scholarly journals Proximate, Minerals, and Amino Acid Compositions of Banana and Plantain Peels

2021 ◽  
Vol 01 (01) ◽  
pp. 32-42
Keyword(s):  
Amino Acid ◽  
Atomic Absorption Spectrophotometry ◽  
Banana Peel ◽  
Total Amino Acid ◽  
Nutrient Deficiencies ◽  
Crude Fibre ◽  
Good Source ◽  
Amino Acid Compositions ◽  
By Products ◽  
Abundant Amino Acid

The by-products of banana and plantain fruits, especially banana and plantain peels are usually thrown away by producers in plantations, and produce important quantities of post-harvest waste. The banana and plantain peels grown in Nigeria was assessed for their proximate, minerals and amino acid compositions. The proximate contents including moisture, ash, lipids, proteins, carbohydrates and crude fibres were determined using standard A.O.A.C methods. The amino acids by HPLC, and minerals by atomic absorption spectrophotometry. Results revealed that the total amino acid of 89.71±5.45 g/100g and 86.71±3.02 g/100g was recorded for plantain and banana peel. Glutamic acid 12.72±0.02 g/100g was the most abundant amino acid in plantain peel while glycine (3.02±0.82 mg/100g) was the most abundant amino acid in banana peel. Results revealed that sodium is the most abundant minerals contents of both the plantain (76.88±0.89 Mg/100g) and banana (58.16±2.73 Mg/100g) peel, while iron (7.89±0.79 Mg/100g and 5.06±0.07 Mg/100g) was the least minerals in the both samples. Carbohydrate is the most abundant proximate contents of both the plantain (74.12±0.565) and banana (63.82±0.32%) peel, followed by Crude fibre 8.36±0.04% and 12.67±0.08 %, crude ash (6.17±0.05% and 9.56±0.06%) for both plantain and banana peels respectively. While crude fat (3.01±0.06% and 0.89±0.04%) was the least proximate in the both samples. These peels could be considered good source of nutrients for production of human and animal feeds, and their utilization for this purpose should be encouraged, as this will also help in reducing the menace of nutrient deficiencies

scholarly journals Morphological aspects and composition of African elephant (Loxodonta africana) ivory

Koedoe ◽  
1999 ◽  
Vol 42 (2) ◽  
Author(s):  
E.J. Raubenheimer
Keyword(s):  
Amino Acid ◽  
National Parks ◽  
Optical Emission ◽  
Atomic Absorption Spectrophotometry ◽  
Organic Content ◽  
African Elephant ◽  
Total Amino Acid ◽  
Inductively Coupled ◽  
Electron Microscopical ◽  
Shaped Pattern

This study was aimed at determining the origin of the diamond shaped pattern and composition of ivory of the African elephant. Fragments of ivory and tusks were obtained through the National Parks Board from the Kruger Park, Addo Elephant Park, Kaokoveld, Caprivi, Etosha, Kavango and Tembe Elephant Park. Polished surfaces were prepared in different planes and examined with light and electron microscopical techniques. Analyses of the inorganic composition were performed using atomic absorption spectrophotometry, ion selective electrodes and inductively coupled optical emission spectroscopy. The total amino acid composition was determined with the aid of an amino acid analyser. Morphological investigations showed the distinctive diamond shaped pattern of ivory to be caused by the sinusoidal surface to pulpal course followed by odontoblastic tubules. This course is the result of pressure which builds up between tightly packed odontoblasts on their centripetal course along an ever decreasing pulpal circumference during formation of ivory. A total of 17 elements were detected in the inorganic fraction of ivory, some in concentrations as low as 0.25 ^g/g. The concentrations of calcium, magnesium, fluoride, cobalt and zinc showed statistically significant differences (P < 0.007) between selected regions and may prove valuable in distinguishing chemically between ivory from different geographical locations. The organic content of ivory showed 17 amino acids in varying concentrations. The possible causes of these variations are discussed.

scholarly journals Distillers feeds from various grains as protein sources for pigs

1985 ◽  
Vol 57 (4) ◽  
pp. 255-262
Author(s):  
Matti Näsi
Keyword(s):  
Amino Acid ◽  
Crude Protein ◽  
Amino Acid Content ◽  
Nutrient Digestibility ◽  
Growing Pigs ◽  
Lysine Content ◽  
Crude Fibre ◽  
Protein Sources ◽  
Cellulase Treatment ◽  
By Products

The nutrient digestibility and protein utilization of distillery feeds derived from dehulled barley, rye and wheat were studied with growing pigs receiving one of eleven diets in which the protein sources were BDDGS, RDDGS, WDDGS, BDDG, BDS or SBM. In a second trial BDDGS and BDDG were compared with the same feeds treated prior to cooking with cellulase enzyme. The diets, consisting of barley and distillers feed, were fortified with L-lysine and DL-methionine to achieve levels of 13.0 % DCP, 0.80 % lysine and 0.56 % S amino acids. The distillery by-products contained crude protein 24.8—41.5 %, crude fat 6.3—9.5 %, crude fibre 7.1 10.3 %, ADF 18.2—22.9%, NDF 33.3—43.7 % and ADL 8.7—11.3 % on a dry basis. Their lysine content was 0.43—1.36 % of DM and their S amino acid content 0.58—1.36 %. The digestibilities of organic matter and crude protein were 56—83 and 56—79 %. DDGS from rye had low digestibilities and barley distillers solubles high. The cellulase treatment decreased the OM and CP digestibilities by 6.4—10.4 and 15.3—15.4 % units, respectively. FU/kg DM varied from 0.63 to 0.84 and DCP from 177 to 405 g/FU. The N retention of the BDDGS, RDDGS, WDDGS, BDDG, BDS and SBM diets was, respectively, 21.7, 21.1, 24.2, 23.0, 17.7 and 24.6 g/d (P < 0.01) and the biological values were 55, 60, 59, 56, 55 and 66. The daily gains varied from 700 to 762 g. The data indicated that distillery by-products could replace soybean meal quite satisfactorily as a protein source in amino acid-fortified diets.

Determination of Chemical Composition, Nutritional Ingredients and Bioactive Compounds of Three Cultivars of Mango Seeds

2014 ◽  
Vol 962-965 ◽  
pp. 1211-1216
Author(s):  
Ji Hua Li ◽  
Xiao Bing Huang ◽  
Shao Dan Peng ◽  
Wei Jing ◽  
Li Jing Lin
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Chemical Composition ◽  
Bioactive Compounds ◽  
Total Amino Acid ◽  
Flavonoid Content ◽  
High Moisture ◽  
Crude Fibre ◽  
Crude Fibre Content

Three principal mango cultivars (Yuexi No.1, Tainong No.1 and Guifei) grown in Guangdong province in China were selected, and their chemical composition, nutritional ingredients including fatty acid and amino acid, and bioactive compounds such as phenolics and flavonoids were characterized and compared. The results showed the mango seeds had high moisture content (64.74-71.84%) and crude fibre content (50.86-60.62%), and the seeds of Yuexi No.1 had the lowest content of protein (1.21%), total lipid (1.47%), total sugar (2.79%), and highest content of Ca (537.02 mg/100 g), Na (22.60 mg/100 g), Zn (6.13 mg/100 g), Fe (17.02 mg/100 g) compared with the other two cultivars. The total amino acid (AA) in Guifei seeds (4.33%) was the highest, but the proportion of essential AA was the lowest. Seven fatty acid compounds were found in the three varieties. Moreover, Tainong No.1 had highest content of total phenolics (10.82%) followed with Guifei (1.86%) and Yuexi No.1 (1.06%), while the flavonoid content of Tainong No.1 was 2.71%, higher than Yuexi No.1 (0.37%) and Guifei (0.70%).

scholarly journals Chemical Composition of Serendipity Berry (Dioscoreophyllum cumminsii) and Miracle Fruit (Thaumatococcus daniellii)

2020 ◽  
pp. 10-15
Author(s):  
A. Ojo ◽  
V. N. Enujiugha ◽  
H. N. Ayo- Omogie ◽  
O. A. Abiodun
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Essential Amino Acid ◽  
Chemical Properties ◽  
Amino Acid Content ◽  
Appreciable Amount ◽  
Total Amino Acid ◽  
Crude Fibre ◽  
Amino Acid Contents ◽  
Thaumatococcus Daniellii

Aims: To determine the chemical composition of serendipity berry (Dioscoreophyllum cumminsii) and miracle fruit (Thaumatococcus daniellii). Study Design: The mean and standard deviation of the data obtained were  analyzed. Place and Duration of Study: Samples were prepared in Department of Food Science and Technology, Osun State Polytechnic, between November 2018 and December 2019. Methodology: Chemical properties of two natural sweeteners namely the miracle fruit (Thaumatococcus danielli) and serendipity berry (Dioscoreophyllum cumminsii) were studied in this work. The fresh fruits were obtained from a farm, sorted, washed and the tissues were scraped, dried in the oven at 45°C for 12 hrs, milled and packed in airtight plastic containers. Proximate, vitamins and amino acid contents of the sweeteners were determined. Results: The results revealed that the protein contents of miracle fruit and serendipity berry were 75.57% and 62.54% respectively. Moisture contents of the sweeteners ranged from 56.95-58.33% while ash contents ranged from 19.33-22.90%. The sweeteners had low carbohydrate and lipid contents. Crude fiber was not detected in miracle fruit but serendipity berry had crude fibre of 5.38%. The fruits had β-carotene contents ranging from 8.44 mg/100 g and 23.00 mg/100 g, vitamin C (20.40 mg/100 g and 22.01 mg/100 g) and vitamin D (17.02 mg/100 g and 19.02 mg/100 g) in miracle fruit and serendipity berry respectively. However, low values were recorded for vitamin E 0.55 mg/100 g and 0.89 mg/100 g in miracle fruit and serendipity berry respectively. The fruits had appreciable amount of essential amino acid which was above 50% of the total amino acid content. Miracle fruit had 51.96% and serendipity berry had 58.07% of the essential amino acid. Aromatic essential amino were 10.78 and 12.79% in miracle fruits and serendipity respectively. Conclusion: This study showed that the two natural sweeteners are good source of essential nutrients and could be used as food supplements in our diet.

scholarly journals Nutritional evaluation of the peels from Citrullus lanatus and Manihot esculenta, an insight into the conversion of waste to food

2021 ◽  
Vol 1 (1) ◽  
pp. 1-7
Author(s):  
Amos Ndarubu Tsado ◽  
Gana David ◽  
Habiba A. Ibrahim ◽  
Gboke A. Jiya ◽  
Rakiya Zubairu ◽  
...  
Keyword(s):  
Amino Acid ◽  
Animal Feed ◽  
Citrullus Lanatus ◽  
Total Amino Acid ◽  
Mineral Contents ◽  
Effective Utilization ◽  
Amino Acid Compositions ◽  
Feed Formulation ◽  
Standard Procedures ◽  
Water Melon

Background: Huge quantity of cassava and watermelon wastes are daily discharged to the environment with unwholesome consequences. Therefore, research into the effective utilization of these agricultural by-products is of global interest. Methods: The present study evaluated the proximate, minerals, and amino acid compositions of cassava and watermelon peels using standard procedures. Results: The results revealed that carbohydrate is the most abundant proximate contents of both the cassava (82.14±0.42%) and watermelon (62.58±0.78%) peel, followed by crude fiber (5.51±0.06% and 18.90±0.04%), moisture (8.31±0.04% and 5.20±0.07%), crude ash (1.25±0.03% and 7.25±0.04%) for cassava and watermelon peels respectively, while crude fat (0.98±0.03% and 3.92±0.06%) is the least abundant proximate in both samples. Magnesium is the most abundant mineral contents of both the cassava (79.50±4.45Mg/100g) and watermelon (75.53±3.70Mg/100g) peel, followed by sodium (62.35±0.79 Mg/100g and 52.24±3.24 Mg/100g), potassium (22.12±1.34 and 32.65±2.01 mg/100g) for cassava and watermelon peels respectively while copper (0.73±0.05 Mg/100g and 0.67±0.64 Mg/100g) was the least abundant minerals in both samples. The total amino acid compositions of 66.31±4.56 g/100g and 41.80±2.68 g/100g were recorded for cassava and watermelon peel. Glutamic acid (9.96±0.06g/100g) and leucine (4.03±0.05 mg/100g) the most abundant amino acid in cassava and watermelon seed respectively. Conclusion: In conclusion, the peels of cassava and water melon examined, have appreciable levels of nutrients compositions that can be incorporated into human and animal feed formulation.

Compositional differences between conventional Chinese and genetically modified Roundup Ready soybeans

2019 ◽  
Vol 70 (6) ◽  
pp. 526
Author(s):  
Yimiao Xia ◽  
Fusheng Chen ◽  
Kunlun Liu ◽  
Lifen Zhang ◽  
Xiaojie Duan ◽  
...  
Keyword(s):  
Amino Acid ◽  
Nutritional Value ◽  
Genetically Modified ◽  
Soybean Seed ◽  
Amino Acid Content ◽  
Principal Component ◽  
Total Amino Acid ◽  
Oil Consumption ◽  
Crude Fibre ◽  
Roundup Ready

Glyphosate-tolerant genetically modified (GM) soybeans (Glycine max (L.) Merr.), known commercially as Roundup Ready soybeans, dominate oil consumption and are partly used for protein intake in China. Chemical composition of soybean seed determines its nutritional value, its processing suitability for various protein products, and market decisions. We conducted a compositional comparison of eight GM and 16 conventional Chinese representative soybean varieties. Crude protein, crude fat, moisture, ash, carbohydrate, crude fibre, amino acid and fatty acid contents of the different soybean genotypes were compared and analysed. The GM soybeans had the highest oil concentration but poorer quality, whereas conventional soybeans from the Huanghuaihai region of China showed significantly higher protein, total amino acid, essential amino acid and oleic acid contents, and lower n-6:n-3 ratio and carbohydrate content, which suggested superior nutritional value. Principal component analysis indicated that protein, carbohydrates and amino acids (except tryptophan, methionine, tyrosine, histidine and proline) contributed most to distinguishing GM soybeans from conventional Chinese soybeans. Differences among the GM and conventional soybeans collected from two major producing regions in China can help to guide manufacturing processes and market decisions with respect to soybeans. High protein and amino acid content in conventional Chinese soybeans mean the potential to expand and improve the International Life Sciences Institute Crop Composition Database used for safety assessment of GM soybean.

scholarly journals Nitrogen metabolism in a grapevine in vitro system

OENO One ◽  
2002 ◽  
Vol 36 (3) ◽  
pp. 157
Author(s):  
Nuria Llorens ◽  
Lluís Arola ◽  
Cinta Bladé ◽  
Albert Mas
Keyword(s):  
Amino Acid ◽  
Enzyme Activities ◽  
Inorganic Nitrogen ◽  
Total Amino Acid ◽  
Nitrite Reductases ◽  
Amino Acid Contents ◽  
Nitrate And Nitrite ◽  
Amino Acid Concentrations ◽  
Abundant Amino Acid

<p style="text-align: justify;">Ammonium, nitrate, nitrite, protein and individual and total amino acid contents were determined in grapevine (cv Sauvignon) cultured <em>in vitro</em>. The enzyme activities of nitrate and nitrite reductases, glutamine synthetase, glutamate synthetase and dehydrogenase were also determined. The nitrogen taken up by the plants was 70% of the total nitrogen in the medium after 75 days of <em>in vitro</em> culture. Most of the nitrogen taken up was recovered in the leaves, yet only ammonia and amino acid concentrations were significantly higher in leaves. In roots, glutamine was the most abundant amino acid. In leaves, the most abundant amino acids were aspartate, glutamate, glutamine, alanine, arginine and g-aminobutirate. All enzyme activities were higher in roots than in leaves. These results suggest that both roots and leaves incorporate inorganic nitrogen into organic forms.</p>

Amino Acid Compositions of Common Edible Mushrooms

1995 ◽  
Vol 6 (3) ◽  
pp. 34-37
Author(s):  
Shinobu Fujihara ◽  
Atsuko Kasuga ◽  
Tatsuyuki Sugahara ◽  
Yasuo Aoyagi
Keyword(s):  
Amino Acid ◽  
Edible Mushrooms ◽  
Amino Acid Compositions
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