scholarly journals Impact of Partial Replacement of Peanut Paste with Sesame Seed Paste on the Nutritional and Anti-nutritional Components of Butter Made from the Blends

2020 ◽  
pp. 53-66
Author(s):  
Onyale V. Oduma ◽  
Ufot E. Inyang ◽  
Okema N. Okongoh
Keyword(s):  
Amino Acids ◽  
G Protein ◽  
Peanut Butter ◽  
Sesame Seed ◽  
Essential Amino Acids ◽  
Partial Replacement ◽  
Crude Fibre ◽  
Nutritional Components ◽  
Amino Acids Composition ◽  
Different Levels

The present study was conducted to see the effect of replacement of peanut paste with different levels of sesame seed paste on the nutritional and anti-nutritional components of butter made from the blends. The peanut: Sesame seed pastes were used in the ratios of 100:00, 90:10, 80:20, 70:30, 60:40, 50:50 and 00:100 with 100% peanut and sesame seed pastes as control samples. The results showed that all the parameters determined varied with the proportion of sesame seed paste in the blends. The crude protein, ash, crude fibre and carbohydrate progressively decreased with increase in the level of sesame seed paste substitution. On the contrary, fat and caloric value increased progressively with increase in sesame seed paste in the blends. The total amino acids decreased from 88.24 g/100 g protein while the total essential amino acids increased from 35.30 g/100 g protein in 100% peanut butter to 87.36 g/100 g protein and 37.71 g/100 g protein respectively in 50% sesame seed paste substituted butter. Methionine and cystine increased while lysine decreased with increase in sesame paste substitution. Majority of essential amino acid chemical scores were above 100% except lysine (63.45 – 98 – 28% for samples that contained sesame seed paste) and sulphur containing amino acids (78.00% and 92.40% for 100% peanut butter and 10% sesame paste supplemented butter respectively). The contents of K, Na, saponin and tannin in the butter decreased while Ca, Mg, Fe, Zn, oxalate and phytate increased with increase in sesame seed paste substitution. The values for anti-nutrients were low and may not have serious effect on nutrients bioavailability. The result has shown that production of butter from blends of peanut and sesame seed paste would enhance the essential amino acids composition and other nutrients and could lead to increased utilization of sesame seed.

scholarly journals Amino acid composition of wild yam (Dioscorea spp.)

Food Research ◽  
2019 ◽  
pp. 617-621 ◽  
Author(s):  
A. Doss ◽  
P.S. Tresina ◽  
V.R. Mohan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
G Protein ◽  
Essential Amino Acids ◽  
Dioscorea Alata ◽  
Good Source ◽  
Amino Acids Composition ◽  
Dioscorea Species ◽  
Wild Yam

Tubers of wild yam (Dioscorea alata, D. bulbifera var. vera, D. esculenta, D. oppositifolia var. oppositifolia, D. oppositifolia var. dukhumensis, D. pentaphylla var. pentaphylla, D. spicata, D. tomentosa and D. wallichi) were analyzed for its amino acids composition. Asparatic acid and glutamic acid were found to be predominant among all the investigated Dioscorea species which ranged from 5.21 to 9.36 and 3.20 to 8.12 g/100 g protein respectively. The essential amino acids such as isoleucine, phenylalanine tyrosine, histidine, isoleucine and valine were found to be more or less higher than FAO/WHO (1991) requirement pattern. Thus, the present investigation demonstrated that the Dioscorea spp. can act as a good source of amino acid

scholarly journals The Content of Non-essential Amino Acids in the Grains of Winter and Spring Varieties of Oats (Avena sativa L.) under the Conditions of Central Southern Bulgaria

2013 ◽  
Vol 14 (1) ◽  
pp. 105
Author(s):  
T. Georgieva ◽  
P. Zorovski
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
G Protein ◽  
Aspartic Acid ◽  
Avena Sativa ◽  
Essential Amino Acids

The purpose of this survey is to study the content of non-essential amino acids in four winter (Dunav 1, Ruse 8, Resor 1, Line M-K) and five spring (Obraztsov chiflik 4, Mina, HiFi, Novosadski golozarnest and Prista 2) cultivars of oats grown in Central Southern Bulgaria within the period from 2007 to 2009. The tested cultivars have different contents of non-essential amino acids. Dunav 1 has the highest quantity of glicine (5.12 g/100 g protein) of all the winter cultivars, Ruse 8 has the highest quantity of alanine (5.69 g/100 g protein) and Resor 1 – the highest quantity of arginine (6.14 g/100 g protein). Generally speaking, the spring cultivars have a larger quantity of glutamic acid (from 25.86 to 26.07 g/100 g protein) and proline (from 6.15 to 8.21 g/100 g protein) but a smaller quantity of glycine (from 4.68 to 4.99 g/100 g protein) compared to the winter cultivars. The naked cultivar Mina has the highest quantity of cystine (2.14 g/100 g protein), cultivar Prista 2 has the highest quantity of proline (8.21 g/100 g protein) and glutamic acid (26.07 g/100g protein) and HiFi ranks first in terms of aspartic acid (9.05 g/100 g protein), serine (5.02 g/100 g protein) and tyrosine (2.09 g/100 g protein). In the study we have also established certain relations between non-essential amino acids.

scholarly journals Efficiency of utilization of essential amino acids in growing rats at different levels of intake

1985 ◽  
Vol 54 (2) ◽  
pp. 499-508 ◽  
Author(s):  
J. Heger ◽  
Z. Frydrych
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Essential Amino Acids ◽  
N Balance ◽  
Growing Rats ◽  
Dietary Concentration ◽  
Limiting Amino Acid ◽  
Maintenance Requirements ◽  
Different Levels

1. Nitrogen balance was studied in growing male SPF-rats fed on diets in which each essential amino acid was varied from zero to about 120% of optimum requirement. From the balance results, optimum and maintenance requirements were estimated as well as the efficiency of utilization of amino acids for growth and growth + maintenance.2. N balance increased with increasing dietary level of the deficient amino acid; the response gradually diminished as the content of the amino acid approached optimum. At zero level of intake, negative N balance was found for all amino acids except histidine. The highest loss of body N was found in the sulphur-amino-acid-free diet and the lowest one in the lysine-free diet.3. Maximal utilization of essential amino acids for growth was found at dietary levels corresponding to 30–60% of optimum requirement and ranged from about 0.65 to 0.85 except for S amino acids and histidine. The utilization of S amino acids was about 0.55 while that of histidine exceeded 1.0. The utilization of amino acids for growth-tmaintenance was maximal at the lowest levels of intake and gradually decreased as the dietary concentration of the limiting amino acid increased. At dietary levels near optimum the utilization was about 06–07, except for S amino acids where the utilization was less than 0.5.

scholarly journals Diet modulates components of animal personality in house sparrows: insights into a possible hormone-mediated mechanism

2020 ◽  
Author(s):  
Szymon Marian Drobniak ◽  
Agnieszka Gudowska
Keyword(s):  
Amino Acids ◽  
Control Diet ◽  
Passer Domesticus ◽  
Experimental System ◽  
Animal Personality ◽  
Essential Amino Acids ◽  
Long Term Memory ◽  
Deficient Diet ◽  
House Sparrows ◽  
Amino Acids Composition

Animals do not eat whatever food item they find. They usually balance the intake of key nutrients, for example, essential amino acids that cannot be synthesized by animals and must be provided in the diet. However, ability to gain optimal ratios, proportions, and amounts of nutrients may be hampered by a changing environment, competitive conspecifics or species, and predators. Here, we used an experimental system in which house sparrows (Passer domesticus) were fed diet with different amino-acids composition (the experimental diet had phenylalanine and tyrosine (PT) content reduced to 42% of the control diet). PT are precursors of coping hormones: dopamine, norepinephrine (noradrenaline), and epinephrine (adrenaline) which are involved mainly in the expression of stress and fear, but also learning and long-term memory formation. In line with this, birds fed PT-deficient diet learned to avoid unpalatable food markedly slower, coped worse with stress in the presence of a novel object and were much more aggressive towards other sparrows than control birds. Surprisingly, circulating amounts of the catecholamines in blood plasma were higher in PT-limited birds than in sparrows fed the control diet. This study provides the first evidence that different amino acids composition in the diet is associated with variation in behaviours and hormone levels in birds. We conclude that food, besides its nutritional function, seems to represent one of the main modulators of behavioural expression making a balanced diet crucial for survival. Moreover, the dependence of behaviour expression on diet poses interesting questions about the sources of animal personality.

scholarly journals Kanatlı Beslenmesinde Dut Yaprağının (Morus alba) Kullanılması

2016 ◽  
Vol 4 (6) ◽  
pp. 504
Author(s):  
Tugay Ayasan ◽  
Mikail Baylan
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Fish Meal ◽  
Essential Amino Acids ◽  
Metabolic Energy ◽  
Good Source ◽  
Mulberry Leaf ◽  
Amino Acids Composition ◽  
Poultry Diets ◽  
The Tropics

The increasing costs of conventional feedstuffs like corn, soybean meal and fish meal for poultry diets is pushing the need to find less expensive alternatives. Mulberry grows well in the tropics and subtropics, and is reported to have excellent nutritional value. Mulberry leaves are very rich in protein (15-35%), minerals (2.42-4.71% Ca, 0.23-0.97% P), 1130-2240 kcal/kg metabolic energy (ME). The amino acids composition of mulberry leaf meal indicates it is a good source of essential amino acids especially lysine (1.80%) and leucine (2.58%). In this paper, studies made on the mulberry leaf used in nutrition of poultries have been reviewed.

scholarly journals Effects of Different Levels of Urea as Nitrogen Source on Chemical Composi- tion of Marine Microalgae Nannochloropsis oculata

2021 ◽  
Vol 36 (1) ◽  
pp. 1-11
Author(s):  
Ali Mahmoud Abougrara
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Constituents ◽  
Saturated Fatty Acids ◽  
Total Lipid Content ◽  
High Growth ◽  
Cost Effective ◽  
Essential Amino Acids ◽  
Nannochloropsis Oculata ◽  
Different Levels

Microalgae breeding media must be cost-effective, enable high growth, meet exact re- quirements and be readily available. The effect of different levels of urea [25, 50, 75, and 100%] in the growth medium on the biochemical constituents (protein, carbohydrates, lipids, fatty acids, and amino acids) of the Nannochloropsis oculata, was assessed compared to the F/2 Guillard standard medium. The obtained results revealed that the chemical constituents of N. oculata were influenced by the different levels of urea. The highest total protein was obtained by A4 medium (100% urea) (26.44%) and A3 medium (75% urea) (25.84%). The maximum percentage of essential amino acids (EAA) (51.54%) was obtained by using the A4 medium (100% urea) as compared to the control (100% F/2). The highest total lipid content was achieved by using the A1 medium (25% urea) pro- ducing (17.33 %) and A4 medium (100% urea) (16.98%). Accordingly, the highest total saturated fatty acids percentage (TSFA) of N. oculata was recorded by the A3 medium. In conclusion, the addition of urea is an excellent policy to increase chemical composition and lipid accumulation. The present study recommended taming results for aquaculture feeding through using the proposed A1 medium as a lipid promoter or A4 medium as a protein promoter.

scholarly journals Amino Acids Content Comparison with Different Processing Methods (Cook, Raw and Fermented) and Inclusion Levels of Delonix regia in Formulated Fish Diets

2019 ◽  
pp. 1-8
Author(s):  
Bosede Oyegbile ◽  
Okeke Rufina Obioma ◽  
Yunusa Abubakar ◽  
Idris Abdullahi ◽  
Stanley David Oziegbe
Keyword(s):  
Amino Acids ◽  
Crude Protein ◽  
Essential Amino Acids ◽  
Fish Nutrition ◽  
Isoleucine Leucine ◽  
Processing Methods ◽  
Delonix Regia ◽  
Amino Acids Composition ◽  
Dietary Treatments ◽  
Range Test

This study investigated the effects of different processing methods of Delonix regia seeds on amino acids composition of experimental diets. Ten isonitrogenous diets (40% crude protein) were formulated with cooked, raw and fermented Delonix regia seeds at 0% (Control), 10%, 20% and 30% inclusion levels respectively. Data were analysed using Analysis of Variance, significant differences in means were separated using Duncan Multiple Range Test. All the essential amino acids (lysine, arginine, threonine, valine, methionine, isoleucine, leucine and phenylalanine) differs significantly among the treatments except histidine which was statistically similar (P > 0.05) across the dietary treatments. The activity of essential and non- essential amino acid concentration was higher in cooked than the fermented and raw Delonix regia seeds. It was concluded that cooked Delonix regia seeds at 10% inclusion levels had the highest activities of essential and non-essential amino acids and could be used to supplement conventional feedstuff for livestock especially in fish nutrition and bioenergetics.

scholarly journals Changes in protein substances of brynza cheese under the influence of partial replacement of salt with potassium chloride

2020 ◽  
Vol 22 (93) ◽  
pp. 50-54
Author(s):  
I. V. Skulska ◽  
O. Y. Tsisaryk
Keyword(s):  
Amino Acids ◽  
Potassium Chloride ◽  
Essential Amino Acids ◽  
Partial Replacement ◽  
Soluble Nitrogen ◽  
Sheep Milk ◽  
Chloride Determination ◽  
Kjeldahl Method ◽  
Nitrogen Containing Compounds

The results of studies of protein substances of brine cheese from sheep milk with partial replacement of salt with potassium chloride in the amount of  20 and 30 % are presented in the article. Benefits of cheese as a foodstuff are a large number of vitamins B, A, E, it is rich in minerals, including trace elements and essential amino acids. The bacterial preparation RSF-742 in combination with Fresh-Q (Chr. Hansen, Denmark) was used to make the cheese, which adversely affects the development of yeast and mold, thus extending the shelf life of the cheese. Two groups of cheese were made. The first group (without Fresh-Q): K (control) using NaCl; D1 and D2 with 20 % and 30 % replacement of NaCl by KCl, respectively. Second group (with Fresh-Q): CF using NaCl; DF1 and DF2 with 20 and 30 % replacement of NaCl by KCl, respectively. The Kjeldahl method was used to determine the content of total Nitrogen, total soluble Nitrogen, Nitrogen of non-protein soluble nitrogen-containing compounds. The positive effect of salt replacement and the use of biosecurity culture on the course of proteolytic processes has been proved. Nitrogen content of soluble protein substances, which determines the dietary properties of cheese, increased in samples with 20 and 30 % replacement of table salt with potassium chloride. Determination of digestibility of proteins by digestive enzymes in vitro was performed using the basic method Pokrovsky-Ertanov. The essence of the method consists in the sequential effect on the protein of the object under study of the proteinase system and the removal by dialysis of some hydrolysis products to avoid inhibition of the reaction by low molecular weight peptides and free amino acids. Brynza with partial replacement of sodium chloride with potassium chloride is characterized by better digestibility compared to cheese, which is made by traditional technology. The data are confirmed by high rates of digestibility. The test specimens of the breeze according to these indicators fully meet the requirements of the current regulatory documentation.

scholarly journals Quality of Soybean Products in Terms of Essential Amino Acids Composition

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5071
Author(s):  
Wanda Kudełka ◽  
Małgorzata Kowalska ◽  
Marzena Popis
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Moisture Content ◽  
Genetically Modified ◽  
Essential Amino Acids ◽  
Raw Material ◽  
Quantitative Composition ◽  
Genetically Modified Soybean ◽  
Amino Acids Composition ◽  
Complete Protein

The content of protein, moisture content and essential amino acids in conventional and genetically modified soybean grain and selected soybean products (soybean pâté, soybean drink, soybean dessert, tofu) was analyzed in this paper. The following comparative analysis of these products has not yet been carried out. No differences were observed in the amino acid profiles of soybeans and soybean products. The presence of essential amino acids was confirmed except for tryptophan. Its absence, however, may be due not to its absence in the raw material, but to its decomposition as a result of the acid hydrolysis of the sample occurring during its preparation for amino acid determination. Regardless of the type of soybean grain, the content of protein, moisture content and essential amino acids was similar (statistically insignificant difference). Thus, the type of raw material did not determine these parameters. There was a significant imbalance in the quantitative composition of essential amino acids in individual soybean products. Only statistically significant variation was found in genetically modified and conventional soybean pâté. Moreover, in each soy product their amount was lower irrespective of the raw material from which they were manufactured. Therefore, the authors indicate the necessity of enriching soybean products with complete protein to increase their nutritional value.

scholarly journals The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom

10.5219/1657 ◽  
2021 ◽  
Vol 15 ◽  
pp. 846-857
Author(s):  
Hartati Kartikaningsih ◽  
Yahya Yahya ◽  
Trihartita Yuniar ◽  
Abdul Aziz Jaziri ◽  
Wahidu Zzaman ◽  
...  
Keyword(s):  
Amino Acids ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Nutritional Value ◽  
Bacterial Count ◽  
Essential Amino Acids ◽  
National Standard ◽  
Crude Protein Content ◽  
Crude Fibre ◽  
Euthynnus Affinis

The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, and polyunsaturated fatty acids (PUFA) steadily decreased (p <0.05), while the crude fibre, carbohydrate, and ash components of the tuna floss, increased significantly (p <0.05) with increasing levels of banana blossom. The contents of protein, fat, ash, fibre, carbohydrate, and moisture ranged 28.13 – 30.27%, 14.79 – 18.02%, 4.45 – 5.68%, 2.6 – 3.5%, 27.81 – 31.01, and 16.45 – 17.39%, respectively, and most of them met the Indonesian National Standard. For essential and non-essential amino acids, the level varied about 102.82 mg.g-1 to 206.76 mg.g-1 and 79.71 mg.g-1 to 138.76 mg.g-1, respectively in the treated tuna flosses. Moreover, ranging 13.72 – 16.29% of PUFA was found in all treated flosses. The most significant effect was found in the histamine levels of the tuna flosses, especially in the 50% added floss sample. Moreover, bacterial counts and heavy metals content were lower than the maximum limits regulated by the Indonesian National Standard. For sensory evaluation, the banana blossom-added samples significantly increased (p >0.05) the acceptability score for all attributes assessed. Taken together, the tuna floss added with 37.5% of banana blossom may be potentially developed as a low-histamine tuna-based product with high ffibre andEPA+DHA, as well as highly acceptable for consumers.

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