Quality characteristics of sesame seeds and by-products

The chemical composition, of raw sesame seed (RS); Sesame coats 1 (SC1) and sesame coats 2 (SC2) obtained as a by-product respectively after dehulling and roasting processes during preparation of sesame paste (tehineh) for the manufacturing of Halaweh (sweetened tehineh), was determined along with the physicochemical characteristics of the oil fraction. Compared to RS, SC1 and SC2 showed higher amounts of dietary fibre, ash and polyphenol and lower amounts of oil and protein. Oil from SC1 and SC2, had a higher content of free fatty acids, chlorophylls, polyphenols and sesamol than RS oil. SC2 oil showed more intense colour, more absorbance in UV-A, UV-B and UV-C ranges and a significant higher viscosity (P < 0.05). No differences (P > 0.05) were observed for refractive index, iodine value and fatty acids composition. This latter was essentially dominated by oleic and linoleic acids. Oxidative stability of oil was investigated using a Rancimat system and in an oven test at 65 °C over 60 days. RS oil was more resistant to the thermal treatment during a long period than SC1 and SC2 oils.     

Proteolytic activity,amino acid composition and protein quality of germinating fenugreek seeds (Trigonella foenum graecum L.)

This study determined the changes in proteolytic activity and trypsin inhibitor, due to germination for 120 h, and their relationships to amino acid content and protein quality. The activities of cas-ase, Hb-ase, and BAPA-ase, as well as the trypsin inhibitor of the fenugreek, increased as germination proceeded. Glutamic and aspartic acids were the richest amino acids in fenugreek seeds, followed by leucine, arginine, lysine and proline. After germination, the contents of aspartic acid, phenylalanine, tyrosine, threonine, tryptophan and valine increased, while those of glutamic acid, proline and four of the essential amino acids decreased. All the free amino acids increased after germination, while glycine decreased. Cystine, tryptophan and proline originated in a free form after germination. The chemical score, based on the essential amino acid pattern of whole egg protein, for fenugreek seeds, showed a marked decrease (21%) after germination. The in vitro pepsin, followed by pancreatin digestion, showed a slight increase for the germinated seeds. Germination of seeds lowered the C-PER, a result which indicates that the protein quality decreased.     

Date Bars Fortified with Soy Protein Isolate and Dry Skim Milk

Fortification of plain and chocolate coated date bars with soy protein isolate (SPI) and dry skim milk (DSM) in different proportions (1.5% SPI + 10.5% DSM; 3.0% SPI + 7.0% DSM and 4.5% SPI + 3.5% DSM) resulted in an increase of protein, fat, fiber, ash, Na, K, Ca, Mg, P, Zn, and all the essential amino acids. The chemical score increased from 48 to a range of 83–95. The in vitro protein digestibility (IVPD) values (77.8–81.8%) and calculated protein efficiency ratios (C-PERs) of the fortified bars (2.40–2.47) were close to the IVPD (90.0%) and C-PER (2.50) of ANRC-casein. In general, sensory evaluation indicated no difference in the control and fortified date bars, which were stored up to six months. 1.5% SPI + 10.5% DSM was the optimum level of supplementation in terms of nutritive benefit.     

三相卧螺法生产小麦淀粉工艺中轻相液蛋白质的营养学评价

将小麦面粉和谷朊粉中蛋白质的营养进行比较,评价了三相卧螺法生产小麦淀粉过程中的副产物轻相液中蛋白质的营养价值。结果表明：轻相液中蛋白质的氨基酸评分和化学评分均高于小麦面粉和谷朊粉,其中必需氨基酸指数（EAAI）、生物价（BV）、氨基酸比值系数分（SRCAA）、体外蛋白质消化率（IVPD）、蛋白质的效率比（PER）以及蛋白质消化率校正的氨基酸评分（PDCASS）分别为0.95、92.06、73.73、85.4%、1.89和0.43。同时,利用模糊识别法计算得到轻相液中蛋白质的贴近度为0.85,高于小麦面粉和谷朊粉。因此,轻相液中的蛋白质优于小麦面粉和谷朊粉中的蛋白质。     

Processing, Functional, and Nutritional Properties of Okra Seed Products

Okra full-fat flour, defatted flour, protein concentrate, and protein isolate were prepared from whole okra seeds (Spineless Green Velvet variety). Results of proximate analysis, amino acid profiles, in vitro protein digestibility, and calculated protein efficiency ratios (C-PER) indicated that okra products have significant potential as a viable new protein source. C-PER of okra products ranged from 2.16–2.22. Protein solubility indicated that these okra products were generally more soluble than commercial soy products. Emulsion capacity and viscosity of okra products were significantly lower than those for soy products. Overall, foam stability of soy products was consistently higher than that for okra products.     

Nutritional characteristics of seed proteins in 15 Lathyrus species (fabaceae) from Southern Spain

The nutritional characteristics of seed proteins of 15 Spanish Lathyrus species have been analyzed. Protein contents in studied Lathyrus ranged from 17.7% in Lathyrus sativus to 25.6% in L. tingitanus with a 22.4% average protein content in studied Lathyrus. Among essential amino acids the most abundant were Leu, Lys, Phe, Thr and Val. Also, all species contained Lys above FAO recommendations. On the contrary, all species were limiting in Trp ranging from 0.5% to 0.8% content and were also limiting in sulphur containing amino acids, Met and Cys. In vitro protein digestibility (IVPD) in studied Lathyrus ranged from 76.0% in L. pratensis to 86.5% in L. annuus, with an average IVPD of 80.5%. Nutritional parameters, such as protein efficiency ratio, corresponded to high quality proteins. Protein digestibility corrected amino acid score was similar to the observed in other legumes such as lentil or peanut. An analysis of similarity based on the profile of seed protein amino acid composition showed, in the cluster generated, correlation with the taxonomic classification of these species according to morphological characters. Results confirm the interest of studying wild populations of cultivated and non-cultivated Lathyrus species as source of seeds with good nutritional characteristics.     

Chemische Zusammensetzung von Samen und Samenschale der Ackerbohne (Vicia faba L.)

Different chemical components were analysed in the seeds and in testa ofVicia faba. The seeds contain a relativ high crude protein (27,5%), a low crude fatt (3,36%) content; and the lignin concentration is low (2,65%). The testa of the seeds has a very high fibre concentration and is a significant Ca-source (1,86 g/kg). The higher macroelement concentrations in the seeds were measured from K, P and Mg. The main microelements (Fe, Mn, Cu, Zn) have significant higher concentrations in the seed than in the testa. The amino acid composition of seeds is positiv (compared to data of white lupine), the rate of essentiell amino acids is good. The concentrations of the examined antinutritiv organic constituents, especially of alkaloids, are low. On the basis of chemical analysis, the production and utilisation of seeds ofVicia faba is recommended.     

Nutritional characteristics of seed proteins in 28 Vicia species (Fabaceae) from Southern Spain

The study of local plants could provide useful data for the possible development of future crops with good nutritional and functional properties. The nutritional characteristics of the seed proteins of 28 Vicia species (31 taxa) (Fabaceae) from Spain were studied. Protein contents in studied Vicia ranged from 20.1% in V. articulata to 32% in V. pyrenaica. V. altissima, which is only deficient in Trp, showed the most balanced amino acid composition, while the remaining taxa were limiting in Met, Cys, and Trp. In vitro protein digestibility (IVPD) ranged from 78% in V. incana to 86.3% in V. hirsuta. In addition to the amino acid composition and IVPD, other nutritional parameters, such as amino acid score, biological value, protein efficiency ratio, or protein digestibility corrected amino acid score, were studied. Results confirm the interest of studying wild populations of cultivated and non cultivated Vicia species as potentially interesting sources of seeds with good nutritional characteristics.     

Analytical nutritional characteristics of seed proteins in six wild Lupinus species from Southern Spain

The nutritional characteristics of seed proteins of Spanish wild populations of Lupinus angustifolius, L. cosentinii, L. gredensis, L. hispanicus, L. luteus and L. micranthus have been studied. Protein contents in this genus ranged from 23.8% in L. gredensis to 33.6% in L. luteus. On the one hand, L. cosentinii showed the most balanced amino acid composition, being only deficient in lysine. On the other hand, L. gredensis showed the worst amino acid composition. The in vitro protein digestibility (IVPD) was high in all species examined, ranging from 82.3% in L. gredensis to 89.0% in L. cosentinii. In addition to the amino acid composition and IVPD, other nutritional parameters, such as amino acid score, calculated biological value, predicted protein efficiency ratio or protein digestibility corrected amino acid score, were studied. These data yielded L. luteus, L. hispanicus and L. cosentinii as the species with seed proteins with the best nutritional properties, similar to those observed in other legumes with recognised high quality proteins, such as soybean. Results confirm the importance of studying wild populations of cultivated and non-cultivated Lupinus species as sources of seeds with good nutritional characteristics.     

Changes in chemical composition,grain malting,starch and tannin contents and protein digestibility during germination of sorghum cultivars

Malting loss and changes in chemical composition, starch and tannin contents and in vitro protein digestibility (IVPD) were determined during germination of low (0.32%) and high (1.44%) tannin sorghum cultivars. For both cultivars, crude protein, fibre, fat and ash contents were slightly decreased after soaking and germination of the seeds. Malting loss was slightly increased for both cultivars and for all germination periods. Starch degradation was high for both cultivars. Depending on the soaking time about 56–66% and 98–99% tannin were lost during 72 h germination in low and high tannin cultivars, respectively. IVPD was markedly decreased in the low tannin cultivar and markedly increased in the high tannin one with the germination time. Soaking, on the other hand, was found to have a minor effect on IVPD. It is suggested that tannins are responsible for retarding the protein digestibility and starch degradation, especially in the high tannin cultivar.     

Effect of fermentation and dehulling on starch,total polyphenols,phytic acid content and in vitro protein digestibility of pearl millet

Two pearl millet cultivars: Standard and Ugandi, obtained from El Obeid Research Station, were used in this study. Investigation showed that the Ugandi variety had significantly (P⩽0.05) higher polyphenols and phytic acid contents than the standard and significantly lower in vitro protein digestibility (IVPD), (72.7 and 70.4% for the Standard and Ugandi, respectively), indicating lower nutritional quality. The two cultivars were fermented for 14 h at room temperature (30±2° C) and starch, polyphenols, phytic acid and IVPD were determined at 2-h intervals. Dehulling was found to cause a significant reduction in protein, polyphenols and phytic acid contents for the two cultivars. Fermentation and dehulling caused a significant increase in the IVPD for the two cultivars: 82 and 84% for the fermented ones and 79.1 and 78.6% for the dehulled samples.     

Biochemical studies on some non conventional sources of protein Part 1. Tomato seeds and peels

Tomato seeds and skin wastes contain considerable amounts of protein (16.6, 5.7%) respectively. After protein hydrolysis from both seeds and peels the presence of 17 amino acids was stated. The amino acid scores (chemical scores) of tomato pomace were calculated using the FAO/WHO provisional amino acid scoring pattern and reasonable biological value was confirmed. The essential amino acid content and biological value of seed proteins are higher than that of skin proteins. Fe, Zn, Cu and Mn in seeds and peels were predominant among the micro-minerals. K and P were found to be present in greater quantities than Na in seeds and peels.     

Effect of fermentation on the nutritive value of maize

The effects of fermentation on protein, in vitro protein digestibility (IVPD), amino acid, total phenolics, phytic acid and colour values of four maize cultivars (two bi‐colour waxy corn and two super sweet corn), namely Jing Tian Zi Hua Nuo NO. 2, Jing Tian NO. 3, Bright Jean and Su Ke Hua Nuo 2008, were determined and compared with those of their unfermented counterparts. Results showed that fermentation caused significant increase in protein (43.5% largest increase), most kind of amino acid (131.5% largest increase in lysine content) and total phenolic content (23.4% largest increase), but significant reduction in phytic acid content (24.3% largest reduction) of four maize cultivars. The IVPD of four maize cultivars, except Suke2008, did not change significantly. Colour values of two waxy corn were resulted in the increase in a‐values and reduction in L‐values.     

Effect of soaking,dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds

Effect of several physical treatments (soaking, dehulling, ordinary cooking, microwave cooking, and autoclaving) on the level of antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds were investigated. The raw bitter and sweet lupin seeds were found to contain phytic acid, tannins, trypsin inhibitor activity, and lectin activity, but α-amylase inhibitor was absent. Dehulling significantly increased the levels of phytic acid (PA), trypsin inhibitor activity (TIA), and tannins, but lectin activity was not changed. Also soaking in bitter (for 96 hr) and sweet (for 24 hr) seeds caused a significant increase in these factors except lectin activity. Cooking methods differently affected the levels of the antinutrients. Thus, PA increased but tannins were not changed, on the other hand TI and lectin activities were inactivated; ordinary cooking and autoclaving were the most effective in both seeds. For combination effect, soaking following cooking treatments significantly decreased PA, tannins, and lectin activity, but increased TIA in both seeds. Moreover, dehulling following soaking and cooking methods resulted in a significant increase of PA, TIA, and tannins. In vitro protein digestibility (IVPD) of raw bitter and sweet lupin seeds were 78.55 and 79.46%, respectively and it was improved by all processing methods; soakingdehulling after autoclaving was the most effective in both seeds. Although some treatments increased the level of antinutrients, they improved IVPD. Therefore, the studied antinutrients are not the only responsible factor for lowering IVPD.     

Chemical,amino acid and fatty acid composition of Sterculia urens L. seed

The chemical, amino acid and fatty acid compositions of Sterculia urens seeds are reported. The cotyledons were found to be rich in protein (30.88%) and lipids (39.2%). The major amino acids in defatted Sterculia urens cotyledon flour (DSCF) were determined as glutamic acid, arginine and aspartic acid. Cysteine, methionine, tyrosine and histidine were observed in minor quantities. The ratio of essential to non-essential amino acids was observed to be 0.45. Among the essential amino acids, isoleucine was found to be higher than the reported FAO/WHO requirements. The GC-FID and GC–MS analysis revealed that the major fatty acids of the total lipid were stearic acid (31.72%), linoleic acid (28.83%) and palmitic acid (26.79%). Eicosadienoic acid (4.98%) and eicosatrienoic acid (2.96%) were also found in the total lipid.     

黑色粮油营养羹的营养成分测定与评价

目的：以黑粘米、黑大豆、黑芝麻为主要原料,加工成一种黑色粮油食品营养羹,通过化学方法研究黑色粮油营养羹的主要营养成分,并对其氨基酸含量及组成特性进行分析。方法：将黑粘米、黑大豆、黑芝麻经发芽、破碎、挤压膨化、微波灭菌等工序加工成营养羹,按国标规定检测其营养成分含量。结果：营养羹中成分含量分别为：水分4.92%、蛋白质24.81%、脂肪18.84%、灰分2.84%、不溶性膳食纤维2.43%、VB1 98.65μg/100g、VB2 96.89μg/100g、VE 6.98mg/100g、钙207.14mg/100g、钠86.62mg/100g、钾702.03mg/100g、镁119.13mg/100g、铁9.04mg/100g、锌2.09mg/100g、锰1.66mg/100g、铜5.88mg/kg、铅小于0.3mg/kg、砷小于0.2mg/kg。每100g蛋白质中氨基酸总量为24.57g,必需氨基酸(EAA)总量8.94g,非必需氨基酸(NEAA)总量为15.63g,EAA/TAA为36.39%,EAA/NEAA为57.20%。氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)分别为1.02、0.65、78.77。结论：以黑色粮油开发制成的营养羹营养全面、结构合理。     

Fat and fatty acids of white lupin (Lupinus albus L.) in comparison to sesame (Sesamum indicum L.)

The study was undertaken to compare fat and fatty acid profiles in white lupin (Lupinus albus ssp. albus) and sesame (Sesamum indicum L.), representing two different families, Fabaceae and Pedaliaceae. Fat levels were 10.74% and 55.44% in seeds of white lupin and sesame, respectively. The results indicated that oleic, linolenic and arachidic acids in seed fat were higher in white lupin than in sesame cultivars. Oleic acid was the predominant fatty acid in white lupin, whereas linoleic acid was predominant in sesame. Fat content (%) was statistically significantly correlated with linoleic, linolenic and arachidic acids at the genotypic level. The fatty acid composition of white lupin is useful for human consumption. Although oil content of white lupin was lower than that of sesame, white sweet lupin could be improved.     

芝麻叶营养成分分析

利用多种分析方法测定芝麻叶中的营养成分。用氨基酸评分(AAS)、化学评分(CS)和必需氨基酸指数(EAAI)评价氨基酸质量。结果显示,芝麻叶(DW)中水分、灰分、粗脂肪、总蛋白、总糖、还原糖、总黄酮、总多酚、Vc分别为3.06%、9.24%、7.54%、31.32%、252.61、18.62mg/g、122.80、44.75 mg/g、113.30 mg/g;5种脂肪酸中,亚麻酸的含量最高,其占总脂肪酸的45.20%;11种矿质元素中,钾的含量最高(24754.40μg/g),钙次之(24142.30μg/g),硒含量最低(0.20μg/g);芝麻叶含17种氨基酸,总量为21.44%,其中7种必需氨基酸占氨基酸总量的41.46%,9种药效氨基酸占氨基酸总量的63.81%。AAS和CS均显示其第一限制性氨基酸为含硫氨基酸(蛋氨酸和胱氨酸),第二限制性氨基酸为赖氨酸,EAA I为81.26。芝麻叶是一种营养价值较高的新资源食品,具有很好的开发利用价值。     

Protein Quality of Fish in Modified Atmospheres as Predicted by the C-PER Assay

The nutritional quality of proteins from fillets of fresh rockfish (Sebastes spp) stored in air or in a modified atmosphere (MA) of 80% CO₂ and 20% O₂ at 4°C was evaluated by the Computed Protein Efficiency Ratio (C-PER) method. This procedure involves determination of in vitro digestibility and the amino acid composition of the samples prior to computation of the C-PER. Casein was used as a standard. Both air-held and MA-held fish showed similar amino acid profiles, but the air-held fish showed lower in vitro digestibility. The C-PER values of both types of samples were higher than the C-PER of 2.50 for standard casein. These results suggest that storage of fish in a modified atmosphere of 80% CO₂ and 20% O₂ does not result in deterioration in the nutritional quality of the fish proteins.     

Chemical,functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour

Niger seeds were dehulled using hot lye treatment. Dehulling of niger seeds increased the protein and fat contents from 24 to 35 and 31–53 g/100 g and decreased the crude fiber from 16.9 to 2.2 g/100 g, respectively. The defatted flour prepared from dehulled niger seeds was evaluated for chemical, functional and nutritional properties and compared to the undehulled flour. The protein content of the dehulled flour increased from 44 to 63 g/100 g. Dehulling resulted in inactivation of trypsin inhibitor activity. The dehulled flour had higher water and fat absorption capacities. However, the nitrogen solubility, emulsification capacity and foaming properties decreased. Chemical score of the dehulled flour was higher; threonine was the first limiting amino acid followed by lysine and isolecuine. The in vitro digestibility of the protein increased due to dehulling (85.5%) compared to that of undehulled flour (76%). The calculated nutritional indices, essential amino acid index, biological value, nutritional index and C-PER, were higher in dehulled flour compared to undehulled flour. The available lysine content appeared to be unchanged.