The nutritional composition of Pneumatophorus japonicus sauce was analyzed and compared with other fish sauces. The sodium chloride content of the sample Pneumatophorus japonicus sauce was greater than 25%. The total ...The nutritional composition of Pneumatophorus japonicus sauce was analyzed and compared with other fish sauces. The sodium chloride content of the sample Pneumatophorus japonicus sauce was greater than 25%. The total soluble nitrogen content was greater than 2.1 g/100mL, and the amino nitrogen content was greater than 1.2 g/100mL. The mineral content was abundant in the Pneumatophorus japonicus sauce, the calcium content and the magnesium content were 391.50±0.03 and 375.00±0.02 mg/L respectively, much higher than those in other samples. The iron content and the zinc content were 22.30±0.04 and 2.80±0.03 mg/L, respectively. The content of free amino acids was 5 552.17 mg/100mL, the content of essential amino acids was 2 666.00 mg/100mL,The taurine content was 113.05 mg/100mL. The antioxidant activity of the fermentation broth was 90.48%, while the TCA soluble peptide content was 29.04 mg/mL. Pneumatophorus japonicus sauce is nutritionally rich and has special physiological activity.展开更多
This research was carried out to study the effect of fermentation on the chemical composition, anti-nutrient content, PH, titratable acidity, and microbiological changes of millet and soyabean blend. Millet and soyabe...This research was carried out to study the effect of fermentation on the chemical composition, anti-nutrient content, PH, titratable acidity, and microbiological changes of millet and soyabean blend. Millet and soyabean composite flours were mixed in gram of six combinations as follows millet and soyabean （A） = 100：0, millet and soyabean （B） = 90：10, millet and soyabean （C） = 80：20, millet and soyabean （D） = 70：30, millet and soyabean （E） = 60：40, millet and soyabean （F） = 50：50 and subjected to natural fermentation for 72 h. The following bacteria isolates were obtained from the fermentation; Lacobacillus fermentum, L. acidophilus, L. bulgaricus, L. plantarum, L. dextranicum, L. rhamnosus, L. delbrueckii, L. leichemanii, L. divergens, L. reuteri, L. jenseni, L. casei, L. salivarius, L. cellubiosus, Leuconostoc mesenteroide and Pediococcus acidilactis, of which L. plantarum was the most dominant the throughout the period of fermentation. There was decrease in pH with increase in TTA in all the samples. The result of the proximate analysis revealed a marginal increase in crude protein content of each sample （from 44.41 to 63.14, from 11.02 to 24.02, from 16.64 to 23.10, from 20.83 to 26.93, from 25.43 to 30.12, 39.12 to 35.86 and from 40.66 to 54.24%） There was increase in ash content and decrease in carbohydrate, fibre and fat contents of the fermented samples. Results from this research also show significant reduction in anti-nutritional content which are hydrogen cyanide, oxalate and phytate. Fermentation has modified the microbial and nutritional quality of the millet and soyabean blend and this has greatly improved the nutrient content of the blend.展开更多
Honey locust （Gleditsia triacanthos L.）, also called sweet-locust or thorny-locust, is a moderately fast growing tree. It is widely planted for windbreaks and soil erosion control and largely recommended like food o...Honey locust （Gleditsia triacanthos L.）, also called sweet-locust or thorny-locust, is a moderately fast growing tree. It is widely planted for windbreaks and soil erosion control and largely recommended like food of cattle since it can provide a source of fodder, protein and metabolic energy. Its flowers are incredibly attractive for pollinating insects and thus, form a source of pollen and nectar for honey. This tree was introduced in Europe in 1700 and was introduced by the colonists into Algeria in 1949. In order to valorize the natural substances of this species, the evaluation of the composition of its fruits （pods and seeds separately） in polyphenols, condensed tannins and hydrolysable tannins, which considered as anti-nutritional substances has been done. The obtained results showed that the fruits of Gleditsia triacanthos L. contain very low values in anti-nutritional factors with （0.13%-0.03%） of condensed tannins, （0.78%-0.45%） of hydrolysable tannins and （0.44%-0.16%） of total phenols for pods and seeds, respectively. It arises that these fruits can be of a great interest for many industries especially for feedstock.展开更多
文摘The nutritional composition of Pneumatophorus japonicus sauce was analyzed and compared with other fish sauces. The sodium chloride content of the sample Pneumatophorus japonicus sauce was greater than 25%. The total soluble nitrogen content was greater than 2.1 g/100mL, and the amino nitrogen content was greater than 1.2 g/100mL. The mineral content was abundant in the Pneumatophorus japonicus sauce, the calcium content and the magnesium content were 391.50±0.03 and 375.00±0.02 mg/L respectively, much higher than those in other samples. The iron content and the zinc content were 22.30±0.04 and 2.80±0.03 mg/L, respectively. The content of free amino acids was 5 552.17 mg/100mL, the content of essential amino acids was 2 666.00 mg/100mL,The taurine content was 113.05 mg/100mL. The antioxidant activity of the fermentation broth was 90.48%, while the TCA soluble peptide content was 29.04 mg/mL. Pneumatophorus japonicus sauce is nutritionally rich and has special physiological activity.
文摘This research was carried out to study the effect of fermentation on the chemical composition, anti-nutrient content, PH, titratable acidity, and microbiological changes of millet and soyabean blend. Millet and soyabean composite flours were mixed in gram of six combinations as follows millet and soyabean （A） = 100：0, millet and soyabean （B） = 90：10, millet and soyabean （C） = 80：20, millet and soyabean （D） = 70：30, millet and soyabean （E） = 60：40, millet and soyabean （F） = 50：50 and subjected to natural fermentation for 72 h. The following bacteria isolates were obtained from the fermentation; Lacobacillus fermentum, L. acidophilus, L. bulgaricus, L. plantarum, L. dextranicum, L. rhamnosus, L. delbrueckii, L. leichemanii, L. divergens, L. reuteri, L. jenseni, L. casei, L. salivarius, L. cellubiosus, Leuconostoc mesenteroide and Pediococcus acidilactis, of which L. plantarum was the most dominant the throughout the period of fermentation. There was decrease in pH with increase in TTA in all the samples. The result of the proximate analysis revealed a marginal increase in crude protein content of each sample （from 44.41 to 63.14, from 11.02 to 24.02, from 16.64 to 23.10, from 20.83 to 26.93, from 25.43 to 30.12, 39.12 to 35.86 and from 40.66 to 54.24%） There was increase in ash content and decrease in carbohydrate, fibre and fat contents of the fermented samples. Results from this research also show significant reduction in anti-nutritional content which are hydrogen cyanide, oxalate and phytate. Fermentation has modified the microbial and nutritional quality of the millet and soyabean blend and this has greatly improved the nutrient content of the blend.
文摘Honey locust （Gleditsia triacanthos L.）, also called sweet-locust or thorny-locust, is a moderately fast growing tree. It is widely planted for windbreaks and soil erosion control and largely recommended like food of cattle since it can provide a source of fodder, protein and metabolic energy. Its flowers are incredibly attractive for pollinating insects and thus, form a source of pollen and nectar for honey. This tree was introduced in Europe in 1700 and was introduced by the colonists into Algeria in 1949. In order to valorize the natural substances of this species, the evaluation of the composition of its fruits （pods and seeds separately） in polyphenols, condensed tannins and hydrolysable tannins, which considered as anti-nutritional substances has been done. The obtained results showed that the fruits of Gleditsia triacanthos L. contain very low values in anti-nutritional factors with （0.13%-0.03%） of condensed tannins, （0.78%-0.45%） of hydrolysable tannins and （0.44%-0.16%） of total phenols for pods and seeds, respectively. It arises that these fruits can be of a great interest for many industries especially for feedstock.
