Yield andin vitro nutritional quality of some leguminous seed protein isolates

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

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Changes in Nutritional Quality of Traditional Fermented Food Made from Pearl Millet

International Journal of Scientific Research ◽

10.15373/22778179/dec2013/2 ◽

2012 ◽

Vol 2 (12) ◽

pp. 4-6

Author(s):

P. Suganya P. Suganya ◽

◽

Dr. R. Kailappan Dr. R. Kailappan

Keyword(s):

Pearl Millet ◽

Nutritional Quality ◽

Fermented Food ◽

Traditional Fermented Food

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IMPROVING THE NUTRITIONAL QUALITY OF FODDER YEASTS BY ADDING MINERALS

Environmental Engineering and Management Journal ◽

10.30638/eemj.2016.111 ◽

2016 ◽

Vol 15 (5) ◽

pp. 1009-1017

Author(s):

Cristina-Gabriela Grigoras ◽

Andrei I. Simion ◽

Livia Manea ◽

Lidia Favier-Teodorescu ◽

Lucian Gavrila

Keyword(s):

Nutritional Quality

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

Indonesian Food and Nutrition Progress ◽

10.22146/ifnp.45545 ◽

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.

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