Defatted sunflower-seed meal, sunflower-seed protein concentrate and protein isolate were fed to protein-depleted chicks. The effect of the enrichment of meal and of protein isolate with lysine, methionine, or a mixture of both on the nutritional value was investigated. Sunflower-seed protein products are primarily limited in lysine. Food consumption, weight gain and protein/efficiency ratio reveal superior performance of lysine- and methionine-enriched meal or protein isolate, as compared to the corresponding non-enriched products. Methionine enrichment does not improve the nutritional quality and even result in inferior performance. Non-enriched protein isolate supports better growth than non-enriched meal specially at later stages of chick growth.
The vitamin content, namely vitamin C, carotene, riboflavin and nicotinic acid, of some popular vegetables and fruits was determined. It was found that the green parts of the plants were the most rich in these four vitamins. Trigonella foenum-graecum (Helba) was the richest of all vegetables and fruits in vitamin C (207 mg%). Scandicium stellatum (Shabat contains the highest value for carotene (57.3 mg%). Solanum tuberosum (Batatis) was the richest in riboflavin (0.3 mg%) and Pisum sativum (Busselah) in niacin (1.8 mg%).
Changes in oil, protein, carbohydrate, fiber, ash and gossypol contents of cottonseed during germination were studied. Highest reduction in kernel dry weight and highest oil, protein and carbohydrate consumptions occurred after the 8th day. Percentage carbohydrate consumption was always higher than oil or protein consumptions. Only little changes in fatty acid composition of oil was detected even during most rapid loss from kernels. The rate of losses of the three major fatty acids from kernels were in the following order:linoleic>oleic>palmitic. There was a continuous increase in the percentage total phospholipids as germination proceeds.The lecithin-cephalin ratio was I : 1.5 up to iodays germination, after which the ratio was lowered. The data indicate significant changes in the fatty acid constitution of the phospholipids throughout the germination period. The changes in the oil characteristics and the fatty acid proportions during germination differ with different seeds. WHITE [21] reported that during germination the rate of depletion of linoleic, oleic and saturated acids in cottonseed was proportional to their amounts in the reserve oil.No precise; information appeared in the literature concerning the changes in cottonseed phospholipids during germination. WEISS [23] indicated that although phosphatide phosphorus showed a little change in cereals and legumes, yet in oilseeds it increases.The present study was designed to investigate the changes in cottonseed constituents during germination. Changes in oil characteristics including : unsaturation, free acidity, and fatty acid constitution are also reported. Total and individual phospholipid contents of the oil as well as the fatty acids of the mixed phospholipids were studied. Materials and MethodsThe cottonseed (Gossypium barbadense, variety Bahteem-1 I I ) used in the present investigation was kindly supplied by Ministry of Agriculture Experimental Stations. CHESTER method [24] was used to separate sound seeds. The germination technique is basically the standard technique proposed by SIMPSON [25]. Fifty gram samples of sound resting seeds were germinated for 2 to 18 days in dark a t 28 'C. At the end of each germination period the seed samples were heated in an air oven a t 80 "C for 4 hours. The partially dried seeds were decorticated. Care was taken to separate the germinated kernels, which were then completely dried a t 105 "C for 12 hours, placed in a desiccator and weighed.
Dietetic bread is mainly produced for diabetics. Gluten accounts 80% of the protein of whole wheat flour. Forty per cent wheat gluten are incorporated in the dough to increase the protein content and decrease the starch in the final product. Gluten-rich foods are still of low cost as compared to others such as skim milk, soya and fish flour.
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