ◽  
B Vitamins ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Vitamin B3 ◽  
Active Substances

The article presents the results of determining the ability of enterococci extracted from traditional Carpathian cheese bryndza to produce biologically active substances, in particular, amino acids, B vitamins and cations (ammonium, potassium, sodium, magnesium, calcium). It was found that the studied strains of enterococci in different quantities synthesized both essential and essential amino acids. Thus, the essential amino acid lysine was found in the cultivation of strains of E. durans SB18, E. durans SB20, in particular, its concentration was significantly increased by 15.6 and 10.4 %, respectively (P < 0.05) compared to the control. A probable increase in the essential amino acid histidine by 20 and 53.3 % (P < 0.05) was detected in the cultivation of only E. faecium SB12 and E. durans SB18. In addition, it was found a probable increase in threonine synthesis by enterococci E. durans SB6 and E. durans SB18, respectively – 33.3 and 39.6 % (P < 0.05). The replacement amino acid serine was able to synthesize strains of E. faecium SB12, E. durans SB18 and E. durans SB20, while its concentration increased by 40.0 (P < 0.001), 30.0 and 35.0 %, respectively < 0.01), and strains of E. durans, SB6, and E. durans SB18 synthesized glycine, the concentration of which increased by – 10.2 and 16.2 %, respectively (P < 0.01). In addition, it was found that the studied strains in small quantities synthesized B vitamins, or not synthesized at all. In all experimental samples the most vitamin B1 was detected, its concentration increased from 8.5 to 10.0 times (P < 0.001). Riboflavin was synthesized by three strains of enterococci – E. durans SB6, E. durans SB18, E. durans SB20, so the concentration of vitamin B2 probably increased, respectively, 4.1, 2.0 and 2.0 times (P < 0.05). Enterococci E. durans SB6, E. faecium SB12, E. durans SB18 and E. durans SB20 synthesized in significant quantities only vitamin B3, in particular, its concentration probably increased by 1.5, 1.5 (P < 0.05), respectively, 1.5 (P < 0.01) and 1.6 (P < 0.001) times, and vitamin B5 was produced by E. faecium SB12, E. durans SB18 and E. durans SB20, the concentration of nicotinic acid increased, respectively, 2.9 (P < 0.05), 8.4 and 9.5 (P < 0.001) times. Analysis of the macroelement composition of the supernatant of enterococci showed that strains of E. durans, SB6, E. faecium SB12, E. durans SB18 and E. durans SB20 are able to produce only Calcium, in particular, found a probable increase, respectively, in 1.8, 2.4, 1.6 and 1.4 times (P < 0.05).

Comparative apparent total tract digestibility of major nutrients and amino acids in dogs (Canis familiaris), blue foxes (Alopex lagopus) and mink (Mustela vison)

2005 ◽  
Vol 81 (1) ◽  
pp. 141-148 ◽  
Author(s):  
S. G. Vhile ◽  
A. Skrede ◽  
Ø. AhlstrØm ◽  
K. Hove
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Canis Familiaris ◽  
Mustela Vison ◽  
Essential Amino Acids ◽  
Alopex Lagopus ◽  
German Shepherd ◽  
Protein Sources ◽  
The Difference ◽  
The Individual

AbstractMajor nutrient and amino acid digestibilities were evaluated in experiments with dogs (Canis familiaris), blue foxes (Alopex lagopus) and mink (Mustela vison) using seven extruded diets containing different protein sources. Four dogs (German shepherd), four blue foxes and four mink were offered each of the experimental diets to determine apparent total tract digestibility. Average digestibility of crude protein (CP) in blue foxes and mink was similar, and lower than the corresponding value in dogs (0·834 and 0·831 v. 0·864) (P < 0·001). CP digestibility in blue foxes showed significant correlations with dogs and mink (P < 0·05), while no significant correlation was observed between dogs and mink. Average digestibility of most amino acids was significantly lower in blue foxes than in dogs (P < 0·001), whereas mink digested most essential amino acids at the same level as did dogs. Most non-essential amino acids were digested at a significantly lower rate in the mink than in the dog and the blue fox (P < 0·001). There were significant correlations in the digestibility of most amino acids between dogs and blue foxes, and between blue foxes and mink (P < 0·05). Correlations were significant between dogs and mink for the digestibility of most essential amino acids (P < 0·05) but not significant (P > 0·05) for several non-essential amino acids. Average digestibility of crude fat was high and similar among the species studied: 0·968, 0·967 and 0·959 in dogs, blue foxes and mink, respectively. Average digestibility of starch ranged from 0·971 in mink to 0·998 in dogs; significantly higher in dogs than in blue foxes and mink, and significantly higher in blue foxes than in mink (P < 0·001). It was concluded that digestibility determined with mink, blue foxes or dogs may be used to predict digestibilities in the other investigated species. However, both the characteristics of the protein sources as well as the individual amino acid studied will influence the difference in digestibility among the species.

scholarly journals Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles

2020 ◽  
Vol 4 (1) ◽  
pp. 41-50
Author(s):  
Meili Li ◽  
Hongming Dong ◽  
Dingtao Wu ◽  
Hong Chen ◽  
Wen Qin ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Principal Component ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Amino Acid Pattern ◽  
Amino Acid Profiles ◽  
Relay Cropping

Abstract Objectives Amino acid profiles of whole soybean curds (WSCs) and conventional soybean curds (CSCs) were comparatively studied to 1., evaluate their nutritional value and 2., study the suitable soybean material to fabricate WSCs. Materials and Methods Nine types of soybean materials were selected to make WSCs and CSCs. Protein digestibility-corrected amino acid score (PDCAAS) and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products. Results Total contents of amino acids in WSCs and CSCs were 41.24–54.87 mg/g and 27.77–36.82 mg/g. Content ranges of essential amino acids were 13.59–19.38 mg/g and 8.46–11.76 mg/g for WSCs and CSCs. The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids. As a limiting amino acid, methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25. Conclusions The overall quality of amino acids in WSCs was higher than that in CSCs, indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile. WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.

Analisis Nilai Gizi, Komponen Asam Amino dan Asam Lemak Ikan Terbang (Cypselurus hexazona) Presto

2016 ◽  
Vol 9 (2) ◽  
pp. 138-148
Author(s):  
Sugeng Hadinoto
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
High Temperature And Pressure ◽  
Flying Fish ◽  
Temperature And Pressure

Presto is a method of development processing of fishery products. Products from presto cooked using high temperature and pressure so that the precocious without destroying the texture and can soften the bone. The aim of this study was to determine the effect of cooking presto on the nutritional, amino acids and fatty acids flying fish value. The resulted product then analyzed the nutritional value and analysis amino acid components using HPLC and the fatty acid component analysis using GCMS respectively. Results of the analysis flying fish presto contains 60.30% moisture content, 1.70% ash content, 26.95% protein and 1.95% fat. In addition, known flying fish presto contains 15 amino acids which composed of 9 essential amino acids and 6 non-essential amino acids percentage. All of the amino acids increased after presto processing. The highest essential amino acid lysine (2.43%) and the highest non-essential amino acid is glutamic (4.10%). From the results of the study also note that flying fishpresto contains 20 types of fatty acids which consists of 10 types of Saturated Fatty Acis (SFA), 4 types of Monounsaturated Fatty Acid (MUFA) and 6 types of Pollyunsaturated Fatty Acid (PUFA). SFA is highest in palmitic acid (15.66%), the highest MUFA is oleic acid (9.98%) and the highest PUFA is DHA (9.58%). In general, fatty acids decreased after processed into fish presto only linoleic and linolenic fatty acids are increased.ABSTRAKPresto merupakan suatu metode pengembangan pengolahan hasil perikanan. Produk dari presto dimasak menggunakan suhu dan tekanan tinggi sehingga cepat matang tanpa merusak tekstur dan dapat melunakkan tulang. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemasakan presto terhadap nilai gizi, kandungan asam amino dan asam lemak ikan terbang. Produk yang dihasilkan kemudian dilakukan analisis nilai gizi, analisis komponen asam amino menggunakan HPLC dan analisis komponen asam lemak menggunakan GCMS. Hasil analisis diperoleh ikan terbang presto mengandung kadar air 60,30%, kadar abu 1,70%, protein 26,95%, lemak 1,95%. Disamping itu diketahui ikan terbang presto mengandung 15 asam amino yang terdiri dari 9 asam amino esensial dan 6 asam amino non esensial, semua asam amino mengalami peningkatan presentase setelah dipresto, dimana asam amino esensial tertinggi adalah lisin (2,43%) dan asam amino non esensial tertinggi adalah asam glutamat (4,10%). Dari hasil penelitian juga diketahui bahwa ikan terbang presto mengandung 20 jenis asam lemak yang terdiri dari 10 jenis SFA (Asam Lemak Jenuh),  4 jenis MUFA (Asam Lemak Tidak Jenuh Tunggal) dan 6 jenis PUFA (Asam Lemak Tidak Jenuh Majemuk). SFA tertinggi terdapat pada asam palmitat (15,66%), MUFA tertinggi asam lemak oleat (9,98%) sedangkan PUFA tertinggi adalah DHA (9,58%). Secara umum asam lemak mengalami penurunan setelah diolah menjadi ikan presto hanya asam lemak linoleat dan linolenat yang mengalami peningkatan. Kata Kunci : Ikan terbang, asam amino, asam lemak, presto

scholarly journals Variability Russian Rice Varieties in Essential Amino Acids Composition

2021 ◽  
Vol 285 ◽  
pp. 02046
Author(s):  
Yulia Goncharova ◽  
Svetlana Verechagina ◽  
Nikolay Ochkas ◽  
Sergey Goncharov
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Protein Composition ◽  
Essential Amino Acids ◽  
Rice Varieties ◽  
Amino Acids Composition ◽  
White Grain

Rice contains antioxidants, minerals, carbohydrates, lipids, vitamins that make it a functional food. A dozen times higher content of antioxidants was noted in black-grain and red-grain rice varieties as compared to white-grain ones. In terms of protein content, color and white-grain varieties do not differ significantly. The protein composition largely determines the nutritional value and functional properties, as well as the texture and taste of rice. Although rice contains less protein than many cereals, its biological value is highest due to balanced composition of amino acids. Nutritional value of different rice varieties varies greatly due to different amino acid composition. Determination of amino acid composition was carried out on devices Kapel 105 - M. In the work used 50 collection samples of rice. The variability was studied and the sources were identified among domestic rice varieties. To create a new generation varieties with more balanced amino acid composition, it is necessary both to isolate sources with a high content of individual amino acids, and varieties with high characteristics in terms of content complex of amino acids, especially essential ones.

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