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1.
Nutritive value and protein quality of dried local broad beans (Giza 1) were studied before and after preparation and cooking, according to the methods commonly used in Egypt. Dried broad beans were: 1) germinated, 2) germinated and boiled, which is the method commonly used to make ‘Nabeet Soup’ and 3) Stewed, to make ‘Medammes’ the popular breakfast dish in Egypt and Middle East. Moisture, crude protein, fat, carbohydrate, ash, fiber, caloric value and some minerals including calcium, phosphorus and iron, were determined in both dried and prepared seeds. The methods used for evaluating proteins quality involved, the determination of both ‘protein efficiency ratio’ (P.E.R.) and ‘net protein ratio’ (N.P.R.) using weanling albino rats. Besides, analysis of serum of rats maintained on, diets containing both dried and prepared beans were done to study the effect of their proteins on some blood criteria. These, involved the determination of:
  1. Total serum proteins.
  2. Serum albumin/globulin ratio.
  3. Free non essential/essential amino acids ratio.
The results showed that germination, boiling and stewing slightly improved the P.E.R. values of broad beans. The stewed beans had slightly higher value than either germinated or boiled germinated beans which have more or less the same P.E.R. value. It was also clear that using, in diets of rats, either germinated, boiled germinated or stewed beans instead of dried ones, it caused a slight increase in both total serum proteins and albumin/globulin ratios and a decrease in the non essential/essential amino acids ratios. The effect was more marked with boiled germinated beans than with other kinds of preparation.  相似文献   

2.
The effects of cooking treatments (boiling, autoclaving and microwavecooking) and germination on the nutritional composition and antinutritionalfactors of chickpeas were studied. Cooking treatments and/or germinationcaused significant (p < 0.05) decreases in fat, total ash, carbohydratefractions, antinutritional factors, minerals and B-vitamins. Germination wasless effective than cooking treatments in reducing trypsin inhibitor,hemagglutinin activity, tannins and saponins; it was more effective inreducing phytic acid, stachyose and raffinose. Cooking treatments andgermination decreased the concentrations of lysine, tryptophan, totalaromatic and sulfur-containing amino acids. However, cooked andgerminated chickpeas were still higher in lysine, isoleucine and totalaromatic amino acid contents than the FAO/WHO reference. The lossesin B-vitamins and minerals in chickpeas cooked by microwaving weresmaller than in those cooked by boiling and autoclaving. Germination resultedin greater retention of all minerals and B-vitamins compared to cookingtreatments. In vitro protein digestibility, protein efficiency ratio andessential amino acid index were improved by all treatments. The chemicalscore and limiting amino acid of chickpeas subjected to the varioustreatments varied considerably, depending on the type of treatment. Basedon these results, microwave cooking appears to be the best alternative forlegume preparation in households and restaurants.  相似文献   

3.
The chemical composition and functional properties of ungerminated and germinated seeds of four advanced lines of cowpeas (IT81D-699, IT82E-18, IT84S-2246-4 and TVx 3236) were investigated. Ungerminated seeds contained 20.1 to 25.8% crude protein, 2.0 to 2.2% lipid, 115.1 to 210.0 mg phyticacid/100 g and 8.9 to 9.6 mg iron/100 g. The polyphenol contents of the brown- and cream-colored beans were similar (192.0 to 196.0 mg/100 g) but were significantly (p<0.05) higher than the amount (99.8 mg/100 g) found in the white beans. Germination increased the crude protein content, total phosphorus content, nitrogen solubility, fat absorption capacity and foam capacity but decreased ether extract, polyphenol and phytic acid contents, water absorption capacity, bulk density and foam stability of all cowpea lines. Incorporation of up to 0.2 M NaCI improved foam volume. Ungerminated seeds had high water (2.3–3.2 g/g) absorption capacities, while germinated seeds had high fat (3.1–3.6 g/g) absorption capacities. TVx 3236 and IT81D-699 might be selected for combining such characteristics as high crude protein, low phytic acid content and good foaming properties into a single cowpea line through breeding.  相似文献   

4.
Fenugreek seeds were boiled in water for various lengths of time (5, 10 and 15 min). Changes in weight, volume, moisture content, total sugars, nitrogen compounds, minerals, phosphorus compounds, phytic acid, amino acids and the in vitro digestibility of the seeds as well as the total solids of the boiling water were determined. Data indicated that there was an increase in both weightand volume as well as the in vitro digetibility of fenugreek seeds especially after the first 5 minutes of boiling. On the other hand, a decrease in the content of total sugars, protein compounds, calcium, magnesium, phytic acid, phosphorus and amino acids was observed. The reduction was accompanied by a gradual increase in the total solids of boiling water.  相似文献   

5.
The changes in proximate composition, phytate phosphorus, thiamine and ascorbic acid content of finger millet, pearl millet and foxtail millet during progressive germination were studied. Germination resulted in a slight decrease in total protein and minerals, a marked fall in phytate-phosphorus and a significant increase in the ascorbic acid content of the millets. An increase in lysine and tryptophan but no appreciable changes in threonine and sulfur amino acid content of the millets were observed as a result of germination. However, the protein efficiency ratio values of ungerminated control seeds, 48 h germinated green malt and kilned malt were not significantly different.  相似文献   

6.
In addition to technological processes like heat treatment, germination can be an alternative process for the improvement of protein quality of legumes. This was demonstrated by enzymatic protein hydrolysis of flour of germinated faba and soya beans, using a pepsinpancreatin enzyme system. SDS-PAGE was used to study the changes in protein pattern of these legumes during germination. In addition, the effect of germination on the content of condensed tannins in flour from germinated faba beans and trypsin inhibitors in flour from germinated soya beans were studied. Germination for five days resulted in a maximum increase in enzymatic protein hydrolysis by 21.3% in flour from faba beans and by 25.7% in flour from soya beans after 12 hours of germination. Protein patterns, obtained with SDS-PAGE demonstrated a considerable protein breakdown during germination between day 2 and 3 in faba beans and between day 1 and 2 in soya beans. The tannin content in flour from faba beans decreased by 29.7% after seven days of germination, but the tannin content of the hulls of the faba beans did not change during that period of germination. The trypsin inhibitors in flour from soya beans decreased by 25.5% after seven days of germination. We conclude that the increased enzymatic hydrolysis of protein in both legumes cannot be explained by a decrease of tannins or trypsin inhibitors. The possible explanation is that through degradation of proteins during germination of the legumes, the cleaved protein fragments are more susceptable for hydrolysis by pepsin-pancreatin.  相似文献   

7.
Amino acid composition, protein digestibility, calculated protein efficiency ratio (C-PER and DC-PER), chemical scores and water-soluble vitamin content of cowpea seeds germinated at 25°C or 30°C for 24h were determined. Also, the effect of processing steps (heated-air drying, decortication and cooking) on these parameters were examined. Germination had little effect on amino acid profile of cowpeas. In vitro protein digestibility was not improved significantly by germination nor by decortication but was improved by cooking. C-PER and DC-PER ranged from 1.95 to 2.21 and from 1.63 to 1.82, respectively. DC-PER compared well withreported rat PER of cowpea products and seemed more sensitive than C-PER. Based on whole egg values, chemical scores ranged from 37.7 to 45.8% (mean±SD; 42.2±2.4%). Germination increased the contents of niacin, thiamin and riboflavin significantly. Decortication resulted in up to 30% loss in niacin while thiamin content was reduced 41% by cooking.  相似文献   

8.
Chia (Salvia hispanica L.) plant is native from southern Mexico and northern Guatemala. Their seeds are a rich source of bioactive compounds which protect consumers against chronic diseases. Germination improves functionality of the seeds due to the increase in the bioactive compounds and associated antioxidant activity. The purpose of this study was to obtain functional flour from germinated chia seeds under optimized conditions with increased antioxidant activity, phenolic compounds, GABA, essential amino acids, and dietary fiber with respect to un-germinated chia seeds. The effect of germination temperature and time (GT = 20–35 °C, Gt = 10–300 h) on protein, lipid, and total phenolic contents (PC, LC, TPC, respectively), and antioxidant activity (AoxA) was analyzed by response surface methodology as optimization tool. Chia seeds were germinated inside plastic trays with absorbent paper moisturized with 50 mL of 100 ppm sodium hypochlorite dissolution. The sprouts were dried (50 °C/8 h) and ground to obtain germinated chia flours (GCF). The prediction models developed for PC, LC, TPC, and AoxA showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. The highest values of PC, LC, TPC, and AoxA were obtained at two different optimal conditions (GT = 21 °C/Gt = 157 h; GT = 33 °C/Gt = 126 h). Optimized germinated chia flours (OGCF) had higher PC, TPC, AoxA, GABA, essential amino acids, calculated protein efficiency ratio (C-PER), and total dietary fiber (TDF) than un-germinated chia seed flour. The OGCF could be utilized as a natural source of proteins, dietary fiber, GABA, and antioxidants in the development of new functional beverages and foods.  相似文献   

9.
The guava processing industry in Malaysia produces by-products in the form of seed core and peel. These by-products can be regarded as underused resources but there are concerns about their composition that prevent their use in the food and feed industries. This study aims to analyze the respective effects of heat treatments (boiling or autoclaving) and germination periods on the nutritional composition and phytochemical content of guava seeds. The guava seeds were found to contain 618, 78, 72, and 5 mg/g dry weight total dietary fiber, fat, protein, and ash, respectively. The tannin and saponin contents, but not the phytic acid content, were below the respective anti-nutritional thresholds. The heat treatments did not affect the total dietary fiber and ash contents but reduced all other chemical components to different extents (15–91 %). Boiling did not reduce the phytic acid content substantially but autoclaving caused a reduction of 91 % to a level below the anti-nutritional threshold. Germination for 14 days caused a significant reduction in nutrient contents in the range of 16–79 %. Germination also reduced the phytic acid content by 90 % in the seed but did not significantly affect the saponin content. Thus, guava seed can be treated thermally or germinated to manipulate its chemical composition to enable its use in the food and feed industries.  相似文献   

10.
以茶树品种保靖黄金茶1号为材料,研究了品质成分氨基酸总量及游离氨基酸组分在加工过程中的动态变化。结果表明,氨基酸总量呈“M”形双峰变化趋势,但产品的含量要高于鲜叶;SPSS主成分分析表明,加工过程中氨基酸总量的变化与天冬氨酸（Asp）和亮氨酸（Leu）变化呈极显著正相关,与茶氨酸（Theanine）呈显著正相关;与丙氨酸（Ala）、脯氨酸（Pro）呈显著负相关。同时,18种游离氨基酸对氨基酸总量变化的影响可分为3个主成分,第一主成分为天冬氨酸（Asp）、异亮氨酸（Ile）、茶氨酸（Theanine）、缬氨酸（Val）、苏氨酸（Thr）、精氨酸（Arg）、苯丙氨酸（Phe）7种氨基酸;第二主成分为甲硫氨酸（Met）;第三主成分为谷氨酸（Glu）、丝氨酸（Ser）、亮氨酸（Leu）、半胱氨酸（Cys）和组氨酸（His）;三个主成分的累积方差达到99．46％,可以解释加工过程中氨基酸的动态变化过程。  相似文献   

11.
Consumption of soybeans can reduce the risk of different types of cancer. Little is known about the effect of germination on the anticancer properties of soya. This study was done to determine if germination improves the anticancer properties of soybean protein through generation of amino acids or bioactive peptides. Soybean was germinated for 0, 2, 3, 4, 5, and 6 days and proteins were isolated from the seeds. Isolates with and without ethanol-soluble phytochemicals were hydrolyzed with digestive enzymes and their effect on growth in HeLa and C-33 (epidermoid cervical carcinoma) and HaCaT (non-cancerous human keratinocytes) cells were evaluated with the Alamar Blue method. Germination induced degradation of the α and α’ fractions of β-conglycinin and acid fraction of glycinin, generating low molecular weight peptides. Degrees of hydrolysis ranged from 73–77%. Hydrolysates inhibited the growth of HeLa cells and C-33 at concentrations exceeding 1.25 mg/ml. Major inhibition was observed with the hydrolysate germinated for 2 days and containing ethanolsoluble phytochemicals (IC50 2.15 and 2.27 mg/ml for HeLa and C-33, respectively). Interestingly, hydrolysate cytoxicity for normal cells was minimal in comparison to cancer cells.  相似文献   

12.
The chemical composition of samh seed have been investigated. Proximate analysis showed a composition of 22.25% protein, 5.7% moisture, 5.6% fat, 4.0% ash, 9.7% crude fiber, and the remainder being total carbohydrates. Mineral element analysis revealed that potassium, magnesium, sodium and calcium were present as the major elements. Iron, manganese, zinc and copper were found at lower levels. However, lead was not detected in the samh seeds. Gas-liquid chromatographic analysis of the methylester of the fatty acids of the samh seeds oil revealed the presence of fourteen fatty acids. Linoleic and oleic acids were the principle unsaturated fatty acids. While palmitic acid was the main saturated fatty acid. Amino acid analysis of the samh seeds showed the presence of seventeen amino acids including eight essential amino acids. Glutamic acid, arginine, and aspartic acid were the major amino acids. Cystine and proline were present in trace amounts. These results some of which have not been reported elsewhere indicate the high nutritional potential of Saudi samh seeds. The total aerobic bacterial count and total sporeformers of seeds were 19×107 and 5×104 cfu/g respectively, thus the enterobacteriaceae,B cereus and yeast and molds were 5×102, 1×102 and 7×102 respectively. The seeds were Staph. free and the samh extract had no antimicrobial effect.  相似文献   

13.
Tepary bean (Phaseolus acutifolius var. latifolius), a native North American legume adapted to arid/semiarid lands was partially evaluated as a potential food source for people of African and Middle Eastern regions. To indicate the acceptability of these pulses, traditional Nigerian and Saudi Arabian foodstuffs were formulated with teparies substituted for beans commonly used in these regions. Organoleptic evaluation of these food products by students native to the area of recipe origin indicated the dishes to be moderately to highly acceptable. Chemical analyses of this species revealed tepary beans to be very similar in proximate composition, amino acid profile and content of various minerals to other grain legumes (cowpeas, chickpeas and fava beans) of the African/Middle Eastern region. Protein contents of tepary samples averaged 23.0%, whereas protein quality was found limiting in sulfur amino acids. Laboratory examination of raw tepary samples for antinutritional factors uncovered levels of flatulent oligo saccharides, trypsin inhibitors and phytic acid commonly associated with grain legumes. However, lectin assays revealed greater agglutination associated with tepary composites than in fava, chickpea and cowpea samples. All bean samples were simmered resulting in fully cooked materials which exhibited low levels of nutritional antagonists. Cooked beans were considered safe and nutritionally acceptable.Arizona Agricultural Experiment Station Paper No. 3814.  相似文献   

14.
Germination of soybeans increases the bioavailability of some nutrients. An evaluation was done to determine if germination increased the anti-adipogenic and lipolytic effects of soybean. Soybeans were germinated for 0 to 6 days and protein concentrates extracted from beans germinated at each period. Soy protein concentrates can retain notable amounts of phytochemicals with anti-adipogenic activity. For this reason, it was evaluated the effect of protein hydrolysates with and without phytochemicals in the adipocyte-like cells after 3T3-L1 (murine fibroblasts) cell line differentiation. Cell viability decreased with exposure to the germinated soybean protein hydrolysates during the differentiation stage, but not during the fibroblast or mature adipocyte stages. Adipogenesis and triglycerides accumulation were strongly inhibited by the hydrolysate from soybeans germinated for 2 days (with ethanol-soluble phytochemicals), when compared to ungerminated soybean. Adipolysis increased with exposure to hydrolysates from beans germinated for 2 days (with phytochemicals) and 5 days (without phytochemicals). Germinated soy protein hydrolysates had an effect on inhibition of lipid storage in adypocites and increasing lipolysis, which was improved by changes of the protein and increased phytochemical content due to germination.  相似文献   

15.
The crude protein concentration, amino acid composition and protein quality of sainfoin (Onobrychis viciifolia) forage was compared to that of lucerne (Medicago sativa). The amino acid analyses showed that sainfoin contained higher amounts of lysine, histidine, proline, cystine, glycine, alanine, valine, leucine, tyrosine, phenylalanine and tryptophan than lucerne, whereas lucerne contained more aspartic acid, methionine and isoleucine than sainfoin; the limiting amino acid in both legumes was methionine. The protein score, an estimation of protein quality for nonruminants, was 68 for sainfoin forage and 71 for lucerne forage compared to 100 for an ‘ideal protein’. The similarity of protein quality of sainfoin forage to that of lucerne indicates that, where conditions permit, sainfoin could be grown for the production of protein as an alternative to other crops.  相似文献   

16.
In addition to their favourable nutritional profile, legumes also contain a range of bioactive compounds such as phenolic compounds and phytosterols which may protect against chronic diseases including cancer and cardiovascular disease. Germination of some legume seeds has been previously reported to increase the concentration of the bioactive compounds. In this study, the effect of germination of Australian Sweet Lupin (ASL) seeds for 9 days on the concentration of some bioactive compounds and the radical scavenging activity in the resulting flour was determined. The concentration of total phenolic compounds in methanolic extracts of germinated ASL flour was determined using Folin Ciocalteu reagent and phytosterols in oil extracts were analyzed by gas–liquid chromatography. The methanolic and oil extracts were also used to determine radical scavenging activity toward 2,2-diphenyl-1-picrylhydrazyl. In the methanolic extracts of germinated ASL flour, phenolic contents and the antioxidant activity were significantly increased following germination (700 and 1400 %, respectively). Analysis of the oil extracts of germinated ASL flour revealed that the concentration of phytosterols and the antioxidant activity were also increased significantly compared to ungerminated ASL flour (300 and 800 %, respectively). The relative proportion of phytosterols in germinated ASL flour was: β-sitosterol (60 %), stigmasterol (30 %) and campesterol (10 %). Germination increases the concentration of bioactive compounds and the radical scavenging activity in the germinated ASL flour.  相似文献   

17.
大豆天冬氨酸代谢途径关键酶基因电子定位与结构分析   总被引：1，自引：0，他引：1  
运用电子定位的方法,利用大豆基因组物理图和遗传图的整合图谱,完成了17个大豆天冬氨酸代谢途径中关键酶基因的定位以及结构分析。结果表明:这些酶基因分别定位在A1、B2、D1a、D1b、D2、F、G、H、J、L和N等11个连锁群上,并获得了相应连锁群区间两侧的标记;在基因结构分析上,AHAS、DHDPS、HK与TS没有内含子,DHAD基因的内含子数目最多,为13个,AK基因有12个内含子。通过定位获得的对应分子标记可以为基因分子辅助育种奠定基础,而基因结构信息能更好的实现基因功能分析。  相似文献   

18.
This work was undertaken to evaluate the changes in polyphenol and phytic acid content in malted and blanched pearl millet grains. For malting, grains were steeped for 16 hours, germinated for 48 or 72 hours and then kilned at 50 degrees C for 24 hours. Blanching was done for 30 seconds in boiling water at 98 degrees C. Results indicated that blanching resulted in significant reduction in polyphenol (28%) and phytic acids (38%). Destruction of polyphenols (38 to 48%) and phytic acid (46 to 50%) was significantly higher in grains subjected to malting than blanching: The overall results suggested that malting with 72 hours of germination was most effective in reducing the antinutrient levels of pearl millet grains.  相似文献   

19.
Amino acid profiles, protein digestibility corrected aminoacid scores (PDCAAS), chemical scores, essential amino acid indexes, andcalculated biological values of control-cowpea flour (CCF), germinated cowpeaflour (GCF) prepared from cowpeas germinated at 25 °C for either24 h or 48 h and weaning foods prepared from cowpea flours weredetermined. Locally available rice, cowpea flour, banana-pumpkin slurry,and skim milk powder and sucrose in the ratio 35:35:15:15:5 were used to formulateweaning food containing not less than 15% protein. The ingredients werecooked into a slurry and oven-dried to produce flakes. The nutritional andsensory qualities of the weaning products were evaluated. Germination hadlittle effect on the amino acid profile of cowpeas. In vitro proteinquality and starch digestibility were improved in germinated cowpea flour. The PDCAAS of 24 h germinated cowpea flour (GCF) weaning food washigher (55.49%) than CCF-weaning food (46.74%). Vitamin A activityin 24 h GCF weaning food was higher than in CCF-weaning food. Invitro starch digestibilities of 24 h GCF and 48 h GCF-weaning foods werehigher than that of CCF weaning food. The 24 h GCF-weaning food which hada higher overall acceptability score by sensory panelist than 48 h GCFand CCF-weaning food is recommended for household consumption.  相似文献   

20.
Xu  Jia  Wang  & Niu 《Grass and Forage Science》1999,54(4):371-375
Seeds of sainfoin ( Onobrychis viciifolia Scop.), alfalfa ( Medicago sativa L.) and Astragalus adsurgens Pall. were put into and recovered from earth orbit from China in 1994. The isoenzymes in leaves and flowers and amino acids in leaves of the first post-flight generation of plants were analysed. Germination of their seeds under NaCl and polyethylene glycol (PEG) stress were tested. The results showed that space flight caused some changes in the pattern of peroxidase and esterase in sainfoin and A. adsurgens , and variation in amylase patterns in leaves of alfalfa. The total amino acid content increased in sainfoin and alfalfa leaves. Under salt and water stress, the proportion of progeny seeds of alfalfa and A. adsurgens , respectively, germinating after 7 and 18 days' imbibition was not markedly different between treatment and control. However, the progeny seeds of sainfoin which had been in orbit exhibited higher tolerance to NaCl and PEG stress during germination.  相似文献   

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