Highest Essential Amino Acid Research Articles

Immune-enhancing effects of β-lactoglobulin glycated with lactose following in vitro digestion on cyclophosphamide-induced immunosuppressed mice

β-Lactoglobulin (β-LG) is a major milk protein, making up more than 53% of the total whey proteins, and is seen as a valuable ingredient in food processing because of its high essential amino acid content and diverse functional applications. The Maillard reaction can occur during the storage and processing of food and generate various beneficial effects, including anti-allergenicity, antioxidant, and immunomodulatory effects. The addition of an β-LG-lactose conjugate (LGL) produced by the Maillard reaction was shown to have a strong immune-enhancing effect, increasing both nitric oxide generation and cytokine expression through activation of RAW 264.7 cells, even after in vitro digestion. Furthermore, daily LGL administrationresulted in the upregulation of several immune markers in a cyclophosphamide-induced immunosuppressive mouse model, indicating that this treatment stimulates multiple immune cells, including macrophages, natural killer cells, and lymphocytes, enhancing the proliferation and activation of both the innate and adaptive immune responses. Taken together, these findings indicate that consuming LGL on a regular basis can improve immunity by increasing the natural production of various immune cells.

Young cereal grains as a new source of healthy and hypoallergenic foods: a review.

Young cereals contain higher quantities of nutrients such as sterols, γ-oryzanols, tocols and phenolic compounds than mature grains. They are more easily digested with low allergenic potential. Applications of young cereals include plant-based milk substitutes, substitution of wheat flour, malting, fructose and pigments production. Research on young cereals is scarce and mainly focused on botanical studies. This review focused on major young cereals (wheat, rice and corn) compositions, bioactive compounds and applications that will benefit future research in plant-based food and functional ingredients. During grain maturity, amylose content increased, whereas amylopectin content and its structure varied depending largely on grain type. In rice, non-significant differences in average chain length of amylopectin during grain maturity were reported, with protein contents of young rice and wheat higher than at their mature stages. High digestibility of the flowery-to-milky stage rice protein indicated lower allergen levels. Immune-reactive gluten was not found in young wheat. Young wheat contained high essential amino acids with a more balanced profile, particularly for lysine. The angiotensin-converting enzyme inhibitory effect of milky stage protein hydrolysate was higher than mature protein. Young grains contained less starch with more fiber and sugar. Antioxidant activity in young rice was high as it contained gamma-oryzanol, ascorbate, glutathione tocopherols and phenolic compounds. This review of the available information concerning the composition, properties and functional ingredients of immature cereals will assist future research in plant-based food and functional ingredients.

Preliminary Study of Slaughter Value and Meat Characteristics of 18 Months Ostrich Reared in Hungary

The study aimed to evaluate the slaughter value and meat characteristics of ten ostrich females reared and slaughtered at the age of 18 months in Hungary. The ratio of selected body parts, the main organs and the lean meat parts were examined. The nutritive composition, the colour, the technological and organoleptic characteristics of five valuable meat parts (outside strip—M. flexor cruris lateralis, oyster—M. iliofemoralis externus, tip—M. femorotibialis medius, outside leg—M. gastrocnemius pars externa, medal—M. ambiens) and the amino acid, fatty acid and mineral composition of outside strip (M. flexor cruris lateralis) were also evaluated. The ratio of body parts and the main organs as the percentage of live weight, and the lean meat part as the percentage of carcass weight showed 16.74 ± 0.01%, 6.16 ± 0.01% and 57.29 ± 0.59%, respectively. The dry matter content of the examined valuable meat parts ranged between 24.89 ± 0.08 and 26.23 ± 0.13%, the protein ratio took on values between 18.40 ± 0.09 and 20.62 ± 0.16%, the fat content showed values between 2.36 ± 0.07 and 4.50 ± 1.09% and the hydroxyproline content ranged between 0.01 ± 0.001 and 0.08 ± 0.001%. The amino acid content of the outside strip showed a range between 0.15 and 3.33%. The ratio of SFA, MUFA and PUFA was 35.10 ± 0.53, 37.37 ± 1.52 and 27.54 ± 1.01. The n-6/n-3 ratio showed 3.91 ± 0.43 and the SFA/UFA ratio was 0.54 ± 0.02. Among the examined minerals, the content of Ca, K, Mg, Na and P was the highest in the meat. In the case of the colour, regarding L* value, we could reveal no significant difference between the examined meat parts. For a* and b* values, the outside leg had the lowest data of all. We could not reveal a significant difference between the pH values of the meat parts. Regarding technological parameters, meat differed only in thawing loss. The significantly lowest thawing loss could be detected in the outside leg (2.72 ± 0.01%) and in the medal (2.32 ± 0.01%). The results of the organoleptic evaluation showed that the outside strip and the tip had the best flavour and tenderness. In comparison with the younger birds (10–14 months of age) in the literature, the 18-month-old ostriches in our study showed similar or slightly lower slaughter weight, skin weight and head ratio, greater liver weight, lighter meat, lower protein and higher fat content, higher essential amino acid and lower non-essential amino acid content and higher SFA content in some cases. However, data on nutrition and population size were not always available. In comparison with other ratites (emu and rhea), ostrich meat has lower dry matter and protein, but higher fat, SFA, MUFA and PUFA content and lower n-6/n-3 ratio.

Characterisation of pH-shift-produced protein isolates from sago palm weevil (Rhynchophorus ferrugineus) larvae

Farm-raised sago palm weevil (Rhynchophorus ferrugineus) larvae (SPWL) can be used as a protein source for food sustainability. This study aimed to investigate the potential of pH-shift processing as a cold refinery approach to produce protein isolate from SPWL. Maximum solubility of SPWL protein was observed at pH 2.0 (acid-aided process) and pH 11.5 (alkaline-aided process). The zeta-potential of the protein solution was close to zero with the lowest solubility at pH 4.5. So, the protein precipitation was performed at this pH. Although both acid and alkaline methods yielded roughly 66% protein, their nutritional and techno-functional features differed based on the pH-shifting process. The alkaline-produced protein isolate had higher essential amino acid (EAA) content and EAA index but it was darker in colour. The acid-produced protein isolate had larger levels of umami-taste-active and functional amino acids, as well as a higher emulsifying capability.

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

Apparent digestibility coefficients (ADCs) of intact-cell marine microalgae meal (Pavlova sp. 459) for juvenile Atlantic salmon (Salmo salar L.)

Initial investigations on the biochemical composition and in vitro protein digestibility indicated that dry intact-cell meals produced from Pavlova sp. CCMP strain 459 (henceforth referred to as Pav459) marine microalgae have good potential in novel low trophic aquafeeds. This study established in vivo apparent digestibility coefficients (ADCs) of essential nutrients and energy from Pav459 meal using the substitution digestion assay with juvenile (~25 g) Atlantic salmon, Salmo salar L. The Pav459 meal contained 10% ash, 54% crude protein (CP), 42 g total amino acids (AA) 100 g of meal−1, 11% crude lipid, 25% carbohydrate, 22 MJ kg−1 gross energy and 4% combined of essential n3 long chain polyunsaturated fatty acids (LC PUFA) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Pav459 meal had a high essential AA (EAA) to non-EAA ratio (1.0), EAA index (0.9), n3:n6 LC PUFA ratio (4.5), essential fatty acid (FA) index (4.9), PUFA:saturated FA ratio (2.6), fish lipid quality index (36.4) and a low index of thrombogenicity (0.1). Single ingredient Pav459 meal ADCs are established for protein (83%), lipid (91%), carbohydrate (72%) and energy (71%). Pav459 meal ADC values for EAAs are high for arginine (97%), histidine (94%), isoleucine (93%), leucine (93%), lysine (93%), methionine (95%), phenylalanine (92%), threonine (96%), tryptophan (92%) and valine (95%) and FA groupings saturates (76%), monounsaturates (80%), PUFA (97%), n6 PUFA (94%), n3 PUFA (99%) and EPA + DHA (99%). High values (average 1.8; range 1.04–3.58) are reported for the first time for Pav459 meal for digestible indispensable amino acid scores (DIAAS); which demonstrate Pav459 meal to be a complete protein when fed to Atlantic salmon. Dietary EPA + DHA levels and n3:n6 LC PUFA ratio were enhanced (by 19–31%), feed intake was significantly increased (by 8%) and carbohydrate ADC was significantly improved (by 41%) with 20% dietary Pav459 meal. Inclusion of 20% Pav459 meal had no effect on ADC of dietary dry matter, ash, monounsaturates, n3 PUFA or n6 PUFA and only trace reductions (less than 4%) for ADC of dietary protein, energy, EAAs, lipid, PUFA and EPA + DHA compared to the Reference diet. Cumulative study results suggest a recommended dietary inclusion level of Pav459 meal in salmonid feeds of up to 20% of the diet. At this level, Pav459 meal alone may satisfy NRC (2011) n3 LC PUFA requirements for Atlantic salmon and help restore EPA + DHA losses in current farmed salmon feeds; provided that similar growth performance, nutrient utilization and fish health can be demonstrated in Atlantic salmon fed nutritionally balanced diets containing Pav459 meal.

Elevation of gamma-aminobutyric acid (GABA) and essential amino acids in vacuum impregnation mediated germinated rice traced by MALDI imaging

Rice is known to contain limiting amino acids. Synthesis of GABA in plants is an adaptive response by initiating glutamic acid. A higher rate of GABA production was observed in samples enriched with glutamic acid and vacuum impregnation (VI) with longer germination time. Heat map profiles classified GABA and essential amino acids into 1) small increments consisting of Arg, His and Met, 2) moderate increments consisting of GABA, Trp, Lys, Phe and Thr, and 3) large increments consisting of Ile, Leu and Val. In Jasmine rice, highest essential amino acids were found in samples soaked with water, enriched with glutamic acid, and germinated for 72–96 h. Highest GABA (44.8 mg/100 g) was noticed after VI for 20–40 min and germinated for 72–96 h. In Riceberry, highest GABA (74.2 mg/100 g) and essential amino acids were associated with samples treated with VI for 20–40 min and germinated for 96 h.

Quality characteristics of chicken sausages using a combination of jack bean (Canavalia ensiformis L.) and soy protein isolate as a binder

Jack beans are one of the legumes with a high protein content to make protein isolates. This research aimed to evaluate the physical, sensory and proximate qualities of chicken sausages with jack bean protein isolate (JBPI) and the combination of JBPI and soy protein isolate (SPI) as a binder to improve the quality of the chicken sausages. This research included the preparation of JBPI and chicken sausages. The treatments were formulated as follows: control (without JBPI and SPI); T1 (SPI: JBPI = 100: 0); T2 (SPI: JBPI = 80:20); T3 (SPI: JBPI = 60:40); T4 (SPI: JBPI = 40: 60); T5 (SPI: JBPI = 20: 80); T6 (SPI: JBPI = 0: 100). The analysis of the physical, sensory, and proximate properties of sausages have been performed. The results showed that the JBPI protein content was high at 93.98% db, and contained higher essential amino acids than the FAO/WHO standards, i.e., leucine, lysine, phenylalanine + tyrosine, threonine. The combination of JBPI and SPI improved emulsion stability, lightness, yellowness, texture properties, protein content, and reduced cooking loss and redness of chicken sausages compared to control (p<0.05). The results of the sensory evaluation showed that the overall preference, slice properties, and texture attributes of chicken sausage with the addition of a combination of SPI and JBPI were 40:60 (T4) significantly different from the control received by the panellists (p<0.05). The formulation with the addition of a combination of SPI and JBPI of 40:60 was the optimal treatment because it improves the overall physical, sensory, and chemical characteristics of the resulting chicken sausage. JBPI had the potential as an alternative to substitution for SPI.

Nutrition content and amino acid profile of paper squid (Loligo edulis)

One of the ways to diversify squid products into ready to eat food that has the potential to be developed is paper squid. The main stages in paper squid processing are drying under the sun, pressing, and drying in oven. This research aims to determine the proximate and the amino acid profile contained in paper squid (Loligo edulis, Hoyle). The proximate analysis results showed that paper squid contains 8.25% of moisture content, 3.65% of ash content, 72.28% of protein content, and 11.96% of carbohydrates content. Amino acids detected in paper squid are 15 types of amino acids consisting of 9 essential amino acids and 6 non-essential amino acids. The highest essential amino acid in paper squid is arginine containing 6.24% and the lowest is histidine which is 1.43%. The highest non-essential amino acid in paper squid is glutamic acid which is 12.13% and the lowest is tyrosine which is 2.49%.

Beyond the farm: Making edible protein from CO2 via hybrid bioinorganic electrosynthesis

Beyond the farm: Making edible protein from CO2 via hybrid bioinorganic electrosynthesis

Characterization of okra seed flours, protein concentrate, protein isolate and enzymatic hydrolysates

The need to feed the increasing world population with high quality protein and the enormous post-harvest losses of okra fruits necessitated the research on okra seeds in this study. Whole flour (WF) of matured okra seed was processed to obtain defatted flour (DF), protein concentrate (PC) and protein isolate (PI), followed by hydrolysis of the protein isolate by three different proteases; pepsin (PHp), pancreatin (PHc) and trypsin (PHT) to produce hydrolysates. The okra seed flours, proteins and the hydrolysates were analyzed for changes in the functional groups using Fourier, Transform Infrared (FTIR), amino acid composition, solubility profile and some functional properties. The FTIR results showed the presence of N-H stretching, C=O stretching, C=N stretching N-H bending and C-N stretching in the samples. Protein hydrolysate had higher essential amino acids (51.32–53.01%) than unhydrolysed samples (36.31–37.99%). PI and WF had the highest water absorption and swelling capacities respectively. The solubility profiles of the samples were minimal at pH 2–4 and then increased after the isoelectric point. The PC was more soluble than PI between pH 2–8. The foaming properties of the samples was least in the absence of salt but high in the presence of 0.5 M sodium chloride. The emulsion capacity of the samples was least in the presence of 1.0 M NaCl. The in-vitro protein digestibility results showed that okra seed protein hydrolysates were more digestible (83.26–86.08%) than unhydrolyzed proteins (36.48–80.90%). The results of the antioxidant properties showed that PHp and PHT exhibited better radical scavenging and metal chelating activities respectively than the other samples. The study concluded that okra seed proteins and hydrolysates demonstrated potentials as ingredients in functional food preparation and this may be considered as a strategy to reducing the post-harvest losses of okra fruit and subsequently feeding the world with quality proteins.Graphical abstract

A full factorial design to investigate interactions of variable essential amino acids, trace minerals and vitamins on Atlantic salmon smoltification and post transfer performance

To contribute in knowledge for the development of safe, efficient and sustainable functional salmon diets, we ran a feeding trial applying a 23 full factorial design to investigate combined effects, on Atlantic salmon smoltification and post transfer performance, of variable supplementation levels of essential amino acid (Lys, Met, Thr and Arg), essential trace mineral (Zn, Fe and Se) and vitamins (E, C and astaxanthin as provitamin A) premixes in low fishmeal diets, using crystalline amino acids, organic trace minerals and synthetic vitamins, respectively. The nutrient levels used in our study were chosen to meet the known requirements of fish reflecting the variation in commercial feeds. Fish performance, nutrient digestibility, skin, and intestinal health were evaluated in Atlantic salmon parr-smolt, the latter by means of qPCR, global transcriptomics, and immunohistochemistry. The results revealed the potential for significant improvement of salmon post smoltification growth by simultaneous dietary level increase of Met, Lys, Thr and Arg (5% higher body weight increase). Significantly negative effect on fish post transfer growth and survival (22.5 % lower body weight growth and 2.6 times higher mortality) was observed in the high dietary vitamin supplementation treatments which was not present in the simultaneous high trace mineral and vitamin supplementation treatments (8% higher body weight increase and 2.8 times lower mortality in the high trace mineral supplementation treatments). In the high trace mineral supplemented dietary treatments was also observed improved FCR (8.5 %) and a further improvement in performance was seen in the treatments with simultaneous high essential amino acid and trace mineral supplementation levels (12.6 % higher body growth increase). Redox-sensitive gene and extracellular matrix components’ gene transcription effects and compensatory mechanisms on protein and energy metabolism, immune modulation, skin repair systems and erythropoiesis were observed by transcriptomic and histological analyses in response to the variable dietary essential nutrient levels.

Nutritional qualities and sensory characteristics in the hepatopancreas and muscle of female mud crab (Scylla paramamosain) in three growth forms: A comparative study

The present study aimed to examine and compare the nutritional composition and sensory value of hepatopancreas and muscle of normal female mud crab (NFMC), precursor butter crab (PBC), and butter crab (BC). Results indicated that PBC and BC had significantly higher protein content in both tissues than NFMC, whereas the hepatopancreas of all three types of crab contained particularly higher lipid and ash content. Furthermore, the higher essential amino acid (EAA) content and essential amino acid index (EAAI) indicated that the protein quality of PBC and BC was better. The mineral elements data revealed that all of them were excellent sources of minerals. Meanwhile, NFMC showed higher polyunsaturated fatty acid (PUFA), arachidonic acid (ARA), and eicosapentaenoic acid (EPA) content, whereas the muscle of PBC and BC showed higher decosahexaenoic acid (DHA) content than the muscle of NFMC. Furthermore, the hepatopancreas of PBC and BC contained more umami and sweet amino acids than the hepatopancreas of NFMC. Additionally, BC had higher aldehyde content in both edible tissues. To summarize, all samples may be considered as a suitable source of several nutrients for human consumption, whereas the taste and odor of BC were probably more acceptable than those of NFMC and PBC.

Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological Characteristics

Chub mackerel (CM), Scomber japonicus, is a commercially important fish species in pacific countries including South Korea and its rapid quality deterioration by various spoilage mechanisms while marketed has been reported, leading to a dramatic decline of the market price. To overcome this problem, a combination of superheated steam roasting (270 °C for 4 min) and hot smoking (70 °C) on CM fillets was applied to impart extending shelf-life at the market level. Using different sawdust with time-dependent smoking revealed that Oak sawdust at 25 min of optimized smoking time significantly (p < 0.05) provided the highest sensory properties (appearance, odor, color, texture and overall preferences), improved physicochemical, microbial, and nutritional properties, and subsequently, promoted shelf life of processed CM during the storage period at 10 °C for up to 34 days. Moreover, the processed CM offered high nutritional value, especially, essential and non-essential amino acids were found to be 13.14 and 15.48 g/100 g of CM fillets, and also reduced the trimethylamine-N-oxide level to an acceptable limit, indicating its quality and safety with high nutritional standards to end-point users upon consumption.

Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

ABSTRACT The comparative sensory, nutritional, and chemical quality properties of protein hydrolysates produced from mackerel and salmon backbones, heads, and viscera were evaluated. All hydrolysates had high essential amino acid and low biogenic amine levels, implying good raw material quality. The mackerel head-based hydrolysate was rich in ash, influencing the salty taste of the product. Hydrolysates based on viscera were significantly more taste intense and bitter compared with hydrolysates based on backbones and heads. There were only small differences in sensory intensity scores of hydrolysates based on either salmon or mackerel, with no significant difference in bitter taste.

Analysis of edible rate and nutritional quality of Scylla paramamosain with different degrees of ovarian plumpness

The present study analyzed the edible rate and nutritional quality of Scylla paramamosain with Grade I, Grade II and Grade III of ovarian plumpness. The results showed that the gonadosomatic indices (GSI) of Grade I, Grade II and Grade III were 13.56%, 9.63% and 4.51%, respectively. For conventional biochemical composition, Grade I had the best nutritional composition characteristics of high protein and low fat, Grade II was second, and Grade III was the worst. For fatty acid composition, the contents of DHA, EPA, ARA, Σ PUFA and ΣHUFA were higher in the hepatopancreas of Grade I, but the contents of these important fatty acids in the ovaries of Grade I were lower than Grade III, and the fatty acid composition of Grade II was more similar to Grade I. For amino acid composition, Grade I had the highest essential amino acid (EAA) content, which was opposite to Grade III, but the average essential amino acid score (EAAS) in the ovaries and muscles of Grade III was slightly higher than Grade I and Grade II. In general, Grade I had the highest edible rate and the best proximate biochemical composition. However, the nutritional value of fatty acids and amino acids of Grade III was no less than Grade I.

Ready-To-Eat Flakes from Acha, Partially Defatted Sesame Meal and Modified Corn Starch: Modeling, Optimization and Characterization

In this research, ready-to-eat flake from a blend of acha, partially defatted sesame, and modified corn starch was modeled, optimized and characterized. The study aimed to develop a design model that would give a healthy ready-to-eat flake. The formulated flour mixtures were developed into ready-to-eat flakes. Mixture experimental design of the response surface methodology was employed. Characterization of the flake showed protein (14.01g/100g), fat (8.69g), fibre (1.23g), ash (5.03g), moisture (9.45g), carbohydrate (61.50g), sodium (92.03mg), calcium (142.50mg), potassium (201.11mg), iron (110.01mg), zinc (85.32mg), thiamine (0.12mg), niacin (9.81mg), folic acid (2.16mg), pyridoxine (1.81mg), and acceptability index (90.10%). The high essential amino acid index (>90%) showed that the product is a good protein-source. The study showed the feasibility of formulating ready-to-flakes with good protein and high acceptability index using acha, partially defatted sesame, and modified corn starch. The production process is scalable and could be employed for both domestic and industrial purposes.

Optimized spaghetti pasta from amaranth, partially deoiled sesame and modified sorghum starch composite: bioactive, nutritional and physico-functional characterization

PurposePasta is popularly consumed in developed and developing countries. Many low-income homes that could not afford protein-rich foods consumed pasta without further supplements as a meal. However, pasta is deficient in protein and some other health-promoting substances. Deoiled sesame and amaranth flours are rich in protein, minerals, amino acids, antioxidants and many non-nutrient-based health benefits. Formulating a nutrient-dense pasta product (spaghetti) would reduce protein-energy malnutrition (PEM) and improve the health status of pasta consumers. This study aims to investigate some bioactive, nutrients and non-nutrient components of developed and optimized spaghetti pasta from deoiled sesame, amaranth and modified sorghum starch blend.Design/methodology/approachAmaranth, sorghum and sesame grains were sorted, wet-cleaned and dried. Sesame grain was roasted while starch was extracted from sorghum grain. The innate starch was modified by heat-moisture treatment. The prepared grains and starch were milled into flours and formulated into different flour mixtures using the Box-Behnken design of response surface methodology and the process was modeled and optimized. The flour mixtures were made into spaghetti pasta. Proximate, mineral, amino acids, biological value, protein efficiency ration, phytochemical, antioxidant activity, physico-functional and sensory properties of the formulated spaghetti were evaluated using standard procedures.FindingsAn optimal mixture of deoiled sesame (31.12g/100g), amaranth (56.56g/100g) and modified sorghum starch (12.32g/100g) were established, which yielded protein (25.79g/100g), appearance (96.65%), taste (94.57%) and acceptability index (97.37%). The spaghetti was significantly (p-values ranged from 0.001 to 0.018) superior in protein, ash, fat, fiber, calcium, magnesium, zinc, alkaloids, total phenolic, flavonoids, 2,2-diphenyl-1-picryl-hydrazl (DPPH) and ferric ion reducing antioxidant power (FRAP) relative to the control (100% wheat flour). Amino acid showed that the product is rich in histidine, isoleucine, phenylalanine and threonine. The high essential amino acid index of the product indicated that it is a good protein source. The spaghetti was significantly (p-values ranged from 0.001 to 0.021) superior in aroma, taste and acceptability index relative to the control.Originality/valueThis study showed the feasibility of developing spaghetti pasta from deoiled sesame, amaranth grains and modified sorghum starch. The production process described in this study is scalable; and the process could be applied on a small scale for the development of self-entrepreneurs and industrially. The high protein content of the product indicated that it could be used to reduce PEM in developing countries.

Characterizing Diversity Based on the Chemical and Nutritional Composition of Shiitake Culinary-Medicinal Mushroom Lentinula edodes (Agaricomycetes) Commonly Cultivated in China.

A comparative study was carried out on the chemical composition and nutritional value of six cultivated Lentinula edodes strains that are widely appreciated in China. The results demonstrated that all investigated L. edodes were good sources of protein (14.87%-27.13%), carbohydrates (62.03%-75.56%), and dietary fiber (35.88%-42.49%) and had low ash (5.24%-6.38%) and low fat (0.80%-1.70%) content. There were significant differences among different cultivars. Shenxiang 215 had high crude protein and dietary fiber contents. Potassium was the most abundant mineral element, followed by phosphorus. Different cultivars exhibited distinct fatty acid compositions and free amino acid profiles. Shenxiang 215 had high essential amino acid content. Polyunsaturated fatty acids were predominant in cultivars 0912, Huxiang F4, and Huxiang F2; however, monounsaturated fatty acids were predominant in other strains. Cultivar 0912 had a better mineral and polyunsaturated fatty acid profile. The amino acid profile and protein quality were systematically investigated referring to the latest version of international amino acid reference patterns, including the amino acid score, ratio coefficient of amino acid, ratio coefficient score of amino acid, essential amino acid index, and protein digestibility - corrected amino acid score. The results demonstrated that Shenxiang 18 had better protein quality. These findings provide a reference for breeders to select parents for directional quality breeding.

Development and characterization of functional pan bread supplemented with quinoa flour

The present study was focused on the developing of nutritious and functional pan bread by utilizing a whole grain quinoa flour (QF). Furthermore, evaluation of the physicochemical, organoleptic, and sensorial properties of the fortified bread. The levels of protein, significantly increased in developed bread. The developed increased the essential amino acids and decreased the starch. Adding quinoa flour increased minerals, vitamins, and fiber. Thickness, diameter, spread ratio, and specific volume did not dramatically affected. The lightness (L*) and redness (a*) have been decreased on contrary to yellowness (b*). Developed pan bread showed a slightly brawn surface. The sensory evaluation emphasized a high acceptability of quinoa-based pan bread than the control. Quinoa flour might be used for developing nutritious bread with high essential amino acids, minerals, and vitamins which can be used for prevention and/or treating the anemia and malnutrition problems, especially in the developing countries. Novelty Impact Statement: The current work emphasized that due to the high nutrition value of quinoa seeds; the supplementation of pan bread with quinoa flour up to 30% was elevated the protein level in the pan bread up to 66.40% than control which resulted to increase the essential amino acids. Furthermore, the levels of essential minerals such as iron, calcium, potassium, manganese, phosphorus, magnesium, and zinc were significantly increased. Supplementation of pan bread with 30% of quinoa flour did not dramatically affect the technological and organoleptic properties of bread which encourage the food technologists and nutrition scientists to use quinoa flour for production different functional bakery products for overcome the malnutrition and anemia problems all over the world.