Potential of potatoes as a source of nutritional value : Amino acid composition of protein in stubbies of potatoes of the Ural region, Russia

The aim of the research is to assess the amino acid composition of veal from different genotype bull-calves concerning the usage in baby food production. A comparative analysis of the essential amino acids content in meat of calves of black-and-white motley breed, Aberdeen Angus breed and black and white crossbreeds grown according to the traditional technology of dairy cattle breeding hasn’t showed any significant differences. However, some differences were observed for each separate amino acid. Although the difference in amino acids was 2. 9% in favor of black-and-white motley breed. According to the amino acid composition, the calves meat of Charolais breed is biologically more complete than the Aberdeen Angus calves meat of the first generation in the valine content by 7.4%, isoleucine by 45.3% (P <0.001), leucine by 15.2% (P <0.001), lysine by 7.8%, threonine and phenylalanine + tyrosine by 6.5% (P <0.05) and 7.5% (P <0.01), respectively. Amino acid content was limited by the sum of amino acids phenylalanine + tyrosine (80.2%) in purebreds and methionine + cystine (83.4%) in crossbreeds. The other amino acids content was more than 100%; it indicates a high biological and nutritional value of veal. In the first experiment, the degree of compliance with the norms of a balanced diet is 37.4-38.2%. The human body's need for such essential amino acids as valine, isoleucine, phenylalanine + tyrosine is satisfied for more than 20%; the human body's need for leucine, lysine, and threoni9ne is satisfied for more than 30%. Veal of the Charolaise young is distinguished by higher indicators. The degree of its compliance with the norms of a balanced diet is 43.8% against 37.6% in hybrid calves. It is proved that veal obtained from young animals of different breeds in ecologically clean zones has a high biological and nutritional value, it corresponds to the indices for meat raw materials for baby food in accordance with Sanitary Norms 11-63 RB98.

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Amino acid composition of skeletal muscle of domestic buffalo (Bos bubalus L.)—I. Comparative studies and nutritional value of proteins

Comparative Biochemistry and Physiology Part B Comparative Biochemistry ◽

10.1016/0305-0491(75)90206-0 ◽

1975 ◽

Vol 51 (2) ◽

pp. 193-195

Author(s):

Letizia Cutinelli-Ambesi ◽

Vincenzo Bocchini ◽

Ciro Balestrieri ◽

Francesco Salvatore

Keyword(s):

Skeletal Muscle ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Comparative Studies ◽

Nutritional Value

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Nutritional value and amino acids composition of the mushroom (Agaricus bisporus) at different stages of its development

Acta Agrobotanica ◽

10.5586/aa.1985.009 ◽

2013 ◽

Vol 38 (2) ◽

pp. 103-113 ◽

Cited By ~ 2

Author(s):

Józef Bąkowski ◽

Ryszard Kosson

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Agaricus Bisporus ◽

Crude Protein ◽

Nutritional Value ◽

Chicken Manure ◽

Total N ◽

Stage 4

The study of the nutritional value and amino acid composition of the mushroom (Agaricus bisporus) was carried out with the Somycel 653 strain cultivated on a synthetic compost containing rye straw, broiler chicken manure and gypsum. In 4 developmental stages of the whole fruit-bodies and the caps and stipes the following were determined: dry matter, vitamin C, nitrates, total nitrogen, crude protein (N × 4.38) and amino acid composition. It was observed that in all stages of development the levels of total N and crude protein are significantly higher in the caps than in the stipes. From the amino acid composition it appears that the caps of stage 4 contain the highest amounts of essential and total amino acids as compared with caps, stipes and whole sporophores found in any developmental stage. This is correlated with the opening of the mushrooms in stage 4. It was observed that the nitrates level tends, to be higher in the cap than in the stipe.

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Amino acid composition of low-fat sesame ﬂour and prospects for its use in manufacturing organic products for special purposes

Agrobìologìâ ◽

10.33245/2310-9270-2021-163-1-41-48 ◽

2021 ◽

pp. 41-48

Author(s):

Y. Yevchuk ◽

L. Kononenko ◽

V. Voitovska ◽

S. Tretiakova

Keyword(s):

Fatty Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Nutritional Value ◽

Raw Materials ◽

Consumer Products ◽

Qualitative Assessment ◽

Low Fat ◽

Organic Products

The article presents a qualitative assessment and chemical component of sesame ﬂour depending on the color. Enrichment of consumer products to increase the nutritional value of products intended for major populations is extremely important today. Increasing the nutritional value of products using various technological techniques, for example, by adding raw materials of natural origin, in particular, sesame ﬂour is a promising solution of the issueo. This ﬂour contains a large number of nutritious and valuable nutrients. Therefore, the determination of the qualitative content and amino acid composition for further use and combination with other types of raw materials is relevant. The purpose of the research was to study the feasibility of using non-traditional baking raw material of sesame seed ﬂour, evaluation of its amino acid composition for further use in the baking industry in the development of technology for special purpose organic products. The ﬂour of sesame seeds of different colors harvested in 2017–2020 was used for research. The amino acid composition in low-fat sesame ﬂour, depending on the color, allows us to note that the content of essential and substitutable acids on average over the years of research was higher in black ﬂour, and the lowest - in dark brown. The high content of glycine was noted in black sesame – 1.398 g, 0.017 g lower than white, gold – 0.040 g, light brown – 0.058 g and dark brown – 0.082 g. Palmitoleic and oleic (omega-9) represent Monounsaturated fatty acids in sesame low-fat ﬂour. The color of sesame ﬂour has a signifcant effect on their content. Of the polyunsaturated fatty acids, the highest content of linoleic is founding in black – 19.5 g, only 0.2 g less in white and 0.5 g – in gold. Light and dark brown compared to black were lower by 0.8 and 1.1 g, respectively. Кey words: essential and replaceable amino acids, cealics, hypocalcemia, gluten-free products, color.

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DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS

Theory and practice of meat processing ◽

10.21323/2414-438x-2019-4-2-20-26 ◽

2019 ◽

Vol 4 (2) ◽

pp. 20-26

Author(s):

Marianna I. Kremenevskaya ◽

Ruslan V. Dobryagin ◽

Vladimir V. Bogomolov ◽

Sergey I. Snarkiy

Keyword(s):

Amino Acid ◽

Blood Plasma ◽

Amino Acid Composition ◽

Acid Composition ◽

Nutritional Value ◽

Raw Materials ◽

Mass Composition ◽

Deep Processing ◽

Protein Ingredient ◽

Organoleptic Characteristics

The development of protein ingredients based on the composites from secondary collagen-containing meat raw materials and obtained by the methods of deep processing attracts increasing attention of specialists.In the presented work, the composite and mass composition of the protein ingredient from hydrolysates of beef hide split, pork skin and blood plasma in a ratio of 45:45:10 was established. The improved amino acid composition of the protein ingredient due to addition of dry blood plasma suggests an increased biological and nutritional value of the developed product. Addition of up to 15 % of the protein ingredient instead of beef in the technology of minced semi-prepared products improves the rheological and organoleptic characteristics of the finished product.

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Mineral and Amino Acid Composition of Germinated and Canned Wheat Grains

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2019-4-513-521 ◽

2019 ◽

pp. 513-521

Author(s):

Maria Zenkova

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Nutritional Value ◽

Wheat Grain ◽

Biological Value ◽

Wheat Grains ◽

Mineral Substances ◽

Technological Processing

Introduction. Grain germination can improve the nutritional value and functional properties of grain. The research featured the effect of technological processing on the quality of the finished product as in the case of natural, germinated, and canned wheat grains. A set of experiments was conducted to define the mineral substances and amino acid composition as factors that affect the chemical composition of a product during its production. Study objects and methods. The research featured soft wheat grain, germinated wheat grain, and canned germinated wheat grain. The latter consisted of 55% of pre-treated germinated wheat grain and 45% of filling, which contained 4.5% of sugar and 3.5% of salt. The content of mineral substances was determined by atomic-emission spectrometry with inductively coupled plasma using an atomicemission spectrometer Optima 2100 DV (USA). The amino acid composition was determined using a liquid chromatograph Agilent 1200 (USA). Results and discussion. 100 grams of canned germinated grain contained about 15% of daily manganese, 12% of chromium (III), 8.4% of copper, and 8.3% of zinc. Canned germinated wheat demonstrated a high biological protein value and contained 20.6% of essential amino acids. As for amino acids, canned germinated wheat grains had a high content of proline (958.4 mg/100 g) and glutamic acid (2456.4 mg/100 g). The characteristics of the nutritional value of canned protein from germinated wheat grains included amino acid rate, amino acid feedstock difference coefficient (AAFDC), and potential biological value (PBV). The proteins of canned germinated wheat appeared inferior in their amino acid composition and contained insufficient amounts of lysine and threonine. The coefficient of differences in amino acid scores was 71.9%, while the potential biological value of the protein was 28.1%. Conclusion. Germinated grains have a certain set of minerals and amino acids in their composition. Therefore, they can be used to develop canned foods or dishes for public catering industry. The effect of technological processing on the mineral composition of the finished product resulted in the loss of mineral substances from 45 to 85%. Moreover, germinated wheat should be combined with products that are rich in lysine and threonine.

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Nutritional Value of the Larvae of the Alien Invasive Wasp Vespa velutina nigrithorax and Amino Acid Composition of the Larval Saliva

Foods ◽

10.3390/foods9070885 ◽

2020 ◽

Vol 9 (7) ◽

pp. 885 ◽

Cited By ~ 1

Author(s):

Hyeyoon Jeong ◽

Ja Min Kim ◽

Beomsu Kim ◽

Ju-Ock Nam ◽

Dongyup Hahn ◽

...

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Nutritional Value ◽

Food Resource ◽

Social Wasps ◽

Amino Acid Supplementation ◽

Wasp Species ◽

Vespa Velutina ◽

History Of

The systematic investigations on the value of social wasps as a food resource are deficient, in spite of the long history of the utilization of social wasps as food and pharmaceutical bioresources. Vespa velutina nigrithorax is an invasive alien wasp species that is currently dominating in East Asia and Europe, bringing huge economic damages. As a control over alien species is made when the valuable utilization of the invasive species as a potential resource are discovered, investigations on the potential of V. v. nigrithorax as a useful bioresource are also in demand. Nutritional and heavy metal analyses of the larvae revealed their balanced and rich nutritional value and safety as a food resource. The larval saliva amino acid composition was investigated for further study on amino acid supplementation and exercise enhancement.

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