scholarly journals Nutritional Composition of Grain and Seed Proteins

2021 ◽  
Author(s):  
Adeola Abiola Oso ◽  
Anofi Omotayo Ashafa
Keyword(s):  
Bioactive Peptides ◽  
Raw Materials ◽  
Protein Biosynthesis ◽  
Alternative Therapy ◽  
Health Benefits ◽  
Brown Rice ◽  
Seed Proteins ◽  
Pigeon Pea ◽  
Nutritional Composition ◽  
Functional Health

Grains including wheat, brown rice, millet, oat, and seeds from crops such as pumpkins, almonds, cashew, peas are important staple foods in many parts of the world. Grains and seeds contain proteins and bioactive peptides classified as nutraceuticals. Proteins and peptides are essential components in man’s diet because they provide the raw materials needed for protein biosynthesis and are also a good source of energy. Incorporating grains and seeds into the human diet provide nutritional, functional health benefits, reducing contracting some chronic diseases. They avail the body with a balanced nutrient profile such as carbohydrate, fatty-acid, fibre, B vitamins, minerals and protein. The quest at exploring staples for their functional and health benefits, as well as reducing risks to diseases, has resulted in the investigation of the potentials of grains and seeds, especially the underutilised ones (African yam bean, pigeon pea, Bambara groundnut etc.) for consumption and as an alternative therapy against diseases. This chapter discusses grains and seeds as sources of nutrition protagonist, their nutritive property, health benefits, and the pharmacological properties of bioactive peptides in grains and seeds. However, some under-utilised grain and seed proteins would also be explored for their nutritive potentials.

scholarly journals Brown Rice: Nutritional composition and Health Benefits

2018 ◽  
Vol 10 ◽  
pp. 47-52 ◽  
Author(s):  
Atul Upadhyay ◽  
Sanjeev Kumar Karn
Keyword(s):  
Seed Coat ◽  
Health Benefits ◽  
Brown Rice ◽  
Nutritional Composition ◽  
Health Claims ◽  
Whole Grain ◽  
Physiochemical Properties

Brown rice is the unmilled rice with pericarp, the seed coat and nucellus, the germ or the embryo, and the endosperm. It is whole grain rice with intact bran layer and the inedible outer hull removed. Although it has several health claims, it is mostly consumed by a limited number of health conscious and nutritionally aware people. In this paper, we discuss the physiochemical properties of brown rice along with its health benefits, including certain cancers.

Anthocyanins: Chemical Properties and Health Benefits: A Review

2021 ◽  
Vol 17 ◽  
Author(s):  
Siraj Salman Mohammad ◽  
Renata Oliveira Santos ◽  
Maria Ivone Barbosa ◽  
José Lucena Barbosa Junior
Keyword(s):  
Raw Materials ◽  
Health Benefits ◽  
Chemical Properties ◽  
Extraction Methods ◽  
The Body ◽  
Raw Material ◽  
Extraction Properties ◽  
Therapeutic Properties ◽  
Food Processes ◽  
Shed Light

: Anthocyanins are widely spread in different kinds of food, especially fruits and floral tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature. Anthocyanins can be used as antioxidants and raw material for several applications in food and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and extraction methods were reported. Furthermore, many studies about their stability, bioactive and therapeutic properties have been done. According to the body of work, we firstly worked to shed light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly, we reported the applications and health benefits of anthocyanin including the applications in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds. We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals and bioactive compounds the research is still continuing to find new anthocyanins from natural sources and invest them as raw materials in the pharmaceutical and nutrition applications.

Anthology of palm sap: The global status, nutritional composition, health benefits & value added products

2021 ◽  
Author(s):  
Chayanika Sarma ◽  
Gopinath Mummaleti ◽  
Vignesh Sivanandham ◽  
Sureshkumar Kalakandan ◽  
Ashish Rawson ◽  
...  
Keyword(s):  
Health Benefits ◽  
Value Added ◽  
Nutritional Composition ◽  
Global Status ◽  
Value Added Products

Brazil nuts: Nutritional composition, health benefits and safety aspects

2017 ◽  
Vol 100 ◽  
pp. 9-18 ◽  
Author(s):  
Bárbara R. Cardoso ◽  
Graziela B. Silva Duarte ◽  
Bruna Z. Reis ◽  
Silvia M.F. Cozzolino
Keyword(s):  
Health Benefits ◽  
Nutritional Composition ◽  
Brazil Nuts ◽  
Safety Aspects

scholarly journals Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption

Poljoprivreda ◽  
2021 ◽  
Vol 27 (2) ◽  
pp. 67-74
Author(s):  
Zlata Kralik ◽  
Gordana Kralik ◽  
Manuela Grčević ◽  
Danica Hanžek ◽  
Ewa Biazik
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Functional Foods ◽  
Health Benefits ◽  
Nutritional Composition ◽  
Poultry Production ◽  
Composition Change ◽  
Omega 3 ◽  
Research And Innovation ◽  
Positive Effect

Designed-enriched products have been recently one of the most interesting areas of research and innovation in the animal production and food industry. These products are considered functional foods and contain ingredients that have beneficial physiological effects on human health. Designed or enriched eggs are an important type of functional food in poultry production. Demand for functional foods in the market has been increasing in recent years. Due to the increased interest of people in buying designed products, there is a production adjustment in the poultry industry. Composition change of laying hens feed affects nutritional composition change of eggs as well as their quality preservation. This process can an effect of the change in the concentration of cholesterol and its fractions, fatty acids, and pigments in eggs. It is evident from the relevant scientific literature that designer eggs consumption can have a positive effect on human health. Therefore, the aim of this paper is to describe different concepts of designer eggs production and emphasize the health benefits of their consumption in humans.

scholarly journals KAKAO FERMENTASI : PELEPASAN PEPTIDA BIOAKTIF DAN MANFAATNYA BAGI KESEHATAN Fermented Cocoa: The Release of Bioactive Peptides and Their Health Benefits

Perspektif ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 104
Author(s):  
Winda Haliza ◽  
Endang Yuli Purwani ◽  
Dedi Fardiaz ◽  
Maggy Thenawidjaja Suhartono
Keyword(s):  
Bioactive Peptides ◽  
Health Benefits

scholarly journals The Effect of Sappanwood Absorbance on Design Decisions

2020 ◽  
pp. 34-42
Author(s):  
Dan Pandapotan ◽  
Imam Djati ◽  
Meirina Triharini ◽  
Yusuf Maulana
Keyword(s):  
Surface Area ◽  
Raw Materials ◽  
Health Benefits ◽  
Design Decisions ◽  
Measurement Results ◽  
Repeated Use ◽  
Product Thickness ◽  
The Impact ◽  
Material Cutting ◽  
Color Texture

Sappan wood contains substances that have health benefits. The community has made use of sappan wood in various forms, such as powder and shavings. In addition, sappan products are found in the form of blocks and spindles. If the product is in the form of blocks or logs, then people can recognize several characteristics of a wood, such as color, texture, hardness and weight. This will be more difficult to do if the product is in the form of powder or shavings. These advantages can be utilized in forms that have a specific purpose, such as the use function and decoration function. The use function can be done by soaking sappan wood using water, at a certain temperature and time. The process will produce a solution with a certain content which can be measured based on the absorbance value. The decoration function can be carried out by forming the sappan wood using the chisel principle, reducing the volume of raw materials. This research was conducted to determine the impact of shape on the concentration of content in sappan wood, so that it produces considerations that can be used in designing a product made from sappan wood. Experiments were carried out on 4 types of treatments, N specimens representing the treatment of repeated use, LPA and LPB specimens representing different surface area treatments, and specimens V representing treatments with different volumes. Each treatment produced a solution which was measured using UV-Vis Spectorphotometry. The measurement results in each specimen solution show the absorbance value can be taken into consideration in designing a product made from sappan wood. The things that need to be considered are the distance between cavities, product thickness and material cutting patterns.

scholarly journals Pengolahan Sagu menjadi mie prebiotik sebagai makanan fungsional dan upaya peningkatan ketahanan pangan di Desa Alai Selatan, Kecamatan Tebing Tinggi Barat, Kepulauan Meranti

2020 ◽  
Vol 2 ◽  
pp. 112-116
Author(s):  
Atria Martina ◽  
Wahyu Lestari ◽  
Tetty Marta Linda ◽  
Saberina Hasibuan ◽  
Imelda Wardani
Keyword(s):  
Food Security ◽  
Sweet Potato ◽  
Raw Materials ◽  
Food Product ◽  
Nutritional Composition ◽  
The Body ◽  
Processed Food ◽  
Sensory Features ◽  
Purple Sweet Potato ◽  
Improve Food Security

Noodles are a processed food product favored by most Indonesians, generally made from wheat which must be imported. Kepulauan Meranti Regency is the largest producer of sago in Indonesia. One of the products made from sago that is widely produced in Meranti is sa.go noodle. Making noodles with local raw materials such as sago and sweet potato is an effort to improve food security. Traditional sago noodle has  high carbohydrate and fiber content but still has disadvantages such as not having inulin content as a prebiotic, less antioxidant and a less attractive color, while purple sweet potato contains inulin as prebiotic components, high antioxidants, vitamins and minerals.The utilization of prebiotics insago noodle has multiple advantages since they improved probiotic growth in the body, sensory features and provide a more well-balanced nutritional composition as functional food. This community service program aims to training on the process of making prebiotic sago noodles to the community in Alai Selatan Village.This activities are carried out by course and practice methods.The results showed that the participants were interested in making prebiotic sago noodles because they had a more attractive features, more nutritious and had a delicious taste. Prebiotic sago noodles can be used as an effort to biodiversify sago noodle products to support food security and improve the community's economy.

scholarly journals Integrated Analysis of Metabolome and Volatile Profiles of Germinated Brown Rice from the Japonica and Indica Subspecies

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2448
Author(s):  
Chenguang Zhou ◽  
Yaojie Zhou ◽  
Yuqian Hu ◽  
Bin Li ◽  
Roujia Zhang ◽  
...  
Keyword(s):  
Raw Materials ◽  
Indica Rice ◽  
Brown Rice ◽  
Essential Amino Acids ◽  
Integrated Analysis ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
Germinated Brown Rice ◽  
Metabolomics Data ◽  
Volatile Profiles

Abstract: In the present study, germinated brown rice (GBR) from three Japonica and three Indica rice cultivars were subjected to metabolomics analysis and volatile profiling. The statistical assessment and pathway analysis of the metabolomics data demonstrated that in spite of significant metabolic changes in response to the germination treatment, the Japonica rice cultivars consistently expressed higher levels of several health-promoting compounds, such as essential amino acids and γ-aminobutyric acid (GABA), than the Indica cultivars. No clear discriminations of the volatile profiles were observed in light of the subspecies, and the concentrations of the volatile organic compounds (VOCs), including alkenes, aldehydes, furans, ketones, and alcohols, all exhibited significant reductions ranging from 26.8% to 64.1% after the germination. The results suggest that the Japonica cultivars might be desirable as the raw materials for generating and selecting GBR food products for health-conscious consumers.

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