Amino acid composition and nutritive quality of proteins in horse bean (Mucuna urens)

1984 ◽  
Vol 34 (3) ◽  
pp. 181-184 ◽  
Author(s):  
S. C. Achinewhu
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritive Quality

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

scholarly journals  Quality of rabbit meat and phyto-additives

2010 ◽  
Vol 28 (No. 3) ◽  
pp. 161-167 ◽  
Author(s):  
M.P. Simonová ◽  
Ľ. Chrastinová ◽  
J. Mojto ◽  
A. Lauková ◽  
R. Szábová ◽  
...  
Keyword(s):  
Amino Acid ◽  
Physicochemical Properties ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Plant Extracts ◽  
Good Health ◽  
Good Alternative ◽  
Health State ◽  
Rabbit Meat

The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples (without plant extracts). The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P &lt; 0.05 &ndash; sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P &lt; 0.01; P &lt; 0.001 &ndash; serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers.

Nitrogen Fertilizer Affects Amino Acid Composition and Quality of Spring Barley Grain

Crop Science ◽  
1994 ◽  
Vol 34 (5) ◽  
pp. 1341-1346 ◽  
Author(s):  
Patrick Bulman ◽  
Constantinos G. Zarkadas ◽  
Donald L. Smith
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nitrogen Fertilizer ◽  
Spring Barley ◽  
Barley Grain

The amino acid composition and protein quality of high-protein gluten bread

1979 ◽  
Vol 18 (4) ◽  
pp. 239-244
Author(s):  
M. Abbassy ◽  
L. Hussein ◽  
A. Arafa ◽  
S. R. Morcos
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Quality ◽  
High Protein

Amino acid composition and nutritional quality of gonad from jellyfish Rhopilema esculentum

2014 ◽  
Vol 4 (3) ◽  
pp. 399-402 ◽  
Author(s):  
Huahua Yu ◽  
Rongfeng Li ◽  
Song Liu ◽  
Rong-e Xing ◽  
Xiaolin Chen ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
Rhopilema Esculentum
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