scholarly journals PROPRIEDADES QUÍMICAS E CÔMPUTO QUÍMICO DOS AMINOÁCIDOS DA FARINHA E CONCENTRADO PROTÉICO DE FEIJÃO GUANDU (Cajanus cajan (L.) Millsp)

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
IVONE YURIKA MIZUBUTI ◽  
LUIZ WALDEMAR DE OLIVEIRA SOUZA ◽  
OSWALDO BIONDO JÚNIOR ◽  
ELZA IOUKO IDA
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Cajanus Cajan ◽  
Soluble Sugars ◽  
Extraction Procedure ◽  
Chemical Properties ◽  
Pigeon Pea ◽  
Protein Concentrate ◽  
Chemical Score ◽  
Sulphur Amino Acids

Esta pesquisa teve por objetivo investigar as propriedades químicas e cômputo químico dos aminoácidos da farinha e de concentrado protéico de feijão guandu (Cajanus cajan (L.) Millsp). A farinha apresentou composição química adequada em relação a outras leguminosas. O procedimento de extração aquosa de proteína, a partir de grãos de feijão guandu com 25,73% de proteína, permitiu a obtenção de concentrado protéico com 52,47% de proteína, em base seca, compreendendo concentração da ordem de 103,85%. O concentrado protéico de feijão guandu apresentou composição química adequada, sendo que cinzas e açúcares solúveis foram concentrados 122,17 e 21,86%, respectivamente, em relação ao grão. Os níveis de aminoácidos no concentrado protéico foram similares aos de farinha de guandu, porém, a metionina foi concentrada em 42,64%. O cômputo químico indicou que os aminoácidos limitantes primários na farinha e concentrado protéico foram os sulfurados totais. A composição química da farinha e do concentrado protéico de guandu indicou potencialidade para utilização de ambos como componentes de alimentos para seres humanos e animais. Abstract The aim of this work was the investigation of the chemical properties of Pigeon pea (Cajanus cajan) (L.) Millsp) flour and protein concentrate. The flour presented suitable chemical composition in comparison to other legumes. The water extraction procedure of protein, from Pigeon pea grains with 25,73% of protein allowed to obtain a protein concentrate with 52,47% of protein in dry basis, resulting an increase in order of 103,85%. The protein concentrate of Pigeon pea showed suitable chemical composition, having an increase of 122,17% in ashes and 21,86 % in soluble sugars in relation to the crude grain. The amino acids levels in the concentrate were similar to those in the flour, however there were an increase of 42,64% in methionine concentration. The chemical score suggest that the primary limiting amino acids in the flour and in the concentrate were the total sulphur amino acids. The chemical composition of the flour and concentrate of Pigeon pea showed perspectives of its utilization as feed components for humans and animals.

Evaluation of Pigeon pea (Cajanus Cajan L.) Genotypes for Nutritional Quality

2018 ◽  
Author(s):  
D. P. Kachare ◽  
R. D. Satbhai ◽  
D. B. Rathod ◽  
R. M. Naik
Keyword(s):  
Amino Acids ◽  
Quality Improvement ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Cajanus Cajan ◽  
Crude Protein ◽  
Pigeon Pea ◽  
Reference Standard ◽  
Limiting Amino Acids ◽  
Methionine Content

An experiment was conducted for evaluation of proximate composition of 25 pigeon pea genotypes (Cajanus cajan L.)”differing in colour. The analysis revealed significant differences in the content of moisture (7.04-12.09%); crude protein (17.62- 25.45%); crude fat (1.41-2.93%); carbohydrate, (49.68-60.48) and ash (3.05-5.00%). Limiting amino acids viz tryptophan and methionine were ranged from 0.56-1.03 and 0.70-1.16 g/16g N respectively. The genotype PT-012-16 was found to be high in protein (25.45%), whereas the genotype PT-04-391 recorded the highest fat (2.93%). The higher tryptophan was observed in genotype PT-012-26 (1.03 g/16g N) whereas highest methionine content was recorded in PT-012-6 (1.16 g/16g N). All genotypes under study were found to be deficient in both the limiting amino acids tryptophan and methionine when compared with the WHO/FAO reference standard. This study revealed that the genotypes PT-012-9, PT-012-16 and PT-012-23 were found to be promising for future breeding programme for nutritional quality improvement.

INVESTIGATION OF THE CHEMICAL COMPOSITION OF PEA GRAIN PROCESSING PRODUCTS FOR THE ENRICHMENT OF FLOUR PASTRY PRODUCTS

2021 ◽  
Author(s):  
Д.Ю. БОЛГОВА ◽  
Н.А. ТАРАСЕНКО ◽  
И.А. ЧУМАК
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Essential Amino Acids ◽  
Protein Concentrate ◽  
Pea Protein ◽  
Biological Value ◽  
Grain Processing ◽  
Confectionery Products ◽  
The Many ◽  
Starch Fraction

Одним из многочисленных способов обогащения мучных кондитерских изделий является введение в их рецептуру натуральных ингредиентов растительного происхождения. Особый интерес для кондитерской отрасли представляет зерно гороха, богатое белком. Исследован химический состав продуктов переработки зерна гороха – концентрата горохового белка и крахмальной фракции зерна гороха. Оценена возможность их использования для обогащения мучных кондитерских изделий. Установлено, что концентрат горохового белка содержит 53–55% протеина, незаменимые аминокислоты, поэтому обладает высокой биологической ценностью. Перевариваемость аминокислот горохового белка составляет 94%. Крахмальная фракция зерна гороха содержит 62–70% крахмала. Продукты переработки зерна гороха имеют низкий гликемический индекс. Использование продуктов переработки зерна гороха позволит повысить пищевую и биологическую ценность мучных кондитерских изделий за счет увеличения содержания белка, незаменимых аминокислот, минеральных веществ и резистентного к перевариванию крахмала. One of the many ways to enrich flour confectionery products is the introduction of natural ingredients of plant origin into their formulation. Of particular interest for the pastry industry is pea grain, rich in protein. The chemical composition of pea grain processing products – pea protein concentrate and the starch fraction of pea grain has been studied. The possibility of their use for enriching flour pastry products is estimated. It was found that the pea protein concentrate contains 53–55% protein, essential amino acids, so it has a high biological value. The digestibility of amino acids of pea protein is 94%. The starch fraction of pea grain contains 62–70% starch. Pea grain processing products have a low glycemic index. The use of peagrain processing products will increase the nutritional and biological value of flour pastry products by increasing the content of protein, essential amino acids, minerals and starch resistant to digestion.

scholarly journals CHEMICAL COMPOSITION, IN VITRO DEGRADABILITY, AND INTAKE AND DIGESTIBILITY BY GOATS OF PIGEON PEA (CAJANUS CAJAN CV. GUERRERO) AND GUINEA-GRASS HAY MIXTURES

1969 ◽  
Vol 94 (3-4) ◽  
pp. 269-273
Author(s):  
Abner A. Rodríguez ◽  
Denise Carmona ◽  
Laura González ◽  
Paul F. Randel ◽  
Elide Valencia
Keyword(s):  
Chemical Composition ◽  
Cajanus Cajan ◽  
Pigeon Pea ◽  
Grass Hay ◽  
Guinea Grass

CHEMICAL COMPOSITION, IN VITRO DEGRADABILITY, AND INTAKE AND DIGESTIBILITY BY GOATS OF PIGEON PEA (CAJANUS CAJAN CV. GUERRERO) AND GUINEA-GRASS HAY MIXTURES

Agronomic characteristics and nutritive value of pigeon pea [Cajanus cajan (L.) Millsp.] harvested at different stages of maturity.

1969 ◽  
Vol 95 (3-4) ◽  
pp. 193-210
Author(s):  
Víctor M. Figueroa ◽  
Abner A. Rodríguez ◽  
Paul F. Randel
Keyword(s):  
Chemical Composition ◽  
Cajanus Cajan ◽  
Small Ruminants ◽  
Pigeon Pea ◽  
Neutral Detergent Fiber ◽  
Agronomic Characteristics ◽  
Whole Plant ◽  
Plant Maturity ◽  
Voluntary Intake ◽  
Tropical Grass

This study was divided into three parts. The first evaluated the effects of five stages of plant maturity (60, 75, 90,120 and 180 d) on the agronomic characteristics, chemical composition and in vitro degradability (IVDMD) of pigeon pea [Cajanus cajan (L.) Millsp.] 'Kaki' and its anatomical fractions, leaves and stems. In the second part, the selective consumption of this legume was studied. In the third part, the effects of the inclusion of pigeon pea in diets based on tropical grass hay for goats on voluntary intake, and digestibility of dry matter (DM), crude protein (CP) and neutral detergent fiber (NDF) were determined. Plant height increased and leaf :stem ratio decreased, as the plants grew. In the whole plant, DM and NDF content increased (P < 0.05) by 13.9 and 19.2 percentage units, but CP content numerically decreased by 4.8 units as plant maturity progressed from 60 to 120 d. At the five successive stages evaluated, CP content in the leaves exceeded that of the stems, whereas NDF content showed the opposite trend. The IVDMD values were 69.6% in the whole plant, 73.9% in the leaves, and 50.4% in the stems. Whole plant IVDMD decreased (P < 0.05), with advancing plant maturity, from 71.2% at 60 d to 55.8% at 180 d. In the selective consumption trial, intake of fresh pigeon pea was compared with that of fresh native tropical grass (NTG) or NTG hay. A high selection of pigeon pea was observed for the first 10 minutes, but during the following 20 minutes this selection decreased. In the voluntary intake and digestibility trial that utilized six goats (26.4 kg live weight) to evaluate the inclusion of 25% of pigeon pea in a NTG-based diet, CP intake was markedly higher (P < 0.05) with legume supplementation. Dietary inclusion of the legume also tended to improve the digestibility of DM and CP but not at the P < 0.05 level of significance (56.7% vs. 51.4% and 58.7 vs. 51.2%); however, it did not affect NDF digestibility. As the pigeon pea plant increased in height, changes occurred in leafistem proportions and chemical composition. The IVDMD results suggest that the interval from 75 to 120 d of growth is favorable for possible utilization of pigeon pea as fresh forage in diets for small ruminants.

scholarly journals Nature and Problems of the Fermentation of Oriental Tobacco/Nature et Problèmes de la Fermentation des Tabacs Orientaux

1973 ◽  
Vol 7 (1) ◽  
Author(s):  
E. Arsenyan ◽  
L. Gyuzelev
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Free Amino ◽  
Soluble Sugars ◽  
Practical Importance ◽  
Chemical Processes ◽  
Chemical Components ◽  
Natural Fermentation ◽  
Quantitative Changes ◽  
Reducing Substances

AbstractThe study of the nature of the fermentation of Oriental tobacco is of both theoretical and practical importance, as these tobaccos are fermented either under natural or artificially created conditions. The most recent research carried out in Bulgaria for the study of the fermentation of Oriental tobacco is described. The changes in the oxidizing enzymes of tobacco as a function of storing conditions were examined, as were the quantitative changes in the principal groups of chemical components of tobacco such as: protein, free amino acids, alkaloids, volatile bases, brown pigments, reducing substances, soluble sugars and polyphenols, under various conditions of fermentation. The pattern of the alteration revealed by these investigations suggests that the changes in chemical composition during the fermentation of Oriental tobacco are, above all, the result of purely chemical processes. It is concluded that there is no essentiaI difference in the nature of the processes which occur during natural and forced fermentation. By suitable adjustment of the parameters and duration of forced fermentation, it is possible to cause changes in tobacco composition corresponding in character and intensity to those induced by natural fermentation. This theory was confirmed by the results of comparative studies on the alterations in the chemical composition of tobaccos fermented under different conditions as well as qualitative studies on the brown pigments isolated from these tobaccos.

scholarly journals Chemical composition and non-volatile components of three wild edible mushrooms collected from northwest Tunisia

2016 ◽  
Vol 5 (3) ◽  
pp. 434-441 ◽  
Author(s):  
Ibtissem Kacem Jedidi ◽  
Imen Kacem Ayoub ◽  
Philippe Thonart ◽  
Nabiha Bouzouita
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Soluble Sugars ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Edible Mushrooms ◽  
Volatile Components ◽  
Wild Edible Mushrooms ◽  
Agaricus Campestris

In Tunisia, many people collect wild edible mushrooms as pickers for their own consumption. The present work aims at contributing to the determination of the chemical composition, non volatile components content (soluble sugars, free amino acids) and minerals and trace elements of three popular Tunisian wild edible mushrooms species collected from the northwest of Tunisia (Agaricus campestris, Boletus edulis and Cantharellus cibarius).All investigated mushrooms revealed that these species are rich sources of proteins (123.70 – 374.10 g kg-1 dry weight (DW)) and carbohydrates (403.3 – 722.40 g kg-1 DW), and low content of fat (28.2 – 39.9 g kg-1 DW); the highest energetic contribution was guaranteed by C. cibarius (1542.71 kJ / 100 g). A. compestris (33.14 mg/g DW) showed the highest concentration of essential amino acids. The composition in individual sugars was also determined, mannitol and trehalose being the most abundant sugars. C. cibarius revealed the highest concentrations of carbohydrates (722.4 g kg-1 DW) and A. compestris the lowest concentration (403.3 g kg-1 DW). Potassium (K) and sodium (Na) are the most abundant minerals in analyzed samples (A. compestris showed the highest concentrations of K and Na, 49141.44 and 9263.886 µg/g DW respectively).

scholarly journals PENGARUH pH EKSTRAKSI TERHADAP RENDEMEN, SIFAT FISIKO-KIMIA DAN FUNGSIONAL KONSENTRAT PROTEIN KACANG GUDE (Cajanus cajan (L.) Millsp.)

2018 ◽  
Vol 7 (1) ◽  
pp. 1
Author(s):  
Hesti Pratiwi ◽  
Ni Luh Ari Yusasrini ◽  
I Nengah Kencana Putra
Keyword(s):  
Functional Properties ◽  
Emulsion Stability ◽  
Chemical Properties ◽  
Pigeon Pea ◽  
Water Holding Capacity ◽  
Protein Concentrate ◽  
Pea Protein ◽  
Emulsion Capacity ◽  
Foaming Capacity ◽  
Water Holding

The purpose of this research are to know the effect of pH extraction on yield, physico-chemical and functional properties of pigeon pea protein concentrate, and also to know the appropriate pH extraction to obtain the best yield and properties of pigeon pea protein concentrate. The research was using Randomized Complete Design with pH extraction treatment which consist of five levels were 9; 9,5; 10; 10,5; and 11. The parameters were observed consist of yield, physical properties (lightness), chemical properties (protein and moisture), and protein’s functional properties (water holding capacity, oil holding capacity, emulsion capacity and stability, and foaming capacity and stability). The result showed that pH extraction gave a significant effect to protein and moisture, and gave very significant effect to yield, lightness (L), water holding capacity, oil holding capacity, emulsion capacity, emulsion stability, foaming capacity and foaming stability of pigeon pea protein concentrate. The best properties of protein concentrate was found at sample which treatment of pH 10 with a yield 17,29% (db), lightness (L) 18,84, protein 86,15% (db), moisture 7,96% (db), water holding capacity 1,96 ml H2O/g solid, oil holding capacity 2,62 ml oil/g solid, emulsion capacity 54,67%, emulsion stability 54,83%, foaming capacity 100%, and foaming stability 38,19%.

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