scholarly journals Growth Performance, Biochemical Composition and Nutrient Recovery Ability of Twelve Microalgae Consortia Isolated from Various Local Organic Wastes Grown on Nano-Filtered Pig Slurry

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 422
Author(s):  
Min Su ◽  
Marta Dell’Orto ◽  
Barbara Scaglia ◽  
Giuliana D’Imporzano ◽  
Alessia Bani ◽  
...  
Keyword(s):  
Biochemical Composition ◽  
Essential Amino Acids ◽  
Organic Wastes ◽  
Point Of View ◽  
Microbial Consortia ◽  
Nutrient Recovery ◽  
Pig Slurry ◽  
Growth Substrate ◽  
Lipid Contents ◽  
Amino Acid Profiles

This paper demonstrated the growth ability of twelve algae-microbial consortia (AC) isolated from organic wastes when a pig slurry-derived wastewater (NFP) was used as growth substrate in autotrophic cultivation. Nutrient recovery, biochemical composition, fatty acid and amino acid profiles of algae consortia were evaluated and compared. Three algae-microbial consortia, i.e., a Chlorella-dominated consortium (AC_1), a Tetradesmus and Synechocystis co-dominated consortium (AC_10), and a Chlorella and Tetradesmus co-dominated consortium (AC_12) were found to have the best growth rates (µ of 0.55 ± 0.04, 0.52 ± 0.06, and 0.58 ± 0.03 d−1, respectively), which made them good candidates for further applications. The ACs showed high carbohydrates and lipid contents but low contents of both proteins and essential amino acids, probably because of the low N concentration of NFP. AC_1 and AC_12 showed optimal ω6:ω3 ratios of 3.1 and 3.6, which make them interesting from a nutritional point of view.

scholarly journals Management of Postharvest Diseases of Vegetables in a Tropical and Sub-tropical Environment of the Kingdom of Eswatini

2020 ◽  
pp. 1-13
Author(s):  
Diana M. Earnshaw ◽  
Michael T. Masarirambi ◽  
Bonginkhosi E. Dlamini ◽  
Kwanele A. Nxumalo
Keyword(s):  
Management Strategies ◽  
Pathogenic Fungi ◽  
Essential Amino Acids ◽  
Point Of View ◽  
Postharvest Diseases ◽  
Household Level ◽  
Post Harvest ◽  
Side Dish ◽  
Opportunistic Pathogenic ◽  
And Storage

Vegetables are important in human diets as a side dish eaten either cooked or raw as in salads. They are important for their nutritional contribution as major sources of minerals, vitamins, nine essential amino acids, beneficial phytochemicals, fibre and interesting colour from an aesthetic point of view. Despite the immerse health benefits offered by vegetables there are challenges encountered in their post-harvest handling and storage up to consumption. Challenges include post-harvest losses due to diseases. Some losses occur even at household level when vegetables are not stored appropriately when stored under the sink where humidity can be high leading to an environment which promotes diseases. Diseases in the post-harvest chain are caused by bacteria and opportunistic pathogenic fungi. Post-harvest losses of vegetables are not only a threat to nutritional security but a threat to food security as well. The aim of this research study was to document major post-harvest diseases of vegetables found in the Kingdom of Eswatini and to suggest appropriate management strategies or ways of alleviating them.

Fortifying wheat bread with whey proteins: impact on nutritional value and technological properties

2022 ◽  
Vol 11 (6) ◽  
pp. 700-709
Author(s):  
Amina DELMI BOURAS ◽  
Malika MEZIANE ◽  
Abdelkader DILMI BOURAS ◽  
Smail MEGATLI
Keyword(s):  
Amino Acids ◽  
Whey Proteins ◽  
Essential Amino Acids ◽  
Deformation Energy ◽  
Wheat Bread ◽  
External Appearance ◽  
Organoleptic Characteristics ◽  
Good Taste ◽  
Amino Acid Profiles ◽  
Taste And Smell

Wheat bread is a widely consumed commodity around the world. It is poor and imbalanced in some essential amino acids. The aim of this study is to fortify wheat bread with whey proteins (WP), in order to inhence its nutri-tional value and to improve the balance of its essential amino acids. The composition of the different flours and breads enriched with WP was deter-mined by standard methods. The alveograph’s results show that the tenacity increases and the deformation energy decreases with increasing incorpora-tion of WP. The addition of WP leads to a dough that is resistant to defor-mation, extensible for incorporation rates of 2.5% and 3% and less extensible for 10% and 20%. The results on the composition of the different breads show that the addition of WP contributes to the improvement of the amino acid profiles of the breads, especially for P10 and P20. It corrects, especially, the deficit and imbalance of the bread in essential amino acids. The assess-ments of the organoleptic characteristics show that the majority of the tast-ers find the P2.5 and P3 breads are very close to the commercial breads and sometimes better. These loaves have a nice external appearance, regular shape, crispy golden crust, light texture, good taste and smell. The develop-ment of the breads during vacuum storage is very satisfactory. They keep their crispness and a good crumbliness after 7 days.

scholarly journals Comparative Biochemical Composition of Natural and Fattened Mud Crab Scylla serrata

2013 ◽  
Vol 5 (3) ◽  
pp. 545-553 ◽  
Author(s):  
M. G. Sarower ◽  
S. Bilkis ◽  
M. A. Rauf ◽  
M. Khanom ◽  
M. S. Islam
Keyword(s):  
Moisture Content ◽  
Biochemical Composition ◽  
The Body ◽  
Scylla Serrata ◽  
Body Parts ◽  
Mud Crab ◽  
Lipid Contents ◽  
The Mean ◽  
Natural Mud ◽  
Different Parts

The biochemical composition (proteins, lipid, ash and moisture) of different parts of the body (gill, meat, egg) of fattened and natural mud crab Scylla serrata was determined. Twenty four samples of S. serrata (12 from wild & 12 from fattening farm) of different sizes and sexes (half of the sample is male) were used in this study. The mean protein and lipid contents are significantly (p<0.05) higher in fattened crabs than natural in natural crabs regardless of size and sexes.  Moisture and ash were higher in natural crab than in fattened ones. The highest and lowest moisture content was noticed in gills and eggs in both natural and fattened crabs. Protein and lipid contents were comparatively higher in eggs than in other body parts. Female crabs contained high protein and lipid than males in both natural and fattened crabs.  From the results of this study it may considered that fattened crab might be comparatively superior to natural crabs as they appear to provide higher levels of protein and fat  for human nutrition. Keywords: Biochemical composition; Natural and Fattened mud crab; Scylla serrata   © 2013 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved. doi: http://dx.doi.org/10.3329/jsr.v5i3.14082 J. Sci. Res. 5 (3), 545-553 (2013)

scholarly journals Chemical characterization of almond meal as a co-product of the mechanical extraction of almond oil

2020 ◽  
Vol 183 ◽  
pp. 04004
Author(s):  
Nadia Houmy ◽  
Reda Melhaoui ◽  
Kamal Belhaj ◽  
Aurore Richel ◽  
Marianne Sindic ◽  
...  
Keyword(s):  
Amino Acid ◽  
Chemical Characterization ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Point Of View ◽  
Raw Material ◽  
Residual Oil ◽  
Isoleucine Leucine ◽  
Almond Oil

Almonds harvesting, along with precleaning, hulling, shelling, and sorting, generate recoverable co-products such as double, malformed, or damaged almonds. The common way that generates more benefit is the extraction of almond oil for food and cosmetic uses. The aim of this study is to compare composition and nutritional value of almond meals of the main varieties from eastern Morocco, Marcona (M), Fournat de Breznaud (FNB), FerragnesandFerraduel (FF) and Beldi a local ecotype (B), during three consecutive crop years (2016-2018). Significant differences were observed, which mainly concern the residual oil in almond cakes and especially their fibres, sugars, and proteins. Differences depend on the quality of the raw material and the effects of the crop year on the variety. Besides, from a nutritional point of view, analysed almond meals still contain significant amounts of residual oil and the major constituents of almond seeds (sugars, fibres, and proteins). The amino acid profile presents eight essential amino acids (Cysteine, Methionine, Isoleucine, Leucine, Phenylalanine, Tyrosine, and Lysine Valine) and the Protein Digestibility Corrected Amino Acid Score (PDCAAS) ranges between 24.78% for (M) and 62.17% for (FF). We conclude the analysed almond meals present interesting nutritional values as a specific ingredient for gluten-free culinary preparations and light foodstuffs.

scholarly journals Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 227 ◽  
Author(s):  
Celso Manuel Cristovão Mandume ◽  
Narcisa M. Bandarra ◽  
Joana Raimundo ◽  
Helena Maria Lourenço ◽  
Susana Gonçalves ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Essential Elements ◽  
Edible Tissues ◽  
Amino Acid Profiles ◽  
Cadmium Lead

Despite being highly appreciated and consumed, the nutritional value of Chaceon maritae from Namibe (Angola) had never been studied. In the present work, edible tissues (muscle, ovaries, and hepatopancreas) of boiled female C. maritae caught off Namibe coast in two distinct seasons were analyzed in terms of proximate chemical composition (fat, ash, protein, and moisture), fatty acid and amino acid profiles, cholesterol, essential minerals (macro and trace) and toxic elements. Results showed that, in both seasons, C. maritae muscle was a valuable source of protein, essential amino acids, polyunsaturated fatty acids, and essential elements, especially zinc, selenium, iodine, and copper. Ovaries and hepatopancreas are also good sources of protein, but were richer in fat, particularly when caught in October. Ovarian fat is rich in polyunsaturated fatty acids and that of hepatopancreas has higher values of monounsaturated and saturated fatty acids. Hepatopancreas and ovaries are also good sources of copper and, especially ovaries, of zinc. Moreover, in both seasons, all the edible tissues of C. maritae analyzed presented very low contents of heavy metals (mercury, cadmium, lead, and arsenic).

scholarly journals The Influence of Lactobacilli in GABA and Amino Acid Profile of Fermented Mature Coconut Water

2018 ◽  
Vol 10 (1) ◽  
pp. 8-15
Author(s):  
Izuddin Abdul Rahman ◽  
Mohd Izwan Mohd Lazim ◽  
Suhaiza Mohamad ◽  
Koh Soo Peng ◽  
Muhammad Anas Othaman ◽  
...  
Keyword(s):  
Amino Acid ◽  
Waste Product ◽  
Past Research ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Coconut Water ◽  
Viable Bacteria ◽  
Research Findings ◽  
Amino Acid Profiles ◽  
Gaba Content

Objective: Mature coconut water (MCW) is a waste product from the coconut milk industry. It is sour and unpalatable, yet it contains sufficient nutrients for microbial growth. Methods: Four Lactic Acid Bacteria (LAB), namely L. acidophilus B0258, L. brevis VM1, L. casei B0189, and L. plantarum B0103 were used to ferment MCW over 120 h. Among these LAB strains, only L. casei was capable to grow well with the highest viable bacteria count of 1 x 1011 colony forming unit (cfu)/ml. Although all LAB produced α-aminobutyric acid (GABA) after fermentation, L. acidophilus and L. plantarum produced the highest amount of GABA with the increment of 35.4%±7.9 and 38.9%±1.7, respectively. Other amino acid profiles of fermented MCW were also investigated, but most of them were consumed by the LAB. Both L. acidophilus and L. plantarum utilized the most essential amino acids. Within the first 24 h, GABA content was enhanced in all LAB strains when they were actively growing. Result and Conclusion: This study showed that both L. acidophilus and L. plantarum have great potentials to increase GABA content in MCW. Fermented coconut water can be formulated as a healthy functional drink as GABA is known to have therapeutic value in alleviating stress as reported by past research findings.

scholarly journals BIOCHEMICAL COMPOSITION OF SEEDS OF EARLY-MATURING SOYBEAN VARIETIES AND ITS VARIABILITY DEPENDING ON THE VARIETAL CHARACTERISTICS AND METEOROLOGICAL CONDITIONS OF VEGETATION PERIOD

2020 ◽  
pp. 22-27
Author(s):  
М.Е. Belyshkina ◽  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Biochemical Composition ◽  
Field Experiments ◽  
Unsaturated Fatty Acids ◽  
Protein Composition ◽  
Vegetation Period ◽  
Essential Amino Acids ◽  
Meteorological Conditions ◽  
Agricultural Materials

Soy is one of the most valuable agricultural crops, the protein composition of which includes essential amino acids, similar in composition to animal proteins, and fat in its composition predominates sunflower and olive. Comparative study of biochemical composition of soybean seeds of the Northern ecotype depending on varietal characteristics and meteorological conditions of the growing season. Perennial field experiments (2002-2019) were carried out on the experimental field of the plant growing laboratory of RSAU–MSHA named after K. A. Timiryazev. The objects of study were soybean varieties of the Northern ecotype – Svitlaya, Mageva, and Okskaya. Biochemical analysis of seeds was performed in the laboratory of research of technological properties of agricultural materials FSBSI FSAC VIM. The seeds of Northern ecotype soybean varieties contain 40.6-41.2 % protein and 19.4-19.9 % fat. Protein is characterized by a high content of sum of essential amino acids (63.10-63.98 %), including – histidine (7.2–7.7 %), lysine (7.7–7.8 %), tryptophan (by 4.6–4.9 %), arginine (8.4–8.8%), threonine (more than 4.0 %), phenylalanine (to 3.5 %). It was established that in comparison with traditional (southern) varieties, the seed fat of soybean varieties of the Northern ecotype is characterized by a higher content of palmitic acid (11.0–11.3 %) and significantly lower content of oleic acid (10.0–12.0 %). At the same time, according to the content and ratio of polyunsaturated fatty acids (linoleic and linolenic), it is close to the fat of food grades. Under conditions of excessive moisture, a high content of saturated palmitic fatty acid was observed, and in arid conditions – unsaturated fatty acids – oleic, linoleic and linolenic. Analysis of the quantitative and qualitative components of protein and fat of soybean varieties of Northern ecotype gives grounds to recommend their use not only for feed, technical, but also for food purposes.

METHODS FOR PROTECTING SOYBEAN AND CANOLA PROTEINS FROM DEGRADATION IN THE RUMEN

1984 ◽  
Vol 64 (4) ◽  
pp. 855-865 ◽  
Author(s):  
Z. MIR ◽  
G. K. MacLEOD ◽  
J. G. BUCHANAN-SMITH ◽  
D. G. GRIEVE ◽  
W. L. GROVUM
Keyword(s):  
Sodium Hydroxide ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Canola Meal ◽  
Protein Ratio ◽  
Amino Acid Profiles ◽  
Cm Protein ◽  
Canola Proteins

Soybean and canola proteins were treated with heat, formaldehyde (HCHO), sodium hydroxide (NaOH), whole fresh blood (BL) or fish hydrolysate (FH). Effect of these treatments on in situ protein degradability was measured by the nylon bag technique using fisulated steers. All treatments with the exception of heat were effective in protecting protein of soybeans and soybean meal (SBM). Canola seed protein was protected with heat at 110 °C for 2 h and with chemical treatments; all treatments were effective in protecting canola meal (CM) protein. Essential amino acid profiles of these residues from HCHO- or NaOH-treated SBM were not different from untreated SBM residue but increases in some essential amino acids were found in BL-treated SBM residue. Rat bioassays of residues from nylon bag studies revealed that protein quality of SBM, as indicated by net protein ratio, was significantly reduced (P < 0.05) by addition of HCHO, NaOH, BL or FH. Protein digestibility of SBM and CM was decreased by HCHO treatment but not by other treatments. NaOH treatment of CM had no effect on protein quality but HCHO, BL or FH treatments significantly improved (P < 0.05) protein quality of CM residue compared with untreated CM residue. These studies demonstrate that soybean and canola proteins can be effectively protected from degradation in the rumen by NaOH, BL or FH treatment without adverse effect on protein digestibility. Key words: Formaldehyde, sodium hydroxide, blood, fish hydrolysate, soybean, canola

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