Food Grains and Jaggery-based Expanded Food: Optimization of Process Variables, Protein Efficiency Ratio and Consumer Acceptability

2021 ◽  
Vol 58 (1) ◽  
pp. 15-28
Author(s):  
D Mridula ◽  
Sheetal Bhadwal ◽  
Swati Sethi ◽  
R.K. Vishwakarma ◽  
Manju Bala
Keyword(s):  
Protein Efficiency Ratio ◽  
Protein Digestibility ◽  
Expansion Ratio ◽  
Consumer Acceptability ◽  
Efficiency Ratio ◽  
Food Grains ◽  
Soy Meal ◽  
Feed Moisture ◽  
Hedonic Scale ◽  
Head Temperature

Extrusion parameters for nutritious expanded food with jaggery were optimized following box-benken design using Response Surface Methodology. Jaggery and feed moisture affected physical properties, while nutritional and sensory properties of products were influenced by jaggery only. Optimized level of extrusion parameters consisted of 100 C die head temperature, screw speed of 304 rpm, 14 % moisture and 4 g jaggery per 100 g of formulation with 80 % maize, 14 % defatted soy-meal, and 6 % sesame-based formulation having overall desirability of 0.807. This expanded food showed expansion ratio of 3.57, 173.76 kg.m-3 bulk density, 15.18 % protein with 72.55 % invitro protein digestibility and 2.63 protein efficiency ratio, 1.97 % total minerals, 2.9 mg.100 g-1 iron, 158 mg.100 g-1 calcium with acceptability score of 8.2 that also indicated the consumer acceptability ≥7 by 95.37 % using 9-point hedonic scale.

scholarly journals Protein Efficiency Ratio of Pigeon Pea (Cajanus cajan) and Lima Bean (Phaseolus lunatus): A Sprague-Dawley Rat Growth Assay

2018 ◽  
Vol 52 (3) ◽  
Author(s):  
Raycha Lei Concess M. Rama ◽  
Jillean Camille Q. Fabi ◽  
Generose Christy M. Mateo ◽  
Jewel Amor C. Catubag ◽  
Lemuel L. Lozada ◽  
...  
Keyword(s):  
Cajanus Cajan ◽  
Protein Efficiency Ratio ◽  
Lima Bean ◽  
Protein Digestibility ◽  
Pigeon Pea ◽  
Phaseolus Lunatus ◽  
Sprague Dawley ◽  
Efficiency Ratio ◽  
Weanling Rats ◽  
Growth Assay

Objective. This study has been conducted to determine the protein efficiency ratio (PER) of selected indigenous legumes, namely pigeon pea (Cajanus cajan) and lima bean (Phaseolus lunatus), as alternative protein sources. Methods. Experimental diets (pigeon pea-based and lima bean-based) and control diet (casein-based) were formulated and standardized using proximate analysis to have 10% protein basal diet based on the Association of Official Analytical Chemists (AOAC) guidelines. Diets were given to corresponding groups (2 experimental, 1 control) using 30 albino Sprague-Dawley weanling rats aged 21 days old, over a 28-day growth assay. Results. Results showed that the mean final weight and weight gain were significantly higher in rats fed with caseinbased diet (p<0.05 for both parameters) compared to those fed with pigeon pea-based diet and lima bean-based diet. The two experimental groups showed no significant difference between their mean final weights and weight changes (p=1, p>0.05). The PER of the casein (3.37 ± 2.71) is higher than that of the pigeon pea (1.87) and lima bean (1.32). These results can be attributed to the presence of anti-nutritional factors (ANFs) in the seeds of pigeon pea and lima bean. Reduced protein intake (due to bitter taste), toxicity, and interference with protein digestibility (through interaction with digestive enzymes) imparted by these ANFs can explain the weight loss among the experimental groups and consequently the low PER. Heat treatment done in the study were not adequate to remove the ANFs. Conclusion. The study shows that pigeon pea and lima bean as protein sources alone are not as adequate and efficient in providing necessary protein requirements for weanling rats. Proper processing and treatment should be done to remove inhibitors of protein digestibility and quality.

In Vitro Assay for Predicting Protein Efficiency Ratio as Measured by Rat Bioassay: Collaborative Study

1982 ◽  
Vol 65 (4) ◽  
pp. 798-809 ◽  
Author(s):  
Lowell D Satterlee ◽  
James G Kendrick ◽  
Henry F Marshall ◽  
Duane K Jewell ◽  
Rida A Ali ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Efficiency Ratio ◽  
Muscle Protein ◽  
Collaborative Study ◽  
Protein Digestibility ◽  
Efficiency Ratio ◽  
Breakfast Cereal ◽  
Vitro Assay ◽  
Food Ingredients

Abstract Seven laboratories collaborated in testing the calculated protein efficiency ratio (C-PER and DC-PER). The collaborative study required each laboratory to analyze 6 foods and a control protein (ANRC casein) for in vitro apparent protein digestibility, amino acid composition, and PER via rat bioassay. The 6 foods or food ingredients tested were nonfat dry milk, cooked chicken muscle, protein-fortified dry breakfast cereal, textured soy protein, oat-based dry breakfast cereal, and durum wheat flour. Data obtained from the study were analyzed statistically for the intralaboratory variation for each method of analysis (i.e., amino acid analysis, PER, etc.). The ability of the C-PER to rapidly predict rat PER was also measured. The C-PER and DC-PER methods were adopted official first action.

scholarly journals Utilization of diets containing cashew-nut reject meal by weaner pigs

2021 ◽  
Vol 31 (1) ◽  
pp. 22-26
Author(s):  
A. O. Fanimo ◽  
O. O. Odugwa ◽  
T. E. Adewunmi ◽  
A. I. Lawal
Keyword(s):  
Soybean Meal ◽  
Protein Efficiency Ratio ◽  
Control Diet ◽  
Protein Digestibility ◽  
Control Group ◽  
Efficiency Ratio ◽  
Cashew Nut ◽  
Soyabean Meal ◽  
Dietary Treatments ◽  
Weaner Pigs

A trial was conducted to assess the performance and digestibility of weaner pigs fed diets containing cashew nut reject meal (CVM). A control dier was formulated without cashew nut reject meal while two other diets were also formulated to contain either 50g or 100g/kg diet. The CNM replaced soybean meal in the control diet and the three diets were isocaloric and isoproteinous. Twelve six weeks old weaner pips (7.5 ± 0.89kg) were assigned on weight equalization basis to the three dietary treatments. Records of perforinance and some haematological parameters were taken. The digestibility of dry matter and the proximate fractions of feed were also determined Feed intake of pigs un the CNM diets were lower (P<0.05) than those in the control group but there were no significant effect (P >0.05) of CRM inclusion on weight gain and feed.gain ratio. Protein efficiency ratio and apparent protein digestibility were highest in the soybean meal control diets. Pigs fed CM diets had higher creatinine levels in their serwn compared with the control diet. There were no significant differences among the dietarv treatments for total protein, albumin, globulin, urea and cholesterol. It was concluded that CNM can be included in the diets of weaner pigs to replace soyabean meal up to 10% level with little or no deleterious effect on rate of gain.

scholarly journals Hydrolyzed collagen (gelatin) decreases food efficiency and the bioavailability of high-quality protein in rats

2015 ◽  
Vol 28 (4) ◽  
pp. 421-430 ◽  
Author(s):  
Cláudia Cantelli Daud BORDIN ◽  
Maria Margareth Veloso NAVES
Keyword(s):  
Protein Efficiency Ratio ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Diet Group ◽  
Control Group ◽  
Liver Protein ◽  
Efficiency Ratio ◽  
High Quality ◽  
Food Efficiency ◽  
High Quality Protein

Objective Although deficient in all indispensable amino acids, gelatin is used in protein-restricted diets. Food efficiency and protein quality of casein and gelatin mixtures in low protein diets in Wistar rats were investigated. Methods The rats were treated with protein-restricted diets (10.0 and 12.5%) containing casein (control diets), casein with gelatin mixtures (4:1 of protein content), and gelatin as sources of protein. The food conversion ratio, protein efficiency ratio, relative and corrected protein efficiency ratio, true protein digestibility, and hepatic parameters were estimated. Results After 28 days of the experiment, food efficiency of 10.0% casein/gelatin diet decreased when compared to that of 10.0% casein diet, and the protein efficiency ratio of the casein/gelatin mixtures (10.0%=2.41 and 12.5%=2.03) were lower than those of the casein (10.0%=2.90 and 12.5%=2.32). After 42 days of the experiment, the weight of the liver of the animals treated with 10.0 and 12.5% casein/gelatin diets, and the liver protein retention of the 12.5% casein/gelatin diet group of animals were lower than those of the control group. Conclusion Gelatin decreases food efficiency and high-quality protein bioavailability in protein-restricted diets.

scholarly journals Effect of dietary inclusion of cashew nut shell liquid on in vitro and in vivo protein digestibility and utilization in West African dwarf goats

2020 ◽  
Vol 45 (1) ◽  
pp. 325-334
Author(s):  
R. Y. Aderinboye ◽  
A. A. Busari ◽  
O. N. Olaoye ◽  
O. O. Adelusi ◽  
K. O Adebayo ◽  
...  
Keyword(s):  
Dry Matter ◽  
Protein Efficiency Ratio ◽  
Protein Digestibility ◽  
West African ◽  
Efficiency Ratio ◽  
Cashew Nut Shell Liquid ◽  
Cashew Nut ◽  
Cashew Nut Shell

Effect of cashew nut shell liquid (CNSL) in diets for West African dwarf (WAD) goats on protein digestibility and utilization was evaluated in vitro and in vivo. Four diets consisting of Panicum maximum supplemented with concentrate pellets containing 0, 5, 10 and 15mL/kg of CNSL were used. Panicum and pellets were combined in ratio 70: 30 of required dry matter (DM). For in vitro experiment, 500 mg (n=8 per diet) of diet samples (DM basis) were incubated at 39°C for 48 h following the procedure of Menke and Steingass (1988). Dry matter and crude protein digestibility, ammonia nitrogen (NH3-N) and bacteria count were determined after 24 and 48 h incubation by recovering feed residues and rumen liquor. For in vivo experiment, twenty-four WAD goats were divided into four groups of six animals each. Each group was fed one of the four diets at 5% body weight (DM basis). Dry matter and crude protein intake, weight gain, protein efficiency ratio, rumen NH3-N, bacteria count and crudeprotein digestibility were measured during 98 days of feeding and digestibility trial. Experiments were arranged in a completely randomized design and data analyzed using one way analysis of variance procedure of SAS (1999). Results showed that 5 – 15 mL/kg CNSL in supplemental pellets reduced (P < 0.05) protein digestibility in vitro but increased (P < 0.05) total-tract protein digestibility in vivo. In vitro rumen NH3-N decreased (P < 0.05) with 5 – 15ml CNSL inclusion after 24 and 48 h. At 30 and 60 days post-feeding, 10 – 15 mL CNSL reduced (P < 0.05) rumen NH3-N in goats Protein efficiency ratio was higher (P < 0.05) with CNSL and goats fed 15 mL CNSL had the highest (P < 0.05) protein efficiency ratio. Rume bacteria population in vitro and in vivo decreased (P < 0.05) with 5 – 15 mL CNSL in supplemental pellets. In conclusion, the reduced in vitro protein digestibility with reduced NH3-Nproduction and bacteria population in vitro and in vivo suggests an inhibitory effect of CNSL on rumen proteolysis. Cashew nut shell liquid in supplemental pellet for WAD goats up to 15 mL/kg therefore inhibited dietary protein breakdown in the rumen with consequent improvement in protein digestibility and utilization at the lower tract.

EFFECT OF HEAT TREATMENT ON THE QUALITY AND UTILIZATION BY THE RAT OF PROTEIN IN WHEAT GERM MEAL

1967 ◽  
Vol 45 (11) ◽  
pp. 1673-1679 ◽  
Author(s):  
E. M. Olsen
Keyword(s):  
Heat Treatment ◽  
Amino Acids ◽  
Wheat Germ ◽  
Protein Efficiency Ratio ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Efficiency Ratio ◽  
Lower Weight ◽  
Lower Weight Gain

Five samples of wheat germ meal (WGM): raw, toasted 45 min, autoclaved 20, 45, or 90 min were analyzed for amino acids. Arginine and lysine were decreased by all treatments; the greatest loss was of lysine in 45- and 90-min autoclaved samples. Digestibility of protein and absorption of amino acids, determined with rats, was decreased by autoclaving. Decreased amino acid content and protein digestibility was reflected in lower weight gain and protein efficiency ratio (PER). Experimentally determined protein digestibilities of mixtures of raw and 90-min autoclaved WGM showed that the digestibility values of the two components were additive. Supplementation of raw WGM with amino acids showed that only methionine improved growth and PER. By these criteria, methionine-supplemented raw WGM was superior to methionine-supplemented soybean meal. Raw WGM exhibited no toxicity for the rat. The results confirm the excellent quality of protein in WGM. It is suggested that heat treatments applied during processing should be kept at a minimum.

VARIABILITY IN NUTRITIONAL VALUE OF FISH FLOUR

1961 ◽  
Vol 39 (3) ◽  
pp. 511-517 ◽  
Author(s):  
A. B. Morrison ◽  
J. M. McLaughlan
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Protein Efficiency Ratio ◽  
Protein Digestibility ◽  
The Other ◽  
Efficiency Ratio ◽  
High Quality ◽  
High Quality Protein ◽  
Bio Assay

Corrected protein efficiency ratio (P.E.R.) values for various samples of fish flour were found to vary from 1.51 to 2.76. Coefficients of apparent protein digestibility were similar for all flours tested, but the lysine in the sample which gave the lowest P.E.R. was less available by rat bio-assay than that in the other samples. Although the variation in nutritional value could not be ascribed to differences in the total lysine, methionine, and cystine contents of the samples, reduced amounts of lysine and methionine were released by pancreatic digestion of the flour which gave the lowest P.E.R. value. It was suggested that the reduced utilization of the amino acids in this sample may have resulted, in part, from a reduction in their rates of release in vivo. It was concluded that although fish flour may vary widely in nutritional value, properly prepared samples provide high quality protein for use in human or animal diets.

Feasibility of utilizing sweet potato solids in extrusion cooking / Extrusión de pulpa de batata

1997 ◽  
Vol 3 (3) ◽  
pp. 171-174 ◽  
Author(s):  
H.M. Khalil ◽  
B.R. Henry
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Sugar Content ◽  
Expansion Ratio ◽  
Fractional Factorial ◽  
Snack Food ◽  
Screw Speed ◽  
High Sugar Content ◽  
Feed Moisture ◽  
Best Parameter

A fractional factorial design of four variables at two levels each was employed to assess the feasi bility and best parameter for extruding sweet potato solids (SPS) using a single screw extruder. It was determined that a high expansion ratio is a desired quality factor for this type of snack food, due to its contribution to textural perception. Preliminary trials on extrusion of sweet potato solids as the sole component in the feed resulted in brittle, dense, and burnt extrudate. The high sugar content (65% total sugar) of the sweet potato solids was cited as the cause of these attrib utes, consequently it was necessary to incorporate wheat flour into the feed to provide a starch matrix for expansion and to reduce sugar concentration. The controlled parameters were screw speed, barrel temperature, feed moisture content, and SPS level in the feed. Among all possible combinations of controlled parameters, the highest expansion ratio was obtained at a screw speed of 220 rpm, temperature profile of 110, 105, 115 and 105 °C, 13% feed moisture content, 50% sweet potato solids, and 0.5% leavening agent.

PSXV-28 Late-Breaking: Impact of beef genotypes and finishing systems on beef consumer acceptability and the effect of demographic factors on consumer sensory preferences

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 380-380
Author(s):  
Isabella Cristina F de Faria Maciel ◽  
Jeannine P Schweihofer ◽  
Jenifer I Fenton ◽  
Jennifer Hodbod ◽  
Melissa McKendree ◽  
...  
Keyword(s):  
Demographic Factors ◽  
Sensory Attributes ◽  
Consumer Perceptions ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Overall Acceptability ◽  
Beef Steaks ◽  
Red Angus ◽  
Hedonic Scale ◽  
Demographic Effects

Abstract Beef genotypes and diets can improve the eating quality and consistency of beef. A 2-yr study was conducted to evaluate the effects of beef genotypes and diet on consumer acceptability of beef. Steaks were from Red Angus (RA) and RA x Akaushi (AK) crossbreed, fed one of two finishing systems: grazing (GRASS) and feedlot (GRAIN). Consumers (n = 105 in each year) evaluated cooked steaks for flavor, tenderness, juiciness, and overall acceptability using a 9-point hedonic scale. Demographical information was collected and used as covariates in the statistical model. There was no difference in sensory attributes (P &gt; 0.05) between the genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Sensory attributes were scored better in GRAIN than GRASS beef (P &lt; 0.01) for all variables. There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Demographic effects showed that gender and beef consumption location had significant effects on flavor. Flavor scores were higher for females than males (6.1 vs 5.7, P = 0.02), and higher from consumers who eat beef in restaurants than consumers who do not eat beef in restaurants (6.6 vs 5.3, P &lt; 0.01). Juiciness scores were impacted by the frequency of beef consumption. Panelists who eat beef once every 2–3 weeks rated the steaks juicier than those who eat beef once every 2–3 months (6.5 vs 4.3, P = 0.04), and consumers who eat grass-fed beef twice a year rated the steaks worse than those who eat it less than once a year (P = 0.02). Our results suggest that the beef finishing system had a marked impact on consumer acceptability, and AK might produce meat juicier than RA. Some demographic factors may influence consumer perceptions of beef.

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