Nutritive value of protein fractions extracted from soybean, rapeseed and wheat flours in the rat

1984 ◽  
Vol 34 (4) ◽  
pp. 243-251 ◽  
Author(s):  
J. Delisle ◽  
J. Amiot ◽  
G. Goulet ◽  
C. Simard ◽  
G. J. Brisson ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Protein Fractions ◽  
Wheat Flours

scholarly journals Nutritive Value of Commonly Consumed Bread in Yemen

2009 ◽  
Vol 6 (2) ◽  
pp. 437-444 ◽  
Author(s):  
Mohammed S. Al-MussaliI ◽  
Mohsen A. Al-Gahri
Keyword(s):  
Nitric Acid ◽  
Nutritive Value ◽  
Staple Food ◽  
White Wheat ◽  
Wet Digestion ◽  
Nutritive Values ◽  
Statistical Program ◽  
Bakery Industry ◽  
Nutritive Composition ◽  
Wheat Flours

Bread has always been considered as the staple food of choice in Yemen. Because of the paucity of information on the nutritive composition of commonly consumed breads, this study was conducted. Samples were collected randomly from 10 bakeries located in different districts of Aden province, using white wheat and brown wheat flours produced in two different national milling plants located in Aden & AL-Hoddidah. Fresh crumb moisture, protein, fat, Ash, carbohydrates and energy were analyzed. Minerals such as Na, K, Mg, Mn, Fe, Zn and Cu also determined using flame AAS after wet digestion by conc. nitric acid. The results were analyzed using the statistical program (Genestat-5). The results showed that bakery industry in Yemen does have problems with bread nutritive values especially in protein content and other minerals mainly K, Zn and Cu that are important for health to Yemeni consumer.

scholarly journals Nitrogen 15 abundance in protein fractions of beans fertilized with (15NH4)2SO4

2002 ◽  
Vol 59 (4) ◽  
pp. 777-780
Author(s):  
Saula Goulart Chaud ◽  
Admar Costa de Oliveira ◽  
Paulo César Ocheuze Trivelin
Keyword(s):  
Nitrogen Balance ◽  
Nutritive Value ◽  
Protein Fractions ◽  
Isotopic Dilution ◽  
Isotopic Abundance ◽  
Phaseolus Vulgaris L ◽  
Isotopic Labelling ◽  
Protein Extract ◽  
Bean Flour ◽  
Freeze Dried

Studies evaluating the protein nutritive value of beans labelled with 15N, ussing nitrogen balance and the quantitation of faecal and urinary endogenous nitrogen, determined by isotopic dilution, have been extensively used. The objective of this research was to verify if the isotopic labelling of raw, freeze dried beans (Phaseolus vulgaris L., cultivar Piratã 1) with 1.394 atoms%15N, resulted in the same abundance of the whole flour and of the protein fractions extracted from the beans with 0.5 mol L-1 NaCl. The isotopic abundance found in the whole bean flour, in the protein extract, in the globulin and albumin fractions were respectively: 1.394 ± 0.011; 1.403 ± 0.012; 1.399 ± 0.007 and 1.399 ± 0.028 atoms % of 15N, presenting no difference (P > 0.05). However, a difference was found (P < 0.05) between the above mentioned abundances and the isotopic abundance found in the nitrogen of the proteins in the extraction residue, which was 0.969 ± 0.084. Since the abundances did not differ, the protein nutritive indexes, such as digestibility and biological value, determined from the nitrogen balance and corrected for isotopic dilution, would not be affected by extracting the proteins from the beans with 0.5 mol L¹ NaCl. If working with the nitrogen balance of the residual proteins after extraction and even with the whole flours, these indexes could present incorrect values, since the isotopic labelling of the residual proteins was less than that of the protein fractions.

Effect of mild acid autoclaving and deamidization on the nutritive value of protein fractions

1984 ◽  
Vol 17 (3) ◽  
pp. xxviii
Author(s):  
Goulet ◽  
Gilles ◽  
Amiot Jean ◽  
Simard Clovis ◽  
Delisle Jocelyne ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Protein Fractions ◽  
Mild Acid

Effect of mild autoclaving and deamidisation on the nutritive value of protein fractions

1985 ◽  
Vol 36 (4) ◽  
pp. 305-310 ◽  
Author(s):  
Gilles Goulet ◽  
Jean Amiot ◽  
Clovis Simard ◽  
Jocelyne Delisle ◽  
Germain J. Brisson
Keyword(s):  
Nutritive Value ◽  
Protein Fractions

Free Lipids in Air-Classified High-Protein Fractions of Hard Winter Wheat Flours and Their Effects on Breadmaking Quality

2002 ◽  
Vol 79 (6) ◽  
pp. 774-778 ◽  
Author(s):  
O. K. Chung ◽  
J. B. Ohm ◽  
A. M. Guo ◽  
C. W. Deyoe ◽  
G. L. Lookhart ◽  
...  
Keyword(s):  
Winter Wheat ◽  
High Protein ◽  
Protein Fractions ◽  
Breadmaking Quality ◽  
Free Lipids ◽  
Wheat Flours
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