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  • 1
    Digitale Medien
    Digitale Medien
    PROTEIN METABOLISM, GROWTH, AND LIVER COMPOSITION OF YOUNG RATS FED COMBINATIONS OF WHEAT, SOY CONCENTRATE, AND PEANUT PROTEIN WITH ADDED N-ACETYL-L-METHIONINE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Fifty-six Sprague-Dawley male rats (55g) were divided into 8 groups of 7 rats each on the basis of body weight and fed 7 isonitrogenous diets in which wheat flour (WF), soy concentrate (SC), peanut flour (P), and N-acetyl-L-methionine (AcMet) in different combinations provided 12.5% protein for 35 days. Combinations of WF (70%) with SC (30%) or P (30%) or a blend of SC (15%) with Acmet (0.28-0.29%) produced varied effects on body weight, nitrogen digestibility, food intake, nitrogen retention, liver weight, liver nitrogen (N), and liver lipids (P 〈 0.05). Supplementation of WF diet with SC alone or in combination with AcMet produced N retention comparable to that of animals fed casein as control diet (P 〉 0.01). Addition of SC alone or SC plus Acmet to WF increased food intake, body weight gain, N retention, N digestion, liver weight, and liver N better than addition of an equal amount of P or P plus AcMet to WF (P 〈 0.01). These results appear to suggest that wheat protein was improved by the addition of various levels and blends of SC and AcMet; that the pattern of amino acids produced by these mixtures were equally utilized as those furnished by casein; and that SC is superior to 9 as a supplement to WF as judged by weight gain, digestibility, N retention, liver weight, and liver N.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04096.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    Nutritive value of baobab milk (gubdi) and mixtures of baobab (Adansonia digitata L.) and hungry rice, acha (Digitaria exilis) flours (1994)
    Springer
    Plant foods for human nutrition 46 (1994), S. 157-165 
    Details
    ISSN: 1573-9104
    Schlagwort(e): Baobab milk ; Baobab/acha mixtures ; Fermentation ; Nutritive value
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Abstract The baobab milk and fermented baobab/acha flour mixtures were analyzed chemically for their proximate, ascorbate, mineral and antinutrient composition. The dry pulp scraped from baobab fruits was kneaded, made into solution, extracted through cheese-cloth and stored frozen until analyzed. The acha and baobab grains were cleaned, fermented for 24 to 120 hours, dried and hammermilled into fine flours. The unfermented flours served as controls. The standard assay methods of AOAC were selected for use for the analysis of the nutrients and the antinutrients. The mixtures were composed of 70% acha and 30% baobab flours (70:30 protein basis). The baobab milk contained more protein (1.5%) and minerals (Fe, 17.8 mg; Ca 134.2 mg) than those of human milk (protein, 1.3%, Fe, 0.2 mg, Ca 30 mg) and cow milk (Fe, 0.1 mg; Ca 1.20 mg) and most leading national commercial infant formulas e.g. cerelac (Fe, 10.0 mg). The composite flours contained more nutrients than the baobab or the acha flour alone. The BF96 had greater advantage over other BF flours as a supplement to acha. The mixtures are within the reach of lower income group and can be incorporated into their diets.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF01088768
    Standort Signatur Erwartet Verfügbarkeit
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  • 3
    Digitale Medien
    Digitale Medien
    Effect of domestic processing on the cooking time, nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa) (1996)
    Springer
    Plant foods for human nutrition 49 (1996), S. 43-52 
    Details
    ISSN: 1573-9104
    Schlagwort(e): African yambean ; Processing effects ; Cooking time ; Protein ; Minerals ; Antinutrients ; IVPD
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Abstract The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protien, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the african yambean (AYB) were examined. The cooking time ranged from 90–155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p〈0.05). Blanching and roasting increased the IVPD by 8–11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF01092521
    Standort Signatur Erwartet Verfügbarkeit
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  • 4
    Digitale Medien
    Digitale Medien
    Growth, liver composition, and calcium balance of rats fed sorghum supplemented with two levels of beans (1987)
    Springer
    Plant foods for human nutrition 37 (1987), S. 193-200 
    Details
    ISSN: 1573-9104
    Schlagwort(e): sorghum-based diets ; growth ; calcium balance ; rats
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Abstract A 35-day experimental study consisting of 28-day growth and 7-day calcium (Ca) balance periods was conducted to assess the effects of fibre and N ratios on growth and Ca balance of rats. Growth and Ca balance of rats (45–80 g) fed mixtures of cooked (CS) and uncooked (RS) sorghum and dehulled (DB) and undehulled (UB) bean were studied. The diets contained 10% protein. Casein served as the control protein. The control group ate more food except for the group fed the CS:DU (60:40) diets (P〈0.05) had higher values for all parameters tested than the test groups. There were increases in food and Ca intakes, fecal Ca, weight gain, protein efficiency ration (PER), liver weight and composition except for the low moisture value for the CS:DS (60:40) group when N ratios were changed from 80:20 to 60:40. These results appear to indicate that fiber and N ratio had significant effects on growth liver composition and calcium balance of the rats.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF01091785
    Standort Signatur Erwartet Verfügbarkeit
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  • 5
    Digitale Medien
    Digitale Medien
    The nutritive value of all-vegetable protein diets based on legume, cereal and tuber in weanling rats (1986)
    Springer
    Plant foods for human nutrition 36 (1986), S. 213-222 
    Details
    ISSN: 1573-9104
    Schlagwort(e): weanling rats ; all-vegetable protein ; weight gain ; N balance
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Abstract Thirty albino weanling male rats (45–55 g) were divided into five groups of six rats each on the basis of body weight and fed combinations of dehulled brown beans (DBB); parboiled rice (R); and cassava meal (G) which provided 10% protein for 35 days. Casein served as the reference protein. Combinations of DBB (50–80%); with R (18–48%); and G (2%) produced varied effects on body weight, nitrogen (N) intake, N digestibility and retention, BV, liver weight and plasma albumin (P〈0.05). The DBB:R:G (70:28:2) blend induced decreases in all the parameters tested except for the BV and PER values. The control group produced digested and retained N, protein efficiency ratio (PER), weight gain and liver weight that were significantly higher than for those of the test diets (P〈0.05). These results appear to suggest that starchy foods when blended with legumes at low levels produced good quality protein comparable to casein.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF01092040
    Standort Signatur Erwartet Verfügbarkeit
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  • 6
    Digitale Medien
    Digitale Medien
    Protein quality of some Nigerian traditional diets based on the African yambean (Sphenostylis stenocarpa) and pigeon pea (Cajanus cajan) (1995)
    Springer
    Plant foods for human nutrition 48 (1995), S. 297-309 
    Details
    ISSN: 1573-9104
    Schlagwort(e): African yambean ; Pigeon pea ; Diets ; Protein quality
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Abstract The protein quality of Nigerian traditional diets based on the African yambean (AYB) and pigeon pea (PP) were performed by in vivo and in vitro bioassays. The individual foods were processed, cooked, dried and mixed to resemble the traditional diets. Weanling male Wistar rats (45–55 g) were used for the bioassay. The rats were fed ad libitum for 35 days of which 28 days were for growth and 7 days for N-balance. All the eleven diets including casein (control) provided 1.6 g N/100 g diet. The parameters tested include PER, growth, N-balance, BV, NPU and apparent digestibility (AD). The rats fed the AYB diets, except AYB: Agidi (Ag), showed superiority in most of the parameters tested. There were significant positive correlations between PER and NPU (r=0.925;p〈0.001); PER and AD (r=0.908;p〈0.001); PER and body weight gain (r=0.969;p〈0.001). The in vitro protein digestibility of the diets was significantly correlated (r=0.80;p〈0.01) with the in vivo apparent digestibility. These parameters were used to rank the various diets. Crayfish protein was a better supplement to legume/cereal or legume starchy staple mixtures than leguminous oil seed. However, supplementation of PP: steamed corn (SC) diet with crayfish did not prove beneficial. The result showed that diets based on the African yambean, an under-exploited legume, are nutritious. The need for its reintroduction into the fare of the populace through increased production and appropriate processing technology is stressed. The results of this study can form a base for the standardization of Nigerian diets based on these legumes.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF01088489
    Standort Signatur Erwartet Verfügbarkeit
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