Good Source Of Fiber Research Articles

Beneficial Effects of a Freeze-Dried Kale Bar on Type 2 Diabetes Patients: A Randomized, Double-Blinded, Placebo-Controlled Clinical Trial

Background/Objectives: Type 2 diabetes (T2D) is one of the most common global diseases, with an ever-growing need for prevention and treatment solutions. Kale (Brassica oleracea L. var. acephala) offers a good source of fiber, minerals, bioavailable calcium, unsaturated fatty acids, prebiotic carbohydrates, vitamins, health-promoting secondary plant metabolites, as well as higher amounts of proteins and essential amino acids compared to other vegetables. The objective of this study was to investigate whether daily intake of freeze-dried kale powder can provide health benefits for T2D patients vs. placebo. Methods: This study was designed as a 12-week, blinded, randomized, controlled trial. Thirty T2D patients were randomly assigned to either a placebo bar (control) or a kale bar (intervention). Participants in the intervention group were instructed to consume three bars/day, each containing 26.25 g of freeze-dried kale (corresponding to approx. 341 g fresh kale/day). At baseline and 12 weeks, all participants underwent an oral glucose tolerance test (OGTT), 24 h blood pressure measurements, DEXA scans, and fasted blood samples were taken. Results: A significant reduction in HbA1c, insulin resistance, body weight, and calorie intake was observed in the intervention group compared to control. Positive trends were detected in fasted blood glucose and LDL-cholesterol for those in the kale intervention group. No significant differences were found in total body fat mass and area under the curve glucose 240 min OGTT. Conclusions: Given the positive effects of high daily kale intake observed in this study, further research with a larger sample size is needed to better understand the health benefits of kale bars. This could potentially lead to new dietary recommendations for patients with T2D.

Supplementation with soluble or insoluble rice-bran fibers increases short-chain fatty acid producing bacteria in the gut microbiota in vitro.

Studies have shown that a diet high in fiber and prebiotics has a positive impact on human health due largely to the fermentation of these compounds by the gut microbiota. One underutilized source of fiber may be rice bran, a waste product of rice processing that is used most frequently as an additive to livestock feed but may be a good source of fibers and other phenolic compounds as a human diet supplement. Previous studies focused on specific compounds extracted from rice bran showed that soluble fibers extracted from rice bran can improve glucose response and reduce weight gain in mouse models. However, less is known about changes in the human gut microbiota in response to regular rice bran consumption. In this study, we used a Simulator of the Human Intestinal Microbial Ecology (SHIME®) to cultivate the human gut microbiota of 3 different donors in conditions containing either soluble or insoluble fiber fractions from rice bran. Using 16S rRNA amplicon sequencing and targeted metabolomics via Gas Chromatography-Mass Spectrometry, we explored how gut microbial communities developed provided different supplemental fiber sources. We found that insoluble and soluble fiber fractions increased short-chain fatty acid production, indicating that both fractions were fermented. However, there were differences in response between donors, for example the gut microbiota from donor 1 increased acetic acid production with both fiber types compared with control; whereas for donors 2 and 3, butanoic acid production increased with ISF and SF supplementation. Both soluble and insoluble rice bran fractions increased the abundance of Bifidobacterium and Lachnospiraceae taxa. Overall, analysis of the effect of soluble and insoluble rice bran fractions on the human in vitro gut microbiota and the metabolites produced revealed individually variant responses to these prebiotics.

Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin.

This study aimed to develop a protein-fiber-rich extruded product based on yellow lentil, quinoa, and pumpkin flours. The final product quality is affected by formulation and extrusion parameters. Therefore, the effect of the pumpkin-flour ratio (A: 25-75%) and feed moisture content (C: 14-22%) besides barrel screw speed (B: 120-180 rpm) on the physical attributes of extrudates was investigated. Box-Behnken experimental design and stepwise-response surface method were used to analyze the effects of various process variables and ingredients on extrudates. The pumpkin-flour ratio had a significant positive correlation with bulk density (BD), water solubility index (WSI), and oil absorption index. Whereas the correlation between pumpkin-flour ratio with hardness, porosity, expansion ratio (ER), and water absorption index (WAI) was negative (P < 0.05). The feed moisture content positively affected the water activity (aw) and WAI and negatively affected the harness of samples (P < 0.05). The screw speed had a positive effect on ER, porosity, and WSI, whereas it negatively influenced the hardness, BD, and aw. By increasing the pumpkin-flour ratio, air cell size and wall thickness of samples had been decreased. The results showed that 44.2% pumpkin flour, 22% feed moisture, and 172.1 rpm screw speed gave an optimized product. There was no significant difference between predicted and experimental values (except for ER). The optimized snack was a good source of fiber (around 15%), protein (17.3%), and antioxidants (TPC = 15.28 mg GAE.g-1 and antiradical scavenging activity (DPPH) = 33.66%). The caloric value of the optimized snack was 362.6 cal.100g-1. The current formulation can be considered as the base of snack food or plant-based meat alternatives.

Revalorization of agave bagasse in the obtention of type II sourdough inoculated with Lactococcus lactis NRRL B-50307

Sourdough is an ancient culture comprising flour and water, and fermented to allow leavening capacity from wild yeasts, producing bread that is preferred by the consumers. Agave bagasse (AB) is an abundant by-product in Mexico, rich in fiber and carbohydrates, but mostly wasted. This work aimed to revalorize AB as an ingredient for wheat sourdough. Different ratios (5%, 10%, and 15%, by weight) of AB powder were mixed with wheat flour, hydrated with 10% (w/v) water, and incorporated with Lactococcus lactis (NRRL B-50307). The fermentation was monitored for 6 days; physicochemical parameters (pH, titratable acidity [TTA], leavening capacity) were analyzed, and sourdough bread was produced. The population of lactic acid bacteria, yeasts, and molds, and adaptation of the added strain were monitored. Leavening capacity increased during fermentation, and L. lactis grew about 2 log CFU/day. Analysis of the sourdough showed a pH range of 3.6–4.9, and TTA ranged from 8 mg/mL to 11 mg/mL of lactic acid. Proximate analysis (%, w/w) revealed 28.95 ± 0.4 protein, 12.33 ± 0.98 fat, 37.68 ± 0.65 total carbohydrates, and 1.04 ± 0.32 ash. Sourdough bread added with AB + L. lactis showed significantly higher (p < 0.05) firmness (35.42 N ± 0.034 N) and volume (70.24 mL ± 4.67 mL) than using wheat only (20.48 N ± 4.04 N, and 49.10 mL ± 6.35 mL, respectively). AB is a good source of fiber and other compounds like minerals, suggesting its potential as a food ingredient, and encouraging the agave industry towards more sustainable development.

Wheat Bran Substitution and Different Soaking Time on Chemical and Organoleptic Quality Chocolate Chip Cookies

Cookies are a popular snack enjoyed by many people. One of the favored cookie types is chocolate chip cookies. Cookies are made from flour, eggs, fat, sugar, water, and salt. Wheat flour itself is made from wheat which has high fiber. The addition of wheat bran in making cookies is considered to be a good source of fiber. So, cookies can be a healthy food. This study aimed to determine the substitution concentration and soaking time on the chemical and organoleptic quality of chocolate chip cookies. The research used a randomized block design with 2 different wheat bran flour concentrations and soaking times of 5, 10, and 25 minutes each. The results showed that the soaking time had no significant effect on the crude fiber content and water content of chocolate chip cookies, but had a very significant effect on the protein content. An organoleptic test based on Friedman showed that the substitution of wheat bran flour and different soaking times significantly affected the parameters of taste, aroma, and mouthfeel. The best treatment was chocolate chip cookies with 25 grams of wheat bran flour substitution and 5 minutes of soaking time with the highest Yield Value (NH) of 0.45 with the criteria of protein content 5.650%, water content 2.352%, crude fiber content 3.287%, taste 4, 09 (like), aroma 3.63 (rather like), mouthfeel 3.44 (rather like).

Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products.

Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg-1). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered "low-fat" (1C 4.240 g·kg-1 and 2C 5.4 g·kg-1). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry.

Influence of different bedding material on locomotor behaviour of thoroughbred horses housed in individual stalls

The effect of three different bedding material on the locomotor behaviour of horses housed in individual boxes were analysed. Three different groups of horses, with ten horses in each group, were kept on straw bedding, wood shavings and no bedding material for four weeks. A behaviour recording chart was used to not each individual’s behaviour for four hours a day (morning and evening). Recording time for the behaviour like standing on three legs, body stretching, kicking behaviour, walking in the stable, scratching of body with legs and lying behaviour with bedding were generated. Use of straw bedding caused a significantly higher frequency and total duration of standing on three legs (P&lt;0.0001) and lying behaviour (P&lt;0.0001), and shorter fraction of scratching of body with legs and walking in the stable (P&lt;0.7297). The total duration of lying on the straw bedding was significantly higher than on wood shavings and without any bedding material. Straw bedding had many positive influences as it made the animal docile, provided cushioning properties, reduced leg problems and acted as good source of fibre.

Nutritional Composition and Bioactive Compounds of Quelites Consumed by Indigenous Communities in the Municipality of Juquila Vijanos, Sierra Norte of Oaxaca, Mexico.

The indigenous communities of Mexico have a long tradition of consuming quelites. In this research, eight species of quelites that are traditionally consumed by indigenous communities of the Sierra Norte of Oaxaca, Mexico, were characterized: Eryngium foetidum L., Galinsoga parviflora Cav., Calceolaria mexicana Benth., Andinocleome magnifica (Briq.) Iltis & Cochrane, Cleoserrata speciosa (Raf.) H.H. Iltis, Phytolacca icosandra L., Cestrum nocturnum L. and Solanum nigrescens M.Martens & Galeotti. The ethnobotanical information of these species was recorded and the proximate composition, mineral content, and total phenolic and flavonoid content were determined. The antioxidant capacity of the samples was also investigated using ABTS (2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), DPPH (2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl), and ORAC (oxygen radical absorption capacity) methods. Quelites are available in the dry and rainy season. Quelites were found to have low energy contents while being good sources of fiber, of which A. magnifica possessed the highest concentration (8.61 ± 0.35g/100g fresh weight FW). Quelites were also found to provide essential minerals, with the primary contributions being potassium (4097.35 ± 12.28mg/100g FW) in C. mexicana, calcium (2418.63 ± 22.91mg/100g FW) in S. nigrescens, magnesium (1021.83 ± 10.58mg/100g FW) in E. foetidum, among others. C. speciosa and C. mexicana exhibited the highest concentration of phenols and flavonoids, which were found to be associated with higher antioxidant capacity. The quelites analyzed in this study are a potential source of accessible, nutritious, and healthy food, and can potentially help improve food security and health.

Identification of six genomic regions associated with pigment intensity in alpacas

Context Currently, there is a growing consumer demand for more ecologically sustainable practices in the textile industry. Fabric dyeing is highly pollutive, and one way to avoid dyeing is to use naturally coloured fibres. Alpacas exhibit a wide range of fleece colours, thereby making them a good source of fibre for sustainable textile production. Our understanding of the colour genetics of alpacas is improving, but there is still no explanation for all the variation seen in alpaca coat colours. Aims To identify a region or regions in the alpaca genome that contribute to differences in pigment intensity. Methods Colorimetric analysis using L*a*b* colourspace of fibre from white and black alpacas, that had been genotyped using the Neogen Australasia alpaca coat colour test, was used to classify the samples into intense and dilute groups for each colour. Illumina short-read genotyping by sequencing of the DNA from these alpacas was used to identify single nucleotide polymorphisms that were subsequently used in a case–control genome-wide association study (GWAS) comparing the extreme dilute and intensely pigmented animals. Key results Intense eumelanic fibre is darker (P = 0.0003), less red (P = 0.004), and more blue (P = 0.001) than is dilute eumelanic fibre. Intense pheomelanic fibre is darker (P = 1 × 10−7), more red (P = 3 × 10−20), and more yellow (P = 2 × 10−6) than is dilute pheomelanic fibre. The GWAS showed six regions of genome-wide significance. After manual inspection of these six regions, the best candidate region was upstream of KITLG, a gene previously associated with pigment intensity in dogs. Conclusions In combination with ASIP genotype, a regulatory mutation in a region upstream of KITLG in alpacas potentially has a major effect on pigment intensity in the species. Implications Successful identification of a marker for pigment intensity will allow breeders to select more precisely for breeding and production animals that will assist them in supplying the desired fibre colours to the textile industry.

Sun-dried Stylo Hay (Stylosanthes guianensis CIAT 184) as Dietary Fibre Source in Rabbits

Background: In West Africa, one of the main problem of rabbit production is the lack of fibre-balanced feeds available at remunerative price, as the supply of fibrous raw material remains difficult. Expensive fibrous raw materials imported from temperate countries are the most fibre source used in rabbit feed formulation. This study aimed to assess the nutritive value and the potential use of Stylosanthes guianensis CIAT 184, a local fodder, as dietary fibre source in rabbit feed. Methods: Four diets containing an inclusion of Stylo hay: 0% (control, SH0), 15% (SH15), 30% (SH30) and 45% (SH45) as a substitute for the control diet (33.3 g NDF and 170 g CP/kg) were studied. Four groups of 12 rabbits, individually caged, were fed ad libitum the 4 diets, from weaning (35 days) to 78 days age. Result: Replacing up to 45% the basal diet with Stylo hay reduced nutrients digestibility (P less than 0.001). The digestible protein (DP) contain of Stylo hay was 36±0.57 g/kg DM. The inclusion of Stylo up to 30% in the diet improved animals growth rate compared to the control diet. Health status and slaughter traits were not affected by Stylo incorporation. It was concluded that sun-dried Stylo hay could be considered as a good fibre source in the complete pellet feed for rabbits in West Africa.

Marketing Specialty Crops: Analyzing Perception and Determinants of Date Fruit Purchase Likelihood

While date fruits provide a good source of fiber, potassium, and antioxidants, demand for dates is lower than for other comparable fruits. Exploring consumers’ perceptions and purchase-related behavior of dates highlights how this tasty and nutritious product could be marketed more effectively. This study, surveying approximately 3,000 U.S. consumers of dried fruits, is the first to provide public findings on date marketing. Developing a conceptual framework, we identify shopping characteristics by accounting for e.g., product cues, socio-demographics, and shopping and consumption habits. Data on perception are analyzed using content analysis, and determinants of date purchase likelihood are investigated via probit models. Results show that consumers’ perceptions of dates are related to taste, texture, and health; consumers prefer the health properties and naturalness of dates. “Trusted Brand” and “Certified USDA Organic” are preferred packaging labels. Concerning usage patterns, consumers mainly use dates for snacking. Findings provide rich implications for successful date marketing.

Murici (Byrsonima verbascifolia): A high bioactive potential fruit for application in cereal bars

In order to popularize and use murici fruit (Byrsonima verbascifolia) in processed foods, the aim of the study was to characterize the fresh fruit as to its antioxidant capacity, volatile and bioactive compounds and to evaluate the effect of murici content on total carotenoids and sensory attributes in enriched cereal bars. For the development of cereal bars, a Plackett-Burman design was elaborated, containing eight independent variables: glucose syrup, oats in thick flakes, corn flakes, rice flakes, dehydrated murici, soy lecithin, hydrogenated vegetable fat, and brown sugar. Fresh murici were characterized for proximate composition, total and individual carotenoids, antioxidant capacity, volatile compounds, and microbiological analysis. The murici was mainly a good source of fiber (6.4%) and lipids (7.3%), with significant levels of total carotenoids (15.3 μg of β-carotene/g) and antioxidant capacity by FRAP method and ABTS method. The volatile fraction of murici mainly contains esters with descriptors such as cheese and fruity. The experimental design used helped obtain the formulations of cereal bars with murici and demonstrated that the content of carotenoids increases as the amount of added fruit increases.

Physio-morphological of Soybean in Monoculture and Intercopping with Corn

Soybean is the main food crop in Indonesia after rice and corn. Soybean is a raw material for several foods which are a good source of fiber for the human body. Soybean productivity in Indonesia is still low at 15.24 Ku/Ha because farmers are still using a monoculture cropping system, which causes plant physiological processes to be not optimal so that growth and yields are low. One of the efforts to increase soybean growth and yield is by the intercropping system. The potential crop for intercropping with soybeans is corn because it has different physiological and morphological characteristics. This study explained the physiological aspects of plant height and number of leaves, leaf area, plant dry weight, and yield. The treatment tested were monoculture soybean and soybean intercropping with various proportions of corn population. The result showed that soybean and corn intercropping produced higher physio-morphology than monoculture soybeans.

Effects of Foliar Application of Melatonin on Head Yield and Quality of Broccoli cv. Palam Samridhi

Background: Broccoli is a cruciferous vegetable with green flower buds. It has a reputation as a superfood as it is low in calories but contains a wealth of nutrients and antioxidants that support many aspects of human health. Broccoli is a good source of fibre and protein and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid. Methods: Thirty days old and uniform seedlings of broccoli cv. Palam Samridhi were transplanted in the field at a spacing of 45 × 45 cm. Different concentrations of Mel, viz. 0, 20, 40, 60 and 80 ppm with three replications were sprayed at 15 days after transplanting (DAT). Head diameter, weight, chlorophyll and carotenoids, sugar, proteins and antioxidant were analyzed at harvest. Result: Results showed that the maximum head diameter (10.7 cm), weight (233.8 g), chlorophyll (0.79 mg/g.FW), carotenoid (0.028 mg/g.FW), phenol (178.1 mg/100 g DW), total antioxidant (362.3 mg GAE 100 g DW) and MSI (45.38%) levels were recorded with Mel 60 ppm. However, the highest levels of sugar (129.0 µg/g) and protein (88.0 µg/g) were recorded with Mel 80 ppm followed by Mel 60 ppm.

High Value-Added Application of Two Renewable Sources as Healthy Food: The Nutritional Properties, Chemical Compositions, Antioxidant, and Antiinflammatory Activities of the Stalks of Rheum officinale Baill. and Rheum tanguticum Maxim. ex Regel.

Rhubarb plants (Rheum officinale and R. tanguticum) have edible stalks. In this work, we aimed to compare the nutritional properties, chemical compositions, and bioactivities of R. officinale (SRO) and R. tanguticum (SRT) stalks and to analyze the composition–function relationship. Results showed that the two stalks were good sources of fiber, as well as minerals. They contained abundant essential amino acids and essential fatty acids to regulate the immunity and prevent some chronic diseases; the contents of polyunsaturated fatty acids were 2,244.32 mg/100 g and 2,844.69 mg/100 g, respectively. The antioxidant activity were also proved. Metabolomics showed that SRO and SRT contained abundant phenolic acids. Due to the higher concentrations of flavones, SRT has better antiinflammatory activities than SRO by inhibiting NF-κB signaling pathway. Rhubarb stalks exhibited good safety in acute toxicity and cytotoxicity tests. This work indicated that the two stalks have nutritional value, safety, and bioactivities, and could be used as sources of nutritional ingredients for regulating the immunity of body in food industry.

Utilization of raw mango peel waste for instant soup preparation

During processing of raw mango fruits, peel is generally removed and thrown as waste though it contains fair amounts of nutritive elements apart characteristic aroma and taste. Raw mango peel is a good source of fibre, pectin, acid, minerals, phenolics and pigments like chlorophylls and carotenoids. In order to utilize such nutritionally rich waste, an attempt was made to develop a value added product out of it in the form of instant soup. The peel powder was added with spices and other ingredients and packed in laminated aluminum pouches. The product was stored at room temperature (20-30°C) and analyzed up to 6 months for various biochemical and sensory parameters. The soup powder was found to have 5.7 per cent titratable acidity, 52.6 mg per 100 g vitamin-C and 944 mg per 100 g total phenolics. Decreasing trends were observed in the contents of acid, vitamin-C and total phenolics during storage. Organoleptically, soup was found to be acceptable till the end of storage, obtaining 7 or above sensory score out of 9. Raw mango peel soup may find good acceptability among market consumers. The protocol may also serve a good mean to utilize huge quantity of raw mango peel which otherwise is thrown as waste.

Acute effect of flaxseed-enriched snack bars on glycemic responses and satiety in healthy individuals.

The dietary glycemic index (GI) and glycemic load (GL) have garnered scholarly attention for their roles in weight management and glycemic control. Flaxseed is a good source of fiber, lignans, and omega-3 fatty acids. This study evaluated healthy individuals' acute glycemic response and satiety following the consumption of flaxseed-enriched snack bars. Nineteen healthy men and women consumed flaxseed bars or a glucose solution containing 50 g of available carbohydrates. Capillary blood glucose concentrations were obtained through the finger-prick test. The GI and GL values of the flaxseed bars were calculated using incremental area under the glucose response curve. Over 2 h, subjective satiety was examined at 0 (fasting), 15, 30, 45, 60, 90 and 120min following the consumption of flaxseed bars or saltine crackers containing 300 kcal by using a visual analogue scale (VAS). Compared with that of the glucose solution, the glucose concentrations of the flaxseed bars (15-90 min) were significantly lower (p<0.001). The GI and GL values of the flaxseed bars were 30.0±23.0 and 2.3±0.2, respectively. Compared with saltine cracker consumption, flaxseed bars consumption resulted in lower hunger and higher satiety. The satiety index score of the flaxseed bars was 1.6 times higher than that of the saltine crackers. Although further studies are warranted to evaluate the long-term effects of flaxseed-enriched snacks on glycemia and energy balance, our findings suggest that the incorporation of flaxseed into snack bars is a viable strategy for the management of obesity and diabetes.

Development of Protein Rich Flavored Bar

Abstract: The present study entitled “Development of protein rich flavoured bar” was conducted with the objective to develop protein rich flavoured bar using different ingredients, to assess the sensory accessibility, determine the nutritional composition and cost of developed protein bar. Protein rich flavoured bar were prepared by using three treatments i.e. T1 (dates 50g, oats 10g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 5g, cocoa powder 10g), T2 (dates 45g, oats 8g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 12g, guava flavour 10g) and T3 (dates 40g, oats 13g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 12g, orange flavour 10g). Organoleptic evaluation of the prepared product in relation to sensory attributes was carried out using the nine point hedonic scale score card by Srilaksmi (2015). The nutrient content of the value added food products were calculated with the help of food composition table given by Gopalan et al., (2011). The cost of individual raw ingredients used in the preparation of the food product as the prevailing market price. All treatments were replicated four times and the data obtained during investigation were statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. On the basis of sensory acceptability it was found that T1 was scored highest in terms of colour and appearance, body and texture, flavour and taste and overall acceptability. As well as T1 shows significantly high in the nutritive value among all treatments regarding energy, protein, carbohydrates, fat, fibre, calcium and iron. The cost of the protein rich flavoured bar per 100g of dry ingredients at the prevailing cost of the raw materials was highest in T1 (Rs. 29.33) followed by T2 (Rs. 20.69) and T3 (Rs. 20.34). Dates are very good source of fibre, carbohydrate, protein and act as natural sweetener with no fat. As the bar is rich in protein, iron and other macronutrients, so it is majorly recommended for Protein-energy malnutrition (PEM), athletes and anemic patient. Daily 100g of dates intake helps to get all essential nutrients. Strictly restricted for Type-1 diabetic patients. Keywords: Protein, Nutrient content, organoleptic evaluation, nutrition bar, cost.

English

The study was conducted to determine sesame seed capsules&#39; proximate composition, amino acid, and phytochemical properties as a potential feed resource. Homogeneous triplicate representative samples were analyzed following scientific protocols. The results indicated that the sesame seed capsule contained 75.41% carbohydrate, 3.59% ether extract, 4.32% protein, 93.57% dry matter, 12.01% crude fiber, and 4.77% ash. The amino acids profile showed glutamic acid with the highest value of 1.71, while proline was not found. The phytochemical contents of the seed showed the presence of alkaloid (1209.88 mg/100 g, phytate (41.07 mg/100 g), saponin (31.94 mg/100 g), oxalate (3.33 mg/100 g), and trypsin inhibitor (9.92 Tiu/mg/g), respectively. The crude fiber and energy values indicated it was a good source of fiber and energy; however, the protein quality was poor, and the concentration of alkaloid, trypsin inhibitor, and oxalate were above the standard limits for safe feed. This may adversely influence digestibility and utilization. It is better to detoxified and supplemented with good quality protein sources before feeding to animals. Key words: Sesame, capsule, proximate, amino acid, phytochemicals.

Assessment of the Cannabinoid Content from Different Varieties of Cannabis sativa L. during the Growth Stages in Three Regions

Hemp (Cannabis sativa L.) belongs to the Cannabaceae family. It is very rich in chemical constituents, especially the cannabinoids which has not been reported in any other plant, and has broad pharmacological properties. Hemp as a multi-purpose crop is a good source of fibers, seed, fixed and volatile oil. It is known that the cannabinoid content of hemp is related to genetic factors, as well as plant's growth stages and environmental factors such as latitude, altitude, weather, particularly moisture availability and nutrient supply during the growing season. The present study was designed to produce hemp that contains allowable concentration of THC (<3 %) by comparing different varieties of hemp, different stages of plant growth, and different geographical locations where it was planted. To achieve this, seeds of two native populations from Iran (Fars and Yazd Provinces) and one foreign variety from France (Fedora17, as an industrial hemp cultivar) with its progenies (Fedora17-2) were cultivated in 3 research fields (Gilan, Golestan and Alborz provinces) in Iran. The following plant materials were extracted with methanol/chloroform and analyzed by HPLC: foliage in the vegetative stage, inflorescent in the flowering stage, inflorescent of seeds in the seeding stage and the mature seed. The THC concentration of Fedora17 (Fed17) in all three geographical locations was found to be under 0.03 % or even non-detectable. Same result was also observed in its progenies (Fed17-2), indicating stability of the trait in this cultivar. The THC concentration of the Yazd variety that was planted in Alborz and Gilan regions was less than 0.080 % in all growth stages. The female flowers planted in Golestan, showed a THC concentration of 1.029 % which was more than the allowed THC concentration of <3 %. The THC concentration in all growth stages of all of the different varieties planted varied from 0 to 1.392 %. The above results indicates that the type of cannabinoid produced depends on the difference in genetic prosperities of the different seed types as well as the growth stage in which the plant material was extracted. On the other hand, the climate and the region in which the seeds were planted had little influence on the THC concentration.