Improvement Of Nutritional Quality Research Articles

Food consumption in East Kazakhstan region - focus on stability of indicators

Consumption of food products by the population is an important indicator of food security, as this concept includes not only food independence, but also the availability of food products. The aim is to assess the relationship between economic indicators and sustainable development of agro-industrial complex in East Kazakhstan for 2012-2023, with emphasis on the impact of the existing conditions and factors on food consumption patterns. Methods include econometric modeling, statistical estimation, data synthesis and regression analysis to study the obtained data, identify patterns and summarize suggestions and recommendations. Innovative econometric techniques supported by Eviews 12.0 software allow the interaction between different variables to be quantified with precision. Results show that growth in gross regional product per capita is correlated with improvements in dietary diversity and nutritional quality, increasing food security. The authors note that fluctuations in agricultural production significantly affect food availability and prices. An analysis of the level of food utilization is presented, which makes it possible to determine the state and prospects for the development of key branches of the agricultural sector of the region and the achievement of import substitution policy. The negative point is the problem of economic availability of food products in the region in the necessary volumes and assortment for residents with low incomes, which is caused by the growth of inflation and the decline in real money. It is shown that economic parameters explain about 95% of the variability in food consumption. The subsistence minimum plays an important role in food consumption. Its growth leads to an increase in food expenditures, which in turn affects the overall level of food consumption. Regular adjustments to social standards are needed. Conclusions - the possibilities of food stability in the country depend on the demand trends in the food market. There is a direct correlation between the productivity of agricultural production and the structure of consumer demand for food products. The state policy in the sphere of food consumption and provision of the population with food should include mechanisms to reduce income differences, stabilize prices, focus on balanced nutrition, and a comprehensive approach to forecasting consumer preferences.

Associations between the nutritional quality of snacks, overall diet quality and adiposity: findings from a nationally representative study of Australian adolescents.

The primary aim of this study was to examine the association between snack nutritional quality, overall diet quality and adiposity among Australian adolescents. The secondary aim was to assess the distribution of discretionary foods (i.e. energy-dense and nutrient-poor foods and beverages) and intakes from the five food groups at different levels of snack nutritional quality. Dietary data collected from nationally representative adolescents (12-18 years old) during a 24-h dietary recall in the National Nutrition and Physical Activity Survey were analysed (n 784). Snacks were defined based on participant-identified eating occasions. Snack nutritional quality was assessed using the Nutrient Profiling Scoring Criterion (NPSC), whereas diet quality was evaluated using the Dietary Guideline Index for Children and Adolescents. Adiposity was assessed through BMI Z-score waist circumference and waist:height ratio (WHtR). Higher nutritional quality of snacks, as assessed by the NPSC, has been associated with higher diet quality among both boys and girls (P < 0·001). However, there is no association between snacks nutritional quality with BMI Z-score, waist circumference and WHtR. Among both boys and girls, the consumption of fruits, vegetables and legumes/beans at snacks increased with improvement in snack nutritional quality. Conversely, the consumption of discretionary foods at snack decreased with improvement in snack nutritional quality. In conclusion, improved snack quality was associated with better diet quality in adolescents. However, there was no association between snack nutritional quality and adiposity. Future, snack nutrition quality indices should consider optimum snack characteristics related with adiposity and diet quality.

Application of CRISPR/Cas9 system to knock out GluB gene for developing low glutelin rice mutant

The nutritional quality improvement is among the most integral objective for any rice molecular breeding programs. The seed storage proteins (SSPs) have greater role to determine the nutritional quality of any cereal grains. Rice contains relatively balanced amino acid composition and the SSPs are fractioned into albumins (ALB), globulins (GLO), prolamins (PRO) and glutelins (GLU) according to differences in solubility. GLUs are further divided into subfamilies: GluA, GluB, GluC, and GluD depending on resemblance in amino acid. The GLU protein accounts for 60–80% of total protein contents, encoded by 15 genes located on different chromosomes of rice genome. The clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR-associated protein 9 (Cas9) system was employed to knockout Glu-B (LOC-Os02g15070) gene in non-basmati rice PK386 cultivar. The mutant displayed two base pair and three base pair mutation in the targeted regions. The homozygous mutant plant displayed reduction for both in total protein contents and GLU contents whereas, elevation in GLO, ALB and PRO. Moreover, the mutant plant also displayed reduction in physio-chemical properties e.g., total starch, amylose and gel consistency. The agronomic characteristics of both mutant and wild type displayed non-significant differences along with increase in higher percentage of chalkiness in mutant plants. The results obtained from scanning electron microscopy showed the loosely packed starch granules compared to wild type. The gene expression analysis displayed the lower expression of gene at 5 days after flowering (DAF), 10 DAF, 15 DAF and 20 DAF compared to wild type. GUS sub-cellular localization showed the staining in seed which further validated the results obtained from gene expression. Based on these findings it can be concluded Glu-B gene have significant role in controlling GLU contents and can be utilized in breeding programs to enhance the nutritional quality of rice, and may serve as healthy diet for patient allergic with high GLU contents.

Improving wheat grain composition for human health by constructing a QTL atlas for essential minerals

Wheat is an important source of minerals for human nutrition and increasing grain mineral content can contribute to reducing mineral deficiencies. Here, we identify QTLs for mineral micronutrients in grain of wheat by determining the contents of six minerals in a total of eleven sample sets of three biparental populations from crosses between A.E. Watkins landraces and cv. Paragon. Twenty-three of the QTLs are mapped in two or more sample sets, with LOD scores above five in at least one set with the increasing alleles for sixteen of the QTLs being present in the landraces and seven in Paragon. Of these QTLs, the number for each mineral varies between three and five and they are located on 14 of the 21 chromosomes, with clusters on chromosomes 5A (four), 6A (three), and 7A (three). The gene content within 5 megabases of DNA on either side of the marker for the QTL with the highest LOD score is determined and the gene responsible for the strongest QTL (chromosome 5A for Ca) identified as an ATPase transporter gene (TraesCS5A02G543300) using mutagenesis. The identification of these QTLs, together with associated SNP markers and candidate genes, will facilitate the improvement of grain nutritional quality.

Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80.

Peas (Pisum sativum L.) serve as a significant source of plant-based protein, garnering consumer attention due to their high nutritional value and non-GMO modified nature; however, the beany flavor limits its applicability. In this study, the effects of Bifidobacterium animalis subsp. Lactis 80 (Bla80) fermentation on the physicochemical characteristics, particle size distribution, rheological properties, and volatile flavor compounds of pea milk was investigated. After fermentation by Bla80, the pH of pea milk decreased from 6.64 ± 0.01 to 5.14 ± 0.01, and the (D4,3) distribution decreased from 142.4 ± 0.47 μm to 122.7 ± 0.55 μm. In addition, Lactic acid bacteria (LAB) fermentation significantly reduced the particle size distribution of pea milk, which was conducive to improving the taste of pea milk and also indicated that Bla80 had the probiotic potential of utilizing pea milk as a fermentation substrate. According to GC-MS analysis, 64 volatile compounds were identified in fermented pea milk and included aldehydes, alcohols, esters, ketones, acids, and furans. Specifically, aldehydes in treated samples decreased by 27.36% compared to untreated samples, while esters, ketones, and alcohols increased by 11.07%, 10.96%, and 5.19%, respectively. These results demonstrated that Bla80 fermentation can significantly decrease the unpleasant beany flavor, such as aldehydes and furans, and increase fruity or floral aromas in treated pea milk. Therefore, Bla80 fermentation provides a new method to improve physicochemical properties and consumer acceptance of fermented pea milk, eliminating undesirable aromas for the application of pea lactic acid bacteria beverage.

Silicon–calcium fertilizer increased rice yield and quality by improving soil health

It is important to ensure the nutritional quality and safe production of rice. Here, plot experiments were used to analyze the effects of three soil amendments—10 t ha−1 of biochar (BC), 1.5 t ha−1 of lime (LM), and 2.25 t ha−1 of silicon–calcium fertilizer (SC)—on the soil characteristics, rice yield and quality of double-cropping rice grown in mildly cadmium-polluted paddy fields. Compared with the control treatment (CK), the BC and SC treatments significantly improved rice processing, appearance and nutritional quality, but reduced cooking quality. All three soil amendments significantly reduced cadmium (Cd) content in brown rice. Soil amendments could significantly increase soil pH and reduce soil available Cd content. The application of the BC and SC treatments increased the content of each nutrient index in the soil (SOM, NN, AP, AK). Correlation analysis showed that the improvement in rice processing, appearance, and nutritional quality was mainly affected by the comprehensive effects of soil SOM, NN, AP and AK; the hygiene quality was mainly affected by soil pH and available Cd. In terms of benefit analysis combined with cost, the SC treatment had the highest benefit effect. Taken together, in mildly cadmium-polluted paddy fields, the application of silicon–calcium fertilizer improved the soil quality, thereby increased the yield and quality of rice, and had the best effect on increasing income.

Sustainable one-pot solvent-free enzymatic synthesis of capric acid-rich structured lipids to enhance the nutritional value of grape seed oil

Grape seed oil (GSO) is a valuable resource for the pharmaceutical, cosmetic, and food industries due to its fatty acid composition, which provides anti-inflammatory, cardioprotective, antimicrobial, and anticancer properties. GSO is also recognized for its sensory attributes and serves as an essential component in our dietary intake, providing vital fatty acids for metabolic reactions. The enzymatic synthesis of structured lipids (SL) using GSO was investigated in this study. The SL was created by incorporating medium chain fatty acids (capric acid – C10) at the sn-1 and sn-3 positions and long chain fatty acids in the internal position of the triacylglycerols (TAG). GSO was selected based on its composition rich in unsaturated fatty acids, mainly linoleic acid. The acidolysis reactions were catalyzed by an immobilized commercial lipase Lipozyme TLIM®. The incorporation degree of C10 into GSO reached 36%. Health lipid indices were calculated to determine the C10 incorporation effect on the improvement of nutritional quality of oil. The SL showed lower oxidative stability index (OSI) values than the original oil and higher degree of fatty acid (DFA) values. The simpler, solvent-free method not only enhances the health benefits of oils but also gives valuable properties to GSO, making it an even more attractive option for food industries.

Red propolis extract reduces the lipid oxidation of lamb meat

Context Brazilian red propolis stands out for its diverse composition, which includes phenolic compounds whose effects may be similar to those of synthetic feed additives. Aims The objective of this study was to evaluate the effects of red propolis extract on the carcass and meat characteristics of lambs finished under confinement conditions. Methods The meat quality characteristics of the longissimus lumborum muscle were evaluated in 35 Santa Inês lambs, with an average age of 5 months and an initial average body weight of 17.08 ± 2.36 kg (mean ± s.d.), submitted to five distinct treatments (0, 7, 14, 21, 28 mL of red propolis extract/animal.day) over 68 days. Key results The use of propolis did not affect (P &gt; 0.05) the characteristics of the carcass, as well as the chemical composition and cholesterol content. Among the physico-chemical parameters of meat, only the shear force had a quadratic effect (P &lt; 0.05). There was also an exponential effect for lipid oxidation (P &lt; 0.05), where the treatment with propolis had greater antioxidant effect. Meat with a lower content (P &lt; 0.05) of saturated fatty acids was observed in sheep that received extract. There was also an increase (P &lt; 0.05) in the content of monounsaturated acids and consequently an improvement in nutritional quality, atherogenicity and thrombogenicity indexes of desirable fatty acids. Conclusions The red propolis extract improved the lipid profile of the lamb meat. We recommend the inclusion of 7 mL red propolis extract/animal.day (or 59.50 mg total flavoloids/animal.day) in the diet of lambs finished under confinement conditions. Implications The red propolis extract proved to be a viable alternative as a natural feed additive.

A novel histone methyltransferase gene CgSDG40 positively regulates carotenoid biosynthesis during citrus fruit ripening

The flesh color of pummelo (Citrus maxima) fruits is highly diverse and largely depends on the level of carotenoids, which are beneficial to human health. It is vital to investigate the regulatory network of carotenoid biosynthesis to improve the carotenoid content in pummelo. However, the molecular mechanism underlying carotenoid accumulation in pummelo is not fully understood. In this study, we identified a novel histone methyltransferase gene, CgSDG40, involved in carotenoid regulation by analyzing the flesh transcriptome of typical white-fleshed pummelo, red-fleshed pummelo and extreme-colored F1 hybrids from a segregated pummelo population. Expression of CgSDG40 corresponded to flesh color change and was highly coexpressed with CgPSY1. Interestingly, CgSDG40 and CgPSY1 are located physically adjacent to each other on the chromosome in opposite directions, sharing a partially overlapping promoter region. Subcellular localization analysis indicated that CgSDG40 localizes to the nucleus. Overexpression of CgSDG40 significantly increased the total carotenoid content in citrus calli relative to that in wild type. In addition, expression of CgPSY1 was significantly activated in overexpression lines relative to wild type. Taken together, our findings reveal a novel histone methyltransferase regulator, CgSDG40, involved in the regulation of carotenoid biosynthesis in citrus and provide new strategies for molecular design breeding and genetic improvement of fruit color and nutritional quality.

Comparing the impact of simple and educational point-of-decision messages on nutritional choice outcomes.

Emerging evidence suggests that point-of-decision messages may be an effective way to promote healthy food choices. Previous studies show improvements in overall nutritional quality, as well as increases in underconsumed food categories, such as fruits and vegetables, and underconsumed nutrients of public health concern, like dietary fiber. However, there have been multiple approaches used for delivering point-of-decision messages, including very brief messages that remind individuals to consider health during choice, as well as longer messages providing educational information about health benefits. While both approaches have demonstrated positive impacts on outcomes, there is no comparative evidence of the messages’ effectiveness. In this study, we examine the impact of four messages on two nutritional attributes of cereals selected in a two-round pre- and post-message breakfast cereal choice exercise with numerous (n = 33) breakfast cereals available. Data were collected via an online survey of adult US residents recruited from the Prolific consumer panel. Three of the messages were simple reminder messages (taste, health, fiber), while there was additionally a longer fiber-focused messaging detailing the health benefits of fiber. Findings show that the simple messages outperformed the longer educational message, though there were some trade-offs between general health and fiber messages. The simple dietary fiber-focused message resulted in significantly higher dietary fiber content in cereals chosen than in any other messaging condition, while the general health message did not result in significantly higher measures of nutritional quality than the simple fiber message. The results of the study suggest that simpler messages may be more effective at increasing the nutritional quality of food choices. Additionally, messages focused on specific nutrients lead to significantly greater increases in the content of those nutrients.

Impact of pulsed electric fields on membrane disintegration, drying, and osmotic dehydration of foods

AbstractDrying is one of the oldest and most conventional methods used to preserve foods. Unique traditional methods have been applied for the drying of plant‐based food products. However, the disadvantage of this approach is the low drying rate, high energy, and processing costs accompanied by the loss of nutritional quality in food products. As a substitute, pulsed electric field (PEF) is a modern and promising technique that has various advantages over thermal treatments. Nowadays, it has become an area of innovation to meet increasing industrial demands. Application of PEF during drying and osmotic dehydration has beneficial impacts on the extension of shelf‐life, increases in storage stability, and improvement of nutritional quality. Upscaling the use of PEF from laboratory to industrial scale while maintaining productivity is an area for further research and development. The aim of this commentary review is to give an overview of a newly proposed PEF process, which improves drying rate, mass‐energy transfer, retention of bioactive compounds, and osmotic dehydration in food. PEF processing led to achieving the innovative development of a wide range of foods and was extended to solve environmental issues. Drying food products is the most promising area in the food industry which needs improvement in terms of achieving energy efficiency and cost‐effectiveness to dry food products with the maintenance of nutritional properties to adequate levels. In this regard, PEF could be a suitable and novel drying method to overcome the limitations of conventional drying methods which might open new horizons for valuable research in manufacturing dried fruits and vegetables on an industrial scale.

Integrative metabolome and transcriptome profiling provide insights into elucidation of the synthetic mechanisms of phenolic compounds in Yunnan hulled wheat (Triticum aestivum ssp. yunnanense King).

Yunnan hulled wheat grains (YHWs) have abundant phenolic compounds (PCs). However, a systematic elucidation of the phenolic characteristics and molecular basis in YHWs is currently lacking. The aim of the study, for the first time, was to conduct metabolomic and transcriptomic analyses of YHWs at different developmental stages. A total of five phenolic metabolite classes (phenolic acids, flavonoids, quinones, lignans and coumarins, and tannins) and 361 PCs were identified, with flavonoids and phenolic acids being the most abundant components. The relative abundance of the identified PCs showed a dynamic decreasing pattern with grain development, and the most significant differences in accumulation were between the enlargement and mature stage, which is consistent with the gene regulation patterns of the corresponding phenolic biosynthesis pathway. Through co-expression and co-network analysis, PAL, HCT, CCR, F3H, CHS, CHI and bZIP were identified and predicted as candidate key enzymes and transcription factors. The results broaden our understanding of PC accumulation in wheat whole grains, especially the differential transfer between immature and mature grains. The identified PCs and potential regulatory factors provide important information for future in-depth research on the biosynthesis of PCs and the improvement of wheat nutritional quality. © 2024 Society of Chemical Industry.

Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review.

The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies have been employed to alleviate the impact of these detrimental fats. Among these, oleogels have emerged as a novel and promising approach in the food industry. As restructured fat systems, oleogels offer a unique opportunity to enhance the nutritional profile of meat products while providing distinct health and environmental advantages. This comprehensive review explores the transformative role of oleogels as innovative substitutes for traditional animal fats in a variety of meat products. Utilizing materials such as hydroxypropyl methylcellulose (HPMC), sterols, beeswax, γ-oryzanol, β-sitosterol, and others, oleogels have been investigated in diverse studies. The examination encompasses their impact on the textural, nutritional, and oxidative dimensions of meat patties, pork patties, pork liver pâtés, beef heart patties, and meat batters. An in-depth exploration is undertaken into the influence of various elements, including the type of oil, gelling agents, and processing methods, on the stability and physicochemical attributes of oleogels. Additionally, the paper scrutinizes the potential effects of oleogels on sensory attributes, texture, and the shelf life of meat products. In conclusion, this collective body of research emphasizes the versatility and efficacy of oleogels as viable replacements for traditional animal fats across a spectrum of meat products. The documented improvements in nutritional quality, oxidative stability, and sensory attributes pave the way for the development of healthier and more sustainable formulations in the meat industry.

A multi-institutional prospective study to compare postoperative quality of life of patients who undergo proximal or total gastrectomy for early gastric cancer (CCOG1602).

296 Background: Proximal gastrectomy (PG) has become an increasingly preferred procedure for treating early cancer in the upper third of the stomach when oncological safety is ensured, with expectation for improvement of nutritional status and quality of life (QOL) attributable to the remnant stomach. Although few studies compare postoperative outcomes of patients who undergo total gastrectomy (TG) and PG based on questionnaires, their significant limitations include the retrospective design, use of a questionnaire not specific to a postgastrectomy setting, and observation at a fixed time or after a short postoperative period. Methods: A multi-institutional prospective study (CCOG1602) of patients who undergo PG or TG for cStage I gastric cancer was conducted. We used the Post-Gastrectomy Syndrome Assessment Scale (PGSAS)-37 and The European Organization for Research and Treatment of Cancer quality of life questionnaire (EORTC-QLQ-C30) to evaluate the changes in body weight and QOL over a 3-year postoperative period. The primary endpoint was the weight loss rate 3 years after surgery. Results: We enrolled 109 patients from 18 institutions and selected 65 and 19 patients for inclusion in the TG and PG groups, respectively. There were no differences in age, sex, or preoperative body mass index between the TG and PG groups. Mean postoperative weight loss rates were 16.0% and 11.7% for the TG and PG groups, respectively (Cohen's D 0.656) during postoperative year 1 and 15.0% and 10.8% for TG and PG (Cohen's D 0.543), respectively, during postoperative year 3, indicating that the PG group achieved a better trend with a moderate effect size. According to the PGSAS-37, the PG group experienced a better trend in the indigestion subscale (Cohen's D –1.085) and total symptom score (Cohen's D –0.59) during postoperative year 3 compared with the TG group. In contrast, the EORTC-QLQ-C30 identified no difference between the groups at any time point during the 3-year postoperative period. Conclusions: The CCOG1602 demonstrates that PG tended to be more favorable compared with TG with respect to postoperative weight loss and QOL, particularly regarding indigestion. Clinical trial information: UMIN000020070 .

Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality

One of the most important challenges in the production of gluten-free foods is the need to improve their nutritional quality. This work attempts to produce gluten-free noodles by substituting three different percentages of corn flour with hemp and to evaluate their technological and nutritional quality. This study used corn flour with 10.33 % protein and 1.57 % fiber and commercial hemp flour with 23.57 % protein and 28.75 % fiber. The pastas were made by extrusion by adding pregelatinized starch, ovalbumin and salt to obtain the control, then substitutions were made with 5 %, 10 % and 15 % hemp flour. The addition of hemp flour did not significantly affect the most important quality indicators, such as optimum cooking time and cooking residue, and even increased the firmness of the cooked pasta. Protein and fiber content increased significantly. It can be concluded that the addition of these percentages of hemp flour does not produce a deterioration of the technological quality of gluten-free pasta and allows for an increase in fiber and protein content, generating a significant improvement of nutritional quality.

Dynamic metabolite QTL analyses provide novel biochemical insights into kernel development and nutritional quality improvement in common wheat

Despite recent advances in crop metabolomics, the genetic control and molecular basis of the wheat kernel metabolome at different developmental stages remain largely unknown. Here, we performed widely targeted metabolite profiling of kernels from three developmental stages (grain-filling kernels [FKs], mature kernels [MKs], and germinating kernels [GKs]) using a population of 159 recombinant inbred lines. We detected 625 annotated metabolites and mapped 3173, 3143, and 2644 metabolite quantitative trait loci (mQTLs) in FKs, MKs, and GKs, respectively. Only 52 mQTLs were mapped at all three stages, indicating the high stage specificity of the wheat kernel metabolome. Four candidate genes were functionally validated by in vitro enzymatic reactions and/or transgenic approaches in wheat, three of which mediated the tricin metabolic pathway. Metabolite flux efficiencies within the tricin pathway were evaluated, and superior candidate haplotypes were identified, comprehensively delineating the tricin metabolism pathway in wheat. Finally, additional wheat metabolic pathways were re-constructed by updating them to incorporate the 177 candidate genes identified in this study. Our work provides new information on variations in the wheat kernel metabolome and important molecular resources for improvement of wheat nutritional quality.

Importance of Elemental Chemical Speciation Studies in Enriched Food: Nutritional Quality, Toxicity, and Economic Improvement

For several reasons, mainly cost and local productivity, the world population does not have access to a balanced diet that contains all the macro and micronutrients necessary to maintain physiological functions for a healthy life. Nutritional education, supplementation, and consuming enriched (or fortified) foods appear as alternatives to supply daily demands and minimize malnutrition. Adding essential elements as salts (e.g., iron, calcium, and zinc) to ready-to-eat processed foods, such as milk, flour, and juices is already adopted in several countries. The choice of the compound to be added, as well as the transport vehicle (foods), must be very well evaluated since the cost, long-term consumption, and bioavailability of the added chemical species are imperative to ensure the nutritional quality of enriched food.1 Another alternative to produce enriched foods is cultivating an enriched medium (Figure 1), adding essential elements to soil or in nutritive solution (hydroponic procedure), irrigating leaves, or immersing seeds.2 In this case, the chemical species used to the enrich food must be absorbed, translocated, and accumulated in the edible part.2 Studies have shown that the iron enrichment of adzuki beans using iron nitrate or iron chloride was unsuccessful since iron inorganic species interact strongly with the antinutrients (tannins or phytates) present in the roots, forming insoluble complexes and preventing their translocation.3 Alternatives found to overcome this obstacle were enrichment by applying iron complexes with EDTA (ethylenediaminetetra-acetic acid)3 or iron nanoparticles, mainly encapsulated.4 The nanoparticle application has been gaining prominence in agriculture, aiming to carry fertilizer, pesticides, and nutrients to stimulate plant growth and increase macro and micronutrient availability and absorption efficiency.5,6 Besides the interaction between essential elements with antinutrients, evaluating the competition between elemental species is important, because synergistic or antagonistic effects can be observed. In both cases, chemical species must interact with other components present in food or cultivation medium, altering its chemical composition when compared to food cultivated in conventional conditions. The antagonistic effect between selenium and mercury was observed in edible mushrooms, while the synergistic effect was observed with lead and selenium.7,8 Finally, it must be evaluated if the enrichment promotes the production of non-bioavailable or toxic species. Regardless of the food enrichment strategy, it is important to highlight the need to identify and quantify the elemental chemical species in the enriched foods by chemical speciation analysis. In the Figure 1 is shown examples of elemental chemical species; they can differ according to their oxidation states, inorganic forms, and organometallic or isotopic composition.9 For chemical speciation studies, initial fractionation steps (e.g., extraction procedures) are carried out; subsequently, chromatographic, or non-chromatographic methods can be used to identify/determine the chemical species. The hyphenation (Figure 1) between separation techniques, mainly chromatography, with high sensitivity detectors, such as inductively coupled plasma mass spectrometry (ICP-MS), is commonly applied.9-11 Nonetheless, extremely creative procedures used in non-chromatographic chemical speciation, working only with chemical reactions and solubility differences, can also be applied to determine chemical species. Non-chromatographic strategies were applied for iron (reaction with hydroxylamine and precipitation with trichloroacetic acid and HCl) and selenium (cloud point extraction) speciation in enriched adzuki sprouts.3 In summary, food enrichment success is closely associated with chemical speciation studies since there are chemical species that will be absorbed in a cultivation medium, as well as the chemical species that are formed during translocation and accumulation, which must be in bioavailable forms, in order to act on the different metabolic systems of the human body, including remedying prevalences. In this scenario, it is imperative to go beyond determining the total concentration of essential elements, since quantifying their species will provide information regarding essentiality and toxicity. Finally, the formation of bioavailable chemical species will add nutritional quality and, consequently, economic benefits that are so essential for countries with specific prevalences to combat in a predominantly agricultural economy.

Improvement of Nutritional Quality of Processed Palm Kernel Meal with Protease Enzyme as a Substitution for Rice Bran on Broiler Performance

Rice Bran is the most basic and common raw material used in broiler feed, but its replacement with proceed palm kernel meal (palmofeed) adding with enzyme protease is not clearly evaluated. This study was conducted to evaluate the improvement of nutritional quality of proceed palm kernel meal with protease enzyme as a substitution for rice bran. Rice bran 7.85% and feed reformulation of proceed palm kernel meal with protease enzyme 7.85% on broiler performance and IOFC. A total 120 female broilers DOC CP 707 were randomly allocated into 2 treatments with 6 replicates and 10 birds per pen. Treatments were a control (T0) using standard diet nutrient requirement with 7.85% rice bran, treatment (T1) with feed reformulation of proceed palm kernel meal with protease enzyme 7.85%. The diets were fed in two phases as pre-starter (day 1-7) and grower to finisher (day 8-35). Compared to T0, the result showed that replacement rice bran 7.85% by feed reformulation of proceed palm kernel meal with protease enzyme 7.85% were not significantly (P<0.05) increase body weight (2194 and 2199) or weight gain (2151 and 2155), lower FCR (1.844 and 1.814) or mortality-corrected feed conversion ratio (mFCR) (1.326 and 1.375), performance index/PI (474 and 457) and IOFC (850, 491 and 922, 738). These data showed substitution of rice bran with processed palm kernel meal with enzyme protease does not has a negative impact on performance and is proven to be profitable from the point of view of IOFC business analysis.

Cladistics groupings of the active breeding cocoa genetic resources of Nigeria for physicochemical and nutraceutical traits

Abstract Preference for functional and nutritious food capable of meeting consumers' demand and health is on the increase. The present preliminary study seeks to assess physico-chemical and nutraceutical diversity in the cocoa bean powder of 77 genotypes present in four Nigerian cocoa field banks. Twenty ripe pods/genotypes in each of the four active breeding field banks at the Cocoa Research Institute of Nigeria (CRIN), Ibadan, Nigeria were utilized. Composite beans from the 20 pods of each genotype were singly fermented, sun-dried and milled. Duplicate samples of the powder of each genotype were analysed for physico-chemical and nutraceutical components. Twenty-one polymorphic variables distinguished the 77 cocoa genotypes. Grouping by dendogram identified four clusters, three differently and uniquely captured 100% of the genotype membership in the local clone, international clone and the regional varieties field bank but 86% of the genotypes in the hybrid trial field bank were grouped in cluster I. Prominent traits with highest values in each clusters were: protein, pH, Ca, K and Fe (Cluster I), Zn and Mg (Cluster II), crude fat and P (Cluster III) and crude fibre, ash, theobromine, flavonoids and caffeine (Cluster IV). Exploitable diversity for nutritional quality improvement is present in the active breeding and working collections of Nigerian cocoa field banks.

Effect of mixing paddy straw with molasses and urea on fermentation characteristics and nutritive value of maize silage

The present investigation was aimed at studying the improvement of fermentation and nutritive quality of rice straw-maize silage by the inclusion of different additives. In the experiment, paddy straw and green maize fodder were mixed in ratios of 100:0, 75:25, 50:50, 25:75, and 0:100 for silage preparation. These combinations were made in a triplicate and added with no additive (C), 2% urea (T1), 1% molasses (T2) and a mixture of 2% urea and 1% molasses (T3) in completely randomized design (CRD). The silages were harvested after 45 days and then analyzed for chemical composition, fermentation characteristics and anti-nutritional factors. Results revealed that dry matter (DM), acid detergent fibre (ADF), neutral detergent fibre (NDF), crude fibre (CF), ash and pH increased with an increase in the proportion of paddy straw in all combinations. Addition of 2% urea increased in vitro dry matter digestibility (IVDMD), crude protein (CP) and total gas production (TGP) of paddy straw and maize fodder silage. Urea treatment considerably reduced the oxalate content and increased the tannin content of paddy straw and maize fodder silage. In the present study, silage prepared by combining paddy straw and maize fodder in ratio of 25:75 had good aroma and fermentation characteristics which can be, therefore, utilized for effective silage making.