scholarly journals SPROUTING USING SALINE WATER ON CHEMICAL COMPOSITION, ANTINUTRITIONAL COMPOUNDS AND AMINO ACID PROFILE OF CHICKPEA AND LENTIL SEEDS

2019 ◽  
Vol 26 (6) ◽  
pp. 2239-2251
Author(s):  
M. Abd EI-Azim ◽  
Nashwa Abo EI-Azam ◽  
Afaf Serage ◽  
M. AbdaIIah
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Saline Water ◽  
Amino Acid Profile

scholarly journals Chemical composition and antioxidant potential of Acacia leucophloea Roxb

2013 ◽  
Vol 72 (1) ◽  
pp. 133-144 ◽  
Author(s):  
Muhammad Zia-Ul-Haq ◽  
Sanja Ćavar ◽  
Mughal Qayum ◽  
Inamullah Khan ◽  
Shakeel Ahmad
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Profile ◽  
Major Fatty Acid ◽  
Biologically Active ◽  
Antioxidant Potential ◽  
Limited Information ◽  
Methanolic Extracts ◽  
Antioxidant Agent ◽  
Acacia Leucophloea

Abstract The aim of this study was to evaluate the compositional and nutritional potential of methanolic extracts of various parts of Acacia leucophloea Roxb. concerning the chemical composition and antioxidant potential of which limited information is available. Compositional studies indicated carbohydrates as major components in both seed and pods. Despite differences in mineral content among the leaves, pods and seeds, calcium was found in the highest amount and zinc in the lowest. The amino acid profile indicated aspartic acid as the major amino acid and proline as the minor. Among protein fractions, globulin was present in higher amounts than other fractions. Linoleic acid was the major fatty acid detected in the oil from both pods and seeds, while g-tocopherol was the major component of the tocopherol observed from same oil. Moreover, significant antioxidant potential was observed from the extracts of all three parts investigated. The results obtained in this study clearly indicate that A. leucophloea has a sufficient potential for use as a natural antioxidant agent. Further phytochemical studies will be performed for specification of the biologically active principles.

scholarly journals CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)

2020 ◽  
Vol 2 (1) ◽  
pp. 12
Author(s):  
Nurjanah Nurjanah ◽  
Ruddy Suwandi ◽  
Taufik Hidayat ◽  
Vini Oktorina
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Profile ◽  
Rachycentron Canadum

scholarly journals Chemical Composition, Amino Acid Profile and Angiotensin Converting Enzyme (ACE) Inhibitory Activities of Skipjack (Katsuwonus pelamis) Roe Hydrolyzate

2020 ◽  
pp. 50-57
Author(s):  
Max Robinson Wenno ◽  
Johanna Louretha Thenu ◽  
Martha Loana Wattimena
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Angiotensin Converting Enzyme ◽  
Protein Profile ◽  
Amino Acid Profile ◽  
Converting Enzyme ◽  
Katsuwonus Pelamis ◽  
Average Value ◽  
Ace Inhibitory

Roe has a high protein content and a number of amino acids. The process of removing fat and hydrolyzate with enzymes leads to the breaking of the bonds, so that complex proteins are converted into short chain proteins or peptides and free amino acids. The peptide can act as bioactive and has an effect as antihypertensive, antibacterial, antioxidant and so on. This research was aimed at utilizing processed roes to make hydrolyzate which had previously viewed the chemical composition both fresh and defatted, and to determine the protein profile of the roes from hydrolyzate. The research data were analyzed descriptively,  and the average value and standard deviation were calculated. The results showed that skipjack roes have a fairly complete chemical composition, such as Proximate (protein, fat, moisture, ash, and carbohydrates), with values, respectively 19,19%, 0,67%, 76,32%, 2,51% and 1,31%. It was also found that the dominant amino acid composition of defatted skipjack mature roes is lysine, glutamate and leusine with values, respectively 12.65, 11.20 and 7.72 g/100 g protein and have activity as an angiotensin converting enzyme inhibitory. The ACE inhibitory activity of Skipjack roe hydrolysates of crude papain enzyme from immature and mature value, respectively 36.62% and 38.82%, while pure papain enzyme from immature and mature value respectively 42.63% and 47.54%. The protein profile of the immature roe hydrolyzate range from 10.88 to 125,80 kDA, while the mature roe hydrolysates range from 10.08 to 125,30 kDa.

Chemical composition and amino acid profile ofPleurotus djamorandPleurotus ostreatuscultivated in Mexico

2010 ◽  
Vol 39 (3) ◽  
pp. 249-255 ◽  
Author(s):  
C. Capetillo Leala ◽  
L. Ancona Méndez ◽  
C. Sandoval Castro ◽  
G. Cetz Zapata
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Profile

scholarly journals Chemical composition and amino acid profile of differently processed feather meal

2016 ◽  
Vol 61 (3) ◽  
pp. 237-246 ◽  
Author(s):  
Oluseun Adejumo ◽  
Oluwaseun Adetunji ◽  
Kunle Ogundipe ◽  
Ndudi Osademe
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Profile ◽  
Wood Ash ◽  
Distilled Water ◽  
Feather Meal ◽  
Alternative Ingredients ◽  
Food And Feed ◽  
Animal Feedstuffs ◽  
Processing Techniques

Feather wastes represent potential alternative ingredients for animal feedstuffs which can ameliorate the protein shortage for food and feed. Previous attempts to provide information about the nutrient composition of feather meal are either too complicated for rural livestock farmers in developing countries or they provided incomplete information on chemical composition. Washed feathers were subjected to different processing techniques such as pre-soaking in distilled water, wood ash, 0.3M NaOH, a mixture of wood ash and 0.3M NaOH, incubated at 37?C and boiled at 150?C for 60 minutes. Treated feather meals were analysed for chemical composition and amino acid profile. The overall result showed that feather meal pre-soaked with wood ash for 24 hr boiled at 150oC for 60 minutes, those pre-soaked with 0.3M NaOH and wood ash incubated at 37?C for 24 hr boiled at 150?C for 60 minutes and raw feather meal pre-soaked in distilled water for 24 hr boiled at 150?C for 60 minutes gave better results. Wood ash and 0.3M NaOH and their mixture could enhance the nutritional value of feather meal.

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