scholarly journals Nutritional Composition of Seaweed Kappaphycus alvarezii

2020 ◽  
Vol 13 (2) ◽  
pp. 139
Author(s):  
Siti Khotijah ◽  
Muhammad Irfan ◽  
Fatma Muchdar
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Food Source ◽  
Kappaphycus Alvarezii ◽  
Nutritional Composition ◽  
Review Article ◽  
Ash Content ◽  
Nutritional Content ◽  
Pharmaceutical Ingredients ◽  
Protein Amino Acids

Seaweed is one of the important marine commodities and is a leading commodity. Seaweed K. alvarezii is a type of carrageenan-producing seaweed, as a food source for humans, pharmaceutical ingredients, as a thickener, stabilizer and emulsion.Carrageenan is used in food products, pharmaceuticals, textile cosmetics, toothpaste and other industries. Seaweed has a fairly complete nutritional content. Chemically seaweed consists of water (27.8%), protein (5.4%), carbohydrate (33.3%), fat (8.6%), crude fiber (3%), and ash (22.5%). This review article aims to reveal the nutritional composition of seaweed K. alvarezii, especially protein, amino acids, fat, ash content, minerals and vitamins. Seaweed  K. alvarezii has nutritional composition values such as protein, amino acids, fat, ash content, minerals and vitamins that vary in nutritional value.

scholarly journals Analysis of Nutritional Composition in 23 Kinds of Edible Fungi

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Qiannan Yu ◽  
Meijuan Guo ◽  
Bin Zhang ◽  
Hao Wu ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dietary Fiber ◽  
Nutritional Value ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Ash Content ◽  
National Standard ◽  
Edible Fungi ◽  
Standard Methods

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

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

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)

scholarly journals Analysis of Nutritional Composition of Five Growing Waxy Vegetable Varieties In West Halmahera Regency North Maluku

Agrologia ◽  
2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Fitri Wahyu Wijayanti ◽  
Stevani B. Fara
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Experimental Method ◽  
Fat Content ◽  
Nutritional Composition ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Nutritional Content ◽  
Sugarcane Plant

The wax vegetable plant (Saccharum edule) is a type of sugarcane plant, has many types and can be found in several regions in Indonesia. This study aims to determine the nutritional content of five varieties of vegetable Lilin cultivated in West Halmahera Regency North Maluku. This research is using experimental method. Using short white, long white, long white, red, short yellow and long yellow wax vegetables, which are cultivated in West Halmahera Regency, North Maluku. The variables observed included moisture content, fat content, protein content, ash and carbohydrate content. The results showed that the moisture content ranged from 87.59% - 91.76%, fat content ranged from 0.25% - 0.67%, protein content ranged from 3.19% - 4.17%, ash content ranged from 1, 40% - 1.56%, and the carbohydrate content ranges from 3.41% - 6.20%. In terms of nutritional content (fat, protein and carbohydrates), short yellow and long yellow varieties have a higher value.Keywords: Nutritional content, Candle Vegetables, West Halmahera

scholarly journals Comparative studies on nutritional composition of captive and wild southern hake Merluccius australis broodstocks

2021 ◽  
Vol 55 (3) ◽  
pp. 177
Author(s):  
Edison Serrano ◽  
Robert Simpfendorfer ◽  
Jaime Paillaman ◽  
Juan Carlos Sánchez
Keyword(s):  
Amino Acids ◽  
Body Composition ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Nutritional Composition ◽  
Ash Content ◽  
Whole Body ◽  
Taurine Concentration ◽  
In Captivity

The proximal composition, amino acids and fatty acid profile were determined in whole body of wild and captive southern hake (Merluccius australis) in order to evaluate the differences in nutrients content due to the nutritional quality of the feed consumed during broodstock conditioning of this species. Body composition of southern hake did not show significant differences in dry matter, protein or ash content between both studied groups. Conversely, lipid content was significantly higher in the whole body of captive fish compared to the wild fish. In addition, the concentration of linoleic, docosahexaenoic and eicosapentaenoic acids, showed significantly higher level in captive hake than the wild hake. Amino acids concentrations did not vary between fish, except threonine and taurine. Threonine concentration was higher in wild hake whereas taurine concentration was higher in captive hake. The results of this comparative study provide a better understanding of the effects of supplemented feed currently used to acclimate and maintain in captivity southern hake broodstock.

Investigating edible insects as a sustainable food source: nutritional value, techno-functional and physiological properties

2021 ◽  
Author(s):  
Yolanda Aguilera ◽  
Irene Pastrana ◽  
Miguel Rebollo-Hernanz ◽  
Vanesa Benitez ◽  
Gerardo Alvarez ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Food Source ◽  
Nutritional Composition ◽  
Insect Species ◽  
Edible Insects ◽  
Sustainable Food ◽  
Physiological Properties

This work aimed to evaluate the nutritional composition, techno-functional, and in vitro physiological properties of flours from six different insect species and the sensorial feasibility of including them in a...

scholarly journals A comprehensive evaluation of the potential of semiterrestrial isopods, Ligia exotica, as a new animal food

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Lele Xu ◽  
Yongqin Li ◽  
Yao Liu ◽  
Haifeng Mi ◽  
Xiang Jiang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Growth Rate ◽  
Nutritional Value ◽  
Food Source ◽  
Fish Meal ◽  
Nutrient Content ◽  
Natural Food ◽  
Intermediate Form ◽  
Animal Food

AbstractThe semiterrestrial isopod, Ligia exotica represents one of the oldest documented species introductions of marine organisms and is known as an intermediate form between marine and strictly terrestrial isopods. In order to explore the potential value of Ligia as an animal food source, this study focused on the growth rate under laboratory rearing conditions and conducted a detailed analysis of the overall nutrient content of the species in comparison to two other marine food media (krill and fish meal). Evaluation of the growth rate of juveniles suggests it is a relatively fast-growing species of the Ligiidae family. The essential amino acids content Ligia meal is the lowest amongst the three studied media but the proportion of flavor amino acids, and in particular taurine, was higher. The most restricted amino acids of isopod meal are methionine and cysteine. The significantly unbalanced amino acid composition of Ligia meal may affect the absorption and utilization by consumers. In terms of fatty acids, the total polyunsaturated fatty acids in the isopod is very low. A total of 12 vitamins were examined. The VK1, VE, VB2, VB3, VB5 content of isopod meal were significantly higher than those of krill meal and fish meal. Similarly, most of the 11 mineral elements are highest in the isopod meal. Ligia therefore offers potential as an alternative natural food source in animal given the growth rate under culture and the overall nutrient content. But Ligia collected in most of the field would be deemed unfit for human consumption because of the relatively low nutritional value and heavy metal content exceeding the provided standard. Further study is warranted to elucidate the biological characteristics of isopods and how its diet is reflected in its nutritional value to consumers.

scholarly journals Nutritional Assessment and Antioxidant Activities of Different Varieties ofVigna radiata

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Riaz Ullah ◽  
Zain Ullah ◽  
Salem S. Al-Deyab ◽  
Muhammad Adnan ◽  
Akash Tariq
Keyword(s):  
Amino Acids ◽  
Crude Protein ◽  
Nutritional Value ◽  
Nutritional Assessment ◽  
Antioxidant Activities ◽  
Amino Acid Content ◽  
Ash Content ◽  
Maximum Amount ◽  
Almost All ◽  
Phenyl Alanine

Three cultivars ofVigna radiata, namely, NM-92, NM-98, and NM-06, were analyzed for their proximate composition. The samples were also tested by HPLC for amino acid content. The data showed that all the varieties had same moisture level. The maximum ash content (4.29%) was present in NM-92, and crude fat (2.26%) was highest in NM-98 while NM-06 contained maximum amount of crude protein. About eighteen types of amino acids were detected in each of the three varieties. Acidic amino acids, that is, aspartic and glutamic acids, were in considerable amount ranged from 13 to 23% followed by leucine, isoleucine, alanine, valine, lysine, phenyl alanine, serine, and arginine which fell in the range of 3–8% of total protein. The maximum amount (13.00 and 22.80%) of aspartic and glutamic acids was present in NM-98. Similarly arginine (6.83%) and serine (5.45%) were also in highest amount in this variety. Leucine (7.46%) was maximum in NM-92 variety. NM-06 contained almost all the amino acids in lesser quantity except for few like threonine, proline, glycine, and alanine. It was concluded from the present study that varieties were of different nutritional value and HPLC was a sensitive method for amino acids determination. Antioxidant activities of all three varieties were also assayed and showed significant results.

scholarly journals Edible Insects: Benefits and Potential Risk for Consumers and the Food Industry

2021 ◽  
Vol 12 (4) ◽  
pp. 5131-5149
Keyword(s):  
Amino Acids ◽  
Fatty Acid ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Edible Insects ◽  
The Future ◽  
High Concentrations

Proper protein production is a serious challenge for the future. Insects represent an innovative food source and are extremely nutritious, as they have a high content of proteins and a well-balanced nutrient profile. This study focuses on the positive reasons for the use of insects as a food source and examines the contribution of insects to the human diet and the growing demand for cheap proteins in the food industry. In addition, in the present study, analyzes were performed to determine the nutritional value of mealworms and commercially available cricket flour. Moisture, ash, Total Energy Value, proteins, amino acids, fat, fatty acid profiles, carbohydrates, dietary fiber, and minerals were identified. According to the results, the samples have a high protein content and high concentrations of various amino acids (especially the essential amino acids). They also have a well-balanced fatty acid profile, high in polyunsaturated, monounsaturated fatty acids and many minerals. The main tasks are the dissemination of knowledge, the change of the process for obtaining edible insects, the development of the edible insect food industry, the expansion of the composition of already used insects, and the future conduct of research on risks to human health.

scholarly journals Chemical composition of faveleira (Cnidoscolus phyllacanthus) seeds collected in different seasons

Revista CERES ◽  
2018 ◽  
Vol 65 (3) ◽  
pp. 286-290 ◽  
Author(s):  
Jovilma Maria Soares de Medeiros ◽  
Penha Patrícia Cabral Ribeiro ◽  
Erika Paula Silva Freitas ◽  
Jéssica Anarellis Barbosa dos Santos ◽  
Karla Suzanne Florentino da Silva Chaves Damasceno
Keyword(s):  
Chemical Composition ◽  
Chemical Analysis ◽  
Rainy Season ◽  
Nutritional Value ◽  
Dry Season ◽  
Ash Content ◽  
Nutritional Content ◽  
Caatinga Vegetation ◽  
Significant Difference ◽  
Different Seasons

ABSTRACT Cnidoscolus phyllacanthus, popularly known as favela or faveleira, is a species of the caatinga vegetation highly resistant to drought, with high nutritional content, and having several uses. The objective of this work was to evaluate the influence of different seasons on the chemical composition of faveleira seeds in the region of Seridó/RN. The seeds collected in different seasons were separated into 3 lots (lot 1 - rainy season; lot 2 - initial dry season; lot 3 - prolonged dry season), ground, and analyzed for moisture, ash, lipids, protein, and carbohydrates. The chemical analysis the seeds showed predominance of lipids and proteins. The results showed that moisture was significant different (p < 0.05) between all the lots; the ash content in lot 1 was significantly (p < 0.05) lower (4.67 ± 0.18) than lot 3 (4.96 ± 0.08); and protein content was highest in lot 3 (30.42 ± 1.63) and significantly (p < 0.05) different from the others. There was a significant difference (p < 0.05) for lipids between the lots, with lot 2 showing the lowest content (21.57 ± 0.37). Significant difference (p < 0.05) was also found for carbohydrates between the lots, with lot 1 (14.37 ± 1.83) having the lowest content and lot 2 (39.17 ± 0.52) the highest content. The differences observed between the lots are attributed to the harvest of the seeds in different seasonal periods. The results show that the seasonal period influences the nutritional value of faveleira seeds, and that better forms of use need to be identified according to the period of harvesting.

scholarly journals Comparison of Nutritional Composition in Red and Green Strains of Kappaphycus Alvarezii Cultivated in Gorontalo Province, Indonesia

2020 ◽  
Vol 147 ◽  
pp. 03029
Author(s):  
Ratih Ida Adharini ◽  
Arief Rahmat Setyawan ◽  
Suadi ◽  
Anes Dwi Jayanti
Keyword(s):  
Vitamin C ◽  
Mineral Content ◽  
Kappaphycus Alvarezii ◽  
Nutritional Composition ◽  
Ash Content ◽  
Crude Fiber ◽  
Composition Analysis ◽  
Green Strain ◽  
Fiber Protein ◽  
Chemical Composition Analysis

Kappaphycus alvarezii is the most widely grown seaweed known by the commercial name “cottoni.” Several types or strains of K. alvarezii are grown in Indonesia, and each has a different appearance. There were red K. alvarezii, and green K. alvarezii collected from cultivation sites in Gorontalo Province, Sulawesi, Indonesia. The objective of this study was to compare the nutritional compositions of the red and green strain of K. alvarezii. The chemical composition analysis reveals that both strains contain ash, fat, crude fiber, protein, carbohydrate, vitamin C, and minerals; Ca (Calcium), Na (Sodium), and Fe (iron). While the red strain shows a higher ash content (4.62%), fat content (0.05%), protein (1.94%), carbohydrate (5.24%), vitamin C (3.42 mg.100 g−1), Na (467.65 mg.100 g−), and Fe (30.10 mg.100 g−), the green one has higher content of crude fiber (0.64%) and Na (9,307.17 mg.100 g−). Based on the result, the red K. alvarezii contains higher ash, fat, protein, carbohydrate, vitamin C, Ca, and Fe, while the green K. alvarezii is higher in water content, crude fiber, and Na. These two strains have no significant differences in nutrient composition and mineral content.

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