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Nutritive Quality of Fermented Sorghum 总被引:1,自引:0,他引:1
The relative nutritive value (% RNV) of sorghum fermented at 25°C and at 35°C increased significantly (P < 0.05) over the % RNV of the control. During the consecutive 7-day fermentation at 25°C, time had no effect on the % RNV. The highest % RNV (56.45%) was achieved at the end of 1 day. Fermentation at 35°C was influenced by the time, with the highest % RNV (61.11%) obtained at the end of 7 days. Available lysine and methionine increased substantially (P < 0.01) over the control when sorghum was fermented at 25°C or 35°C for 4 days. Sorghum fermented at 25°C and at 35°C had methionine contents of 25.68 and 26.79 mg/g N, respectively, whereas the control contained only 11.25 mg/g N. Lysine levels were 33.2 and 34.5 mg/g N in sorghum fermented at 25°C and at 35°C, respectively, whereas the control contained 9.1 mg/g N. None of the available B-vitamins studied was altered significantly in the fermented samples. 相似文献
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Cornmeal was fermented 4 days at 25°C 35°C 45°C, and 55°C. Relative nutritive value (RNV) and concentrations of available (free) lysine, methionine, and tryptophan were determined for cornmeal fermented at each temperature and for nonfermented corn. Corn fermented at 45°C had the highest % RNV and amino acid levels of any of the groups tested. 相似文献
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The effect of conventional baking and frying on the mineral content of Katahdin, Chipbelle and Rosa varieties of potatoes was investigated. The cortex and pith tissues of the tubers were used. Conventional baking reduced the cortical content of potassium, phosphorus, and iron by 10–13%, 4–21%, and 19–31% respectively. In all three varieties, movement of potassium, phosphorus, and iron toward the interior tissues was demonstiated during conventional baking although varieties varied widely in their mineral content. Conventional baking increased the pith content of potassium (14–23%), phosphorus (2–9%), and iron (2–8%). Frying decreased significantly all the minerals in both the cortical and pith areas with the major loss occurring in the cortical area (10–45%). 相似文献
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Hemagglutinins present in Amaranthus leucocarpus seed meal were extracted with saline buffer and nutritive value was estimated by PER, NPR as well as Digestible Energy Consumption Evaluations. Protein digestibility was determined both in vitro and in vivo. Trypsin inhibitor activity was also determined. Saline-extracted Amaranth meal had significantly higher PER and NPR values than whole meal (p<0.05). There were no significant differences in digestible energy (Kcal/day/ animal) and protein consumption (g/day/animal) between diets (p<0.05). A. leucocarpus improves in nutritive value after the saline extraction procedures and has a good potential as a complementary food due to its lysine content. In addition purified agglutinin may be a useful biochemical. 相似文献
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The effect of conventional baking and frying on the content of total and nonprotein nitrogen of Katahdin, Chipbelle and Rosa varieties of potatoes was investigated. The cortex and pith tissues of the tubers were analyzed separately. In cortex tissue, baking reduced the total nitrogen (5–18%) and total amino acids (5%). In pith tissue, baking increased total nitrogen (3–20%), nonprotein nitrogen (9–28%), and total amino acids (13%). During baking migration of nitrogen constituents from cortex to pith tissue occurred in all three varieties. In cortex tissue frying decreased significantly the total nitrogen (29–43%), nonprotein nitrogen (20–35%) and amino acid content (45%). A similar trend was observed in the pith tissue. Greater losses in total, nonprotein nitrogen and amino acids occurred with frying than with baking. 相似文献
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微波炉是一种利用磁控管所产生的电磁波来烹饪食物的现代化灶具。它不仅可以烹饪食物,而且比传统式烹饪节省时间,保持食物原有的色、香、味,又减少油 相似文献
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中华猕猴桃的营养价值 总被引:9,自引:0,他引:9
中华猕猴桃(Actinidia chinensis plamch),又名藤梨、羊桃、杨桃等,属猕猴桃科,是多年生藤本植物,果实形如梨,色如桃,是中国特产。猕猴桃的品种很多,但可供食用的却只有中华猕猴桃、狗枣猕猴桃和软枣猕猴桃3种。中华猕猴桃原产我国,栽培和利用至少有1200年历史,广泛分布于长江流域,大约在北纬23°~24°的亚热带山区,如河南、陕西、湖南、江西、四川、福建、广东、广西、台湾等地区,是一种闻名世界,富含维生素C等营养成分的水果和食品加工原料。 相似文献
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The effect of microwave and conventional cooking methods, designed to simulate those used in home meal preparation, upon nutrient retention in Colossus Peas (Vigna uniguiculata) was studied. Neither method resulted in significant changes in the fat, protein, β-carotene and ascorbic acid content of the peas. Microwave cooking resulted in significantly greater losses of several ammo acids, but resulted in significantly greater retention of thiamin and riboflavin than the conventional treatment. Although each of the mineral components exhibited different magnitudes of loss by the two cooking methods, different due to method of cooking were not significant. Both Fe and Cu were completely retained in the peas cooked by both methods. Both cooking methods (15-60 min cooking) resulted in 92-97% loss of trypsin inhibitor. 相似文献
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黑色食品的营养价值及开发利用 总被引:6,自引:0,他引:6
系统地介绍了黑色食品的主要营养价值及特殊的药用成分,并以黑色食品为原料加工成黑色营养保健食品的加工利用及开发价值和广阔的市场前景。 相似文献
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There was no significant difference in % relative nutritive value, lysine or tryptophan levels between natural lactic fermentations of Costa Rican corn meal fermented with tap water of pH 7.2 and 5.3 However, the fermented values were all significantly (P<0.05) higher than nonfermented values. Most of the increase in % relative nutritive value occurred in the first 48 hr. Free essential amino acids increased and the amino acid balance changed during typical fermentations. Proteolytic bacteria decreased after 3 days of the fermentation and declined to a few cells per ml by the 4th day. Proteolysis decreased by the second day of natural lactic fermentation. 相似文献
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Nutritive Value of an Extrusion-Texturized Peanut Protein 总被引:4,自引:0,他引:4
G. ALID E. YANEZ J. M. AGUILERA F. MONCKEBERG C. O. CHICHESTER 《Journal of food science》1981,46(3):948-949
Defatted peanut flour was texturized in a Wenger X-25 extruder at 25.1% moisture content and 140°C product temperature. Texturization did not have any significant effect on the amino acid pattern nor on the PER of defatted flour. For example, the PER of the flour was 1.57 as compared to 1.54 for the textured product. Supplementation of both products with 0.3% DL-threonine, 0.2% L-lysine and 0.2% DI -methionine resulted in a 39 and 41% increase in PER, respectively (PER = 2.18). 相似文献