scholarly journals Can We Improve the Nutritional Quality of Legume Seeds?

2003 ◽  
Vol 131 (3) ◽  
pp. 886-891 ◽  
Author(s):  
Trevor L. Wang ◽  
Claire Domoney ◽  
Cliff L. Hedley ◽  
Rod Casey ◽  
Michael A. Grusak
Keyword(s):  
Nutritional Quality ◽  
Legume Seeds

Effect of Heat Treatment on Nutritional Quality of Germinated Legume Seeds

2000 ◽  
Vol 48 (6) ◽  
pp. 2082-2086 ◽  
Author(s):  
L. C. Trugo ◽  
C. M. Donangelo ◽  
N. M. F. Trugo ◽  
K. E. Bach Knudsen
Keyword(s):  
Heat Treatment ◽  
Nutritional Quality ◽  
Legume Seeds

scholarly journals Effect of Domestic Processing and Crude Extract of α-Galactosidase on Oligosaccharide Content of Red Gram (Cajanus cajan L.) Seeds

2018 ◽  
Vol 6 (3) ◽  
pp. 852-861
Author(s):  
ARUNA TALARI ◽  
DEVINDRA SHAKAPPA
Keyword(s):  
Crude Extract ◽  
Nutritional Quality ◽  
Cajanus Cajan ◽  
Sugar Content ◽  
Salt Mixture ◽  
Pressure Cooking ◽  
Legume Seeds ◽  
Domestic Processing ◽  
Hydrolysis Of

The aim of the present study was to demonstrate the effect of cooking in 1% mango powder, soaking in mixture of 1% salts and crude extract of α-galactosidase treatment on the raffinose family sugar content of red gram. Cooking of red gram seeds in 1% mango powder for 60 min resulted in a mean reduction of raffinose stachyose and verbascose by 67.26, 63.74 and 51.53% respectively. Pressure cooking of red gram seeds in 1% mango powder for 15 min led to decrease of raffinose by 69.24%, stachyose 65.13% and verbascose 47.42%. Soaking in 1% salt mixture solution led to loss of raffinose by 70.20%, stachyose 67.08% and verbascose 53.43% respectively. The crude α-galactosidase treatment led to a mean hydrolysis of raffinose by 67.18%, stachyose 65.68% and verbascose 56.55%.The domestic processing methods reduced the anti-nutrients content and in turn, improved the nutritional quality of the legume seeds.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

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.

IMPROVING THE NUTRITIONAL QUALITY OF FODDER YEASTS BY ADDING MINERALS

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

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.

Effect of high temperature stress on seed filling and nutritional quality of rice (Oryza sativa L.)

2020 ◽  
Vol 16 (2) ◽  
pp. 18-23
Author(s):  
K. PRAVALLIKA ◽  
C. ARUNKUMAR ◽  
A. VIJAYKUMAR ◽  
R. BEENA ◽  
V. G. JAYALEKSHMI
Keyword(s):  
Oryza Sativa ◽  
High Temperature ◽  
Temperature Stress ◽  
Nutritional Quality ◽  
High Temperature Stress ◽  
Seed Filling
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