Significant Amounts Of Vitamin Research Articles

Preclinical Appraisal of the Aphrodisiac Effects of Emblica officinalis Seed Extract on Stress-induced Sexual Behavior in Albino Rats

Background: The king of herbs, Emblica officinalis, is one of the most important herbs in Ayurveda. It contains significant amounts of Vitamin C and has been reported to have antioxidant, anticancer, antiretroviral, antidepressant, antiulcerogenic, wound healing, and many other medicinal properties. Objective: The current study is designed to investigate the aphrodisiac effects of E. officinalis seed extract on albino Wistar rats as well as its effects on stress-related sexual behaviour. Materials and Methods: The aphrodisiac effect of E. officinalis was evaluated by mating the pretreated male rats with female rats. For 30 days, test group rats (n=6) were given methanolic extracts (95%) from E. officinalis seeds (500 and 1000 mg/kg). Control rats received saline. Standard group rats received testosterone (0.5 mg/ kg, i.m). The sexual behavior study tracked Mount Latency (ML), Intromission Latency (IL), Mounting Frequency (MF), Intromission Frequency (IF), sniffing, and licking on days 0 through 30. After 30 days, rats were sacrificed, and the anabolic effect was assessed using body weight, reproductive organ weight, sperm concentration, and histopathology of the testes. The stress was induced by immobilization stress in the stress-affected alteration in the sexual behavior model, and the above procedure was repeated for evaluation. Results: The 95% methanolic extract (1000 mg/kg) of E. officinalis significantly reduced ML and IL while significantly increasing MF, IF, sniffing, licking, body weight, reproductive organ weight, and sperm concentration. Methanolic extract of E. officinalis increased sexual activities in the stress-free group and restored the stress-affected group's altered sexual behaviour. Conclusion: The current study's findings indicate that 95% methanolic extract of E. officinalis has dose-dependent aphrodisiac activity and restores sexual behavior in a stress-induced group.

Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace.

The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (secondary raw materials) and apple pomace (byproducts) were used as bread additives. It was found that the preparations did not enrich the bread in protein but in health-promoting compounds, especially gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, rutin, quercetin, and B vitamins. Extruded preparations had a positive effect on the quality of the bread produced, such as yield and cohesiveness, and gave it a pleasant aroma. It was shown that among all the examined bread samples with added extruded preparations of stale bread, the cornmeal and apple pomace bread samples with 15% extruded preparation (containing 55% cornmeal, 30% stale bread, and 15% apple pomace) had sufficient nutritional value, the highest amounts of gallic acid, protocatechuic acid, p-coumaric acid, caffeic acid, rutin, and quercetin; medium amounts of ellagic acid; high antioxidant activity determined in vitro using four methods (by DPPH, ABTS, power (FRAP), and Fe(II) chelating assays); adequate quality; and significant amounts of vitamins, especially B1, B2, and B3. This type of extruded preparation should utilize apple pomace, which is a byproduct, and stale bread, which is a secondary waste. Such a combination is an excellent low-cost, easy, and prospective solution for the baking industry that could be applied to obtain bread with elevated nutritional value and enhanced health potential, as proven in this publication.

Wild edible Ficus fruits of Uttarakhand, India: a natural remedy towards malnutrition and human health enrichment

Wild fruits play a vital role in the diets and economic well-being of tribal communities of Uttarakhand, India. Despite their significance, there is limited information on some of the wild Ficus species such as Ficus drupacea, Ficus rumphii, Ficus semicordata, Ficus subincisa and Ficus hispida. This research aimed to analyse the nutritional potential, anti-nutritional compositions, mineral composition, antioxidant and finally the phytochemical properties of Ficus fruits to ascertain their medicinal and nutritional significance. The proximate analysis results of all the five wild Ficus species displayed varying percentages of protein, moisture, fat, ash, crude fibre, carbohydrates. Ficus species exhibited superior nutritional and mineral parameters along with a significant amount of vitamin C. Additionally, these fruits significantly showed lower levels of anti-nutritional and good amount of antioxidant parameters. Thus, adequate consumption of these wild Ficus fruits could potentially contribute to human nutritional needs and may serve as sources for dietary enhancements.

BIOACTIVE COMPOUNDS AND PHARMACOGNOSTIC POTENTIAL OF Tetragonia tetragonioides

In the recent years, due to the increasing resistance of pathogens to synthetic antimicrobial drugs, the use of highly active compounds from plants, which have proven their effectiveness in traditional medicine practices, is increased. Extracts of medicinal plants often contain a unique species ‒ specific combination of active ingredients that have a synergistic therapeutic effect. Therefore, the analysis of the biochemical composition of cultivated plants and the range of their potential biotechnological application is an urgent task. Aim. To summarize the information on the potential of the xerophytic plant Tetragonia tetragonioides as a source of functional food ingredients and biologically active substances that increase nonspecific organism resistance and contribute to the prevention and treatment of various diseases. Results. T. tetragonioides is a salt-tolerant and heat-resistant plant containing valuable nutrients and biologically active substances, a significant amount of vitamins, minerals, and dietary fibers. The high level of antioxidant compounds, especially flavonoids and carotenoids, helps to reduce the risk of degenerative pathologies developing associated with excessive oxidative stress. The unique complex of biologically active substances in T. tetragonioides, which includes 6-methoxyflavonols, predominantly derivatives of 6-methoxykaempferol, as well as megastigmanes and their glucosides, lignanamide, provides significant antioxidant, anti-inflammatory, antitumor, and antimicrobial activity and may be beneficial for the prevention of chronic diseases and age-related health problems. The effectiveness of T. tetragonioides has been demonstrated in animal models in the treatment of metabolic disorders such as obesity, hyperlipidemia, and hyperuricemia. Conclusions. T. tetragonioides, containing a specific complex of biologically active compounds, primarily 6-methoxyflavonols, may be a promising raw material for obtaining effective medications for the treatment and prevention of various chronic diseases and metabolic disorders.

ROSPECTS FOR THE USE OF WILD BERRY PROCESSING PRODUCTS AS FUNCTIONAL FOOD INGREDIENTS

The aim of this study is to substantiate the feasibility of processing wild berries (Viburnum opulus, Sorbus, Hippophae, Sambucus nigra) into functional food ingredients. The paper analyses the structure of powders from wild berries Viburnum opulus, Sorbus, Hippophae, Sambucus nigra, and investigates the content of micro- and macroelements in the powders; physicochemical parameters of wild berry powders (dry matter, mass fraction of moisture, dispersibility, mass fraction of reducing sugars, solubility, acidity) and dietary fibre content in Viburnum opulus, Sorbus, Hippophae, Sambucus nigra powders. The prototypes were made from high-quality fruit and berry raw materials not damaged by diseases and pests. To make the powders, the berries were dehydrated by osmotic dehydration, then dried in infrared dryers for 2 hours at 50°C to a mass fraction of moisture of 6–8 %. The dried berries were ground in a laboratory mill LZM-1. The structure of the berry powders was studied by electron microscopy. It was found that the powders have a crystalline porous structure and, accordingly, hydrophilic properties. This makes it possible to use them in food production as structure stabilisers, emulsifiers and moisture retainers. The content of some minerals in the samples was studied using a microscope-based SEM and EDS detector. It was found that the powders contain macronutrients (K, Ca, P, Cl, S, N), essential trace elements (Mg) and the conditionally vital trace element Si, which was found in powders from viburnum and sea buckthorn. The obtained powders from wild berries Hippophae rhamnoides L., Viburnum opulus, Sambucus nigra and Sorbus aucuparia contain a significant amount of vitamin C. According to all physicochemical parameters, the samples of plant powders from viburnum, elderberry, sea buckthorn, and mountain ash berries meet the requirements of DSTU 8498:2015. These results indicate the feasibility of processing Viburnum opulus, Sorbus, Hippophae, Sambucus nigra into functional food ingredients.

Technology of functional dessert dishes with ancillary products

The article considers the possibility of increasing the biological value of dessert dishes thanks to the use of fruit powders and apiproducts. There is a shortage of minerals, vitamins and other minor nutrients, dietary fibers in the diets of the population of Ukraine against the background of consumption of excessive amounts of sucrose and animal fats. One of the ways to solve this problem is the development of functional food products, in particular functional dessert dishes using dietary supplements and plant raw materials. Promising raw materials for use in dessert dishes are fruit powder and apiproducts, which contain a significant amount of vitamins, minerals, and dietary fibers. The expediency of their use in order to improve the nutritional value and increase the biological value of dessert dishes has been proven. It is advisable to introduce desserts into the diet as healthy, therapeutic and preventive dishes. Based on the results of the research, the technology of functional desserts with an improved content of essential nutrients was developed. Based on the obtained data, it can be concluded that the developed desserts enrich the human diet with deficient nutrients and reduce the amount of easily digestible carbohydrates. Developed desserts can be recommended in diets to prevent diabetes, to improve digestion and strengthen immunity. The social effectiveness of the developed dessert technology consists in expanding the range of dessert dishes with a reduced amount of easily digestible carbohydrates. The developed dessert products can be recommended for children's nutrition, in the daily diets of people working in heavy industry, living in ecologically polluted areas and all strata of the population, to meet consumer demand for functional food products, as well as for people with diabetes and will contribute to improving the quality of nutrition and improving the health of the population of Ukraine. Developed desserts can be used in restaurants.

Hibiscus sabdariffa - uses, nutritional and therapeutic benefits - A review

Hibiscus sabdariffa is a shrub that belongs to the family Malvacea. Over 200 different species of Hibiscus exist worldwide. Hisbiscus sabdariffa has been noted to have a high nutritional potential, particularly in the leaves, calyces, and seeds. The Roselle calyx, which is used to make a variety of beverages, has been said to contain a significant amount of vitamins, minerals, flavonoids, protein, lipids, carbs, and other nutrients. There are reports on the plants' antioxidant, antihypertensive, hepatoprotective, nutritive, and antihyperlipemic qualities. Reviewing the uses, the nutritional worth and therapeutic benefits of Hibiscus sabdariffa is the goal of this paper.

Physiological Activity and Function of Cissus quadrangularis

This study investigates the use and efficacy of Cissus quadrangularis in the treatment of various diseases. This vine is native to Bangladesh, Sri Lanka, Africa, and Southeast Asia. Depending on the region, it is also known as the Adamant creeper, Harbhanga, Chodhari, Sannalam, Nalleru, Vajravelli, and Mangara vali. It contains significant amounts of vitamins and minerals, such as vitamin C, calcium, and phosphorus, as well as various functional components, which include luteolin, β-carotene, β-sitosterol, quercetin, and isorhamnetin. Extracts of C. quadrangularis are reported to have bone healing, anti-obesity, free radical scavenging, antioxidant, anti-bacterial, anti-fungal, anti-viral, anti-inflammatory, and anti-cancer activities. Therefore, extracts of C. quadrangularis have the potential to be applied as effective functional foods for various diseases such as osteoporosis, obesity, and cancer.

Development of technology of blended pumpkin-based juices

All world and domestic experience shows that in modern conditions it is impossible to provide the human body with the optimal amount of biologically valuable substances at the expense of ordinary food. The solution to this problem requires the creation and use of specialized food products enriched with valuable physiologically functional ingredients with a protective effect. Juices are the most technologically advanced product for creating new types of functional nutrition. Fruit and vegetable juices are the main component of a variety of drinks. In addition, they contain a complex of vitamins and minerals. The introduction of new physiologically functional ingredients into them is not difficult. In connection with the foregoing, the development of technology and the organization of the production of functional juices are a solution to nutrition-related problems. In this paper, the possibilities of using pumpkin as the main raw material for the development of juices with the addition of rosehip tincture, apples containing a significant amount of vitamins and minerals that play an important role in improving immunity will be investigated and substantiated. Directly squeezed juices are made only from local fruits and vegetables during the harvest period, and this, naturally, limits the possibilities of juice producers and consumers' expectations regarding the variety of juice products. The aim of the work is to develop a recipe and technology for the production of blended juice from gourds. Objectives: To develop a recipe and technology for the production of juices from gourds. A study was conducted on the preparation of blended vegetable juices biologically complete from melons. For the preparation of mixed juice, four recipes were used with different percentages of juices from each raw material. Then the products were subjected to physico-chemical analysis and organoleptic evaluation. The prepared blended juices were evaluated by tasters in terms of color, taste and aroma, and it was noted that there was no significant difference between the juice samples in terms of color and overall acceptability. However, in terms of taste and texture, significant differences were observed between the samples, and sample 3 received the highest score and was the most acceptable in taste and texture compared to the other samples and was rated as «good».

Vacuum Microwave Drying of Acerola Residue: Effects of Pre-treatment and Operating Variables on Main Bioactive Compounds

Even though the residue from the processing of acerola (Malpighia emarginata D.C.) has significant amounts of vitamin C and other bioactive compounds at the same level as the pulp and the juice of this fruit, it also has a high moisture content level (> 80%). In this work, the drying performance of acerola residue in a microwave oven combined with a vacuum environment was investigated. The effect of pretreatment with ethanol on this drying process was successfully analyzed, together with the influence of main process variables on the moisture removal and the main bioactive compounds of this by-product of the fruit industry. The values obtained for the bioactive compounds after drying could be classified as intermediate concentrations, thus showing a good potential to be used as food additives. The growth of mesophilic bacteria, molds, and yeasts in acerola residues was not observed for the dried material at a final moisture content below 26.2% (wb).Graphical Abstract

A Study on Correlation and Path Coefficient Analysis for Yield and Associated Traits in Bread Wheat (Triticum aestivum L.)

Wheat (Triticum aestivum L.) is the world's most important cereal grain which contains carbohydrate, protein, fat, minerals and significant amounts of vitamins. A study was conducted in Augmented Block Design with 105 genotypes of bread wheat with four checks (HD-2967, DBW-222, DBW-107, and HD-2733) for estimation of means, range, correlations and path-coefficient. A wide range of variations were observed for different characters under study. The genotype RAJ-4549 (16.35), UP-3056 (15.78), DBW-344 (15.78), produced highest grain yield plant-1 followed by NW-8076 (15.36) and NW-8019 (15.14). In case of correlation study, grain yield plant-1 had a highly significant and positive correlation with tillers plant-1, biological yield plant-1, peduncle length, and spike length; whereas a non-significant negative correlation was found with days to 50% flowering, plant height and days to maturity. In path coefficient analysis, major positive direct effect on grain yield plant-1 was exerted by biological yield plant-1, followed by harvest-index, number of grain spike-1, peduncle length, number of tillers plant-1, test weight, days to 50% flowering and spike length. Tillers plant-1 and peduncle length exhibited high order positive indirect effects on grain yield plant-1 via biological yield (0.87) and (0.69) respectively. The characters showing highly significant positive correlation among yield and its components can be further validated and if consistent performance is found in future study; emphasis should be given to those characters while developing high yielding varieties.

Variation in the Content and Composition of Tocols in a Wheat Population.

Wheat is a well-known source of B vitamins but also contains significant amounts of vitamin E and related tocols, which have a number of positive health benefits. However, there are no reports on increasing the tocol content of wheat. A prerequisite for increasing the tocol content is the identification of variation in its amount within wheat and related cereals. We therefore determined the tocol content and composition in the grain of 230 recombinant inbred lines (RILs) of a diverse biparental wheat population (Mv Toborzó/Tommi), showing variation in the total content from 13.69 to 45.18 μg/g d.m. The total content also showed transgressive segregation in the population. The effect of the genotype on the variance components of tocols was studied, and the broad-sense heritability was calculated to be 0.71. The lines were also grouped based on their tocol content and analyzed for their chemical composition and breadmaking quality. The high heritability value and the wide variation found in the total amount indicate that increasing the content of tocols is a possible breeding strategy.

Biochemical and physiological properties non-traditional food raw materials

The botanical and commodity characteristics are given, the physiological functions of the calamus root are indicated. The methods used to study its quantitative and qualitative composition of nutrients, including physiologically active substances and antiradical activity, are given. The general chemical composition is investigated, the results of the study of the mineral composition of the calamus root are presented, it is established that the root is rich in potassium, calcium, magnesium, phosphorus, as well as trace elements manganese, iron, molybdenum, which perform important physiological functions in the human body. The calculation of the percentage of satisfaction of the daily need for individual minerals was carried out, it was found that the calamus root belongs to functional food ingredients, since it satisfies the SNP by more than 15% for individual minerals. It has been shown that the calamus root contains a significant amount of vitamins C, B2, E, β-carotene. The qualitative composition of organic acids, phenolic compounds and carbohydrates is given, indicating the release time of individual substances and the values of chromatogram profiles. The antioxidant activity of the original calamus root sample ranges from 37.7 to 47.4%, depending on the extractant, heat treatment reduces the activity by 5.8-6.7%. The conducted studies allow us to consider the calamus root as a plant ingredient for a nutrient mixture.

<i>In-Vitro</i> Micropropagation and Acclimatization of an Endangered Native Orchid Using Organic Supplements

In-vitro propagation is a technique that provides a vital solution for the conservation of endangered orchid species. The media used in tissue culture can be modified through the addition of inexpensive organic materials as an alternative to expensive synthetic additives. Some organic sources, such as coconut water and fruit juice, contain significant amounts of vitamins, amino acids, and organic compounds which can act as growth regulators, making these organic sources excellent additives for in-vitro cultivation. The aim of this study was to develop a protocol for in-vitro micropropagation and acclimatization of Epidendrum nocturnum using organic supplements in the growth media and various substrates at the acclimatization stage. Banana powder, coconut water, and potato dextrose were added to a basal seed sowing media and evaluated for seed germination percentage and plantlet growth. In addition, various substrates such as coconut coir, horticultural charcoal, sphagnum moss, and wood bark were evaluated for height, number of leaves, and number of shoots in the acclimatization portion of this study. The culture medium with coconut water showed a greater germination percentage (71.00% and 76.75%) compared with the control (37.50% and 45.50%) at 60 and 90 days after seed sowing, respectively. Media with organic supplements showed greater values of plant length and number of roots compared with the control. The combination of coconut coir and horticultural charcoal was shown to be more efficient than the combination of sphagnum moss, horticultural charcoal, and wood bark, as results showed greater values of plant height and number of leaves at 30, 90, and 120 days after transplantation in acclimatization of E. nocturnum.

Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake.

Seaweeds are indiscriminately said to contain significant amounts of vitamin C, but seaweeds are a diverse group, which may limit the ability to generalize. Several studies have been performed on vitamin C in seaweed, and this review covers these findings, and concludes on how much vitamin C is found in seaweeds. A systematic review of vitamin C in 92 seaweed species was conducted followed by analyzing the 132 data entries. The average vitamin C content was 0.773 mg g−1 seaweed in dry weight with a 90th percentile of 2.06 mg g−1 dry weight. The vitamin C content was evaluated based on taxonomical categories of green, brown and red seaweeds (Chlorophyta (phylum), Phaeophyceae (class), and Rhodophyta (phylum)), and no significant differences were found between them. The vitamin C content was compared to other food sources, and this showed that seaweeds can contribute to the daily vitamin C intake, but are not a rich source. Moreover, seasonal variations, analytical methods, and processing impacts were also evaluated.

Formation of ideas about rational nutrition as an element of student’s environmental education

The aim of the work was to form ideas about rational nutrition as an element of ecological education of students by studying and discussing their eating behavior in relation to foods rich in vitamin D using quantitative descriptor-profile analysis. Quantitative descriptor-profile analysis showed that the “poorest” profiles have foods with the highest vitamin D. Thus, foods with a high vitamin D content do not fall into the circle of students’ dietary preferences. The results of the survey showed that the most frequently consumed foods for young people are fried potatoes, pizza, dumplings and cheese. Products such as cheese, butter, artificial red caviar, mushrooms (chanterelles) can be successfully used as a base for fortification with vitamin D, since they are positively perceived by students and affordable. It was shown that cheese is the only product that, when surveyed by 59 young people, was included both in the list of 5 most favorite and frequently consumed foods, and was selected from the list of 22 foods offered to the respondents containing significant amounts of vitamin D. The research carried out is the basis for forming students’ understanding of the importance of a balanced diet in the context of environmental education.

Can the supplementary consumption of baobab (Adansonia digitata L.) fruit pulp improve the hemoglobin levels and iron status of schoolchildren in Kenya? Findings of a randomized controlled intervention trial

PurposeIn the rural Kenyan diet, the bioavailability of iron is low and predisposes the population to iron deficiency. Fruit pulp of the indigenous baobab tree contains significant amounts of vitamin C, which enhances non-heme iron bioavailability. We studied the impact of baobab fruit pulp (BFP) consumption on the hemoglobin (Hb) and iron status of Kenyan schoolchildren.MethodsThe single-blind randomized controlled intervention trial was implemented daily among apparently healthy schoolchildren aged 6–12 years with hemoglobin level < 12.2 g/dl. For 12 weeks, children in the intervention group (n = 29) received a drink with BFP, while the control group (n = 29) received an isoenergy drink without BFP. At baseline and endline, blood samples were taken.ResultsThe development of hemoglobin, ferritin (FER) and soluble transferrin receptor (sTfR) did not differ significantly between the intervention and control groups. However, in the intervention group, Hb levels improved slightly (2.2%), while they decreased slightly (1.2%) in the control group. Levels of geometric means of sTfR remained almost unchanged (0.7%) in the intervention group and slightly worsened (2.7%) in the control group. In both the groups, geometric mean of FER levels decreased, yet to a smaller extent in the intervention (17.3%) than in the control (26.0%) group.ConclusionEven though no significant effects of BFP could be detected in this study, the identification of products such as BFP remains pertinent to help improve non-heme iron absorption in the most vulnerable populations.

Vegetable Production Data and Its Economic Importance in Iğdır Province

Consumption of sufficient variety and amount of vegetables, which contain a significant amount of vitamins and minerals necessary for a balanced diet, is very important for maintaining a healthy life. Vegetables are useful in many ways such as maintaining a healthy digestive system, losing weight, protecting body against diseases and being heart-friendly. 50.42% of world vegetable production in 2018 was yielded in China(549 million tons) and 11.78% in India (128 million tons) while 2.17% (24 million tonnes) in Turkey, ranking fourth in the world. In this study, the amount of vegetable production, the changes in the price and the level of contribution to the provincial economy were investigated in Iğdır provinces and districts between 2008-2019. In 2019, 0.28% (88 701 tonnes) of total vegetable production in Turkey (31 089 644 tons) and 0,22% ($ 19.8 million) of total production value ($ 9 034 million) was generated in Igdir. 6.28% (5 568 tons) of vegetable production in Iğdır Province in 2019 was produced in Aralık District, 18.74% (16 626 tons) in Karakoyunlu District, 72.52% (64 327 tons) in Central district, and 0.62% (555 ton) in Tuzluca District. Between 2008-2019, vegetable production amount decreased by 4.23% and production value decreased by 51.83% in Iğdır. The decrease in vegetable production amounts and prices negatively affects the contribution of vegetable production to both producers and the regional economy. In order to increase the income level of the agricultural producer of the region, it is necessary to investigate solutions for increasing the amount and value of vegetable production in Iğdır Province.

Screening of the bioactive compounds in Amphora coffeaeformis extract and evaluating its protective effects against deltamethrin toxicity in rats.

Pyrethroids are synthetic chemicals similar to the pyrethrins, but more toxic to insects and mammals and persistent in the environment than pyrethrins. This study aimed to identify the bioactive compounds of Amphora coffeaeformis extract (ACE) and to determine their potential protective activity against deltamtherin (DEL) insecticide in rats. Six groups of male albino rats were treated for 4 weeks included the control group, ACE-treated group (772 mg/kg b.w.), DEL-exposed group (13.5 mg/kg b.w.), DEL plus ACE-treated group, and the groups treated with ACE for 14 days before or after DEL. At the end of treatment, blood and tissue samples were collected for biochemical assays. The GC-MS identified 18 compounds; most of them are fatty acid methyl ester, and the HPLC identified 8 polyphenols and significant amounts of vitamins A, C, B1, B2, B9, and E. The in vivo results revealed that DEL induced significant alterations in hematological and serum biochemical parameters, oxidative stress markers, proinflammatory cytokines, and NF-κB. ACE protects against DEL toxicity, and the protection was more pronounced in the groups treated with ACE plus DEL or ACE after DEL suggesting that ACE could be used for the prevention or the treatment of DEL toxicity. It could be concluded that ACE is a promising candidate for the production of bioactive compounds and should be considered in the pharmaceutical and food application.

Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.