Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by Bacillus natto

Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using Bacillus natto and to investigate the functionality of the fermented products compared with white rice (WR) as a control. After fermentation with B. natto, the crude ash, total essential amino acids, and fat contents of each sample increased, while the crude protein content decreased. Moreover, the γ-aminobutyric acid and γ-oryzanol contents decreased, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging increased significantly in all fermented samples. The nattokinase activity (FU/g) of the fermented products was highest for GBR (43.11), followed by BR (19.62), and lowest for WR (12.24). Collectively, these results indicate that GBR fermented with B. natto yields better nutritional value and functional properties than fermented BR or WR.

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The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1657 ◽

2021 ◽

Vol 15 ◽

pp. 846-857

Author(s):

Hartati Kartikaningsih ◽

Yahya Yahya ◽

Trihartita Yuniar ◽

Abdul Aziz Jaziri ◽

Wahidu Zzaman ◽

...

Keyword(s):

Amino Acids ◽

Nutritional Quality ◽

Crude Protein ◽

Nutritional Value ◽

Bacterial Count ◽

Essential Amino Acids ◽

National Standard ◽

Crude Protein Content ◽

Crude Fibre ◽

Euthynnus Affinis

The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, and polyunsaturated fatty acids (PUFA) steadily decreased (p <0.05), while the crude fibre, carbohydrate, and ash components of the tuna floss, increased significantly (p <0.05) with increasing levels of banana blossom. The contents of protein, fat, ash, fibre, carbohydrate, and moisture ranged 28.13 – 30.27%, 14.79 – 18.02%, 4.45 – 5.68%, 2.6 – 3.5%, 27.81 – 31.01, and 16.45 – 17.39%, respectively, and most of them met the Indonesian National Standard. For essential and non-essential amino acids, the level varied about 102.82 mg.g-1 to 206.76 mg.g-1 and 79.71 mg.g-1 to 138.76 mg.g-1, respectively in the treated tuna flosses. Moreover, ranging 13.72 – 16.29% of PUFA was found in all treated flosses. The most significant effect was found in the histamine levels of the tuna flosses, especially in the 50% added floss sample. Moreover, bacterial counts and heavy metals content were lower than the maximum limits regulated by the Indonesian National Standard. For sensory evaluation, the banana blossom-added samples significantly increased (p >0.05) the acceptability score for all attributes assessed. Taken together, the tuna floss added with 37.5% of banana blossom may be potentially developed as a low-histamine tuna-based product with high ffibre andEPA+DHA, as well as highly acceptable for consumers.

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Reduction of the crude protein content of diets supplemented with essential amino acids for piglets weighing 15 to 30 kilograms

Revista Brasileira de Zootecnia ◽

10.1590/s1516-35982014000600004 ◽

2014 ◽

Vol 43 (6) ◽

pp. 301-309 ◽

Cited By ~ 10

Author(s):

Juliana Beatriz Toledo ◽

Antonio Claudio Furlan ◽

Paulo Cesar Pozza ◽

Jocasta Carraro ◽

Gabriel Moresco ◽

...

Keyword(s):

Amino Acids ◽

Protein Content ◽

Crude Protein ◽

Essential Amino Acids ◽

Crude Protein Content

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SAMPLING TESTING FOR FORAGE QUALITY

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:1439 ◽

1970 ◽

Vol 63 ◽

Author(s):

Antonia Odagiu ◽

I. Oroian ◽

Tania Mihăiescu

Keyword(s):

Sample Size ◽

Protein Content ◽

Crude Protein ◽

Nutritional Value ◽

Sampling Technique ◽

Crude Protein Content ◽

Content Determination ◽

Alfalfa Hay ◽

Coefficient Of Variability ◽

Adequate Sampling

The identification of the suitable sample size and adequate sampling place when alfalfa hay was chemically analyzed in order to determine its nutritional value was the aim of our test. Two loads of alfalfa hay were used for collecting samples, two sizes each (15 and 10 subsamples, variant I and II, respectively). The crude protein content was determined using AOAC protocol. By assessing the statistic parameters of the crude protein content of the forage, function of the sampling place and sample size, we observed the influence of the sampling technique on the accuracy of the determinations. The highest coefficient of variability was recorded when samples were collected from the base of the load in each case. Only the crude protein content differences between the samples collected from the other parts of the load and base of the load (variant I, in both loads) were statistically significant (p < 0.05). Within the same load, no significant differences (p > 0.05) were recorded. Even notable differences were not obtained in crude protein content determination function of sampling place or sampling size, the need and care in sampling should be considered.

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Integrated Analysis of Metabolome and Volatile Profiles of Germinated Brown Rice from the Japonica and Indica Subspecies

Foods ◽

10.3390/foods10102448 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2448

Author(s):

Chenguang Zhou ◽

Yaojie Zhou ◽

Yuqian Hu ◽

Bin Li ◽

Roujia Zhang ◽

...

Keyword(s):

Raw Materials ◽

Indica Rice ◽

Brown Rice ◽

Essential Amino Acids ◽

Integrated Analysis ◽

Japonica Rice ◽

Rice Cultivars ◽

Germinated Brown Rice ◽

Metabolomics Data ◽

Volatile Profiles

Abstract: In the present study, germinated brown rice (GBR) from three Japonica and three Indica rice cultivars were subjected to metabolomics analysis and volatile profiling. The statistical assessment and pathway analysis of the metabolomics data demonstrated that in spite of significant metabolic changes in response to the germination treatment, the Japonica rice cultivars consistently expressed higher levels of several health-promoting compounds, such as essential amino acids and γ-aminobutyric acid (GABA), than the Indica cultivars. No clear discriminations of the volatile profiles were observed in light of the subspecies, and the concentrations of the volatile organic compounds (VOCs), including alkenes, aldehydes, furans, ketones, and alcohols, all exhibited significant reductions ranging from 26.8% to 64.1% after the germination. The results suggest that the Japonica cultivars might be desirable as the raw materials for generating and selecting GBR food products for health-conscious consumers.

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Spirulina (Arthrospira): Kanatlı Kümes Hayvanlarında Yem Katkı Maddesi Olarak Kullanılma Potansiyeli

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v9i7.1264-1269.4090 ◽

2021 ◽

Vol 9 (7) ◽

pp. 1264-1269

Author(s):

Meltem Tufan ◽

Hasan Rüştü Kutlu

Keyword(s):

Spirulina Platensis ◽

Crude Protein ◽

Egg Yolk ◽

Essential Amino Acids ◽

Food Additive ◽

Crude Protein Content ◽

Feed Supplement ◽

Nutritional Values ◽

The Past ◽

Functional Additives

Spirulina platensis, which cyanobacteria, is a crucial functional food additive. Spirulina platensis which is a photosynthetic microalgae, contains high crude protein content (62-70%) as well as precious metabolites. These proteins are mainly composed of essential amino acids. In line with the manufacture's demands, poultry producers use to natural, functional additives rather than synthetic additives. Studies on poultry have shown that Spirulina is a natural and functional nutrient. It was determined that Spirulina supports growth and development, increases fertility, improves carcase colour and egg yolk colour score, provides resistance to animal against diseases, and improves product quality. In this study were presented, the nutritional values of the microalgae species Spirulina were explained and the usability of the past and current sources and poultry rations. The basis for application as a poultry (broiler and laying hens) feed supplement is discussed.

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CRUDE PROTEIN, AMINO ACID AND ALKALOID CONTENTS OF ANNUAL SWEET LUPIN (LUPINUS SPP. L.) FORAGES AND SEEDS GROWN IN ETHIOPIA

Experimental Agriculture ◽

10.1017/s0014479712000026 ◽

2012 ◽

Vol 48 (3) ◽

pp. 414-427 ◽

Cited By ~ 3

Author(s):

LIKAWENT YEHEYIS ◽

C. KIJORA ◽

E. VAN SANTEN ◽

M. WINK ◽

JÜRGEN DANIER ◽

...

Keyword(s):

Amino Acid ◽

Protein Content ◽

Crude Protein ◽

Nutritional Value ◽

Lupinus Albus ◽

White Lupin ◽

Crude Protein Content ◽

Protein Amino Acid ◽

Livestock Feed ◽

Alkaloid Contents

SUMMARYThough bitter white lupin (Lupinus albus L.) is a traditional crop in Ethiopia, sweet lupins are new to the country. As a result, the nutritional value of low-alkaloid lupins has not been evaluated under Ethiopian conditions. Crude protein, amino acid and alkaloid contents of 16 cultivars of three annual lupin species grown in four lupin growing locations (Merawi, Finoteselam, Kossober-1 and Kossober-2) of Ethiopia were evaluated. Location × cultivar interaction was a significant source of variation for all traits (p < 0.0001). In all locations, blue entries had either similar (p ≥ 0.0584) or higher (p ≤ 0.0235) forage crude protein content than the Local Landrace, white group and yellow entry. Compared with the Local Landrace, white and blue entries, the sole yellow entry had higher (p ≤ 0.0148) seed crude protein content at all locations except at Kossober-2, where it had similar (p = 0.8460) crude protein content as white entries. The Local Landrace had the highest forage and seed alkaloid contents. However, sweet blue Vitabor and Sanabor entries had the lowest forage and seed alkaloid contents, respectively. Low alkaloid and higher crude protein contents of sweet lupins grown in Ethiopia show the possibility to use sweet lupin forage and seeds as cheap home-grown protein source for livestock feed and human food in the country. However, for more reliable information, the laboratory results need to be verified by animal and human evaluations of the crop.

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