Effect of domestic processing techniques on the nutritional quality of the soybean

2010 ◽  
Vol 3 (1) ◽  
pp. 39-46 ◽  
Author(s):  
Geetanjali Kaushik ◽  
Santosh Satya ◽  
S.N. Naik
Keyword(s):  
Nutritional Quality ◽  
Domestic Processing ◽  
Processing Techniques

scholarly journals Effect of Industrial and Domestic Processing Techniques On the DNA Degradation of Anchovy

2022 ◽  
Vol 9 (sp) ◽  
pp. 2385-2389
Author(s):  
Elif Tuğçe Aksun Tümerkan
Keyword(s):  
Thermal Processing ◽  
Dna Degradation ◽  
Extraction Methods ◽  
Molecular Techniques ◽  
Important Species ◽  
The World ◽  
Seafood Products ◽  
Domestic Processing ◽  
Processing Techniques

Food fraudulent activities have become a serious issue over the world recently. Seafood products have trading and profitable potential in Turkey owing to the abundance of fisheries and other species. While morphological features are commonly used for species identification in raw seafood products, this identification does not meet the correct classification in cryptic species and processed seafood products. Molecular techniques have been utilized for species authentication in processed seafood items successfully. In this study, the effect of different processing techniques on the DNA quality and DNA degradation isolated from raw and processed anchovy was investigated. Anchovy is one of the important species in both fisheries activities and processing and consumption in Turkey. For this aim, DNA was isolated from processed anchovy groups and un-processed anchovy groups as control by the same extraction methods and the quality of DNA was compared among the groups. The most common processing techniques, frying, baking, smoking, roasting, baking and grilling were applied to anchovy. The results revealed that not only different thermal processing but also treatment with acid and salt cause DNA degradation and quality loss of DNA parameters which are essential for authentication of species and traceability for public health.

scholarly journals Effect of Domestic Processing and Crude Extract of α-Galactosidase on Oligosaccharide Content of Red Gram (Cajanus cajan L.) Seeds

2018 ◽  
Vol 6 (3) ◽  
pp. 852-861
Author(s):  
ARUNA TALARI ◽  
DEVINDRA SHAKAPPA
Keyword(s):  
Crude Extract ◽  
Nutritional Quality ◽  
Cajanus Cajan ◽  
Sugar Content ◽  
Salt Mixture ◽  
Pressure Cooking ◽  
Legume Seeds ◽  
Domestic Processing ◽  
Hydrolysis Of

The aim of the present study was to demonstrate the effect of cooking in 1% mango powder, soaking in mixture of 1% salts and crude extract of α-galactosidase treatment on the raffinose family sugar content of red gram. Cooking of red gram seeds in 1% mango powder for 60 min resulted in a mean reduction of raffinose stachyose and verbascose by 67.26, 63.74 and 51.53% respectively. Pressure cooking of red gram seeds in 1% mango powder for 15 min led to decrease of raffinose by 69.24%, stachyose 65.13% and verbascose 47.42%. Soaking in 1% salt mixture solution led to loss of raffinose by 70.20%, stachyose 67.08% and verbascose 53.43% respectively. The crude α-galactosidase treatment led to a mean hydrolysis of raffinose by 67.18%, stachyose 65.68% and verbascose 56.55%.The domestic processing methods reduced the anti-nutrients content and in turn, improved the nutritional quality of the legume seeds.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

IMPROVING THE NUTRITIONAL QUALITY OF FODDER YEASTS BY ADDING MINERALS

2016 ◽  
Vol 15 (5) ◽  
pp. 1009-1017
Author(s):  
Cristina-Gabriela Grigoras ◽  
Andrei I. Simion ◽  
Livia Manea ◽  
Lidia Favier-Teodorescu ◽  
Lucian Gavrila
Keyword(s):  
Nutritional Quality

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

New Monitoring Strategy for the Quality Control in the Processing Practice of Scutellariae Radix

2020 ◽  
Vol 16 (3) ◽  
pp. 303-311
Author(s):  
Qi Huang ◽  
Chunsong Cheng ◽  
Lili Li ◽  
Daiyin Peng ◽  
Cun Zhang
Keyword(s):  
Quality Control ◽  
Monitoring Strategy ◽  
Scutellariae Radix ◽  
Chromatographic Fingerprints ◽  
New Strategy ◽  
Processed Products ◽  
Main Components ◽  
Processing Techniques ◽  
Multivariate Monitoring

Background: Scutellariae Radix (Huangqin) is commonly processed into 3 products for different clinical applications. However, a simple analytical method for quality control has rarely been reported to quickly estimate the degree of processing Huangqin or distinguish differently processed products or unqualified Huangqin products. Objective: To study a new strategy for quality control in the processing practice of Huangqin. Methods: Seven kinds of flavonoids that mainly exist in Huangqin were determined by HPLC-DAD. Chromatographic fingerprints were established to study the variation and discipline of the 3 processed products of Huangqin. PCA and OPLS-DA were used to classify differently processed products of Huangqin. Results: The results showed that baicalin and wogonoside were the main components in the crude and the alcohol Huangqin herb while baicalein and wogonin mainly existed in carbonized Huangqin. The results of mathematical statistics revealed that the processing techniques can make the quality of medicinal materials more uniform. Conclusion: This multivariate monitoring strategy is suitable for quality control in the processing of Huangqin.

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

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