scholarly journals Effect of Spirulina Biomass Fortification for Biscuits and Chocolates

2019 ◽  
Vol 7 (4) ◽  
pp. 583
Author(s):  
Oya Irmak Şahin
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Arthrospira Platensis ◽  
Nutritional Composition ◽  
Protein Source ◽  
Food Fortification ◽  
Green Microalga ◽  
Dry Biomass

Microalgae can be regarded as an alternative and promising ingredient for food fortification or enrichment. Due to their nutritional composition, especially protein-high composition, they considered as a sustainable protein source for food. The aim of this work was to evaluate the Arthrospira platensis (Spirulina) dry biomass which is knowns as the greater protein and amino acid source in blue-green microalga, as innovative ingredient for newly formulated and produced biscuits and chocolates, for baby and children diets. All samples with Spirulina biomass showed significantly higher protein and amino acid content.

Effect of Nitrogen and Phosphorus Fertilizers on Growth, Yield, Nodulation and Nutritional Composition of Bambara Groundnut [Vigna subterranea (L.) Verdc.]

2021 ◽  
Author(s):  
Mahmudul Hasan ◽  
Md. Kamal Uddin ◽  
Mahmud Tengku Muda Mohamed ◽  
Ali Tan Kee Zuan ◽  
Mst. Motmainna ◽  
...  
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Block Design ◽  
Amino Acid Content ◽  
Growth Yield ◽  
Nutritional Composition ◽  
Bambara Groundnut ◽  
Growth And Yield ◽  
Vigna Subterranea ◽  
P Fertilizer

Background: Bambara groundnut is an edible legume that is highly nutritious. This study was carried out to find the effect of nitrogen (N) and phosphorus (P) fertilizers on the growth, yield, nodulation, the proximate and nutritional composition of bambara groundnut [Vigna subterranea (L.) Verdc.]. Methods: During the period of 2018, a glasshouse experiment was conducted in a randomized complete block design (RCBD) at Ladang 15, Faculty of Agriculture, Universiti Putra Malaysia. Different rates of N and P fertilizer were used. Kjeldahl method and HPLC, respectively, determined the protein and amino acid content in seed. Result: N and P fertilizer were found to play a dominating role in increasing the vegetative growth and yield of the plant. Plant height (20.65a), pod number (45.75a) and harvest index (41.61a) increased significantly with the application of N30 + P60 kg ha-1. Application of N30P60 kg ha-1 significantly influenced nodulation and nitrogen yield. Protein, fibre, Mg and amino acid content increased with N30P60 kg ha-1. The application of N30P60 mg kg-1 has increased the growth, yield, nodulation, proximate and nutritional composition of bambara groundnut.

scholarly journals Effect of different traditional thermal processing methods on the nutritional and anti-nutritional composition of the marginalized indigenous mung bean (Vigna radiata)

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 124-130
Author(s):  
J.K. Adeoye ◽  
V.O. Oyetayo
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Acid Content ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Chemical Properties ◽  
Amino Acid Content ◽  
Nutritional Composition ◽  
Bean Seed ◽  
Processing Methods

In the present study, the effects of fermentation, roasting, boiling, and boiling with potash on the nutritional and anti-nutritional composition of unsprouted mung bean seed was investigated. Mung bean (Vigna radiata), an underutilized bean was subjected to different processing methods such as boiling, boiling with potash, roasting, and fermentation. Chemical properties such as proximate, mineral, amino acid, and anti-nutrient analyses were done. A total of seventeen amino acids were assayed in mung bean subjected to different processing methods. The ordinary boiling method had the most significant (P<0.05) retention in the amino acid content of mung bean seed. The result of the statistical analysis revealed that there was no significant increase (P>0.005) in the glutamic acid content of mung bean subjected to different processing methods. Fermentation slightly increased the protein content from 25.45 to 25.70%, while the roasted sample had the lowest protein content of 22.15%. There was a fluctuation in the mineral content of processed mung bean. Roasting significantly increased the antinutritional (tannin) content from 0.057 to 0.094 mg/g, while saponin was reduced significantly from 35.73 to 6.67 mg/g. This study has shown that mung bean is on average high in protein content which can serve as a good supplement for dietary protein. Moreover, fermentation and boiling methods may better enhance the nutritional composition of mung bean in terms of retention of protein and reduction of antinutritional factors.

scholarly journals Protein Quality in Infant Formulas Marketed in Brazil: Assessments on Biodigestibility, Essential Amino Acid Content and Proteins of Biological Importance

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3933
Author(s):  
Cristine Couto de Almeida ◽  
Diego dos Santos Baião ◽  
Katia Christina Leandro ◽  
Vania Margaret Flosi Paschoalin ◽  
Marion Pereira da Costa ◽  
...  
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Protein Quality ◽  
Phase 1 ◽  
Amino Acid Content ◽  
Nutritional Composition ◽  
Infant Formulas ◽  
Amino Acid Score ◽  
Essential Amino Acid Content

Infant formulas, designed to provide similar nutritional composition and performance to human milk, are recommended when breastfeeding is not enough to provide for the nutritional needs of children under 12 months of age. In this context, the present study aimed to assess the protein quality and essential amino acid content of both starting (phase 1) and follow-up (phase 2) formulas from different manufacturers. The chemical amino acid score and protein digestibility corrected by the amino acid score were calculated. The determined protein contents in most formulas were above the maximum limit recommended by FAO and WHO guidelines and at odds with the protein contents declared in the label. All infant formulas contained lactoferrin (0.06 to 0.44 g·100 g−1) and α-lactalbumin (0.02 to 1.34 g·100 g−1) below recommended concentrations, whereas ĸ-casein (8.28 to 12.91 g·100 g−1), α-casein (0.70 to 2.28 g·100 g−1) and β-lactoglobulin (1.32 to 4.19 g·100 g−1) were detected above recommended concentrations. Essential amino acid quantification indicated that threonine, leucine and phenylalanine were the most abundant amino acids found in the investigated infant formulas. In conclusion, infant formulas are still unconforming to nutritional breast milk quality and must be improved in order to follow current global health authority guidelines.

scholarly journals The effects of insulin and adrenaline on the amino-acid content of blood

1933 ◽  
Vol 27 (5) ◽  
pp. 1648-1654 ◽  
Author(s):  
James Murray Luck ◽  
Stanley Wallace Morse
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content

Evaluation of seed amino acid content and its correlation network analysis in wild soybean (Glycine soja) germplasm in Japan

2021 ◽  
Vol 19 (1) ◽  
pp. 35-43
Author(s):  
Awatsaya Chotekajorn ◽  
Takuyu Hashiguchi ◽  
Masatsugu Hashiguchi ◽  
Hidenori Tanaka ◽  
Ryo Akashi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino ◽  
Glycine Soja ◽  
Wild Soybean ◽  
Amino Acid Content ◽  
Soybean Seeds ◽  
Free Amino Acid Content

AbstractWild soybean (Glycine soja) is a valuable genetic resource for soybean improvement. Seed composition profiles provide beneficial information for the effective conservation and utilization of wild soybeans. Therefore, this study aimed to assess the variation in free amino acid abundance in the seeds of wild soybean germplasm collected in Japan. The free amino acid content in the seeds from 316 accessions of wild soybean ranged from 0.965 to 5.987 mg/g seed dry weight (DW), representing a 6.2-fold difference. Three amino acids had the highest coefficient of variation (CV): asparagine (1.15), histidine (0.95) and glutamine (0.94). Arginine (0.775 mg/g DW) was the predominant amino acid in wild soybean seeds, whereas the least abundant seed amino acid was glutamine (0.008 mg/g DW). A correlation network revealed significant positive relationships among most amino acids. Wild soybean seeds from different regions of origin had significantly different levels of several amino acids. In addition, a significant correlation between latitude and longitude of the collection sites and the total free amino acid content of seeds was observed. Our study reports diverse phenotypic data on the free amino acid content in seeds of wild soybean resources collected from throughout Japan. This information will be useful in conservation programmes for Japanese wild soybean and for the selection of accessions with favourable characteristics in future legume crop improvement efforts.

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