Low Nutritional Value Research Articles

Physical characteristics, management, and performance of newly recognized ‘Kathani cattle’ of Maharashtra state

Kathani cattle is not a registered cattle breed, consequently, these animals are categorized as non-descript animals in the Livestock Census of the Government of India. The population is about 10.51 lakh. Data of 9474 animals spread over 118 villages distributed in 13 tehsils of 3 districts (Chandrapur, Gadchiroli, and Gondia) from the Vidarbha region of eastern Maharashtra was collected under the survey, evaluation, and characterization network project of NBAGR, Karnal, during November 2017 to March 2020 and analyzed to document the physical characteristics, management, and performance of a new cattle breed available/found in Maharashtra state. Qualitative body part characters indicated that almost all animals had black coloured muzzle, eyelid, eyeball, hooves, tail switch. Biometry recorded included eight different body measurements in different age and sex groups. When compared with Gaolao, Kosali, Motu, and Ongole breeds of cattle from adjoining breeding tracts, molecular as well as phenotypic differentiation indicated separate genetic identities of the Kathani cattle. Nearly 96% Kathani cattle owners were found to provide housing to their animals and about 87% of respondents provided shelter during the night only while 7.4% provided both during day and night. Respondents (74.70%) cultivated fodder for their animals and general fodder in the area was leftover (after crop harvest) of paddy locally called Tanis, and soybeans, mung, wheat, cowpea, chickpea, pigeon pea, black gram locally called Kutar. The feed and fodder laboratory analysis revealed that Kathani animals were reared on very low nutritive value content like Tanis and different types of Kutars. Natural service was the preferred breeding method adopted by 94.8% and 5.2% of owners bred their animals through artificial insemination with the semen of exotic breed bulls. Kathani cattle keepers (61.9%) in the survey area experienced incidence of some of the contagious diseases and 72.55% of cattle holders vaccinatad their animals against these contagious diseases. The average age at first ejaculate for Kathani cattle males was 35.84±0.31 months, age at first calving was 54.86±0.05 months, calving interval was 486.85±0.51 days, daily milk yield was 0.55±0.01 litres, lactation length was 237.76±1.82 days and dry period noticed was 245.75±2.28 days. The study results will flag the way for the registration of the population as a new cattle breed and for the formulation of a breeding program for further improvement of this lesser-known cattle population.

Products of whole grain processing and prospects of their use in production of flour confectionery

Food products unbalanced by their composition that are included in a diet are one of serious causes of the onset and development of noncommunicable diseases in the whole world. At present, the tasks of extending the market of products created on the healthy nutrition principles are set at the state level. Production of flour confectionery, in particular biscuits, is an important part of the Russian food industry. The traditional assortment of biscuits and its existing classification by types and groups have almost one-hundred-year history, are recognizable and appreciated by all age categories. A large part of biscuits recipe composition is wheat flour of the highest grade. It conditions the low nutritional value of this product category. A targeted change in the recipe composition is an effective strategy for quality optimization of the existing food products. In this case, the main task facing producers is transformation of the nutrient composition with simultaneous maintenance of the structure, taste and traditionalism of a product. The paper examines the topical direction of food product improvement, including flour confectionery, namely, introduction into their composition of whole grain raw materials that contain a wide spectrum of wholesome substances: vitamins, minerals, dietary fibers, including beta-glucans, phenolic acids, tocols. It is shown that the use of whole grains and products made from them has a clinically proved effectiveness, reduces the risk of appearance of cardiovascular diseases, diabetes, cancer. The paper presents the recommended levels for consumption of whole grains and products based on them, norms of the physiological requirements in dietary fibers for children and adult population of the RF and different countries of the world, gives data on the content of B group vitamins, tocopherols, tocotrienols, nutritional and energy value of some whole grain products. The definitions of "whole grain", "whole grain food" and "food with whole grain ingredients" are considered. Several legislative aspects of production of enriched products in the RF are described.

PSXII-13 Impact of Intensification on the Ratio between Carbon Emission per Human-Edible Protein Produced of Nellore Young Bulls in Tropical Production Systems

Abstract Pasture-fed beef cattle production has been often criticized as a source of greenhouse gas emissions. However, ruminants efficiently convert foods of low nutritional value to humans (e.g., pasture and by-products) into beef, a high-quality food. The present study aimed assessing the ratio between carbon emission per human-edible protein produced (HePp) of Nellore young bulls under three levels of beef cattle intensification systems: lenient, semi-intensive, and intensive. During backgrounding, all animals were raised in marandu palisadegrass pastures managed in continuous stocking with variable stocking rate and fertilized with 0, 75, and 150 kg N/ha, as ammonium nitrate (32% N) for lenient, semi-intensive, and intensive systems, respectively. During the finishing phase, bulls from lenient system remained in the pasture, while animals from semi-intensive and intensive systems were moved to a feedlot barn. The total carbon emission was represented by the total GHG emissions converted to CO2 equivalent (CO2e). Human-edible protein produced was calculated for each production phase and for the entire production system based on animal body protein minus the inedible fraction of empty body weight. Data were analyzed using PROC MIXED procedures of SAS. During the backgrounding phase, the ratio CO2e/kg HePp of semi-intensive did not differ from other systems; however, the intensive system presented the greatest ratio (P< 0.05). During the finishing phase, the ratio was greater for the more intensive systems (P< 0.05). For the entire period, the ratio was greater for the intensified systems (P< 0.05). Although the HePp of bulls from the intensified systems was greater than the lenient system (P< 0.05), the gain was insufficient to offset the CO2e production. Our results suggest that cattle ranching intensification acquired by improvements in grazing management is the most powerful tool to mitigate environmental impact of grazing systems. The authors acknowledge the São Paulo Research Foundation (FAPESP #2017/18750-7; #2018/26492-0).

Eco-friendly control of rice weevil, Sitophilus oryzae L. (Coleoptera, Curculionidae) in grain storage structures using diatomaceous earth admixed insecticides

Sitophilus oryzae infestation results in the low nutritional and commercial value of stored grains. Surface treatment of storage structures can effectively kill harbouring weevils. The indiscriminate and frequent application of structural insecticides causes a threat to the environment and human health along with insecticidal resistance development. There is a dire need to discover safe natural compounds for increased efficacy along with prolonged control of S. oryzae. This study proposes a combination of diatomaceous earth with conventional and novel insecticide for environmentally safe pest management. Admixing diatomaceous earth with conventional and novel insecticides resulted a significant increase in their efficacies where their LC50 values decreased at least by >80% and 40%, respectively. The highest synergism was observed (>80% decreased LC50) in DE and deltamethrin mixtures 48 and 72 hours after application. Our findings suggest that diatomaceous earth, being a natural compound and relatively safer for human and livestock health with no persistent toxicity in grains, can provide an environmentally safe option to synergise conventional insecticides for structural and grain treatments.

Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten‐free bread quality

Gluten free bakery products often contain high levels of starch and refined rice flour, ingredients that are hypoallergenic but of low nutritive value. Pumpkin seed cake is a gluten free, nutrient-dense by-product of the oil industry, unfortunately still mainly used as animal feed. This study aimed to optimize the use pumpkin seed cake (10-30 %) flour and proso millet flour (10-50 %), in rice gluten free bread, based on their effect on textural and sensory properties, nutritive value and bread yield, through a central composite design (n = 13). While pumpkin seed cake flour contributed to nutritive value, it had a predominantly negative effect on texture and colour. These drawbacks were somewhat reversed by the proso millet flour, indicating a complementary relationship between the two flours. The optimized gluten free bread can be labelled rich in protein (14.1 g/100 g) and a source of fiber (5.2 g/100 g).

Food selection and habitat use patterns of immature green turtles (Chelonia mydas) on Caribbean seagrass beds dominated by the alien species Halophila stipulacea

Marine herbivores face rapid changes in the coastal ecosystems where they forage. In the Caribbean, the recent and fast expansion of the invasive phanerogam species Halophila stipulacea is threatening native seagrass ecosystems. So far, H. stipulacea is escaping most Caribbean herbivores, certainly because of its recent introduction or lower nutritional value. We investigated the impact of H. stipulacea invasion on fine-scale foraging habitat selection and food resource selection of immature green turtles at critical foraging sites in Les Anses d′Arlet, Martinique. The analysis of seagrass distribution and nutritional content, together with turtle behaviour and resource selection, showed that H. stipulacea may be of contrasting interest to green turtles. Compositional analysis confirmed the lower nutritional value of H. stipulacea compared to the native species, but the invasive species showed higher digestibility than native ones, which calls into question the energetic advantage of consuming the native plants over the exotic plant. Thus, although green turtles mostly selected the native seagrass Thalassia testudinum in multispecies seagrass beds, some individuals fed on H. stipulacea . Accordingly, in bays entirely invaded by H. stipulacea , one possibility for resident green turtles is to increase foraging on this species, but, if so, the consequences on their growth and survival still remain to be determined. As the expansion of H. stipulacea may have been facilitated by factors such as shipping, anchor scarring and fishing activities, protection of native seagrass beds and immature green turtles from human disturbances is urgently required to ensure the long-term adaptation of green turtles to this new foraging environment. • High variability of diet composition in immature green turtles in Martinique. • Turtles preferentially selected T. testudinum in multi-species seagrass beds. • H. stipulacea may represent 0–100% of the diet whatever native plants availability. • H. stipulacea has lower nutritional value but higher digestibility than native plants. • Human activities promote H. stipulacea development to the detriment of native species.

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Scarus spinus, crustose coralline algae and cyanobacteria: an example of dietary specialization in the parrotfishes

Niche differentiation is a key stabilizing mechanism in the maintenance of biodiversity and species coexistence. Recent work shows that trophic niche partitioning between parrotfishes (Labridae: Scarini) is more extensive than previously described. One Indo-Pacific species, Scarus spinus, appears highly specialized, scraping crustose coralline algae (CCA) with powerful oral jaws. CCA are of low nutritional value, suggesting that the dietary targets of this parrotfish are protein-rich microphotoautotrophs associated with CCA, particularly filamentous cyanobacteria. We collected feeding substrata samples at mid-shelf and outer-shelf sites near Lizard Island, Great Barrier Reef, Australia, in 2018 and 2019, respectively. Scarus spinus were followed on snorkel. When biting was observed, bite substrata were photographed and then a 22-mm-diameter core extracted around the bite site. Density of biota including filamentous cyanobacteria and diatoms was quantified microscopically on photographs of the bite cores (up to 630 × magnification). The taxonomy of cyanobacteria and CCA was refined using next-generation sequencing of 16S and 18S rRNA genes, respectively. CCA and filamentous cyanobacteria were present on all bite cores and the density of filamentous cyanobacteria where S. spinus fed did not vary between mid-shelf and outer-reef samples. Epiphytic and shallow endophytic cyanobacteria were consistently associated with the CCA where S. spinus fed, including Calothrix spp., Mastigocoleus testarum, Leptolyngbya spp., Hyella patelloides and Oscillatoriales. Our results emphasize the importance of high-resolution species-specific dietary data for parrotfishes. We conclude that polyphasic methods are essential both for diet tracing and to develop our understanding of the cyanobacteria that are integral to coral reef functioning.

Junk Food Consumption Practices among the College Students in Banke District

Junk foods are easy to prepare and take but have low nutritional value and contain only fat, high sugar, salt, calories, and colours which adversely affect the health of college students. The objective of this study was to assess the junk food consumption practice and its causes and study the relationship between socio-demographic factors and frequency of junk food consumption among college students. This study utilized a cross-sectional research design under quantitative research. Three hundred and fifty-four students were selected by using the multistage sampling method. A set of questionnaire was used to collect the required data. The collected data were entered and analyzed in SPSS version 20 using simple statistical methods including univariate and bivariate analysis. This study found that all of the respondents consumed junk food, among them 33.1 percent of the respondents consumed doughnuts, 40.1 percent of the respondents consumed chat-pat, 37.9 percent of the respondent consumed pani-puri, 39.0 percent of the respondents consumed noodles, 22.31 percent of the respondents consumed chocolates. Likewise, 60.7percent of the respondents consumed junk food in the afternoon and least (2.8%) of the respondents consumed junk food at night. Similarly, 30.2 percent of the respondents consumed junk food three times a day and 12.4 percent of the respondents consumed twice a day. Likewise, this study also found that there is no relationship between socio-demographic factors (age, gender, religion, fathers’ education, mothers’ education, fathers’ occupation, mothers’ occupation) and frequency of junk food consumption among college students. Furthermore, this study found that the main reason of taking junk food is it being easy to make and influence of advertisements, save time, and its taste. Therefore, this study suggests conducting junk food related health awareness programmes for college students.

Development of High-Fibre and Low-FODMAP Crackers.

Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties and lower nutritional value. This study aimed to develop sensory attractive crackers with high-fibre and low-FODMAP content. Various gluten-free flours (wholemeal buckwheat and millet, white maize), pumpkin seed meal, chia seeds, flax seeds, rice protein, sweet potato, sourdough, and spices were used to develop nine formulations. Using a nine-point hedonic scale and ranking test, four best-scored products were selected for which descriptive sensory analysis was performed and nutritional value and fructan content were determined. Crackers made from maize and millet flour mixtures (ratio 1:2.5) with sourdough and with chia or flax seed addition were rated highest for overall impression (8.2 and 7.0, respectively). Generally, high-fibre content, hardness, chewiness, dark colour, and bitterness lower the acceptability of crackers, but the addition of spices and sourdough can improve their acceptability and marketability. The crackers could be labelled as “gluten-free”, “low-FODMAP” (<0.12 g/100 g), “naturally high-fibre” (7–10 g/100 g of which 17–23% are soluble), and “high in protein” (24–26 g/100 g).

Genoprotective activity of the Pleurotus eryngii mushrooms following their in vitro and in vivo fermentation by fecal microbiota.

Pleurotus eryngii mushrooms are commercially cultivated and widely consumed due to their organoleptic properties, and the low caloric and high nutritional value. In addition, they contain various biologically active and health-promoting compounds; very recently, their genoprotective effect in Caco-2 cells after their fermentation by the human fecal microbiota was also documented. In the current study, the effect of P. eryngii pre- and post-fermentation supernatants in micronuclei formation was evaluated in human lymphocytes. In addition, the genoprotective properties of increasing concentrations of aqueous extracts from P. eryngii mushrooms (150, 300, 600 mg/kg) against the cyclophosphamide-induced DNA damage were studied in young and elderly female and male mice in bone marrow and whole blood cells. The ability of the highest dose (600 mg/kg) to regulate the main cellular signaling pathways was also evaluated in gut and liver tissues of female animals by quantifying the mRNA expression of NrF2, Nfkβ, DNMT1, and IL-22 genes. P. eryngii post-fermentation, but not pre-fermentation, supernatants were able to protect human lymphocytes from the mitomycin C-induced DNA damage in a dose-dependent manner. Similarly, genoprotection was also observed in bone marrow cells of mice treated by gavage with P. eryngii extract. The effect was observed in all the experimental groups of mice (young and elderly, male and female) and was more potent in young female mice. Overexpression of all genes examined was observed in both tissues, mainly among the elderly animals. In conclusion, P. eryngii mushrooms were shown to maintain genome integrity through protecting cells from genotoxic insults. These beneficial effects can be attributed to their antioxidant and immunomodulatory properties, as well as their ability to regulate the cell’s epigenetic mechanisms and maintain cell homeostasis.

Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies.

Short-dough cookies are one of the most popular cereal-based products in the world, but usually they are considered as foods with a low nutritional value. Therefore, the aim of this study was to investigate the possibility of replacing part of the wheat flour (WF) with hulless barley flour (HLBF), in order to improve the functional properties and nutritional value of the cookies. Cookies were prepared from composite flours in the ratios HLBF:WF 0:100, 25:75, 50:50, 75:25, and 100:0. The results show that as the HLBF content in the composite flour increases, the viscosity of the corresponding HLBF:WF slurries also increases, due to the high dietary fiber content (especially the high β-glucan content), which is significantly higher when HLBF is included in the formulation. The addition of HLBF decreases the spread factor of the cookies, and increases their softness compared to the control cookies (100% WF), but these changes are not statistically significant up to 50% HLBF addition. The color of the HLBF:WF cookies is not significantly affected. A significant increase in total phenolic content (TPC) and increased antioxidant capacity (AOC) are observed in the HLBF:WF cookies. In addition, sensory evaluation confirms that WF can be replaced by up to 50% with HLBF without significant deterioration of the organoleptic properties of the cookies. It can be concluded that hulless barley serves as a promising raw material if the nutritional and functional properties of cereal-based products are to be improved.

The therapeutic role of nutraceuticals targeting the Nrf2/HO-1 signaling pathway in liver cancer.

Liver cancer (L.C.) is the most common cause of cancer death in the United States and the fifth most common globally. The overexpression of nuclear factor E2 related factor 2 (Nrf2) and heme oxygenase 1 (HO-1) caused by oxidative stress has been associated with tumor growth, aggressiveness, treatment resistance, and poor prognosis. Nutraceuticals that inhibit Nrf2/HO-1 signaling may become the most effective strategy to treat liver cancer. Phytochemicals found in fruits and vegetables, also known as nutraceuticals, tend to emerge as chemopreventive agents, with the added benefit of low toxicity and high nutritional values. This paper reviews the present scientific knowledge of the Nrf2/HO-1 signaling as a possible target molecule for chemotherapeutic agents, its basic control mechanisms, and Nrf2/HO-1 inducers produced from natural products that might be employed as cancer chemopreventive drugs. The growing interest in the contribution of the Nrf2/ARE/HO-1 signaling in the development of liver cancer and the Use of nutraceuticals to treat liver cancer by targeting Nrf2/ARE/HO-1. PRACTICAL APPLICATIONS: An increase in Nrf2 expression indicates that Nrf2 is the most important player in liver cancer. Cancer patients are more resistant to chemotherapy because of this erroneous Nrf2 signaling. Furthermore, an increasing body of evidence indicates that activation of the Nrf2/HO-1 pathway results in the production of phase II detoxifying and antioxidant enzymes, which serve a defense purpose in cells. As a consequence, treating liver cancer. This master regulator may be a possibility. Nutraceuticals that reduce Nrf2/HO-1 signaling may be the most effective strategy for preventing liver cancer. The methods of action of numerous natural substances are examined in this article.

Proteomic and transcriptomic analysis of the effects of dietary jellyfish on the midgut of Pampus argenteus

Due to their high-water content and low nutritional value, jellyfish have long been considered ‘dead ends’ in marine food webs. However, it was revealed that silver pomfret (Pampus argenteus) preferentially hunts jellyfish, and consuming jellyfish alters intestine histology. To better understand the physiological responses of midgut tissues after consuming jellyfish, we compared the transcriptomes and proteomes of jellyfish-fed and jellyfish-unfed groups, and identified 1167 differentially expressed genes (DEGs) and 471 differentially expressed proteins (DEPs). Gene Ontology and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis showed that unsaturated fatty acid metabolism pathways, especially cholesterol metabolism, were the most enriched biological pathways. Apolipoprotein E was downregulated at both transcriptome and proteome levels, and it was found to negatively regulate jellyfish consumption. These results provide deep insight into the molecular mechanisms regulating jellyfish consumption in Pampus argenteus.

Edible insects: environmentally friendly sustainable future food source

SummaryMeeting the increasing consumer demand for affordable, sustainable and nutritious food is a great challenge. The rapidly growing population will have unprecedented demand for meat and meat‐based products. The livestock sector is a significant contributor to greenhouse gas emissions and a major user of land and water resources. Excessive animal farming adversely affects the environment, accelerating climate change. This review article emphasises on edible insects as an alternative and sustainable food source. Edible insects can transform a wide variety of organic products, including agricultural and food wastes, into high‐quality proteins with essential amino acids. Edible insect oil contains healthy fatty acids such as lauric acid, oleic acid and omega‐3 and 6 commonly found in coconut oil, olive oil and fish oil with health benefits. Substitution of edible insects in some food products with low nutritional value can increase protein content up to 100%. Farming edible insects can be an effective solution to food waste management which is a global problem.

Nutrient Profiling of Japanese Dishes: The Development of a Novel Ajinomoto Group Nutrient Profiling System.

Government agencies and private companies have supported the development of nutrient profiling (NP) systems to facilitate the selection of nutrient-dense foods by consumers, promote nutritious food development, and limit excessive advertising of products with low nutritional value. While most NP models were developed to assess individual foods, the Ajinomoto Group Nutrient Profiling System (ANPS) was developed to assess the overall nutritional value of cooked dishes that are culturally specific to Japan. Based on the national dietary recommendations and nutritional surveys, target values were created for 13 dish categories, while considering the combinations of meal units. For the ANPS, the four evaluating elements were protein and vegetables, which should be encouraged, and sodium and saturated fatty acids, which should be limited. The ANPS algorithm for dishes was the sum of the scores of individual elements, with a maximum of 10 points per serving. The sum of scores was then multiplied by 2.5 to convert to the 100-point scale. Convergent validity was tested using the nutrient-rich food index (NRF) score of 6.3. In total, 1,089 popular Japanese dishes were evaluated using the ANPS, and the median score of ANPS was 70.0 points (interquartile range, 55–78.8), and the average score was 67.7 (standard deviation, 16.5) points. Since salt intake is a major health risk in Japan, this tool was designed to evaluate sodium content with high sensitivity, and low-salt dishes significantly improved sodium and ANPS scores compared with regular dishes. The Pearson’s correlation coefficient between the total score of NRF 6.3 and ANPS in 1,089 dishes was r = 0.452 (p < 0.0001). This newly developed ANPS could be used to evaluate culture-specific cooked dishes per serving size. It can determine the nutritional values of dishes, with a high sensitivity to sodium content, a major Japanese nutritional issue. Further research is needed to determine the accuracy and usefulness of the ANPS as a system that would lead to changes in eating behavior nationwide.

The National School Lunch Program and Healthy Eating: An Analysis of Food Selection and Consumption in an Urban Title I Middle School

The National School Lunch Program (NSLP) is a federal program that provides free and reduced priced lunch to millions of low-income children in urban schools. Empirical research shows mixed results on the physical and nutritional health of urban students participating in the program. However, a considerable limitation of this literature is that it focuses on student participation in the NSLP rather than what students consume when they receive a school lunch. By directly collecting a random of sample of school lunches, we analyze the nutritional content of both selected and consumed school lunches ( n = 141) at a Title I middle school in a large US city. Results indicated that the food items that students select for school lunch are low in nutrients and high in sugar. Furthermore, food that students ultimately consumed during lunch had even lower nutritional value while consumption of sugar remained high. Future research is needed to investigate school-based interventions that leaders can deploy to foster healthy eating in urban schools.

A new spring durum wheat variety ‘Tamara’ as a source of carotenoid pigments

The purpose of the current work was to develop and introduce into production a spring durum wheat variety adapted to the climatic conditions of the Lower Volga region, which meets the modern requirements of the raw material market for pasta producers to productivity and grain quality. Grain quality is the most important criterion by which durum wheat is evaluated. For modern pasta production, there is a great need in grain with a grain unit of at least 770 g/l; with kernel hardness of at least 80.0%; with high quality of gluten (gluten index of at least 80 u.); with carotenoid pigments of 7.0–8.0 mg/kg, where the yellowness index (semolina color) is not less than 22.0 c.u. The new spring durum wheat variety ‘Tamara’ meets all the requirements. The variety was developed by the method of complex hybridization between the best varieties and lines of the laboratory for spring durum wheat breeding and seed production of the “FARC of South-East” and selected samples from the collections of the breeding centers of the Russian Federation, VIR, and ICARDA. The variety is middle-maturing, with 50 days from a germination to heading stage, with plant height of 96 cm. On average, through three years (2019–2021), the productivity of the variety exceeded that of the standard variety ‘Krasnokutka 13’ on 0.3 t/ha, and the variety ‘Saratovskaya zolotistaya’ on 0.5 t/ha. In 2020 in the production sowing of the Krasavskoye OPH the maximum productivity was 3.14 t/ha. The variety is characterized by a high percentage of carotenoid pigments, gluten elasticity and strength, an amber-yellow shade of spaghetti, their low digestibility, delicious taste and nutritional value. The new spring durum wheat variety ‘Tamara’ has been included in the State List of Breeding Achievements since 2022. The variety has been recommended for cultivation in the 8th region of the Russian Federation.

Effect of Partially Substitution of Rice bran and Soybean Protein Concentrates on Chemical, Nutritional and Organoleptic Properties of Kapreeta tuna-like fish (Scombromorous Spp.) Surimi

The objective of this research is to study the possibility of utilizing kapreeta fish (like tuna) that has low nutritional value because of its bloody dark flesh and presence of many blood vessels and sus¬ceptibility to rapid spoilage, therefore. Kapreeta fish was used to prepare a high nutritional value of Surimi blends prepared from fish flesh supplemented with 15% level of soybean and rice bran protein concentrates to suggest its protein as a new protein source. Various compositional and functional prop¬erties were assessed to determine the effect of this substitution treatment on the final product charac¬teristics. The obtained results revealed that: rice bran protein concentrate is considered a good source of protein (72.90% on dry matter), more than 48.10 and 35.60% for soybean protein concentrate, whereas ash content of soybean protein (5.83%) are higher than that its value of rice bran protein con¬centrate (4.47%). The two protein sources showed to be rich in essential amino acids and met human requirements for all the essential amino acids since they have higher values than that recommended by FAO/WHO (1991) pattern for children of 10-12 years.

The effect of chia seed (Salvia hispanica) addition on the fatty acid profile and lactase activity of fermented mare’s milk

Background. Fermented mare’s milk beverages supplemented with chia and inoculated with mesophilic LAB with probiotic bacteria were produced. Mare’s milk has recently been gaining attention due to its nutraceutical properties. The dominant protein fractions are albumin and globulin. The low fat content is comprised of a distinctive profile. Taking into account the lower casein-to-whey-protein ratio, emulsification and quickly absorbed fat, mare’s milk is more desirable for digestion than cow’s milk. Fermented mare’s milk with chia is free of chemical additives and is a functional dairy product with low fat content and high nutritional value. Materials and methods. The basic chemical composition was determined using DairySpec FT (Bentley Instruments, Chaska, MN, USA). Mare’s milk was pasteurized using a MILKY FJ 15 milk pasteurizer machine. For production beverages with chia, mesophilic LAB with probiotic bacteria BB-12® Probio-Tec™ were used. The fatty acid profiles and lactase activity were determined. Additionally, the atherogenic index (AI), thrombogenic index (TI) and hypercholesterolemic fatty acid index (HcFA) of fat milk samples were calculated. Results. It was found that the lactase enzyme activity of the fermented mare’s beverages with chia ranged from 0.17 (in fermented milk with 3 weeks storage) to 0.84 μkat∙100 g-1 immediately after production. The number of probiotic bacteria remained unchanged in the fermented beverages for the first 2 weeks of storage. After this time, the number of Bifidobacterium decreased by 11%. The addition of chia seeds increased the Σ UFA and Σ MUFA respectively by about 12.31% and 6.78%. It could be concluded that fermentation and chia can improve the nutritional value of the product. Conclusion. The analyses conducted in this study demonstrate that it was possible to produce fermented mare’s milk with chia seed (Salvia hispanica) addition increasing the Σ UFA and Σ MUFA.