Comparison of the Chemical Composition and Nutritional Value of <Emphasis Type="Italic">Amaranthus cruentus</Emphasis> Flour and Its Protein Concentrate

Plants constitute an alternative source of proteins in the human diet, with advantages over animal proteins because of their low content of saturated fats and absence of cholesterol. Within the framework of a wider research project on the role of Amaranthus cruentus (Ac) in lipid metabolism, in this work the chemical composition and biological value of the Ac flour and its protein concentrate were compared. Proximate chemical composition, amino acid and fatty acid profiles, some antinutrient factors, and biological values were determined for Ac seed flour and its protein concentrate obtained by extraction at pH 11 and precipitation at pH 4.5. The flour protein content was 16.6 g% while that of the concentrate was 52.56 g%. The content of the soluble dietary fiber with a hypolipemic function was notably higher in the protein concentrate (12.90 g%) than in the seed flour (4.29 g%). The protein concentrate also exhibited a higher content of insoluble dietary fiber. The Ac flour and the concentrate contain 75.44 and 56.95% unsaturated fatty acids, respectively. Squalene, which affects the biosynthesis of cholesterol, was detected both in the flour and the concentrate oils, with a higher content in the concentrate (9.53%) as compared to the flour (6.23%). Comparison of the amino acid composition with the FAO pattern protein indicated that the concentrate does not have limiting amino acids, while the flour has leucine, threonine, and valine. The content of lysine was high in both the flour and the concentrate, making these products particularly useful as a complement for cereal flour, which is deficient in this amino acid. The biological quality analysis demonstrated an improvement in the quality of the concentrate. The presence of saponins, phytic acid, and trypsin inhibitors in the concentrate, which favor the metabolism of lipids, suggests that consumption of the concentrate might reduce the risk of heart disease.     

The fermentation of trahanas: a milk-wheat flour combination

The fermented food, trahanas (a milk-wheat flour combination prepared in Greece), was studied to determine the microbiological and chemical changes that occur during fermentation. It is a lactic acid bacterial fermentation in whichStreptococcus lactis, Streptococcus diacetylactis, Leuconostoc cremoris, Lactobacillus lactis, Lactobacillus casei, Lactobacillus bulgaricus andLactobacillus acidophilus play the major acid- and aroma-producing role. The whole fermentation lasts about 50 hours. The pH of the final dried trahanas was 4.07–4.75, the acidity 0.60–1.00%, the moisture content 8.6–11.5% and the protein content 10.4–13.6%. The product offers possibilities as an increased nutritive value or high-protein food.     

Nutrient and antinutrient composition of Amaranthus muricatus

The chemical and nutritional composition of theaerial parts of Amaranthus muricatus wasassessed. This is a wild plant growing well in aridand poor soil, which are not suitable for cereals. Thematerial under study was boiled, dried and ground andthen evaluated for chemical, nutritional andantinutritional properties. Protein concentration ofthe amaranth flour was 15.74 g/100 g and total dietaryfiber content was high (53.81 g/100 g), with 79%coming from insoluble dietary fiber. The calciumcontent was 1533 mg/100 g and the Ca/P ratio (5.94)was markedly higher than the value suggested in the1989 Recommended Dietary Allowances. Fifty-ninepercent of the fatty acids present were unsaturatedwith linoleic acid accounting for 40% of the totalfatty acid content. Nitrate, hemagglutinin, trypsininhibitor and saponin contents were within thenon-critical values. Net protein utilization (NPU),true digestibility (tD) and biological value (BV)measurements indicated a nitrogen gain of 74% that ofcasein. The results of this study indicate a nutritivepotential for the A. muricatus leaves, therefore,domestication of this plant is suggested along withassessment of its chemical and nutritionalproperties.     

Biological evaluation of pearl millet protein: effect of different treatments and storage

Whole grain flour of one variety (HC-4) of pearl millet (Pennisetum americanum L. Leeke) after giving different treatments (defatting, butylated hydroxyanisole, ascorbic acid and thermal) was stored in earthen pots at prevailing room temperature (28–34°C) and relative humidity (70–80%) for 30 days. The flour samples were evaluated for protein quality using rats. Storage of flour for 30 days markedly reduced the protein quality. The values of protein efficiency ratio, true digestibility, biological value, net protein retention and net protein utilisation were significantly (P<0.05) higher in fresh and treated flour than untreated flour. Among treated flours, defatted flour showed best growth followed by butylated hydroxyanisole, thermal and ascorbic acid treated flour.     

Proximate composition and selected functional properties of Detarium microcarpum

The proximate composition and functional properties of Detariummicrocarpum seed flour were evaluated. The dehulled seed flour contained3.5% moisture, 3.5% ash, 2.9% crude fiber, 15% crude fat, 37.1% crude protein and 39%carbohydrate. Functional properties showed bulk densityof 0.86 g/cm³ for dehulled and 0.92 g/cm³ for undehulled flour.Water absorption capacity was 4.9 g/g for dehulled and 5.1 g/g forundehulled seed flour; oil absorption capacity was 0.75 g/g for dehulled.The emulsion activity was 4.4% and 4.3% for dehulled and undehulled,respectively. The results obtained above showed that the Detariummicrocarpum seed flours have good nutritional quality and the functionalproperties confirmed their suitability for use in various food preparations.As a result, its present limited use should be expanded into additionalopportunities.     

安徽麦区软质小麦籽粒品质和终端制品品质评价

为明确安徽大田生产环境下软质小麦籽粒和终端产品品质表现,评价优质软麦品种的加工适用性,本研究选取该区当前推广种植的24个软质小麦品种,对其籽粒和面粉的主要品质性状及其制品南方馒头和曲奇饼干的品质进行差异性、相关性分析,并以美国软白麦近五年的主要品质性状平均值为理想指标进行灰色关联度比较。结果表明,供试材料的硬度、面粉色泽b^*、湿面筋含量、面团形成时间、稳定时间等籽粒品质性状变异系数较大,而容重、面粉L^*值和吸水率变异系数较小。南方馒头品质性状中,白度差异最小,比容差异最大;曲奇饼干品质性状中,感官评分变异系数较大,饼干直径均值和变异系数都较小。蛋白质含量、湿面筋含量、稳定时间均符合弱筋标准(GB/T 17320-2013)的样品数为0。相关分析表明,容重、降落值、面粉L^*、b^*、白度与大部分性状间相关性不显著;籽粒硬度与水SRC和乳酸SRC均呈显著正相关,与湿面筋含量和面粉a^*值均呈显著负相关。蛋白质含量与面粉a^*值等7个指标均呈显著正相关,与面粉b     

Storage changes in the quality of sound and sprouted flour

Sound and sprouted flours (24 and 48 hr) from bread wheat (WL-1562), durum wheat (PBW-34) and triticale (TL-1210) were stored at room temperature (34.8°C) and relative humidity (66.7%) for 0, 45, 90 and 135 days to assess the changes in physico-chemical and baking properties. Protein, gluten, sedimentation value, starch and crude fat decreased during storage in all the samples; however, the decrease was more in sprouted flours. Free amino acids, proteolytic activity, diastatic activity and damaged starch decreased with increase in storage period. Total sugars and free fatty acids increased more rapidly in the flours of sprouted wheats during 135 days of storage. Loaf volume of breads decreased during storage in both sound and sprouted flour but the mean percent decrease in loaf volume was more in stored sound flours. Aging of sprouted flour for 45 days improved the cookie and cake making properties but further storage was of no value for these baked products.Chapati making properties of stored sound and sprouted flour were inferior to that of fresh counterparts.     

青稞B-hordein基因对小麦面粉加工特性的影响

B组醇溶蛋白是大麦的主要贮藏蛋白之一,其组成及含量与大麦的营养品质和加工品质密切相关。为探究大麦B组醇溶蛋白对小麦面粉加工特性的影响,以转青稞B-hordein基因的小麦转基因高代株系(T4、T5代)及其受体品种龙麦30为材料,分别对转B-hordein基因小麦高代株系及龙麦30进行分子检测、农艺性状测量、近红外分析和粉质分析。结果表明,转B-hordein基因小麦高代植株均为阳性植株;在农艺性状方面,转B-hordein基因小麦与龙麦30无显著差异;在品质方面,转B-hordein基因小麦的蛋白质含量、湿面筋含量的平均值均极显著高于龙麦30;粉质分析结果也表明转B-hordein基因小麦的粉质参数优于龙麦30。由此推测,B-hordein基因的成功转化能够改善小麦的面粉加工特性。     

Effect of Untreated, Roasted and Germinated Black Gram (Phaseolus mungo) Flours on the Physico-chemical and Biscuit (Cookie) Making Characteristics of Soft Wheat Flour

Determination of the physico-chemical characteristics of composite soft wheat flours in which 5–25% (w/w) of the wheat flour was replaced with untreated, roasted and germinated black gram (Phaseolus mungo) flours (BGF) showed that when roasted BGF comprised 20% (w/w) of the blend, the increases in the ash and protein contents were 123% and 35%, respectively. The values for the gluten contents and the Zeleny and sodium dodecyl sulphate sedimentation test volumes for the composite flours indicated a weakening effect of BGF on the quality of soft wheat flour proteins, which could be beneficial for the preparation of biscuits (cookies). The alkaline water retention capacity values increased with the increasing addition of differently processed BGFs. Biscuit baking studies indicated that the diameter and spread ratio of biscuits were reduced, while the thickness increased, with increasing addition of all three BGFs, but the maximum reduction in diameter was observed with the addition of germinated BGF. The hardness value for biscuits increased with the addition of BGFs, but the effect was minimal with roasted BGF and maximal with germinated BGF. The surface grain score was reduced with increasing addition of BGF, but, in general, the roasted BGF showed the minimum adverse effect. From the overall biscuit making quality, addition of untreated BGF at the 15% level and of roasted and germinated BGFs at the 20% level were considered optimal for supplementing wheat flour.     

Certain functional properties of defatted pumpkin seed flour

Defatted pumpkin (C. pepo andC. maxima) seed flour has potential food uses because of its high protein content, 61.4±2.56%. The functional and electrophoretic properties of the defatted flour were investigated. Polyacrylamide gel electrophoresis and electrofocusing indicated 14 bands of water-soluble protein subunits with isoelectric points between 3.81–8.08 and apparent molecular weights between 19,200 and 97,000 daltons. Minimum nitrogen solubility was observed at pH values between 3.0–7.0 and exceeded 90% at pH above 9.0. Solubility was a function of ionic strength. It appeared that, even at the pH of minimum solubility, the pumpkin seed proteins could be dissolved up to high concentrations by increasing NaCl molarity. The viscosity of flour-water dispersion was affected by flour and salt concentrations, and temperature. The least gelation concentration was 8% (w/v) and the water and oil absorption 24.8±2.03 and 84.4±4.05 g/100 g respectively. Sorption isotherms, BET monolayer moisture and binding energy of sorption were also calculated. Both foam capacity and stability were pH dependent.     

Influence of endosperm texture on milling,chemical composition and nutritive quality in maize

Three maize varieties namely Vijay, SO/SN composite and Shakti, which differ in their nutritional quality and endosperm texture were processed to prepare semolina (sooji) and process-flour. The nutritional quality of these products was determined and compared with whole kernel flour of the respective variety. Distinct differences in milling and chemical composition of three varieties were recorded. In quality evaluation tests lysine and tryptophan content, biological value and true digestibility were better in semolina and process-flour. Moreover, decrease in acid value in semolina and process-flour compared with whole maize flour recorded in all the varieties suggested improvement in shelf-life.     

Influence of pH and sodium chloride on selected functional and physical properties of African breadfruit (Treculia africana Decne) kernel flour

African breadfruit seeds were cleaned, parboiled (98 ^°C) for 15min, drained and dehulled. The kernels were sun-dried, then milled andsieved into flour. Nitrogen solubility (NS), water absorption capacity(WAC), emulsion activity (EA), viscosity, foaming and emulsifyingproperties of the flour were determined as functions of pH and NaClconcentration. The NS was pH dependent with a minimum at pH 4 andmaximum at pH 10. The flour also exhibited minimum and maximum foamcapacity at pH 4 and 10, respectively. The minimum emulsion activity wasat pH 4, a value which increased from 7–16% at pH 12. The addition ofNaCl at concentrations of 0.2 to 0.4 M improved WAC, NS, foamingand emulsion properties of the flour. Sodium chloride enhanced NS of theflour at pH 4–6 and EA at pH 2–8.The EA at pH 2, 10 and 12 correlated negatively (r = –0.30) with NaClconcentration levels; however, the correlation was not significant (p> 0.05). The flour dispersions had lower viscosities at acid pH and in thepresence of NaCl than at neutral and alkaline pH values. Results indicatedthe flour could be used in food product supplementation.     

Comparative Studies of HighMrSubunits of Rye and Wheat. I. Isolation and Biochemical Characterisation and Effects on Gluten Extensibility

The structural features of highM_rglutenin subunits of wheat were compared with those of analogous proteins from rye. Subunits of two rye cultivars (Danko and Halo) and of the wheat cultivar Rektor were isolated from defatted flours by extraction with 50% (v/v) aqueous propan-1-ol under reducing conditions at 60°C followed by precipitation using a 60% concentration of propan-1-ol. The yields of dialysed and freeze-dried subunits were 0·33% and 0·32% (w/w of flour), respectively (rye cultivars), and 0·91% (Rektor). SDS–PAGE revealed that the rye cultivars contained at least five subunits with mobilities corresponding to the x-type subunits of wheat. Separation by RP–HPLC indicated that the rye cultivars did not differ in the qualitative composition of subunits, but in their quantitative proportions. The surface hydrophobicities of the rye subunits were significantly lower than those of wheat subunits. The amino acid compositions of single rye subunits were characterised by high contents of Glx, Gly and Pro, and they were closely related to those of wheat subunits, except that the Glx content was generally lower and the Cys content higher. Notable differences between rye and wheat subunits were found in their contributions to gluten strength. Whereas wheat subunits, reoxidised with potassium bromate and mixed with a standard wheat flour, caused a significant increase in gluten strength, reoxidised rye subunits had the opposite effect.     

Nutritive value of soybean,rapeseed and wheat proteins,and various blends of these vegetable proteins and their fractions in rats

Blends of vegetable proteins were prepared to improve the nutritive value of these proteins. Soybean flour, rapeseed protein concentrate, whole wheat flour, soybean 2S+11S extract, wheat albumin-globulin + glutenin (AG+G) functions, and some of their blends were compared to casein for protein efficiency ratio (PER) and apparent digestibility coefficient (ADC). Autoclaving (1 h) soybean proteins was also studied. Casein and rapeseed protein concentrate gave the highest weight gains and PER. Other protein sources gave lower values for both PER (P<0.05) and weight gain. The digestibility of all vegetable proteins was lower (P<0.05) than that of casein. PER of soybean 2S+11S extract was significantly lower (P<0.05) than that of soybean flour. Autoclaving significantly (P<0.05) improved the PER of both soybean flour and 2S+11S extract. The ADC of autoclaved 2S+11S extract was similar (P<0.05) to that of autoclaved soybean flour and significantly higher (P<0.05) than that of 2S+11S extract. Soybean flour had the lowest (P<0.05) ADC. Heat treatment destroyed antinutritional factors, probably trypsin inhibitors and/or haemagglutinins of soybean. This was accompanied by improvement in the nutritional value of protein. The four blends were chosen on the basis of amino acid composition, chromatography of proteolyzates and nutritive value of each fraction. The PER of wheat albumin-globulin and glutenin (AG+G) blend was similar (P<0.05) to that of wheat flour and lower (P<0.05) than that of all other blends used. Wheat AG+G+rapeseed protein concentrate and wheat AG+G+soybean flour blends gave the highest (P<0.05) PER. Wheat AG+G improved the PER of 2S+11S extract and of soybean flour but decreased the PER of rapeseed protein concentrate. Wheat AG+G and wheat AG+G+rapeseed protein concentrate blends gave an ADC significantly higher (P<0.05) than that of wheat AG+G blend containing soybean flour of 2S+11S extract. However, blending wheat AG+G with either 2S+11S extract of soybean flour improved ADC.     

小麦体细胞杂种渐渗系F6代的高分子量谷蛋白亚基组成与位点变异

为了发掘新的小麦高分子量谷蛋白亚基用于品质育种,测定了小麦/长穗偃麦草体细胞杂种F₆代共322个株系的高分子量谷蛋白亚基（HMWGS）组成,并进行了品质评分。结果表明,体细胞杂种株系在GluA1、GluB1和GluD1位点上的遗传变异率分别为0.52、0.58和0.46,一共出现27种不同的亚基组合形式,其中Null、7+9、2+12（同亲本小麦济南177）出现的频率最高,而2^*、7+8+9、2+5+12出现的频率最低;5+12出现的频率约为33.5%;在与优质可能相关的亚基组合当中,13+16出现的频率约为31.1%。由于5+12尚未有品质评分,因此部分株系无法给出分数。本研究表明,通过体细胞杂交可以产生大量的高分子量谷蛋白亚基/组合变异,这有助于今后小麦品质育种工作。     

Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 3. Utilization of samh seeds in bakery products

Samh seeds obtained from Al-Jouf area were ground into flour analyzed and used as a replacement for wheat in the ratio of 10, 20 and 30% for bread and 30, 60 100% for cookies. The rheological effect of the Samh flour on Saudi wheat flour was also studied. The bread and cookies obtained were evaluated physically and by sensory evaluation. The results obtained indicated that samh flour has high protein content and could be used as a replacement for wheat flour upto 30% without adversely affecting the bread specific volume much. Samh flour has improved the cookies appearance specially the colour (chocolate colour) and spreading ratio. The results also revealed that it is possible to make cookies from 100% samh flour. Due to the high protein content of the samh seeds the nutritional value of the bread and cookies made with samh flour will be improved. The results of the sensory evaluation of the bread and cookies indicated that the bread made with samh flour upto 30% has similar characters except for the crumb color and the overall acceptability which were rated as significantly inferior. The sensory evaluation of the cookies showed that the cookies made with samh flour upto 100% were significantly superior (p<0.05) to the cookies made with 100% wheat flour (control).     

Proximate composition,energy content and physiochemical properties ofAfzelia africana andBrachystegia eurycoma seeds

The proximate composition, energy content and physiochemical properties ofAfzelia africana andBrachystegia eurycoma seeds were determined. The bulk density, reconstituability, foam properties and emulsification properties of flour samples in water, 1% saline and 1% alkali were studied. There were no significant differences (p0.05) in the proximate composition of seeds from different agroclimatic zones. The energy content of seeds were comparable to that of other legume seeds (5.7 kcal/g forA. africana and 4.5 kcal/g forB. eurycoma seeds). Foam properties ofB. eurycoma seeds were found to be better than that ofA. africana seeds in terms of foam volume and stability. Emulsification properties ofB. eurycoma seeds were also found to be better thanA. africana seeds suggesting thatB. eurycoma seeds would be more efficient in food systems requiring the formation of stable foams and emulsions. Protein solubility in alkali was found to be better than in water and in 1% saline. The bulk densities and reconstitution indices of flour samples from the two seeds were found to be similar.     

Pins基因等位变异对磨粉品质和新疆拉面加工品质的影响

为了探讨新疆冬小麦品种Pins基因等位变异对小麦磨粉品质和新疆拉面加工品质的影响,对109份新疆冬小麦品种的籽粒硬度及其Pins基因等位变异、磨粉品质和新疆拉面加工品质进行测定,初步分析了新疆冬小麦品种资源籽粒硬度Pins基因的分布规律以及不同 Pins基因等位变异对籽粒硬度、磨粉品质和新疆拉面加工品质的影响。结果表明,新疆冬小麦品种属硬质麦类型,Pins基因型以 Pina-D1a、 Pinb-D1b和 Pina-D1a/ Pinb-D1b为主, Pins突变类型及Pins突变基因型组合类型小麦的籽粒硬度均显著高于野生型, Pinb-D1a基因型小麦的籽粒硬度最低,L^*值和a^*值最高,b^*值最低; Pinb-D1ab基因型小麦的吸水率最高。不同Pins基因型组合中,野生型小麦的籽粒硬度、b^*值和吸水率最低; Pina-D1a/ Pinb-D1aa的出粉率最高, Pina-D1a/ Pinb-D1ab的灰分含量最低,吸水率最高。Pins基因及其基因型组合对新疆拉面加工品质无直接影响,主要通过对灰分、面粉色泽和吸水率等磨粉品质的作用对新疆拉面产生间接影响。优质新疆拉面品种中,Pinb基因突变对新疆拉面加工品质的影响大于Pina基因突变,育种中应优先选择Pinb 基因突变型材料,其中 Pina-D1a/ Pinb-D1b可以作为重点选择的基因型组合。     

小麦全蚀病生防芽孢杆菌产芽孢培养基的响应面法优化

为了优化小麦全蚀病生防芽孢杆菌Z-14菌株产芽孢培养基,通过Plackett-Burman实验分析影响芽孢产量的主要碳源、氮源和无机盐,用最陡爬坡路径逼近最大响应区域,利用Box-Behnken实验设计及响应面分析法筛选主要影响因素的最佳水平。结果表明,Z-14菌株生产芽孢最适碳源、无机盐和氮源分别为玉米粉、MnSO4·H2O和酵母粉。优化培养基组合为玉米粉1.17%、酵母粉3.31%、MnSO4·H2O 0.072%、NaH2PO4·2H2O 0.2%、Na2HPO4·2H2O 0.4%,优化后芽孢产量达到1.85×109 cfu·mL-1,与理论值基本相符。     

新疆小麦籽粒SOD活性及TaSOD-A1位点等位变异的分布

为了解新疆小麦品种(系)籽粒超氧化物歧化酶(SOD)的活性及TaSOD-A1位点等位变异的分布,用两个功能标记SODA1和SODA11对117份新疆小麦品种(系)的 TaSOD-A1位点(基因ID为TraesCS5A01G290800)进行等位变异检测,并结合SOD活性检测结果,分析 TaSOD-A1位点不同等位变异与SOD活性的相关性。结果表明,含有 TaSOD-A1a等位变异材料的籽粒SOD活性显著高于含有 TaSOD-A1b等位变异材料的籽粒,二者占比分别为50.4%和49.6%;新疆冬小麦品种(系)中, TaSOD-A1a等位变异的分布频率高低依次为引进品种(系)>自育品种(系)>地方品种;新疆春小麦品种(系)中,只有3份材料含有 TaSOD-A1a等位变异,早期品种(系)中未发现含有 TaSOD-A1a等位变异的材料。新疆冬小麦品种(系)的籽粒SOD活性平均值显著高于新疆春小麦品种(系),且新疆冬小麦引进品种(系)中含有 TaSOD-A1a等位变异材料的籽粒SOD活性平均值也显著高于含有 TaSOD-A1b等位变异材料的籽粒SOD活性。