Diversity for vitamin and amino acid content in grass pea (Lathyrus sativus L.)

2017 ◽  
Author(s):  
Mehmet Arslan
Keyword(s):  
Amino Acid ◽  
Significant Variation ◽  
Amino Acid Content ◽  
Nutrient Content ◽  
Amino Acid Profile ◽  
Lathyrus Sativus ◽  
Total Amino Acid ◽  
Grass Pea ◽  
Lathyrus Sativus L

This study was conducted to determine vitamin A, B, C, b-carotene and amino acid profile in 18 genotypes and four grass pea (Lathyrus sativus L.) varieties which have low b-ODAP. Present results indicated that retinol, b-carotene, thiamine, riboflavin, niacin, pantothene, pyridoxine, folic acid and ascorbic acid ranged from 25.6 to 44.1 µg/kg; 240.8 to 410.1 µg/kg, 3.74 to 5.44; 1.86 to 2.76; 12.37 to 20.25; 14.43 to 22.41; 4.92 to 6.62; 4.04 to 6.77 and 33.4 to 58.2 mg/kg, respectively in seeds. In addition to, the amino acid profile of the genotypes differed significantly and total amino acid amounts were found to be 19.69 to 23.48 g/100 g seeds. A large and significant variation was observed among these genotypes with low b-ODAP content in respect to the quality of the nutrient content. This variability will be useful to breeders for utilization in grass pea improvement.

scholarly journals Nutritional Analysis and Overall Diet Quality of Fresh and Processed (Sun-dried and Fermented) Puntius sophore

2019 ◽  
Vol 7 (2) ◽  
pp. 360-368
Author(s):  
Sanchari Goswami ◽  
Kuntal Manna
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Diet Quality ◽  
Saturated Fatty Acids ◽  
Amino Acid Content ◽  
Nutrient Content ◽  
Amino Acid Profile ◽  
Common People ◽  
Puntius Sophore

Puntius sophore (P. sophore), a small indigenous fish, belonging to family Cyprinidae is an important source of micronutrients. But as it may be considered as one of the most perishable among all foodstuffs therefore, their preservation becomes necessary for future use. Fermentation and sun-drying process have been used for the processing of P. sophore. Both fresh and processed (fermented and sun-dried) P. sophore is very popular among the common people of Tripura, Northeastern part of India. So, the aim of the present study was to analyze the nutrient content of raw and processed P. sophore and evaluate the overall diet quality of them. In this study, proximate composition, minerals, amino acids, fatty acids analysis for raw and cooked sample of fresh and processed (fermented and sun-dried) P. sophore were performed as the cooking process lead to changes of certain nutrients. The changes in the amount of fat and ash content were found to be higher in fried fish sample. Mineral content such as Na, K, Fe, Cu, Mn, Se was increased in processed sample whereas Ca and Mg was reduced. The amino acid profile showed that aspartic acid was the major component of fish protein. But after cooking amino acid content was reduced. The analysis of fatty acid composition showed that saturated fatty acids were the most abundant in both fresh and processed P. sophore which was increased through frying. In the present experiment, frying process was found to be good for health.

Soil amendments for improving grain quality of grass pea (Lathyrus sativus L.) under drought

JSFA reports ◽  
2021 ◽  
Author(s):  
Subham C. Mondal ◽  
Nirmali Gogoi ◽  
Dhrubajyoti Nath ◽  
Anjuma Gayan
Keyword(s):  
Grain Quality ◽  
Soil Amendments ◽  
Lathyrus Sativus ◽  
Grass Pea ◽  
Lathyrus Sativus L

scholarly journals AMINO ACID PROFILE OF A BASIDIOMYCETOUS EDIBLE MUSHROOM-LENTINUS SAJOR-CAJU

2017 ◽  
Vol 9 (9) ◽  
pp. 252
Author(s):  
Lata . ◽  
Narender Singh Atri
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Standard Technique ◽  
Edible Mushroom ◽  
Amino Acid Profile ◽  
Total Amino Acid ◽  
Isoleucine Leucine ◽  
Total Amino Acid Content ◽  
Basidiomycetous Mushroom

Objective: In this paper amino acid profile of Lentinus sajor-caju (Fr.) Fr., a basidiomycetous mushroom has been investigated.Methods: During the evaluation 15 amino acids (lysine, aspartic acid, serine, threonine, glutamic acid, cysteine, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine and histidine) were determined from the dried sample of Lentinus sajor-caju by following the standard technique of biochemistry using ion-exchange chromatography.Results: The total amino acid content has been evaluated at 18.82 g/100g. Amongst the evaluated amino acids, exogenous amino acid lysine (6.66 g/100g) is preponderantly present in comparison to all other amino acids. The essential amino acid (EAA) index (44.64%) and biological value (BV=36.93%) has also been determined for the examined sample.Conclusion: Lentinus sajor-caju (Fr.) Fr. is a potential source of quality protein with a substantial proportion of exogenous and endogenous amino acids.

scholarly journals Meat protein quality of Dormitator latifrons (Pisces: Eleotridae): arguments for use by rural communities

2019 ◽  
Vol 7 (1) ◽  
Author(s):  
Mao Ernesto Rafael Basto-Rosales ◽  
Olimpia Carrillo-Farnés ◽  
Cynthia Eugenia Montoya-Martínez ◽  
Daniel Badillo-Zapata ◽  
Gustavo Gustavo Rodríguez-Montes de Oca ◽  
...  
Keyword(s):  
Amino Acid ◽  
Rural Communities ◽  
Essential Amino Acid ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
Meat Protein ◽  
Reference Protein

The objective of this study was to evaluate the quality of meat protein of Dormitator latifrons for humans based on its Protein Digestibility Corrected Amino Acid Score (PDCAAS). Wild and cultured specimens were evaluated for amino acid content using HPLC equipment. The calculation of PDCAAS was performed as follows: milligrams of essential amino acid in 1 g of test protein per milligram of the same amino acid in 1 g of reference protein per true digestibility. To evaluate the protein of D. latifrons in relation to that of other fish, PDCAAS was calculated from the proteins of eight fish usually used in human nutrition. D. latifrons has a good essential amino acid profile, providing the same nutritional quality as those of other fish. Although the meat of wild D. latifrons contributes only 73% of human lysine requirements, it can be complemented with other lysine sources.

scholarly journals Biomass Utilization of Spirulina platensis Powder in The Manufacture of Lozenges

2015 ◽  
Vol 17 (3) ◽  
pp. 280
Author(s):  
Jeri Srinur Eka Saputra ◽  
Tri Winarni Agustini ◽  
Eko Nurcahya Dewi
Keyword(s):  
Amino Acid ◽  
Moisture Content ◽  
Spirulina Platensis ◽  
Nutrient Content ◽  
Amino Acid Profile ◽  
Physical Parameters ◽  
Average Value ◽  
Parametric Data ◽  
Quality Of Products

Many microalgae of the type S. Platensis are cultivated in Indonesia. Nutrient content owned by S. Platensis microalgae is very good for health, especially the protein content. Innovation diversification of the product is in the form of lozenges. This study aimed to examine the use of S. Platensis biomass powder into lozenges and know the quality of products made from added powder S. Platensis lozenges in physical, chemical, and sensory. The material used in this study were S. Platensis powder obtained from Sukoharjo. The method used in this study was experimental laboratories. The data tested in parametric is analyzed using T-test experimental design with three replications, whereas for non-parametric data is analyzed with Kruskal-Wallis and test continued with Multiple Comparison test. Analyzed data on physical parameters such as hardness and friability; chemicals such as moisture content, protein, and amino acid lysine; sensory (hedonic). The results showed that the formula KI (added S. Platensis powder 20 %) significantly (p&lt;0,05) on physical parameters such as hardness and friability; chemicals such as moisture content, protein, and amino acid lysine; sensory (hedonic). Spirulina lozenges formula KI the physical quality of tablets: uniformity of weight (1.001 gram); hardness (4.893 Kp); friability (0.119 %); chemical: water content (2.285 %), protein (24.327 %); highest amino acid profile were L-Aspartic (14.026,3 ppm) and lowest amino acid profile was L-Isoleucine (846,37ppm) as well as the sensory hedonic with an average value of 7.080.<br />Keyword: Lozenges, quality, Spirulina platensis powder

Determination of Whey Protein Content in Bovine Milk-Based Infant Formula Finished Products Using Amino Acids Calculation Method: AOAC First Action 2012.08

2013 ◽  
Vol 96 (4) ◽  
pp. 795-797 ◽  
Author(s):  
Ping Feng ◽  
Steve Baugh
Keyword(s):  
Amino Acid ◽  
Whey Protein ◽  
Infant Formula ◽  
Bovine Milk ◽  
Amino Acid Content ◽  
Amino Acid Profile ◽  
Total Amino Acid ◽  
Intermediate Precision ◽  
Amino Acid Data ◽  
Label Claim

Abstract A method for the calculation of the whey protein fraction was developed for milk-based infant formula products based upon amino acid ratio calculated from asparagine/aspartic acid, alanine, proline, and phenylalanine amino acid data. Historical and literature amino acid data were combined to establish the reference amino acid values used in the validation study. This method has been evaluated for accuracy versus label claim for 12 products, with results from 90 to 107.5% of label claim and an overall average of 98.7%. Repeatability and intermediate precision were determined over 4 different days. Repeatability results were 4.75, 2.06, 4.18, and 2.44% RSD, respectively, with an overall intermediate precision of 3.68% RSD. Since the amino acid profile of infant formula finished products depends on the amino acid profile of ingredients used, the applicability of the method needs to be confirmed for specific types of infant formula, for which data will be gathered. Additional reference material data are being gathered for better estimation of milk and whey reference values, which are based on being normalized to total amino acid content, during the two year AOAC INTERNATIONAL Official Methods of Analysis method approval process.

scholarly journals Optimising Soymilk Protein Nutriture through Selection of Appropriate Processing Technique

2019 ◽  
Vol 1 ◽  
pp. 61-67
Author(s):  
A O Ogo ◽  
E OO Amali ◽  
E E Efiong ◽  
A Gbaa ◽  
D Enenche
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Protein Composition ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
Processing Technique ◽  
Total Amino Acid ◽  
Treatment Technique ◽  
Soybean Milk

A significant contributor to compromised nutriture of a particular nutrient is the method of processing or preparation. The pre-treatment technique employed in the processing of soybean milk is a wellrecognized factor that not only aids in the deactivation of certain anti-nutritional components but also enhances its protein digestibility and bioavailability. Second to the overall importance of soybean is the protein composition, which is a function of the monomeric amino acid it contains. Thus, the amino acid profile of soybean milk processed by three pretreatment methods including soaking, roasting and boiling was analyzed using amino acid analyzer (model 120A PTH; Applied Biosystems, Thermo Fisher Scientific, USA). The results show that pretreatment by boiling retained the best product judged in terms of general nutritional quality as shown by higher total amino acid content recorded as 97.95g/100g compared to those of toasted and soaking which were 88.36 g/100g and 91.28 g/100g respectively. Also boiling technique recorded the highest total essential amino acid content of 51.01g/100g as against 46.58g/100g and45.85g/100g for toasting and soaking methods employed. In the same vein, boiling technique gave the highest amount of total conditional amino acids, which was 46.37g/100g when compared to that of toasting at 43.18g/100g) and soaking at 42.26g/100g, making it ideal for therapeutic purposes. This findings show that soymilk produced through boiling pretreatment is recommended for consumption at both household and commercial levels in order to optimize the full benefit of soymilk nutrition and therapeutics.

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