Pu-erh Tea Extract Treatment Could Be an Efficient Way to Enhance the Yield and Nutritional Value of Soybean Sprout

Soybean sprouts are one of the most inexpensive and nutritious food items that can be easily grown year-round. Several studies have been conducted to increase their yield and nutritional values. This study was carried out to examine the effects of Pu-erh tea extracts on the production and nutrients content of soybean sprouts. Soybean seeds were soaked in 1%, 2%, or 3% (w/v) tea extracts, or tap water, before keeping for sprout cultivation; the sprout samples were named PE-1, PE-2, PE-3, and the control, respectively. The sprout yields were increased by up to 17% in PE-2 and PE-3 than in the control. The vitamin C, total free amino acid, total mineral, total isoflavone, total polyphenol, and flavonoid contents as well as the antioxidant potentials of the tea extract-treated sprouts were higher than those of the control. The results indicated that pre-soaking soybean seeds in 2% Pu-erh tea extracts could offer an easy, inexpensive, and efficient way to improve the yield and nutritional value of soybean sprouts.

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Seed nutritional quality comparison of vegetable soybean genotypes at fresh pod and mature stage

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i6.1960 ◽

2019 ◽

pp. 405

Author(s):

C. Liu, Y. Li, B. Tu, X. Wang, B. Tian, Q. Zhang, X. Liu

Keyword(s):

Amino Acid ◽

Free Amino Acid ◽

Nutritional Quality ◽

Free Amino ◽

Soluble Sugar ◽

Mature Stage ◽

Total Free Amino Acid ◽

Vegetable Soybean ◽

Nutritional Values ◽

Soybean Genotypes

Vegetable soybean is famous for its better eating quality and taste, which is usually harvested at fresh pod stage. However, no report is available on nutritional values between vegetable soybean seed at fresh pod stage and mature stage. To better understand the seed nutritional quality differences between fresh pod stage and mature stage in vegetable soybean, five vegetable soybean genotypes were examined. The results found that seeds from fresh edible stage had higher total free amino acid, and higher K, Na, Mn and Zn concentrations. The concentrations of soluble sugar, crude oil as well as unsaturated fatty acid were also higher at fresh pod stage. While total isoflavone, Mg and Fe concentrations were generally higher at full maturity stage. No differences in protein concentration were found between the two stages. Significant genotypic differences were found among nutritional parameters. The genotype Line 61 had the highest total soy isoflavone of 4593 μg g-1, whereas the genotype “Heidou” had the lowest total soy isoflavone of 1700 μg g-1 at mature stage. Correlation analysis indicated that total free amino acid was significantly positively correlated with soluble sugar, crude oil and total isoflavone. Therefore, the nutritional values at fresh pod stage and mature stage differed from the perspective of nutritional compositions. The findings reported here add new knowledge to vegetable soybean function and is a useful starting point for future breeding program and cultivation towards improving the nutritional compositions of soybean species.

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Nutritional Improvement of Bean Sprouts by Using Chitooligosaccharide as an Elicitor in Germination of Soybean (Glycine max L.)

Applied Sciences ◽

10.3390/app11167695 ◽

2021 ◽

Vol 11 (16) ◽

pp. 7695

Author(s):

Wenzhu Tang ◽

Xinting Lei ◽

Xiaoqi Liu ◽

Fan Yang

Keyword(s):

Molecular Weight ◽

Nutritional Value ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Soybean Seeds ◽

Asian Countries ◽

Soybean Sprouts ◽

Phenolic Constituents ◽

Glycine Max L

Soybean sprouts are among the healthiest foods consumed in most Asian countries. Their nutritional content, especially bioactive compounds, may change according to the conditions of germination. The purpose of this study was to test the effect of chitooligosaccharide with different molecular weight and dosage on nutritional quality and enzymatic and antioxidant activities of soybean sprouts. The chitooligosaccharide elicitor strongly stimulated the accumulation of vitamin C, total phenolics, and total flavonoid. The stimulation effect was correlated with the molecular weight and concentration of chitooligosaccharide. With treatment of 0.01% of 1 kDa chitooligosaccharide, the nine phenolic constituents and six isoflavone compounds were significantly increased. The antioxidant capacity (DPPH radical and hydroxyl radical scavenging activity) and antioxidase activities (catalase and peroxidase) of soybean sprouts were also enhanced after treatment with chitooligosaccharide. The degree of chitooligosaccharide-induced elicitor activity increased as the molecular weight of chitooligosaccharide decreased. These results suggest that soaking soybean seeds in a solution of chitooligosaccharide, especially in 0.01% of 1 kDa chitooligosaccharide, may effectively improve the nutritional value and physiological function of soybean sprouts.

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Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds

Antioxidants ◽

10.3390/antiox10081207 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1207

Author(s):

Shu-Cheng Duan ◽

Soon-Jae Kwon ◽

Seok-Hyun Eom

Keyword(s):

Antioxidant Activity ◽

Faba Bean ◽

Nutritional Value ◽

Cooking Methods ◽

Thermal Treatments ◽

Nutritional Values ◽

Beneficial Effects ◽

Young Leaves ◽

Dry Heating ◽

Positive Correlations

The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease.

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Evaluation of seed amino acid content and its correlation network analysis in wild soybean (Glycine soja) germplasm in Japan

Plant Genetic Resources ◽

10.1017/s1479262121000071 ◽

2021 ◽

Vol 19 (1) ◽

pp. 35-43

Author(s):

Awatsaya Chotekajorn ◽

Takuyu Hashiguchi ◽

Masatsugu Hashiguchi ◽

Hidenori Tanaka ◽

Ryo Akashi

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Free Amino Acid ◽

Acid Content ◽

Free Amino ◽

Glycine Soja ◽

Wild Soybean ◽

Amino Acid Content ◽

Soybean Seeds ◽

Free Amino Acid Content

AbstractWild soybean (Glycine soja) is a valuable genetic resource for soybean improvement. Seed composition profiles provide beneficial information for the effective conservation and utilization of wild soybeans. Therefore, this study aimed to assess the variation in free amino acid abundance in the seeds of wild soybean germplasm collected in Japan. The free amino acid content in the seeds from 316 accessions of wild soybean ranged from 0.965 to 5.987 mg/g seed dry weight (DW), representing a 6.2-fold difference. Three amino acids had the highest coefficient of variation (CV): asparagine (1.15), histidine (0.95) and glutamine (0.94). Arginine (0.775 mg/g DW) was the predominant amino acid in wild soybean seeds, whereas the least abundant seed amino acid was glutamine (0.008 mg/g DW). A correlation network revealed significant positive relationships among most amino acids. Wild soybean seeds from different regions of origin had significantly different levels of several amino acids. In addition, a significant correlation between latitude and longitude of the collection sites and the total free amino acid content of seeds was observed. Our study reports diverse phenotypic data on the free amino acid content in seeds of wild soybean resources collected from throughout Japan. This information will be useful in conservation programmes for Japanese wild soybean and for the selection of accessions with favourable characteristics in future legume crop improvement efforts.

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The Nutritional Value and Safety of Genetically Unmodified Soybeans and Soybean Feed Products in the Nutrition of Farm Animals

Agronomy ◽

10.3390/agronomy11061105 ◽

2021 ◽

Vol 11 (6) ◽

pp. 1105

Author(s):

Małgorzata Świątkiewicz ◽

Kamil Witaszek ◽

Ewa Sosin ◽

Krzysztof Pilarski ◽

Beata Szymczyk ◽

...

Keyword(s):

Glycine Max ◽

Nutritional Value ◽

Urease Activity ◽

Basic Protein ◽

Press Cake ◽

Farm Animals ◽

Soybean Seeds ◽

Lower Content ◽

Glycine Max L ◽

Protein Feed

Post-extraction soybean (Glycine max (L.) Merr.) meal is widely used as a basic protein feed for farm animals, especially poultry and pigs. Products made from unmodified soybean seeds are an alternative to imported GMO soybean meal. The aim of the study was to develop feed products from popular European varieties of genetically unmodified soybeans, which can be produced on small and medium-sized farms, and to assess their nutritional value and safety to livestock. The research was conducted on the seeds of three soybean varieties and two types of feed products resulting from thermobaric treatment (extrudate) and oil pressing (soybean press cake). The mould and yeast contamination of domestic seeds was negligible. The thermobaric and pressing treatments lowered the content of fungi by 97%. The products were considered free from mycotoxins. In comparison with full-fat soybean seeds, the protein content in the products was up to 19% higher, and 92% of the total lysine remained available. The products had lower content of antinutritional ingredients (trypsin inhibitors) and the urease activity was reduced by 52–59% and 99%, respectively. The experiment showed that the European genetically unmodified soybean feed products were characterised by good quality, mycotoxicological purity and high nutritional value for farm animals.

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PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i3.18919 ◽

2021 ◽

Vol 6 (3) ◽

Author(s):

Wd Wd Sitti Aisyah Nurul Fahlani ◽

Tamrin Tamrin ◽

Kobajashi Togo Isamu

Keyword(s):

Antioxidant Activity ◽

Nutritional Value ◽

National Standards ◽

Bruguiera Gymnorrhiza ◽

Nutritional Values ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test ◽

Color Texture

ABSTRACT This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 = (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur 4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci: Brownies, tepung, Buah Lindur

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Trophic ecology and diet of Hydra vulgaris (Cnidaria; Hydrozoa)

Animal Biology ◽

10.1163/15707563-00002537 ◽

2017 ◽

Vol 67 (3-4) ◽

pp. 287-300 ◽

Cited By ~ 4

Author(s):

María I. Deserti ◽

Karina S. Esquius ◽

Alicia H. Escalante ◽

Fabián H. Acuña

Keyword(s):

Nutritional Value ◽

Trophic Ecology ◽

Buenos Aires ◽

Feeding Habits ◽

Natural Habitat ◽

Buenos Aires Province ◽

Hydra Vulgaris ◽

Natural Diet ◽

Food Items ◽

Invertebrate Prey

Hydra is a genus of common, sessile, solitary freshwater cnidarians, which are defined as carnivorous and efficient predators. The purpose of this study was to obtain information on the feeding habits and diet of Hydra vulgaris collected from its natural habitat in Nahuel Rucá Lake (Buenos Aires Province, Argentina). We found three categories of food items in the coelenteron: algae, fungi, and small invertebrates. Algae dominated the diet in terms of abundance and frequency of occurrence, but their volumetric contribution was almost negligible, as was their possible nutritional value. Invertebrate prey captured, using active predation, represented the major volumetric contribution, with four different taxa found. The detection of phytoplankton in the gastral cavities reveals the input of some organisms present in the surrounding waters in addition to the invertebrates. This information is novel, since studies on the natural diet of Hydra are very scarce.

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Determinants of Nutrition Facts Table Use by Chinese Consumers for Nutritional Value Comparisons

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph19020673 ◽

2022 ◽

Vol 19 (2) ◽

pp. 673

Author(s):

Zeying Huang ◽

Haijun Li ◽

Jiazhang Huang

Keyword(s):

Nutritional Value ◽

Online Survey ◽

Nutrition Labeling ◽

Chinese Consumers ◽

Nutritional Values ◽

Factors Associated ◽

Interaction Detection ◽

Chi Squared ◽

Nationally Representative ◽

Adoption Level

The nutrition facts table is a nutrition labeling tool designed to inform consumers of food nutritional contents and enable them to make healthier choices by comparing the nutritional values of similar foods. However, its adoption level is considerably low in China. This study employed the Chi-squared Automatic Interaction Detection (CHAID) algorithm to explore the factors associated with respondents’ adoption of nutrition facts table to compare the nutritional values of similar foods. Data were gathered through a nationally representative online survey of 1500 samples. Results suggested that consumers’ comprehension of the nutrition facts table was a direct explanatory factor for its use. The usage was also indirectly explained by people’s nutrition knowledge, the usage of nutrition facts table by their relatives and friends, and their focus on a healthy diet. Therefore, to increase the use of nutrition facts table by Chinese consumers, the first consideration should be given to enhancing consumers’ comprehension of the labeling

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ANTIOXIDANT ACTIVATION OF ETHANOL EXTRACTS FROM PINEAPPLE LEAVES (Ananas comosus) AT TAC CAU REGION, KIEN GIANG PROVINCE

Scientific Journal of Tra Vinh University ◽

10.35382/18594816.1.40.2020.615 ◽

2020 ◽

Vol 1 (40) ◽

pp. 39-49

Author(s):

Hau Thu Nguyen Thi ◽

Dung Nhan Tran ◽

Ba Van Huynh ◽

Quyen Ngoc Thi ◽

An Tran Hoang Bui ◽

...

Keyword(s):

Nutritional Value ◽

Extraction Efficiency ◽

Raw Materials ◽

Ananas Comosus ◽

Total Polyphenol ◽

Waste Products ◽

Resistance To Oxidation ◽

Ethanol Extracts ◽

Pharmaceutical Production ◽

Pineapple Leaves

Pineapple (Ananas comosus) is a kind of fruit with high nutritional value. This study investigated the resistance to oxidation DPPH (2,2-Diphenyl-1picrylhydrazyl (free radical) and deionized Fe3+ of ethanol extracts from theleaves (leaves grow on stems) and crown (crown of scale leaves) of pineapples. Study of high extraction efficiency in 99,5% ethanol solvent, mixing ratio between samples with the solvent is 1 : 4, combined ultrasonic wave with a capacity of 120 Walt within 72 hours. The total polyphenol content in all treatments was high: leave sample (140,9 ± 2,86 mg GAE/g) and crown sample (204,6 ± 0,29 mg GAE/g). The results showed thatDPPH oxidation resistance and deionized Fe3+ were: crown (IC50 = 254,74 ± 1,55 mg/mL và 908,12 ± 9,35 mg/mL) higher than leaves (IC50 = 977,78 ± 30,27m mg/mL and 2156,62 ± 23,03 mg/mL). Theresearch has found that the use of waste products from pineapple peels with antioxidant capacity could be added to potential raw materials in the field of pharmaceutical production.

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