scholarly journals HARDNESS PHENOMENON IN BEACH PEA (Lethyrus maritimus L.)

2013 ◽  
Vol 14 (1) ◽  
pp. 36
Author(s):  
U.D. Chavan ◽  
R. Amarowicz ◽  
F. Shahidi
Keyword(s):  
Water Uptake ◽  
Crude Protein ◽  
Starch Content ◽  
Field Pea ◽  
Fibre Structure ◽  
Crude Fibre ◽  
Compact Structure ◽  
Green Pea ◽  
Pea Seeds ◽  
Beach Pea

Beach pea is mostly grown on seashores and it contains higher amount of protein than other legumes. However, the pea has several undesirable  attributes, such as long cooking time and hard to germinate (imbibitions) that limited its use as food. The present investigation aimed to study the physico-chemical properties, cooking characteristics and hull crude fibre structure of beach pea as compare to other similar legumes. Standard methods of processing pulses were used for present study. Beach pea seeds contained very low grain weight, density, hydration capacity,  hydration index, swelling capacity and swelling index than the green pea and field pea. Beach pea had higher amount of crude protein, ash, crude fibre and polyphenols, but lower in starch content than the green pea and field pea. Without any treatment to beach pea seeds the water uptake capacity was very low. Mechanical treatment to beach pea seeds increased<br />the water uptake percentage. The recovery of hull was 3 to 6 times higher in beach pea than that of green pea and field pea. The crude protein  content in beach pea hull was 2-5% higher than others. The beach pea hull, dhal and whole seeds were good source of macro- and micro- minerals than that of the other two peas. The electron microscopic  structure of beach pea hull crude fibre showed a very close and compact structure than green pea and field pea hull crude fibre structure. Lowering the hardness of beach pea seeds with mechanical or chemical treatments will give more scope for their utilization in the human nutrition.

scholarly journals HARDNESS PHENOMENON IN BEACH PEA (Lethyrus maritimus L.)

2013 ◽  
Vol 14 (1) ◽  
pp. 36
Author(s):  
U.D. Chavan ◽  
R. Amarowicz ◽  
F. Shahidi
Keyword(s):  
Water Uptake ◽  
Crude Protein ◽  
Starch Content ◽  
Field Pea ◽  
Fibre Structure ◽  
Crude Fibre ◽  
Compact Structure ◽  
Green Pea ◽  
Pea Seeds ◽  
Beach Pea

Beach pea is mostly grown on seashores and it contains higher amount of protein than other legumes. However, the pea has several undesirable  attributes, such as long cooking time and hard to germinate (imbibitions) that limited its use as food. The present investigation aimed to study the physico-chemical properties, cooking characteristics and hull crude fibre structure of beach pea as compare to other similar legumes. Standard methods of processing pulses were used for present study. Beach pea seeds contained very low grain weight, density, hydration capacity,  hydration index, swelling capacity and swelling index than the green pea and field pea. Beach pea had higher amount of crude protein, ash, crude fibre and polyphenols, but lower in starch content than the green pea and field pea. Without any treatment to beach pea seeds the water uptake capacity was very low. Mechanical treatment to beach pea seeds increased<br />the water uptake percentage. The recovery of hull was 3 to 6 times higher in beach pea than that of green pea and field pea. The crude protein  content in beach pea hull was 2-5% higher than others. The beach pea hull, dhal and whole seeds were good source of macro- and micro- minerals than that of the other two peas. The electron microscopic  structure of beach pea hull crude fibre showed a very close and compact structure than green pea and field pea hull crude fibre structure. Lowering the hardness of beach pea seeds with mechanical or chemical treatments will give more scope for their utilization in the human nutrition.

scholarly journals Relationships between physical and chemical characteristics and calculated metabolizable energy values in barley and oats with highly variable volume weights

1978 ◽  
Vol 50 (3) ◽  
pp. 276-284
Author(s):  
Maija-Liisa Salo
Keyword(s):  
Crude Protein ◽  
Starch Content ◽  
Metabolizable Energy ◽  
Chemical Characteristics ◽  
Crude Fibre ◽  
Variable Volume ◽  
Physical And Chemical Characteristics ◽  
Volume Weight ◽  
The Difference ◽  
Physical And Chemical

61 samples of barley with a volume weight of 38—75 kg/hl, and 49 oat samples with a volume weight of 40—65kg/hl were analyzed for physical and chemical characteristics. The approximate metabolizable energy (ME) value was calculated from the composition. The physical characteristics varied more, but the starch content less, in barley than in oats. There was also a negative correlation between starch and crude protein, and ether extract level in barley, but not in oats. Therefore the difference between the ME values of the best and the poorest samples was only 12% for barley, but 27 % for oats. Both the starch and the crude protein content predicted the ME value well: R2 of starch was 78—94 %, and that of crude fibre 55—84 %. The volume weight still gave a good indication for barley, but not at all for oats.

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and Variety

2011 ◽  
Vol 75 (1) ◽  
pp. 57-69 ◽  
Author(s):  
Anna Kotlarz ◽  
Agnieszka Sujak ◽  
Wacław Strobel ◽  
Wilhelm Grzesiak
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Crude Oil ◽  
Crude Protein ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Crude Fibre ◽  
Nutritional Values ◽  
Fiber Fractions ◽  
Pea Seeds

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and VarietyWe tested nutritional usability of pea seeds (Pisum sativumL.) at full maturity. Four white-flowering and 5 colour-flowering new Polish cultivars were compared. We determined proximate composition of ground seeds collected over 4 years period as well as amino acids, minerals (Ca, P, Na, K), tannins and fiber fractions (NDF, ADF, ADL). The seeds contained between 224 and 260 g·kg-1of crude protein which was rich in Lys (6.8±0.8 g) but poor in Met+Cys (2.0±0.2 g·16 g-1N). The amount of tannins (as tannic acid equivalent) in white-flowering cvs was 4.3±0.9 g and in colour-flowering - 7.4±2.2 g. The calculated protein nutritional values were compared against amino acid standards of human and animal nutrition and the whole egg protein. Effects of the cropping year and variety variance in respect of chemical composition of seeds were examined. Crude protein, crude oil, N-free extractives, tannins, K, amino acid content: Leu, Phe+Tyr and Ala content were influenced significantly by the cultivar, while the cropping year had a significant influence on dry matter, crude ash, crude protein, crude fibre, crude oil, N-free extractives ADF and ADL fiber fractions, content of P, Na and K, most of the amino acid levels and on nutritional values of the protein measured by means of CS and EAAI indices.

scholarly journals Evaluation of the green pea (Pisum sativum L.) collection for presence of carriers of r and rb mutations

2017 ◽  
Vol 15 (1) ◽  
pp. 14-19
Author(s):  
A. A. Vasylenko ◽  
S. M. Tymchuk ◽  
V. V. Pozdnyakov ◽  
O. Yu. Derebizova ◽  
I. M. Bezuglyi
Keyword(s):  
Pisum Sativum ◽  
Amylose Content ◽  
Starch Content ◽  
Recessive Mutation ◽  
Pisum Sativum L ◽  
Mutation Carriers ◽  
Green Pea ◽  
Genetic Source ◽  
Pea Seeds ◽  
Seed Phenotype

Objective. To evaluate the green pea (Pisum sativum L.) collection in order to identify carriers of r and rb mutations in it. Methods. Pea accessions were grown in the field, and seeds were produced under controlled pollination. The starch granule shape was determined in micrographs taken with a computer digital microscopic camera DMC-300 through a Biolam-15 microscope (object lens × 40). The starch content was determined polarimetrically by the Evers method and the amylase content colorimetrically — by the BO Juliano method. The data were statistically processed using analysis of variance. Results. The effect of r and rb mutations on the starch content and fractional composition in pea seeds was confirmed. In smooth-seed accessions the average starch content was 39,9 %, and the amylose content in starch was 45,9 %, while in r mutation carriers these contents were 31 ,2 % and 67,6 %, respectively, and in rb mutation carriers — 26,9 % and 28,2 %, respectively. An accession with marrowfat seeds, roundish starch granules and a low content of amylose in starch was identified. It was established that this accession was a carrier of a recessive mutation that is not allelic to r mutation and coincides with rb mutation by the effect type. Conclusions. A new genetic source of starchmodifying monogenic rb mutation of pea was identified. It was involved hybridization with sources of r mutation to expand the genetic basis of pea cultivar breeding.Keywords: peas, Pisum sativum, genetic diversity, r, rb, seed phenotype, starch grain shape, starch content, amylose content.

scholarly journals Examination of French bean on organic and conventional farming of Research Centre of Nyíregyháza

2009 ◽  
pp. 87-98
Author(s):  
Gyuláné Györgyi
Keyword(s):  
Protein Content ◽  
Organic Farming ◽  
Crude Protein ◽  
Dry Matter ◽  
Starch Content ◽  
Research Centre ◽  
Conventional Farming ◽  
Crude Protein Content ◽  
Crude Fibre ◽  
Organic And Conventional Farming

This study presents the yield results of some French bean varieties in organic and conventional farming. This study presents the advantage of organic farming in environmental point of view and in nutrition. Sale of organic products is insured, there is solvent demand rather in abroad than in Hungary.In Research Centre of Nyíregyháza had made organic farming since 1994, at present on 74 hectares.In the first trial, variety comparison with 9 yellow podded French beans in organic and conventional farming was conducted. Varieties: Carson, Cherokee, Debreceni sárga, Goldmine, Héliosz, Minidor, Sonesta, Sundance és Unidor. The following parameters were observed: the time of emergence and flowering, number of plants per plot, plant height and flowing green harvest. We weighed yield of the standardized, un-standardized and diseased pod fractions. The results were evaluated statistically with SPSS and Excell softwares.Emergence had all at once, but the plants of organic farming were 5 days earlier at flowering and maturity, than conventional farming.The plants in organic place were more developed than in conventional ones. Emergence was more uniform, the growth and the number of plant were square. Significant difference was not detected in plant height between two places. Most of the varieties examined had better total yield in organic place, than in conventional ones. Deviation depended on variety. ‘Sonesta’ and ‘Debreceni sárga’ had the best yield in both places. Inconventional farming choice can be expanded with ‘Unidor’ and ‘Sundance’. In organic farming choice can be expanded with ‘Minidor’ and ‘Carson’.In both places the Sonesta, Debreceni sárga and Unidor varieties had the most standardized yield per hectare. In organic place Carson variety had good pod yield because it was infected less by diseases.In the another trial we studied inside content values of some varieties on organic and conventional places. The parameters were observed: dry matter-, starch-, crude fibre-, crude protein content and amino acid content.The rates of asparagin or glutamine acid were the highest, which was followed by serin or histidine. In asparagin content was the most deviation between conventional and organic farming.Significant differences were between varieties in dry matter-, starch-, crude fibre-, and crude protein content both on organic and conventional places. Each variety had significant differences between organic and conventional farming.Starch had strong and negative correlation with dry matter, crude fibre and crude protein content.Budai piaci and Minidor varieties and BU-16 variety candidate had higher starch content and lower dry matter, crude fibre and crude protein content on organic place. Sonesta variety had almost equal dry matter content on both places, but crude protein content was higher with 10% and starch content was lower with 6% on organic place, than on conventional place. Paridor variety had almost equal starch content, but it had higher dry matter and crude protein content on organic place. 

scholarly journals On the carbohydrate composition and nutritive value of some cereals

1970 ◽  
Vol 42 (1) ◽  
pp. 21-29 ◽  
Author(s):  
Maija-Liisa Salo ◽  
Kaija Kotilainen
Keyword(s):  
Cell Wall ◽  
Crude Protein ◽  
Nutritive Value ◽  
Starch Content ◽  
Crude Fibre ◽  
Main Compound ◽  
Main Components ◽  
Fibre Analysis ◽  
Hydrolysis Of

The contents and the distribution between the different grain parts of starch, hemicellulose, cellulose, crude lignin, crude protein and ash have been determined for oat, barley, rye and two wheat species. The relative proportions of the different structural units of the hemicellulose have also been determined. Furthermore, a method is proposed for the determination of the cell-wall complex in cereals. Oat and barley differ from wheat and rye to an appreciable extent only in respect of the hull. The hulls consist of strawlike material rich in lignin, cellulose and xylan; they are richer in xylan than the straw proper. The fruit and seed coat enveloping the seed (viz. the bran) contains relatively small amounts of lignin and cellulose. The bran is chiefly composed of hemicellulose with xylose and arabinose as the main components. The main compound of the endosperm is starch, although some hemicellulose and protein are present, whereas only minor amounts of cellulose and lignin can be found. In the samples investigated only small differences were noted between the compositions of wheat, rye, dehulled oat and dehulled barley; wheat had the highest starch content, rye the highest hemicellulose content, and oat the highest contents of crude protein and lignin. The cell-wall complex determined as the residue after enzymatic hydrolysis of the starch agreed well with that obtained by fractionation. On the other hand, the detergent-fibre values differed from the fractionation results considerably, and the conventional crude fibre analysis yielded results which were about 1.5 times that of cellulose. The feed-values of the different grain parts are discussed on the basis of the analysis results obtained.

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

Studies On Browse Plants in Ghana II. Digestibility, (d) Digestibility Of Grewia Carpinifolia From The Accra Plains, Using Local Cattle As Experimental Animals

1966 ◽  
Vol 2 (2) ◽  
pp. 113-117
Author(s):  
G. L. Mabey ◽  
R. Rose Innes
Keyword(s):  
Organic Matter ◽  
Crude Protein ◽  
Dry Matter ◽  
Ether Extract ◽  
Crude Fibre ◽  
Experimental Animals ◽  
Nutritive Values ◽  
Digestible Crude Protein ◽  
Accra Plains

SummaryDigestibility of the palatable indigenous shrub Grewia carpinifolia was investigated. Digestion coefficients (%) were—organic matter 70, dry matter 70, crude protein 78, crude fibre 54, nitrogenfree extract 81, ether extract 13 and ash 52. Calculated nutritive values were—starch equivalent 27.3 and digestible crude protein 5.0, giving a nutritive ratio of about 1 : 5. The material used was moderately young.

scholarly journals Seasonal and Temperature Dependent Variations in Proximate Parameters and Mineral Elements of Smoke-Dried Catfish (Clarias gariepinus, Burchell, 1822) using Traditional and Eco-Friendly Kilns in Lagos, Nigeria

2020 ◽  
Vol 24 (4) ◽  
pp. 639-643
Author(s):  
M.M. Ogunbambo
Keyword(s):  
Crude Protein ◽  
Clarias Gariepinus ◽  
Mineral Elements ◽  
Drying Process ◽  
Temperature Dependent ◽  
Crude Fibre ◽  
Significant Difference ◽  
Dry Seasons ◽  
Mineral Compositions ◽  
Wet And Dry Seasons

Smoke-drying Clarias gariepinus (catfish) provides animal protein and a source of livelihood in Lagos, Nigeria. Changes occurring to seasonal and mineral compositions of smoke-dried catfish using local Traditional Drum Kiln (TDK) and a newly constructed Eco-Friendly Kiln (EFK) fitted with a flame, drying and electronic components was carried out in this study. The smoke-drying process was carried out in both wet and dry seasons and smoke-dried catfish samples stored at ambient and adjusted refrigerated temperatures of 28 and 4 0C. The smoke-drying procedure was  standardized at 60 - 80 0C and kiln lasted 24 ± 3 hours. Moisture content results showed a significant difference when the catfish samples were smoke-dried using TDK and EFK and stored in ambient and controlled temperatures in both wet and dry seasons while crude protein, lipid, ash and crude fibre values were significantly different when stored only in dry season. Mineral elements phosphorus, sodium, copper, magnesium and iron showed a significant difference when stored at both temperatures and seasons using both kilns. Mineral elements were found to be most stable in smoke-dried catfish samples when stored at controlled temperatures. This work proved that standardizing smoke-drying process using both kilns resulted in good quality smoke-dried catfish but showed that higher biochemical values were obtained when EFK is used. Key words: Nigeria, Smoke-drying Kilns, Seasons, Ambient, Controlled Temperatures

Prediction of crude protein content in field peas using near infrared reflectance spectroscopy

2006 ◽  
Vol 86 (1) ◽  
pp. 157-159 ◽  
Author(s):  
G. C. Arganosa ◽  
T. D. Warkentin ◽  
V. J. Racz ◽  
S. Blade ◽  
C. Phillips ◽  
...  
Keyword(s):  
Crude Protein ◽  
Near Infrared ◽  
Spectroscopic Method ◽  
Correlation Coefficients ◽  
Reflectance Spectroscopy ◽  
Field Pea ◽  
Infrared Reflectance ◽  
Near Infrared Reflectance Spectroscopy ◽  
Near Infrared Reflectance ◽  
Infrared Reflectance Spectroscopy

A rapid, near-infrared spectroscopic method to predict the crude protein contents of 72 field pea lines grown in Saskatchewan, both whole seeds and ground samples, was established. Correlation coefficients between the laboratory and predicted values were 0.938 and 0.952 for whole seed and ground seed, respectively. Both methods developed are adequate to support our field pea breeding programme. Key words: Field pea, near-infrared reflectance spectroscopy, crude protein

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