scholarly journals Chemical Compositions of Fermented and Unfermented Seeds of Cissus populnea Obtained from Niger state, Nigeria

2020 ◽  
Vol 45 (4) ◽  
Author(s):  
J. T. Mathew ◽  
A. A. Otori ◽  
M. Musah ◽  
E. Y. Shaba ◽  
A. N. Tsado ◽  
...  
Keyword(s):  
Amino Acids ◽  
Water Absorption ◽  
Functional Properties ◽  
Food Processing ◽  
Analytical Methods ◽  
Physicochemical Parameters ◽  
Essential Amino Acids ◽  
Chemical Compositions ◽  
Oil Absorption ◽  
Processing Technologies

The chemical compositions of fermented (24 and 48 h) and unfermented seeds of Cissus populnea obtained from Niger State, Nigeria were determined using standard analytical methods. The % total essential amino acids ranged from 37.62±0.08 (unfermented) to 40.24±0.04 g/100g protein (fermented for 24 h), % total conditionally essential amino acids ranged from 23.36±0.10 (unfermented) to 25.65±0.05 (fermented for 24 h), while % total non-essential amino acids ranged from 34.10±0.07 (fermented for 24 h)to 39.03±0.12 (unfermented) g/100g protein. The food functional properties like the foaming capacities ranging from 1.82±0.12 (unfermented) to 6.05±0.10 % (fermented for 48 h), oil absorption ranged from 0.65±0.01 (unfermented) to 0.70±0.03 mg/g (fermented for 48 h) and water absorption ranged from 1.89±0.53 (fermented for 24 h) to 2.03±0.11 mg/g (unfermented), bulk densities ranged from 0.39±0.33 (fermented for 48 h) to 0.61±0.11 g/cm3 (unfermented), while swelling capacities ranged from 1.92±0.28 (fermented for 48 h) to 3.50±0.36 % (unfermented) and emulsification capacities ranged from 42.03±0.36 (unfermented) to 54.21±0.52 % (fermented for 48 h). The physicochemical parameters determined were also observed to decrease as the fermentation days increased. Food processing technologies for exploiting the utilisation of C. populnea flours both fermented and unfermented should be promoted.

scholarly journals Amino acids profile and protein functional properties of Chrozophora oblongifolia seeds from Kordofan Region, Sudan

2019 ◽  
Vol 3 (1) ◽  
pp. 17-21
Author(s):  
SULEIMAN IBRAHIM ABAKER ABDALGADER ◽  
ADAM ISMAIL AHMED
Keyword(s):  
Amino Acids ◽  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Crude Protein ◽  
Essential Amino Acids ◽  
Oil Absorption ◽  
Amino Acids Profile ◽  
Emulsifying Capacity ◽  
Protein Functional Properties

Abstract. Abdalgader SIA, Ahmed AI. 2019. Amino acids profile and protein functional properties of Chrozophora oblongifolia seeds from Kordofan Region, Sudan. Trop Drylands 3: 17-21. The present research was conducted to study the amino acids profile and protein functional properties of Chrozophora oblongifolia seeds. The fresh seeds samples were procured from North and West Kordofan regions, Sudan. The protein functional properties, i.e., water absorption capacity, oil absorption capacities, emulsifying capacity, foaming stability, bulk density and crude protein were determined, then the amino acids profile was investigated using an amino acids analyzer (L-8900 Hitachi-hitech, Tokyo, Japan) under the experimental conditions recommended for protein hydrolysates. The results found that there were seven essential amino acids namely lysine, histidine, threonine, methionine, valine, isoleucine, and phenylalanine and nine non essential amino acids namely arginine, aspartic acid, serine, glutamic acid, glycine, proline, alanine, cystine and tyrosine were qualified and quantified in present investigation according to the following values: Glycine with a range of 0.99-1.02 g/100g proteins, while arginine with a range of 8.43-8.87 g/100g protein was the highest. Leucine and isoleucine which were limiting amino acid in most foodstuffs, were presented in ranges of 7.27-7.59g/100g protein for leucine and 5.24-56 4.19 g/100g protein for isoleucine. Statistical analysis of the seeds protein concentrates showed that a significant differences (p ≤ 0.05) in crude protein and water absorption capacities, oil absorption capacities, foaming stability and bulk density were found between the two different collection regions, while there were no significant (p ≤ 0.05) differences found in emulsifying capacity and foaming capacity in the two different locations of which samples were procured. The protein concentrates indicated higher protein content for North Kordofan seeds (83.33%) than that of 80.6% for West Kordofan seeds. This study concluded that C. oblongifolia seeds can be considered as a cheap source of edible protein which had a rich of essential amino acids

Functional Properties of the Protein Isolate and Major Fractions of Pine Nut Proteins Prepared from the Changbai Mountain in China

2014 ◽  
Vol 881-883 ◽  
pp. 766-775 ◽  
Author(s):  
Dan Wu ◽  
Wei Hong Min ◽  
Jing Sheng Liu ◽  
Li Fang ◽  
Hong Mei Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Protein Solubility ◽  
Essential Amino Acids ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Changbai Mountain ◽  
Major Protein ◽  
Pine Nut ◽  
A Value

The functional properties of protein isolate and major protein fractions prepared from Changbai Mountain pine nuts were investigated. Albumin, globulin, glutelin, and protein isolates were obtained after the Osborne method and alkaline dissolution and acid precipitation, and protein contents of the fractions are 48.02%, 81.93%, 83.02%, and 89.69%, respectively. For the sulfhydryl contents, albumin is the highest, and glutelin is the lowest. In a disulphide bond, the protein isolate content is the highest with a value of 28.74 μmol/g, and the glutelin content is the lowest with the value of 13.46 μmol/g. For the four kinds of proteins, the essential amino acids in percentage of total amino acids are 31.13%, 34.22%, 30.30%, and 34.54%, respectively. The pH dependent protein solubility profile reveals that the minimum solubility is at pH 5.0, which corresponds to the isoelectric point. Protein isolate has the minimum water absorption capacity with a value of 0.59 ml/g. On the other hand, albumin has the minimum oil absorption capacity with a value of 2.11 ml/g. The emulsifying activity and stability and the foaming activity and stability increased with increasing concentration of four kinds of proteins. SDS-PAGE results showed that these four kinds of proteins have different molecules.

Technology of production and quality assessment of direct-squeezed juice and concentrated elderberry growing in the Republic of Belarus

2021 ◽  
pp. 83-87
Author(s):  
Леонид Чеславович Бурак ◽  
Андрей Петрович Завалей
Keyword(s):  
Amino Acids ◽  
Physicochemical Parameters ◽  
Mass Fraction ◽  
Essential Amino Acids ◽  
Quantitative Composition ◽  
Protein Mass ◽  
Juice Extraction ◽  
The Republic ◽  
First Time ◽  
Technology Of Production

Авторами статьи впервые разработана технология производства соков прямого отжима и высокой концентрации из плодов бузины садовой и дикорастущей, собранных на территории Беларуси. Сок прямого отжима получали при помощи ферментации с последующей фильтрацией. Концентрированный сок был получен из сока прямого отжима и экстрагирования выжимок. Для максимального извлечения сока после дробления при ферментативной обработке была использована температура 50 °С в течение 240 мин, количество ферментного препарата составляло 400 см/т. Были исследованы органолептические и физико-химические показатели сока прямого отжима и сока концентрированного: массовая доля сухих веществ, aктивная кислотность (рН), массовая доля пектиновых веществ, cодержание антоцианов, белка, массовая доля органических кислот. Исследованы показатели безопасности продукции, впервые определен состав аминокислот (качество и количество) в концентрированном соке бузины. Установлено, что совокупность физико-химических показателей позволяет отнести сок прямого отжима из бузины к профилактическим напиткам. В состав сока бузины высокой концентрации входят 18 аминокислот в количестве 4,84 г/100 мл. Незаменимых аминокислот выявлено 7 в количестве 1,51 г/100 мл. Также сок суммарно содержит фенолы в соотношении 42,95 мг-экв галловой кислоты/г сухого вещества и большое количество гидролизованных танинов. При этом большинство полифенольных соединений избежали разрушения в процессе концентрации. The authors of the article developed for the first time a technological process for the production of direct-squeezed juice and concentrated juice from the fruits of garden and wild elderberry growing in the Republic of Belarus. Direct-squeezed juice was obtained by fermentation followed by filtration. Concentrated juice was obtained by processing direct-squeezed juice and extracting the marc. For maximum juice extraction after crushing during enzymatic treatment, a temperature of 50 °C was used for 240 min, the dose of the enzyme preparation was 400 cm/t. Direct-squeezed juice and concentrated juice were studied by organoleptic and physicochemical parameters: mass fraction of solids, active acidity (pH), mass fraction of pectin substances, content of anthocyanins, protein, mass fraction of organic acids. The product safety indicators were studied, the qualitative and quantitative composition of amino acids in concentrated elderberry juice was first determined. It has been established that by the combination of physicochemical parameters, direct squeezed juice from elderberry can be considered a preventive drink. The composition of concentrated elderberry juice includes 18 amino acids, in the amount of 4.84 g/100 ml. 7 essential amino acids were detected in the amount of 1.51 g/100 ml. The concentrated juice contained phenols in the quantity of 42.95 mEq gallic acid / gram dry matter and a large number of hydrolyzed tannins. Most polyphenolic compounds were preserved after the juice concentration.

MATHEMATICAL MODELS FOR THE SYNTHESIS OF PLANT-BASED COMPOSITIONS WITH IMPROVED AMINO ACID COMPOSITION

2021 ◽  
Author(s):  
Irina Gaivoronskaya ◽  
Valenitna Kolpakova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Mathematical Models ◽  
Functional Properties ◽  
Amino Nitrogen ◽  
Essential Amino Acids ◽  
Major Allergen ◽  
Structural Features ◽  
Covalent Bonds ◽  
Pea Protein

The aim of the work was to optimize the process of obtaining multicomponent protein compositions with high biological value and higher functional properties than the original vegetable protein products. Was realized studies to obtain biocomposites on the base of pea protein-oat protein and pea protein-rice protein. Developed composites were enriched with all limited amino acids. For each of the essential amino acids, the amino acid score was 100% and higher. Protein products used in these compositions are not in major allergen list, which allows to use these compositions in allergen-free products and specialized nutrition. To determine biosynthesis parameters for compositions from pea protein and various protein concentrates with the use of transglutaminase enzyme, was studied effect of concentration and exposition time on the amount of amino nitrogen released during the reaction. Decreasing of amino nitrogen in the medium indicated the occurrence of a protein synthesis reaction with the formation of new covalent bonds. Were determined optimal parameters of reaction: the hydromodule, the exposure time, the concentration of EP of the preparation, were obtained mathematical models. Studies on the functional properties of composites, the physicochemical properties of the proteins that make up their composition, and structural features will make it possible to determine the uses in the manufacture of food products based on their ability to bind fat, water, form foam, gels, and etc.

scholarly journals Rapeseed protein-fibre concentrate: chemical composition and functional properties

2018 ◽  
Vol 117 (4) ◽  
pp. 86-99
Author(s):  
Anna Ostrowska ◽  
Magdalena Kozłowska ◽  
Danuta Rachwał ◽  
Piotr Wnukowski ◽  
Ewa Nebesny ◽  
...  
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Research Study ◽  
Essential Amino Acids ◽  
Absorption Capacity ◽  
Food Ingredient ◽  
Rapeseed Protein ◽  
Functional Features

Dietary fibre has a beneficial effect on human health that is manifested, among other things, in a reduced risk of obesity, diabetes or neoplasms. Its numerous functional properties render it a desirable food additive. The objective of the research study was to assess the nutritional and functional properties of a novel rapeseed protein-fibre concentrate (RPFC) developed by a NapiFeryn BioTech company. The chemical composition, including the amino acid composition, and the functional properties of RPFC were compared with those of the soy fibre (SF) and pea fibre (PF) available on the market; the purpose of the comparison was to evaluate the potential of RPFC as a novel ingredient for use in food applications. The research study showed that RPFC contained significantly more protein than SF and PF. At the same time it was found that the level of total dietary fibre in RPFC was similar to the level of this ingredient in SF. What's more, RPFC was characterized by the highest contents of ash and phytic acid. Based on the analysis results of amino acids it was proved that the level of lysine was the highest in RPFC. The RPFC was characterized by a higher content of essential amino acids than PF and a lower content thereof than SF. RPFC was distinguished by good functional features, such as emulsifying activity, emulsion stability, and water and oil absorption capacity. It was showed that RPFC had suitable features to be used as a functional food ingredient in food products.

scholarly journals Comparative nutritional and functional properties of selected underutilized legumes

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
K. O. Soetan ◽  
A. A. Adeola
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Phaseolus Lunatus ◽  
International Institute ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Crude Fibre ◽  
Emulsion Capacity

Underutilized and neglected legumes have numerous nutritional potentials with great contributions to food security but they are usually excluded from research and development agenda. This study evaluates the nutritional and functional properties of six different underutilized and neglected legumes; Lima bean (LB) (Phaseolus lunatus) (2006-009), Bambara groundnut (BG) (Vigna subterranea) (TVSU- 1482), winged bean (WB) (Psophocarpus tetragonolobus) (Tpt-48), jack bean (JB) (Canavalia ensiformis) (Tce-4), sword bean (SB) (Canavalia gladiata) (Tcg-4) and African yam bean (AYB) (Sphenostylis stenocarpa) (TSS-95) from the Genetic Resources Unit (GRU), International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Nutritional and functional properties were evaluated using proximate composition, mineral analyses and functional properties like bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and dispersibility. All the procedures were carried out using standard protocols. Statistical analysis was done using descriptive statistics. Results of proximate analysis showed that crude protein ranged from18.88 0.15%(WB) to 26.60±0.14%(AYB), crude fat ranged from 1.84 0.02% (JB) to 6.39 0.03% (BG), crude fibre ranged from 3.70 ±0.00% (AYB) to 5.04 0.03% (SB), ash ranged from 3.10 ± 0.14% (AYB) to 4.66 0.02% (LB), nitrogen free extract ranged from 55.60 0.04% (SB) to 62.97 0.12% (WB), moisture content ranged from 5.75 0.48% (AYB) to 10.77 0.03% (JB), dry matter ranged from 89.23 0.03% (JB) to 94.25 ± 0.488% (AYB) and gross energy ranged from 4.39 0.003 kcal/g (SB) to 4.66 0.00 (BG). Mineral content results revealed that calcium varied from 0.14 0.000% (LB) to 0.23 0.0003% (AYB), phosphorus varied from 0.20 0.0001% (AYB) to 0.38 0.00% (BG), sodium varied from 0.12 0.00% (LB and WB) to 0.35 0.0006% (AYB), potassium varied from 0.69 0.00% (LB) to 1.12 0.00% (BG), magnesium varied from 0.15 0.0002% (AYB) to 0.27 0.000% (BG) and iron varied from 44.84 0.03 (mg/g) (WB) to 80.98 0.0007(mg/g) (AYB). Results of functional properties showed that bulk density ranged from 0.45±0.04 g/mL (WB) to 0.77±0.08 g/mL (SB), water absorption capacity ranged from 168.33±0.03 g/100g (LB) to 183.62±0.01 g/100g (SB), oil absorption capacity ranged from 146.54 ±0.02 g/100g (LB) to 161.55±0.02 g/100g (JB), emulsion capacity ranged from 79.67 ±0.02 g/100g (LB) to 89.46±0.02 g/100g (SB) and dispersibility ranged from81.0±1.41%(SB) to 86.5±0.71% (BG). The study concluded that all the underutilized legumes have varying nutritional and functional properties, which should be exploited for nutritional benefits and industrial applications, as a solution to the problem of food shortage, especially in the developing countries.

scholarly journals Study the Physical and Functional Properties of Chickpea and Black Gram Flours

2021 ◽  
Vol 10 (10) ◽  
pp. 277-282
Author(s):  
Nikhil D. Solanke Pradeep P. Thorat ◽  
Jayashri Ughade
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Capacity ◽  
Absorption Index ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Black Gram ◽  
Chickpea Flour

The purpose of this study is to determine the quality of chickpea and black gram flour used in preparation of traditional products. As the study of physical properties of flour, both chickpea as well as black gram flour shows higher in bulk density. Water absorption index show lower level of both chickpea as well as black gram flour and water solubility index shows both chickpea as well as black gram flour in between bulk density and water absorption index. While the functional properties of flour, water absorption capacity lower for chickpea flour but higher oil absorption capacity. Higher the water absorption capacity for black gram flour and lower the oil absorption capacity for black gram. This concluded that bulk density for both chickpea flour and black gram is highest while oil absorption capacity is lower in both chickpea flour and black gram flours.

scholarly journals Characterization of nutritional and functional properties of Lima bean flour (Phaseolus Lunatus L.)

2021 ◽  
Vol 924 (1) ◽  
pp. 012033
Author(s):  
H T Palupi ◽  
T Estiasih ◽  
Yunianta ◽  
A Sutrisno
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Lima Bean ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Pasting Properties ◽  
Phaseolus Lunatus ◽  
Carbohydrate Concentration ◽  
Bean Flour ◽  
Cultivated Plant

Abstract Lima beans (Phaseolus Lunatus L.) are underutilized crops with an excellent profile. Processing to flour to enhance the starch and protein content, reducing anti-nutritional components and the same time diversifies their use as ingredients by altering their functional properties. The study aims to characterize nutritional, amino acids, anti-nutritional, pasting and functional properties of Lima bean flour from Indonesia’s cultivated plant. The results showed that the Lima bean flour has a high carbohydrate concentration, moderate protein concentration, and low fat concentration. This flour has a balanced amino acid profile, rich in essential amino acids, highlighting them as a source of good quality protein for the food formulation of protein-enriched. The Lima bean flour contained 10.36 mg/g phytic acid, lower in phenolic content (0.63 mg/g) and concentration of HCN (8.83 mg/kg). The functional properties of the Lima bean flour swelling power, solubility, water absorption capacities, and oil absorption capacities were 6.88 g/g, 18.68%, 1.93 g/g, and 1.56 g/g respectively. Pasting properties of Lima bean flour exhibited peak, breakdown, final, and setback viscosity in 1172 cP, 83 cP, 2377 cP, 1288 cP respectively, and temperature pasting was high in 870C. The study may provide useful information to consumers and food manufacturers that Lima bean flour is significant potential used to enhance the nutritional value of cereal-based foods.

scholarly journals Nutritional and chemical compositions of two underutilized Vegetables in Nigeria

2017 ◽  
Vol 52 (3) ◽  
pp. 201-208 ◽  
Author(s):  
FB Borokini ◽  
MT Olaleye ◽  
L Lajide
Keyword(s):  
Amino Acids ◽  
High Performance ◽  
Crude Protein ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Chemical Compositions ◽  
Reverse Phase ◽  
Basella Alba ◽  
Dietary Minerals ◽  
Total Dietary Fibre

The proximate, mineral and anti-nutritional compositions of Basella alba and Senecio biafrae were determined. The vegetables were also screened for phytochemicals and the polyphenols present in them analyzed using reverse-phase high performance liquid chromatography. The results of proximate in % were: moisture (11.75, 12.24), crude protein (19.22, 20.17), ash (20.95, 21.48), total dietary fibre (16.57, 22.51), crude fat (10.49, 13.34) and carbohydrate (21.02, 10.26). Dietary minerals were present in appreciable quantities: sodium (660, 300), potassium (7800, 1430), calcium (1050, 1150), magnesium (350, 310), zinc (41, 34), copper (0.10, 1.80), iron (1.40, 2.00), and phosphorus (20.50, 13.40) in mg/100g respectively. Lead was not detected in Basella alba but in trace amount in  Senecio biafrae (0.002). Vitamins in µg/g were: vitamin A (13.21, 9.78), thiamine (315.22, 315.22), ascorbic acid (14.86, 9.85) and tocopherol (49.89, 192.38). Amino acid profile of the two vegetables showed appreciable essential: histidine (2.14, 2.27), isoleucine (3.01, 3.43), leucine (7.75, 8.85), lysine (2.92, 4.62), methionine (0.89, 0.99), phenylalanine (3.88, 4.22), threonine (2.84, 3.15) and non essential amino acids: valine (3.13, 3.71), arginine (3.97, 4.49), aspartic acid (7.32, 8.28), serine (2.09, 2.22), glutamic acid (10.15, 10.83), proline (2.24, 2.65), glycine (3.07, 3.56), alanine (3.49, 4.03), cysteine (0.79, 0.86), tryosine (2.22, 2.70). Antinutrient factors present in mg/g were: tannin (2.34, 1.45), oxalate (1.17, 0.45) and phytate (1.03, 0.08). Caffeic acid was, most aboundant phenolic acid in both vegetables (32.74, 37.51); and their flavonoid compositions were similar except for catechin which was lacking in Senecio biafrae. The nutritional and nutraceutical potential of both vegetables are good and could be exploited to promote health.Bangladesh J. Sci. Ind. Res. 52(3), 201-208, 2017

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