Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp

The nutritional components of different parts (meat, head, shell and tail) of Litopenaeus vannamei (L.v), Macrobrachium rosenbergii (M.r), Penaeus monodon (P.m), Fenneropenaeus chinensis (F.c), and Penaeus japonicus (P.j) were analyzed and their nutritional values were evaluated. For the five species of shrimp, the meat yield was 37.47–55.94%, and the byproduct yield was 44.06–62.53%. The meat yields of L.v and F.c were the highest (55.94 and 55.92%, respectively), and the meat yield of M.r was the lowest (37.47%). The shrimp contain high amounts of crude protein, and the values of the amino acid score (AAS), chemical score (CS), and essential amino index (EAAI) were greater than or close to 1.00, indicating that shrimp protein had higher nutritional value. The shrimp head was rich in polyunsaturated fatty acids and the ratio of n-6 to n-3 PUFAs was from 0.37 to 1.68, indicating that the shrimp head is rich in n-3 PUFAs and is a good source of n-3 PUFAs. The five species of shrimp were rich in macro- and micro-minerals, especially in shrimp byproducts. The shrimp byproducts were also rich in other bioactive ingredients (astaxanthin), which are also very valuable for developing biological resources. Therefore, shrimp have many nutritional benefits, and their byproducts can also be used to develop natural nutraceuticals, which are considered to be one of the healthiest foods.

Protein quality evaluation in vivo of cricket flour (Gryllus assimilis) reared in Brazil

This study aimed to evaluate the chemical and biological quality of Gryllus assimilis flour, through the analysis of nutritional and biochemical parameters of tests on young rats (Rattus norvegicus – Fischer). The most deficient essential amino acid was methionine, with a chemical score of 56.40%. For the net protein ratio (NPR) and net protein utilisation (NPU) ratio, the diet containing unsupplemented cricket flour was not enough to reach the NPR and NPU levels of the control group and was insufficient to promote weight gain in the rats. The addition of methionine and wheat bran increased the digestibility of the cricket flour, which resulted in a significant improvement in the levels of cricket protein utilisation, increasing the rates mentioned above and promoting weight gain in the rats. Based on our results, we can state that considering the age of the study animals, cricket meal was a sufficient source of protein for maintenance of body weight, but not for weight gain. Based on biochemical parameters (total protein, albumin, alanine transaminase, aspartate transaminase, creatinine, urea), the cricket meal did not compromise the general health of the study animals. We therefore conclude that the addition of other sources of methionine to cricket flour can be a fundamental strategy for better use of cricket proteins in the diet.

Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

The study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

Nutritional and Technological Quality of High Protein Pasta

Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw materials (peas and soy isolate proteins, egg white, whey proteins and Spirulina platensis). High-protein pasta was produced using a pasta making pilot plant and the nutritional quality (protein content and quality) and sensorial properties were assessed. All experimental pastas showed optimal performances. Pasta prepared with pea protein isolate, whey proteins and Spirulina platensis showed improved chemical score and digestible indispensable amino acid scores, an eye-catching color, and an excellent cooking quality.

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

Evaluación de la calidad de las proteínas de larvas de Rhynchophorus palmarum L. (Coleoptera curculionidae), a través del cálculo de puntaje químico de las proteínas

Evaluation of the quality of larval proteins of Rhynchophorus palmarum L. (Coleoptera curculionidae), through the calculation of chemical score of proteins Resumen La presente investigación se realizó con el objetivo de determinar la calidad de la proteína extraída de las larvas de Rhynchophorus palmarum L.; para lo cual se utilizó una muestra de larvas adquiridas en dos mercados de la ciudad de Puyo, se organizaron 10 ensayos independientes, las larvas se deshidrataron usando como referencia la norma (A.O.A.C. 950.46-1991, 2006) modificando la temperatura de secado a 55°C. Ya deshidratadas fueron trituradas en un mortero y se les extrajo el contenido graso con un equipo Soxhlet utilizando como solvente éter de petróleo (A.O.A.C. 991.36-2005, 2006). La fracción proteica se mezcló y homogenizó para obtener una muestra compuesta, a la que se le realizaron análisis de ceniza usando de referencia la norma INEN 467 y el perfil de aminoácidos según los métodos de análisis de la Universidad de Florida, Instituto de Ciencias Agrícolas y en Alimentos (CYMMYT 1985). Se obtuvo como resultado un promedio de 38,59% de materia seca y 65,45% de extracto graso. Se determinó que la fracción proteica de larvas de R. palmarum es rica en aminoácidos esenciales, destacando los aminoácidos aromáticos (165,9 mg/g proteína). Bajo estos parámetros se establece que la proteína del R. palmarum tiene un gran potencial para la industria de alimentos y farmacéutica pudiendo usarse como materia prima o aditivo debido a su alto valor biológico. Palabras clave: Cómputo químico; evaluación proteica; entomofagia; Rhynchophorus palmarum; insectos. Abstract This research was carried out with the aim of determining the quality of the protein extracted from Rhynchophorus palmarum larvae. Sample larvae were acquired in the markets of Puyo. The samples were organized in 10 independent trials and were dehydrated using reference standard (A.O.A.C. 950.46-1991, 2006) at 55° C. Once dehydrated the samples were crushed in a mortar and its fatty content was extracted with a Soxhlet equipment using solvent oil ether (A.O.A.C. 991.36-2005, 2006). The protein fraction was mixed and homogenized to obtain a composite sample, which was further performed analysis of ash using reference standard INEN 467 and amino acids profile, according to a method carried out by the University of Florida, Institute of Sciences Agriculture and Foods (CYMMYT 1985). An average of 38.59% of dry matter and 65.45% fatty extract was obtained as result. It was also determined that the protein fraction of R. palmarum larvae is rich in essential amino acids, particularly aromatic amino acids (165, 9 mg/g protein). In this sense, it is possible to conclude that proteins obtained from R. palmarum larvae have potential in food and pharmaceutical industries either as a raw matter or as additive, due to its high biological value. Keywords: chemical score; protein evaluation; entomophagy; Rhynchophorus palmarum; insect.

Snail eggs as a raw material for the production of a caviar substitute

IntroductionSnail eggs can be the raw material for the production of a caviar substitute. The substitute varies from the original in caloric value and nutrient content which determine the nutritional value of every foodstuff. The present study aimed to determine and compare the nutritional value and protein quality of eggs from two subspecies of edible snail.Material and MethodsThe chemical composition of the snail eggs i.e. Cornu aspersum maxima and Cornu aspersum aspersum was determined in accordance with international standards. In order to evaluate the protein quality of the eggs of the two studied snail subspecies, the chemical score (CS), and a reference protein were used.ResultsSignificant differences in the content of water, ash, and carbohydrates, but comparable protein and fat contents and caloric values were found.ConclusionThe protein in the eggs of the snails was complete by the measure of the model adopted for this study, however, meeting the daily essential amino acid requirements of an adult would require an immense supply of both species’ eggs. Snail eggs of the Cornu genus were characterised by much lower nutritional value in comparison with caviar and caviar substitutes.

Chemical and Nutritional Evaluation of Pumpkin (Cucurbita pepo) Seed Proteins

Chemical and nutritional properties of pumpkin (Curcubita pepo) seed proteins were studied. The seed was processed into defatted flour (CPF) which was further processed into Curcubita protein concentrate (CPC) and Curcubita protein isolate (CPI) by alkaline water/isoelectric precipitation. Chemical properties of the protein products were determined using standard methods of analysis. The amino acid profile was determined by an automated Technicon® liquid chromatography system. Protein digestibility was assessed in-vitro (IVPD) using trypsin-pepsin enzyme method while biological values were determined on the basis of their amino acid profile. Protein efficiency ratio (PER) was estimated according to a standard proposed regression equation. The seed proteins demonstrated high levels of crude protein (CPC=69.98% and CPI=74.15%), vitamin C (CPC=43.46 and CPI=52.36 mg/ml) and vitamin A (CPC=100.56 and CPI= 63.43 I.U/g) with low levels of thiamin and riboflavin. Both proteins showed low and similar (p>0.05) levels of sodium (0.14-0.18%), calcium (0.86-1.02%), magnesium (0.53-0.58%) and phosphorus (0.09-0.11%). Percentage ratios of essential to total amino acids obtained for CPC and CPI (44.24% and 45.50%, respectively) were greater than 36% which is considered adequate for an ideal protein. Protein biological values obtained for CPC and CPI respectively were: 95% and 53% (chemical score), 2.80 and 1.56 (PER} and 70.10% and 51.28% (essential amino acid index). CPC showed a better digestibility than CPI with IVPD value of 56.88%. Threonine and lysine were the most limiting amino acids in both protein products. All anti-nutrients evaluated were low and below allowable limits. In conclusion pumpkin seed proteins showed good biological values and could be used to improve the quality of other plant proteins or as a possible replacement for animal proteins in conventional foods.

Białko roślinne – źródła, koszty produkcji i jakość

Protein is one of the basic nutrients necessary to maintain life. Global forecasts show that protein will be the basic macro component limiting global food security. Vegetable protein dominates the global structure of protein consumption. The primary source of vegetable protein are cereals, and among them, wheat. The article assumes that the main source for the growing protein demand will remain its current sources, because the factors determining the use of a given raw material are its availability, cost and quality. Therefore, the article attempts to characterize the main sources of vegetable protein in terms of protein production per unit area, production costs of 1 kg protein and their quality. The analysis of production costs of individual protein sources was made on the basis of data from farms belonging to the countries (or groups of countries) of its main producers or exporters. The quality of the analyzed proteins was characterized using: Chemical Score (SC) and Protein Digestibility Corrected Amino Acid Score (PDCAAS). From among the protein sources which were analyzed, the highest yield per unit area and the lowest direct production costs are found in soy protein. This protein is also characterized by the highest biological value considering the value of PDCAAS.

Chemical Composition and Nutritional Evaluation of the Lupine Seeds (Lupinus albus L.) from Low-Alkaloid Varieties

The aim of this paper is to analyse the chemical compositional and nutritional profiles of a two number of white lupine cultivars (Lupinus albus, cultivars Amiga and Energy) suited to the pedoclimatic conditions in Romania, collected in the year 2015. No significant differences were observed among lupine cultivars in their dry matter (DM), crude ash or alkaloid contents. The highest protein content (36.4�1.1% of DM) and crude fat (10.1�1.2% of DM) was found in seeds from lupines belonging to cv. Amiga, while the highest crude fibre content (15.2�1.7% of DM) was found in cv. Energy. Both varieties examined were characterised by a shortage of methionine and lysine, but lysine deficiency was higher in cv. Energy. Amiga cultivar was found to be a nutritionally more valuable crop than cv. Energy by the standards of nutrition for mature human and animals (chicken broilers and growing pigs). Amiga lupine was characterised by a higher essential amino acid index (EAAI) as well as chemical score (CS) of lysine, and the high nutritional index (NI) and biological value (BV) of protein as compared to cv. Energy. The white lupine seeds examined can serve as a source of good quality food protein for adult humans, meet the requirement for exogenous amino acids (EAA) and Lys in chicken broilers and to a lesser degree in the case of growing pigs, according to the standards of nutrition used. Fatty acid (FA) composition showed that oleic acid (C18:1 n-9) was the major fatty acid, followed by linoleic (C18:2 n-6) and linolenic (C18:3 n-3) acids. Apart from the highest level of polyunsaturated fatty acids (PUFA) the seed oil of Amiga cultivar showed and the largest content of linolenic acid (n-3) and the most favourable report n-3/n-6 FA.