Fatty Acid and Amino Acid Composition of Protein Concentrate from Cashew Nut (Anarcadium occidentale) Grown in Nasarawa State, Nigeria

The goal of the study was to develop a biotechnological process for the production of protein concentrates via bioconversion of pea flour and whey, a secondary product of starch manufacture. Standard and special methods were used to analyze the chemical and biochemical composition of protein concentrates (amino acid, carbohydrate, and fractional) of flour, whey and protein concentrates. It was established that pea flour contains 52.28-57.05% water-soluble nitrogenous substances, 23.04-25.50% salt-soluble, 2.94-4.69% alcohol-soluble compounds, 0-0.61% of soluble glutenine, 6.67-10.40% alkali-soluble glutenine and 5.96-10.86% insoluble sclerotic substances. A mathematical model and optimal parameters of the enzymatic extraction of pea protein with a yield of 65-70% were developed. Ultrasonic exposure increased the yield of nitrogenous substances by 23.16 ± 0.69%, compared with the control without ultrasound. The protein concentrate had a mass fraction of nitrogenous substances of 72.48 ± 0.41% (Nx6.25) and a complete amino acid composition. The microbial conversion by the Saccharomyces cerevisiae 121 and Geotrichum candidum 977 cultures of starch whey which remained after protein precipitation allowed us to obtain feed concentrates from biomass and culture liquid with a protein mass fraction of 61.68-70.48% (Nx6.25). Protein concentrates positively affected the vital signs of rats and their excretory products. A technological scheme was developed to test the complex pea grain and starch whey processing under pilot conditions. pea, protein concentrate, extracts, whey, bioconversion, Geotrichum candidum, Saccharomyces cerevisiae, chemical composition, amino acid composition

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Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

Vestnik MGTU ◽

10.21443/1560-9278-2020-23-3-205-213 ◽

2020 ◽

Vol 23 (3) ◽

pp. 205-213

Author(s):

N. V. Linovskaya ◽

E. V. Mazukabzova ◽

O. S. Rudenko ◽

T. V. Savenkova

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Whey Protein ◽

Acid Composition ◽

Raw Materials ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Milk Chocolate ◽

Biological Value

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

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Edible Protein from Parthenium hysterophorus

Experimental Agriculture ◽

10.1017/s0014479700008395 ◽

1978 ◽

Vol 14 (1) ◽

pp. 93-94 ◽

Cited By ~ 2

Author(s):

V. A. Savangikar ◽

R. N. Joshi

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Parthenium Hysterophorus ◽

Leaf Protein ◽

Protein Concentrate ◽

Nutritional Properties ◽

Leaf Protein Concentrate ◽

Forage Species ◽

Edible Protein

SUMMARYLeaf protein concentrate was prepared from the weed Parthenium hysterophorus L. and the nutritional properties of this preparation were studied in relation to its amino acid composition and digestibility. The product and the residual fibre closely resembled similar products made from conventional forage species.

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