Higher Protein Percentage Research Articles

Durum wheat cultivars grown in Mediterranean environments can combine high grain nitrogen content with high grain yield

Grain protein percentage is one of the main determinants of durum wheat grain quality. However, high grain protein percentages are generally associated with low grain yields. Our aim was to identify the genotypic constraints to the realization of high grain yields with high grain nitrogen contents. To investigate this relationship, four cultivars specifically selected for their large range in ‘grain yield-grain protein’ relationship were compared across three seasons in a Mediterranean environment at three nitrogen (N) fertilization rates (0, 80 and 160 kg N ha−1). The genotypic superiority in protein percentage was consistently associated with lower number of grains m−2 and high grain weight across years, N treatments and yield levels (from 3.5 to 8.5 t ha−1), whereas grain yield ranking varied with year and N treatment. A high and consistent grain protein percentage was the consequence of a high N uptake by anthesis (250 kg N ha−1 at the higher N rate) and was consistently associated to a low grain yield. The good capacity to absorb N after anthesis, on the contrary, resulted in a grain N percentage less reliable than that obtained through a high pre-anthesis N uptake, but still high and associated with the ability to make the most of favourable weather conditions by combining a high grain N with a grain yield comparable to those of more productive cultivars. Post-anthesis N uptake and high potential grain weight are two interesting targets in breeding for high yielding, high protein cultivars.

Assessment of in-vitro proximate composition and mineral analysis of different combinations of moringa (Moringa oleifera) leaves and ginger (Zingiber officinale) rhizomes as herbal supplements in the possible prevention and management of hypertension

Hypertension is one of the most common causes of cardiovascular diseases (CVDs) and is among the leading causes of death globally. Recent reports revealed that hypertension and related cardiovascular complications are gaining more importance in sub-Saharan Africa, especially in Nigeria. Plant herbs such as moringa (Moringa oleifera) leaves and ginger (Zingiber officinale) rhizomes are popular folklore for the management of hypertension, but limited scientific information is available on their possible synergistic effect in militating against the scourge of high blood pressure. This study sought to evaluate the effect of combination of moringa (Moringa oleifera) leaves and ginger (Zingiber officinale) root in different proportions. The proximate composition and mineral analysis of these combinations was assessed. Sample A contained 100% powdered moringa leaves, sample B contained 100% powdered ginger rhizomes, sample C contained 50% powdered moringa leaves and 50% powdered ginger rhizomes, sample D contained 25% powdered moringa leaves and 75% powdered ginger rhizomes, while sample E contained 75% powdered moringa leaves and 25% powdered ginger rhizomes. The proximate composition of moringa leaves and ginger rhizome showed that moringa had a higher percentage of moisture, fat and carbohydrate than ginger while ginger had a higher percentage of protein, fibre and ash. Upon combination at different proportions, a number of positive synergy was observed. The different combinations of the two herbal plants show increased percentage of the proximate compositions and minerals compared to the lower individual percentage in nearly all parameters assessed. This can be harnessed to achieve the desired nutrient and nutraceuticals aimed at managing hypertension.

Variación del color de macroalga Lessonia trabeculata deshidratada con secador de rayos infrarrojos

Fishmeal concentrates a high percentage of protein and its monetary cost is relatively high, searching for possible alternatives in macroalgae for improvement purposes is an option. Color is a fundamental characteristic of food, however, drying by the Infrared method as an emerging technology for the study of the macroalga Lessonia trabeculata is little studied. For this reason, the degradation and change of color in the drying process by infrared rays (IR) at different temperatures 40°C, 55°C and 70°C were objectively characterized with the color space scale (CIE-L*a *b*), through the use of a spectrophotometer. Drying was carried out with infrared rays in an infrared radiant heating chamber with a power of 4.5kW, 20.5 Amps. The results indicate that the best color treatment determined was for the macroalga Lessonia trabeculata at a temperature of 40°C with values ​​for: L*= 44.758±0.227, a*= -1.564 ± 0.016 and b*= 11.050±0.017; obtaining a first order kinetics for logarithmic scale corresponding to the parameters L*.b* as a function of time, likewise an activation energy value of Ea = 24.062 KJ/mol and the Arrhenius constant k0 = 0.0197 min- was reached. one. It is concluded that there is inverse variability between the color of the macroalgae and the temperature applied in the drying process; being the values ​​of the color parameters L*, a*, b* of the macroalga decreases as the temperature increases, thereby leading to color degradation.

Adsorption of cadmium ion from water using activated carbon produced from palm kernel shell

This study was carried out to evaluate the phytochemical, antioxidant potentials, and proximate composition of extracts of Citrullus lanatus rind (CLR) in different solvents. Chloroform, n-hexane, ethyl acetate, ethanol, and aqueous extracts of CLR were prepared after which they were subjected to phytochemical, antioxidants, and proximate analysis using standard methods. The ethanol and aqueous extracts of Citrullus lanatus rind were rich in alkaloids, saponins, and terpenoids, while the chloroform and ethanol extract were rich in flavonoids. It was observed that the ethyl acetate, chloroform and ethanol extracts of Citrullus lanatus rind had the highest concentration of total phenolic substances when compared with other extracts considered. The DPPH antioxidant scavenging activity was significantly higher in the ethyl acetate, hexane, and chloroform extracts. The aqueous extract Citrullus lanatus rind was richer in moisture content, but chloroform and hexane extracts were richer in calorie or carbohydrate a relatively high percentage of crude protein in the ethanol extract. With prescence of alkaloids, saponins, terpenoids, and phenolic compounds in ethanol and aqueous extracts of CLR. They may be beneficial in reducing cardiovascular diseases. Also, with improvement in quality of Citrullus lanatus rind, it may be of high medicinal value to man and livestock.

Приемы повышения продуктивности нута в Волгоградской области

The article presents research materials on the cultivation of the chickpea variety Privo 1 in the zone of chestnut soils of the Volgograd region. In three-year experiments, the effectiveness of growth stimulants and trace elements was studied in the treatment of chickpea seeds before sowing. Factor A - growth stimulants. 1. Control (without growth stimulants); 2. Nano-Gro; 3. HB-101; 4. Rizotorfin. Factor B - trace elements. 1. Control (without trace elements); 2. Ammonium molybdate (Mo-52%); 3. Boric acid (B-17.3%). The highest photosynthetic potential was formed in the variants with seed treatment with the growth stimulator HB-101 and averaged from 1059 thousand m2 x day/ha in the variant without microelements to 1144 thousand m2 x day/ha in the variant with the use of boron. The maximum net productivity in chickpea plants of the Privo 1 variety on average for 2014-2016 was established with a combination of seed treatment with growth stimulator HB-101 and boric acid and was equal to an average of 2.08 g/m2 per day for the growing season. The highest economic yield of chickpeas, on average, according to experience, was established on the combination options during presowing treatment of seeds of the growth stimulator HB-101 with boric acid or ammonium molybdate and was equal to 2.59 t/ha, that is, it was 34.9% higher than in the control variant . The highest percentage of protein in chickpea grain 28.8% was found in the variant of the combined use of the growth stimulator HB-101 with ammonium molybdate. The highest protein yield was observed on variants of the combination of the growth stimulator HB-101 with ammonium molybdate and boric acid, and was equal to 742 kg/ha. The lowest protein yield was in the control variant without the use of growth stimulants and microelements and was equal to 541 kg/ha.

Quantitative and qualitative properties of giblets from conventional, organic, and wild ducks

The aim of the study was to evaluate selected properties of giblets (liver, heart, and gizzard) from conventional (C), organic (O), and wild (W) ducks. A total of 24 giblets (24 of each organ) were analysed in each bird group. Production properties, colour indicators, haem pigment content and chemical composition were compared. The heaviest organ with the highest yield was the liver in C and W ducks and the gizzard in O ducks (P < 0.05). The liver and gizzard of W and O ducks were darker (P < 0.05) compared to the same organs in C ducks. The redness of the heart of O ducks was higher (P < 0.05) than that of the heart of both other groups of ducks (C and W). All W duck organs contained (P < 0.05) more haem pigment. The livers of reared ducks (C and O) contained more protein (P < 0.05) than the livers of W birds. The liver of C reared poultry was about 3–4 × fattier (P < 0.05) compared to the liver of the remaining two groups of ducks. The heart of wild ducks had the highest protein and lowest fat content, the heart of ducks from the C breeding system had the least protein, whereas ducks bred organically had the highest amount of fat in the heart. Ducks from the O system had a fattier gizzard compared to other birds (P < 0.05). The highest protein percentages were found in the gizzards of W ducks, the smallest in the gizzards of C poultry.

Comparison of the physical, chemical, rheological and baking properties of wheat bread and wheat fortified with oats and almond bread

The study was conducted in the laboratories of the Faculty of Agriculture, Department of Food Sciences, for the period from 1/5/2021 to 1/6/2021 It included the production of wheat bread and wheat bread fortified with oats and almond bread in order to compare the physical, chemical, rheological and baking properties of bread produced from wheat and from wheat fortified with different percentages of oats and almond bread Different samples were taken from bread fortified by 100 percent, wheat bread fortified with oats by 10 percent, wheat bread fortified with oats by 15 percent, and wheat bread fortified with oats by 20 percent, oat flour in addition to almond bread. The results of the physical characteristics showed a high percentage of moisture in almond bread and a decrease in wheat bread. The results also showed a high percentage of protein in wheat bread and a decrease in wheat bread, and the percentage of fat in almond bread increased compared to the rest of the samples, and the highest value of carbohydrates was in wheat bread and less in almond bread. As for the results of the rheological characteristics of the flour, the farinograph results showed that the highest absorption rate was in the almond sample 68.6 and the lowest in the wheat sample 60.6, while the longest period was for the time required for ripening in almond bread 17.2 and the lowest in wheat flour 4.8 and recorded the highest stability period in the almond sample was 11.3 and the lowest was in wheat 5.0, as for the sensory evaluation. The results showed the superiority of wheat bread in most of the traits. As for the smell and taste, the preference was for almond bread.

The effect of a vegetation period on productivity, protein and oil percentage in grain of the collection soybean samples

The purpose of the current study was to identify the effect of the length of a vegetation period of the collection soybean samples on grain productivity and quality. The study was carried out in the southern part of the Rostov region in the fields of the FSBSI Agricultural Research Center “Donskoy” in 2018–2020. The climate is semi-arid with moderately hot summers. The soil is ordinary thick calcareous heavy loamy blackearth (chernozem). The forecrop was winter wheat. The objects of the study were collection soybean samples of the ARIGPR named after N.I. Vavilov. The study was carried out on 75 samples, including 52 middle early samples with 110-120 days of vegetation and 23 middle maturing samples (120-130 days of vegetation), differing in morphobiological and economically valuable traits. The analysis of a vegetation period, grain productivity and quality of the collection soybean samples has shown that in the southern part of the Rostov region the most variable trait was grain productivity (Cv = 22.5%). The less variable characteristics were protein percentage in grain (Cv = 3.8%), a vegetation period (Cv = 4.2%) and oil content in grain (Cv = 5.3%). There has been identified a positive effect of the length of a vegetation period of soybeans on grain productivity and oil content in grain for both groups of maturity, protein percentage in both groups of maturity having a negative dependence on a vegetation period. The study has shown that in the middle early group, the largest grain productivity was obtained with 117 and 118 days of vegetation, the highest protein percentage with 110 and 114 days of vegetation, and the largest oil content in grain with 118 and 120 days of vegetation. In the middle maturing group, the maximum productivity indicators were obtained for the samples with 126 and 130 days of vegetation, the maximum protein percentage with 122 days of vegetation and the maximum oil content in grain with 123 and 130 days of vegetation. The samples showing the maximum indicators will be included in further soybean breeding.

Meat Quality Parameters at Domestic Turkeys Fed Various Dietary Rations

In relation to other poultry species, turkeys belong to the largest poultry and the best producers of high-quality poultry meat, because it contains a high percentage of protein, especially essential amino acids and low fat content. Turkeys used for this study were originated from the domestic breed of turkey (white and black). A total of 30 turkeys were grown under the so-called indoor keeping system in Pelagonia region, North Macedonia. The aim of the research was to determine the differences in the body weight in the period of 10 - 90 days and the slaughtering characteristics of turkeys fed with two different rations in relation to the origin of feed proteins (group R - fed with fish flour and group S - fed with whey powder). An analysis of the chemical composition of the large breast muscle (Musculus pectoralis superficialis -MPS) was also performed on samples of the two groups of turkeys. Statistics (ANOVA) on turkey growth (10-90 days) show significant differences in body mass between the two groups of S and R for different feeding intervals. The results of the examinations of the chemical composition of the MPS showed higher values for protein and fat in the meat of turkeys fed with whey powder and were (protein 25% and fat 8.67%) compared to the values of turkeys fed with fish flour and were 23.27 and 6.5% respectively. At the same time, protein and fat values were significantly different among the groups.

Eat what you want and when you want. Effect of a free choice menu on the energy and protein intake of geriatric medical patients.

Geriatric medical patients are often at nutritional risk when admitted to hospital. More flexible meal service concepts may prove successful in improving nutritional intake. To evaluate whether the Free Choice Menu (FCM), a new room service resembling meal service concept, improves energy and protein intake in a population of geriatric medical patients compared with the traditional concept of serving meals from a trolley with a fixed menu (trolley). Data were collected consecutive in a geriatric ward at Slagelse Hospital (Denmark) before (autumn 2018; n=98) and after (autumn 2020; n=52) implementing the Free Choice Menu. Weighed dietary intake was recorded for three full days for each patient. Energy and protein intake did not differ significantly when comparing the two meal service concepts (trolley: 6124kJ; 52.6g and FCM: 5923kJ; 47.1g) over three days. The FCM concept showed however a significantly higher energy and protein intake for the dinner (relative to the other meals), whereas a higher percentage of protein and energy intake was covered by oral nutritional supplements in the trolley concept. The majority of the participants met the recommendations for energy intake, while only a minority met the recommendations for protein intake. Plate waste was significantly lower (p=0.0005) at the lunch meal for the FCM concept (15.6%) compared with the trolley concept (26.1%). When implementing a FCM, energy and protein intake was maintained and patients received more energy and protein from the dinner and less from oral nutritional supplements. However, the introduction of a free choice of meals concept did not in itself ensure nutritional intake in geriatric medical patients.

Studying Chemical Composition of Myofibril and Sarcoplasmic Proteins Separated From Different Types of Meats

The present study was dealt with the estimation of the chemical composition (moisture, protein, fat, and ash) and physical properties (pH and water holding capacity) of camel, duck, and tuna meat purchased from local markets. Muscle proteins were separated, including myofibril and sarcoplasmic proteins from these meats, estimation of the yield and study of their content. have been studied. the results were as follows:1. Statistical results disclosed that there was a significant difference at a probability level (P≤0.05) in the percentage of moisture, protein, fat, ash, pH, and values of water holding capability in each of camel, duck, and tuna's meat.2. Statistical results made a clear reference that there were significant differences at a probability level (P≤0.05) in the percentage of yield, moisture, protein, fat, and ash of myofibril and sarcoplasmic proteins in each of camel, duck, and tuna's meat. Also, a dual interference between meat type and protein type was significant in its impact on percentages of yield and chemical composition.3. It was observed the percentage of moisture and fat in tuna meat was higher than the percentage of moisture in duck meat. As to the lowest percentage of moisture, it was in the meat of tuna, while the tuna meat recorded the highest percentage in protein and ash, then followed by the percentage of protein and ash in duck meat, while camel's meat recorded the lowest percentage of protein and ash. Besides, results indicated that the values of pH and water holding capability of duck meat were higher than that in the meat of tuna meat and camel.4. It was found that the percentage of the yield for proteins of a myofibril of duck meat was higher than that in the meat of tuna and camels, as the percentage of yield of sarcoplasmic proteins for tuna was higher than that in the meat of duck and camels.5. It was found that the percentage of yield for myofibril of duck meat was higher than that in the meat of tuna and camels. As to the percentage of yield for sarcoplasmic proteins of tuna meat, it was higher than that in the meat of duck and camels.6. The highest percentage of moisture for myofibril proteins was in the meat of camels, and the lowest percentage of it was registered in myofibril proteins in tuna meat, whilst the highest percentage of moisture for sarcoplasmic proteins was registered in the meat of duck, and the lowest of it registered in sarcoplasmic proteins in tuna meat.7. It was observed that the highest percentage of protein and fat for myofibril and sarcoplasmic proteins was registered in tuna meat, as the lowest percentage of protein and fat for myofibril and sarcoplasmic proteins were observed in duck meat.8. The study came up with a result revealing that the percentage of ash in proteins of myofibril proteins for duck meat was higher than that in myofibril proteins for camels and tuna meat, whilst, the percentage of ash in sarcoplasmic proteins for camel meat was higher than that in sarcoplasmic proteins for duck and tuna meat.9. Results showed that the highest concentration of sarcoplasmic proteins was in tuna meat, followed by duck meat, and the lowest concentration for these proteins was in camel meat. The values of proteins (myosin, tropomyosin, reticulin, and collagen) in camel meat, then followed by duck meat, whilst the lowest values for these proteins were in tuna meat.

Efektifitas Kurma Ajwa dalam berbagai Penyakit

The incidence of disease increases due to improper eating patterns, irregular eating patterns, consumption of processed foods except for the fruits of the food consumed. According to WHO statistics on diabetes mellitus, heart disease and ischemic stroke are the leading causes of death globally. Fruits are highly recommended by WHO to improve public health and public welfare. In building the health and well-being awareness of the past two decades significant progress has been made in the study of bioactive compounds in dates to find their immediate effects on human health. Dates Ajwa (Phoenix dactylifera L.) is a fruit that grows in many Arab countries, especially the city of Medina, Saudi Arabia. Based on several studies, dates have various phytochemical contents such as kumarat acid, ferric acid, flavonoids, phenolics, sterols, procyanidins, anthocyanins, carotenoids, vitamins and minerals that function as antioxidants, antihyperlipidimics, hepatoprotective, antimutagenic, antiinflammatory, nephroprotective and many other benefits in protecting the body from various diseases. Ajwa dates contain a high percentage of carbohydrate fiber (44-88%), dietary fiber (6.4-11.5%), fat (0.2-0.5%), protein (2.3-5.6 %), minerals and vitamins; also contains several fatty acids including palmic, oleic, linoleic and linolenic acids. Based on the description above, the researcher is interested in further studying the benefits contained in the Ajwa Dates.

Evaluation of Nutraceutical Properties of Pleurotus ostreatus (Jacq.) P. Kumm (Pleurotaceae)

Recently, consumption of mushroom is on the increase in many developing countries. They serve as food supplements in diets of the people. The present study was conducted to evaluate nutraceutical properties of the oyster mushroom (Pleurotus ostreatus), a widely cultivated mushroom in Nigeria. Properties such as proximate composition, mineral ions and antioxidants contents were analyzed using standard methods. P. ostreatus was found to contain high percentage of crude fibre, moisture content, carbohydrates, crude fat, total ash, crude protein and oil matter. Percentage of mineral ion such as sodium, calcium, potassium, magnesium, phosphorus, iron, copper and zinc were found to be lower in value. Antioxidants such as flavonoid, phenol, lycopene, β Carotene and ascorbic acid in P. ostreatus were found to be high in value. Overall, the percentage content of minerals in P. ostreatus was less than 1%, proximate composition was 33.64% and antioxidants was 66.16%. This showed that P. ostreatus had a high content of antioxidants, moderate amount of proximate composition and low amount of minerals. As P. ostreatus contains low calorific value and very high content of antioxidants, dietary fibres and minerals, it can therefore be said to be potentially good for medicinal purposes especially among the vegetarian consumers

Dynamic Analysis of Major Components in the Different Developmental Stages of Tenebrio molitor.

The yellow mealworm, Tenebrio molitor, is an important resource insect with a high protein percentage that is widely farmed in many countries. In this study, the content dynamics for protein, fat, chitin, and other components in the whole development process of yellow mealworms were analyzed by sampling from different instars and combining with their growth conditions. The results of the component dynamic analyses in the different development stages showed that the percentages of protein, fat, and chitin were the highest in the larval stage, pupal stage, and adult stage, respectively. The results of amino acid composition dynamic analysis also indicated comparatively higher essential amino acids in the earlier instar (e.g., before the 9th instar) larvae. Therefore, we found that the earlier instar is better than the final instar as the insect farming harvest time. Furthermore, the larvae in the earlier instar consumed dramatically less feed and could effectively reduce the farming costs of insect farmers. This finding provides an alternative option to farm insects for different purposes and in an economic way.

Effect of protein and carbohydrate distribution among meals on quality of life, sleep quality, inflammation, and oxidative stress in patients with type 2 diabetes: A single-blinded randomized controlled trial.

Background/ObjectivesPatients with diabetes mellitus have a lower quality of life and sleep compared with healthy individuals. Nutrition therapy has an important role in the management of diabetes and can improve inflammation and quality of life in patients with diabetes. The present study aimed to evaluate the effect of high‐protein versus high‐carbohydrate intake during evening meal on quality of life, sleep quality, inflammation, and oxidative stress in subjects with type 2 diabetes.Subjects/MethodsThis is a 10‐week randomized controlled trial. 96 adult patients with type 2 diabetes were assigned into one of the following three groups: standard evening meal (ST), high‐carbohydrate evening meal (HC), and high‐protein evening meal (HP). The effect of these diets was examined on high‐sensitivity C‐reactive protein, malondialdehyde, quality of life, and sleep quality.ResultsSleep quality improved significantly in all groups (p < .05). The quality of life and high‐sensitivity C‐reactive protein improved in all groups except for the HP group (p < .05). Serum malondialdehyde level did not change significantly throughout the study (p > .05).ConclusionsSmall manipulation of protein and carbohydrate distribution among the meals might not affect sleep quality. A diet with an even distribution of macronutrients among the meals or with a higher percentage of carbohydrates in the evenings can improve the quality of life and reduce inflammation in patients with type 2 diabetes, while a diet with a higher percentage of protein in the evenings may not improve it.

The new spring barley variety ‘Granik’

The purpose of the current study was to evaluate the high-protein spring barley variety (Hordeum vulgare L.) ‘Granik’ in the conditions of the left bank of the Saratov region. The study was carried out on the basis of the Krasnokutsk breeding experimental station, located in the Saratov region, Krasnokutsk district, the village of Semennoy on chestnut soils (coordinates of the experimental plot is 50.914007, 47.068303). The years of 2013, 2014 and 2020 (from 8 years of studying the new variety in the competitive variety testing (CVT)) were average humid; the years of 2016 and 2017 were wet; the years of 2015, 2018 and 2019 were acutely arid. There was established a significant advantage of the new variety over the standard variety ‘Nutans 553’ according to productivity on 0.25 t/ha (+11.0%) on average; according to 1000-grain weight on 2.4 g (+6.0%); according to grain number per 1 m2 on 270 grains (5.0%). The variety ‘Granik’ was distinguished by a higher straw (69.3 cm, which was 4.0 cm higher than that of the standard variety), by better resistance to lodging and to dust brand. Under artificial inoculation with spores of the local population of dust brand, the greatest damage to the variety was 9.9%, while the standard variety was 23.1%. There were no significant differences between the varieties according to ‘length of vegetation period’ (70–74 days), nutritional and energy value. There has been found that both varieties were characterized by a high protein percentage (15.6–15.9%). Since 2019, the variety ‘Granik’ has been introduced into the List of the State Register of the Russian Federation for the 8th (Lower Volga) region. In 2020 the variety was tested in production conditions at the Arkadak agricultural experimental station on an area of 50 hectares, where it produced 3.30 t/ha against the background of the variety ‘Yak 401’, which produced 2.60 t/ha on the same area.

The experience of durum wheat cultivation in the conditions of Kalmykia

In 2016–2020 in the Republic of Kalmykia the winter durum wheat area was sown by the variety ‘Kermen’ of joint development by the Kalmykia Research Agricultural Institute named after M.B. Narmaev, a branch of the “Pre-Kaspy Agricultural Federal Research Center RAS” (KRAI, a branch of the PkAFRC RAS) and the FSBSI “National Center of grain named after P.P. Lukyanenko”, and the variety ‘Kristella’ developed by the FSBSI Agricultural Research Center “Donskoy”. The current paper has presented the study results of productivity and grain quality of the varieties ‘Kermen’ and ‘Kristella’ on the experimental plot of the KRAI, a branch of the PkAFRC RAS over the past five years. The purpose of the study was to evaluate the winter durum wheat varieties according to the traits of productivity and grain quality for giving recommendations and their further introduction into production. In the conditions of the experimental plot of the KRAI, a branch of the PkAFRC RAS, over five years the mean productivity of the variety ‘Kermen’ exceeded that of the variety ‘Kristella’ on 0.56 t/ha, or 14.2%. There should be noted that the variety ‘Kristella’ showed the maximum productivity (5.88 t/ha) in 2016, which was a reliable addition to the variety ‘Kermen’. The varieties ‘Kermen’ and ‘Kristella’ have formed grain with a sufficiently high percentage of protein and gluten, which according to GOST 9353-2016, meets the requirements of the 1st and 3rd class for winter durum wheat. There were identified higher quality indicators in the variety ‘Kristella’.

Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars

Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nutritional and quality attributes of bars. Different concentration of isolated protein was used in the preparedness. Among all treatments T4 (15% protein isolate) and T3 (10% protein isolate) were best as they had the highest caloric value i.e. 498.33 and 480.37 kcal and high protein percentage 42.55 and 35.29%. T4 and T3 also were good in all textural parameters i.e. hardness 4.68 and 4.85 kg, firmness 3.88 and 3.67 kg, toughness 3.78 and 3.63 kg and work of shear 16.84 and 16.80 kg/mm. The obtained results indicated that the incorporation of moringa protein isolate in bars not only increase their aesthetic value but also increase their nutritional profile. High quality protein isolated from moringa is cheaper and easily grown with little care to provide ample supply of moringa protein to peoples which were in concern of money for provision of proteinaceous food to their families to combat malnutrition.

Evaluation kernel fruits content of some Terminalia species cultivated in Egypt

This work evaluation kernels of Terminalia bellirica and Terminalia. arjuna coated with chocolate and it evaluated sensory qualities as compared with commercial peanut coated with chocolate. T. bellirica kernels recorded a high percentage of protein and oil (27.5±0.03 and 34±2.00 %) respectively compared to T. arjuna. On this concern fatty acid composition percentage of terminalia sp. compared to commercial olive oil. T. bellirica and T. arjuna kernels showed that higher palmitic acid content (22.58 and 21.04%) respectively compared to olives oil, Palmitoleic acid monounsaturated is an omega-7 compared to T. bellirica kernels and olive oil and stearic contained (8.77 and 5.76 %) respectively compared to olives oil (2.37%). Terminalia sp. had content omega-3 addition enhanced than olives oil of linoleic acid and omega-6 percentage. Moreover, kernels are an excellent source of total amino acids. It dominated amino acid profiles glutamic acid was the most predominant amino acid followed by arginine and serine for T. bellirica and T. arjuna kernels flour content (28.8 and 23.04 g/16gN) respectively of total essential amino acids . T. arjuna kernels enhanced content Ca, Mg and K. T. bellirica and T. arjuna also contained (0.145 ± 0.10 and 0.110±0.08 mg), (0.351 ± 0.01 and 0.293±0.02 mg), (0.792 ± 0.09 and 1.030±0.03 mg) and (1.450 ± 0.02 and 0.952±0.02 mg) of vitamin B1, B2, C and A respectively per 100g of the kernel. The results showed that terminalia kernels coated with chocolate are more nutritious highly acceptable healthy food.

Valor nutricional y degradación térmica de compuestos bioactivos en hongos comestibles silvestres

Introduction: Nutritional potential of wild edible mushrooms and loss of their nutraceutical properties during cooking have been little examined. Objective: To evaluate the nutritional content and effect of heat treatment on nutraceutical properties in the wild species Lactarius indigo (Schwein.) Fr. (blue mushroom), Ramaria flava (Schaeff.) Quél. (changle) and Hypomyces lactifluorum (Schwein.) Tul. &amp; C. Tul. (lobster mushroom), collected in temperate pine and oak forests of the Sierra Norte de Puebla. Materials and methods: The mushrooms were collected in the company of “traditional mushroom collectors”. Proximal composition was quantified according to AOAC methods. The effect of heat treatment was evaluated at 50 and 92 °C at 10 to 60 min intervals. Total phenolic content was determined by the Folin-Ciocalteu method and antioxidant capacity by ABTS and FRAP assays. Results and discussion: R. flava and L. indigo had the highest percentages of protein (24.02 %) and crude fiber (14.64 %) on dry basis, respectively. R. flava had the highest phenolic content (4.40 mg gallic acid equivalents per gram dry basis) and the highest antioxidant capacity (23.65 µmol trolox equivalents per gram dry basis). Degradation kinetics of the compounds was first order; H. lactifluorum and R. flava had the highest loss of phenols and antioxidants, respectively. Conclusion: The mushrooms studied showed high nutritional value and retained more than 50 % of their antioxidant properties after thermal processing.