scholarly journals Nitrogen 15 abundance in protein fractions of beans fertilized with (15NH4)2SO4

2002 ◽  
Vol 59 (4) ◽  
pp. 777-780
Author(s):  
Saula Goulart Chaud ◽  
Admar Costa de Oliveira ◽  
Paulo César Ocheuze Trivelin
Keyword(s):  
Nitrogen Balance ◽  
Nutritive Value ◽  
Protein Fractions ◽  
Isotopic Dilution ◽  
Isotopic Abundance ◽  
Phaseolus Vulgaris L ◽  
Isotopic Labelling ◽  
Protein Extract ◽  
Bean Flour ◽  
Freeze Dried

Studies evaluating the protein nutritive value of beans labelled with 15N, ussing nitrogen balance and the quantitation of faecal and urinary endogenous nitrogen, determined by isotopic dilution, have been extensively used. The objective of this research was to verify if the isotopic labelling of raw, freeze dried beans (Phaseolus vulgaris L., cultivar Piratã 1) with 1.394 atoms%15N, resulted in the same abundance of the whole flour and of the protein fractions extracted from the beans with 0.5 mol L-1 NaCl. The isotopic abundance found in the whole bean flour, in the protein extract, in the globulin and albumin fractions were respectively: 1.394 ± 0.011; 1.403 ± 0.012; 1.399 ± 0.007 and 1.399 ± 0.028 atoms % of 15N, presenting no difference (P > 0.05). However, a difference was found (P < 0.05) between the above mentioned abundances and the isotopic abundance found in the nitrogen of the proteins in the extraction residue, which was 0.969 ± 0.084. Since the abundances did not differ, the protein nutritive indexes, such as digestibility and biological value, determined from the nitrogen balance and corrected for isotopic dilution, would not be affected by extracting the proteins from the beans with 0.5 mol L¹ NaCl. If working with the nitrogen balance of the residual proteins after extraction and even with the whole flours, these indexes could present incorrect values, since the isotopic labelling of the residual proteins was less than that of the protein fractions.

scholarly journals 92 Brix as an Indicator of Energy Value in Alfalfa and Orchardgrass Herbage

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 77-77
Author(s):  
Kathy J Soder ◽  
Eric D Billman ◽  
Jeff Horst ◽  
Kristi Balk ◽  
Aimee Hafla
Keyword(s):  
Medicago Sativa ◽  
Nutritive Value ◽  
Dactylis Glomerata ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Total Sugars ◽  
Energy Value ◽  
Freeze Dried ◽  
Forage Species ◽  
Wet Lab

Abstract This study correlated Brix values (measure of total dissolved solids via refractometer) with wet-lab analyses (WLA) of sugar concentrations in fresh herbage of two forage species, alfalfa (ALF; Medicago sativa) and orchardgrass (ORG; Dactylis glomerata) to estimate energy value of pastures. Four monthly samplings occurred from May-August, 2019. At each sampling, eight ALF and ORG samples were collected from established monocultures of each species. Solubles were extracted from fresh herbage using a hand-held garlic press. Triplicate Brix readings were recorded per sample using a digital refractometer. Fresh herbage samples were flash-frozen in liquid N, freeze-dried, and analyzed via WLA for total and individual (glucose and fructose) sugar concentrations, as well as nutritive value (CP, NDF, and ADF; Agri-King, Inc., Fulton, IL). The TDN, RFV, and RFQ were calculated. Brix values were correlated with WLA using the PROC CORR procedure in SAS, with significance established at P &lt; 0.05 and trends at 0.05 &lt; P &lt; 0.10. Brix values were negatively correlated (P &lt; 0.001) with WLA of total sugars (-0.65), glucose (-0.6), and fructose (-0.68) in ORG while no significant correlations (P &gt; 0.10) were detected in ALF. Conversely, Brix values of ORG and ALF were positively correlated (P &lt; 0.01) with NDF (0.57 – 0.58) and hemicellulose (0.42 – 0.55), as well as with ADF in ALF (0.54). Brix was negatively correlated (P &lt; 0.05) with CP in ALF (-0.41), but there was no correlation (P &gt; 0.10) with ORG. No correlations (P &gt; 0.10) were detected between Brix and TDN, RFV, and RFQ. These results indicate that the Brix index does not directly translate to forage quality, particularly sugar concentrations, of ALF and ORG, and may inadvertently select herbage with increased fiber concentrations. Producers should consider more accurate methods, such as WLA, for assessing energy value of pastures.

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

2010 ◽  
Vol 119 (4) ◽  
pp. 1544-1549 ◽  
Author(s):  
J.A. Gallegos-Infante ◽  
N.E. Rocha-Guzman ◽  
R.F. Gonzalez-Laredo ◽  
L.A. Ochoa-Martínez ◽  
N. Corzo ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phaseolus Vulgaris L ◽  
Bean Flour

scholarly journals Black, pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Priscila L. S. Alves ◽  
Jose De J Berrios ◽  
James Pan ◽  
Wallace H. Yokoyama
Keyword(s):  
Lithocholic Acid ◽  
Plasma Cholesterol ◽  
Liver Cholesterol ◽  
Control Group ◽  
Chow Diet ◽  
High Fat ◽  
Bean Flour ◽  
Freeze Dried ◽  
High Fat Diets ◽  
Fat Diets

Abstract Hypolipidemic and anti-obesity properties of extruded black, pinto and white beans were examined in male Syrian hamsters fed high fat diets for 3 weeks. The efficiency and effectiveness of extruder processing to eliminate heat-labile antinutrients were also determined. Hamsters fed a high fat diet containing 40% extruded black beans gained the same amount of weight as animals on a low-fat chow diet (based on AIN-93G). Total plasma cholesterol of the hamsters fed bean flour- based diets tended to be lower, ranging between 298 and 356 mg/dL, compared to 365 mg/dL for the control group and total and free liver cholesterol was about 50 and 33% lower, respectively, in the livers (freeze-dried) of hamsters fed the black turtle bean (BB) and pinto bean (PB) diets. The nitrogen content of the feces from hamsters fed the PB and white bean (WB) diets were 2.6x higher than the control and the excretion of deoxycholic acid (DCA) and lithocholic acid (LCA) was higher in all legume fed hamsters The results show that extrusion efficiently and economically reduces anti-nutritive factors that inhibit the digestion and absorption of proteins and carbohydrates. Graphical abstract

Further studies on the prediction of the nutritive value of protein for ruminants

1973 ◽  
Vol 81 (2) ◽  
pp. 237-243
Author(s):  
H. Elsayed Osman ◽  
B. A. Amin
Keyword(s):  
Nitrogen Balance ◽  
Nutritive Value ◽  
Nitrogen Retention ◽  
Regression Equations ◽  
Negative Nitrogen Balance ◽  
The Mean ◽  
Butterfly Pea ◽  
Suitable Index ◽  
Desert Grasses

SummarySix successive trials with three adult rams (Sudan desert sheep) were conducted with the main object of finding a suitable index for the prediction of the nutritive value of protein in non-legumes for ruminants.The mean change in the concentration of ruminal ammonia, blood urea and ruminal V. F. A. 3 h after feeding legumes was considerably greater than after feeding the nonleguminous hays. Among the legumes berseem hay gave the least change in the concentration of ruminal ammonia, blood urea and V. E. A. The leguminous hays produced more gas underin vitroconditions than the non-legumes. Berseem hay produced the greatest volume of gas. Butterfly pea hay and lubia hay gave more or less similar results. Among the non-legumes the desert grasses gave the lowest values.Of all the feeds studied maize hay gave the highest nitrogen retention, followed by berseem hay. Despite this superiority of maize hay, the overall mean nitrogen retention of legumes was much greater than that of the non-legumes. Among the non-legumes dry desert grasses displayed a negative nitrogen balance.Regression equations based on the present data indicated that nitrogen retention only of leguminous hays could be always predicted from changes in blood urea concentrations. The present results also showed that the nitrogen retention of non-legumes and to a lesser extent that of all feeds taken together (i. e. legumes and non-legumes) can be assessed by using volume of gas producedin vitro(i. e. rate ofin vitrofermentation).

scholarly journals Effects of grinding, pelleting and expanding on nutritive value of barley in pig diets

1992 ◽  
Vol 1 (5) ◽  
pp. 461-469
Author(s):  
Matti Näsi
Keyword(s):  
Organic Matter ◽  
Nitrogen Balance ◽  
Proximate Composition ◽  
Nutritive Value ◽  
Sugar Content ◽  
Latin Square ◽  
Nutrient Digestibility ◽  
Pellet Quality ◽  
Protein Utilization ◽  
Grinding Method

Nutrient digestibility and protein utilization responses ofgrowing pigs to different processes of barley were evaluated. The assayed treatments of barley were grinding methods: hammer milling (FIM) and rolling (RM), pelleting (FIP, RP), expanding (HE, RE) and their combination (HEP, REP). The study comprised a 8 x 8 Latin square designed digestibility and nitrogen balance trial with a 2 x 2 x 2 factorial arrangement of treatments. The average grist size of HM barley was smaller and wider than that of RM. Pelleting and expanding reduced the grist size and made the distribution wider compared to untreated ones. HM compared to RM achieved improved pellet quality, but expanding had no effect on pellet durability. Only small differences were found in the proximate composition or sugar content indicating a gelatinization degree of differently processed barleys. Grinding method had no effect on organic matter (OM) digestibility, whereas RM improved protein (CP) digestibility (P

scholarly journals Effect of Heat on the Nutritive Value of Freeze Dried Egg-White (Part 1)

1969 ◽  
Vol 22 (1) ◽  
pp. 26-31
Author(s):  
Akira Yoshida ◽  
Keiko Moritoki ◽  
Yoshiko Kirai
Keyword(s):  
Nutritive Value ◽  
Egg White ◽  
Freeze Dried ◽  
White Part

scholarly journals FORMULASI PANGAN DARURAT BERBENTUK FOOD BARS BERBASIS TEPUNG MILLET PUTIH (Panicum milliaceum L.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.)

2016 ◽  
Vol 36 (01) ◽  
pp. 23 ◽  
Author(s):  
Raden Baskara Katri Anandito ◽  
Siswanti Siswanti ◽  
Edhi Nurhartadi ◽  
Rini Hapsari
Keyword(s):  
Phaseolus Vulgaris ◽  
Consumer Acceptance ◽  
Single Factor ◽  
Phaseolus Vulgaris L ◽  
Variation Formula ◽  
Caloric Value ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean

This study aimed to obtain a formula emergency food in the form food bars made from white millet flour and red bean flour. Foodbars made with Intermediate Moisture Food (IMF) technology with wet dyeing technique. This study used completely randomized design (CRD), which consists of a single factor, namely the variation formula white millet flour and red bean flour. The results showed that the formula food bars with the highest level of consumer acceptance in the composition of 15 g of white millet flour, red bean flour 10 g, 2 g sugar, 10 g margarine, milk full cream 13 g, 6.043 g and the addition of water. In 100 g of food bars contained water, ash, protein, fat, carbohydrate, and caloric value a respectively of 16.45%, 1.45%, 10.99%, 35.39%, 42.26%, 0 , 81 and 233.80 kcallbar.Keywords: Emergency food, food bars, red bean flour, white millet flour ABSTRAKPenelitian ini bertujuan untuk memperoleh formula pangan darurat berbentuk food bars berbahan dasar tepung millet putih dan tepung kacang merah. Food bars dibuat dengan teknologi Intermediate Moisture Food (IMF) dengan teknik pencelupan basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari satu faktor yaitu variasi formula tepung millet putih dan tepung kacang merah (15:10; 12,5:12,5; 10:15). Hasil penelitian menunjukkan bahwa formula food bars dengan tingkat penerimaan konsumen tertinggi pada komposisi tepung millet putih 15 g, tepung kacang merah 10 g, gula halus 2 g, margarine 10 g, susu full cream 13 g, dan penambahan air 6,043 g. Dalam 100 g food bars terkandung air, abu, protein, lemak, karbohidrat nilai a  dan kalori berturut-turut sebesar 16,45%,1,45%, 10,99%, 35,39%, 42,26%, 0,81 dan 233,80 kkallbar.Kata kunci: Food bars, pangan darurat, tepung kacang merah, tepung millet putih   

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