17份落花生种质资源营养价值评价

对17份落花生营养期干物质、粗蛋白、粗脂肪、粗纤维、粗灰分、无氮浸出物、磷和钙含量进行测定。结果表明：17份落花生粗蛋白质范围为15.23%～17.12%,平均值为16.04%;粗纤维范围为19.56%～22.33%,平均值为20.85 %;粗脂肪范围为5.15%～6.47%,平均值为5.73%;粗灰分范围为7.16%～9.37%,平均值为8.34%;无氮浸出物范围为32.16%～38.29%,平均值为32.51%;磷含量范围为0.20%～0.32%,平均值为0.27%;钙含量范围为1.24%～1.72%     

Chemical composition,in vitro protein digestibility andin vitro available iron of blue green alga,Nostoc commune

Blue-green alga,Nostoc commune, contained moderate amounts of protein and iron. Itsin vitro protein digestibility was 43–50%. The soluble and ionic iron from the alga was extractable to some extent at pH 1.5 but was not detectable at pH 8.0. The digestion by protease did not affect the iron detection. Heat processing at 100 and 120°C failed to increase the digestibility and the content of available iron. The dietary fiber in the alga may be responsible for low protein digestion and low iron availability.     

Nutritive value of prickly pear seeds,Opuntia ficus-indica

Results are reported on the nutritional quality of prickly pear seeds,Opuntia ficus-indica. The seeds contained 16.6% protein, 17.2% fat, 49.6% fiber and 3.0% ash. The meal showed a high amount of iron (9.45 mg %). The contents of Mg, P, K, Zn and Cu were nutritionally significant contributing approximately 10–20% of the Recommended Dietary Allowances (RDA) of these elements per 100 g of dry weight. The amount of Ca represented less than 10% of the RDA for that element. Aspartic acid, glutamic acid, arginine and glycine were the most abundant amino acids making nearly half of the total amino acids content. The seeds were rich in sulfur amino acids (methionine + cystine). Lysine was the first limiting amino acid resulting in a chemical score of 62 for the protein. The in-vitro protein digestibility and the calculated protein efficiency ratio were 77% and 1.82 compared to 90% and 2.50, respectively, for ANRC casein.     

Making Use of Guava Seed (Psidium guajava L): The Effects of Pre-treatments on Its Chemical Composition

The guava processing industry in Malaysia produces by-products in the form of seed core and peel. These by-products can be regarded as underused resources but there are concerns about their composition that prevent their use in the food and feed industries. This study aims to analyze the respective effects of heat treatments (boiling or autoclaving) and germination periods on the nutritional composition and phytochemical content of guava seeds. The guava seeds were found to contain 618, 78, 72, and 5 mg/g dry weight total dietary fiber, fat, protein, and ash, respectively. The tannin and saponin contents, but not the phytic acid content, were below the respective anti-nutritional thresholds. The heat treatments did not affect the total dietary fiber and ash contents but reduced all other chemical components to different extents (15–91 %). Boiling did not reduce the phytic acid content substantially but autoclaving caused a reduction of 91 % to a level below the anti-nutritional threshold. Germination for 14 days caused a significant reduction in nutrient contents in the range of 16–79 %. Germination also reduced the phytic acid content by 90 % in the seed but did not significantly affect the saponin content. Thus, guava seed can be treated thermally or germinated to manipulate its chemical composition to enable its use in the food and feed industries.     

Proximate composition and selected physicochemical properties of the seed,pulp and oil of sour sop (Annona muricata)

Proximate composition and physicochemical analyses were carried out onthe seed, pulp and extracted oil of sour sop (Annona muricata). Theresults showed that the seed contained 8.5% moisture, 2.4% crudeprotein, 13.6% ash, 8.0% crude fiber, 20.5% fat and 47.0%carbohydrate. The seed also contained 0.2% water soluble ash, 0.79%titratable acidity and 17.0 mg calcium/100 g. The pulp was found tocontain 81% moisture, 3.43% titratable acidity and 24.5%non-reducing sugar. Selected physicochemical characteristics includedrefractive indices of 1.335 for the seed and 1.356 for the pulp, specificgravities of 1.250 for the seed and 1.023 for the pulp, pH values of 8.34for the seed and 4.56 for the pulp, and soluble solids contents of1.5 ^°Brix for the seed and 15 ^°Brix for the pulp. Theextracted oil (20.5% yield) had a 60.43% unsaponifiable value,23.54 KOH/g acid value, 100.98 K0H/g saponification value, 1.1 K0H/gperoxide value, 1.464 refractive index, 5.77 pH, 69.5 ^°Brix soslublesolids and 0.2900 specific gravity.     

Dietary fiber in triticale grain: Variation in content, composition, and molecular weight distribution of extractable components

Triticale, a man made cereal is mainly used in animal feed but also in food and as a renewable crop for energy. In this study, eight triticale cultivars and reference rye and wheat were grown at two locations in Sweden (Svalöv and Kölbäck). The harvested grains were characterized for dietary fiber (DF) content, molecular weight distribution of extractable DF components, and some general quality parameters (bulk density, thousand kernel weight, and content of crude protein, crude fat, starch, maltose, sucrose, neutral detergent fiber, and acid detergent fiber). Total DF content (13-16%) was affected by both location and cultivar. Arabinoxylan (average 6.8%), fructan (average 2.3%), cellulose (average 2.1%), Klason lignin (average 1.6%), and β-glucan (average 0.7%) were main components of DF. Cultivars grown at Kölbäck contained extractable arabinoxylan with significantly lower weight-average and number-average molecular weights, probably due to rainy weather and sprouting in the ears. The Calcofluor average molecular weight of extractable β-glucan was highly reduced at this site. About 80% of the fructan had a low degree of polymerization (3-9). Our results show that modern triticale grain has a DF profile and molecular weight distribution of extractable DF components that are much more similar to wheat than rye.     

Partial chemical composition,free soluble sugars and unavailable carbohydrates in the embryonic axis and seed coat ofPhaseolus vulgaris L. (Canario group)

Four varieties of common bean were examined, but there were no significant differences among them. Crude protein content (46.7% and 49.0%) was the main constituent in embryonic axes. The average values of ash, crude fiber and ether extract were 4.2%, 3.7% and 3.0% respectively. Starch was approximately three times more abundant (7.5%) than cellulose (2.7%). Hemicellulose B values were lower (5.5%) than hemicellulose A (9.2%). The mean value of the pectic substances in embryonic axes was 12.3%. The free ethanol-soluble sugars ranged from 2.9% to 4.9%. Verbascose, stachyose, raffinose, sucrose, and galactose were identified and quantified in embryonic axes. Seed coat flour contained cellulose (30.6%), ether extract (0.4%), ash (2.8%), and protein (5.4%). Free ribose, mannose, arabinose, and galactose were present in seed coats in amounts ranging from 0.009% to 0.031%.     

Nutritional evaluation of spent grains from sorghum malts and maize grit

Potential use of the high protein by-product of beer production from 77% sorghum malt and 23% maize grit was investigated. Red sorghum spent grains (RSSG) and white sorghum spent grains (WSSG) contained 23.4 and 19.3% crude protein (CP), 54 and 43% dietary fiber (NDF), 1.44 and 0.78% ash, 4.5 and 3.2% hexane extract and tannin content of 7.5 and 1.0 mg/g catechin equivalent respectively. Magnesium was the most abundant mineral in both RSSG and WSSG — 185 and 140 mg/kg, respectively. Calcium, zinc, iron and copper were generally low. Both samples contained cadmium 1.12 (WSSG), 1.19 (RSSG) and lead at 1.38 mg/kg. Lysine was the limiting amino acid (chemical score 0.55) in both samples. Other essential amino acids were adequate or surplus. Stearic acid was the predominant fatty acid with varying levels of lauric, myristic, palmitic, and oleic acids in both samples. Feed intake and weight gain were highest in rats fed 26.3% WSSG (contributing 50% of the diet protein) but protein efficiency ratio (PER) and net protein retention (NPR) were highest in diets where spent grains contributed just 25% of the diet protein. True digestibility of diets decreased as dietary fiber content increased such that animals on diets containing 100% spent grain protein (above 20% NDF) lost weight.     

不同热处理小米粉对小麦粉面团流变学特性的影响

为探究经过不同热处理的小米粉对小麦面团品质的影响,将小米粉分别进行膨化、蒸制和炒制热处理,经蒸制和炒制的小米粉按照0、5%、10%、15%、20%、25%、30%和35%的比例添加到小麦粉中,膨化小米粉按照0、2%、4%、6%和8%的比例添加到小麦粉中,分别对混合粉面团的流变学特性进行研究。结果表明,不同热处理小米粉的灰分、蛋白质、脂肪、总淀粉和总膳食纤维含量均下降,可溶性膳食纤维含量升高(炒制组除外)。不同热处理小米粉的添加量对小麦面团粉质特性和拉伸特性的影响存在显著差异(P0.05);面团的粉质特性随小米粉含量的增加而减弱;添加蒸制和炒制小米粉的面团粉质特性较好。随着小米粉含量的增加,添加膨化小米粉的面团的拉伸特性呈先增强后减弱的趋势,添加蒸制和炒制小米粉的面团的拉伸特性则逐渐减弱,且3个处理的拉伸特性都随醒面时间的延长有所增强,不同处理之间的拉伸特性差别不大。     

Nutritional quality of pearl millet flour and bread

Market samples of pearl millet flour and bread from Saudi Arabia were analysed for chemical composition and nutritional quality. Pearl millet flour contained, on a dry weight basis, 17.4% protein, 6.3% fat, 2.8% fiber and 2.2% ash. Lysine was the most limiting essential amino acid with a chemical score of 53 (FAO/WHO, 1973). Linoleic acid (44.8%), oleic acid (23.2%) and palmitic acid (22.3%) were the dominant fatty acids in millet oil followed by stearic acid (4.0%) and linolenic acid (2.9%). The invitro protein digestibility (IVPD) of millet flour was 75.6% and the calculated protein efficiency ratio (C-PER) was 1.38 in comparison to ANRC casein values of 90% and 2.50, respectively. Baking at 300°C for 15 min had only little effect on the proximate and fatty acid composition of the bread but decreased the arginine, cystine and lysine contents by 31.3%, 15.8% and 13.8%, respectively. The IVPD was not affected but the C-PER decreased by 18% on baking.     

Chemical Composition of Barley Samples Focusing on Dietary Fibre Components

Grain samples of 16 barleys, including covered and naked types, were selected to represent genotypes that were known to vary in their contents of protein, amylose and amylopectin and β-glucan contents of wort or grain. The chemical compositions of the samples were analysed, focusing particularly on dietary fibre components. Covered and naked barley genotypes differed in their average contents of non-starch polysaccharides, Klason lignin and ash. High amylose types had higher total β-glucan values (6·3% and 7·9%) than waxy types (5·4%–5·8%). The content of extractable β-glucan was only slightly correlated with total β-glucan content. On average, 44% of the xylose residues in water extractable arabinoxylans were substituted with arabinose residues. The presence of considerable amounts of xylopyranose substituted only at O-2 was detected in water extractable arabinoxylans.     

The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I

Infrared stabilized rice bran (SRB) substitution to white wheat, wheat bran and whole grain wheat breads at the levels of 2.5, 5.0 and 10.0% was evaluated in terms of proximate composition, crumb color, dietary fiber, texture and sensory attributes. An increasing tendency was observed in crude fat and ash content of the breads. Redness (+a*), yellowness (+b*) chroma and redness (a*/b*) values were increased gradually with the addition of SRB. Crumb color was found to be darker when 10% of SRB was added to the breads. SRB inclusion did not affect the content of soluble dietary fiber while it significantly increased the insoluble and total dietary fiber contents of the breads (p < 0.05). In general, whole grain wheat bread differed from the other bread types in terms of textural behavior. Based on the overall acceptability scores, white wheat and wheat bran breads were sensory accepted up to 10% of flour replacement with rice bran, while substitution levels higher than 2.5% negatively affected the sensory scores of whole grain wheat bread.     

Safety of tomatillos and products containing tomatillos canned by the water-bath canning method

Three studies were conducted to evaluate the safety of tomatillos and products containing tomatillos canned by the water-bath processing method. In the first study, plain tomatillos were processed for 25, 37.5, 50 and 62.5 min. In the second study, five tomatillo/onion combinations were prepared while five tomatillo/green chile combinations were prepared in the third study. pH evaluations were conducted to determine safety in all studies using pH 4.2 as the cut-off value. No differences in the pH of plain tomatillos were detected due to processing time. All jars of plain tomatillos had pH values below 4.1. All combinations of tomatillos/onions and tomatillos/green chile containing more than 50% tomatillo had pH values below the 4.2 cut-off value. Results of the three studies indicate (1) acidification of plain tomatillos is probably unnecessary for canning by the water-bath processing method and (2) combinations of acidic tomatillos and low-acid onions or green chile must contain more than 50% tomatillos to have a pH low enough for safe water-bath processing.     

Comparative study of the chemical composition of wild and cultivated beans (Phaseolus vulgaris)

Five wildPhaseolus vulgaris beans were compared with five cultivatedPhaseolus vulgaris beans in proximate composition, total (true) protein, amino acid composition, and toxic and antinutritional factors. The wild beans contained more protein (25.5% vs. 21.7%), ash (5.15 vs. 4.15%), crude fiber (7.08% vs. 5.04%) compared to cultivated beans while the former contained less fat (0.56 vs. 0.89%) and carbohydrates (61.64 vs. 68.05%). Sulfur amino acids were found to be limiting in both groups of bean as expected; however, the cultivated beans had a higher content of the limiting amino acids. Therefore, the cultivated beans showed a better amino acid profile than the wild beans. Toxic factors were not found in either type of bean; the determinations included saponins, alkaloids, and cyanogenic glycosides. The antinutritional factors investigated were hemagglutinins (lectins) and trypsin inhibitors. The wild beans presented a higher content of trypsin inhibitors (28 TUI per mg) and lectins (9.6) than the cultivated beans did (21 TUI per mg and 7 respectively). From the chemical point of view, domestication seems to be positive; however, the better protein nutritive quality of the cultivated beans should be further confirmed by biological assays.     

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.     

Developmental changes in composition and quality of prickly pear cactus cladodes (nopalitos)

The composition and quality of edible tender stems or cladodes of 3 Prickly Pear Cactus species (Opuntia amyclaea, O. ficus-indica, and O. inermis) were studied at different stages of development. This traditional Mexican vegetable is called nopalitos in Spanish and cactus leaves in English. Cladodes harvested when 20 cm in length have the following average composition per 100 g: 91.7 g of water, 1.1 g of protein, 0.2 g of lipid, 1.3 g of ash, 1.1 g of crude fiber, 4.6 g of complex carbohydrates and 0.82 g of simple sugars, 12.7 mg of ascorbic acid and 28.9 µg of carotenes. The cladode's juice has an average pH of 4.6, 0.45% titratable acidity and 6.9% soluble solids. The components which varied most during development of the cladodes were: carotenes, acidity and total carbohydrates which increased, and protein and crude fiber (acid-detergent) which decreased. The nutritive value of the tender cladodes in the stages of growth at which they are commonly harvested and consumed (15 to 25 cm long weighing 50 to 80 g per stem), was similar for the 3 species.     

Amino Acid, Mineral and Fatty Acid Content of Pumpkin Seeds (Cucurbita spp) and Cyperus esculentus Nuts in the Republic of Niger

Dried seeds and nuts are widely consumed by indigenous populations of the western Sahel, especially those who inhabit rural areas. In light of the need for quantitative information regarding the content of particular nutrients in these plant foods, we collected dried pumpkin (Cucurbita spp) seeds and nuts of Cyperus esculentus in the Republic of Niger and analyzed them for their content of essential amino acids, minerals and trace elements, and fatty acids.On a dry weight basis, pumpkin seed contained 58.8% protein and 29.8% fat. However, the lysine score of the protein was only 65% relative to the FAO/WHO protein standard. The pumpkin seed contained useful amounts of linoleic (92 μg/g dry weight) and the following elements (on a μg per g dry weight basis): potassium (5,790), magnesium (5,690), manganese (49.3), zinc (113), selenium (1.29), copper (15.4), chromium (2.84), and molybdenum (0.81), but low amounts of calcium and iron. Except for potassium (5,573 μg/g dry weight) and chromium (2.88 μg/g dry weight), the C. esculentis nuts contained much less of these same nutrients compared to pumpkin seeds.In conclusion, pumpkin seeds represent a useful source of many nutrients essential to humans. The data in this report should of practical value to public health officials in rural areas of sub-Saharan Africa.     

Effects of yeast probiotic (Thepax) enrichment on biochemical parameters of A. urmiana nauplii

Nauplii Artemia urmiana was enriched with Thepax--a commercial product containing yeast cells of Saccharomyces cerevisiae. The Thepax-induced changes in biochemical parameters such as crude protein, fat, fiber, ash and energy were determined in the nauplii enriched at different times (6, 12 and 18 h) after hatching. To identify these changes, each group of nauplii (6, 12 and 18 h post-hatching) was enriched with 10(7) colony forming units (cfu mL(-1)) for a 24 h period. Enrichment with Thepax increased the ash content but decreased crude fat, protein and energy contents of Artemia urmiana nauplii (p<0.05). Thepax had no effects on crude fiber (p>0.05). As shown by the results of this study, it seems that probiotic enrichment with Thapax is favorable to improve the mineral (ash) content of Artemia urmiana nauplii. However, supplemented yeast probiotic with lipid emulsion and proteolytic enzymes is suggested for the nauplii enrichment.     

The effect of fat supplementation in Shami goat diets on milk production and composition, does body weight and growth performance of their suckling kids

The aim of this study was to evaluate the effect of feeding a dry fat source to Shami does on their milk production and composition, body weight change, weaning weight and average daily gain of their suckling kids. For this purpose we used thirty two multiparous Shami does weighing (47.43 +/- 1.38 kg) and randomly assigned into four dietary treatments in a Completely Randomized Design (CRD) set. Does were housed with their suckling kids and fed one of four isonitrogenous total mixed rations containing 0, 2, 3 or 4% of dry fat. Milk production and milk fat content were higher (p < 0.05) for fat treated does, with no differences between 2% fat level and control group while there was no differences among groups in milk protein content. Final body weight of does was not affected by fat supplementation while body weight changes were higher (p < or = 0.05) for fat treated groups. Weaning weight and average daily gain of suckling kids were increased (p < or = 0.05) for fat treated does, with no differences between 2% fat level and control group. It is concluded that supplemental fat to does rations at 3 or 4% during their postpartum period can improve their milk production and milk fat content, as well as body weight change of does, weaning weight and average daily gain of suckling kids, without any effect on their milk protein content.     

Chemical evaluation of waste from Thaumatococcus danielli (Benth) processing

Three different batches of Thaumatococcus danielli (Benth) fruits were collected at different fruiting seasons. The proximate compositions of the pericarp and seeds were determined on a dry weight basis. Partial characterization of the lipid extract was carried out and tannin content determined. The average moisture, ash and lipid contents of the pericarp were higher (89.2 ± 4.17%, 20.7 ± 1.10% and 11.6 ± 1.23%, respectively) than those of the seed (31.2 ± 4.66% 9.1 ± 0.71% and 8.2 ± 1.64%, respectively). Crude protein and total carbohydrate were, however, higher in the seed (9.5 ± 4.38% and 69.4 ± 11.52%, respectively) than in the pericarp (4.5 ± 2.21% and 6.3 ± 3.94%, respectively). The dietary fiber contents of both pericarp and seed were high. Starch content was very low in the pericarp (0.4 ± 0.0%) compared to the seed (66.28 ± 9.21%). Tannin content in the pericarp and seeds was 12.1 ± 1.52 mg/g and 21.9 ± 2.28 mg/g, respectively. The oil extracted from both pericarp and seeds was light-yellow in color and slightly solid at room temperature. Unsaturation level of T. danielli oil was low, while free fatty acids were high. The results obtained suggested that T. danielli waste could potentially be a raw material in livestock feed formulation.