scholarly journals Proximate Analysis, Mineral Content, Amino Acid Composition and Functional Properties of Vernonia amygdalina Vegetable Leaf Protein Concentrates

2013 ◽  
Vol 3 (3) ◽  
pp. 204-210 ◽  
Author(s):  
A. Sodamade ◽  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Functional Properties ◽  
Mineral Content ◽  
Proximate Analysis ◽  
Leaf Protein ◽  
Vernonia Amygdalina ◽  
Protein Concentrates

scholarly journals ASSESSMENT OF NUTRIENT POTENTIAL, MINERAL CONTENT AND AMINO ACID COMPOSITION OF Thaumatococcus daniellii LEAF PROTEIN CONCENTRATES

2014 ◽  
Vol 22 (22) ◽  
pp. 61-78
Author(s):  
A. SODAMADE
Keyword(s):  
Amino Acid ◽  
Mineral Content ◽  
Amino Acid Content ◽  
Amino Acid Profile ◽  
Proximate Analysis ◽  
Leaf Protein ◽  
Crude Fibre ◽  
Analytical Technique ◽  
Protein Concentrates ◽  
Nonessential Amino Acids

Freshly harvested Thaumatococcos daniellii, was plucked and processed for its vegetable leaf protein concentrates with a view to evaluate its proximate constituents, amino acid content and mineral composition. Proximate analysis was determined using standard analytical technique. The nutrient composition of the protein concentrates revealed; the moisture content (9.94±0.01), crude fat (6.69±0.23), crude fibre (13.06 ±_0.17), crude protein (52.07 ± 0.20), ash (15.10 ± 0.13) and Carbohydrate (1.12±0.43). The mineral content of the sample indicated that Ca, Mg, K, and Na are the most abundant minerals with the following values Na;70.6±0.42,Ca;19. 70±0.28, K; 90.3±0.42, Mg; 103.9±0. 76, other minerals that were presentin the sample in trace concentration are Fe(2.00 ± 0.46), Zn (2.90± 1.06), Mn (2.50± 0.12), Cu (0.2± 0.58), Pb (0.1± 0.44), while selenium were not detected in the sample indicating that the leaf concentrate is fit for dietary consumption. The amino acid profile reveals favourable nutritional balance with the presence of essential and nonessential amino acids except that tryptophan which was believed to be predominant in animal protein was not detected.

Biological Processing of Pea Grain and Secondary Starch Raw Materials to Produce Food and Feed Protein Concentrates

2020 ◽  
Vol 36 (4) ◽  
pp. 49-58
Author(s):  
V.V. Kolpakova ◽  
R.V. Ulanova ◽  
L.V. Chumikina ◽  
V.V. Bessonov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Geotrichum Candidum ◽  
Protein Concentrate ◽  
Protein Concentrates ◽  
Pea Flour ◽  
Nitrogenous Substances

The goal of the study was to develop a biotechnological process for the production of protein concentrates via bioconversion of pea flour and whey, a secondary product of starch manufacture. Standard and special methods were used to analyze the chemical and biochemical composition of protein concentrates (amino acid, carbohydrate, and fractional) of flour, whey and protein concentrates. It was established that pea flour contains 52.28-57.05% water-soluble nitrogenous substances, 23.04-25.50% salt-soluble, 2.94-4.69% alcohol-soluble compounds, 0-0.61% of soluble glutenine, 6.67-10.40% alkali-soluble glutenine and 5.96-10.86% insoluble sclerotic substances. A mathematical model and optimal parameters of the enzymatic extraction of pea protein with a yield of 65-70% were developed. Ultrasonic exposure increased the yield of nitrogenous substances by 23.16 ± 0.69%, compared with the control without ultrasound. The protein concentrate had a mass fraction of nitrogenous substances of 72.48 ± 0.41% (Nx6.25) and a complete amino acid composition. The microbial conversion by the Saccharomyces cerevisiae 121 and Geotrichum candidum 977 cultures of starch whey which remained after protein precipitation allowed us to obtain feed concentrates from biomass and culture liquid with a protein mass fraction of 61.68-70.48% (Nx6.25). Protein concentrates positively affected the vital signs of rats and their excretory products. A technological scheme was developed to test the complex pea grain and starch whey processing under pilot conditions. pea, protein concentrate, extracts, whey, bioconversion, Geotrichum candidum, Saccharomyces cerevisiae, chemical composition, amino acid composition

Edible Protein from Parthenium hysterophorus

1978 ◽  
Vol 14 (1) ◽  
pp. 93-94 ◽  
Author(s):  
V. A. Savangikar ◽  
R. N. Joshi
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Parthenium Hysterophorus ◽  
Leaf Protein ◽  
Protein Concentrate ◽  
Nutritional Properties ◽  
Leaf Protein Concentrate ◽  
Forage Species ◽  
Edible Protein

SUMMARYLeaf protein concentrate was prepared from the weed Parthenium hysterophorus L. and the nutritional properties of this preparation were studied in relation to its amino acid composition and digestibility. The product and the residual fibre closely resembled similar products made from conventional forage species.

Biotechnological process for producing protein products from chickpeas with a high biological value

2021 ◽  
pp. 38-40
Author(s):  
Денис Сергеевич Куликов ◽  
Валентина Андреевна Гулакова ◽  
Валентина Васильевна Колпакова ◽  
Рузалия Владимировна Уланова
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Dry Matter ◽  
Biological Value ◽  
Protein Concentrates ◽  
Biotechnological Process ◽  
Food And Feed

Из зерна нута получены белковые концентраты пищевого и кормового назначения с массовой долей белка на сухое вещество 83,22±0,35 % и 54,22±0,46 % соответственно и сбалансированным аминокислотным составом. Protein concentrates for food and feed purposes were obtained from chickpea grains with a mass fraction of protein per dry matter of 83.22±0.35 % and 54.22±0.46 %, respectively, and a balanced amino acid composition.

Functional properties and amino-acid composition of solvent-extracted flaxseed meals

1994 ◽  
Vol 49 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Janitha P.D. Wanasundara ◽  
Fereidoon Shahidi
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Functional Properties

PROXIMATE ANALYSIS, FATTY ACID AND AMINO ACID COMPOSITION OF NIGELLA SATIVA L. SEEDS

1978 ◽  
Vol 43 (4) ◽  
pp. 1314-1315 ◽  
Author(s):  
V. K. BABAYAN ◽  
D. KOOTTUNGAL ◽  
G. A. HALABY
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nigella Sativa ◽  
Proximate Analysis
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