scholarly journals Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour

1968 ◽  
Vol 22 (2) ◽  
pp. 255-259 ◽  
Author(s):  
Digna Ballester ◽  
ITA Barja ◽  
E. Yáñez ◽  
G. Donoso
Keyword(s):  
Wheat Flour ◽  
Skim Milk ◽  
Human Consumption ◽  
Protein Utilization ◽  
Whole Wheat ◽  
Triticum Sativum ◽  
Protein Rich ◽  
Net Protein ◽  
Rich Mixtures

1. The quality of the protein in five high-protein mixtures intended for human consumption and made from materials that are available in Chile is reported.2. The ingredients were fish flour, bread, wheat (Triticum sativum Lam.) flour, roasted whole wheat flour, a wheat flour made from a variety of durum wheat (T. durum Desf.), skim milk and sunflower presscake, mixed in different proportions.3. The net protein utilization when fed to rats in diets at the 10% level of protein calories gave values in the range 66–76, which compare well with that (67), found for Incaparina, an all-vegetable mixture produced by the INCAP Group and used in Colombia, and are higher than the values (55 and 56) obtained for Peruvitas, which are mixtures made up basically from cottonseed and quinoa reinforced with dried skim milk.4. The protein values of the mixtures, expressed as net dietary protein calories %, were calculated from their biologically determined net protein utilization (operative), and gave values that ranged from 10·5 to 12·8, which are higher than the recommended values in diets for infants and toddlers.

NUTRITIONAL EVALUATION OF AN ENSILED PRODUCT FROM FISH

1965 ◽  
Vol 43 (11) ◽  
pp. 1879-1883 ◽  
Author(s):  
M. A. Krishnaswamy ◽  
S. B. Kadkol ◽  
G. D. Revankar
Keyword(s):  
Protein Efficiency Ratio ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Efficiency Ratio ◽  
Protein Ratio ◽  
Protein Utilization ◽  
Streptococcus Lactis ◽  
Available Lysine ◽  
Net Protein

Ensiled fish was prepared from a local variety of freshwater fish (Barbus carnaticus) by fermentation with a pure culture of Streptococcus lactis, commercial lactose being used as a source of fermentable carbohydrate. The fermented material (pH 4.7) was roller dried. The finished product was cream colored and had a somewhat aromatic odor. It had a protein content of about 72%. Total lysine, available lysine, methionine, cystine, and tryptophan of the ensiled fish (expressed as g/16 g N) were 10.1, 8.1, 3.6, 1.1, and 1.2%, respectively. Hygienically, the product, being free from coliforms, enterococci, Salmonella, coagulase-positive staphylococci, and pathogenic anaerobes, was satisfactory. The biological value of the product as determined by protein efficiency ratio (3.3), net protein utilization (82.3%), and net protein ratio (4.2) was not significantly different from that of skim milk powder, which has a protein efficiency ratio of 3.2, net protein utilization of 82.8%, and net protein ratio of 4.9.

THE EFFECT OF FORTIFICATION OF PROCESSED SOYA FLOUR WITH dl-METHIONINE HYDROXY ANALOGUE OR dl-METHIONINE ON THE DIGESTIBILITY, BIOLOGICAL VALUE, AND NET PROTEIN UTILIZATION OF THE PROTEINS AS STUDIED IN CHILDREN

1964 ◽  
Vol 42 (3) ◽  
pp. 377-384 ◽  
Author(s):  
H. N. Parthasarathy ◽  
T. R. Doraiswamy ◽  
Myna Panemangalore ◽  
M. Narayana Rao ◽  
B. S. Chandrasekhar ◽  
...  
Keyword(s):  
Daily Intake ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Soya Flour ◽  
Protein Utilization ◽  
Biological Value ◽  
True Digestibility ◽  
The Mean ◽  
Net Protein

The true digestibility coefficient, biological value, and net available protein of diets based on processed soya flour supplemented with dl-methionine hydroxy analogue (MHA) or dl-methionine (at a level of 1.2 g/16 g N) have been determined in children aged 8–9 years. The mean daily intake of protein by the children on the different diets was maintained at a level of about 1.2 g/kg body weight. Supplementation of soya flour with dl-methionine brought about a marked increase in the biological value and net protein utilization of the proteins. MHA was, however, slightly less effective than dl-methionine in this respect. The biological value and net protein utilization of the different proteins were as follows: soya flour, 63.5 and 53.3; soya flour + MHA, 71.5 and 61.4; soya flour + methionine, 74.9 and 64.7; and skim milk powder, 82.6 and 72.0.

scholarly journals Net protein utilization determined by rat bioassay of a protein hydrolysate and a diet for children with phenylketonuria

1985 ◽  
Vol 54 (2) ◽  
pp. 349-353 ◽  
Author(s):  
Elisabeth Kindt ◽  
Halvor Holm ◽  
Sverre Halvorsen ◽  
Sverre O. Lie
Keyword(s):  
Amino Acids ◽  
Milk Protein ◽  
Ad Hoc ◽  
Protein Hydrolysate ◽  
Essential Amino Acids ◽  
Intact Protein ◽  
Expert Committee ◽  
Protein Utilization ◽  
Net Protein

1. In a previous study (Kindt et al. 1983, 1984) it was assumed that a protein hydrolysate, devoid of phenylalanine, together with intact protein as given to children with phenylketonuria (PKU), was equivalent to egg or milk protein. One group of children was given this ‘PKU protein’ in amounts corresponding to the Joint FAO/WHO ad hoc Expert Committee (1973) recommendations. The results indicated that the Joint FAO/WHO ad hoc Expert Committee (1973) recommended levels of protein intake were marginal.2. The purpose of the present study was to evaluate whether the quality of the protein hydrolysate, together with intact protein (‘PKU protein’), is equivalent to egg or milk protein. This was done using a rat bioassay. Four protein sources were used: (1) egg protein, (2) protein hydrolysate, (3) protein hydrolysate diluted with non-essential amino acids, (4) protein hydrolysate mixed with food proteins (‘PKU protein’), comparable with the diet previously used (Kindt et al. 1983, 1984).3. The results indicated that the ‘PKU protein’ was of very high qua1ity: net protein utilization (NPU) > 90. The protein hydrolysate alone and the protein hydrolysate diluted with non-essential amino acids gave a NPU > 80.4. The conclusion drawn from the present study is that the ‘PKU protein’, as used in the treatment of children with PKU, is equivalent to egg or milk protein. This supported the view that the Joint FAO/WHO ad hoc Expert Committee (1973) recommended levels of intake were marginal.

scholarly journals The analysis of flour blends as affected by the behaviour of two different quality flours of triticale under different fertilizer treatments

2016 ◽  
pp. 5-8
Author(s):  
Erika Ács ◽  
Lajos Bóna ◽  
Bernadett Langó ◽  
Péter Pepó ◽  
István Petróczi
Keyword(s):  
Wheat Flour ◽  
Human Consumption ◽  
Fertilizer Treatment ◽  
Individual Quality ◽  
Nutritional Properties ◽  
Baking Quality ◽  
Expected Values ◽  
Flour Blends

Triticale is likely used in many countries in human consumption, due to its advantageous agronomical and nutritional properties mostly in blends. The baking quality of blends depends not just on the proportions of the used flours but also on their individual quality what can be influenced by fertilizer treatments. 22 flour blends were prepared with commercial wheat flour and triticale wholemeal flour in proportions from 0% to 100%. The triticale was treated with different amount of fertilizers (N30P30K30, N60P0K0). Changes of wet gluten contents and extensograph parameters of the blends were determined. The quality of blends significantly depends on the fertilizer treatment of triticale beside the proportions of the flours. When the N60P0K0 treated triticale was used in blends, wet gluten and extensibility values were significantly higher, but in case of resistant to extensions (Rmax) the N30P30K30 treated samples gave higher values. The measured values of wet gluten and extensibility were above the expected values (synergism), while in the case of resistance to extension the expected values were higher than the measured values (antagonism).

Bread Baking Quality of Apogee Whole Wheat Flour

Habitation ◽  
2007 ◽  
Vol 11 (3) ◽  
pp. 123-132 ◽  
Author(s):  
Patrick V. Veillard ◽  
Carmen Moraru ◽  
Michele H. Perchonok ◽  
Jozef L. Kokini
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Baking Quality ◽  
Whole Wheat

scholarly journals In-house validation of a method for determining aflatoxins B1, B2, G1 and G2 in wheat and wheat by-products

2014 ◽  
Vol 44 (3) ◽  
pp. 255-262 ◽  
Author(s):  
Felipe Machado Trombete ◽  
Thaís Barbosa Santos ◽  
Glória Maria Direito ◽  
Marcelo Elias Fraga ◽  
Tatiana Saldanha
Keyword(s):  
Wheat Flour ◽  
High Performance ◽  
Maximum Level ◽  
Human Consumption ◽  
Wheat Grains ◽  
Whole Wheat ◽  
Brazilian Legislation ◽  
Relative Standard ◽  
Carcinogenic Substances ◽  
By Products

Aflatoxins are naturally occurring carcinogenic substances, extremely toxic to humans, which have been identified in wheat and wheat by-products. The use of reliable analytical methods to evaluate and monitor such contaminants is extremely important. This study aimed to in-house validate a methodology to determine aflatoxins B1, B2, G1 and G2 in wheat grains using pre-column derivatization and quantification by High Performance Liquid Chromatography with fluorescence detection (HPLC-FLD). Three methods were evaluated and the most suitable one was the method based on the extraction with chloroform, removal of interfering chemicals by filtration, liquid-liquid partition with hexane-methanol-water and methanol-water-chloroform and pre-column derivatization with trifluoroacetic acid. The method showed a Relative Standard Deviation lower than 15% and recovery values in the 70-110% range, with limits of detection and quantification (0.6 µg kg-1 and 1.2 µg kg-1, respectively) below the maximum level of aflatoxins allowed in wheat and wheat by-products by the European Commission (4.0 µg kg-1) and by the Brazilian legislation (5.0 µg kg-1). Using the validated method, aflatoxins were quantified in 20 commercial samples of wheat grains, wheat bran, whole wheat flour and refined wheat flour intended for direct human consumption. Six samples (30%) were positive for aflatoxins and all samples presented levels below the maximum limit stipulated by the Brazilian legislation.

THE EFFECT OF SUPPLEMENTING A RICE DIET WITH LYSINE, METHIONINE, AND THREONINE ON THE DIGESTIBILITY COEFFICIENT, BIOLOGICAL VALUE, AND NET PROTEIN UTILIZATION OF THE PROTEINS AND ON THE RETENTION OF NITROGEN IN CHILDREN

1964 ◽  
Vol 42 (3) ◽  
pp. 385-393 ◽  
Author(s):  
H. N. Parthasarathy ◽  
Kantha Joseph ◽  
V. A. Daniel ◽  
T. R. Doraiswamy ◽  
A. N. Sankaran ◽  
...  
Keyword(s):  
Body Weight ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Utilization ◽  
N Retention ◽  
Biological Value ◽  
True Digestibility ◽  
Net Protein ◽  
Rice Diet

The effect of supplementing a rice diet providing about 1.3–1.4 g protein per kg body weight with lysine, methionine, and threonine individually or together on true digestibility coefficient (DC), biological value (BV), and net protein utilization (NPU) of the proteins has been studied in girls aged 8–9 years. The retention of nitrogen on the rice diet was very low (9.5% of intake in the first series and 8.5% in the second series). The BV and NPU of the proteins of rice diet were 64.1 and 52.9 in the first series and 66.6 and 54.9 in the second series. Supplementation of the rice diet with lysine or methionine or lysine + methionine brought about a significant improvement in N retention (12.6, 12.0, 13.5% of intake) and in the BV (68.3, 66.3, 69.3) and NPU (54.8, 55.7, 55.8). When the rice diet was supplemented with lysine and threonine, a highly significant improvement in the N retention (18.9% of intake) and in the BV (77.4) and NPU (63.4) was observed. Addition of methionine to rice diet containing lysine and threonine resulted in a further improvement in N retention, BV, and NPU of the diets. The net available protein (g/kg body weight) from the different diets were as follows: rice diet, 0.71; rice diet + lysine, 0.76; rice diet + methionine, 0.74; rice diet + lysine + methionine, 0.77; rice diet + lysine + threonine, 0.85; rice diet + lysine + threonine + methionine, 0.91; and skim milk powder diet, 0.96–0.98.

THE METABOLISM OF NITROGEN AND THE DIGESTIBILITY COEFFICIENT AND BIOLOGICAL VALUE OF THE PROTEINS AND NET PROTEIN UTILIZATION IN POOR RICE DIET SUPPLEMENTED WITH METHIONINE-FORTIFIED SOYA FLOUR OR SKIM MILK POWDER

1964 ◽  
Vol 42 (5) ◽  
pp. 641-650 ◽  
Author(s):  
Myna Panemangalore ◽  
H. N. Parthasarathy ◽  
Kantha Joseph ◽  
A. N. Sankaran ◽  
M. Narayana Rao ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Nitrogen Retention ◽  
Skim Milk Powder ◽  
Protein Supplement ◽  
Soya Flour ◽  
Protein Utilization ◽  
Biological Value ◽  
Net Protein ◽  
Rice Diet

The effect of supplementing a poor rice diet commonly used in India with methionine-fortified soya flour or skim milk powder was studied in seven girls aged 8–9 years, using as criteria: the retention of nitrogen, digestibility coefficient, biological value, and net protein utilization of the proteins. The retention of nitrogen on the rice diet was very low (20.3 mg/kg day). Supplementation of the rice diet with soya flour, methionine-fortified soya flour or skim milk powder, so as to provide about 1 g/kg extra protein, made up the protein deficiency in the rice diet and resulted in a significant increase in nitrogen retention (95.6, 112.1, and 113.6 mg/kg day). The retention of nitrogen on the rice diet supplemented with methionine-fortified soya flour (112.1 mg/kg day) or skim milk powder (113.6 mg/kg day) was nearly the same and significantly higher than that (95.6 mg/kg day) observed with a diet supplemented with soya flour. The biological value and net protein utilization of the mixed proteins of rice – skim milk powder diet and rice–methionine-fortified soya flour diet (62.4 and 62.2 and 53.3 and 54.0 respectively) were nearly the same and significantly higher than those (58.3 and 49.9) of rice – soya flour diet. The results show that methionine-fortified soya flour is almost as good as skim milk powder and significantly superior to soya flour as a protein supplement to rice diet.

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