Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes

2016 ◽  
Author(s):  
Satvir Kaur ◽  
Sarbjit Kaur ◽  
Anil K Gupta ◽  
Jagmeet Kaur
Keyword(s):  
Cold Stress ◽  
Protein Content ◽  
Nutritional Value ◽  
Mineral Content ◽  
Point Of View ◽  
Lower Amount ◽  
Raffinose Family Oligosaccharides ◽  
Total Sugars ◽  
Cicer Arietinum L ◽  
Nutrient Profile

The present investigation aims to analyze nutrient profile, antinutritional traits and physiochemical characteristics in raw (dry seeds) and water soaked seeds of eighteen chickpea genotypes comprising 16 cold stress tolerant and 2 susceptible. Raw seeds of tolerant genotypes were found to have higher total sugars and protein content and lower amount of trypsin inhibitors. Higher content of raffinose family oligosaccharides in tolerant genotypes is an additional characteristic for their tolerant behaviour and it does not interfere with the digestion as with soaking these oligosaccharides are reduced by 87%. The enhanced mineral content with soaking in tolerant chickpea genotypes might be attributed to the better physiochemical characteristics in terms of higher hydration capacity and swelling index which leads to greater permeable and softer cotyledons that might help in leaching out of mineral ligands. The higher nutritional value along with better physiochemical characteristics observed in tolerant genotypes render them useful at consumer level as well as from breeding point of view.

scholarly journals The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1244
Author(s):  
Ivana Mezeyová ◽  
Ján Mezey ◽  
Alena Andrejiová
Keyword(s):  
Nutritional Value ◽  
Total Sugar ◽  
Point Of View ◽  
Soluble Solids ◽  
Yield Potential ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Juice Yield ◽  
Ft Ir ◽  
Ph Level

Since scientific interest in rhubarb from a culinary point of view is a relatively new issue, the aim of this study was to test five edible cultivars of Rheum rhabarbarum L. (‘Poncho’, ‘Canadian Red’, ‘Valentine’, ‘Red Champagne’, and ‘Victoria’) from a specific culinary perspective, i.e., processing into juice. Total yields (t/ha) were established in six harvests during a two-year field experiment. For juice production and subsequent laboratory analysis, rhubarb petioles from two different harvest terms were used (i.e., harvest term A (HTA) and harvest term B (HTB)). Analyses of total sugar, glucose, fructose, total soluble solids (TSS), total acidity, malic acid, and pH level were determined by FT-IR spectrophotometer. Total yields of petioles varied between 28.77 t/ha (‘Canadian Red’) and 45.58 t/ha (‘Red Champagne’) at a density of 11,000 pl/ha. ‘Red Champagne’ significantly (p < 0.05) reached the highest juice yield potential (85%) and the highest values of glucose (9.97 g/L), total soluble solids (4.37 g/L), and total sugars (54.96 g/L).

scholarly journals Evaluación de cultivares de garbanzo (Cicer arietinum L.) en Cuba.

2006 ◽  
Vol 12 (1) ◽  
pp. 95
Author(s):  
Tomás Shagarodsky ◽  
María L. Chiang ◽  
Yoel López
Keyword(s):  
Protein Content ◽  
Cicer Arietinum ◽  
Seed Yield ◽  
Point Of View ◽  
Plant Seed ◽  
Cicer Arietinum L ◽  
Lower Protein ◽  
New Varieties ◽  
Area Percentage ◽  
Cuban Population

The chickpea (Cicer arietinum L.) constitute a legume widely appreciated by the Cuban population. In the last ten years efforts have been made to introduce it in agricultural production by adapted cultivars according to the condition of Cuban soil and climate; obtaining good results. Nevertheless, the actual genetic bases its not very bread and it is necessary to continue evaluating new varieties as to answer to biotic and abiotic limitation of the crop. A trial has been conducted to evaluate the behavior of 19 varieties and lines under the Cuban conditions. Nine variables have been described which allow, from the agronomic point of view, to characterize the varieties. The variables studied were: plant height, number of primary branches, pods per plant, 100 seeds’ weight, seed yield per plant, seed yield per area, percentage of Heliothis virescens incidence, percentage of seed protein and number of empty pods per plant. An Principal Components Analysis has been made using a standardize matrix. The three first components permitted to describe a 64.3% of total variation and the variables which more contributed to the description were: seed yield per area, seed yield per plant and the percentage of Heliothis incidence. The varieties of higher yield were distributed in two groups. One group characterized by a lower protein content under 20% represented by Nacional- 5HA cultivar (2190 kg/ha) and the other group with higher protein content over 20% represented by Nacional-29 cultivar (2357.14 kg/ha).

scholarly journals Pea peels as a value-added food ingredient for snack crackers and dry soup

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Mona M. H. Mousa ◽  
Mohammed A. El-Magd ◽  
Heba I. Ghamry ◽  
Mohammad Y. Alshahrani ◽  
Nora H. M. El-Wakeil ◽  
...  
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Food Industry ◽  
Nutritional Value ◽  
Mineral Content ◽  
Control Sample ◽  
Value Added ◽  
Essential Amino Acids ◽  
Food Ingredient ◽  
A Value

AbstractThe food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values.

Monthly variation and impact of pollution on the nutritional value of Moringa oleifera (Lam.) Leaves

2017 ◽  
Vol 6 (10) ◽  
pp. 5535
Author(s):  
Sachin Umesh Dubey ◽  
Madhu Kanta Kapoor
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Reducing Sugars ◽  
Essential Amino Acids ◽  
Monthly Variation ◽  
Vehicular Pollution ◽  
Total Sugars ◽  
Urban Sewage ◽  
Moringa Oleifera Lam

Moringa oleifera Lam., commonly found tree in sub-Himalayan tracts of India, Pakistan, Bangladesh and Afghanistan has a high nutrition value. The leaves, flowers and immature pods of Moringa are used as a vegetable in many countries. The leaves are highly nutritious and medicinal in nature. They are a rich source of iron, calcium, vitamin A, vitamin C, proteins, and essential amino acids. Hence Moringa leaves can be a good source of protein for the vegetarians and the under-nourished population. Present investigation deals with the study of monthly variation in the nutritional value of Moringa leaves from the month of June 2015 to January 2016. Impact of urban sewage pollution and roadside vehicular pollution on the amount of reducing and total sugars, chlorophylls (a, b and total), proteins, vitamin-C and pH of the leaves, was also studied. Results revealed that the highest amounts of reducing sugars, total sugars, chlorophyll b and total chlorophyll during October 2015 whereas proteins, chlorophyll a, vitamin C and pH were highest during January 2016. Leaf samples collected from all the study sites exhibited minimum amounts of reducing sugars, chlorophylls (a, b and total) and pH during July 2015 whereas total sugars were lowest during December 2015. Proteins and vitamin C values were lowest during August and June 2015 respectively. Sewage and vehicular pollution showed an adverse effect on the nutritional contents of Moringa oleifera leaves. Of the two polluted sites, samples from near the sewage flow showed higher impact.

scholarly journals Pretreatment of brewery effluent to cultivate Spirulina sp. for nutrients removal and biomass production

2017 ◽  
Vol 76 (7) ◽  
pp. 1852-1866 ◽  
Author(s):  
Qian Lu ◽  
Hui Liu ◽  
Wen Liu ◽  
Yuming Zhong ◽  
Caibing Ming ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Protein Content ◽  
Algal Biomass ◽  
Oil Content ◽  
Sustainable Utilization ◽  
Nutrients Removal ◽  
Nutrient Profile ◽  
Algae Cultivation ◽  
Appropriate Treatment ◽  
Brewery Effluent

Due to the low concentration of nitrate and high contents of organics, brewery effluent was not suitable for the cultivation of Spirulina sp. This work changed the nutrient profile of brewery effluent effectively by dilution, addition of nitrate, and anaerobic digestion. The result showed that the optimum dilution rate and NaNO3 addition for brewery effluent were 20% and 0.5 g/L, respectively. Spirulina sp. grown in pretreated brewery effluent produced 1.562 mg/L biomass and reduced concentrations of nutrients to reach the permissible dischargeable limits. In addition, Spirulina sp. grown in pretreated brewery effluent had much higher protein content and oil content. So the appropriate treatment converted brewery effluent into a nutrient balanced medium for algae cultivation and alleviated the potential environmental problems. Pretreatment procedure developed in this work is an effective way to realize the sustainable utilization of brewery effluent and produce algal biomass with valuable nutrients.

scholarly journals SAMPLING TESTING FOR FORAGE QUALITY

1970 ◽  
Vol 63 ◽  
Author(s):  
Antonia Odagiu ◽  
I. Oroian ◽  
Tania Mihăiescu
Keyword(s):  
Sample Size ◽  
Protein Content ◽  
Crude Protein ◽  
Nutritional Value ◽  
Sampling Technique ◽  
Crude Protein Content ◽  
Content Determination ◽  
Alfalfa Hay ◽  
Coefficient Of Variability ◽  
Adequate Sampling

The identification of the suitable sample size and adequate sampling place when alfalfa hay was chemically analyzed in order to determine its nutritional value was the aim of our test. Two loads of alfalfa hay were used for collecting samples, two sizes each (15 and 10 subsamples, variant I and II, respectively). The crude protein content was determined using AOAC protocol. By assessing the statistic parameters of the crude protein content of the forage, function of the sampling place and sample size, we observed the influence of the sampling technique on the accuracy of the determinations. The highest coefficient of variability was recorded when samples were collected from the base of the load in each case. Only the crude protein content differences between the samples collected from the other parts of the load and base of the load (variant I, in both loads) were statistically significant (p < 0.05). Within the same load, no significant differences (p > 0.05) were recorded. Even notable differences were not obtained in crude protein content determination function of sampling place or sampling size, the need and care in sampling should be considered.

scholarly journals Evaluation of Physico-Chemical, Nutritional, Mineral, Functional and Phytochemical Analysis in Functional and Nutraceutical Marked Cereals

2021 ◽  
pp. 114-124
Author(s):  
. Shilpa ◽  
Sangita Sood ◽  
Farhan Mohiuddin Bhat
Keyword(s):  
Protein Content ◽  
Pearl Millet ◽  
Finger Millet ◽  
Reducing Sugars ◽  
Neutral Detergent Fiber ◽  
Fibre Content ◽  
Phytochemical Analysis ◽  
Total Sugars ◽  
Physico Chemical ◽  
Insoluble Fibre

The present research was done to analyse the physico-chemical, Nutritional, Mineral, functional and phytochemical analysis in Functional cereals; oats, pearl millet, sorghum and finger millet. The protein content of the analyzed cereals varied from 7.45% to 14.69% with oats having higher concentration of protein content. The higher fibre content in oats accounted for its highest WAC while as the lowest fibre content in sorghum (2.35%) masked its WAC despite containing the highest carbohydrate content. Neutral detergent fiber that gives the measurement insoluble fibre was found highest in sorghum (11.29%) and lowest in pearl millet (5.56%). Total sugars comprising of reducing and non reducing sugars were found highest in pearl millet (2.88%) followed by sorghum (2.14%) and the least content was found in finger millet (1.69%). Oats were found to possess highest content of phosphorus (381.02mg/100g) and finger millet the lowest (8.21mg/100g). Resistant starch that is inaccessible to enzymes was found highest in oats (2.69g/100g) and lowest in sorghum (1.74g/100g).

scholarly journals Gemar Makan Ikan untuk Kecerdasan Anak Sekolah di MTS Al-Maidar Pandan Kabupaten Tapanuli Tengah

2021 ◽  
Vol 6 (3) ◽  
pp. 455-464
Author(s):  
Emma Suri Yanti Siregar ◽  
Tengku Muhammad Ghazali ◽  
Rosmasita Rosmasita ◽  
Dian Fitria ◽  
Juliana Pebrina Siburian ◽  
...  
Keyword(s):  
Amino Acids ◽  
Young People ◽  
Natural Resources ◽  
Protein Content ◽  
Community Service ◽  
Fish Consumption ◽  
Nutritional Value ◽  
Daily Consumption ◽  
High Protein Content ◽  
Service Activity

 Indonesia is a maritime country that has many marine natural resources. Central Tapanuli Regency has a position close to the sea. Even though fish has a high protein content with amino acids, students or young people still like to eat fish a little. So it is necessary to provide information and at the same time invite the younger generation to like to eat fish to increase their intelligence. This community service activity was carried out at MTS Al-Maidar Pandan, Pandan District, Central Tapanuli Regency. The method of implementing this service activity is done by providing socialization about the importance of eating fish for MTS Al Maidar students. The outcomes achieved are increasing students' knowledge about the benefits of fish consumption and the nutritional value contained in fish as well as providing students' understanding with the knowledge to be able to distinguish between fish that are suitable for daily consumption or not.

scholarly journals Quality and dietary value of pork meat of the Puławska and Złotnicka Spotted breeds, and commercial fattening pigs

2018 ◽  
Vol 18 (1) ◽  
pp. 281-291 ◽  
Author(s):  
Aleksandra Cebulska ◽  
Eva Václavková ◽  
Maria Bocian ◽  
Jan Dybała ◽  
Joanna Wiśniewska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nutritional Value ◽  
Mineral Content ◽  
Monounsaturated Fatty Acids ◽  
Atherogenic Index ◽  
Large White ◽  
Iron And Zinc ◽  
Dietary Value ◽  
Water Holding ◽  
Fattening Pigs

Abstract The aim of the study was to determine the quality and nutritional value of meat originating from pigs of Polish native pure breeds - the Puławska and Złotnicka Spotted as well as the commercial four-breed crossbreds F1 (Large White × Polish Landrace) × F1 (Duroc × Pietrain). Physicochemical properties of meat were evaluated, such as acidity, water holding capacity, tenderness, and color parameters. In addition, functional properties of meat were determined: nutritional value, mineral content and fatty acid profile. The dietetic indices of meat were also determined. The smallest acidity of muscle tissue was characteristic of the meat of the Puławska breed and the smallest meat drip loss was found in both native breeds (P≤0.01). This can confirm their greater technological suitability. The most tender was meat obtained from pigs of the Puławska breed (36.07 N/cm2). The darker color was characteristic of the pig meat of the Złotnicka Spotted breed (L* = 49.19) (P≤0.01). Meat of all three groups of the tested pigs had the quality characteristics related to normal meat. The highest content of protein was found in the Złotnicka Spotted meat (25.23%) at optimum fat content (2.25%). The high content of ash (1.63%) recorded in the Złotnicka Spotted meat meant higher content of macro and microelements, especially iron and zinc, as compared to meat of the four-breed crossbreds (P≤0.01). The highest amount of monounsaturated fatty acids (52.72%) was recorded in porcine meat of the Puławska breed, while content of polyunsaturated fatty acids was the highest in meat of the four-breed crossbreds (16.77% vs. 9.32% and 15.19%) (P≤0.01). No differences were found between the groups tested for atherogenic index. In terms of most physicochemical and functional characteristics, meat of native pig breeds was superior to the meat of commercial pigs from mass-production.

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