scholarly journals Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour

2020 ◽  
pp. 69-77
Author(s):  
T. Tamilselvan ◽  
Archana Kushwaha
Keyword(s):  
Protein Content ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
Total Phenol Content ◽  
Lysine Content ◽  
Processing Methods ◽  
Sorghum Flour ◽  
Traditional Processing

Sorghum is a drought-resistant crop grown widely in various parts of India. It has low protein content, highly deficient in essential amino acids lysine and tryptophan and high anti-nutritional content. Therefore, keeping in view the present study aimed to determine the effect of traditional processing methods such as fermentation, malting and roasting on the proximate composition, anti-nutritional factors, protein digestibility and lysine content of sorghum. The results showed that ash content increased from 1.73 to 1.89% during roasting. Fermentation increased crude protein content from 8.27 to 8.98% and in vitro protein digestibility from 13.62 to 69.63%. Malting decreased the crude fat content from 1.87 to 1.22% while it shows a significant increase in crude fiber content from 3.34 to 4.26% and carbohydrate content from 84.77 to 86.15%. Total phenol content reduced from 92.62 to 48.40 mg GAE/100 g, and tannin content reduced from 8.46 to 1.25 mg TAE/100 g during fermentation. The lysine content increased significantly during fermentation (1.88 g/16 g of N) and malting (1.94 g/16 g of N). Natural fermentation of sorghum flour found to have improved nutritional quality than other processing methods.

scholarly journals Effect of traditional processing methods on protein digestibility and chemical constituents in seeds of Bauhinia petersiana

2021 ◽  
Vol 5 (12) ◽  
pp. 105-111
Author(s):  
Arthur Vengesai ◽  
Loveness K. Nyanga ◽  
Cathrine Chidewe
Keyword(s):  
Trypsin Inhibitor ◽  
Chemical Constituents ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Processing Methods ◽  
Molar Ratios ◽  
Traditional Processing

Background: Antinutritional factors present in food may reduce the bioavailability of nutrients and cause harmful effects to human health. Aims: The aim of this study was to determine the effect of traditional processing methods on protein digestibility, nutrient and antinutrient constituents of seeds of Bauhinia petersiana. Subjects and Methods: The seeds were processed by soaking in water, boiling or roasting before analyzing protein digestibility, nutrient and antinutrient compositions. Results: Soaking resulted in no significant changes in the content of moisture, protein, fiber, phytates and trypsin inhibitor activity and significant reductions in fat, ash and tannins. Roasting resulted in no significant change in the content of moisture, ash, protein, and fiber and significant reductions in fat, phytates and trypsin inhibitor activity. Boiling resulted in a significant increase in the content of both protein and fiber and reduction in fat, ash, tannins, phytates and trypsin inhibitor activity. Mineral content of zinc, magnesium and calcium was not changed by soaking, roasting or boiling of the seeds. The calculated phytate: zinc molar ratios for both the raw and processed seeds were greater than 10, the limit for optimal absorption of zinc in the small intestine whereas phytate: iron molar ratios were less than 14, the limit for optimum absorption of iron in the intestines. In vitro digestibility of proteins in the seeds was increased when the seeds were soaked, roasted or boiled. Conclusions: Boiling the seeds of B. petersiana before consumption would effectively remove undesirable antinutrients while maintaining the nutrient content of the seeds and improving digestibility of proteins. Keywords: Legume, nutrient, antinutrient, digestibility, phytate.

scholarly journals Energy values and protein digestibility of soybean milk by-product in pigs based on in vitro assays

2020 ◽  
Vol 34 (1) ◽  
pp. 73-81
Author(s):  
Jung Yeol Sung ◽  
Bokyung Hong ◽  
Youngeun Song ◽  
Beob Gyun Kim
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Protein Digestibility ◽  
Metabolizable Energy ◽  
In Vitro Assays ◽  
Feed Ingredient ◽  
Soybean Milk ◽  
Gross Energy ◽  
Swine Diets

Background: Soybean milk by-product (SMBP) is a potential alternative feed ingredient in swine diets due to its high protein content. However, information on energy and nutritional values of SMBP used as swine feed ingredient is limited. Objective: To estimate energy values and protein digestibility of SMBP in pigs based on in vitro assays. Methods: Four SMBP samples were obtained from 3 soybean milk-producing facilities. In vitro total tract disappearance (IVTTD) and in vitro ileal disappearance (IVID) of dry matter (DM) in the SMBP samples were determined. In vitro ileal disappearance of crude protein was determined by analyzing crude protein content in undigested residues after determining IVID of DM. Digestible and metabolizable energy of SMBP were estimated using gross energy, IVTTD of DM, and prediction equations. Results: Sample 4 had greater IVTTD of DM than that of sample 3 (97.7 vs. 94.4%, p<0.05), whereas IVID of DM in sample 4 was lower compared with sample 1 (53.5 vs. 65.0%, p<0.05). In vitro ileal disappearance of crude protein in sample 2 was greater than that in sample 1 and 3 (92.6 vs. 90.6 and 90.1%; p<0.05). The estimated metabolizable energy of SMBP ranged from 4,311 to 4,619 kcal/kg as-is basis and the value of sample 3 was the least (p<0.05) among SMBP samples. Conclusion: Energy values and protein digestibility should be determined before using SMBP in swine diets.

EFFECT OF VARIETY AND GROWING CONDITIONS ON THE PROTEIN AND AMINO ACID COMPOSITION OF RAPESEED

1963 ◽  
Vol 43 (1) ◽  
pp. 65-67 ◽  
Author(s):  
D. R. Clandinin ◽  
Louise Bayly
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Essential Amino Acids ◽  
Lysine Content ◽  
Amino Acid Distribution ◽  
Cent Level ◽  
Growing Conditions ◽  
Polish Variety

The protein content and the distribution of essential amino acids in the protein of six varieties or strains of rapeseed grown at three widely separated locations in Alberta, Beaverlodge, Edmonton and Lethbridge, were studied. Differences in protein content and amino acid distribution in the protein of the seed attributable to varietal or strain effects were noted. Turkish and Polish rapeseed were significantly lower in protein content than rapeseed of the Argentine variety. The Argentine variety and the two strains of Argentine-type studied were significantly lower in lysine than the Polish variety. Station differences in protein content approached significance at the 5 per cent level while location had a highly significant effect on the lysine content of the protein of the seed and significant effects on the histidine, arginine, phenylalanine and leucine content.

Assessment of Protein Content and Study Effect of Anti-Nutrition Factor on in-vitro Protein Digestibility

2014 ◽  
Vol 03 (04) ◽  
pp. 1-10 ◽  
Author(s):  
MK Sabahelkhier ◽  
SIY Adam ◽  
MOS Rayan ◽  
IAA Amana ◽  
MA Maab ◽  
...  
Keyword(s):  
Protein Content ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Estefania Julia Dierings de Souza ◽  
Aline Machado Pereira ◽  
Mauro Fontana ◽  
Nathan Levien Vanier ◽  
Marcia Arocha Gularte
Keyword(s):  
Amino Acids ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Essential Amino Acids ◽  
Gluten Free ◽  
Content Type ◽  
High Amylose ◽  
Different Levels

PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

scholarly journals Nutritional Potential and Toxicological Evaluation of Tetraselmis sp. CTP4 Microalgal Biomass Produced in Industrial Photobioreactors

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3192 ◽  
Author(s):  
Hugo Pereira ◽  
Joana Silva ◽  
Tamára Santos ◽  
Katkam N. Gangadhar ◽  
Ana Raposo ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
In Vitro Assays ◽  
Toxicological Evaluation ◽  
Microalgal Biomass ◽  
Industrial Setting ◽  
Industrial Strains ◽  
Food And Feed

Commercial production of microalgal biomass for food and feed is a recent worldwide trend. Although it is common to publish nutritional data for microalgae grown at the lab-scale, data about industrial strains cultivated in an industrial setting are scarce in the literature. Thus, here we present the nutritional composition and a microbiological and toxicological evaluation of Tetraselmis sp. CTP4 biomass, cultivated in 100-m3 photobioreactors at an industrial production facility (AlgaFarm). This microalga contained high amounts of protein (31.2 g/100 g), dietary fibres (24.6 g/100 g), digestible carbohydrates (18.1 g/100 g) and ashes (15.2 g/100 g), but low lipid content (7.04 g/100 g). The biomass displayed a balanced amount of essential amino acids, n-3 polyunsaturated fatty acids, and starch-like polysaccharides. Significant levels of chlorophyll (3.5 g/100 g), carotenoids (0.61 g/100 g), and vitamins (e.g., 79.2 mg ascorbic acid /100 g) were also found in the biomass. Conversely, pathogenic bacteria, heavy metals, cyanotoxins, mycotoxins, polycyclic aromatic hydrocarbons, and pesticides were absent. The biomass showed moderate antioxidant activity in several in vitro assays. Taken together, as the biomass produced has a balanced biochemical composition of macronutrients and (pro-)vitamins, lacking any toxic contaminants, these results suggest that this strain can be used for nutritional applications.

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