NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.

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PHYSICO-CHEMICAL CHARACTERIZATION OF COCONUT ECOTYPES IN BENIN COASTAL ZONE

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v9.i8.2021.4168 ◽

2021 ◽

Vol 9 (8) ◽

pp. 215-225

Author(s):

Ulysse Ayihaou Daa-Kpode ◽

Patrice Hodonou Avogbe ◽

Gustave Djedatin ◽

Daniel Datchiglo ◽

Aristide Bakpe ◽

...

Keyword(s):

Coastal Zone ◽

Nutritional Value ◽

Ph Value ◽

Sugar Content ◽

Soluble Sugar ◽

Chemical Characterization ◽

Titratable Acidity ◽

Total Sugar Content ◽

Physico Chemical

Coconut water is highly consumed for refreshment due to its nutritional value. However, its nutritional value varies according to the ecotype and stage of maturity of ecotype. In order to identify best ecotypes with high nutritious value, a physico-chemical composition of ten (10) ecotypes was performed at earlier stage of maturity (3 months). The measured parameters were: coconut height, mass of water, total sugar content, soluble sugar content, protein, titratable acidity and pH. The obtained results showed that all parameters vary from one ecotype to another. All coconut ecotypes contain water slightly acid with a pH value less than 7. Furthermore, there is no relationship between physical and biochemical parameters. However, within characterized ecotypes, Ecotype_2, appeared to have the best biochemical composition with a significant amount of water. This study provided important informations related to physico-chemical characteristics of coconuts ecotypes found in the coastal zone.

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Vitamin C and Total Sugar Content Characterization on 31 Accessions of Banana Collection of Banana Germplasm Plants of Yogyakarta

Biology Medicine & Natural Product Chemistry ◽

10.14421/biomedich.2017.62.53-57 ◽

2017 ◽

Vol 6 (2) ◽

pp. 53

Author(s):

Siti Dewi Indrasari ◽

Kristamtini Kristamtini ◽

Endang Wisnu Wiranti

Keyword(s):

Vitamin C ◽

Nutritional Value ◽

Sugar Content ◽

High Standard ◽

Morphological Characterization ◽

Total Sugar ◽

Agricultural Technology ◽

Total Sugar Content ◽

Important Character

Banana is one of the tropical fruits that people like because it tastes good and contains good nutritional value that beneficial for health. The content of vitamin C and total sugar are an important character to complete the morphological characterization of banana accession that can be utilized by breeders in choosing accession as parent. The study aimed to determine the content of vitamin C and total sugar on 31 accessions of banana collection of Banana Germplasm Plants of Yogyakarta. The research was conducted at Banana Germplasm Plantation and Laboratory of Agricultural Technology Production of Gadjah Mada University, Yogyakarta from January to December 2016. The results indicated that 31 banana accessions showed their susceptibility to vitamin C content 60.42 + 39.22 mg / 100 g and total sugar 22.06 + 16.01%. High standard deviation values indicate the large diversity of banana accessions that were characterized, indicating that the accessions of each characterized banana were separate accessions of one another.

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Proximate composition of two puffer fish species, Leiodon cutcutia and Dichotomyctere fluviatilis of Bangladesh

Jahangirnagar University Journal of Biological Sciences ◽

10.3329/jujbs.v8i1.42465 ◽

2019 ◽

Vol 8 (1) ◽

pp. 25-33

Author(s):

Ishtiak Ahmed Chowdhury ◽

Md Rakibul Hasan ◽

Suraiya Parveen ◽

Shuvra Kanti Dey ◽

Md Baki Billah

Keyword(s):

Moisture Content ◽

Protein Content ◽

Fish Species ◽

Lipid Content ◽

Proximate Composition ◽

Nutritional Value ◽

Nutritional Composition ◽

Ash Content ◽

The Body ◽

Puffer Fish

Protein, lipid, ash and moisture content in the body muscles of two commonly available puffer fish species in Bangladesh (Leiodon cutcutia and Dichtomyctere fluviatilis) have been analysed from January 2018 to June, 2018. The puffer fish species were collected from different habitats i.e., Leiodon cutcutia from freshwater and Dichtomyctere fluviatilis from estuarine water. The percentage of the proximate composition varied in different months in both the species. In Leiodon cutcutia, moisture content fluctuated from 79.32% to 87.61% with an average of 83.75%; protein content from 6.35% to 13.31% with an average of 9.49%; lipid content from 1.57% to 2.32% with an average of 1.92% and ash content from 2.30% to 3.27% with an average of 2.84%. In Dichotomyctere fluviatilis, moisture content fluctuated from 73.77% to 84.18% with an average of 77.49%; protein content from 10.03% to 19.77% with an average of 16.80%; lipid content from 0.92% to 1.71% with an average of 1.32% and ash content from 2.77% to 3.34% with an average of 3.05%. The comparative evaluation of the nutritional value of the studied fish species revealed that the puffer fish from estuarine environment might contain higher amount of nutrients. Thus, proper utilization of this species towards sustainable management, nutritional composition and biosecurity issues will lead to achieve sustainable blue economy. Jahangirnagar University J. Biol. Sci. 8(1): 25-33, 2019 (June)

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Reformulation of sugar contents in Canadian prepackaged foods and beverages between 2013 and 2017 and resultant changes in nutritional composition of products with sugar reductions

Public Health Nutrition ◽

10.1017/s1368980020001159 ◽

2020 ◽

Vol 23 (16) ◽

pp. 2870-2878

Author(s):

Jodi T Bernstein ◽

Anthea K Christoforou ◽

Madyson Weippert ◽

Mary R L’Abbé

Keyword(s):

Sugar Content ◽

Nutritional Composition ◽

Unintended Consequences ◽

Total Sugar ◽

Rank Test ◽

Food Label ◽

Total Sugar Content ◽

Signed Rank Test ◽

Prepackaged Foods ◽

Sugar Levels

AbstractObjective:To quantify total sugar reformulation in Canadian prepackaged foods and beverages between 2013 and 2017 and identify changes in the nutritional composition of the foods and beverages reformulated to be lower in total sugar.Design:Longitudinal examination of foods and beverages present in both 2013 and 2017 collections of the University of Toronto’s Food Label Information Program database (n 6628 matched products). The proportion of products with changes in sugar levels was determined. Wilcoxon signed-rank test was used to examine changes in sugar levels overall for products lower or higher in sugar and changes in nutrient composition for products lower in sugar.Setting:Largest grocery retailers by market share in Canada.Participants:Canadian prepackaged foods and beverages.Results:The majority (76·6 %) of products had no change in total sugar content, 12·4 % were reformulated to be lower in sugar and 11·0 % were higher in sugar. A median sugar reduction of 19·0 % (1·6 g) was seen among products lower in sugar which was offset by a median 18·0 % (1·5 g) increase among products higher in sugar. Overall, median levels of energies and other nutrients stayed the same or decreased among products reformulated to be lower in sugar, the exception was for starch, which increased.Conclusions:Limited progress was made to reformulate foods and beverages to be lower in total sugar between 2013 and 2017. Results from this study identify areas in the food supply where attention may be needed to avoid unintended consequences of sugar-focused reformulation in terms of overall nutritional composition.

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DEVELOPMENT OF NEW ASSORTMENTS OF PHYTOJAMS WITH INCORPORATION OF PLANT INGREDIENTS

Applied Researches in Technics Technologies and Education ◽

10.15547/artte.2018.02.014 ◽

2018 ◽

Vol 16 (2) ◽

pp. 170-177 ◽

Cited By ~ 1

Author(s):

Radostina Stefanova ◽

Antoaneta Georgieva ◽

Krasimir Krastev ◽

Zdravko Slavov

Keyword(s):

Phenolic Compounds ◽

Sensory Evaluation ◽

Physicochemical Parameters ◽

Nutritional Value ◽

Sugar Content ◽

Total Sugar ◽

Raw Material ◽

Total Sugar Content ◽

Main Components ◽

Fruit Part

Influence is investigated of the main components of the newly developed assortments of phytojems - fruit part, vegetable ingredients, fertilizers, sweeteners and organic acids on the sensory evaluation. The main tasks in the development of the phytojams are to preserve the consistencе upon addition of pectin; increasing the nutritional value of the main raw material by introducing dry and thickened plant extracts and lowering the energy value of new assortment products at the expense of reducing the amount of sugars in the recipes or replacing them with fructose. By physicochemical parameters the studied variants differ from the traditionally produced low-caloric jams with the higher content of phenolic compounds. Sensory evaluation was conducted at the ten ball system. Five model variants have been evaluated with a total sugar content of less than 10%. They have better organoleptic qualities, appearance and functionality.

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Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil)

Research Society and Development ◽

10.33448/rsd-v10i3.13464 ◽

2021 ◽

Vol 10 (3) ◽

pp. e45510313464

Author(s):

Jucilene Cavali ◽

Carla Taveira Nunes ◽

Jerônimo Vieira Dantas Filho ◽

Beatriz Andrade Nóbrega ◽

Rute Bianchini Pontuschka ◽

...

Keyword(s):

Body Weight ◽

Chemical Composition ◽

Moisture Content ◽

Crude Protein ◽

Nutritional Value ◽

Nutritional Composition ◽

Mineral Matter ◽

Colossoma Macropomum ◽

Nutritional Components ◽

Class 1

It is important to know the nutritional composition of the fish, especially the nutritional value of the commercial cuts most consumed by the population. The aimed of this study was to evaluate the chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different classes of body weight. The sample collections were carried out in processing units in two municipalities in the state of Rondônia, Brazil. The Data on 200 fish were recorded, with weight ranging from 1000 to 4700 g. Five classes of body weight were established, class 1 - below 1.2 kg; class 2 - from 1.21 to 1.8 kg; class 3 - from 1.81 to 2.4 kg; class 4 - from 2.41 to 3.5 kg; class 5 - over 3.5kg. The commercial cuts were lyophilized and intended for chemical analysis. The Kruskal-Wallis test (α=0.05) was used to compare the averages. The composition of commercial cuts was different in weight classes (p<0.05). The filet presented more representative values in mineral matter, crude protein and total lipids and lower humidity for class 4 (from 2.41 to 3.5 kg). The classes 1 and 5 (below 1.2 and over 3.5 kg) were different (p<0.05) in relation to the lipid and moisture content in the commercial filet and rib cuts. The tambaqui steak in class 4 have a higher lipid content compared to the average of the lightest body weight classes, 9.99 vs 4.50%, in addition to having a lower moisture content (p<0.05). The tambaqui band was different (p<0.05) in relation to nutritional components between body weight classes, with class 4 being richer in minerals, crude protein and lipids in dry matter. Therefore, the class 4 was the most efficient (p<0.05) for production and commercialization. Because the tambaquis with body weight between 2.4 to 3.5 kg stood out in relation to the nutritional components in the different commercial cuts.

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Mapping the snack and drink landscape in a large UK hospital site

10.31234/osf.io/m3nwa ◽

2019 ◽

Cited By ~ 3

Author(s):

Julia Allan ◽

Maureen Heddle ◽

Fiona McKenzie ◽

Susan Webb ◽

Marie Johnston

Keyword(s):

Food Choice ◽

Sugar Content ◽

Salt Content ◽

Fat Content ◽

Nutritional Composition ◽

Food Retail ◽

Hospital Site ◽

Baked Goods ◽

Calorie Content ◽

Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

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Evaluation of Health Promoting Minerals of A. squamosa L. Based Products

Current Nutrition & Food Science ◽

10.2174/1573401315666190306160533 ◽

2020 ◽

Vol 16 (5) ◽

pp. 802-807

Author(s):

Shashi Bala ◽

Vinod K. Nigam ◽

Ambarish S. Vidyarthi

Keyword(s):

Sugar Content ◽

Sweet Taste ◽

Proximate Analysis ◽

Tribal Community ◽

Nutritional Properties ◽

Tropical Fruit ◽

Total Sugar Content ◽

Custard Apple ◽

Health Promoting ◽

Apple Products

Background: Annona squamosa L. (custard apple) is a tropical fruit known for its sweet taste, distinct flavour, and pleasant, aromatic creamy pulp. The fruit is traditionally used as different folk medicines by tribal community in India. The present study was focussed on the nutritional properties of custard apple based products like pulp, juice, jam, jelly and powder. Methods: Standard ICP-OES and recognized methods of analysis were used for investigation of minerals and biochemical constituents of process products of custard apple. Results: The proximate analysis showed the highest quantity of vitamin C as 32.5 mg/100g, 16.4 mg/100g, 15.8 mg/100g 16.85 mg/100g and 12.3 mg/100g in pulp, jam, jelly, juice and in powder with a total sugar content of 20.96, 51.26, 49.83, 13.17 and 33.5 g/100g for pulp, jam, jelly, juice and powder respectively. The content of calcium in different products of custard apple was observed as 64.25, 58.15, 55.20, 58.20 and 138.35 mg/100g while, the amount of iron as constituent was found as 2.8, 2.25, 2.25, 2.65, 5.45 mg/100g respectively. The observed value of potassium in pulp, juice, jam, jelly and powder was recorded as 428.00, 545.50, 415.0, 411.9 and 1094.5 mg/100g while the concentration of magnesium was found as 54.5 mg/100g in pulp, 65.0 mg/100g in juice, 45.5 mg/100g in jam, 41.2 mg/100g in jelly and 130.4 mg/100g in powder respectively. The study of analytes like As, Pb, Ni and Sn in custard apple products were found below the level of toxicity. Conclusion: The results obtained suggest that these underutilized fruits could greatly add in the improvement of the nutrition of consumers and promote good human health.

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What's eating North America's edible insect industry? An examination of psychological, cultural and regulatory barriers

Renewable Agriculture and Food Systems ◽

10.1017/s1742170521000314 ◽

2021 ◽

pp. 1-4

Author(s):

Christl Li ◽

Sean B. Cash ◽

Julie Lesnik ◽

Timothy S. Griffin ◽

Joel Mason ◽

...

Keyword(s):

Nutritional Value ◽

Environmental Benefits ◽

Human Consumption ◽

Edible Insects ◽

The European Union ◽

Edible Insect ◽

The Us ◽

Structural Barrier ◽

Regulatory Barriers ◽

Specific Regulation

Abstract Although research has demonstrated the positive nutritional value and environmental benefits associated with edible insect consumption, several factors challenge the growth and development of the edible insect industry for human consumption in the US and Canada. Cultural and psychological factors account for much of the aversion US and Canadian consumers display. The absence of specific regulation also constitutes a structural barrier to more widespread production and sale of edible insects. Compared to the US, the European Union has a more developed edible insect industry and has enacted legislation that removes some of the barriers. As consumer awareness of the putative health benefits of edible insects increases, more comprehensive regulations may emerge to keep pace with the growth of this industry. Overall, a multi-disciplinary approach that addresses both benefits and barriers to consumption is needed to facilitate a robust market for edible insects in the US and Canada.

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Measuring antioxidant activity in yellow corn (Zea mays L.) inbreds from three different geographic regions

Applied Biological Chemistry ◽

10.1186/s13765-021-00629-y ◽

2021 ◽

Vol 64 (1) ◽

Author(s):

Hwan-Hee Bae ◽

Gibum Yi ◽

Young Sam Go ◽

Jun Young Ha ◽

Yuchan Choi ◽

...

Keyword(s):

Antioxidant Activity ◽

Zea Mays ◽

Human Consumption ◽

Easy Method ◽

Tropical Regions ◽

Kernel Color ◽

Nutritional Components ◽

Yellow Corn ◽

Corn Inbred ◽

Corn Kernels

AbstractCorn (Zea mays L.) provides a major source of calories for human consumption and therefore, the nutritional components of corn have a large impact on human health. For example, corn kernels contain antioxidants, such as polyphenols (including anthocyanins and other flavonoids) and carotenoids. Such compounds represent useful targets for biofortification breeding. In this study, we used 34 corn inbred lines from three different regions (East Asia, Southern Asia, and subtropical regions) and 11 F1 hybrids derived from the inbreds to investigate antioxidant activity in yellow corn. We compared different methods for measuring antioxidant activity to test their consistency and to determine whether color could be used as an indicator of antioxidant activity. We also measured carotenoid levels in yellow corn. No difference in antioxidant activity was detected between inbred corn lines from temperate vs. tropical regions. We determined that carotenoid is a major contributor to antioxidant activity in yellow corn and that kernel color, especially yellowness, could be used as an indicator of antioxidant activity in yellow corn. These findings lay the foundation for the biofortification of yellow corn by providing information about the correlations among kernel color, carotenoid contents, and antioxidant activity and by identifying an easy method to assess antioxidant activity in yellow corn.

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