scholarly journals THE USE OF SWEET SORGHUM AS A SOURCE OF NUTRITIOUS SUBSTANCES FOR HUMAN (LITERATURE REVIEW)

2019 ◽  
pp. 3-9
Author(s):  
N. A. Kovtunova ◽  
V. V. Kovtunov
Keyword(s):  
Renewable Energy ◽  
Literature Review ◽  
Sweet Sorghum ◽  
Food Industry ◽  
Nutritional Value ◽  
High Quality ◽  
Green Mass ◽  
Green Fodder ◽  
Valuable Product ◽  
Food Consumed

At present many countries are actively working over the use of sorghum in the food industry as juice, syrup, as well as for the production of alcohol and bioethanol. We do not consider the use of sweet sorghum as a sugar substitute in the food industry and a source of renewable energy in Russia. The main purpose of sorghum, until recently, was fodder. Green mass of sweet sorghum can be used to produce green fodder, hay, haylage, silage, grass meal, granules, etc. In terms of nutritional value, sorghum syrup is next best to sugar-containing products from sugar beet, sugar cane, while its cultivation is more economical and its yields are more stable in any conditions of cultivation. Sweet sorghum syrup in its pure form is more easily digested by the human body than in crystals, and may be used in the production of healthy food consumed by everyone including people with diabetes. This allows us to conclude about the relevance of these studies. Thus, the ARC “Donskoy” varieties, harvested in the phase of ‘wax ripeness of kernels’, produced 37–46 t/ha of green mass with 13–16% sugar in the juice of the stems, and the yield of ‘liquid’ sugar was 2.86–3.81 t/ha. In this country sorghum is unfortunately paid too little attention from both science and production. To sow fodder sweet sorghum on 10–20 hectare is not difficult, and the efficiency of such sowing is quite obvious: about 25 tons of seeds of sweet sorghum, about 65 tons of leaves, stems for silage or hay, about 10 tons of food syrup and more than 100 tons of pulp or bagasse used for making high-quality silage can be obtained from 10 hectares. Sorghum syrup is the most valuable product that can be used in the confectionery industry and in the feeding of all animals.

scholarly journals Adverse Effects of Wheat Gluten

2015 ◽  
Vol 67 (Suppl. 2) ◽  
pp. 7-14 ◽  
Author(s):  
Frits Koning
Keyword(s):  
Middle East ◽  
Food Industry ◽  
Nutritional Value ◽  
Wheat Gluten ◽  
Western World ◽  
Gluten Free ◽  
High Quality ◽  
Hunter Gatherers ◽  
The World ◽  
India And China

Man began to consume cereals approximately 10,000 years ago when hunter-gatherers settled in the fertile golden crescent in the Middle East. Gluten has been an integral part of the Western type of diet ever since, and wheat consumption is also common in the Middle East, parts of India and China as well as Australia and Africa. In fact, the food supply in the world heavily depends on the availability of cereal-based food products, with wheat being one of the largest crops in the world. Part of this is due to the unique properties of wheat gluten, which has a high nutritional value and is crucial for the preparation of high-quality dough. In the last 10 years, however, wheat and gluten have received much negative attention. Many believe that it is inherently bad for our health and try to avoid consumption of gluten-containing cereals; a gluten-low lifestyle so to speak. This is fueled by a series of popular publications like Wheat Belly; Lose the Wheat, Lose the Weight, and Find Your Path Back to Health. However, in reality, there is only one condition where gluten is definitively the culprit: celiac disease (CD), affecting approximately 1% of the population in the Western world. Here, I describe the complexity of the cereals from which gluten is derived, the special properties of gluten which make it so widely used in the food industry, the basis for its toxicity in CD patients and the potential for the development of safe gluten and alternatives to the gluten-free diet.

scholarly journals Potensi tempe sebagai pangan fungsional dalam meningkatkan kadar hemoglobin remaja penderita anemia

2020 ◽  
Vol 5 (1) ◽  
pp. 19
Author(s):  
Ladyamayu Pinasti ◽  
Zenny Nugraheni ◽  
Budiyanti Wiboworini
Keyword(s):  
Folic Acid ◽  
Literature Review ◽  
Vitamin B12 ◽  
Blood Cells ◽  
Functional Food ◽  
Nutritional Value ◽  
The Body ◽  
Genetic Influences ◽  
High Quality ◽  
Iron Folic Acid

Anaemia occurs due to several factors, such as deficiency of iron, folic acid, vitamin B12 and protein. Anemia is directly caused by the lack of red blood cell production, the body loses blood either acutely or in a chronic manner, and the destruction of red blood cells is too fast. One of the prevention of anaemia by providing functional food that is developed is tempe which has high quality and nutritional value. The purpose of this study was to examine and analyze the potential of tempeh in increasing hemoglobin levels in patients with anaemia. This research is a literature review with a narrative method that studies and analyzes research results related to the potential of tempe to increase hemoglobin levels in patients with anaemia. The results of this study are the results of a literature review review which shows that Tempe contains an average of 2,0 mg of iron, folic acid 0,9-2,0 mg/kg according to the inoculum used and vitamin B12 raw tempe 0,08 μg/100 grams and cooked tempeh 0,14 μg/100 grams. The conclusion of this study states that tempeh has adequate nutritional value of protein, iron, vitamin B12, and folic acid, so that tempeh has the potential to increase hemoglobin levels in patients with anaemia. Expected, to be the basis of further research on genomics and genetic influences on human against tempe bioavailability as a functional food for adolescent anaemia. Anemia merupakan suatu keadaan jumlah sel darah merah atau kadar hemoglobin (Hb) dalam darah lebih rendah daripada nilai normal. Anemia terjadi karena beberapa faktor, diantaranya defisiensi besi, asam folat, vitamin B12 dan protein. Secara langsung anemia disebabkan kurangnya produksi sel darah merah, tubuh kehilangan darah baik secara akut atau menahun, dan hancurnya sel darah merah yang terlalu cepat. Salah satu pencegahan anemia dengan pemberian bahan pangan fungsional yang dikembangkan yaitu tempe yang mempunyai mutu dan nilai gizi tinggi. Tujuan penelitian adalah untuk mengkaji dan menganalisis potensi tempe dalam meningkatkan kadar hemoglobin pada penderita anemia. Penelitian merupakan literature review dengan metode naratif yang mengkaji dan menganalisis hasil penelitian yang terkait dengan potensi tempe untuk meningkatkan kadar hemoglobin pada penderita anemia. Hasil kajian menunjukkan bahwa Tempe mengandung rata-rata zat besi sebanyak 2,0 mg, asam folat 0,9-2,0 mg/kg sesuai dengan inoculum yang digunakan dan vitamin B12 tempe mentah 0,08 μg/100 gram dan tempe matang 0,14 μg/100 gram. Kesimpulan penelitian ini menyatakan tempe mempunyai nilai gizi zat besi, vitamin B12, dan asam folat yang cukup, sehingga tempe berpotensi untuk meningkatkan kadar hemoglobin pada penderita anemia. Penelitian ini diharapkan menjadi dasar penelitian lanjutan mengenai pengaruh genomik dan genetik pada manusia terhadap bioavabilitas tempe sebagai pangan fungsional untuk remaja anemia.

scholarly journals Productivity and feed quality of Sudan grass (Sorghum sudanense (Piper) Stapf.) and sweet sorghum forms

2021 ◽  
pp. 57-62
Author(s):  
S. Enchev
Keyword(s):  
Sweet Sorghum ◽  
Crude Protein ◽  
Nutritional Value ◽  
Phosphorus Content ◽  
Dry Mass ◽  
Feed Quality ◽  
Sudan Grass ◽  
Green Mass ◽  
Nutritional Characteristics

Abstract. During the period 2017-2018, the feed quality and productivity of three Sudan grass varieties – Endje 1, Vercors and Super Sweet, one stabilized Sudan grass population – SWT, local sweet sorghum – „Zaharna metla“ population and the sweet sorghum cultivar “Shumensko sladko” were researched in Agricultural Institute – Shumen. Green mass (t/ha), dry matter (%) and dry mass production (%) as well as basic nutritional characteristics by the two swaths of the tested cultivars in brooming phase were controlled. It was found that the sweet sorghum cultivar “Shumensko sladko” gave the highest amount of green mass – 59.5 t/ha by two swaths, and the dry mass yield was the highest from the cultivar Endje 1 – 20.8 t/ha. In terms of chemical composition, the greatest variation was demonstrated in phosphorus content (0.369-0.696%, CV=27.3%), followed by crude fat (1.28-2.39%, CV=26.8%), Ca (0.889-1.572%, CV=21.8%), crude protein (6.05-9.00%, CV=14.6%), nitrogen free extracts (42.05-51.20%, CV=7.6%), crude fiber (32.64-39.26%, CV=6.1%) and mineral substances (8.17-9.61%, CV=5.9%). It can be summarized that all hybrids provide quality hay, however the Bulgarian cultivars Endje 1 and “Shumensko sladko” showed the best nutritional value – compared to Super Sweet, Vercors, SWT and “Zaharna metla”.

HYDROPONICS IS A NEW PARADIGM AND A WAY OF FODDER PRODUCTION INTENSIFICATION

2020 ◽  
Author(s):  
Vladimir Popov
Keyword(s):  
Economic Efficiency ◽  
General Concept ◽  
New Paradigm ◽  
High Quality ◽  
Organic Product ◽  
Know How ◽  
Green Mass ◽  
Fodder Production ◽  
Adequate Quantity

Hydroponics is a way of intensification and a new paradigm of fodder production: from adaptive plant growing to operated cultivation of green mass of the set property. In a review the precondition of introduction of the alternative high-quality green foods "know-how" in completely controllable conditions are presented. Terms and definitions of the general concept and separate parts of hydroponic forage are given. Hydroponics makes for every day providing animals with the adequate quantity of high-quality forage. The hydroponics of forages allows to cultivate ecologically pure and organic product commercially, within economically defensible expenses. The synergy is shown and examples of zootechnical and economic efficiency are resulted.

A Study on the Benefits of Convenience Foods to Working Women

2015 ◽  
Vol 1 (1) ◽  
Author(s):  
Sunder Srinivasan ◽  
Kiran Murlidhar Shende
Keyword(s):  
Literature Review ◽  
Food Industry ◽  
Working Women ◽  
Secondary Data ◽  
Primary Data ◽  
Graphical Form ◽  
Clear Understanding ◽  
Research Papers ◽  
Convenience Food ◽  
Women In India

The last decade and half has seen a remarkable growth in the working women segment in India and so has the manufacture of convenience food industry grown in the last decade. The working women in India who today are not only just seeking jobs but also are career oriented. Apart from their jobs, career, meetings and targets they are also a part of a family where a working woman needs to care of their meals too. This study aims at finding out about the use of convenience food by working women and of their need to choose, the type of convenience food they generally prefer and what benefits they see by using such a convenient product. The primary data for this study has been collected through questionnaire from women of various working segments and the same has been presented in graphical form for clear understanding while the secondary data has been collected through literature review of various research papers, articles and books.

scholarly journals Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

2021 ◽  
Vol 7 (15) ◽  
pp. eabe7871
Author(s):  
Pamela R. Denish ◽  
Julie-Anne Fenger ◽  
Randall Powers ◽  
Gregory T. Sigurdson ◽  
Luca Grisanti ◽  
...  
Keyword(s):  
Protein Design ◽  
Food Industry ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Blue Dye ◽  
Spectroscopic Techniques ◽  
Design Tools ◽  
Enzymatic Transformation ◽  
Food And Beverage ◽  
The Subject

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature’s food palette—especially a cyan blue—giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No. 1 remains an industry-wide challenge and the subject of several research programs worldwide. Computational simulations and large-array spectroscopic techniques were used to determine the 3D chemical structure, color expression, and stability of this previously uncharacterized cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. More broadly, this research demonstrates the power of a multidisciplinary strategy to solve a long-standing challenge in the food industry.

Productivity of forage grasses affected by microbial preparations in the Vologda region

2021 ◽  
pp. 21-25
Author(s):  
А.В. Платонов ◽  
И.И. Рассохина ◽  
Л.В. Сухарева ◽  
Г.Ю. Лаптев ◽  
В.Н. Большаков
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Megaterium ◽  
Nutritional Value ◽  
Crop Productivity ◽  
Exchange Energy ◽  
Lactobacillus Buchneri ◽  
Green Mass ◽  
Digestible Protein ◽  
Green Mass Yield ◽  
Feed Unit

Использование микробных препаратов — перспективный путь повышения продуктивности сельскохозяйственных растений. В статье приведены результаты изучения влияния биопрепаратов, созданных на основе живых штаммов микроорганизмов Bacillus subtilis («Натурост»), Lactobacillus buchneri («Натурост-Актив») и Bacillus megaterium («Натурост-М»), на продуктивность и питательную ценность райграса однолетнего и клеверо-тимофеечной смеси. Исследование проводили в мелкоделяночном полевом опыте во ФГБУН ВолНЦ РАН (Вологодская область) в 2019–2020 годах. Под влиянием обработки биопрепаратами выход зелёной массы райграса возрастал на 13,7–65,5% в зависимости от опытного варианта. Продуктивность травосмеси клевера и тимофеевки увеличилась на 13,1–46,6% в зависимости от используемого биопрепарата, укоса и года исследования. Оценка питательной ценности райграса показала, что обработка биопрепаратами способствовала повышению содержания кормовых единиц в сухом веществе на 6,5%, также несколько увеличилось содержание обменной энергии, сырого и переваримого протеина, сахаров и жиров. Питательная ценность клеверо-тимофеечной смеси по содержанию кормовых единиц под влиянием биопрепаратов увеличилась на 15%. В опытах с райграсом бόльшая продуктивность зелёной массы получена при использовании препарата «Натурост-Актив», в опытах с клеверо-тимофеечной смесью отмечена бόльшая эффективность препарата «Натурост». В исследованиях 2019 года повышение питательной ценности зелёной массы у обеих культур в большей степени происходило под влиянием препарата, созданного на основе бактерий Bacillus megaterium. В 2020 году более выраженное увеличение содержания кормовых единиц, обменной энергии, сырого протеина, переваримого протеина и жиров происходило при внесении препарата на основе бактерий Bacillus subtilis. Microbial preparations were shown to be promising when increasing crop productivity. This article reports on the effect of biopreparations containing living strains of Bacillus subtilis (“Naturost”), Lactobacillus buchneri (“Naturost-Aktiv”) and Bacillus megaterium (“Naturost-M”) on the yield and nutritional value of annual ryegrass and clover-timothy mixture. Microplot field trial took place in 2019–2020. Biopreparations improved green mass yield of ryegrass by 13.7–65.5%. The productivity of the clover-timothy mixture increased by 13.1–46.6% affected by biopreparations, cut and year. Treatment with biopreparations increased feed unit content by 6.5% in dry matter (DM) as well as exchange energy, crude and digestible protein, sugar and fat. Biopreparations improved feed unit content of the clover-timothy mixture by 15%. Ryegrass produced the highest yield of green mass under “Naturost-Aktiv” application, while “Naturost” was more effective for the clover-timothy mixture. In 2019 Bacillus megaterium had the best effect on the nutritional value of crop green mass. The contents of feed units, exchange energy, crude and digestible proteins as well as fat grew significantly after Bacillus subtilis application in 2020.

Internet of Things technologies in feed production and their efficiency

2021 ◽  
pp. 31-38
Author(s):  
E.V. Khudyakova ◽  
◽  
Kh.K. Khudyakova ◽  
M.N. Stepantsevich ◽  
M.I. Gorbachev ◽  
...  
Keyword(s):  
Internet Of Things ◽  
Optimal Timing ◽  
Forage Crops ◽  
High Quality ◽  
Distinctive Features ◽  
Feed Production ◽  
Green Fodder ◽  
Livestock Productivity ◽  
Use Of Internet ◽  
Internet Of Things Technology

Currently, Internet of Things technologies are increasingly used in agriculture. One of the distinctive features of the industry is the territorial dispersion of means of production and objects of labor, so the use of Internet of Things technologies gives the greatest effect here. In the context of the need to strengthen food security for such product groups as milk and dairy products, as well as beef, an important factor in increasing production is a strong feed base. The potential of livestock productivity can be fully realized only through the use of high-quality feed. Since 65-80% of the feed ration of livestock consists of grass feed (hay, haylage, green fodder, silage), this is exactly the segment of feed production where it is necessary to activate the reserves of its development. Obtaining high-quality grass feed depends largely on establishing the timing of mowing grass, when the ratio between the decreasing protein content and the increasing amount of fiber is optimal. Failure to comply with the optimal timing of harvesting grass feed can lead to a decrease in livestock productivity by up to 20%. Taking into account the large areas of forage crops, this task can be solved by using the Internet of Things technology with the use of remote sensing of crops and unmanned aerial vehicles (drones).

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