Protein quality and digestibility of new high-lysine barley varieties in growing rats

Four new high-lysine barley mutants, the variety Lysimax, with the high-lysine genelys3a and the mutants mother variety Sultan were grown in a field trial in 1993 at Risø, Denmark. Mutants 609, 1242, 1385 and 1405 yielded in the range of 89 to 98 percent and cv Lysimax yielded 102 percent of cv Sultan (100 percent). One-thousand kernel weights for the mutants were in the range of 87 to 97 percent and cv Lysimax 83 percent of cv Sultan (100 percent). Protein contents of the mutants were slightly higher, in the range of 13.2 to 13.6 percent, than of cv Sultan (13.1 percent) and Lysimax which had a protein content of 12.6 percent. Fat content was higher in Lysimax and in the mutants except for mutant 1385 than in cv Sultan while dietary fibre contents of the barleys were similar. The levels of -glucans and starch were usually lower in Lysimax and in the mutants. The highest lysine levels: 4.6, 4.0 and 3.7 g/16 g N occurred in cv Lysimax and mutants 609 and 1405 compared to 3.3, 3.3 and 3.2 for cv Sultan and mutants 1242 and 1385, respectively. Mutants 609 and 1405 and cv Lysimax also had higher levels of threonine, histidine and valine. The increased lysine contents resulted in large, at most 20 percent, increases in biological value; 88.8, 81.7 and 78.3 percent for cv Lysimax and mutants 609 and 1405 compared to 74.2 percent for cv Sultan. True protein digestibilities and energy digestibilities were slightly lower in Lysimax than in Sultan, 5.3 and 4.3 percentage units, respectively. It is concluded that the development of high-lysine barley varieties is very beneficial for meeting the requirements of indispensable amino acids for humans and monogastric animals. In addition, nitrogen excretion into the environment is drastically reduced due to the higher biological values of the mutants.     

Zusammenhänge zwischen den für die Blaufleckigkeit der Kartoffelknolle verantwortlichen Inhaltsstoffen

Zusammenfassung Mit der Faktorenanlyse nach der Hauptachsenmethode und der aufbauenden multiplen Regressionsanalyse, unter Einbeziehung von 56 Einflußgrößen, konnte gezeigt werden, daß die Blaufleckigkeit von Kartoffelknollen im wesentlichen vom Gehalt an Trockensubstanz, -Aminobuttersäure, Lysin, Isochlorogensäure und den Mineralstoffen Ca und K abhängt. Eine kausale Erklärung des gesamten Komplexes Blaufleckigkeit ist allerdings zum gegenwärtigen Zeitpunkt noch nicht möglich.

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Relationships between black spot of potatoes and several constituents of the tuber. With a factorial analysis and a multiple regression analysis could be shown that from 56 investigated constituents of the potato tuber only the dry matter content, aminobutyric acid, lysine, isochlorogenic acid, and potassium and calcium content influence the appearance of black spots.A causal explanation of the black spot phenomenon at present is not possible. Further investigations are necessary.

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Résumé Relations entre la tâche noire des pommes de terre et divers constituants du tubercule.L'analyse factorielle, l'analyse de la régression multiple ont pu démontrer que sur 56 constituants déterminés dans le tubercule de pomme de terre seuls l'acide aminobutyrique, la lysine, l'acide isochlorogénique, le taux de potassium et de calcium agissent sur la formation de la tâche noire.Une explication causale du phénomène tâche noire n'est pas encore possible pour l'instant. De nouvelles recherches sont nécessaires.

     

Physical and biochemical properties of green banana flour

Banana flour prepared from two cooking banana varieties, namely Alukehel and Monthan, were evaluated for their physical and biochemical characteristics. The yields of flour averaged 31.3% for Alukehel and 25.5% for Monthan. The pH of the flour ranged from 5.4 to 5.7. The bulk density and particle size distribution were also measured. The average chemical composition (% dry matter) of the flours were as follows: crude protein, 3.2; crude fat, 1.3; ash, 3.7; neutral detergent fiber, 8.9; acid detergent fiber, 3.8; cellulose, 3.1; lignin, 1.0 and hemicellulose, 5.0. Carbohydrate composition indicated the flour to contain 2.8% soluble sugars, 70.0% starch and 12.0% non-starch polysaccharides. Potassium is the predominant mineral in banana flour. Fresh green banana is a good source of vitamin C, but almost 65% is lost during the preparation of flour. Oxalate content (1.1–1.6%) of banana flour is probably nutritionally insignificant. The overall results are suggestive of the potential of green bananas as a source of flour.     

Production,nutritional profiles and storability of ‘aadun’ and ‘kokoro’: Two corn products

Aadun and kokoro were produced from maize grains by processes involving roasting, kneading, spicing, and frying. Aadun with a moisture content (MC) of 12.5%, pH 5.3 had the following composition: crude protein, 7.49%; fat, 28.5%; total carbohydrate, 60.0%; ash, 3.0% and energy value, 3,600 kcal/kg whilst kokoro with a MC of 16% and pH 5.1 had, respectively: 6.42%; 22.9%; 66.6%; 2.84% and 3,550 kcal/kg. Whilst aadun and kokoro stored under ambient conditions (28±2°C; 75–80% RH) became mouldy within 7 days, samples treated with 1% butyl paraben did not develop off-colour and mouldiness.     

On determination of chitin content in mushrooms

Nitrogen compounds constitute the greatest proportion of the dry weight of mushrooms. These nitrogen compounds are partly protein and partly non-protein. A modified Heneberg-Stohman's method was used to separate non-protein from protein nitrogen, as well as to determine raw fiber content in mushrooms, since the methods used previously for this purpose are time-consuming and complicated. Elemental analysis of crude fiber was performed to confirm the uniformity of isolated products. The content of total crude fiber (fungin) and the proportion of chitin and cellulose in it were determined. The chitin content of 15 species of field grown edible mushrooms was in the range of 1.87–6.93% of total dry mass and 34.51–67.72% of isolated fungin.     

Biochemical changes during the development of cork spot of apples

Biochemical changes occurring during the development of cork spot of York Imperial were investigated. At the first visible sign of the disorder, the rate of ethylene production increases in the affected tissue. Respiration also increases, acetate being the major respiratory substrate rather than glucose. Protein synthesis, pectin synthesis, and the movement of inorganic ions into the tissue follow. During the time the chemical changes are taking place in the tissue, abnormal cell division is initiated, packing the newly-formed cells into the intercellular spaces. At the final stage of development, the tissue becomes brown and appears as a firm brown spot in the flesh of the apple. Cork spot is somewhat different from bitter pit in that the spots appear early in the season, the affected tissue is deeper in the flesh, and firmer. The chemical changes discovered so far in both disorders, however, appear to be similar. We consider the abnormal chemical changes that occur in both disorders to be common to diseases and injuries and not specific for either cork spot or bitter pit.

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Zusammenfassung Die Untersuchungen erstreckten sich auf biochemische Veränderungen, die während der Entwicklung von cork spot bei Äpfeln der Sorte York Imperial auftreten. Beim ersten sichtbaren Anzeichen der Störung steigt die Rate der Äthylenbildung im befallenen Gewebe an. Auch die Atmung nimmt zu, wobei Acetat das grössere Atmungsprodukt darstellt als Glucose. Protein- und Pektin-Synthese sowie Bewegung anorganischer Ionen in das Gewebe folgen. Während der Zeit chemischer Veränderungen im Gewebe beginnt eine abnorme Zellteilung, indem die neugebildeten Zellen in die interzellularen Zwischenräume eingebaut werden. Im Endstadium der Entwicklung wird das Gewebe braun und erscheint als fester Fleck im Fleisch des Apfels. Cork spot unterscheidet sich etwas von der Stippigkeit dadurch, dass die Flecken früher in der Saison erscheinen, sich die befallenen Gewebe tiefer im Fleisch befinden und fester sind. Die chemischen Veränderungen beider Störungen scheinen sich — soweit sie bekannt sind — zu ähneln. Wir glauben, dass die chemischen Veränderungen, die bei beiden Störungen auftreten, allgemein für Krankheiten und Verletzungen zutreffen und nicht entweder für Stippigkeit oder cork spot spezifisch sind.

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Resume Quelques changements biochimiques se produisant pendant le développement du cork spot chez la York Imperial ont été étudiés.Au premier signe visible de désordre, la vitesse de production d'éthylène augmente dans le tissu atteint. La respiration augmente également; l'acétate devient le substrat principal de la respiration, plutôt que le glucose. Une synthèse de protéines, de pectine, ainsi que des déplacements d'ions inorganiques dans le tissu se produisent ensuite.Pendant que les changements biochimiques ont lieu, une division cellulaire anormale est initiée, et les cellules nouvellement formées s'accumulent dans les espaces intercellulaires.Au stade final de développement, le tissu devient brun et apparaît comme une tache brune et ferme, dans la chair de la pomme. Le cork spot diffère quelque peu du bitter pit par le fait que les taches apparaissent tôt dans la saison, le tissu malade étant localisé plus profondément dans la chair, et plus ferme. Les modifications chimiques trouvées dans les deux maladies paraissent cependant être similaires. Nous considérons ces changements chimiques comme propres aux maladies et blessures en général et comme non spécifiques, ni du cork spot, ni du bitter pit en particulier.

     

Effect of alkaline treatment (‘akanwu’) and supplementary value of corn or crayfish on the protein quality of breadfruit (Treculia Africana)

The effect of treatment and supplementary value of corn (C) or crayfish (CR) on the protein quality of breadfruit (Treculia Africana) flours were studied in eighteen young rats. The 7030 or 701515 (Protein basis) combinations of breadfruit flours and corn or crayfish or both provided 1.6g N/100 g diet for the 35 day study. The addition of akanwu to the cooking water reduced cooking time and crude protein and saved fuel. The addition of akanwu and replacement of CR with C was not beneficial as judged by the parameters tested except for the wt. gain and PER. On the other hand, when crayfish was the only source of supplementary protein (30%) to breadfruit cooked without akanwu there were increases in all parameters tested over those with added akanwu except for the N intake, wt. gain, and PER.These results appear to suggest that addition of akanwu to TA was detrimental to its protein utilization and that TA appears to be an economic source of N in areas where it is a staple. Based on the results of this study, one would suggest that the use of akanwu as a tenderizer should be seriously looked into before further use.     

Verbreitung des Wissens über die ‘innere’ Qualität von Gemüse und Obst in der Öffentlichkeit

Zusammenfassung Anhand praktischer Beispiele werden qualitätsrelevante Problemkreise vorgestellt und eingehend diskutiert, so Erzeugerberatung — Weg der Ware vom Erzeuger zum Verbraucher — Äußere Beschaffenheit — Innerer Wert — Präsentation der Verkaufsware — Erhaltung der Frische — Berücksichtigung ernährungsphysiologischer Kriterien. Es wird ein Publikationsmodell — bereits 1950 entwickelt — vorgeschlagen, das weite Kreise der Züchter, der Erzeuger, der Fabrikanten, des Handels und der interessierten Verbraucherschaft sowohl ansprechen als auch das Verständnis der einzelnen Gruppen untereinander wecken könnte.Denn letztlich sollte es doch im Bermühen des Erzeugers, des Transporteurs, des Handels, des Verarbeiters von Obst und Gemüse in erster Linie darum gehen, das Wohlergehen, die Gesunderhaltung des Verbrauchers im Auge zu haben. Das wäre jedenfalls die Vorstellung und Erwartung der ernährungsphysiologisch und ernährungs-hygienisch ausgerichteten Qualitätsforscher.

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Public extension about the inner Quality of Vegetables and Fruit

As usually practized in vegetable and fruit cultivation problems relevant to the inner quality are presented and discussed, e.g. Information of consumers, Shipping products from producer to consumer, External Quality — inner Quality — Offering of products — Conserving of freshness — Regarding the nutritional value.In order to evaluate these problems a close co-operation of breeders, producers, manufacturers, dealers and the interested consumers seem to be necessary. This is possible through a model and system of information, similar to the so-called AZA which were first published in 1950.

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Referat, gehalten auf der Sitzung der neukonstituierten Kommission Öffentlichkeitsarbeit der DGQ am 1.10.1976 in Geisenheim/Rhein.     

Influence of growth conditions on the value of crisphead lettuce

The marketable and nutritional quality of crisphead lettuce as affected by nitrogen supply, cultivar, and plant age at harvest was investigated in six plantings during 1989 and 1990. The optimum yield of marketable heads was obtained at a total nitrogen supply of 150 kg N per ha although only small differences were observed to the yield at 100 and 200 kg total N per ha. The total nitrogen supply included the amount of mineral nitrogen within the rhizosphere. The incidence of dry tipburn in older leaves was clearly decreased by an increased nitrogen supply, especially at late planting. The content of nitrate was increased and the content of dry matter and vitamin C decreased with increased nitrogen supply. The vitamin C content was higher for the cultivar Marius than for Saladin. As plants got older, the nutritional quality of crisphead lettuce decreased because the content of nutrients, especially vitamin C, decreased with increased plant age at harvest.     

‘Translocation’ — Toxicity ought to be considered in tests for pesticide registration

Summary Objections are raised against the present mode of action in the toxicological evaluation of new pesticides which are subsequently introduced commercially.These obsolete methods are not safe unless they consider the so called translocation-toxicity.This term is defined and its justification verified by a series of experimental data in toxicological research.

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Zusammenfassung Gegen die heutigen toxikologischen Verfahren bei der amtlichen Prüfung und Zulassung neuer Pestizide werden entschiedene Vorbehalte angemeldet.Diese antiquierten Methoden gewähren keine gesundheitliche Unbedenklichkeit, es sei denn sie würden die Prüfung auf die sogen. Translokations-Toxizität miteinbeziehen.Dieser Begriff wird definiert und seine Berechtigung durch eine Reihe experimenteller Daten aus toxikologischen Versuchen belegt.

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Résumé Les méthods actuelles de contrôle officiel et d'admission de nouveaux pesticides soulèvent des réserves très graves.Ces méthodes anciennes ne donnent aucune garantie de sécurité hygiénique même si elles portaient aussi sur la soi disante toxicité translocatoire.Cette notion est ici définie; elle est justifiée par une série de données expérimentales et d'essais toxicologiques.

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Research of the Deutsche Gesellschaft für Qualitätsforschung (pflanzliche Nahrungsmittel),D-6222 Geisenheim/Rhg, West Germany.     

The effect of potassium on a “Roma” variety of processing tomato,with special reference to potassium uptake,yield and quality

A pot experiment was carried out on the effect of potassium fertilization of four soil types selected as being most characteristic of Israel, and which had not received any potassium dressing for several years. The response of the Roma variety of processing tomato to potassium sulfate was tested.A good correlation was found between various criteria in evaluating the nutritional status of the crop, including visual symptoms, potassium uptake in specific organs of the tomato plant, and certain biological fruit qualities. Accordingly, data were gathered which aid in determining deficient and normal levels of K in the tomato variety tested.In spite of the characteristic difference in exchangeable K reserves in the various soils tested, the application of the potassic fertilizer brought about a large and significant increase in the yield of fruit. This was expressed not only in the total weight of the yield but, in what is more important commercially, in the higher grade of the fruit.The biological quality of the fruit rose as a result of potassium dressing in all types of soil. This was expressed as a significant increment in the dry matter and reducing sugar contents. Contrary to expectations K-dressing did not bring about changes of any importance in the vitamin C or citric acid contents.The findings for N and P concentration in the leaf and fruit samplings seem to point to a certain decrease in their levels due to application of K fertilizer. It is quite possible that, since potassium was the limiting factor in growth in the control plants and gave a relative poor growth of the crop and a low yield of fruits, the amount of nitrogen and phosphorus added was for them in an excess, leading to an increase in both of the elements in the non-fertilized plants.

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Zusammenfassung In Gefäßversuchen wurde die Wirkung einer Kalidüngung auf vier für Israel typische Böden untersucht, die mehrere Jahre keine Kaligaben erhalten hatten. Geprüft wurde der Einfluß von Kalisulfat auf die Industrietomate Sorte Roma.Es stellte sich eine gute Korrelation zwischen verschiedenen Kriterien, die zur Beurteilung des Ernährungszustandes der Pflanzen dienten, heraus. Diese waren unter anderem: Äußere Merkmale, Kaliaufnahme in spezielle Organe der Tomatenpflanze und gewisse biologische Qualitätseigenschaften der Früchte. Die Ergebnisse ermöglichen die Feststellung von Mangel — und Normal—Höhen des Kaligehaltes in der im Versuch geprüften Tomatensorte.Obwohl die verwendeten Böden typische Unterschiede in austauschbaren Kalireserven zeigten, ergab die Kalidüngung große signifikante Ertragssteigerungen. Diese kamen nicht nur durch das höhere Erntegewicht zum Ausdruck, sondern, was wirtschaftlich noch wichtiger ist, durch eine bessere Fruchtqualität, Die Qualität der Tomaten wurde durch die Kalisulfatdüngung auf allen Böden verbessert. Dies zeigte sich in einer significkanten Erhöhung der Trockensubstanz und reduzierender Zucker. Entgegen der Erwartung änderte die Kalidüngung nichts an dem Vitamin C oder Zitronensäuregehalt.Die N- und P-Gehalte in Blatt und Frucht wiesen darauf hin, daß die Kalidüngung eine gewisse Abnahme des Gehaltes dieser Elemente bewirkt. Das hängt vermutlich damit zusammen, daß für die Kontrollpflanzen, solange das Kalium ein begrenzender Faktor beim Wachstum bildet, die zugegebenen N- und P-Gaben einen Überschuß bedeuten, die zu einer Zunahme beider Elemente in den ungedüngten Pflanzen führte.

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Contribution from the Volcani Institute of Agricultural Research, Bet Dagan, Israel. 1970 Series No. 1830.     

Influence of grain quality,heat, and processing time on the reduction of aflatoxin B1 levels in ‘tuwo’ and ‘ogi’: Two cereal-based products

During the production of tuwo from laboratory-contaminated corn (AFB₁:150 mcg/kg) and sorghum (AFB₁:87.5 mcg/kg) grains, reductions in the aflatoxin-B₁ levels of pastes boiled for 30 min and 60 min were found to be 68.0% and 80.8%, respectively. In the preparation of ogi from contaminated corn and sorghum grains, reductions of about 72.5% and 71.4%, respectively, were obtained after fermentation at ambient conditions. Reconstitution of ogi paste into a porridge (akamu) considerably reduced the AFB level.     

Nutrient and nutritional evaluation of sinasin prepared in two ways

Two types of sinasin, a rice-based fermented kanuri flat bread, were prepared and evaluated for their nutrient content and nutritional qualities. The preparation of the sinasin entailed using traditional and developed methods. The nutritional qualities of the products were evaluated in Wistar-strain albino rats using the Food Efficiency Ratio (FER), and Protein Efficiency Ratio (PER) methods. There was a higher protein content (11.11 percent) in the traditional sinasin than in the developed sinasin (9.93 percent). However, a one-way analysis of variance indicated no significant difference in FER, but a significantly different mean PER (p<0.01) of 1.3 and 1.5 for the traditional and developed sinasin respectively. The two methods of preparation of the sinasin, their nutrient composition and nutritional qualities are described in this paper.     

Nutrient and antinutrient composition of three varieties ofPiper species

The proximate composition of three varieties ofPiper guineense (Odusa — Ibibio/Efik) viz. Uyat Odusa (cultivated and peppery), Eting-keni Ikot (wild forest variety) and Eting-keni mben inyang (wild, riverine variety), were determined using available standard methods. Also determined were mineral, antinutrient and ascorbate levels. The cultivated pepperic variety had the highest content of crude protein and moisture (18.9% and 97% respectively) while the wild, riverine variety had the highest content of ether extract, carbohydrate and calories (7.79%, 63.38% and 398 cals respectively). The cultivated variety had appreciable amounts of phosphorus (1.12 mg/100 g), potassium (1.2 mg/100 g), sodium (0.24 mg/100 g), zinc (0.18 mg/100 g), and copper (0.18 mg/100 g) while the forest variety contained more of calcium (12.38 mg/100 g), magnesium (1.21 mg/100 g) and iron (0.85 mg/100 g). The wild riverine variety appeared to have the least mineral content but had the highest ascorbate level of 173.4 mg/100 g. Of four antinutrients assayed, the cultivated pepperic one had the least quantities while the forest variety was highest in hydrocyanic acid (85.8 mg/100 g) and glucosinolates (0.20 mg/100 g). The wild riverine variety had the highest level of total oxalate (165.0 mg/100 g). These quantities are however far below documented toxic levels.     

Effects of malting on the milling performance and acceptability of bambara groundnut (Voandzeia subterranea Thouars) seeds and products

Germinated bambara groundnut was dried by three methods – oven-drying at 50 °C, in a solar drier at 38–42 °C, and sun drying at 28 ± 2 °C. The samples were milled into flour, and made into okpa, a steamed gel. Flour yield increased only in oven-dried malts. The quality of the okpa based on appearance and taste decreased with malting time; solar drying resulted in the poorest product because of its dark color.     

Chemical composition and nutritional quality of five peanut cultivars grown in Pakistan

Four high yielding imported and one local peanut cultivar, grown under local soil and climatic conditions, were compared for their chemical composition and nutritional quality. The local cultivar Kurram contained the maximum protein (28.3%) and the imported cultivar No. 45 contained the maximum oil content (49.5%). K, Mg, P, Fe, Zn, Cu and Mn were present in nutritionally significant and comparable amounts in all the cultivars. Lysine was the first limiting amino acid in all the cultivars. The chemical scores and net protein utilization (operative) values were higher for the imported than local cultivar while net dietary protein calories percent (NDP Cal%) values showed only minor variations among the five cultivars. Significant differences (P<0.05) were observed for protein, oil, Na, K, Ca, P and Zn contents of all the cultivars. Roasting (150°C, 1/2 h) decreased the lysine, threonine, methionine, cystine, arginine, tryptophan and tyrosine contents but increased the protein, oil, ash, fiber, mineral elements (except Na and C1), aspartic acid, serine, glutamic acid, proline and phenylalanine contents.     

Fluorodensitometric estimation of cucurbitacin-C in leaves ofCucumis sativus L.

A quantitative method for the determination of cucurbitacin-C inCucumis sativus L. is presented. Crude chloroform extracts of the leaves were subjected to thin layer chromatography (TLC). After treatment with antimony trichloride and heating, the fluorescence of the spots was measured with a flying spot densitometer.     

Traditional production and chemical composition ofNdaleyi,a Nigerian fermented pearl millet food

Ndaleyi, a fermented, sun dried agglomerated powder produced from pearl millet or sorghum is one of the most popular foods consumed in Nigeria, mostly by the Kanuri people of Borno State. Its traditional production is described. The mean yields ofndaleyi (mainly starch),chir (millet gluten) and bran (overtail orbina) were 30.6, 22.5 and 21.5%, recpectively. A mean yield loss of 20% was observed. Chemical analysis revealed thatchir and bran have higher protein, fat and ash contents thanndaleyi. The titratable acidities (as percent lactic acid) ofndaleyi andchir were 0.9 and 0.3, while their pH values were 3.3 and 3.5, respectively.     

Pestizidprobleme tropischer Länder

Ohne ZusammenfassungZusammenfassung des Vortrags, gehalten am 30.9.1976 anläßlich der Jahrestagung der Deutschen Gesellschaft für Qualitätsforschung (Planzliche Nahrungsmittel) in Geisenheim/Rheingau.     

Mineral and trace element composition in induced mutants of pigeonpea (Cajanus cajan (L.) millsp.)

In the present investigation several mutants isolated during mutagenic studies of pigeonpea were analysed for Ca, Mg, Fe, Zn, Cu, Mn, Cr, Ni. The results have revealed changes in the concentrations of macro and micro mineral elements in the mutant seed material. These changes in concentrations are attributed to the altered genetic structure; due to mutations, the plant system might have absorbed and stored more or less amounts of the elements in the seeds.