scholarly journals Amino acid profile and scores of some selected traditional diets commonly consumed in northwest zone, Nigeria

2022 ◽  
Vol 6 (13) ◽  
pp. 22-28
Author(s):  
Maryam Abdulkadir Dangambo ◽  
Adamu Jibrin Alhassan ◽  
Atiku Muhammad Kano ◽  
Hafiz Abubakar ◽  
Zinat Suleiman Muhammad
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Quality ◽  
Normal Growth ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Groundnut Oil ◽  
Standard Amino Acid ◽  
Amino Acid Score ◽  
Traditional Diets

Background and aims: Amino acids composition of local and regional dietary proteins determines the protein quality. The study was aimed at evaluating amino acid profiles of some selected traditional diets commonly consumed in Jigawa (JG), Kano (KN) and Katsina (KT) States, Northwest Zone-Nigeria. Methods: The selected prepared diets (four per state) include; JG Tuwon masara using white maize served with Kuka soup (JG TMW SWKS), JG Tuwon masara using yellow maize served with Kuka soup (JG TMY SWKS), JG Danwake served with groundnut oil and pepper (JG Danwake SWGOP), JG Moimoi, KN Tuwon masara using white maize served with Kuka soup (KN TMW SWKS), KN Tuwon masara using yellow maize served with Kuka soup (KN TMY SWKS), KN rice and beans served with groundnut oil and pepper (KN Rice and Beans SWGOP), KN Danwake served with groundnut oil and pepper (KN Danwake SWGOP), KT Tuwon masara using white maize served with Kuka soup (KT TMW SWKS), KT Tuwon masara using yellow maize served with Kuka soup (KT TMY SWKS), KT Danwake served with groundnut oil and pepper (KT Danwake SWGOP) and KT Dambu. The preparations were dried and grounded into powdered form and analyzed using standard methods. Results: The amino acid profile of the diets consumed in the three states show higher content of total non-essential amino acids (NEAA) compared with essential amino acids (EAA). The amino acid score of the prepared diets though higher than the standard amino acid score by WHO/FAO/UNU (2007), may support the normal growth of all age groups except lysine. The limiting amino acid score was found to be either lysine or SAA (cysteine + methionine) in all the 3 states’ diets. Histidine was found to have the highest score in all the diets except in JG Moimoi and KN Danwake served with groundnut oil and pepper (SWGOP) respectively. The low levels of lysine and SAA in some of the diets may be due to low contents of these amino acids in the ingredients used. Conclusion: This study showed that, the amino acid score of the prepared diets though higher than the standard amino acid score established by WHO/FAO/UNU may support the normal growth of infants, children as well as adults except lysine. Keywords: traditional diets, amino acids, amino acid profile, amino acid score.

scholarly journals The Analysis of Protein Level and Amino Acid Profile in Eels (Anguilla marmorata (Q.) Gaimard and Anguilla bicolor) of Lake Poso -

2019 ◽  
Vol 9 (1) ◽  
pp. 32-37
Author(s):  
Jamaluddin ◽  
Nur Atina ◽  
Yonelian Yuyun
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Protein Level ◽  
High Performance ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Anguilla Marmorata ◽  
Two Samples

In this study used a sample of eel fish species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor from Poso lake that has a high protein content and is a fish endemic to Central Sulawesi. These eels are consumed by the surrounding community of the lake, but the nutritional content remains unknown. The present research was aimed to determine the protein level and amino acid profile of Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels. The protein level testing used Kjeldahl method, and amino acid profile used High Performance Liquid Chromatography. The results demonstrate the protein level of the two samples Anguilla marmorata (Q.) Gaimard eels have a protein content of 41.84% and Anguilla bicoloreels at 33.75%. Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels contain 18 types of amino acid, comprised of 9 types of essential amino acids and 9 types of non-essential amino acids. Of the two samples of eel species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor, have complete protein quality because it has all kinds of essential amino acids.

scholarly journals Nutritional profile, protein quality, and biological value of raw and roasted cashew kernels (Anacardium occidentale) grown in southwest Nigeria

2020 ◽  
Vol 12 (1) ◽  
pp. 11-19
Author(s):  
Olawale Paul Olatidoye ◽  
Taofik Akinyemi Shittu ◽  
Samuel Olusegun Anwonorin ◽  
Emmanuel Sunday Akin Ajisegiri
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Extraction Solvent ◽  
High Quality Protein ◽  
Southwest Nigeria

Cashew kernels are one of the most concentrated food products due to their fat and protein content and they are used in puddings and bakery products, hence the determination of their protein quality is an important nutritional factor in dietary protein requirements. Therefore, the study aimed at evaluating the effect of roasting conditions on the protein quality of cashew kernels at the temperature of 100–160 °C and time (20–60 min), and then analysing for the amino acid profile by GC-FID; protein predicted efficiency ratio (P-PER), essential amino acid index (EAAI), and the Isoelectric point (pI). About 2.0 kg of dried cashew kernels used were defatted using chloroform/methanol (2:1/v/v) as the extraction solvent and then analysed using standard methods. The results showed that seventeen amino acids were present in cashew nuts, where glutamic acid (15.27g/100gN); aspartic acid (12.20g/100gN); lysine (6.09g/100g N), and phenylalanine (5.06g/100g N) were predominant. Eight essential amino acids were present in cashew kernels, the highest value of 7.33g/100g were for lysine (6.09g/100gN); 1.70g/100gN (histidine); 3.42g/100gN (threonine); 3.63g/100gN (valine); 3.57 g/100gN (isoleucine); 7.33g/100gN (leucine); and 5.06g/100gN (phenylalanine). Roasting reduced the lysine content by 18.4%, phenylalanine by 12.06%, and aspartic acid by 41.4% at 160°C for 60 min, while serine (58.9%); glutamic acid (19.7%); arginine (47.4%), and histidine (115.9%) were increased, suggesting that cashew nuts contain high quality protein. P-PER results were 2.57 (raw), 171-2.61 (roasted); EAAI is 1.55(raw) and 1.38-1.55 (roasted), BV% is 76.15 (raw) and 67.61-76.89 (roasted); the Isoelectric points were 4.65 (raw) and 3.87- 4.54 (roasted), The Leu/Ileu ratio was 2.12 (raw) and 2.01-2.67 (roasted). It was concluded that the heat treatment used does not significantly affect the amino acid profile of cashew kernels, thus preserving their nutritional quality.

scholarly journals EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

2020 ◽  
Vol 25 (2) ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
W. A. Jimoh ◽  
T. O. Uthman ◽  
M. O. Shittu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Storage Time ◽  
Protein Quality ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Vulnerable Groups ◽  
Average Weight ◽  
Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid  was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

scholarly journals Nonessential amino acid usage for protein replenishment in humans: a method of estimation

2019 ◽  
Vol 110 (2) ◽  
pp. 255-264 ◽  
Author(s):  
Paolo Tessari
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
World Health ◽  
Whole Body ◽  
Published Data ◽  
Total Proteins ◽  
Body Protein ◽  
Amino Acid Turnover

ABSTRACT Background Essential amino acids (EAAs) are key factors in determining dietary protein quality. Their RDAs have been estimated. However, although nonessential amino acids (NEAAs) are utilized for protein synthesis too, no estimates of their usage for body protein replenishment have been proposed so far. Objective The aim of this study was to provide minimum, approximate estimates of NEAA usage for body protein replenishment/conservation in humans. Methods A correlation between the pattern of both EAAs and NEAAs in body proteins, and their usage, was assumed. In order to reconstruct an “average” amino acid pattern/composition of total body proteins (as grams of amino acid per gram of protein), published data of relevant human organs/tissues (skeletal muscle, liver, kidney, gut, and collagen, making up ∼74% of total proteins) were retrieved. The (unknown) amino acid composition of residual proteins (∼26% of total proteins) was assumed to be the same as for the sum of the aforementioned organs excluding collagen. Using international EAA RDA values, an average ratio of EAA RDA to the calculated whole-body EAA composition was derived. This ratio was then used to back-calculate NEAA usage for protein replenishment. The data were calculated also using estimated organ/tissue amino acid turnover. Results The individual ratios of World Health Organization/Food and Agriculture Organization/United Nations University RDA to EAA content ranged between 1.35 (phenylalanine + tyrosine) and 3.68 (leucine), with a mean ± SD value of 2.72 ± 0.81. In a reference 70-kg subject, calculated NEAA usage for body protein replenishment ranged from 0.73 g/d for asparagine to 3.61 g/d for proline. Use of amino acid turnover data yielded similar results. Total NEAA usage for body protein replenishment was ∼19 g/d (45% of total NEAA intake), whereas ∼24 g/d was used for other routes. Conclusion This method may provide indirect minimum estimates of the usage of NEAAs for body protein replacement in humans.

scholarly journals COMPARISON OF AMINO ACIDS IN 8 DIFFERENT BOILED TROPICAL FRUITS

2019 ◽  
pp. 21-23
Author(s):  
Radha Palaniswamy ◽  
Dhanyasri Selvaraj ◽  
Sandhiya Renganathan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Tropical Fruits ◽  
Good Balance

Objective: To determine the protein quality, especially the amino acid content of 8 tropical fruits both raw and boiled samples. Eight different tropical fruits were used in the study (Apricot, Jamun, Dragonfruit, Pomegranate, Mangustan, Litchi, Jackfruit, and Kiwi.Methods: Ninhydrin method was used for the estimation of the concentration of amino acids present in the above fruits. Raw and boiled fruits were used for the study.Results: Both raw and boiled forms which showed thats Jamun and Mangustan contained highest concentration amino acids whereas apricot shows the lowest concentration of amino acids except in Jamun which showed higher values in the raw fruit whereas in others the boiled samples showed higher values.Conclusion: It was evident that tropical fruits have a good balance of the essential amino acids (both raw and boiled fomr) which provide significant sources of protein in our diet.

Comparison of Interlaboratory Variation in Amino Acid Analysis and Rat Growth Assays for Evaluating Protein Quality

1985 ◽  
Vol 68 (1) ◽  
pp. 52-56 ◽  
Author(s):  
Ghulam Sarwar ◽  
Robert Blair ◽  
Mendel Friedman ◽  
Michael R Gumbmann ◽  
Ross L Hackler ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Analysis ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Quality Indices ◽  
Protein Ratio ◽  
Protein Sources ◽  
Rat Growth ◽  
Positive Correlations

Abstract Estimates of inter- and intralaboratory variation of protein efficiency ratio (PER), relative PER (RPER), net protein ratio (NPR), relative NPR (RNPR), and nitrogen utilization (NU) were compared with those of amino acid analysis in the same batches of 7 protein sources (ANRC casein, egg white solids, minced beef, soy assay protein, rapeseed protein concentrate, pea flour, and whole wheat flour). Interlaboratory variation (estimated as between-laboratories coefficients of variation, CV) of NPR and RNPR (up to 6.0%) was lower than that of PER (up to 20.2%) and RPER (up to 18.5%). The interlaboratory determination of NPR and RNPR was also more reproducible than that of most essential amino acids (CV up to 10.0%), especially tryptophan (CV up to 23.7%), cystine (CV up to 17.6%), and methionine (CV up to 16.1%). Intralaboratory variation (estimated as within-laboratories CV) of amino acid analysis (up to 4.7%), however, was comparable to that of protein quality indices in most protein sources (up to 6.0%). The significant (P &lt;0.01) positive correlations (r = 0.68-0.74) between amino acid scores and protein quality indices based on rat growth were further improved when amino acid scores were corrected for digestibility of protein (r = 0.73-0.78) or individual amino acids (r = 0.79- 0.82).

Comparison on Nutrient Composition and Amino Acid and Fatty Acid Profile of Muscle in Wild and Farmed Prawn, Penaeus japonicu

2011 ◽  
Vol 140 ◽  
pp. 286-290 ◽  
Author(s):  
Xing Hong Xu ◽  
Bin Lun Yan ◽  
Jia Tao Xu
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Amino Acid ◽  
Unsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Department Of Health ◽  
Penaeus Japonicus ◽  
In The Wild ◽  
Amino Acid Score ◽  
Wild Group

Penaeus japonicus is an important marine shrimps resource in China. In order to evaluate the nutritional value, the contents of general nutritional compositions, amino acids and fatty acids in muscle were compared between wild and farmed P. japonicus. The contents of muscle moisture and crude protein, fat and ash in wild P. japonicus were 77.16%, 17.74%, 2.08% and 1.79％, and those in farmed P. japonicus were 78.02%, 17.26%, 2.04% and 1.63％, respectively. The essential amino acids (EAA) in wild and farmed P. japonicus were 23.25％ and 22.43％, respectively. The amino acid score of essential amino acids were higher than 100 except Leu and Trp, so the protein of P. japonicus has a well-balanced amino acid composition. Wild P. japonicus has more unsaturated fatty acids (64.05％) than farmed group (60.34％). Higher n-3 polyunsaturated fatty acids (PUFAs), eicosapentainoic acids (EPA, 20:5 n-3), docosahexaenoic acids (DHA, 22:6 n-3) contents and lower C16:0, C20:0, C18:1, C18:2, C18:3 levels were detected in the wild group. Values of n-6/n-3 in muscle of farmed and wild P. japonicus were 0.30 and 0.23 respectively, which were both significantly lower than the maximum value (4.0) recommended by UK Department of Health (HMSO, 1994), while Values of the PUFA/SFA ratio of two groups were 0.60 and 0.74 higher than the minimum value (0.45) recommended by HMSO. Thus the muscle of farmed and wild P. japonicus are both healthy and safe, and the the muscle of wild P. japonicus is more beneficial to human health.

scholarly journals Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets

2012 ◽  
Vol 108 (S2) ◽  
pp. S333-S336 ◽  
Author(s):  
Gertjan Schaafsma
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Tissue Growth ◽  
Biological Efficiency ◽  
Amino Acid Supplementation ◽  
Reference Pattern ◽  
Plant Protein Sources

PDCAAS is a widely used assay for evaluating protein quality. It is a chemical score, which is derived from the ratio between the first limiting amino acid in a test protein and the corresponding amino acid in a reference amino acid pattern and corrected for true faecal N digestibility. Chemical scores exceeding 100 % are truncated to 100 %. The advantages of the PDCAAS are its simplicity and direct relationship to human protein requirements. The limitations are as follows: the reference pattern is based on the minimum amino acid requirements for tissue growth and maintenance and does not necessarily reflect the optimum intake. Truncated PDCAAS of high-quality proteins do not give any information about the power of these proteins to compensate, as a supplement, for low levels of dietary essential amino acids in low-quality proteins. It is likely that faecal N digestibility does not take into account the loss from the colon of indispensable amino acids that were not absorbed in the ileum. Anti-nutritional factors, such as lectins and trypsin inhibitors, in several plant protein sources can cause heightened endogenous losses of amino acids, an issue which is particularly relevant in animal feedstuffs. The assumption that amino acid supplementation can completely restore biological efficiency of the protein source is incorrect since the kinetics of digestion and absorption between supplemented free amino acids and amino acids present in dietary proteins, are different.

scholarly journals Available lysine and digestible amino acid contents of proteinaceous foods of India

2012 ◽  
Vol 108 (S2) ◽  
pp. S59-S68 ◽  
Author(s):  
Shane M. Rutherfurd ◽  
Kiran Bains ◽  
Paul J. Moughan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Food Ingredients ◽  
Available Lysine ◽  
Amino Acid Contents ◽  
Sulphur Amino Acids ◽  
Prepared Food

Cereals and legumes are staple foods in India and are limiting in lysine and sulphur amino acids, respectively. Available lysine loss, due to Maillard-type reactions that may occur during food preparation, exacerbates the problem of lysine deficiency particularly in cereals. Consequently, determining the contents of digestible essential amino acids, particularly lysine, is important. True ileal digestibilities of most amino acids (including total and reactive lysine) were determined for ten food ingredients and eleven foods commonly consumed in India. Semi-synthetic diets each containing either an ingredient or the prepared food as the sole protein source were formulated to contain 100 g kg− 1protein (75 g kg− 1for rice-based diets) and fed to growing rats. Titanium dioxide was included as an indigestible marker. Digesta were collected and the amino acid content (including reactive lysine) of diets and ileal digesta determined. Available (digestible reactive) lysine content ranged from 1·9–15·4 g kg− 1and 1·8–12·7 g kg− 1across the ingredients and prepared foods respectively. True ileal amino acid digestibility varied widely both across ingredients and prepared foods for each amino acid (on average 60–92 %) and across amino acids within each ingredient and prepared food (overall digestibility 31–96 %). Amino acid digestibility was low for many of the ingredients and prepared foods and consequently digestibility must be considered when assessing the protein quality of poorer quality foods. Given commonly encountered daily energy intakes for members of the Indian population, it is estimated that lysine is limiting for adults in many Indian diets.

scholarly journals Plasma Amino Acids Metabolomics' Important in Glucose Management in Type 2 Diabetes

2021 ◽  
Vol 12 ◽  
Author(s):  
Abdelrahim Alqudah ◽  
Mohammed Wedyan ◽  
Esam Qnais ◽  
Hassan Jawarneh ◽  
Lana McClements
Keyword(s):  
Type 2 Diabetes ◽  
Cardiovascular Disease ◽  
Amino Acids ◽  
Amino Acid ◽  
Fasting Blood Glucose ◽  
Plasma Concentrations ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Healthy Controls

The perturbation in plasma free amino acid metabolome has been observed previously in diabetes mellitus, and is associated with insulin resistance as well as the onset of cardiovascular disease in this population. In this study, we investigated, for the first time, changes in the amino acid profile in a group of people with and without type 2 diabetes (T2D) with normal BMI, from Jordan, who were only managed on metformin. Twenty one amino acids were evaluated in plasma samples from 124 people with T2D and 67 healthy controls, matched for age, gender and BMI, using amino acids analyser. Total amino acids, essential amino acids, non-essential amino acids and semi-essential amino acids were similar in T2D compared to healthy controls. Plasma concentrations of four essential amino acids were increased in the presence of T2D (Leucine, p &lt; 0.01, Lysine, p &lt; 0.001, Phenylalanine, p &lt; 0.01, Tryptophan, p &lt; 0.05). On the other hand, in relation to non-essential amino acids, Alanine and Serine were reduced in T2D (p &lt; 0.01, p &lt; 0.001, respectively), whereas Aspartate and Glutamate were increased in T2D compared to healthy controls (p &lt; 0.001, p &lt; 0.01, respectively). A semi-essential amino acid, Cystine, was also increased in T2D compared to healthy controls (p &lt; 0.01). Citrulline, a metabolic indicator amino acid, demonstrated lower plasma concentration in T2D compared to healthy controls (p &lt; 0.01). These amino acids were also correlated with fasting blood glucose and HbA1c (p &lt; 0.05). Glutamate, glycine and arginine were correlated with the duration of metformin treatment (p &lt; 0.05). No amino acid was correlated with lipid profiles. Disturbances in the metabolism of these amino acids are closely implicated in the pathogenesis of T2D and associated cardiovascular disease. Therefore, these perturbed amino acids could be explored as therapeutic targets to improve T2D management and prevent associated cardiovascular complications.

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