Effects of fermentation on the proximate, anti-nutrients, minerals, fatty acids, and amino acids profiles of jujube (Ziziphus mauritiana Lam) seeds

Background: Fermentation has been recognized as one of the oldest ways of food processing that increase food quality by increasing nutrient bio-availability through the reduction in anti-nutrient compositions. The present study evaluated the effects of fermentation on nutrients and anti-nutrients composition of jujube (Ziziphus mauritiana Lam) seed. Methods: The seed of Z. mauritiana was fermented for 24 hr. Standard analytical procedures were used to analyse the proximate, minerals, amino acid, fatty acid and anti-nutrient compositions of the seed sample at 0, 6, 12, 18 and 24 hr of fermentation. Results: The seed has high amounts of proteins, minerals, amino acids and low levels of anti-nutrients. The seed also has higher unsaturated than saturated fatty acids. Fermentation significantly increased the minerals compositions, decreases anti-nutrients and some amino acid levels but had no plausible effects (p>0.05) on proximate contents of the seed. Fermentation for 6 and 12 hr had no significant (p <0.05) effect on the fatty acids, however, at 18 and 24 hr a significant (p<0.05) reduction in fatty acid were recorded. On the basis of nutrient retention, the most plausible and positive effects of the fermentation on Z. mauritiana were observed at ≤ 12 of fermentation. Conclusion: Ziziphus mauritiana seed could be employed as an alternative source of nutrients for humans and animals. However, fermentation of Z. mauritiana should be done for a period of ≤ 12 hr if necessary

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Characteristics of Amino Acid, Fatty Acid and Mineral of Sea Hare

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i2.13224 ◽

2016 ◽

Vol 19 (2) ◽

pp. 168 ◽

Cited By ~ 1

Author(s):

Benny Manulang ◽

Sri Purwaningsih ◽

Azrifitria Azrifitria

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Chemical Characteristic ◽

Essential Amino Acids ◽

Limited Information ◽

Sea Hare

Dolabella auricularia are found in the waters of Indo - Pacific and has active compound in health, which until now is still limited information about nutritional content from sea hare. The aim of this research were to determine morphometric and chemical characteristic D. auricularia which includes the proximate, amino acids, fatty acids and minerals. The composition of fatty acid were measured by gas chromatography (GC), amino acids were measured by high performanced liquid chromatography (HPLC), and mineral was measured by atomic absorption spectrophotometer (AAS). The sea hare contained 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid was arginine (1.61%) while the highest non essential amino acids was glycine (3.02%). Sea hare contained 26 fatty acids such as saturated fatty acids 5.33%, monounsaturated fatty acids 2.11% and polyunsaturated fatty acids 4.10%. The high mineral was calcium 68100 mg/kg.

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Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽

10.3390/ani11010059 ◽

2020 ◽

Vol 11 (1) ◽

pp. 59

Author(s):

Natalia Śmietana ◽

Remigiusz Panicz ◽

Małgorzata Sobczak ◽

Przemysław Śmietana ◽

Arkadiusz Nędzarek

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Nutritional Value ◽

Saturated Fatty Acids ◽

Essential Amino Acids ◽

Chemical Score ◽

Very High ◽

Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

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Sludge char-to-fuel approaches based on the hydrothermal fueling IV: fermentation

Water Science & Technology ◽

10.2166/wst.2021.281 ◽

2021 ◽

Author(s):

Jinyi Qin ◽

Rui Zhang ◽

Ruiwen Yang ◽

Jiao Fang ◽

Yu Zhang ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Organic Matter ◽

Fatty Acid ◽

Sewage Sludge ◽

Acid Content ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Heating Value ◽

Cyclic Amino Acids

Abstract Sewage sludge was subjected to hydrothermal fueling (HTF) (330 °C for 40 min), obtaining hydrochar at 13.5 MJ kg−1. The higher heating value (HHV) of the raw sludge was related to its fatty acid content. The results showed that although the higher heating value (HHV) of the raw sludge was related to its fatty acid content, with the intensification of HTF, the increase in aliphatic/cyclic amino acids determined the production of HHV in the hydrochar. In order to increase the content of fatty acids and amino acids, the sludge was fermented. However, the Bacteroidetes consumed the organic matter too early, which was detrimental to the production of HHV. Therefore, appropriate sludge fermentation is recommended to restrict excessive Bacteroidetes proliferation, decompose lipids to saturated fatty acids, and convert proteins to aliphatic/cyclic amino acids to increase the efficiency of converting sludge to fuel.

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Composition of amino acids and fatty acids on Luwak coffee processing

Food Research ◽

10.26656/fr.2017.5(3).637 ◽

2021 ◽

Vol 5 (3) ◽

pp. 60-64

Author(s):

Fitri ◽

A. Laga ◽

Z. Dwyana ◽

A.B. Tawali

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Acid Content ◽

Green Bean ◽

Total Amino Acid ◽

Coffee Bean ◽

Roasted Coffee ◽

Coffee Beans

The processing carried out on coffee beans such as fermentation and roasting can affect the contents of amino and fatty acids of coffee beans. This study aimed to determine the amount of amino acid and fatty acid content in Luwak coffee bean during processing. The amino acids of coffee were analyzed using HPLC, while fatty acids of coffee were analyzed using GC-MS. The results showed a change in total amino acid content in raw coffee bean (3.04%), green bean coffee (6.93%), and roasted coffee (6.83%). The total fatty acid of raw coffee bean (1199.86 mg/100 g), green bean coffee (3147.56 mg/100 g), and roasted coffee (6282.4 mg/100 g) also experienced significant changes

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Proximate composition, amino acids, and fatty acids contents of dried shrimp products available in Jashore region, Bangladesh

Asian Journal of Medical and Biological Research ◽

10.3329/ajmbr.v7i2.54993 ◽

2021 ◽

Vol 7 (2) ◽

pp. 138-146

Author(s):

Pranta Das ◽

Md Salman ◽

Md Aminur Islam ◽

Sharmin Suraiya ◽

Monjurul Haq

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Amino Acid ◽

Essential Amino Acid ◽

Saturated Fatty Acids ◽

Essential Amino Acids ◽

Nutritional Content ◽

Nutritional Properties ◽

Healthy Choice ◽

Metapenaeus Monoceros

Dried shrimp has some special advantageous such as long shelf-life, high nutritional content, and ease of transportation considered as a healthy choice of food. The nutritional properties of three common and demandable dried shrimp species available in Jashore, Bangladesh were evaluated. The moisture content of dried Palaemon karnafuliensis, Metapenaeus Monoceros and Ferapenaeus indicus was determined 19.7±0.40%, 20.5±0.25% and 24.9±0.21%, respectively. The protein content was found 57.46±5.88%, 62.5±1.98%, and 55.5±1.85% in Palaemon karnafuliensis, Metapenaeus Monoceros, and Ferapenaeus indicus, respectively. The ash and fat content of Palaemon karnafuliensis, Metapenaeus Monoceros and Ferapenaeus indicus were observed 12.20±0.90% and 1.90±0.15%, 10.20±0.39% and 1.48±0.32%, 8.57±1.43%, and 1.08±0.21%, respectively. Total saturated fatty acids content was found 31.56%, 29.21%, 38.59 in Palaemon karnafuliensis, Metapenaeus monoceros, and Ferapenaeus indicus, respectively. The polyunsaturated fatty acids was found 42.60%, 42.29%, and 37.80% in Palaemon karnafuliensis, Metapenaeus monoceros, and Ferapenaeus indicus, respectively. There were nine non-essential and eight essential amino acids found in the dried shrimp products. Glutamine, proline, glycine and alanine were dominated among the non-essential amino acid. Lysine was found a significant amount in the study. All the three dried shrimp products were considered as highly nutritive and less fat value which is considered healthy for the consumers. Asian J. Med. Biol. Res. 2021, 7 (2), 138-146

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The Effects of Adding Lysin Essential Amino Acid to Commercial Feed on Fatty Acid Contents of Pangasius Fish

World s Veterinary Journal ◽

10.54203/scil.2020.wvj78 ◽

2020 ◽

Vol 10 (4) ◽

pp. 653-657

Author(s):

Wahyu Nopita ◽

Mirni Lamid ◽

. Agustono

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Marine Fish ◽

Essential Amino Acid ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Economic Value ◽

Monounsaturated Fatty Acids ◽

Commercial Feed

Pangasius is a medium to very large freshwater shark catfish primarily used for consumption with high economic value. The content of pangasius fatty acids is higher than in marine fish, since marine fish have a lower saturated fatty acid composition than freshwater fish. The present research aimed to determine the effects of adding lysine essential amino acid to commercial feeds on the saturated and unsaturated fatty acids contents of pangasius fish. In the present research, an experimental method with completely randomized design was used. The treatment was done by adding lysine with different doses including P0 (0%), P1 (1.2%), P2 (2.2%), and P3 (3.2%). Each treatment was repeated five times. The main parameters studied were the content of saturated and unsaturated fatty acids in pangasius fish meat. The observed parameter was water quality. The present results indicated the use of lysine in commercial feed caused significant differences in the content of saturated fatty acids, Monounsaturated Fatty Acids (MUFA) and Polyunsaturated Fatty Acids (PUFA) in pangasius meat; a decrease in the saturated fatty acids content was found in P3 with 3.2% (3.5882 mg/dl). In P2, an increase in the MUFA content of 2.2% (5.9630 mg/dl) was found. An increase in the PUFA content was found in P3 treatment with 3.2% Lysin (23.1082 mg/dl). P1, P2 and P3 indicated lower results than control treatments (P0). The use of lysine in commercial feed indicated significant differences in the content of saturated fatty acids, MUFA and PUFA in pangasius.

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Profile of Amino Acid and Fatty Acid from Different Type of Worm as Feed of Broodstock Candidates for Domesticated Uceng (Nemacheilus fasciatus)

Research Journal of Life Science ◽

10.21776/ub.rjls.2020.007.02.5 ◽

2020 ◽

Vol 7 (2) ◽

pp. 108-114

Author(s):

Lik Anatus Sholikah ◽

Agoes Soeprijanto ◽

Yuni Kilawati

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Amino Acid Content ◽

Gonadal Development ◽

Lumbricus Rubellus ◽

Market Demand ◽

The People ◽

Randomized Design

Uceng fish (Nemacheilus fasciatus) is a fish that lives wild on the river. All this time, the people have only relied on fishing from nature to consume, but the high market demand for fish will increase river fishing activities in excess. One of the steps to suppress the decline in fish populations is domestication because currently, the fish is not yet cultivated. The domestication process by feeding worms containing amino acids and fatty acids accelerates broodstock candidates' gonadal development. This research aims to determine the type of worms suitable as feed for the growth and gonadal development of broodstock candidates. The method that used in this research is Completely Randomized Design (CRD) with 3 treatments and 3 repetitions. Based on the analysis of amino acids and fatty acids in each type of worm, the best results were obtained on Lumbricus rubellus with an amino acid content of 50.91 gr/100gr and fatty acid 292.27%.

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Chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.)

Food Research ◽

10.26656/fr.2017.5(2).545 ◽

2021 ◽

Vol 5 (2) ◽

pp. 379-385

Author(s):

Hasmadi M. ◽

Nor Qhairul Izzreen M.N. ◽

A.H. Mansoor ◽

M.H.A. Jahurul ◽

M.K. Zainol

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Volatile Compounds ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Chemical Compositions ◽

Mineral Analysis ◽

Good Source ◽

Potassium Magnesium

The objective of this present work is to determine the chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.). The results obtained showed that durian had 56.1% moisture, 3.5% protein, 2.8% fat, 1.4% ash, 36.26% carbohydrate, 6.6% dietary fiber and 7.0 µg of vitamin A. The mineral analysis results indicated that Durio dulcis is a good source of potassium, magnesium and phosphorus. Protein analysis found a total of sixteen major amino acids present in durian namely aspartame, serine, glutamin acid, glycine, histidine, arginine, threonine, alanine, proline, thyrosine, valine, methionine, lysine, isoleusine, leusine and phenylaline. A total of thirty-three individual fatty acids components were analysed. Among those, palmitic acid was a predominant saturated fatty acid while oleic acid was the most abundant unsaturated fatty acid. The composition of fatty acids showed that total of monounsaturated fatty acids, polyunsaturated fatty acids and saturated fatty acids were 56.7%, 6.7% and 36.6% respectively. A total of thirty-one volatile compounds were identified, among which alcohols, esters, sulphur-containing compounds and ketones were found to be the major constituents.

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Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae

Foods ◽

10.3390/foods10020297 ◽

2021 ◽

Vol 10 (2) ◽

pp. 297

Author(s):

Jessica de Souza Vilela ◽

Tharcilla I. R. C. Alvarenga ◽

Nigel R. Andrew ◽

Malcolm McPhee ◽

Manisha Kolakshyapati ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Meat Quality ◽

Fatty Acid Profile ◽

Carcass Composition ◽

Breast Meat ◽

Black Soldier Fly ◽

Black Soldier Fly Larvae

We evaluated the effects of full-fat black soldier fly larvae (BSFL) on broiler carcass composition, cut yield, and breast meat quality. Broilers were fed for 42 days with up to 20% dietary inclusion of BSFL (0, 5, 10, 15, and 20%). On day 42, 120 broilers were slaughtered, and images were taken using computed tomography. Breasts, drumsticks, and thighs were collected for cut yield determination. The pH, color, lipid oxidation, cooking loss, shear force, amino acid profile, and fatty acid profile of the breast meat were assessed. There was no dietary effect on carcass composition or meat quality parameters except for fatty and amino acids compositions. When 20% BSFL was included in the diet, individual fatty and amino acids, such as lauric and myristic acids, aspartic acid, glutamine, and lysine, increased by 22.0-, 5.50-, 1.08-, 1.06-, and 1.06-fold, respectively (p < 0.05). Although total polyunsaturated fatty acids decreased, eicosapentaenoic fatty acids (EPA) increased by 78% in the 20% BSFL inclusion group. In conclusion, up to 20%, dietary full-fat BSFL did not affect key meat characteristics but positively increased the levels of the health-claimable omega-3 fatty acid EPA.

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AMINO ACIDS AND FATTY ACIDS COMPOSITION OF ABELMOSCHUS ESCULENTUS, VIGNA UNGUICULATA, CORCHORUS OLITORIUS, IPOMEA BATATAS, SOLANUM MELONGENA SOLD ON THE SYPOREX MARKET OF YOPOUGON (COTE D’IVOIRE)

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v6.i11.2018.1133 ◽

2018 ◽

Vol 6 (11) ◽

pp. 315-322

Author(s):

Otchoumou Kraidy Athanase ◽

Wognin Légbé Marie Flavienne Raïssa ◽

Zoué Lessoy Yves Thierry ◽

Yao Konan Franck ◽

Niamké Sébastien

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Vigna Unguiculata ◽

Solanum Melongena ◽

Leafy Vegetables ◽

Abelmoschus Esculentus ◽

Corchorus Olitorius ◽

Ipomea Batatas

Background: Leafy vegetables (Abelmoschus esculentus, Vigna unguiculata, Corchorus olitorius, Ipomea batatas, Solanum melongena.) are sold on markets to people who consume them in different forms. Studies have shown their nutritional value but there is little information on the amino acids and fatty acids of these leafy vegetables. The objective of this study was to evaluate the composition in the micronutrients of these leafy vegetables. Method: These leafy vegetables were washed and dried to determine protein and lipid levels. An evaluation of the amino acid levels and the fatty acid profile was performed on these samples. Results: Statistical analysis showed that leaves of Vigna unguiculata (18.31 ± 0.29 g / 100 g) and Corchorus olitorius (19.15 ± 0.32 g / 100 g) contained more protein (p> 0). , 05). The amino acid percentages of Solanum melongena leaves were significantly (p> 0.05) higher than other leafy vegetables. Overall, the essential fatty acid profiles of the five leafy vegetables studied were characterized by high levels of oleic acid (17.06-22.70%), linoleic acid (15.19-43, 90%) and α-linolenic acid (0.70 - 39.20%). Conclusion: All these results show that leafy vegetables are excellent sources of micronutrients for both humans and animals.

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