Effect of Phosfon D on the Amino Acid Content and Protein Quality of Two Snap Bean Cultivars

1984 ◽  
Vol 49 (3) ◽  
pp. 962-963
Author(s):  
F. I. MEREDITH ◽  
D. A. SMITTLE
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Snap Bean

Amino Acid Content and In Vitro Protein Quality of Different Corn Varieties

1985 ◽  
pp. 421-437
Author(s):  
Samy Fangus Sharobeem ◽  
Radomir Lásztity ◽  
Máté Hidvégi ◽  
András Salgó ◽  
Livia Simon-Sarkadi
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Vitro Protein

Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beans

2008 ◽  
Vol 43 (10) ◽  
pp. 1786-1791 ◽  
Author(s):  
Waldemar Kmiecik ◽  
Zofia Lisiewska ◽  
Jacek Słupski ◽  
Piotr Gębczyński
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Protein Quality ◽  
Amino Acid Content ◽  
French Beans

scholarly journals COMPARISON OF AMINO ACIDS IN 8 DIFFERENT BOILED TROPICAL FRUITS

2019 ◽  
pp. 21-23
Author(s):  
Radha Palaniswamy ◽  
Dhanyasri Selvaraj ◽  
Sandhiya Renganathan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Tropical Fruits ◽  
Good Balance

Objective: To determine the protein quality, especially the amino acid content of 8 tropical fruits both raw and boiled samples. Eight different tropical fruits were used in the study (Apricot, Jamun, Dragonfruit, Pomegranate, Mangustan, Litchi, Jackfruit, and Kiwi.Methods: Ninhydrin method was used for the estimation of the concentration of amino acids present in the above fruits. Raw and boiled fruits were used for the study.Results: Both raw and boiled forms which showed thats Jamun and Mangustan contained highest concentration amino acids whereas apricot shows the lowest concentration of amino acids except in Jamun which showed higher values in the raw fruit whereas in others the boiled samples showed higher values.Conclusion: It was evident that tropical fruits have a good balance of the essential amino acids (both raw and boiled fomr) which provide significant sources of protein in our diet.

Chemical composition, amino acid content and protein quality ofCanavalia spp. seeds

1987 ◽  
Vol 40 (1) ◽  
pp. 17-23 ◽  
Author(s):  
Ricardo Bressani ◽  
Roberto Gómez Brenes ◽  
Arnoldo García ◽  
Luiz G. Elías
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Acid Content ◽  
Protein Quality ◽  
Amino Acid Content

Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine

2017 ◽  
Vol 65 (41) ◽  
pp. 9110-9119 ◽  
Author(s):  
Bruna C. Condé ◽  
Eloïse Bouchard ◽  
Julie A. Culbert ◽  
Kerry L. Wilkinson ◽  
Sigfredo Fuentes ◽  
...  
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Soluble Protein ◽  
Amino Acid Content ◽  
Sparkling Wine

scholarly journals Physicochemical properties of sorghum malt and Bambara groundnut based extrudates

2016 ◽  
Vol 9 ◽  
pp. 55-65 ◽  
Author(s):  
Kalep Bulus Filli
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Acid Content ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Positive Influence ◽  
Bambara Groundnut ◽  
Sorghum Flour ◽  
Sorghum Malt ◽  
Essential Amino Acid Content

Extrusion cooking has beenused as an important technique for the manufacture and modification of widevariety of food products such as expanded snack foods, ready-to-eat cerealswhich are made from foods with high starch and protein. Although starchy foodsare the predominant structure forming agents, their utilization as food hasbeen limited by their poor protein quality and quantity. The supplementationwith legumes improves the essential amino acid content of the food. Bambaragroundnut has balanced amino acid content and can supplement the quality ofamino acids in sorghum. Starch from sorghum flour has been found to beresistant to extrusion. This makes the modification of functional propertiesvery difficult. Malting of the sorghum has been adopted for the modification ofthe starch quality. The nutrient and functional properties of food play majorrole in their application and use as food. This work has studied the effect offeed moisture (20%, 25%, and 30%) and barrel temperature (100o C,110OC and 130o C) on the chemical composition andfunctional properties of sorghum malt and Bambara groundnut blends. From theresults of the analyses, protein content varied from 11.07% to 11.75%. Increasein barrel temperature decreased the protein content while feed moistureincrease favoured the retention of proteins. The expansion index (EI), waterabsorption index (WAI) and effect of quantity of water on swell volume (EQWSV)varied from 1.88 to 3.88, 570% to 660% and 13.7 seconds to 33.4 secondsrespectively. These properties are negatively affected by increase in feedmoisture but they improve with increases in barrel temperature. The values forwater solubility index (WSI), bulk density and Wettability ranged from 2.2% to8.4%, 0.2g/cm3 to o.7g/cm3 and 14.3 seconds to 37.3seconds respectively. The increase in feed moisture has positive influence onthese parameters while temperature increased affected them negatively. 

scholarly journals Meat protein quality of Dormitator latifrons (Pisces: Eleotridae): arguments for use by rural communities

2019 ◽  
Vol 7 (1) ◽  
Author(s):  
Mao Ernesto Rafael Basto-Rosales ◽  
Olimpia Carrillo-Farnés ◽  
Cynthia Eugenia Montoya-Martínez ◽  
Daniel Badillo-Zapata ◽  
Gustavo Gustavo Rodríguez-Montes de Oca ◽  
...  
Keyword(s):  
Amino Acid ◽  
Rural Communities ◽  
Essential Amino Acid ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
Meat Protein ◽  
Reference Protein

The objective of this study was to evaluate the quality of meat protein of Dormitator latifrons for humans based on its Protein Digestibility Corrected Amino Acid Score (PDCAAS). Wild and cultured specimens were evaluated for amino acid content using HPLC equipment. The calculation of PDCAAS was performed as follows: milligrams of essential amino acid in 1 g of test protein per milligram of the same amino acid in 1 g of reference protein per true digestibility. To evaluate the protein of D. latifrons in relation to that of other fish, PDCAAS was calculated from the proteins of eight fish usually used in human nutrition. D. latifrons has a good essential amino acid profile, providing the same nutritional quality as those of other fish. Although the meat of wild D. latifrons contributes only 73% of human lysine requirements, it can be complemented with other lysine sources.

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