Value - Added Products from Soybean: Removal of Anti- Nutritional Factors via Bioprocessing

The present study is focused to analyze the nutrients and anti-nutrient content of fresh Loni, to analyze the effect of cooking methods on the anti-nutritional factors of Loni, to prepare the value added products using fresh Loni and evaluate their sensory acceptability, to determine the nutritive value of the prepared products. Nutrient composition and anti-nutritional factors of fresh and cooked loni were determined. Two food products were made by incorporation of fresh loni at 40 percent, 60 per cent and 80 per cent in ‘Crispy leafy vegetable cutlets’ and 15 per cent, 30 per cent and 45 per cent in ‘Paratha’ refers as T1, T2, T3 respectively and the control T0 was made without incorporation of loni. The products were organoleptically evaluated for sensory acceptability using nine point hedonic scale. The nutrient content of fresh Loni were moisture 90.68 %, ash 4.4 g, protein 1.4 g, fat 0.4 g, crude fiber 1.6 g, carbohydrate 2.25 g, energy 24 kcal, calcium 273 mg, iron 14.34 mg, total carotene 3124 µg per 100 g. The anti-nutritional content of loni were significantly decreased after shallow and deep frying. Organoleptically it was found that 60 per cent incorporation of fresh loni in ‘Crispy leafy vegetable cutlets’ and 30 per cent incorporation of fresh loni in Paratha was found most acceptable. As well as the incorporation level increased the amount of fibre, calcium, iron and total carotene in the prepared products. On the basis of finding it is concluded that the fresh Loni can be used in the preparation of various products to increase the level of micro-nutrients.

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Develop the Value Added Products and Sensory Evaluation of Proso Millet Fresh Products

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2021.1009.030 ◽

2021 ◽

Vol 10 (9) ◽

pp. 262-267

Author(s):

Swiny Sandhvi Vishakha singh

Keyword(s):

Sensory Evaluation ◽

Mineral Content ◽

Value Added ◽

Nutritional Factors ◽

Overall Acceptability ◽

Proso Millet ◽

Fresh Products ◽

Protein Rich ◽

Legume Flours ◽

Value Added Products

Proso millet is a protein-rich grain that also contains minerals such as phosphorus and magnesium. The amount of phosphrous (206mg) and magnesium (153mg) in this millet is higher than in other millets. Processing such as soaking and roasting affects the mineral content and fibre, however it reduced anti-nutritional factors like phytate and tannin content. Many traditional Indian Recipes have been prepared from proso millet or blended with other cereal and legume flours to enhance the nutritional value and palatability. Development and value addition to proso millet incorporated fresh products like Proso millet chapati and kitchari. It can be concluded that sensory evaluation done on all the recipes revealed that Proso millet significantly improved their organoleptic evalutaion. Proso millet formulated chapati and kitchari was found rich in nutrients and its overall acceptability was also good.

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OPPORTUNITIES FOR STRATEGIC DEVELOPMENT OF BIO-ECONOMY IN THE FOOD AND TOURISM INDUSTRY

Knowledge International Journal ◽

10.35120/kij28051681g ◽

2018 ◽

Vol 28 (5) ◽

pp. 1681-1684

Author(s):

Georgi Toskov ◽

Ana Yaneva ◽

Stanko Stankov ◽

Hafize Fidan

Keyword(s):

National Level ◽

Value Added ◽

Tourism Industry ◽

Small Companies ◽

Food Sector ◽

Strategic Development ◽

Innovation Potential ◽

Wide Range ◽

Foreign Brands ◽

Value Added Products

The European Commission defines the bioeconomy as "the production of renewable biological resources and the conversion of these resources and waste streams into value added products, such as food, feed, bio-based products and bioenergy. Its sectors and industries have strong innovation potential due to their use of a wide range of sciences, enabling and industrial technologies, along with local and implied knowledge." The Bulgarian food industry faces a lot of challenges on the local and national level, which have direct influence on the structure of the production companies. Most of the enterprises from the food sector produce under foreign brands in order to be flexible partners to the large Bulgarian retail chains. The small companies from the food sector are not able to develop as an independent competitive producer on the territory of their local markets. This kind of companies rarely has a working strategy for positioning on new markets. In order to consolidate their already built positions for long period of time, the producers are trying to optimize their operations in a short term. However, the unclear vision of the companies for the business segment does not allow them to fully develop. Tourism in Bulgaria is a significant contributor to the country's economy.

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Oxidized indium with transformable dimensions for CO2 electroreduction toward formate aided by oxygen vacancies

Sustainable Energy & Fuels ◽

10.1039/d0se00498g ◽

2020 ◽

Vol 4 (7) ◽

pp. 3726-3731

Author(s):

Fenghui Ye ◽

Jinghui Gao ◽

Yilin Chen ◽

Yunming Fang

Keyword(s):

Crucial Role ◽

Oxygen Vacancies ◽

Value Added ◽

Promising Technique ◽

Co2 Electroreduction ◽

Value Added Products

Electroreduction of CO2 into value-added products is a promising technique in which the structure of the catalyst plays a crucial role.

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β-Galactosidases from a Sequence-Based Metagenome: Cloning, Expression, Purification and Characterization

Microorganisms ◽

10.3390/microorganisms9010055 ◽

2020 ◽

Vol 9 (1) ◽

pp. 55

Author(s):

María Florencia Eberhardt ◽

José Matías Irazoqui ◽

Ariel Fernando Amadio

Keyword(s):

Bacterial Species ◽

Value Added ◽

Raw Material ◽

Activity Levels ◽

Treatment Technology ◽

Catalytic Domains ◽

Stabilization Ponds ◽

Cazy Database ◽

Genes Encoding ◽

Value Added Products

Stabilization ponds are a common treatment technology for wastewater generated by dairy industries. Large proportions of cheese whey are thrown into these ponds, creating an environmental problem because of the large volume produced and the high biological and chemical oxygen demands. Due to its composition, mainly lactose and proteins, it can be considered as a raw material for value-added products, through physicochemical or enzymatic treatments. β-Galactosidases (EC 3.2.1.23) are lactose modifying enzymes that can transform lactose in free monomers, glucose and galactose, or galactooligosacharides. Here, the identification of novel genes encoding β-galactosidases, identified via whole-genome shotgun sequencing of the metagenome of dairy industries stabilization ponds is reported. The genes were selected based on the conservation of catalytic domains, comparing against the CAZy database, and focusing on families with β-galactosidases activity (GH1, GH2 and GH42). A total of 394 candidate genes were found, all belonging to bacterial species. From these candidates, 12 were selected to be cloned and expressed. A total of six enzymes were expressed, and five cleaved efficiently ortho-nitrophenyl-β-galactoside and lactose. The activity levels of one of these novel β-galactosidase was higher than other enzymes reported from functional metagenomics screening and higher than the only enzyme reported from sequence-based metagenomics. A group of novel mesophilic β-galactosidases from diary stabilization ponds’ metagenomes was successfully identified, cloned and expressed. These novel enzymes provide alternatives for the production of value-added products from dairy industries’ by-products.

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Milk Fat Globule Membrane Proteome and Micronutrients in the Milk Lipid Fraction: Insights into Milk Bioactive Compounds

Dairy ◽

10.3390/dairy2020018 ◽

2021 ◽

Vol 2 (2) ◽

pp. 202-217

Author(s):

Michele Manoni ◽

Donata Cattaneo ◽

Sharon Mazzoleni ◽

Carlotta Giromini ◽

Antonella Baldi ◽

...

Keyword(s):

Milk Fat ◽

Lipid Fraction ◽

Value Added ◽

Milk Lipid ◽

Milk Fat Globule Membrane ◽

Fat Globules ◽

Milk Fat Globules ◽

Milk Fat Globule ◽

Fat Globule ◽

Value Added Products

Milk lipids are composed of milk fat globules (MFGs) surrounded by the milk fat globule membrane (MFGM). MFGM protects MFGs from coalescence and enzymatic degradation. The milk lipid fraction is a “natural solvent” for macronutrients such as phospholipids, proteins and cholesterol, and micronutrients such as minerals and vitamins. The research focused largely on the polar lipids of MFGM, given their wide bioactive properties. In this review we discussed (i) the composition of MFGM proteome and its variations among species and phases of lactation and (ii) the micronutrient content of human and cow’s milk lipid fraction. The major MFGM proteins are shared among species, but the molecular function and protein expression of MFGM proteins vary among species and phases of lactation. The main minerals in the milk lipid fraction are iron, zinc, copper and calcium, whereas the major vitamins are vitamin A, β-carotene, riboflavin and α-tocopherol. The update and the combination of this knowledge could lead to the exploitation of the MFGM proteome and the milk lipid fraction at nutritional, biological or technological levels. An example is the design of innovative and value-added products, such as MFGM-supplemented infant formulas.

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