scholarly journals Evaluation of the Biochemical Composition of Some Cultivable Cichlids (Tilapia Species) in Nigeria

2021 ◽  
pp. 40-47
Author(s):  
Adunola Abosede Bello ◽  
Oluwafunmike Blessing Adepoju ◽  
Oluwasola Toluwalope Moradeyo ◽  
Olayinka Josephine Okuneye ◽  
Oluwafemi Akinsola Omole
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Proximate Composition ◽  
Biochemical Composition ◽  
Mineral Contents ◽  
Sodium Potassium ◽  
Significant Difference ◽  
Amino Acid Analyzer ◽  
Calcium Iron

The biochemical composition of three cultured cichlids (Tilapia zilli, Tilapia guineensis and Orechromis aureus) were evaluated and compared.  The proximate composition of the cichlids was determined using official methods of analysis, mineral composition was determined using Atomic Absorption Spectrophotometer and the amino acid composition was analyzed using Amino Acid Analyzer. The proximate composition of the three cultured species of tilapia fish (T. zilli, T. guineensis and O. aureus) indicated that moisture content, crude fat, crude fiber and ash content showed significant difference (p<0.05) among the three species while crude protein and carbohydrate content showed no significant difference (p<0.05) among the three species. The mineral contents such as zinc, magnesium and manganese showed significant difference (p<0.05) among the three species of tilapia (T. zilli, T. guineensis and O. aureus) while sodium, potassium, calcium, iron, phosphorus and copper contents showed no significant difference (p<0.05) among the three species. The amino acid composition showed lysine as the most abundant amino acids present in all the cultured cichlids studied. This shows that these cultured cichlids are highly nutritious and would be of great value to consumers.

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

scholarly journals Protein, Amino Acid and Gluten Content in Oat (Avena Sativa L.) Grown in Latvia

2015 ◽  
Vol 69 (4) ◽  
pp. 170-177 ◽  
Author(s):  
Laila Vilmane ◽  
Sanita Zute ◽  
Evita Straumīte ◽  
Ruta Galoburda
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Avena Sativa ◽  
Breeding Line ◽  
Conventional Farming ◽  
Protein Amino Acid ◽  
Gluten Content ◽  
Cereal Breeding ◽  
Significant Difference

Abstract The rising attention globally on the use of oats and the beneficial effect of oat compounds in nutrition has also increased interest in oat production in Latvia. The aim of this study was to evaluate protein, amino acid and gluten content in husked and hulless oat grains grown in organic and conventional farming systems. Two hulless oat (Avena sativa L.) genotypes - the breeding line '33793' and the variety 'Stendes Emilija' and one husked oat variety 'Lizete' from the State Stende Cereal Breeding Institute - were cultivated in 2013 under conventional farming methods using three nitrogen (N) application rates (80, 120, and 160 kg·ha-1) and under organic farming. Protein content was determined by Kjeldahl method, amino acid composition by high-performance liquid chromatography method using Waters AccQ Tag, and gluten content by Sandwich R5 ELISA. The results showed that oat genotype had significant effect p < 0.001) on protein and gluten content, as well as on amino acid composition. The applied amount of fertiliser did not have significant effect on the studied quality parameters, but the growing system did (p < 0.001). Higher content of protein was observed in hulless oat samples, compared to that in husked oat samples. There was also a significant difference (p = 0.01) in the total amount of amino acids between husked and hulless oat samples. In hulless oat variety 'Stendes Emilija' and hulless breeding line '33793' the content of gluten was similar and two times higher than in the husked oat variety 'Lizete'. Further breeding work is necessary to obtain oats with a lower content of gluten-like proteins.

USE OF WHITE LUPIN AS A BASE FOR FEED WITH HIGH PROTEIN CONTENT

2020 ◽  
Author(s):  
Elena Afonina
Keyword(s):  
Amino Acid ◽  
Shelf Life ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Biochemical Composition ◽  
High Protein ◽  
White Lupin ◽  
High Protein Content ◽  
White Lupine

The paper presents data on the biochemical composition of seeds and amino acid composition of legumes, white lupine. The indicators of biochemical composition of extruded and granulated feed made on the basis of white lupin grain are given. The results of the use of the antioxidant Agidol in the composition of prepared feed and its effect on its shelf life are described.

A note on the effect of wood cellulose level in protein-free diets on the recovery and amino acid composition of endogenous protein collected from the ileum in pigs

1992 ◽  
Vol 54 (1) ◽  
pp. 163-165 ◽  
Author(s):  
P. Leterme ◽  
L. Pirard ◽  
A. Théwis
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Dietary Fibre ◽  
Nitrogen Excretion ◽  
Wood Cellulose ◽  
Acid Recovery ◽  
Endogenous Protein ◽  
Significant Difference

The effect of fibre level in protein-free diets on the recovery and amino acid composition of endogenous protein collected from the ileum in pigs was studied. Although the Heal nitrogen excretion increased slightly with dietary fibre level, no significant difference was observed on the amino acid recovery between diets containing 30, 60,90 or 120 g wood cellulose per kg.

Amino acid composition, mineral contents and protein solubility of some lima bean (Phaseolus lunatus l. Walp) seeds coat

2015 ◽  
Vol 73 ◽  
pp. 130-134 ◽  
Author(s):  
Kudirat Titilope Seidu ◽  
Oluwatooyin Faramade Osundahunsi ◽  
Mary Tolulope Olaleye ◽  
Isaac Babatunde Oluwalana
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Solubility ◽  
Lima Bean ◽  
Phaseolus Lunatus ◽  
Mineral Contents
Sign in / Sign up

Export Citation Format

Share Document