scholarly journals Common Buckwheat: Nutritional Profiling of Grains

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
Diksha Dogra
Keyword(s):  
Crude Protein ◽  
Protein Digestibility ◽  
Total Soluble Protein ◽  
In Vitro Protein Digestibility ◽  
Ether Extract ◽  
Common Buckwheat ◽  
Crude Fibre ◽  
Nutritional Profiling ◽  
Vitro Protein

Buckwheat is economically important smaller millet grown primarily for carbohydrates and protein content. In this study, biochemical composition of 14 promising genotypes of buckwheat grown in Sangla region of Himachal Pradesh were analysed. The grain weight, moisture content, crude protein, total soluble protein, crude fat (ether extract), ash, crude fibre, carbohydrates, methionine, tryptophan, in vitro protein digestibility and oxalate in genotypes ranged from 18.8 to 26.8g, 10.2 to 10.9%,10.4 to 15.1%,9.4 to 13.3%,1.7 to 2.8%,1.49 to 2.45%,6.1 to 9.2 %,62.0 to 67.9%,57.9 to 103.4 mg/gN,62.2 to 79.2 mg/gN,66.7 to 79.5% and 98 to 152mg/100g, in that order. Based on cumulative grading of nutritionally desirable qualities, the genotypes VL-27 and PRB-9001 followed by S-B-201 proved superior cultivars.

scholarly journals BIOCHEMICAL EVALUATION OF SEED OF AN UNDER UTILIZED LEGUME (Mucuna utili)

2021 ◽  
Vol 25 (1) ◽  
pp. 40-45
Author(s):  
E. A. IYAYI ◽  
J. I. EGHAREVBA
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Ether Extract ◽  
Crude Fibre ◽  
Heat Treated ◽  
Biochemical Evaluation ◽  
Vitro Protein

The effect of heat treatment and germination on the proximate and mineral composition, HCH, tannins, phytic acid and the in vitro protein digestibility of Mucuna utilis seeds were studied. The raw seeds had a protein content of 35.4%, 7.7% crude fibre, 3.2% ether extract, 5.8% ash and 47.9% carbohydrates on a dry matter basis. The germinated and dehulled seeds had 40.5% crude protein 2.2% crude fibre, 3.4% ether extract, 7.0% ash 47.0% carbohydrates, while the heat -treated seeds had 34.4% crude protein, 11.9% crude fibre, 3.3% ether extract, 9.4% ash and 41.1% carbohydrates. Potassium and iron were the most abundant minerals while the least were sodium and copper. Germination caused a reduction in the levels of all minerals while heat treatment also caused a reduction in the levels of the minerals but with exception of Ca, Mg and Zn. Processing caused a reduction in all the levels of anti-nutritional factors assayed. The in-vitro protein digestibility of the raw seeds was 89.4%; 91.7% for the heat-treated seeds and 76.0% for the germinated seeds.

Nutritional Quality and Antioxidant Activity of Leaves of Six Mulberry Genotypes

2018 ◽  
Vol 55 (2) ◽  
pp. 142
Author(s):  
Chetna Jantwal ◽  
Sarita Srivastava ◽  
R. P. Srivastava
Keyword(s):  
Crude Protein ◽  
Protein Digestibility ◽  
Iron Bioavailability ◽  
In Vitro Protein Digestibility ◽  
Crude Fibre ◽  
Mulberry Leaves ◽  
Total Carbohydrates ◽  
Dpph Activity ◽  
Vitro Protein

The present study was undertaken to determine the proximate composition, vitamins, minerals, in vitro protein digestibility, in vitro iron bioavailability, antinutritional factors viz. oxalates, phytates, tannins and antioxidant activity viz. DPPH activity in leaves of six genotypes of mulberry. The results revealed that in fresh mulberry leaves, the proximate values ranged from 70.74 to 77.85% for moisture,1.82 to 2.47% for total ash, 6.32 to 8.44% for crude protein, 0.68 to 0.93% for crude fat, 1.94 to 2.88% for crude fibre, 11.15 to 15.55% for total carbohydrates and 77 to 101 Kcal/100 g for physiological energy. In dried mulberry leaves powder, moisture ranged from 5.68 to 7.36%, total ash 7.56 to 8.47%, crude protein 24.03 to 29.83%, crude fat 2.92 to 3.42%, crude fibre 8.76 to 10.90%, total carbohydrates 41.01 to 47.91% and physiological energy 310 to 324 Kcal/100g. The vitamins ascorbic acid and beta carotene were found to range from 241.73 to 324.36 mg/100g and 7.73 to 11.55 mg/100g, respectively in fresh mulberry leaves and 106.04 to 163.90 mg/100g and 18.06 to 40.31 mg/100g, respectively in dried mulberry leaves powder. Among minerals, calcium and iron range from 192.11 to 425.23 mg/100g and 2.95 to 5.44 mg/ 100g, respectively for fresh mulberry leaves and 852 to 1806.67 mg/100g and 13.34 to 19.06 mg/100g, respectively for dried mulberry leaves powder. Among antinutrients oxalates, tannins and phytates ranged from 59.44 to 113.05 mg/100g, 0.48 to 0.70mg/100g and 0.20 to 1.05mg/100g, respectively for fresh mulberry leaves and 254.40 to 386.40 mg/100g, 1.82 to 2.65 mg/100g and 0.9 to 3.70 mg/100g respectively for dried mulberry leaves powder. In vitro protein digestibility and in vitro iron bioavailability ranged from 79.53 to 83.45% and 1.34 to 1.78% respectively for fresh mulberry leaves powder and 76.16 to 77.80% and 1.15 to 1.57%, respectively for dried mulberry leaves powder. The DPPH activity of fresh mulberry leaves ranged from 27.52 to 45.53% whereas in dried mulberry leaves powder it ranged from 30.41 to 50.7%.

scholarly journals Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate

2015 ◽  
Vol 4 (2) ◽  
pp. 78 ◽  
Author(s):  
David B. Kiin-Kabari ◽  
Sunday Y. Giami
Keyword(s):  
Wheat Flour ◽  
Protein Digestibility ◽  
Bambara Groundnut ◽  
Physical Characteristics ◽  
Protein Concentrate ◽  
In Vitro Protein Digestibility ◽  
Crude Fibre ◽  
Significant Difference ◽  
Vitro Protein

<p>Plantain flour was prepared from matured-unripe fruits of Agbagba cultivar, protein concentrate was prepared from bambara groundnut seeds using the alkaline extraction method, plantain cookies were produced using different levels of plantain flour substituted with bambara groundnut protein concentrate ranging from 0-25% and using 100% wheat flour as control. Physical characteristics, proximate composition, sensory properties and in-vitro protein digestibility of the cookie samples were determined. Cookies prepared from 15% bambara groundnut protein concentrate and 85% plantain flour compared favourably in physical characteristics (weight, height, diameter and hardness) with the control (100% wheat flour). Addition of bambara groundnut protein concentrate significantly improved the crude protein content (17.8%), ash content (2.8%), crude fibre (9.2%) and energy (434.0 kcal/100g) of the cookies compared to values obtained from 100% wheat flour. Sensory evaluation showed that cookies with 15% bambara groundnut protein concentrate and 85% plantain flour was preferred in terms of colour, flavor and general acceptability with mean scores of 8.1, 8.3 and 7.8, respectively and showed no significant difference (P ? 0.05) with the control with mean scores of 8.6, 8.5 and 8.0, respectively. However, in-vitro protein digestibility of the cookies increased from 2.74% in cookies with 100% plantain flour to 62.81% in samples with 25% bambara groundnut protein concentrate and 75% plantain flour.</p>

Proximate composition and in vitro protein digestibility of extruded aquafeeds containing Acheta domesticus and Hermetia illucens fractions

2018 ◽  
Vol 4 (4) ◽  
pp. 275-284 ◽  
Author(s):  
F.G. Irungu ◽  
C.M. Mutungi ◽  
A.K. Faraj ◽  
H. Affognon ◽  
S. Ekesi ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Acheta Domesticus ◽  
In Vitro Protein Digestibility ◽  
Ether Extract ◽  
Hermetia Illucens ◽  
Protein Sources ◽  
Nitrogen Free Extract ◽  
Vitro Protein

Major protein sources for feed manufacture have become costly, and this has led to increased cost of products such as aquafeeds. This has dampening effect on fish production especially in developing countries, and has necessitated a search for alternative protein sources in processed feeds. The effects of extrusion on aquafeed blends containing fractions of adult cricket (Acheta domesticus) meal (ACM) or black soldier fly (Hermetia illucens) pre-pupae meal (BSFM) on proximate composition and in vitro protein digestibility were investigated. Extrusion resulted in higher contents of protein and nitrogen free extract, and lower contents of ether extract and crude fibre as compared to the non-extruded feed. These observations were mainly associated with denaturation of proteins leading to increase in solubility, solubilisation of fibre due to the shearing forces at high temperature resulting in higher nitrogen free extract, and formation of starch-lipid complexes leading to lower ether extract. Our findings indicate that ACM or BSFM can be used to substitute fresh water shrimp meal up to 75 g/100 g level and still achieve highly nutritious processed fish feed.

scholarly journals Nutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens

2011 ◽  
Vol 50 (No. 12) ◽  
pp. 568-573 ◽  
Author(s):  
B. Písaříková ◽  
Z. Zralý ◽  
S. Kráčmar ◽  
M. Trčková ◽  
I. Herzig
Keyword(s):  
Broiler Chickens ◽  
Crude Protein ◽  
Nutritional Value ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Ether Extract ◽  
Amaranth Grain ◽  
Gross Energy ◽  
Vitro Protein

The following characteristics were determined in raw and popped amaranth grain: crude protein (158.1 and 168.5 g/kg), ether extract (71.5 and 69.4 g/kg), neutral detergent fibre (NDF) (99.2 and 111.8 g/kg), cellulose (86.6 and 60.0 g/kg) and essential amino acids (Cys 4.2 and 4.1, Thr 6.0 and 6.5, Ala 8.8 and 9.2, Val 6.8 and 7.4, Ile 5.2 and 5.6, Lys 9.2 and 8.8, Arg 12.8 and 14.2 g/kg). In vitro protein digestibility was 68.1 and 50.6% in raw and popped amaranth grain, respectively. In balance experiments with broiler chickens ROSS 308 the following coefficients of apparent digestibility (%) were determined for control and experimental diets containing 0, 10% raw and 10% popped amaranth: crude protein 85.4, 86.5 and 83.0, ether extract 88.3, 88.2 and 86.1, NDF 21.2, 27.6 and 15.9, cellulose 25.0, 38.4 and 36.3, nitrogen free extractives 76.1, 82.6 and 81.1, organic matter 77.3, 81.8 and 80.6, gross energy 77.5, 80.6 and 78.2. &nbsp;

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