Obtention and evaluation of a precooked flour of auyama (Cucurbita maxima) and rice, enriched with oleaginous proteins and/or skim milk

The purpose of the present study was the production of a precooked blend made of pumpkin squash and rice flour (PRB), processed with drum dyer. The blend was supplemented with different protein sources: soy, sesame and deffated milk. The following formulations were obtained: I) PRB + 10.5% deffated soy flour; II) PRB + 15% deffated milk; III) PRB + 5% deffated sesame flour + 10% deffated milk; IV) PRB + 5% deffated soy flour + 10% deffated sesame flour, and V) PRB + 9.5% deffated soy flour + 9.5% deffated milk. All formulations were submitted to physico-chemical, nutritional and sensorial evaluation. The protein content of the formulations varied from 14.6% to 17.9%. Rat assays gave satisfactory net protein ratio values. Soups prepared with the formulations were qualified as having good organoleptic characteristics. The production of some of the formulations described above, would contribute to a larger utilization of pumpkin, as it would allow the easy preparation of salted and sweet dishes (soups, cakes, etc).     

Use of sunflower (Heliantus annus, L.) in human foods. II. Enrichment of sunflower protein concentrate with fish and sesame flour

The first part of this study revealed that a sunflower meal submitted to thermic treatment resulted in a protein of better quality when supplemented with lysine, while the meal not subjected to thermic treatment, supplemented with methionine, did not increase its nutritional value. These data indicated, therefore, that the limiting amino acid in sunflower meal is lysine, and not methionine. Based on these findings, and in order to confirm previous results, fish flour (high in lysine) and sesame flour (high methionine) were used to enrich the amino acid pattern of the sunflower protein concentrate. Three diets were thus prepared at the 10% protein level, containing: Sunflower protein concentrate which provided 70% protein, plus sesame flour (30% protein). Sunflower protein concentrate with 70% protein, and fish flour (30% protein). Sunflower concentrate with 70% protein, sesame flour with 20%, and fish flour with 10% protein. These following conclusions were derived on the basis of the analysis of these results: Supplementation of sunflower concentrate with 30% sesame flour does not producer a product of high nutritional value, once again indicating that lysine and not methionine is the limiting amino acid. Supplementation of the sunflower protein concentrate with fish flour (high in lysine content) presents a protein efficiency ratio (PER), practically equal to that of the casein pattern.     

Formulation and evaluation of the protein quality of a flour mixture of shark fillet by-products and shrimp heads

A flour proposed as a protein source for chick feeding was evaluated. The flour consisted in a 1.00:1.15 dry mixture of by-products from shark filleting (dt) and shrimp by products (cc). It had a crude protein content of 55.66%, a Ca:P ratio of 5.76 and an essential amino acid pattern similar to that of fish meal and/or shark meat. Methionine proved to be the first limiting essential amino acid. The shark meat and the by-products from shark filleting had adequate levels of available lysine (from 337 to 383 mg/g N). The flour had a fineness modulus (F.M.) of 3.95, an average particle diameter of 0.0175 inches (0.444 mm) and a uniformity index of 1:5:4 (coarse:medium:fine parts). The flour was considered suitable for chick feeding. The protein quality of the flour mixture (dt-cc) was evaluated in rats using diets which contained 3, 6, 9 and 12% protein from the product, and determining the PER, NPR and NGI values. Diets containing similar protein levels prepared from dried shark meat flour, mixed with casein, were used as standards. The flour mixture (dt-cc) had a PER of 1.60, an NGIo of 2.46, an NGI of 2.49 and an apparent digestibility of 88.80%. These values proved to be significantly (p less than 0.05) lower than those found for the corresponding shark meat flour-casein standard diets. The above results are partially explained by the high mineral content, high Ca:P ratio and high Na and K of the dt-cc mixture, factors which could interfere with the utilization of the most limiting essential amino acids and other nutrients, as some vitamins, in these diets. The Kruskal-Wallis test of the feed efficiency (EA) data obtained in growing chicks revealed that there was a significant (p less than 0.05) difference between the EA values obtained with the dried shark meat-containing diets and the standard commercial diets (Purina and a diet based on a 1.6:1.0 soybean meal:cottonseed meal mixture). No significant differences were found between the dt-cc mixture-containing diets and the commercial ones used as standard. The diet containing 6% shark meat flour was found to be the best based on the EA data. The diet with 12% of the dt-cc mixture gave similar EA values than all those containing shark meat flour; however, the greater nutritional-economic impact based on the EA data was found for the diets containing 3 and 6% of the dt-cc flour mixture.(ABSTRACT TRUNCATED AT 400 WORDS)     

Elimination of toxic compounds, biological evaluation and partial characterization of the protein from jojoba meal (Simmondsia chinensis [Link] Schneider

The purpose of this study was to establish a new methodology to remove the toxic compounds present in jojoba meal and flour. Also, to perform the biological evaluation of the detoxified products and to chemically characterize the protein fractions. Jojoba meal and seed without testa were deffated with hexane and detoxified with a 7:3 isopropanol-water mixture which removed 86% of total phenolic compounds and 100% of simmondsins originally present, the resulting products had reduced bitterness and caused no deaths on experimental animals. NPR values obtained for diets containing such products were significantly different from those obtained with the casein control (p less than 0.05). Total protein was made up of three different fractions: the water-soluble fraction was the most abundant (61.8%), followed by the salt-soluble (23.6%), and the alkaline soluble fraction (14.6%). The nitrogen solubility curves showed that the isoelectric point for the water-soluble and salt-soluble fractions was pH 3.0, while that of the alkaline fraction fell in the range of 4.5-5.0. All fractions had a maximum solubility at pH 7.0. The methodology reported here, offers a viable solution to eliminate toxic compounds from jojoba meal or seeds, and upgrades the potential use of products such as animal feed or raw material for the production of protein isolates.     

Food uses of sunflower proteins

Commerical use of sunflower meal as a food product is dependent on the development of low chlorogenic acid cultivars and efficient procedures for dehulling the high oil cultivars and hybrids. Laboratory defatted sunflower flours have high protein contents, bland flavors, white colors at acid pH levels, and contain no antinutritive factors. Functional test data show that sunflower flours and protein concentrates have high salt solubility, oil absorption and oil emulsification. In rat feeding trials, the low lysine level in sunflower proteins has resulted in low protein efficiency ratios for sunflower diets and blends with cereals including bakery products. High weight gains are obtained for sunflower blends with legume and animal proteins, suggesting applications in milk and meat extenders and in soybean-based infant, formulas. Heat treatments, mechanical agitation, and emulsifiers were effective in solubilizing 80% of sunflower proteins in extended milk formulations, and the product was given high ratings in taste panel evaluations. Sunflower flour slurries show excellent whippability and foam stability, comparable to that of soybean protein isolate, but lack the ability to form a firm gel. Wieners supplemented with sunflower products have low shrinkage and cooking losses, but rate poorly in organoleptic tests. Texturization of sunflower flour by extrusion cooking gave fibrous chunks which were greyish in appearance, but had a chewy texture, a meat-like flavor, and gave low cooking losses in beef pattie formulations. Spun sunflower protein/casein (1:1) blends are superior to other vegetable proteins in shear strength, swellability and firmness. Sunflower flours are particularly deleterious to bread loaf characteristics. This effect can be partially overcome by autoclaving the flour, concentration of the protein, or addition of gluten, but the protein nutritive value of the supplemented bread is only marginally improved.     

Protein and oil compositions of sesame seed

The range of protein in the oil-free meal and oil in 20 exotic varieties of sesame ranged from 45.0 to 53.7% and 42.2 to 52.1%, respectively; while in 26 local varieties, the ranges were 45.0 to 60.0% and 41.3 to 49.6%. The fatty acid composition showed only small variability. The local types have higher linoleic acid and lower oleic acid amounts than those of the introduced varieties. The amino acid levels of oil-free sesame meal prepared from both introduced and local varieties were examined. Nearly twofold variations in the limiting amino acids (lysine, isoleucine, methionine, threonine, and valine) were found. Utilization of these variations in amino acid composition should assist the development of sesame protein of improved quality.     

Nutritive value of lupine and its potential as human food

The chemical composition and some indices of protein quality were measured in two species of sweet lupine Lupinus albus and Lupinus luteus grown at the Experimental Station in Gorbea, Chile: both samples showed a high protein content (39.5 and 44.6%). The protein efficiency ratio (PER) was measured in the rat and found to be 0.48 and 0.71, respectively, as compared to 2.57 for casein. Supplementation with 0.3% DL-methionine increased significantly those values, thus indicating that lupine protein is deficient in said amino acid. In another experiment the effect of cooking-extrusion on lupine flour (L. albus) was investigated and the chemical composition, protein efficiency ratio, methionine supplementation and digestibility of the protein were measured. The chemical composition was not changed but PER increased from 0.50 for raw lupine to 0.76 for processed lupine (P less than 0.05). Both values increased significantly with the addition of 0.3% DL-methionine. The protein digestibility of the supplemented lupine was not affected by the cooking extrusion process (76.5 and 77.8%, respectively). Supplementation of wheat flour with 5, 10, 15 and 20% lupine flour increased the PER of wheat flour from 0.92, to 1.39 for wheat flour supplemented with 10% lupine flour, and to 1.60 for the 15% level of the supplement. These studies seem to support the conclusion that sweet lupine is an interesting protein resource for human nutrition.     

Chemical and nutritional studies on hanshi (perilla frutescens), a traditional oilseed from northeast india

Perilla frutescens, an edible oilseed of Northeast India, was evaluated for its nutrient composition and protein quality. It was found to be a rich source of protein (17.0%) and fat (51.7%). The fatty acid profile indicated that perilla oil is rich in polyunsaturated fatty acids, such as linolenic (56.8%) and linoleic (17.6%). The amino acid composition showed that valine was the limiting amino acid of perilla protein. The protein efficiency ratio of the seed protein (2.07) was lower than that of casein (2.99), but comparable to common oilseeds. True digestibility of the seed protein (82.6%) was also lower than that of casein (89.3%).     

Total and polar lipids in soybean protein meals

Soybean protein meals obtained by various oil extraction methods have different neutral oil content, and they may contain differnet amounts of polar lipids. Three soy protein meals obtained by different processing methods were extracted by two solvents consecutively, chloroform/methanol (2:1, vol/vol) and water-saturated butanol, for total lipid analysis. The organic flour (i.e., ground soybean) containted 15.52% total lipids; the high protein dispersibility index flour from extrusion-expelling processing and the white flour from conventional solvent extraction contained 11.20 and 1.84% total lipids, respectively. Organic flour contained more polar lipids than the other two protein meals on a dry-weight meal basis. Chloroform/methanol extracted most of the lipid from the meals, whereas water-saturated butanol resulted in an extract with more polar lipids than that from chloroform/methanol extraction.     

Formulation and nutritive value of 2 milk substitutes based on sweet lupine (Lupinus albus, var. multolupa)

Two protein mixtures, A and B, based on sweet lupine, wheat flour and dried skim milk powder were formulated, bearing in mind the chemical and nutritional standards set by the National System of Health Services for protein mixtures used through the National Program of Complementary Feeding (PNAC) for preschool children. Both formulas contained 12% of sweet lupine flour, but they differed in their skim milk content, which was 15% in mixture A, and 10% in mixture B. Taking as reference value a content of 2% moisture, formula A contains 17.6% protein and mixture B, 16.4%, with a caloric content of 420 kcal/100 g for both of them. The amino acid score was 0.80 for both mixtures. The biological quality of the proteins of A and B, measured as protein efficiency ratio (PER), was 2.2 and 2.1, respectively. These values are not statistically different, although they are lower than the value of 2.5 obtained for casein (p less than 0.01).     

Adhesion Properties of Plywood Glue Containing Soybean Meal as an Extender

This study was conducted to evaluate the performance of soybean meal as a protein extender in plywood adhesive intended for sprayline coaters. Ground soybean meal, with 52.8% (dry basis, db) crude protein and 0.9% (db) residual oil, replaced the current industry extender, wheat flour, in the standard glue mix. Substitution was done on the protein content basis. Mixing and adhesion properties of the glue containing soybean meal were compared with those of the industry-standard glue. The soybean meal-based glue showed excellent mixing characteristics and its viscosity (1,275 cp) met the recommended value for this type of adhesive. Its wet tensile strength, however, was less than that of the standard glue and below the threshold value of 200 psi considered as an indicator of strong bonding. The soybean meal glue formulation was then modified further by increasing the amount of meal such that the amount of protein present was double that contributed by wheat flour in the original mix. This adjustment resulted in higher wet tensile strength (209 psi), which not only met the threshold value for strong glue bonds, but also equaled that of the standard glue. These results demonstrated that soybean meal is a viable extender in plywood glue for sprayline coaters.     

Protein complementation of defatted hazelnut flour with pea flour

A great deal of research has been carried out to increase the availability of naturally-occurring proteins, or obtained from secondary products derived through industrial processes. As a result of the industrial exploitation of the native hazelnut (Gevuina avellana) in Chile, a defatted residue is obtained which eventually could be utilized as a human food. To determine the complementary potential capacity of the defatted hazelnut flour and pea flour, a study was carried out in weaning rats of the Wistar strain, as follows. The biological evaluation considered diet formulation with defatted hazelnut flour and pea flour in the 30:70, 50:50, 60:40 and 70:30 proportions, respectively. The NPR values obtained in this evaluation of the assay diets were: 3.4, 3.5, 3.9, 4.1 and 4.1, in comparison with 3.7 for casein. In percentage terms, the 4.1 NPR value was 11% higher than that obtained for casein. The maximum protein quality was observed when the two protein sources were mixed in the 60:40 and 70:30 (w/w) ratios. In regard to true digestibility, there were no significant differences among the experimental diets, but were lower than casein. The results of this study demonstrate that the defatted hazelnut flour constitutes an attractive nutritional alternative for the amino acid supplementation of cereal and legumes, the latter being of habitual consumption by the Chilean population.     

Digestibility and nutritional value of crude oil from three amaranth species

Oils from a selection ofAmaranthus caudatus, A. hypochondriacus andA. cruentus were extracted with hexane. The crude oils were analyzed for acid value, saponification and iodine number, and were included in basal casein diets for rat studies at 5 and 10% levels to replace equal amounts of refined cottonseed oil. The oils fromA. cruentus andA. hypochondriacus were similar in the oil properties studied and different fromA. caudatus. At either 5 or 10% food intake levels, weight gain and PER were not statistically different from values reported for cottonseed oil. True digestibility of amaranth oil was lower than that of cottonseed oil.A. cruentus oil gave the lowest digestibility. Oil levels induced statistical differences in food intake and digestibility. Oils fromA. caudatus, A. hypochondriacus and cottonseed induced similar serum cholesterol levels, while oil fromA. cruentus gave statistically higher values. Hemoglobin, hematocrit and serum proteins were similar among all groups. Microscopic analysis of the organs of the rats revealed some changes that were also found in cottonseed oil-fed rats. It was concluded that crude amaranth oil has lower digestibility than cottonseed oil, but that it is not responsible for growth-depressing effects when the seed is fed raw as compared to processed materials.     

Functional properties of dehulled sesame (sesamum indicum L.) seed flour

Certain functional properties of sesame seed flour were obtained after oil extraction from dehulled seed meal was investigated. The protein content in the flour was 69.7% and the least gelation concentration was 6.0%. Water and oil absorption capacities at room temperature (31 ± 2°C) were 2.3 g H₂O/g sample and 3.0 g oil/g sample, respectively. The values were higher at 100°C. The emulsification capacity, which was more stable at alkaline conditions, ranged from 25.0 mL oil/g sample at pH 4 to 66.0 mL oil/g sample at pH 10. The foaming capacity was more stable at pH 4 but lower (205.0%). The highest foaming capacity (315.0%) was at pH 2 whereas at pH 10 it was 310.0%. Protein solubility, which was least at pH 4, ranged from 7.9% at pH 2 to 14.2% at pH 10. The viscosity of the flour dispersion ranged from 2.5 cps at 1% concentration to 7.0 cps at 10% concentration. The findings show that sesame flour could impart desirable characteristics when incorporated into products such as ice cream, frozen dessert, sausages, baked food and confections.     

Dietary protein deficiency affects n−3 and n−6 polyunsaturated fatty acids hepatic storage and very low density lipoprotein transport in rats on different diets

Fatty livers and the similarity between the skin lesions in kwashiorkor and those described in experimental essential fatty acid (EFA) deficiency have led to the hypothesis that protein and EFA deficiencies may both occur in chronic malnutrition. The relationship between serum very low density lipoprotein (VLDL) and hepatic lipid composition was studied after 28 d of protein depletion to determine the interactions between dietary protein levels and EFA availability. Rats were fed purified diets containing 20 or 2% casein and 5% fat as either soybean oil rich in EFA, or salmon oil rich in eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, or hydrogenated coconut, oil poor in EFA. Animals were divided into six groups, SOC (20% casein +5% soybean oil), SOd (2% casein +5% soybean oil), COC (20% casein +5% hydrogenated coconut oil), COd (2% casein + 5% hydrogenated coconut oil), SAC (20% casein +5% salmon oil) and SAd (2% casein +5% salmon oil). After 28 d, liver steatosis and reduced VLDL-phospholipid contents (P<0.001) were observed in protein-deficient rats. In protein deficiency, triacylglycerol and phospholipid fatty acid compositions in both liver and VLDL showed a decreased polyunsaturated-to-saturated fatty acid ratio. This ratio was higher with the salmon oil diets and lower with the hydrogenated coconut oil diets. Furthermore, independent of the oil in the diet, protein deficiency decreased linoleic and arachidonic acids in VLDL phospholipids. Conversely, despite decreased proportions of EPA at low protein levels, DHA levels remained higher in rats fed salmon oil diets. While in rats fed the hydrogenated coconut oil-fed diets the amount of 22∶5n−6 was lower in liver, it was higher in VLDL lipids at low protein levels. Both EPA and arachidonic acid are precursors of eicosanoids and their diminution may be related to certain clinical symptoms seen in infants suffering from kwashiorkor.     

Mafura Nut Oil and Meal: Processing and Purification

The seeds of the tropical tree known as mafura (Trichilia emetica) contain significant amounts of oil and protein. So far, commercial use of the mafura seeds has been prevented by the presence of a strong bitter and emetic taste, as well as a brownish color in both oil and meal. A refining procedure which gives edible oil with acceptable organoleptic properties has been developed. The raw meal has been extracted with aqueous alcohol to give a debittered meal with a protein content of about 36%. The amino acid composition of the meal was found to be comparable to that of other vegetable food proteins, except for a relatively low content of sulfur-containing amino acids. The brown color has been shown to result from browning reactions taking place during storage and processing. Most of the color may be removed by repeated treatments with dilute sodium hydroxide, followed by bleaching with earth and activated carbon.     

Use of earthworms as a protein supplement in diets for rabbits

The purpose of the present study was to evaluate the nutritive value of earthworms as protein feed in rabbit rations. Earthworm meal was obtained from Eisenia foetida and Lumbricus rubellus. Its proximate chemical composition, amino acid composition and protein digestibility in vitro were determined. In addition, growing rabbits were fed a diet containing 30% of the total protein as earthworm meal, diet which was compared with a control diet containing soybean meal as protein feed. Both diets were isocaloric and isonitrogenous. Feed intake, weight gain, feed conversion and apparent digestibility were measured. Results showed high protein (50.86%) and fat (10.16%) contents, and low fiber percentage (2.67%). Amino acids content including the essential, and in vitro protein digestibility percentage were similar to fish and meat meals and higher than soybean meal. There were no differences in feed intake, weight gain and feed conversion. Apparent digestibility was 5.09% higher (P less than 0.05) with the diet containing earthworm meal than with the control diet. It was concluded that it is possible to substitute 30% of the protein in the diet of growing rabbits, with earthworm meal, without any adverse physiological effects. Similar results to those achieved when conventional protein supplements are used for rabbit rations, were obtained.     

Lipid-protein complexes from safflower expeller cake

Lipid-protein complexes were prepared from safflower prepress expeller cake, which contains about 18% oil and 17% protein, by grinding and extraction with aqueous alkali, then coprecipitation of oil and protein in the extract with acid. In the laboratory, using hammer mills or high-shear homogenizers, complexes were obtained containing up to 48% oil with 46% protein. In the pilot plant, the best extraction, using an attrition mill, yielded a complex contain-ing 44% oil and 47% protein. Phenolic glucosides, which contribute to the bitterness and cathartic activity in safflower meal, were removed during the process. Loaves of bread with 10% of the wheat flour replaced by safflower lipid-protein complexes had acceptable properties and contained 25-36% more protein than the controls.     

Effect of dehulling methods and desolventizing temperatures on proximate composition and some functional properties of sesame (Sesamum indicum L.) seed flour

Sesame seeds were dehulled mechanically and in 10% sodium chloride solution before oil extraction and drying to obtain the flour. The effect of these dehulling methods on the proximate composition, oil and water absorption, emulsification, and foaming properties of the flour was investigated. The effect of desolventizing temperatures (80, 90, and 100°C) on these properties was also investigated. Protein contents of seeds, dehulled mechanically (MDSF) and in 10% NaCl solution (SDSF), were 58.5 and 52.1%, respectively. Carbohydrate and ash contents of both flours also varied. The oil and water absorption capacities of the flours were 268 and 252% for MDSF and 370 and 410% for SDSF, respectively. The emulsion capacity of the MDSF sample was slightly lower (20.0 mL oil/g sample) but more stable than the SDSF sample, whose value was 20.4 mL oil/g sample. The foam capacity of MDSF was, however, higher (48.5%) but less stable than SDSF (33.7%). An increase in desolventizing temperatures of the meal led to increases in oil and water absorption capacities of the flours. Foam and emulsion capacities, on the other hand, decreased with increase in temperature. Desolventizing temperatures had no effect on the stability of the formed emulsion but had a decreasing effect on the stability of the foam.     

Fractionation of rapeseed meal into hour and hull components

Fine-ground rapeseed meal can be fractionated by liquid cyclone processes into flour and hull fractions. The process can be applied to expeller meal or to the marc after solvent extraction. A nonpolar solvent such as hexane is particularly effective because residual oil in the products is also substantially reduced. The flour, obtained in yield of about66% of the meal, contained over 45% protein and 5-8% of crude fiber. Rapeseed meal is relatively low in digestible energy and the flour fraction would have greater application as a protein supplement in pig and poultry feeds.