Study of the nutritional value of black cumin seeds (Nigella sativaL)

The nutritional value of five samples of black cumin seeds from five different sources available in the local market were studied. The average values of the proximate analysis on dry matter basis were 216 g kg⁻¹ for crude protein, 406 g fat, 45 g ash, 84 g crude fibre and 249 g of nitrogen-free extract, whereas moisture content was 38 g kg⁻¹. The mineral and vitamin analyses showed that black cumin seeds contained iron, (105 mg kg⁻¹) copper (18 mg), zinc (60 mg) phosphorus (527 mg), calcium (1860 mg), thiamin (15·4 mg), niacin (57 mg), pyridoxine (5·0 mg) and folic acid (160 μg). The protein quality of black cumin seeds was evaluated using net protein utilisation (NPU), protein efficiency ratio (PER) and net dietary protein energy percent (NDPE %) for two samples imported from Syria and Turkey, while PER was determined for the Syrian sample only. The results indicated that the NPU standardised of Turkish black cumin seeds was significantly higher than that of Syrian type (P<0·05). The mean results (±SD) were 54·6±2·72 for the Syrian type and 63·1±3·74 for the Turkish type. The NDPE% mean results (±SD) were 5·3±0·79 and 5·6±0·26 for the Syrian and the Turkish samples, respectively. The PER adjusted value for the Syrian samples was 1·9. The results of protein quality evaluation and those of the nutrient composition suggest that black cumin is of relatively good nutritional value. © 1998 SCI.     

Effect of hydrochloric acid treatment of palm kernel for dehulling on the nutritional quality of kernel protein

The effect of hydrochloric acid treatment for the dehulling of palm kernel on the nutritional quality of its protein was studied and compared with that of untreated kernel protein and casein. Rats fed a treated defatted kernel protein diet had slightly lower gains in body weight (59·5 g) when compared to those fed a casein diet (64·2 g), while the gains in body weight in the animals fed untreated kernel protein diet were considerably lower (42·5 g). The PER of the treated protein was 2·27 (95% of that of casein) while that of the untreated protein was lower; only 1·63. In the case of the treated protein diet, 80% of food nitrogen was absorbed compared to 94% for casein and 65% for untreated protein, indicating improvement in protein digestibility with HCl treatment. The essential amino acid content of the treated kernel protein was comparable to egg protein. Available lysine content was higher in the treated sample than that of the untreated sample. © 1998 SCI.     

Variation of chemical composition data of agricultural and forest fibrous by-products as determined by the two detergent systems of analysis

The growing use of agricultural and forest by-products as ruminant feed, and of the detergent system to determine their feeding value, makes it of interest to compare direct and sequential detergent analyses in order to examine the differences between them and the extent of accuracy. The chemical composition of cereal straws (oat, barley, rye, wheat, maize) and legume straws (fenugreek, pea-grass, lupin, pea and bean), grapevines, fenugreek bagasse and poplar bark was determined by applying both methods. Lignin (measured as permanganate lignin) and cellulose (measured as sulphuric acid cellulose) showed the greatest differences (2·0 and 3·2%, respectively). Tannins (1·5% of DM) and cell-wall protein (2·0% of DM) could account for the discrepancy between both routines of analysis and for that between both lignin procedures.     

Effects of Silage Fermentation and Post-ruminal Casein Supplementation in Lactating Dairy Cows: 1—Diet Digestion and Milk Production

Two silages were prepared from the first-cut sward of timothy-meadow fescue and wilted to a dry matter (DM) content of 300 g kg^-1. One was ensiled with the addition of a formic-acid-based additive (4 litres formic acid (FA) per tonne) and the other with the addition of a bacterial inoculant (LAB) at a rate of 5×10⁶ colony forming units g^-1. Both silages were well preserved, but the extent of fermentation was greater in LAB-silage than in FA-silage as indicated by a lower concentration of water soluble carbohydrates (68 vs 177 g kg^-1 DM) and a higher concentration of lactic acid (147 vs 32 g kg^-1 DM). Four Ayrshire cows were used in a 4×4 Latin square experiment with 21-day periods to study the effects of silage fermentation and postruminal casein supplementation on silage intake, nutrient supply and milk production. The four treatments were FA-silage without casein (FA-0), LAB-silage without casein (LAB-0), FA-silage with casein (FA-C) and LAB-silage with casein (LAB-C). Both silages were given ad libitum with 8 kg day^-1 of barley without or with 400 g day^-1 of casein infused into the duodenum. Organic matter digestibility was lower (0·723 vs 0·753; P<0·01) for FA-silage than for LAB-silage. Cows offered FA-silage had a higher molar proportion of acetate and a lower proportion of propionate in ruminal fluid than cows offered LAB-silage. Microbial protein synthesis estimated from the output of purine derivatives in urine was greater (288 vs 260 g N day^-1; P<0·05) for cows given FA-silage compared with LAB-silage. Feeding LAB-treated silage tended (P<0·10) to decrease silage DM intake compared with FA-treated silage (10·61 vs 11·77 kg DM day^-1). Silage composition did not affect significantly milk yield or milk composition. Casein infusion increased milk yield (25·1 vs 27·1 kg day^-1; P<0·05), milk protein content (32·4 vs 33·8 g kg^-1; P<0·05) and protein yield (808 vs 905 g day^-1; P<0·01). The responses were similar for both silages. © 1997 SCI.     

Biochemical composition and nutritive value of krill (Euphausia superba Dana)

Frozen samples of Antarctic krill (Euphausia superba Dana) were found to contain 71·4% moisture, and on a dry matter basis 24·6% lipid, 49% protein (N × 6·25), 2·5% chitin, and 9·8% ash. Fatty acids from the crude lipid fraction were made up of 43·8% saturated, 32·8% mono-unsaturated, and 23·4% polyunsaturated types. Krill protein concentrate prepared as a light, free-flowing powder by isopropanol extraction of krill contained 74·3% crude protein, 15·4% ash, 6% chitin and 0·3% lipid, and was rich in lysine, arginine, tryptophan, and threonine. The protein efficiency ratio of this concentrate was found to be the same as that of casein. The significance of these results in relation to those obtained for other fish protein concentrates is discussed.     

A note on the nutritive value of amaranth seeds

Analysis of Amaranthus hybridus seeds shows that they contain a high amount of protein (13·1%) of high biological value. The PER (2·3) is comparable to that of casein (2·5); so also the biological value, digestibility and net protein utilïsation. The tannin content (0·15%) seems to be sufficiently low to have no significant effect on the nutritional value.     

Effect of germination on the nitrogenous constituents,protein fractions, in vitro digestibility and antinutritional factors of fenugreek seeds (trigonella foenum graecum L.)

This study was designed to determine the effect of germination on nitrogenous constituents, protein fractions, in vitro digestibility and antinutritional factors (namely trypsin inhibitor and haemagglutinin) of the Egyptian fenugreek seeds Geiza 2 variety. After 96 h of germination, there was 18% decrease in the dry weight of seeds, a slight increase of total nitrogen (TN), a decrease of protein nitrogen (PN) and a marked increase of both non-protein nitrogen (NPN) and free amino acid nitrogen (FAAN). Non-protein nitrogen other than FAAN, amido nitrogen and ammonia nitrogen also increased. The protein fractions (namely albumin, globulin, prolamin and glutelin) were separated according to their solubilities in different solvents. The ratio between the four protein fractions in ungerminated seeds was 4:3.5:2.8:1 and became 2:6.5:7.7:1 after germination as calculated on the basis of their PN.Trypsin inhibitor activity per gramme of fenugreek was found to be higher by 66% in germinated fenugreek than ungerminated seeds. Both ungerminated and germinated fenugreek was found devoid of the haemagglutinin activity.Germination resulted in a slight increase in pancreatic digestibility, 33.7% decrease in digestibility by pepsin followed by pancreatin, while a small decrease was found in peptic digestibility.     

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.     

Germination alters the chemical composition and protein quality of lupin seeds

The chemical composition and protein quality of the kernels from Lupinus angustifolius seeds were compared with that for sprouts after 6 days germination. Germination resulted in an apparent increase in protein content from 395 g kg^?1 to 435 g kg^?1 DM. Fat and carbohydrate contents decreased. The oligosaccharide content of the sprouted lupin fell to a negligible level, while the phytate and alkaloid concentrations fell from 4.7 g kg^?1 to 1.6 g kg^?1 and from 0.72 g kg^?1 to 0.16 g kg^?1, respectively. The quality of lupin kernel protein was poor with a protein efficiency ratio (PER) of 1.45±0.15. Supplementation of kernel with DL-methionine (2.0 g kg^?1) increased the protein quality (PER = 2.87±0.17) to that of casein (PER = 2.86±0.18). Germination reduced protein quality (PER = 0.44±0.16), and did not improve apparent protein digestibility (APD kernel = 80.4%; APD sprout = 77.5%). Supplementation of sprout protein with DL-methionine (2.0 g kg^?1) increased the protein quality (PER = 2.57±0.20). The total sulphur-containing amino acid concentration of lupin kernel protein, 1.9 g per 16 g N was low, and decreased further to 1.3 g per 16 g N in the sprout, a drop of 32%. The results showed that germination of lupin seeds reduced the concentration of the anti-nutritive factors; however, it also reduced protein quality.     

The effect of Rhizobium inoculation and chemical fertilization on seed quality of fenugreek

Proximate composition and quality of seeds of two fenugreek cultivars were examined for their response to inoculation, nitrogen fertilization and/or molybdenum application in two field experiments. Mo significantly (p≤0.05) increased 1000-seed weight and protein content of seeds. N had no significant effect on the quality of the seeds. Inoculation significantly (p≤0.05) increased fat, fibre and protein contents. The results indicate that fenugreek inoculation with compatible and effective rhizobia can improve the seed composition and quality.     

Comparative studies of some local oil seeds and seed cakes

A survey on the chemical constituents (protein, fat, carbohydrates, ash, fibre, calcium, phosphorus, iron) of 4 seeds and their cakes was done. These seeds are safflower seed (Carthamus tinctorius variety Giza 1), sunflower seeds (Helianthus annuus variety Giza 1), linseeds (Linum usitatissimum variety Giza 4) and imported rape seeds (Brassica napus Erglue). Caloric value of these seeds and seed cakes was calculated, PER, NPR and NPU were determined. No great variation was found with respect to the moisture content. The 4 seeds are rich in protein and fat. The ash content varies from (5.11 ± 0.26)% to (3.17 ± 0.13)%. The fiber content was low in both safflower and sunflower seeds and higher in both linseeds and rape seeds. The caloric values of the different seeds were very close. The seeds were found to be rich in phosphorus and low in calcium and contain considerable amounts of iron. The average PER values were 1.51, 1.61, 1.59, 1.84 and 2.50 for safflower seed cake, sunflower seed cake, linseed cake, rape seed cake and casein diet respectively. The average NPR was 3.11, 2.84, 2.84, 3.05 and 3.53 for safflower seed cake, sunflower seed cake, linseed cake, rape seed cake and casein respectively. The NPU values of the seed meals were 48.5, 49.3, 47.4 and 93.6 compared with 67.8 for casein. Using the different criteria (PER, NPR and NPU), it was clear that the protein quality of sunflower seed is very close to that of the linseed. Comparing the protein quality of safflower seed with those of both sunflower and linseed, NPU was in the same range, while PER was somewhat lower and NPR was higher than those of safflower and sunflower seed.     

Chemical composition and antioxidant activity of the husk and endosperm of fenugreek seeds

Fenugreek (Trigonella foenum-graecum) is used as a spice, vegetable and a medicinal plant. In the present study, fenugreek seeds were separated into husk and endosperm. The proximate composition of fenugreek seeds, husk and cotyledons showed that endosperm had the highest saponin (4.63 g/100 g) and protein (43.8 g/100 g) content. In contrast, husk had higher total polyphenols (103.8 mg of gallic acid equivalent/g, and TDF (77.1 g/100 g), comprising IDF (31.9 g/100 g) and SDF (45.2 g/100 g). At 200 μg concentration, extracts of husk, fenugreek seed, and endosperm exhibited 72%, 64%, and 56% antioxidant activity respectively by free-radical scavenging method. The study indicated that separation of fenugreek seeds into husk and endosperm could have advantage of process viability with respect to prior selective fractionation of bioactive components for their effective isolation.     

Effects of casein,sweet white lupin and sweet yellow lupin diet on cholesterol metabolism in rats

The effect of lupin seed protein on rat cholesterol metabolism has been studied with diets high in fat (20% by weight) and containing cholesterol (1%). The proteins used were characterised by their lysine/arginine ratios (sweet white lupin (SWL) 0·5; sweet yellow lupin (SYL) 0·4; and casein 1·8), because the lysine/arginine ratio is one of the parameters suspected to decrease or increase plasma cholesterol depending on the ratio; the diets were also characterised by their total fibre content (casein diet 5%; SWL 22%; SYL 17%) because chronic fibre intake could improve glucose tolerance and modify glucoregulatory hormone levels. Methionine content of diets was balanced. Differences among the total serum cholesterol levels of rat groups fed these diets for 28 days were not significant. But, compared to the casein diet, both lupin diets increased plasma glucagon levels and faeces. Compared to casein and SYL diets, the SWL diet significantly decreased plasma triglyceride levels and the insulin/glucagon ratio, as well as unesterified liver cholesterol and plasma LDL triglycerides levels. The SYL diet significantly increased plasma glucose and insulin, as well as liver total cholesterol compared to the casein and SWL diets. The total fibre content of the diets could indirectly modulate the effect related to the insulin/glucagon ratio on cholesterol metabolism and explain the differences observed between the SWL and SYL diets. © 1998 SCI.     

Biochemical studies of some non-conventional sources of protein. Part 5. Extraction and characterization of protein from fenugreek seed (Trigonella foenum L.)

Protein concentrates were prepared from fenugreek seeds by extraction with distilled water, salt solution and alkaline solution. Alkaline solution resulted in the highest extraction yield (82%). The protein concentrate has a good digestibility (over 90%) as determined by in vitro enzymatic method. The protein is rich in lysine (6.51%) but poor in sulphur-containing amino acids such as methionine (0.71%), cystine (1.09%) and tryptophan (1.03%).     

Utilization of protein concentrates from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds in cookie formulations

Cookies (soft type biscuits) were produced from blends of wheat flour containing graded levels (0–25%) of protein concentrates prepared from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds and evaluated for nutritional, baking and sensory properties. Protein quality was investigated using weanling albino rats fed diets that were formulated to supply 10% protein using cookie samples, with casein as a control. Cookies produced from blends containing protein concentrates from germinated seeds had higher contents of crude protein and lower levels of polyphenol and phytic acid, compared with cookies supplemented with concentrates from ungerminated seeds. The use of up to 15% concentrate from ungerminated seeds in the blends produced cookies with spread ratio, hardness, colour and flavour similar to the 100% wheat flour (control) cookies. Cookies supplemented with concentrates from germinated seeds at 15–25% levels were nutritionally comparable to diets based on casein, but at the expense of acceptability. Copyright © 2004 Society of Chemical Industry     

Evaluation of protein concentrates prepared from rapeseed meal

Protein concentrates have been prepared from rapeseed meals by extraction with sodium chloride solution, followed by removal of the seed coat by screen filtration. This method yielded up to 75% of the original meal N in the form of products containing 61–64% protein (Nx 6·25). The products showed a considerably greater content of ash, and lower content of crude fibre and glucosinolate than did the starting meals, but amino acid patterns were similar and P levels were unchanged. Protein quality of the products prepared from heat-treated (myrosinase-inactivated) meals, was measured by determination of protein efficiency ratio and net protein utilisation, and was found to be similar to that of casein.     

Nutritional evaluation of Araucaria angustifolia seed flour as a protein complement for growing rats

BACKGROUND: The seeds of Araucaria angustifolia, namely pinhão, are consumed in south and southeast Brazil as flour or baked. There is relatively little information about the chemical composition and nutritional value of the seed and its flour. RESULTS: Pinhão flour was obtained by drying at constant temperature of 50 °C (PF50) or 80 °C (PF80) in a circulating air drier for 16 h, and evaluated as a feed additive for growing rats. Wistar rats were fed five experimental diets (n = 6 rats per diet) containing different protein sources: casein (diet CAS), casein supplemented with 20% (w/w) flour PF50 or PF80 (diets PF50 and PF80), casein supplemented with 20% pinhão without heat treatment (diet NPF), and a non‐protein group (diet APROT). Values for weight gain, feed ingest, protein efficiency ratio (PER) and net protein ratio (NPR) were similar for diets CAS and PF80. Lowest values for all nutritional parameters were observed for diets complemented with pinhão flour. Trypsin inhibitor activity was detected in PF50 but not in PF80. CONCLUSION: Pinhão flour heated at 80 °C for 16 h and used as supplementary in diet had the most similar results in all nutritional parameters to casein‐based diets, and can be used as a complementary source, substituting up to 20% of a high biological value protein in food formulations. Copyright © 2008 Society of Chemical Industry     

Nutritional Quality of Hard-to-cook and Processed Cowpea

Hard-to-cook (HTC) defect was induced in cowpea seeds by storing at 37°C and 85% relative humidity (RH) for 6 wk. HTC and control (stored at 7°C, 60% RH) seeds were boiled for 45 and 90 min or ground to flour. Flour was cooked as paste or extruded (20% H₂O, 150°C). Overall dietary quality was estimated as Feed Efficiency and Relative Response Ratio. Protein quality was determined as Nitrogen Efficiency and Relative Nutritive Value. Overall and protein nutritional quality were generally higher for control than for HTC cowpea diets. Processing affected control and HTC seeds differently. Boiling either control or HTC whole seeds improved both overall and protein quality compared to raw seeds, while extrusion substantially increased the quality of control seeds but reduced the quality of HTC seeds. Cooking as paste improved protein and overall quality of control seeds but not protein quality of HTC seeds.     

Biological evaluation of tomato waste seed meals and protein concentrate

Whole meal, deoiled meal and protein concentrate (PC) of tomato seeds were fed to male albino rats to study weight gain, along with standard and non-protein diets. Corrected protein efficiency ratio was 1.82 for whole meal, 1.93 for deoiled meal and 1.99 for PC as compared to 2.5 for casein. The net protein retention (NPR) was highest for casein (2.91), followed by whole meal (2.65) and deoiled meal (2.52) and least for PC (2.51). Tomato seeds contained high quality plant proteins that could be supplemented into various food products.     

Sensory,functional characteristics and in vitro digestibility of snacks supplemented with non-traditional ingredient raw and processed fenugreek

Fenugreek seeds were germinated, soaked and roasted and were evaluated for nutritional properties. Raw and processed fenugreek seeds were used to develop snack product. Snacks were examined for the sensorial, functional, antinutritional properties and in vitro digestibility. Using sensory analysis, 5% level of substitution of raw and processed fenugreek was accepted for the development of extruded snacks. Lateral expansion was highest for snacks prepared from processed fenugreek (163.0% to 206.1%) than raw fenugreek (162.5 to 168.7%), and vice versa for bulk density. The antioxidant activity and total phenolic content were highest for snacks prepared from germinated fenugreek (7.30% to 9.87% and 1.352 to 3.561 mg GAE g⁻¹ of sample) and lowest for snacks prepared from raw fenugreek (6.68% to 7.03% and 1.29 to 2.76 mg GAE g⁻¹ of sample). Not only extrusion but also processing such as soaking, roasting and germination reduced the antinutritional content of the snack product. Both in vitro digestibilities increased with extrusion cooking. In vitro digestibility was also found to be higher in snacks prepared from processed fenugreek than raw fenugreek. Therefore, development of such functional foods using processed fenugreek would raise the consumer demand and benefit the population by increasing the health status.