Search results

The purpose of this study was to isolate Whitemouth croaker protein by alkaline solubilization process and evaluate their nutritional quality to evaluate the bioavailability of essential amino acids.

The proximate composition, essential amino acid composition, in vitro digestibility, apparent bioavailability, chemical score of amino acids and SDS-PAGE were determined for the isolated croaker proteins.

The isolated protein showed a high level of protein 92.21 percent and low amount of lipids 0.57 percent. The protein is rich in lysine and leucine, 108.73 and 96.75 mg/g protein, respectively. The protein isolate had high digestibility, 94.32 percent, which indicates proper utilization of this protein source, while the tryptophan had lower bioavailability (12.58 mg amino acid/mg protein). The high chemical scores were found for the amino acids lysine, methionine+cysteine (6.79 and 5.14). SDS-PAGE of proteins extracted showed appearance of the heavy chain of myosin (220 kDa), actin (50 kDa) and other fractions, with molecular weight between 20 and 50 kDa, such as troponin I, C and T.

The products obtained from croaker muscle can be incorporated as a high value supplements in human diets. The isolated protein exhibited a high content of essential amino acids and digestibility, indicating that the protein has a high nutritional quality.

The purpose of this study is to assess the protein (biological) quality of pecan and pine nuts supplemented diets in male Wistar albino rats.

A randomized and controlled study (45 d) was conducted in male Wistar albino rats (n = 60) comprising six groups, namely, control (Cc), control with 1% cholesterol (C_C1), Pecan group (Pe), Pecan group supplemented with 1% cholesterol (Pi₁), Pine group supplemented with 1% cholesterol (Pi₁). Protein quality of supplemented diet/s was assessed in terms of various biological indices.

Pe and Pi groups exhibited normal growth when compared with Cc. Despite showing higher feed and protein intake, Pe and Pi groups exhibited significantly (P = 0.023) lower weight gain than Cc. There was no significant difference between the protein efficiency ratio (3.8 ± 0.2 and 3.7 ± 0.2), apparent protein digestibility (81.5 ± 2.2 and 80.5 ± 2%), true protein digestibility (90.6 ± 1.1 and 88.5 ± 3.5%) and biological value (BV) (75.6 ± 0.9 and 72.6 ± 0.9%) of Pe and Pi groups, respectively. Pe group presented considerably higher net protein utilization (68.5 ± 1.4 vs 64.4 ± 0.8%) and protein retention efficiency (34.8 ± 1.1 vs 31.2 ± 1.3%) than Pi group. Overall, pecan-based diet displayed superior biological quality over pine nut. Antinutrients present in the nuts did not show any major negative effect on the growth, digestibility and bioavailability of the nutrients in rats. BV ranging from 72.6% to 75.6% suggested a satisfactory quality of experimental nut-based diets.

Further investigation of pecan and pine nuts consumption to examine the potential benefits and associated mechanisms of action is warranted which would aid in a better understanding and to establish nutritional recommendations.

Overall, the exploitation of pecan and pine nut flours for the development of value-added food products is favorable from a nutritional point of view.

Digestibility of pulses is affected due to presence of antinutritional and toxic compounds. Various processing treatments are known to destroy heat labile toxic compounds and other enzyme inhibitors, hence, to improve the texture, palatability and nutritive value of pulses. This paper, therefore, aims to focus on improving the digestibility and availability of nutrients of green gram (Vigna radiata L.) through processing treatments.

The present study was undertaken to see the effect of common processing and cooking treatments on newly released green gram cultivars. To achieve this objective, green gram seeds were soaked in plain water (1:4 w/v) for 12 hours at 37°C. One portion of the soaked seeds was dried at 55°C and left‐over soaked seeds were divided into three portions. One portion of the soaked seeds was dehulled manually. The second portion of the soaked seeds was ordinary and pressure‐cooked (water two times the weight of soaked seeds) for 35 minutes at 95‐100°C and at 1.05 kg/cm² pressure for 15 minutes, respectively. The third portion of the soaked seeds was sprouted for 24 hours at 37°C. All the processed seeds were dried at 55°C in a hot air oven and then ground in a cyclone sample mill and stored for estimation of nutritional parameters using standard methods.

Soaking and cooking treatments had no significant effect on proximate composition, whereas sugar contents increased and starch contents decreased significantly. Soaking and cooking treatments also improved in vitro starch digestibility significantly. De‐hulling of soaked seeds further improved starch digestibility and also caused significant change in protein, fat, ash, crude fibre and sugar contents. Germination decreased starch, thereby raising the level of the soluble sugars and improved starch digestibility by 49 and 48 percent, respectively, in both cultivars. Similarly, pressure‐cooking also increased starch digestibility by about 44 and 49 percent, respectively, in both cultivars. Cooking may gelatinize starch and germination may mobilize starch, resulting in improved digestibility of starch by α‐amylase.

Evolving high‐yielding crop varieties is one of the most important strategies to fill the gap between demand and supply of food legumes and also to improve the nutritional status of the population consuming such foods. Hence, it is imperative to judge their chemical composition and improve them through inexpensive processing techniques.

The paper gives an overall view of nutritive values of new and traditional varieties of vegetables and will be of value to those who supply the consumer.

Sargassum fusiforme is a popular edible seaweed in coastal cities of China that contains diverse nutrients including iodine. Cooking is an effective way to improve food safety, but it can alter both the contents of elements along with speciation and bioavailability. Three common cooking methods, the soaking, steaming and boiling, were evaluated for their effects on the protein structures, protein digestibility, iodine content and iodine bioavailability of S. fusiforme.

Fourier transform infrared spectroscopy was used to study the structural changes of protein, and an in vitro digestion/Caco-2 cell culture system was used to evaluate the digestibility of protein, bioaccessibility and bioavailability of iodine.

Boiling and steaming altered the protein secondary structure demonstrated by increased a-helix and random coil and decreased β-sheet, which improved the in vitro protein digestibility. Iodine content was reduced by cooking, with the highest loss observed after boiling, followed by soaking and steaming, while it was found that both bioaccessibility and cellular uptake of iodine were significantly elevated by boiling and steaming using an in vitro digestion/Caco-2 cell culture system. The presence of ascorbic acid, citric acid or tyrosine was beneficial for the iodine absorption, while oxalic acid and phytic acid hindered the iodine bioavailability.

The present finding suggested that cooking was conducive to the digestion and absorption of iodine in S. fusiforme. In addition, different dietary factors could have a certain impact on the absorption of iodine. Results of the study are essential for improving the application value of S. fusiforme to ensure reasonable consumption of seaweeds.

Some of the indigenous fermented foods of India seem to be very nutritious but not scientifically proved. Moreover, due to urbanisation and changing food habits and lifestyles, people are abandoning such nutritious recipes. This paper aims to collect such indigenous technical knowledge, standardise it under laboratory conditions and analyse it organoleptically and for various nutrients.

Doli ki roti – an indigenous nutritional fermented bread popular among Indian Punjabis migrated from Pakistan – is a wheat‐based product. Natural fermentation is carried out in an earthen pot called doli in vernacular language. The final product was a stuffed puri‐like preparation (a puri is a fried small fermented wheat bread stuffed with spice‐cooked chickpeas). Its preparation was learned from rural households and standardised under laboratory conditions. The product prepared was improved further to make it rich in micronutrients and protein. It was analysed for proximate nutrients, phytic acid and in vitro digestibility of starch and protein using standard AOAC methods.

The unfermented bread had 632.3 mg phytic acid per 100 g but this reduced significantly to an extent of 5‐18 per cent due to fermentation at 35°C and for both time periods, i.e. 18 h and 24 h. This significant reduction in the phytic acid content culminated in a marked improvement in protein (28‐50 per cent) and starch (57‐88 per cent) digestibility. The higher the temperature and the longer the period of fermentation, the more significant (p<0.05) were the changes seen in the phytic acid content, and a significant and negative correlation between the two further strengthened the findings.

Such a product can be further improved nutritionally by making it rich in beta‐carotene. Instead of frying, it can be baked in the oven for health‐conscious people suffering from hypercholesterolemia.

On the basis of the findings of the present study, people should be encouraged not to abandon healthy eating practices but continue with their traditional healthy food habits. They should be motivated to prepare and eat fermented foods having the right combination of cereals, pulses and leafy vegetables.

This is an original paper based on an original idea. It is based on the research findings of the MSc thesis of the first author, who worked under the guidance of the second author.

Iron deficiency anaemia and zinc deficiency are major public health problems across the globe. Cereals and pulses are important vegetarian source of minerals like zinc (Zn) and iron (Fe), however, poor digestibility impairs proper availability of micro minerals in the body. Chickpea (Cicer arietinum L.) and cowpea (Vigna unguiculata L. Walp) were selected for study as they are important pulse crops consumed worldwide. Therefore, in order to remove antinutrients and enhance bioavailability of nutrients in chickpea and cowpea, extrusion cooking was selected as a technology and its impact was studied by an in vitro method. The paper aims to discuss this issue.

Four chickpea cultivars, two desi (K 850 and PUSA 362) and two kabuli (PUSA 1108 and PUSA 1053) and one cowpea (Gomati) cultivars were selected for the study. Pulses were processed in a laboratory using a single screw food extruder. Raw and extruded pulses were analysed for antinutrients content, micronutrients content (Fe, Zn) and their bioavailability.

Extrusion cooking significantly decreased phytate in all cultivars of chick pea and cowpea with highest reduction (72.92 per cent) in PUSA 362; similarly, tannin and trypsin inhibitor decreased by 87.5 and 71.54 per cent, respectively, in Gomati cultivar of cowpea. All cultivars showed significant increase in protein digestibility. Iron bioavailability in all samples enhanced significantly; however, only 50 per cent cultivars (K 850, PUSA 362 and PUSA 1108) showed improvement in Zn bioavailability.

The present research therefore brought the outcome as an enhanced in vitro protein digestibility and bioavailability of micro mineral and protein in certain pulses having minimized antinutrients. Therefore, it is concluded that extrusion cooking is an effective tool in enhancing protein and micro mineral bioavailability.

To develop the biscuit from pearl millet flour prepared from pearl millet grains subjected to processing treatment, i.e. blanching and malting. Purpose was also to analyze the developed biscuit for nutritional evaluation.

Pearl millet is under utilized crop and its consumption is limited to low‐income group in the forms of chapatti, dalia, rabari, etc. However, when pearl millet grain was subjected to processing treatment, i.e. blanching and malting (methods are given in research paper), it helped to reduce the anti‐nutrients, rancidity and bitterness in the flour. After that, this processed flour was incorporated in biscuit to increase the consumption in human beings. Biscuit was also developed in combination with soybean flour to improve the protein quality, as pearl millet is deficient in lysine whereas soybean flour is rich in lysine.

The research revealed that all types of biscuit were organoleptically acceptable, with good mineral profile and low amount of anti‐nutrients. However, biscuit prepared from blanched flour had high calcium, phosphorus, iron and manganese content as compared to that prepared from malted flour. Low anti‐nutrient content and high in vitro digestibility were observed in biscuit prepared from blanched flour. Addition of soybean flour to biscuit also helps to increase the mineral profile as compared to that prepared without incorporation of soybean flour.

Utilization of processed pearl millet for product development was scanty. Work on blanching technique for product development and its comparison with product developed from malted flour was very less. The results indicate that processing method will help in lowering the amount of anti‐nutrients and lead to improvement in protein and starch digestibility. This research paper is valuable for processing industries, scientists and general public.

Child undernutrition is a persistent problem in Africa, especially in areas where the poor largely depend on starchy staples with limited access to diverse diets. The purpose of this study was to determine the protein quality, growth and rehabilitating potential of composite foods made from quality protein maize.

Four composite diets were prepared from quality protein maize, namely quality protein maize-soybeans; quality protein maize-soybeans-cowpeas; quality protein maize-soybeans-common beans and quality protein maize alone. A fifth diet was prepared from common maize alone. The control diet (Chesta®) was made from maize, soybeans, fish, bone and blood meal. The formulations were made to meet the greatest amino acid score and the desired amount of energy and fat according to the FAO/WHO (1985) recommendation for pre-school children. Albino rats were used in evaluating the protein quality of the formulations.

The food intake was significantly different (p < 0.05) among diets; with a trend of intake decreasing from quality protein maize-based to conventional maize alone diets (apart from the control diet). Protein efficiency ratio and net protein ratio varied significantly (p < 0.05) across the experimental diets. Protein digestibility-corrected amino acid score (PDCAAS) was 80 per cent (quality protein maize-soybeans-cowpeas), 87 per cent (quality protein maize-soybeans), 103 per cent (common maize alone), 98 per cent (quality protein maize), 80 per cent (quality protein maize-soybeans-common beans) and 53 per cent (control).

Two diets, namely quality protein maize-soybeans-common beans and quality protein maize-soybeans-cowpeas, showed the greatest potential to support growth and rehabilitation of undernourished rats. Human trial is proposed to validate the findings.

Despite adoption of quality protein maize in several parts of the country, there are no studies that have been done to determine the potential of quality protein maize to support optimal growth and rehabilitation of undernourished children. The objective of this study was, therefore, to evaluate the protein quality, growth and rehabilitating potential of composite foods made from quality protein maize.

Baby corn (Zea mays) is young, finger‐like, unfertilized cobs of maize with one to three centimeters of emerged silk, preferably harvested within 24 hours of silk emergence depending upon the growing season. It is a very perishable vegetable and hence the purpose of this present study is to standardize the freezing method for extending the shelf life of baby corn and to study the effect of frozen storage of 90 days on its nutritional composition.

Frozen baby corn was analysed for various nutritional parameters, namely proximate composition, minerals, in vitro starch and protein digestibility and vitamin, at regular intervals of 30 days for nine months.

Moisture, crude protein, crude fat and crude fibre content of baby corn showed no significant change during 90 days of frozen storage. A significant reduction was observed in calcium, magnesium, zinc and iron content of frozen baby corn. In vitro starch and protein digestibility showed a non‐significant change during frozen storage. Ascorbic acid and beta‐carotene content of frozen baby corn decreased significantly by 11.60 and 10.75 percent, respectively, by the end of 90 days of storage.

The present study indicates that freezing is an effective processing technology to enhance the storage life of baby corn.

The purpose of this paper was to determine the nutritional quality of the surimi and kamaboko obtained from mechanically separated chicken meat and evaluate the bioavailability of essential amino acids found in these products.

The mechanically separated chicken meat (MSCM) was characterized by the proximate composition, and the surimi and kamaboko were characterized by in vitro digestibility, determination of chemical score of amino acids and apparent bioavailability.

The MSCM contains 68.1 ± 0.5, 12.9 ± 0.24, 18.5 ± 0.28 and 0.6 ± 0.06 per cent moisture, protein, lipids and ash, respectively. The moisture of the MSCM (surimi) was 80.45 ± 0.15 per cent, and the protein was 10.04 ± 0.21 per cent. The highest digestibility was found for the kamaboko (92.27 per cent) which was heat-treated and the lowest was for surimi (90.82 per cent). Histidine is a limiting amino acid. In this study, the surimi showed 84.69 per cent and the kamaboko presented 81.31 per cent of the minimum requirement for adults. In relation to the apparent bioavailability, there was a decrease of surimi to kamaboko of 2.52 per cent of the limiting amino acid histidine. The surimi and the kamaboko presented 76.94 and 75 per cent of the minimum requirement for adults, respectively.

The application of the surimi technology in the production of a surimi-like material from mechanically deboned chicken meat provides a new approach toward increasing its value and utilization, e.g. for the development of meat-based products and analogs, as alternative protein sources, the surimi and the kamaboko exhibited a high content of essential amino acids, indicating that the protein has a relatively high nutritional quality.