scholarly journals Influence of heat treatment on the nutrient composition and physicochemical characteristics of Adlai (Coix Lachryma-Jobi L.) and Obatanpa cross Lagkitan (OxL) corn variety (Zea Mays L. ‘Los Baños Lagkitan’)

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 271-276
Author(s):  
R.L. Magpantay, Jr. ◽  
A.S.A. Barrion ◽  
E.I. Dizon ◽  
W.A. Hurtada
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Nutritional Value ◽  
Energy Content ◽  
Amylose Content ◽  
Physicochemical Characteristics ◽  
Caloric Value ◽  
Heat Treated ◽  
Study Results ◽  
Gel Consistency

The study aimed to investigate the effect of heat treatments on the proximate composition, caloric value, carbohydrate profile and physicochemical characteristics of Adlai and Obatanpa cross Lagkitan corn variety (OxL). Different percentages of Adlai were incorporated to OxL corn and sensory evaluation revealed that 90% adlai: 10% OxL corn blend was the most acceptable proportion. The raw, boiled and canned pure adlai, pure OxL corn and the most acceptable adlai-corn blend were used in the study. Results showed that after boiling, all samples fell under the soft gel consistency category (65-100 mm) and have a high gelatinization temperature (>74oC). In adlai, OxL corn and adlaicorn blend samples, values of moisture and crude fat increased significantly (p<0.05) from raw to heat-treated samples (boiling and canning), while those of crude protein, crude fiber, total ash and carbohydrate significantly decreased (p<0.05). The energy content (kcal/100 g) was highest in all raw samples while boiling and canning led in a significant (p<0.05) decrease. Moreover, there is a significant (p<0.05) reduction in starch and amylose content of all raw samples after boiling and further decreased by canning. However, the values of moisture, crude fat, total ash, carbohydrates, caloric value, starch and amylose for boiled and canned samples were not significantly (p>0.05) different. Overall, heat treatment significantly reduced the nutritional value of adlai, OxL corn and adlai-corn blend.

NUTRITIONAL VALUE OF HEAT TREATED WHOLE SOYBEANS

1971 ◽  
Vol 51 (1) ◽  
pp. 57-65 ◽  
Author(s):  
J. B. ARNOLD ◽  
J. D. SUMMERS ◽  
W. K. BILANSKI
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Initial Moisture Content ◽  
Metabolizable Energy ◽  
Process Time ◽  
Commercial Diet ◽  
Heat Treated ◽  
Toxic Factors ◽  
Experimental Treatments ◽  
Quantity Of Heat

The heat treatment of whole soybeans was investigated, with consideration for oven temperature, process time and the initial moisture content of the beans, with a view to optimizing the removal of the toxic factors and enhancing the feed utilization of the soybean. Two purified diets equal in both crude protein level and classical metabolizable energy level were used. One of the diets consisted of ground whole soybeans (both heat treated and raw), whereas the other diet, containing commercial soybean meal as the only source of protein, provided the control for the tests. Male, White Leghorn cockerel chicks were selected on a weight basis and randomized in battery pens. The experimental treatments were assigned at random to pens and the chicks were provided feed and water ad libitum. Three experiments were conducted using soybeans with initial moisture of 10, 12.5 and 16% and heat treatment for 10, 5 and 3 minutes in a still-air oven within a temperature range of 149–246 C. Certain combinations of time and temperature not only promoted weight gains and feed efficiencies superior to those of the commercial diet, but also resulted in minimal pancreatic hypertrophy. The data obtained reaffirmed that a critical quantity of heat is required to deactivate the toxic factors and to ensure maximum nutritive availability.

Effect of heat treatment and heat treatment in combination with lignosulfonate on in situ rumen degradability of canola cake crude protein, lysine, and methionine

2020 ◽  
Vol 100 (1) ◽  
pp. 165-174 ◽  
Author(s):  
Piotr Micek ◽  
Katarzyna Słota ◽  
Paweł Górka
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Crude Protein ◽  
Dry Matter ◽  
Increased Temperature ◽  
Heat Treated ◽  
Cold Pressed ◽  
Temperature Heating ◽  
High Temperature Heating

The aim of this study was to determine the effect of heat treatment alone or in combination with the addition of lignosulfonate (LSO3) on canola cake protein, lysine, and methionine degradation in the rumen. Cold-pressed canola cake was left untreated, heated at 90, 110, 130, or 150 °C, or processed with 5% of LSO3 (in dry matter) and then heated. Effective rumen degradability of crude protein (CP), lysine, and methionine was less for treated than untreated canola cake (P < 0.05) and decreased with increased temperature of heating, but particularly when canola cake was heated at 150 °C (quadratic, P < 0.01). In general, effective rumen degradability of CP, lysine, and methionine was less for canola cake heated at 130 °C in combination with LSO3 compared with canola cake heat treated only (quadratic × LSO3 interaction, P ≤ 0.07). Results of this study indicate that high temperature heating (130 °C or greater for 60 min) may be necessary to protect canola cake protein from degradation in the rumen, and the combination of heat treatment and LSO3 may be more effective in protecting canola cake protein, lysine, and methionine from degradation in the rumen than the use of heat treatment only.

Effect of adding lignosulfonate and heat to canola screenings on ruminal and intestinal disappearance of dry matter and crude protein

2000 ◽  
Vol 80 (1) ◽  
pp. 215-219 ◽  
Author(s):  
Marina A. G. von Keyserlingk ◽  
E. Weurding ◽  
Mary Lou Swift ◽  
C. F. Wright ◽  
J. A. Shelford ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Gastrointestinal Tract ◽  
Key Words ◽  
Crude Protein ◽  
Dry Matter ◽  
Holstein Cows ◽  
Lower Gastrointestinal Tract ◽  
Rumen Degradation ◽  
Heat Treated

The effect of adding 5% calcium lignosulfonate (LSO3) and heat to canola screenings on in situ ruminal and intestinal dry matter (DM) and crude protein (CP) disappearance in Holstein cows was investigated. Treatments consisted of untreated canola screenings, canola screenings that had been heated to 100 °C for 30 or 60 min and canola screenings that had 5% (wt wt−1) LSO3 added and were subsequently heated at 100 °C for 0, 30 or 60 min. Results indicate that treatment of canola screenings with 5% LSO3 and heated to 100 °C for 60 min was effective in reducing rumen degradation of DM and CP with a corresponding increase in disappearance in the lower gastrointestinal tract when compared to untreated and heat-treated canola screenings. Key words: Canola screenings, rumen by-pass protein, heat treatment, lignosulfonate

Lignosulfonate-treated canola meal for nursing beef calves

1995 ◽  
Vol 75 (4) ◽  
pp. 559-565 ◽  
Author(s):  
K. A. Beauchemin ◽  
D. R. C. Bailey ◽  
T. A. McAllister ◽  
K.-J. Cheng
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Canola Meal ◽  
Beef Calves ◽  
Distillers Dried Grains ◽  
Heat Treated ◽  
Calf Performance ◽  
Corn Distillers ◽  
In Sacco ◽  
Protein Degradability

A study was conducted to determine the effects of lignosulfonate and heat treatment of canola meal on protein degradability, and to evaluate whether feeding treated canola meal to nursing beef calves enhances preweaning growth. Four supplements were formulated to contain 31% crude protein (CP) using either: (1) untreated canola meal (UTC), (2) heat-treated canola meal (HTC; 100 °C for 1 h), (3) lignosulfonate-treated canola meal (LTC; 5% calcium lignosulfonate and 100 °C for 1 h), or (4) corn distillers' dried grains (DDG). Degradability of canola meal CP was reduced significantly from 55.1% (measured in sacco) to 43.2% by heat, and to 26.7% by lignosulfonate treatment. One hundred and three nursing crossbred calves were given access to either no supplement (control) or one of the four supplements. Weight gain (kg d−1) increased (P < 0.05) from 0.90 for the control to 1.05 for calves fed DDG, and further increased (P < 0.05) to 1.16, 1.16 and 1.18 for calves fed UTC, HTC, and LTC, respectively. Consequently, calves fed canola meal gained 30.8 kg more (P < 0.05) than those fed control, and 12.8 kg more (P < 0.05) than those fed DDG. The performance of suckling calves during the grazing season and body condition of their dams were enhanced by offering canola-based creep feeds. Although degradability of canola meal CP was substantially lowered by lignosulfonate treatment, calf performance was not further enhanced by feeding treated canola meal. Key words: Beef cattle, creep feeding, canola meal, lignosulfonate, heat-treatment, distillers' dried grains, protein degradability

scholarly journals Utilization of Soursop (Annona muricta) Flour for the Production of Chin-Chin

2020 ◽  
Vol 7 (1) ◽  
pp. 97-104
Author(s):  
N.J. Deedam ◽  
M.A. China ◽  
H.I. Wachukwu
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Nutritional Value ◽  
Energy Content ◽  
Protein Energy Malnutrition ◽  
Control Sample ◽  
Crude Fibre ◽  
Standard Methods ◽  
Household Food ◽  
Protein Energy

The present study was aimed at utilizing soursop flour for the production of chin-chin. Soursop (SS) was processed to flour. Chin-chin was prepared from blends of wheat and soursop flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to soursop flour (SSF), and 100% wheat flour as control. Proximate and sensory analysis of the chin-chin was determined using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Proximate composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-0.96%), fat (33.31-39.29%), crude protein (5.32-7.94% protein), crude fibre (0.95-1.12%), and moisture content (4.85-7.65%) with a decrease in carbohydrate content (55.14-42.94%) as substitution of soursop flour increased. Energy content decreased as substitution of soursop flour increased, but beyond 30%, level, the energy content was observed to increase significantly. Substitution of soursop flour with wheat flour at the level of 10% compared favorably with the control sample suggesting that acceptable chin-chin could be produced at SSF substitution of up to 10%. The samples presented adequate microbiological conditions after storage of 3 weeks with counts ranging from 5.20×103-7.00×104cfu/g and 4.00×104-6.00×104cfu/g, for total bacterial and fungal counts, respectively. The study therefore showed that soursop can be utilized for the development of chin-chin with improved nutritional value over 100% wheat flour thereby serving as a nutritious household food which will help address the problem of protein-energy malnutrition.

The nutritional value for meat chickens of water-damaged wheat from temporary bulk stores in Queensland

1987 ◽  
Vol 38 (3) ◽  
pp. 621 ◽  
Author(s):  
PF Mannion ◽  
BJ Blaney ◽  
MS Levitt
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Energy Content ◽  
Nutrient Composition ◽  
Metabolizable Energy ◽  
Feed Conversion ◽  
Progressive Reduction ◽  
Gross Energy ◽  
And Control

The nutritional value of water-damaged wheat and free-flowing wheat from temporary bulk stores at Goondiwindi was determined. Each was fed to meat chickens as the sole grain component or combined in several proportions, and compared with a control wheat in diets of similar nutrient composition. In addition, the nutrient composition of water-damaged and free-flowing wheat from temporary stores at Meeandarra, Thallon, Jandowae and Millmerran in southern Queensland was determined.A progressive reduction in the ratio of total amino acids to crude protein (0.98-0-70 w/w) and innitrogen-free extract (789-685 g kg-1 dry matter) was associated with increasing severity of water damage. Ether extract and gross energy contents of the dry matter were low in water-damaged wheat from all sites, but only the wheat with the most damage had a lower metabolizable energy content (12.99 versus 14.12 MJ kg-1) in the dry matter and as a proportion of gross energy (71% versus 76%) than free-flowing wheat from the same site.The three diets containing high levels of rotten (two diets) and severely water-damaged wheat (one diet) resulted in an average liveweight gain (26.1 g day-1) and feed conversion (1.86) which was poorer than that of the free-flowing wheat (28.1 g day-1, 1.59) and the average of other less water-damaged wheat treatments (29.7 g day-1, 1.57). The higher average liveweight gain of the latter treatments relative to the free-flowing wheat and control (27.3 g day-1) treatments was significant but was not reflected in better feed conversion. Possible reasons for these findings are discussed.

scholarly journals BIOCHEMICAL EVALUATION OF SEED OF AN UNDER UTILIZED LEGUME (Mucuna utili)

2021 ◽  
Vol 25 (1) ◽  
pp. 40-45
Author(s):  
E. A. IYAYI ◽  
J. I. EGHAREVBA
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Ether Extract ◽  
Crude Fibre ◽  
Heat Treated ◽  
Biochemical Evaluation ◽  
Vitro Protein

The effect of heat treatment and germination on the proximate and mineral composition, HCH, tannins, phytic acid and the in vitro protein digestibility of Mucuna utilis seeds were studied. The raw seeds had a protein content of 35.4%, 7.7% crude fibre, 3.2% ether extract, 5.8% ash and 47.9% carbohydrates on a dry matter basis. The germinated and dehulled seeds had 40.5% crude protein 2.2% crude fibre, 3.4% ether extract, 7.0% ash 47.0% carbohydrates, while the heat -treated seeds had 34.4% crude protein, 11.9% crude fibre, 3.3% ether extract, 9.4% ash and 41.1% carbohydrates. Potassium and iron were the most abundant minerals while the least were sodium and copper. Germination caused a reduction in the levels of all minerals while heat treatment also caused a reduction in the levels of the minerals but with exception of Ca, Mg and Zn. Processing caused a reduction in all the levels of anti-nutritional factors assayed. The in-vitro protein digestibility of the raw seeds was 89.4%; 91.7% for the heat-treated seeds and 76.0% for the germinated seeds.

scholarly journals Modification of the method for determining protein solubility of heat treated full-fat soybeans using extraction in potassium hydroxide: Inter-laboratory study

2012 ◽  
pp. 69-78
Author(s):  
Dragan Palic ◽  
Modika Kedibone ◽  
Andre Oelofse ◽  
Marijana Sakac
Keyword(s):  
Heat Treatment ◽  
Potassium Hydroxide ◽  
Nutritional Value ◽  
Protein Solubility ◽  
Official Method ◽  
Good Precision ◽  
Laboratory Methods ◽  
Heat Treated ◽  
Repeatability And Reproducibility ◽  
Growth Trial

Among a number of laboratory methods used to estimate the adequacy of heat treatment applied to full-fat soybean (FFSB) protein solubility in potassium hydroxide (PSKOH) is an unofficial method, but it is used by many laboratories due to its simplicity. It has been reported that the results of PSKOH analysis of the same sample of FFSB on the degree of heat treatment vary widely between laboratories. In this study, the original PSKOH method has been modified and subjected to an inter-laboratory test, with participation of 9 laboratories. Eight FFBS samples were processed by dry extrusion at temperatures ranging from 110 to 164?C and analysed on PSKOH. Processed FFSB samples were also assessed in a growth trial with broilers. Analysis of FFSB by the PSKOH method generated for adequately-processed FFSB values between 67.1 and 76.5%. The values above 76.5% corresponded to under-processed and below 67.1% to over-processed FFSB. The PSKOH method generated good precision, i.e. the repeatability and reproducibility limits of 3.48 and 10.86 %, respectively. The modified PSKOH method can be recommended as a reliable indicator for quality control of heat processed FFSB for the use in routine laboratory practice. This study could pave the way for establishing PSKOH as an official method for determining the nutritional value of FFSB following heat treatment.

scholarly journals Determination of Co-value as an indicator of nutritive value of pâté sterilised by regular and optimized regimes

2018 ◽  
Vol 72 (2) ◽  
pp. 101-111 ◽  
Author(s):  
Mladen Raseta ◽  
Boris Mrdovic ◽  
Vesna Djordjevic ◽  
Vladimir Polacek ◽  
Zsolt Becskei ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Meat Products ◽  
Lethal Effect ◽  
Product Safety ◽  
Death Time ◽  
Heat Treated ◽  
Heat Treatment Regimes ◽  
Thermal Death Time

Introduction. Heat treatment of food provides appropriate shelf life and safety, as well as adequate sensory properties and better digestibility, but excessive thermal processing leads to the loss of nutritive value. In practice, sterilised meat products are usually overheated, which leads to a loss of nutritive value. Therefore, it is necessary to find the optimum between the preservative effect of heat treatment and maintenance of the nutritive value of food. Control of the sterilisation efficiency is based on the Fo value, an indicator of the lethal effect of heat treatment, while the cooking (Co) value indicates a reduction of the nutritive value of heat treated products. Materials and Methods. During p?t? sterilisation processes, two working heat treatment regimes were used: the regime used in regular, commercial production and an optimised regime. Heat treatment measurements were carried out using six thermocouple probes placed in the geothermal centres of six chosen cans. For each heat treatment, schematic diagrams were produced. Fo values were determined using Ellab software, and Co values by the graphic method in a semi-logarithmic Thermal Death Time diagram. Results and Conclusions. During p?t? sterilisation, where the effective time was 55 minutes (regular regime) at 114?C and 3.2 bar pressure, an average Fo value of 7.90?0.43 was achieved. By reducing the effective sterilisation time to 45 minutes (optimised regime), an average Fo value of 3.81?0.5 was achieved. Both regimes were sufficient to ensure product safety (Fo >3). The average Co value for the regular sterilisation regime was 109.83?1.33 minutes, while for the optimised regime, it was 88.67?4.27 minutes, i.e., an average reduction of 19.26%. This corresponds to a proportionally higher nutritional value of the product treated using the optimised regime. Data on the Fo and Co values achieved during the sterilisation process can make a significant contribution to obtaining products with a better nutritional value through an optimised sterilisation process, without jeopardising product safety.

scholarly journals Nutritional value of some raw materials for guinea pigs (Cavia porcellus) feeding

2021 ◽  
Author(s):  
Jorge Castro-Bedriñana ◽  
Doris Chirinos-Peinado
Keyword(s):  
Organic Matter ◽  
Chemical Composition ◽  
Guinea Pig ◽  
Guinea Pigs ◽  
Crude Protein ◽  
Nutritional Value ◽  
Energy Content ◽  
Crude Fiber ◽  
Kitchen Waste ◽  
Pig Production

Abstract To formulate economically viable foods and achieve high performance in guinea pig production it is important to know the nutritional value of the feeds, which requires determining their chemical composition, availability of nutrients, and energy content. Chemical analysis, digestibility tests, and digestible (DE) and metabolizable (ME) energy content of 63 feeds were determined using male guinea pigs of 4-5 months of age. The test feeds were fodder, agricultural residues, agro-industrial and kitchen waste, energy flours, and protein flours of animal and vegetable origin. The result showed a wide variability in the chemical composition and energy density of the feeds evaluated. In the case of forages, the main feed source for the guinea pigs, the average contents ± SD of crude protein, crude fiber, organic matter, DE, and ME were 18.06 ± 6.50%, 23.08 ± 7.14%, 89.95 ± 2.62%, 2963.71 ± 442.68, 2430.24 ± 363.00 Kcal/kg; for the agro-industrial and kitchen waste, the values were 11.52 ± 4.72%, 22.80 ± 14. 61%, 91.37 ± 4.74%, 3006.31 ± 554.01 and 2465.18 ± 454.29 Kcal/kg; for protein feeds the values were 55.18 ± 22.87%, 5.11 ± 5.72%, 91.18 ± 6.92%, 3681.94 ± 433. 24 and 3019.19 ± 355.26 Kcal/kg; for energy feeds the values were 12.73 ± 3.22%, 5.46 ± 1.96%, 95.33 ± 3.32%, 3705.41 ± 171.78 and 3038.43 ± 140.86 Kcal/kg. The ME content is directly associated with crude protein content (R 2 = 0.19) and organic matter digestibility (R 2 = 0.56) and inversely with crude fiber (R 2 = 0.40) and ash (R 2 = 0.13) content (P &lt; 0.01). The results of this study can be used to design feeding programs for family and commercial guinea pig production for meat.

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