Source Of Protein Nutrients Research Articles

Use of organic acids to improve fractionation of the black soldier fly larvae juice into lipid- and protein-enriched fractions

This study focusses on the fractionation of proteins and lipids from insect biomass, more specifically from black soldier fly larvae. Insects are rich in proteins and lipids and offer potential as a protein source for food and feed. Fractionation processes often focus on extracting only one compound (lipid or protein), neglecting the impact of the extraction method on other compounds. The current study aimed at the development of a robust fractionation process for wet insect biomass, targeting enriched protein fractions with higher valuable techno-functional properties as well as enriched lipid fractions. The use of different organic acids was evaluated and compared with an inorganic acid (HCl). A beneficial effect of organic acids on the lipid extraction yield (shift from 35 to 45%) was observed, that did not negatively influence the protein extraction efficiency. One organic acid, in particular, lactic acid, increased the lipid purity from 75 to 85%. Protein fractions with a purity of 60% proteins were achieved and were shown to preserve partial solubility. Use of some organic acids at low pH (pH 2) resulted in (1) a higher lipid purity in the lipid-enriched fraction and (2) had similar results in protein fractionation as the inorganic acid. Reproducibility of the fractionation process was proven.

Fertilization with nickel and molybdenum in soybean: effect on agronomic characteristics and grain quality.

Soybean is one of the most valuable oilseeds in the world, an important source of protein for animal and human food. Correct management of fertilization is essential, especially nitrogen (N), which is demanded in greater quantity. Molybdenum (Mo) and nickel (Ni) are essential micronutrients for the plant and are directly involved in the N cycle and production of amino acids. The objective of this work was to evaluate the effect of applying Mo and Ni on soybean yield components, crop yield, N assimilation and protein yield. Applying Ni and Mo, individually reduced the insertion height of the f irst pod, and Ni and Ni + Mo signif icantly increased stem diameter. Application of Ni associated with Mo resulted in a 12% crop yield increase, as well as a 6% higher protein content, relative to the control. The highest protein content was obtained by combining the two nutrients. Thus, application of Ni in association with Mo is a viable alternative in the production of soybean.

Marine Organisms as Potential Sources of Bioactive Peptides that Inhibit the Activity of Angiotensin I-Converting Enzyme: A Review.

Angiotensin I-converting enzyme (ACE) is a paramount therapeutic target to treat hypertension. ACE inhibitory peptides derived from food protein sources are regarded as safer alternatives to synthetic antihypertensive drugs for treating hypertension. Recently, marine organisms have started being pursued as sources of potential ACE inhibitory peptides. Marine organisms such as fish, shellfish, seaweed, microalgae, molluscs, crustaceans, and cephalopods are rich sources of bioactive compounds because of their high-value metabolites with specific activities and promising health benefits. This review aims to summarize the studies on peptides from different marine organisms and focus on the potential ability of these peptides to inhibit ACE activity.

Self-declared attitudes and beliefs regarding protein sources are a good prediction of the degree of transition to a low-meat diet in France

Meat consumption in Western countries is declining and, while the proportion of strict vegetarians remains low, intermediate diets such as flexitarianism have been developing in recent years. Our objectives were to identify the different levels of transition towards low-meat diets, characterize how these diets differ in terms of food intake, and identify whether attitudes and beliefs can explain these degrees of transition. In a representative survey of the French adult population conducted in 2018 (n = 2055), participants declared whether they followed a particular diet and completed a food frequency questionnaire on 29 food sources of protein and a questionnaire on their attitudes and beliefs regarding protein sources. We identified four dietary types based on these declarative data: vegetarians, flexitarians, pro-flexitarians and omnivores. The theory of planned behavior was used to predict meat intake and intentions to reduce meat intake. The sample contained 2.5% vegetarians, 6.3% flexitarians, 18.2% pro-flexitarians and 72.9% omnivores. The diet groups displayed specific dietary profiles and attitudinal scores. Compared with omnivores, pro-flexitarians consumed less red meat, more vegetables and legumes and were much more in agreement about the environmental impacts of meat. Compared with pro-flexitarians, flexitarians consumed less red meat and processed meat, and agreed much more about the health impacts of meat. Finally, versus flexitarians, vegetarians consumed almost no meat but far more legumes, nuts and seeds, and were much more sensitive to animal welfare issues. Attitudes, social norms and perceived behavioral control (PBC) predicted intentions to reduce meat consumption but attitude was the most important predictor. Intentions and PBC were both predictive of meat consumption. The dietary type related to the level of meat intake could be predicted by self-declared attitudes and beliefs regarding protein sources.

Adaptation and stability of cowpea (Vigna unguiculata (L.) Walp) bean cultivars in the tropical dry forest of Colombia

Cowpea (Vigna unguiculata (L.) Walp) is a source of low cost protein for food, and is currently used in family farming in northern Colombia. The aim of this study was to estimate the adaptability and phenotypic stability of the grain yield (per hectare) of nine advanced lines (plus control) of cowpea and a commercial control in eight contrasting environments of the tropical dry forest of the Colombian Caribbean region. We employed five analysis methods: Eberhart and Russell, Lin and Binns, Annichiarico, Carneiro, and Nascimento et al. A completely randomized block design was used with 9 genotypes +1 control and four repetitions per environment. The analysis of variance detected significant differences in environments, genotypes and in the genotype x environment interaction, confirming that the crops have become sensitive to differences of the environments. At the same time, we forced to consider adaptability and stability for the selection of the best genotype. The five methods of analysis coincided with identification of line L-019 as the best genotype due to its grain yield, adaptability and phenotypic stability. Therefore, L-019 is a new planting alternative for family agriculture of cowpea producers in the Colombian Caribbean.

Ounce Equivalent Protein Ingestion Does Not Result in Equivalent Responses of Protein Kinetics (OR27-05-19)

ObjectivesThe progressive loss of muscle mass, or sarcopenia, is inherent to aging and related to functionality and independence. It is well established that the loss of muscle mass can be mitigated with adequate dietary protein intake. To help the consumers meet protein requirements utilizing a variety of protein food sources, the Dietary Guidelines for Americans (DGAs) published an “ounce equivalents” recommendation for protein food sources. However, the actual equivalency of these varied protein food groups has not been established. We examined the responses of protein kinetics in response to consumption of ounce equivalents of ground beef, sirloin, eggs, pork loin, kidney beans, peanut butter, tofu, and mixed nuts in young subjects. MethodsSubjects adhered to 3 days of activity and dietary control, and were then studied using an 8.5 h metabolic study which included a 4.5 h basal overnight-fasted period followed by a 4 h post-meal period. All groups were balanced by sex (4 males/4 females). ResultsConsumption of animal-based protein food sources resulted in higher whole body net balance than the plant-based protein food sources (P < 0.05). Consumption of beef sirloin, eggs, and pork loin induced a higher whole-body anabolic response than ground beef and the plant- based proteins. Consumption of tofu (soy-protein) induced a higher whole-body anabolic response than the other plant proteins (P < 0.05). The improvement in whole-body net balance with animal-based protein sources and tofu was due to a significant increase in protein synthesis (P < 0.05) as well as a significant suppression of protein breakdown in most protein sources (P < 0.05). Whole-body net balance was related to higher plasma EAA concentrations with animal-based protein sources and tofu realizing greater peripheral concentrations (P < 0.05). ConclusionsThe results of this study indicate that the “ounce equivalents” as expressed in the DGAs do not produce equivalent anabolic responses, nor are they equivalent in terms of the amount of protein provided, or the caloric cost of protein consumption. The magnitude of anabolic response appears to be largely determined by the amount of essential amino acids per gram of protein food source. Funding SourcesThe Beef Checkoff, National Pork Board, and Egg Nutrition Center.

Animal and Plant Protein Usual Intakes Are Not Associated with Mortality in US Adults (P18-037-19)

ObjectivesPrevious findings have linked higher animal protein intake with an increase in overall mortality and increased risk of chronic diseases, including cancer and cardiovascular disease (CVD), in older adults, while some data suggest that plant protein food sources may confer health benefits. The objective of the current analysis was to examine associations between all animal protein and plant protein sources with mortality from all-causes, cancer, and CVD, using data from NHANES III. MethodsData in all adults (19–99 years-old (yrs-old); N = 17,199) and older adults (66–99 yrs-old) was linked with mortality data (Mortality N for 19–99 yrs-old = 4280; Mortality N for 66–99 yrs-old = 505), through 2006. Individual usual intakes for protein intake were estimated using the National Cancer Institute method. ResultsHazard ratios (HR) models were fit for mortality types (all cause, cancer, CVD) with measures of protein intake. No associations were seen between animal protein intake and all-cause [HR = 1.01; confidence intervals (CI): 0.99–1.02; P = 0.25], cancer [HR = 1.00; CI: 0.98–1.03; P = 0.78], and CVD [HR = 1.01; CI: 0.99–1.02; P = 0.15] mortality. No associations were seen between plant protein intake and all-cause [HR = 0.99; CI: 0.97–1.01; P = 0.17], cancer [HR = 1.01 CI: 0.97–1.05; P = 0.43], and CVD [HR = 1.00; CI: 0.97–1.02; P = 0.69] mortality. Similarly, no associations were seen between animal protein intake and all-cause mortality [HR = 1.00; CI: 0.98–1.01; P = 0.38], and CVD mortality [HR = 1.00; CI: 0.99–1.02; P = 0.51] in older adults, however, a 3% reduction in cancer mortality was linked to animal protein intake [HR = 0.97; CI: 0.94–1.01; P = 0.025]. No associations were seen between plant protein intake and all-cause [HR = 1.00; CI: 0.98–1.03; P = 0.70], cancer [HR = 1.03; CI: 0.97–1.10; P = 0.22] and CVD mortality [HR = 1.01; CI: 0.97–1.04; P = 0.74] in older adults. ConclusionsThe current results contradict previous findings that have linked animal protein intake to various chronic diseases. Similarly, the current analysis did not link beneficial mortality outcomes with plant protein consumption. A small, but significant beneficial association was seen with animal protein intake in older US adults. Funding SourcesSupported by The Beef Checkoff, through the National Cattlemen’s Beef Association.

The Effect of Red Beans Flour Substitution on The Glycemic Index of Cupcakes

Red beans are a protein food source, so their role in improving nutrition is significant, besides being rich in protein, red beans are also a source of carbohydrates, fiber, vitamins, and minerals. Cupcake is a food made from flour and is widely favored by all groups. The purpose of this study is to discover the effect of the substitution of wheat flour with red bean flour on the sensory properties, protein content and glicemix index in the cupcake. The cupcake products with concentration treatments varying 100%: 0%, 40%: 60%, 50%: 50%, 60%: 40% have been hedonic tested. It can be concluded from the results of this study that the red bean cupcake with the best treatment was a concentration of 50%: 50% Based on the sensory properties of the cupcake on the color and taste, meaning that there was an influence from each treatment on the cupcake. The protein content of red bean cupcake on the selected product, was higher at 8.75% compared to 100% control of wheat flour at 7.49%. The glycemic index value on the selected red bean cupcakes was 58,1.

Regulatory requirements of bioactive peptides (protein hydrolysates) from food proteins

Abstract The global bioactive peptides’ market has been rising steadily due to the increased awareness of consumers about the positive association between functional foods/health foods and health. Bioactive peptides are short sequences of food proteins, mostly composed of 2–20 amino acid residues, with demonstrated positive physiological effects on human health. Different countries have developed various regulatory frameworks in order to protect the consumers from risks, misleading and false claims of the bioactive peptides. Scientific substantiation of safety and efficacy of bioactive peptides is an important aspect that can significantly impact the approval of health claims of bioactive peptides for market release. For regulatory approvals, the data from in-vitro and animal studies are alone not adequate to claim health benefits of bioactive peptides. Health claims of bioactive peptides must be supported by substantial evidence from human studies. Bioactive peptides derived from various food protein sources such as milk, whey, fish, and soybean have been on market in several countries. This review summarizes the important regulatory policies related to the bioactive peptides in various major countries.

E-PADI: an iot-based paddy productivity monitoring and advisory system

&lt;span&gt;Rice is source of food calories and protein. This second most widely grown cereal crop is the staple food for more than half the world’s population especially in developing countries. The ability of global rice production to meet population demands (now estimated at more than 5 billion and projected to rise to 8.9 billion by 2050) remains in uncertainty in the near future unless challenges in rice production are properly addressed [1-3]. This paper proposed an IoT (Internet of things)-based paddy productivity monitoring and advisory system Using Dash7 Wireless Network Protocol. All collected data will be stored in a database management system to enable users to retrieve data either from tablets, smartphones or computers. The heart of the system is the ATmega328p microcontroller that will control the payload of the wireless network of dash7 and read data from sensor nodes. Results show all data from sensor nodes in representation of graph for analysis purpose.&lt;/span&gt;

Profiling of Seed Proteome in Pea (Pisum sativum L.) Lines Characterized with High and Low Responsivity to Combined Inoculation with Nodule Bacteria and Arbuscular Mycorrhizal Fungi.

Legume crops represent the major source of food protein and contribute to human nutrition and animal feeding. An essential improvement of their productivity can be achieved by symbiosis with beneficial soil microorganisms—rhizobia (Rh) and arbuscular mycorrhizal (AM) fungi. The efficiency of these interactions depends on plant genotype. Recently, we have shown that, after simultaneous inoculation with Rh and AM, the productivity gain of pea (Pisum sativum L) line K-8274, characterized by high efficiency of interaction with soil microorganisms (EIBSM), was higher in comparison to a low-EIBSM line K-3358. However, the molecular mechanisms behind this effect are still uncharacterized. Therefore, here, we address the alterations in pea seed proteome, underlying the symbiosis-related productivity gain, and identify 111 differentially expressed proteins in the two lines. The high-EIBSM line K-8274 responded to inoculation by prolongation of seed maturation, manifested by up-regulation of proteins involved in cellular respiration, protein biosynthesis, and down-regulation of late-embryogenesis abundant (LEA) proteins. In contrast, the low-EIBSM line K-3358 demonstrated lower levels of the proteins, related to cell metabolism. Thus, we propose that the EIBSM trait is linked to prolongation of seed filling that needs to be taken into account in pulse crop breeding programs. The raw data have been deposited to the ProteomeXchange with identifier PXD013479.

Effect of Spirulina Biomass Fortification for Biscuits and Chocolates

Microalgae can be regarded as an alternative and promising ingredient for food fortification or enrichment. Due to their nutritional composition, especially protein-high composition, they considered as a sustainable protein source for food. The aim of this work was to evaluate the Arthrospira platensis (Spirulina) dry biomass which is knowns as the greater protein and amino acid source in blue-green microalga, as innovative ingredient for newly formulated and produced biscuits and chocolates, for baby and children diets. All samples with Spirulina biomass showed significantly higher protein and amino acid content.

Comparison of Major Protein-Source Foods and Other Food Groups in Meat-Eaters and Non-Meat-Eaters in the EPIC-Oxford Cohort

Differences in health outcomes between meat-eaters and non-meat-eaters might relate to differences in dietary intakes between these diet groups. We assessed intakes of major protein-source foods and other food groups in six groups of meat-eaters and non-meat-eaters participating in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Oxford study. The data were from 30,239 participants who answered questions regarding their consumption of meat, fish, dairy or eggs and completed a food frequency questionnaire (FFQ) in 2010. Participants were categorized as regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians and vegans. FFQ foods were categorized into 45 food groups and analysis of variance was used to test for differences between age-adjusted mean intakes of each food group by diet group. Regular meat-eaters, vegetarians and vegans, respectively, consumed about a third, quarter and a fifth of their total energy intake from high protein-source foods. Compared with regular meat-eaters, low and non-meat-eaters consumed higher amounts of high-protein meat alternatives (soy, legumes, pulses, nuts, seeds) and other plant-based foods (whole grains, vegetables, fruits) and lower amounts of refined grains, fried foods, alcohol and sugar-sweetened beverages. These findings provide insight into potential nutritional explanations for differences in health outcomes between diet groups.

Effect of Different Drying Methods on Nutrient Quality of the Yellow Mealworm (Tenebrio molitor L.).

Yellow mealworm (Tenebrio molitor L.) represents a sustainable source of proteins and fatty acids for feed and food. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is of utmost importance for the quality of the final product. This study examines the nutritional quality of mealworm larvae processed by rack oven drying, vacuum drying or freeze drying, respectively. Proximate composition and fatty acid profile were comparable between the dried larvae. In contrast, larvae color impressions and volatile compound profiles were very much dependent on processing procedure. High-temperature rack oven drying caused pronounced darkening with rather low content of volatiles, pointing toward the progress of Maillard reaction. On the other hand, vacuum drying or freeze drying led to enrichment of volatile Maillard reaction and lipid oxidation intermediates, whose actual sensory relevance needs to be clarified in the future. Beyond sensory and visual importance drying intermediates have to be considered with regard to their metal ion chelating ability; in particular for essential trace elements such as Zn2+. This study found comparable total zinc contents for the differently dried mealworm samples. However, dried larvae, in particular after rack oven drying, had only low zinc accessibility, which was between 20% and 40%. Therefore, bioaccessibility rather than total zinc has to be considered when their contribution to meeting the nutritional requirements for zinc in humans and animals is evaluated.

Environment and Wellbeing: Eco-psychiatry in Sundarban Delta, India

&lt;p&gt;Wellbeing is a multidimensional practical concept that captures a mix of people’s life circumstances. Categorically wellbeing may be divided into three divisions: physical, mental and social wellbeing. As a construct, it may also be perceived as objective wellbeing (relates to material attributes like the amount of wealth, provision of education and health care and social infrastructure) and subjective wellbeing (how people think and feel about their quality of life). In both, the dimension Environment, more specifically the natural environment plays an important key role- both negative and positive. Convention on Biological Diversity (CBD), [1] postulates the ecosystem approach as a means of understanding the roles played by land, water and living resources of the environment (ecological resources) in the life of people as well as integrated management of cultural and biological diversity of the land and the people. Ecosystems are defined as the functional units that are in continual dynamic and complex interaction among plants, animals, water bodies, forest, climate and all other non-living issues in the environment. Ecosystem services are the benefits that people are supposed to or actually obtain from the ecosystem. These inter-phase interactional dynamics is the guiding principle of Ecopsychiatry - where environmental issues influence positively or negatively on the mental health of the people (individual) and the community (collective). Or in other words the impact of environmental specificity (of normal or abnormal state) on the mental health and wellbeing (as also physical and spiritual) of the community or individual. &lt;/p&gt;&lt;p&gt;The following inter-connected Eco-psychiatric issues that negatively impacted human wellbeing (both physical and mental) are discussed:&lt;/p&gt;&lt;ol&gt;&lt;li&gt;Anthropogenic factors and its impact on population density, land distribution, agricultural production, food insecurity and poverty.&lt;/li&gt;&lt;li&gt;Attempts to enhance the crop production in a climatic uncertainty and saline field by pesticide over/incorrect -use - resultant in a high incidence of mortality and morbidity (accidental and deliberate self-harm/suicide) of human and pesticide contamination of the environment.&lt;/li&gt;&lt;li&gt;Nutritional deficiency, animal health and livestock: salinization of water impacted the availability of freshwater fish species, and thus depriving the poor of their protein food source and adversely impacting the income and family integrity.&lt;/li&gt;&lt;li&gt;Risk factors in human-animal conflicts (tiger/ crocodile/snake attacks) and resultant mortality and morbidity: forest exploration for livelihood measures (fishing, timber-honey-crab-collection) leading to death, family disruption, poverty and overuse of eco-resources.&lt;/li&gt;&lt;li&gt;Sea-level change and its impact on environment and wellbeing: the health of human, animals, mangrove vegetation, repeated storm and flood, inundation of salt water in agricultural field (high salinity), flood and destruction of life and property is a recurrent event.&lt;/li&gt;&lt;li&gt;Land erosion and destruction of islands and internal and external migration and displacement of population.&lt;/li&gt;&lt;li&gt;Climate change and its impact on agriculture, food production, eco-resources and health and emergence of vector-born and water-borne diseases. Cyclone related disaster and it's public/ animal (tiger) health effects on the environment and population health.&lt;/li&gt;&lt;/ol&gt;

Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins

Many food innovations rely on the introduction and use of new or modified proteins. New or modified food proteins may lead to major health risks due to their inherent potential to cause food allergy. Currently, the pre-market allergenicity assessment for new or modified food proteins and protein sources relies on methods for identifying allergenic hazards based on characteristics of known allergens. However, there is no general consensus on the allergenicity parameters to use and the criteria that should apply for the evaluation and decisions to be made. In this paper, we propose that the strategy for allergenicity risk assessment of new or modified food proteins and the methodologies applied should be governed by the risk management questions to be answered, reflected in the information needed by risk managers to enable their informed decision making. We generated an inventory of health outcome-related assessment parameters and criteria potentially important for risk management decision-making and we discuss the implications of selecting different optional criteria (e.g. cut-off values) for what could be accepted as safe with regards to the health outcomes in the (at risk) population. The impact of these various options on both method development and risk management practices was investigated.

High-moisture extrusion with insect and soy protein concentrates: cutting properties of meat analogues under insect content and barrel temperature variations

Insect biomass production is recognised as one of the potential solutions for the problem of a lack of traditional protein sources (most feed protein sources are imported in Europe). It is perceived to be utilised as a more suitable source of proteins for food and feed in Western countries within the next decades. High-moisture extrusion of protein concentrate and water mixtures results in the development of fibrous intermediates, suitable for the development of meat analogues. Hardness and protein composition of such intermediates were comparable to meat. Inclusion of 15-40% of insect protein concentrates (bothAlphitobius diaperinusandTenebrio molitor) could imitate the meat texture and resulted in a similar hardness compared to a standard sample composed of 100% soy protein concentrate (dry matter basis). Extruder barrel temperature and soy-insect ratio were found to affect the physical properties of the extrudates: an increase in temperature (alternatively decrease in water input) improved the hardness of the intermediates from 6.5-8 N (barrel temperature 160 °C) to 8-11 N (barrel temperature 170 °C). An optimal meat-like texture with the highest inclusion of insect biomass (40% dry matter basis) was achieved when using a maximal temperature of barrel extruder of 170 °C. The results demonstrated the potential of insect protein incorporation in a mixed (‘invisible’) form to generate high-protein texturized intermediates, presenting a viable alternative to the fresh meat products.

Associations of specific dietary protein with longitudinal insulin resistance, prediabetes and type 2 diabetes: The Rotterdam Study

High protein intake has been linked to increased type 2 diabetes (T2D) risk. However, if this association differs by protein from specific food sources, and if a habitual high protein intake affects insulin resistance and prediabetes risk are largely unknown. We aimed to investigate associations between protein intake from different food sources with longitudinal insulin resistance, and risk of prediabetes and T2D. Our analyses included 6822 participants aged ≥45 years without diabetes at baseline in three sub-cohorts of the prospective population-based Rotterdam Study. We measured protein intake at baseline using food-frequency questionnaires. Data on longitudinal homeostatic model assessment of insulin resistance (HOMA-IR), and incidence of prediabetes and T2D were available from 1993 to 2014. During follow-up, we documented 931 prediabetes cases and 643 T2D cases. After adjusting for sociodemographic, lifestyle, and dietary factors, higher total protein intake was associated with higher longitudinal HOMA-IR and with higher risk of prediabetes and T2D (per 5% increment in energy from protein at the expense of carbohydrate, for HOMA-IR: β=0.10, (95%CI 0.07, 0.12); for prediabetes: HR=1.34 (1.24 1.44); for T2D: HR=1.37 (1.26, 1.49)). These associations were mainly driven by total animal protein (for HOMA-IR: 0.10 (0.07, 0.12); for prediabetes: 1.35 (1.24, 1.45); for T2D: 1.37 (1.26; 1.49)). The harmful associations of total animal protein were contributed to by protein from meat, fish, and dairy (e.g. for HOMA-IR: protein from meat, 0.13 (0.10, 0.17); from fish, 0.08 (0.03, 0.13); from dairy, 0.04 (0.0003, 0.08)). After additional adjustment for longitudinal waist circumference, associations of total protein and total animal protein with longitudinal HOMA-IR and prediabetes risk were attenuated, but remained statistically significant. Total plant protein, as well as protein from legumes and nuts, from grains, from potatoes, or from fruits and vegetables, was not associated with any of the outcomes. Higher intake of animal protein, from meat, dairy and fish food sources, is associated with higher longitudinal insulin resistance and risk of prediabetes and T2D, which may be partly mediated by obesity over time. Furthermore, plant protein from different sources is not related to insulin resistance, and risk of prediabetes and T2D. Our findings highlight the importance of specific protein food sources and that habitual high animal protein intake may already in early stages be harmful in the development of T2D.

Quality and Nutritive Value of Faba Bean (V&lt;i&gt;icia faba L.&lt;/i&gt;) as Affected by Production Environment and Genotype

Faba beans (Vicia faba L.) represent an essential source of food protein for many people in Sudan, especially those who cannot afford to buy animal meat. The demand for faba bean seeds is greatly increased in recent years, and consequently its production area was extended where the climate is marginally suitable, these marginal environments’ were affect the quality aspects of faba bean. An experiment was conducted for three consecutive seasons (2005/2006, 2006/2007 and 2007/2008), at five environments representing different soil types. The objective was to study the effect of these environments on cookability (quality) of Faba bean with consideration to the prevailing temperature and relative humidity of these environments. The environments were: (E1): Al Salama location to represent lower terrace soil (Riverian); (E2): Hudeiba Research Station Farm to represent middle terrace soil (Kuru); (E3): Almatara location; to represent high terrace soil; (E4): Wad Medani location= Gazira Research Station Farm to represent central clay plain soil (Vertisols); (E5): Ed Damer Food Security Scheme location to present high terrace soil. Six Faba bean lines were selected: Small-medium seeded (H.72/7/1, Daba.1/1, Z B F.1/1, C.86, Triple White and Large seeded Turki. The experiment was arranged in a randomized complete block design with three replications. The results showed that soil types had significant effects on cookability aspect. The high cookability seed of faba bean under all production environments was recorded from lower terrace soil (Riverian) in E1 (Al Salama location) and the poor cookability seeds of faba bean were recorded from the high terrace soils in E3 (Almatara location) and E5 (Ed Damer) Food Security Scheme). The new production area E4 (Wad Medani) location) produced a moderate cookability seed.

Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH

Edible insects offer a huge potential as a new source of proteins for food and feed and as a promising functional agent. In this regard, our study aimed to evaluate the effect of pH and temperature on aggregation and gelation of honey bee brood (Apis mellifera). Aggregation of soluble proteins was dependent on temperature and pH value and the highest coagulation was reached at 85 °C at pH 5 and 7 (73.7 and 68.4%, respectively). Changes in protein surface hydrophobicity, net charge and amount of available and buried sulfhydryl groups demonstrated the contribution of either covalent or non-covalent intermolecular interactions resulted in aggregation at various pH. The least gelation concentration of raw powder from honey bee brood varied from 5 to 11% on raw powder basis at pH 7 and 3, respectively. Moreover, the effect of pH on rheological and textural properties, as well as gel microstructure from honey bee brood is discussed. Therefore, freeze dried raw powder of honey bee brood has rich nutritional value and demonstrated gelation concentration comparable to conventional protein sources that reveal its potential as an ingredient for insect-based gel product.