Phytochemical Composition and Nutritional Quality of Glycine max and Vigna unguiculata (L.) Walp.

2007 ◽  
Vol 2 (6) ◽  
pp. 512-520 ◽  
Author(s):  
D.E. Okwu ◽  
B.O. Orji
Keyword(s):  
Glycine Max ◽  
Vigna Unguiculata ◽  
Nutritional Quality ◽  
Phytochemical Composition

scholarly journals Functional Ingredients From Brassicaceae Species: Overview and Perspectives

2020 ◽  
Vol 21 (6) ◽  
pp. 1998 ◽  
Author(s):  
Daniela Ramirez ◽  
Angel Abellán-Victorio ◽  
Vanesa Beretta ◽  
Alejandra Camargo ◽  
Diego A. Moreno
Keyword(s):  
Functional Properties ◽  
Nutritional Quality ◽  
Natural Source ◽  
Future Perspectives ◽  
Functional Ingredients ◽  
Phytochemical Composition ◽  
Brassicaceae Species ◽  
Phytochemical Profile ◽  
Food Matrices

Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica’s phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.

scholarly journals Nutritional quality of the protein of Vigna unguiculata L. Walp and its protein isolate

2017 ◽  
Vol 48 (5) ◽  
pp. 792-798 ◽  
Author(s):  
Karoline de Macêdo Gonçalves Frota ◽  
Lays Arnaud Rosal Lopes ◽  
Izabel Cristina Veras Silva ◽  
José Alfredo Gomes Arêas
Keyword(s):  
Vigna Unguiculata ◽  
Nutritional Quality ◽  
Protein Isolate

scholarly journals Impact of soil fertility management practices on the nutritional quality of Soybean (Glycine max (l.) Merr.) varieties grown in Eastern Zambia

2019 ◽  
Vol 5 (1) ◽  
pp. 1671117
Author(s):  
Emmanuel Oladeji Alamu ◽  
Therese Gondwe ◽  
Gbenga Akinwale ◽  
Kanako Suzuki ◽  
Chipo Chisonga ◽  
...  
Keyword(s):  
Glycine Max ◽  
Soil Fertility ◽  
Nutritional Quality ◽  
Management Practices ◽  
Soil Fertility Management ◽  
Fertility Management ◽  
Glycine Max L

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.

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

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