scholarly journals Teff Grain Physical and Chemical Quality Responses to Soil Physicochemical Properties and the Environment

Agronomy ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. 283 ◽  
Author(s):  
Anteneh Abewa ◽  
Enyew Adgo ◽  
Birru Yitaferu ◽  
Getachew Alemayehu ◽  
Kebebew Assefa ◽  
...  
Keyword(s):  
Amino Acid ◽  
Physicochemical Properties ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Proximate Composition ◽  
Soil Samples ◽  
Mineral Concentration ◽  
Grain Color ◽  
Management Interventions

Teff is the only cultivated cereal crop from the genus Eragrostis and it is the major staple food of Ethiopians. In Ethiopia, the quality of teff and its market price are primarily determined by its grain color. The objective of this study was to evaluate the effects of soil physicochemical characteristics across multiple locations in the two main teff growing regions of Amhara and Oromia states in Ethiopia on teff grain color and nutritional quality of a single variety. Grain and soil samples were collected from 24 field sites cultivated with the popular teff variety ‘Quncho’ (DZ-Cr-387/RIL-355). The teff grain samples collected from the 24 locations were evaluated for grain color, proximate composition, amino acid composition, and grain mineral concentration and the soil samples were analyzed for their physicochemical properties. Sample location means were considered different p < 0.05. Teff grain color indices of hue (H), saturation (S), and brightness (V), grain proximate composition, amino acid composition, and mineral concentration differed among locations (p < 0.05). There were significant negative correlations between grain S color value and soil pH, SOC, Ca, Mg, S, and Na. Soils with greater pH, SOC, Ca, Mg, and S generally had lower S values and thus, whiter color teff grains. There were considerable variations in the measured parameters for soil and teff grain physicochemical properties. The results indicated an opportunity for management interventions necessary to obtain uniformity in grain color and chemical composition for the same variety of teff grown in the two major regions in Ethiopia.

scholarly journals  Quality of rabbit meat and phyto-additives

2010 ◽  
Vol 28 (No. 3) ◽  
pp. 161-167 ◽  
Author(s):  
M.P. Simonová ◽  
Ľ. Chrastinová ◽  
J. Mojto ◽  
A. Lauková ◽  
R. Szábová ◽  
...  
Keyword(s):  
Amino Acid ◽  
Physicochemical Properties ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Plant Extracts ◽  
Good Health ◽  
Good Alternative ◽  
Health State ◽  
Rabbit Meat

The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples (without plant extracts). The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P &lt; 0.05 &ndash; sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P &lt; 0.01; P &lt; 0.001 &ndash; serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers.

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.

Nitrogen Fertilizer Affects Amino Acid Composition and Quality of Spring Barley Grain

Crop Science ◽  
1994 ◽  
Vol 34 (5) ◽  
pp. 1341-1346 ◽  
Author(s):  
Patrick Bulman ◽  
Constantinos G. Zarkadas ◽  
Donald L. Smith
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nitrogen Fertilizer ◽  
Spring Barley ◽  
Barley Grain

The amino acid composition and protein quality of high-protein gluten bread

1979 ◽  
Vol 18 (4) ◽  
pp. 239-244
Author(s):  
M. Abbassy ◽  
L. Hussein ◽  
A. Arafa ◽  
S. R. Morcos
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Quality ◽  
High Protein
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