THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

Amino acid composition and nutritional quality of gonad from jellyfish Rhopilema esculentum

2014 ◽  
Vol 4 (3) ◽  
pp. 399-402 ◽  
Author(s):  
Huahua Yu ◽  
Rongfeng Li ◽  
Song Liu ◽  
Rong-e Xing ◽  
Xiaolin Chen ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
Rhopilema Esculentum

Amino acid composition and nutritional quality of potato leaf phloem sap for aphids

2002 ◽  
Vol 205 (19) ◽  
pp. 3009-3018 ◽  
Author(s):  
A. J. Karley ◽  
A. E. Douglas ◽  
W. E. Parker
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
Poor Performance ◽  
Aphid Species ◽  
Macrosiphum Euphorbiae ◽  
Feeding Rates ◽  
Potato Leaf

SUMMARY To define plant `nutritional quality' for aphids, the causal basis of the variation in aphid performance between host plants of different developmental ages was explored using the aphids Myzus persicae and Macrosiphum euphorbiae on potato plants (Solanum tuberosum). Both aphid species performed better on developmentally young (`pre-tuber-filling') plants than on mature (`tuber-filling') plants. Aphid performance did not vary with leaf phloem sucrose:amino acid ratio but could be related to changes in the amino acid composition of the phloem, which included a developmental shift from high glutamine levels in pre-tuber-filling plants to low glutamine levels in tuber-filling plants. Aphid performance on chemically defined `young' and`old' diets, with amino acid composition corresponding to that of phloem amino acid composition in pre-tuber-filling and tuber-filling plants, respectively,confirmed that phloem amino acid composition contributed to low aphid performance on tuber-filling plants. The relatively poor performance on `old'diets could be accounted for, at least in part, by depressed feeding rates. These data suggest that amino acid composition of the phloem is one factor shaping the nutritional quality of plants for aphids.

scholarly journals Features of сalibration еequations for IR scanners in determining the amino acid composition of soy proteins

2020 ◽  
Author(s):  
С.Е. НИЗКИЙ ◽  
Г.А. КОДИРОВА ◽  
Г.В. КУБАНКОВА
Keyword(s):  
Amino Acids ◽  
Liquid Chromatography ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
High Performance ◽  
Near Infrared ◽  
Soybean Proteins ◽  
Calibration Equation ◽  
Calibration Equations

Из 20 аминокислот, входящих в состав растительных белков, 17 лучше всего определяются с помощью высокоэффективной жидкостной хроматографии. Но эта технология затратна по времени, в том числе из-за подготовки проб, что делает ее малопригодной при проведении массовых анализов, например при оценке селекционного материала. В этом случае наиболее приемлемы технологии, основанные на сканировании в ближнем инфракрасном диапазоне излучения. Несмотря на то что ИК-сканеры способны по одному калибровочному уравнению выявлять большое количество компонентов, необходима постоянная коррекция при определении состава аминокислот и приведении его в процентное соотношение. В статье рассматриваются варианты создания калибровочных уравнений для расчета аминокислотного состава белков сои с помощью компьютерных программ (Nir 42, ISI), обеспечивающих работу ИК-сканеров типа NIR-4250 или FOSS NIRSystem 5000. Установлено, что при создании калибровочных уравнений содержание каждой аминокислоты наиболее корректно выражать в абсолютных единицах (г на 100 г белка), а не относительных (%). 17 of the 20 amino acids, included in the composition of plant proteins, are most effectively determined using liquid chromatography. The technology of high-performance liquid chromatography is to a certain extent costly in time, among other things because of sample preparation that makes it unsuitable for mass analysis, for example, when evaluating a breeding material. In this case, the technology based on scanning in the near infrared radiation band are the most acceptable. Despite the fact that IR scanners are able to determine a sufficiently large number of components on the basis of one calibration equation, a constant correction is required when determining the composition of amino acids and reducing it to a percentage ratio. The options for creating calibration equations for determining the amino acid composition of soybean proteins for computer programs (Nir 42, ISI), which provide the operation of IR scanners, such as NIR-4250 or FOSS NIRSystem 5000 are considered in the article. It was found that when creating calibration equations, it is most correct to set for each amino acid its mass content (g per 100 g of protein), and not the relative portion (in %).

scholarly journals  Quality of rabbit meat and phyto-additives

2010 ◽  
Vol 28 (No. 3) ◽  
pp. 161-167 ◽  
Author(s):  
M.P. Simonová ◽  
Ľ. Chrastinová ◽  
J. Mojto ◽  
A. Lauková ◽  
R. Szábová ◽  
...  
Keyword(s):  
Amino Acid ◽  
Physicochemical Properties ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Plant Extracts ◽  
Good Health ◽  
Good Alternative ◽  
Health State ◽  
Rabbit Meat

The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples (without plant extracts). The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P &lt; 0.05 &ndash; sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P &lt; 0.01; P &lt; 0.001 &ndash; serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers.

Nitrogen Fertilizer Affects Amino Acid Composition and Quality of Spring Barley Grain

Crop Science ◽  
1994 ◽  
Vol 34 (5) ◽  
pp. 1341-1346 ◽  
Author(s):  
Patrick Bulman ◽  
Constantinos G. Zarkadas ◽  
Donald L. Smith
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nitrogen Fertilizer ◽  
Spring Barley ◽  
Barley Grain

scholarly journals Determination of Amino Acid Composition in the Harpagophytum procumbens Root

2019 ◽  
Vol 18 (1) ◽  
pp. 85-91
Author(s):  
AI Kriukova ◽  
IM Vladymyrova ◽  
OL Levashova ◽  
TS Tishakova
Keyword(s):  
Amino Acids ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
High Performance ◽  
Harpagophytum Procumbens

The amino acid composition of the roots of Harpagophytum procumbens was investigated by the method of high performance liquid chromatography (HPLC) with preliminary derivatization. Sixteen free and thirteen bound amino acids were quantitatively determined. The content of protein-bound amino acids was calculated. Dhaka Univ. J. Pharm. Sci. 18(1): 85-91, 2019 (June)

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