scholarly journals Consumer preference and the technological and nutritional quality of different bean colours

2019 ◽  
Vol 42 ◽  
pp. e43689
Author(s):  
Greice Rosana Kläsener ◽  
Nerinéia Dalfollo Ribeiro ◽  
Cleiton Renato Casagrande ◽  
Fernanda Daltrozo Arns
Keyword(s):  
Consumer Choice ◽  
Nutritional Quality ◽  
Potassium Concentration ◽  
Consumer Preference ◽  
Black Beans ◽  
Calcium Magnesium ◽  
High Concentrations ◽  
Consumption Habit ◽  
Grain Colour

Beans can be found in different grain colours, and for this reason, it is important to understand the technological and nutritional quality of the diverse types of beans that are consumed. The objectives of this work were to identify the traits that determine Brazilian consumer choice of different bean colours and to evaluate whether different bean colours present differences in technological and nutritional traits. For this purpose, beans of different colours (white, cranberry, matte red kidney, shiny red kidney, and black) were obtained from supermarkets. The samples were evaluated for consumer preference and the technological and nutritional traits of the beans. In southern Brazil, the majority of the survey participants (58%) preferred black beans, and their choice was based on consumption habit (66%) and grain colour (30%). Different bean colours presented differences for all traits related to technological and nutritional quality, except for potassium concentration. Consumption habit and grain colour defined consumer choice for black beans. Black beans were preferred by 58% of the participants, and this type of bean has high concentrations of calcium, magnesium, iron, zinc and copper.

scholarly journals Consumer preference and the technological, cooking and nutritional quality of carioca beans

2019 ◽  
Vol 40 (2) ◽  
pp. 651
Author(s):  
Nerinéia Dalfollo Ribeiro ◽  
Cleiton Renato Casagrande ◽  
Henrique Caletti Mezzomo ◽  
Greice Rosana Kläsener ◽  
Skarlet De Marco Steckling
Keyword(s):  
Consumer Choice ◽  
Nutritional Quality ◽  
Grain Quality ◽  
Selection Index ◽  
Consumer Preference ◽  
Visual Quality ◽  
Consumer Acceptability ◽  
Quality Traits ◽  
High Concentrations

Carioca beans will achieve better consumer acceptability if they exhibit high grain quality. The objectives of this work were to identify the visual quality traits that determine consumer choice of carioca beans; to evaluate whether the commercial brands of carioca beans present differences in their technological, cooking and nutritional quality traits; and to select the best commercial brand of carioca beans according to these traits using a selection index. For this purpose, six different commercial brands of carioca beans were evaluated with respect to consumer preference and their grain physicochemical traits. The visual quality traits, colour and grain size, defined the consumer choice of carioca beans. The commercial brands of carioca beans presented differences regarding their technological, cooking and nutritional quality traits. Brand 4 had lighter colour grains (L* = 53.33), a slightly red shade (a* = 6.20), medium-sized beans (27.52 g), an elliptical shape, a semi-full flatness, and a fast cooking time (15 min and 25 s). The brand 4 showed high concentrations of protein, potassium, phosphorus, calcium, zinc and copper, and this sample was the preference of 51.92% of the survey participants. The best commercial brand of carioca beans selected by the selection index was brand 4 for its technological, cooking and nutritional quality traits.

scholarly journals Evaluation of the Physico-chemical and Antioxidant Activity Properties of Attieke Flour Enriched with Cashew Kernel (Anacardium occidentale L.) and Moringa (Moringa oleifera L.) Powders

2019 ◽  
pp. 1-9
Author(s):  
Salimata Kone ◽  
Doudjo Soro ◽  
Ernest Kouadio Koffi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Nutritional Quality ◽  
Moringa Oleifera ◽  
Anacardium Occidentale ◽  
Copper And Zinc ◽  
Physico Chemical ◽  
Composite Flours ◽  
Calcium Magnesium

The objective of this study is to produce an infant flour based on attiéké enriched with Moringa oleifera and cashew kernel (Anacardium ¶occidentale L.) powders. For this purpose, Moringa oleifera powder is incorporated in proportions of 10%, 15% and 20% into two types of composite flours (attiéké / unfermented cashew kernel and attiéké / fermented cashew kernel). Mineralogical, physico-chemical and antioxidant activity are performed. The results of the mineralogical analyzes showed potassium is the majority in composite flours. In addition, the calcium, magnesium, copper and zinc contents in the composite flours conformity with the standards. The fortification of attiéké flour with Moringa oleifera and cashew kernel powders resulted in an increase in phenolic compounds, antioxidant activity, as well as protein contents which vary from 11.59 ± 0.10 g / 100 g of 16.59 ± 0.26 g / 100 g. Moringa and cashew kernel powders have increased the nutritional quality of attiéké flour.

scholarly journals Phytoextraction and nutritional quality of forages cultivated in a constructed wetland system for wastewater treatment

2021 ◽  
Vol 29 ◽  
pp. 90-99
Author(s):  
Rubens Ribeiro da Silva ◽  
Gilson Araújo de Freitas ◽  
Alvaro José Gomes de Faria ◽  
Jefferson Santana da Silva Carneiro ◽  
Inádia de Jesus Oliveira ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Block Design ◽  
Randomized Complete Block Design ◽  
Leaf Tissues ◽  
Calcium Magnesium ◽  
Wetland System ◽  
Sodium And Potassium ◽  
Nitrogen Phosphorus ◽  
Phytoextraction Potential

This study aimed to evaluate the effects of different concentrations of sodium on the phytoextraction of nutrients and nutritional quality of forages (P. purpureum Schum and C. dactylon Pers) grown in wetland system constructed for wastewater generated in cattle slaughterhouses (WGCS) treatment. The experiment was conducted in a randomized complete block design with three replications. The treatments were tested using 2 x 5 factorial scheme, as follows: two species of grass (P. purpureum Schum and C. dactylon Pers) and five concentrations of sodium in WGCS: 70, 100, 150, 200 and 250 mg L-1. The phytoextraction potential of nutrients and the nutritional quality of forages grown in pots simulating a wetland system constructed for WGCS with sodium concentrations were assessed in terms of the contents of the nutrients nitrogen, phosphorus, potassium, calcium, magnesium and sodium in leaf tissues. The accumulations of these nutrients in the produced forages were also evaluated. Both species presented different behaviors regarding their nutrient phytoextraction potentials. The nutritional quality was changed in the forages due to the cultivation in constructed wetlands. Forage C. dactylon Pers presented higher phytoextraction potential of sodium and potassium and P. purpureum Schum presented a higher nutritional quality.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

IMPROVING THE NUTRITIONAL QUALITY OF FODDER YEASTS BY ADDING MINERALS

2016 ◽  
Vol 15 (5) ◽  
pp. 1009-1017
Author(s):  
Cristina-Gabriela Grigoras ◽  
Andrei I. Simion ◽  
Livia Manea ◽  
Lidia Favier-Teodorescu ◽  
Lucian Gavrila
Keyword(s):  
Nutritional Quality

Methods for the Determination of the Purity of Exosomes

2020 ◽  
Vol 25 (42) ◽  
pp. 4464-4485 ◽  
Author(s):  
Katarzyna Kluszczyńska ◽  
Liliana Czernek ◽  
Wojciech Cypryk ◽  
Łukasz Pęczek ◽  
Markus Düchler
Keyword(s):  
Drug Transport ◽  
Biological Fluids ◽  
Drug Carriers ◽  
Biological Functions ◽  
Isolation And Purification ◽  
Pubmed Database ◽  
High Concentrations ◽  
Targeted Release

Background: Exosomes open exciting new opportunities for advanced drug transport and targeted release. Furthermore, exosomes may be used for vaccination, immunosuppression or wound healing. To fully utilize their potential as drug carriers or immune-modulatory agents, the optimal purity of exosome preparations is of crucial importance. Methods: Articles describing the isolation and purification of exosomes were retrieved from the PubMed database. Results: Exosomes are often separated from biological fluids containing high concentrations of proteins, lipids and other molecules that keep vesicle purification challenging. A great number of purification protocols have been published, however, their outcome is difficult to compare because the assessment of purity has not been standardized. In this review, we first give an overview of the generation and composition of exosomes, as well as their multifaceted biological functions that stimulated various medical applications. Finally, we describe various methods that have been used to purify small vesicles and to assess the purity of exosome preparations and critically compare the quality of these evaluation protocols. Conclusion: Combinations of various techniques have to be applied to reach the required purity and quality control of exosome preparations.

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

Effect of high temperature stress on seed filling and nutritional quality of rice (Oryza sativa L.)

2020 ◽  
Vol 16 (2) ◽  
pp. 18-23
Author(s):  
K. PRAVALLIKA ◽  
C. ARUNKUMAR ◽  
A. VIJAYKUMAR ◽  
R. BEENA ◽  
V. G. JAYALEKSHMI
Keyword(s):  
Oryza Sativa ◽  
High Temperature ◽  
Temperature Stress ◽  
Nutritional Quality ◽  
High Temperature Stress ◽  
Seed Filling
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