The present study evaluated the sensory, composition, and quality of eggs from Cosmopolitan (C), Improved Horro (H), ♂ Improved Horro * Cosmopolitan ♀ (HC), ♂ Cosmopolitan * Improved Horro ♀ (CH), Indigenous(L), a...The present study evaluated the sensory, composition, and quality of eggs from Cosmopolitan (C), Improved Horro (H), ♂ Improved Horro * Cosmopolitan ♀ (HC), ♂ Cosmopolitan * Improved Horro ♀ (CH), Indigenous(L), and Koekoek (KK) genotypes. A completely randomized design was used in the study. A total of 108 (18/genotype), 180 (30/genotype), and 90 (15/genotype) eggs were used for the sensory, composition, and egg quality tests, respectively. All data were analyzed following the GLM model using SAS software. The boiled and scrambled eggs from L, H, and C were (P ≤ 0.001) preferred followed by CH, HC, and KK. Results showed that KK, HC, CH, and C eggs were higher in moisture, crude fat, crude ash, and crude fiber, but these traits were found lower in H and L genotypes. A significantly highest crude protein was observed in L (21.19 ± 0.19) genotype, with higher in H (20.62 ± 0.26), intermediate in HC (19.96 ± 0.29), C (19.85 ± 0.10), and CH (19.40 ± 0.37), whereas the eggs from KK genotype had the lowest crude protein content (18.69 ± 0.20). The egg quality was (P = 0.001 - 0.01) affected across traits except for eggshell indices (P > 0.05). The genotypes with a negative significant correlation with crude protein had a positive significant correlation with almost all composition and egg external quality traits. The genotypes with positive significant correlations of egg weight had positive significant correlations with most internal egg quality traits except that of yolk weight ratio, yolk albumen ratio, and yolk color. Conclusively: the eggs of L, H, and C genotypes were best favored followed by CH and C, but the KK genotype was the least favored, and these differences were deemed due to genetic variations, and interventions. Furthermore, the eggs laid from genotypes with deep yellow yolk color might be the most nutritious. It could also necessitate future breeding and dietary studies.展开更多
Pumpkin belongs to the family of Cucurbitaceae,which comprises several species that has economical as well as agronomical importance.All parts of pumpkin are edible and laden with beneficial neutraceutical compounds.P...Pumpkin belongs to the family of Cucurbitaceae,which comprises several species that has economical as well as agronomical importance.All parts of pumpkin are edible and laden with beneficial neutraceutical compounds.Pumpkin seeds are valuable source protein which can help in eradicating protein malnutrition and lipids(rich in PUFAs)contains essential as well as non essential fatty acids which prevents from various ailments like cancer and other cardiovascular diseases.Since,seeds of pumpkin are abundant in macro(magnesium,phosphorous,potassium,sodium and calcium)and micro minerals(iron,copper,manganese,zinc and selenium),they can be used as an incredible dietary supplement which in turn helps in curbing various deficiency disorders.This review enlightens the characteristics of pumpkin seeds,process of valorization of pumpkin seeds and the effect of processing on their nutritional composition which have been studied currently with the aim to use this wonder seeds for human wellbeing.Pumpkin seeds possess many bioactive compounds like polyphenols,flavonoids,phytosterols and squalene which makes it a lucrative raw material for pharmacological and food industries.Pumpkin seeds work as anti-depressant and helps majorly in the treatment of benign prostate hyperplasia(BHP).Daily consumption of pumpkin seeds can reduce the chances of Alzheimer's and Parkinson's disease.Pumpkin seeds are rich in tocopherols and can be used for oil extraction for edible purposes and utilized in other food formulations for future use.展开更多
Glutinous rice(Oryza sativa var.glutinosa)stands out as one of the most popular rice varieties globally,amidst thousands of rice cultivars.Its increasing popularity is attributed to its rich nutritional compositions a...Glutinous rice(Oryza sativa var.glutinosa)stands out as one of the most popular rice varieties globally,amidst thousands of rice cultivars.Its increasing popularity is attributed to its rich nutritional compositions and health benefits.This review aims to summarize the nutritional compositions,volatile compounds,and health benefits of glutinous rice.Further,in-depth studies are necessary to explore the utilization of glutinous rice in enhancing processing technologies and developing new food products.Glutinous rice has been shown to possess numerous health benefits,including antioxidant activity,bioactive compounds,anti-cancer properties,anti-inflammatory effects,anti-diabetic potential,and cholesterol-lowering effects.Besides its nutritional compositions,the major volatile compounds identified in glutinous rice could serve as a functional food for human consumption.Emerging processing technologies related to glutinous rice are elaborated to improve the latest developments for incorporating them into various food products.展开更多
Forage soybean is an important source of high protein forage.Variety screening and breeding not only can solve the adjustment of agricultural planting structure,but also can provide a large amount of high-protein fora...Forage soybean is an important source of high protein forage.Variety screening and breeding not only can solve the adjustment of agricultural planting structure,but also can provide a large amount of high-protein forage material,and effectively solve the problem of a serious shortage of high-protein forage in herbivorous animal husbandry in China.In this study,the feeding-type soybean strain HN389 was selected as experimental material,with three planting densities of 270000,405000 and 540000 plants•hm^(-2) and three cutting periods of the initial pod stage(R1),the initial grain stage(R2)and the early mature stage(R3)were set to determine the yield and feeding quality,in order to obtain the best planting density and harvest time of the variety.The results showed that in forage soybean strain HN389 at the R1 and R2 stages,plant height increased with increasing planting densities,while fresh and dry weight per plant decreased with increasing planting densities,and there was no significant difference at the R3 stage.The yield of hay at the R1,R2 and R3 stages increased firstly and then decreased with the increase of planting densities,and the yield per hectare was R3>R2>R1.The order of contents of crude protein(CP),neutral detergent fibers(NDF)and acid detergent fiber(ADF)in feeding quality of HN389 were R2>R1>R3,and ether extract(EE)content order was R3>R1>R2,and there was no significant difference among different groups.Two principal components were extracted from five forage indexes including CP,NDF,ADF,EE and fresh grass yield by principal component analysis.The cumulative contribution rate of principal components 1 and 2 was 90.053%,and their characteristic values were 3.617 and 0.885,respectively.After a comprehensive evaluation,harvested at the R3 stage and the density was 405000 plants•hm^(-2),HN389 had the highest comprehensive score of 0.344,yield of 38035.53 kg•hm^(-2),CP,NDF,ADF and EE contents of 17.61%,17.61%,21.54%and 3.81%,respectively.展开更多
Spices are generally consumed because of their medicinal properties, taste, and add flavor to food. Objectives: To determine the nutrient contents and heavy metals of five commonly consumed spices, namely turmeric (Cu...Spices are generally consumed because of their medicinal properties, taste, and add flavor to food. Objectives: To determine the nutrient contents and heavy metals of five commonly consumed spices, namely turmeric (Curcuma longa), bay leaf (Laurus nobilis), red chili (Capsicum annuum), coriander (Coriander sativum), and black cumin (Nigella sativa) were collected from the local market of Northern zone, Bangladesh and were analyzed. Methods: Nutrient composition was assessed by proximate analysis, trace and heavy metals by atomic absorption spectrophotometry while the indophenol method was used to determine vitamin C. Result: The results revealed that spices are good sources of carbohydrate, fiber, and fat. The highest levels of carbohydrates, dietary fiber, protein, and fat were observed in turmeric (71.1%), black cumin (40.0%), red chili (16.77%), and coriander (17.8%) respectively. Vitamin C was present in trace amounts ranging from 0.04 to 0.1 mg/100g, except black cumin (35.0 mg/100g). Essential trace minerals like sodium, potassium, calcium, magnesium, and iron were significantly present in black cumin and bay leaf. Most of the heavy metal levels in the spices were appreciable amounts i.e. much lesser than the statutory safe limit approved by WHO and FAO for some of the samples. Conclusion: The current study concluded that the investigated spices are nutritionally rich, and heavy metal levels in the examined samples are safe for human consumption.展开更多
This work evaluates some physical parameters (the weight, length, diameter of fruits and seeds, number of seeds per fruit) and the effect of boiling and fermentation on the nutritional value of <em>Telfairia occ...This work evaluates some physical parameters (the weight, length, diameter of fruits and seeds, number of seeds per fruit) and the effect of boiling and fermentation on the nutritional value of <em>Telfairia occidentalis </em>(fluted pumpkin) seeds. Firstly, a survey was done in the city of Yaounde on the different treatments applied to the seeds before cooking. From the results of the survey, the seeds were divided into three groups: raw, boiled and fermented. The moisture, lipid, protein, fibre, carbohydrate and ash contents were analysed using AOAC methods and minerals by atomic absorption spectrophotometry. The results showed that <em>T. occidentalis</em> fruit averagely weighed 6.35 kg and contained about 90 seeds. The decorticated seeds had an ovoid shape, 3.70 cm long and weighed 8.91 g. Boiling led to an increase in lipid (16.29% - 31.44%) and carbohydrate (19.20% - 21.8%) but a decrease in protein (54.06% - 34.17%) contents. Fermentation increased the crude fibre (0.70% - 1.1%) but decreased the ash content (4.07% - 3.14% DM). Boiled seeds had higher calcium, magnesium, potassium and sodium, while fermented seeds had higher zinc levels. Boiling proved better in preserving most of the seed nutrients. These seeds could be used to prevent some mineral deficiencies and their high proteins suggest their potential for the formulation of infant foods.展开更多
This study assesses the nutritional composition as well as the availability and affordability of infant flour found on the market and in the households of Benin. To do that assessment, a two-step cross-sectional surve...This study assesses the nutritional composition as well as the availability and affordability of infant flour found on the market and in the households of Benin. To do that assessment, a two-step cross-sectional survey based on food ethnography methods was used. A total of 61 marketplaces were visited in seven towns and rural districts as part of the availability and affordability survey, while 400 children (aged 6 to 59 months) were surveyed to track the uses of infant flours at the household level. The results obtained reveal that pre-manufactured infant flour is sold more in urban areas (Cotonou, Porto-Novo and Parakou) than in rural ones. The average infant flours price did not vary (p = 0.985) in any given year (regardless of abundance or lean periods) nor does it vary (p = 0.133) from one point of sale to another (drugstore or supermarkets). However, the average price is found to be expensive considering the purchasing power of the households surveyed. On the other hand, the amount of ingredients used in the production of the flour types found on the market complies with the recommendations of the Codex Alimentarius, unlike the homemade ones. Pre-manufactured infant flour is found to be outside of the economic reach of most households (92%) who rely heavily on the homemade ones to feed their children. In light of the above, public authorities should help improve geographic access and pricing affordability to quality infant flour for low-income households in urban and remote areas. Moreover, awareness should be raised among mothers relative to the importance of complementary feeding through education on good nutrition practices.展开更多
In this study,three kinds of noodles,wheat,Shepody potato and Atlantic potato noodles,were produced with blended powder consisting of wheat flour and certain amounts of various potato flours.In order to investigate th...In this study,three kinds of noodles,wheat,Shepody potato and Atlantic potato noodles,were produced with blended powder consisting of wheat flour and certain amounts of various potato flours.In order to investigate the effects of potato flour on the nutritional characteristics of noodles,the nutrient compositions of four types of noodles were analyzed:fresh noodle,dried noodle,fresh noodle after boiling,and dried noodle after boiling.Results showed that the contents of protein,crude fiber,total ash,reducing sugar,vitamin B1,vitamin B2,vitamin B3,vitamin C,most mineral elements,dietary fiber,and amino acids in potato noodles were higher than those in wheat noodles.Furthermore,drying and boiling could decrease the contents of vitamin B1,vitamin B3,and mineral elements in noodles,but the nutrient contents in potato noodles remained higher than those in wheat noodles.The comprehensive nutritional values of noodles were evaluated using the index of nutritional quality,the results showed that the nutritional value of Shepody potato noodles was the highest,followed by that of Atlantic potato noodles and then wheat noodles.展开更多
The seeds and sprouts of mung bean are very common cruise in Asia.Evidence showed that bioactive compounds in mung bean have emerged as an increasing scientific interest due to their role in the prevention of degenera...The seeds and sprouts of mung bean are very common cruise in Asia.Evidence showed that bioactive compounds in mung bean have emerged as an increasing scientific interest due to their role in the prevention of degenerative diseases.All data of in vitro,in vivo and clinical studies of mung bean and its impact on human health were collected from a library database and electronic search.Botanical,phytochemical and pharmacological information was gathered and orchestrated.Remarkable studies have been demonstrated,showing the enhancement of metabolites in mung bean during the sprouting process,which possesses various health benefiting bioactive compounds.These compounds have been frequently attributed to their antioxidant,anti-diabetic,antimicrobial,anti-hyperlipidemic and antihypertensive effect,anti-inflammatory,and anticancer,anti-tumor and anti-mutagenic properties.In this critical review,we aimed to study the insight of the nutritional compositions,phytochemistry,and healthpromoting effects of mung bean and its sprouts.The various curative potential of mung bean provides successive preclinical outcomes in the field of drug discovery and this review strongly recommends that mung bean is an excellent nutritive legume,which modulates or prevents chronic degenerative diseases.展开更多
A comparative study was conducted on four mulberry( Morus alba) varieties( lines) in Hunan dry land from the aspects of production performance,nutritional composition and amino acids content. The result showed that th...A comparative study was conducted on four mulberry( Morus alba) varieties( lines) in Hunan dry land from the aspects of production performance,nutritional composition and amino acids content. The result showed that the four mulberry varieties all adjusted well to soil,climate and other natural conditions in Hunan province,presenting good growth. The dry matter content of four varieties( lines) was above 25% and the crude protein content was more than 22%. Although the crude protein and total amino acid content of four mulberry varieties were lower than that of soybean powder,the proportion of various amino acids tended to be consistent,so mulberry leaf was very comprehensive in nutrition as an animal feed. Yuesang 11 had the highest fresh yield and crude protein of 14. 28 t / hm^2 and23. 22% respectively; Guisangyou 12 had the highest total amino acid content of 19. 58%. There were differences among four varieties,but each variety had its own advantages,so they all had good popularization value.展开更多
Dictyophora rubrovolvata has beautiful shape,good taste and high nutritional value,and has anti-oxidation,anti-tumor,hypoglycemic and other effects.In this review,the biological characteristics,nutritive chemical comp...Dictyophora rubrovolvata has beautiful shape,good taste and high nutritional value,and has anti-oxidation,anti-tumor,hypoglycemic and other effects.In this review,the biological characteristics,nutritive chemical composition,polysaccharide extraction and functions,cultivation and pest control of D.rubrovolvata were intensively discussed and summarized,and the future research direction was also prospected.This study aims to provide future recommendations for the research of D.rubrovolvata and then promote the development of D.rubrovolvata industry.展开更多
The nutritional composition and bioactive properties of roots and rhizomes of Asparagus stipularis were evaluated.Antioxidant activity of extracts obtained by infusion was evaluated using free radicals scavenging and ...The nutritional composition and bioactive properties of roots and rhizomes of Asparagus stipularis were evaluated.Antioxidant activity of extracts obtained by infusion was evaluated using free radicals scavenging and reducing power methods.Porcine liver primary cell was used to check the hepatotoxicity of infusions.Results revealed that Asparagus samples are likely a source of nutrients,such as dietary fibre and essential fatty acids.HPLC-DAD-ESI/MS characterization of infusions allowed the identification and quantitation of 7 phenolic compounds,all hydroxycinnamoyl derivatives,with caffeic acid as the most abundant.Roots infusion contained the highest amounts of these compounds.It also exhibited the highest antioxidant activity in all assays,with EC_(50) values of 0.44±0.01,0.98±0.03 and 0.64±0.01 mg/mL for DPPH,ABTS and FRAP assays,respectively,with no toxicity towards PLP2 primary cell cultures(GI_(50)>400μg/mL).PLGA nanoparticles loaded with root extract were prepared using solvent-evaporation double emulsion method.Nanoparticles size was about 260 nm and a polydispersity index around 0.1,with a zeta potential of about-36 mV,as well as a good encapsulation efficiency of approximately 83%.Their morphology was analysed by SEM and spherical polymeric nanoparticles with a smooth surface were observed.FTIR and DSC were also performed,which allowed corroborating the efficacy of the encapsulation and to confirm the production of a stable and robust system to load Asparagus extracts.The developed nanoparticles are expected to be used as delivery systems for bioactive compounds of A.stipularis and they could be used as an innovative dietary supplement.展开更多
[Objectives]This study was conducted to investigate the differences of main nutrient components in 29 different varieties of Chinese chestnut.[Methods]The protein contents,starch contents,Vc contents,soluble sugar con...[Objectives]This study was conducted to investigate the differences of main nutrient components in 29 different varieties of Chinese chestnut.[Methods]The protein contents,starch contents,Vc contents,soluble sugar contents and inorganic element contents in the 29 different varieties of Chinese chestnut in the north were detected and compared.[Results]The main nutrient components in the 29 varieties of Chinese chestnut were as follows:amylose content 47.16%-63.27%,protein content 3.23%-7.58%,soluble sugar content 7.23%-16.17%,Vc content 2.42-9.42 mg/100 g,Fe content 7.20-17.28 mg/kg,K content 3611-8940 mg/kg,Zn content 4.43-9.24 mg/kg,Ca content 120-304 mg/kg,and P content 752-1658 mg/kg.In general,four varieties,"Dabanhong","Yanbao","Duanzhi"and"Jinhua",have higher nutritional components.[Conclusions]This study provides a theoretical basis for the processing,utilization,storage,purchase,breeding and scientific management of Chinese chestnut in the future.展开更多
Normally,proper fermentation can be an efficient and widely used method to improve feed quality in animal rearing;however,the studies on crustaceans,especially Eriocheir sinensis,remain limited.This study aimed to inv...Normally,proper fermentation can be an efficient and widely used method to improve feed quality in animal rearing;however,the studies on crustaceans,especially Eriocheir sinensis,remain limited.This study aimed to investigate whether feed fermentation could meliorate dietary nutritional value and benefit E.sinensis rearing.First,non-fermented feed(NFD)and fermented feed(FD)were produced and assessed,respectively.Then,the“Y”maze feed choice behavior test(180 times;30 times,6 rounds)was conducted to assess the attractiveness of these 2 feeds for crabs.Finally,a total of 80 crabs(44.10±0.80 g)were randomly assigned into 2 groups with 4 replicates,and fed the experimental diets for 8 weeks to evaluate the effects of each feed on growth,antioxidant capacity,meat flavor,and intestinal microbiota.In this study,FD showed higher levels of crude protein(P<0.01),soluble protein(P<0.01),amino acids(P<0.05),lactic acid(P<0.001),and lower levels of crude fiber(P<0.05)and antinutritional factors(agglutinin,trypsin inhibitor,glycinin,andβ-conglycinin)(P<0.001)than NFD.Additionally,FD was more attractive to crabs than NFD(P<0.01)and it stimulated the appetite of crabs more than NFD(P<0.05).The growth performance,feed efficiency,and digestive enzyme activity of FDfed crabs were significantly higher than those of NFD-fed crabs(P<0.05).The electronic sensory measurements and free amino acid profiles revealed that the FD diet had positive impacts on the meat flavor of crabs,particularly in“sweet”and“umami”tastes.Moreover,the antioxidant capacity of FD-fed crabs was significantly higher than that of NFD-fed crabs(P<0.05).Fermented feed also affected the diversity and composition of intestinal microflora.The functional prediction of microbial communities showed that crabs fed FD had a better microecological environment in the intestine.In conclusion,the fermentation of aquafeed could be an effective approach to enhance feed quality and therefore benefit E.sinensis rearing.展开更多
The appearance of fresh meat is a major determinant of its appeal to consumers. Ground beef in retail display oxidizes at a faster rate than whole muscle products;the use of antioxidants to break the radical chain rea...The appearance of fresh meat is a major determinant of its appeal to consumers. Ground beef in retail display oxidizes at a faster rate than whole muscle products;the use of antioxidants to break the radical chain reaction in the oxidation process is an effective method for slowing oxidation. Soybean is a complex matrix with several bioactive compounds, including peptides and proteins, isoflavones, saponins, and other compounds with antioxidant properties. This study was conducted for 1) to evaluate the antioxidant properties of dry soybeans sprouts (DSS) from Glycine max (L.) Merr., MUNASQA?;2) to evaluate quality characteristics of raw beef patties added with dried soybean sprouts at different levels (0.5%, 1% and 2%) and soybean oil as a replacer of fat;and 3) to estimate color changes and lipid oxidation of n3 fortified raw beef under frozen storage. Results showed that dry soybean sprouts had a high level of superoxide dismutase enzyme, high total phenolics and flavonoids content and appreciable vitamin c content. Although reduction power was low, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzthiazoline-6-ulphonic acid) (ABTS) radicals scavenging activity were elevated. When different concentrations of DSS were incorporated to enriched beef patties with soybean oil, the nutritional value was slightly affected, while that n3 and n6 fatty acid content were increased around three twice. The beef patties formulated with 1% of natural antioxidant showed significantly (p < 0.05) better color stability than those without antioxidants. The lipid oxidation was inhibited in all cases, and was strongly effective at 1% concentration of DSS being the reduced percent of thiobarbituric acid reactive substances (TBARS) comparable to butilated hydroxianisole (BHA). The results shown in this research suggest that dry soybeans sprouts could also be used as a cheap natural antioxidant source for meat products.展开更多
文摘The present study evaluated the sensory, composition, and quality of eggs from Cosmopolitan (C), Improved Horro (H), ♂ Improved Horro * Cosmopolitan ♀ (HC), ♂ Cosmopolitan * Improved Horro ♀ (CH), Indigenous(L), and Koekoek (KK) genotypes. A completely randomized design was used in the study. A total of 108 (18/genotype), 180 (30/genotype), and 90 (15/genotype) eggs were used for the sensory, composition, and egg quality tests, respectively. All data were analyzed following the GLM model using SAS software. The boiled and scrambled eggs from L, H, and C were (P ≤ 0.001) preferred followed by CH, HC, and KK. Results showed that KK, HC, CH, and C eggs were higher in moisture, crude fat, crude ash, and crude fiber, but these traits were found lower in H and L genotypes. A significantly highest crude protein was observed in L (21.19 ± 0.19) genotype, with higher in H (20.62 ± 0.26), intermediate in HC (19.96 ± 0.29), C (19.85 ± 0.10), and CH (19.40 ± 0.37), whereas the eggs from KK genotype had the lowest crude protein content (18.69 ± 0.20). The egg quality was (P = 0.001 - 0.01) affected across traits except for eggshell indices (P > 0.05). The genotypes with a negative significant correlation with crude protein had a positive significant correlation with almost all composition and egg external quality traits. The genotypes with positive significant correlations of egg weight had positive significant correlations with most internal egg quality traits except that of yolk weight ratio, yolk albumen ratio, and yolk color. Conclusively: the eggs of L, H, and C genotypes were best favored followed by CH and C, but the KK genotype was the least favored, and these differences were deemed due to genetic variations, and interventions. Furthermore, the eggs laid from genotypes with deep yellow yolk color might be the most nutritious. It could also necessitate future breeding and dietary studies.
基金The authors would like to thank Harcourt Butler Technical University,Kanpur India for providing infrastructure,guidance,knowledge and support.
文摘Pumpkin belongs to the family of Cucurbitaceae,which comprises several species that has economical as well as agronomical importance.All parts of pumpkin are edible and laden with beneficial neutraceutical compounds.Pumpkin seeds are valuable source protein which can help in eradicating protein malnutrition and lipids(rich in PUFAs)contains essential as well as non essential fatty acids which prevents from various ailments like cancer and other cardiovascular diseases.Since,seeds of pumpkin are abundant in macro(magnesium,phosphorous,potassium,sodium and calcium)and micro minerals(iron,copper,manganese,zinc and selenium),they can be used as an incredible dietary supplement which in turn helps in curbing various deficiency disorders.This review enlightens the characteristics of pumpkin seeds,process of valorization of pumpkin seeds and the effect of processing on their nutritional composition which have been studied currently with the aim to use this wonder seeds for human wellbeing.Pumpkin seeds possess many bioactive compounds like polyphenols,flavonoids,phytosterols and squalene which makes it a lucrative raw material for pharmacological and food industries.Pumpkin seeds work as anti-depressant and helps majorly in the treatment of benign prostate hyperplasia(BHP).Daily consumption of pumpkin seeds can reduce the chances of Alzheimer's and Parkinson's disease.Pumpkin seeds are rich in tocopherols and can be used for oil extraction for edible purposes and utilized in other food formulations for future use.
基金the Ministry of Higher Education,Malaysia for financial support via the Transdisciplinary Research Grant Scheme Project(Grant No.TRGS/1/2020/UPM/02/7)。
文摘Glutinous rice(Oryza sativa var.glutinosa)stands out as one of the most popular rice varieties globally,amidst thousands of rice cultivars.Its increasing popularity is attributed to its rich nutritional compositions and health benefits.This review aims to summarize the nutritional compositions,volatile compounds,and health benefits of glutinous rice.Further,in-depth studies are necessary to explore the utilization of glutinous rice in enhancing processing technologies and developing new food products.Glutinous rice has been shown to possess numerous health benefits,including antioxidant activity,bioactive compounds,anti-cancer properties,anti-inflammatory effects,anti-diabetic potential,and cholesterol-lowering effects.Besides its nutritional compositions,the major volatile compounds identified in glutinous rice could serve as a functional food for human consumption.Emerging processing technologies related to glutinous rice are elaborated to improve the latest developments for incorporating them into various food products.
基金Supported by Fund of Popularization and Demonstration of Mixed Sowing of Forage Beans and Silage Corn to Improve Green Feeding Quality of Dairy Cows(2015RQXXJ013)。
文摘Forage soybean is an important source of high protein forage.Variety screening and breeding not only can solve the adjustment of agricultural planting structure,but also can provide a large amount of high-protein forage material,and effectively solve the problem of a serious shortage of high-protein forage in herbivorous animal husbandry in China.In this study,the feeding-type soybean strain HN389 was selected as experimental material,with three planting densities of 270000,405000 and 540000 plants•hm^(-2) and three cutting periods of the initial pod stage(R1),the initial grain stage(R2)and the early mature stage(R3)were set to determine the yield and feeding quality,in order to obtain the best planting density and harvest time of the variety.The results showed that in forage soybean strain HN389 at the R1 and R2 stages,plant height increased with increasing planting densities,while fresh and dry weight per plant decreased with increasing planting densities,and there was no significant difference at the R3 stage.The yield of hay at the R1,R2 and R3 stages increased firstly and then decreased with the increase of planting densities,and the yield per hectare was R3>R2>R1.The order of contents of crude protein(CP),neutral detergent fibers(NDF)and acid detergent fiber(ADF)in feeding quality of HN389 were R2>R1>R3,and ether extract(EE)content order was R3>R1>R2,and there was no significant difference among different groups.Two principal components were extracted from five forage indexes including CP,NDF,ADF,EE and fresh grass yield by principal component analysis.The cumulative contribution rate of principal components 1 and 2 was 90.053%,and their characteristic values were 3.617 and 0.885,respectively.After a comprehensive evaluation,harvested at the R3 stage and the density was 405000 plants•hm^(-2),HN389 had the highest comprehensive score of 0.344,yield of 38035.53 kg•hm^(-2),CP,NDF,ADF and EE contents of 17.61%,17.61%,21.54%and 3.81%,respectively.
文摘Spices are generally consumed because of their medicinal properties, taste, and add flavor to food. Objectives: To determine the nutrient contents and heavy metals of five commonly consumed spices, namely turmeric (Curcuma longa), bay leaf (Laurus nobilis), red chili (Capsicum annuum), coriander (Coriander sativum), and black cumin (Nigella sativa) were collected from the local market of Northern zone, Bangladesh and were analyzed. Methods: Nutrient composition was assessed by proximate analysis, trace and heavy metals by atomic absorption spectrophotometry while the indophenol method was used to determine vitamin C. Result: The results revealed that spices are good sources of carbohydrate, fiber, and fat. The highest levels of carbohydrates, dietary fiber, protein, and fat were observed in turmeric (71.1%), black cumin (40.0%), red chili (16.77%), and coriander (17.8%) respectively. Vitamin C was present in trace amounts ranging from 0.04 to 0.1 mg/100g, except black cumin (35.0 mg/100g). Essential trace minerals like sodium, potassium, calcium, magnesium, and iron were significantly present in black cumin and bay leaf. Most of the heavy metal levels in the spices were appreciable amounts i.e. much lesser than the statutory safe limit approved by WHO and FAO for some of the samples. Conclusion: The current study concluded that the investigated spices are nutritionally rich, and heavy metal levels in the examined samples are safe for human consumption.
文摘This work evaluates some physical parameters (the weight, length, diameter of fruits and seeds, number of seeds per fruit) and the effect of boiling and fermentation on the nutritional value of <em>Telfairia occidentalis </em>(fluted pumpkin) seeds. Firstly, a survey was done in the city of Yaounde on the different treatments applied to the seeds before cooking. From the results of the survey, the seeds were divided into three groups: raw, boiled and fermented. The moisture, lipid, protein, fibre, carbohydrate and ash contents were analysed using AOAC methods and minerals by atomic absorption spectrophotometry. The results showed that <em>T. occidentalis</em> fruit averagely weighed 6.35 kg and contained about 90 seeds. The decorticated seeds had an ovoid shape, 3.70 cm long and weighed 8.91 g. Boiling led to an increase in lipid (16.29% - 31.44%) and carbohydrate (19.20% - 21.8%) but a decrease in protein (54.06% - 34.17%) contents. Fermentation increased the crude fibre (0.70% - 1.1%) but decreased the ash content (4.07% - 3.14% DM). Boiled seeds had higher calcium, magnesium, potassium and sodium, while fermented seeds had higher zinc levels. Boiling proved better in preserving most of the seed nutrients. These seeds could be used to prevent some mineral deficiencies and their high proteins suggest their potential for the formulation of infant foods.
文摘This study assesses the nutritional composition as well as the availability and affordability of infant flour found on the market and in the households of Benin. To do that assessment, a two-step cross-sectional survey based on food ethnography methods was used. A total of 61 marketplaces were visited in seven towns and rural districts as part of the availability and affordability survey, while 400 children (aged 6 to 59 months) were surveyed to track the uses of infant flours at the household level. The results obtained reveal that pre-manufactured infant flour is sold more in urban areas (Cotonou, Porto-Novo and Parakou) than in rural ones. The average infant flours price did not vary (p = 0.985) in any given year (regardless of abundance or lean periods) nor does it vary (p = 0.133) from one point of sale to another (drugstore or supermarkets). However, the average price is found to be expensive considering the purchasing power of the households surveyed. On the other hand, the amount of ingredients used in the production of the flour types found on the market complies with the recommendations of the Codex Alimentarius, unlike the homemade ones. Pre-manufactured infant flour is found to be outside of the economic reach of most households (92%) who rely heavily on the homemade ones to feed their children. In light of the above, public authorities should help improve geographic access and pricing affordability to quality infant flour for low-income households in urban and remote areas. Moreover, awareness should be raised among mothers relative to the importance of complementary feeding through education on good nutrition practices.
基金the National Natural Science Foundation of China(Grant No:31601507)the Public Welfare Industry(Agriculture)Scientific Research Projects of China(Grant No:201503001-2).
文摘In this study,three kinds of noodles,wheat,Shepody potato and Atlantic potato noodles,were produced with blended powder consisting of wheat flour and certain amounts of various potato flours.In order to investigate the effects of potato flour on the nutritional characteristics of noodles,the nutrient compositions of four types of noodles were analyzed:fresh noodle,dried noodle,fresh noodle after boiling,and dried noodle after boiling.Results showed that the contents of protein,crude fiber,total ash,reducing sugar,vitamin B1,vitamin B2,vitamin B3,vitamin C,most mineral elements,dietary fiber,and amino acids in potato noodles were higher than those in wheat noodles.Furthermore,drying and boiling could decrease the contents of vitamin B1,vitamin B3,and mineral elements in noodles,but the nutrient contents in potato noodles remained higher than those in wheat noodles.The comprehensive nutritional values of noodles were evaluated using the index of nutritional quality,the results showed that the nutritional value of Shepody potato noodles was the highest,followed by that of Atlantic potato noodles and then wheat noodles.
基金The work was jointly supported by two grants(Project code:UIC 201624 and UIC 201714)from Beijing Normal University-Hong Kong Baptist University United International College,Zhuhai,Guangdong,China.
文摘The seeds and sprouts of mung bean are very common cruise in Asia.Evidence showed that bioactive compounds in mung bean have emerged as an increasing scientific interest due to their role in the prevention of degenerative diseases.All data of in vitro,in vivo and clinical studies of mung bean and its impact on human health were collected from a library database and electronic search.Botanical,phytochemical and pharmacological information was gathered and orchestrated.Remarkable studies have been demonstrated,showing the enhancement of metabolites in mung bean during the sprouting process,which possesses various health benefiting bioactive compounds.These compounds have been frequently attributed to their antioxidant,anti-diabetic,antimicrobial,anti-hyperlipidemic and antihypertensive effect,anti-inflammatory,and anticancer,anti-tumor and anti-mutagenic properties.In this critical review,we aimed to study the insight of the nutritional compositions,phytochemistry,and healthpromoting effects of mung bean and its sprouts.The various curative potential of mung bean provides successive preclinical outcomes in the field of drug discovery and this review strongly recommends that mung bean is an excellent nutritive legume,which modulates or prevents chronic degenerative diseases.
基金Supported by Key Technology Research for Development and Efficient Cultivation and Utilization of Forage Mulberry(2013SZ03)
文摘A comparative study was conducted on four mulberry( Morus alba) varieties( lines) in Hunan dry land from the aspects of production performance,nutritional composition and amino acids content. The result showed that the four mulberry varieties all adjusted well to soil,climate and other natural conditions in Hunan province,presenting good growth. The dry matter content of four varieties( lines) was above 25% and the crude protein content was more than 22%. Although the crude protein and total amino acid content of four mulberry varieties were lower than that of soybean powder,the proportion of various amino acids tended to be consistent,so mulberry leaf was very comprehensive in nutrition as an animal feed. Yuesang 11 had the highest fresh yield and crude protein of 14. 28 t / hm^2 and23. 22% respectively; Guisangyou 12 had the highest total amino acid content of 19. 58%. There were differences among four varieties,but each variety had its own advantages,so they all had good popularization value.
基金Supported by National Edible Fungus Industry Technology System(CARS-20)。
文摘Dictyophora rubrovolvata has beautiful shape,good taste and high nutritional value,and has anti-oxidation,anti-tumor,hypoglycemic and other effects.In this review,the biological characteristics,nutritive chemical composition,polysaccharide extraction and functions,cultivation and pest control of D.rubrovolvata were intensively discussed and summarized,and the future research direction was also prospected.This study aims to provide future recommendations for the research of D.rubrovolvata and then promote the development of D.rubrovolvata industry.
基金ALIMNOVA Research Group(UCM GR105/18)Spanish Government through the project PID2019-109365RA-I00+7 种基金Foundation for Science and Technology(FCT,Portugal)for financial support through national funds FCT/MCTES to CIMO(UIDB/00690/2020)LAQV(UIDB/50006/2020)CCMar(UIDB/04326/2020)CBIOS(UIDB/04567/2020)iBB-IST(UIDB/04565/2020)National funding by FCT,P.I.,through the institutional scientific employment program-contractFEDER-Interreg Espana-Portugal programme for financial support through the project 0377_Iberphenol_6_Efinancially supported by the Spanish Government through the project AGL2015-64522-C2-2-R.
文摘The nutritional composition and bioactive properties of roots and rhizomes of Asparagus stipularis were evaluated.Antioxidant activity of extracts obtained by infusion was evaluated using free radicals scavenging and reducing power methods.Porcine liver primary cell was used to check the hepatotoxicity of infusions.Results revealed that Asparagus samples are likely a source of nutrients,such as dietary fibre and essential fatty acids.HPLC-DAD-ESI/MS characterization of infusions allowed the identification and quantitation of 7 phenolic compounds,all hydroxycinnamoyl derivatives,with caffeic acid as the most abundant.Roots infusion contained the highest amounts of these compounds.It also exhibited the highest antioxidant activity in all assays,with EC_(50) values of 0.44±0.01,0.98±0.03 and 0.64±0.01 mg/mL for DPPH,ABTS and FRAP assays,respectively,with no toxicity towards PLP2 primary cell cultures(GI_(50)>400μg/mL).PLGA nanoparticles loaded with root extract were prepared using solvent-evaporation double emulsion method.Nanoparticles size was about 260 nm and a polydispersity index around 0.1,with a zeta potential of about-36 mV,as well as a good encapsulation efficiency of approximately 83%.Their morphology was analysed by SEM and spherical polymeric nanoparticles with a smooth surface were observed.FTIR and DSC were also performed,which allowed corroborating the efficacy of the encapsulation and to confirm the production of a stable and robust system to load Asparagus extracts.The developed nanoparticles are expected to be used as delivery systems for bioactive compounds of A.stipularis and they could be used as an innovative dietary supplement.
基金Supported by Hebei Talent Project Training Fund(A201901128).
文摘[Objectives]This study was conducted to investigate the differences of main nutrient components in 29 different varieties of Chinese chestnut.[Methods]The protein contents,starch contents,Vc contents,soluble sugar contents and inorganic element contents in the 29 different varieties of Chinese chestnut in the north were detected and compared.[Results]The main nutrient components in the 29 varieties of Chinese chestnut were as follows:amylose content 47.16%-63.27%,protein content 3.23%-7.58%,soluble sugar content 7.23%-16.17%,Vc content 2.42-9.42 mg/100 g,Fe content 7.20-17.28 mg/kg,K content 3611-8940 mg/kg,Zn content 4.43-9.24 mg/kg,Ca content 120-304 mg/kg,and P content 752-1658 mg/kg.In general,four varieties,"Dabanhong","Yanbao","Duanzhi"and"Jinhua",have higher nutritional components.[Conclusions]This study provides a theoretical basis for the processing,utilization,storage,purchase,breeding and scientific management of Chinese chestnut in the future.
基金funded by the Open Competition Project for Jiangsu Seed Industry Vitalization(Grant No.JBGS[2021]129)by Major Project of Modern Agriculture of Jiangsu Key R&D(Grant No.BE2022366)。
文摘Normally,proper fermentation can be an efficient and widely used method to improve feed quality in animal rearing;however,the studies on crustaceans,especially Eriocheir sinensis,remain limited.This study aimed to investigate whether feed fermentation could meliorate dietary nutritional value and benefit E.sinensis rearing.First,non-fermented feed(NFD)and fermented feed(FD)were produced and assessed,respectively.Then,the“Y”maze feed choice behavior test(180 times;30 times,6 rounds)was conducted to assess the attractiveness of these 2 feeds for crabs.Finally,a total of 80 crabs(44.10±0.80 g)were randomly assigned into 2 groups with 4 replicates,and fed the experimental diets for 8 weeks to evaluate the effects of each feed on growth,antioxidant capacity,meat flavor,and intestinal microbiota.In this study,FD showed higher levels of crude protein(P<0.01),soluble protein(P<0.01),amino acids(P<0.05),lactic acid(P<0.001),and lower levels of crude fiber(P<0.05)and antinutritional factors(agglutinin,trypsin inhibitor,glycinin,andβ-conglycinin)(P<0.001)than NFD.Additionally,FD was more attractive to crabs than NFD(P<0.01)and it stimulated the appetite of crabs more than NFD(P<0.05).The growth performance,feed efficiency,and digestive enzyme activity of FDfed crabs were significantly higher than those of NFD-fed crabs(P<0.05).The electronic sensory measurements and free amino acid profiles revealed that the FD diet had positive impacts on the meat flavor of crabs,particularly in“sweet”and“umami”tastes.Moreover,the antioxidant capacity of FD-fed crabs was significantly higher than that of NFD-fed crabs(P<0.05).Fermented feed also affected the diversity and composition of intestinal microflora.The functional prediction of microbial communities showed that crabs fed FD had a better microecological environment in the intestine.In conclusion,the fermentation of aquafeed could be an effective approach to enhance feed quality and therefore benefit E.sinensis rearing.
基金supported by Consejo Nacional de Investigaciones Científicas y Técnicas(CONICET,Argentina),and Universidad Nacional de Chaco Austral.
文摘The appearance of fresh meat is a major determinant of its appeal to consumers. Ground beef in retail display oxidizes at a faster rate than whole muscle products;the use of antioxidants to break the radical chain reaction in the oxidation process is an effective method for slowing oxidation. Soybean is a complex matrix with several bioactive compounds, including peptides and proteins, isoflavones, saponins, and other compounds with antioxidant properties. This study was conducted for 1) to evaluate the antioxidant properties of dry soybeans sprouts (DSS) from Glycine max (L.) Merr., MUNASQA?;2) to evaluate quality characteristics of raw beef patties added with dried soybean sprouts at different levels (0.5%, 1% and 2%) and soybean oil as a replacer of fat;and 3) to estimate color changes and lipid oxidation of n3 fortified raw beef under frozen storage. Results showed that dry soybean sprouts had a high level of superoxide dismutase enzyme, high total phenolics and flavonoids content and appreciable vitamin c content. Although reduction power was low, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzthiazoline-6-ulphonic acid) (ABTS) radicals scavenging activity were elevated. When different concentrations of DSS were incorporated to enriched beef patties with soybean oil, the nutritional value was slightly affected, while that n3 and n6 fatty acid content were increased around three twice. The beef patties formulated with 1% of natural antioxidant showed significantly (p < 0.05) better color stability than those without antioxidants. The lipid oxidation was inhibited in all cases, and was strongly effective at 1% concentration of DSS being the reduced percent of thiobarbituric acid reactive substances (TBARS) comparable to butilated hydroxianisole (BHA). The results shown in this research suggest that dry soybeans sprouts could also be used as a cheap natural antioxidant source for meat products.
