scholarly journals Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1019
Author(s):  
Kristina Lewandowski ◽  
Xiaoyu Zhang ◽  
Micala Hayes ◽  
Mario G. Ferruzzi ◽  
Chad M. Paton
Keyword(s):  
Amino Acids ◽  
Vitamin A ◽  
Computer Modeling ◽  
Sweet Potato ◽  
Food Product ◽  
Nutrient Content ◽  
Essential Amino Acids ◽  
Nutrient Analysis ◽  
Complete Protein ◽  
Β Carotene

Worldwide undernutrition affects over 820 million individuals and is the underlying cause of over 50% of all childhood deaths. Sweet potatoes have been promoted to address vitamin A (vitA) deficiency, with a single, orange-fleshed sweet potato (OFSP) providing enough vitA, as β-carotene, to meet daily needs. However, the bioavailability of β-carotene is dependent on the presence of dietary fat, which is not provided by OFSP, and it lacks some essential amino acids. Therefore, in an attempt to create a food product that meets daily vitA requirements with adequate bioavailability and complete protein, we designed and assessed a sweet potato, peanut paste, and legume product. The final food product formulation, developed through computer modeling, resulted in a 65/5/35 (w/w/w) formulation in a 250 g serving and ~330 kcal. We then confirmed the nutrient content of macronutrients, and essential amino acids, zinc, and iron contents. Total β-carotene was assessed by HPLC and was lower than predicted through computer modeling, likely due to losses through thermal processing and/or degradation from storage. The results of this project indicate that the three ingredients can be combined into a single 250 g food product to provide >300 kcal energy, complete protein, and micronutrients in a more bioavailable form.

scholarly journals Nutritional enhancement of Ghanaian weaning foods using the orange flesh sweetpotato (Ipomea batatas)

2014 ◽  
Vol 14 (65) ◽  
pp. 9236-9256
Author(s):  
EA Bonsi ◽  
◽  
WA Plahar ◽  
R Zabawa ◽  
◽  
...  
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Nutritive Value ◽  
Vitamin A Deficiency ◽  
Consumer Acceptability ◽  
Weaning Food ◽  
Nutrient Density ◽  
Weaning Foods ◽  
Maize Meal ◽  
Β Carotene

Vitamin A deficiency (VAD) is a public health problem in Ghana. Research on the orange flesh sweet potato root has been given prominence because of its high β - carotene content as a means to enhance the nutritive value and vitamin A content of the traditional diets of Ghanaian children as a long -term intervention towards combating VAD. Two Ghanaian cereal -legume weaning foods: roasted maize- soy blend and fermented maize -soy blend were added to Orange Flesh Sweet potato (O FS) flour from the variety, Beauregard, to develop four weaning food formulations . To each product formulation preparation, 25% and 50% OFS flour was added to the basic cereal - legume meals , and mixed thoroughly. The four weaning formulations were evaluated for chemical composition, sensory characteristics and consumer acceptability. All samples had a range of protein (12.1% - 15%), fat (4.8% - 6.4%), carbohydrate (71.1% – 75.1%), energy (380 - 390 kcal/100g) and minerals (calcium, iron and phosphorus) to ensure good nutrient density, while the moisture content was low (5.3% - 6.1%) for storage stability. The contribution of β -carotene ( 55.18 –115.55 ug/g) by the OFS in the formulations further enhanced the nutritive value of all the blends and is enough to meet the daily β -carotene needs of the children ( 1-6 yrs of 400 -450ug/100g). A higher level of β -carotene was seen in the roasted maize meal weaning foods which make s them a better potential blend for combating VAD. Also, sensory evaluation of the products indicated the highest consumer acceptability score (87%) for the roasted maize meal porridge formulation containing 25% OFS . It is, therefore , concluded that OFS flour has the potential to be used at 25% replacement level in the soy- fortified roasted maize meal formulation, and OFS is a useful ingredient with the potential to improve the β -carotene or vitamin A content of such formulations . This will help alleviate vitamin A deficiency of children in Ghana and other countries with similar problems . It is , therefore, recommended that the orange flesh sweet potato flour be used by mothers as an entry point for enhancing the traditional weaning food preparations .

scholarly journals A Comparison of β-Carotene, Phytoene and Amino Acids Production in Dunaliella salina DF 15 (CCAP 19/41) and Dunaliella salina CCAP 19/30 Using Different Light Wavelengths

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2824
Author(s):  
Yixing Sui ◽  
Laura Mazzucchi ◽  
Parag Acharya ◽  
Yanan Xu ◽  
Geraint Morgan ◽  
...  
Keyword(s):  
Amino Acids ◽  
Blue Light ◽  
Dunaliella Salina ◽  
Protein Quality ◽  
Monosodium Glutamate ◽  
Red Light ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Valuable Compounds ◽  
Β Carotene

Strains of Dunaliella salina microalgae are of considerable research and industrial interest because they hyper-accumulate β-carotene as well as produce high-quality protein. To explore the co-production of valuable compounds in D. salina, this study compared the production of β-carotene, phytoene and amino acids in two strains cultivated under white, red or blue light until no further nitrogen was available. D. salina DF15 (CCAP 19/41 (PLY DF15)) produced more than 12% β-carotene (ash-free dry weight (AFDW) basis), and red light triggered the production of 9-cis β-carotene at a 9-cis/all-trans β-carotene ratio of 1.5. Phytoene production was also evident in D. salina DF15 under all conditions, particularly under blue light. However, the profile of essential amino acids (EAAs) and calculation of the essential amino acid index (EAAI) was less than ideal in terms of protein quality, for both strains. Umami compounds, quantified as monosodium glutamate (MSG) equivalents, indicated a higher equivalent umami concentration (EUC) in D. salina DF15 under red light (3.2 g MSG/100 g AFDW) than in D. salina CCAP19/30. Overall, D. salina DF15 demonstrates valuable traits for further exploration and product optimisation.

scholarly journals Diallel Analysis of Sweet Potato [Ipomoea batatas (L.) Lam] Genotypes for Combined Beta Carotene and Dry Matter Content in Southern Guinea Savanna, Nigeria

2019 ◽  
pp. 1-9
Author(s):  
M. S. Afolabi ◽  
O. B. Bello ◽  
G. O. Agbowuro ◽  
C. O. Aremu ◽  
M. O. Akoroda
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Dry Matter ◽  
Vitamin A Deficiency ◽  
Beta Carotene ◽  
Matter Content ◽  
Quality Trait ◽  
Dry Matter Content ◽  
Β Carotene

Roots of orange-fleshed sweet potato varieties currently available in Nigeria contain high quantities of β-carotene or pro-vitamin A but have high moisture content. These varieties have been found to be a cheap and crucially important remedy for vitamin A deficiency. The cream or white-fleshed varieties, on the other hand, have a sweet taste with high dry matter content, giving a dry texture, a quality trait preferred in Nigeria. Development of sweet potato genotypes that can combine these two important quality traits is the objective of this breeding work. A diallel experiment using six parental sweet potato genotypes crossed in all possible combinations were carried out and thirty progenies were evaluated for beta carotene (β-carotene) and dry matter content in Landmark University, Omu Aran, Kwara State, Nigeria. The 30 F1 progenies along with their parental lines were planted in the same field trial. The trial was laid out in 6 x 6 triple lattice in two replications. Highly significant (P≤ 0.01) differences were observed among the genotypes for the traits. The average β-carotene content among the progenies was 2.86 (mg/100g.f.w) while the dry matter cttgontent had a mean value of 31.89%. The cross progenies 199024.2 x Excel had the highest beta carotene (14.37mg/100g.f.w) content with the highest dry matter content (40.10%) and are therefore recommended for further evaluation.

scholarly journals Quality of Soybean Products in Terms of Essential Amino Acids Composition

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5071
Author(s):  
Wanda Kudełka ◽  
Małgorzata Kowalska ◽  
Marzena Popis
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Moisture Content ◽  
Genetically Modified ◽  
Essential Amino Acids ◽  
Raw Material ◽  
Quantitative Composition ◽  
Genetically Modified Soybean ◽  
Amino Acids Composition ◽  
Complete Protein

The content of protein, moisture content and essential amino acids in conventional and genetically modified soybean grain and selected soybean products (soybean pâté, soybean drink, soybean dessert, tofu) was analyzed in this paper. The following comparative analysis of these products has not yet been carried out. No differences were observed in the amino acid profiles of soybeans and soybean products. The presence of essential amino acids was confirmed except for tryptophan. Its absence, however, may be due not to its absence in the raw material, but to its decomposition as a result of the acid hydrolysis of the sample occurring during its preparation for amino acid determination. Regardless of the type of soybean grain, the content of protein, moisture content and essential amino acids was similar (statistically insignificant difference). Thus, the type of raw material did not determine these parameters. There was a significant imbalance in the quantitative composition of essential amino acids in individual soybean products. Only statistically significant variation was found in genetically modified and conventional soybean pâté. Moreover, in each soy product their amount was lower irrespective of the raw material from which they were manufactured. Therefore, the authors indicate the necessity of enriching soybean products with complete protein to increase their nutritional value.

scholarly journals Stabilitas Santan Kelapa pada Variasi Penambahan Emulsifier Natrium Kaseinat [Stability of Coconut Milk on Various Addition of Sodium Caseinate as Emulsifier]

Buletin Palma ◽  
2018 ◽  
Vol 19 (1) ◽  
pp. 27 ◽  
Author(s):  
Steivie Karouw ◽  
Budi Santosa
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Food Product ◽  
Sodium Caseinate ◽  
Essential Amino Acids ◽  
Coconut Milk ◽  
Agricultural Technology ◽  
North Sulawesi ◽  
Materials Used ◽  
Coconut Meat

<p>Coconut meat is a part of the coconut that has been widely used as a food product. Coconut milk is one of the products that can be processed from coconut meat. The purpose of this study is to evaluate the characteristics of coconut meat and coconut milk stability with the addition of sodium casein as emulsifier. The research was conducted from January to December 2013 at Laboratory of Indonesian Palm Crops Research Institute, Laboratory of Faculty of Agricultural Technology and Laboratory of LPPT, Gadjah Mada University, Yogyakarta and Laboratoty of Pusat Antar Universitas, IPB, Bogor. The main raw materials used are meat of Mapanget Tall coconut variety with fruit age of 11-12 months obtained from KP Kima Atas, North Sulawesi. The results showed that coconut meat of Mapanget Tall which was used as raw materials contained 15 types of amino acids and 10 of them are essential amino acids. Glutamic acid is an amino acid with the highest proportion of 1.22%, followed by arginine and tyrosine respectively 0.89% and 0.62%. Coconut milk produced on the various concentration of sodium caseinate was safe to be consumed until 28 days of storage at 8oC, which indicated by the total of microbes of 100 - 300 cfu. The results of organoleptic testing showed that coconut milk has an ordinary color to like, the aroma was usual to likes and taste was dislikes to likes. Coconut milk produced without addition of sodium casein emulsifier tends to be more stable than that of added sodium caseinate.</p><p><strong><br /></strong></p><p><strong>ABSTRAK</strong></p><p>Daging buah kelapa merupakan bagian buah kelapa yang telah dimanfaatkan secara luas sebagai produk pangan. Santan kelapa merupakan salah satu produk yang dapat diolah dari daging buah kelapa. Tujuan penelitian ini yaitu mengetahui karateristik daging buah kelapa dan stabilitas santan kelapa dengan penambahan emulsifier natrium kaseinat. Penelitian dilakukan sejak bulan Januari sampai Desember 2013 di Laboratorium Pascapanen Balai Penelitian Tanaman Palma Manado, Laboratorium Teknologi Hasil Pertanian Fakultas Teknologi Pertanian dan Laboratorium LPPT, Universitas Gadjah Mada (UGM) Yogyakarta serta Laboratorium Pusat antar Universitas, Institut Pertanian Bogor(IPB), Bogor. Bahan baku utama yang digunakan yaitu buah kelapa varietas Dalam Mapanget (DMT) dengan umur buah 11-12 bulan yang diperoleh dari KP Kima Atas, Sulawesi Utara. Santan yang diperoleh dari buah kelapa DMT ditambahkan natrium kaseinat 0,6%, 0,8% dan 1,0% kemudian disimpan pada suhu 8C selama 0, 7, 14, 21, dan 28 hari. Hasil penelitian menunjukkan bahwa daging buah kelapa dari varietas Dalam Mapanget mengandung 15 jenis asam amino dan 10 di antaranya adalah asam amino esensial. Asam glutamat merupakan asam amino dengan proporsi tertinggi yaitu 1,22%, disusul arginin dan tirosin masing-masing 0,89% dan 0,62%. Santan kelapa yang dihasilkan pada variasi konsentrasi emulsifier natrium kaseinat tahan simpan 28 hari pada suhu 8oC yang ditunjukkan dengan jumlah mikroba sebanyak 100 -300 cfu sampai penyimpanan 28 hari. Hasil pengujian organoleptik menunjukkan bahwa santan kelapa memiliki warna biasa sampai suka, aroma biasa sampai suka dan rasa tidak suka sampai suka. Susu kelapa yang dihasilkan tanpa penambahan emulsifier natrium kaseinat cenderung lebih stabil dibanding yang ditambahkan natrium kaseinat</p><p> </p><p> </p>

scholarly journals Tambir : Jamur Alam Papua yang Berpotensi sebagai Jamur Konsumsi

2018 ◽  
Vol 9 (1) ◽  
pp. 18-24
Author(s):  
Supeni Sufaati ◽  
Vita Purnamasari ◽  
Verena Agustini ◽  
Suharno Suharno
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
High Performance ◽  
Crude Protein ◽  
Nutrient Content ◽  
Edible Mushroom ◽  
Essential Amino Acids ◽  
Good Alternative ◽  
Local People ◽  
Alternative Protein

Fungi has several role for humankind, one of them is as food. The potency of wild edible mushrooms as a source of nutrition still need to be explored to support national food security. The aim of this study was to determine the composition of nutrient content of wild edible mushroom called Tambir that commonly be consumed as alternative food by local people in Jayapura, Papua. Samples were collected from the traditional market nearby Uncen campus in Waena, Jayapura, Papua. Micro Kjeldahl method was used to analyze the crude protein content, hexane-gravimetry for lipid, spectrophotometry for carbohydrate, and high performance liquid chromatography (HPLC) for amino acid composition. The results showed that this mushroom has 15.74 % crude protein, 2.59 % lipid, 50.17 % carbohydrate and 8 essential amino acids. The chemical value of those eight essential amino acids were more than 100 that means this mushroom has no amino acid limitation. Therefore, Tambir could be a good alternative protein source for local people. Key words: fungi, proteins, local knowledge, Tambir, Papua.

scholarly journals Whey Protein Supplement: An Exclusive Food or Need of the Hour: Review

2021 ◽  
pp. 110-119
Author(s):  
Sonia Sangwan ◽  
Raman Seth
Keyword(s):  
Amino Acids ◽  
Developing Countries ◽  
Whey Protein ◽  
Essential Amino Acids ◽  
Protein Source ◽  
Health Concern ◽  
Beneficial Effects ◽  
Significant Public Health Concern ◽  
Significant Public Health ◽  
Complete Protein

Background: Protein is an essential portion of food that exerts beneficial effects on body composition and metabolism. However, protein-rich foods are costly and scarcely available in developing countries, and protein deficiency is a significant public health concern. In this situation, searching for additional dietary protein sources is of utmost importance due to decreasing resources because of the growing global population. The current literature review is about whey protein as it is the cheapest, readily available protein source. Methods: Milk is formed of two proteins, casein and whey. Whey is different from the casein in milk and is formed as a by-product of the cheese-making process. Whey (the liquid left after milk curdling) was deemed a waste by the dairy industry for decades. However, it is the cheapest protein source for the poor growing populations in developing countries. Whey protein is a complete protein as it contains all nine essential amino acids. It is low in lactose content. Conclusion: Human body cannot make essential amino acids, so it is necessary to get enough of them from the diet. Due to the availability of carbohydrates, fat, immunoglobulins, lactose, and minerals, including essential amino acids in whey protein, it is necessary for human energy. There are many benefits related to whey protein consumption, such as muscle building and loss of fat. New possible therapeutic properties of whey protein have to be investigated further for the full utility to humans.

scholarly journals Sensory Analysis of a Processed Food Intended for Vitamin A Supplementation

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 232
Author(s):  
Xiaoyu Zhang ◽  
George A. Cavender ◽  
Kristina R. Lewandowski ◽  
Ginnefer O. Cox ◽  
Chad M. Paton
Keyword(s):  
Vitamin A ◽  
Sensory Analysis ◽  
Vitamin A Deficiency ◽  
Demographic Data ◽  
Peanut Butter ◽  
Food Product ◽  
Sub Saharan Africa ◽  
Sweet Potatoes ◽  
Carotene Content ◽  
Β Carotene

Provitamin A and pre-formed vitamin A compounds are essential micronutrients for humans. However, vitamin A deficiency (VAD) affects the health status of nearly 50% of populations in Southeast Asia and sub-Saharan Africa and is especially pronounced in preschool children and pregnant women. The objective of this research was to determine an acceptable flavor/ingredient combination to produce a palatable food product that incorporates sweet potatoes, peanut paste, and chickpeas. We sought to determine the acceptability of the three product formulations and to determine the influence of demographic data on ratings for the sensory attributes of each sample. To address VAD issues, three formulations of a product incorporating sweet potato puree (to increase β-carotene content), pure peanut butter (to provide fat for β-carotene absorption), and chickpeas (to provide a complete protein source), were developed: (1) an unflavored control, and two formulations with added natural seasonings: (2) curry-flavored, and (3) pumpkin spice-flavored. Sensory analysis of the three products showed that the curry-flavored product received the highest acceptability in terms of overall liking, flavor, texture, and appearance (p < 0.001). Since the demographic effect was not statistically significant (p > 0.05), it is highly likely that the curry-flavored product can be implemented in other countries or areas with high acceptability.

Combining Ability of Sweet Potato [Ipomoea batatas (L.) Lam] Genotypes for Beta Carotene and Dry Matter Content in Southern Guinea Savanna, Nigeria

2021 ◽  
Vol 19 (1) ◽  
pp. 53-61
Author(s):  
M.S Afolabi ◽  
G.O Agbowuro ◽  
A.E Salami ◽  
M.O Akoroda
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Dry Matter ◽  
Beta Carotene ◽  
Diallel Analysis ◽  
Matter Content ◽  
Dry Matter Content ◽  
Carotene Content ◽  
Guinea Savanna ◽  
Β Carotene

Roots of orange fleshed sweet potato varieties currently available in Nigeria contain high quantities of β-carotene or pro-vitamin A but have high moisture content. These varieties have been found to be a cheap and important remedy for vitamin A deficiency. The cream or white fleshed varieties on the other hand, have sweet taste with high dry matter content, giving a dry texture, a quality trait preferred in Nigeria. The objectives of this study were to examine the quantitative inheritance of important traits in sweet potato by means of a diallel analysis with a view to estimating the GCA and SCA components of genetic variance, and to determine the associated type of gene action controlling β-carotene content and root dry mass. A diallel crosses experiment using six parental sweet potato genotypes crossed in all possible combinations were carried out. Resultant thirty progenies were evaluated for beta carotene (β-carotene) and dry matter content in Landmark University, Omu Aran, Kwara State, Nigeria during the cropping season of 2012 and 2013. The 30 F1 progenies along with their parental lines were planted in the same field trial. The trial was laid out in 6 x 6 triple lattice in two replications. Highly significant (P≤ 0.01) differences were observed among the genotypes for all the tested traits. The average β-carotene content for the progenies was 2.86 (mg/100 g f.w.) while the dry matter content was 31.89%. The cross combination 199024.2 x Excel recorded the highest beta carotene (14.37 mg/100 g f.w) and dry matter content (40.10%), this candidate is therefore suggested for further evaluation. Key words: Diallel analysis, Dry matter, Southern Guinea Savanna, Sweet potato, Vitamin A, β-carotene.

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