scholarly journals Natural Fermentation of Cowpea (Vigna unguiculata) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2186
Author(s):  
Garyfallia Kapravelou ◽  
Rosario Martínez ◽  
Jole Martino ◽  
Jesus M. Porres ◽  
Ignacio Fernández-Fígares
Keyword(s):  
Amino Acids ◽  
Vigna Unguiculata ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Albino Rats ◽  
Good Source ◽  
Natural Fermentation ◽  
Essential Minerals ◽  
Growing Rats ◽  
True Digestibility

Cowpea (Vigna unguiculata) is among the most cultivated legumes, with interesting agronomic and environmental properties, and great potential as a nutritious food. The nutritional value of cowpea can be improved by technological processing. In this study, we showed that natural fermentation improved bioavailability of protein, amino acids, and dietary essential minerals from cowpea in growing rats, thus strengthening its potential value as functional food or food supplement. Forty Wistar albino rats (48 ± 1.8 g), were fed one of four experimental diets (n = 10 rats per diet): casein, raw cowpea, fermented cowpea or fermented and autoclaved cowpea. Despite lower growth indices of raw and fermented cowpea protein (PER, FTI) than casein, fermentation enhanced apparent digestibility of arginine, leucine, lysine, methionine, phenylalanine, tyrosine, and valine, and true digestibility of essential amino acids, except for tyrosine and valine, compared to raw cowpea. On the other hand, autoclaving of fermented cowpea flour decreased apparent, as did true digestibility of sulfur amino acids. Regarding the nutritive utilization of dietary essential minerals, Vigna unguiculata was a good source of available P, Mg, and K, while fermentation significantly improved the availability of P. Overall, cowpea was a good source of digestible essential amino acids and minerals and fermentation significantly improved its nutritional value that was not further enhanced by autoclaving.

scholarly journals Kanatlı Beslenmesinde Dut Yaprağının (Morus alba) Kullanılması

2016 ◽  
Vol 4 (6) ◽  
pp. 504
Author(s):  
Tugay Ayasan ◽  
Mikail Baylan
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Fish Meal ◽  
Essential Amino Acids ◽  
Metabolic Energy ◽  
Good Source ◽  
Mulberry Leaf ◽  
Amino Acids Composition ◽  
Poultry Diets ◽  
The Tropics

The increasing costs of conventional feedstuffs like corn, soybean meal and fish meal for poultry diets is pushing the need to find less expensive alternatives. Mulberry grows well in the tropics and subtropics, and is reported to have excellent nutritional value. Mulberry leaves are very rich in protein (15-35%), minerals (2.42-4.71% Ca, 0.23-0.97% P), 1130-2240 kcal/kg metabolic energy (ME). The amino acids composition of mulberry leaf meal indicates it is a good source of essential amino acids especially lysine (1.80%) and leucine (2.58%). In this paper, studies made on the mulberry leaf used in nutrition of poultries have been reviewed.

Screening of amino acid constituents from date palm fruits

2016 ◽  
Vol 5 (10) ◽  
pp. 4972
Author(s):  
Lata Birlangi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
United Arab Emirates ◽  
Nutritional Value ◽  
Date Palm ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Cultivated Plants ◽  
Palm Fruits ◽  
Social Part

The date palm (Phoenix dactylifera L.) is one of mankind’s oldest cultivated plants. The fruit of the date palm is an important crop of the hot arid and semi-arid regions of the world. It has always played a genuine economic and social part in the lives of the people of these areas. The present objective in examining the amino acid content of different varieties of date palm fruits from Middle-East region; is to determine whether its protein could effectively supplement the nutritional value and it is also aimed in finding which variety is rich in number of amino acids. The phytochemical screening revealed the presence of eight essential amino acids and five non-essential amino acids in the date fruits. Among all the date fruit varieties taken as samples for the study, Dabbas cultivar of United Arab Emirates found to exhibit eight types of amino acids which includes five as non-essential ones. Total of thirteen amino acids were detected in the seven date cultivars. Determination of amino acid can serve as a guide to the possible nutritional value.

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

scholarly journals Efficiency of utilization of essential amino acids in growing rats at different levels of intake

1985 ◽  
Vol 54 (2) ◽  
pp. 499-508 ◽  
Author(s):  
J. Heger ◽  
Z. Frydrych
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Essential Amino Acids ◽  
N Balance ◽  
Growing Rats ◽  
Dietary Concentration ◽  
Limiting Amino Acid ◽  
Maintenance Requirements ◽  
Different Levels

1. Nitrogen balance was studied in growing male SPF-rats fed on diets in which each essential amino acid was varied from zero to about 120% of optimum requirement. From the balance results, optimum and maintenance requirements were estimated as well as the efficiency of utilization of amino acids for growth and growth + maintenance.2. N balance increased with increasing dietary level of the deficient amino acid; the response gradually diminished as the content of the amino acid approached optimum. At zero level of intake, negative N balance was found for all amino acids except histidine. The highest loss of body N was found in the sulphur-amino-acid-free diet and the lowest one in the lysine-free diet.3. Maximal utilization of essential amino acids for growth was found at dietary levels corresponding to 30–60% of optimum requirement and ranged from about 0.65 to 0.85 except for S amino acids and histidine. The utilization of S amino acids was about 0.55 while that of histidine exceeded 1.0. The utilization of amino acids for growth-tmaintenance was maximal at the lowest levels of intake and gradually decreased as the dietary concentration of the limiting amino acid increased. At dietary levels near optimum the utilization was about 06–07, except for S amino acids where the utilization was less than 0.5.

Studies on the Nutrition of Marine Flatfish the Essential Amino Acid Requirements of Plaice and Sole

1970 ◽  
Vol 50 (1) ◽  
pp. 87-95 ◽  
Author(s):  
C. B. Cowey ◽  
J. Adron ◽  
A. Blair
Keyword(s):  
Amino Acids ◽  
Essential Amino Acid ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Present Knowledge ◽  
Radioactive Carbon ◽  
Dietary Requirement ◽  
Fish Diets ◽  
Other Substances ◽  
Amino Acid Requirements

Present knowledge of the nutritional requirements of fish is limited to certain species of salmon and trout (e.g. Halver, DeLong & Mertz, 1957; Shanks, Gahimer & Halver, 1962). In view of the current interest in the cultivation of marine flatfish (Shelbourne, 1964) information on their dietary needs is equally desirable. Experience with salmon (DeLong, Halver & Mertz, 1958) has indicated that protein is the largest and most expensive constituent of fish diets and studies on the nutritional value of different food proteins for fish are necessary if the fish are to be reared economically and successfully. A desirable prerequisite to such studies is a knowledge of those amino acids for which the fish has an absolute dietary requirement, i.e. which it cannot itself synthesize from other substances normally available. With most animals these requirements have been identified by growth trials using partially (or wholly) defined diets. The rearing of fish on defined diets is not easy and it seemed in the first instance that an indirect but valid approach might be utilized. If animals are given a radioactively labelled carbon source, such as uniformly labelled [U-14C]glucose a significant amount of the radioactive carbon will be incorporated only into those compounds which the animal can itself synthesize. By isolating the amino acids from the tissue proteins following such a dose the essential amino acids are identified as those which are not radioactive. The amino acids containing radioactivity correspond with the so-called non-essential amino acids.

scholarly journals Пищевая ценность телятины как важнейший критерий оценки мясного сырья для детского питания

2018 ◽  
Vol 8 (1) ◽  
pp. 637-643
Author(s):  
T.L. Holubenko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Baby Food ◽  
Black And White ◽  
Balanced Diet

<p><span lang="EN-US">The aim of the research is to assess the amino acid composition of veal from different genotype bull-calves concerning the usage in baby food production. A comparative analysis of the essential amino acids content in meat of calves of <span>black-and-white motley breed,</span> Aberdeen Angus breed and black and white crossbreeds grown according to the traditional technology of dairy cattle breeding hasn’t showed any significant differences. However, some differences were observed for each separate amino acid. Although the difference in amino acids was 2. 9% in favor of <span>black-and-white motley breed</span>. According to the amino acid composition, the calves meat of Charolais breed is biologically more complete than the Aberdeen Angus calves meat of the first generation in the valine content by 7.4%, isoleucine by 45.3% (P &lt;0.001), leucine by 15.2% (P &lt;0.001), lysine by 7.8%, threonine and phenylalanine + tyrosine by 6.5% (P &lt;0.05) and 7.5% (P &lt;0.01), respectively. Amino acid content was limited by the sum of amino acids phenylalanine + tyrosine (80.2%) in purebreds and methionine + cystine (83.4%) in <span>crossbreeds</span>. The other amino acids content was more than 100%; it indicates a high biological and nutritional value of veal. In the first experiment, the degree of compliance with the norms of a balanced diet is 37.4-38.2%. The human body's need for such essential amino acids as valine, isoleucine, phenylalanine + tyrosine is satisfied for more than 20%; the human body's need for leucine, lysine, and threoni9ne is satisfied for more than 30%. Veal of the Charolaise young is distinguished by higher indicators. The degree of its compliance with the norms of a balanced diet is 43.8% against 37.6% in hybrid calves. It is proved that veal obtained from young animals of different breeds in ecologically clean zones has a high biological and nutritional value, it corresponds to the indices for meat raw materials for baby food in accordance with Sanitary Norms 11-63 RB98.</span></p>

scholarly journals RESULTS OF SCREENING ASSESSMENT OF NUTRITIONAL VALUE AND AMINO ACIDS CONTENT IN THE INDUSTRIAL WORKERS DIET

2019 ◽  
pp. 40-43
Author(s):  
T.V. Mazhaeva ◽  
S.E. Dubenko
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Protein Quality ◽  
Raw Materials ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Toxic Substances ◽  
Industrial Workers ◽  
Regulatory Requirements ◽  
Laboratory Methods

To decrease the toxic effects of xenobiotics on healthy workers in healthful and dietary meals, it’s important to consider not only the proper diet intake of macro- and micronutrients, but protein quality in terms of essential amino acids. A study was conducted to evaluate nutritional value and amino acids content in the industrial workers diets of two metallurgical enterprises by calculation and laboratory methods. We found that set of healthful and dietary meals at the calculation stage do not comply with regulatory requirements for fats and carbohydrates by 34 and 16 percent, respectively. According to laboratory tests, from 57 to 68 percent of sets of healthful and dietary meals do not comply with regulatory requirements for proteins, fats and carbohydrates. The discrepancy in the data on the amount of determined nutrients between the calculated and laboratory methods may be due to calculation errors, shortage and quality of raw materials, as well as a limitation of methods for determining fat and carbohydrates. With a set of healthful and dietary meals workers can satisfy the almost daily requirement for the corresponding energy expenditures for some amino acids, however, the required amount of these amino acids in workers in contact with heavy metals has not been established. It has also been found that in diets of healthful and dietary meals, the ratio of tryptophan / lysine / methionine + cystine is violated towards an excess of tryptophan, whose deamination products are highly toxic. It is necessary to continue further investigation of ready-made diets of healthful and dietary meals for nutritional value and amino acid content in order to identify factors affecting the discrepancy within research results between calculation and laboratory methods, as well as establish adequate norms for amino acids intake in workers exposed to toxic substances.

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

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.

scholarly journals Quinoa – a rewiev

2009 ◽  
Vol 27 (No. 2) ◽  
pp. 71-79 ◽  
Author(s):  
M. Jancurová ◽  
L. Minarovičová ◽  
A. Dandár
Keyword(s):  
Amino Acids ◽  
Vitamin C ◽  
Food Industry ◽  
Healthy Lifestyle ◽  
Essential Amino Acids ◽  
Dietary Quality ◽  
Health State ◽  
Good Source

The healthy lifestyle and appropriate nutrition are stressed nowadays. New foodstuffs are still investigated with the aim to improve the diet and conduce to a better health state of the population. Pseudocereals (amaranth, buckwheat, and quinoa) are convenient for this purpose. Their high nutritious and dietary quality meets the demands of the food industry and consumers. Our collective dealt with quinoa, a commodity of Andean, because quinoa is a good source of essential amino acids such as lysine and methionine. Quinoa contains relatively high quantities of vitamins (thiamin, vitamin C) and minerals.

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