Effect of sesame seed proteins supplementation on the nutritional,physical, chemical and sensory properties of wheat flour bread

Sesame products (sesame meal, roasted and autoclaved sesame meal, sesame protein isolate and concentrate) were added to Red wheat flour to produce blends at protein levels of 14, 16, 18 and 20 percent. Dough properties were studied using a Brabender Farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. The water absorption, development time and dough weakening were increased (p<0.05) as the protein level increased in all blends; however, dough stability decreased. Sesame products could be added to wheat flour up to 18 percent protein level (sesame protein isolate) and up to 16 percent protein level (other sesame products) without any observed detrimental effect on bread sensory properties. No significant differences (p>0.05) were recorded in loaf volume between control and breads containing sesame protein isolate (up to 18 percent protein level) and either autoclaved sesame meal or sesame protein concentrate (up to 14 percent protein level). Addition of sesame products increased the content not only of protein but also minerals and total essential amino acids, especially lysine. The addition also improved in-vitro protein digestibility.     

Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid,riboflavin and thiamine

Proximate composition, mineral content and the effect of traditional processing practices on the retention of ascorbic acid, riboflavin and thiamine were studied using amaranth, cowpea, peanut, pumpkin and sweetpotato leaves. Results of this study indicated that, crude protein, crude fat, carbohydrate and ash contents were in the range of 20.64–46.56 percent, 2.57–4.34 percent, 35.43–63.50 percent and 8.92–15.69 percent respectively. The mineral content per 100 g of fresh vegetables was in the range of 83.64–229.34 mg, 145.97–780.19 mg, 11.56–21.31 mg, 43.02–110.30 mg, 0.96–5.90 mg and 0.40–2.24 mg for Ca, K, Na, Mg, Fe and Zn respectively. For ascorbic acid, riboflavin and thiamine, concentrations in 100 g of fresh vegetables were in the range of 43.78–89.00 mg, 0.62–1.71 mg and 0.09–0.30 mg respectively. The traditional processing practices of sun/shade drying and storing in ventilated containers resulted in a significant (P<0.05) decrease in ascorbic acid, riboflavin and thiamine for all vegetables. Conventional blanching and cooking for up to 15 minutes resulted in a significant (P<0.05) increase in riboflavin content in cowpea, peanut and pumpkin greens while in amaranth and sweetpotato leaves, thermal processing resulted in a significant (P<0.05) decrease in the vitamin. Based on the results of this study, the vegetables were good dietary sources of minerals, carbohydrate and protein.     

The nutritive quality of maize-soybean (70:30) tempe flour

The nutritive quality of maize-soybean (70:30) tempe flour manufactured by fermentation withRhizopus oligosporus: Rhizopus orysae (1:1) was determined using weanling rats. Mould fermentation of maize-soybean mixture did not significantly affect its proximate composition. It increased the content of reducing sugars, total acids and aminonitrogen by about 43, 195 and 482 percent, respectively, and decreased phytate content by 46 percent. In vitro iron absorption for maize flour and maize-soybean tempe flour was 2.46 and 5.51 percent, respectively. Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR) for maize-soybean tempe flour and skim-milk diets were 2.71 and 2.96, respectively, for PER, and 3.31 and 3.51, respectively, for NPR. In vivo protein digestibility of the two products was 95.0 and 98.0 percent, respectively.     

Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 2: Chemical composition and microflora of samh seeds

The chemical composition of samh seed have been investigated. Proximate analysis showed a composition of 22.25% protein, 5.7% moisture, 5.6% fat, 4.0% ash, 9.7% crude fiber, and the remainder being total carbohydrates. Mineral element analysis revealed that potassium, magnesium, sodium and calcium were present as the major elements. Iron, manganese, zinc and copper were found at lower levels. However, lead was not detected in the samh seeds. Gas-liquid chromatographic analysis of the methylester of the fatty acids of the samh seeds oil revealed the presence of fourteen fatty acids. Linoleic and oleic acids were the principle unsaturated fatty acids. While palmitic acid was the main saturated fatty acid. Amino acid analysis of the samh seeds showed the presence of seventeen amino acids including eight essential amino acids. Glutamic acid, arginine, and aspartic acid were the major amino acids. Cystine and proline were present in trace amounts. These results some of which have not been reported elsewhere indicate the high nutritional potential of Saudi samh seeds. The total aerobic bacterial count and total sporeformers of seeds were 19×10⁷ and 5×10⁴ cfu/g respectively, thus the enterobacteriaceae,B cereus and yeast and molds were 5×10², 1×10² and 7×10² respectively. The seeds were Staph. free and the samh extract had no antimicrobial effect.     

Nutritive value and effect of blanching on the trypsin and chymotrypsin inhibitor activities of selected leafy vegetables

Proximate composition, energy, mineral and vitamin contentsand the effect of blanching methods and times on the trypsinand chymotrypsin inhibitor activities were studied usingcabbage, collard, turnip, peanut, and sweet potato leaves.Results of this study indicated that, crude protein, crudefat, carbohydrate and ash contents were in the range of 15.5–25.6%, 1.4–6.5%, 60.4–73.1% and 6.8–7.5%,respectively. Total dietary fiber was lowest in cabbage (28.2 g/100 g) and highest in the collard leaves (43.1%)while energy content per 100 g of vegetables was highestin sweet potato leaves (402 kcal) and lowest in cabbage(379 kcal). The mineral content per 100 g of vegetableswere in the range of 33.4–249.8 mg, 241.2–471.2 mg,12.1–75.1 mg, 14.9–98.9 mg, 0.5–3.5 mg and 0.9–3.1 mgfor Ca, K, Na, Mg, Fe and Zn, respectively. For ascorbicacid, riboflavin, thiamin and total carotenoids, concentrations in 100 g of vegetables were in the range of45.1–112.7 mg, 0.2–0.3 mg, 0.3–0.8 mg and 2.0–7.3 mg,respectively. The trypsin inhibitory activity per gram ofthe vegetables was highest in collard (60.1 TIU/g) andlowest in peanut leaves (41.0 TIU/g). Chymotrypsin inhibitoractivity was highest in the peanut (69.6 CIU/g) but lowestin the collard leaves (48.0 CIU/g). Both trypsin and chymotrypsin inhibitor activities were significantly (p<0.05) reduced by most of the treatments in eitherthe conventional or microwave blanching methods. In the conventional blanching method, trypsin inhibitor activitywas reduced by 0.5, 6.8, 11.9, 9.0 and 19.3 percent in cabbage, collard, turnip, sweet potato and peanut leaves,respectively, when the vegetables were blanched for 2.5 minutes but after blanching for 10 minutes, the trypsininhibitor activity was reduced by 29.7, 34.9, 54.3, 52.3and 65.6 percent in cabbage, collard, turnip, sweet potatoand peanut greens, respectively. For the microwave ovenblanching, trypsin inhibitor activity was reduced by 3.8,3.3, 32.7, 5.0 and 9.5 percent in cabbage, collard, turnip,sweet potato and peanut leaves, respectively when thevegetables were blanched for 30 seconds. When blanched for60 seconds, trypsin inhibitor activity was reduced by 16.2,45.8, 46.2, 51.0 and 42.4 percent in cabbage, collard, turnip, sweet potato and peanut greens, respectively.Similar trends in the reduction of chymotrypsin inhibitoractivity were observed when the vegetables were conventionally blanched for 2.5, 5 and 10 minutes andwhen blanched by microwave oven for 30, 45 and 60 seconds.Based on the results of this study, the vegetables weregood dietary sources of minerals, vitamins, carbohydrateand proteins. Also, blanching was an effective method forreducing the trypsin and chymotripsin inhibitor activitiesin the leafy vegetables, however, further investigation onthe heating times for both conventional and microwaveblanching methods is suggested.     

二氯喹啉酸在几种矿物中的吸附-解吸特性与热力学研究(英文)

采用批量平衡法,研究了二氯喹啉酸在蒙脱石、凹凸棒石和针铁矿3种矿物中的吸附-解吸特征,并从吸附热力学角度探讨了矿物的吸附机理,结果表明,二氯喹啉酸在供试矿物中的吸附均包含了快速反应阶段和慢速平衡阶段,其吸附动力学曲线均符合准二级动力学方程、颗粒扩散方程和Elovich方程。其中以准二级动力学方程的拟合程度最好,在颗粒扩散方程中的常数项(C值)不为0,表明颗粒内的扩散速率不是决定二氯喹啉酸在供试矿物中吸附快慢的唯一因素。二氯喹啉酸在3种矿物中的吸附/解吸等温线均能用Linear和Freundlich方程很好地拟合,二氯喹啉酸在供试矿物中的吸附容量大小为:针铁矿蒙脱石凹凸棒石。二氯喹啉酸在供试矿物中的解吸过程中存在明显的滞后现象,二氯喹啉酸在供试矿物中的吸附具有高度自发性,温度越高吸附过程自发趋势越大。     

Composition of pulp,skin and seeds of prickly pears fruit (Opuntia ficus indica sp.)

The proximate composition of pulp, skin and seeds of prickly pear cactus (Opuntia ficus indica) was investigated and is reported on a dry weight basis. The most abundant component of the pulp and skin was ethanol-soluble carbohydrates. Pulp contained glucose (35%) and fructose (29%) while the skin contained essentially glucose (21%). Protein content was 5.1% (pulp), 8.3% (skin) and 11.8% (seeds). Starch was found in each of the three parts of the fruit. Pulp fibers were rich in pectin (14.4%), skin and seeds were rich in cellulose (29.1 and 45.1%, respectively). Skin was remarkable for its content of calcium (2.09%) and potassium (3.4%). Prickly pear is a neglected nutritional source which should be more widely used because of its potential nutrient contribution.     

Soil mineral–organic matter–microbe interactions: Impacts on biogeochemical processes and biodiversity in soils

Soils are the central organizer of the terrestrial ecosystem. Their colloidal and particulate constituents, be they minerals, organic matter, and microorganisms, are not separate entities; rather, they are constantly interacting with each other. Interactions of these components control biogeochemical reactions, namely, the formation of short-range-ordered metal oxides, catalysis of humic substance formation, enzymatic stability and activity, mineral transformation, aggregate turnover, biogeochemical cycling of C, N, P, and S, and the fate and transformation of organic and inorganic pollutants. Furthermore, the impacts of mineral–organic matter–microorganism interactions and associated biogeochemical reactions and processes on biodiversity, species composition, and sustainability of the terrestrial ecosystem deserve close attention for years to come. This paper integrates the frontiers of knowledge on this subject matter, which is essential to uncovering the dynamics and mechanisms of terrestrial ecosystem processes and to developing innovative management strategies to sustain ecosystem health on the global scale.     

Relationships between Low Serum Cobalamin Concentrations and Methlymalonic Acidemia in Cats

Background: Serum cobalamin concentrations below reference range are a common consequence of gastrointestinal disease in cats. Serum cobalamin ≤ 100 ng/L is associated with methylmalonic acidemia.
Objectives: To determine the prevalence of cobalamin deficiency, defined by elevated serum methylmalonic acid (MMA), in cats with serum cobalamin ≤ 290 ng/L, and the optimum serum cobalamin concentration to predict cobalamin deficiency in cats.
Sample Set: Residual serum samples (n = 206) from cats with serum cobalamin ≤ 290 ng/L.
Methods: Retrospective, observational study. Serum cobalamin and folate were measured with automated assays. Serum MMA was determined by gas chromatography-mass spectrometry. Cobalamin deficiency was defined as serum MMA > 867 nmol/L. Sensitivity and specificity of serum cobalamin concentrations ≤290 ng/L for detecting MMA > 867 nmol/L were analyzed using a receiver-operator characteristic curve.
Results: There was a negative correlation between serum cobalamin and MMA concentrations (Spearman's r =−0.74, P < 0.0001). The prevalence of MMA ≥ 867 nmol/L in cats with serum cobalamin ≤ 290 ng/L was 68.4%. Serum cobalamin ≤ 160 ng/L had a 74% sensitivity and 80% specificity for detecting MMA > 867 nmol/L. No significant difference in serum folate concentrations was detected between affected and unaffected cats.
Conclusions and Clinical Importance: Elevated MMA concentrations, suggesting cobalamin deficiency, are common in cats with serum cobalamin ≤ 290 ng/L. Cobalamin deficiency is clinically significant, and supplementation with parenteral cobalamin is recommended for cats with gastrointestinal disease and low serum cobalamin concentrations.