Gene/Protein Disease Symptom Drug Enzyme Compound
Pivot Concepts:   Target Concepts:
Query: UMLS:C0205700 (ash)
 15,125 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Besides the processes of extrusion and protein fiber spinning, analogous utilization research with a range of protein sources is continuing at an accelerated pace. However, the pressure forming process, an attractive process for producing protein foods, has not received the attention as it merits. The fabrication techniques contribute the advantages of nutritional value, economic and simplicity in manufacture; it can be extend to utilize in the development of useful textured vegetable protein foods. Here, we present a pressure forming process for producing protein foods with soybean grains. In this paper, we evaluated the composition, and the yield of the products obtained by this process; the trypsin inhibitor and enzymatic proteolyse of the products were also studied. The product obtained contents soluble and insoluble proteins of soybean, 45 p. 100 of protein (N x 6,25), 20-25 p. 100 of carbohydrates of which the fibers are included; moreover it contents 6-7 p. 100 of ash and 20-22 p. 100 of fat. It does not content any starch, the oligosaccharides and antinutritional factors were almost eliminated. This product presents in acceptable textural form resembling traditional animal protein foodstuffs; its fonctional and nutritional properties can meet different utilizations in foodstuffs such as dietetic products and protein complements.
 ...
PMID:[Evaluation of soy bean proteins obtained by pressure]. 56 42

Two germplasms of the tribal pulse, Mucuna monosperma Dc. ex Wight, viz., Thirunelly Reserve Forest, Wynaad District (Kerala) and Siruvani Reserve Forest, Coimbatore District (Tamilnadu), were analysed for proximate composition, total (true) seed proteins, seed protein fractionation, amino acid composition, fatty acids, minerals and anti-nutritional factors. Crude proteins, crude lipids, ash and nitrogen free extractives constituted 23.10%, 4.36%, 3.80%, 61.74%, respectively, in Tamilnadu germplasm; whereas, in Kerala germplasm they constituted 20.13%, 8.99%, 3.60% and 61.69%, respectively. The calorific values of 100 g dry matter of seed material are 408.19 KCal (Kerala) and 378.60 KCal (Tamilnadu) germplasms. Essential amino acids like methionine, cystine, threonine and valine were found to be limiting in the seed proteins of both the germplasms. The fatty acids like lauric acid and palmitic acid are found to be common in both the germplasm seed samples, while linoleic and oleic acids in Kerala germplasm and stearic acid in Tamilnadu germplasm are present. The Tamilnadu germplasm seems to be a rich source of sodium, magnesium, zinc, manganese, copper and iron; whereas the Kerala germplasm seems to be a rich source of phosphorus. Antinutritional substances like total free phenols, tannins, L-DOPA, trypsin inhibitor activity and phytohaemagglutinating activity also were investigated.
 ...
PMID:The biochemical composition and nutritional potential of the tribal pulse, Mucuna monosperma DC. ex Wight. 154 54

Seeds of the tribal pulse, Mucuna gigantea, were analysed for proximate composition, total (true) seed proteins, seed protein fractionation, amino acid composition, minerals and antinutritional factors. Crude proteins, crude lipids, ash and nitrogen free extractives constituted 30.62%, 9.03%, 5.99% and 42.79%, respectively. The calorific values of 100 g dry matter of seed material is 374.91 kCal. The essential amino acids, leucine + isoleucine, are present in relatively large quantities. The seeds are rich in minerals like K, Ca, Mg and Fe. Antinutritional substances like total free phenols and tannins, trypsin inhibitor activity and haemagglutinating activity also were investigated.
 ...
PMID:The biochemical composition and nutritional potential of the tribal pulse, Mucuna gigantea (Willd) DC. 201 26

Aqueous soybean extracts were prepared from beans, previously treated by microwaves to almost inactivate their lipoxygenase. These soy milks thus obtained were then nutritionally evaluated. All soy milks studied showed lower protein, fat, ash and total solids contents, as compared to a control milk prepared from soy beans not processed by microwaves. The milk obtained from soybeans with 8.7% initial moisture, treated by microwaves for 240 seconds, had the best total chemical score and the highest apparent methionine availability, as well as PER. The complete inactivation of the trypsin inhibitor activity was achieved with the milk prepared from soybeans with 56.8% initial moisture, subjected to microwave treatment for 180 seconds. On the other hand, the milk obtained from soybeans with 38.8% initial moisture, processed by microwaves for 180 seconds, resulted to have the highest, in vitro, protein digestibility.
 ...
PMID:[Evaluation of the nutritive value of soybean milk prepared with microwave-treated soybeans]. 213 17

Jojoba (Simmondsia chinensis) is a perennial plant with an interesting economic value by processing it for liquid wax production. By pressing of jojoba seeds, by-product which has been called "residual meal" has been obtained, and because of its high protein content, it would be a great interest to evaluate it as animal feedstuff. The results of this study showed the following. Both seed and residual meal were analyzed in regard to their chemical proximal composition: crude protein 14.03 and 25.24%; ether extract, 48.89 and 14.73%; crude fiber, 10.03 and 10.07%; ash, 1.59 and 4.72, and nitrogen-free extract, 25.46 and 45.25, the limiting amino acids being methionine, lysine and isoleucine. The trypsin inhibitor factors were 13.747 and 11,197 TIU/g; and hemagglutinins and saponins were negative for both samples. Cyanogenic glucosides were positive in both samples. It was concluded that jojoba residual meal is an alternative as an adequate feedstuff in those regions where jojoba is produced. Nevertheless, prior to consumption it must be treated so as to eliminate the toxic factors.
 ...
PMID:[Chemical composition and content of antiphysiological factors of jojoba (Simmondsia chinensis) residual meal]. 249 Aug 96

The nutritive potentials of some cowpea varieties such as Ife Brown, Ife Bimpe, IT84E-124, K59 and TVX716 and some under-utilized edible legumes grown in Nigeria such as pigeon pea (Cajanus cajan), lima bean (Phaseolus lunatus), lablab bean (Dolichos lablab), mucuna bean (Mucuna sp.) and Sphenostilis sternocarpa have been evaluated with respect to their proximate chemical composition, mineral content and some endogenous toxic constituents. The cowpea varieties contained on the average 22.5 g crude protein (CP), 2.60 g crude fibre (CF), 5.89 g either extract (EE) and 3.36 g ash/100 g DM while the under-utilized legumes contained 21.7, 6.10, 2.86, and 3.56 g/100 g DM for CP, CF, EE and ash respectively. Distinct varietal differences were observed for EE values as indicated by the coefficients of variation (CV) of 102% for cowpea and 60.8% for the under-utilized legumes. The CF content of the under-utilized legumes were generally higher than those of the cowpea varieties. Potassium was the most abundant mineral in both the cowpea varieties and the under-utilized legumes with mean values of 1.45 and 1.66% respectively, while P was the least abundant with 13.1 and 8.50 ppm, respectively. There were marked intra-varietal differences in the P content as shown by the high CV of 84.0 and 73.9% for the cowpea varieties and the other legumes. The cowpea varieties generally had higher levels of thioglucosides, trypsin inhibitor activity (TIA) and lower haemagglutinating activity (mean values of thioglucosides: 3.86%, of TIA: 13.9 mg/g protein and of haemagglutinating activity: 13.0 HU/mg N respectively), than the under-utilized legumes with mean respective values of 1.22%, 9.84 mg/g protein and 22.7 HU/mg N. The nutritional implications of these anti-nutritional components were discussed and some reasons adduced for the under-utilization of some of these legumes inspite of their apparent similarity in nutritional quality to the more commonly consumed grain legumes.
 ...
PMID:Compositional evaluation of some cowpea varieties and some under-utilized edible legumes in Nigeria. 256 5

Chemical composition and protein quality of the main chickpea varieties cultivated in Mexico were determined. The raw and cooked chickpeas analyzed were: Surutato, Surutato 77, Sonora, Sonora 80, Porquero, Macarena, Breve Duro and a mixture of broken seeds used mainly for animal feeding. The chemical composition of the raw chickpea studied was very similar; the average values of the nutrients were: ash 3.1 +/- 0.2, fat 5.0 +/- 1.0, protein 19.5 +/- 1.2 and fiber 3.7 +/- 2.1. Cooking diminished only the ash content and the Porquero variety was the only one that had a high content of crude fiber (9.1%). There was not found agglutinating activity to rabbit RBC in any of the raw chickpeas studied and the trypsin inhibitor activity average was 11.8 +/- 2.4 TUI/mg sample. Cooking destroyed 57% of this activity. Digestibility was the same in the raw and in the cooked chickpea (78%). There were not found significant differences in the PER values of the raw and cooked seeds: 1.65-2.30 and 1.80 to 2.61 respectively. The Surutato and Breve Duro varieties were statistically similar to the casein PER (2.5). It could be recommended to use these two varieties mainly for infant feeding.
 ...
PMID:Chemical composition and nutritional value of Mexican varieties of chickpea (Cicer arietinum L.). 285 2

The solubility of sweetpotato nitrogen increased outside the pH range 3-6 for the pulp, and 2-5 for the peel of the two varieties namely, "Abees" and "Giza 69". The minimum nitrogen extractability occurred between the pH range 3-4, and 4-5 for the peel and pulp, respectively. The sweetpotato protein isolates were prepared separately from both peel and pulp of the two varieties. The former had the highest values of carbohydrates and ash while the latter had the highest values of protein and fat. The in-vitro digestibility of sweetpotato proteins and casein by pepsin-pancreatin was studied. Casein was more easily digested than the proteins of sweetpotatoes, whose digestibilities were higher in the pulp than in the peel of the two varieties. No trypsin inhibitor activity was detected in peel and pulp of both varieties under test. The effect of the variety of sweetpotatoes on the protein patterns was studied using the polyacrylamide gel electrophoresis and varietal specific patterns were obtained.
 ...
PMID:Chemical and nutritional assessment of sweetpotato proteins. 336 97

The effect of germination on the nutritional quality of two varieties of lentil seeds was studied. It was found that germination improved the nutritive value by reducing haemagglutinins, trypsin inhibitor activities, tannins, and pentosans, and by increasing the in vitro protein digestibility, nitrogen solubility and FAAN. Except for Fe, ash and other minerals were not affected. The changes in these properties were more pronounced in Giza (9) variety than Syrian type.
 ...
PMID:Influence of germination on the nutritional quality of lentil seeds. 407 23

The nutrient composition and antinutritional factors of two Indian tribal pulses, Indigofera linifolia (L.f)Retz. and Sesbania bispinosa (Jacq.) W.F. Wight, were determined. The mature seeds contained 296.6-321.2 g kg-1 crude protein, 47.2-64.2 g kg-1 crude lipid, 56.7-72 g kg-1 crude fiber, 27.6-31.9 g kg-1 ash and 531.3-550.6 g kg-1 carbohydrates. The seeds of Indigofera linifolia were rich in K, Ca, Mn and Cu, whereas Sesbania bispinosa were rich in P and Zn. While albumins and globulins constituted the major proportion of seed proteins in Indigofera linifolia, globulins and glutelins formed the major bulk of seed proteins in Sesbania bispinosa. Seed lipids of both legumes contained a large proportion of unsaturated fatty acids with linoleic acid as the predominant one. These two pulses contained adequate levels of all the essential amino acids except sulpho-amino acids in total seed proteins and globulin fraction of Sesbania bispinosa. The in vitro protein digestibility of the raw seeds of Indigofera linifolia and Sesbania bispinosa were found to be 74.15% and 66.71% and cooked seeds 81.4% and 76.8%, respectively. Antinutritional factors such as total free phenolics, tannins, phytic acid, hydrogen cyanide, trypsin inhibitor and phytohaemagglutinating activities were also analysed.
 ...
PMID:Studies on the underexploited legumes, Indigofera linifolia and Sesbania bispinosa: nutrient composition and antinutritional factors. 758 57


1 2 3 4 Next >>