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1.
Peanut kernels, untreated or soaked in salt solution, were roasted at 160°C for 30 min in a hot air oven or oil roasted at 147°C for 2 min and, stored at 27°C and 5°C up to 150 days. The heat treatments significantly decreased methionine, tryptophan and in vitro protein digestibility (IVPD) and, increased the soluble proteins and acid value of kernel oil. Storage of heated peanuts caused an increase in water-soluble proteins, IVPD, acid value and saponification value and a decrease in methionine, tryptophan and iodine value. The oil roasting was found to be more detrimental to nutritional quality and storage stability of peanuts as compared to dry roasting. The storage of heated peanuts at 5°C was found to be beneficial in lowering the undesirable nutritional changes in the peanut kernels.  相似文献   

2.
The commercial oil cake produced during expeller pressing of maize germ, was extracted with n-hexane and 80 percent ethanol followed by seiving to remove undesirable materials. In defatted maize germ oil cake (DMGOC): protein, starch, fat, crude fiber (CF) and ash were respectively 24.69, 36.55, 5.68, 7.56 and 3.90 percent and they decrease after processing except ash, which increased slightly. It contains better quality protein having only 3 percent zein and 47 percent albumin. Its amino acids like lysine and tryptophan and biological value (BV) were higher than that of whole maize grain, and was comparable with that of the amino acid requirement of preschool children and casein diets both. Its digestible energy (DE) was lower compared with whole maize grain as well as the casein diets. After processing albumin, globulin and zein decreased whereas glutelin and the residual fraction increased. Not much differences were observed in chemical composition and different amino acids, in vitro protein digestibility (IVPD), true digestibility (TD), BV and DE improved after processing.  相似文献   

3.
The most common food for weaning at the age of 4–6 months is cereal since is that it is a good source of high quality protein. However, processing may affect this quality. The aim of the present study was ascertain the changes that take place during four processing stages of infant cereals (in the raw materials, after roasting, after enzymatic treatment and drum drying, and in the commercial product), the following protein nutritional parameters: crude and true protein (CP and TP, respectively), in vitro protein digestibility (IVPD), free amino acids (FAA), calculated protein efficiency ratio (C-PER) and total amino acids profile. Of the infant cereals studied two contained gluten (‘Multicereal’ and ‘Wheat’) and two were gluten-free (‘Growth’ and ‘Rice and carrot’). All the parameters studied were affected by the different processing stages, but none showed a clear trend. The CP and TP content decreased after heat treatment (roasting) with a consequent increase in FAA content due to protein hydrolysis and the release of amino acids. IVPD remained stable during the processing stages in all the infant cereals, except in ‘Wheat’, while C-PER increased significantly. Infant cereals containing gluten showed higher CP and TP contents, and also higher IVPD than gluten free cereals, in which a digestibility value higher than 75% was reached. The overall content of essential amino acids, including sulphur amino acids, was acceptable (equal to or higher than FAO/WHO recommendations), although lysine (Lys) was the limiting amino acid in all the infant cereals.  相似文献   

4.
Eleven experimental and three commercial white quality protein maize (QPM) hybrids and two regular endosperm controls were planted at Celaya, Guanajuato, Mexico with the aim of comparing grain physical characteristics, protein quality, lime-cooking and tortilla making properties. All genotypes were planted under irrigation using a density of 80,000 plants/ha and fertilized with 250 kg N-60 P-60 K per hectare. When compared with the controls these QPM genotypes had lower test (77.4 vs. 76.5 kg/hL) and 1,000 kernel weights (327 vs. 307 g), softer endosperm texture (2.5 vs. 1.8 where 1 = soft, 2 intermediate and 3 hard endosperm), lower protein (10.0 vs. 8.0%), higher nixtamal water uptake after 30 min lime-cooking (50.0 vs. 53.1% moisture) and lower pericarp removal scores. The lower thousand-kernel weight and softer endosperm texture observed in the QPM genotypes lowered the optimum lime-cooking time as estimated with regression equations. Most QPM genotypes had higher amounts of lysine, tryptophan and albumins/globulins when compared with the controls. QPMs HEC 424973, HEC 774986 and HEC 734286 had the best grain traits for nixtamalization and therefore the best potential for industrial utilization. The commercial use of these QPM hybrids should benefit Mexicans who depend on tortillas as the main staple.  相似文献   

5.
The effects induced by cooking, dry heating, popping, fermentation and germination on sorghum proteins were studied. Changes promoted by these processing methods were compared via sodium dodecyl sulfate polycrylamide gel electrophoresis (SDS-PAGE), in vitro protein digestibility (IVPD) assay and Fourier Transform Infrared (FT-IR).  相似文献   

6.
The objective of this research was to investigate physicochemical and biochemical characteristics of field-sprouted grain sorghum and its fermentation performance in ethanol production. Five field-sprouted grain sorghum varieties, which received abnormally high rainfall during harvest, were used in this study. Enzyme activities, microstructure, flour pasting properties, kernel hardness, kernel weight, kernel size, flour size and particle distribution of field-sprouted grain sorghum were analyzed. The effect of germination (i.e., sprouting) on conversion of grain sorghum to ethanol was determined by using a laboratory dry-grind ethanol fermentation procedure. Sprouted sorghum had increased α-amylase activity; degraded starch granules and endosperm cell walls; decreased kernel hardness, kernel weight, kernel size, and particle size; and decreased pasting temperature and peak and final viscosities compared with non-sprouted grain sorghum. The major finding is that the time required for sprouted sorghum to complete fermentation was only about half that of non-sprouted sorghum. Also, ethanol yield from sprouted sorghum was higher (416–423 L/ton) than that from non-sprouted sorghum (409 L/ton) on a 14% moisture basis.  相似文献   

7.
Quality of maize proteins is poor, they are deficient in the essential amino acids lysine and tryptophan. Recently, in México were successfully developed nutritionally improved 26 new hybrids and cultivars called quality protein maize (QPM) which contain greater amounts of lysine and tryptophan. Alkaline cooking of maize with lime (nixtamalization) is the first step for producing several maize products (masa, tortillas, flours, snacks). Processors adjust nixtamalization variables based on experience. The objective of this work was to determine the best combination of nixtamalization process variables for producing nixtamalized maize flour (NMF) from QPM V-537 variety. Nixtamalization conditions were selected from factorial combinations of process variables: nixtamalization time (NT, 20–85 min), lime concentration (LC, 3.3–6.7 g Ca(OH)2/l, in distilled water), and steep time (ST, 8–16 hours). Nixtamalization temperature and ratio of grain to cooking medium were 85 °C and 1:3 (w/v), respectively. At the end of each cooking treatment the steeping started for the required time. Steeping was finished by draining the cooking liquor (nejayote). Nixtamal (alkaline-cooked maize kernels) was washed with running tap water. Wet nixtamal was dried (24 hours, 55 °C) and milled to pass through 80-US mesh screen to obtain NMF. Response surface methodology (RSM) was applied as optimization technique, over four response variables: {In vitro} protein digestibility (PD), total color difference ( E), water absorption index (WAI), and pH. Predictive models for response variables were developed as a function of process variables. Conventional graphical method was applied to obtain maximum PD, WAI and minimum E, pH. Contour plots of each of the response variables were utilized applying superposition surface methodology, to obtain three contour plots for observation and selection of best combination of NT (31 min), LC (5.4 g Ca(OH)2/l), and ST (8.1 hours) for producing optimized NMF from QPM.  相似文献   

8.
Quality protein maize (QPM) breeding involves the combined use of the opaque-2 (o2) gene and the genetic modifiers of the o2 locus to develop cultivars with modified kernel endosperm, and increased concentrations of lysine and tryptophan. This study was designed to assess grain yield performance, endosperm modification, and protein quality and quantity under two contrasting soil nitrogen environments. A 15-parent diallel cross was evaluated under one low nitrogen stress and one optimal nitrogen environment each at Harare (Zimbabwe) and Bako (Ethiopia). Most QPM hybrids showed higher protein quality levels than the best non-QPM check under both conditions. Protein concentration tended to vary across nitrogen levels, but not endosperm type. Significant differences were found for the test of main effect (nitrogen-level) for endosperm modification and tryptophan concentration. This indicated that QPM maintains quality even under low soil nitrogen, a widespread condition in Africa. General combining ability (GCA) mean squares were highly significant for most protein quality traits for each environment and across environments whereas specific combining ability (SCA) mean squares were not significant in most cases. This indicated that additive gene effects were primarily responsible for variation of most traits evaluated and hence progeny performance can adequately be predicted on the basis of parental performance. Inbred lines P2, P4 and P12 had desirable GCA effects for endosperm modification while P1 and P3 had the best GCA for tryptophan concentration in grain. The current study suggests that hybrids with desirable endosperm modification, protein quality and stable performance under low nitrogen stress and optimal conditions can be produced with careful selection.  相似文献   

9.
Since germination has been found to increase the nutritive qualities of grains, proso millet, a minor millet, was allowed to germinate for 1–7 days and analysed for protein fractions, free amino acids, lysine, tryptophan, methionine, non-protein nitrogen, starch, and sugars. Overnight soaking and germination up to 7 days significantly increased the free amino acids and total sugars while the content of dry weight and starch decreased. Increases in albumin and globulin and large decreases in prolamin accompanied sprouting. The percent protein in germinated grains was higher than in the initial grain as a result of dry matter loss during germination. Further, there was an increase in lysine, tryptophan and non-protein nitrogen contents during germination. No change was noticed in methionine content.  相似文献   

10.
Different grades of maize flour were produced by dry milling of yellow maize. The chemical composition of wholemeal, three semi-sifted flours and degermed maize was determined, and the nutritional value of the flours were investigated in balance experiments with growing rats. Distinct differences in nutrient and fibre content were found. Amino acid composition was significantly different in the milled fractions, and the content of minerals and phytate in the flours was determined by the extent to which the germ was retained. Phytate: zinc molar ratios ranged from 43 to 2. Weight gain of rats was closely correlated to the concentration of lysine (r=0.99) and tryptophan (r=0.97). Weight gain of rats fed degermed maize was reduced to half of that of rats fed wholemeal. True protein digestibility was high, but protein quality varied widely between the different flour fractions. Energy density of the flours was quite similar. Rats fed wholemeal had the highest intake of zinc and the highest apparent zinc absorption and retention but the lowest femur zinc concentration. Factors present in whole maize may interfere with zinc utilization. The results might indicate an interaction between phytate and fibre. Supplementation of wholemeal with lysine and tryptophan increased the biological value of the protein and the weight gain considerably, but apparent absorption and retention of zinc as well as femur zinc concentration were similar in unsupplemented and supplemented rats. The percentage of zinc absorbed from degermed maize flour was high, but degermed maize has a very low content of minerals and is highly deficient in lysine and tryptophan.  相似文献   

11.
The effect of germination on the nutritive value of mung beans (Vigna radiata) was studied in raw and cooked samples after 0, 2 and 4 days of germination. Water content increased, but crude protein, lipids, crude fiber, ash and carbohydrates decreased with germination. Trypsin inhibitor activity did not change significantly while hemagglutinins were absent. Essential amino acids (methionine, tyrptophan and lysine) decreased with germination.Net protein ratio (NPR) and protein efficiency ratio (PER) in rats decreased with germination especially in cooked sprouts. True digestibility did not change consistently due to germination or cooking. In conclusion, loss of protein quality in mung beans occurs upon germination and cooking.Publication INCAP/UNU-4.  相似文献   

12.
Summary Different amounts ofRhizoctonia solani inoculum were applied to sprouted and non-sprouted seed tubers cultivar Désirée during planting in field experiments at Rothamsted in 1984 and 1985. Severity of stem canker and stolon infection increased with increasing amounts of inoculum; with small or medium amounts these infections were most severe on plants from sprouted seed. In 1985 plants grown from non-sprouted, seed had most stem canker when large amounts of inoculum were applied. Severe infection following high inoculum levels delayed shoot emergence, increased the variability in stem height and decreased the mean height of stems and weight of foliage but did not affect the number of stems per plant or final plant populations. Tuber initiation was delayed and tuber numbers slightly decreased by severe infection and at harvest the size distribution of tubers was altered. Tuber yields from severely infected plants were decreased by 15% (sprouted seed) and 19% (non-sprouted seed) in 1984 and by 17 and 28% respectively in 1985.  相似文献   

13.
柱花草太空育种后代种子萌发期抗旱性研究   总被引：2，自引：0，他引：2  
以不同渗透势的PEG(6000)溶液模拟水分胁迫条件,研究了柱花草28个品系的耐旱能力。结果表明院较高PEG浓度(20%)明显抑制28个品系胚根和胚芽的生长及种子发芽率、发芽势、发芽速度、抗旱指数和活力指数的提高;PEG浓度对胚芽生长的抑制效应比胚根大;各品系的发芽率、发芽势、活力指数和萌发抗旱指数均随PEG浓度的增加显著降低(P＜0.05)。采用模糊隶属函数法对上述7个指标的耐旱性进行综合评价,结果显示9804-4-8、9803-1-16、9803-1-19号品系较为耐旱,9809-54-5、五队224-2、9804-16-1为不耐旱品系,而对照为中等耐旱品系。  相似文献   

14.
To assist our Kansas breeding program, we have developed nondestructive methods to test new lines of wheat for resistance to premature germination. The high sensitivity of subsurface imaging, compared with visual detection, α-amylase determination, or viscosity testing, permits germination detection at early stages. This report is concerned with detection reliability via chemical imaging of intact wheat kernels at early stages of germination by using an InGaAs focal plane detector array in the 1100–1700 nm range. Ninety kernels from each of six different cultivars, including HRW and HWW wheat, were exposed to moist conditions for 6, 12, 24, 36, and 48 h. Images of each 90 kernel group were examined, and images of those kernels exposed to moisture for 36 h were compared with images of kernels treated for 3 h as a control. Images of each were classified as sprouted or unsprouted. Criteria for classification included images of log 1/R at select wavelengths or images of select factors resulting from principle component analysis (PCA) treatment of reflectance intensity data from each pixel. Sprouted kernels determined by PCA factors 1 and 4 from 90 kernels tested in a 36-h moisture exposure numbered 87, 85, 80, 74, 70, 48 for six cultivars tested. Cultivar KS-2174 was shown to be distinctly more resistant to germination than the other cultivars. When KS-2174 was compared with Betty wheat, for all exposure times, Betty had approximately 45% more germinated kernels.  相似文献   

15.
The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protien, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the african yambean (AYB) were examined. The cooking time ranged from 90–155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p<0.05). Blanching and roasting increased the IVPD by 8–11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB.  相似文献   

16.
A field investigation of two faba bean cultivars (cv.), Agabat and Silaim, showed that bean yellow mosaic virus (BYMV) infection reduced (p≤0.001) yield (Kg/ha), protein content and in vitro protein digestibility (IVPD) but increased (p≤0.05) tannin content (mg/100 ml). Nitrogen fertilization with viral infection significantly reduced yield and IVPD for cv. Silaim and increased (p≤0.05) protein and tannin contents. Nitrogen fertilization alone was found to increase (p≤0.05) yield, protein and tannin contents but slightly reduced IVPD.Rhizobium inoculation with viral infection significantly decreased yield per unit area, protein content and IVPD, but increased (p≤0.05) tannin content.Rhizobium inoculation alone significantly increased (p≤0.001) yield and tannin content and slightly increased protein content but decreased IVPD. The results indicated that nitrogen fertilization or nitrogen fixation increased yield, protein and tannin contents and decreased IVPD. Viral infection had an adverse effect on yield, protein content and IVPD but had no effect on tannin content.  相似文献   

17.
Market samples of pearl millet flour and bread from Saudi Arabia were analysed for chemical composition and nutritional quality. Pearl millet flour contained, on a dry weight basis, 17.4% protein, 6.3% fat, 2.8% fiber and 2.2% ash. Lysine was the most limiting essential amino acid with a chemical score of 53 (FAO/WHO, 1973). Linoleic acid (44.8%), oleic acid (23.2%) and palmitic acid (22.3%) were the dominant fatty acids in millet oil followed by stearic acid (4.0%) and linolenic acid (2.9%). The invitro protein digestibility (IVPD) of millet flour was 75.6% and the calculated protein efficiency ratio (C-PER) was 1.38 in comparison to ANRC casein values of 90% and 2.50, respectively. Baking at 300°C for 15 min had only little effect on the proximate and fatty acid composition of the bread but decreased the arginine, cystine and lysine contents by 31.3%, 15.8% and 13.8%, respectively. The IVPD was not affected but the C-PER decreased by 18% on baking.  相似文献   

18.
Several genotypes, number given within parenthesis, of chickpea, pigeonpea, urd bean, mung bean and soybean, differing in seed characteristics were analyzed for phytic acid, in vitro protein digestibility (IVPD), protein, total phosphorus, and seed size. Phytic acid contents and IVPD values differed significantly among and within these species. Phytic acid content (mg/g) was the highest in soybean (36.4) followed by urd bean (13.7), pigeonpea (12.7), mung bean (12.0) chickpea (9.6). On an average, phytic acid constituted 78.2 percent of the total phosphorus content and this percentage figure was the highest in soybean and the lowest in mung bean. In vitro protein digestibility (IVPD) of pigeonpea and chickpea genotypes varied from 60.4 to 74.4 percent and 65.3 to 79.4 percent, respectively. The IVPD values of genotypes of mung bean, urd bean and soybean ranged from 67.2 to 72.2 percent, 55.7 to 63.3 percent and 62.7 to 71.6 percent, respectively. There was a significant negative correlation between phytic acid and IVPD of these genotypes. Phytic acid was significantly and positively correlated with protein but the magnitude of correlation was very low in chickpea and pigeonpea. Results indicate that the genotypes of pulses with low phytic acid content could be identified and used in breeding program to improve their nutritive value and utilization.  相似文献   

19.
通过聚乙二醇（PEG-6000）溶液模拟干旱条件,分别对圆叶决明CPI86134与CPI34721种子进行胁迫处理,测定不同胁迫梯度下,发芽率、发芽势、相对发芽势、胚根/胚芽比值等指标的变化情况,据此综合评定两者的抗旱性。结果表明,不同浓度的PEG胁迫环境对圆叶决明种子萌发有显著影响,随着干旱胁迫程度加大,对种子萌发的抑制作用明显增强,活力指数对PEG胁迫的反应更敏感。CPI34721与CPI86134种子萌发受干旱胁迫抑制的程度不同,其中CPI34721较弱,CPI86134相对较强。萌发初期,CPI34721的发芽率、相对发芽率、发芽势、相对发芽势、发芽指数等指标与CPI86134比较都表现出较高的数值。  相似文献   

20.
In vitro digestibility, fibre, lignin and protein were determined in 50 varieties of timothy differing markedly in maturity date. The grasses were field-grown as single plants and were sampled at 10% ear emergence, 30% flowering and the mature seed stage and were compared in four groups according to date of ear emergence.
Significant differences were found between maturity groups in digestibility and protein concentration particularly at the earlier growth stages. Considerable variation also occurred within maturity groups. Differences in digestibility, fibre, lignin and protein were significantly correlated with the number of days between 30 April and harvest date.
The results are discussed in the context of an appropriate evaluation scheme for timothy varieties.  相似文献   

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