scholarly journals The impact of different agroecological conditions on the nutritional composition of quinoa seeds

2018 ◽  
Author(s):  
María Reguera ◽  
Carlos Manuel Conesa ◽  
Alejandro Gil Gómez ◽  
Claudia Mónika Haros ◽  
Miguel Ángel Pérez Casas ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Mineral Composition ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Nutritional Composition ◽  
Nutritional Properties ◽  
Nutritional Characteristics ◽  
The Impact

Quinoa cultivation has been expanded around the world in the last decade and is considered an exceptional crop with the potential of contributing to food security worldwide. The exceptional nutritional value of quinoa seeds relies on their high protein content, their amino acid profile that includes a good balance of essential amino acids, the mineral composition and the presence of antioxidants and other important nutrients such as fiber or vitamins. Although several studies have pointed to the influence of different environmental stresses in certain nutritional components little attention has been paid to the effect of the agroecological context on the nutritional properties of the seeds what may strongly impact on the consumer food´s quality. Thus, aiming to evaluate the effect of the agroecological conditions on the nutritional profile of quinoa seeds we analyzed three quinoa cultivars (Salcedo-INIA, Titicaca and Regalona) at different locations (Spain, Peru and Chile). The results revealed that several nutritional parameters such as the amino acid profile, the protein content, the mineral composition and the phytate amount in the seeds depend on the location and cultivar while other parameters such as saponin or fiber were more sable across locations. Our results support the notion that nutritional characteristics of seeds may be determined by seed´s origin and further analysis are needed to define the exact mechanisms that control the changes in the seeds nutritional properties.

scholarly journals The impact of different agroecological conditions on the nutritional composition of quinoa seeds

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e4442 ◽  
Author(s):  
María Reguera ◽  
Carlos Manuel Conesa ◽  
Alejandro Gil-Gómez ◽  
Claudia Mónika Haros ◽  
Miguel Ángel Pérez-Casas ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Mineral Composition ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Nutritional Composition ◽  
Nutritional Properties ◽  
Nutritional Characteristics ◽  
The Impact

Quinoa cultivation has been expanded around the world in the last decade and is considered an exceptional crop with the potential of contributing to food security worldwide. The exceptional nutritional value of quinoa seeds relies on their high protein content, their amino acid profile that includes a good balance of essential amino acids, the mineral composition and the presence of antioxidants and other important nutrients such as fiber or vitamins. Although several studies have pointed to the influence of different environmental stresses in certain nutritional components little attention has been paid to the effect of the agroecological context on the nutritional properties of the seeds what may strongly impact on the consumer food’s quality. Thus, aiming to evaluate the effect of the agroecological conditions on the nutritional profile of quinoa seeds we analyzed three quinoa cultivars (Salcedo-INIA, Titicaca and Regalona) at different locations (Spain, Peru and Chile). The results revealed that several nutritional parameters such as the amino acid profile, the protein content, the mineral composition and the phytate amount in the seeds depend on the location and cultivar while other parameters such as saponin or fiber were more stable across locations. Our results support the notion that nutritional characteristics of seeds may be determined by seed’s origin and further analysis are needed to define the exact mechanisms that control the changes in the seeds nutritional properties.

scholarly journals The impact of different agroecological conditions on the nutritional composition of quinoa seeds

2018 ◽  
Author(s):  
María Reguera ◽  
Carlos Manuel Conesa ◽  
Alejandro Gil Gómez ◽  
Claudia Mónika Haros ◽  
Miguel Ángel Pérez Casas ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Mineral Composition ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Nutritional Composition ◽  
Nutritional Properties ◽  
Nutritional Characteristics ◽  
The Impact

Quinoa cultivation has been expanded around the world in the last decade and is considered an exceptional crop with the potential of contributing to food security worldwide. The exceptional nutritional value of quinoa seeds relies on their high protein content, their amino acid profile that includes a good balance of essential amino acids, the mineral composition and the presence of antioxidants and other important nutrients such as fiber or vitamins. Although several studies have pointed to the influence of different environmental stresses in certain nutritional components little attention has been paid to the effect of the agroecological context on the nutritional properties of the seeds what may strongly impact on the consumer food´s quality. Thus, aiming to evaluate the effect of the agroecological conditions on the nutritional profile of quinoa seeds we analyzed three quinoa cultivars (Salcedo-INIA, Titicaca and Regalona) at different locations (Spain, Peru and Chile). The results revealed that several nutritional parameters such as the amino acid profile, the protein content, the mineral composition and the phytate amount in the seeds depend on the location and cultivar while other parameters such as saponin or fiber were more sable across locations. Our results support the notion that nutritional characteristics of seeds may be determined by seed´s origin and further analysis are needed to define the exact mechanisms that control the changes in the seeds nutritional properties.

scholarly journals The Analysis of Protein Level and Amino Acid Profile in Eels (Anguilla marmorata (Q.) Gaimard and Anguilla bicolor) of Lake Poso -

2019 ◽  
Vol 9 (1) ◽  
pp. 32-37
Author(s):  
Jamaluddin ◽  
Nur Atina ◽  
Yonelian Yuyun
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Protein Level ◽  
High Performance ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Anguilla Marmorata ◽  
Two Samples

In this study used a sample of eel fish species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor from Poso lake that has a high protein content and is a fish endemic to Central Sulawesi. These eels are consumed by the surrounding community of the lake, but the nutritional content remains unknown. The present research was aimed to determine the protein level and amino acid profile of Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels. The protein level testing used Kjeldahl method, and amino acid profile used High Performance Liquid Chromatography. The results demonstrate the protein level of the two samples Anguilla marmorata (Q.) Gaimard eels have a protein content of 41.84% and Anguilla bicoloreels at 33.75%. Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels contain 18 types of amino acid, comprised of 9 types of essential amino acids and 9 types of non-essential amino acids. Of the two samples of eel species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor, have complete protein quality because it has all kinds of essential amino acids.

scholarly journals Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles

2020 ◽  
Vol 4 (1) ◽  
pp. 41-50
Author(s):  
Meili Li ◽  
Hongming Dong ◽  
Dingtao Wu ◽  
Hong Chen ◽  
Wen Qin ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Principal Component ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Amino Acid Pattern ◽  
Amino Acid Profiles ◽  
Relay Cropping

Abstract Objectives Amino acid profiles of whole soybean curds (WSCs) and conventional soybean curds (CSCs) were comparatively studied to 1., evaluate their nutritional value and 2., study the suitable soybean material to fabricate WSCs. Materials and Methods Nine types of soybean materials were selected to make WSCs and CSCs. Protein digestibility-corrected amino acid score (PDCAAS) and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products. Results Total contents of amino acids in WSCs and CSCs were 41.24–54.87 mg/g and 27.77–36.82 mg/g. Content ranges of essential amino acids were 13.59–19.38 mg/g and 8.46–11.76 mg/g for WSCs and CSCs. The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids. As a limiting amino acid, methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25. Conclusions The overall quality of amino acids in WSCs was higher than that in CSCs, indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile. WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.

scholarly journals Food supplements from a Grasshopper: A developmental stage-wise evaluation of amino acid profile, protein and vitamins in Brachystola magna (Girard)

2019 ◽  
pp. 561 ◽  
Author(s):  
P.B. Zamudio-Flores ◽  
M. Hernández -Gonzaléz ◽  
V.G. García- Cano
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Adult Stage ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Food Supplement ◽  
Water Soluble ◽  
Stage Of Development ◽  
Amino Acids Composition

Insects can be used as an easily accessible food supplement; however, for nutritional purposes it is necessary to consider its protein content, amino acids composition and vitamin content. In this study a nutritional characterization (protein content, amino acid profile and hydrosoluble and liposoluble vitamins) was performed to the Brachystola magna (Girard) grasshopper in four stages of its biological cycle (egg, nymph 3, nymph 4 and adult). In the adult stage the highest values of protein content (> 59%) were observed compared with the other stages of development. At all stages of B. magna the presence of 9 out of the 10 essential amino acids were detected (just tryptophan amino acid was absent). Significant increases in the fat-soluble vitamins (A, D and E) were observed as the stage of development of B. magna increased, with the increase of vitamin E of ≈ 662% in the adult stage; however, the water-soluble vitamins of the B complex remained constant at all stages, but vitamin C, which increased significantly in the adult stage of this insect cycle. Results suggest that Brachystola magna (Girard) could be a potential source of consumption for people with specific health needs.

scholarly journals Short Communication: Proximate analysis, amino acid profile and albumin concentration of various weights of Giant Snakehead (Channa micropeltes) from Kapuas Hulu, West Kalimantan, Indonesia

2020 ◽  
Vol 21 (3) ◽  
Author(s):  
Wahyu Wira Pratama ◽  
Happy Nursyam ◽  
Anik Martinah Hariati ◽  
R Adharyan Islamy ◽  
VERYL HASAN
Keyword(s):  
Amino Acid ◽  
Nutritional Value ◽  
Short Communication ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Proximate Analysis ◽  
Total Amino Acid ◽  
Albumin Concentration ◽  
West Kalimantan ◽  
Tropical Asia

Abstract. Pratama WW, Nursyam H, Hariati AM, Islamy RA, Hasan V. 2020. Short Communication: Proximate analysis, amino acid profile and albumin concentration of various weights of Giant Snakehead (Channa micropeltes) from Kapuas Hulu, West Kalimantan, Indonesia. Biodiversitas 21: 1196-1200. Fish is an important foodstuff due to its nutritional value and high protein. One of popular fish as a foodstuff in tropical Asia is giant snakehead fish (Channa micropeltes). This study aims to examine the proximate composition, amino acid profile, and albumin concentration of giant snakeheads in various weights and to determine the best weight of giant snakeheads according to the proximate, amino acid, and albumin concentration. This research used natural-caught giant snakehead as a material of study, which was categorized into 4 weight sizes consisting of 4-5 grams (B1), 6-14 grams (B2), 15-34 grams (B3), 35-300 grams (B4). Based on the results of the test, the highest water content was found in B1 of 80.5%, the highest levels of protein and fat were in the B4 group of 16.8% and 1.7%, respectively. The highest total amino acid profile was found in B4, with the highest composition of essential amino acids, lysine, which was 2.02%, while the composition of the highest non-essential amino acid in glutamate was 3.60%. The highest albumin levels were in the B4 group which was 16.7%. According to the result of this research, the best weight to consume according to the proximate analysis (Protein, fat content), amino acid profile, and albumin concentration is a giant snakehead at the weightiest of 35-300 grams (B4).

Differences in Nutritional Value and Amino Acid Composition of Moina macrocopa (Straus) Using Yeast Saccharomyces cerevisiae and Rhodotorula glutinis as Fodder Substrates

2018 ◽  
Vol 68 ◽  
pp. 27-34 ◽  
Author(s):  
Oleksii Khudyi ◽  
Olga Kushniryk ◽  
Lidiia Khuda ◽  
Mykhailo Marchenko
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acid ◽  
Nutritional Value ◽  
Rhodotorula Glutinis ◽  
Amino Acid Profile ◽  
Nutritional Composition ◽  
Total Proteins ◽  
Moina Macrocopa ◽  
Different Types

The nutritional composition and amino acid profile ofMoina macrocopawere studied using different types of yeast (Saccharomyces cerevisiaeandRhodotorula glutinis) as fodder substrates. The effective accumulation of carotenoids inMoina macrocopaduringR. glutinisyeast application was not accompanied by deterioration in the nutritional value of zooplankton. The content of total proteins and total lipids inMoinagrown onS. cerevisiaeandR. glutiniswas not significantly different. However, the use ofR. glutinisin the cultivation ofM. macrocopaled to the change in the ratio of proteinogenic amino acids in the studied cladocerans. In particular, the share of methionine, leucine and isoleucine significantly increased. It allowed to enhance the quality of protein in the fodder zooplankton, that is especially important in the feeding of fish fry.

scholarly journals Nutritional value of a new type of substitute caviar

2020 ◽  
Vol 76 (05) ◽  
pp. 6404-2020
Author(s):  
MONIKA MAĆKOWIAK-DRYKA ◽  
RENATA PYZ-ŁUKASIK ◽  
MONIKA ZIOMEK ◽  
KRZYSZTOF SZKUCIK
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Nutritional Value ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
International Standards ◽  
Raw Material ◽  
High Water Content ◽  
Caloric Value

The caviar group of products includes a subgroup of caviar substitutes. The raw material used to manufacture a substitute called white caviar are eggs of garden snails of the Cornu aspersum species. The nutritional value of every foodstuff depends on its nutrient content and caloric value. The goal of this study was to determine the nutritional value and protein quality commercially available substitute caviar manufactured from the eggs of the Cornu genus snails. The basic composition and amino acid profile were determined according to a procedure based on international standards (ISO). The carbohydrate content and caloric value were calculated according to the literature. We established that the caviar substitute had a high water content (81.41%) and low contents of protein (4.23%), fat (0.09%), carbohydrates (6.62%), and ash (7.65%), so that its caloric value was also low (44.16 kcal/100 g). The total amount of essential amino acids was 51.13 grams per 100 grams of protein, and that of non-essential amino acids was 48.37 grams per 100 grams of protein. The biological value of proteins was determined by calculating the chemical score (CS) and the essential amino acid index (EAAI). To calculate these values, we used a standard protein established by a joint FAO/WHO/UNU expert group to quantify the daily requirement for essential amino acids for an adult person. The limiting amino acid for the product in question was the sum of methionine and cysteine. CS was 130.43, and EAAI was 190.45. The chemical composition of the caviar substitute was characterized by a low content of nutrients that determine the caloric value of a product. The protein content of the product was characterized by a favourable amino acid composition and a high nutritional value measured by the CS and EAAI indicators. However, due to the low protein content and the low quantity of the product consumed, it is not a foodstuff significant to meeting the daily requirement for essential amino acids for an adult person.

scholarly journals Obtention, yields, chemical-microbiological properties and amino acids profile in a flour from Sacha Inchi (Plukenetia volubilis l.)

2020 ◽  
Vol 11 (4) ◽  
pp. 5723-5728
Author(s):  
Priscilla. Mora-Aguirre ◽  
Luis. Romero-Hidalgo ◽  
Edgar. Landines-Vera ◽  
Roberto. Ordoñez-Araque ◽  
Mario. Valdez-Díaz
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Essential Fatty Acids ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
High Protein ◽  
High Protein Content ◽  
Plukenetia Volubilis ◽  
Sacha Inchi

Sacha inchi seed (Plukenetia volubilis) has long been used for its high protein content and for its essential fatty acids (omega 3, 6 and 9). After obtaining the oil, a by-product called dry cake is generated, recent studies have shown that this cake, which is generally wasted, has a high protein content. In this investigation, the residue from the oil extraction from the Sacha Inchi seed was used, this dried cake was subjected to several treatments (dehydration, grinding and sieving) to obtain fine flour. To this product, chemical physical analyzes were performed (moisture, proteins, lipids and ashes), microbiological (microorganisms and mycotoxins) and amino acid profile. The flour had 47% of proteins, 10% of lipid fraction and 20% of fiber, the microbiological result showed that there was no presence of microorganisms due to bad manipulation or pathogens (E. coli), no presence of mycotoxins (furosin, ochratoxin and zearalenone), the most interesting result was found in the amino acid profile, the total amount of non-essential amino acids present in the flour was 601.32 g.kg-1, while in essential amino acids the presence of threonine, valine, leucine and phenylalanine (77, 35, 40 and 50 g.kg-1 respectively). These results allow us to determine that sacha inchi seed can not only provide its benefits with its oil, dry cake represents an interesting unconventional raw material because of its high protein content and can be used in the food industry to enrich different food products low in this macromolecule.

Screening of amino acid constituents from date palm fruits

2016 ◽  
Vol 5 (10) ◽  
pp. 4972
Author(s):  
Lata Birlangi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
United Arab Emirates ◽  
Nutritional Value ◽  
Date Palm ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Cultivated Plants ◽  
Palm Fruits ◽  
Social Part

The date palm (Phoenix dactylifera L.) is one of mankind’s oldest cultivated plants. The fruit of the date palm is an important crop of the hot arid and semi-arid regions of the world. It has always played a genuine economic and social part in the lives of the people of these areas. The present objective in examining the amino acid content of different varieties of date palm fruits from Middle-East region; is to determine whether its protein could effectively supplement the nutritional value and it is also aimed in finding which variety is rich in number of amino acids. The phytochemical screening revealed the presence of eight essential amino acids and five non-essential amino acids in the date fruits. Among all the date fruit varieties taken as samples for the study, Dabbas cultivar of United Arab Emirates found to exhibit eight types of amino acids which includes five as non-essential ones. Total of thirteen amino acids were detected in the seven date cultivars. Determination of amino acid can serve as a guide to the possible nutritional value.

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