Nutritional Evaluation Of Protein Research Articles

Amino Acid Composition and Nutritional Evaluation of Proteins in Goat Cheeses Produced with Different Starter Cultures

Amino Acid Composition and Nutritional Evaluation of Proteins in Goat Cheeses Produced with Different Starter Cultures

Production and Nutritional Evaluation of Protein Enriched Cookies Incorporated with Winged Beans (Psophocarpus tetragonolobus)

Production and Nutritional Evaluation of Protein Enriched Cookies Incorporated with Winged Beans (Psophocarpus tetragonolobus)

Artificial cultivation and nutritional evaluation of proteins from a wild Ganoderma gibbosum strain

Artificial cultivation and nutritional evaluation of proteins from a wild Ganoderma gibbosum strain

Chemical Composition and Nutritional Evaluation of Pasteurized Egg Melange

Egg is a basic foodstuff in many cultures and has a special place, also represent a rich source of nutrients such as, high quality proteins and a large variety of minerals and vitamins. The main derived products which are processed nowadays are dehydrated products (egg powder) and the liquid ones (refrigerated or frozen) as well as pasteurized egg m�lange which was the studied food in the current research. A number of 20 samples of egg m�lange were gathered from two different processing units. Samples were subjected to chemical analysis being determined content in water, dry matter, proteins, lipids, minerals, non-nitrogenous extractive substances, fatty acids and amino acids. Based on the obtained values was realised a nutritional evaluation for the analysed product by calculating the chemical indexes of essential amino acids (CI), essential amino acids index (EAAI), biological value (BV) and nutritional index (NI) for three categories of persons (children, young people and adults). The results of the current study showed the fact that chemically speaking, the analysed pasteurized egg m�lange presented values which were into the limits from literature; the analysed samples contented 75.59% water, 24.41% dry matter, 12.22% protein, 9.71% lipids, 0.99% total minerals, 1.48% non-nitrogenous extractive substances, 12.34 g/100 g content in amino acids (5.5 g/100 g essential amino acids) and 22.86 g/100 g lipids for polyunsaturated fatty acids. After nutritional evaluation of proteins from the studied food we observed that those ones had a very close value (EAA=50.77 g/16 g N) to the one of hen egg albumen (51.2 g/16 g N), value which is considered etalon. Calculus of some foresight indicators for nutritional value of proteins from studied egg m�lange showed the fact that this one could represent a good source of proteins and implicitly of essential amino acids for humans even if in children�s case the values were a little bit lower and two amino acids (tryptophan and leucine) were slightly limiting.

Nutritional evaluation of protein from Clanis bilineata (Lepidoptera), an edible insect

This study was carried out to determine the nutritive quality of protein from Clanis bilineata (CB), an edible insect. The protein content of dried CB was 685.3 g kg(-1) and its essential amino acid content was 528.4 g kg(-1), both of which are comparable to those of milk and eggs. Three groups of rats were fed diets containing either casein or CB protein (CBP) as protein source or a protein-free diet for 10 days. The nutritional parameters measured for the group fed the diet containing CBP showed a positive nitrogen balance of 1.37, a net protein retention of 2.9 and a true digestibility of 95.8%, comparable to those measured for the group fed the casein diet. The results suggest that CBP may be a suitable alternative dietary protein source for humans.

Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet

Chikki, a popular Indian traditional sweet snack prepared from peanut was enriched with protein, minerals and vitamins by incorporating soy protein isolate, calcium carbonate, ferrous fumerate, vitamin A and folic acid to meet the growing demand for health foods. The enriched nutra chikki was evaluated for physico-chemical characteristics such as moisture, texture, peroxide value (PV), fatty acid composition in comparison with control peanut chikki. Nutra chikki, which had initial moisture content of 2-3%, did not alter much up to 60days of storage at 27°C and 37°C. PV increased gradually at 27°C, whereas at 37°C, it was higher. Hardness of nutra chikki did not change significantly when stored at 27°C up to 105days, but at 37°C a gradual increase in hardness was observed after 45days. These results of nutra chikki were similar and comparable with those of control chikki. Nutra chikki had 18% protein, 20% fat, 6.42% Ca, 1.7% Fe, 4000μg vitamin A and 2660μg folic acid. Protein digestibility corrected amino acid score of nutra chikki was 0.78 whereas that of control chikki was 0.73. The fatty acid composition of control and nutra chikki was same as both contain peanuts as oil source. The formulation and process parameters for preparation of protein, mineral and vitamin enriched peanut chikki, were standardized. The storage stability and quality parameters of enriched chikki were comparable with those of control chikki.

Nutritional evaluation of protein and starch of mature Canavalia gladiata seeds.

Evaluation of true digestibility (TD), biological value (BV) and net protein utilisation (NPU) of diets made with raw and processed seed flour from mature Canavalia gladiata seeds were carried out with male Sprague-Dawley rats. The weight gain of the rats fed with diets containing raw whole seed and raw cotyledon alone were significantly lower (P = 0.05) than that of the group fed with the reference diet. Processing the cotyledons (dry-autoclaved or roasted) significantly (P < or = 0.05) increased the weight gain of the rats when compared to the weight gain of rats fed diets prepared with raw seed flour. NPU of raw (whole seed 13.8; cotyledon 27.6) was significantly lower (P < or = 0.05) than the reference diet (79.5). The NPU of processed samples was also significantly lower (P < or = 0.05) when (dry-autoclaved 25.1; roasted 25.1) compared to the reference diet fed group (79.5). The BV of the processed samples (dry-autoclaved 31.1; roasted 37.7) was significantly lower (P < or = 0.05) than that of raw (53.6) cotyledon. In contrast TD increased (P < or = 0.05) with processing (dry-autoclaved 80.9; roasted 65.9) when compared to raw cotyledon (51.4). In vitro protein digestibility for the raw whole seed and cotyledon was 71.7 and 70.1% respectively. In vitro starch digestibility of raw and processed cotyledon flour samples indicated dry-autoclaved sample to have the highest digestibility.

A microbiological approach to nutritional evaluation of proteins.

Summary1. A microbiological method to assess the biological value of proteins is described. It implies the digestion of proteins with pancreatin and subsequent testing of the growth-promoting activity of the hydrolysate for S. faecalis, in a medium devoid of the 10 essential amino acids. The nutritive value of the protein digest is determined in a single assay by the amino acid liberated in a limiting concentration. 2. The results obtained with casein, egg albumin, gelatin, gluten, and zein are presented and their agreement with the biological values obtained by the rat growth method is suggested. 3. The growth promoting activity (biological valued) of casein and egg albumin is high and about equal; gelatin and gluten, in comparison, are much less active, 29 and 15%, respectively, and zein still less (2%). 4. At the limited growth level, casein is deficient in: lysine, arginine, isoleucine, and threonine. Egg albumin under comparable conditions is limited in lysine, arginine, histidine, threonine, isoleuc...