scholarly journals Chemical composition and nutritional value of some varieties of soybean cultivated in Mongolia

2021 ◽  
Vol 33 (2) ◽  
pp. 31-37
Author(s):  
Khongorzul Mungunkhuyag ◽  
Zolzaya Bayarsukh ◽  
Oyundelger Ganzorig ◽  
Batjargal Batdorj
Keyword(s):  
Nutritional Value ◽  
Soybean Seed ◽  
Well Being ◽  
Nutritional Composition ◽  
Future Application ◽  
Soybean Seeds ◽  
Mineral Concentration ◽  
Mineral Contents ◽  
Soil Nutrition ◽  
Lower Temperature

Soybean has a lot of benefits for human nutrition, well-being and soil nutrition. Soybean seed contain higher concentration of protein and fat. The objective of this work was to evaluate the nutritional composition and mineral contents in soybean seeds of four different varieties of soybean for their future application as food products. The soybeans were cultivated in Mongolia. The moisture, protein, crude fat, reducing carbohydrate’s concentrations were determined by Kjeldahl, Soxhlet and Bertrand’s method in dried soybean seeds, and the calory of 100 g seed was calculated. The mineral concentration in the ash was determined by ICP-OES method. Among them, the Severnaya-4 variety contained the highest amount of protein, 31.5%, the Sibiryachka variety had the highest concentration of crude fat, 20.35%, and reducing sugar, 1.24%. Moreover, the Severnaya-4 and Sibiryachka soybean seeds had the highest mineral concentration. The lower concentration of protein of these four soybean varieties was probably due to the lower temperature during the seed-filling period in Mongolia. Sibiryachka and OAC vision had the highest amount of energy in 100 g raw seed than other two varieties. The Severnaya-4 and Sibiryachka soybean seeds could be better sources for protein, fat and minerals than the Nei dou-4 and OAC vision varieties.

scholarly journals Consumer Attitude and Sensory Evaluation of Marshmallow

2013 ◽  
Vol 67 (4-5) ◽  
pp. 442-447 ◽  
Author(s):  
Eva Ungure ◽  
Evita Straumīte ◽  
Sandra Muižniece-Brasava ◽  
Lija Dukaļska
Keyword(s):  
Sensory Evaluation ◽  
Nutritional Value ◽  
Well Being ◽  
Nutritional Composition ◽  
The Body ◽  
Consumer Attitude ◽  
Bee Pollen ◽  
Pollen Concentrations ◽  
Hedonic Scale

Abstract Marshmallow is sugar-candy with foam-like structure. Many studies have revealed the high nutritional value of bee pollen. Due to the nutritional composition of pollen, and according to nonscientific studies, dried bee pollen has been used as an additive in human diets, which provides a well-being sensation and contributes to functional and harmonious balance of the body. Sensory evaluation and market research are an important part of developing a new product. The research was aimed to clarify the situation in the Latvian market, to summarise Latvian consumer attitude on marshmallow, and to determine the sensory properties and quality of marshmallows with bee pollen. A questionnaire was developed - 900 respondents answered questions about their consumption patterns, opinions on quality indices, and possible types of marshmallow packaging. Marshmallow was enriched with three different pollen concentrations: 1.0; 1.5 and 2.5%. Sensory evaluation was carried out to estimate the optimal concentration of bee pollen that which should be added to marshmallow. Sensory evaluation of experimental marshmallow was characterised by using a 9-point hedonic scale (determination degree of liking). The obtained results showed that consumers liked the marshmallow with 1.5% bee pollen best of all.

scholarly journals Production and nutritional composition of juice powder from oyster mushroom Pleurotus ostreatus (Jacq.) Kummer

2020 ◽  
Vol 10 (11) ◽  
pp. 482
Author(s):  
Lauretta Nwanneka Ofodile ◽  
Nwachukwu Viola A. Nicholas-Okpara ◽  
Emmanuel Ani ◽  
Emmanual Mmaduabuchi Ikegwu ◽  
Anjorin Saanu ◽  
...  
Keyword(s):  
Pleurotus Ostreatus ◽  
Nutritional Value ◽  
Processing Condition ◽  
Well Being ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Nutrient Composition ◽  
Oyster Mushroom ◽  
Composition Analysis ◽  
Drying Temperature

Background: Mushrooms have been used as functional foods, nutraceuticals and medicines for decades in Asian countries. Because of their vital roles in human health, nutrition, and well-being, they are described as treasures in the wild and have served as food supplements. In regard to their nutritional composition, they are relatively low in total fat, vitamins, minerals, and fiber, but rich in high quality proteins and polyunsaturated fatty acids.Objective: To determine the nutritional value and proximate analysis of the oyster mushroom Pleurotus ostreatus, formulate mushroom juice powder, and determine its nutritional composition of the powderMethods: Optimization of the processing condition of the mushroom Pleurotus ostreatus (Jacq.) Kummer was first conducted using four different drying temperatures; 55oC, 60oC, 65oC and 70oC hourly for  3 hours to determine the best drying temperature. The temperatures at which the juice retained 5-10% moisture were selected for preparation of condensate and analysis because they had the best nutrient composition. Stevia (plant sugar) was used as a sweetener and ginger as the flavor for the formulation of the juice powder. A nutritional composition analysis of the juice powder was also carried out.Results: The nutritional composition of dried P. ostreatus at the chosen drying temperature (55 oC) were (8.71, 9.45, 7.07, 9.38, 51.81 and 13.3 mg/g) for iron, manganese, copper, zinc, magnesium and calcium respectively. Nutritional values Fe, Mn, Cu, Zn, Mg and Ca for the juice powder were 8.96 mg/g, 12.1mg/g, 7.94 mg/g, 11.88 mg/g, 59.0 mg/g and 42.0 mg/g respectively. The vitamin content of initial P. ostreatus raw material were Vitamin B1 (4.99) and B6 (0.74) while for the juice powder B1, B6 and C were 0.78mg/g, 0.035mg/g and 0.21mg/g respectively. Proximate analysis showed that the mushroom contained moisture (11.20±0.47%), fat (0.55±0.07%), protein (39.75±0.53%), fiber (3.30±1.04%), ash (8.65±0.52%) and carbohydrate (36.54±0.50%) while juice powder contained moisture (5.0%), fat (1.0%), protein(27.13%), fiber (16.00±2.52%), ash (2.83±0.12%) and carbohydrate(48.04±2.58%).Conclusion: This work demonstrated that the nutrient composition of the mushroom improved when formulated into juice powder. The quantity of Zn and Ca significantly increased in the juice powder at p<0.05 and reached the recommended daily dietary allowances and adequate intakes.Keywords: Pleurotus ostreatus, Juice powder, Nutritional value, formulation

scholarly journals Nutritional composition of Brazilian native species of Campomanesia spp.

2020 ◽  
Vol 9 (7) ◽  
pp. e428974151
Author(s):  
Silvani Verruck ◽  
Anildo Cunha Junior ◽  
Marcelo Maraschin ◽  
Nei Fronza ◽  
Jean Carlos Budke ◽  
...  
Keyword(s):  
Vitamin C ◽  
Cultural Values ◽  
Native Species ◽  
Nutritional Value ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Scientific Data ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Mineral Contents

Campomanesia eugenioides, Campomanesia xanthocarpa (Berg) and Campomanesia xanthocarpa var. littoralis are native fruits plants distributed in Brazil, which are popularly recognized for their nutritional, economic and cultural values. Given the scarcity of the controlled scientific studies comparing native Campomanesia varieties, the objective of this study was to characterize the fruits of Campomanesia eugenioides, Campomanesia xanthocarpa and Campomanesia xanthocarpa var. littoralis, regarding chemical composition and nutritional value through the quantification of carbohydrates, lipids, moisture, ash, proteins and fibers; the minerals Ca, Mg, P, Cu, Zn, Mn, Fe, K, Na content; vitamin C and carotenoids content. These varieties showed distinct physicochemical characteristics with small differences mainly about ash content and caloric values. Nevertheless, C. xanthocarpa var. littoralis showed higher values for fiber content, total soluble solids, and total titratable acidity. C. eugenioides species highlighted in relation to the vitamin C and mineral contents, with an exception for C. xanthocarpa var. littoralis that showed higher iron content. C. xanthocarpa had the highest carotenoid content, confirming that these fruits have functional properties and high nutritional value. Finally, this study will provide important scientific data supporting the application of valuable fruits from three edible Campomanesia species for producing bioactive ingredients and natural preservatives for food products.

scholarly journals Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1213
Author(s):  
Elena Martínez ◽  
Rita García-Martínez ◽  
Manuel Álvarez-Ortí ◽  
Adrián Rabadán ◽  
Arturo Pardo-Giménez ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Nutritional Composition ◽  
Elastic Behavior ◽  
Gluten Free ◽  
Free Products ◽  
Consumer Evaluations ◽  
Health Promoting ◽  
Seed Flours ◽  
Good Vehicle ◽  
Interesting Alternative

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

scholarly journals The Nutritional Value and Safety of Genetically Unmodified Soybeans and Soybean Feed Products in the Nutrition of Farm Animals

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1105
Author(s):  
Małgorzata Świątkiewicz ◽  
Kamil Witaszek ◽  
Ewa Sosin ◽  
Krzysztof Pilarski ◽  
Beata Szymczyk ◽  
...  
Keyword(s):  
Glycine Max ◽  
Nutritional Value ◽  
Urease Activity ◽  
Basic Protein ◽  
Press Cake ◽  
Farm Animals ◽  
Soybean Seeds ◽  
Lower Content ◽  
Glycine Max L ◽  
Protein Feed

Post-extraction soybean (Glycine max (L.) Merr.) meal is widely used as a basic protein feed for farm animals, especially poultry and pigs. Products made from unmodified soybean seeds are an alternative to imported GMO soybean meal. The aim of the study was to develop feed products from popular European varieties of genetically unmodified soybeans, which can be produced on small and medium-sized farms, and to assess their nutritional value and safety to livestock. The research was conducted on the seeds of three soybean varieties and two types of feed products resulting from thermobaric treatment (extrudate) and oil pressing (soybean press cake). The mould and yeast contamination of domestic seeds was negligible. The thermobaric and pressing treatments lowered the content of fungi by 97%. The products were considered free from mycotoxins. In comparison with full-fat soybean seeds, the protein content in the products was up to 19% higher, and 92% of the total lysine remained available. The products had lower content of antinutritional ingredients (trypsin inhibitors) and the urease activity was reduced by 52–59% and 99%, respectively. The experiment showed that the European genetically unmodified soybean feed products were characterised by good quality, mycotoxicological purity and high nutritional value for farm animals.

scholarly journals Nutritional profile of ultra-processed foods advertised in small food retailers

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
C A Borges ◽  
C Kikuta ◽  
P C Jaime
Keyword(s):  
Physical Activity ◽  
Healthy Eating ◽  
Saturated Fat ◽  
Well Being ◽  
Nutritional Composition ◽  
Processed Foods ◽  
Nutritional Profile ◽  
Saturated Fats ◽  
Food Retailers ◽  
Health And Well Being

Abstract Background It is necessary to analyze the nutritional profile and advertising claims of ultra-processed foods available in small food retailers. Methods This is an observational cross-sectional study that carried out an audit on small food businesses. Information was collected on advertising, price, ingredient list, nutritional composition and portion size. All investigated foods were grouped according to the NOVA food classification. Food advertising was categorized into 11 different consumer appeals. The relationship between the type of advertising appeal of the ultra-processed food and its nutritional profile was analyzed. A comparison was made between the nutritional composition of the advertised food and the recommendations of sugar, saturated fat and sodium of the Pan American Health Organization (PAHO). Results The most prevalent ultra-processed foods in small retailers were sweets and treats (18.5%); sugary sweetened beverages (15.7%), sausages (12.0%) and baked goods (11.1%). Most of the advertising on the packaging of ultra-processed foods was about healthy eating and physical activity and sensory aspects of the product (color, flavor, texture). Foods classified as high in sugars had the highest number of advertisements related to healthy eating and physical activity, foods high in sugar and saturated fats, had the highest number of advertisements related to sensory aspects, healthy eating and physical activity and foods high in sodium and / or saturated fats, had more advertising related to convenience. Conclusions Identifying that advertising for ultra-processed foods is associated with health and well-being, physical activity and sensory aspects leads us to a better understanding of the factors that influence consumer perception in small businesses. Advertising for foods rich in sugar, saturated fat and sodium based on health and well-being should be better regulated by public agencies in Brazil, supporting consumers to make healthier choices. Key messages Ultra-processed foods induce to consume large quantities, due to the convenience and the advertising present in their packaging that stimulate a healthy life, physical activity and sensory aspects. It is necessary support and defend changes in nutrition labeling, in order to clarify the nutritional information to consumers.

scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

scholarly journals NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

2020 ◽  
Vol 129 (3C) ◽  
Author(s):  
Kieu Thi Huyen ◽  
Nguyen Quang Linh
Keyword(s):  
Lipid Content ◽  
Nutritional Value ◽  
Sugar Content ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Fish Skin ◽  
Total Sugar Content ◽  
Fish Meat ◽  
Anguilla Marmorata ◽  
Nutritional Components

In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.

scholarly journals Is it possible to estimate longevity through the analyses used to measure the initial physiological potential in soybean seeds?

2021 ◽  
Vol 43 ◽  
Author(s):  
Thiago Barbosa Batista ◽  
Samara Moreira Perissato ◽  
Carlos Henrique Queiroz Rego ◽  
Gustavo Roberto Fonseca de Oliveira ◽  
Fernando Augusto Henning ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Linear Regression ◽  
Soybean Seed ◽  
Accelerated Aging ◽  
Storage Period ◽  
High Potential ◽  
Seed Longevity ◽  
Soybean Seeds ◽  
Radicle Protrusion ◽  
Over Time

Abstract: The analysis of longevity can support decisions about the length of seed lot storage until commercialization, since this characteristic implies the maintenance of viability over time. Seed longevity is analyzed by the p50 test, which expresses the time to lose 50% of the initial viability. Seeds with high vigor and germination have greater physiological potential and, thus, a greater capacity to maintain quality throughout the storage period. However, there has been little research on the correlations between the analysis of p50 (longevity) and the tests used to measure physiological potential (germination and vigor) of lots, which can be used as a tool to make inferences about longevity using the most traditional tests. Thus, the objective of this study was to investigate which tests used to measure the potential of lots can estimate p50. To this end, germination and vigor were evaluated using traditional tests while longevity was assessed in eight soybean seed lots. Correlations and linear regression were tested for the traditional variables versus p50. It was found that the use of accelerated aging, electrical conductivity, and time to 50% radicle protrusion has high potential to estimate longevity as measured by p50.

scholarly journals Student Homelessness: Sheltering Our Future: An Adaptable Approach to Underutilised City Spaces

2021 ◽  
Author(s):  
◽  
Caryl Ramos
Keyword(s):  
Urban Space ◽  
Modular Design ◽  
Well Being ◽  
Test Site ◽  
Urban Setting ◽  
Homeless Population ◽  
Future Application ◽  
Design Development ◽  
Urban Context ◽  
The City

<p>The increasing housing demands from population growth creates a persistent housing shortage and unaffordability in our cities. Students are one demographic that is dramatically affected as they move closer to their education provider for study. The student influx at the start of the semester creates a large demand in the already inadequate housing market. Students with a limited budget have reduced accommodation options and this consequently drives many into a state of homelessness. A study from University of Otago measures that over a quarter of New Zealand’s homeless population are students (Amore, 2016). This considerable number of students are living in cars, tents, couch-surfing and sleeping rough for weeks during their studies. The desperate situation impinges on the student’s health and well-being and thus their academic performance.  In this context, the scope of this research focuses on the requirements of homeless tertiary students in the urban setting. Their vulnerability, insecurity and distress are explored to provide direction to solutions that will alleviate the existing problems of their insufficient living environments. As proximity to the education providers and amenities are key factors, this thesis examines underutilised and leftover spaces within the city as opportunities for inhabitation, and to create efficient use of urban space. Currently, there are successful examples of activating overlooked laneways into vibrant spaces. However, these transformations rely on the activities in the lane and the interventions are largely landscaping and installations. By investigating the successful regeneration of previously undesirable and neglected spaces through architectural re-imagination, this thesis identify laneways to be a potential site to the urgent need for shelters.  The architectural experiments and design development are informed by the combination of site challenges and programme to form an overall design-led research. The thesis tests how temporary modular design has a significant role in the design of economic and adaptable solutions for the increasing issue of homelessness. This establishes that through a critical design, we may shelter those in desperate need within the urban context. The architecture provides a safe environment that is empathetic to its users and the larger urban scale while also creating a statement and awareness to homelessness. The thesis concludes with the design framework for a single test site and assesses its suitability for future application to other leftover spaces in the city.</p>

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