Kjeldahl Method Research Articles

The Influence of Soil Nutrients Availability on Banana Bunchy Top Disease Incidence in Banyumas Regency, Central Java Province, Indonesia

The banana bunchy top is one of the important diseases on bananas, presumably coupled with the influence of soil properties, despite no fixed information regarding their relationship. Therefore, this study aims to map the soil nutrient contents at some banana plantation center and determine the effect of nutrient availability on the incidence of banana bunchy top disease (BBTD). This study set a purposive sampling according to the banana cultivation distribution to gain soil samples and data on BBTD incidence. Soil samples were analyzed for macronutrient content, including N capacity using the Kjeldahl method, Bray method for P analysis, and CH<sub>4</sub>OAc methods for K analysis. According to the investigation, the range of total N was 0.2% to 0.75%, showing BBTD incidence from 5.8% to 9.47%, respectively. In line with the total P, BBTD incidence increased from 8.03% to 9.62% in the P content of 15 to 35 ppm. In contrast, in the total K of 0.5 to 1 cmol(+) kg<sup>-1</sup>, the BBTD incidence tended to decline from 9.68% to 9%. It was concluded that BBTD incidence would increase with the higher levels of N and P but decrease with the higher K. In Banyumas Regency, BBTD incidence increased in the altitude range of 100 to 300 m above sea level, then decreased at a higher altitude. BBTD incidence also exhibited an unstable response to pH changes. Bunchy top disease incidence was the highest between pH 5 and 8. This could be a guide to soil management to reduce BBTD incidences.

Application of modern technologies to improve the quality of sausage products

. The production of sausages without the use of phosphates and sodium nitrite improves the quality and safety of the product, meeting the demand of consumers for natural and healthy food products. The purpose of the study was to investigate various technological aspects of sausage products that would improve their quality indicators, be attractive to the consumer, and have a positive impact on human health. Organoleptic qualities were evaluated by the appearance, consistency, type of minced meat on the cut, smell, taste; protein content – by Kjeldahl method; moisture content – by drying the suspension in a drying cabinet at a temperature of 103 ± 2°C to a constant mass; fat content – by extraction and weight Soxhlet method; moisture retention capacity – by centrifugation; penetration stress – by recalculation of penetration using a needle indenter; output of the finished product – by weighing before and after heat treatment. The replacement of sodium nitrite with organic nitrite based on chard powder was studied together with a bacterial culture that, as a result of interaction, produces nitrate reductase and reduces nitrate to nitrite (samples 1, 2), in samples 3 and 4, chard powder was replaced with beet juice. All samples were pink in colour. Replacing phosphates with amylopectin starch gave the developed sausages an elastic and juicy consistency, increased the moisture retention capacity by 4.6%-6% compared to the control sample, and penetration stress by 31%-53%. The use of sous-vide technology provided the developed sausage samples with a more pronounced good taste of each recipe ingredient separately, a delicate, elastic consistency, a uniform colour on the cut, and a higher yield by 1.8%- 3.3%. Replacing fatty raw materials with dietary ones, and cooking sausages in heat-resistant bags with vacuuming provided an increase in protein by 8.7%-16.7% and a reduction in fat by almost two times. The practical value of the study was to obtain a dietary product that meets the needs of modern people in a healthy diet

Perubahan Sifat Fisik Kimia Tanah Sebagai Dampak Kebakaran Lahan Gambut Kebun Sawit

Based on the survey results in the last seven years (2010 - 2017), palm plantations in the Pakning Asal area, Bengkalis Regency experienced fires with different frequencies. Some lands that not burned, once burned and several times burned. The burned areas can affect the composition and nutrient content of the soil. Burning peatlands cause irreversible drying due to the heating of the peat. This study aimed to analyze the effect of fires with different frequencies on the total Fe, Al, Mo and C/N content. Total Al and Mo content was determined using Atomic Absorption Spectrophotometer. The total Fe and C content was analyzed using UV-Vis Spectrophotometer. Total N was analyzed using the Kjeldahl method. The results showed that the total Fe, Al, and Mo content increased in the soil burned once and the C/N ratio increased with the increasing frequency of fires. The total Fe, Al, and Mo content in the soil burned once was 69.20 mg/Kg, 33.83 mg/Kg, 2.16 mg/Kg and the C/N ratio increased from 16.51 to 25.31, respectively. The impact of different fire frequencies affected the chemical content of the soil. Land fires have positive and negative impacts. The positive impact increased pH of soil palm plantations, while the negative impact caused air pollution and damage to soil structures.

Exploiting microdistillation and smartphone-based digital-image colorimetry for determination of protein in foods

Because of their nutritional importance and industrial interest, determination of proteins is usual in food quality control. The Kjeldahl method, the most usual for protein determination and a reference to other indirect methods, is time-consuming and generates significant amounts of waste. Aiming to circumvent these drawbacks, this work proposes a simple, cost-effective, and more environmental friendly procedure based on microdistillation of the ammonium from Kjeldahl digests, absorption on an acid-base indicator solution, and digital-image colorimetry for protein determination in food. Microdistillation was carried out in a simple and inexpensive lab-made apparatus. The digital images were acquired by a smartphone camera under controlled illumination and the intensity of the reflected radiation was converted to the RGB color system using a free app (PhotoMetrix®). Measurements were based on the color change of phenol red from yellow to pink and the G channel (corresponding to the complementary color of the dissociated indicator) was taken as analytical response. A linear response was achieved within 5.0–50.0 mg/L ammonium, equivalent to 0.003–0.03 % protein (r = 0.996), as confirmed by the lack-of-fit test at the 95 % confidence level. Coefficient of variation (n = 10) and limit of detection (99.7 % confidence level) were estimated at 2.3 % and 2 mg kg−1 protein, respectively. A sample throughput of 12 h−1 was achieved with simultaneous sample processing. Protein amounts determined in foods of animal (milk) and vegetal (beans and lentils) origin yielded results in agreement with the micro-Kjeldahl reference procedure at the 95 % confidence level.

Development of technology for the production of cheese “Caciotta” for farms

Relevance. Russian farmers in recent years have begun to open small cheese factories. When meeting the requirements of production technology, farmers' cheeses are not inferior in quality to industrially produced cheeses. In this regard, the relevance of the development of technologies for the production of cheese in a farm is high. Research is aimed at developing a technology for the production of cheese “Caciotta” for farmers.Methods. The mass fraction of protein in milk was determined by the Kjeldahl method, the mass fraction of fat — by the acid method, the mass fraction of dry matter and dry skimmed milk residue — by the calculation method. The mass fractions of milk fat, protein, lactose, dry milk residue, dry skimmed milk residue, mineral salts, the amount of added water, density, freezing point, degree of homogenization, and temperature were determined by ultra-sonic method. Active acidity and titratable acidity, redox potential and temperature of milk were determined on a milk analyzer.Results. Under laboratory conditions, a technology for the production of semi-hard “Caciotta” cheese was developed, which is recommended for production on a farm.

Effect of cavitated husks on the metabolome of fermentation end products, microbiome and physicochemical parameters of the rumen (i<i>n vitro</i>)

Relevance. Today, a significant place in the feeding of farm animals is given to such inexpensive waste from the oil extraction industry as sunflower husk. In this regard, one of the promising and modern methods for optimizing feed production can be the use of liquid media activated in various ways, in combination with ultrasonic treatment. Materials and methods. The object of research was crushed sunflower husk (1.0 mm) (sample 1), as well as husk sonicated (cavitated) in hydromodules with water (in the ratio “husk: water” 1 : 3 (sample 2)), and with lactic acid (“husk: lactic acid” 1 : 3 (sample 3)). The obtained samples were used in in vitro studies with rumen fluid in the “Daisy D200I” incubator (“Ankom Technology”, USA). The following indicators of the exchange of nitrogenous metabolites in the cicatricial contents were determined – residual and total nitrogen by the Kjeldahl method according to the method of K. K. Akhazhanova (2016); ammonia nitrogen – by microdiffusion method according to Conway. The taxonomic composition of the scar fluid was determined by NGS-sequencing using the “MiSeq device” (“Illumina”, USA). Research results. Data analysis showed that the use of cavitated sunflower husk increases the digestibility of dry matter by 19.0 % (Р ≤ 0.01), and cavitated together with lactic acid husk – by 20.7 % (Р ≤ 0.01) in comparison with crushed husk. When incubating cavitated sunflower husk and cavitated together with lactic acid sunflower husk, there were a decrease in the number of archaea, in particular the class Methanobacteria, by 23.73 % and 20.36 % (Р ≤ 0.05) and an increase in the number of bacteria of the phyla Bacteroidetes by 10.2 % and 11.27 %, Firmicutes – by 4.66 % and 6.86 % relative to the use of crushed husk.

Analysis of nutrients in Apriona germari and treatment of diarrhea in mice fed with insect powder

The insect larvae of Apriona germari, Apriona swainsoni and other closely related species are related to the insects that bore through the stems of the Caesalpinia decapetala. Because of therich nutritional as well as medicinal value of edible A. germari, it is often used to nourish the body, enhance immunity, and to treat ailments such as diarrhea. The soluble protein content of A. germari was determined using Kjeldahl and Soxhlet extraction methods. The crude fat content and the content of various fatty acids was determined by the normalization method, normalization method refers to that after the fat in the sample is extracted by hydrolysis ether solution, it is saponified and methylated under alkaline conditions to generate fatty acids and methyl esters, which are analyzed by capillary column gas chromatography and quantitatively measured by area normalization method. Amino acid content determined using an amino acid analyzer after acid hydrolysis showed 17 kinds of amino acids. A diarrhea mouse model was established by injecting a suspension of Escherichia coli into the abdominal cavity of mice. The mice were then fed with A. germari fodders at dose concentrations of 12%, 8%, 4% and 0%. The number of E. coli was determined from the intestinal tracts of mice; the activities of antioxidant enzymes and digestive enzymes in the serum were determined. Eleven kinds of fatty acids were detected in A. germari; unsaturated fatty acids accounted for 71.87% of the total fatty acids. A. germari is an edible resource insect with high nutritional value. Mice fed with A. germari showed an increase in the activity of antioxidant enzymes and digestive enzymes in the serum, which helped in the effective inhibition and reduction in the total number of intestinal bacteria and E. coli. The results indicate that A. germari has high nutritional value; A. germari also has a certain therapeutic effect on diarrhea caused by E. coli in mice.

The problem of grained salmonid roe falsification and ways for its solution

The paper examines the problem of falsification of edible fish products, which concerns producers and consumers worldwide. Food products are most often falsified by imparting them some of the most typical features, for example appearance, upon the overall worsening or losing the other most significant properties of nutritional value, including safety. Market analysis shows that there is a tendency of replacing natural roe with imitated roe by its selling in metal and glass jars with indication of the address of the Far Eastern producer. It has been established that the protein content is not higher than one percent upon imitated roe production using modern technologies. To establish product authenticity, a methodology for measuring the protein mass fraction in grained salmonid roe by the Kjeldahl method was developed. The metrological characteristic of the developed methodology in three concentration ranges is presented. The used values can serve for identification of claimed properties with the specified indicators of accuracy, trueness, repeatability and reproducibility. In addition to the methodology, product organoleptic indicators are proposed, including assessment of appearance, consistency, taste, odor, as well as specific features of the cooking test that can serve as distinctive features and are taken into consideration in identification of grained salmonid roe.

In vivo study of the biological value of amaranth protein concentrate and its module with chicken egg protein

Amaranth (Amaranthus L.), like other pseudocereals as quinoa (Chenopodium quinoa Willd.), chia (Salvia hispanica L.) and buckwheat (Fagopyrum sp.), is a promising source of dietary protein. Depending on the subspecies and breeds of amaranth, the protein content in its grain is estimated from 13.1 to 21.5%, and its amino acid score varies over a significant range and can be limited. The aim of this study was to obtain a protein concentrate from amaranth (Amaranthus L.) grain of the Voronezh breed, enrich it with chicken egg protein, determine the amino acid score of the obtained protein module, and experimentally evaluate in vivo its true digestibility and biological value. Material and methods. The amaranth protein concentrate was obtained from grain according to the technological scheme, including its enzymatic treatment, alkaline extraction, acid precipitation of proteins, microfiltration and lyophilization. The amino acid composition and amino acid score of the concentrate were determined. The protein module was obtained by mixing amaranth protein concentrate and chicken egg protein in a weight ratio of 58:42. The true digestibility and biological value of the protein module has been determined in vivo. The experiment was carried out on 32 Wistar male rats divided into 2 groups (n=16 rats): control group 1 with a body weight of 118.7±3.1 g and experimental group 2 with a body weight of 119.5±3.0 g. Animals of groups 1 and 2 received diets in which egg protein and a protein module were used as a protein source, respectively. Within 15 days of the experiment, individual indicators of food intake and body weight gain of each animal were determined. From the 14th to the 15th day food intake was determined and feces were collected. The amount of nitrogen in the food and feces was determined for each rat using the Kjeldahl method. The true digestibility of the protein was determined according to obtained data. Results. The resulting amaranth protein concentrate contained 70.4±0.6% of protein, 17.0±1.0% fat, 9.8±0.8% carbohydrates, 1.8±0.2% ash, its moisture content was 1.4±0.1%. There were no significant differences in food intake and body weight gain between animals of both groups. The calculated value of the true digestibility of chicken egg protein was 98.8±0.1% for the control group 1, of the protein module was 99.0±0.1% for the experimental group 2, the differences between the groups were not significant. Conclusion. The results of amino acid analysis and the in vivo study of the true digestibility of the protein module (composition amaranth protein/chicken egg protein) indicate the absence of limitation relative to the amino acid scale of the "ideal" protein (FAO/WHO, 2007) and high true digestibility. The biological value of the protein module, calculated according to PDCAAS, is 99.0±0.1%, which confirms the prospects for its inclusion in specialized foods.

КАЧЕСТВО ЗЕРНА И ПИТАТЕЛЬНЫЙ СОСТАВ КВИНОА (CHENOPODIUM QUINOA WILLD.) В КРАСНОДАРЕ, РОССИЯ

Quinoa (Chenopodium quinoa Willd.) is an Andean grain, very nutritious, up to what is considered a ‘superfood'. Its value lies in the fact that it is the only plant product that contains all the essential amino acids, while providing a high content of protein, carbohydrates and lipids and because it is gluten-free; currently, its consumption has expanded worldwide. In this study, the nutritional composition of the introduced quinoa, which is a local variety called: "Seva" with optimal yield, was evaluated. For this reason, an analysis of the nutritional value of the variety "Seva" was carried out at the experimental center of quinoa in Krasnodar Krai, Russia. The methods used include the analysis of proteins, carbohydrates and lipids in 100 grams of quinoa sample. Therefore, the protein content in quinoa was determined by the Kjeldahl method. The analysis of the total amount of carbohydrates was carried out using phenol-sulfuric acid, a modern analytical method. The lipid content was measured in a system (Soxtec). As a result, a high amount of proteins was determined - 18.8 g. the content of carbohydrates - 62.3 g. and fats - 4.8 g. In addition, grain quality was assessed, data on the size and yield for three consecutive years were taken. The results showed that quinoa is an excellent food alternative in Russia.

Protein content and amino acid composition in seed of bread wheat (Triticum aestivum L.)

The aim of this study was determination of protein content and amino acid composition in seeds of bread wheat, with particular focus of evaluation essential amino acids (EAAs). For analysis used flour samples of grained seed of 10 wheat variety, which selected in different breeding center (in Novi Sad and Kragujevac, Serbia). Kjeldahl method was used for determination of nitrogen (N) contents which value multiplied with coefficient 5.7 for computing protein content (protein contents = 5.7 x % N contents). Amino acids analyses of wheat samples were performed by ion exchange chromatography, followed by the ninhydrin colour reaction and photometric detection at 570 nm and 440 nm (for proline). The results showed that the mean protein content for wheat varied from the lowest value 10.24% in Ljubicevka to the highest 14.21% in Fortuna variety. The mean contents (g 100 g-l protein) of nonessential amino acids (NEAAs) were aspartic acid 5.42%, serine 4.23%, glutamic acid 18.51%, proline 12.18%, glycine 4.17%, alanine 3.64%, tyrosine 2.52%, arginine 5.02%, while mean contents of essential amino acids (EAAs) were threonine 2.86%, valine 4.52%, methionine 1.28%, isoleucine 3.87%, leucine 5.87%, phenylalanine 4.62%, histidine 2.46%, lysine 2.91%. The wheat variety contained relatively high concentration of the most deficient EAAs. The variety Ljubicevka contained relatively high concentration of the most deficient EAAs (threonine, valine, leucine, lysine,). The highest value (29.31 g 100 g-l protein) of total essential amino acids (TEAA), 59.79 g 100 g-l protein of total nonessential amino acids (TNEAA) as well as the highest value (90.35 g 100 g-l protein) of total amino acids (TAA). Obtained results provide variability of wheat variety on the base of amino acid contents and indicate reliable variety for selecting desirable parents in breeding program for improving nutrient quality.

Yield and grain quality parameters in domestic and foreign varieties of soft winter wheat

Topicality. One of the main indicators that determine the commercial value of wheat grain, its baking and technological properties is the mass fraction of protein. The results of scientific research and agricultural production practices show that over the past 80–90 years in the southern regions of Ukraine, the protein content of winter wheat grain has decreased from 17–18 % to 10–12 %, and in unfavourable weather conditions, the amount of protein in grain can even decrease to 8.0–9.5 %. Improving the wheat grain quality is one of the challenges facing Ukraine today. Ukraine has a high position in the global grain market: its share in wheat exports averages 5 %. Purpose. To estimate the yield and biochemical parameters of grain quality of soft winter wheat at the current stage. Methods. Field trials were conducted according to the B. A. Dospekhov’s methodology of field experience. Agricultural technology of winter wheat cultivation is generally accepted for the Steppe zone of Ukraine. Accounting the yield was carried out according to the methodology of state variety testing the agricultural crops. The protein content in the grain was determined by infrared spectrometry and the Kjeldahl method. The level of protein sedimentation was determined by the SDS 30 method. Results. When comparing the obtained data on yield in the collection, it was found that modern domestic and foreign varieties (I, II, III group) in the optimal conditions of growing season had an average yield of 103–107 % higher than varieties of early stages of breeding. The soft winter wheat varieties developed by the Plant Breeding and Genetics Institute – National Center for Seeds and Cultivar Investigation are the leaders in terms of yield. Foreign varieties are not sufficiently adapted to local weather conditions, which significantly affects the realisation of yield potential. As a result of the negative correlation between yield and grain quality, with each stage of breeding, including in modern varieties, grain protein content decreases by 0.5–1.5 % along with yield growth. In terms of sedimentation level, the varieties of the Plant Breeding and Genetics Institute – National Center for Seeds and Cultivar Investigation prevail over the varieties of the early stages of breeding. The group of varieties of Ukrainian breeding has a great diversity in terms of sedimentation level. Foreign varieties have rather low sedimentation rates. The realisation of the genetic potential of grain yield and quality of the studied varieties depended on weather conditions and doses of mineral fertilisers. Conclusions. Given the negative correlation between yield and grain quality, the significant success of breeding in increasing the yield of Ukrainian and foreign varieties was accompanied by decreasing protein content at each stage of breeding by 0.5–1.5 %. Compared to the varieties of the early stages of breeding, the SDS-30 sedimentation index was the highest only in the varieties of Plant Breeding and Genetics Institute – National Center for Seeds and Cultivar Investigation, while domestic varieties of other research institutions were slightly inferior to the varieties of the early stages of breeding. The group of foreign varieties had the lowest sedimentation index. In addition to the genetic factor, such factors as weather conditions and rates of mineral nutrition have a great influence on the formation of grain yield and quality. Key words: wheat yield, wheat adaptability, grain protein content, sedimentation, fertilizers, biochemical parameters

NITROGEN CONCENTRATION OF LYTHRUM SALICARIA POPULATONS IN RELATION TO ENVIRONMENTAL FACTORS

The present study is aimed at comparing the nitrogen concentration in leaves among populations of Lythrumsalicaria, correlating the nitrogen concentration data with the type of soil cover, the state and size of rivers, the intensity of agriculture, fragments of the riverbed. Despite the abundance of data on plant nitrogen, plants differ in species composition at each site, grow in certain climatic and soil conditions and are subjected to special human pressure. Due to genetic and phenetic differences, different sampling methods, nitrogen determination methods and individual estimates, the data obtained on the amounts of nitrogen in certain species is not easy to transfer from one region to another. Exceeding critical loads for eutrophication was detected in various parts of Lithuania [1] and then tested in this country and turned out to be higher than in other Baltic countries. For our study, only leaf blades were used, and nitrogen concentrations were determined by the Kjeldahl method. Significantly significantly higher (p <0.05) nitrogen concentrations in leaves were found in L. salicaria populations growing near small rivers (3.4%), compared with large ones (2.8%). Other selected parameters of the river and its environment in most cases did not significantly affect the nitrogen concentration in the leaves of Lythrumsalicaria populations. Further experimental study of the data on the saturation of L. salicaria with nitrogen is necessary.

The improvement of the body and udder hygiene influence on the milk safety and composition on small dairy farms in Serbia

The hygienic condition of dairy cows and their udders in 128 small household farms in different regions of Serbia, producing mostly milk, having 5-15 cows, a milk cooler and at least one milking machine, was evaluated by the following indicators: 1. general assessment of body cleanliness, 2. visual inspection of teats and udder base, and 3. maintenance of udder cleanliness, rated on a scale of 0 and 1 or 1 to 5. The samples were taken at each visit to the farm after cooling and tested for milk protein and fat content, somatic cell count (SCC) and the total number of microorganisms (TNM). The milk fat content was determined by the Gerber method, the protein content by the Kjeldahl method, the TNM according to the ISO 4833-1:2013 method and the SCC using Fossomatic TM. The IBM SPSS program was used for statistical data processing. Capacity, housing system, breed, milking system, number of cows, and capacity occupancy mostly had a very significant or significant impact on hygiene parameters, protein and fat content, SCC and TNM in milk. The hygiene parameters showed a continuous trend of improvement in relation to the visits. TNM mean scores increased after each visit, with significant differences between visits (F=9.63, P<0.0001). SCC scores varied very significantly between visits (F=5.17, P<0.0001). The number of visits tended to show a significant influence on the milk fat rate (F=2.221; P?0.1), but no influence on the milk protein rate (P=0.480; F=0.901).

Adaptation of the rapid near-infrared (NIR) spectroscopy technique to determine the mass fraction of protein and moisture in gluten-free bakery products

Analysis of protein in food products is typically performed using a time-consuming and labor-intensive Kjeldahl method. The NIR method is allowed to determine the mass fraction of not only protein, but also moisture, fat, and sugar in one sample within 2 min. The NIR method is indirect; therefore, appropriate calibration models should be developed for each group of analyzed products. We performed a series of laboratory baking tests for gluten-free bakery products; the protein content in the products varied and depended on the ingredients included into the formula: rice, buckwheat and corn flour, starch and soy isolate. Continuous spectra were recorded using a NIR analyzer that operates in the wavelength range from 1400 to 2500 nm. It was shown that after validation for a specific device, the developed calibration models yield the root-mean-square deviation of 0.29 when determining the protein mass fraction and that of 0.46 when determining the moisture mass fraction.

Innovative Case Design of Ideological and Political Education of Kjeldahl Method

Innovative Case Design of Ideological and Political Education of Kjeldahl Method

Microelements in seeds of advanced genotypes of Caupí beans (<em>Vigna unguiculata</em> L. Walp) established in a soil of Cordoba, Monteria.

The objective was to quantify the nutritional contents in seeds of different advanced genotypes of cowpea bean (Vigna unguiculata L. Walp) in the soil of Montería-Córdoba, Colombia. Seeds of 40 lines or genotypes and two commercial varieties Caupicor 50 and ICA Betancí were evaluated as controls. A completely randomized block design was used with three repetitions for a total of 126 experimental units. The seeds were initially subjected to drying in a forced circulation oven at 70 ° C for 72 hours to quantify the nutritional content. The final nitrogen content was evaluated by initially submitting the seeds to digestion in concentrated sulfuric acid for 4 hours. It was subsequently quantified using the Kjeldahl method. Finally, to determine the content of microelements, 1 g of seed was subjected to digestion with nitric, perchloric acid (3:1), and they were quantified in a piece of atomic adsorption equipment. With the information recorded in the laboratory, an analysis of variance, contrasts, and tests of Tukey averages was performed at a 5% probability. The results indicate that it existed genetic variability and genotypes LC-041-016 and LC021016 were identified with 29.2 and 29.1%, with the highest protein content, being superior to Caupicor 50 and ICA Betancí that presented contents of 25, 7 and 25.5%. The genotypes L-047 with 216.3, followed by genotypes LCPM35 and LC027016, with 159.5 and 127.3 mg.kg-1 presented the highest iron content, and the commercial witnesses Caupicor 50 and ICA Betancí, content less than the above, and the content zinc and manganese were similar in all genotypes evaluated.

Determination of total protein and lipid contents in some soybean varieties

Soybean seeds consist of a lot of necessary nutrients for health, they are considered a complete source of protein andvegetable lipids for the human body. In this study, six soybean varieties (DT22, Coc Chum B, black soybean, Kwangan, Cuc Ha Bac and DT84) were evaluated for total protein, lipids contents and acid and iodine indexes. Total protein content was determined by the Kjeldahl method. Oil was extracted from mature seeds using the Soxhlet system with diethyl ether solvent. The results showed that levels of total protein and lipids are relatively high in tested soybean varieties. The total protein content ranged from 29.36 to 37.32%, and lipids ranged from 19.8 to 21.2%. The free acid index was from 0.12 to 1.69 mg KOH/g, the iodine value was about 52.43 to 68.64 g I2/100 g. Varieties with high protein content were black soybean and Cuc Ha Bac. Nutritionally, these varieties are all sources of high nutritional value in providing protein and essential fatty acids for humans.

Application of the IR spectrometry method in the screening study of various oat species

BACKGROUND: The infrared reflection spectroscopy application method for rapid assessment of biochemical parameters in various types of oats is shown. On the basis of the biochemical data obtained in the laboratory of VIR, calibration models of protein, oil and starch content were constructed.
 AIM: The aim of the study is to develop an express method of near-infrared spectroscopy (NIRS) spectroscopy to determine the main biochemical parameters in oat seeds and to build calibration models for the MATRIX-I IR analyser to quantify the mass fraction of protein, oil and starch in oat seeds based on data obtained by traditional methods.
 MATERIALS AND METHODS: Biochemical quality indicators (protein, oil, starch) were studied on seeds of filmy oats (Avena sativa L.) grown in 20152016 in the North-Western Region of the Russian Federation. Calibration models for the determination of protein, oil and starch in oat seeds (98 samples, harvest 20142015) were developed for the MATRIX-I IR analyzer by Bruker Optics (Germany). Values obtained by traditional chemical methods of analysis were used to construct calibration models. Oat seed oil was determined by the Soxlet method, protein by the Kjeldahl method, starch by the Evers polarimetric method. All indicators were recalculated for dry weight.
 RESULTS AND CONCLUSION: The reliability of the developed models was checked by the results of protein, oil and starch determination in the seeds of the test batch according to the indicator of the calibration correctness. The data obtained using the calibration curve on the MATRIX-I device had no significant differences with the results of chemical studies. Therefore, calibration can be used for screening analysis for protein, oil and starch content in oat samples. This method allows you to save valuable material, increase labour productivity due to the speed of obtaining data, does not require reagents and is safe.

Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference.

Bee pollens are potential functional food ingredients as they contain essential nutrients and a wide range of bioactive compounds. The aim of this study was to investigate the effects of enrichment with monofloral bee pollens on the nutritional properties, techno-functional parameters, sensory profile, and consumer preference of biscuits. Biscuits were prepared according to the AACC-approved method by substituting wheat flour with pollens of rapeseed (Brassica napus L.), phacelia (Phacelia tanacetifolia Benth.) and sunflower (Helianthus annuus L.) at 2%, 5% and 10% levels. The macronutrient composition of the biscuits was determined: crude protein content (Kjeldahl method), crude fat content (Soxhlet extraction), ash content (carbonization), moisture content (drying), carbohydrate content (formula). Their total phenolic content (TPC) and in vitro antioxidant capacity (FRAP, TEAC, DPPH) were determined spectrophotometrically. The colour of the biscuits was measured using a tristimulus-based instrument, and their texture was characterized by using a texture analyser. Sensory profile of biscuits was determined by qualitative descriptive analysis (QDA). The consumer acceptance and purchase intention of the biscuits were also evaluated, based on the responses of 100 consumers. Additionally, an external preference map was created to illustrate the relationship between consumer preference and the sensory profile of the biscuits, and penalty analysis was conducted to identify directions for product development. Phacelia pollen appeared to be the most effective for improving the nutritional quality of biscuits. The addition of phacelia pollen at the 10% substitution level increased the protein content and TPC of the control biscuit by 21% and 145%, respectively. Significant changes (p < 0.05) were also observed regarding the colour and texture of biscuits. The results of the QDA revealed that biscuits containing pollens of different botanical sources have heterogeneous sensory attributes. The biscuit containing sunflower pollen at the 2% substitution level was preferred the most (overall liking = 6.9 ± 1.6), and purchase intentions were also the highest for this product. Based on the results of the present study, it is recommended to use sunflower pollen for developing pollen-enriched foods in the future.