scholarly journals Comparative Assessment of Lectin Content in Leaves and Seeds of Two Species of Okra, Abelmoschus esculentus and Abelmoschus caillei

2019 ◽  
Vol 7 (5) ◽  
Author(s):  
Abiodun A. Ajiboye ◽  
Modinat A. Adekoya ◽  
Abiodun I. Isiaka ◽  
R. J. Komolafe ◽  
A. O. David ◽  
...  
Keyword(s):  
Protein Content ◽  
Comparative Assessment ◽  
Optimum Level ◽  
Genetic Compatibility ◽  
High Protein Content ◽  
Low Level ◽  
Low Protein ◽  
Coated Surface ◽  
High Level ◽  
Lectin Content

Lectin is a glycoprotein which possesses at least one non-catalyzing domain that specifically and reversibly binds to mono and oligosaccharides. The concentration of lectin in these two species of okra: (A.esculentus and A.caillei) were determined using the glycoprotein agglutinating property with carbohydrate coated surface (erythrocytes) that can easily bind with the lectin present in the two Okra species. The study revealed that A.esculentus has high lectin content in the leaves but the seeds are characterized with low lectin content. Comparatively, A.caillei has low lectin content in its leaves while high level of lectin content was found in its seeds. Protein were extracted and detected by Bradford methods.  The data were subjected to analysis using SAS package (L.S.D) version 2009 and it showed that A.esculentus has high protein content in its seeds (0.61 mg/ml) when compared with leaves (0.09mg/ml) of the same species. However, A.caillei has high level protein content in its leaves (0.19mg/ml) as compared with the low protein content found in seeds (0.58mg/ml). The research showed that the A.caillei has high level of lectin but low level of protein contents whereas; the A.esculentus has low level of protein but high level of lectin contents. It is recommended that further studies should be carried out on the genetic compatibility of the two species in order to explore a viable product that would have optimum level of lectin and high level of protein contents in specie of okra.

SEPARATION OF STARCH AND GLUTEN: IV. APPLICATION OF A RAPID PROCESS TO FLOURS FROM VARIOUS GRADES AND TYPES OF WHEAT

1946 ◽  
Vol 24f (2) ◽  
pp. 136-139
Author(s):  
A. L. Shewfelt ◽  
G. A. Adams
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Separation Procedure ◽  
Whole Wheat Flour ◽  
High Protein Content ◽  
Hard Wheat ◽  
Rapid Process ◽  
Whole Wheat ◽  
Low Protein ◽  
Mixing Water

A rapid process for separating starch and gluten from hard wheat patent flour (consisting of dispersal of a soft dough in water followed by screening) has been applied to pastry flour, whole wheat flour, and patent flours from the following wheats: No. 1 Northern, Hard Red Spring of high protein content; No. 2 Northern, Hard Red Spring of low protein content; No. 4 Northern, Hard Red Spring, severely damaged by frost; No. 2 C. W. Garnet; No.: C. W. Amber Durum; and No. 1 Alberta Red Winter. The original separation procedure required only minor modifications in spite of varying quantities and characteristics of the glutens of these flours. Whole wheat flour required a substantially greater amount of mixing water for the preparation of a satisfactory dough. Approximately 90% of the starch present in each flour was recovered. Starches from the patent flours had protein contents ranging from 0.49 to 0.64% while that from whole wheat flour contained 1.06% of protein. Recoveries of gluten from all flours were practically complete. Crude dry gluten prepared from patent flours contained 20 to 30% of starch while the bran–gluten fraction from whole wheat flour contained 9.9%.

scholarly journals Identification of SSR Markers Linked to Regions Associated with Protein Content in F2 Population of Rice (Oryza sativa L.)

2020 ◽  
pp. 32-37
Author(s):  
D. Sravani ◽  
C. N. Neeraja ◽  
V. Ravindrababu ◽  
M. Rajendar Reddy
Keyword(s):  
Chromosome Number ◽  
Protein Content ◽  
Ssr Markers ◽  
Recombination Frequency ◽  
Oryza Sativa L ◽  
High Protein ◽  
Chromosome 8 ◽  
High Protein Content ◽  
F2 Population ◽  
Low Protein

Improvement of rice proteins is important in rice breeding for high nutritional quality. The objective of this study was to identify protein associated regions in the chromosomes in F2 population of the cross derived from swarna and Mahamaya, Parental polymorphism survey between Mahamaya and Swarna was studied using 24 SSR markers. Out of 24 markers, 4 (16%) were polymorphic, 185 F2 plants were assayed individually for protein content and genotyping. Total grain protein content ranged from 4.12 to 12.0 per cent in F2 population. The strategy of selective genotyping was carried out with the F2 plants. The results showed that these three markers RM1369 on chromosome number 6, RM263 on chromosome number 2 and RM337 on chromosome number 8 were unlinked among themselves. Since for mapping a minimum of two markers per locus are required, the data obtained for this study were analyzed by Recombination frequency. Recombination frequency values revealed the association of markers, RM1369 (Chromosome-6) with high protein content (Recombination frequency=0.41) and low protein content (Recombination frequency=0.25), RM263(Chromosome-2) with high protein content (Recombination frequency =0.37%) and low protein content (Recombination frequency =0.33%) and RM337 (Chromosome-8) with high protein content (Recombination frequency =0.22%) and low protein content (Recombination frequency =0.18). This trial study reveals that the above markers can be utilized for identification of regions associated with protein content in rice.

scholarly journals Cereal properties of spelt wheat grains depending on the variety

2021 ◽  
Vol 1 (99) ◽  
pp. 146-161
Author(s):  
V. V. Liubych ◽  
Keyword(s):  
Protein Content ◽  
Wheat Variety ◽  
Weather Conditions ◽  
Grain Protein Content ◽  
High Protein ◽  
Cereal Products ◽  
High Protein Content ◽  
Spelt Wheat ◽  
Low Protein ◽  
Hard Consistency

Purpose. To investigate the formation of cereal properties of spelt wheat grain depending on variety and line. Methods. Laboratory, mathematical and statistical, physicochemical. Results. As a result of studies it is found that technological properties of grain significantly vary depending on spelt variety and weather conditions. The protein content in spelt grain ranges from 11.0 to 21.3 % depending on the variety. A very high protein content in spelt grain (over 18.0 %) is in variety Zoria of Ukraine; rather high protein content (16.0–17.9 %) is in varieties Schwabenkorn (17.6 %), NSS 6/01 (17.3 %), Avstraliiska 1 (16.7 %) and LPP 3218 (16.7 %); low protein content (12.0–13.9 %) is in varieties LPP 3435 (13.1 %)and LPP 1224 (13.0 %); very low protein content is in varieties Shvedska 1 (11.0 %) and LPP 3117 (11.5 %); the rest of varieties has this indicator at the level of average – 14.0–15.9 %. Vitreous consistency of the endosperm has corn of varieties Zoria of Ukraine and Avstraliiska 1, semi vitreous consistency has grain of varieties NSS 6/01, Schwabenkorn, Frankenkorn and lines LPP 3218, LPP 3132, LPP 1305, LPP 1197, LPP 3124, LPP 3435, semi floury consistency has Shvedska 1 and LPP 3117. Culinary assessment of rolled spelt grains varies significantly depending on the variety. Total culinary assessment of rolled grain porridge of the spelt ranges from 6,8 to 9,0 points. Origin of spelt variety does not affect this indicator. The highest culinary assessment (8.9–9.0 points) has porridge obtained from grain of the variety Zoria of Ukraine and LPP 3132 line which makes it possible to use its grain to obtain cereal products. The lowest assessment of the porridge has variety Shvedska 1 and lines LPP 1224, LPP 3117 – 6.8–7.7 points. The other varieties have a culinary assessment of the porridge at a level of 8.1–8.8 points. For spelt grain indicator of protein content and grain vitreuesness can be used to evaluate the culinary properties of cereals. Conclusions. As a result of the conducted researches, it is established that Zoria Ukrainy, Schwabenkorn, NSS 6/01, Australian 1 varieties and LPP 3218 line are characterized by high protein content. Hard consistency of endosperm has the grain of Australian 1 and Zoria Ukrainy varieties in which the grain hardness is 73 and 84%, respectively. The origin of spelt wheat variety does not affect the color of cooked porridge. The general culinary evaluation of rolled spelt wheat porridge ranges from 6.8 to 9.0 points. Zoria Ukrainy spelt grain has the highest culinary evaluation which makes it possible to use it to produce cereals. To evaluate the culinary properties of spelt cereals, grain protein content and its hardness can be used.

scholarly journals PENGARUH JENIS KEDELAI, WAKTU DAN SUHU PEMERAMAN TERHADAP KANDUNGAN PROTEIN TEMPE KEDELAI

2015 ◽  
Vol 2 (2) ◽  
Author(s):  
Hanifah Mukhoyaroh
Keyword(s):  
Protein Content ◽  
Research Method ◽  
Experimental Approach ◽  
Curing Temperature ◽  
Test Material ◽  
Curing Time ◽  
Black Soybean ◽  
High Protein Content ◽  
Low Protein ◽  
Rhizopus Sp

Tempe is a traditional Indonesian food made by fermentation or fermentation using Rhizopus sp. Tempe is made from soybeans with high protein content. Tempeh-making process is influenced by several factors: temperature, humidity and curing time study aims to analyze the influence of soybeans, time, and temperature curing of the protein content of soybean tempe, as a biochemistry lab manual. The research method uses an experimental approach with three replications. Test material using a black and yellow soybeans type of treatment in this study is a type of soybean yellow and black, with a curing time of 18 hours and 36 hours, at a temperature of 100o C and 310o C. The protein content was tested using formol. The results showed black soybean with a temperature of 100o C within 36 hours the highest protein content of 0.72%. Low protein content of the black soybean with a curing temperature of 310o C curing time of 36 hours.

CORRELATION BETWEEN YIELD AND PROTEIN CONTENT OF WHEAT AND BARLEY IN RELATION TO BREEDING

1938 ◽  
Vol 16c (1) ◽  
pp. 1-15 ◽  
Author(s):  
K. W. Neatby ◽  
A. G. McCalla
Keyword(s):  
Protein Content ◽  
High Protein ◽  
High Yield ◽  
High Protein Content ◽  
Low Protein ◽  
High Yielding Varieties ◽  
Marked Tendency

High yielding varieties of wheat and barley have a marked tendency to be constitutionally low in protein content. While varieties characterized by moderately high yield and high protein content are known, it is doubtful whether the maximum possible yield can be combined with maximum possible protein. The problem of breeding hard red spring wheats is complicated by this relation, while breeding soft wheats and low protein malting barleys is simplified.

Teknik Data Mining Dalam Clustering Produksi Susu Segar Di Indonesia Dengan Algoritma K-Means

2019 ◽  
Vol 1 (1) ◽  
pp. 31-39
Author(s):  
Ilham Safitra Damanik ◽  
Sundari Retno Andani ◽  
Dedi Sehendro
Keyword(s):  
Data Mining ◽  
Milk Production ◽  
Clustering Algorithm ◽  
Clustering Method ◽  
Data Mining Techniques ◽  
Low Level ◽  
Fresh Milk ◽  
Nutritional Needs ◽  
High Level ◽  
Level Cluster

Milk is an important intake to meet nutritional needs. Both consumed by children, and adults. Indonesia has many producers of fresh milk, but it is not sufficient for national milk needs. Data mining is a science in the field of computers that is widely used in research. one of the data mining techniques is Clustering. Clustering is a method by grouping data. The Clustering method will be more optimal if you use a lot of data. Data to be used are provincial data in Indonesia from 2000 to 2017 obtained from the Central Statistics Agency. The results of this study are in Clusters based on 2 milk-producing groups, namely high-dairy producers and low-milk producing regions. From 27 data on fresh milk production in Indonesia, two high-level provinces can be obtained, namely: West Java and East Java. And 25 others were added in 7 provinces which did not follow the calculation of the K-Means Clustering Algorithm, including in the low level cluster.

Determinants of Abuse of the Bodies of the Dead

2019 ◽  
pp. 71-77
Author(s):  
Margarita Khomyakova
Keyword(s):  
Low Income ◽  
Criminal Code ◽  
Value Judgments ◽  
Legal Norms ◽  
Low Level ◽  
Medical Institutions ◽  
Specific Object ◽  
The Subject ◽  
The Dead ◽  
High Level

The author analyzes definitions of the concepts of determinants of crime given by various scientists and offers her definition. In this study, determinants of crime are understood as a set of its causes, the circumstances that contribute committing them, as well as the dynamics of crime. It is noted that the Russian legislator in Article 244 of the Criminal Code defines the object of this criminal assault as public morality. Despite the use of evaluative concepts both in the disposition of this norm and in determining the specific object of a given crime, the position of criminologists is unequivocal: crimes of this kind are immoral and are in irreconcilable conflict with generally accepted moral and legal norms. In the paper, some views are considered with regard to making value judgments which could hardly apply to legal norms. According to the author, the reasons for abuse of the bodies of the dead include economic problems of the subject of a crime, a low level of culture and legal awareness; this list is not exhaustive. The main circumstances that contribute committing abuse of the bodies of the dead and their burial places are the following: low income and unemployment, low level of criminological prevention, poor maintenance and protection of medical institutions and cemeteries due to underperformance of state and municipal bodies. The list of circumstances is also open-ended. Due to some factors, including a high level of latency, it is not possible to reflect the dynamics of such crimes objectively. At the same time, identification of the determinants of abuse of the bodies of the dead will reduce the number of such crimes.

Using Histological and Chemical Methods for Detection of Unauthorized Tissues Addition in Emulsion Type Meat Product

2020 ◽  
Keyword(s):  
Vascular Tissue ◽  
Meat Product ◽  
Calcium Content ◽  
Processed Meat ◽  
Low Protein ◽  
Significant Difference ◽  
Different Types ◽  
Plant Stem ◽  
High Level ◽  
Reliable Methods

Total twenty different processed meat plant producing emulsion type sausage were histologically and chemically examined for detection of adulteration with unauthorized tissues. Results revealed that samples were adulterated with different types of animal tissues included; hyaline cartilage, tendon, spongy bone, peripheral nerve trunk, basophilic matrix, lymphatic tissue, fascia, fibrocartilage and vascular tissue. Moreover, these samples were adulterated Also, adulterated with plant tissue included; plant stem, leaves and root. Chemical analysis showed a significant difference in their chemical composition (moisture, fat, protein, ash and calcium) content. Moisture and fat content varied around the permissible limit of E.S.S. while low protein, high ash and calcium content was detected in the examined samples. Therefore, Histological and chemical examinations can be used as reliable methods to detect adultration using unauthorized addition of both animal and plant tissues in processed meat product samples which revealed a high level of falsification.

scholarly journals Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 99
Author(s):  
Loulouda Bosnea ◽  
Antonia Terpou ◽  
Eleni Pappa ◽  
Efthymia Kondyli ◽  
Marios Mataragas ◽  
...  
Keyword(s):  
Protein Content ◽  
Spirulina Platensis ◽  
Dairy Products ◽  
Consumer Acceptance ◽  
Constant Weight ◽  
High Protein Content ◽  
Microbiological Profile ◽  
Soft Cheese ◽  
Evaluation Panel ◽  
Cheese Production

Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiological, and sensory characteristics was assessed. Cheese samples were examined for pH, fat (Gerber-Van Gulik method), salt (Volhard method), protein (Kjeldahl), and moisture content by drying to constant weight at 102 ± 1 °C. Cheeses were also assessed organoleptically by five experienced panelists. Generally, the addition of spirulina slightly increased the protein content and affected the color of the cheeses. The cheeses achieved a good microbiological profile and were all characterized as acceptable for consumption by the panelists. However, the cheeses with 0.25 and 0.5% spirulina were mostly preferred by the evaluation panel due to the less intense characteristic odor and taste of spirulina. We conclude that it is possible to produce an acceptable spread cheese with the addition of spirulina without significant changes in the cheese production line.

scholarly journals EXPRESS: Marketers Project Their Personal Preferences onto Consumers: Overcoming the Threat of Egocentric Decision Making

2021 ◽  
pp. 002224372199837
Author(s):  
Walter Herzog ◽  
Johannes D. Hattula ◽  
Darren W. Dahl
Keyword(s):  
Decision Making ◽  
Consumer Preferences ◽  
Research Question ◽  
Pilot Studies ◽  
Low Level ◽  
Marketing Managers ◽  
False Consensus Effect ◽  
False Consensus ◽  
High Level

This research explores how marketing managers can avoid the so-called false consensus effect—the egocentric tendency to project personal preferences onto consumers. Two pilot studies were conducted to provide evidence for the managerial importance of this research question and to explore how marketing managers attempt to avoid false consensus effects in practice. The results suggest that the debiasing tactic most frequently used by marketers is to suppress their personal preferences when predicting consumer preferences. Four subsequent studies show that, ironically, this debiasing tactic can backfire and increase managers’ susceptibility to the false consensus effect. Specifically, the results suggest that these backfire effects are most likely to occur for managers with a low level of preference certainty. In contrast, the results imply that preference suppression does not backfire but instead decreases false consensus effects for managers with a high level of preference certainty. Finally, the studies explore the mechanism behind these results and show how managers can ultimately avoid false consensus effects—regardless of their level of preference certainty and without risking backfire effects.

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