scholarly journals Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

2021 ◽  
Vol 4 (2) ◽  
pp. 111
Author(s):  
Adekunbi Adetola Malomo ◽  
Babatunde Olawoye ◽  
Abiola Folakemi Olaniran ◽  
Omowumi Ibipeju Olaniyi ◽  
Adedoyin Adedayo ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Sugar Content ◽  
Amino Acid Content ◽  
Principal Component ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Diabetic Patients ◽  
Fermentation Time

This research investigated effect of fermentation time and cereal type on the total reducing sugar (TRS), total sugar (TSS), and total free amino acid (TFA) during the production of ogi. The result showed that TFA generally increased with increase in fermentation time (7.916 – 17.596 mg/g). Maize, acha and sorghum ogi had the lowest total reducing sugar (TRS) at 0 h (16.927glucose mg/g), 12 h (16.655 glucose mg/g) and 48 h (18.212 glucose mg/g) respectively and TSS was lowest in acha ogi from 12 h to 48 h (33.191 - 34.370 glucose mg/g). Principal component analysis and Agglomerative hierarchical clustering were used to evaluate the variability in sugar and amino acid contents and ranked the contributions of the variables. The factors were divided into four principal components with cumulative variance contribution rate of 87.47%. The result showed that acha and sorghum ogi had lower sugar content than maize ogi during fermentation. This research suggested that maize, acha and sorghum can be used in the production of cereal based ogi for weaning food at 48 h due to high free amino acid content, and also advanced the use of acha in production of ogi for diabetic patients due to its low total sugar content.

scholarly journals Application of Near-Infrared Spectroscopy to Investigate Some Endogenic Properties of Pleurotus ostreatus Cultivars

Sensors ◽  
2020 ◽  
Vol 20 (22) ◽  
pp. 6632
Author(s):  
Marietta Fodor ◽  
Erika Etelka Mikola ◽  
András Geösel ◽  
Éva Stefanovits-Bányai ◽  
Zsuzsanna Mednyánszky
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Pleurotus Ostreatus ◽  
Free Amino ◽  
Near Infrared ◽  
Amino Acid Content ◽  
Principal Component ◽  
Automatic Amino Acid Analyzer ◽  
Linear Discriminant ◽  
Reducing Ability

Fourteen different Pleurotus ostreatus cultivars (Po_1–Po_14) were tested for free amino acid content (fAA), total polyphenol content (TPC), and antioxidant capacity (Ferric Reducing Ability of Plasma—FRAP) to select the cultivars with the most favorable traits. Automatic amino acid analyzer (fAA) and spectrophotometric assay (TPC, FRAP) results as well as Fourier-transform near infrared (FT-NIR) spectra were evaluated with different chemometric methods (Kruskal–Wallis test, Principal Component Analysis—PCA, Linear Discriminant Analysis—LDA). Based on total free amino acid concentrations and FRAP values, the Po_2 cultivar was found to be the most favorable. Types Po_3, Po_8, Po_10 and Po_12 were separated using PCA. Based on the spectral profile, they may contain polyphenols and reducing compounds of different qualities. LDA classification that was based on the concentrations of all free amino acids, cysteine, and proline of the cultivars was performed with an accuracy of over 90%. LDA classification that was based on the TPC and FRAP values was performed with an accuracy of over 83%.

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.

scholarly journals Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1637
Author(s):  
Quintino Reis de Araujo ◽  
Guilherme Amorim Homem de Abreu Loureiro ◽  
Cid Edson Mendonça Póvoas ◽  
Douglas Steinmacher ◽  
Stephane Sacramento de Almeida ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Principal Component ◽  
Amino Acid Profile ◽  
Gamma Aminobutyric Acid ◽  
Significant Difference

Free amino acids in cacao beans are important precursors to the aroma and flavor of chocolate. In this research, we used inferential and explanatory statistical techniques to verify the effect of different edaphic crop conditions on the free amino acid profile of PH-16 dry cacao beans. The decreasing order of free amino acids in PH-16 dry cacao beans is leucine, phenylalanine, glutamic acid, alanine, asparagine, tyrosine, gamma-aminobutyric acid, valine, isoleucine, glutamine, lysine, aspartic acid, serine, tryptophan, threonine, glycine. With the exception of lysine, no other free amino acid showed a significant difference between means of different edaphic conditions under the ANOVA F-test. The hydrophobic free amino acids provided the largest contribution to the explained variance with 58.01% of the first dimension of the principal component analysis. Glutamic acid stands out in the second dimension with 13.09%. Due to the stability of the biochemical profile of free amino acids in this clonal variety, it is recommended that cacao producers consider the genotype as the primary source of variation in the quality of cacao beans and ultimately the chocolate to be produced.

scholarly journals Free amino acid content in muscle tissue of bighead carp and wels catfish

2016 ◽  
Vol 72 (10) ◽  
pp. 632-636 ◽  
Author(s):  
Renata Pyz-Łukasik ◽  
Maria Szpetnar ◽  
Waldemar Paszkiewicz ◽  
Marcin R. Tatara ◽  
Adam Brodzki
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Muscle Tissue ◽  
Acid Content ◽  
Free Amino ◽  
Amino Acid Content ◽  
Bighead Carp ◽  
Predatory Fish ◽  
Free Amino Acid Content ◽  
Natural Diet

The present research was aimed at a comparative analysis of free amino acid (FAA) levels in the muscle tissue of herbivorous and predatory fish. The FAA concentration in the muscle tissue samples from bighead carp and wels catfish was determined by ion-exchange chromatography. The bighead carp muscle tissue, as compared to that of wels catfish, showed significantly higher concentrations of arginine, histidine, methionine, phenyloalanine, alanine, asparagine, serine, glycine, and taurine, but significantly lower levels of isoleucine, leucine, threonine, valine, glutamine, cystationine, β-alanine, ethanoloamine, as well as aspartic, glutamic, cysteic, α- and γ-aminobutyric acids. The muscle tissues of bighead carp and wels catfish did not differ significantly in the levels of cystine, lysine, tryptophan, tyrosine, α-aminoadipic acid, cytrulline, ornithine and 1-methyl-histidine. Proline was detected only in the wels catfish muscle. The results obtained have shown differences in free amino acid concentration in muscle tissue of examined fish. A differentiated natural diet induces changes in free amino acid content in fish tissues. Knowledge of levels of free amino acids which are precursors for biogenic amines facilitates setting the safety criteria for fish and fishery products from species other than those mentioned in the Commission Regulation No 2073/2005

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