Evaluation Of Nutritional Value Research Articles

Microfiltration of Red Beet Juice Using Mixed Cellulose Ester Membrane

Red beet juice was clarified with microfiltration and the effects of operating parameters on clarification efficiency were evaluated. The red beet juice was clarified at transmembrane pressures of 0.1, 0.5 and 1 bar at two different flow rates (4.4 and 6 mL/s). Different mechanisms of membrane fouling were evaluated during the clarification process. The results showed that the best efficiency of membrane processing was at high transmembrane pressure and feed flow rate. The most dominant fouling mechanism at the process under high transmembrane pressure was the standard blocking; however, at high flow rate, the cake resistance was the main mechanism. Evaluation of physicochemical properties of red beet juice showed that the microfiltration process decreased turbidity, as well as total phenolic contents, total soluble solid and juice color. Also, evaluation of nutritional value of red beet juice showed that the antioxidant value of the juice and betacyanin and betaxanthin contents reduced. Practical Applications Concentrate of red beet extract can be used as a natural colorant in food industry. Large particles can be adhered on the walls of evaporators during concentration process and cause off flavor. Current study showed that microfiltration can remove large particles; hence, the above-mentioned problems reduced. Efficiency of membrane processing was limited by fouling mechanism. Experiments showed that the cake formation is the main fouling mechanism, so membrane washing at high velocity can be useful to repair membrane efficiency.

Study on the Evaluation of Nutritional Values and Antioxidant Activities for Herbal Medicine By-products

Study on the Evaluation of Nutritional Values and Antioxidant Activities for Herbal Medicine By-products

Processing and evaluation of nutritive value of fish silage for feeding Omani sheep

This study evaluated the potential of preparing fish silage (FS) as a low-cost, protein-rich supplement for livestock feeding in Oman from ground Indian oil sardines (Sardinella longiceps) using organic and inorganic acids. It was co-dried with wheat bran before being mixed with other feed ingredients and pelleted for feeding Omani sheep. Forty Omani sheep were offered one of five diets aiming to gradually replace soybean meal (SBM) with FS. The proportions of FS in the diet were 0, 50, 100, 150 and 200 g/kg, whereas the parallel SBM levels ranged from 17% to 0%. Animals were fed 500 g/d of the concentrates and allowed ad libitum access to Rhodes grass hay. A digestibility experiment was carried out on 12 sheep fed 0, 100 and 200 g/kg FS. The fresh FS dry matter (DM) was 393 g/kg and it contained 510 g/kg crude protein (CP), 220 g/kg ether extract (EE), 153 g/kg ash, 34 g/kg calcium (Ca) and 31 g/kg phosphorus on DM basis. The 75:25 silage:wheat bran mixture contained 883 g/kg DM and 390, 139, 120, 17, 17 g/kg DM CP, EE, ash, Ca and phosphorus, respectively. The FS amino acid contents were comparable to that of the SBM. No ill health signs were observed on experimental animals. There were no differences (P > 0.05) in digestibility coefficients of CP, acid detergent fibre and neutral detergent fibre between the 0, 100 and 200 g/kg FS diets. However, the 200 g/kg silage diet had lower (P < 0.001) DM, ash, Ca, P and energy digestibility coefficients. The study indicated that FS can successfully be made under Omani conditions and may be used as an excellent protein source for feeding sheep.

Assessment of nutritional and metabolic profiles of pea shoots: The new ready-to-eat baby-leaf vegetable

Pea-shoots are a new option as ready-to-eat baby-leaf vegetable. However, data about the nutritional composition and the shelf-life stability of these leaves, especially their phytonutrient composition is scarce. In this work, the macronutrient, micronutrient and phytonutrients profile of minimally processed pea shoots were evaluated at the beginning and at the end of a 10-day storage period. Several physicochemical characteristics (color, pH, total soluble solids, and total titratable acidity) were also monitored. Standard AOAC methods were applied in the nutritional value evaluation, while chromatographic methods with UV–vis and mass detection were used to analyze free forms of vitamins (HPLC-DAD-ESI-MS/MS), carotenoids (HPLC-DAD-APCI-MSn) and flavonoid compounds (HPLC-DAD-ESI-MSn). Atomic absorption spectrometry (HR-CS-AAS) was employed to characterize the mineral content of the leaves. As expected, pea leaves had a high water (91.5%) and low fat (0.3%) and carbohydrate (1.9%) contents, being a good source of dietary fiber (2.1%). Pea shoots showed a high content of vitamins C, E and A, potassium and phosphorous compared to other ready-to-eat green leafy vegetables. The carotenoid profile revealed a high content of β-carotene and lutein, typical from green leafy vegetables. The leaves had a mean flavonoid content of 329mg/100g of fresh product, mainly composed by glycosylated quercetin and kaempferol derivatives. Pea shoots kept their fresh appearance during the storage being color maintained throughout the shelf-life. The nutritional composition was in general stable during storage, showing some significant (p<0.05) variation in certain water-soluble vitamins.

Evaluation of nutritional values of selected commercial fish meal sources in turbot (Psetta maxima) diets

This study was conducted to evaluate nutritional values of selected commercial fish meals (FM) with two experiments in diets of turbot. In experiment I, five diets based on two Peruvian anchovy meals (one is a flame-dried FM: Peru-1 and the other steam-dried FM: Peru-2), a Danish FM (Danish LT), a domestic anchovy LT meal (Domestic LT) and an Alaskan white FM (WFM) as major protein source were formulated to contain 56% protein. The diets were fed to fish with an initial average weight of 119.4 ± 0.1 g for 9 weeks. Growth rate, feed utilization, whole body and visceral compositions, nitrogen, lipid and energy balances did not significantly change in Experiment 1 among the treatments. In Experiment 2, four diets based on three FMs (Domestic LT, Danish LT and Peru-1) and their mixture (Mix FM) were formulated to contain 50% protein and fed to triplicated groups of fish with an average initial weight of 51.4 ± 0.1 g for 6 weeks. Once again, there were no significant differences in growth rate and feed consumption among the treatments. However, fish on Mix FM diet had significantly better FCR and PER than the others. The results of two experiment indicated that Danish LT and Domestic LT were better in terms of phosphorus (P) retention and losses than two Peruvian FMs and WFM, suggesting that although different sources of FMs were comparable in terms of growth and feed utilization, they could lead to substantial differences in environmental impacts.

Analytical Methods Applied to the Chemical Characterization and Antioxidant Properties of Three Wild Edible Mushroom Species from Northeastern Portugal

The chemical composition and the antioxidant potential of three species of wild mushrooms from Northeastern Portugal, namely Agaricus albertii, Agaricus urinascens var. excellens, and Pleurotus eryngii, were compared. Standard procedures were followed in the nutritional value evaluation, while chromatographic procedures were used to analyze free sugars, fatty acids, tocopherols, phenolic compounds, and organic acids. To assess the antioxidant potential, reducing power, radical-scavenging activity, and lipid peroxidation inhibition were evaluated. P. eryngii revealed the highest levels of macronutrients, except proteins, as also the highest sugars, tocopherols, and monounsaturated fatty acids contents. A. albertii and A. urinascens var. excellens showed similar macronutrients composition. However, A. albertii revealed the highest content in PUFA and phenolic compounds. P. eryngii revealed the highest reducing power and radical-scavenging activity and A. albertii the highest lipid peroxidation inhibition. This study provides a detailed chemical characterization and antioxidant potential evaluation of three species of wild mushrooms from Portugal not yet previously reported. Thus, this work intended to contribute to the increase of information concerning species of edible mushrooms (directed to the scientific community and general population) as well as contribute to the conservation of these resources as sources of compounds of interest.

Evaluation of nutritive value of local fishes in Wani region, Dist. Yavatmal, (Maharashtra state)

In the present investigation an attempt has been made to evaluate nutritive values of local fishes available in Wani area from Nirguda river and Wardha river. The present study was carried out during the period of Nov. 2008 to Oct. 2009. During study the survey, collection, identification and biochemical analysis of local fishes was done.The results of present study showed that all the fishes were rich in protein content, maximum protein content found in Anguilla bengalensis 29.34 % and minimum found in Punctius curmuca 10.34 %. Lipid contents of fishes were low and varied from 1.23 % in Rasbora daniconius to 6.54 % in Heteropneustes fossilis Glycogen content of fishes were negligible and varies from 0.11 % in Ostebrama cotio to 0.090% in Cyprinus carpio.

Evaluation of Nutritive Value of Raw and Fermented De-oiled Physic Nut, Jatropha curcas Seed Meal in the Formulated Diets for Rohu, Labeo rohita (Hamilton) Fingerlings

Rohu (Labeo rohita) fingerlings, were fed de-oiled Jatropha curcas seed meal (DJSM) supplemented diets for 60 days and the effectiveness, if any, on the growth was evaluated. Nine isonitrogenous (35 % crude protein) and isocaloric (4.0 kcal g−1) diets were formulated of which one was reference diet (RD, fishmeal based control diet) and the other eight were experimental diets prepared by incorporating raw (D1–D4) and fermented (D5–D8) DJSM at 10, 20, 30 and 40 % levels by weight, respectively. Autoclaved DJSM was processed through solid state fermentation (SSF) for 15 days at 37 ± 1 °C by an exo-enzyme producing bacterium, Bacillus cereus Lr.H.23 isolated from the hindgut of rohu, L. rohita. Processing through SSF caused decrease in the contents of crude fibre and anti-nutritional factors, but increase in the levels of free amino acids and free fatty acids. In terms of growth performance, feed utilization efficiency and apparent protein digestibility, fish fed diet D7 containing 30 % fermented DJSM showed the best performance, which differed significantly (P < 0.05) from that of the fish fed diets containing raw DJSM. The results indicated that an inclusion level up to 30 % fermented DJSM replacing 15 % FM in the practical diet for rohu fingerlings can be proposed when compared to the RD. However, further experiments are required to recommend the ingredient for use in industry.

Evaluation of nutritive value of local fishes in Wani region, Dist. Yavatmal, (Maharashtra)

In the present investigation an attempt has been made to evaluate nutritive values of local fishes available in Wani area from Nirgudariver and Wardhariver. The present study was carried out during the period of Nov. 2008 to Oct. 2009. During study the survey, collection, identification and biochemical analysis of local fishes was done. The results of present study showed that all the fishes were rich in protein content, maximum protein content found in Anguilla bengalensis 29.34 % and minimum found in Punctius curmuca10.34 %. Lipid contents of fishes were low and varied from 1.23 % in Rasboradaniconius to 6.54 % in Heteropneustes fossilis Glycogen content of fishes were negligible and varies from 0.11 % in Ostebramacotioto 0.090% in Cyprinuscarpio.

Chemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheese

Agaricus bohusii Bon is an edible and prized mushroom especially common in Serbia and southern Europe. Herein, this species was chemically characterized by the evaluation of nutritional value (e.g. macromolecules, free sugars and fatty acids), bioactive compounds (e.g. tocopherols, phenolic compounds and organic acids), and antioxidant activity of its methanolic extract (e.g. scavenging activity, reducing power and inhibition of lipid peroxidation). Its antifungal preserving properties were also evaluated after the incorporation of A. bohusii extract in cream cheese, using the fungus Penicillium verucosum var. cyclopium as the source contaminant. Comparison of the sensory evaluation of cream cheese alone and enriched with A. bohusii extract was recorded. According to our findings, A. bohusii was a rich source of carbohydrates and proteins, containing γ-tocopherol as the only isoform of tocopherols. Polyunsaturated fatty acids also predominated over mono and unsaturated fatty acids. p-Hydroxybenzoic and p-coumaric acids were the phenolic acids identified in the studied sample; two related compounds were found in higher amounts: γ-l-glutaminyl-4-hydroxybenzene and cinnamic acid. Malic, oxalic and fumaric acids were the organic acids identified and quantified in A. bohusii. A high concentration of the total phenolics was in correlation with strong antioxidant capacity. Methanol extract successfully inhibited the development of P. verucosum var. cyclopium in cream cheese, tested at room temperature after 7days of inoculation. Sensory evaluation showed cream cheese in combination with A. bohusii extract slightly more acceptable to panelists than cream cheese alone.

Evaluation of Nutritive Value of Some Citrus Pulp as Feedstuffs in Rabbit Diets

The present study was conducted to evaluate, determine nutrient digestibility and nutritive value of lemon pulp and orange pulp. The citrus by-products were replaced for yellow corn in the basal diet at 3 levels (20, 40 and 60%) for each by-product. A total number of 21 White New Zealand rabbits (NZW) at 8 weeks of age were individually weighed and randomly assigned individually into seven groups representing the seven experimental groups. Each group was divided into three replicates of one rabbit each. All animals were kept under the same management and hygienic conditions and were housed in metal battery cages supplied with separated feeders. Diets were offered ad-libitum and fresh water was available all times from automatic nipple drinkers. The experimental period lasted for 11 days. All rabbits were vaccinated against diseases and they were under veterinary control. The result showed that lemon and orange pulps are rich in CF, NDF, ADF, ADL, Hemi-cellulose and cellulose compared to yellow corn but CP and GE content for lemon and orange pulps are similarly equal compared to yellow corn. The content of vitamin C in lemon pulp and orange pulp was 0.068 g/100 g and 0.144 g/100 g compared with yellow corn 0.030 g/100 g, respectively. The anti-oxidant content of lemon pulp and orange pulp was 11.60 µl and 12.2 µl compared the yellow corn (8.29 µl) at 25 µl and 17.9 µl and 16.4 µl compared with 15.24 µl at 50 µl, respectively. The total saturated fatty acids content of lemon pulp and yellow corn was approximately equal but its content in orange pulp was higher than the yellow corn. Total unsaturated fatty acids content of lemon pulp and orange pulp were to be lower than that in yellow corn. There were insignificant differences in DM and Organic Matter (OM) digestibility among the experimental diets and control diet. The obtained results also that 40% substitution level of lemon pulp recorded the highest (p<0.05) value for CP digestibility (84.77%) compared others substitution levels of lemon pulp and control diet. The digestibility of Crude Fiber (CF) was recorded highest (p<0.05) value for 60% substitution level of orange pulp when compared to the control diet and other tested levels of lemon pulp and orange pulp. The Ether Extract (EE) digestibility was recorded the lowest (p<0.05) value with 60% substitution of lemon and orange when compared to the control diet and other substitution levels of lemon pulp. The diet containing 20% substitution level of orange pulp recorded highest (p<0.05) digestibility of NFE. While, the diet containing 60% substitution recorded lowest (p<0.05) value of DCP when compared to control diet and other substitution levels of lemon pulp. The different substitution levels of orange pulp showed insignificant differences when compared to the control diet. The Total Digestible Nutrients (TDN) and Digestible Energy (DE) recorded insignificant difference among control diet and 20, 40 and 60% substitution levels of lemon pulp. The diet containing 20% substitution level of orange pulp was higher in TDN and DE than the control diet. The diets containing 40 and 60% substitution levels for orange pulp recorded insignificant differences when compared to the control diet. Conclusively, replacing lemon pulp at levels of 20 and 40% and orange pulp at levels of 20 and 60% for yellow corn in rabbit diets achieved best nutrients digestibility and nutritive value.

Evaluation of Nutritive Value of Albizia gummifera Foliages as Fodder Source for Livestock in Agrisilvipastoral System

Evaluation of Nutritive Value of Albizia gummifera Foliages as Fodder Source for Livestock in Agrisilvipastoral System

Use of Near Infrared Reflectance and Transmittance Coupled to Robust Calibration for the Evaluation of Nutritional Value in Naked Oats

A rapid accurate and precise method for simultaneous determination of β-glucan and protein content in naked oat samples, based on the coupling of near-infrared spectroscopy and chemometrics, is presented. In particular, three different spectroscopic approaches [near infrared reflectance (NIR) and transmittance (NIT) on flour and NIT on whole grains] and various spectral pretreatments were considered. To account for the possibility of outlying samples, a robust version of the PLS algorithm (namely partial robust M-regression) was used. All the models resulted as accurate as the reference methods, reflectance spectroscopy being the technique providing the best outcomes. Variable reduction by inclusion of the most relevant predictors only (as evaluated by VIP scores) resulted in simpler and, in one case, more parsimonious models, without loss in accuracy.

Content of phenolic compounds and antioxidant capacity in fruits of apricot genotypes.

Research on natural compounds is increasingly focused on their effects on human health. In this study, we were interested in the evaluation of nutritional value expressed as content of total phenolic compounds and antioxidant capacity of new apricot (Prunus armeniaca L.) genotypes resistant against Plum pox virus (PPV) cultivated on Department of Fruit Growing of Mendel University in Brno. Fruits of twenty one apricot genotypes were collected at the onset of consumption ripeness. Antioxidant capacities of the genotypes were determined spectrometrically using DPPH• (1,1-diphenyl-2-picryl-hydrazyl free radicals) scavenging test, TEAC (Trolox Equivalent Antioxidant Capacity), and FRAP (Ferric Reducing Antioxidant Power)methods. The highest antioxidant capacities were determined in the genotypes LE-3228 and LE-2527, the lowest ones in the LE-985 and LE-994 genotypes. Moreover, close correlation (r = 0.964) was determined between the TEAC and DPPH assays. Based on the antioxidant capacity and total polyphenols content, a clump analysis dendrogram of the monitored apricot genotypes was constructed. In addition, we optimized high performance liquid chromatography coupled with tandem electrochemical and spectrometric detection and determined phenolic profile consisting of the following fifteen phenolic compounds: gallic acid, 4-aminobenzoic acid, chlorogenic acid, ferulic acid, caffeic acid, procatechin, salicylic acid, p-coumaric acid, the flavonols quercetin and quercitrin, the flavonol glycoside rutin, resveratrol, vanillin, and the isomers epicatechin, (–)- and (+)- catechin.

Evaluation of nutritional value and protein quality of raw and differentially processed sword bean [&lt;i&gt;Canavalia gladiata&lt;/i&gt; (Jacq.) DC.] seeds.

Conventional legume seeds have been playing a key role as a source of protein in the diets of both human beings and animals, but their production is not sufficient to meet the increasing protein requirements, particularly in a developing country like India. To meet the inadequate supply of proteins in developing countries, where animal protein is grossly insufficient and also relatively expensive, recent research efforts are being geared towards finding out novel and economic sources of food proteins. Among the various alternative protein sources, the under-utilized legume seeds received more attention, whose protein potential remains under-developed. In this present study, the effect of various common processing methods on the nutritional value, antinutritional compounds, biological value and protein quality of seed materials of a South Indian under-utilized food legume, sword bean (SB) (Canavalia gladiata (Jacq.) DC.) was investigated. The mature raw SB seeds contained 28.39% of protein, 7.84% of lipid, 8.23% of fiber, 5.63% of ash and 49.91% of carbohydrates. The autoclaving treatment was more effective in reducing the maximum levels of various antinutritional compounds such as total free phenolics (91%), tannins (85%), L-Dopa (92%), phytic acid (83%), raffinose (84%), stachyose (66%), verbascose (83%), haemagglutinating activity (88%), trypsin inhibitor activity (75%) and á-amylase inhibitor activity (65%) without affecting the nutritional value of SB seeds when compared to soaking, cooking or roasting treatments. The rats fed with the experimental diet containing autoclaved SB seeds as a protein source exhibited better growth performance such as feed intake (219 g) and body weight gain (58 g). Moreover, the protein quality parameters such as true digestibility, biological value, net protein utilization and utilizable proteins were higher in the experimental diet containing autoclaved SB seeds as a protein ingredient. Hence, such autoclaving treatment could be recommended for the utilization of SB seeds as an alternative/additional protein source in the diets of human beings/animals.Key words: Canavalia gladiata, sword bean, protein

Evaluation of Nutritional Value and Antioxidative Properties of The Medicinal Plant Gynura procumbens Extract

Evaluation of Nutritional Value and Antioxidative Properties of The Medicinal Plant Gynura procumbens Extract

Use of Nutritionally Balanced Food and Evaluation of Nutritional Value

Use of Nutritionally Balanced Food and Evaluation of Nutritional Value

Evaluation of nutritional values of caraway-seed pulp fed to Holstein dairy cattle

Evaluation of nutritional values of caraway-seed pulp fed to Holstein dairy cattle

Evaluation of nutritional value in some tropical by-products using the in vitro gas production technique

Anaerobic digestion of carbohydrates by ruminal microbes produces short chain fatty acids (SCFA), CO2, CH4, and traces of H2; hence, measurement of gas production in vitro can be used to study the rate and extent of digestion of feedstuffs (Hungate, 1966). When a feedstuff is incubated with buffered rumen fluid in vitro, the carbohydrates are fermented to SCFA, gases mainly CO2 and CH4 and microbial cells. Gas production is basically the result of fermentation of carbohydrates to acetate, propionate and butyrate (Wolin, 1960; Beuvink and Spoelstra, 1992; Blummel and Ørskov, 1993). High correlations between gas production and NDF disappearance, r2 = 0.99 (Pell and Schofield, 1993) or gas production and DM disappearance, r2 = 0.95 (Prasad et al., 1994) have been reported. In vitro techniques that estimate digestion kinetics indirectly by measuring gas production are a more viable option than other in vitro methods. Gas production technology allows for a more usable collection of digestion kinetics data and has allowed for a growing body of knowledge that is directly applicable to the feeding programs that are in daily practical field use. The range of data that can be acquired is broad and will no doubt grow over time. One of the most challenging problems associated with using gas production methods is that the amount of gas produced varies with different molar proportions of SCFA. For example, a higher propionate concentration is associated with lower gas production because an extra carbon atom in propionate would otherwise have appeared as CO2 (Wolin, 1960). The object of this study was to evaluate the nutritional quality of noodle waste (NW), tomato pomace (TP) and apple pomace (AP) using the gas production technique.

Effect of adding different levels of probiotic on in vitro gas production

Probiotics present an attractive alternative to the use of chemical and hormonal promoters in the livestock growth production industry. Preparations that contain micro-organisms have been safely used for many years and are generally accepted by both the farmer and the final consumer. Saccharomyces cerevisiae supplementation in ruminant diets can increase DMI, production performance, cellulose degradation, and nutrient digestibility (Callaway and Martin, 1997). The gas measuring technique has been widely used for the evaluation of nutritive value of feeds. Gas measurement provides useful data on digestion kinetics of both soluble and insoluble fractions of feedstuffs (Getachew et al., 1998). In the gas method, kinetics of fermentation can be studied on a single sample and therefore a relatively small amount of sample is required or a larger number of samples can be evaluated at time. The purpose of this study was to study effect of adding different levels of Saccharomyces cerevisiae on in vitro gas production from a dried grape by-product.