Mixed Culture Fermentations To Improve Nutritional Value of Corn Meal1

One-step fermentation involving two microorganisms inoculated at the same time and two-step fermentations involving two inoculations of different microbes at different times were used to enrich corn meal. Starch in corn meal was first hydrolyzed by amylases of B. stearothermophilus, E. fibuligera or A. oryzae followed by the growth of C. utilis. The combination of E. fibuligera and C. utilis produced a significant (P<0.05) increase in lysine, methionine, tryptophan. The relative nutritive value (%), which reflected the amino acid balance, increased significantly (P<0.05) with this sequence of microorganisms. Niacin, riboflavin, and thiamin increased significantly (P<0.05) when mixed cultures of A. oryzae and E. fibuligera in combination with C. utilis were employed. When E. fibuligera alone was grown, no significant change was observed in thiamin content but significant increases occurred in niacin and riboflavin. A. oryzae by itself produced significant (P<0.05) changes in niacin, riboflavin and thiamin.

Download Full-text

Nutritional Improvement of Corn Meal by Fermentation by Bacillus licheniformis and Enterobacter cloacae1

Journal of Food Protection ◽

10.4315/0362-028x-53.3.245 ◽

1990 ◽

Vol 53 (3) ◽

pp. 245-248 ◽

Cited By ~ 3

Author(s):

MARION L. FIELDS ◽

FU GEN YOA

Keyword(s):

Bacillus Licheniformis ◽

Nutritive Value ◽

Enterobacter Cloacae ◽

Mixed Cultures ◽

Lysine Content ◽

Corn Meal ◽

Fermentation Time ◽

Nutritional Improvement ◽

Tryptophan Content ◽

Relative Nutritive Value

Fermentation of corn meal by Bacillus licheniformis strain 6 significantly (P<0.05) increased the percent relative nutritive value (%RNV). Both B. licheniformis strain 6 and Enterobacter cloacae strain 18 significantly (P<0.05) increased the methionine and tryptophan content. Only E. cloacae increased the lysine content. Both bacteria increased total folacin significantly (P<0.05). A pH of 7–8, a temperature of 35°C, and a fermentation time of 4–6 days resulted in higher yields of total folacin than other combinations of conditions. Mixed cultures of the two bacteria increased lysine, methionine, tryptophan, and total folacin (P<0.05) when compared to nonfermented corn meal.

Download Full-text

Effect of Lactobacillus fermentum, Bacillus subtilis, Bacillus cereus and Pseudomonas maltophilia Singly and in Combination on the Relative Nutritive Value of Fermented Corn Meal

Journal of Food Science ◽

10.1111/j.1365-2621.1982.tb07670.x ◽

1982 ◽

Vol 47 (4) ◽

pp. 1294-1295 ◽

Cited By ~ 6

Author(s):

NANCY J. NANSON ◽

MARION L FIELDS

Keyword(s):

Bacillus Subtilis ◽

Bacillus Cereus ◽

Nutritive Value ◽

Lactobacillus Fermentum ◽

Corn Meal ◽

Pseudomonas Maltophilia ◽

Relative Nutritive Value

Download Full-text

THE EFFECT OF HEATING, THE PRESENCE OF ANTIOXIDANTS, AND THE LEVEL AND MELTING POINT OF THE FAT COMPONENT ON THE NUTRITIONAL VALUE OF DIETS AS INDICATED IN RAT FEEDING TESTS

Canadian Journal of Research ◽

10.1139/cjr45e-017 ◽

1945 ◽

Vol 23e (4) ◽

pp. 131-137 ◽

Cited By ~ 1

Author(s):

E. W. Crampton ◽

M. F. Mills

Keyword(s):

Body Weight ◽

Melting Point ◽

Nutritional Value ◽

Nutritive Value ◽

Cottonseed Oil ◽

Fat Content ◽

Melting Points ◽

White Rats ◽

Relative Nutritive Value

Male white rats were fed baked and unbaked diets containing blended cottonseed oil of two different melting points (45° and 57 °C) with and without antioxidant. The fat was incorporated in the diets at 4 and 16% levels. The relative nutritive value of the diets was measured by growth of rats, digestibility of the diet, and the proportion of fat deposited in the livers and carcasses.The digestibility of the fat decreased as the melting point increased from 45 °C to 57 °C The addition of 0.1% nordihydroguairetic acid to the fat showed no effect on the nutritive value of the diets. Increasing the fat content of the diet from 4 to 16% resulted in a decline in body weight that can be accounted for only on the assumption of poor utilization of fat. Heating the diet lowers its efficiency for rats.

Download Full-text

OVIPOSITION AND LARVAL DEVELOPMENT OF THE RED FLOUR BEETLE AND THE RUSTY GRAIN BEETLE ON GROUND AND BALL-MILLED KERNELS OF VARIOUS CEREAL CULTIVARS

Canadian Journal of Plant Science ◽

10.4141/cjps88-074 ◽

1988 ◽

Vol 68 (3) ◽

pp. 617-626 ◽

Cited By ~ 3

Author(s):

N. D. G. WHITE ◽

S. R. LOSCHIAVO

Keyword(s):

Durum Wheat ◽

Larval Development ◽

Tribolium Castaneum ◽

Egg Production ◽

Nutritional Value ◽

Nutritive Value ◽

Egg Laying ◽

Cryptolestes Ferrugineus ◽

Environmental Indices ◽

Relative Nutritive Value

Oviposition and larval development of Tribolium castaneum (Herbst) and Cryptolestes ferrugineus (Stephens) were used as criteria of the nutritional value of 28 ground or 29 ball-milled cultivars of two-rowed barley, six-rowed barley, oat, triticale, durum and common wheat for these insects. Oviposition by individual adult T. castaneum, on 28 ground cultivars, was lowest only on Benito wheat and all oat except Terra (hulless). On 29 ball-milled cultivars, Coulter and Medora durum wheat were optimal for egg production while the least number of eggs was produced on Glenlea (wheat), TR 212 and 219 (two-rowed barley), Bonanza and Conquest (six-rowed barley) and all oat. Oviposition by C. ferrugineus on ball-milled cultivars was also optimal on durum wheat and was lowest on all oat. The pattern of egg laying for both species over three 4-d periods varied with the payability and texture of the ground and ball-milled cultivars. Rate of larval development for T. castaneum on three ball-milled oat and three durum wheat cultivars was slower on oat than on durum wheat and C. ferrugineus larvae rarely survived on oat; there were no significant differences among the cultivars of a crop. Environmental indices based on time to pupation and oviposition indicated the relative nutritive value of the various cereals and cultivars to both insect species.Key words: Oviposition, development, Ball-milled, Cereal, Tribolium castaneum, Cryptolestes ferrugineus

Download Full-text

Amino acid composition, relative nutritive value and in vitro protein digestibility of several Philippine indigenous legumes

Plant Foods for Human Nutrition ◽

10.1007/bf02196383 ◽

1991 ◽

Vol 41 (1) ◽

pp. 59-68 ◽

Cited By ~ 25

Author(s):

Antonio C. Laurena ◽

Felicito M. Rodriguez ◽

Noel G. Sabino ◽

Agnes F. Zamora ◽

Evelyn Mae T. Mendoza

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Nutritive Value ◽

Protein Digestibility ◽

In Vitro Protein Digestibility ◽

Relative Nutritive Value ◽

Vitro Protein

Download Full-text

Effect of harvest season on the nutritional value of bee pollen protein

PLoS ONE ◽

10.1371/journal.pone.0241393 ◽

2020 ◽

Vol 15 (12) ◽

pp. e0241393

Author(s):

Saad N. Al-Kahtani ◽

El-Kazafy Taha ◽

Khalid Ali Khan ◽

Mohammad Javed Ansari ◽

Soha A. Farag ◽

...

Keyword(s):

Amino Acid ◽

Nutritional Value ◽

Nutritive Value ◽

Bee Pollen ◽

Four Seasons ◽

Adult Humans ◽

Different Seasons ◽

Amino Acid Requirements ◽

Limiting Amino Acid ◽

Autumn And Winter

Bee pollen is a natural product that has valuable nutritional and medicinal characteristics and has recently garnered increasing attention in the food industry due to its nutritive value. Here, we harvested pollen loads from the Al-Ahsa oasis in eastern Saudi Arabia during spring, summer, autumn, and winter in 2018/2019 to compare the nutritional value of bee pollen protein with the amino acid requirements of honeybees and adult humans. Based on the nutritional value of bee pollen protein, the optimal season for harvesting bee pollen was determined. The composition of the bee pollen showed the highest contents of crude protein, total amino acids, leucine, glutamic acid, valine, isoleucine, threonine, and glycine in samples collected in spring. The highest contents of lysine, phenylalanine, threonine, tryptophan, arginine, tyrosine, and cysteine were observed in samples collected in winter. The highest contents of histidine, methionine, and serine were in samples collected in autumn. Moreover, the highest levels of aspartic acid, proline, and alanine were in samples collected in summer. Leucine, valine, lysine, histidine, threonine, and phenylalanine (except in autumn bee pollen) contents in pollen from all four seasons were above the requirements of honeybees. Leucine, valine, histidine, isoleucine (except in autumn bee pollen), lysine (except in spring and summer bee pollen), and threonine (except in winter and spring bee pollen) in all tested samples were above the requirements of adult humans. In comparison with the minimal amino acid requirements of adult humans and honeybees, the 1st limiting amino acid in bee pollen collected during the different seasons was methionine. Bee pollen collected during spring (March–May) and winter (December–February) can be considered a nutritive food source for adult humans and honeybees.

Download Full-text