Soybean-Enriched Snacks Based on African Rice

Science.gov (United States)

Marengo, Mauro; Akoto, Hannah F.; Zanoletti, Miriam; Carpen, Aristodemo; Buratti, Simona; Benedetti, Simona; Barbiroli, Alberto; Johnson, Paa-Nii T.; Sakyi-Dawson, Esther O.; Saalia, Firibu K.; Bonomi, Francesco; Pagani, Maria Ambrogina; Manful, John; Iametti, Stefania

2016-01-01

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network in the products. At the same content in soybean flour, use of parboiled rice flour increases the snack’s hardness. Electronic nose and electronic tongue discriminated samples containing a higher amount of soybean flour from those with a lower soybean flour content. PMID:28231133

Effects of diets containing alkali-treated Soybeans on performance ...

African Journals Online (AJOL)

Effects of diets containing alkali-treated Soybeans on performance traits, nutrient digestibility and cost benefits of broiler chickens. ... These factors accounted for the overall best performance recorded in 1% K2CO3 - treated soybeans which was closely followed by 1% Na2CO3 treated soybean base diets. Keywords: ...

Soybean-Enriched Snacks Based on African Rice

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Mauro Marengo

2016-05-01

Full Text Available Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network in the products. At the same content in soybean flour, use of parboiled rice flour increases the snack’s hardness. Electronic nose and electronic tongue discriminated samples containing a higher amount of soybean flour from those with a lower soybean flour content.

Soybean diet breast tumor incidence in irradiated rats

International Nuclear Information System (INIS)

Troll, W.; Wiesner, R.

1980-01-01

The relationship between feeding a diet rich in protease inhibitors and the reduction of mammary cancer induced by x-irradiation in Sprague-Dawley rats was examined. Of a total of 145 irradiated animals, 44% of the 45 rats fed a raw soybean diet containing a high concentration of protease inhibitor developed mammary tumors as compared to 74% of 50 rats fed a casein diet containing no protease inhibitor. Animals fed Purina rat chow which contained low levels of protease inhibitor exhibited a 70% mammary tumor incidence. No spontaneous neoplasms were found in any of the non-irradiated animals on the raw soybean diet whereas about 10% of the animals on the protease-free diet developed tumors. Thus, soybeans which are rich in protease inhibitors reduced the induction of mammary cancer in x-irradiated rats. This suggested that diets rich in protease inhibitors may contribute to reducing cancer incidence in man. (author)

Diets based on soybean protein for Mediterranean fruit fly

International Nuclear Information System (INIS)

Sobrinho, Raimundo Braga; Caceres, Carlos; Islam, Amirul; Wornoayporn, Vivat; Enkerlin, Walter

2006-01-01

The objective of this work was to develop suitable and economic diets for mass rearing Mediterranean fruit fly, Ceratitis capitata (Diptera: Tephritidae). Diets containing sugar beet bagasse, wheat bran, brewer yeast, and others with wheat bran and palletized soybean protein from Brazil were tested. Diets based on soybean protein have shown promising results regarding pupal recovery, pupal weight and adult emergence. Soybean bagasse in the form of pellets with 60% of protein can be a very important substitute for other expensive sources of protein. (author)

Diets based on soybean protein for Mediterranean fruit fly

Energy Technology Data Exchange (ETDEWEB)

Sobrinho, Raimundo Braga [Embrapa Agroindustria Tropical, Rua Dra. Sara Mesquita, 2270, CEP 60511-110 Fortaleza, CE (Brazil)]. E-mail: braga@cnpat.embrapa.br; Caceres, Carlos; Islam, Amirul; Wornoayporn, Vivat [Food and Agriculture Organization (FAO), International Atomic Energy Agency (IAEA), Agriculture and Biotechnology Laboratory, A-2444 Seibersdorf (Austria)]. E-mail: C.Caceres@iaea.org; Enkerlin, Walter [Insect Pest Control Section, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna (Austria)]. E-mail: W.Enkerlin@iaea.org

2006-04-15

The objective of this work was to develop suitable and economic diets for mass rearing Mediterranean fruit fly, Ceratitis capitata (Diptera: Tephritidae). Diets containing sugar beet bagasse, wheat bran, brewer yeast, and others with wheat bran and palletized soybean protein from Brazil were tested. Diets based on soybean protein have shown promising results regarding pupal recovery, pupal weight and adult emergence. Soybean bagasse in the form of pellets with 60% of protein can be a very important substitute for other expensive sources of protein. (author)

Processed soybean in diets for pacu (Piaractus mesopotamicus

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Marcia Regina Stech

2015-02-01

Full Text Available Changes in development and in physiological parameters of fingerlings of the pacu (Piaractus mesopotamicus fed on diets with high levels of integral crude, extruded, toasted soybean and soybean meal were assessed. The products were evaluated in practical diets for pacu, initially weighing 70 ± 2.19 g, during 82 days. Nine treatments were studied in a 2 × 4 + 1 factorial scheme which corresponded to two fish meal protein replacement levels (50 and 100% and four soybean products, plus control (100% of fish meal - FM. Development, organosomatic indexes and physiological parameters were evaluated. No differences were reported with regard to weight gain, food intake, food conversion, protein efficiency ratio and specific growth rate. A significant interaction was registered for plasma protein between the evaluated ingredients and replacement percentage of fish meal protein. Results showed that the ingredients assessed did not affect the development of the pacu when compared to fish fed on control diet. Protein retention was favored when toasted soybean and when 50% of the diet’s protein fraction from fish meal were employed.

Digestibility and nutrient utilisation of soybean bran-based diets in Nile tilapia Oreochromis niloticus

OpenAIRE

Sadiku, S.O.E.; Alao, I.A.; Tiamiyu, L.O.

2003-01-01

The digestibility and utilisation of two soybean bran-based diets and two fishmeal-based diets serving as control, at optimal (30%) and suboptimal (20%) protein levels were evaluated in Oreochromis niloticus. These were Diet I (Control)-fishmeal based diet at 30% crude protein, Diet II (Control) - fishmeal based diet at 20% crude protein, Diet III - hydrolysed Soybean Bran based diet at 30% crude protein, Diet IV - hydrolysed Soybean Bran based diet at 20%. Dry matter digestibility differed i...

Effect of different diets on development and Radiosensitivity of Red Flour Beetle, Tribolium castaneum (Herbst)

International Nuclear Information System (INIS)

Khattak, S.U; Mazhar, A.; Shahid, M.

2000-01-01

Studies on the effect of different diets on the development and radio-sensitivity of red flour beetle, Tribolium castaneum (Herbst) were conducted under controlled laboratory conditions. The results revealed that development, losses and sensitivity varied significantly (P< 0.05) with respect to diet. Developmental period was highest (43.5 days) in wheat starch and lowest (22 days) in wheat flour + 5% yeast (Standard diet). Significantly higher progeny (948) was produced in barley and lower (105.3) in wheat starch. Maximum adult weight (37.35 mg/20 adults) was recorded in sorghum and minimum (33.4) in starch. Percent weight loss was highest (21.25 ) in barley and lowest (8.0) in starch. Barley flour was found as the best diet. Radiosensitivity in relation to diet indicated that adults reared on wheat starch were most sensitive. Comparing the dose response, insect mortality was dose and diet dependent. However, 2.5 kGy proved quite lethal. No significant effect of radiation was observed on moisture and protein contents of the diets except reducing sugars. (author)

Soybean hull induced production of carbohydrases and protease among Aspergillus and their effectiveness in soy flour carbohydrate and protein separation.

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Li, Qian; Loman, Abdullah Al; Coffman, Anthony M; Ju, Lu-Kwang

2017-04-20

Soybean hull consists mainly of three major plant carbohydrates, i.e., cellulose, hemicellulose and pectin. It is inexpensive and a good potential substrate for carbohydrase production because it is capable of inducing a complete spectrum of activities to hydrolyze complex biomass. Aspergillus is known for carbohydrase production but no studies have evaluated and compared, among Aspergillus species and strains, the soybean hull induced production of various carbohydrases. In this study, A. aculeatus, A. cinnamomeus, A. foetidus, A. phoenicis and 11 A. niger strains were examined together with T. reesei Rut C30, another known carbohydrase producer. The carbohydrases evaluated included pectinase, polygalacturonase, xylanase, cellulase, α-galactosidase and sucrase. Growth morphology and pH profiles were also followed. Among Aspergillus strains, morphology was found to correlate with both carbohydrase production and pH decrease profile. Filamentous strains gave higher carbohydrase production while causing slower pH decrease. The enzyme broths produced were also tested for separation of soy flour carbohydrate and protein. Defatted soy flour contains about 53% protein and 32% carbohydrate. The enzymatic treatment can increase protein content and remove indigestible oligo-/poly-saccharides, and improve use of soy flour in feed and food. Protease production by different strains was therefore also compared for minimizing protein degradation. A. niger NRRL 322 and A. foetidus NRRL 341 were found to be the most potent strains that produced maximal carbohydrases and minimal protease under soybean hull induction. Copyright © 2017 Elsevier B.V. All rights reserved.

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours.

Science.gov (United States)

Kumar, Vinay; Biswas, Ashim Kumar; Sahoo, Jhari; Chatli, Manish Kumar; Sivakumar, S

2013-12-01

The present study was envisaged to investigate the effect of green banana (GBF) and soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and storage stability of chicken meat nuggets. The addition of GBF and SHF in the nugget formulations was effective in sustaining desired cooking yield and emulsion stability besides nutritional benefits. Protein and fat contents were decreased (p > 0.05), but fibers and ash contents was increased (p  0.05%) than control and treatments. Lipid oxidation products, however, unaffected (p > 0.05) but increased in all samples over storage time. Flour treatments showed a positive impact in respect to microbiological quality, however, sensory evaluation indicated comparable scores for all attributes at all times. So, incorporation of GBF and SHF in the formulation could improve the quality and storage stability of chicken nuggets.

Comparative Effect of Diets Containing Cooked and Roasted Soybeans on Growth Performances of Growing Finishing Pigs

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F. Meffeja

2003-01-01

Full Text Available heat of soybeans on the performances of grower-finisher pigs. Twenty hybrid male piglets, averaging 15.4 ± 0.8 kg initial body weights were allotted to four experimental diets (five replicates per treatment based on soybean meal, cotton seed cake, cooked or roasted soybeans over a 98-day period. The rations containing the commonly used soybean meal and cotton seed cake were used as control diets. Results showed that the weight gain and feed conversion ratio obtained with diets containing roasted and cooked soybeans were significantly (P 0.05 compared to the soybean meal diet. Comparison of the two methods of heat treatment showed no significant difference on animal performances. Feed costs to produce one kilogram live weight, calculated as mean costs for both growth phases, although not significant between treatments, showed a slightly lower value in roasted soybean diets. These results show that the roasting method can be used with the same advantages as the cooking method.

Effect of soybean diet: Growth and conversion efficiencies of fingerling of stinging cat fish, Heteropneustes fossilis (Bloch

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Muzzammil Iqbal Siddiqui

2014-04-01

Full Text Available Replacement of 15% protein from soybean meal in Diet II was feasible for the stinging cat fish, Heteropneustes fossilis and no significant differences in growth parameters were found in fish fed soybean meal-based diets compared to those fed control diet (Diet I. Live weight gain percent (165% obtained in fish fed soybean meal based diet was not significantly different to that achieved (171% in fish fed Diet I. Specific growth rate percent, SGR (2.79%, feed conversion ratio FCR (1.40 and protein efficiency ratio PER (1.79 recorded in fish fed Diet II were also more less comparable to those fed control diet. Mortality was not recorded in the period of the feeding trial. Body composition of the fish fed soybean meal based diet (Diet II was also comparable to that fed control diet. Significantly higher fat content was noted in fish fed Diet II. However, the protein contents were not changed in fish fed Diet I and II. Similarly, no significant differences (P > 0.05 in protein productive value were noted between the two groups. However, ash content differed significantly (P < 0.05 in fish fed Diet I and II. Although soybean meal-based diet depressed growth and feed conversion efficiencies of the fish to some extent, inclusion of soybean meal was found to be cost-effective alternative to fish meal.

Effects of diets containing Cissus rotundifolia flour on lipid profile of ...

African Journals Online (AJOL)

hp

2016-04-06

Apr 6, 2016 ... high fibre diet and polysaccharide gums in the dietary management of ... However, Guarigutata et al., (2014) reported ... powder. Previous work (Onyechi et al., 2007) on the nutrient content of CR flour per g/100 g dry weight.

Relationship between population growth of the red flour beetle Tribolium castaneum and protein and carbohydrate content in flour and starch.

Science.gov (United States)

Wong, Nellie; Lee, Chow-Yang

2011-12-01

The effects of eight diets (atta flour, wheat flour, self-rising flour, rice flour, custard powder, corn flour, tapioca starch, and potato starch) on the development of the red flour beetle, Tribolium castaneum (Herbst), reared at 29-31 degrees C and 66-70% RH were assessed. Five pairs of male and female T. castaneum were reared on the respective diets for 28 d before the experimental setup was dismantled and adult counts were recorded. In another experiment, the insects were allowed to mate and oviposit in each flour or starch type over a period of 7 d before being removed. The counting of pupae and adult emergence began on the day of emergence and was continued on a daily basis until day 140. Proximate analysis was performed for chemical composition of each diet, and the numbers of new adults that developed were found to be positively correlated (r2 = 0.97; P flour > wheat flour > self-rising flour > rice flour > custard powder > corn flour > tapioca starch > potato starch. T. castaneum larval development to the pupal and adult stages developed significantly faster in atta flour (P flour. Fewer adults emerged from wheat flour, self-rising flour, and rice flour, and no new emergences were recorded for the remaining diets. Developmental rate was much slower in beetles reared on diets in which a low number in progeny was produced. These data illustrate that different diets can influence the sustainability of these insects and affect their development and growth.

Effects of differently processed soybean substituted diets on nutrient ...

African Journals Online (AJOL)

Growth and nutrient studies was carried out on Clarias gariepinus Juveniles of mean weight 7.00-8.00g stocked into rectangular plastic aquarium tanks 30cm x 15cm for 120 days fed with differently processed soya bean meal. There were eight treatments labeled as diet T1-T8, diet T1 (control diet; contains no soybean meal ...

Fermented soybean meal exhibits probiotic properties when included in Japanese quail diet in replacement of soybean meal.

Science.gov (United States)

Jazi, V; Ashayerizadeh, A; Toghyani, M; Shabani, A; Tellez, G; Toghyani, M

2018-03-15

This study was conducted to investigate and compare the effect of dietary probiotic mixture (PM) and organic acid (OA) mixture with fermented soybean meal (FSBM) on performance, crop, and ceca microbiota, small intestine morphology, and serum lipid profile in Japanese quails. A total of 800 day-old Japanese quails was randomly allotted to 5 treatments with 8 replicate pens of 20 birds each, for 35 days. The experimental diets consisted of a control corn-soybean meal diet and 4 test diets: 1) control diet + 0.1% PM; 2) control diet + 0.2% OA mixture; 3) control diet + the combination of both PM and OA; and 4) an additives-free diet in which the soybean meal in the control diet was replaced with FSBM. The results indicated that in starter and the entire rearing periods, FSBM, PM, and PM+OA diets had significantly lower FCR compared to control or OA diets (P < 0.05). Birds in the FSBM group gained higher weight than control and OA birds (P < 0.05; 1 to 35 d). At d 21 and 35, birds fed the control diet showed significantly lower numbers of lactic acid bacteria in the crop, while coliforms were higher in the cecal content compared to the other diets (P < 0.05). At d 21, the villus height and villus height to crypt depth ratio in the duodenum and jejunum of birds fed PM, PM+OA, and FSBM diets were greater than in other treatments (P < 0.05). The serum concentrations of cholesterol and low-density lipoprotein cholesterol of birds fed PM, PM+OA, and FSBM diets were significantly lower than birds in control and AO groups (P < 0.05). The results obtained herein suggest that FSBM exhibits probiotic properties and, when used in substitution of SBM in Japanese quail diet, can improve growth performance, balance of desirable gastrointestinal microbiota in crop and ceca, small intestinal morphology, and serum lipid profile-likewise, a probiotic supplement.

Performance of broiler chickens fed diets containing DAS-68416-4 soybean meal.

Science.gov (United States)

Herman, Rod A; Dunville, Christina M; Juberg, Daland R; Fletcher, Dale W; Cromwell, Gary L

2011-01-01

Broiler chickens are a fast growing monogastric animal commonly used to evaluate the equivalence between transgenic and non-transgenic grains as part of the human safety assessment process. While commonly viewed like other livestock feeding trials, such studies are performed with transgenic crops with input traits (that are not designed to improve nutrition) to aid regulatory authorities in evaluating safety. Studies of this type are actually more similar to toxicology studies in purpose, with sensitive endpoints like growth used to detect metabolic perturbations. DAS-68416-4 soybean expresses the aryloxyalkanoate dioxygenase-12 (AAD-12) enzyme which inactivates 2,4-diclorophenoxyacetic acid (2,4-D) and provides DAS-68416-4 soybeans tolerance to this herbicide. DAS-68416-4 also expresses the phosphinothricin acetyltransferase (PAT) enzyme from Streptomyces viridochromogenes which confers tolerance to glufosinate-ammonium herbicides. A 6-week broiler study was conducted with diets containing toasted DAS-68416-4 soybean meal (40, 36, and 32% in starter, grower and finisher diets, respectively) to evaluate nutritional wholesomeness and safety compared with conventional comparators. Toasting soybean meal is required to inactivate endogenous antinutrients making soybean suitable for consumption by monogastric animals like broiler chickens. Toasting was found to denature both the AAD-12 and PAT proteins rendering them non-detectable by enzyme linked immunosorbent assays. Broiler growth and performance parameters were measured over a 6-week period of exposure to diets containing different sources of toasted soybean meal, and results indicate that DAS-68416-4 soybean is nutritionally equivalent to non-transgenic soybean.

Comparison of several artificial diets with different protein sources for massal rearing of Ecdytolopha aurantiana (Lima) (Lepidoptera: Tortricidae)

International Nuclear Information System (INIS)

Garcia, Mauro S.; Parra, Jose R.P.

1999-01-01

The development of Ecdytolopha aurantiana (Lima) was compared among four artificial diets with different protein sources based on biological characteristics and fertility life table in order to have the insect available throughout the year for research in different areas. All diets with variable protein sources (D1= bean, yeast, wheat germ, soybean protein and casein; D2= corn flour, wheat germ, and yeast; D3= soybean protein, and wheat germ; D4= bean, yeast and wheat germ) allowed the insect to developed at 27 +- 2 deg C; RH 65 +- 10% and 14 h photophase. In all diets the insect presented four instars with several other similar biological characteristics. Since diet D2 (corn flour, wheat germ and yeast) provided the lowest development time, the highest viability, a high value of finite ratio of increase (ll), besides being of low cost and easy preparation, it can be considered as the most adequate for laboratory rearing of E. aurantiana. Balanced nutrients showed more important than the nutritional value of the components of the diet for this insect which is, for the first time, fed on artificial diet. (author)

PEMANFAATAN TEPUNG KOMPOSIT UBI JALAR PUTIH (Ipomea batatas L. KECAMBAH KEDELAI (Glycine max Merr DAN KECAMBAH KACANG HIJAU (Virginia radiata L SEBAGAI SUBSTITUEN PARSIAL TERIGU DALAM PRODUK PANGAN ALTERNATIF BISKUIT KAYA ENERGI PROTEIN [Utilization of Composite Flour from White Sweet Potatoes (Ipomoea batatas L, Germinated Soybeans (Glycine max Merr., and Germinated Mung Beans (Virginia radiata L as Wheat Flour Partial Substituent of Alternative Food, High Energy-Protein Biscuit

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Ferry H Sunandar2

2006-04-01

Full Text Available An emergency food based biscuit product was formulated by utilizing composite flour from white sweet potatoes, germinated soybeans, and germinated mung beans. This product was designed to meet high protein and energy wich contain protein as minimum as 12% and 50% carbohydrate. Sweet potatoes, germinated soybeans, and germinated mung beans flour were obtained by using drum dryer. The flour characteristics determination showed that there were positive corelation between bulk density and wettability, and had negative corelation with stack angle. The bulk density number of sweet potatoes, germinated soybeans, and germinated mung beans flour were 0.56, 0.38, 0.45 g/m; compact density 0.63, 0.54, and 0.56 g/ml; whiteness degree 49.77, 29.82 and 34.41%; stack angle 30.56, 41.77 and 31.16 degree; wettability 1.104, 345, 20 second; and dispersibility 1.98, 1.06 and 0.70%. Wheat flour could be substituted by sweet potatoes flour as much as 80%. The range utilization of germinated soybeans and germinated mung beans flour were 12-28 % which combined with 25-44% sweet potatoes flour. The nutritional composition of high energy and protein biscuit were within average range of protein 12.34%, fat 24.56%, carbohydrate 60.65 %, and also total dietary fiber 15.01%. The result of organoleptic test showed that high energy and protein biscuit was accepted by consument, so that its very potential to ben as alternative food.

Evaluation of the effect of soybean diet on interferon-α-induced depression in male mice

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Yazdan Azimi Fashi

2017-08-01

Full Text Available Objective: Interferon-α (IFN therapy can cause depressive symptom which may lead to drug discontinuation. By interfering with tryptophan pathway, the available level of tryptophan required for serotonin synthesis decreases which could be related to depression. The aim of this study was to evaluate whether soybean diet could improve IFN-induced depression. Materials and Methods: Male mice weighing 28±3 g were used in the forced swimming test (FST as an animal model of depression; also, locomotor activity was recorded. IFN 16×105 IU/kg was injected subcutaneously for 6 days. Animals were fed with regular diet or soybean diet at 3 concentrations throughout the experiment. Fluoxetine was the reference drug. To check whether the tryptophan content in the soy bean diet was effective, a group of animals was injected with a single dose of tryptophan on the test day. Results: IFN-α increased the immobility time in the FST (192 sec ± 5.4, that denotes depression in mice. Soybean diets caused less immobility that was more profound with 50% soybean (26.4 sec ± 6. This diet overcame the depression caused by IFN in the FST (54 sec±18. This result was parallel with that of tryptophan injected to animals (38 sec±17. All the animals showed normal locomotor activity. Conclusion: For the first time, we showed that soybean diet could counteract with depression caused by IFN-α. Since tryptophan therapy had similar effects, possibly the tryptophan content of soybean had induced the serotonin synthesis. Thus, not only less harmful kynurenine was produced but also more serotonin was available in the brain to overcome depression. However, this interpretation needs further evaluations.

Protective effect of soybeans as protein source in the diet against cadmium-aorta redox and morphological alteration

International Nuclear Information System (INIS)

Pérez Díaz, Matías F.F.; Acosta, Mariano; Mohamed, Fabián H.; Ferramola, Mariana L.; Oliveros, Liliana B.; Gimenez, María S.

2013-01-01

We investigated the effects of cadmium exposition on thoracic aorta redox status and morphology, and the putative protective effect of soybeans in the diet. Male Wistar rats were separated into 6 groups: 3 fed with a diet containing casein and 3 containing soybeans, as protein source. Within each protein group, one was given tap water (control) and the other two tap water containing 15 and 100 ppm of Cd 2+ , respectively, for two months. In rats fed with casein diet, 15 ppm of Cd induced an increase of thiobarbituric acid-reactive substances (TBARS), and of the catalase (CAT) and glutathione peroxidase (GPx) activities, which were even higher with 100 ppm of Cd 2+ , in aorta. Also, 100 ppm Cd 2+ exposure increased superoxide dismutase (CuZnSOD) activity; CAT, GPX, SOD, Nrf2 and metallothioneine II mRNA expressions and CAT, GPx and NOX-2 protein levels, compared with control. Aorta endothelial and cytoplasmic alterations were observed. However, with the soybeans diet, 15 and 100 ppm of Cd 2+ did not modify TBARS levels; CAT, GPX and Nrf2 mRNA expressions; CAT, GPx and NOX-2 protein; and the aorta morphology, compared with control. The soybean diet attenuates the redox changes and protects against morphological alterations induced, in a dose-dependent way, by Cd in aorta. - Highlights: • Under casein diet, 100 ppm Cd 2+ in drinking water induces oxidative stress in aorta. • Under casein diet, 100 ppm Cd 2+ increases Nrf2, MT II and NOX2 expressions in aorta. • Under casein diet, 100 ppm Cd 2+ induces morphological changes in rat aorta. • The soybean diet attenuates the redox changes induced by Cd in rat aorta. • The soybean diet attenuates morphological alterations induced by Cd in rat aorta

Protective effect of soybeans as protein source in the diet against cadmium-aorta redox and morphological alteration

Energy Technology Data Exchange (ETDEWEB)

Pérez Díaz, Matías F.F.; Acosta, Mariano; Mohamed, Fabián H.; Ferramola, Mariana L.; Oliveros, Liliana B.; Gimenez, María S., E-mail: marisofigime44@gmail.com

2013-11-01

We investigated the effects of cadmium exposition on thoracic aorta redox status and morphology, and the putative protective effect of soybeans in the diet. Male Wistar rats were separated into 6 groups: 3 fed with a diet containing casein and 3 containing soybeans, as protein source. Within each protein group, one was given tap water (control) and the other two tap water containing 15 and 100 ppm of Cd{sup 2+}, respectively, for two months. In rats fed with casein diet, 15 ppm of Cd induced an increase of thiobarbituric acid-reactive substances (TBARS), and of the catalase (CAT) and glutathione peroxidase (GPx) activities, which were even higher with 100 ppm of Cd{sup 2+}, in aorta. Also, 100 ppm Cd{sup 2+} exposure increased superoxide dismutase (CuZnSOD) activity; CAT, GPX, SOD, Nrf2 and metallothioneine II mRNA expressions and CAT, GPx and NOX-2 protein levels, compared with control. Aorta endothelial and cytoplasmic alterations were observed. However, with the soybeans diet, 15 and 100 ppm of Cd{sup 2+} did not modify TBARS levels; CAT, GPX and Nrf2 mRNA expressions; CAT, GPx and NOX-2 protein; and the aorta morphology, compared with control. The soybean diet attenuates the redox changes and protects against morphological alterations induced, in a dose-dependent way, by Cd in aorta. - Highlights: • Under casein diet, 100 ppm Cd{sup 2+} in drinking water induces oxidative stress in aorta. • Under casein diet, 100 ppm Cd{sup 2+} increases Nrf2, MT II and NOX2 expressions in aorta. • Under casein diet, 100 ppm Cd{sup 2+} induces morphological changes in rat aorta. • The soybean diet attenuates the redox changes induced by Cd in rat aorta. • The soybean diet attenuates morphological alterations induced by Cd in rat aorta.

Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours.

Science.gov (United States)

Osuna, Mariana B; Judis, María A; Romero, Ana M; Avallone, Carmen M; Bertola, Nora C

2014-01-01

Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA) content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran) and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF), soybeans flour (SF), or wheat bran (WB) was used to replace 50, 100, and 150 g kg(-1) of wheat flour (WF) in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg(-1) SF, the better acceptance, baking features, and enhanced fatty acid profile.

Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

Directory of Open Access Journals (Sweden)

Mariana B. Osuna

2014-01-01

Full Text Available Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA profile of bakery products, producing breads with low saturated fatty acid (SFA content and with high polyunsaturated fatty acid (PUFA content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF, soybeans flour (SF, or wheat bran (WB was used to replace 50, 100, and 150 g kg−1 of wheat flour (WF in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg−1 SF, the better acceptance, baking features, and enhanced fatty acid profile.

Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

Science.gov (United States)

Osuna, Mariana B.; Judis, María A.; Romero, Ana M.; Avallone, Carmen M.; Bertola, Nora C.

2014-01-01

Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA) content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran) and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF), soybeans flour (SF), or wheat bran (WB) was used to replace 50, 100, and 150 g kg−1 of wheat flour (WF) in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg−1 SF, the better acceptance, baking features, and enhanced fatty acid profile. PMID:25478592

Consumer acceptance of eggs from Hy-Line Brown layers fed soybean or soybean-free diets using cage or free-range rearing systems.

Science.gov (United States)

Al-Ajeeli, M N; Miller, R K; Leyva, H; Hashim, M M; Abdaljaleel, R A; Jameel, Y; Bailey, C A

2018-05-01

Consumers have begun to awaken to the food on their plates with respect to human health and the environment, as well as animal welfare. They have become more demanding about what they buy or prefer in their food, such as soy-free, gluten-free, or organic products. The objective of this study was to evaluate consumer acceptance of eggs from hens fed soybean meal or soybean-free diets utilizing cottonseed meal and distillers' dried grains, using cage or free-range rearing systems. All eggs were stored at the sensory lab at Texas A&M University (TAMU) for a d prior to each test at 4°C. A panel of consumers (n = 60) made up of TAMU students, faculty, and staff, ages 18 to 50, were recruited to evaluate consumer acceptance based on 2 tests using scrambled and hard cooked eggs. Samples were placed in separate weigh boats labeled with 3-digit codes to avoid visual bias. Sensory ballots were based on overall like or dislike of flavor, texture, odor, and color using the 9-point hedonic scales. For scrambled eggs, flavor did not differ (P > 0.05), but texture liking was higher (P = 0.064) for scrambled eggs from the soybean-free diet (7.08) vs. scrambled eggs from the soybean meal diet (6.65). With respect to the hard cooked eggs, the consumer panel preferred the flavor of the eggs from the caged rearing system (7.11) vs. eggs from the free-range system (6.60; P = 0.014). Consumers liked the texture (P = 0.018) for eggs collected from hens fed soybean meal (6.91) vs. eggs from hens fed the soybean-free diet (6.30).

Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana and soybean (glycine max

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Sandra Patricia Chaparro Acuña

2012-03-01

Full Text Available Physicochemical characteristics and functional properties of vitabosa flour (Mucuna deeringiana and soybean flour (Glycine max were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strength of the medium. Emulsifying Activity (EA decreased with increasing concentration of flour, while Emulsifying Stability (ES showed an increased. EA and ES of flours have more ionic strength in the range between 0.0 and 0.4 M, but it is reduced afterwards with the higher concentration of NaCl. Foaming stability varied with the concentration of flour solution reaching maximum values of 39 and 33% for vitabosa and soybean, respectively at 10% flour concentration.Vitabosa had the best foaming capacity (56% to 0.6 M compared with soybeans (47% to 0.4 M. Maximum capacity of gelation was observed in vitabosa at 10% flour concentration. Increases in ionic strength of the flour solution, at low salt concentrations (<0.4 M, improved the gelation of flours.

Optimisation of wheat-sprouted soybean flour bread using response ...

African Journals Online (AJOL)

STORAGESEVER

2009-11-16

Nov 16, 2009 ... which may be added include flours of other cereals, fat, malt flour, soya flour, ... but its protein is of lower nutritional quality than milk, soy, pea and lupin proteins as its ... improvers from local raw materials. It is thought that the.

Change of digestive physiology in sea cucumber Apostichopus japonicus (Selenka) induced by corn kernels meal and soybean meal in diets

Science.gov (United States)

Yu, Haibo; Gao, Qinfeng; Dong, Shuanglin; Hou, Yiran; Wen, Bin

2016-08-01

The present study was conducted to determine the change of digestive physiology in sea cucumber Apostichopus japonicus (Selenka) induced by corn kernels meal and soybean meal in diets. Four experimental diets were tested, in which Sargassum thunbergii was proportionally replaced by the mixture of corn kernels meal and soybean meal. The growth performance, body composition and intestinal digestive enzyme activities in A. japonicus fed these 4 diets were examined. Results showed that the sea cucumber exhibited the maximum growth rate when 20% of S. thunbergii in the diet was replaced by corn kernels meal and soybean meal, while 40% of S. thunbergii in the diet can be replaced by the mixture of corn kernels meal and soybean meal without adversely affecting growth performance of A. japonicus. The activities of intestinal trypsin and amylase in A. japonicus can be significantly altered by corn kernels meal and soybean meal in diets. Trypsin activity in the intestine of A. japonicus significantly increased in the treatment groups compared to the control, suggesting that the supplement of corn kernels meal and soybean meal in the diets might increase the intestinal trypsin activity of A. japonicus. However, amylase activity in the intestine of A. japonicus remarkably decreased with the increasing replacement level of S. thunbergii by the mixture of corn kernels meal and soybean meal, suggesting that supplement of corn kernels meal and soybean meal in the diets might decrease the intestinal amylase activity of A. japonicus.

Water intake and digestive metabolism of broilers fed all-vegetable diets containing acidulated soybean soapstock

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SL Vieira

2006-09-01

Full Text Available A study was conducted to compare live performance and digestive metabolism of broiler chickens fed all-vegetable diets (All-Veg compared to a regular diet including animal by-products. Three feeds were formulated and provided to broilers according to the feeding program: pre-starter from 1 to 10 days, starter from 11 to 21 days, and grower from 21 to 35 days. All feeds had corn and soybean meal as major ingredients; however, two of them were all-vegetable diets having either Degummed Soybean Oil (DSO or Acidulated Soybean Soapstock (ASS as fat sources. The third diet included poultry by-product and poultry fat. A total number of 360 day-old broiler chicks were allocated to 1m² battery cages, 10 chicks in each, and 12 replicates per treatment. Live performance was similar between groups of birds receiving the different diets with the exception of weight gain, which was increased for birds fed the All-Veg diet with ASS. Birds fed All-Veg diets had increased water intake and produced more excreta with a concurrent reduced feed metabolizability at both ages, regardless of fat source. Metabolizable Energy was not different for the three diets.

Nutritional value of raw soybeans, extruded soybeans, roasted soybeans and tallow as fat sources in early lactating dairy cows.

Science.gov (United States)

Amanlou, H; Maheri-Sis, N; Bassiri, S; Mirza-Aghazadeh, A; Salamatdust, R; Moosavi, A; Karimi, V

2012-01-01

Thirty multiparous Holstein cows (29.8 ± 4.01days in milk; 671.6 ± 31.47 kg of body weight) were used in a completely randomized design to compare nutritional value of four fat sources including tallow, raw soybeans, extruded soybeans and roasted soybeans for 8 weeks. Experimental diets were a control containing 27.4 % alfalfa silage, 22.5% corn silage, and 50.1% concentrate, and four diets with either tallow, raw soybean, extruded soybean, or roasted soybean added to provide 1.93% supplemental fat. Dry matter and NEL intakes were similar among treatments, while cows fed fat diets had significantly (Pfat. Supplemental fat, whether tallow or full fat soybeans increased milk production (1.89-2.45 kg/d; PMilk fat yield and percentage of cows fed fat-supplemented diets were significantly (Pfat-supplemented diets, roasted soybean caused highest milk fat yield and extruded soybean caused lowest milk fat yield. There was no significant effect of supplemental fat on the milk protein and lactose content and yield. Feed efficiency of fat-supplemented diets was significantly (Pfat sources on production response of cows, fat originating from heat-treated soybean help to minimize imported RUP (rumen undegradable protein) sources level as fish meal in comparison with tallow and raw soybean oil. In the Current study, there was no statistical significance among nutritional values of oil from extruded soybeans and roasted soybeans.

Casca de soja em dietas para ovinos Soybean hulls in sheep diets

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José Walter dos Santos

2008-11-01

Full Text Available Objetivou-se avaliar a utilização de quatro níveis de casca de soja (0; 8,0; 16,0 ou 24,0% em substituição ao fubá de milho (0, 25, 50 e 75% em dietas para ovinos em confinamento. Avaliaram-se o consumo e a digestibilidade dos nutrientes, o desempenho animal, a conversão alimentar e os custos com a dieta. Vinte cordeiros da raça Santa Inês com peso vivo médio inicial de 32,96 kg foram distribuídos em delineamento inteiramente casualizado com quatro tratamentos e cinco repetições. A dieta foi composta de 50% de volumoso (50% de silagem de milho e 50% de cana-de-açúcar picada e 50% de concentrado. Os concentrados foram compostos de fubá de milho, farelo de soja, mistura mineral e uréia, de modo que o fubá de milho foi gradativamente substituído pela casca de soja. Os animais foram mantidos em baias individuais com comedouro e bebedouro. Não foram observados efeitos dos níveis de casca de soja da dieta sobre o consumo de nutrientes, exceto o de FDN, que aumentou linearmente de acordo com o nível de casca de soja na dieta. Os níveis de casca de soja não influenciaram a digestibilidade dos nutrientes, o ganho de peso (0,215 kg/animal/dia e a conversão alimentar dos animais (6,20 kg MS/kg peso ganho. O aumento do nível de casca de soja de 0 e 75% na dieta reduziu os gastos com alimentação e aumentou a margem bruta de R$ 10,89 para R$ 18,63 por animal. A substituição de até 75% do fubá de milho por casca de soja na dieta não afeta o desempenho de ovinos em terminação em confinamento.The objective was to evaluate the use of four levels of soybean hulls (0.0, 8.0, 16.0 and 24.0% to replace the corn meal (0.0, 25, 50 and 75% in the diet of sheep in feedlot. Performance, nutrient digestibilities and feeding costs were evaluated. Twenty Santa Inez breed lambs with 32.96 kg BW were distributed to a completely randomized design with four diets and five replications. The diet was composed of 50% forage (50% of corn silage and

Substitution of fishmeal with soybean meal in humpback Grouper, Cromileptes altivelis juvenile diets supplemented with phytase

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Rachman Syah

2006-12-01

Full Text Available Feeding experiments were conducted to evaluate the effects of replacing fishmeal with soybean meal in diet on growth of humpback grouper. Fifteen cages of 1 x 1 x 1.2 m3 each stocked with 16 humpback grouper juveniles (61.3 ± 0.4 g/pc were set up randomly in seawater. Fish were fed to satiation twice daily for 112 days. The control diet contained 61.9% fishmeal (63.34% crude protein. Four isonitrogenous (48% crude protein and isocaloric (4.7 kcal/g feed diets supplemented with commercial phytase “Rhonozyme-P” at 0.075% were formulated to contain different levels (8%, 16%, 24%, and 32% soybean meal (43.65% crude protein as a partial replacement for fishmeal. These diets contained total phosphorus levels between 3.6—4.5 (±0.4 % and 0.7—1.5 (±0.04 % available phosphorus. Replacement of fishmeal with soybean meal (8 to 32% replacement was not significantly different (P>0.05 to the control diet on daily growth rate (DGR, food conversion ratio (FCR, protein efficiency ratio (PER, and daily food consumption (DFC. However, the dietary levels of soybean meal significantly affected (P<0.05 whole body protein and phosphorus retention (Table 1. These data suggest that addition of phytase in diets could improve protein and phosphorus availability and reduce nitrogen and phosphorus loading in the environment. Phytase can therefore play an important role in formulating eco-friendly feed for humpback grouper. Based on P loading, supplementation of phytase enable up to 24% fishmeal replacement with soybean meal.

Transgenic and conventional Brazilian soybeans don't cause or prevent preneoplastic colon lesions or oxidative stress in a 90-day in vivo study

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Felipe Augusto Sbruzzi

2013-08-01

Full Text Available OBJECTIVE: The study presents the results of a 90-day safety assessment of rats fed with four varieties of soybeans, BRS 245 RR and BRS Valiosa RR (transgenic, BRS 133 and MG BR46 Conquista (non-transgenic. METHODS: Diets were prepared by incorporating toasted soybean flour to a commercial diet at 1%, 10% or 20% weight In the in vivo experimental the rats' body weight, body weight gain, food consumption, number of aberrant crypt foci, oxidative stress biomarkers, urea and creatinine levels were analyzed and compared between experimental groups, as well as histopathological observations (digestive tract, liver, kidneys. RESULTS: The results indicate that glyphosate-tolerant soy varieties neither induce nor prevent aberrant crypt foci induction, nor do their conventional counterparts. Similarly, none of the four soybean varieties tested induced changes in the digestive tract, liver or kidney. Serum biochemical parameters were also unchanged. CONCLUSION: The consumption of both, conventional and transgenic soybeans, were insufficient to ameliorate dimethylhydrazine-induced oxidative stress.

Soybean production in eastern and southern Africa and threat of yield loss due to soybean rust caused by Phakopsora pachyrhizi

NARCIS (Netherlands)

Murithi, H.M.; Beed, F.; Tukamuhabwa, P.; Thomma, B.P.H.J.; Joosten, M.H.A.J.

2016-01-01

Soybean is a major source of oil and proteins worldwide. The demand for soybean has increased in Africa, driven by the growing feed industry for poultry, aquaculture and home consumption in the form of processed milk, baked beans and for blending with maize and wheat flour. Soybean, in addition

Effects of high-pressure process on kinetics of leaching oil from soybean powder using hexane in batch systems.

Science.gov (United States)

Uhm, Joo Tae; Yoon, Won Byong

2011-08-01

Mass transfer models of leaching oil from soybean (Glycine max) flour with hexane after high-pressure process (HPP) treatment were developed. High pressure (450 MPa) was applied to the soybean flour (mean diameter of flour particle: 365 μm) for 30 min before leaching the oil components in the solvent. The ratio of solvent (volume, mL) to soybean flour (mass, g), such as 1:10 and 1:20, was employed to characterize the effect of solvent ratio on the leaching rate in the batch type of extraction process. Ultraviolet absorbance at 300 nm was used to monitor the extraction rate. Saturation solubility (C(AS)) was determined to be 21.73 kg/m³. The mass transfer coefficients (k) were determined based on the 1st- and 2nd-order kinetic models. The 2nd kinetic model showed better fit. The HPP treatment showed a higher extraction rate and yield compared to the control, while the amount of solvent did not affect the extraction rate and yield. The scanning electron microscope showed that HPP-treated soybean particles included more pores than the untreated. The pores observed in the HPP-treated soybean flours might help increase the mass transfer rate of solvent and solute in the solid matrix. High-pressure processing can help increase the extraction rate of oil from the soybean flour operated in batch systems. The conventional solid to solvent ratio (1:20) used to extract oil composition from the plant seed did not help increase the amount of oil extracted from the soybean flour. © 2011 Institute of Food Technologists®

Replacing soybean oil with increasing levels of soybean acid oil in diets of coturnix quails (Coturnix coturnix coturnix) and the effects on egg quality.

Science.gov (United States)

Roll, Aline A P; Forgiarini, Juliana; Xavier, Eduardo G; Lopes, Débora C N; Roll, Victor F B; Rutz, Fernando

2018-01-01

The effects of increasing levels of soybean acid oil in diets of quails on the quality of eggs were evaluated over a period of 56 days. A completely randomized design with five treatment levels of soybean acid oil (0, 2, 4, 6, and 8%) as a replacer for soybean oil and eight replicates of two quails each were used. A total of 240 fresh eggs were used for quality analysis, and 400 eggs were stored at 23ºC over a period of 0, 7, 14, 21, and 28 days for analysis of shelf-life. Polynomial regression and ANOVA with repeated measurements and Tukey´s tests were used. Soybean acid oil linearly increased the intensity of red (a* = -5.26 + 0.14 x, R2 = 0.89, P = 0.01) and yellow (b* = 42.32 + 0.44 x, R2 = 0.88 P = 0.01). All other variables of egg quality were not affected by the treatments, with the exception of sensory attributes, such as odor and aftertaste, which were more pronounced with soybean acid oil. In conclusion, soybean acid oil affects the intensity of yellow and red color of the yolk. Trained assessors detected differences in odor and aftertaste of eggs when soybean acid oil was included in the quail diet.

Nutritional value of raw soybeans, extruded soybeans, roasted soybeans and tallow as fat sources in early lactating dairy cows

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A. Moosavi

2012-09-01

Full Text Available Thirty multiparous Holstein cows (29.8 ± 4.01days in milk; 671.6 ± 31.47 kg of body weight were used in a completely randomized design to compare nutritional value of four fat sources including tallow, raw soybeans, extruded soybeans and roasted soybeans for 8 weeks. Experimental diets were a control containing 27.4 % alfalfa silage, 22.5% corn silage, and 50.1% concentrate, and four diets with either tallow, raw soybean, extruded soybean, or roasted soybean added to provide 1.93% supplemental fat. Dry matter and NEL intakes were similar among treatments, while cows fed fat diets had significantly (P<0.05 high NEL intakes when compared to control with no fat. Supplemental fat, whether tallow or full fat soybeans increased milk production (1.89-2.45 kg/d; P<0.01 and FCM production (1.05-2.79; P<0.01. Milk fat yield and percentage of cows fed fat-supplemented diets were significantly (P<0.01 and P<0.05 respectively higher than control. Between fat-supplemented diets, roasted soybean caused highest milk fat yield and extruded soybean caused lowest milk fat yield. There was no significant effect of supplemental fat on the milk protein and lactose content and yield. Feed efficiency of fat-supplemented diets was significantly (P<0.01 higher than control. Body weight, body weight change and BCS (body condition score of cows, as well as energy balance and energy efficiency were similar between treatments. In conclusion, while there was no significant effect of fat sources on production response of cows, fat originating from heat-treated soybean help to minimize imported RUP (rumen undegradable protein sources level as fish meal in comparison with tallow and raw soybean oil. In the Current study, there was no statistical significance among nutritional values of oil from extruded soybeans and roasted soybeans.

Effect of Different Diets of Flour Moth on its Parasitoid Wasp Fitness, Trichogramma brassicae (Hym.:Trichogrammatidae

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Paria Soltaninejad

2017-03-01

Full Text Available Introduction: Parasitoid wasp, Trichogramma brassicae (Bezdenko (Hym.: Trichogrammatidae has excellent position in mass production technology, scope of application, wide geographical distribution and unmatched talent to adapt to different climatic conditions that can be easily reared on Mediterranean flour moth (MFM, Ephestia kuehniella Zeller (Lep.: Pyralidae. The parasitoid use is in order to control Chilo suppressalis (Walker (Lep.: Pyralidae, Helicoverpa armigera (Lep.: Noctuidae, Ostrinia nubilalis (Hübner (Lep.: Pyralidae, Ectomyelois ceratoniae (Zeller (Lep.: Phycitidae and Cydia pomonella (Lep.: Tortricidae (38. The studies have been shown that the quantity and quality of the host diet affect growth period, size of adults, adult longevity, fecundity and sex ratio of the parasitoid. The objective of current research was to evaluate the effect of four different MFM diets on the fitness of second and forth generations of the parasitoid wasp, T. brassicae. Materials and Methods: The four diets ((I wheat flour, wheat bran, corn flour, bread yeast and glycerin; (II wheat flour, wheat bran, barley flour, bread yeast and glycerin; (III barley flour, bread yeast and glycerin and (IV wheat flour, barley flour and corn flour were sterilized at 51 °C for 24 hours. After cooling at ambient temperature, the diets were contaminated with the eggs of MFM and then were maintained at 25±1° C, 60±5 % RH and a photoperiod of 14 L: 10 D. The MFM adults emerged after 35 to 40 days and their eggs were collected daily to use for investigation of the parasitoid biology. For rearing the parasitoid wasps on the MFM eggs obtained from each diet, some cards containing the parasitoid pre-pupae were put inside cages (25 × 25 × 25 cm and reared for one generation. The adults were fed honey (20% for one day and then were provided with one-day-old sterile MFM eggs. To prevent egg hatching and sterile them, they were kept at 15°C for four h. The tests were

Psyllium husk fibre supplementation to soybean and coconut oil diets of humans: effect on fat digestibility and faecal fatty acid excretion.

Science.gov (United States)

Ganji, V; Kies, C V

1994-08-01

The effects of psyllium fibre supplementation to polyunsaturated fatty acid rich soybean oil and saturated fatty acid rich coconut oil diets on fat digestibility and faecal fatty acid excretion were investigated in healthy humans. The study consisted of four 7-day experimental periods. Participants consumed soybean oil (SO), soybean oil plus psyllium fibre (20 g/day) (SO+PF), coconut oil (CO) and coconut oil plus psyllium fibre (20 g/day) (CO+PF) diets. Laboratory diet provided 30% calories from fat (20% from test oils and 10% from basal diet), 15% calories from protein and 55% calories from carbohydrate. Fat digestibility was significantly lower and faecal fat excretion was significantly higher with SO+PF diet than SO diet and with CO+PF diet than CO diet. Faecal excretion of myristic and lauric acids was not affected by test diets. Percent faecal palmitic acid excretion was significantly higher during psyllium supplementation periods. Higher faecal linoleic acid excretion was observed with soybean oil diets compared with coconut oil diets. Increased faecal fat loss, decreased fat digestibility and increased faecal palmitic acid excretion with psyllium supplementation may partly explain the hypocholesterolaemic action of psyllium fibre.

Replacing soybean oil with increasing levels of soybean acid oil in diets of coturnix quails (Coturnix coturnix coturnix and the effects on egg quality

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ALINE A.P. ROLL

2017-10-01

Full Text Available ABSTRACT The effects of increasing levels of soybean acid oil in diets of quails on the quality of eggs were evaluated over a period of 56 days. A completely randomized design with five treatment levels of soybean acid oil (0, 2, 4, 6, and 8% as a replacer for soybean oil and eight replicates of two quails each were used. A total of 240 fresh eggs were used for quality analysis, and 400 eggs were stored at 23ºC over a period of 0, 7, 14, 21, and 28 days for analysis of shelf-life. Polynomial regression and ANOVA with repeated measurements and Tukey´s tests were used. Soybean acid oil linearly increased the intensity of red (a* = -5.26 + 0.14 x, R2 = 0.89, P = 0.01 and yellow (b* = 42.32 + 0.44 x, R2 = 0.88 P = 0.01. All other variables of egg quality were not affected by the treatments, with the exception of sensory attributes, such as odor and aftertaste, which were more pronounced with soybean acid oil. In conclusion, soybean acid oil affects the intensity of yellow and red color of the yolk. Trained assessors detected differences in odor and aftertaste of eggs when soybean acid oil was included in the quail diet.

Nutrient digestibility of vegetables waste flour on male quail (Coturnix coturnix japonica)

Science.gov (United States)

Pramono, A.; Primadhani, M. S.; Swastike, W.; Sutrisno, J.

2018-03-01

The aim of this research is to determine the nutrient digestibility of vegetables waste flour on of male quail. Four hundred male quails were divided into four groups with five replications. The experiment is Completely Randomized Design and the data were analyzed by analyses of variants. The experimental diets were P0 = basal diet, P1 = 97% basal diet + 3% vegetables waste flour, P2 = 94% basal diet + 6% vegetables waste flour, and P3 = 91% basal diet + 9% vegetables waste flour. The observed variables were the digestibility of dry matter, crude protein and extract ether. Result showed that of the addition of vegetable waste flour in the diet had no effect on crude protein digestibility (P>0.05), however shown significant effect on dry matter (P digestibility.

Digestibility of diets with flour fish silage for the growing of arawana (Osteoglossum bicirrhossum

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Mario Paz A.

2015-12-01

Full Text Available Objective. The purpose of this research was to evaluate the digestibility of different nutritional and energy components of artificial diets containing flour fishsilage used in growing of arawana fingerlings (O. bicirrhossum. Materials and methods. 240 fingerlings distributed in 12 tanks with 20 fish per experimental unit were handled, in a completely randomized design made up of 4 treatments with three replicates, each with inclusions of 0 (0ESH, 10 (10ESH, 20(20ESH and 30% flour fish silage (30ESH of treatments T0, T1, T2 and T3 respectively; fromflour fish silagein order to formulate isoenergetic and isonitrogenous diets in the different treatments to avoid sources of miscalculation of the experimental variables. Results. High digestibility coefficients were observed in treatments T1 (10ESH and T3 (30ESH. The protein, lipid and energy utilization ratios were greater than 60%, which shows the importance of including flour fish silage as a source of protein to improve the various growth parameters. Significant differences between treatments were found in the increase of length (p≤0.05, showing that the T1 was the best treatment with an average of 1.21±0.29 cm. Conclusions. According to the coefficients of digestibility, length increase and benefit – cost ratio, the best treatment was T1 (10ESH used to feed arawana (O. bicirrhossum, during the growing period, demonstrating the economic and ecological advantages for utilization of this source of protein in aquaculture.

Comparison of several artificial diets with different protein sources for massal rearing of Ecdytolopha aurantiana (Lima) (Lepidoptera: Tortricidae); Comparacao de dietas artificiais, com fontes proteicas variaveis, para criacao de Ecdytolopha aurantiana (Lima) (Lepidoptera: Tortricidae)

Energy Technology Data Exchange (ETDEWEB)

Garcia, Mauro S. [Universidade Federal de Pelotas (UFPel), RS (Brazil). Dept. de Fitossanidade; Parra, Jose R.P. [Universidade de Sao Paulo (USP), Piracicaba, SP (Brazil). Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Dept. de Entomologia

1999-06-15

The development of Ecdytolopha aurantiana (Lima) was compared among four artificial diets with different protein sources based on biological characteristics and fertility life table in order to have the insect available throughout the year for research in different areas. All diets with variable protein sources (D1= bean, yeast, wheat germ, soybean protein and casein; D2= corn flour, wheat germ, and yeast; D3= soybean protein, and wheat germ; D4= bean, yeast and wheat germ) allowed the insect to developed at 27 +- 2 deg C; RH 65 +- 10% and 14 h photophase. In all diets the insect presented four instars with several other similar biological characteristics. Since diet D2 (corn flour, wheat germ and yeast) provided the lowest development time, the highest viability, a high value of finite ratio of increase (ll), besides being of low cost and easy preparation, it can be considered as the most adequate for laboratory rearing of E. aurantiana. Balanced nutrients showed more important than the nutritional value of the components of the diet for this insect which is, for the first time, fed on artificial diet. (author)

Partial Replacement of soybean cake with amaranthus spinosus leaf meal in the diet of nile tilapia (oreochromis niloticus)

International Nuclear Information System (INIS)

Adeniji, C.A.; Fakoya, K.A.; Omamohwo, V.R.

2007-01-01

The study, designed to assess the potentials of oven dried Amaranthus spinosus leaf meal as partial replacement for soybean cake in the diet of Nile Tilapia, revealed no significant difference (P>0.05) in feed and protein intake. Fish fed on Amaranthus spinosus leaf meal diets had significant (P<0.05) higher survival percentage, while that on soybean cake meal (control diet) recorded significant (P<0.05) better weight gain, average daily rate of growth, efficient feed and protein utilization as well as average final weight. (author)

Psyllium husk fiber supplementation to the diets rich in soybean or coconut oil: hypocholesterolemic effect in healthy humans.

Science.gov (United States)

Ganji, V; Kies, C V

1996-03-01

The objective of this study was to investigate the effect of psyllium husk fiber supplementation to the diets of soybean and coconut oil on serum lipids in normolipidemic humans. A 28-day study was divided into four 7-day experimental periods. Dietary periods were soybean oil (SO), soybean oil plus psyllium fiber (SO + PF), coconut oil (CO) and coconut oil plus psyllium fiber (CO + PF), and were arranged to a randomized cross over design. Ten subjects consumed controlled diet containing 30% fat calories (20% from test oils and 10% from controlled diet) and 20 g per day of psyllium during fiber supplementation periods. SO + PF diet significantly reduced serum cholesterol compared with SO diet (P < 0.001). CO + PF diet significantly reduced serum cholesterol compared with CO diet (P < 0.014). Hypocholesterolemic response was greater with SO + PF compared with CO + PF (0.36 mmol 1(-1) vs 0.31 mmol 1(-1)). Reductions in low-density lipoprotein (LDL) cholesterol and apolipoprotein (apo) B were parallel to reductions of serum cholesterol. SO diet decreased, while CO diet increased serum cholesterol, LDL cholesterol and apo B. Very-low density lipoprotein cholesterol, high-density lipoprotein cholesterol and apo A-1 were unaffected by psyllium fiber and saturation of fat. Reduction of serum cholesterol was due to reduction of LDL cholesterol. Psyllium fiber supplementation lowered serum cholesterol regardless of saturation level of dietary fat.

Comparison of broiler performance when fed diets containing event DP-3O5423-1, nontransgenic near-isoline control, or commercial reference soybean meal, hulls, and oil.

Science.gov (United States)

McNaughton, J; Roberts, M; Smith, B; Rice, D; Hinds, M; Sanders, C; Layton, R; Lamb, I; Delaney, B

2008-12-01

DP-3Ø5423-1 (305423) is a genetically modified soybean that was produced by biolistic insertion of the gm-fad2-1 gene fragment and gm-hra genes into the germline of soybean seeds. Expression of gm-fad2-1 results in greater concentrations of oleic acid (18:1) by suppressing expression of the endogenous FAD2-1 gene, which encodes an n-6 fatty acid desaturase enzyme that catalyzes desaturation of 18:1 to linoleic acid (18:2). The GM-HRA protein expressed by the gm-hra gene is a modified version of the soybean acetolactate synthase enzyme that is used as a selectable marker during transformation. A 42-d feeding trial was conducted with broiler chickens to compare the nutritional performance of 305423 soybeans with nontransgenic soybeans. Diets were prepared using processed fractions (meal, hulls, and oil) from 305423 soybean plants. For comparison, additional diets were produced with soybean fractions obtained from a nontransgenic near-isoline (control) and nontransgenic commercial Pioneer brand varieties (93B86, 93B15, and 93M40). Diets were fed to Ross x Cobb broilers (n = 120/group, 50% male and 50% female) in 3 phases. Starter, grower, and finisher diets contained 26.5, 23, and 21.5% soybean meal, respectively. Soybean hulls and oil were added at 1.0 and 0.5%, respectively, across all diets in each phase. No statistically significant differences were observed in growth performance (BW, mortality, feed efficiency), organ yield (liver and kidney), or carcass yield (breast, thigh, leg, wing, and abdominal fat) variables between broilers consuming diets prepared with isolated fractions from 305423 or near-isoline control soybean. Additionally, all performance and carcass variables from control and 305423 soybean treatment groups fell within tolerance intervals constructed for each response variable using data from broilers fed diets prepared with reference soybean fractions. Based on the results from this study, it was concluded that 305423 soybeans were nutritionally

Evaluation of maize-soybean flour blends for sour maize bread ...

African Journals Online (AJOL)

Properties examined included amylose content, bulk density, dispersibility, swelling power, water absorption capacity and viscoelastic properties. The effect of the different flour/meal samples on the properties of sour maize bread were evaluated by baking bread samples with the different flours/meals using a mixed starter ...

Dietary supplementation of Chardonnay grape seed flour reduces plasma cholesterol concentration, hepatic steatosis, and abdominal fat content in high-fat diet-induced obese hamsters

Science.gov (United States)

The mechanisms for the hypocholesterolemic and anti-obesity effects of grape seed flours derived from white and red winemaking processing were investigated. Male Golden Syrian hamsters were fed high-fat (HF) diets supplemented with 10% partially defatted grape seed flours from Chardonnay (ChrSd), Ca...

Protective effect of soybean oil- or fish oil-rich diets on allergic airway inflammation

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Navarro-Xavier RA

2016-05-01

Full Text Available Roberta Araujo Navarro-Xavier,1 Karina Vieira de Barros,1 Iracema Senna de Andrade,1 Zaira Palomino,2 Dulce Elena Casarini,2 Vera Lucia Flor Silveira3 1Departamento de Fisiologia, 2Departamento de Medicina, 3Departamento de Ciências Biológicas, Universidade Federal de São Paulo, Diadema, São Paulo, Brazil Background: The increased prevalence of asthma and allergic diseases in westernized societies has been associated with increased intake of diets rich in n-6 fatty acids (FAs and poor in n-3 FAs. This study aimed to analyze the prophylactic effects of treatment with a soybean oil-rich diet (rich in n-6 or fish oil (rich in n-3 in an allergic airway inflammation model on lung inflammation score, leukocyte migration, T-helper cell (Th-2 (interleukin [IL]-4, IL-5 and Th1 (interferon [IFN]-γ, tumor necrosis factor-α cytokines, lipoxin A4, nitric oxide, bradykinin, and corticosterone levels in bronchoalveolar lavage (BAL or lungs. Methods: Male Wistar rats fed with soybean oil- or fish oil-rich diet or standard rat chow were sensitized twice with ovalbumin–alumen and challenged twice with ovalbumin aerosol. The BAL and lungs were examined 24 hours later. Results: Both diets, rich in n-6 or n-3 FAs, impaired the allergic lung inflammation and reduced leukocyte migration, eosinophil and neutrophil percentages, and IL-4/IL-5/bradykinin levels in BAL and/or lungs, as well as increased the nitric oxide levels in BAL. The soybean oil-rich diet additionally increased the levels of lipoxin A4 and corticosterone in the lungs. Conclusion: Data presented demonstrated that the n-6 FA-rich diet had protective effect upon allergic airway inflammation and was as anti-inflammatory as the n-3 FA-rich diet, although through different mechanisms, suggesting that both diets could be considered as complementary therapy or a prophylactic alternative for allergic airway inflammation. Keywords: asthma, nitric oxide, n-6 fatty acids, n-3 fatty acids, cytokines

Improvement of physiological parameters of rats subjected to hypercaloric diet, with the use of Pereskia grandifolia (Cactaceae) leaf flour.

Science.gov (United States)

de Almeida, Martha Elisa Ferreira; Simão, Anderson Assaid; Corrêa, Angelita Duarte; de Barros Fernandes, Regiane Victória

The aim of the present study was to investigate the anti-obesity effects of Pereskia grandifolia leaf flour on rats fed a hypercaloric diet. After a hypercaloric diet for 10 weeks, 21 animals were divided into the following groups and were fed the following diets for 4 weeks: control (CH), hypercaloric diet with P. grandifolia flour (PGF) 5%, and hypercaloric diet with PGF 10%. Several measurements were performed including body weight, food consumption, body mass index, Lee index, liver weight, liver and body moisture content, and body and hepatic lipid level. Data were analyzed by Tukey's test at 5% probability. Rats fed PGF diet had decreased food consumption and body weight and showed lower body mass and Lee indices compared to control group. At week 2, weight of the PGF 10% group was statistically lower than the control group (CH). At week 4, the PGF 10% group demonstrated the highest body weight loss compared to the other two groups. There were no significant difference in total lipids and moisture level between the groups; however, rats fed PGF diet had lower hepatic lipids levels than control group and reduced liver weight. This suggests that PGF induced weight loss and decreased hepatic lipid level and may be effective in treating obesity and related metabolic diseases. Copyright © 2015 Asia Oceania Association for the Study of Obesity. Published by Elsevier Ltd. All rights reserved.

Supplementation of broiler diets with high levels of microbial protease and phytase enables partial replacement of commercial soybean meal with raw, full-fat soybean.

Science.gov (United States)

Erdaw, M M; Perez-Maldonado, R A; Iji, P A

2018-02-22

A 3 × 3 + 1 factorial, involving three levels of protease (0, 15,000 or 30,000 PROT/kg) and three levels of phytase (1,000, 2,000 or 3,000 FYT/kg), was used to evaluate the effect of replacing commercial soybean meal (SBM) with raw, full-fat soybean (RFSB) at 75 g/kg of diet for broilers. A control diet was used for comparison. Each treatment was replicated six times, with nine birds per replicate. The concentration of trypsin inhibitors (TIs) in the test diets was approximately 10,193.4 TIU/kg. Regardless of enzyme supplementation, feed intake (FI) and body weight gain (BWG) of birds in the control group were superior to those on the test diets. Birds that received the protease-free test diets had reduced FI and BWG, but when supplemented with protease, were similar to the control diet in BWG, FI (except 0-35 days) and feed conversion ratio (FCR). When the test diet was supplemented with elevated levels (extradose) of protease and phytase, the BWG was improved during 0-10 days (p = .05) and 0-24 days (p replace SBM in broiler diets, provided the diets are supplemented with elevated levels of protease and phytase. © 2018 Blackwell Verlag GmbH.

Composite films from pectin and fish skin gelatin or soybean flour protein.

Science.gov (United States)

Liu, LinShu; Liu, Cheng-Kung; Fishman, Marshall L; Hicks, Kevin B

2007-03-21

Composite films were prepared from pectin and fish skin gelatin (FSG) or pectin and soybean flour protein (SFP). The inclusion of protein promoted molecular interactions, resulting in a well-organized homogeneous structure, as revealed by scanning electron microscopy and fracture-acoustic emission analysis. The resultant composite films showed an increase in stiffness and strength and a decrease in water solubility and water vapor transmission rate, in comparison with films cast from pectin alone. The composite films inherited the elastic nature of proteins, thus being more flexible than the pure pectin films. Treating the composite films with glutaraldehyde/methanol induced chemical cross-linking with the proteins and reduced the interstitial spaces among the macromolecules and, consequently, improved their mechanical properties and water resistance. Treating the protein-free pectin films with glutaraldehyde/methanol also improved the Young's modulus and tensile strength, but showed little effect on the water resistance, because the treatment caused only dehydration of the pectin films and the dehydration is reversible. The composite films were biodegradable and possessed moderate mechanical properties and a low water vapor transmission rate. Therefore, the films are considered to have potential applications as packaging or coating materials for food or drug industries.

Radiation processing and functional properties of soybean (Glycine max)

International Nuclear Information System (INIS)

Pednekar, Mrinal; Das, Amit K.; Rajalakshmi, V; Sharma, Arun

2010-01-01

Effect of radiation processing (10, 20 and 30 kGy) on soybean for better utilization was studied. Radiation processing reduced the cooking time of soybean and increased the oil absorption capacity of soy flour without affecting its proximate composition. Irradiation improved the functional properties like solubility, emulsification activity and foam stability of soybean protein isolate. The value addition effect of radiation processing has been discussed for the products (soy milk, tofu and tofu fortified patties) prepared from soybean.

Upgrading of shamy wheat bread quality through supplement with flour of certain gamma irradiated legumes

International Nuclear Information System (INIS)

Nassef, A.E.

1997-01-01

Soybean flour,chick peas flour and lupines were irradiated at 0,5 and 10 kGy and individually used to replace 5,10 or 15% of wheat flour in shamy bread. The effect of supplementation of wheat flour with these legume flours on the major, chemical composition and nutritional quality of bread was studied. Results indicated that protein, ash and fiber contents of supplemented shamy bread were higher than the control. On the other hand, the amino acids of the shamy wheat bread supplemented irradiated legumes flour, improved the quality (water retention capacity, stailing rate and bread freshness) of bread

Fungal contamination of produced wheat flour in West Azerbaijan, northwest of Iran

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Jafar Asadzadeh

2014-09-01

Full Text Available Objective: To investigate fungal contamination of produced wheat flours in West Azarbaijan Province, located in the North West of Iran as wheat flour is one of the most important food and nutrient in the Iranians diet. Methods: This descriptive study was performed during March 2011 to April 2013 in flour mills of West Azerbaijan province. A total of 17 samples of produced wheat flour in Azerbaijan Province of Iran were tested for mold contamination based on Iran National Standard Method No. 2393. Results: Presence of molds in all collected 151 samples from flour factories of Azerbaijan Province were at the limit based on Iranian national standard. Conclusions: The obtained results showed that the process of flour production was hygienic quietly. Bread is staple ingredient of Iranian diet, and strict control on its processing of wheat flour, maintenance and distribution results nonpolluting or reduction of fungal contamination. Objective: To investigate fungal contamination of produced wheat flours in West Azarbaijan Province, located in the North West of Iran as wheat flour is one of the most important food and nutrient in the Iranians diet. Methods: This descriptive study was performed during March 2011 to April 2013 in flour mills of West Azerbaijan province. A total of 17 samples of produced wheat flour in Azerbaijan Province of Iran were tested for mold contamination based on Iran National Standard Method No. 2393. Results: Presence of molds in all collected 151 samples from flour factories of Azerbaijan Province were at the limit based on Iranian national standard. Conclusions: The obtained results showed that the process of flour production was hygienic quietly. Bread is staple ingredient of Iranian diet, and strict control on its processing of wheat flour, maintenance and distribution results nonpolluting or reduction of fungal contamination.

Obtenção de uma dieta artificial para Bradysia hygida (Diptera, Sciaridae

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Angelo de Lima Francisco

1984-01-01

Full Text Available Some artificial diets were tested and their efficiency assessed from percentage of pupation and emergence, time to emergence, pupal weight, ovary development and maintenance of generation. The best results were obtained with a yeast and starch basal diet. The other products tested were: wheat germ, soybean, fish flour, blood flour and meat flour.

Effect of the ingestion of soybeans derivatives (Glycine max) on rat thyroid

International Nuclear Information System (INIS)

Filisetti, T.M.C.C.

1978-01-01

Soybean derivatives were tested in rat through acute experiments of 3 to 24 hours and two semichronic experiments of 16 and 29 days. The acute essay were realized with Total Extract (TEs) obtained from Defated Soybean Flour by precipitation in an aqueous medium and posteriorly in acetone. The percentage of iodine ( 131 I) uptake by 100 gr. of rat was decreased by the Total Autoclaved Extract administered by gastric tube after 6 and 24 hours. The Total Extract, without previous autoclaving showed effect on the gland after 6 hours and lost its activity 24 hours after its administration. TEs obtained from Comercial Soybean Products as: Proteic Concentrate, Tosted Flour and Milk also provoked a decrease in percentage of iodine ( 131 I) uptake after 24 hours by 100 gr. of rat. The semichronic experiments were realized with Soybean fraction products, which were incorporated to experimental diet. The first of 16 days, showed a reduction in percentage of iodide ( 131 I) uptake by 10mg of thyroid and an increase of the triiodothyronine-binding capacity of rat serm. In the second of 29 days an increase was observed in the percentage of iodine ( 131 I) uptake by 10mg of thyroid, caused by the factor in study and no alteration of seric hormones. The thyroid hormones and their precursors were also assayed and an increase of monoiodotyrosine (MIT), triiodothyronine (T3) and thyroxine (T4) was noted, as well as a decrease of diiodotyrosine (DIT) and inorganic iodine. An increase in the MIT/DIT ratio and decrease in T 3 /T 4 ratio, were observed. In preliminary physicochemical tests, the fraction sephadex G-25 showed a positive reaction for ninhidrin, Molish and flavenoids [pt

Effects of a soybean-free diet supplied to Italian heavy pigs on fattening performance, and meat and dry-cured ham quality

OpenAIRE

Luca Sardi; Giuliano Zaghini; Giorgio Vignola; Eleonora Nannoni; Nico Brogna; Giovanna Martelli; Attilio L. Mordenti

2012-01-01

The aim of this study was to investigate the effects of a diet containing non-conventional (i.e. alternative to soybean meal) vegetable protein sources on fattening performance, and meat and dry-cured ham quality of heavy pigs. Fifty-six (Landrace x Large White) castrated males with an initial average body weight of 50 kg were allocated to two experimental groups: a control group in which pigs received a traditional soybean meal-based diet, and a treatment group in which soybean meal was repl...

Soja integral processada em dietas para codornas japonesas em postura Processed whole soybean in diets for laying Japanese quails

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Sergio Luiz de Toledo Barreto

2010-09-01

Full Text Available Objetivou-se avaliar o desempenho de codornas japonesas na fase de postura alimentadas com dietas contendo soja integral processada. Utilizaram-se 320 codornas japonesas fêmeas com 29 semanas de idade e peso inicial de 186,1 ± 4,0 g, distribuídas em delineamento inteiramente casualizado, com oito repetições, cada uma com dez aves por unidade experimental. As dietas foram isocalóricas e isonutritivas para proteína bruta, lisina digestível, metionina + cistina digestível, cálcio, fósforo disponível e sódio. Assim, foram avaliadas uma dieta controle, à base de milho e farelo de soja, e outras três, com substituição parcial do farelo de soja por soja integral tostada, extrusada ou micronizada, de modo que a soja integral forneceu 50% da proteína bruta proporcionada pelo farelo de soja na dieta controle. Não foram observadas diferenças na produção e na massa de ovos, na conversão alimentar, na viabilidade das aves, na porcentagem de ovos comercializáveis, no peso específico dos ovos, na porcentagem de gema e de albúmen nem na porcentagem de casca dos ovos. A substituição de farelo de soja por soja integral tostada ocasionou redução no consumo de ração. Não foram observadas diferenças nos parâmetros estudados quando o farelo de soja foi substituído por soja integral extrusada. A substituição de farelo de soja por soja integral micronizada reduziu a variação de peso corporal das codornas, resultando em perda de peso das aves. O farelo de soja pode ser substituído, em 50% da proteína, por soja integral tostada ou extrusada em dietas para codornas japonesas em postura. Entretanto, a substituição do farelo de soja por soja integral micronizada, em 50% da proteína, é desaconselhável, pois piora o desempenho, ocasionando principalmente perda de peso das aves.This work aimed at evaluating the performance of Japanese quails fed diets with processed whole soybean during the laying phase. It was used 320 Japanese

Antidiabetic effects of Mangifera indica Kernel Flour?supplemented diet in streptozotocin?induced type 2 diabetes in rats

OpenAIRE

Irondi, Emmanuel A.; Oboh, Ganiyu; Akindahunsi, Afolabi A.

2016-01-01

Abstract Our previous report showed that Mangifera indica kernel flour (MIKF) is a rich source of pharmacologically important flavonoids and phenolic acids; and that its methanolic extract inhibits some key enzymes linked to the pathology and complications of type 2 diabetes (T2D) in vitro. Hence, this study evaluated the antidiabetic effects of 10% and 20% MIKF?supplemented diets in T2D in rats. T2D was induced in rats using a high?fat diet (HFD), low?dose streptozotocin (HFD/STZ) model, by ...

Toxic effects of chlorinated cake flour in rats.

Science.gov (United States)

Cunningham, H M; Lawrence, G A; Tryphonas, L

1977-05-01

Four experiments were conducted using weanling Wistar rats to determine whether chlorinated cake flour or its constituents were toxic. Levels of 0.2 and 1.0% chlorine added to unbleached cake flour significantly (p less than 0.01) reduced growth rate by 20.7 and 85.2% and increased liver weight relative to body weight by 16.7 and 25.3%, respectively. Lipids extracted from flour chlorinated at the same levels had similar effects. Rat chow diets containing 0.2 and 0.6% chlorine in the form of chlorinated wheat gluten reduced growth rate and increased liver weight as a percentage of body weight. A rat chow diet containing 0.2% chlorine as chlorinated flour lipids increased absolute liver weight by 40%, kidney by 20%, and heart by 10% compared to pair-fed controls.

Effects of tallow, choice white grease, palm oil, corn oil, or soybean oil on apparent total tract digestibility of minerals in diets fed to growing pigs.

Science.gov (United States)

Merriman, L A; Walk, C L; Parsons, C M; Stein, H H

2016-10-01

An experiment was conducted to determine the effect of supplementing diets fed to growing pigs with fat sources differing in their composition of fatty acids on the apparent total tract digestibility (ATTD) of minerals. A diet based on corn, potato protein isolate, and 7% sucrose was formulated. Five additional diets that were similar to the previous diet with the exception that sucrose was replaced by 7% tallow, choice white grease, palm oil, corn oil, or soybean oil were also formulated. Diets were formulated to contain 0.70% Ca and 0.33% standardized total tract digestible P. Growing barrows ( = 60; 15.99 ± 1.48 kg initial BW) were allotted to a randomized complete block design with 2 blocks of 30 pigs, 6 dietary treatments, and 10 replicate pigs per treatment. Experimental diets were provided for 12 d with the initial 5 d being the adaptation period. Total feces were collected for a 5-d collection period using the marker-to-marker approach, and the ATTD of minerals, ether extract, and acid hydrolyzed ether extract was calculated for all diets. Digestibility of DM was greater ( soybean oil compared with the diet containing choice white grease or the basal diet, with all other diets being intermediate. The ATTD of Ca, S, and P was greater ( soybean oil, corn oil, palm oil, or tallow than for pigs fed the basal diet or the diet containing choice white grease. The ATTD of Mg, Zn, Mn, Na, and K were not different among dietary treatments. The ATTD of ether extract was greater ( oil, corn oil, or soybean oil compared with the diet containing choice white grease, and the ATTD of acid hydrolyzed ether extract in the diet containing soybean oil was also greater ( oil, corn oil, or soybean oil may increase the ATTD of some macrominerals, but that appears not to be the case if choice white grease is used. There was no evidence of negative effects of the fat sources used in this experiment on the ATTD of any minerals.

Effects of replacing soybean meal with xylose-treated soybean meal on performance of nursing Awassi ewes and fattening lambs

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Mofleh S. Awawdeh

2010-09-01

Full Text Available Two experiments were conducted to evaluate the effect of replacing soybean meal with xylose-treated soybean meal (soypass meal; SPM on performance of nursing Awassi ewes and fattening lambs. In Experiment 1, lasting for eight weeks, 39 Awassi ewes and their lambs were randomly assigned to three diets. Diets were formulated by replacing soybean meal from the basal diet (CON-SBM; n=13 with 50% (50% SPM; n=13 and 100% (100% SPM; n=13 SPM. Initial and final weights of the ewes were not different (P>0.55 among diets. Total gain and average daily gain (ADG of lambs were similar (P=0.44 among diets. Ewes fed the CON-SBM diet tended (P0.38 in milk component percentages among diets were observed. In Experiment 2, lasting for 63 days, twenty weaned lambs were used to determine the effects of replacing soybean meal with SPM on growth performance. Diets were either soybean meal (SBM; n=10 or SPM (SPM; n=10. Nutrient intake and digestibility were not different between diets. However, rumen undegradable protein intake was greater (P0.05 between the diets. Results suggest that replacement of soybean meal with soypass meal is not likely to produce any production benefits in nursing Awassi ewes and fattening lambs except for the slight improvement of milk yield.

Effects of a soybean-free diet supplied to Italian heavy pigs on fattening performance, and meat and dry-cured ham quality

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Luca Sardi

2012-10-01

Full Text Available The aim of this study was to investigate the effects of a diet containing non-conventional (i.e. alternative to soybean meal vegetable protein sources on fattening performance, and meat and dry-cured ham quality of heavy pigs. Fifty-six (Landrace x Large White castrated males with an initial average body weight of 50 kg were allocated to two experimental groups: a control group in which pigs received a traditional soybean meal-based diet, and a treatment group in which soybean meal was replaced by vegetable protein sources (i.e. sunflower meal, potato protein, corn gluten feed, faba beans and dehydrated alfalfa meal, mainly locally grown and not genetically modified. Pigs were slaughtered at approximately 160 kg body weight. Dietary treatment had no significant effect on fattening performance, or meat, fat or dry-cured ham properties. Results suggest that it is possible to feed heavy pigs a soybean-free diet without impairing fattening performance or the quality of meat and Italian PDO (Protected Designation of Origin hams.

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L. in pasta

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Matheus Rodrigues Oliveira

2015-08-01

Full Text Available In recent years, chia (Salvia hispanica L. has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1, 15% (T2, and 30% (T3 of wheat flour with chia flour relative to the control formulation (C. The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water, chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates, and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture.

Produção de snacks funcionais à base de farinha de soja e polvilho azedo Production of functional snacks from soybean flour and sour cassava starch

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Magali Leonel

2010-06-01

Full Text Available Este trabalho teve por objetivo avaliar o efeito da temperatura de extrusão e da porcentagem de farinha de soja sobre a expansão (IE, o índice de absorção de água (IAA, o índice de solubilidade em água (ISA, a cor (L*, a* e b* e a dureza de biscoitos extrusados. O processo de extrusão seguiu o delineamento central composto rotacional para dois fatores, totalizando 11 tratamentos. Os resultados obtidos mostraram que a temperatura e a porcentagem de farinha de soja tiveram efeitos significativos sobre as propriedades físicas dos produtos. Nas condições intermediárias de temperatura e baixa porcentagem de farinha de soja (10%, é possível obter biscoitos funcionais de mandioca com elevada expansão, índices intermediários de absorção e solubilidade em água, cor clara e baixa dureza.This study aimed to evaluate the effect of the extrusion temperature and the percentage of soybean flour in mixes on the expansion index (EI, water absorption index (WAI, water solubility index(WSI; color (L *, a *, b * and hardness of extruded sour cassava snacks. The extrusion process followed the rotational central composite design for two factors, totalizing 11 treatments. The results showed that the extrusion temperature and percentage of soybean flour in mixes had significant effects on the physical properties of products. Under the conditions of intermediate temperature and low percentage of soybean meal is possible to obtain function cassava snacks with high expansion, intermediate index of absorption and solubility in water, light color and low hardness.

Biological evaluation of a nutritional supplement prepared with QPM Maize cultivar BR 473 and other traditional food items

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Paula Heberth de

2004-01-01

Full Text Available Quality Protein Maize (QPM cultivar BR 473 was employed, together with soybean flour, brown sugar, banana meal and oat meal, for the preparation of a nutritional supplement.. 21-day old male Fisher rats were fed diets containing the supplement as a protein source, both with and without soybean flour; casein diets with 10 or 7% protein served as respective controls. Protein Efficiency Ratio (PER, Net Protein Utilization (NPU, Net Protein Retention (NPR and Digestibility were determined. Blood biochemical parameters (glucose, cholesterol, urea, hemoglobin, albumin and total protein were also measured in the animals and showed that all were in good health condition at the end of the experiment. The obtained results for PER, NPU and NPR indicated that the supplement prepared with QPM maize cultivar BR 473 was a good protein source, especially when soybean flour was added.

Replacement of fish meal by protein soybean concentrate in practical diets for Pacific white shrimp

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Mariana Soares

2015-10-01

Full Text Available ABSTRACTThe objective of this work was to evaluate the performance of Litopenaeus vannameifed different levels (0, 25, 50, 75, and 100% of soybean protein concentrate (63.07% crude protein, CP to replace fish meal-by product (61.24% CP. The study was conducted in clear water in fifteen 800 L tanks equipped with aeration systems, constant heating (29 ºC, and daily water exchange (30%. Each tank was stocked with 37.5 shrimp/m3 (3.03±0.14 g. Feed was supplied four times a day, at 6% of the initial biomass, adjusted daily. After 42 days, the weight gain of shrimp fed diets with 0 and 25% protein replacement was higher than that observed in shrimp fed 100% replacement, and there were no differences among those fed the other diets. Feed efficiency and survival did not differ among shrimp fed different protein replacements. There was a negative linear trend for growth parameters and feed intake as protein replacement with soybean protein concentrate increased. Fish meal by-product can be replaced by up to 75% of soybean protein concentrate, with no harm to the growth of Pacific white shrimp.

Chronic Swimming Exercise Ameliorates Low-Soybean-Oil Diet-Induced Spatial Memory Impairment by Enhancing BDNF-Mediated Synaptic Potentiation in Developing Spontaneously Hypertensive Rats.

Science.gov (United States)

Cheng, Mei; Cong, Jiyan; Wu, Yulong; Xie, Jiacun; Wang, Siyuan; Zhao, Yue; Zang, Xiaoying

2018-05-01

Exercise and low-fat diets are common lifestyle modifications used for the treatment of hypertension besides drug therapy. However, unrestrained low-fat diets may result in deficiencies of low-unsaturated fatty acids and carry contingent risks of delaying neurodevelopment. While aerobic exercise shows positive neuroprotective effects, it is still unclear whether exercise could alleviate the impairment of neurodevelopment that may be induced by certain low-fat diets. In this research, developing spontaneously hypertensive rats (SHR) were treated with chronic swimming exercise and/or a low-soybean-oil diet for 6 weeks. We found that performance in the Morris water maze was reduced and long-term potentiation in the hippocampus was suppressed by the diet, while a combination treatment of exercise and diet alleviated the impairment induced by the specific low-fat diet. Moreover, the combination treatment effectively increased the expression of brain-derived neurotrophic factor (BDNF) and N-methyl-D-aspartic acid receptor (NMDAR), which were both down-regulated by the low-soybean-oil diet in the hippocampus of developing SHR. These findings suggest that chronic swimming exercise can ameliorate the low-soybean-oil diet-induced learning and memory impairment in developing SHR through the up-regulation of BDNF and NMDAR expression.

Use of Sunflower Meal with Enzyme Mixture Substituted for Soybean Meal in Broiler Diets

OpenAIRE

KIRKPINAR, Figen; BASMACIOĞLU, Hatice

2001-01-01

The study was carried out to investigate the effects of sunflower meal with an enzyme mixture containing a-amylase, ß-glucanase, cellulase, lipase and protease substituted for soybean meal in broiler diets on performance, intestinal weight, viscosity and pH, as well as the frequency of sticky droppings and abdominal fat. In the trial, a total of 960 one-day-old Avian broiler chicks were used. The trial lasted 6 weeks. A total of 12 experimental diets were supplied ad libitum. Dietary treatme...

Impact of narasin on manure composition and microbial ecology, and gas emissions from finishing pigs fed either a corn-soybean meal or a corn-soybean meal-dried distillers grains with solubles diets

Science.gov (United States)

An experiment was conducted to determine the effect of feeding finishing pigs either a corn-soybean (CSBM) diet or a CSBM diet supplemented with 30.34% distillers dried grains with solubles (DDGS), in combination with either 0 or 30 mg narasin/kg of diet, on subsequent manure composition, manure mic...

Ingestive behavior and nitrogen balance of confined santa ines lambs fed diets containing soybean hulls.

Science.gov (United States)

Bastos, Milena Patrícia Viana; de Carvalho, Gleidson Giordano Pinto; Pires, Aureliano José Vieira; Silva, Robério Rodrigues; Filho, Antônio Eustáquio; Dos Santos, Edileusa de Jesus; Chagas, Daiane Maria Trindade; Barroso, Daniele Soares; Filho, George Abreu

2014-01-01

The objective of this study was to assess the effect of substituting corn with soybean hulls on the ingestive behavior and nitrogen balance of Santa Ines lambs. A total of 25 lambs with an initial body weight of 20±2 kg at approximately six months of age, sheltered individually in stalls (1.10 m×1.0 m), considering an entirely casual experimental delineation. Soybean hulls were substituted for corn at 0, 250, 500, 750, and 1,000 g/kg of dry matter (DM). The time spent feeding, ruminating, masticating, and resting was not affected by the substitution of corn with soybean hulls. In fact, the feeding efficiency in g DM/h and the rumination efficiency in g DM/bolus increased linearly with soybean hull substitution in the feed. Although the nitrogen balance was not altered by the use of soybean hulls as a substitute for corn in the diets of Santa Ines lambs, the N ingested and N digested expressed in g/d, N retained as a percentage of that ingested, and N retained as a percentage of that digested displayed quadratic behavior. In conclusion, corn can be substituted with soybean hulls up to 1,000 g/kg of dry matter in the concentrate, without changing the ingestive behavior and nitrogen balance.

Narasin effects on energy, nutrient, and fiber digestibility in corn-soybean meal or corn-soybean meal-dried distillers grains with soluble diets fed to 16-, 92-, and 141-kg pigs

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Three experiments were conducted determine the effect of narasin on growth performance, and on GE and nutrient digestibility in nursery, grower, and finishing pigs fed either a corn-soybean (CSBM) diet or a CSBM diet supplemented with distillers dried grains with solubles (DDGS), in combination with...

Multigrain bread processing with extruded flours

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María José Crosa Balestra

2014-12-01

Full Text Available The effect in bread quality of a new bread making process and two replacement levels (20%, 36% of refined wheat flour by extrusion precooked prepared based on combination of oats, soybeans and wheat bran was studied. Composite flour was characterized according to its functional properties (water absorption index, grain size and nutritional properties (protein, total fiber, soluble fiber, ash, fat. The volume, whiteness index, rheological measurements (hardness, cohesiveness, springiness and chewiness of the bread were monitored. No significant changes were recorded in hardness, elasticity and chewiness of bread according to the level of substitution of composite flour; bread with 36% substitution was 7% less cohesive, with 27% less volume bread with 20% substitution. The process conditions caused greatest impact on the quality of bread. The new process resulted in a 37% increase in volume, 6% elasticity, 15% of cohesiveness and 44% decrease in hardness and 34% in chewiness, compared to the traditional process. This trend continued in the four days following the date of processing. The substitution level of composite flour did not cause significant changes in hardness, elasticity and chewiness of bread, but changes were observed in cohesiveness and volume. Bread with 36% substitution was 7% less cohesive, with 27% less volume than the 20% substitution.

Evaluation of the performance of Hy-Line Brown laying hens fed soybean or soybean-free diets using cage or free-range rearing systems.

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Al-Ajeeli, M N; Leyva-Jimenez, H; Abdaljaleel, R A; Jameel, Y; Hashim, M M; Archer, G; Bailey, C A

2018-03-01

This study evaluated egg production and quality variables of caged and free-range Hy-Line Brown laying hens fed soybean meal (SBM) and soybean-meal-free (SBMF) diets. Hens were randomly assigned to the same 2 dietary treatments within 3 location blocks. SBM and SBMF diets with equivalent calculated nutrient content were prepared based on Hy-Line Brown rearing guidelines. The SBMF diets utilized cottonseed meal, corn distillers dried grains with solubles, corn gluten meal, and wheat middlings in place of dehulled soybean meal. The experiment was conducted between August 2015 and January of 2016 within the TAMU Poultry Research Center and data analyzed over 6 consecutive 28-day periods. Data were analyzed as a split-plot with rearing systems designated whole plots and diets designated as subplots. Hens reared in the free-range rearing system peaked a couple of wk later than those hens within the more conventional indoor caged system, and cumulative production data were considerably more variable for hens raised in the free-range environment. Cumulative egg production, feed per dozen eggs and feed conversion ratio (g feed/g egg) were 92 ± 1.23 and 86 ± 1.84%, 1.45 ± 0.02 and 1.89 ± 0.05 kg, and 2.14 ± 0.04 and 2.77 ± 0.08 (P free-range rearing systems. Cumulative egg weight, feed per dozen eggs, and feed conversion ratio were 59.9 ± 0.59 and 56.5 ± 0.60 g, 1.57 ± 0.04 and 1.77 ± 0.05 kg, and 2.24 ± 0.06 and 2.67 ± 0.08 kg (P  0.05). With respect to egg quality, there were no differences in cumulative albumen height, Haugh unit, or breaking strength, but there was a significant rearing system by diet interaction for shell thickness, with the free-range hens averaging 40.77 ± 0.19 and 39.86 ± 0.31 μm (P free-range production is more variable than traditional closed-house cage systems based on standard errors, and SBMF diets containing cottonseed meal can be used in both caged and free-range production systems without

Responses of milk quality to roasted soybeans, calcium soap and organic mineral supplementation in dairy cattle diets

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Adawiah

2006-12-01

Full Text Available Milk quality is affected by feed nutrient either macronutrient or micronutrient. Roasted soayabeans and calcium soap were to increase supply by pas protein and fat to dairy cattle. Thus, organic mineral was to increase bioavailability of feed mineral to animal. The objective of this study was to evaluate roasted soybean, mineral soap and organic mineral supplementation on milk quality of dairy cattle. Twenty lactating Frisian Holstein cows (initial weight 361.4 ± 40.39 kg were assigned into a randomized complete block design with 5 treatments and 4 blocks. The treatments were A: basal diet, B: A + roasted soybean, C: B + calcium soap of corn oil, D: C + calcium soap of corn oil, E: C + calcium soap of fish oil. The experimental diets were offered for 9 and 2 weeks preliminary. The results of the experiment showed that milk protein and lactose were not affected by diets. Milk dry matter of cows fed A, B, and D diets were higher (P<0.05 than those of fed C and E diets. Milk fat of cows fed A, B and D diets were higher (P<0.05 than those of fed C and E diets. Milk density of cows fed B and E diets were higher (p<0.05 than those of fed A, C and D diets. Milk TPC of cows fed B diet were higher (0.05 than those of fed A, C, D, and E diets. It is concluded that milk quality especially milk protein and lactose concentration are not affected by roasted soyabeans, Ca-soap, and organic mineral. Calcium soap of fish oil and organic mineral decrease population of milk bacteria.

Impact of total substitution of corn for soybean hulls in diets for lambs

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Milena Patricia Viana Bastos

2015-03-01

Full Text Available The experiment was conducted to assess the effect of substituting corn for soybean hulls on the apparent digestibility of nutrients, carcass performance and characteristics, and yield of cuts of 25 non-castrated male Santa Ines lambs with an initial body weight of 20±2 kg, at approximately 6 months of age, sheltered individually in stalls (1.10 × 1.0 m, considering a totally randomized design, fed 600 g/kg of forage and 400 g/kg of concentrate. Soybean hulls replaced corn at 0, 250, 500, 750, and 1,000 g/kg of dry matter. The intake of dry matter (DM, organic matter (OM, neutral detergent fiber (NDF, acid detergent fiber (ADF, NDF corrected for ash and protein (NDFap, total carbohydrates (TC, non-fibrous carbohydrates (NFC and total digestible nutrients (TDN in g/day, and the digestibility of NFC increased linearly with the soybean hull replacement. Crude protein intake displayed a quadratic response, whereas the intake of EE in g/day, the apparent digestibility coefficients of DM, OM, CP, EE, NDF, ADF, NDFap and TC, TDN, average daily gain, carcass characteristics, and yield of cuts were not affected by the soybean hull levels. Soybean hull substitution increased the intake of DM and nutrients, making it possible to replace up to 1,000 g/kg of dry matter in the diets for confined sheep, as it does not compromise performance, digestibility, carcass characteristics, or yield of cuts when used in sheep nutrition.

Ingestive Behavior and Nitrogen Balance of Confined Santa Ines Lambs Fed Diets Containing Soybean Hulls

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Milena Patrícia Viana Bastos

2014-01-01

Full Text Available The objective of this study was to assess the effect of substituting corn with soybean hulls on the ingestive behavior and nitrogen balance of Santa Ines lambs. A total of 25 lambs with an initial body weight of 20±2 kg at approximately six months of age, sheltered individually in stalls (1.10 m×1.0 m, considering an entirely casual experimental delineation. Soybean hulls were substituted for corn at 0, 250, 500, 750, and 1,000 g/kg of dry matter (DM. The time spent feeding, ruminating, masticating, and resting was not affected by the substitution of corn with soybean hulls. In fact, the feeding efficiency in g DM/h and the rumination efficiency in g DM/bolus increased linearly with soybean hull substitution in the feed. Although the nitrogen balance was not altered by the use of soybean hulls as a substitute for corn in the diets of Santa Ines lambs, the N ingested and N digested expressed in g/d, N retained as a percentage of that ingested, and N retained as a percentage of that digested displayed quadratic behavior. In conclusion, corn can be substituted with soybean hulls up to 1,000 g/kg of dry matter in the concentrate, without changing the ingestive behavior and nitrogen balance.

An Optimal Dietary Zinc Level of Brown-Egg Laying Hens Fed a Corn-Soybean Meal Diet.

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Qin, Shizhen; Lu, Lin; Zhang, Xichun; Liao, Xiudong; Zhang, Liyang; Guo, Yanli; Luo, Xugang

2017-06-01

An experiment was conducted to estimate the optimal dietary zinc (Zn) level of brown-egg laying hens fed a corn-soybean meal diet from 20 to 40 weeks of age. A total of 120 20-week-old Beijing Red commercial laying hens were randomly allotted by bodyweight to one of five treatments with six replicates of four birds each in a completely randomized design, and fed a Zn-unsupplemented corn-soybean meal basal diet containing 27.95 mg Zn/kg by analysis and the basal diets supplemented with 30, 60, 90, or 120 mg Zn/kg as Zn sulfate (reagent grade ZnSO 4 ·7H 2 O) for a duration of 20 weeks. Laying performance, egg quality, tissue Zn concentrations, and activities of serum alkaline phosphatase (AKP), and liver copper-Zn superoxide dismutase (CuZnSOD) were measured. Regression analyses were performed to estimate an optimal dietary Zn level whenever a significant quadratic response (P < 0.05) was observed. Tibia Zn concentration (P = 0.002) and serum AKP activity (P = 0.010) showed significant quadratic responses to dietary supplemental Zn levels. The estimates of dietary Zn requirements for brown-egg laying hens from 20 to 40 weeks of age were 71.95 and 64.63 mg/kg for tibia Zn concentration and serum AKP activity, respectively. The results from this study indicate that the tibia Zn might be a more suitable and reliable parameter for Zn requirement estimation, and the optimal dietary Zn level would be about 72 mg/kg for brown-egg laying hens fed a corn-soybean meal diet from 20 to 40 weeks of age.

Requirement of Digestible Sulfur Amino Acids in Laying Hens Fed Sorghum- and Soybean Meal-Based Diets

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RS Gomez

Full Text Available ABSTRACT Two experiments were done to evaluate the effect of increasing levels of dietary digestible methionine (Met and Met:cysteine (Met:Cys ratio on the productivity of Hy-Line W-36 laying hens fed sorghum- and soybean meal-based diets. In Exp. 1, 160 hens from 68 to 75 weeks of age were assigned to four dietary levels of digestible Met (0.20 0.24, 0.28 and 0.32%. The digestible total sulfur amino acids:Lysine (TSAA:Lys ratios were: 62, 68, 76 and 84%. In Exp. 2, 192 hens from 76-83 weeks of age were assigned to four dietary digestible Met:Cys ratios (160, 116.7, 85.7 and 62.5%. The digestible TSAA:Lys ratio was kept constant across diets (80%. Results were subjected to ANOVA and linear regression analyses. In Exp. 1, optimal egg production, egg mass, and feed efficiency responses were observed at 0.30 and 0.50% of dietary digestible Met and TSAA, respectively (quadratic effect, p<0.05. Live performance was maximized with digestible Met and TSAA in takes of 288 and 478 mg/hen/d, respectively. In Exp. 2, optimal egg production and feed efficiency responses were observed at 151 and 150% of dietary digestible Met:Cys ratios, respectively (quadratic effect, p<0.05. The digestible Met, Cys and TSAA intake to maximize egg production and feed efficiency were 313, 207 and 510 mg/hen/d, respectively. The requirements for sulfur AA in Hy-Line W-36 hens from 68 to 83 weeks of age fed sorghum- and soybean meal-based diets fell inside the range of the requirements previously estimated in hens fed corn-soybean meal based diets.

Effect of dietary soybean oil and soybean protein concentration on the concentration of digestible amino acids in soybean products fed to growing pigs.

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Cervantes-Pahm, S K; Stein, H H

2008-08-01

An experiment was conducted to measure the effect of adding soybean oil to soybean meal (SBM) and soy protein concentrate (SPC) on apparent (AID) and standardized (SID) ileal digestibility of CP and AA by growing pigs. A second objective was to compare AID and SID of AA in a new high-protein variety of full fat soybeans (FFSB) to values obtained in other soybean products. Commercial sources of FFSB (FFSB-CV), SBM, and SPC, and of a new high-protein variety of FFSB (FFSB-HP) were used in the experiment. Four diets were prepared using each soybean product as the sole source of CP and AA in 1 diet. Two additional diets were formulated by adding soybean oil (7.55 and 7.35%, respectively) to the diets containing SBM and SPC. A nitrogen-free diet was also used to measure basal endogenous losses of CP and AA. The 2 sources of FFSB were extruded at 150 degrees C before being used in the experiment. Seven growing barrows (initial BW = 26.2 kg) were prepared with a T-cannula in the distal ileum and allotted to a 7 x 7 Latin square design. Ileal digesta were collected from the pigs on d 6 and 7 of each period. All digesta samples were lyophilized and analyzed for DM, CP, AA, and chromium, and values for AID and SID of CP and AA were calculated. The addition of oil improved (P oil and SPC, but these values were lower (P oil. In conclusion, the addition of oil improved the SID of most AA in SBM and SPC fed to growing pigs, and the SID of AA in FFSB-HP were greater than in SBM and similar to the SID of AA in SBM with oil and in SPC.

The effect of soybean curd waste supplementation on water buffalo ration offered local grass a basal diet

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Abidin, Z.; Hendratno, C.; Suharyono; Bahaudin, R.

1988-01-01

A trial has been conducted to determine the optimal level of soybean curd waste supplementation on growing water buffalo offered local grass as a basal diet. Four ration given to water buffalo were assigned in 4 x 4 latin square design consisting of local grass +0.25% soybean curd waste (A), local grass +0.50% soybean curd waste (B), local grass + 0% soybean curd waste (C), and local grass +0.75% soybean curd waste (D). The result indicated that total intake (P<0.01), dry matter digestibility (P<0.01) and liveweight gain (P<0.025) were significantly increased by the supplementation. However, the grass intake were relatively constant for all rations. N-amonia concentration and volatile fatty acids production in the rumen liquor were significantly increased (P<0.01). Total protozol counts and rumen pH were not significantly different among the four rations, however there was a strong tendency (P<0.1) that protozol counts will be decreased due to soybean curd waste supplementation. Estimation of microbial protein synthesis in the rumen by radiophosphorous (32-P) assay indicated that soybean curd waste supplementation significantly influeced (P<0.05) the protein synthesis in the rumen. This experiment concluded that : a). soybean curd waste could stimulate he growing water buffaloes offered local grass and b). the optimal level of soybean curd waste supplementation were ranged between 0.50 - 0.75% of body weight. (authors). 15 refs, 3 tabs

Replacing soybean meal with gelatin extracted from cow skin and corn protein concentrate as a protein source in broiler diets.

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Khalaji, S; Manafi, M; Olfati, Z; Hedyati, M; Latifi, M; Veysi, A

2016-02-01

Two experiments were conducted to investigate the effects of replacing soybean meal with gelatin extracted from cow skin and corn protein concentrate as a protein source in broiler diets. Experiments were carried out as a completely randomized design where each experiment involved 4 treatments of 6 replicates and 10 chicks in each pen. Soybean meal proteins in a corn-soy control diet were replaced with 15, 30, and 45% of cow skin gelatin (CSG) or corn protein concentrate (CPC), respectively, in experiments 1 and 2. BW and cumulative feed intake were measured at 7, 21, and 42 d of age. Blood characteristics, relative organs weight and length, ileal digesta viscosity, ileal morphology, and cecal coliform and Salmonella population were measured at 42 d of age. Apparent total tract digestibility of protein was determined during 35 to 42 d of age. Replacement of soybean meal with CSG severely inhibited BW gain, decreased feed intake, and increased FCR in broilers during the experimental period (P ≤ 0.01). The inclusion of CPC reduced BW and increased FCR significantly (P ≤ 0.05) at 21 and 42 d of age without any consequence in feed intake. Protein digestibility was reduced and ileal digesta viscosity was increased linearly by increasing the amount of CSG and CPC in the control diet (P ≤ 0.01). Replacement of soybean meal with CSG and CPC did not significantly alter blood cell profile and plasma phosphorus, creatinine, blood urea nitrogen, Aspartate transaminase, and HDL and LDL cholesterol concentration. The inclusion of CSG linearly (P ≤ 0.05) increased plasma uric acid concentration and alkaline phosphatase activity. Triglyceride and cholesterol levels were decreased significantly (P ≤ 0.05) when the amount of CSG replacement was 15%. The results of this experiment showed that using CSG and CPC negatively affects broiler performance and therefore is not a suitable alternative to soybean meal in commercial diets. © 2015 Poultry Science Association Inc.

The Effects of Consumption of Bread Fortified With Soy Bean Flour on Metabolic Profile in Type 2 Diabetic Women: A Cross-over Randomized Controlled Clinical Trial.

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Moghaddam, Asma Salari; Entezari, Mohammad Hassan; Iraj, Bijan; Askari, Gholam Reza; Maracy, Mohammad Reza

2014-12-01

Diabetes mellitus is one of the most common chronic diseases in the world and has become a major threat for global health. Recent studies reported that the soy has beneficial effects in diabetic mellitus patients. The aim of this study was to assess the effects of soybean flour fortified bread consumption on metabolic profile in type 2 diabetic women. This randomized, cross-over, controlled clinical trial was carried out in 30 type 2 diabetic women. At first, a 2-week run-in period was applied. Then, participants were randomly assigned to either intervention or control groups. Participants in the intervention group were asked to replace 120 g of soybean flour fortified bread with the same amount of their usual bread intake or other cereal products for 6 weeks. After a 4 weeks washout period, participants were crossed over for another 6 weeks. Mean (±standard deviation) age and body mass index of subjects was 45.7 ± 3.8 years and 29.5 ± 3.9 kg/m(2), respectively. The results of our study showed no significant effects of soybean flour fortified bread on metabolic profile. We found a reduction in serum triglycerides (change difference: -3.7, P = 0.82), serum low-density lipoprotein-cholesterol (change difference: -11.2, P = 0.50), insulin (change difference: -3.6, P = 0.7), and homeostatic model assessment of insulin resistance (change differences: -0.57, P = 0.45) after 6 weeks but these changes were not statistically significant. No significant effects of soybean flour fortified bread on serum concentrations of fasting blood sugar, glycated hemoglobin, high-density lipoproteins and total cholesterol levels were found. Six weeks consumption of soybean flour fortified bread among diabetic patients had no significant effects on metabolic profile.

The effects of consumption of bread fortified with soy bean flour on metabolic profile in type 2 diabetic women: A cross-over randomized controlled clinical trial

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Asma Salari Moghaddam

2014-01-01

Full Text Available Background: Diabetes mellitus is one of the most common chronic diseases in the world and has become a major threat for global health. Recent studies reported that the soy has beneficial effects in diabetic mellitus patients. The aim of this study was to assess the effects of soybean flour fortified bread consumption on metabolic profile in type 2 diabetic women. Methods: This randomized, cross-over, controlled clinical trial was carried out in 30 type 2 diabetic women. At first, a 2-week run-in period was applied. Then, participants were randomly assigned to either intervention or control groups. Participants in the intervention group were asked to replace 120 g of soybean flour fortified bread with the same amount of their usual bread intake or other cereal products for 6 weeks. After a 4 weeks washout period, participants were crossed over for another 6 weeks. Results: Mean (±standard deviation age and body mass index of subjects was 45.7 ± 3.8 years and 29.5 ± 3.9 kg/m 2 , respectively. The results of our study showed no significant effects of soybean flour fortified bread on metabolic profile. We found a reduction in serum triglycerides (change difference: -3.7, P = 0.82, serum low-density lipoprotein-cholesterol (change difference: -11.2, P = 0.50, insulin (change difference: -3.6, P = 0.7, and homeostatic model assessment of insulin resistance (change differences: -0.57, P = 0.45 after 6 weeks but these changes were not statistically significant. No significant effects of soybean flour fortified bread on serum concentrations of fasting blood sugar, glycated hemoglobin, high-density lipoproteins and total cholesterol levels were found. Conclusions: Six weeks consumption of soybean flour fortified bread among diabetic patients had no significant effects on metabolic profile.

Caracterização físico-química e tecnológica da farinha de soja integral fermentada com Aspergillus oryzae Physicochemical and technological characterization of whole soybean flour fermented by Aspergillus oryzae

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Leomar Hackbart da Silva

2012-12-01

Full Text Available Neste trabalho, estudou-se o efeito das condições de fermentação da farinha de soja integral, utilizando-se o fungo Aspergillus oryzae, sobre as características físico-químicas e as propriedades tecnológicas da farinha de soja integral autoclavada fermentada. A farinha de soja integral autoclavada foi fermentada com o fungo Aspergillus oryzae CCT 4359, incubada às temperaturas de 30 °C e 40 °C por 24 horas e 48 horas, e seca em estufa a vácuo, a 60 °C, até 10% de umidade final, obtendo-se a farinha de soja integral autoclavada fermentada. Esta farinha foi avaliada quanto aos seguintes aspectos: composição centesimal, índice de absorção de água, índice de solubilidade do nitrogênio, índice da atividade ureática, pH, índice de acidez do extrato etéreo e cor instrumental. Os resultados indicaram que a fermentação aumentou o conteúdo de proteínas e lipídeos, reduzindo o teor de carboidratos, e não alterou os teores de cinzas, fibras e a umidade. Além disso, aumentou o índice de acidez do extrato etéreo, reduziu os índices de absorção de água, de solubilidade do nitrogênio e da atividade ureática, o qual passou de 0,61 para 0,26 unidades de pH (após fermentação a 30 °C e 40 °C, por 48 horas, o que indica a redução de fatores antinutricionais. A fermentação, porém, não influenciou a cor e o pH. O processo de fermentação promoveu modificações nas propriedades nutricionais e tecnológicas da farinha de soja integral, ampliando seu potencial de utilização na produção de alimentos mais saudáveis para o consumidor.This work studied the effect of the fermentation conditions of whole soybean flour by the mould Aspergillus oryzae on the physical and chemical characteristics and technological quality of the whole autoclaved soybean flour. The whole autoclaved soybean flour was fermented by the mould Aspergillus oryzae CCT 4359 at 30 °C and 40 °C for 24 and 48 hours, and then dried to 10% moisture

Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat.

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da Silva Sabo, Sabrina; Pérez-Rodríguez, Noelia; Domínguez, José Manuel; de Souza Oliveira, Ricardo Pinheiro

2017-09-01

Cheese whey, the main byproduct of the dairy industry, is one of the most worrisome types of industrial waste, not only because of its abundant annual global production but also because it is a notable source of environmental pollution. However, cheese whey can serve as a raw material for the production of biocomposites. In this context, in this study, we assayed the production of a bacteriocin-like inhibitory substance (BLIS) and lactate by culturing Lactobacillus plantarum ST16Pa in hydrolyzed fresh cheese whey. The process was improved by studying the enzymatic hydrolysis of cheese whey as well as its supplementation with soybean flour under microaerophilic or anaerobic conditions. Thus, the highest values of BLIS (7367.23 arbitrary units [AU]/mL) and lactate yield (Y lactate/lactose =1.39g/g) were achieved after addition of 10g/L soybean flour in microaerophilia. These conditions were successfully scaled up in a bioreactor because during complete anaerobiosis at 150rpm, L. plantarum ST16Pa attained considerable cell growth (3.14g/L), lactate concentration (14.33g/L), and BLIS activity (8082.56AU/mL). In addition, the cell-free supernatant resulting from this bioprocess showed high biopreservative efficiency in chicken breast fillets artificially contaminated with Enterococcus faecium 711 during 7days of refrigerated storage, thus indicating the potential use of this BLIS as a biopreservative in the food industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

Iron bioavailability in Wistar rats fed with fortified rice by Ultra Rice technology with or without addition of yacon flour (Smallanthus sonchifolius).

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Della Lucia, Ceres M; Vaz Tostes, Maria das Graças; Silveira, Carlos Mário M; Bordalo, Lívia A; Rodrigues, Fabiana C; Pinheiro-Sant'Ana, Helena Maria; Martino, Hércia S D; Costa, Neuza Maria B

2013-03-01

This study aimed to evaluate iron (Fe) bioavailability in Wistar rats fed with rice fortified with micronized ferric pyrophosphate (FP) by Ultra Rice (UR) technology with or without addition of yacon flour as a source of 7.5% of fructooligosaccharides (FOS). Diets were supplied with 12 mg iron/kg from the following sources: ferrous sulfate (FS - control diet), fortified rice with micronized ferric pyrophosphate (Ultra Rice) (UR diet), ferrous sulfate + yacon flour (FS + Y diet) or Ultra Rice + yacon flour (UR + Y diet). Blood samples were collected at the end of depletion and repletion stages for determination of hemoglobin concentration and calculation of the relative biological value (RBV). Also, the content of short chain fatty acids (SCFA) (acetic, propionic and butyric acids) from animals' stools and caecum weight were determined. The UR diet showed high iron bioavailability (RBV = 84.7%). However, the addition of yacon flour in the diet containing fortified rice (UR + Y diet) decreased RBV (63.1%) significantly below the other three groups (p flour showed higher acetic acid values compared to those who did not. In conclusion, fortified UR with micronized ferric pyrophosphate showed high iron bioavailability but the addition of yacon flour at 7.5% FOS reduced iron bioavailability despite increased caecum weight and SCFA concentration.

Applications of the Addition of extract and cinnamon leaf flour in the Diet on the Quality of Meat of Catfish

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Suardi Laheng

2016-04-01

Full Text Available This study aimed to evaluate the effect of extract and cinnamon (Cinnamomum burmannii leaf flour in the diet in increasing quality of meat of catfish (Pangsianodon hypopthalmus. Catfish with a weight of 319.64 ± 35.99 g/nets reared in 9 nets with dimension 2x1x1,5 m3 at a density of 15 fish/nets for 60 days of maintenance. The fish were fed with leaves of cinnamon at a dose that was: 0% cinnamon leaf, 0.1% cinnamon leaf extract, and 1% cinnamon leaf flour. The fish were fed 2 times a day with the feeding rate of 3% of the average weight of the body. The results showed the treatment of leaf extract and flour, cinnamon capable of decreasing levels of body fat, fat meat by 10,31-12,27%, 37,26-50,23%, respectively, compared to controls (p<0,05, however, cinnamon leaf extract treatment is more effective in improving the quality of meat catfish that looks meat texture compact, white flesh color and a slightly sweet taste.

Soybean level and probiotics in first feeding fry diets alter the ability of rainbow trout Oncorhynchus mykiss to utilize high levels of soybean meal during grow-out.

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Inclusion rates of soybean meal in salmonid diets are currently kept low to minimize detrimental effects on growth, enteritis and immune responses. Probiotics have been used to treat both infectious and noninfectious enteritis in humans and other terrestrial animals and may represent a feasible met...

Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

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Regina Kitagawa Grizotto

2012-09-01

Full Text Available The addition of okara flour to an emulsified meat product (Frankfurter type sausage was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided by two soymilk producing companies whose production systems were based on the hot disintegration of the decorticated (company B or undecorticated (company A soybeans. The okara was dehydrated using a flash dryer and then ground into flour (>420 µm. However, The okara flours A and B showed approximately the same amount of protein (35 and 40 g.100 g-1 dwb. However, the okara flour A presented higher values (p < 0.05 for all technological functional properties studied (emulsification capacity, emulsion stability, protein solubility, and water hold capacity than those of okara flour B. The A and B okara flours were used in a frankfurter sausage formulation as substitution of 1.5% and 4% of meat. The results showed that the sausages containing okara flours A and B, as well as the control sausage, were accepted by the sensory panel. Moreover, there were no significant differences (p < 0.05 in the physical (color, objective texture, and emulsion stability and chemical (pH and proximate composition measurements of the sausages with and without the okara flour.

Effect of Phytase on Apparent Total Tract Digestibility of Phosphorus in Corn-Soybean Meal Diets Fed to 100 kg Pigs

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Five experiments were conducted to investigate the ability of different sources of phytase supplemented to the diet at graded levels to improve apparent P digestibility in finishing pigs. A corn-soybean meal basal diet containing 0.50% Ca and 0.32% P (0.06% available P) was used in all experiments a...

Chardonnay grape seed flour ameliorates hepatic steatosis and insulin resistance via altered hepatic gene expression for oxidative stress, inflammation, and lipid and ceramide synthesis in diet-induced obese mice

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Diet-induced obese (DIO) mice were fed high-fat (HF) diets containing either partially defatted flavonoid-rich Chardonnay grape seed flour (ChrSd) or microcrystalline cellulose (MCC, control) for 5 weeks in order to determine whether ChrSd improved insulin resistance and the pathogenesis of hepatic ...

Effect of Replacing Soybean Meal with Lupin Seed-based Meal in Chicken Diet on Performance, Carcass Value and Meat Quality

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Pavel Suchý

2010-01-01

Full Text Available The main objective of this experimental study was to determine how diets containing lupin meal affect the performance indicators, carcass value, and chemical composition of breast and thigh muscles in broiler chickens. The diets tested in experimental groups E1 and E2 differed as follows: in group E1, one third of nitrogen-containing substances (NSs from extracted soybean meal was replaced with NSs from lupin meal; in group E2, two thirds were replaced compared to the control group. The replacement of soybean meal with lupin meal in experimental diets failed to produce any significant effect on the average live weight of chickens on Day 42 of the fattening period compared to the control group. The replacement of soybean meal with lupin meal resulted in decreased average weight of carcass and breast muscles and in decreased yield of breast muscles. Differences between the control group (C and group E2 were significant (P ⪬ 0.01. Chickens in group E2 also showed a significant increase (P ⪬ 0.01 in the yield of the heart and stomach compared to the control group. The differences in weight and yield of thigh muscles between the control group and the experimental groups (E1 and E2 were not significantly affected. As far as chemical composition is concerned, chickens receiving the lupin-containing feed showed a significant (P ⪬ 0.01 increase in the ash content in breast muscles. On the contrary, in thigh muscles in group E2, the ash content decreased significantly (P ⪬ 0.01. The content of calcium showed an increasing trend in both breast and thigh muscles in both experimental groups. In contrast, the content of magnesium in chicken muscles in both experimental groups decreased. These differences were significant (P ⪬ 0.01 only in thigh muscles. Our results show that lupin seed is a suitable substitute for NSs contained in soybean extracted meal. It is considered optimal to replace up to one third of NSs contained in

Long-term toxicity and carcinogenicity studies of cake made from chlorinated flour. 1. Studies in rats.

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Fisher, N; Hutchinson, J B; Berry, R; Hardy, J; Ginocchio, A V

1983-08-01

Wistar rats were fed for 104 wk on cake-based diets in which the cake, prepared from unchlorinated flour, or flour treated with 1250 or 2500 ppm chlorine, formed 79% of the diet on a 12.6% moisture basis. A fourth group was fed stock diet 41B. No differences in appearance, health, behaviour or mortalities attributable to the flour treatment were observed. Female but not male mortalities were significantly higher for cake-fed rats than for those fed diet 41B. Dose-related haematological effects were seen at various stages in cake-fed rats. Dose-related increases in plasma alanine and aspartate aminotransferases were noted at 12 months in males but not in females, for whom all the values were elevated. A dose-related diminution in blood sugar at 12 months was seen only in females. A dose-related increase in urinary aspartate aminotransferase was seen only in males. Urinary N-acetylglucosaminidase activity per mg creatinine did not differ significantly between groups. At post mortem a dose-related reduction in spleen weight was found in the females only. The lesions found were those expected in ageing rats, but were observed earlier in rats fed cake. Glomerulonephrosis affected rats fed cake more than those fed diet 41B. Cake diets promoted nephrocalcinosis, unrelated to flour treatment. Increased splenic haematopoiesis occurred in about half of the females in the cake diet groups but less frequently in males or in rats fed diet 41B. Tumours were mainly chromophobe adenomas of the pituitary, common in rats. Insulomas were seen in two males in each of the groups fed on cake made from chlorinated flour, but an earlier form of this tumour was found in all cake groups and its incidence is thus regarded as unrelated to the flour treatment. The incidence of tumours of the reticuloendothelial system was not related to flour treatment. Covalent chlorine concentrations in the perirenal fat of the cake-fed rats were correlated with treatment levels, with values of 50-912 ppm in

Nutritional value of raw Canavalia ensiformis and its utilization as partial replacement for soybean meal in the diet of Clarias gariepinus (Burchell, 1822) fingerlings.

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Solomon, Shola G; Okomoda, Victor T; Oguche, Obekpa

2018-01-01

The nutritional value of raw Jack bean meal ( Canavalia ensiformis ) as a partial substitute for soybeans meal was investigated in this study. Preliminary investigation on nutrient composition revealed that lysine, histidine, and phenylalanine were significantly higher in C .  ensiformis seed meal compared to soybean meal. However, crude protein and other essential amino acids were significantly lower. Feeding trial was then conducted to investigate the effect of replacing about 40% soybeans meal (at 58.8% inclusion) with C .  ensiformis in the diet of Clarias gariepinus . The result obtained after 56 days revealed that fingerlings could tolerate up to 20% replacement without significant effect on growth and nutrient utilization. Beyond this, growth was significantly reduced. Survivals of the fish also follow a similar trend as stated above. It was concluded that dietary inclusion of raw C .  ensiform meal should not be beyond 11% (or 20% replacement for soybeans meal included at 58.8%) in the diet of C .  gariepinus .

Effect of phytase supplementation to barley-canola meal and barley-soybean meal diets on phosphorus and calcium balance in growing pigs

NARCIS (Netherlands)

Sauer, W.C.; Cervantes, M.; He, J.M.M.; Schulze, H.

2003-01-01

Two metabolism experiments were carried out, to determine the effect of microbial phytase addition to barley-canola meal and barley-soybean meal diets on P and Ca balance in growing. pigs; In experiment 1, six barrows (29.6kg: initial LW) were fed a barley-canola meal diet, without or. with phytase

Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour

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Rafiya Bazaz

2016-12-01

Full Text Available Rice flour and green gram flour (sprouted as well as unsprouted were blended in different proportions with apple pulp, sugar, milk and water for formulation of 12 hypoallergic diets. The formulations were studied for physico-chemical properties, antinutrient content (phytate and oxalate and in vitro protein digestibility. Blending and sprouting significantly affected all the studied parameters. Sprouting significantly (p ≤ 0.05 improved protein content and in vitro protein digestibility, while carbohydrate content and antinutrients decreased significantly. Nutrition profile of water-based diets met RDA guidelines only after addition of sprouted green gram flour and were comparable to control (commercial weaning food. Water-based formulation showed lower sensory score than milk-based diets; however, addition of sprouted green gram flour significantly (p ≤ 0.05 improved their overall acceptability. It could be concluded that by incorporating sprouted green gram flour, milk could be replaced with water for production of hypoallergic weaning foods without affecting the nutritional and sensory attributes of formulations and thereby making the production more economical, especially for underdeveloped countries.

The effects of yellow soybean, black soybean, and sword bean on lipid levels and oxidative stress in ovariectomized rats.

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Byun, Jae Soon; Han, Young Sun; Lee, Sang Sun

2010-04-01

Soy isoflavones have been reported to decrease the risk of atherosclerosis in postmenopausal women. However, the effects of dietary consumption of soybean have not been explored. In this study, we evaluated the effects of consuming yellow soybeans, black soybeans (Glycine max), or sword beans (Canavalia gladiate) on lipid and oxidative stress levels in an ovariectomized rat model. Forty-seven nine-week-old female rats were ovariectomized, randomly divided into four groups, and fed one of the following diets for 10 weeks: a diet supplemented with casein (NC, n = 12), a diet supplemented with yellow soybean (YS, n = 12), a diet supplemented with black soybean (BS, n = 12), or a diet supplemented with sword bean (SB, n = 11). Plasma triglyceride (TG) levels in the BS and SB groups were significantly lower than that in the NC group. Notably, the BS group had significantly lower plasma total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) levels than the other groups. Hepatic total lipid levels were significantly lower in the YS and SB groups, and cholesterol levels were significantly lower in the SB group than in the NC group. Superoxide dismutase (SOD) and catalase (CAT) activities were significantly higher in the groups fed beans compared to the NC group. Hepatic thiobarbituric acid reactive substances (TBARS) levels were also significantly lower in the BS and SB groups than the NC group. In conclusion, our results suggest that consumption of various types of beans may inhibit oxidative stress in postmenopausal women by increasing antioxidant activity and improving lipid profiles. Notably, intake of black soybean resulted in the greatest improvement in risk factors associated with cardiovascular disease.

Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals.

Science.gov (United States)

Hong, Kee-Jong; Lee, Chan-Ho; Kim, Sung Woo

2004-01-01

This study evaluated the effect of fermentation on the nutritional quality of food-grade soybeans and feed-grade soybean meals. Soybeans and soybean meals were fermented by Aspergillus oryzae GB-107 in a bed-packed solid fermentor for 48 hours. After fermentation, their nutrient contents as well as trypsin inhibitor were measured and compared with those of raw soybeans and soybean meals. Proteins were extracted from fermented and non-fermented soybeans and soybean meals, and the peptide characteristics were evaluated after electrophoresis. Fermented soybeans and fermented soybean meals contained 10% more (P 60 kDa) (P 60 kDa), whereas 22.1% of peptides in soybean meal were large-size (>60 kDa). Collectively, fermentation increased protein content, eliminated trypsin inhibitors, and reduced peptide size in soybeans and soybean meals. These effects of fermentation might make soy foods more useful in human diets as a functional food and benefit livestock as a novel feed ingredient.

Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

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Márcia Fernandes Nishiyama

2014-09-01

Full Text Available This study evaluated the effect of adding flaxseed flour to the diet of Nile tilapia on the fatty acid composition of fillets using chemometrics. A traditional and an experimental diet containing flaxseed flour were used to feed the fish for 60 days. An increase of 18:3 n-3 and 22:6 n-3 and a decrease of 18:2 n-6 were observed in the tilapia fillets fed the experimental diet. There was a reduction in the n-6:n-3 ratio. A period of 45 days of incorporation caused a significant change in tilapia chemical composition. Principal Component Analysis showed that the time periods of 45 and 60 days positively contributed to the total content of n-3, LNA, and DHA, highlighting the effect of omega-3 incorporation in the treatment containing flaxseed flour.

Consumption, nutrient digestibility and lactation performance of dairy cows fed soybeans in different forms

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Angela Maria de Vasconcelos

2015-08-01

Full Text Available Twelve Holstein cows were given diets containing soybean supplied in different ways in order to identify possible changes in lactation performance and evaluate the economic feasibility of the diets. The diets included: soybean meal only (SM-control; raw soybean (RaS; roasted soybean (RoS and soybean meal plus 5% urea (SMU. The forage consisted of corn silage. We analyzed the dry matter intake, milk production and collected milk samples. To estimate digestibility, we collected six samples of feces over a period of six consecutive days. The intake of dry matter (DM, organic matter (OM, neutral detergent fiber (NDF and non-fiber carbohydrates (NFC did not differ among treatments. On the other hand, crude protein (CP intake was influenced by the diets, and the highest mean values of ether extract (EE were found with the RaS and RoS diets. The intake of total digestible nutrients (TDN was lower in the RaS and RoS diets compared to the control diet. DM, OM, CP, EE, and NDF digestibility were not affected by the different diets, while NFCs were reduced in the RoS diet and TDN decreased with both the RaS and RoS diets. There were also no differences observed across diets for total milk production, production corrected to 3.5% fat, diet efficiency, or milk per kilogram of dry matter and/or crude protein. We conclude that raw and roasted soybeans as well as concentrate plus 5% urea in dry matter may be used instead of soybean meal as feed for high-producing cows, without affecting milk production and composition. We also observed that the SMU diet was the least costly.

Replacement of fish oil with soybean oil in diets for juvenile Chinese sucker (Myxocyprinus asiaticus): effects on liver lipid peroxidation and biochemical composition.

Science.gov (United States)

Yu, Deng-Hang; Chang, Jia-Zhi; Dong, Gui-Fang; Liu, Jun

2017-10-01

This study was designed to evaluate the effect of the replacement of fish oil (FO) by soybean oil (SO) on growth performance, liver lipid peroxidation, and biochemical composition in juvenile Chinese sucker, Myxocyprinus asiaticus. Fish (13.7 ± 0.2 g) in triplicate were fed five experimental diets in which 0% (FO as control), 40% (SO40), 60% (SO60), 80% (SO40), and 100% (SO100) FO were replaced by SO. The body weight gain of fish fed SO40, SO60, or SO80 diet was similar to FO group, but diets that have 100% soybean oil as dietary lipid significantly reduced fish growth (P fish liver fed diets that contained SO, but eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and the ratio n-3/n-6 were significantly reduced by the inclusion of dietary SO (P fish. However, diet containing 100% SO as dietary lipid could reduce growth performance. Thus, we recommended that 40-80% SO can be used as dietary lipid to replace FO for juvenile Chinese sucker.

Effect of soybean supplementation on the memory of alprazolam-induced amnesic mice

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Nitin Bansal

2010-01-01

Full Text Available Soybean, Glycine max (L. Merr. (Leguminoseae, is known as golden bean. It contains vegetable protein, oligosaccharide, dietary fiber, vitamins, isoflavones and minerals. Earlier studies have demonstrated a cholesterol lowering, skin protective, antitumour, antidiabetic and antioxidative potential of soybean. Soy isoflavones are also utilized as estrogen replacement therapy in postmenopausal women. The present study was undertaken to investigate the effect of soybean on memory of mice when consumed along with diet. Soybean was administered chronically for 60 consecutive days as three soybean diets viz. Soy2, Soy5, Soy10. These diet contains soybean in normal diet at concentration of 2%, 5%, 10% w/w respectively. Passive avoidance paradigm and elevated plus maze served as exteroceptive behavioral models for testing memory. Alprazolam (0.5 mg/kg; i.p. induced amnesia served as interoceptive behavioral model. The administration of soybean significantly reversed alprazolam-induced amnesia in a dose-dependent manner as indicated by the increased step down latency of mice using passive avoidance paradigm and increased transfer latency using elevated plus maze. Theses results suggest that consumption of soybean in diet may not only improve memory but also reverse the memory deficits, owing to its multifarious activities. It would be worthwhile to explore the potential of this nutrient in the management of Alzheimer′s disease.

Iron bioavailability studies as assessed by intrinsic and extrinsic labeling techniques

International Nuclear Information System (INIS)

Johnson, C.D.

1985-01-01

Although soybeans are a rich source of iron and incorporation of soy protein into diets is increasing, the presence of phytate or fiber endogenous to the seeds may inhibit total iron absorption from diets including soy protein. Four studies on iron bioavailability as assessed by intrinsic and extrinsic labeling techniques in rats were completed. The effect of previous dietary protein on the absorption of intrinsically 59 Fe labeled defatted soy flour was determined in rats. The results indicated that the type of dietary protein (animal vs. plant) in pre-test diets would have little influence on iron absorption from a single soy protein test meal. Therefore, adaptation of soy protein does not improve bioavailability of iron. Soybean hulls were investigated as a source of iron fortification in bread. The results indicated that retention of 59 Fe from white bread baked with soy hulls did not differ from white bread fortified with bakery grade ferrous sulfate. The effect of endogenous soybean phytate on iron absorption in rats was measured using seeds of varying phytate content and intrinsically labeled with 59 Fe. Increasing concentration of phytate in whole soybean flour had no significant effect on iron absorption

[Impact of consumption of corn flour with low level enrichment in children of rural zones].

Science.gov (United States)

del Refugio Carrasco Quintero, Ma; Ortiz Hernández, L; Chávez Villasana, A; Roldán Amaro, J A; Guarneros Soto, N; Aguirre Arenas, J; Ledesma Solano, J A

2011-01-01

Corn has been from the prehispanic era, the most important feeding plant in the Mexican population, particularly in the most important sectors and in marginal areas. In this setting, enriching the product as flour implies an increase in its nutritional quality, especially because corn is the basic food. To assess the effect of the consumption of corn flour enriched with 3% soybean, vitamins, and minerals on the growth and development of infants and preschool children. experimental study lasting 10 months. The experimental group (n=195) received enriched corn flour whereas the control group (n=200) received non-enriched flour. The indicators were: nutritional status, mental and psychomotor development, and blood hemoglobin levels. in the total sample, there were no differences between the experimental group and the control group. However, there were improvements in the weight-to-height and weight-to-age indexes in the children consuming enriched flour and in children older than one year, who were the babies of indigenous women living in marginal areas. enriched corn flour appears to be an alternative benefitting the children population with higher nutritional deficiencies. However, a longer intervention is necessary to obtain better results.

Influence of soybean and corn gluten proteins as substitutes for milk protein in milk replacers on growth, liver and thyroid functions in buffalo calves

International Nuclear Information System (INIS)

Abdelaal, A.E.; EL-Ashry, M.A.; Ibrahim, I.I.; Fekry, A.E.; Elwan, K.M.

1991-01-01

Twenty suckling buffalo calves (3 weeks old) were allotted to four nutritional groups: Control group, fed 100% skim milk based replacer (Group a); and in the other three groups 50% of milk protein was substituted by american soybean flour (Group B) Egyptian soybean meal (Group C) and corn gluten (Group D). Fat was added to all replacers at the rate of 20% on dry basis. Calf starter and hay were offered ad libitum with the liquid diets from the fourth week. Body weight was recorded weekly. Serum proteins, cholesterol, T 4, T 3, and the enzymic activities of GOT, GPT and alkaline phosphatase were determined at 6, 9 and 12 weeks of age. The use of american soybean and corn gluten proteins resulted, approximately, in the same body weight gain as in skim milk fed group (A), indicating that whole milk can be reserved from human consumption and the calves can be reared on milk replacers containing plant proteins. Substitution of milk protein with soybean and corn gluten protein resulted in a significant increase in each of serum globulins, A/G ratio and cholesterol, significant decrease in serum total proteins and GPT activity, and no change in growth rate and thyroid function

Production of lipopeptides by Bacillus amyloliquefaciens XZ-173 in solid state fermentation using soybean flour and rice straw as the substrate.

Science.gov (United States)

Zhu, Zhen; Zhang, Guoyi; Luo, Yi; Ran, Wei; Shen, Qirong

2012-05-01

This work was aimed to produce lipopeptides by Bacillus amyloliquefaciens XZ-173 in solid state fermentation using agro-industrial byproducts. A central composite design was used to get the highest lipopeptides production. Results revealed that the optimal conditions for maximum lipopeptides production were 1.79% starch and 1.91% yeast extract by employing 5.58 g soybean flour and 3.67 g rice straw as the solid substrate with initial pH 7.5, moisture content 55% and a 10% inoculum level at 30°C for 2 days. Under these conditions, the experimental yield of lipopeptides reached 50.01 mg/gds, which was very close to the predicted value (49.91 mg/gds). At high concentration, the lipopeptides extracted from fermented substrates showed strong antibiotic activity against Rhizoctonia solani and Ralstonia solanacearum and certain emulsification but good emulsion stability. This is the first report on lipopeptides production that uses rice straw as a major substrate. Copyright © 2012 Elsevier Ltd. All rights reserved.

Reversibility of hepatocyte nuclear modifications in mice fed on genetically modified soybean

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M Malatesta

2009-06-01

Full Text Available In the literature, the reports on the effects of a genetically modified (GM diet are scanty and heterogeneous; in particular, no direct evidence has so far been reported that GM food may affect human or animal health. Hepatocytes represent a suitable model for monitoring the effects of a GM diet, the liver potentially being a primary target. In a previous study, we demonstrated that some modifications occur in hepatocyte nuclei of mice fed on GM soybean. In order to elucidate whether such modifications can be reversed, in the present study, 3 months old mice fed on GM soybean since their weaning were submitted to a diet containing wild type soybean only, for one month. In parallel, to investigate the influence of GM soybean on adult individuals, mice fed on wild type soybean were changed to a GM diet, for the same time. Using immunoelectron microscopy, we demonstrated that a one-month diet reversion can influence some nuclear features in adult mice, restoring typical characteristics of controls in GM-fed animals, and inducing in control mice modifications similar to those observed in animals fed on GM soybean from weaning. This suggests that the modifications related to GM soybean are potentially reversible, but also that some modifications are inducible in adult organisms in a short time.

Diets based on soybean protein for Mediterranean fruit fly Dietas baseadas em proteína de soja para moscas do Mediterrâneo

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Raimundo Braga Sobrinho

2006-04-01

Full Text Available The objective of this work was to develop suitable and economic diets for mass rearing Mediterranean fruit fly, Ceratitis capitata (Diptera: Tephritidae. Diets containing sugar beet bagase, wheat bran, brewer yeast, and others with wheat bran and palletized soybean protein from Brazil were tested. Diets based on soybean protein have shown promising results regarding pupal recovery, pupal weight and adult emergence. Soybean bagase in the form of pellets with 60% of protein can be a very important substitute for other expensive sources of protein.O objetivo deste trabalho foi desenvolver dietas adequadas e econômicas para a criação massal de moscas de frutas do Mediterrâneo, Ceratitis capitata (Diptera: Tephritidae. Foram testados dietas com bagaço de beterraba açucareira, farelo de trigo, levedura de cerveja e outras dietas de farelo de trigo e proteína de soja prensada brasileira. Dietas compostas por proteína de soja apresentaram resultados positivos de recuperação de pupas, pesos de pupa e emergência de adultos. O bagaço de soja, na forma de pellet com 60% de proteína, pode ser um importante substituto de outras fontes de proteína.

Avaliação da casca proteinada de soja em dietas para ovinos = Evaluation of soybean protein hulls in diets for sheep

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Vanessa Peripolli

2011-04-01

Full Text Available Foi avaliada a utilização de cinco níveis de casca proteinada de soja (0, 4, 8, 12 e 16% em substituição ao farelo de soja em dietas para ovinos em confinamento. Foram avaliados o desempenho, o consumo, a digestibilidade dos nutrientes e os balanços energético e nitrogenado em função da dieta. Vinte cordeiros da raça Texel, com peso vivo médio inicial de 28 kg, foram distribuídos em delineamento inteiramente casualizado com cinco tratamentos e quatro repetições. A dieta foi composta de 30% de volumoso e 70% de concentrado. O farelo de soja dos concentrados foi gradativamente substituído pela cascaproteinada de soja (CPS. O consumo de nutrientes, a conversão alimentar e o ganho de peso não foram influenciados pelo aumento do nível de inclusão da CPS na dieta. Os níveis de CPS também não influenciaram as digestibilidades da MS, MO, N (PB, FDN e EB e osbalanços energético e nitrogenado. The aim was to evaluate the use of five levels of soybean protein hulls (0, 4, 8, 12 and 16% in place of soybean meal in diets for sheep in confinement. We evaluated the performance, intake, nutrient digestibility and, energy and nitrogen balance in terms of diet. Twenty Texel lambs with an average weight of 28 kg were distributed in a completely randomized design with four replications. The diet consisted of 30% roughage and 70% concentrate. The soybean meal in the concentrates was gradually replaced by soybean protein hulls (SPH. Nutrient intake, feed-to-gain ratio and weight gain were not affected by increasing the inclusion level of SPH en the diet. SPH levels also did not influence the digestibility of DM, OM, N (CP,NDF and GE and the energy and nitrogen balance.

Study on Formulation Optimization of Black Soybean Paste%黑豆沙配方优化研究

Institute of Scientific and Technical Information of China (English)

杨益叶; 周宏胜; 胡花丽; 罗淑芬; 李鹏霞

2018-01-01

Black soybean variety "Xindali No. 1" was taken as the raw material of black soybean paste processing, and the optimum formulation of black soybean paste preparation was studied. The sensory quality score of product was used as the evalua-tion criterion. Firstly, sunflower seed oil and white granulated sugar were selected as the best species of oil and sugar for the pro-cessing of black soybean paste. Secondly, the ranges of optimum addition amount of flour, sunflower seed oil and white granulated sugar in black soybean paste were determined based on the results of single-factor tests. Finally, the best proportion of flour, sun-flower seed oil and white granulated sugar in black soybean paste was ascertained through the orthogonal test. The optimum formu-lation of black soybean paste preparation was obtained as follows:50 g black soybean, 20 g white granulated sugar, 15 g sunflow-er seed oil, and 20 g flour. The prepared black soybean paste through the above best formulation had fine and smooth taste, uni-form color and lustre, and unique fragrance without obvious oil leaking out.%针对黑豆沙加工工艺缺乏的现状,以新大粒1号黑豆为原料,进行黑豆沙加工过程主要添加物的配方优化研究.以感官品质评分为标准,首先确定了加工过程中所需的油与糖的最优种类为葵花籽油和白砂糖;基于单因素试验确定面粉、葵花籽油、白砂糖的最佳用量范围,再通过正交试验的方法确定面粉、葵花籽油、白砂糖的最优配比.最终确定新大粒1号黑豆沙最佳配方为:以黑豆质量为基准(100％),添加40％白砂糖,30％葵花籽油,40％面粉.通过该配方制得的黑豆沙口感细腻,色泽均匀,无明显走油现象,具有黑豆沙独特的香味和色泽.

Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog

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Rita de Cássia Avellaneda Guimarães

2012-09-01

Full Text Available Baru (Dipteryx alata Vog. is an abundant legume in the Brazilian Savanna. Its nuts can be exploited sustainably using its protein and lipid fractions. This study aimed to analyze the proteins of the nuts present in the defatted flour and protein concentrate in terms of their functional properties, the profile of their fractions, and the in vitro digestibility. The flour was defatted with hexane and extracted at the pH of higher protein solubility to obtain the protein concentrate. The electrophoretic profile of the protein fractions was evaluated in SDS-PAGE gel. The functional properties of the proteins indicate the possibility of their use in various foods, like soybeans providing water absorption capacity, oil absorption capacity, emulsifying properties, and foamability. Globulins, followed by the albumins, are the major fractions of the flour and protein concentrate, respectively. Digestibility was greater for the concentrate than for the defatted flour.

ELISA analysis of soybean trypsin inhibitors in processed foods.

Science.gov (United States)

Brandon, D L; Bates, A H; Friedman, M

1991-01-01

Soybean proteins are widely used in human foods in a variety of forms, including infant formulas, flour, protein concentrates, protein isolates, soy sauces, textured soy fibers, and tofu. The presence of inhibitors of digestive enzymes in soy proteins impairs the nutritional quality and possibly the safety of soybeans and other legumes. Processing, based on the use of heat or fractionation of protein isolates, does not completely inactivate or remove these inhibitors, so that residual amounts of inhibitors are consumed by animals and humans. New monoclonal antibody-based immunoassays can measure low levels of the soybean Kunitz trypsin inhibitor (KTI) and the Bowman-Birk trypsin and chymotrypsin inhibitor (BBI) and the Bowman-Birk foods. The enzyme-linked immunosorbent assay (ELISA) was used to measure the inhibitor content of soy concentrates, isolates, and flours, both heated and unheated; a commercial soy infant formula; KTI and BBI with rearranged disulfide bonds; browning products derived from heat-treatment of KTI with glucose and starch; and KTI exposed to high pH. The results indicate that even low inhibitor isolates contain significant amounts of specific inhibitors. Thus, infants on soy formula consume about 10 mg of KTI plus BBI per day. The immunoassays complement the established enzymatic assays of trypsin and chymotrypsin inhibitors, and have advantages in (a) measuring low levels of inhibitors in processed foods; and (b) differentiating between the Kunitz and Bowman-Birk inhibitors. The significance of our findings for food safety are discussed.

Buckwheat bran (Fagopyrum esculentum as partial replacement of corn and soybean meal in the laying hen diet

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Domenico Gatta

2012-01-01

Full Text Available The effect of partial substitution of corn (-20% and soybean meal (-10% with buckwheat bran (+30% (Fagopyrum esculentum Moench in the diet of ISA-Brown hens was investigated in sixteen 74-week old hens, housed in couple wire cages and submitted to a 16 h light:8 h dark photoperiod. The following traits were measured: body weight, egg production, egg mass, egg quality, feed intake, feed conversion, comparative palatability of ingredients and digestibility of diet. χ2 and non-parametric tests were used for production rate and yolk color score, respectively. ANOVA was used for all other parameters. Comparative choice of buckwheat, corn and soy was checked under different forms in 3 free choice tests. Results show that egg production rate (43.3% vs 50.5%; P<0.05 and feed intake (78.3±0.68 eggs/hen d vs 87.8±0.68 eggs/hen d; P<0.05 increased with the partial introduction of buckwheat bran in the diet. There was no difference in feed conversion between treatments. Nutrient balance confirmed that AMEn of diet was deeply lowered by the buckwheat bran use (6.5 MJ/kg vs 10.1 MJ/kg , due to the high fibre content of buckwheat bran (263 g/kg. Maize was always the most preferred ingredient, buckwheat bran was consumed more than expected in absence of any preference, and soybean was the food least chosen. Buckwheat bran can be used as an ingredient feed for low-producing laying hens; it induces a feed-intake increase, partially balanced by improved egg-production rates and a tendency to better albumen Haugh units.

effect of cassava flour processing methods and substitution level

African Journals Online (AJOL)

MASAMBA

the diet. Incorporation of different proportions of flours from cereals and legumes in baked ... desirability of the sensory attributes under consideration. 2193 ... Package for Social Scientists (SPSS) for windows version 12.0 and index to volume.

Zinc in soybeans. Chemical nature and bioavilability

International Nuclear Information System (INIS)

Khan, A.

1987-01-01

Soybeans were grown hydroponically and intrinsically labeled with 65 Zn through root absorption, stem injection and foliar application. Stem injection resulted in the greatest accumulation of 65 Zn. Regardless of the labeling technique, approximately 40-45% of the seed 65 Zn was associated with the subcellular organelles. The pattern of 65 Zn incorporation into soybeans did not change appreciably as a result of the labelling technique. The major portion of the soluble 65 Zn was either free or associated with very low molecular weight proteins, peptides, or their complexes with phytic acid rather than the major proteins of soybeans. Zinc in soybeans is ionically bound to proteins, peptides and phytic acid. Autoclaving did not affect the chemical association of zinc with soy proteins. Solubility of protein, zinc and phytic acid was studied over the pH range of 3.5-12.0. Bioavailability of zinc to rats from soybeans was lower than from casein and rats adapted to a casein basal diet absorbed more 65 Zn from both casein and soy than rats adapted to a soy basal diet

Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

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Sema Aydın

2017-01-01

Full Text Available Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma. Major ingredients were carob flour and hydrogenated palm oil (HPO and minor ingredients were commercial skim milk powder, soya flour, lecithin, and hazelnut puree. The ratio of major ingredients was optimised using sensory scores and instrumental texture values to produce a carob spread that most closely resembles commercial chocolate spread (control, in both spreadability and overall acceptability. The amounts of minor ingredients (milk powder, 10%; soybean flour, 5%; lecithin, 1%; hazelnut puree, 4% were kept in constant ratio (20%. Addition of hydrogenated palm oil (HPO decreased the hardness and hardness work done (HWD values in contrast to carob flour. Higher rates of carob flour were linked to lower lightness, greenness, and yellowness values. Spread was optimised at 38 g carob flour/100 g spread and 42 g hydrogenated palm oil/100 g spread level and the formulation tended to receive the highest sensory scores compared to other spreads and presented closer instrumental spreadability values to control samples. This indicates a strong market potential for optimised carob spreads.

Soybean hull and enzyme inclusion effects on diet digestibility and growth performance in beef steers consuming corn-based diets.

Science.gov (United States)

Russell, J R; Sexten, W J; Kerley, M S

2016-06-01

A beef feedlot study was conducted to determine the effects of increasing soybean hull (SH) inclusion and enzyme addition on diet digestibility and animal performance. The hypothesis was SH inclusion and enzyme addition would increase fiber digestibility with no negative effect on animal performance. Eight treatments (TRT) were arranged in a 4 × 2 factorial using four diets and two enzyme (ENZ) inclusion rates. The diets were composed primarily of whole shell corn (WSC) with 0%, 7%, 14%, or 28% SH replacing corn. The ENZ was a commercial proprietary mix of , and (Cattlemace, R&D Life Sciences, Menomonie, WI) included in the diets at 0% (S0, S7, S14, S28) or 0.045% DM basis (S0e, S7e, S14e, S28e). Eighty steers (287 ± 31 kg, SD) were stratified by weight and blocked into pens with 1 heavy and 1 light pen per TRT (2 pen/TRT, 5 steers/pen). Steers were fed for 70 d with titanium dioxide included in the diets for the final 15 d. Fecal samples were collected on d 70 to determine diet digestibility. Diets were balanced for AA and RDP requirement based on available ME. Individual DMI was measured using a GrowSafe system. Diet, ENZ, and diet × ENZ effects were analyzed using the MIXED procedure of SAS. Initial BW was applied as a covariate for final BW (FBW), and DMI was included as a covariate for all digestibility measures. The diet × ENZ interaction had no effect on FBW, ADG, DMI, or any digestibility measure ( ≥ 0.11). Steers fed ENZ tended to have greater FBW ( = 0.09) and had numerically greater ADG than steers not fed ENZ. Diet influenced DMI ( digestibility ( ≥ 0.2). Diet had an effect on NDF and ADF digestibility ( ≤ 0.04) which decreased as SH inclusion increased. The addition of ENZ tended to decrease NDF digestibility ( = 0.08) but had no effect on ADF digestibility ( = 0.8). Fiber digestibility in WSC diets did not improve with SH inclusion or ENZ addition but steers fed diets with 14% to 28% of WSC replaced by SH and the addition of 0.045% ENZ

Effect of two microbial phytase preparations on phosphorus utilisation in broilers fed maize-soybean meal based diets

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J. VALAJA

2008-12-01

Full Text Available The present study was carried out to determine the effect of two microbial phytases, Aspergillus niger (FINASEâ FP-500, 291 PU (phytase units/g and Trichoderma reesei phytase (FINASEâ P, 5880 PU/g on phosphorus (P and calcium (Ca utilisation and ileal P and Ca digestibility in broiler chickens fed diets based on maize and soybean meal. A total of 96 Ross broiler chickens housed four birds to a cage were used. Four dietary treatments consisted of a positive control supplemented with dicalcium phosphate (17 g/kg, a negative control without inorganic P, basal diet without inorganic P supplemented with Aspergillus niger phytase (2.6 g/kg and basal diet without inorganic P supplemented with Trichoderma reesei phytase (0.13 g/kg. Both phytases provided 750 PU/kg feed. P retention per unit intake was lowest and P excretion highest in birds fed the positive control diet with inorganic P (P

Chromatographic analysis of the reaction of soy flour with formaldehyde and phenol for wood adhesives

Science.gov (United States)

Linda F. Lorenz; Charles R. Frihart; James M. Wescott

2007-01-01

The desire to make more biobased and lower-cost bonded wood products has led to an interest in replacing some phenol and formaldehyde in wood adhesives with soybean flour. Improved knowledge of the soy protein properties is needed to relate resin chemistry to resin performance before and after wood bonding. To expose the soy protein’s functional groups, it...

Atherosclerosis in low density lipoprotein receptor knockout mice fed cholesterol and soybean oil

DEFF Research Database (Denmark)

Mortensen, Alicja; Olsen, P.; Frandsen, H.

1999-01-01

In order to study aortic atherosclerosis and atherosclerotic response to dietary cholesterol and soybean oil in homozygous LDLR-/- mice, the 16 weeks old animals were randomized in 4 groups either fed standard diet (no cholesterol added, group I, 12 male and 12 female), standard diet added 0.......5% cholesterol (group II, 12 male and 12 female), standard diet added 10% soybean oil (group Iii, 7 male) or standard diet added 0.5% cholesterol and 10% soybean oil (group IV, 7 male) for 14 weeks. At termination, the plasma cholesterol of males was: 9.4 mmol/I +/- 0.3 (SD) (group I), 34.4 +/- 6.2 (group II), 9...

Effect of lipid sources of diets on broiler performance

OpenAIRE

Lara,L.J.C.; Baião,N.C.; Aguilar,C.A.L.; Cançado,S.V.; Fiuza,M.A.; Ribeiro,B.R.C.

2005-01-01

A completely randomized design with six replicates of 30 birds per experimental unit was used to evaluate the effect of five fat sources of diets (soybean oil, poultry fat, acidulated soybean oil soapstock and a mix of soybean oil plus poultry fat and soybean oil plus acidulated soybean oil soapstock) on the performance of male Ross broilers, during the growing period (1-45 days of age). The diets for each phase were isonutritional. Broilers fed on soybean oil showed higher weight gain in com...

Effects of corn gluten feed inclusion at graded levels in a corn-soybean diet on the ileal and fecal digestibility of growing pigs

Science.gov (United States)

2014-01-01

Background This study aimed to determine the effect of the inclusion of corn gluten feed (CGF) on the apparent and standardized ileal digestibility of protein and amino acids and the apparent ileal and total tract digestibility of energy in growing pigs. The study was performed using 16 barrows (weight, 45.3 ± 4.5 kg) that were fitted with a T cannula at the terminal ileum. There were four treatments: a corn-soybean diet without CGF and three corn-soybean diets containing increasing levels of CGF (65, 130, and 195 g/kg). Data were analyzed according to a randomized complete block design, four blocks with four pigs each (one pig per treatment). The trend of the response (linear or quadratic) was determined using orthogonal contrasts, and when a linear effect was determined, a linear equation was obtained. Results The results showed that the inclusion up to 195 g/kg of CGF in the corn-soybean diet did not diminish the ileal digestibility (apparent and standardized) of protein and amino acids (P > 0.05), except that of phenylalanine, cystine, and proline. A linear decrease (P digestibility of phenylalanine (0.011 and 0.015 percentage units, respectively), cystine (0.048 and 0.043 percentage units, respectively), and proline (0.045 and 0.047 percentage units, respectively) was noted. Similarly, ileal digestibility of dry matter and energy were adversely affected (reduced by 0.028 and 0.025 percentage units, respectively, per gram of CGF increment in the diet). A significant (P digestibility with increase in CGF amount in the diet was observed for energy (0.027 percentage units), dry matter (0.027 percentage units), crude protein (0.020 percentage units), and neutral detergent fiber (0.041 percentage units) per gram of CGF added to the diet. Conclusion CGF did not affect the ileal digestibility of protein and most amino acids but reduced the ileal and total tract digestibility of energy. PMID:25279142

Applications of the Addition of extract and cinnamon leaf flour in the Diet on the Quality of Meat of Catfish

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Suardi Laheng

2016-04-01

Full Text Available This study aimed to evaluate the effect of extract and cinnamon (Cinnamomum burmannii leaf flourin the diet in increasing quality of meat of catfish (Pangsianodon hypopthalmus. Catfish with a weight of319.64 ± 35.99 g/nets reared in 9 nets with dimension 2x1x1,5 m3 at a density of 15 fish/nets for 60 daysof maintenance. The fish were fed with leaves of cinnamon at a dose that was: 0% cinnamon leaf, 0.1%cinnamon leaf extract, and 1% cinnamon leaf flour. The fish were fed 2 times a day with the feeding rate of3% of the average weight of the body. The results showed the treatment of leaf extract and flour, cinnamoncapable of decreasing levels of body fat, fat meat by 10,31-12,27%, 37,26-50,23%, respectively, compared tocontrols (p<0,05, however, cinnamon leaf extract treatment is more effective in improving the quality ofmeat catfish that looks meat texture compact, white flesh color and a slightly sweet taste.Keywords: cinnamon leaf, meat quality, Pangsianodon hypopthalmus

Effect of a multienzyme complex in wheat-soybean meal diet on digestibility of broiler chickens under different rearing conditions

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Fuensanta Hernández

2010-02-01

Full Text Available This study investigated the effects of a multienzyme complex containing protease and carbohydrase enzymes on the performance and nutrient digestibility of broiler chickens under different rearing conditions from 1 to 42 d of age. Two experimental starter and finisher wheat-soybean meal based diets were used in a two-phase feeding programme, as follows: control diet (C; control diet plus 0.05% multienzyme complex of protease and carbohydrase enzymes (Allzyme Vegpro (VP. At location 1, broilers were raised in battery cages located in an experimental pen, without contact with litter. At location 2, broilers were raised in floor pens built in a commercial farm, and had contact with litter. At location 3, broilers were raised in commercial farms. In general, no differences in growth performance, feed intake or feed conversion ratio were observed in broiler chickens fed on the different diets at location 1. Only, the average daily feed intake from 22 to 42 d was significantly higher in the VP group compared with the C treatment (P<0.01. In addition, the final body weight of the VP group was numerically greater than that of the birds fed with the control diet, although the inclusion of the multienzyme complex did not cause significant effects. However, the ileal digestibilities of dry matter and crude protein were enhanced (P<0.05 by VP in the case of broilers in floor pens (+2.5% and +2.7% for DM and CP, respectively and in the commercial farm (+4.4% and +6% for the DM and CP, respectively at 42 d of age, as well as faecal digestibity of the VP diet in experimental pen. It seemed that the effectiveness of the multienzyme complex on digestibility was higher when conditions of hygiene were poorer and stress was frequent. Based on the results of this study it can be concluded that the multienzyme complex of protease and carbohydrase enzymes might be effective for improving nutrient digestibility in broilers fed with a wheat-soybean meal based diet under

Supplementing enzymes to extruded, soybean based diet improves breakdown of non-starch polysaccharides in rainbow trout (Oncorhynchus mykiss)

DEFF Research Database (Denmark)

Dalsgaard, Anne Johanne Tang; Knudsen, Knud Erik Bach; Verlhac, Viviane

2016-01-01

Plant-based feed ingredients typically contain remnants of dietary fibres [DF; non-starch polysaccharides (NSP) and lignin] that have various antinutritive effects in carnivorous fish. Exogenous enzymes have been shown to improve the apparent digestibility coefficients (ADC) of plant-based diets...... presumably by assisting in the breakdown of NSP. This study examined the effects on NSP degradation when supplementing β-glucanase, xylanase, protease or a mix of the three enzymes to an extruded, juvenile rainbow trout (Oncorhynchus mykiss) diet containing 344 g kg−1 de-hulled, solvent-extracted soybean...... meal (SBM). The NSP content in the non-supplemented control diet and in faecal samples from the dietary treatment groups was analysed to determine the recovery/apparent digestibility of cellulose and total non-cellulosic polysaccharide (T-NCP) sugar monomers. The enzymes had significant, positive...

Upgrading wholesomeness of soybeans through radiation deactivation of toxic lectin content

International Nuclear Information System (INIS)

Farag, D.M.

1994-01-01

The biological effects of raw soybeans were investigated through feeding experiments on rats and the wholesomeness of soybeans after radiation deactivation of toxic lectin present in seeds has been evaluated. The injection of crude lectins extracted from 0.15 g raw soybean by intraperitoneal route was toxic to rats (120-125 g body weight) and caused death within 24 hour while lectins extracted from irradiated beans showed no lethal effect. Administration of 28% raw beans diet as the sole protein in balanced diet caused strong growth depression in young rats. Radiation treatment corrects poor growth but did not prevent liver and stomach hypertrophy. No significant differences in relative organs body weight, between groups fed irradiated soybeans and casein diet were observed, except for an increased relative lever and stomach weights with group fed irradiated beans. Rats which received raw beans in their diet suffered from pancreatic, liver, stomach, testes and kidney hypertrophy and spleen atrophy. Data obtained on certain blood plasma chemical constituents (total plasma protein creatine, creatinine) revealed no significant difference between the control and experimental groups. 4 tabs

The effect of soybean meal replacement with raw full-fat soybean in diets for broiler chickens

Czech Academy of Sciences Publication Activity Database

Rada, V.; Lichovníková, M.; Šafařík, Ivo

2016-01-01

Roč. 45, č. 1 (2016), s. 112-117 ISSN 0971-2119 Institutional support: RVO:67179843 Keywords : Raw full-fat soybean * soybean meal * broiler * growth * digestibility Subject RIV: GH - Livestock Nutrition Impact factor: 0.426, year: 2016

Evaluación de harina de yuca (20% en combinación con diferentes fuentes protéicas en dietas para pollos de engorde

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Gómez de Martínez Carmen E.

1989-06-01

Full Text Available Se realizó un experimento para evaluar el efecto del nivel óptimo de inclusión (20% de harina de yuca en dietas para pollos de engorde en combinación con tres fuentes proteicas, sobre los rendimientos biológicos y sus resultados económicos. Las variables experimentales consistieron en 4 dietas (tratamientos que presentaron como fuente de variación los ingredientes proteicos; la dieta 10% de harina de yuca y tres fuentes de proteína (torta de soya, harina de pescado y torta de algodón, la dieta 2 con 20% de harina de yuca y las tres fuentes de proteína (torta de soya, harina de pescado y torta de algodón, la dieta 3 con 20% de harina de yuca y dos fuentes de proteína (torta de soya, harina de pescado y la dieta 4 con 20% de harina de yuca y una fuente de proteína (torta de soya. En el período de la 0-7 semanas, hubo comportamiento estadísticamente similar entre las dietas 1 y 2 (ganancia de peso: 1.679 vs 1.678 g; consumo de alimento: 3.521 vs 3A83 g; conversión: 2.09 vs 2.07. La dieta 3 aunque no presentó diferencias estadísticas con las anteriores, produjo menos ganancia de peso. La dieta 4 presentó. más bajas ganancias de peso (1.433 g y el menor consumo de alimento (2.972 g. El peso promedio final de los pollos fue de 1.986 g. (dieta 1, 1.991 (dieta 2, 1.994 (dieta 3 y 1.734 g. (dieta 4. El máximo beneficio neto se obtuvo con la dieta 2.An experiment was carried out to evaluate the effect of including the optimum level (20 % of cassava flour in diets for feed chicken in combination with three sources of protein, on the biological yields and their economic results. The experimental varieties were made up of 4 diets (treatments which varied in terms of the source protein: diet 1, 0% of cassava flour, and cottonseed meal, diet 2 with 20% cassava flour and three sources of protein (soybean meal, fish flour and cottonseed meal, diet 3 with 20% cassava flour and two sources of protein (soybean meal and fish flour, and diet 4

Laser-induced breakdown spectroscopy (LIBS) for rapid analysis of ash, potassium and magnesium in gluten free flours.

Science.gov (United States)

Markiewicz-Keszycka, Maria; Casado-Gavalda, Maria P; Cama-Moncunill, Xavier; Cama-Moncunill, Raquel; Dixit, Yash; Cullen, Patrick J; Sullivan, Carl

2018-04-01

Gluten free (GF) diets are prone to mineral deficiency, thus effective monitoring of the elemental composition of GF products is important to ensure a balanced micronutrient diet. The objective of this study was to test the potential of laser-induced breakdown spectroscopy (LIBS) analysis combined with chemometrics for at-line monitoring of ash, potassium and magnesium content of GF flours: tapioca, potato, maize, buckwheat, brown rice and a GF flour mixture. Concentrations of ash, potassium and magnesium were determined with reference methods and LIBS. PCA analysis was performed and presented the potential for discrimination of the six GF flours. For the quantification analysis PLSR models were developed; R 2 cal were 0.99 for magnesium and potassium and 0.97 for ash. The study revealed that LIBS combined with chemometrics is a convenient method to quantify concentrations of ash, potassium and magnesium and present the potential to classify different types of flours. Copyright © 2017 Elsevier Ltd. All rights reserved.

Quantitative replacement of soybean meal with toasted African yam ...

African Journals Online (AJOL)

From the result, one can conclude that 25% AYB (treatment II) compared favourably with the control diets 0% AYB in starter broiler diets and is hereby recommended as optimal for quantitative replacement of soybean in broiler starter diet. Key words: Broiler Starter diet, African Yam Bean, Soyabean replacement ...

Performance of broilers fed increased levels energy in the pre-starter diet and on subsequent feeding programs having with acidulated soybean soapstock supplementation

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SL Vieira

2006-03-01

Full Text Available This study aimed to evaluate broiler responses to increases in feed energy (2,870, 3,000 and 3,100 kcal ME/kg and the inclusion of Acidulated Soybean Soapstock (ASS when compared to Degummed Soybean Oil (DSO in feeds from placement to 7 days of age. From 7 to 42 days ASS or DSO were included in diets that contained similar energy and nutrient levels. Metabolizable energy values used to formulate the diets for ASS and DSO were 8,351 and 7,701 kcal ME/kg in the first week and 9,314 and 8,559 kcal ME/kg afterwards, respectively. Diets were based on corn and soybean meal and were fed to 1,600 one-d-old male broiler chicks randomly placed in 40 floor pens. No differences in performance due to fat source were seen at 7 days. However, the increase in energy levels to 3,100 kcal ME/kg reduced feed intake, whereas feed conversion was improved with energy at 3,000 kcal ME/kg. Live performance, and the yields of carcass and commercial cuts were not affected by the type of fat included in the feeds from 7 to 42 days, except for increased body weight at 21 and 35 days with ASS supplementation. Litter moisture at 7, 21, 35 and 42 days was not affected by any of the factors and there were no residual effects of treatments at 21, 35 and 42 days of age. On the other hand, body weight at 35 days was affected by the interaction of diets fed in the first week with those provided afterwards. The results showed that ME values used for DSO and ASS are adequate and that ASS may be used as fat source in broiler feeds from placement to 42 days of age.

Physical and chemical characterization of composite flour from canna flour (Canna edulis) and lima bean flour (Phaseolus lunatus)

Science.gov (United States)

Praseptiangga, Danar; Tryas, Anisha Ayuning; Affandi, Dian Rachmawanti; Atmaka, Windi; Ariyantoro, Achmad Ridwan; Minardi, Slamet

2018-02-01

The diversity of Indonesian local food sources has potential to be developed for supporting food security based development of local food diversification. Canna tubers (Canna edulis) and lima beans (Phaseolus lunatus) are two local commodities in Indonesia which under is utilization and has limited assessment to its characteristics. This study aimed at determining the best formula of composite flour based on physical and chemical properties of composite flour produced. There were three formulas, F1 for 85% of canna flour and 15%of lima beans flour, F2 for 70% of canna flour and 30% of lima beans flour and F3 for 55% of canna flour and 45% of lima beans flour. Physical and chemical analyses were conducted and completely randomized design was used. De Garmo analysis was then used to determine the highest effectiveness index from the three formulas developed in this study and F3 demonstrated the highest effectiveness index (0.545) among three formulas evaluated. Thus, formula (F3) was selected as the best composite of the flour developed from canna flour and lima beans flour.

Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour

Science.gov (United States)

Afifah, N.; Ratnawati, L.

2017-12-01

Mocaf flour, rice flour, and corn flour in different concentrations were used to produce dry noodles. The aims of this study were to investigate physicochemical properties of the flours and the quality characteristics of dry noodles made from these flours. Dry noodles were prepared by gelatinization of blending flours followed by feeding the dough to extruder and drying overnight in room temperature. Flours were analyzed for chemical and pasting properties and noodle samples were evaluated for chemical, cooking, and texture properties. The results showed there were significant differences in protein content and elongation between noodles made from blending mocaf and rice flour with that of blending mocaf, rice, and corn flour. The moisture, ash, and protein content of noodle samples ranged from 10.98 to 14.18%, 1.23 to 1.39%, and 4.09 to 5.58%, respectively. Values of noodle cooking quality were ranging from 12.0 - 13.8 minutes, 10.6 to 14.3%, and 204 to 248%, respectively for cooking time, cooking loss, and cooking weight. The elongation, hardness, and adhesiveness of noodles ranged from 276 to 374%, 3,523 to 10,478 gf, and -81.99 to -52.49 g.sec.

Replacing cereals with dehydrated citrus pulp in a soybean oil supplemented diet increases vaccenic and rumenic acids in ewe milk.

Science.gov (United States)

Santos-Silva, José; Dentinho, Maria T; Francisco, Alexandra; Portugal, Ana P; Belo, Ana T; Martins, António P L; Alves, Susana P; Bessa, Rui J B

2016-02-01

This study evaluates the effect of the replacement of cereals by dried citrus pulp (DCP) in diets supplemented with 5% of soybean oil, on ewe milk yield and composition, including milk fatty acid (FA). Four Serra da Estrela multiparous ewes in the second month of lactation were used in a double 2×2 Latin square design. Ewes were individually penned and milked twice a day with an 8-h interval. Each experimental period included 14 d of diet adaptation followed by 5d of measurements and sampling. The 2 diets included on dry matter basis 450 g/kg of corn silage and 550 g/kg of either a soybean oil-supplemented concentrate meal containing barley and maize (cereal) or dried citrus pulp (DCP; citrus). Feed was offered ad libitum, considering 10% of orts, and intake was measured daily. Milk yield was higher and dry matter intake tended to be higher with the citrus diet. Milk composition and technological properties for cheese production were not affected by treatments, except for lactose, which was lower with the citrus diet. Replacement of cereals by DCP resulted in a 3-percentage-point decrease of both 18:0 and cis-9-18:1 that were mostly compensated by the 4.19- and 1.68-percentage-point increases of trans-11-18:1 and cis-9,trans-11-18:2, respectively. The intake of C18 FA tended to increase with the citrus diet compared with the cereal diet, but the apparent transfer of 18:2n-6 and of 18:3n-3 did not differ between diets. The milk output of C18 FA increased with the citrus compared with the cereal diet, mostly due to the increase of trans-11-18:1 and cis-9,trans-11-18:2 because the daily milk output of 18:0, trans-10-18:1, cis-9-18:1, 18:2n-6 and 18:3n-3 did not differ between diets. Replacing cereals with DCP in an oil-supplemented diet resulted in a selective increase of trans-11-18:1 and cis-9,trans-11-18:2 in milk, with no major effect on other biohydrogenation intermediates. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All

An evaluation of replacing fish meal with fermented soybean meal in the diet of Macrobrachium nipponense: Growth, nonspecific immunity, and resistance to Aeromonas hydrophila.

Science.gov (United States)

Ding, Zhili; Zhang, Yixiang; Ye, Jinyun; Du, Zhenyu; Kong, Youqin

2015-05-01

Partial or complete replacement of fish meal (FM) with fermented soybean meal (FSM) was examined in Macrobrachium nipponense over an 8-week growth trial. Growth and immune characteristics were evaluated. Fermented soybean meal replaced 0 (FM, control), 25% (R25), 50% (R50), 75% (R75), or 100% of the FM (R100) in five isocaloric and isonitrogenous diets. Each diet was fed to juvenile prawns (mean weight, 0.103 ± 0.0009 g) twice daily to apparent satiation in five replicates. Weight gain and specific growth rate of M. nipponense were significantly higher in prawns fed the R25 diet than that of prawns fed the FM diet. No significant differences were observed among the other treatments. Total hemocyte count and hemolymph phagocytic activity decreased as the proportion of FSM increased. Total antioxidant activity competence and malondialdehyde level in the hepatopancreas were highest in prawns fed the R100 diet. mRNA levels of the antioxidant genes Cu-Zn superoxide dismutase and catalase, heat shock cognate protein 70, and heat shock protein 90 were significantly differentially regulated in the prawn hepatopancreas. In addition, percent mortality increased after challenge with live Aeromonas hydrophila. Percent mortality of prawns fed the R100 diet was significantly higher than that of prawns fed the FM and R25 diets. These findings demonstrate that (1) M. nipponense growth performance was not affected by including a high proportion of FSM in the diet, and the best growth performance was obtained when 25% of the FM was replaced with FSM; (2) nonspecific immunity was impaired when all of the FM was replaced with FSM. Copyright © 2015 Elsevier Ltd. All rights reserved.

Long-term toxicity and carcinogenicity studies of cake made from chlorinated flour. 2. Studies in mice.

Science.gov (United States)

Ginocchio, A V; Fisher, N; Hutchinson, J B; Berry, R; Hardy, J

1983-08-01

Male and female Theiller's Original strain mice were fed for 16 and 17 months respectively on diets in which cake, prepared from flours treated with 0, 1250 or 2500 ppm chlorine, formed 79% by weight on a 12.6% moisture basis. Body weights and food intakes were unaffected by flour treatment but all of the animals on cake diets showed significant increases in body weight compared with controls on a standard diet and became obese. Mortalities in the males were not related to treatment, but in the females there was excess mortality in the treated groups compared with the cake control group, after 13 months in the 1250 group and after 15 months in the 2500 group. No consistent treatment-related effects were observed in the haematological, biochemical and renal-function studies. Dose-related increases in heart and kidney weights and a dose-related decrease in ovary weight were seen in females. No evidence of carcinogenicity resulting from flour treatment was obtained but the early ending of the study, necessitated by high mortalities, greatly diminished the value of this finding. Concentrations of covalently bound chlorine in the perirenal fat were positively correlated with treatment level, but were considerably below those present in the lipid content of the diets on which the mice were fed.

Nitrogen balance and milk composition of dairy cows fed urea and soybean meal and two protein levels using sugar cane based diets

Directory of Open Access Journals (Sweden)

Luís Henrique Andreucci Conti

2014-12-01

Full Text Available The aim of the study was to evaluate the effect of feeding two levels of crude protein (CP (low: 142 g CP/kg DM; and high: 156 g CP/kg DM and two nitrogen sources (soybean meal and urea to dairy cows using sugar cane as forage on microbial protein synthesis, the composition of the milk nitrogen fraction, nitrogen (N balance and blood parameters. Twelve Holstein cows with an average milk yield of 22.0 ± 2.3 kg/day, and with 235 ± 40 days in milk were included in this study. The animals were grouped into three balanced and contemporary 4x4 Latin squares for an experimental period of 21 days. On the 15th day of each period, milk and urine samples were collected for microbial protein synthesis determination. Total excretion of urine (L/day, milk urea nitrogen (MUN and blood urea were higher for the diets with high CP, regardless of the nitrogen source. Nitrogen efficiency was higher for cows fed diets with low CP. Cows in the final third of lactation can be fed diets with reduced CP levels, regardless of the nitrogen source, soybean meal or urea, without influencing the synthesis of microbial protein or the composition of the nitrogen fraction of milk.

The tuber extract and flour of Dioscorea alatanormalize the blood lipid profile of rabbits treated with high cholesterol diets

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Nelis Imanningsih

2014-08-01

rabbits treated with high cholesterol diets.Methods:DA tuber extract and flour were administrated to the rabbits for 60 days using completely randomised design. The ration treatment are as follows: 1 Basal ration as negative control (K0, 2 Basal ration + 0.5% cholesterol, as positive control (K1, 3 Basal ration + 0.5% cholesterol + DA extract 1.8 g/100 g (KE1, 4 Basal ration + cholesterol 0.5% + DA extract 3.6 g/100 g (KE2, 5 Basal ration with 15% DA flour + 0.5% cholesterol (KT1 and 6 Basal ration with 30% DA flour + 0.5% cholesterol (KT2. The Total cholesterol, HDL, LDL cholesterol in serum were analysed at baseline, days 28, days 56 and at the end of study.Results:The administration of high cholesterol (1% ration increased blood lipid levels by 16 fold compared to that of control. The administration of 15% and 30% of DA flour could maintain blood lipid profile to normal condition, in particular at 30% substitution DA flour. However the water extract of DA can not maintain a normal blood lipids of high cholesterol treated rabbitsConclusion: Dioscorea alata flour has suggested to have anti-hyperlipidemia effect. (Health Science Indones 2014;1:23-9Key words: Dioscorea alata, hyperlipidemia, atherosclerosis

Farinha de trigo e soja pré-cozida por extrusão para uso em croquete de carne Wheat-soybean flour precooked by extrusion for use in beef croquettes

Directory of Open Access Journals (Sweden)

Sin Huei Wang

2007-09-01

Full Text Available Com o objetivo de obter uma farinha pré-cozida de trigo e soja (90:10 com boas características tecnológicas para uso em croquete de carne, foram estudados efeitos de parâmetros da extrusão na capacidade emulsificante (CE e na estabilidade de emulsão (EE das farinhas obtidas, e nas características sensoriais do produto elaborado. A mistura foi extrusada em diferentes umidades (23, 26 e 29%, temperaturas de barril (TB: 100, 110, 120 e 130 °C e velocidades de rotação de parafuso (VRP: nº 4; 120, 150, 180 e 210 rpm. Os resultados indicam que o aumento de VRP e TB aumentou CE e EE até certo ponto, que, ao ser ultrapassado, as fez diminuir. O croquete de carne elaborado com farinha mista com 26% de umidade e extrusada em 150 rpm a 130 °C mostrou melhores sabor e textura, sendo o preferido pela equipe massal de provadores não treinados ao compará-lo com aqueles da farinha de trigo crua e da farinha mista crua. As características sensoriais dos croquetes estudados foram relacionadas com CE e EE das farinhas usadas, sendo que a EE mostrou um efeito mais acentuado do que a CE.To obtain precooked wheat-soybean flour (90:10 ratio with good technological characteristics for use in beef croquettes, a study was made of the effects of extrusion parameters on the product’s emulsifying capacity (EC, emulsion stability (ES, and sensory characteristics. The mixture was extruded with different moisture contents (23, 26 and 29%, barrel temperatures (BT (100, 110, 120 and 130 °C and rotation screw speeds (SS (Nº 4; 120, 150, 180 and 210 rpm. The results indicate that the increase of SS and BT increased the EC and ES up to certain point, after which the EC and ES declined. Beef croquettes made of the mixed flour containing 26% of moisture and extruded at 150 rpm and 130 °C showed the best sensory characteristics (flavor and texture, and were preferred by the untrained tasters when compared with croquettes made of raw wheat flour and raw mixed flour

Effect of microalgae on intestinal inflammation triggered by soybean meal and bacterial infection in zebrafish.

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Karina Bravo-Tello

Full Text Available Soybean meal has been used in many commercial diets for farm fish; despite this component inducing intestinal inflammation. On the other hand, microalgae have increasingly been used as dietary supplements in fish feed. Nevertheless, the vast quantity of microalgae species means that many remain under- or unstudied, thus limiting wide scale commercial application. In this work, we evaluated the effects to zebrafish (Danio rerio of including Tetraselmis sp (Ts; Phaeodactylum tricornutum (Pt; Chlorella sp (Ch; Nannochloropsis oculata (No; or Nannochloropsis gaditana (Ng as additives in a soybean meal-based diet on intestinal inflammation and survival after Edwardsiella tarda infection. In larvae fed a soybean meal diet supplemented with Ts, Pt, Ch, or Ng, the quantity of neutrophils present in the intestine drastically decreased as compared to larvae fed only the soybean meal diet. Likewise, Ts or Ch supplements in soybean meal or fishmeal increased zebrafish survival by more than 20% after being challenged. In the case of Ts, the observed effect correlated with an increased number of neutrophils present at the infection site. These results suggest that the inclusion of Ts or Ch in fish diets could allow the use of SBM and at the same time improve performance against pathogen.

Development of a dry artificial diet for Nezara viridula (L.) and Euschistus heros (Fabricius) (Heteroptera: Pentatomidae)

International Nuclear Information System (INIS)

Fortes, Priscila; Parra, Jose R.P.; Panizzi, Antonio R.

2006-01-01

Artificial diets prepared with wheat germ, soybean protein, dextrosol, potato starch, sucrose, cellulose, soybean or sunflower oil, and vitamin solution for rearing Nezara viridula (L.) and Euschistus heros (Fabricius) were tested under controlled temperature (25 ± 1 deg C), RH (60 ± 10%), and photophase (14h). Three diets were tested and compared with the natural diet privet [soybean and peanut seeds and privet Ligustrum lucidum Ait. fruit (Oleaceae)]. All three artificial diets allowed full development. The diet containing sunflower oil was the most suitable for N. viridula while E. heros developed better on a diet composed of soybean oil. Data indicated that the artificial diets were inferior to the natural diet. The artificial diets were more adequate for E. heros. (author)

Development of a dry artificial diet for Nezara viridula (L.) and Euschistus heros (Fabricius) (Heteroptera: Pentatomidae)

Energy Technology Data Exchange (ETDEWEB)

Fortes, Priscila; Parra, Jose R.P. [Universidade de Sao Paulo (USP), Piracicaba, SP (Brazil). Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Dept. Entomologia, Fitopatologia e Zoologia Agricola; Magro, Sandra R. [Faculdade Integrada de Campo Mourao, PR (Brazil); Panizzi, Antonio R. [EMBRAPA, Londrina, PR (Brazil). Centro Nacional de Pesquisa de Soja

2006-09-15

Artificial diets prepared with wheat germ, soybean protein, dextrosol, potato starch, sucrose, cellulose, soybean or sunflower oil, and vitamin solution for rearing Nezara viridula (L.) and Euschistus heros (Fabricius) were tested under controlled temperature (25 {+-} 1 deg C), RH (60 {+-} 10%), and photophase (14h). Three diets were tested and compared with the natural diet privet [soybean and peanut seeds and privet Ligustrum lucidum Ait. fruit (Oleaceae)]. All three artificial diets allowed full development. The diet containing sunflower oil was the most suitable for N. viridula while E. heros developed better on a diet composed of soybean oil. Data indicated that the artificial diets were inferior to the natural diet. The artificial diets were more adequate for E. heros. (author)

Food type soybean cooking time: a review

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Deonisio Destro

2013-01-01

Full Text Available Soybean is an extensive crop that produces more protein per hectare and, compared to other sources, has the lowest proteincost. This turns soybean into one of the basic foods with the potential to fight malnutrition and hunger in the planet. Even though itrepresents the fourth crop in grain production in the world (261 million tons year-1, most of its production is used as animal fodder.Currently, one of the greatest research challenges is to improve soybean production for human consumption. Cooking time is one theseveral characteristics that need improvement so that soybean can be used more extensively in our everyday diet. The objective of thiswork is to carry out a bibliographic review on the topic, to sensitize researchers in the area of soybean breeding about its importance.

Replacement of soybean oil by fish oil increases cytosolic lipases activities in liver and adipose tissue from rats fed a high-carbohydrate diets.

Science.gov (United States)

Rodrigues, Angélica Heringer; Moreira, Carolina Campos Lima; Neves, Maria José; Botion, Leida Maria; Chaves, Valéria Ernestânia

2018-06-01

Several studies have demonstrated that fish oil consumption improves metabolic syndrome and comorbidities, as insulin resistance, nonalcoholic fatty liver disease, dyslipidaemia and hypertension induced by high-fat diet ingestion. Previously, we demonstrated that administration of a fructose-rich diet to rats induces liver lipid accumulation, accompanied by a decrease in liver cytosolic lipases activities. In this study, the effect of replacement of soybean oil by fish oil in a high-fructose diet (FRUC, 60% fructose) for 8 weeks on lipid metabolism in liver and epididymal adipose tissue from rats was investigated. The interaction between fish oil and FRUC diet increased glucose tolerance and decreased serum levels of triacylglycerol (TAG), VLDL-TAG secretion and lipid droplet volume of hepatocytes. In addition, the fish oil supplementation increased the liver cytosolic lipases activities, independently of the type of carbohydrate ingested. Our results firmly establish the physiological regulation of liver cytosolic lipases to maintain lipid homeostasis in hepatocytes. In epididymal adipose tissue, the replacement of soybean oil by fish oil in FRUC diet did not change the tissue weight and lipoprotein lipase activity; however, there was increased basal and insulin-stimulated de novo lipogenesis and glucose uptake. Increased cytosolic lipases activities were observed, despite the decreased basal and isoproterenol-stimulated glycerol release to the incubation medium. These findings suggest that fish oil increases the glycerokinase activity and glycerol phosphorylation from endogenous TAG hydrolysis. Our findings are the first to show that the fish oil ingestion increases cytosolic lipases activities in liver and adipose tissue from rats treated with high-carbohydrate diets. Copyright © 2018. Published by Elsevier Inc.

Application of soybean meal, soy protein concentrate and isolate differing in α-galactosides content to low- and high-fibre diets in growing turkeys.

Science.gov (United States)

Zduńczyk, Z; Jankowski, J; Juśkiewicz, J; Lecewicz, A; Slominski, B

2010-10-01

The aim of this experiment was to investigate the physiological and growth response of young turkeys (up to 8 weeks of age) to dietary replacement of soybean meal (SBM) by soy protein concentrate (PC) or protein isolate (PI). This replacement resulted in a differentiated dietary concentration of α-galactosides of over 2.5% in the SBM diet, approximately 2% with a mixture SBM and PC, 1% with a PC diet and 0.1% with a PI diet. Each treatment was applied in two ways: with lower (3.5%) or higher (5.3%) dietary crude fibre content, made by supplementation with soybean hulls. The highest and lowest body weight of turkeys was recorded both after the first and second 4-week half of the study in the PC and PI-type diets respectively. A gradual withdrawal of α-galactosides from a diet was accompanied by a decline in ileal tissue mass, ileal viscosity and activity of endogenous maltase (the latter was found to be significant at 4 weeks of age). At the same time, two-way anova revealed that an elevated level of crude fibre (HF treatment) caused an increase in ileal tissue mass (p diet, in contrast to dietary crude fibre level, significantly affected the caecal metabolism. The rate of bacterial production of short-chain fatty acids in the caeca was distinctly diminished by dietary withdrawal of α-galactosides. In conclusion, the soy protein concentrate, in contrast to the protein isolate preparation, exerted positive effects on the turkeys' growth and gastrointestinal tract physiology and should be considered as an effective SBM substitute. © 2009 The Authors. Journal of Animal Physiology and Animal Nutrition © 2009 Blackwell Verlag GmbH.

Highly nutritional cookies based on a novel bean-cassava-wheat flour mix formulation

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Diana Carolina Cabal G.

2014-12-01

Full Text Available Nutritional deficiencies are common among children in Colombia, and innovative strategies and supplements are needed in order to effectively address this problem. For example, in Colombia, when measured as ferritin, iron deposits are deficient in 58.2% of children between two and eight years of age. If a formulation is made with highly nutritional ingredients, cookies will have the potential to be used as supplements in children's diets because of their simple manufacturing process, long shelf life, and high acceptability. This study aimed to develop biofortified cookies, based on a bean-cassava-wheat flour mix, for children. The methodology grouped several studies in order to define the best treatment for the production of bean flour and the flour mix to produce cookies, prioritizing the nutritional content and the microbiological and sensorial quality. A production procedure for bean-based flour, suitable for the production of cookies with adequate nutritional, sensorial and microbiological characteristics was obtained. Additionally, the rheological characteristics of the proposed flour mixes permitted other possible uses for the bread-making industry, substituting cereal flours with flours with higher micronutrient contents. However, further studies are needed to determine the nutritional effects of the regular ingestion of biofortified cookies on children.

Composição corporal e crescimento de juvenis de piava alimentados com dietas contendo farinhas de trigo e milho submetidas ao cozimento Body composition and growth of piava juveniles fed with diets containing corn and wheat flours submitted to the cooking

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Rafael Lazzari

2007-12-01

Full Text Available Neste trabalho, foi avaliado o efeito do cozimento das farinhas de milho e trigo na composição corporal e crescimento de piavas. Foram utilizados 300 juvenis (peso no médio inicial=8,03 ± 0,02g, alimentados durante 60 dias, uma vez ao dia (3%PV. As dietas utilizadas constituíam-se de matriz única, designadas da seguinte forma: dieta B (sem cozimento, M (farinha de milho cozida, T (farinha de trigo cozida e dieta MT (ambas as farinhas cozidas. A umidade corporal foi maior nos peixes das dietas M, T e MT, ocorrendo o inverso para os lipídios corporais. As cinzas e proteína não apresentaram diferenças significativas. Não se observou efeito do tratamento térmico sobre o crescimento dos peixes. Conclui-se que o cozimento sobre as farinhas de milho, trigo ou ambas não afeta o crescimento, porém diminui a deposição de lipídios em juvenis de piava.This study was aimed at evaluating the cooking effect in corn and wheat flours in the body composition and growth of piava. They were used 300 juveniles (Initial weight=8.03 ± 0.02g, fed for 60 days, once a day (3%BW. The basal diet was constituted by only matrix, being the treatments designated: diet B (without cooking, M (cooked corn flour, T (cooked wheat flour and diet MT (both cooked flours. Body moisture was higher in fish fed with M, T and MT diets, while the inverse was observed for the body lipids. The ash and protein values didn't present significant differences. It was not observed effect of the thermal treatment on the fish growth. It's concluded that the cooking in the corn and wheat flours not affect growth, however it reduces lipids deposition in piavas juveniles.

Soybean phospholipase D activity determination. A comparison of two methods

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Ré, E.

2007-09-01

Full Text Available Due to a discrepancy between previously published results, two methods to determine the soybean phospholipase D activity were evaluated. One method is based on the extraction of the enzyme from whole soybean flour, quantifying the enzyme activity on the extract. The other method quantifies the enzymatic activity on whole soybean flour without enzyme extraction. In the extraction-based-method, both the extraction time and the number of extractions were optimized. The highest phospholipase D activity values were obtained from the method without enzyme extraction. This method is less complex, requires less running-time and the conditions of the medium in which phospholipase D acts resemble the conditions found in the oil industrySe evaluaron dos métodos para determinar la actividad de la fosfolipasa D en soja debido a que existe discrepancia entre los resultados publicados. Un método se basa en la extracción de la enzima de la harina resultante de la molienda del grano de soja entero, cuantificando la actividad sobre el extracto. En el otro método, la cuantificación se realiza sobre la harina del grano entero molido, sin extraer la enzima. En el método de extracción se optimizaron tanto el tiempo como el número de extracciones. Los mayores valores de actividad de la fosfolipasa D se obtuvieron por el método sin extracción de la enzima. Este método es más simple, exige menos tiempo de ejecución y las condiciones del medio en que actúa la fosfolipasa D se asemejan a las condiciones encontradas en la industria aceitera.

Utilização de farinha de silagem de pescado em dietas para o jundiá na fase juvenil Use of fish silage flour in diets for the jundiá in the juvenile phase

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Dariane Beatriz Schoffen Enke

2009-06-01

Full Text Available Neste trabalho, foram avaliados o desempenho e o rendimento de carcaça em juvenis de jundiá Rhamdia quelen, alimentados com farinha de silagem química de rejeitos de pescado em substituição à levedura de cana, em dietas à base de ingredientes vegetais (dieta controle. Os 135 animais (peso médio inicial de 48,11±5,54g foram distribuídos em cinco tratamentos com três repetições ao acaso. Cada unidade de observação foi composta por um tanque circular (1000 litros abastecido com 200 litros de água, com temperatura controlada, em um sistema fechado de criação contendo nove animais cada. Os peixes foram alimentados durante 75 dias, duas vezes ao dia, na proporção de 10% da biomassa total. Foram testadas dietas contendo: 0, 12,5, 25, 37,5 e 50% de farinha de silagem. Os resultados indicaram um efeito quadrático (PThis study evaluated the productive performance and carcass yield of jundiá (Rhamdia quelen fed with different fish dregs chemical silage flour concentrations in substitution to the sugar cane yeast in a diet based on vegetable ingredients (control diet. Animals with initial weight of 48.11±5.54g were distributed in 5 treatments with 3 replicates, in a completely randomized design. Each observation unit consisted of a 1,000 liter polipropilene tank, with 200 liters of water, with 9 animals, in a thermo-regulated system with water recirculation. During 75 days, twice daily (9h and 17h the following diets were offered, in the proportion of 7% total biomass: 0% (control, 12.5%, 25%, 37.5% and 50% of silage flour. Results showed a quadratic effect (P<0.05 for inclusion levels of fish silage flour on final weight, weight gain, total length and specific growth rate. The inclusion of 30-35% of fish dregs chemical silage flour in the diet, results in better production performance of jundiá juveniles without affecting the survival and the water quality.

The suitability of teff flour in bread, layer cakes, cookies and biscuits.

Science.gov (United States)

Coleman, Jennifer; Abaye, A O; Barbeau, William; Thomason, Wade

2013-11-01

A niche market in alternative foods has emerged in response to interest in a health conscientious diet. The purpose of this study was to evaluate the baking characteristics of teff to determine whether teff could produce satisfactory baked products. Cakes, cookies, biscuits and bread were made in triplicate from composites of wheat flour with 0, 10, 20, 30, 40 and 100% teff flour. Objective tests on size, shape, color and texture were used to evaluate the quality of the baked products. Increases in percent teff resulted in decreases in bread and cake volume (p > 0.05). The fracture strength of the cookies were not significantly different (p > 0.05) but spread was significantly greater for cookies made with 40% and 100% teff flour (p ≤ 0.05). There was also significant difference (p ≤ 0.05) in biscuit height and color among teff treatments. Overall, this study showed that teff flour is best suited for use in cookies and biscuits.

Is the nutritional value of grains in broiler chickens' diets affected by environmental factors of soybean (Glycine max) growing and the variety of maize (Zea maize) in Benin?

DEFF Research Database (Denmark)

Houndonougbo, Mankpondji Frederic; Chwalibog, Andrzej; Chrysostome, C.A.A.M.

2009-01-01

by soybean grains to supply mainly the dietary energy did not show an adverse effect of the diet on these variables. However, the variety of maize affected significantly the feed cost and the economic feed efficiency at starter phase. It can be concluded that under the particular conditions...... of this experiment, the environmental factors did not change significantly the nutritional value of soybean grains in chickens' diets. The grain of local variety of white maize were suitable at all ages, whereas the grains of DMR-ESRW were more economic in grower than starter broiler chickens feeding....

Short-term toxicity study in rats of chlorinated cake flour.

Science.gov (United States)

Fisher, N; Berry, R; Hardy, J

1983-08-01

Male and female Wistar rats were fed for 28 days on a diet containing either chlorinated (1257 or 2506 ppm chlorine) or unchlorinated flour. No significant differences between groups in body weight were observed in the males. A significant inverse correlation between body weight and treatment level, attributable to a corresponding trend in food intakes, was found for the females only. No significant differences between absolute organ weights were found, but when the weights were adjusted for covariance with body weight, dose-related increases in kidney weight (males) and liver weight (both sexes) were found. Histopathological examination revealed no pathological tissue changes attributable to the chlorination of the flour.

Sources of trace elements in total diet. A statistical approach

International Nuclear Information System (INIS)

Aras, N.K.; Chatt, A.

2004-01-01

Sixteen total diet samples have been collected from two socioeconomic groups in Turkey by duplicate portion techniques. Samples were homogenized with titanium-blade homogenizer, freeze dried and analyzed for their minor and trace elements mostly by neutron activation analysis. Bread and flour samples were also collected from the same regions and analyzed similarly by instrumental neutron activation analysis. Concentrations of more than 25 elements in total diets, bread and flour, and fiber and phytate in total diets have been determined. Daily dietary intakes of these population groups, probable source of elements through correlation coefficients, and enrichment factor calculations have been determined. (author)

Carcass traits and meat quality of crossbred Boer goats fed peanut cake as a substitute for soybean meal.

Science.gov (United States)

Silva, T M; de Medeiros, A N; Oliveira, R L; Gonzaga Neto, S; Queiroga, R de C R do E; Ribeiro, R D X; Leão, A G; Bezerra, L R

2016-07-01

This study aimed to determine the impact of replacing soybean meal with peanut cake in the diets of crossbred Boer goats as determined by carcass characteristics and quality and by the fatty acid profile of meat. Forty vaccinated and dewormed crossbred Boer goats were used. Goats had an average age of 5 mo and an average BW of 15.6 ± 2.7 kg. Goats were fed Tifton-85 hay and a concentrate consisting of corn bran, soybean meal, and mineral premix. Peanut cake was substituted for soybean meal at levels of 0.0, 33.33, 66.67, and 100%. Biometric and carcass morphometric measurements of crossbred Boer goats were not affected by replacing soybean meal with peanut cake in the diet. There was no influence of the replacement of soybean meal with peanut cake on weight at slaughter ( = 0.28), HCW ( = 0.26), cold carcass weight ( = 0.23), noncarcass components of weight ( = 0.71), or muscularity index values ( = 0.11). However, regression equations indicated that there would be a reduction of 18 and 11% for loin eye area and muscle:bone ratio, respectively, between the treatment without peanut cake and the treatment with total soybean meal replacement. The weights and yields of the commercial cuts were not affected ( > 0.05) by replacing soybean meal with peanut cake in the diet. Replacing soybean meal with peanut cake did not affect the pH ( = 0.79), color index ( > 0.05), and chemical composition ( > 0.05) of the meat (). However, a quadratic trend for the ash content was observed with peanut cake inclusion in the diet ( = 0.09). Peanut cake inclusion in the diet did not affect the concentrations of the sum of SFA ( = 0.29), the sum of unsaturated fatty acids (UFA; = 0.29), or the sum of PUFA ( = 0.97) or the SFA:UFA ratio ( = 0.23) in goat meat. However, there was a linear decrease ( = 0.01) in the sum of odd-chain fatty acids in the meat with increasing peanut cake in the diet. Soybean meal replacement with peanut cake did not affect the n-6:n-3 ratio ( = 0.13) or the

Performance of dairy goats fed diets with dry yeast from sugar cane as protein source

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Luciano Soares de Lima

2012-01-01

Full Text Available The effects of inactive dry yeast (Saccharomyces cerevisiae from sugar cane were studied in 18 primiparus Saanen dairy goats (51.07±1.43 on dry matter intake and digestibility, milk production and quality. Animals were distributed in a completely randomized design during 90 days (from day 60 of milking. Diets were composed of soybean meal; soybean meal + dry yeast; or dry yeast, as protein sources, and ground corn, mineral supplement and corn silage (40%. Animals fed the dry yeast diet showed lower intake of dry matter (DM, organic matter (OM, crude protein, ether extract and neutral detergent fiber. Diets did not influence milk yield; however the milk production efficiency (kg of milk produced/kg of crude protein ingested was better in goats fed the dry yeast diet. Acidity, somatic cell counts and milk urea nitrogen values were not affected by treatments. Animals fed the soybean + dry yeast diet had higher fat and total solids than those fed the dry yeast diet. The digestibility of DM, OM and total carbohydrate was lower for soybean only and soybean + dry yeast diets. Total digestible nutrients were higher for dry yeast and soy bean diets than soybean + dry yeast diet. Dry yeast from sugar cane is a good alternative protein source for feeding lactating dairy goats and can be recommended because it maintains the production performance.

Method of Converting Wheat Flour Quantity into Rice Flour Quantity in Cookies (Part-1)

OpenAIRE

村田,美穂子; 髙橋,由加

2016-01-01

A method of converting the wheat flour quantity of a recipe of wheat-flour cookies into the rice flour quantity of a recipe of rice-flour cookies used domestically for wheat-allergic children was studied. The proportion of the water content with respect to the flour content (the wheat or rice flour content) in cut cookies prepared according to a commercially available recipe was obtained. Next, four types of rice-flour cookies were prepared according to a recipe for wheat-flour cookies using ...

Characteristics of Analog Rice From Potato Flour (Solanum Tuberosom L.) Corn Flour (Zea Mays L.) and Sago Flour (Arenga Microcarpa Beccari)

OpenAIRE

Korompis, Olga S; Mamuaja, Christine F; Mandey, Lucia C

2016-01-01

Potato (Solanum tuberosum L.), corn (Zea mays L.) and sago (Arenga microcarpa Beccari) are crops containing high carbohydrate, as source of calory food, and those can be made into rice analog. This study aimed: (1) to determine the formulations by organoleptic test in manufacture analog rice from potato flour, corn flour and sago flour, and (2) to analyze the physical properties, chemical properties of rice analog from potato flour with the addition of corn flour and sago flour. The research ...

Effect of high-oleic-acid soybeans on production performance, milk fatty acid composition, and enteric methane emission in dairy cows.

Science.gov (United States)

Lopes, J C; Harper, M T; Giallongo, F; Oh, J; Smith, L; Ortega-Perez, A M; Harper, S A; Melgar, A; Kniffen, D M; Fabin, R A; Hristov, A N

2017-02-01

The objective of this study was to investigate the effect of 3 soybean sources differing in fatty acid profile and processing method on productivity, milk composition, digestibility, rumen fermentation, and enteric methane emission in lactating dairy cows. The soybean sources were conventional, high-linoleic-acid variety extruded soybean meal (ESBM; 8.7% ether extract with 15% oleic and 54% linoleic acids); extruded Plenish (DuPont Pioneer, Johnston, IA), high-oleic-acid variety soybean meal (EPSBM; 8.4% ether extract with 73% oleic and 8% linoleic acids); and whole, heated Plenish soybeans (WPSB; 20.2% ether extract). The study involved 15 Holstein cows in a replicated 3 × 3 Latin square design experiment with three 28-d periods. The inclusion rate of the soybean sources in the diet was (dry matter basis) 17.1, 17.1, and 7.4% for ESBM, EPSBM, and WPSB, respectively, which resulted in ether extract concentration of the diets of 3.99, 3.94, and 4.18%, respectively. Compared with ESBM, the Plenish diets tended to increase dry matter intake and decreased feed efficiency (but had no effect on energy-corrected milk feed efficiency). The Plenish diets increased milk fat concentration on average by 5.6% and tended to increase milk fat yield, compared with ESBM. The WPSB diet tended to increased milk true protein compared with the extruded soybean meal diets. Treatments had no effect on rumen fermentation and enteric methane or carbon dioxide emissions, except pH was higher for WPSB versus EPSBM. The Plenish diets decreased the prevalence of Ruminococcus and increased that of Eubacterium and Treponema in whole ruminal contents. Total-tract apparent digestibility of organic matter and crude protein were decreased by WPSB compared with ESBM and EPSBM. Compared with the other treatments, urinary N excretion was increased by EPSBM and fecal N excretion was greater for WPSB. Treatments had marked effects on milk fatty acid profile. Generally, the Plenish diets increased mono

Food Value of Mealworm Grown on Acrocomia aculeata Pulp Flour

Science.gov (United States)

Alves, Ariana Vieira; Sanjinez-Argandoña, Eliana Janet; Linzmeier, Adelita Maria; Cardoso, Claudia Andrea Lima; Macedo, Maria Lígia Rodrigues

2016-01-01

Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A good example of edible insects is the mealworm, Tenebrio molitor Linnaeus, 1758 (Coleoptera, Tenebrionidae), which are eaten in Africa, Asia, the Americas and Australia. This species is easily bred in captivity, requiring simple management. The bocaiuva (Acrocomia aculeata (Jacq.) Lodd) is an abundant palm tree found in the Brazilian Cerrado, providing fruits with high nutritional value. The aim of this work was to determine the chemical composition of T. molitor grown in different artificial diets with bocaiuva pulp flour. The nutritional composition, fatty acid composition, antioxidant activity, trypsin activity and anti-nutritional factors of larvae were analyzed. The results showed that mealworms grown on artificial diet with bocaiuva are a good source of protein (44.83%) and lipid (40.45%), with significant levels of unsaturated fatty acids (65.99%), antioxidant activity (4.5 μM Trolox/g of oil extracted from larvae) and absence of anti-nutritional factors. This study indicates a new source of biomass for growing mealworms and shows that it is possible to breed mealworms in artificial diet with bocaiuva flour without compromising the nutritional quality of the larvae. PMID:26974840

Food Value of Mealworm Grown on Acrocomia aculeata Pulp Flour.

Directory of Open Access Journals (Sweden)

Ariana Vieira Alves

Full Text Available Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A good example of edible insects is the mealworm, Tenebrio molitor Linnaeus, 1758 (Coleoptera, Tenebrionidae, which are eaten in Africa, Asia, the Americas and Australia. This species is easily bred in captivity, requiring simple management. The bocaiuva (Acrocomia aculeata (Jacq. Lodd is an abundant palm tree found in the Brazilian Cerrado, providing fruits with high nutritional value. The aim of this work was to determine the chemical composition of T. molitor grown in different artificial diets with bocaiuva pulp flour. The nutritional composition, fatty acid composition, antioxidant activity, trypsin activity and anti-nutritional factors of larvae were analyzed. The results showed that mealworms grown on artificial diet with bocaiuva are a good source of protein (44.83% and lipid (40.45%, with significant levels of unsaturated fatty acids (65.99%, antioxidant activity (4.5 μM Trolox/g of oil extracted from larvae and absence of anti-nutritional factors. This study indicates a new source of biomass for growing mealworms and shows that it is possible to breed mealworms in artificial diet with bocaiuva flour without compromising the nutritional quality of the larvae.

Food Value of Mealworm Grown on Acrocomia aculeata Pulp Flour.

Science.gov (United States)

Alves, Ariana Vieira; Sanjinez-Argandoña, Eliana Janet; Linzmeier, Adelita Maria; Cardoso, Claudia Andrea Lima; Macedo, Maria Lígia Rodrigues

2016-01-01

Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A good example of edible insects is the mealworm, Tenebrio molitor Linnaeus, 1758 (Coleoptera, Tenebrionidae), which are eaten in Africa, Asia, the Americas and Australia. This species is easily bred in captivity, requiring simple management. The bocaiuva (Acrocomia aculeata (Jacq.) Lodd) is an abundant palm tree found in the Brazilian Cerrado, providing fruits with high nutritional value. The aim of this work was to determine the chemical composition of T. molitor grown in different artificial diets with bocaiuva pulp flour. The nutritional composition, fatty acid composition, antioxidant activity, trypsin activity and anti-nutritional factors of larvae were analyzed. The results showed that mealworms grown on artificial diet with bocaiuva are a good source of protein (44.83%) and lipid (40.45%), with significant levels of unsaturated fatty acids (65.99%), antioxidant activity (4.5 μM Trolox/g of oil extracted from larvae) and absence of anti-nutritional factors. This study indicates a new source of biomass for growing mealworms and shows that it is possible to breed mealworms in artificial diet with bocaiuva flour without compromising the nutritional quality of the larvae.

Microarray Analyses of Genes Differentially Expressed by Diet (Black Beans and Soy Flour) during Azoxymethane-Induced Colon Carcinogenesis in Rats.

Science.gov (United States)

Rondini, Elizabeth A; Bennink, Maurice R

2012-01-01

We previously demonstrated that black bean (BB) and soy flour (SF)-based diets inhibit azoxymethane (AOM)-induced colon cancer. The objective of this study was to identify genes altered by carcinogen treatment in normal-appearing colonic mucosa and those attenuated by bean feeding. Ninety-five male F344 rats were fed control (AIN) diets upon arrival. At 4 and 5 weeks, rats were injected with AOM (15 mg/kg) or saline and one week later administered an AIN, BB-, or SF-based diet. Rats were sacrificed after 31 weeks, and microarrays were conducted on RNA isolated from the distal colonic mucosa. AOM treatment induced a number of genes involved in immunity, including several MHC II-associated antigens and innate defense genes (RatNP-3, Lyz2, Pla2g2a). BB- and SF-fed rats exhibited a higher expression of genes involved in energy metabolism and water and sodium absorption and lower expression of innate (RatNP-3, Pla2g2a, Tlr4, Dmbt1) and cell cycle-associated (Cdc2, Ccnb1, Top2a) genes. Genes involved in the extracellular matrix (Col1a1, Fn1) and innate immunity (RatNP-3, Pla2g2a) were induced by AOM in all diets, but to a lower extent in bean-fed animals. This profile suggests beans inhibit colon carcinogenesis by modulating cellular kinetics and reducing inflammation, potentially by preserving mucosal barrier function.

Effects of cellulase supplementation to corn soybean meal-based diet on the performance of sows and their piglets.

Science.gov (United States)

Upadhaya, Santi D; Lee, Sang In; Kim, In Ho

2016-07-01

A total of 15 primiparous sows (Landrace × Yorkshire) and their litters were used in the current study to evaluate the efficacy of cellulase supplementation on the production performance of sows and piglets. Pigs were randomly allocated into one of three treatments with five replicates per treatment. The dietary treatments were as follows: (i) CON (corn-soybean meal-based control); (ii) EZ1 (CON + 0.05% cellulase); and (iii) EZ2 (CON + 0.10% cellulase). The supplementation of cellulase had no effect (P > 0.05) on body weight and feed intake of lactating sows. At weaning, back fat thickness loss decreased (P = 0.04) linearly in EZ1 and EZ2 treatments. The average daily gain (ADG) of piglets increased (linear P = 0.06, quadratic P = 0.04)) during days 14 to 21 as well as at days 21 to 25 (linear P = 0.03 and quadratic P = 0.01) with the increase in the level of supplemented enzyme. Dry matter and nitrogen digestibility increased (linear P = 0.01) in lactating sows fed EZ1 and EZ2 diet compared with CON. In conclusion, it is suggested that cellulase supplementation to corn-soybean meal based diet exerts beneficial effects to sows in reducing their back fat thickness loss at weaning and also helps to improve nutrient digestibility. It also helped to improve the ADG of piglets. © 2015 Japanese Society of Animal Science.

Effects of food diets on insect development and its sensitivity to gamma radiation

International Nuclear Information System (INIS)

Khattak, S.U.; Azhar, A.; Shahid, M.

2004-01-01

Taking red flour beetle, Tribolium castaneum (Herbst), as a study case, studies on the effect of different food diets on insect development and losses and its sensitivity to gamma radiation, were conducted under controlled laboratory conditions. The results revealed that all the three major parameters (development, losses and sensitivity) varied significantly (P< 0.05) with respect to fed diet. Developmental period was highest (43.5 days) in wheat starch and lowest (22 days) in wheat flour + 5% yeast (Standard diet). A significantly highest progeny (948) was produced in barley and lowest (105.3) in wheat starch. Maximum adult weight (37.35 mg/20 adults) was recorded in sorghum and minimum (33.4) in starch. Percent weight loss was highest (21.25) in barley and lowest (8.0) in starch. Barley flour was found as the most preferred diet. Radiosensitivity in relation to diet indicated that adults reared on wheat starch were most sensitive. Comparing the dose response, insect mortality was dose, diet and post irradiation duration dependent. However, 2.5kGy proved quite lethal. No significant effect of radiation was observed on moisture and protein contents of the diets, except reducing sugars. (author)

Maltodextrin and oils in the diet of weaned piglets

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L. Hauptli

2016-12-01

Full Text Available The objective of this study was to evaluate the performance of piglets fed two sources of oil (soybean and palm oil combined with maltodextrin and a blend of palm oil microencapsulated with maltodextrin, as well as the apparent digestibility coefficients of these diets. A total of 162 piglets weaned at 21 days, with a mean initial weight of 5.42 ± 0.55 kg, were allocated in a randomized block design consisting of three treatments and 18 replicates of three animals each. The following treatments were evaluated: T1: diet containing soybean oil [3.03% in the pre-initial (I and initial (II diets] and maltodextrin (10.0% in I and 5.93% in II; T2: diet containing palm oil (3.03% in I and II and maltodextrin (10.0% in I and 5.93% in II; T3: diet containing a blend of palm oil microencapsulated with maltodextrin (10.0% in I and II and maltodextrin added to the blend (4.07% in I so that the percentage of maltodextrin would be identical in the diets of the three treatments. The performance and digestibility data were submitted to analysis of variance using the MIXED and GLM procedures, respectively, of the SAS package and means were compared by the Tukey test (P0.05 in DFI, ADG or FC were observed between piglets submitted to the different treatments. The ADC of dry matter was 4.25% lower (P<0.05 for the diet containing palm oil microencapsulated with maltodextrin compared to the soybean oil diet. The ADC of ether extract was 54% higher (P<0.05 in the soybean oil diet compared to the palm oil diet, which negatively affected the ether extract digestibility coefficient. In conclusion, palm oil microencapsulated or not with maltodextrin can replace soybean oil in the diets of weaned piglets without compromising their performance.

Extruded linseed and linseed oil as alternative to soybean meal and soybean oil in diets for fattening lambs

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Anna Caputi Jambrenghi

2010-01-01

Full Text Available The study evaluated the effects of replacing soybean meal and soybean oil respectively with extruded linseed and linseed oil on the productive performances and meat quality traits in lambs slaughtered at 90 days. Lambs weaned at 40 days were divided into 3 groups (N.=10 fed ad libitum for 6 weeks as follows: C (control, commercial feed containing soybean meal and soybean oil; LO (feed containing linseed oil instead of soybean oil; EL (feed containing extruded linseed. Meat quality traits were evaluated on the Longissimus lumborum (Ll and Semimembranosus (Sm muscles. The lambs’ growth performances and the slaughtering and sectioning data did not differ between groups. The redness of meat was significantly higher (P<0.05 for the LO and EL groups compared to the control for both the muscles tested. Ll meat samples of the EL group showed a greater cooking loss compared to LO (P<0.01 and to the control (P<0.05. The amount of linoleic acid in raw Ll meat samples was significantly (P<0.01 lower in both LO and EL groups with respect to control. The concentration of α-linolenic acid was significantly (P<0.01 higher in the EL group and this positively affected the total content of ω3 as well as the ω6/ω3 ratio.

Millet and corn oil in sorghum-based diets for broilers

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João Paulo Rodrigues Bueno

2015-12-01

Full Text Available ABSTRACT: This study evaluated the effects of millet and corn oil additions to sorghum-based diets on the performance, carcass yields and prime cuts (i.e., wings, breasts, thighs and drumsticks and the relative weights of edible offal (i.e., gizzard, heart, and liver of broiler chickens. A total of 684 Hubbard Flex chickens, including 342 broilers of each sex, were housed. The design was completely randomized, and the following diets were supplied: A sorghum and soybean meal + soybean oil (control; B sorghum and soybean meal + corn oil; and C sorghum and soybean meal + millet and soybean oil. Six replicates with 38 birds each (19 males and 19 females were evaluated regarding each experimental diet. At 14, 21, 35 and 42 days of age, the feed intake, weight gain, feed conversion and viability of the chickens were evaluated. At 42 days, the live weight, carcass yield, prime cuts and relative weight of the edible offal were measured. The dietary inclusion of either millet or corn oil did not affect any of the parameters. In conclusion, additions of millet and corn oil to sorghum-based diets of broilers do not compromise poultry performance.

Agbo. 2 et al

African Journals Online (AJOL)

PUBLICATIONS1

groundnut cake (GNC) as ingredients to replace fish meal in the diets of Nile tilapia .... Amino acid content was analysed using LKB ... α- Cellulose, Corn St. = Corn starch, Mpremix = Mineral premix, Vpremix = Vitamin premix, ..... of extruded pea and defatted soybean meals, ..... bean flour, poultry meat meal blend as die-. 24.

Acceptability of Noodles Produced from Blends of Wheat, Acha and ...

African Journals Online (AJOL)

Acha (Digitaria exilis) and soybean (Glycine max) were processed into flours and used to substitute wheat flour (Titicum aestivm) as a composite flour at different proportions of 100:0:0 (Wheat); 75:25:25 (Wheat: Acha: Soybean); 75:25 (Wheat: Acha); 75:25 (Wheat: Soybean) and 50:50 (Acha: soybean). The formulated ...

Potensi “Khimelor” sebagai Tepung Komposit Tinggi Energi Tinggi Protein Berbasis Pangan Lokal (Health Potential of “Khimelor” as Composite Fluor Having Both High Energy and High Protein Level Based on Local Food

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Laksmi Karunia Tanuwijaya

2016-07-01

The use of wheat flour as the basic ingredients of food products for high energy high protein diet is considerably high. Soybeans, mung beans, red leaf spinach and moringa leaf is local food sources of nutrients that are potential to be processed into a composite flour substituting wheat flour, which can be utilized for a variety of food products. The research was aimed to know the influence of proportion of soybeans, mung beans, red leaf spinach and moringa leaf (KhiMeLor on the quality of nutrition, protein and organoleptik quality of composite flour. This was experimental research with a complete random design. The treatment were several composition mixtures of wheat and composite flour, consisting of soybean, mung bean, red leaf spinach and moringa leaf P0 (100% : 0%; P1 (75% : 25%; P2 (50% : 50%; P3 (25% : 75%; P4 (0% : 100%. The content of carbohydrate, protein and fat was analyzed using proximate analysis. The quality of protein was examined from limiting amino acid and protein digestibility score. The sensory test was used to examine the costumer acceptance on sensory parameters. Statistical analysis used One Way Anova which  showed that substitution of  soy bean, mung bean,  moringaleaf and red spinach significantly (p=0,000 increases protein level. The limiting amino acid of P0,P1 and P2 was Lysine, but P3 and P4 was methionine. Protein digestibility of composite fluor was less than P0 (96%. The result of sensory evaluation showed that there was significant difference in aroma (p=0,000 and texture (p=0,029 which decreases as there is an increase of proportion composite flour. The conclusion was different proportion of soy bean, mung bean, moringa leaf and red spinach  influences the nutrition quality and sensory evaluation of composite flour. Keyword : composite flour, local food, KHiMelor

Correlation of concentration of modified cassava flour for banana fritter flour using simple linear regression

Science.gov (United States)

Herminiati, A.; Rahman, T.; Turmala, E.; Fitriany, C. G.

2017-12-01

The purpose of this study was to determine the correlation of different concentrations of modified cassava flour that was processed for banana fritter flour. The research method consists of two stages: (1) to determine the different types of flour: cassava flour, modified cassava flour-A (using the method of the lactid acid bacteria), and modified cassava flour-B (using the method of the autoclaving cooling cycle), then conducted on organoleptic test and physicochemical analysis; (2) to determine the correlation of concentration of modified cassava flour for banana fritter flour, by design was used simple linear regression. The factors were used different concentrations of modified cassava flour-B (y1) 40%, (y2) 50%, and (y3) 60%. The response in the study includes physical analysis (whiteness of flour, water holding capacity-WHC, oil holding capacity-OHC), chemical analysis (moisture content, ash content, crude fiber content, starch content), and organoleptic (color, aroma, taste, texture). The results showed that the type of flour selected from the organoleptic test was modified cassava flour-B. Analysis results of modified cassava flour-B component containing whiteness of flour 60.42%; WHC 41.17%; OHC 21.15%; moisture content 4.4%; ash content 1.75%; crude fiber content 1.86%; starch content 67.31%. The different concentrations of modified cassava flour-B with the results of the analysis provides correlation to the whiteness of flour, WHC, OHC, moisture content, ash content, crude fiber content, and starch content. The different concentrations of modified cassava flour-B does not affect the color, aroma, taste, and texture.

The Effect of Replacing Fish Meal in the Diet with Enzyme-Treated Soybean Meal (HP310) on Growth and Body Composition of Rainbow Trout Fry.

Science.gov (United States)

Haghbayan, Samira; Shamsaie Mehrgan, Mehdi

2015-11-26

The potential of enzyme-treated soybean meal powder (HP310) as fish meal alternative in diets for rainbow trout weighing 1.17 ± 0.3 g was evaluated for 60 days. Fish meal was replaced with HP310 at 25%, 50%, 75% and 100% of experimental diets. A control group was also considered. The results showed that diets containing 75% and 100% HP310 had significantly higher feed conversion ratio and lower feed intake, weight gain and specific growth rate compared to fish feed diets containing higher levels of fish protein ingredients (p replacement levels of diet (p > 0.05). However increasing in level of HP310 in the diet caused a significant increase of the white blood cells (p replaced by HP310 showed the highest values of ash and moisture content among the diets and showed significantly different levels when compared with the control and other feeding treatments (p < 0.05).

Flour production from shrimp by-products and sensory evaluation of flour-based products

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Thiago Mendes Fernandes

2013-08-01

Full Text Available The objective of this work was to evaluate the production of flour using by-products (cephalothorax obtained from the shrimp (Litopenaeus vannamei industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05% and minerals (20.97%. Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry, which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.

Replacement of corn with babassu mesocarp flour in balanced rations for broilers in the period from 1 to 21 days

Directory of Open Access Journals (Sweden)

Flávia Luzia Rodrigues Fonseca

2015-06-01

Full Text Available The objective of this study was to evaluate the technical and economic feasibility of partial replacement of corn with babassu mesocarp flour in diets for broilers from one to 21 days of age. Two hundred male day-old chicks, from the Cobb 500® line, were distributed in a completely randomized design with four treatments (0%, 10%, 20% and 30% replacement of maize flour with the babassu mesocarp and five replicates were used comprising ten birds. Were evaluated performance (weight gain, feed intake, feed conversion and water intake, organ biometrics, metabolizability coefficients of dry matter (MCDM, crude protein (MCCP and gross energy (MCGE and cost of feeding diets containing babassu mesocarp flour (BMF. It was observed that the substitution of corn with BMF negatively influenced (P 0.05 the relative weights of the carcass, bursa, spleen, heart, gizzard or liver, nor the relative weight or length of the small intestine. The lower cost of feed per kg of weight gain was obtained with the diet containing 10% corn replacement with BMF, which resulted in a higher gross margin in relation to food. The replacement of corn with BMF in diets for broilers from one to 21 days of age proved to be technically feasible in 10%.

Wheat shorts in diets of gestating swine.

Science.gov (United States)

Young, L G; King, G L

1981-03-01

Sixty-four gilts were assigned to be bred at first or third observed estrus and fed gestation diets of pelleted wheat shorts with a free choice mineral-vitamin supplement or fortified corn-soybean meal. Only the dietary effects are included in this report. The gilts were fed their respective diets starting at 25 days after insemination. The experiment continued through three gestation-lactation cycles. Females fed the wheat shorts received less digestible energy during gestation and weighed less at day 109 of gestation and days 1, 7 and 21 of lactation in each of the three gestation-lactation periods. Females fed wheat shorts had lighter pigs at birth, weaned more pigs per litter in each parity and returned to estrus more slowly after weaning than females fed a corn-soybean meal diet. Results of a metabolism trial conducted with 12 barrows revealed that wheat shorts contained approximately 2.93 kcal digestible energy/kg dry matter and had an apparent protein digestibility of 72%, compared with values of 4.0 kcal and 86%, respectively, for the corn-soybean meal diets.

Production of raw cassava starch-degrading enzyme by Penicillium and its use in conversion of raw cassava flour to ethanol.

Science.gov (United States)

Lin, Hai-Juan; Xian, Liang; Zhang, Qiu-Jiang; Luo, Xue-Mei; Xu, Qiang-Sheng; Yang, Qi; Duan, Cheng-Jie; Liu, Jun-Liang; Tang, Ji-Liang; Feng, Jia-Xun

2011-06-01

A newly isolated strain Penicillium sp. GXU20 produced a raw starch-degrading enzyme which showed optimum activity towards raw cassava starch at pH 4.5 and 50 °C. Maximum raw cassava starch-degrading enzyme (RCSDE) activity of 20 U/ml was achieved when GXU20 was cultivated under optimized conditions using wheat bran (3.0% w/v) and soybean meal (2.5% w/v) as carbon and nitrogen sources at pH 5.0 and 28 °C. This represented about a sixfold increment as compared with the activity obtained under basal conditions. Starch hydrolysis degree of 95% of raw cassava flour (150 g/l) was achieved after 72 h of digestion by crude RCSDE (30 U/g flour). Ethanol yield reached 53.3 g/l with fermentation efficiency of 92% after 48 h of simultaneous saccharification and fermentation of raw cassava flour at 150 g/l using the RCSDE (30 U/g flour), carried out at pH 4.0 and 40 °C. This strain and its RCSDE have potential applications in processing of raw cassava starch to ethanol.

Silkworm caterpillar - soybean meal blend as dietary protein source ...

African Journals Online (AJOL)

An experiment was conducted to evaluate the utilization of silkworm caterpillar meat (SCM) blended with soybean meal (SBM) as a dietary protein source in the practical diet of Heterobranchus bidorsalis fingerlings (M±SE=17.04±_0.02g). The fish were fed five isonitrogenous and isocaloric diets containing blends of SCM ...

Bread making properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

Energy Technology Data Exchange (ETDEWEB)

Guillamon, E.; Cuadrado, C.; Pedrosa, M. M.; Varela, A.; Cabellos, B.

2010-07-01

In recent years there has been increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. Moreover, lupine is used as an ingredient in bread making because of its functional and technological properties. However, a higher number of allergic reactions to this legume have recently been reported as a consequence of a more widespread consumption of lupine-based foods. In a previous study, several thermal treatments were applied to lupine seeds and flours resulting in reduced allergenicity. In order to study how this thermal processing (autoclaving and boiling) affects the bread making properties, raw and thermally processed lupine flours were used to replace 10% of wheat flour. The effect of supplementing wheat flour with lupine flour on physical dough properties, bread structure and sensory characteristics were analysed. The results indicated that thermally-treated lupine flours, had similar bread making and sensorial properties as untreated lupine flour. These thermal treatments could increase the potential use of lupine flour as a food ingredient while reducing the risk to provoke allergic reactions. (Author) 36 refs.

Combination of near infrared spectroscopy and chemometrics for authentication of taro flour from wheat and sago flour

International Nuclear Information System (INIS)

Rachmawati; Rohaeti, E; Rafi, M

2017-01-01

Taro flour on the market is usually sold at higher price than wheat and sago flour. This situation could be a cause for adulteration of taro flour from wheat and sago flour. For this reason, we will need an identification and authentication. Combination of near infrared (NIR) spectrum with multivariate analysis was used in this study to identify and authenticate taro flour from wheat and sago flour. The authentication model of taro flour was developed by using a mixture of 5%, 25%, and 50% of adulterated taro flour from wheat and sago flour. Before subjected to multivariate analysis, an initial preprocessing signal was used namely normalization and standard normal variate to the NIR spectrum. We used principal component analysis followed by discriminant analysis to make an identification and authentication model of taro flour. From the result obtained, about 90.48% of the taro flour mixed with wheat flour and 85% of taro flour mixed with sago flour were successfully classified into their groups. So the combination of NIR spectrum with chemometrics could be used for identification and authentication of taro flour from wheat and sago flour. (paper)

Combination of near infrared spectroscopy and chemometrics for authentication of taro flour from wheat and sago flour

Science.gov (United States)

Rachmawati; Rohaeti, E.; Rafi, M.

2017-05-01

Taro flour on the market is usually sold at higher price than wheat and sago flour. This situation could be a cause for adulteration of taro flour from wheat and sago flour. For this reason, we will need an identification and authentication. Combination of near infrared (NIR) spectrum with multivariate analysis was used in this study to identify and authenticate taro flour from wheat and sago flour. The authentication model of taro flour was developed by using a mixture of 5%, 25%, and 50% of adulterated taro flour from wheat and sago flour. Before subjected to multivariate analysis, an initial preprocessing signal was used namely normalization and standard normal variate to the NIR spectrum. We used principal component analysis followed by discriminant analysis to make an identification and authentication model of taro flour. From the result obtained, about 90.48% of the taro flour mixed with wheat flour and 85% of taro flour mixed with sago flour were successfully classified into their groups. So the combination of NIR spectrum with chemometrics could be used for identification and authentication of taro flour from wheat and sago flour.

Evaluation of Broiler Performance when fed insect-protected, control, or commercial varieties of dehulled Soybean Meal1.

NARCIS (Netherlands)

Kan, C.A.; Hartnell, G.F.

2004-01-01

We evaluated the nutritional value of broiler diets containing approximately 35% soybean meal from insect-protected soybean containing Cry1Ac protein, or from a similar nontransgenic control, or from 7 reference commercial soybean varieties. The feeding trial lasted 41 d, and each treatment

Quinoa flour in baked products.

Science.gov (United States)

Lorenz, K; Coulter, L

1991-07-01

The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter after taste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin.

The studies on the preparation of instant noodles from wheat flour supplementing withs weet potato flour

OpenAIRE

Taneya, M.L.J.; Biswas, M.M.H.; Shams-Ud-Din, M.

2014-01-01

The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour...

Effect of Quantum phytase on nutrient digestibility and bone ash in White Leghorn laying hens fed corn-soybean meal-based diets.

Science.gov (United States)

Hughes, A L; Dahiya, J P; Wyatt, C L; Classen, H L

2009-06-01

The efficacy of an Escherichia coli 6-phytase supplementation (Quantum) on nutrient digestibility-retention and bone ash in laying hens fed corn-soybean meal (CSM) diets was investigated. White Leghorn hens (Shaver and Bovan strains) were fed CSM diets containing 0.35% (positive control, PC), 0.25% (negative control 1, NC1), or 0.15% (negative control 2, NC2) nonphytate P from 21 to 61 wk of age. Six more diets were manufactured by supplementing the negative control diets with 200, 400, and 600 units per kilogram of exogenous phytase resulting in a total of 9 treatments. Each dietary treatment x strain subclass was replicated twice with 6 hens per replication. Fecal and ileal digesta samples were collected at 42 wk of age to determine apparent nutrient digestibility or retention. Left tibiae were collected at 42 and 61 wk of age to determine bone ash. The coefficients for ileal digestibility and fecal retention for protein were higher (P ash percentage was higher (P < 0.05) in 61-wk-old hens fed 200 or 400 units per kilogram of phytase-supplemented NC2 diets. Significantly higher diet AME and fecal protein retention were demonstrated for Shaver hens in comparison to the Bovan hens. Overall, the Quantum phytase was not efficacious at improving nutrient digestibility-retention in laying hens fed CSM diets deficient in nonphytate P.

Enhancement of antioxidative activity and cardiovascular protection in hamsters by camellia oil and soybean-camellia blended oil.

Science.gov (United States)

Chou, Ting-Yi; Lu, Yi-Fa; Inbaraj, Baskaran Stephen; Chen, Bing-Huei

2018-02-07

The aim of this study was to examine the effects of several vegetable oils and blended oil composed of soybean and camellia oils on blood lipid reduction and antioxidative activity. Forty male hamsters were fed an AIN-93 G diet for 1 wk, followed by dividing into five groups: control group-1 was fed a low-fat diet containing 5% oil for 6 wk, and the other four groups were fed high-fat diets with group-2 containing 14% palm oil, group-3 containing 14% camellia oil, group-4 containing 14% soybean oil, and group-5 containing 14% blended oil (8.4% soybean oil and 5.6% camellia oil) along with 0.2% cholesterol and 0.1% bile acid. High-fat diets raised serum triacylglycerol, total cholesterol, and aspartate aminotransferase in hamsters without affecting alanine aminotransferase. Compared with palm oil-containing diet, the other three high-fat diets reduced serum total cholesterol, low-density lipoprotein cholesterol, and the ratio of low-density lipoprotein to high-density lipoprotein cholesterol with an opposite trend for liver total cholesterol. However, compared with the control group, the serum high-density lipoprotein cholesterol level was raised for all four high-fat diets. The higher the degree of oil unsaturation, the higher the serum thiobarbituric acid reactive substances and the lower the liver triacylglycerol level and activities of fatty acid synthase, glucose 6-phosphate dehydrogenase, and malic enzymes. Both soybean and blended oils lowered the antioxidative activity of liver. Camellia and blended oils were more efficient than soybean oil in elevating serum high-density lipoprotein cholesterol and decreasing the ratio of low-density lipoprotein to high-density lipoprotein cholesterol in hamsters. Copyright © 2018 Elsevier Inc. All rights reserved.

Substituição do feno de "Coastcross" (Cynodon sp. por casca de soja na alimentação de borregas confinadas Replacement of coastcross hay by soybean hulls in ewe lambs diets

Directory of Open Access Journals (Sweden)

Janice Barreto de Morais

2007-08-01

Full Text Available Quarenta e oito borregas da raça Santa Inês (23,1kg de peso vivo e 124 dias de idade foram utilizadas para avaliar os efeitos da substituição do feno de "Coastcross" por casca de soja (CS no desempenho em confinamento. Os animais foram distribuídos em um delineamento em blocos completos casualizados com quatro tratamentos e seis repetições. As dietas experimentais foram isonitrogenadas e continham a mesma quantidade de fibra em detergente neutro (FDN. A casca de soja foi incluída nas proporções de 0; 12,5; 25 e 37,5% da matéria seca das dietas correspondendo aos tratamentos experimentais 0CS, 12,5CS, 25CS e 37,5CS, respectivamente. A FDN da CS substituiu 0; 25; 50 e 75% da FDN do feno. Houve efeito linear crescente (PForty-eight Santa Ines ewe lambs (23.1kg BW and 124 days old were used to evaluate the replacement of coastcross hay by soybean hulls on feedlot performance. Animals were assigned to a complete randomized block design with four diets and six replicates. All diets were isonitrogenous and contained the same amount of NDF. Soybean hulls replaced hay at 0%, 12.5%, 25% or 37.5% on DM basis, corresponding to the experimental treatments OCS, 12.5CS, 25CS and 37.5CS, respectively. Soybean hulls NDF replaced hay NDF at 0, 25, 50 and 75%. There was a linear increased response (P<0.01 on dry matter intake (0.95, 1.02, 1.08 and 1.20kg day-1 and average daily gain (113, 137, 150 and 187g day-1 and a linear improvement (P<0.01 on feed conversion (8.55, 7.20, 7.11 and 6.25kg of DM kg of gain-1 when soybean hulls were added to the diet. When soybean hulls are added to the diet (up to 37.5%, DM basis there is an improvement on animal performance and the ewe lambs attain breeding weight faster.

Effects of Enzyme Complex Supplementation to a Paddy-based Diet on Performance and Nutrient Digestibility of Meat-type Ducks

Directory of Open Access Journals (Sweden)

P. Kang

2013-02-01

Full Text Available Paddy rice is rarely used as a feed because of its high fiber content. In this study, two experiments were conducted to study the effects of supplementing an enzyme complex consisting of xylanase, beta-glucanase and cellulase, to paddy-based diets on the performance and nutrient digestibility in meat-type ducks. In the both experiments, meat-type ducks (Cherry Valley were randomly assigned to four treatments. Treatment 1 was a basal diet of corn-soybean; treatment 2 was a basal diet of corn-paddy-soybean; treatment 3, had enzyme complex added to the corn-paddy-soybean basal diet at levels of 0.5 g/kg diet; and treatment 4, had enzyme complex added to the corn-paddy-soybean diet at levels of 1.0 g/kg diet. The results showed that the enzyme complex increased the ADG, and decreased the ADFI and F/G significantly (p0.05. The outcome of this research indicates that the application of enzyme complex made up of xylanase, beta-glucanase, and cellulase, in the corn-paddy-soybean diet, can improve performance and nutrition digestibility in meat-type ducks.

Active tracer analysis of iron in anemia children's diet

International Nuclear Information System (INIS)

Zhang Yunhui; Xiao Lun

1994-01-01

With stable 58 Fe as tracer the absorption rate of iron in anemia children's diet is determined by INAA. Children are four to five years old. FeCl 2 solution of enriched 58 Fe is taken orally. The feces five days ever since are collected, dried and irradiated in the reactor and activity of 59 Fe is measured. This method is accurate, reliable, applicable and harmless. It may be applied to determine Zn, Ca and other elements. The experimental results show that: (1) Soybean protein makes no contribution to, or may even inhibit, the absorption of iron from the diet. (2) With vitamin C added to soybean protein, the absorption rate of iron is increased. (3) Specifically treated soybean sprouts powder or fermented soybean powder enhances the biological utilization of iron

Assaying total carotenoids in flours of corn and sweet potato flours by laser photoacoustic spectroscopy

NARCIS (Netherlands)

Luterotti, S.; Bicanic, D.D.; Kijak, K.; Grbesa, D.; Martinez, E.; Spruijt, R.B.

2011-01-01

This study describes the application of the laser photoacoustic spectroscopy (PAS) for quantification of total carotenoids (TC) in corn flours and sweetpotato flours. Overall, thirty-three different corn flours and nine sweetpotato flours were investigated. All PAS measurements were performed at

Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.

Science.gov (United States)

Jan, Ulfat; Gani, Adil; Ahmad, Mudasir; Shah, Umar; Baba, Waqas N; Masoodi, F A; Maqsood, Sajid; Gani, Asir; Wani, Idress Ahmed; Wani, S M

2015-10-01

Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it.

Absorção de água e propriedades espumantes de farinhas extrusadas de trigo e soja Water absorption and whipping properties of extrusion-cooked wheat-soybean flours

Directory of Open Access Journals (Sweden)

Sin H. Wang

2006-06-01

Full Text Available Com o objetivo de verificar a possibilidade do uso de farinha extrusada de trigo e soja para bolo esponja, foram estudadas absorção de água (AA e propriedades espumantes destas farinhas, as quais foram, anteriormente, extrusadas em três velocidades de rotação de parafuso (VRP e três temperaturas do canhão (TC, usando-se três níveis de umidade. AA, expansão de espuma (EE e estabilidade de espuma aumentaram, à medida que se aumentavam a VRP e a TC em 23% de umidade. Contudo, em 26 e 29% de umidade, o maior valor da AA e da estabilidade de espuma foram obtidos em 150 rpm a 90ºC. EE aumentou com o aumento da VRP em 80ºC, mas em 90 e 100ºC, os maiores valores foram verificados em 150 rpm. Sendo assim, a farinha mista com 23% de umidade, extrusada em 180 rpm a 100ºC, bem como aquela com 26% de umidade, extrusada em 150 rpm a 90ºC, são recomendadas para o uso em bolo esponja.In order to verify the possibility of use of the extrusion-cooked wheat-soybean flour for sponge cake, water absorption (WA and whipping properties of these flours were studied, which were, previously, extruded in three speeds screw rotation (SSR and three barrel temperatures (BT, being used three moisture levels. WA, expansion of foam (EF and stability of foam (SF increased as increased SSR and BT at 23% moisture. However, at 26 and 29% moisture, the largest values of WA and of SF were obtained in 150 rpm at 90ºC. EF increased as SSR increased at 80ºC, but at 90 and 100ºC, the largest values were verified in 150 rpm. In conclusion, the mixed flour with 23% moisture, extruded in 180 rpm at 100ºC, as well as that one with 26% moisture, extruded in 150rpm at 90ºC, are recommended for use in sponge cake.

Co-Production of Nattokinase and Poly (γ-Glutamic Acid Under Solid-State Fermentation Using Soybean and Rice Husk

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Guangjun Nie

2015-10-01

Full Text Available ABSTRACTThe aim of this work was to study the co-production of nattokinase and poly (γ-glutamic acid by Bacillus subtilis natto with soybean and rice husk under solid-state fermentation (SSF. The results showed that the size of soybean particle and rice husk significantly improved the co-production of nattokinase and poly (γ-glutamic acid, yielding 2503.4 IU/gs and 320 mg/gs, respectively in the improved culture medium composed of 16.7% soybean flour and 13.3% rice husk with 70% water content. The yields increased by approximate 7- and 2-fold factor relative to their original ones. Thus, the co-production of nattokinase and poly (γ-glutamic acid under SSF could be considered as an efficient method to exploit agro-residues for economical production of some higher-value products.

Dietary intervention with green dwarf banana flour (Musa sp AAA) prevents intestinal inflammation in a trinitrobenzenesulfonic acid model of rat colitis.

Science.gov (United States)

Scarminio, Viviane; Fruet, Andrea C; Witaicenis, Aline; Rall, Vera L M; Di Stasi, Luiz C

2012-03-01

Dietary products are among the therapeutic approaches used to modify intestinal microflora and to promote protective effects during the intestinal inflammatory process. Because the banana plant is rich in resistant starch, which is used by colonic microbiota for the anaerobic production of the short-chain fatty acids that serve as a major fuel source for colonocytes: first, green dwarf banana flour produces protective effects on the intestinal inflammation acting as a prebiotic and, second, combination of this dietary supplementation with prednisolone presents synergistic effects. For this, we used the trinitrobenzenesulphonic acid (TNBS) model of rat colitis. Our results revealed that the protective effect produced by a combination of 10% green dwarf banana flour with prednisolone was more pronounced than those promoted by a single administration of prednisolone or a diet containing 10% or 20% banana flour. This beneficial effect was associated with an improvement in the colonic oxidative status because the banana flour diet prevented the glutathione depletion and inhibited myeloperoxidase activity and lipid peroxidation. In addition, the intestinal anti-inflammatory activity was associated with an inhibition of alkaline phosphatase activity, a reduction in macroscopic and microscopic scores, and an extension of the lesions. In conclusion, the dietary use of the green dwarf banana flour constitutes an important dietary supplement and complementary medicine product to prevention and treatment of human inflammatory bowel disease. Copyright © 2012 Elsevier Inc. All rights reserved.

Quality characteristics of wheat flour dough and bread containing grape pomace flour.

Science.gov (United States)

Šporin, Monika; Avbelj, Martina; Kovač, Boris; Možina, Sonja Smole

2018-04-01

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for 'Merlot' and 3.65 mg gallic acid equivalents /g dw for 'Zelen', which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest 'Merlot' grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety 'Zelen' is suggested for use.

Effects of feeding level and feeding frequency on growth, feed efficiency and nitrogen and phosphorus loss in seabass (Lates calcarifer Bloch) fed diets with defatted soybean meal partially replacing fishmeal

OpenAIRE

Srisook, S.; Mahankich, S.; Tantikitti, C.; Onkong, S.

2007-01-01

Satun Coastal Fisheries Research and Development Center, Muang, Satun 3Feeding management is crucial for feed efficiency, nutrient utilization, growth of cultured aquatic species and the amount of organic waste produced. This study aimed at investigating effects of two levels offeeding at two feeding frequencies on growth performance, feed efficiency and nitrogen and phosphorus loss in Asian seabass when fed diets with defatted soybean meal (SBM) replacing fish meal. Three diets were formulat...

Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

Directory of Open Access Journals (Sweden)

E. Rodriguez-Sandoval

2012-09-01

Full Text Available The thermomechanical properties of dough and the physical characteristics of bread from quinoa-wheat and potato-wheat composite flours at 10 and 20% substitution level were evaluated. The functional properties of flours were measured by the water absorption index (WAI, water solubility index (WSI and swelling power (SP. The thermomechanical properties of wheat and composite flours were assessed using a Mixolab and the baking quality characteristics of breads were weight, height, width, and specific volume. The results showed that the higher values of WAI (4.48, WSI (7.45%, and SP (4.84 were for potato flour. The quinoa-wheat composite flour presented lower setback and cooking stability data, which are a good indicator of shelf life of bread. On the other hand, the potato-wheat composite flour showed lower stability, minimum torque and peak torque, and higher water absorption. Weight, height, width, and specific volume of wheat bread were most similar to samples of potato-wheat composite flour at 10% substitution level.

Effect of particle size distribution of maize and soybean meal on the precaecal amino acid digestibility in broiler chickens.

Science.gov (United States)

Siegert, W; Ganzer, C; Kluth, H; Rodehutscord, M

2018-02-01

1. Herein, it was investigated whether different particle size distributions of feed ingredients achieved by grinding through a 2- or 3-mm grid would have an effect on precaecal (pc) amino acid (AA) digestibility. Maize and soybean meal were used as the test ingredients. 2. Maize and soybean meal was ground with grid sizes of 2 or 3 mm. Nine diets were prepared. The basal diet contained 500 g/kg of maize starch. The other experimental diets contained maize or soybean meal samples at concentrations of 250 and 500, and 150 and 300 g/kg, respectively, instead of maize starch. Each diet was tested using 6 replicate groups of 10 birds each. The regression approach was applied to calculate the pc AA digestibility of the test ingredients. 3. The reduction of the grid size from 3 to 2 mm reduced the average particle size of both maize and soybean meal, mainly by reducing the proportion of coarse particles. Reducing the grid size significantly (P digestibility of all AA in the soybean meal. In maize, reducing the grid size decreased the pc digestibility of all AA numerically, but not significantly (P > 0.050). The mean numerical differences in pc AA digestibility between the grid sizes were 0.045 and 0.055 in maize and soybean meal, respectively. 4. Future studies investigating the pc AA digestibility should specify the particle size distribution and should investigate the test ingredients ground similarly for practical applications.

Effects of dry whey powder and calcium butyrate supplementation of corn/soybean-based diets on productive performance, duodenal histological integrity, and Campylobacter colonization in broilers.

Science.gov (United States)

Ocejo, Medelin; Oporto, Beatriz; Juste, Ramón A; Hurtado, Ana

2017-06-26

Campylobacter is the main cause of gastroenteritis in humans in industrialized countries, and poultry is its principal reservoir and source of human infections. Dietary supplementation of broiler feed with additives could improve productive performance and elicit health benefits that might reduce Campylobacter contamination during primary production. The aim of this study was to assess the effect of dietary supplementation with whey (a prebiotic) and calcium butyrate (a salt of a short-chain fatty acid) on productive traits, duodenal histological integrity, and Campylobacter colonization and dissemination in broiler chickens during the 42-day rearing period. Six hundred one-day-old Ross-308 chickens were placed into 20 ground pens and assigned to one of 4 corn/soybean-based dietary treatments (5 replicates of 30 chicks per treatment) following a randomized complete block design: 1) basal diet with no supplementation as the control, 2) diet supplemented with 6% dry whey powder, 3) diet containing 0.1% coated calcium butyrate, and 4) diet containing 6% whey and 0.1% calcium butyrate. At age 15 days, 6 chickens per pen were experimentally inoculated with Campylobacter jejuni. The results showed that supplementation of the corn/soybean-based diet with 6% whey alone or, preferably, in combination with 0.1% coated calcium butyrate improved growth and feed efficiency, had a beneficial effect on duodenal villus integrity, and decreased mortality. These favourable effects were particularly significant during the starter period. Six days after oral challenge, Campylobacter was widespread in the flock, and the birds remained positive until the end of the rearing period. Although Campylobacter was not isolated from environmental samples, it was detected by real-time polymerase chain reaction (PCR) in dust, air filters, and drinkers while birds shed culturable C. jejuni cells. No differences (p > 0.050) in colonization or shedding levels that could be attributed to the diet

Effects of feeding forage soybean silage on milk production, nutrient digestion, and ruminal fermentation of lactating dairy cows

DEFF Research Database (Denmark)

Vargas-Bello-Pérez, E.; Mustafa, A. F.; Seguin, P.

2008-01-01

The objective of this study was to determine the feeding value of forage soybean silage (SS) for dairy cows relative to a fourth-cut alfalfa silage (AS). Forage soybean was harvested at full pod stage. Two iso-nitrogenous diets were formulated with a 48:52 foragerconcentrate ratio. Soybean silage...

Soybean in different forms of processing in the feeding of crossbred cows on brachiaria grass pastures

Directory of Open Access Journals (Sweden)

Vinícius Raimundi Andrade

2015-02-01

Full Text Available The objective was to evaluate intake and digestibility of nutrients, as well as milk production and composition of the milk from F1 Holstein × Gyr cows kept on pasture, supplemented with sugarcane and concentrate (28% CP. Five cows with 150±14 lactation days and average milk production of 7.1±2.1 kg/day were distributed in a 5 × 5 Latin square design. The treatments were: soybean meal-based concentrate; soy bean-based concentrate; ground soybean-based concentrate; roasted soybean-based concentrate; and ground, roasted soybean-based concentrate. Dry matter (DM, organic matter, crude protein (CP, neutral detergent fiber (NDF, total carbohydrates and total digestible nutrients intakes were not affected by the diet, but ether extract intake was higher for the animals fed soy bean-based diets than those fed soybean meal. The digestibility of DM, NDF and CP did not differ. The corrected milk yield differed between treatments; animals on the treatment with soy bean-based concentrate had the lowest production in relation to the others, which did not differ from each other. There was no difference between treatments for milk composition. Thus, soybean meal can be replaced by ground soy beans or roasted soy beans (ground or whole in diets for low-yield cows reared on Brachiaria decumbens pastures with no harm to milkproduction or composition. Therefore, the use of these alternative raw materials is recommended whenever their inclusion represents lower feeding costs.

Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.

Science.gov (United States)

Erben, Melina; Osella, Carlos A

2017-07-01

The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

Studies on Production of Arabic Bread From Irradiated and Stored Potato Flour as Partial Substitute of Wheat Flour

International Nuclear Information System (INIS)

Al-Kuraieef, A.N.

2012-01-01

The present study was carried out to evaluate Arabic bread produced from potato flour and wheat flour. Potato flour was prepared from Diamont cultivar of potato tubers after irradiation with 50 and 150 Gy. The ratios of potato flour were 5, 10 and 15% and the flour was stored for six months and taken for analysis every three months. Amino acids, protein, carbohydrate, baking and staling tests were applied to study the effect of adding potato flour extracts from tubers of non-irradiated and irradiated potato to wheat flour in Arabic bread making. Amino acids in potato and wheat were studied. The flour of wheat was found to be poor in lysine while potato flour contained about twice of these amino acids. Protein content was decreased with increasing the ratios of potato flour. The addition of potato flour to the Arabic bread increased the percentage of essential amino acids. Moreover, the addition of potato flour during storage periods had an improving effect on the quality of Arabic bread. Water retention capacity (the staling rate) was increased progressively with increasing the percentage as potato flour in the bread which was effective in keeping bread fresh and organoleptic properties

Effects of dietary vitamin C and soybean lecithin in the nutrition of brown bullhead (Ameiurus nebulosus L. fingerlings

Directory of Open Access Journals (Sweden)

Ivica Aničić

2013-04-01

Full Text Available The effects of different forms of vitamin C and soybean lecithin on growth performance, feed utilization and body composition of brown bullhead (Ameiurus nebulosus, Lesuer 1819 were evaluated during a 9-week growth trial. A special interest was to investigate a possible combine effect of these nutritional components. The diets used contained three forms of vitamin C (crystallized ascorbic acid, encapsulated L-ascorbic acid and Ca-L-threonate (100 mg/kg with and without the combination of soybean lecithin. Besides control diet (K, one more diet was supplemented with soybean lecithin (L only. One-hundred-ninety-two brown bullhead of about 45 g initial body weight was randomly divided in 24 tanks (115 L each. Testing conditions included 8 fish per tank, with triplicate tanks for treatment. All diets with supplemented components had higher final weight. Specific growth rate, feed conversion rate and condition factor were significantly higher with encapsulated vitamin C diets (CC, CCL, followed by the results of enriched ascorbic acid diets. Vitamin C and lecithin supplementation showed positive influence on significantly higher number of erythrocytes, haematocrit, triglycerides and total protein. Vitamin C content of muscle and liver tissue was not uniform and was significantly higher in AAL, CCL, CC and AA feeding groups. The fatty acids profile of muscle and liver tissue showed that phospholipids from soybean lecithin and vitamin C diets enhanced the quality of usable part of the fish body. Combine supplementation of vitamin C and soy lecithin indicated positive production effects, but did not cause a statistically significant difference.

Evaluation of the safety of a genetically modified DAS-444Ø6-6 soybean meal and hulls in a 90-day dietary toxicity study in rats.

Science.gov (United States)

Papineni, Sabitha; Murray, Jennifer A; Ricardo, Ekmay; Dunville, Christina M; Sura, Radha Krishna; Thomas, Johnson

2017-11-01

A 90-day sub chronic toxicity study was conducted in rats to evaluate the safety of genetically modified DAS-444Ø6-6 soybeans expressing herbicide tolerant proteins when compared with its conventional comparators (non-transgenic near isoline control soybean and three commercially available non-transgenic line control soybeans). Rats were given diets formulated with either 10% or 20% w/w of soybean meal and 1% or 2% hulls of DAS-444Ø6-6 soybean with an equivalent amount of hulls from an isoline non-transgenic control soybean for at least 90 days. In addition, three separate 20% w/w non-transgenic commercially available soybean varieties were also given to groups of rats to serve as reference controls. Animals were evaluated by cage-side and hand-held detailed clinical observations, ophthalmic examinations, body weights/body weight gains, feed consumption, hematology, prothrombin time, urinalysis, clinical chemistry, selected organ weights, and gross and histopathologic examinations. Under the conditions of this study, the genetically modified DAS-444Ø6-6 diets did not cause any treatment-related effects in rats following 90 days of dietary administration as compared with rats fed diets with soybean of isoline control or commercial reference controls and are considered equivalent to the diets prepared from conventional comparators. Copyright © 2017 The Author(s). Published by Elsevier Ltd.. All rights reserved.

Effect of corn inclusion on soybean hull-based diet digestibility and growth performance in continuous culture fermenters and beef cattle.

Science.gov (United States)

Russell, J R; Sexten, W J; Kerley, M S

2016-07-01

Two experiments were conducted using soybean hull (SH) diets with increasing corn proportions to determine increasing corn inclusion effects on fermentation characteristics, diet digestibility, and feedlot performance. The hypothesis was that fiber digestibility would quadratically respond to starch proportion in the diet with a break point where starch inclusion improved fiber digestion and feedlot performance. Proportionately, the diets contained 100:0 (SH100), 90:10 (SH90), 80:20 (SH80), 60:40 (SH60), or 20:80 SH:corn (SH20). In Exp. 1, diets were randomly distributed over 24 continuous culture fermenters and fed for 7 d. In Exp. 2, forty steers (347 ± 29 kg BW) and 50 heifers (374 ± 24 kg BW) were blocked by gender, stratified by BW, and distributed across diets. Cattle were fed for 70 d with titanium dioxide included in the diet for the final 14 d and fecal samples collected to measure digestibility. Individual DMI was measured using GrowSafe Feed Intake system. Data were analyzed using the MIXED procedure of SAS with diet evaluated as the fixed effect. In Exp. 1, NDF digestibility (NDFd) linearly decreased ( = 0.04) and ADF digestibility (ADFd) tended to linearly decrease ( = 0.09) as corn increased. Dry matter digestibility (DMd) was cubic ( = 0.01) and OM digestibility (OMd) was quadratic ( = 0.03), and among the 4 SH-based diets, DMd and OMd were greatest for SH90. Acetate:propionate ratio and pH were quadratic ( digestibility decreased as corn inclusion increased. However, based on continuous culture digestibility and VFA values as well as feedlot digestibility and performance, optimal corn inclusion for growth and diet utilization in the 4 SH-based diets fell between SH80 and SH90, or 0.4 and 0.2% BW corn supplementation. In this study, providing 0.4% BW corn supplementation in fiber-based diets (SH80) provided greater improvement in performance compared with 0.2% BW corn supplementation (SH90).

Elicited soybean (Glycine max) extract effect on improving levels of Ter-119+Cd59+ in a mouse model fed a high fat-fructose diet

Science.gov (United States)

Safitri, Yunita Diyah; Widyarti, Sri; Rifa'i, Muhaimin

2017-05-01

People who have unbalanced lifestyles and habits such as consuming high fat and sugar foods, as well as the lack of physical activity, have an increased risk of obesity and related metabolic diseases. The condition of obesity occurs due to an excess of nutrients which leads to low-grade inflammation. Inflammation induced by obesity causes unstable bone marrow homeostasis which is associated with proliferation and differentiation of Hematopoietic Stem Cells (HSCs). This study aimed to observe the erythroid progenitor (TER-119) and complement regulator (CD59) on bone marrow cells in mouse models fed a high fat-fructose diet (HFFD). This research was conducted by modeling obese mice using high fat and fructose food for 20 weeks, and then treating them with elicited soybean extract (ESE) for four weeks with several doses: low dose (78 mg/kgBB), moderate dose (104 mg/kgBB) and high dose (130 mg/kgBB). Cell TER119+CD59+ expression decreased in the HFFD group compared to the normal group. In the low, moderate and high dose group, TER119+CD59+ expression significantly increased compared to the HFFD group. These results demonstrate that soybean elicited extract can improve the hematopoietic system by increasing TER119+CD59+ expression in a high fat and fructose diet mouse model.

Effect of Phellinus baumii-Biotransformed Soybean Powder on Lipid Metabolism in Rats.

Science.gov (United States)

Kim, Dae Ik; Kim, Kil Soo; Kang, Ji Hyuk; Kim, Hye Jeong

2013-06-01

In this study, we evaluated the hypolipidemic and antioxidative effects of biotransformed soybean powder (BTS; Phellinus baumii-fermented soybean) on lipid metabolism in rats. Sprague-Dawley (SD) male rats were divided into basal diet group (BA), high fat diet group (HF), high fat diet containing 10% BTS group (10 BTS), and high fat diet containing 20% BTS group (20 BTS). Changes in the content of various isoflavones, including daidzein and genistein, within the soybean after fermentation to BTS were investigated. The levels of daidzein and genistein were 149.28 μg/g and 364.31 μg/g, respectively. After six weeks experimental period, Food efficiency ratio in the 10 and 20 BTS group was significantly lower than the HF group (PBTS group were significantly lower than the HF group. The levels of alanine aminotransferase, aspartate aminotransferase and thiobarbituric acid reactive substance were significantly lower in the groups that received 10% and 20% BTS than the HF. The activities of SOD and CAT were significantly higher in the 10 and 20 BTS group than the HF group. The activity of XO in the 10 and 20 BTS group was significantly lower than in the HF group by 20% and 23%, respectively. In conclusion, these data suggest that BTS is an effective agent in improving lipid metabolism and antioxidant enzyme system.

A comparison of protein and phenolic compounds in seed from GMO and non-GMO soybean

Science.gov (United States)

Soybean protein is a valuable and important component in human and animal diets. Approximately 94% of the soybean planted in the US is genetically modified (GM) to enhance quality and productivity. Since value-added traits are continuously being developed by genetic modification, it is important t...

Gamma-ray induction of a mutant soybean [Glycine max (L.) Merrill] line lacking all seed lipoxygenases

International Nuclear Information System (INIS)

Hajika, Makita; Suda, Ikuo; Sakai, Shinji; Takahashi, Masakazu

1997-01-01

Induction of a soybean line lacking all isozymes of seed lipoxygenase was attempted using γ-radiation and of 1,813 seeds in M 3 generation, only one was identified as a seed lacking all the isozymes by SDS-PAGE. This line did not present any physiological abnormality over 10 generations or more (M 4 -M 14 ) and no significant influence of the enzyme on the agricultural traits was observed during the performance test in fields. In the resistance test against insect pests, significant differences were not found among the varieties and the lines tested. These results suggest that deletion of all lipoxygenase isozymes would not affect the soybean production in practice. The lipoxygenase activity was not detected in the leaves as well as the seeds of this line, suggesting that this enzyme are not indispensable for the soybean growth. The validity of this line in food processing fields was examined through determining the levels of hexanal production and DETBA. This line was found able to improve the taste of soybean cookies and use in combination with other materials as flour, egg, etc. because the line has no lipoxygenase activity. (M.N.)

Soybean protein-based microparticles for oral delivery of probiotics with improved stability during storage and gut resistance.

Science.gov (United States)

González-Ferrero, C; Irache, J M; González-Navarro, C J

2018-01-15

The present work describes the encapsulation of probiotics using a by-product as wall material and a process feasible to be scaled-up: coacervation of soybean protein concentrate (SPC) by using calcium salts and spray-drying. SPC was extracted from soybean flour, produced during the processing of soybean milk, by alkaline extraction following isoelectric precipitation. Two probiotic strains were selected for encapsulation (Lactobacillus plantarum CECT 220 and Lactobacillus casei CECT 475) in order to evaluate the ability of SPC to encapsulate and protect bacteria from stress conditions. The viability of these encapsulated strains under in vitro gastrointestinal conditions and shelf-life during storage were compared with the most common forms commercialized nowadays. Results show that SPC is a feasible material for the development of probiotic microparticles with adequate physicochemical properties and enhanced significantly both probiotic viability and tolerance against simulated gastrointestinal fluids when compared to current available commercial forms. Copyright © 2017 Elsevier Ltd. All rights reserved.

Soybean Oil Is More Obesogenic and Diabetogenic than Coconut Oil and Fructose in Mouse: Potential Role for the Liver.

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Poonamjot Deol

Full Text Available The obesity epidemic in the U.S. has led to extensive research into potential contributing dietary factors, especially fat and fructose. Recently, increased consumption of soybean oil, which is rich in polyunsaturated fatty acids (PUFAs, has been proposed to play a causal role in the epidemic. Here, we designed a series of four isocaloric diets (HFD, SO-HFD, F-HFD, F-SO-HFD to investigate the effects of saturated versus unsaturated fat, as well as fructose, on obesity and diabetes. C57/BL6 male mice fed a diet moderately high in fat from coconut oil and soybean oil (SO-HFD, 40% kcal total fat showed statistically significant increases in weight gain, adiposity, diabetes, glucose intolerance and insulin resistance compared to mice on a diet consisting primarily of coconut oil (HFD. They also had fatty livers with hepatocyte ballooning and very large lipid droplets as well as shorter colonic crypt length. While the high fructose diet (F-HFD did not cause as much obesity or diabetes as SO-HFD, it did cause rectal prolapse and a very fatty liver, but no balloon injury. The coconut oil diet (with or without fructose increased spleen weight while fructose in the presence of soybean oil increased kidney weight. Metabolomics analysis of the liver showed an increased accumulation of PUFAs and their metabolites as well as γ-tocopherol, but a decrease in cholesterol in SO-HFD. Liver transcriptomics analysis revealed a global dysregulation of cytochrome P450 (Cyp genes in SO-HFD versus HFD livers, most notably in the Cyp3a and Cyp2c families. Other genes involved in obesity (e.g., Cidec, Cd36, diabetes (Igfbp1, inflammation (Cd63, mitochondrial function (Pdk4 and cancer (H19 were also upregulated by the soybean oil diet. Taken together, our results indicate that in mice a diet high in soybean oil is more detrimental to metabolic health than a diet high in fructose or coconut oil.

Soybean Oil Is More Obesogenic and Diabetogenic than Coconut Oil and Fructose in Mouse: Potential Role for the Liver.

Science.gov (United States)

Deol, Poonamjot; Evans, Jane R; Dhahbi, Joseph; Chellappa, Karthikeyani; Han, Diana S; Spindler, Stephen; Sladek, Frances M

2015-01-01

The obesity epidemic in the U.S. has led to extensive research into potential contributing dietary factors, especially fat and fructose. Recently, increased consumption of soybean oil, which is rich in polyunsaturated fatty acids (PUFAs), has been proposed to play a causal role in the epidemic. Here, we designed a series of four isocaloric diets (HFD, SO-HFD, F-HFD, F-SO-HFD) to investigate the effects of saturated versus unsaturated fat, as well as fructose, on obesity and diabetes. C57/BL6 male mice fed a diet moderately high in fat from coconut oil and soybean oil (SO-HFD, 40% kcal total fat) showed statistically significant increases in weight gain, adiposity, diabetes, glucose intolerance and insulin resistance compared to mice on a diet consisting primarily of coconut oil (HFD). They also had fatty livers with hepatocyte ballooning and very large lipid droplets as well as shorter colonic crypt length. While the high fructose diet (F-HFD) did not cause as much obesity or diabetes as SO-HFD, it did cause rectal prolapse and a very fatty liver, but no balloon injury. The coconut oil diet (with or without fructose) increased spleen weight while fructose in the presence of soybean oil increased kidney weight. Metabolomics analysis of the liver showed an increased accumulation of PUFAs and their metabolites as well as γ-tocopherol, but a decrease in cholesterol in SO-HFD. Liver transcriptomics analysis revealed a global dysregulation of cytochrome P450 (Cyp) genes in SO-HFD versus HFD livers, most notably in the Cyp3a and Cyp2c families. Other genes involved in obesity (e.g., Cidec, Cd36), diabetes (Igfbp1), inflammation (Cd63), mitochondrial function (Pdk4) and cancer (H19) were also upregulated by the soybean oil diet. Taken together, our results indicate that in mice a diet high in soybean oil is more detrimental to metabolic health than a diet high in fructose or coconut oil.

21 CFR 137.200 - Whole wheat flour.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Whole wheat flour. 137.200 Section 137.200 Food... Flours and Related Products § 137.200 Whole wheat flour. (a) Whole wheat flour, graham flour, entire wheat flour is the food prepared by so grinding cleaned wheat, other than durum wheat and red durum...

Physicochemical, functional and pasting properties of flour produced from gamma irradiated tiger nut (Cyperus esculentus L.)

International Nuclear Information System (INIS)

Ocloo, Fidelis C.K.; Okyere, Abenaa A.; Asare, Isaac K.

2014-01-01

Tiger nut (Cyperus esculentus L.) has been recognised as one of the best nutritional crops that can be used to augment the Ghanaian diet. The application of gamma irradiation as means of preserving tiger nut could modify the characteristics of resultant flour. The purpose of this study was to determine the physicochemical, functional and pasting characteristics of flour from gamma irradiated tiger nut. The yellow and black types of tiger nut were sorted, washed and dried in an air-oven at 60 o C for 24 h. The dried tiger nut samples were irradiated at 0.0, 2.5, 5.0 and 10.0 kGy and then flours produced from them. Moisture, ash, pH, titratable acidity, water and oil absorption capacities, swelling power, solubility, bulk density and pasting properties of the flours were determined using appropriate analytical methods. Results showed that irradiation did not significantly (P>0.05) affect the moisture and ash contents of the resultant flours. Gamma irradiation significantly (P≤0.05) increased titratable acidity with concomitant decrease in pH of the flours. No significant differences were observed for water and oil absorption capacities, swelling power as well as bulk density. Solubility significantly (P≤0.05) increased generally with irradiation dose. Peak viscosity, viscosities at 92 °C and 55 °C, breakdown and setback viscosities decreased significantly with irradiation dose. Flour produced from irradiated tiger nut has a potential in complementary food formulations due to its low viscosity and increased solubility values. - Highlights: • Physicochemical, functional and pasting characteristics of flour from gamma irradiated tiger nut were studied. • Irradiation did not affect the moisture and ash contents of the resultant flours. • Titratable acidity increased with decrease in pH of the flours from the irradiated tiger nut. • Solubility increased whereas peak viscosity decreased with irradiation dose. • Flour produced from irradiated tiger nut has a

Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality.

Science.gov (United States)

Nogueira, Amanda C; Sehn, Georgia A R; Rebellato, Ana Paula; Coutinho, Janclei P; Godoy, Helena T; Chang, Yoon K; Steel, Caroline J; Clerici, Maria Teresa P S

2018-01-01

Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey's test (p<0.05) was used for comparison between means. The increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow sweet potato flour. This work showed a novel use of yellow sweet potato in breads, which brings benefits to consumers' health and for the agricultural business.

Effect of Iron Fortified Wheat Flour on the Biology and Physiology of Red Flour Beetle, (Herbst

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Sohail Ahmed

2010-01-01

Full Text Available Iron overload in the fortified flour can influence the life stages and physiology of the insects. The present study was carried out to evaluate the effect of commercially available premix iron fortified flour as well as effect of different concentrations of post-mix iron fortified flour (30–5 ppm on biology of red flour beetle, Tribolium castaneum (Hebrst.. Larval and pupal duration, total developmental time, fecundity and larval weights in two consecutive generations of beetle were compared with control treatment. Amylase and protease activities of gut of the beetle were also measured in premix and postmix flours. Results showed that larval mortality increased in two sources of premix iron flour when compared with control. Larval weight was reduced in first generation only. The larval mortality was significantly higher in 30 ppm postmix iron fortified flour than in other postmix concentrations and control treatment. The larvae of T. castaneum fed on two sources of premix and in various concentrations of postmix iron fortified flour revealed an increase in amylases and decrease in protease activities.

Substituição do feno de coastcross por casca de soja na alimentação de cabras em lactação Replacement of coastcross hay by soybean hulls in diets for lactating goats

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Renato Shinkai Gentil

2011-12-01

Full Text Available Objetivou-se com este trabalho verificar a resposta de cabras em lactação alimentadas com dietas contendo casca de soja em substituição ao feno de coastcross. Trinta e seis cabras (38±5 dias em lactação; 2,1±0,4 kg/dia foram distribuídas em delineamento experimental de blocos completos casualizados e confinadas por oito semanas. As dietas foram compostas de 50% de volumoso e 50% de concentrado e com o mesmo teor de fibra em detergente neutro. A casca de soja substituiu o feno de coastcross em 0, 33, 67 ou 100% da matéria seca (MS. O consumo de matéria seca e a eficiência alimentar apresentaram resposta quadrática aos teores de casca de soja na dieta. A produção de leite e a variação do peso corporal não foram alteradas, porém a concentração de gordura e lactose do leite aumentou e os tempos gastos com ruminação e mastigação decresceram com a inclusão da casca de soja na dieta. A casca de soja pode substituir totalmente o feno de coastcross em dietas para cabras em lactação, pois essa substituição não prejudica a produção de leite e aumenta o teor de gordura e lactose do leite. Em comparação ao feno picado de coastcross, a casca de soja apresenta menor efetividade em estimular a ruminação e a mastigação.The objective of this experiment was to verify the response of lactating goats fed diets with different levels (content of soybean hulls replacing coastcross hay (Cynodon sp. on performance. Thirty-six lactating Saanen goats (38±5 days of lactation; 2.1±0.4 kg/day were assigned to a randomized complete blocks design and housed for 8 weeks. Goats were fed diets of 50% roughage and 50% concentrate, but with the same amount of neutral detergent fiber. Soybean hulls replaced hay by 0, 33, 67 or 100% of the dry matter (DM. Dry matter and NDF intake and feed efficiency showed a quadratic response to the levels of soybean hulls in the diet. Milk yield and body weight variations did not change; however, milk fat

Formulation and characterization of bread using coconut-pulp flour and wheat flour composite with addition of xanthan-gum

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Erminawati; Sidik, W.; Listanti, R.; Zulfakar, H.

2018-01-01

Coconut-pulp flour is coconut flour made from by-product of coconut-milk based food products. The flour contains no gluten and high fibre, which can be considered as functional potential food. Bread made from composite-flour of coconut-pulp flour and wheat flour was studied for its physic-chemical and sensory characteristics. Addition of hydrocolloid, like xanthan-gum, was aimed to provide viscoelasticity for the dough which is essential for baked product. Composite-flour proportion used in this study was; 10CPF/90WF, 15CPF/85WF and 20CPF/80WF; and xanthan gum to total flour of 0,1% and 0,4%. Variable observed were; crumb-texture, crumb-colour, taste of coconut, preference and flavour; moisture, ash, fiber and soluble-protein contents. The research showed that addition of coconut-pulp flour in the composite-flour decreased specific volume value and increased the bread texture produced. It also increased the bread moisture-content, ash-content, fibre-content and soluble protein-content. Moreover, the xanthan-gum addition resulted in decreased specific-volume value and increased texture and fiber-content of the bread produced. Overall, the sensory characteristic of crumb colour, flavour and panellist preference revealed better than control bread made from wheat flour, however its crumb texture harder compare to control bread made from wheat flour. This study showed that coconut-pulp flour potential to be developed for production of functional food.

Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.

Science.gov (United States)

Nakamura, S; Suzuki, K; Ohtsubo, K

2009-04-01

Characteristics of the bread prepared from wheat flour blended with the flour of various kinds of newly developed rice cultivars were investigated. Qualities of the bread made from wheat flour blended with rice flour have been reported to be inferior to those from 100% wheat flour bread. To improve its qualities, we searched for the new-characteristic rice flours among the various kinds of newly developed rice cultivars to blend with the wheat flour for the bread preparation. The most suitable new characteristic rices are combination of purple waxy rice, high-amylose rice, and sugary rice. Specific volume of the bread from the combination of wheat and these 3 kinds of rice flours showed higher specific volume (3.93) compared with the traditional wheat/rice bread (3.58). We adopted the novel method, continuous progressive compression test, to measure the physical properties of the dough and the bread in addition to the sensory evaluation. As a result of the selection of the most suitable rice cultivars and blending ratio with the wheat flour, we could develop the novel wheat/rice bread, of which loaf volume, physical properties, and tastes are acceptable and resistant to firming on even 4 d after the bread preparation. To increase the ratio of rice to wheat, we tried to add a part of rice as cooked rice grains. The specific volume and qualities of the bread were maintained well although the rice content of total flour increased from 30% to 40%.

RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR

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Nada Nikolić

2011-09-01

Full Text Available In order to produce dough with a lower gluten content, more enriched with rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares from 3 to 30% (w/w were investigated in this paper. The water absorption in wheat-rice flour mixtures was lower and decreased to 53.5% and 54.0% along with the increase of the white and the brown rice flour share, respectively, than in wheat flour, where it was 58.8%. In the dough made from rice flour, a gluten network had thinner filaments, about 2 and 1 μm in width for white and brown rice flour, respectively, compared to those in the dough from wheat flour only, where it was about 7 μm. The dough from rice flour had almost twice higher gelatinization maximum than the gelatinization maximum of the wheat flour only. The energetic values of the dough from rice flour were smaller than the energetic value of the wheat flour, for only 1.32%. Based on Cluster analysis, the white or brown rice flour share of 20% was pointed out.

21 CFR 137.175 - Phosphated flour.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Phosphated flour. 137.175 Section 137.175 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Related Products § 137.175 Phosphated flour. Phosphated flour, phosphated white flour, and phosphated...

Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

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Subajiny VELUPPILLAI

2010-03-01

Full Text Available The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan were steeped in distilled water (12 h, 30°C and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%, insoluble dietary fiber (3.95%, total dietary fiber (4.57% and free amino acid content (0.64 g/kg than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively.

Fungi species and red flour beetle in stored wheat flour under Jazan region conditions.

Science.gov (United States)

Bosly, Hanan AbuAlQasem; Kawanna, Maha Adel

2014-05-01

Infection of stored wheat flour with insects and toxic fungi can be an extremely serious problem. This study was conducted to isolate and identify the fungal species and insects in different stages, which infested and contaminated the stored flour under Jazan region conditions and changed its color and flavor. The obtained results revealed that the isolated insect was the red flour beetle Tribolium castaneum. Live adult, larvae and cast skin were isolated. Four Aspergillus species were isolated from stored wheat flour; the isolated species prevalence being A. flavus > A. niveus > A. terreus > A. niger by rate 44.5%, 37.8%, 10.9% and 6.7%, respectively. The same fungal species isolated from flour were also isolated from different insect stages. A. flavus was the most common fungus and A. niger was isolated with a lower rate. The results about the isolated fungi either from the suspension of adult insects, larvae or cast skins may confirm the role of T. castaneum to carry and distribute fungi in different parts of the stored flour.

Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour.

Science.gov (United States)

Nakagawa, Mariko; Tabara, Aya; Ushijima, Yuki; Matsunaga, Kotaro; Seguchi, Masaharu

2016-05-01

Rice flour was stored at 15 °C/9 months, at 35 °C/14 days, or dry-heated at 120 °C/20 min. The breadmaking properties baked with this rice flour/fresh gluten flour deteriorated. In addition, the rice flour was mixed with oil in water vigorously, and oil-binding ability was measured. Every rice flour subjected to storage or dry-heated at 120 °C showed higher hydrophobicity, owing to changes in proteins. Then, proteins in the stored rice flour were excluded with NaOH solution, and bread baked with the deproteinized rice flour showed the same breadmaking properties as unstored rice flour/fresh gluten flour. The viscoelasticity of wheat glutenin fraction decreased after the addition of dry-heated rice flour in a mixograph profile. DDD staining increased Lab in color meter, which suggested an increase in SH groups in rice protein. The increase in SH groups caused a reduction in wheat gluten protein resulting in a deterioration of rice bread quality.　.

Development beer technology with amaranth flour

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M. M. Danina

2016-01-01

Full Text Available At the present time, the urgent problem is the development of product range of beer and the reduction of production costs. We used amaranth flour: "protein" and "carbohydrate", is designed and experimentally obtained from seeds of amaranth and made available for research "Agros" company (Kaliningrad region. The article discusses the effects of different concentrations of flour on the process of mashing, fermentation and the quality of beer. Prepared in the ratio of light barley malt:amaranth flour 90:10 and 80:20, respectively. Experimental were chosen of mashing barley malt with the addition of flour. The mashing process started with a temperature of 40 or 500C. Cytolytic pause was 30 min, protein-25 min, malt pause was increased up to 30 min. Using 20% of flour in the total grain charge leads to the increase of first wort extract content to 12.2%. By increasing the amount of flour in the grist of grain products increases the saccharification of the mash. The time of saccharification when you make 20% of the "protein" flour and the initial temperature of mashing 500C is 26 minutes, and "carbohydrate" flour -18min., therefore, when developing technology of new beer, from the point of view of reducing the cost of production, it is advisable to use "carbohydrate" amaranth flour in the amount of 20% in the total grain products. We estimated the impact of concentrations used flour on organoleptic indicators of finished beer on a 25 point scale. The aroma of the beer was felt citrus and malt undertones. Total score of beer with 10% amaranth flour is 18 points, and 20% amaranth flour is 20 points.

Pea (Pisum sativum in dairy cow diet: effect on milk production and quality

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Rosanna Scipioni

2010-01-01

Full Text Available The use of alternative plant protein in place of soybean meal protein in diets for farmed animals aims to reduce the extra-EU soybean import and partially substitute GMO in the food chain. Among the possible alternatives, the heat-processed (flaked pea appears interesting in dairy cow diets. Two consecutive experiments were carried out to test flaked peas as a partial substitute for soybean meal in the diet of Reggiana breed dairy cows producing milk for Parmigiano-Reggiano cheese-making. In both experiments a “Control” concentrate (8.3% soybean meal was compared to a “Pea” concentrate (5% soybean meal and 15% flaked peas. Forages fed to animals included mixed grass hay and alfalfa hay in experiment 1, and hay (mixed grass and alfalfa plus mixed grass in experiment 2. Milk yield and quality, and the characteristics of grab faecal samples, examined to get some empirical indicators of digestibility, were similar between feeding groups. Compositional changes (crude protein and solubility in forages used as common base in the diets of both experiments had a slight effect on milk and plasma urea contents. There was a tendency for a higher milk urea content in the “Pea” group (32.3 vs 30.1mg/dl in experiment 1, P<0.1; 30.2 vs 28.0mg/dl in experiment 2, P<0.1. The plasma urea content was different only in experiment 2 (4.9 vs 5.6mmol/l, respectively for “Control” and “Pea” groups; P<0.05. The inclusion of the heatprocessed pea within the allowed limit of the Parmigiano-Reggiano Consortium for diet formulation could represent a feasible opportunity for a partial substitution of soybean meal.

Intake and performance of steers fed with soybean dreg in confinement

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Álisson Marian Callegaro

2015-07-01

Full Text Available This study was designed to evaluate the feasibility of using soybean dreg in finishing of confined steers, with age and initial body weight of 20 months and 328.3 kg, respectively. Each treatment consisted of six experimental animals, which were fed with forage: concentrate ratio, 40:60 (dry matter basis, being bulky corn silage and concentrate based of bark, chaff and soybean dreg, corn, sodium chloride and calcium limestone. The steers were distributed in the treatments: 00, 30, 60, 90 and 120 g of soybean dreg per kg of dry matter in the diet, which contained 29.0, 47.3, 66.7, 86.8 and 106.8 g of ether extract, respectively. The dry matter intake was similar (P> 0.05 among the studied treatments with an average of 9.71 kg day-1. Similarly, no differences were observed (P> 0.05 in crude protein intake with anaverage of 1.36 kg day-1. However, there were differences in the consumption of ether extract and neutral and acid detergent fibre, which decreased linearly with the increase in the inclusion of dreg in the diet (CEE=0,305+0,0061SD; CFDN=5.71–0,011SD; CFDA=3.89–0.008SD kg day-1, respectively. The performance of steers was similar (P>0.05 between treatments, being the average daily gain of 1.542 kg, the fed conversion of 6.35 kg DM kg-1 weight gain and slaughter weight of 457.95 kg. The use of soybean dreg until the limit of 120 g kg-1 in the diet of confined cattle is feasible.

21 CFR 137.215 - Yellow corn flour.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is used...

Effects of dietary inclusions of oilseed meals on physical characteristics and feed intake of diets for the Nile Tilapia, Oreochromis niloticus

DEFF Research Database (Denmark)

Obirikorang, Kwasi Adu; Amisah, Stephen; Fialor, Simon Cudjoe

2015-01-01

. The dietary inclusion of soybean meal resulted in a significantly higher feed bulk density relative to the fishmeal control diet. The inclusions of copra and palm kernel meals, however, resulted in lower feed bulk densities. Sinking rates, water stabilities and nutrient retention efficiencies of feed pellets...... were directly related to feed bulk densities. The soybean meal diet had the fastest sinking velocities, greatest water stability and highest nutrient retention rates. The dietary inclusion of soybean meal, however, significantly impaired feed intake compared to the other three diets. Mean daily feed...... intakes of the control, palm kernel meal and copra meal diets corresponded to 28.88, 27.01 and 28.31g during the experimental period and varied significantly from the mean daily intake of the soybean meal diet which corresponded to 20.01g. Faecal matter production (g dry mass kg−1 ingested feed...

Utilization of by-products in ruminant diets in Cyprus

International Nuclear Information System (INIS)

Economides, S.; Hadjipanayiotou, M.

1987-01-01

Five experiments were carried out with the objective of studying the nutritive value of crop residues and agro-industrial by-products, either alone or in combination with non-protein nitrogen, and the use of these by-products in ruminant diets. The intake and nutritive value of poor quality roughages and other by-products (cereal straw, peanut hulls and waste paper) were improved considerably by supplements that provide nitrogen (soybean meal or urea) and energy (barley grain). Partial replacement of soybean meal in diets of fattening lambs by urea was possible and dry mature sheep could be maintained on cereal straw diets supplemented with small quantities of barley grain, urea, minerals and vitamins. Silage was made from citrus peels or grape marc and poultry litter. It replaced successfully part of the concentrate mixture in the diets of lactating cows and growing heifers. (author)

Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality

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AMANDA C. NOGUEIRA

2018-02-01

Full Text Available ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey’s test (p<0.05 was used for comparison between means. The increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow sweet potato flour. This work showed a novel use of yellow sweet potato in breads, which brings benefits to consumers’ health and for the agricultural business.

Influence of housing system, grain type, and particle size on Salmonella colonization and shedding of broilers fed triticale or corn-soybean meal diets.

Science.gov (United States)

Santos, F B O; Sheldon, B W; Santos, A A; Ferket, P R

2008-03-01

Salmonella colonization in poultry may be influenced by grain type and particle size. Broilers reared either in nonlitter cage-based housing or in a conventionally floored litter house from 0 to 42 d were assigned to 1 of 4 dietary treatments: 1) ground corn-soybean meal (C, 560 microm), 2) coarsely ground corn-soybean meal (CC, >1,700 microm), 3) ground triticale-soybean meal (T, 560 microm), or 4) whole triticale-soybean meal (WT). A 4-strain cocktail of Salmonella enterica was orally gavaged into each chick at placement. Growth performance, cecal and fecal Salmonella populations, gizzard and proventriculus pH, intestinal size, jejunum histomorphometry, and carcass yields were measured. Broilers responded differently to the dietary treatments according to the housing system used. At 42 d, birds reared on litter and fed ground grain had greater BW than those fed coarse grain (2.87 vs. 2.71 kg), whereas cage-reared broilers fed ground triticale were heavier than those fed corn (2.75 vs. 2.64 kg). Broilers raised on litter had a better feed conversion ratio than those raised in cages (1.71 vs. 1.81 g/g). Independent of the housing system, relative eviscerated carcass weights of birds fed T and C were heavier than those of CC- and WT-fed broilers (762 vs. 752 g/kg). Generally, the jejunum villus area and mucosal depth were larger, whereas the small intestine was lighter and shorter in broilers raised on litter. Relative gizzard weights of broilers raised on litter and fed the coarser diets were heavier than those of broilers reared in cages and fed finely ground diets. Feeding whole or coarsely ground grains decreased cecal Salmonella populations in 42-d-old broilers (3.8, 3.9, 4.4, and 4.4 log most probable number/g for CC, WT, C, and T, respectively). Additionally, 42-d-old broilers reared on litter had lower cecal Salmonella populations than those in cages (3.8 vs. 4.4 log most probable number/g). In conclusion, as a feed ingredient, triticale is a good

BUCKWHEAT AS A GLUTEN-FREE CEREAL IN COMBINATION WITH MAIZE FLOUR

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Stanislav Kráčmar

2012-02-01

Full Text Available Celiac disease is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages. Symptoms include chronic diarrhoea, and fatigue. The only treatment is long life diet with absence of gluten. Many researches concerning gluten-free nutrition have been done but it is still a big challenge. The main aim of this work was to observe changes in gluten-free breads quality made from maize-buckwheat mixtures depending on ratio of maize and buckwheat flour. To obtain samples, bread baking test was applied and these were provided to analyses (dough and pastry yield, baking loss, specific volume and texture analysis. The results showed that rising amount of maize flour in mixtures improved texture characteristics such as chewiness and gumminess, concerning specific volume of breads no significant differences were found and it was proved, that all texture parameters deteriorate with staling time.

Performance and economic effects of partially replacing soybean ...

African Journals Online (AJOL)

The performance and economic effects of replacing soybean meal with palm kernel cake (PKC) in broiler diet was investigated in other to determine the optimal level of inclusion for maximum production in broilers. A total of 120 broiler chicks were randomly distributed into four treatment groups of 30 birds each.

Soybean glycinin subunits: Characterization of physicochemical and adhesion properties.

Science.gov (United States)

Mo, Xiaoqun; Zhong, Zhikai; Wang, Donghai; Sun, Xiuzhi

2006-10-04

Soybean proteins have shown great potential for applications as renewable and environmentally friendly adhesives. The objective of this work was to study physicochemical and adhesion properties of soy glycinin subunits. Soybean glycinin was extracted from soybean flour and then fractionated into acidic and basic subunits with an estimated purity of 90 and 85%, respectively. Amino acid composition of glycinin subunits was determined. The high hydrophobic amino acid content is a major contributor to the solubility behavior and water resistance of the basic subunits. Acidic subunits and glycinin had similar solubility profiles, showing more than 80% solubility at pH 2.0-4.0 or 6.5-12.0, whereas basic subunits had considerably lower solubility with the minimum at pH 4.5-8.0. Thermal analysis using a differential scanning calorimeter suggested that basic subunits form new oligomeric structures with higher thermal stability than glycinin but no highly ordered structures present in isolated acidic subunits. The wet strength of basic subunits was 160% more than that of acidic subunits prepared at their respective isoelectric points (pI) and cured at 130 degrees C. Both pH and the curing temperature significantly affected adhesive performance. High-adhesion water resistance was usually observed for adhesives from protein prepared at their pI values and cured at elevated temperatures. Basic subunits are responsible for the water resistance of glycinin and are a good starting material for the development of water-resistant adhesives.

Optimization of dietary zinc for egg production and antioxidant capacity in Chinese egg-laying ducks fed a diet based on corn-wheat bran and soybean meal.

Science.gov (United States)

Chen, W; Wang, S; Zhang, H X; Ruan, D; Xia, W G; Cui, Y Y; Zheng, C T; Lin, Y C

2017-07-01

The aim of this study was to evaluate the effect of zinc supplementation on productive performance and antioxidant status in laying ducks. Five-hundred-four laying ducks were divided into 7 treatments, each containing 6 replicates of 12 ducks. The ducks were caged individually and fed a corn-soybean meal and wheat bran basal diet (37 mg Zn/kg) or the basal diet supplemented with 15, 30, 45, 60, 75, or 90 mg Zn/kg (as zinc sulfate). During the early laying period of 10 d (daily egg production 80%). Average egg weight and feed intake did not differ among the groups of graded Zn supplementation.The egg quality was not affected by dietary Zn, including the egg shape index, Haugh unit, yolk color score, egg composition, and shell thickness. The activities of plasma activities of total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-PX) increased in a quadratic manner (P < 0.001) with increasing supplemental Zn. Plasma concentration of Zn increased quadratically (P < 0.05) as dietary Zn increased. The hepatic activity of Cu/Zn-SOD and GSH-PX increased quadratically (P < 0.05) with increasing dietary Zn. Plasma Zn concentrations were positively correlated with activities of T-SOD (P < 0.05), and positively with plasma Cu. Plasma concentration of reduced glutathione was correlated with plasma Cu. In conclusion, supplementation of Zn at 30 or 45 mg/kg to a corn-wheat bran and soybean basal diet may improve the productive performance and enhance the antioxidant capacity. © 2017 Poultry Science Association Inc.

Increasing intake of soybean protein or casein, but not cod meal, reduces nephrocalcinosis in female rats.

NARCIS (Netherlands)

Zhang, X.; Beynen, A.C.

1992-01-01

Female weanling rats were fed diets with soybean protein, casein or cod meal at 171, 342 or 513 mmol nitrogen/100 g for 3 wk. The diets were isonitrogenous and balanced for fat, cholesterol, calcium, magnesium and phosphorus. Cod meal feeding at 171 and 342 mmol nitrogen/100 g diet produced lower

Factors affecting emulsion stability and quality of oil recovered from enzyme-assisted aqueous extraction of soybeans.

Science.gov (United States)

Jung, S; Maurer, D; Johnson, L A

2009-11-01

The objectives of the present study were to assess how the stability of the emulsion recovered from aqueous extraction processing of soybeans was affected by characteristics of the starting material and extraction and demulsification conditions. Adding endopeptidase Protex 6L during enzyme-assisted aqueous extraction processing (EAEP) of extruded soybean flakes was vital to obtaining emulsions that were easily demulsified with enzymes. Adding salt (up to 1.5 mM NaCl or MgCl(2)) during extraction and storing extruded flakes before extraction at 4 and 30 degrees C for up to 3 months did not affect the stabilities of emulsions recovered from EAEP of soy flour, flakes and extruded flakes. After demulsification, highest free oil yield was obtained with EAEP of extruded flakes, followed by flour and then flakes. The same protease used for the extraction step was used to demulsify the EAEP cream emulsion from extruded full-fat soy flakes at concentrations ranging from 0.03% to 2.50% w/w, incubation times ranging from 2 to 90 min, and temperatures of 25, 50 or 65 degrees C. Highest free oil recoveries were achieved at high enzyme concentrations, mild temperatures, and short incubation times. Both the nature of enzyme (i.e., protease and phospholipase), added alone or as a cocktail, concentration of enzymes (0.5% vs. 2.5%) and incubation time (1 vs. 3 h), use during the extraction step, and nature of enzyme added for demulsifying affected free oil yield. The free oil recovered from EAEP of extruded flakes contained less phosphorus compared with conventional hexane-extracted oil. The present study identified conditions rendering the emulsion less stable, which is critical to increasing free oil yield recovered during EAEP of soybeans, an environmentally friendly alternative processing method to hexane extraction.

Utilization Of Diets Containing Cashew-Nut Reject Meal By Weaner ...

African Journals Online (AJOL)

A trial was conducted to assess the performance and digestibility of weaner pigs fed diets containing cashew nut reject meal (CNM). A control diet was formulated without cashew nut reject meal while two other diets were also formulated to contain either 50g or 100g/kg diet. The CNM replaced soybean meal in the control ...

Ingestive and metabolic behavior of beef cattle fed diets with different levels of turnip forage (Rhaphanus sativus cake in replacement to soybean meal

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Valdecir de Souza Castro

2014-02-01

Full Text Available The objective of this study was to assess the effects of five substitution levels of soybean meal by turnip forage cake in the concentrate, on dry matter intake (DM, organic matter (OM, crude protein (CP, ether extract (EE, neutral detergent fiber (NDF and acid detergent fiber (ADF, pH and ammonia nitrogen (N-NH3 in the rumen liquid and plasmatic urea nitrogen (PUN in beef steer. The diets were isoprotein (6.5 % CP and isoenergetic (50.0% TDN, using in natura sugarcane silage as the only forage (85,5 %DM. Five castrated males were used, 1/2 Simental x Nelore cross, with average weight of 610 kg and 36 months old, all fistulated in the rumen. The different levels of replacement were: 0, 25, 50, 75 and 100%, based on CP responsible of soybean meal of ration. Each experimental period lasted 19 days. The experiment was carried out in a 5x5 latin square experimental design, with five animals and five periods. The potential of dry matter intake (%BW and g/kg BW0,75 of turnip forage cake forage was obtained with 27% of replacement in the protean basis in relation to soybean meal, promoting, a maximum intake of 0,217 kg/animal/day, not proportionating alterations in the ruminal dynamic and in the blood.

Investigation on genetically modified soybean (RoundUp Ready in goat nutrition: DNA detection in suckling kids

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F. Infascelli

2010-04-01

Full Text Available The presence of plant DNA fragments in blood, kidney, hearth, liver, spleen and muscle tissue from suckling kids was investigated by using PCR approach. Fragments of high copy number chloroplast and low copy soybean lectin genes were found in several samples of kids whose mother were fed diet containing conventional (control or transgenic soybean (treated. Only in treated group, fragments of 35S and CP4 epsps soybean genes were found in several samples.

Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.

Science.gov (United States)

Pareyt, Bram; Bruneel, Charlotte; Brijs, Kristof; Goesaert, Hans; Delcour, Jan A

2010-01-13

Flour characteristics of laboratory-milled flour fractions of two wheat cultivars were related to their cookie-baking performance. Cultivar (cv.) Albatros wheat milling yielded fractions with lower damaged starch (DS) and arabinoxylan levels and higher sodium dodecyl sulfate-extractable protein (SDSEP) levels than did cv. Meunier wheat milling. During baking, cv. Albatros flour doughs spread faster and set later than their cv. Meunier counterparts and, hence, resulted in larger cookie diameters. DS levels negatively affected spread rate during both cv. Albatros (R2=0.68) and cv. Meunier (R2=0.51) cookie baking. SDSEP levels also influenced cookie quality. The use of flour heat-treated to reduce its SDSEP levels to different degrees led to reduction of the set time (R2=0.90). It was deduced that larger gluten polymer sizes limit dough spread time during baking and that, apart from DS level, the SDSEP level is an indicator for cookie flour quality.

The rationale of moisture on wheat, enriched flour from oat bran

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E. I. Ponomareva

2017-01-01

Full Text Available Currently, relevant is the production of food not only meets human needs but also has a certain nutritional value and mineral and vitamin composition, thereby providing a physiologically significant positive effect on the human body. Among bakery products, aimed at improvement of health, leads the bread produced with the goal of weight control, then it should be bread, stimulating the digestive functions of the body. The priority of increasing the nutritional value of bakery products is the inclusion in their formulation non-traditional types of flour from wholemeal grains of cereals and legumes seeds: wheat, rye, oats, buckwheat, peas, chickpeas and others. Their use in the diet improves the balance of vitamins, amino acids, macro - and microelements, food fibers and has a positive effect on human health. The use of flour from oat bran in the production of bakery products will increase the content of protein, dietary fiber, minerals, will allow to produce a comprehensive enrichment product. The paper presents research on the influence of the moisture content of the dough of wheat flour of first grade flour from oat bran, obtained by disintegration-wave grinding on the organoleptic, physico-chemical characteristics properties of dough and finished bread. The results revealed rational moisture content of the dough of wheat bread – 46% at a dosage of fortifier – 7%, ensuring the best indicators of quality of semi-finished and products. The data obtained will contribute to the expansion of the range of breads of high nutritional value to give the product a functional orientation, to intensify the process of production.

Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour.

Science.gov (United States)

Xu, Enbo; Wu, Zhengzong; Pan, Xiaowei; Long, Jie; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan

2016-04-15

In order to determine the effect of enzymatic extrusion on the physicochemical and antioxidant properties of rice/soybean mixture, different mass ratios (100/0, 95/5, 85/15, 70/30, 50/50 and 25/75%, w/w) were treated with thermostable α-amylase. The reduced special mechanical energy and the enhanced product temperature were closely and regularly linked with the increase of soybean content. The bulk density and water solubility index increased, and the water absorption index and viscosities decreased remarkably after enzymatic extrusion, however, the modification caused by α-amylase were dramatically eliminated with the increase of soybean content to ∼50%. Moreover, the addition of enzyme exhibited an improvement of the total phenolic/flavonoid content (TPC/TFC) and antioxidant capacities compared to traditional extrusion. The TPC/TFC retention of extrudate (ratios of 85/15 and 70/30%) attained over 90%, but dramatically decreased (72.91 and 67.81%, respectively) with soybean added to 75%, probably due to the great reduction of starch substrate for enzymatic hydrolysis. Crown Copyright © 2015. Published by Elsevier Ltd. All rights reserved.

Yellow mealworm larvae (Tenebrio molitor, L.) as a possible alternative to soybean meal in broiler diets.

Science.gov (United States)

Bovera, F; Piccolo, G; Gasco, L; Marono, S; Loponte, R; Vassalotti, G; Mastellone, V; Lombardi, P; Attia, Y A; Nizza, A

2015-01-01

The aim of the study was to evaluate the feasibility of replacing soybean meal (SBM) with Tenebrio molitor larvae (TML) meal in broiler diets. A total of 80 30-d-old male Shaver brown broilers were divided into two groups fed on two isoproteic and isoenergetic diets differing for protein source (SBM vs. TML). Up to 62 d of age, body weight and feed intake were recorded weekly and body weight gain, feed conversion ratio (FCR), protein efficiency ratio (PER) and European efficiency factor (EEF) were calculated. At 62 d, blood samples were collected from 16 birds/group for evaluation of blood profiles. Feed intake was not different between groups considering the entire period of the trial. The FCR was more favourable in the TML than SBM group from 46 d of age and in the entire period of the trial (4.13 vs. 3.62). The PER was higher in the SBM than in the TML group (1.92 vs. 1.37) while the EEF was higher in broilers fed on the TML diet (132.6 vs. 156.2). Albumin-to-globulin ratio was higher in broilers fed on SBM than in the other group (0.44 vs. 0.30). aspartate aminotransferase and alanine aminotransferase were higher in TML than SBM (195.1 vs. 178.6 U/l and 82.07 vs. 46.71 U/l, respectively). Uric acid was higher in broilers fed on SBM than TML (5.40 vs. 4.16 mg/dl). TML did not affect feed intake and growth rate of broilers from 30 to 62 d of age when compared to an isoproteic and isoenergetic SBM diet, but FCR of the TML group was more favourable than that of the SBM group. The lowest albumin-to-globulin ratio in broilers fed on TML suggests a higher immune response, probably due to the prebiotic effects of chitin.

Paradoxical effect of a pequi oil-rich diet on the development of atherosclerosis: balance between antioxidant and hyperlipidemic properties

International Nuclear Information System (INIS)

Aguilar, E.C.; Jascolka, T.L.; Teixeira, L.G.; Lages, P.C.; Ribeiro, A.C.C.; Vieira, E.L.M.; Peluzio, M.C.G.; Alvarez-Leite, J.I.

2012-01-01

Pequi is the fruit of Caryocar brasiliense and its oil has a high concentration of monounsaturated and saturated fatty acids, which are anti- and pro-atherogenic agents, respectively, and of carotenoids, which give it antioxidant properties. Our objective was to study the effect of the intake of a cholesterol-rich diet supplemented with pequi oil, compared to the same diet containing soybean oil, on atherosclerosis development, and oxidative stress in atherosclerosis-susceptible LDL receptor-deficient mice (LDLr −/− , C57BL/6-background). Female mice were fed a cholesterol-rich diet containing 7% soybean oil (Soybean group, N = 12) or 7% pequi oil (Pequi group, N = 12) for 6 weeks. The Pequi group presented a more atherogenic lipid profile and more advanced atherosclerotic lesions in the aortic root compared to the Soybean group. However, the Pequi group presented a less advanced lesion in the aorta than the Soybean group and showed lower lipid peroxidation (Soybean group: 50.2 ± 7.1; Pequi group: 30.0 ± 4.8 µmol MDA/mg protein) and anti-oxidized LDL autoantibodies (Soybean group: 35.7 ± 9.4; Pequi group: 15.6 ± 3.7 arbitrary units). Peritoneal macrophages from the Pequi group stimulated with zymosan showed a reduction in the release of reactive oxygen species compared to the Soybean group. Our data suggest that a pequi oil-rich diet slows atherogenesis in the initial stages, possibly due to its antioxidant activity. However, the increase of serum cholesterol induces a more prominent LDL migration toward the intimae of arteries, increasing the advanced atherosclerotic plaque. In conclusion, pequi oil associated with an atherogenic diet worsens the lipid profile and accelerates the formation of advanced atherosclerotic lesions despite its antioxidant action

Paradoxical effect of a pequi oil-rich diet on the development of atherosclerosis: balance between antioxidant and hyperlipidemic properties

Energy Technology Data Exchange (ETDEWEB)

Aguilar, E.C. [Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG (Brazil); Jascolka, T.L. [Faculdade de Farmácia, Universidade Federal de Minas Gerais, Belo Horizonte, MG (Brazil); Teixeira, L.G.; Lages, P.C.; Ribeiro, A.C.C.; Vieira, E.L.M. [Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG (Brazil); Peluzio, M.C.G. [Departamento de Nutrição, Universidade Federal de Viçosa, Viçosa, MG (Brazil); Alvarez-Leite, J.I. [Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG (Brazil)

2012-05-11

Pequi is the fruit of Caryocar brasiliense and its oil has a high concentration of monounsaturated and saturated fatty acids, which are anti- and pro-atherogenic agents, respectively, and of carotenoids, which give it antioxidant properties. Our objective was to study the effect of the intake of a cholesterol-rich diet supplemented with pequi oil, compared to the same diet containing soybean oil, on atherosclerosis development, and oxidative stress in atherosclerosis-susceptible LDL receptor-deficient mice (LDLr{sup −/−}, C57BL/6-background). Female mice were fed a cholesterol-rich diet containing 7% soybean oil (Soybean group, N = 12) or 7% pequi oil (Pequi group, N = 12) for 6 weeks. The Pequi group presented a more atherogenic lipid profile and more advanced atherosclerotic lesions in the aortic root compared to the Soybean group. However, the Pequi group presented a less advanced lesion in the aorta than the Soybean group and showed lower lipid peroxidation (Soybean group: 50.2 ± 7.1; Pequi group: 30.0 ± 4.8 µmol MDA/mg protein) and anti-oxidized LDL autoantibodies (Soybean group: 35.7 ± 9.4; Pequi group: 15.6 ± 3.7 arbitrary units). Peritoneal macrophages from the Pequi group stimulated with zymosan showed a reduction in the release of reactive oxygen species compared to the Soybean group. Our data suggest that a pequi oil-rich diet slows atherogenesis in the initial stages, possibly due to its antioxidant activity. However, the increase of serum cholesterol induces a more prominent LDL migration toward the intimae of arteries, increasing the advanced atherosclerotic plaque. In conclusion, pequi oil associated with an atherogenic diet worsens the lipid profile and accelerates the formation of advanced atherosclerotic lesions despite its antioxidant action.

Paradoxical effect of a pequi oil-rich diet on the development of atherosclerosis: balance between antioxidant and hyperlipidemic properties

Directory of Open Access Journals (Sweden)

E.C. Aguilar

2012-07-01

Full Text Available Pequi is the fruit of Caryocar brasiliense and its oil has a high concentration of monounsaturated and saturated fatty acids, which are anti- and pro-atherogenic agents, respectively, and of carotenoids, which give it antioxidant properties. Our objective was to study the effect of the intake of a cholesterol-rich diet supplemented with pequi oil, compared to the same diet containing soybean oil, on atherosclerosis development, and oxidative stress in atherosclerosis-susceptible LDL receptor-deficient mice (LDLr-/-, C57BL/6-background. Female mice were fed a cholesterol-rich diet containing 7% soybean oil (Soybean group, N = 12 or 7% pequi oil (Pequi group, N = 12 for 6 weeks. The Pequi group presented a more atherogenic lipid profile and more advanced atherosclerotic lesions in the aortic root compared to the Soybean group. However, the Pequi group presented a less advanced lesion in the aorta than the Soybean group and showed lower lipid peroxidation (Soybean group: 50.2 ± 7.1; Pequi group: 30.0 ± 4.8 µmol MDA/mg protein and anti-oxidized LDL autoantibodies (Soybean group: 35.7 ± 9.4; Pequi group: 15.6 ± 3.7 arbitrary units. Peritoneal macrophages from the Pequi group stimulated with zymosan showed a reduction in the release of reactive oxygen species compared to the Soybean group. Our data suggest that a pequi oil-rich diet slows atherogenesis in the initial stages, possibly due to its antioxidant activity. However, the increase of serum cholesterol induces a more prominent LDL migration toward the intimae of arteries, increasing the advanced atherosclerotic plaque. In conclusion, pequi oil associated with an atherogenic diet worsens the lipid profile and accelerates the formation of advanced atherosclerotic lesions despite its antioxidant action.

Effects of food deprivation and particle size of ground wheat on digestibility of food components in broilers fed on a pelleted diet.

Science.gov (United States)

Péron, A; Bastianelli, D; Oury, F X; Gomez, J; Carré, B

2005-04-01

The first aim of the experiment was to study the effect of wheat (Triticum aestivum) particle size on the digestibility of starch in a pelleted diet given to broilers. The second aim was to study the consequences of food deprivation before the excreta collection period (from 21 to 24 d). Wheat from a strong hardness cultivar was incorporated at 546.1 g/kg in diets. The other main ingredients were soybean meal (353.5 g/kg) and rapeseed oil (55.0 g/kg). Diets were given as pellets. The experimental design was a 2 x 2 factorial design testing two particle sizes of wheat flour and two procedures of a balance experiment (with or without food deprivation). Birds given diet C (wheat coarse grinding before pelleting) had significantly greater gizzard weight than birds fed on diet F (wheat fine grinding before pelleting). Starch digestibility value was significantly increased when birds were fed on diet F. This effect was halved by food deprivation. No significant effect of grain particle size was observed for protein and lipid digestibility values. However, food deprivation decreased apparent protein digestibility, with an effect which was more pronounced for fine than for coarse grinding. AMEN of the diet was significantly improved by fine grinding of wheat and decreased by food deprivation. However, no significant differences in growth performance were induced by differences in wheat grinding. No significant effect of grinding was observed on the water excretion:feed intake ratio. No significant difference was observed for vent score between treatments. There was over-excretion of starch in the first hours of refeeding following food deprivation.

Performance of broiler chicks fed on irradiated full-fat soybeans

International Nuclear Information System (INIS)

Diaa El-Din, M.; Farag, H.; Abd El-Hakeim, N.F.; Ali, S.Y.

1999-01-01

A N experiment was conducted to evaluate physiological and biochemical responses of arbor chicks from 7 to 49 days fed on diets containing raw and full-fat soybeans processed at 20 and 50 KGy. The results demonstrate that feeding chicks on raw soybeans significantly depressed growth rate and increased feed intake. A significant thyroid, liver, pancreas and gizzard enlargement were also noticed, in addition a significant reduction was found in total plasma protein and albumin during the experimental period. These responses were not as pronounced as when soybeans irradiated at 20 KGy were fad. Soybeans processed at 50 KGy markedly reduced trypsin inhibitors and haemagglutinating agent (71% and 87%, respectively) and resulted in improved chick performance and normalized thyroid, liver, pancreas and gizzard weight and total plasma protein and albumin concentrations. Plasma transaminase activities were similar in all chicks during the experimental period. The improvement in performance of groups fed processed soybeans was the correlated with reduction of trypsin inhibitors and haemagglutinating agent. It is concluded that the radiation processing of soybeans up to 50 KGy is sufficiently suitable to have potential in the feed industry without any deleterious effect on chicks' performance as evidenced by the physiological and biochemical responses

21 CFR 137.205 - Bromated whole wheat flour.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is added...

Multi-element analysis of wheat flour and white bread by neutron activation

International Nuclear Information System (INIS)

Godinez A, M.A.

1994-01-01

One of the best source of feeding even for the human being as for animals are the Cereals. Although they are mainly energetic aliment, due to its composition in starch, they are a very important source of proteins and amino acids. They contribute mineral elements to the diet. Even those elements constitute a very small part of the total diet, they take a very important place in many human metabolic processes. To make a multielemental analysis of an aliment is very important that we are based on a very sensible analytic technique so we are able to find them, just as the Neutronic Activation. This Nuclear technique allows you to make a qualitative and quantitative analysis of the elements that are in a sample, but it does n't show the way in which the elements are presented. It is based in turning those elements into radioactive ones through its exposition to an uniform and constant fluid of neutrons, so then its radioactivity can be determined. The present work has as a main purpose to make a multielemental analysis of the wheat flour and white bread through the Neutronic Activation Technique, using the comparator method and establishing previously the most appropriate work conditions as much irradiation as digestion and measuring of the radioactivity of the sample. In this way, it was able to know that the wheat flour has potassium, chlorine, magnesium, sodium, iron, zinc, manganese, rubidium and selenium elements in a concentration of 2000, 700, 500, 25, 18, 13, 5.5, 0.9 and 0.01 - 0.3 mg/g respectively. In an other hand it was found that the white bread has the same elements than the wheat flour but its concentration was: 1700, 9000, 400, 7000, 52, 13, 6, 1 and 0.05 - 0.3 mg/g respectively. (Author)

The Effects of Treatments on Batu Banana Flour and Percentage of Wheat Substitution on The Resistant Starch, In Vitro Starch Digestibility Content and Palatability of Cookies Made with Banana (Musa balbisiana Colla) Flour

Science.gov (United States)

Ratnasari, D.; Rustanti, N.; Arifan, F.; Afifah, DN

2018-02-01

Diabetes mellitus (DM) is the most common endocrine disease worldwide. Resistant starch is polysaccharide that is recommended for DM patient diets. One of the staple crops containing resistant starch is banana. It is the fourth most important staple crop in the world and critical for food security, best suited plant in warm, frost-free, and coastal climates area. Among banana varieties, Batu bananas (Musa balbisiana Colla) had the highest content of resistant starch (~39%), but its use as a food ingredient is limited. Inclusion of Batu banana flour into cookies manufacturing would both increase the economic value of Batu bananas and provide alternative snacks for DM patients. Here we sought to examine whether cookies made with modified Batu banana flour would be a suitable snack for DM patients. This study used a completely randomized design with two factors: substitution of Batu banana flour (25%, 50%,75%) for wheat-based flour and Batu banana flour treatment methods (no treatment, autoclaving-cooling, autoclaving-cooling-spontaneous fermentation). The resistant starch and in vitro starch digestibility levels were analyzed using two-way ANOVA and Tukey test, whereas the acceptance level was analyzed by Friedman and Wilcoxon tests. The content of resistant starch and in vitro starch digestibility of the different treatments ranged from 3.10 to 15.79% and 16.03 to 52.59%, respectively. Both factors differed significantly (p0.05). Meanwhile, palatability in terms of color, aroma, texture, and flavor differed significantly among the different treatments and starch contents (ppatients. Keywords: Batu banana, cookies, resistant starch, in vitro starch digestibility

Micronucleus test in mice fed on irradiated whole diet

International Nuclear Information System (INIS)

Reddy, P.P.; Reddi, O.S.; Pentiah, P.R.; Rani, M.V.U.; Devi, K.R.; Goud, S.N.

1981-01-01

Eight week old Swiss albino male mice were fed on freshly irradiated or unirradiated whole diet for one week. (Exposure was to 75 or 200 kR γ rays from a 1000 Ci 60 Co γ source at a dose rate of 584 R/min.) On the seventh day, six hours after feeding, the mice were killed and bone marrow preparations were made by the Schmid technique. From each group three animals were taken and from each animal 2000 polychromatic and normochromatic erythrocytes were scored. It was evident from the data obtained that the irradiated whole diet failed to induce any significant increase in the incidence of micronuclei in polychromatic erythrocytes. Similarly, there was no significant increase in the frequency of micronuclei in normochromatic erythrocytes when compared with control data. The polychromatic to normochromatic ratio was also unaffected. The diet consisted of wheat flour (60%). groundnut cake (20%), fish meal (8%), Bengal gram flour (8%), dried yeast (3%), salt/mineral mixture (1%) and traces of vitamins. (U.K.)

Suplementação com óleo de soja na dieta de potros Soybean oil supplementation in the diet of foals

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Waleska Tobo Pastori

2009-09-01

Full Text Available Em um delineamento quadrado latino 4 X 4 balanceado, foram utilizados quatro potros, filhos do mesmo garanhão, com idade entre 10 e 12 meses e 270 ± 9,80 kg. Foram analisados os efeitos dos níveis de 5, 10, 15 e 20% de óleo de soja no concentrado sobre a aceitabilidade e a digestibilidade dos nutrientes e sobre a concentração plasmática de colesterol total e suas frações nas lipoproteínas de densidade muito baixa (VLDL-C, densidade baixa (LDL-C e densidade alta (HDL-C e nos triglicérides totais. O aumento do nível de óleo na dieta afetou as digestibilidades da matéria orgânica, fibra em detergente neutro e fibra em detergente ácido, que apresentaram resposta quadrática, com diminuição após os valores de 10,7; 9,5 e 10,5%, respectivamente, de extrato etéreo na dieta. Os níveis de óleo de soja tiveram efeito linear sobre as concentrações plasmáticas de colesterol e LDL-C, que apresentaram diminuição de 0,65 mg/dL e 0,58 mg/dL, respectivamente, a cada 1% de aumento no extrato etéreo do concentrado. Níveis de óleo de soja superiores a 9,5% no concentrado afetam a digestibilidade da dieta, principalmente na parede celular, e diminuem as concentrações plasmáticas de colesterol e LDL-C.Four foals, sired by the same stallion, aged between 10 and 12 months and 270 ± 9.80 kg average weight, were alloted in a 4 X 4 balanced Latin Square design. The effects were analyzed of the inclusion of the levels of 5, 10, 15 and 20% of soybean oil in the concentrate on the acceptability, nutrient digestibilities and on total cholesterol plasma concentrations and its fractions: very low density lipoprotein (VLDL-C, low-density lipoprotein (LDL-C, high-density lipoprotein (HDL-C and total triglycerides (TRG. The increase in the level of soybean oil in the diet affected the digestibilities of organic matter, neutral detergent fiber and acid detergent fiber that presented a quadratic response which decreased after a expected values of 10

Development of Wet Noodles Based on Cassava Flour

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Akhmad Z. Abidin

2013-04-01

Full Text Available Cassava is one of Indonesia’s original commodities and contains good nutrition and has high productivity and a relatively low price. Cassava flour has a high potential as a substitute for imported wheat flour that is widely used in noodle production. The main purpose of this research was to develop wet noodles from cassava flour that can compete with wet noodles from wheat flour. The research consisted of experiments with several variations of composition and production method for producing cassava flour-based wet noodles. The best result was then examined for its nutritional value, economical value, and market response, and also a comparison was made between the prepared wet noodles and the standard noodles made from wheat flour. The analysis was based on five characteristics: taste, texture, chewiness, aroma, and appearance. Relations between these characteristics with composition, materials used, and methods applied are discussed. The developed cassava flour-based wet noodle meets physical, nutritional, and economical standards. Raw materials of the noodle were cassava flour and a wheat flour composite with a 5:1 ratio, egg, gluten, soda-ash, water, and vegetable oil, while the process was completed in multiple stages. Market response showed that the cassava flour-based wet noodles were 80% similar to wheat-flour noodles.

Comparison of Maize Silage-based Diets for Dairy Cows Containing Extruded Rapeseed Cake or Extruded Full-fat Soybean as Major Protein Sources

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Jiří Třináctý

2016-01-01

Full Text Available The trial was carried out on four Holstein cows with initial milk yield of 27.3 ± 1.7 kg.day−1. Cows were divided into two groups – the first was fed a diet based on extruded rapeseed cake (D-ERC, the second one was fed a diet based on extruded full-fat soybean (D-EFFS, both diets contained maize silage and meadow hay. The experiment was divided into 4 periods of 42 days. Intake of dry matter, crude protein and NEL was not affected by the treatment (P > 0.05 while the intake of PDIA, PDIN and PDIE was lower in D-ERC than in D-EFFS (P < 0.05. Milk yield in D-ERC (22.6 kg.d−1 was lower than in D-EFFS (24.7 kg.d−1, P < 0.001 while concentration of milk fat and protein were reverse (P < 0.05. Smaller portion of essential AADI in crude protein intake (CPI in D-ERC resulted in lower efficiency of CPI utilization for milk protein synthesis in comparison to D-EFFS being 313 and 327 g.kg−1, respectively (P < 0.01. Concentration of AA in blood plasma was not affected by the type of diet except of His and Ile that were higher in D-EFFS (P < 0.01.

Prececal amino acid digestibility of soybean cake in fast- and slow-growing broiler chickens.

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Ganzer, C; Siegert, W; Kluth, H; Bennewitz, J; Rodehutscord, M

2017-08-01

The objective of the present study was to determine whether there are differences in prececal amino acid digestibility between commonly used slow- and fast-growing broiler strains when the regression approach is applied. ISA J-275 and Ross 308 were selected as common representatives of slow- and fast-growing broiler strains, respectively. The experimental diets with soybean cake at levels of 0, 100, and 200 g/kg were offered for ad libitum consumption between 22 and 29 d post-hatch. Titanium dioxide was used as an indigestible marker. Each treatment was tested with six pens comprising 10 birds each. Digesta samples were collected on a pen basis from the distal two-thirds of the intestine section between Meckel's diverticulum and 2 cm anterior to the ileocecal-colonic junction. The prececal amino acid digestibility of soybean cake was calculated by linear regression simultaneously for both strains. There was no significant interaction between broiler strain and inclusion level of soybean cake with respect to the prececal CP and amino acid digestibility of complete diets; there was a significant strain effect for 5 out of the 16 measured amino acids. The prececal CP and amino acid digestibility of soybean cake did not differ significantly between strains and was numerically almost identical. The results of the present study provide evidence of the transferability between broiler strains of prececal amino acid digestibility data, determined using the regression approach, thus improving the accuracy of diet formulation without drawbacks. © 2017 Poultry Science Association Inc.

Development and analysis of composite flour bread.

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Menon, Lakshmi; Majumdar, Swarnali Dutta; Ravi, Usha

2015-07-01

The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), and V-III (WF: SF: MF: MKF = 60:14:13:13). Pertinent functional, physico-chemical and organoleptic attributes were studied in composite flour variations and their bread preparations. Physical characteristics of the bread variations revealed a percentage decrease in loaf height (14 %) and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters.

Physical Characteristics of White Sweet Potato (Ipomoea batatas L.), Rice (Oryza sativa L.), and Tapioca (Manihot esculenta) Flours - Based Seasoning Composite Flour

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Alfani, NNA; Ishartani, D.; Anam, C.; Praseptiangga, D.; Manuhara, G. J.

2017-04-01

The objective of this study was to determine the physical characteristics of seasoning composite flour that made from white sweet potato, rice, and tapioca flours, and determined the best formula of seasoning composite flour. A completely randomized design (CRD) with formula as the single factor was used. The data were analyzed by one-way ANOVA method and followed by Duncan Multiple Range Test (DMRT) at significance 5% if there was a significant difference. The best formula of seasoning composite flour was 30% tapioca flour, 30% rice flour, and 40% white sweet potato flour. The physical characteristics of the best formula were 5.689 ml/g of swelling power, 2.681 g/g of water absorption capacity, 0.887 ml/g of oil absorption capacity, and 22.03% cooking loss. Physical characteristics of the best seasoning composite flour were significantly different from the commercial seasoning flour and showed a better cooking loss, oil absorption capacity, and swelling power than commercial seasoning flour.

Replacement of soybean meal by soybean in multiple supplements for beef heifers grazing Urochloa decumbens during the dry season

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Daniel Mageste de Almeida

2015-12-01

Full Text Available This study aimed to evaluate the effect of replacing soybean meal with soybean in multiple supplements on nutritional parameters, microbial efficiency and productive and reproductive performance of heifers grazing in Urochloa decumbens during the drought period. Were used 39 crossbred heifers of initial age and initial weight of 21 months and 309.5±7 kg, respectively. The experimental design was completely randomized with four treatments with eight replicates, and a control treatment with seven replications. Two treatments had soybean meal as the protein source and two treatments had soybean as the protein source, containing 25% and 40% crude protein. The amount of supplement offered was 1.0 kg/animal/day. The animals of the control group received only mineral salt ad libitum. The supplemented animals had higher average daily gain (ADG than control animals (P<0.10, and there was no difference in ADG among the supplements (P>0.10. There was an effect of supplementation (P <0.10 on intake of dry matter (DM, organic matter (OM, crude protein (CP, ether extract (EE, non-fiber carbohydrates (NFC, total digestible nutrients (TDN and neutral detergent fiber corrected for ash and protein (NDF. There were no differences (P>0.10 on intake of OM and DM grazing between the supplemented and non-supplemented. Supplementation improved DM digestibility and all constituents of the diet (P<0.10. It was found that the provision of multiple supplements optimizes the performance of heifers grazing during the dry season, and that the substitution of soybean meal by soybean did not improve productive performance of animals.

HEPATIC FATTY ACID PROFILE OF RATS FED A TRIHEPTANOIN-BASED KETOGENIC DIET.

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Vieira de Melo, Ingrid Sofia; Da Rocha Ataide, Terezinha; Lima de Oliveira, Suzana; Bezerra Bueno, Nassib; Duarte de Freitas, Johnnatan; Goulart Sant'Ana, Antônio Euzébio

2015-07-01

the aim of this study was to evaluate the influence of consumption of a ketogenic diet supplemented with triheptanoin, a medium-chain anaplerotic triacylglycerol, on the liver fatty acid profile of Wistar rats. three groups of male Wistar rats (n = 10) were submitted to an AIN-93 control diet, a triheptanoin- based ketogenic diet, or a soybean oil-based ketogenic diet for 60 days. Excised livers were subjected to lipid extraction and methylation to obtain fatty acids methyl esters, which were subjected to gas chromatography- mass spectrometry. compared to the rats fed the control diet, those fed ketogenic diets showed a significant reduction in the concentrations of 9-hexadecenoic and 9-octadecenoic acids, whereas those fed triheptanoin showed increased levels of octadecanoic acid. changes in the liver fatty acid profiles of the rats fed a triheptanoin-based or a soybean oil-based ketogenic diet did not seem to be related to the dietary fat source, but rather to the characteristics of the ketogenic diets themselves. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Physical and biochemical properties of green banana flour.

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Suntharalingam, S; Ravindran, G

1993-01-01

Banana flour prepared from two cooking banana varieties, namely 'Alukehel' and 'Monthan', were evaluated for their physical and biochemical characteristics. The yields of flour averaged 31.3% for 'Alukehel' and 25.5% for 'Monthan'. The pH of the flour ranged from 5.4 to 5.7. The bulk density and particle size distribution were also measured. The average chemical composition (% dry matter) of the flours were as follows: crude protein, 3.2; crude fat, 1.3; ash, 3.7; neutral detergent fiber, 8.9; acid detergent fiber, 3.8; cellulose, 3.1; lignin, 1.0 and hemicellulose, 5.0. Carbohydrate composition indicated the flour to contain 2.8% soluble sugars, 70.0% starch and 12.0% non-starch polysaccharides. Potassium is the predominant mineral in banana flour. Fresh green banana is a good source of vitamin C, but almost 65% is lost during the preparation of flour. Oxalate content (1.1-1.6%) of banana flour is probably nutritionally insignificant. The overall results are suggestive of the potential of green bananas as a source of flour.

Feasibility of integrating radiation-induced F1 sterility and biological control for population suppression of the pink bollworm, Pectinophora gossypiella, in Pakistan

International Nuclear Information System (INIS)

Ahmad, N.; Ashraf, M.; Hussain, T.; Qureshi, Z.A.

2002-01-01

Substitution of casein and wheat germ with locally available ingredients (chickpea flour, soybean flour, wheat husk and sawdust) in the specified casein-wheat germ diet affected various biological parameters of pink bollworm (PBW), Pectinophora gossypiella. The diet containing chickpea flour performed significantly better and is more economical than the other diets tested. The highest PBW field populations were recorded in the month of October when large numbers of fruiting bodies were present in the cotton. Field behavioural observations revealed that mating and other sexual activities of treated and native moths varied significantly with time of night and peak activity was during 03:00-04:00 hours. Male moths treated with 100 Gy as mature pupae responded well to gossyplure baited traps. The attraction of male moths to irradiated virgin females decreased significantly with increasing doses of radiation. Male moths responded more readily to virgin untreated females than to irradiated females. Field-cage studies demonstrated that irradiated moths (100 Gy) released at a 50:1 treated to normal ratio at three week intervals reduced larval infestations inside the cages to subeconomic level. Studies suggested that there is a great potential for integrating the egg parasitoid, Trichogramma chilonis, with the sterile insect technique to control cotton bollworms. (author)

Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats

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Elia Herminia VALDÉS MIRAMONTES

Full Text Available ABSTRACT Objective To evaluate iron bioavailability of roots and cooked seeds of Lupinus rotundiflorus for human consumption using a low-iron-diet rat model. Methods A hemoglobin depletion–repletion test was performed using rats. A standard diet containing 8mg kg-1 of iron was used. Three experimental diets were prepared based on the standard diet: 2.3g of root flour added to D1, 21.5g cooked seed flour added to D2, and 0.03g of ferrous sulfate added to D3 (control diet, adjusting iron concentration of the diets to 24mg kg-1. Hemoglobin regeneration efficiency was used to measure iron bioavailability. Results Hemoglobin regeneration efficiency showed values of 13.80+2.49%, 13.70+1.60% and 18.38+1.56 in D1, D2 and D3 respectively, and biological relative values of 72.8, 75.08, and 100.00% (.<0.05. Conclusion Roots and cooked seeds of Lupinus rotundiflorus showed potential iron bioavailability, despite being a vegetal source, which could also encourage the study of other species of lupin as a source of iron.

CRAMBE CAKE (Crambe abyssinica hochst ON LAMB DIETS

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Érika Breda Canova

2015-02-01

Full Text Available The use of alternative feedstuffs in animal diet, such as residues derived from the biodiesel production aims to increase productivity and reduce costs in animal production. Them aim of this study was to evaluate the substitution effect of 0, 22, 44 and 64% of soybean meal protein by Crambe cake (Crambe abyssinica Hochst protein in lamb diet. In the in vivo experiment, 20 lambs were used and evaluated the apparent digestibility, nitrogen balance and voluntary DM intake. The replacement of the protein resulted in a linear decrease in apparent digestibility coefficient (ADC of dry matter (DM, organic matter (OM, ether extract (EE, gross energy (GE, acid detergent fiber (ADF, neutral detergent fiber (NDF, cellulose (CEL and the percentage of total digestible nutrients (TDN, which resulted in decreased daily DM intake. The blood level of urea, glucose, alanine aminotransferase (ALT and aspartate aminotransferase (AST were not affected. In vitro gas production technique (GP evaluation of diets showed a significantly decrease (P<0.05 of the total gas and methane production without altering the true degradability of DM and OM and the partition factor (PF. Replacement of soybean meal protein by the Crambe cake protein decreased digestibility of the fiber fraction of the diet, the voluntary intake of DM and methane, without altering rumen fermentation. Crambe cake can be utilized as lamb's food, because, despite reduced intake, assure a large energy intake and similarity to soybean meal protein.

Pea (Pisum sativum and faba beans (Vicia faba in dairy cow diet: effect on milk production and quality

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Maurizio Moschini

2012-04-01

Full Text Available The use of alternative plant proteins in place of the soybean meal protein in diets for producing animals aims to reduce the extra-EU soybean import and partially substitute the GMO in the food chain. Among possible alternatives, the heat-processed legume grains seem interesting for dairy cow diets. Two consecutive experiments were carried out to evaluate flaked pea and faba beans as substitute for soybean meal in diets for Reggiana breed dairy cows producing milk for Parmigiano-Reggiano cheese-making. In both experiments a C concentrate (110 g/kg soybean meal, no pea and faba beans was compared to a PF concentrate (150 g/kg flaked pea, 100 g/kg flaked faba beans, no soybean meal. Forages fed to animals were hay (mixed grass and alfalfa in experiment 1 and hay plus mixed grass in experiment 2. Concentrate intake, milk yield and milk quality (rennet coagulation traits included were similar between feeding groups. Parameters on the grab faecal samples, as empirical indicators of digestibility, had a smaller (Pvs 3.1 and 2.3 vs 2.8%, respectively for PF and C in experiment 1 and 2. Some blood indicators of nitrogen metabolism (protein, albumin, urea were similar between the feeding groups. The inclusion of pea and faba beans, within the allowed limit of the Parmigiano-Reggiano Consortium for diet formulation, could represent a feasible opportunity for a total substitution of soybean meal.

ANALYSIS IMPORT POLICY OF SOYBEAN ON ECONOMICS PERFORMANCE OF INDONESIAN SOYBEAN

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Muthiah Abda Azizah

2015-11-01

Full Text Available Trade liberalization is closely related to the opening of market access for Indonesian products to the world and vice versa. Since the soybean trade out of BULOG control began in 1998, soybean imports increased very rapidly (Sudaryanto and Swastika, 2007. This research aims to determine the general picture of soybean economy, factors analyses that influence the economic performance of Indonesian soybean and findings the alternative of policies that can reduce soybean imports in Indonesia. Methods of data analysis are descriptive analysis, 2SLS simultaneous equations, and simulation of policy alternatives. Results of the analysis of the factors that affect the economic performance of Indonesian soybean, consists of 1 The area of soybean harvest is influenced significantly by the price of domestic soybean and domestic prices of corn, 2 Productivity soybean influenced significantly by the domestic prices of soybean and fertilizer prices, 3 soybean demand influenced significantly by population, domestic prices of soybean, 4 domestic prices of soybean significantly affected by world prices of soybean, exchange rates, and soybean supply, 5 Imports of soybean influenced significantly by the domestic demand of soybean and soybean production. Therefore, policy scenarios should be made to reduce soybean imports, including by carrying out the expansion of soybean harvest policy, the policy of increasing the productivity of soybean, the policy of subsidizing the price of fertilizer.

Extrusion conditions affect chemical composition and in vitro digestion of select food ingredients.

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Dust, Jolene M; Gajda, Angela M; Flickinger, Elizabeth A; Burkhalter, Toni M; Merchen, Neal R; Fahey, George C

2004-05-19

An experiment was conducted to determine the effects of extrusion conditions on chemical composition and in vitro hydrolytic and fermentative digestion of barley grits, cornmeal, oat bran, soybean flour, soybean hulls, and wheat bran. Extrusion conditions altered crude protein, fiber, and starch concentrations of ingredients. Organic matter disappearance (OMD) increased for extruded versus unprocessed samples of barley grits, cornmeal, and soybean flour that had been hydrolytically digested. After 8 h of fermentative digestion, OMD decreased as extrusion conditions intensified for barley grits and cornmeal but increased for oat bran, soybean hulls, and wheat bran. Total short-chain fatty acid production decreased as extrusion conditions intensified for barley grits, soybean hulls, and soybean flour. These data suggest that the effects of extrusion conditions on ingredient composition and digestion are influenced by the unique chemical characteristics of individual substrates.

Isotope aided studies of the bioavailability of iron and zinc from human diets consumed in Venezuela

International Nuclear Information System (INIS)

Layrisse, M.A.

1994-01-01

Previous studies on Venezuelan diets provided information on food consumed in each diet and their nutritional contents. It also showed the comparison of the iron absorption from these diets when given in the morning after over-night fast and when given at the customary time of the day. It was observed that the iron absorption from the lunch given at noon was slightly higher (although not significant) in Zulia and Sucre diets. There were no significant differences between the Zulia lunch given in the morning after over-night fast at noon. Similar results were observed in the Sucre diet lunch repeated twice. From these results we can state that iron absorption from meals is not affected by the time it is administered with the condition that the subjects tested have had a previous fast of three hours before the meal is administered. The significant difference in iron absorption in the first study could be due to a marked physiological daily variation in iron absorption. The results from these studies provide credit to previous reports in which meals were given in the morning after an over-night fast. The iron absorption studies from 11 diets consumed by the Venezuelan population, provided the basic information for the establishment of a programme on iron fortification. The Government of Venezuela, according to the recommendation of the National Nutrition Institute, approved a national programme of iron fortification by enriching precooked maize flour with ferrous fumarate in the proportion of 5 mg Fe/100 g flour, and the enrichment of flour used to produce paste with the same iron compound in the proportion of 3 mg Fe/100 g flour. This year, the Chemical Centre of the Venezuela Scientific Institute of Research discovered an iron compound, now called FERROIVIC. It is an insoluble white powder that, when given as iron fortification, forms part of the nonhaeme iron pool and it is absorbed to the same extent as ferrous sulphate; it is stable for several months. 15 refs, 8

A high-fat diet differentially affects the gut metabolism and blood lipids of rats depending on the type of dietary fat and carbohydrate.

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Jurgoński, Adam; Juśkiewicz, Jerzy; Zduńczyk, Zenon

2014-02-03

The aim of this model study was to investigate how selected gut functions and serum lipid profile in rats on high-fat diets differed according to the type of fat (saturated vs. unsaturated) and carbohydrate (simple vs. complex). The experiment was conducted using 32 male Wistar rats distributed into 4 groups of 8 animals each. For 4 weeks, the animals were fed group-specific diets that were either rich in lard or soybean oil (16% of the diet) as the source of saturated or unsaturated fatty acids, respectively; further, each lard- and soybean oil-rich diet contained either fructose or corn starch (45.3% of the diet) as the source of simple or complex carbohydrates, respectively. Both dietary factors contributed to changes in the caecal short-chain fatty acid concentrations, especially to the butyrate concentration, which was higher in rats fed lard- and corn starch-rich diets compared to soybean oil- and fructose-rich diets, respectively. The lowest butyrate concentration was observed in rats fed the soybean oil- and fructose-rich diet. On the other hand, the lard- and fructose-rich diet vs. the other dietary combinations significantly increased serum total cholesterol concentration, to more than two times serum triglyceride concentration and to more than five times the atherogenic index. In conclusion, a high-fat diet rich in fructose can unfavorably affect gut metabolism when unsaturated fats are predominant in the diet or the blood lipids when a diet is rich in saturated fats.

A High-Fat Diet Differentially Affects the Gut Metabolism and Blood Lipids of Rats Depending on the Type of Dietary Fat and Carbohydrate

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Adam Jurgoński

2014-02-01

Full Text Available The aim of this model study was to investigate how selected gut functions and serum lipid profile in rats on high-fat diets differed according to the type of fat (saturated vs. unsaturated and carbohydrate (simple vs. complex. The experiment was conducted using 32 male Wistar rats distributed into 4 groups of 8 animals each. For 4 weeks, the animals were fed group-specific diets that were either rich in lard or soybean oil (16% of the diet as the source of saturated or unsaturated fatty acids, respectively; further, each lard- and soybean oil-rich diet contained either fructose or corn starch (45.3% of the diet as the source of simple or complex carbohydrates, respectively. Both dietary factors contributed to changes in the caecal short-chain fatty acid concentrations, especially to the butyrate concentration, which was higher in rats fed lard- and corn starch-rich diets compared to soybean oil- and fructose-rich diets, respectively. The lowest butyrate concentration was observed in rats fed the soybean oil- and fructose-rich diet. On the other hand, the lard- and fructose-rich diet vs. the other dietary combinations significantly increased serum total cholesterol concentration, to more than two times serum triglyceride concentration and to more than five times the atherogenic index. In conclusion, a high-fat diet rich in fructose can unfavorably affect gut metabolism when unsaturated fats are predominant in the diet or the blood lipids when a diet is rich in saturated fats.

Effects of the Replacement of Soybean Meal with Pea as Dietary Protein Source on the Serum Protein Fractions of Broilers

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NT Bingol

Full Text Available ABSTRACT The aim of this study was to determine the effects of the replacement of different levels of protein derived from soybean meal with that from peas in broiler diets on serum protein fractions. A corn-soybean meal basal diet was formulated as the control diet (Control=C (NRC, 1994, and then pea was added to the control diet to replace 20% (P20 or 40% (P40 of the crude protein of the control diet. The diets were randomly fed to 12 pens per treatment, each housing five birds, for 42 days. Blood samples were collected from 36 birds (3 birds x 4 pens x3 treatments and the serum protein fractions were separated. Gamma-globulin percentage was higher in group P20 compared with C and P40 groups. Total protein, beta-globulin, and gamma-globulin concentrations were significantly higher in group P20 compared with those of both control and P40 group (p<0.05.

Effect of replacing maize grain and soybean meal with a xylose-treated wheat grain on feed intake and performance of dairy cows.

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Benninghoff, Jens; Hamann, Gregor; Steingaß, Herbert; Romberg, Franz-Josef; Landfried, Karl; Südekum, Karl-Heinz

2017-06-01

This study evaluated wheat grain which was treated with xylose in aqueous Ca-Mg lignosulphonate solution at elevated temperatures (WeiPass®) in order to reduce ruminal degradation of starch and crude protein. The two tested isoenergetic and isonitrogenous diets contained on dry matter (DM) basis either 16% maize grain and 6.4% soybean meal (Diet CON) or 17.8% xylose-treated wheat and 4.6% soybean meal (Diet Wheat). Thirty-six German Holstein dairy cows were assigned to one of the two groups according to parity, body weight after calving, and milk yield during the previous lactation. Data collection started at 21 d before the expected calving date until 120 d in milk. The average of DM intake, energy-corrected milk (ECM) yield, and milk fat and protein yields (all given as kg/d) were 18.9, 28.7, 1.25, and 1.02 for Diet CON and 19.3, 32.5, 1.36, and 1.11 for Diet Wheat, respectively. Only ECM and milk protein yields were greater (p < 0.05) for cows receiving Diet Wheat. In conclusion, the xylose-treated wheat grain can replace maize grain and part of soybean meal in diets for lactating dairy cows and may be an alternative feedstuff depending on overall ration composition and availability and costs of grain sources.

Technological characteristics of bread containing integral irradiated flours

International Nuclear Information System (INIS)

Teixeira, Christian A.H.M.; Mastro, Nelida L. del

2011-01-01

Wheat is normally used to make bread, pasta, and noodles, because among the cereal flours, only wheat flour has the ability to form cohesive dough upon hydration. For that reason, only partial substitution of wheat flour can be recommended. In this work, pan breads were prepared with 30% content of irradiated whole wheat, whole rye and coarse cornmeal and the influence of blending on bread making capabilities investigated through some technological characteristics. All-brand wheat, rye and cornmeal flours were irradiated with 0, 1, 3 and 9 kGy in a 60 Co and the deformation force, height and weight of breads prepared with those blends were then determined. Breads prepared with irradiated whole wheat flour showed an increase in the deformation force with the increase of radiation dose. The bread height presented also an increase for the doses of 1 and 3 kGy. Breads prepared with refined wheat flour blended with irradiated whole rye flour showed an increased deformation force for radiation doses of 1 and 3 kGy and an increase in weight for samples irradiated with 1 kGy. Coarse cornmeal blended flour showed a great increase of the deformation force upon irradiation, and an increase in weight for samples irradiated with 3 kGy. The results indicate that the addition of irradiated integral flour, whole wheat, whole rye flour and cornmeal to wheat flour may confer changes in physical properties beside an increment in nutritional value. (author)

Antioxidant activity of wheat and buckwheat flours

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Sedej Ivana J.

2010-01-01

Full Text Available Antioxidative activities of wheat flours (type 500 and wholegrain and buckwheat flours (light and wholegrain were tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH·-scavenging activity, reducing power and chelating activity on Fe2+. Also, the content of the total phenolics of ethanolic extracts was estimated. Polyphenolics content (expressed as gallic acid equivalent, GAE in wheat flours varied between 37.1 and 137.2 μg GAE/g extract, while its content in buckwheat flour were at least four time higher and ranged between 476.3 and 618.9μg GAE/g extract. Ethanolic extracts of buckwheat flours exhibited higher antioxidant activities in all the assays, except for chelating activity. Regarding all the obtained results, it can be concluded that bakery products produced with buckwheat flour could be regarded as potential functional foods.

Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

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Warinporn Klunklin

2018-01-01

Full Text Available Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values. They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio. The study showed that the protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix. The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI of all the biscuits. Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot. Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.

Ingestive behavior of lambs fed diets containing castor seed meal.

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Nicory, Isis Miranda Carvalho; de Carvalho, Gleidson Giordano Pinto; Ribeiro, Ossival Lolato; Silva, Robério Rodrigues; Tosto, Manuela Silva Libanio; Costa-Lopes, Lívia Santos; Souza, Fábio Nicory Costa; de Oliveira Nascimento, Camila

2015-06-01

The objective of this study was to evaluate the substitution of soybean meal for castor seed meal (CSM) in diets for feedlot lambs and the effects of these diets on their ingestive behavior. Fifty male Santa Inês lambs were used. The diets were composed of Tifton 85 hay and a concentrate containing detoxified CSM substituting 0, 25, 50, 75, or 100 % of the soybean meal. There was no effect (P > 0.05) of the CSM levels on the feeding, rumination, idle times, chews and time spent chewing per bolus, total chewing time, number of boli chewed, and number of chews per day. The dry matter (DM) intake decreased linearly (P  0.05) the numbers of feeding, rumination, and idle periods, but had a quadratic effect (P ingestive behavior.

Analysis on The Substitution Ability of Mocaf Flour Toward Wheat Flour, its Business Feasibility, and its Industry Multiple Effects

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Muhammad Riza Firdaus

2017-07-01

Full Text Available The production of mocaf flour in MSME scale in South Kalimantan area was not feasible considered from its business feasibility hence the multiple effect was unmeasured based on its industry existence. Mocaf flour production derived from cassava, which is a plant that not only match on dry land but also in the wetlands of South Kalimantan, can not be oriented consumer as a substitute for wheat flour for common food products in the society. Therefore, further research refers to aspects mocaf flour premium for health. This objective of this research was to increase the society consumption of mocaf flour for the healthy reason related to the trend on negative effect from high level of gluten in wheat flour. The laboratory test showed the result that supports mocaf product for health. With this consideration then mocaf processed product have potentials to bedeveloped though serious marketing effort is required due to infamiliarity of the mocaf flour especially in South Kalimantan area. Difference test result showed that prospects, indeed, haveintention to purchase mocaf-based processed products for healthy reason.

Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

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Leandra Zafalon Jaekel

2012-12-01

Full Text Available The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme; however, the specific volume did not differ significantly (p < 0.05 among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

Effects of dietary inclusions of oilseed meals on physical characteristics and feed intake of diets for the Nile Tilapia, Oreochromis niloticus

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Kwasi Adu Obirikorang

2015-05-01

Full Text Available The present study investigated the effects of the inclusion of three oilseed by-products (soybean, copra and palm kernel meals on some physical characteristics of pelletized feeds as well as on voluntary feed intake and faecal matter production by the Nile tilapia, Oreochromis niloticus. The dietary inclusion of soybean meal resulted in a significantly higher feed bulk density relative to the fishmeal control diet. The inclusions of copra and palm kernel meals, however, resulted in lower feed bulk densities. Sinking rates, water stabilities and nutrient retention efficiencies of feed pellets were directly related to feed bulk densities. The soybean meal diet had the fastest sinking velocities, greatest water stability and highest nutrient retention rates. The dietary inclusion of soybean meal, however, significantly impaired feed intake compared to the other three diets. Mean daily feed intakes of the control, palm kernel meal and copra meal diets corresponded to 28.88, 27.01 and 28.31 g during the experimental period and varied significantly from the mean daily intake of the soybean meal diet which corresponded to 20.01 g. Faecal matter production (g dry mass kg−1 ingested feed was significantly higher in the tilapia groups fed the copra and palm kernel meals. The results obtained from this study show that 30% inclusions of unrefined forms of copra and palm kernel meal in Nile tilapia diets is possible, without adversely affecting feed intake or pellet nutrient losses prior to ingestion.

Effects of a 6-phytase on the apparent ileal digestibility of minerals and amino acids in ileorectal anastomosed pigs fed on a corn-soybean meal-barley diet.

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Guggenbuhl, P; Waché, Y; Simoes Nunes, C; Fru, F

2012-12-01

Phosphorus of plant-based feedstuffs for monogastric animals is mainly in the form of phytic P, which has a very low bioavailability. The nondigested phytic P may contribute to P pollution. Furthermore, phytic acid may reduce digestibility of other minerals and protein. This study evaluated effects of the microbial 6-phytase RONOZYME HiPhos on apparent ileal digestibility of P, phytic acid, Ca, CP, energy, and AA in six 60-d-old ileorectal anastomosed pigs. In a duplicated 3 × 3 Latin square design, pigs had free access to alternatively a corn (Zea mays)-soybean (Glycine max) meal-barley (Hordeum vulgare)-based diet or this diet supplemented with RONOZYME HiPhos at either 500 units/kg (RH500) or 1000 units/kg (RH1000). Pigs fed diets supplemented with RH500 or RH1000 increased (P phytase increased apparent ileal digestibility of these indispensable minerals and phytate. The phytase increased digestibility of CP and indispensable AA indicating a better availability of plant-based proteins.

High level of dietary soybean oil depresses the growth and anti-oxidative capacity and induces inflammatory response in large yellow croaker Larimichthys crocea.

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Mu, Hua; Shen, Haohao; Liu, Jiahuan; Xie, Fangli; Zhang, Wenbing; Mai, Kangsen

2018-06-01

Increasing demand, uncertain availability and high price of fish oil with the expansion of aquaculture made it essential to search alternative lipid sources. Vegetable oil has been proved to be the best candidate for the replacement of fish oil in aquafeeds. However, this replacement especially in high level potentially has some negative effects on fish. The present study was conducted to investigate the growth performance, anti-oxidative and inflammatory responses of large yellow croaker to replacement of dietary fish oil by soybean oil. Three isonitrogenous (46% crude protein) and isolipidic (13% crude lipids) diets were formulated to feed fish (initial body weight: 36.80 ± 0.39 g) for 12 weeks. The control diet was designed to contain 6.5% of fish oil, and named as FO. On the basis of the control diet, the fish oil was 50% and 100% replaced by soybean oil, and these two diets were named as FS and SO, respectively. Results showed that the specific growth rate significantly decreased in the SO group. Crude lipid contents in muscle and liver of fish fed SO diet were significantly higher than those in the FO group. The ratio of n-3 poly-unsaturated fatty acids (PUFAs) to identified fatty acids in liver decreased significantly, while n-6 PUFAs increased significantly with increasing dietary soybean oil inclusion. The levels of triacylglycerol, non-esterified fatty acid and tumour necrosis factor α, and the activity of aspartate aminotransferase in serum significantly increased in SO group. The total anti-oxidative capacity and expressions of the anti-oxidation-related genes (superoxide dismutase 1 and 2, catalase, glutathion peroxidase and nuclear factor erythroid 2-related factor 2) were significantly decreased by dietary soybean inclusion. Dietary soybean oil significantly decreased the gene expressions of the anti-inflammatory cytokines (arginase I and interleukin 10), and increased the pro-inflammatory cytokines (tumour necrosis factor α and interleukin

Effects of dietary conjugated linoleic acid, fish oil and soybean oil on ...

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2013-12-18

Dec 18, 2013 ... The chickens fed diets containing palm oil, soybean oil or fish oil as the ... polyunsaturated fatty acids; LDL, low density lipoprotein; HDL, .... content of muscles in broilers fed different dietary CLA levels. Javadi et al. (2007) ...

Intake, digestibility, and nitrogen retention by sheep supplemented with warm-season legume haylages or soybean meal.

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Foster, J L; Adesogan, A T; Carter, J N; Blount, A R; Myer, R O; Phatak, S C

2009-09-01

The high cost of commercial supplements necessitates evaluation of alternatives for ruminant livestock fed poor quality warm-season grasses. This study determined how supplementing bahiagrass haylage (Paspalum notatum Flügge cv. Tifton 9) with soybean [Glycine max (L.) Merr.] meal or warm-season legume haylages affected the performance of lambs. Forty-two Dorper x Katadhin lambs (27.5 +/- 5 kg) were fed for ad libitum intake of bahiagrass haylage (67.8% NDF, 9.6% CP) alone (control) or supplemented with soybean meal (18.8% NDF, 51.4% CP) or haylages of annual peanut [Arachis hypogaea (L.) cv. Florida MDR98; 39.6% NDF, 18.7% CP], cowpea [Vigna unguiculata (L.) Walp. cv. Iron clay; 44.1% NDF, 16.0% CP], perennial peanut (Arachis glabrata Benth. cv. Florigraze; 40.0% NDF, 15.8% CP), or pigeonpea [Cajanus cajan (L.) Millsp. cv. GA-2; 65.0% NDF, 13.7% CP]. Haylages were harvested at the optimal maturity for maximizing yield and nutritive value, wilted to 45% DM, baled, wrapped in polyethylene plastic, and ensiled for 180 d. Legumes were fed at 50% of the dietary DM, and soybean meal was fed at 8% of the dietary DM to match the average CP concentration (12.8%) of legume haylage-supplemented diets. Lambs were fed each diet for a 14-d adaptation period and a 7-d data collection period. Each diet was fed to 7 lambs in period 1 and 4 lambs in period 2. Pigeonpea haylage supplementation decreased (P haylages increased (P haylage, all supplements increased (P haylage supplementation, but unaffected (P = 0.05) by other supplements. Efficiency of microbial protein synthesis was unaffected (P = 0.05) by diet. Ruminal ammonia concentration was increased (P = 0.01) by all supplements, but only soybean meal and annual peanut haylage increased (P haylages are promising protein supplements for growing lambs.

Environmental impact of replacing soybean meal with rapeseed meal in diets of finishing pigs.

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van Zanten, H H E; Bikker, P; Mollenhorst, H; Meerburg, B G; de Boer, I J M

2015-11-01

The major impact of the livestock sector on the environment may be reduced by feeding agricultural co-products to animals. Since the last decade, co-products from biodiesel production, such as rapeseed meal (RSM), became increasingly available in Europe. Consequently, an increase in RSM content in livestock diets was observed at the expense of soybean meal (SBM) content. Cultivation of SBM is associated with high environmental impacts, especially when emissions related to land use change (LUC) are included. This study aims to assess the environmental impact of replacing SBM with RSM in finishing pig diets. As RSM has a lower nutritional value, we assessed the environmental impact of replacing SBM with RSM using scenarios that differed in handling changes in nutritional level. Scenario 1 (S1) was the basic scenario containing SBM. In scenario 2 (S2), RSM replaced SBM based on CP content, resulting in reduced energy and amino acid content, and hence an increased feed intake to realize the same growth rate. The diet of scenario 3 (S3) was identical to S2; however, we assumed that pigs were not able to increase their feed intake, leading to reduced growth performance. In scenario 4 (S4), the energy and amino acid content were increased to the same level of S1. Pig performances were simulated using a growth model. We analyzed the environmental impact of each scenario using life-cycle assessment, including processes of feed production, manure management, piglet production, enteric fermentation and housing. Results show that, expressed as per kg of BW, replacing SBM with RSM in finishing pig diets marginally decreased global warming potential (GWP) and energy use (EU) but decreased land use (LU) up to 12%. Between scenarios, S3 had the maximum potential to reduce the environmental impact, due to a lower impact per kg of feed and an increased body protein-to-lipid ratio of the pigs, resulting in a better feed conversion ratio. Optimization of the body protein

Effects of milling on functional properties of rice flour.

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Kadan, R S; Bryant, R J; Miller, J A

2008-05-01

A commercial long-grain rice flour (CRF) and the flours made by using a pin mill and the Udy mill from the same batch of broken second-head white long-grain rice were evaluated for their particle size and functional properties. The purpose of this study was to compare the commercial rice flour milling method to the pin and Udy milling methods used in our laboratory and pilot plant. The results showed that pin milled flour had more uniform particle size than the other 2 milled flours. The chalky kernels found in broken white milled rice were pulverized more into fines in both Udy milled flour and CRF than in the pin milled flour. The excessive amount of fines in flours affected their functional properties, for example, WSI and their potential usage in the novel foods such as rice breads (RB). The RB made from CRF collapsed more than loaves made from pin milled Cypress long-grain flours.

The effect of partial substitution of roasted soybean seed with graded levels of sweet potato (Ipomoea batatas) leaf meal on growth performances and carcass characteristics of broiler chickens.

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Melesse, Aberra; Alemu, Temesgen; Banerjee, Sandip; Berihun, Kefyalew

2016-06-30

This study was designed to assess the effects of partial substitution of roasted soybean seed with sweet potato (Ipomoea batatas) leaf meal (SPLM) on growth performances and carcass components of broiler chickens. The experiment was a completely randomized design consisting of five dietary treatments replicated four times with ten chicks each. The control diet (treatment 1, T1) contained roasted soybean seed as the major protein source without SPLM and treatment diets containing SPLM at the levels of 30 g/kg (treatment 2, T2), 60 g/kg (treatment 3, T3), 90 g/kg (treatment 4, T4) and 120 g/kg (treatment 5, T5) by partially substituting the roasted soybean seed in the control diet. The results indicated that the body weight gain in chickens reared in T1 was (pchickens reared in T1 was (pchickens fed on T1 was (pChickens fed with T2 diet had numerically higher values of slaughter, dressed carcass and breast than those reared in T4 and T5 diets. It can be concluded that the partial substitution of roasted soybean seed with sweet potato leaf might be economically feasible feeding strategy of broiler chickens in smallholder poultry farm settings.

In Vitro assessment of the nutritive value of expanded soybean meal for dairy cattle

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Elwakeel Eman A

2012-03-01

Full Text Available Abstract Little information is available about the nutritive value of expanded soybean meal, which is produced by expansion of soybeans prior to solvent extraction of the oil. During processing, expanded soybean meal is subjected to additional heat, which might increase the concentration of ruminally undegraded protein. Processing of soybeans with heat during oil extraction could affect lysine availability by increasing ruminally undegraded protein or by impairing intestinal digestion. Our objective was to compare solvent and expanded soybeans with regard to chemical composition and nutritive value for dairy cattle. Samples of expanded soybean meal (n = 14 and solvent-extracted soybean meal (n = 5 were obtained from People's Republic of China to study effects of the expansion process on nutritive value for dairy cattle. Solvent-extracted soybean meal (n = 2 and mechanically extracted (heated soybean meal (n = 2 from the United States served as references for comparison. Samples were analyzed for crude fat, long-chain fatty acids, crude protein, amino acids, chemically available lysine, in situ ruminal protein degradation, and in vitro intestinal digestibility. No differences were found between solvent-extracted soybean meals from China and expanded soybean meals from China for crude fat, crude protein, amino acids, or chemically available lysine. In situ disappearance of nitrogen, ruminally undegraded protein content, and in vitro intestinal digestion of the ruminally undegraded protein were generally similar between solvent-extracted soybean meals made in China and expanded soybean meals made in China; variation among soybean meals was small. Results indicate that the additional heat from the expansion process was not great enough to affect the nutritive value of soybean meal protein for ruminants. Although expansion may improve the oil extraction process, the impact on the resulting soybean meal is minimal and does not require consideration

Quantification and characterization of volatiles evolved during extrusion of rice and soy flours

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Vodovotz, Y.; Zasypkin, D.; Lertsiriyothin, W.; Lee, T. C.; Bourland, C. T.

2000-01-01

NASA-Johnson Space Center is designing and building a habitat (Bioregenerative Planetary Life Support Systems Test Complex, BIO-Plex) intended for evaluating advanced life support systems developed for long-duration missions to the Moon or Mars where all consumables will be recycled and reused. A food system based on raw products obtained from higher plants (such as soybeans, rice, and wheat) may be a central feature of a biologically based Advanced Life Support System. To convert raw crops to edible ingredients or food items, multipurpose processing equipment such as an extruder is ideal. Volatile compounds evolved during the manufacturing of these food products may accumulate and reach toxic levels. Additionally, off-odors often dissipated in open-air environments without consequence may cause significant discomfort in the BIO-Plex. Rice and defatted soy flours were adjusted to 16% moisture, and triplicate samples were extruded using a tabletop single-screw extruder. The extrudate was collected in specially designed Tedlar bags from which air samples could be extracted. The samples were analyzed by GC-MS with special emphasis on compounds with Spacecraft Maximum Allowable Concentrations (SMACs). Results showed a combination of alcohols, aldehydes, ketones, and carbonyl compounds in the different flours. Each compound and its SMAC value, as well as its impact on the air revitalization system, was discussed.

Protease purification and characterization of a serine protease inhibitor from Egyptian varieties of soybean seeds and its efficacy against Spodoptera littoralis

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El-latif Ashraf Oukasha Abd

2015-01-01

Full Text Available Serine inhibitors have been described in many plant species and are universal throughout the plant kingdom. Trypsin inhibitors are the most common type. In the present study, trypsin and chymotrypsin inhibitory activity was detected in the seed flour extracts of four Egyptian varieties of soybean (Glycine max. The soybean variety, Giza 22, was found to have higher trypsin and chymotrypsin inhibitory potential compared to other tested soybean varieties. For this reason, Giza 22 was selected for further purification studies which used ammonium sulphate fractionation and DEAE-Sephadex A-25 column. Soybean purified proteins showed a single band on SDS-PAGE corresponding to a molecular mass of 17.9 kDa. The purified inhibitor was stable at temperatures below 60°C and was active at a wide range of pH, from 2 to 12 pH. The kinetic analysis revealed a non-competitive type of inhibition against trypsin and chymotrypsin enzymes. The inhibitor constant (Ki values suggested that the inhibitor has higher affinity toward a trypsin enzyme than to a chymotrypsin enzyme. Purified inhibitor was found to have deep and negative effects on the mean larval weight, larval mortality, pupation, and mean pupal weight of Spodoptera littoralis. It may be concluded, that soybean protease inhibitor gene(s could be potential targets for those future studies which are concerned with developing insect resistant transgenic plants

Carob seed germ meal as a partial soybean meal replacement in the diets of red hybrid tilapia

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Abdalbast H.I. Fadel

2017-12-01

Full Text Available The feasibility of carob seed germ meal (CSGM as a soybean meal (SBM replacement in the diet of red tilapia hybrid was evaluated in an 8-week feeding trial. Five isonitrogenous and isocaloric diets with increasing CSGM (0, 10, 20, 30 and 40%, at the expense of SBM, were fed to triplicated groups of tilapia fingerlings. Their growth, feeding efficiency, whole body proximate composition, selected plasma biochemical parameters, and liver and gut histopathology were assessed. The survival and growth of red tilapia were unaffected by the dietary CSGM inclusion up to 30%. Growth and feeding efficiencies were significantly reduced at 40% CSGM inclusion. Hematocrit and body crude lipid were significantly lower (p < 0.05 in fish fed 30–40% CSGM while plasma ALT and protein were significantly higher compared to the control (0% CSGM. In addition, some instances of lipofuscin and cellular degradation were shown in liver while morphological changes were observed in fish fed 30 and 40% CSGM. Some of these included a 60% and 34% reduction in goblet cell prevalence and villi length, respectively, as well as a thickening of the intestinal mucosal and submucosa layers of 51 and 27%, respectively as dietary CSGM increased from 0 to 40%, that was likely due to increased anti-nutritional factors. In conclusion, a dietary inclusion of only up to 20% untreated CSGM was recommended for red hybrid tilapia.

Litter characteristics and pododermatitis incidence in broilers fed a sorghum-based diet

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CMC Carvalho

2014-09-01

Full Text Available The aim of this study was to evaluate the incidence of footpad dermatitis and quality of broilers litter fed with sorghum grain and diets based in corn. It was used 544 male and female chicks, distributed in a completely randomized design with two treatments and eight replications. The chicken feed was formulated and produced from corn, soybean meal and sorghum grain. In the formulation were kept constant levels of energy and protein in accordance with the following treatments: A. Control (diet based on corn and soybean meal; B. Grain sorghum (Whole Sorghum + soybean meal. At 35 and 42 days were evaluated mineral matter (A %, calcium (Ca%, phosphorus (P%, pH and dry matter (DM % of the poultry litter. To evaluate the footpad dermatitis were evaluated eight feet per treatment by visual analysis. At 35 and 42 days of age DM % MM (%, Ca (% P (% and pH of poultry litter no difference (p>0.05 was found between the treatments and the type of ingredient in the birds' diet is not related (p>0.05 with the incidence of footpad dermatitis. The incidence of footpad dermatitis and the quality of the litter weren't influenced by the type of the ingredient used in diet.

Effect of Soybean on Male Reproductive Physiology in Male Mice

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M Modaresi

2011-01-01

Full Text Available Introduction & Objective: Soybean (Soja hispida Moench is a member of Fabaceae family. It is a species of legume native to East Asia. Soy contains significant amount of all the essential amino acids for humans therefore, is a good source of protein .Soy has an important role in the improvement and treatment of some cancers such as colon, prostate, and breast. The aim of this study was to investigate the effect of soybeans on reproductive system in male mice. Materials & Methods: This experimental study was conducted at Isfahan Payam e Noor University in 2009. In this research, 32 male mice were randomly grouped into four experimental groups. The control group was fed with soy-free basic diet. The experimental groups 1, 2, and 3 were fed with a diet containing 20%, 30% and 50% soy diet respectively.At the end of 9 weeks of treatment, blood samples were collected and serum levels of testosterone, LH and FSH were measured. The collected data was analyzed with SPSS software using one way ANOVA with Dunnett's post test and Duncan test. Results : In the experimental group which received 20% soy diet, the level of testosterone had a meaningful decrease in comparison with the control group (P<0.05, but in the experimental group which received a 50% soy diet, the level of testosterone had a meaningful increase (P<0.05 .The LH level in 30% and 50% groups had a meaningful increase but no significant differences were observed in FSH level & weight of testicles (P<0.05.The number of sperms in all of the treatment regimes had a meaningful decrease (P0.05 Conclusion: Results of this research indicated that the 20, 30, and 50 percent soy diet had a negative effect on the male reproductive system in mice.

PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour

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Anni Faridah*

2014-06-01

Full Text Available Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus flour to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. It forms a heat stable gel with a mild alkali, interacts with starch, and has a synergistic interaction with kappa carrageenan. In this research, konjac flour was added to study the optimum combination between konjac and water. As much as 2, 4 and 6% (w/w of konjac flour were combined with 35, 40, 45% (v/w of water. The results showed that treatments with combinations of konjac flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. The best treatment was at a combination of 4% konjac (w/w and 35% water (v/w. The best porang noodles have the characteristics of cooking time at 2.13 minutes, cooking loss of 35%, tensile strength of 0.14 N, water absorption of 201.58%, color brightness index of 51.41, swelling volume of 103.63%, moisture content of 31.77%, protein content of 5.87%, fat content of 2.13%, ash content of 0.85% and crude dietary fiber of 4.58%.

Impact of Quince Flour on Gluten-free Muffins Production

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Adriana PAUCEAN

2017-05-01

Full Text Available This study aimed to obtain gluten free muffins, with increased nutritional and sensorial value by adding quince flour into a composite flour. To optimize the recipe, four experimental variants using rice, soy, quince flours and starch in different proportions have been proposed. Quince is a rich source of vitamins, minerals, polyphenolic compounds and fibres. The quince flour addition led to muffins with increased content in minerals and very good sensorial properties in terms of taste, flavour, texture and general acceptance. It could be concluded that quince flour is a suitable source for obtaining gluten free muffins. Quince flour addition in aglutenic muffin composite flour up to 10% did not affect negatively their phisico-chemical and sensorial  properties.

Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob

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BATISTA, Jaqueline Eduarda Rodrigues; BRAGA, Lucas Pereira; OLIVEIRA, Renata Corrêa de; SILVA, Edson Pablo; DAMIANI, Clarissa

2018-01-01

Abstract Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment. In this work we provided an alternative to reuse the wastes of pumpkin seed applied in cupcakes formulation as a complementary source to wheat flour. Four formulations with different proportions of pumpkin seed flour were investigated. The effects of partial wheat flour substitution were evaluated using the parameters texture, ...

Influence of mango mesocarp flour supplement to micronutrient ...

African Journals Online (AJOL)

Influence of mango mesocarp flour supplement to micronutrient, physical and organoleptic qualities of wheat-based bread. ... Mango mesocarp flour was incorporated into wheat flour at 15, 20 and 30% levels to ... HOW TO USE AJOL.

Transgenic soybeans and soybean protein analysis: an overview.

Science.gov (United States)

Natarajan, Savithiry; Luthria, Devanand; Bae, Hanhong; Lakshman, Dilip; Mitra, Amitava

2013-12-04

To meet the increasing global demand for soybeans for food and feed consumption, new high-yield varieties with improved quality traits are needed. To ensure the safety of the crop, it is important to determine the variation in seed proteins along with unintended changes that may occur in the crop as a result various stress stimuli, breeding, and genetic modification. Understanding the variation of seed proteins in the wild and cultivated soybean cultivars is useful for determining unintended protein expression in new varieties of soybeans. Proteomic technology is useful to analyze protein variation due to various stimuli. This short review discusses transgenic soybeans, different soybean proteins, and the approaches used for protein analysis. The characterization of soybean protein will be useful for researchers, nutrition professionals, and regulatory agencies dealing with soy-derived food products.

Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems

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Marta Mesías

2017-02-01

Full Text Available Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety.

Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems.

Science.gov (United States)

Mesías, Marta; Morales, Francisco J

2017-02-16

Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety.

Utilization of Durian Seed Flour as Filler Ingredient of Meatball

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D. R. Malini

2016-12-01

Full Text Available Durian seed flour contains starch consisted of amylose and amylopectin like tapioca flour, so it can be utilized as a filler in meatball production. The purposes of this research were to evaluate the nutrient content and quality of durian seed flour, the best level of durian seed flour addition to the meatball production, and the quality of beef meatball during storage in room temperature and refrigerator. Complete randomized design (CRD was used with 3 treatments and 3 replications. The treatments used different filler ingredients consisted of: 1 100% tapioca, 2 50% tapioca + 50% durian seed flour, and 3 100% durian seed flour utilization. The results showed that durian seed flour could affect the protein levels and hardness of beef meatballs. In the organoleptic test, the addition of durian seed flour had no effect on the appearance of the color, flavor, aroma, and texture. The meatballs with 100% durian seed flour had the lowest hardness. The protein content of the meatballs with 100% durian seed flour was the highest. The used of 50% durian seed flour gave the best effect to beef meatball during storage. Meatball could be stored up to 8 h in room temperature while refrigerator could keep it longer up to 12 d. It was concluded that the addition 50% durian seed flour may substitute tapioca flour as filler ingredient of beef meatball.

Characterization of Soybean WRKY Gene Family and Identification of Soybean WRKY Genes that Promote Resistance to Soybean Cyst Nematode.

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Yang, Yan; Zhou, Yuan; Chi, Yingjun; Fan, Baofang; Chen, Zhixiang

2017-12-19

WRKY proteins are a superfamily of plant transcription factors with important roles in plants. WRKY proteins have been extensively analyzed in plant species including Arabidopsis and rice. Here we report characterization of soybean WRKY gene family and their functional analysis in resistance to soybean cyst nematode (SCN), the most important soybean pathogen. Through search of the soybean genome, we identified 174 genes encoding WRKY proteins that can be classified into seven groups as established in other plants. WRKY variants including a WRKY-related protein unique to legumes have also been identified. Expression analysis reveals both diverse expression patterns in different soybean tissues and preferential expression of specific WRKY groups in certain tissues. Furthermore, a large number of soybean WRKY genes were responsive to salicylic acid. To identify soybean WRKY genes that promote soybean resistance to SCN, we first screened soybean WRKY genes for enhancing SCN resistance when over-expressed in transgenic soybean hairy roots. To confirm the results, we transformed five WRKY genes into a SCN-susceptible soybean cultivar and generated transgenic soybean lines. Transgenic soybean lines overexpressing three WRKY transgenes displayed increased resistance to SCN. Thus, WRKY genes could be explored to develop new soybean cultivars with enhanced resistance to SCN.

Flow-specific physical properties of coconut flours

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Manikantan, Musuvadi R.; Kingsly Ambrose, Rose P.; Alavi, Sajid

2015-10-01

Coconut milk residue and virgin coconut oil cake are important co-products of virgin coconut oil that are used in the animal feed industry. Flour from these products has a number of potential human health benefits and can be used in different food formulations. The objective of this study was to find out the flow-specific physical properties of coconut flours at three moisture levels. Coconut milk residue flour with 4.53 to 8.18% moisture content (w.b.) had bulk density and tapped density of 317.37 to 312.65 and 371.44 to 377.23 kg m-3, respectively; the corresponding values for virgin coconut oil cake flour with 3.85 to 7.98% moisture content (wet basis) were 611.22 to 608.68 and 663.55 to 672.93 kg m-3, respectively. The compressibility index and Hausner ratio increased with moisture. The angle of repose increased with moisture and ranged from 34.12 to 36.20 and 21.07 to 23.82° for coconut milk residue flour and virgin coconut oil cake flour, respectively. The coefficient of static and rolling friction increased with moisture for all test surfaces, with the plywood offering more resistance to flow than other test surfaces. The results of this study will be helpful in designing handling, flow, and processing systems for coconut milk residue and virgin coconut oil cake flours.

Food supplementation for workers: flour enriched with omega -3

Directory of Open Access Journals (Sweden)

Adriana Nery de Oliveira

2015-01-01

Full Text Available The objective of this study was preparing a product (omega-3 flour to increase the nutritional value of the food for workers concerning the content of omega-3 fatty acids (n-3 FA. The omega-3 flour was prepared using waste (head sardines and leaves of carrot, flaxseed flour, manioc flour and spices. The fatty acids (FA concentration was analyzed by gas chromatography. A total of 28 FA were identified in the omega-3 flour. The concentration of eicosapentaenoic acid (EPA and docosahexaenoic acid (DHA were 329.23mg EPA 100 g-1 omega-3 flour and 545.35 mg DHA 100 g-1 omega-3 flour. To meet the minimum requirements of omega -3, it is necessary the intake 2.5 to 3 tablespoons (soup of omega-3 flour day-1.There were analyzed two meals (A and B generally consumed by workers without and with the addition of the omega-3 flour (1 and 2 tablespoons to verify if there was an increase of n-3 FA. It was concluded that there was a significant increase of these FA in both meals. It was found that the omega-3 flour is constituted of a good nutritional value, especially the n-3 FA, so the product can be used as a supplement in the feeding of the workers as well as in other segments.

Study of mechanical and thermal properties of soy flour elastomers

Science.gov (United States)

Allen, Kendra Alicia

Bio-based plastics are becoming viable alternatives to petroleum-based plastics because they decrease dependence on petroleum derivatives and are more environmentally friendly. Raw materials such as soy flour are widely available, low cost, lightweight, stiffness and have high strength characteristics, but weak interfacial adhesion between the soy flour and the polymer poses a challenge. In this study, soy flour was utilized as a filler in thermoplastic elastomer composites. A surface modification called acetylation was investigated at soy flour concentrations of 10 wt%, 15 wt% and 20 wt%. The mechanical properties of the composites were then compared to that of elastomers without a filler. Chemical characterization of the acetylated soy flour was attempted in order to understand what occurs during the reaction and after completion. In the range of tests, soy flour loadings were observed to be inversely proportional to tensile strength for both the untreated and treated soy flour. However, the acetylated soy flour at 10 wt% concentration performed comparable to that of the neat rubber and resulted in an increase in tensile strength. Unexpectedly, the acetylation reaction increased elongation, which reduced stress within the composite and is believed to increase the adhesion of the soy flour to that of the elastomer. In the nuclear magnetic resonance (SS-NMR), the intensity for the treated soy flour was larger than that of the untreated soy flour for the acetyl groups that were attached to the soy flour, particularly, the carbonyl function group next to the deprotonated oxygen and the methyl group next to the carbonyl. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) indicated that the acetylated soy flour is slightly more thermally stable than the untreated soy flour. The treated soy flour also increased the decomposition temperature of the composite.

Digestible protein requirement for Nile tilapia fed with rations based on soybean meal and corn

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William Franco Carneiro

2017-09-01

Full Text Available The objective was to determine the requirement of digestible protein (DP for Nile tilapia fed with diets based on soybean meal and corn. Two hundred Nile tilapia juveniles, sexually reversed, were used for a trial period of 100 days. The animals were distributed in 20 boxes of 1000 L-1 in a random design with five treatments and four replications, the boxes were connected to a water recirculation system. Five isoenergetic diets were tested with different levels of digestible protein (DP: 20, 25, 30, 35 and 40%. At the end of the experimental period were evaluated the zootechnical performance data. A quadratic effect (p < 0.05 was shown to parameters of final weight, weight gain, final length, fillet yield and visceral fat with the best points that ranged from 28.3 to 29.9% of DP. The largest area of hepatocytes was found to the lowest levels of DP in the diet (20 and 25% compared to the other levels, which were similar. Thus, Nile tilapia has adequate performance for the consumption of diets based on soybean and corn meal and the recommended level is 28.3% of PD in these conditions.

Faba bean (Vicia faba minor and pea seeds (Pisum sativum as protein sources in lactating ewes’ diets.

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D. Gatta

2010-04-01

Full Text Available 18 Massese lactating ewes, divided into 3 homogeneous groups for parity and milk yield, were used to evaluate the replacement effects of soybean meal by Faba bean (Vicia faba minor and Pea (Pisum sativum seeds. During a 70 days trial (beginning after weaning: 30±1.5 days after lambing animals were fed three isonitrogenous and isocaloric diets. Each diet was characterised by the presence of only one protein feed. The diets consisted of alfalfa hay (1.1 kg/head/d and a decreasing amount of mixed feed (from 1.1 to 0.7 kg/head/d to fit animals’ requirements. Milk yield, milk chemical composition, animals live weight and BCS, health state and hematochemical parameters were regularly monitored. No diets palatability problems were detected. No significant differences resulted for live weight, BCS, milk yield and milk chemical composition, except for milk protein: higher for faba bean (6.54% and soybean (6.39% respect pea (5.66% diets, P<0.05. No differences resulted for blood parameters too and no clinical signs of illness were observed. Therefore faba bean and pea seeds seem to be able to replace the soybean well.

An Outbreak of Hepatic Veno-Occlusive Disease in Western Afghanistan Associated with Exposure to Wheat Flour Contaminated with Pyrrolizidine Alkaloids

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Faizullah Kakar

2010-01-01

Full Text Available Pyrrolizidine alakloids (PAs are known to cause hepatic veno-occlusive disease (VOD. Outbreaks have occurred in Western Afghanistan since 1974, the latest in February 2008. We conducted an outbreak investigation using a case-control design. Sixty-seven cases of VOD were compared with 199 community controls. Consumption of bread was strongly associated with disease (adjusted odds ratio: 35.8 [95%CI: 7.6–168.2]. Toxic doses of PA were found in plant extracts and in samples of wheat flour taken from the study area. Compared to wheat flour there was 1000 times less PA in milk and whey and in water samples the PA content was zero. Although direct analysis was not possible, contaminated wheat flour used to make bread was the likely source of PA causing the outbreak. Eating a more varied diet including meat and fruit may be protective. Prevention and control measures will rely on community awareness and agricultural interventions to ensure safety of the food supply.

An Outbreak of Hepatic Veno-Occlusive Disease in Western Afghanistan Associated with Exposure to Wheat Flour Contaminated with Pyrrolizidine Alkaloids

Science.gov (United States)

Kakar, Faizullah; Akbarian, Zarif; Leslie, Toby; Mustafa, Mir Lais; Watson, John; van Egmond, Hans P.; Omar, Mohammad Fahim; Mofleh, Jawad

2010-01-01

Pyrrolizidine alakloids (PAs) are known to cause hepatic veno-occlusive disease (VOD). Outbreaks have occurred in Western Afghanistan since 1974, the latest in February 2008. We conducted an outbreak investigation using a case-control design. Sixty-seven cases of VOD were compared with 199 community controls. Consumption of bread was strongly associated with disease (adjusted odds ratio: 35.8 [95%CI: 7.6–168.2]). Toxic doses of PA were found in plant extracts and in samples of wheat flour taken from the study area. Compared to wheat flour there was 1000 times less PA in milk and whey and in water samples the PA content was zero. Although direct analysis was not possible, contaminated wheat flour used to make bread was the likely source of PA causing the outbreak. Eating a more varied diet including meat and fruit may be protective. Prevention and control measures will rely on community awareness and agricultural interventions to ensure safety of the food supply. PMID:20652038

An Outbreak of Hepatic Veno-Occlusive Disease in Western Afghanistan Associated with Exposure to Wheat Flour Contaminated with Pyrrolizidine Alkaloids

International Nuclear Information System (INIS)

Kakar, F.; Akbarian, Z.; Mustafa, M.L.; Omar, M.F.; Mofleh, J.; Toby Leslie, T.; Watson, J.; Egmond, H.P.V.

2010-01-01

Pyrrolizidine alkaloids (PAs) are known to cause hepatic veno-occlusive disease (VOD). Outbreaks have occurred in Western Afghanistan since 1974, the latest in February 2008. We conducted an outbreak investigation using a case-control design. Sixty-seven cases of VOD were compared with 199 community controls. Consumption of bread was strongly associated with disease (adjusted odds ratio: 35.8 [95%CI: 7.6 168.2]). Toxic doses of PA were found in plant extracts and in samples of wheat flour taken from the study area. Compared to wheat flour there was 1000 times less PA in milk and whey and in water samples the PA content was zero. Although direct analysis was not possible, contaminated wheat flour used to make bread was the likely source of PA causing the outbreak. Eating a more varied diet including meat and fruit may be protective. Prevention and control measures will rely on community awareness and agricultural interventions to ensure safety of the food supply.

Increased Levels of Antinutritional and/or Defense Proteins Reduced the Protein Quality of a Disease-Resistant Soybean Cultivar.

Science.gov (United States)

Sousa, Daniele O B; Carvalho, Ana F U; Oliveira, José Tadeu A; Farias, Davi F; Castelar, Ivan; Oliveira, Henrique P; Vasconcelos, Ilka M

2015-07-22

The biochemical and nutritional attributes of two soybean (Glycine max (L.) Merr.) cultivars, one susceptible (Seridó) and the other resistant (Seridó-RCH) to stem canker, were examined to assess whether the resistance to pathogens was related to levels of antinutritional and/or defense proteins in the plant and subsequently affected the nutritional quality. Lectin, urease, trypsin inhibitor, peroxidase and chitinase activities were higher in the resistant cultivar. Growing rats were fed with isocaloric and isoproteic diets prepared with defatted raw soybean meals. Those on the Seridó-RCH diet showed the worst performance in terms of protein quality indicators. Based on regression analysis, lectin, trypsin inhibitor, peroxidase and chitinase appear to be involved in the resistance trait but also in the poorer nutritional quality of Seridó-RCH. Thus, the development of cultivars for disease resistance may lead to higher concentrations of antinutritional compounds, affecting the quality of soybean seeds. Further research that includes the assessment of more cultivars/genotypes is needed.

Development of Wet Noodles Based on Cassava Flour

OpenAIRE

Akhmad Z. Abidin; Cinantya Devi; Adeline

2013-01-01

Cassava is one of Indonesia's original commodities and contains good nutrition and has high productivity and a relatively low price. Cassava flour has a high potential as a substitute for imported wheat flour that is widely used in noodle production. The main purpose of this research was to develop wet noodles from cassava flour that can compete with wet noodles from wheat flour. The research consisted of experiments with several variations of composition and production method for producing c...

Identifying irradiated flour by photo-stimulated luminescence technique

International Nuclear Information System (INIS)

Ros Anita Ahmad Ramli; Muhammad Samudi Yasir; Zainon Othman; Wan Saffiey Wan Abdullah

2013-01-01

Full-text: The photo-stimulated luminescence technique is recommended by European Committee for standardization for the detection food irradiation (EN 13751:2009). This study shows on luminescence technique to identify gamma irradiated five types of flour (corn flour, tapioca flour, wheat flour, glutinos rice flour and rice flour) at three difference dose levels in the range 0.2 - 1 kGy. The signal level is compare with two thresholds (700 and 5000). The majority of irradiated samples produce a strong signal above the upper threshold (5000 counts/ 60 s). All the control samples gave negative screening result while the signals below the lower threshold (700 counts/ 60s) suggest that the sample has not been irradiated. A few samples show the signal levels between the two thresholds (intermediate signals) suggest that further investigation. Reported procedure was also tested over 60 days, confirming the applicability and feasibility of proposed methods. (author)

Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain

Institute of Scientific and Technical Information of China (English)

S H Park; O K Chung; P A Seib

2006-01-01

Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents, starch damage,swelling power, pasting characteristics, and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters, the protein content of wheat and the granulation of flour, showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%～ 14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61, p ＜ 0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μ m in size and representing 9.6%～ 19.3% of the flour weights was correlated positively (r =0.78, p ＜ 0.01) with crumb grain score, whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60, p＜0.05) with crumb grain score.

Use of Gamma Irradiation for the Control of the Red Flour Beetle (Tribolium castaneum Hrbst) in Bread Flour

International Nuclear Information System (INIS)

Kabbashi, E.E.B.M.; Ahmed, E.G.H.; Aljack, S.A.; Hamad, S.A.A.; Ahmed, M.E.; Elmamoun, K.

2012-01-01

Three doses of gamma irradiation (viz. 2, 2.5 and 3 KGy) were tested against the red flour beetle (Tribolium castaneum Hrbst) in bread flour in Khartoum, Sudan. Corresponding control exhibited two groups of infested and uninfested flours. The results obtained showed that all the doses used reduced the infestation in a range 46-100 % during a six month storage period. The 2 KGy mortality range, of the test insect, was 46 - 100%, whereas the corresponding readings for 2.5 KGy and 3 KGy were 90 - 100% and total kill (100%), respectively. However, a natural infestation occurred in all the treated flours and in the infested and uninfested controls as well. This may refer to the resistant eggs of this insect whose a smaller size than the major bulk flour particles and therefore not affected by the milling process and the irradiation doses used too.The treatment mortality in this test was corrected by the Abbott's formula. Moreover, the flour analyses results implied that all the chemical parameters (moisture %, ash % and protein %) and the quality parameters (wet gluten and falling number) are within the recommended levels of the Codex Alimentarius.It was also found that these doses used had no harmful effect on dough rheological properties.

Fermented Brown Rice Flour as Functional Food Ingredient.

Science.gov (United States)

Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah M; Muhammad, Kharidah; Makeri, Mohammad

2014-02-12

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

Improved quantification accuracy for duplex real-time PCR detection of genetically modified soybean and maize in heat processed foods

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CHENG Fang

2013-04-01

Full Text Available Real-time PCR technique has been widely used in quantitative GMO detection in recent years.The accuracy of GMOs quantification based on the real-time PCR methods is still a difficult problem,especially for the quantification of high processed samples.To develop the suitable and accurate real-time PCR system for high processed GM samples,we made ameliorations to several real-time PCR parameters,including re-designed shorter target DNA fragment,similar lengths of amplified endogenous and exogenous gene targets,similar GC contents and melting temperatures of PCR primers and TaqMan probes.Also,one Heat-Treatment Processing Model (HTPM was established using soybean flour samples containing GM soybean GTS 40-3-2 to validate the effectiveness of the improved real-time PCR system.Tested results showed that the quantitative bias of GM content in heat processed samples were lowered using the new PCR system.The improved duplex real-time PCR was further validated using processed foods derived from GM soybean,and more accurate GM content values in these foods was also achieved.These results demonstrated that the improved duplex real-time PCR would be quite suitable in quantitative detection of high processed food products.

Fermented Brown Rice Flour as Functional Food Ingredient

OpenAIRE

Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah; Muhammad, Kharidah; Makeri, Mohammad

2014-01-01

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker?s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to...

Development of cereal and legume based food products for the elderly.

Science.gov (United States)

Satusap, Pruet; Chavasit, Visith; Kriengsinyos, Wantanee; Judprasong, Kunchit

2014-01-01

Diets for elderly must contain nutritious foods, fit their physiological limitations, and match with their food culture. Cereals and legumes are suggested food choices regardless of their cultures and beliefs. Ready-to-eat products containing suitable macronutrient patterns from cereals and legumes were developed. Energy distributions from carbohydrate (60 kcal/100 kcal), protein (15 kcal/100 kcal), and fat (25 kcal/100 kcal), protein quality, and percent energy from saturated fatty acid and free sugar were criteria for the formulation. Carbohydrate sources were rice flour, brown rice flour, mung bean starch, which carbohydrate in rice flour was the most digestible on in vitro test. Protein and fat sources were soybean flour, black sesame seed, and rice bran oil. Three products, i.e., flake snack, instant beverage, and instant soup were produced by drying basic ingredients as flakes on a double-roller drum dryer and directly used or dry-mixed with other ingredients. The products (Aw good quality protein, and energy from saturated fat snacks from both carbohydrate sources were significantly more acceptable than the other two products.

Effect of wood flour content on the optical color, surface chemistry, mechanical and morphological properties of wood flour/recycled high density polyethylene (rHDPE) composite

Science.gov (United States)

Sheng, Chan Kok; Amin, Khairul Anuar Mat; Kee, Kwa Bee; Hassan, Mohd Faiz; Ali, E. Ghapur E.

2018-05-01

In this study, effect of wood flour content on the color, surface chemistry, mechanical properties and surface morphology of wood-plastic composite (WPC) on different mixture ratios of recycled high density polyethylene (rHDPE) and wood flour were investigated in detail. The presence of wood flour in the composite indicates a significant total color change and a decrease of lightness. Functional groups of wood flour in WPC can be seen clearer from the Fourier transform infrared (FTIR) spectra as the wood flour content increases. The mechanical tensile testing shows that the tensile strength of Young's modulus is improved, whereas the strain and elongation at break were reduced by the addition of wood flour. The gap between the wood flour microvoid fibre and rHDPE matrix becomes closer when the wood flour content is increased as observed by scanning electron microscope (SEM) image. This finding implies a significant improvement on the interaction of interfacial adhesion between the rHDPE matrix and wood flour filler in the present WPC.

Alfalfa leaf meal in beef steer receiving diets. Quarterly report, July 1, 1997--September 30, 1997

Energy Technology Data Exchange (ETDEWEB)

Zehnder, C.M.; DiCostanzo, A.; Smith, L.B.

1998-06-01

Two trials were conducted to study the effects of alfalfa leaf meal (ALM) in receiving diets of steers. In trial one, ninety-six medium frame, Angus and Angus cross steer calves (average initial weight 500 lb) were allotted to a heavy or light weight block and then randomly assigned to one of four dietary treatments for a 29-day receiving trial. In trial two, sixty medium frame, Angus and Angus cross steer calves (average initial weight 518 lb) were allotted to one of ten dietary treatments. Trial two was divided into two periods, defined as a receiving period, 29 days, and a step-up period, 33 days. In trial one, treatments were control (supplemental soybean meal), alfalfa leaf meal (ALM) providing 33%, 66%, or 100% of supplemental protein; the balance was soybean meal. Receiving diets were formulated to contain .54 Mcal NE{sub g} /lb dry matter, 14% crude protein, .6 % Ca and .3 % P. In study two, treatments were control (supplemental soybean meal), ALM providing 33%, 66%7 100% of supplemental protein, the balance was soybean meal and urea or a blend of ALM and blood meal (93 % ALM and 7 % blood meal) to provide supplemental protein. Each protein treatment was fed in diets consisting of cracked or whole corn. Trial two receiving diets were formulated to contain .54 Mcal NE{sub g} /lb dry matter, 14% crude protein, .6 % Ca and .3 % P, step-up diets were formulated to contain .58 Mcal NE9 /lb dry matter, 11.3% crude protein, .6 % Ca and .3 % P.

Characteristics of mutant lines of sweet potato flour

International Nuclear Information System (INIS)

Aryanti

2012-01-01

Research on mutation induction of sweet potato Sari variety has been conducted. Flour mutant lines were obtained from selection of M1V5 tubers irradiated by gamma rays at the dose of 10 Gy. Flour was made by peeling of tubers, then dried, blended and sieved. The quality test of flour have been done by measuring degree of whiteness, proximate, amylose contents, water content, soluble water, swelling power, and flour characteristics. The result of this work showed that flour of C6.26.13 mutant line had higher protein content than the parent plant with concentration of 3.62 % and its amylose content was also higher than the other mutant lines. The soluble water value of mutant lines were significant different compared to the parent plant from 1.82 to 2.25 % and swelling power from 4.28 to 5.55 %. The flour granule of the mutant line was different compared to the parent plant. (author)

Beta-conglycinin and gut histology of sunshine bass fed diets with new varieties of non-GM soybeans

Science.gov (United States)

It is reported that the soybean protein (Beta-conglycinin) might cause inflammation of the distal intestine and stimulate endogenous cholecystokinin release that suppresses food intake in fish. We are studying the effects of meals made from new strains of non-GMO soybeans with high protein and redu...

Evaluation and utilization of blood meal diets by weaner pigs reared ...

African Journals Online (AJOL)

This study evaluated the effects on growth and cost benefits of substituting soybean meal (SBM) with blood meal (BM) in diets of weaner pigs. Possible pathogenic bacteria contamination and nutritional contents of the BM were determined prior to feed formulation. Four weaner diets (A, B, C, and D) were formulated such ...

Ruminant Nutrition Symposium: The utility of lipid extracted algae as a protein source in forage or starch-based ruminant diets.

Science.gov (United States)

Lodge-Ivey, S L; Tracey, L N; Salazar, A

2014-04-01

Two experiments were conducted to determine the influence of lipid extracted algae (LEA) on OM digestibility, N flow, and rumen fermentation. Six samples of LEA were evaluated representing 2 genus of microalgae (Nannochloropsis spp. [n = 3] or Chlorella spp. [n = 3]). Four dual-flow continuous flow fermenters (2,700 mL) were used in a Latin square design to evaluate LEA in forage or concentrate diets compared with soybean meal. Temperature (39 °C), pH, solid (5%/h) and liquid (10%/h) dilution rates, and feed schedule were maintained constant for all experiments. Each experimental period consisted of 6-d adaptation and 4-d sampling periods. There were 7 treatments consisting of 6 different samples of LEA and a soybean meal control (SOY). Diets for Exp.1 were formulated to be 13.0% CP (DM basis) using either soybean meal or LEA and met or exceeded the requirements of a nonpregnant and nonlactating beef cow (450 kg). The forage portion consisted of sorghum-sudan hay (6.4% CP and 46.2% TDN, DM basis) and alfalfa (26.1% CP and 82.3% TDN, DM basis). Concentrate diets used in Exp. 2 met or exceeded the nutrient requirements of a (400 kg) growing steer and contained 85% fine ground corn and included 7% (DM basis) soybean meal or LEA. Data were analyzed as mixed model considering the effect of each LEA compared with soybean meal. Orthogonal contrasts were used to determine the overall effect of LEA genus vs. SOY. True OM digestibility were not influenced by LEA addition to forage diets (P ≥ 0.08) but increased with Chlorella LEA addition to concentrate diets (P ruminant diets. Further research is necessary to fully understand the interactions and consequences of upstream processes and what role algal strain plays in LEA quality.

Gamma radiation influence on technological characteristics of wheat flour

Science.gov (United States)

Teixeira, Christian A. H. M.; Inamura, Patricia Y.; Uehara, Vanessa B.; Mastro, Nelida L. d.

2012-08-01

This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it.

Improving properties of sweet potato composite flour: Influence of lactic fermentation

Science.gov (United States)

Yuliana, Neti; Nurdjanah, Siti; Setyani, Sri; Novianti, Dini

2017-06-01

The use of locally grown crops such as sweet potato as raw material for composite flour is considered advantageous as it reduces the importation of wheat flour. However the use of native sweetpotato flour has drawback properties when applied in the food. This study was aimed to modify sweet potato flour through six methods of lactic fermentation (spontaneous, pickle brine, Lb plantarum, Lc mesentereoides, a mixed of Lb plantarum and Lc mesentereoides, and mixed of Lb plantarum, Lc mesentereoides and yeast) to increase its properties in composite flour. Composite flours were obtained after fermentation of sweet potato slices for 48h in the proportion of 50% sweet potatoes flour and 50% wheat flour. pH, moisture content, swelling power, solubility, and pasting properties were determined for the fermented and unfermented composite flours. The results indicated that the composite fermented flours had better properties than those of non fermented flour. Fermentation increased swelling power, moisture content, meanwhile, solubility, and pH, deacresed. Amylose leaching, however, was not significantly affected by the fermentation process.

Catering Gluten-Free When Simultaneously Using Wheat Flour.

Science.gov (United States)

Miller, Kathryn; McGough, Norma; Urwin, Heidi

2016-02-01

A European law on gluten-free (GF) labeling came into force in 2012, covering foods sold prepacked and in food service establishments, and a similar U.S. Food and Drug Administration (FDA) regulation covers GF labeling from August 2014. Gluten is found in the grains wheat, rye, and barley. A common source of gluten in the kitchen is wheat flour. This research aimed to determine variables that have a significant effect on gluten contamination in commercial kitchens when wheat flour is in use and to establish controls necessary to assure GF production. A pilot study was used to test the following hypotheses: (i) increasing duration of exposure to wheat flour would increase gluten contamination, (ii) increasing distance between the site of preparation and the site of wheat flour would reduce gluten contamination, (iii) the use of a ventilation hood would decrease gluten contamination, and (iv) the use of a barrier segregating the site of preparation of a GF meal and the use of wheat flour would decrease gluten contamination. Petri dishes containing GF rice pudding were placed in three directions at increasing distances (0.5 to 2 m) from a site of wheat flour use. A barrier was in place between a third of samples and the site of wheat flour. After wheat flour was handled for 0.5 and 4.0 h, petri dishes were sealed and the contents were analyzed for gluten. The experiment was duplicated with the ventilation hood on and off. The pilot study revealed that a distance of 2 m from the use of wheat flour was required to control gluten contamination at ≤20 ppm if wheat flour had been in use for 4.0 h. The identified control of distance was tested in five different study sites. In each of the study sites, a test meal was prepared a minimum of 2 m away from the site of wheat flour use. Although kitchens vary and must be considered individually, the established control of a minimum 2 m distance, along with good hygiene practices, was found to be effective in preparing GF meals

A comprehensive review of the implementation of hazard analysis critical control point (HACCP) to the production of flour and flour-based products.

Science.gov (United States)

Arvanitoyannis, Ioannis S; Traikou, Athina

2005-01-01

The production of flour and semolina and their ensuing products, such as bread, cake, spaghetti, noodles, and corn flakes, is of major importance, because these products constitute some of the main ingredients of the human diet. The Hazard Analysis Critical Control Point (HACCP) system aims at ensuring the safety of these products. HACCP has been implemented within the frame of this study on various products of both Asian and European origin; the hazards, critical control limits (CCLs), observation practices, and corrective actions have been summarized in comprehensive tables. Furthermore, the various production steps, packaging included, were thoroughly analyzed, and reference was made to both the traditional and new methodologies in an attempt to pinpoint the occurring differences (advantages and disadvantages) per process.

Silencing of Soybean Raffinose Synthase Gene Reduced Raffinose Family Oligosaccharides and Increased True Metabolizable Energy of Poultry Feed

Directory of Open Access Journals (Sweden)

Michelle F. Valentine

2017-05-01

Full Text Available Soybean [Glycine max (L. Merr.] is the number one oil and protein crop in the United States, but the seed contains several anti-nutritional factors that are toxic to both humans and livestock. RNA interference technology has become an increasingly popular technique in gene silencing because it allows for both temporal and spatial targeting of specific genes. The objective of this research is to use RNA-mediated gene silencing to down-regulate the soybean gene raffinose synthase 2 (RS2, to reduce total raffinose content in mature seed. Raffinose is a trisaccharide that is indigestible to humans and monogastric animals, and as monogastric animals are the largest consumers of soy products, reducing raffinose would improve the nutritional quality of soybean. An RNAi construct targeting RS2 was designed, cloned, and transformed to the soybean genome via Agrobacterium-mediated transformation. Resulting plants were analyzed for the presence and number of copies of the transgene by PCR and Southern blot. The efficiency of mRNA silencing was confirmed by real-time quantitative PCR. Total raffinose content was determined by HPLC analysis. Transgenic plant lines were recovered that exhibited dramatically reduced levels of raffinose in mature seed, and these lines were further analyzed for other phenotypes such as development and yield. Additionally, a precision-fed rooster assay was conducted to measure the true metabolizable energy (TME in full-fat soybean meal made from the wild-type or transgenic low-raffinose soybean lines. Transgenic low-raffinose soy had a measured TME of 2,703 kcal/kg, an increase as compared with 2,411 kcal/kg for wild-type. As low digestible energy is a major limiting factor in the percent of soybean meal that can be used in poultry diets, these results may substantiate the use of higher concentrations of low-raffinose, full-fat soy in formulated livestock diets.

Silencing of Soybean Raffinose Synthase Gene Reduced Raffinose Family Oligosaccharides and Increased True Metabolizable Energy of Poultry Feed

Science.gov (United States)

Valentine, Michelle F.; De Tar, Joann R.; Mookkan, Muruganantham; Firman, Jeffre D.; Zhang, Zhanyuan J.

2017-01-01

Soybean [Glycine max (L.) Merr.] is the number one oil and protein crop in the United States, but the seed contains several anti-nutritional factors that are toxic to both humans and livestock. RNA interference technology has become an increasingly popular technique in gene silencing because it allows for both temporal and spatial targeting of specific genes. The objective of this research is to use RNA-mediated gene silencing to down-regulate the soybean gene raffinose synthase 2 (RS2), to reduce total raffinose content in mature seed. Raffinose is a trisaccharide that is indigestible to humans and monogastric animals, and as monogastric animals are the largest consumers of soy products, reducing raffinose would improve the nutritional quality of soybean. An RNAi construct targeting RS2 was designed, cloned, and transformed to the soybean genome via Agrobacterium-mediated transformation. Resulting plants were analyzed for the presence and number of copies of the transgene by PCR and Southern blot. The efficiency of mRNA silencing was confirmed by real-time quantitative PCR. Total raffinose content was determined by HPLC analysis. Transgenic plant lines were recovered that exhibited dramatically reduced levels of raffinose in mature seed, and these lines were further analyzed for other phenotypes such as development and yield. Additionally, a precision-fed rooster assay was conducted to measure the true metabolizable energy (TME) in full-fat soybean meal made from the wild-type or transgenic low-raffinose soybean lines. Transgenic low-raffinose soy had a measured TME of 2,703 kcal/kg, an increase as compared with 2,411 kcal/kg for wild-type. As low digestible energy is a major limiting factor in the percent of soybean meal that can be used in poultry diets, these results may substantiate the use of higher concentrations of low-raffinose, full-fat soy in formulated livestock diets. PMID:28559898

Replacement Value of Soybean Meal and Maize with Raw or Boiled ...

African Journals Online (AJOL)

A study to determine the replacement value of raw or boiled pigeon pea seed meal (PSM) for soybean meal and maize in the diets of exotic pullets (1-56 d) was conducted with 324 pullet chicks. The experimental design was 2 x 5 factorial in a completely randomized design (CRD). The factors were form (raw and boiled) ...

Gamma radiation influence on technological characteristics of wheat flour

International Nuclear Information System (INIS)

Teixeira, Christian A.H.M.; Inamura, Patricia Y.; Uehara, Vanessa B.; Mastro, Nelida L.d.

2012-01-01

This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it. - Highlights: ► We study the influence of gamma radiation on wheat flour and properties of breads. ► Falling number decreased with radiation remaining almost constant up to one month. ► Ionizing radiation may confer an increase in texture parameters, weight and height on the bread.

Compositional Study for Improving Wheat Flour with Functional Ingredients

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Livia Apostol

2015-11-01

Full Text Available Helianthus tuberosus L. is cultivated widely across for its edible tuber. As a source of inulin with aperient, cholagogue and tonic effects, its tubers have been used for the treatment of diabetes. Also, the leaves of Helianthus tuberosus L. show antipyretic, analgesic effects and are therefore used for the treatment of bone fracture, skin wound and pain. The main aim of this study is to establish the optimum dose from rheological and nutritional point of view of Helianthus tuberosus L. tuber flour and leaves flour used as functional ingredient in bakery products industry. The types of mixtures of flours used in this study was: P1–100% wheat flour; P2-93% wheat flour + 7% Helianthus tuberosus (5% tuber + 2% leaves; P3-92% wheat flour + 8% Helianthus tuberosus (5% tuber + 3% leaves; P4- 90% wheat flour + 10%  Helianthus tuberosus (5% tuber + 5% leaves; P5 -100% Helianthus tuber; P6- Helianthus leaves. The potential functional of wheat flour enriched with the Helianthus tuberosus, in different proportions, was evaluated concerning chemical composition and rheological behaviour of the doughs. Adding of the Helianthus tuberosus L. tuber and leaves provoked an effect increasing the levels of inulin, minerals and fiber in wheat flour. The rheological properties of dough showed that P2, kept the rheological parameters for the technological behavior in order to obtain an acceptable quality of the bakery products. 

EFFECT OF THE ADDITION OF DEFATTED OKRA SEED (Abelmoschus esculentus FLOUR ON THE CHEMICAL COMPOSITION, FUNCTIONAL PROPERTIES AND Zn BIOAVAILABILITY OF PLANTAIN (Musa paradisiacal Linn FLOUR

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Tesleem Ibrahim

2012-08-01

Full Text Available In Nigeria it is advised that nursing mothers should give their baby plantain flour paste “amala ogede” with ‘ewedu’ Corchorus olitorius soup during the process of weaning their baby. The over matured okra that cannot be cut with kitchen knife are thrown away in Nigeria, this lead to postharvest loss of okra. The seed in this okra could be utilised by processing into okra seed flour for the fortification of plantain flour. Since the okra seed flour is rich in oil and the oil contains cyclopropenoid fatty acids which cause some toxicity concerns therefore this work is to evaluate the chemical composition, the functional properties and Zn bioavailability of plantain flour mixed with defatted okra seed flour. The nutrient content increased significantly (P≤0.05, protein; 3.88 – 11.38 %, fibre; 3.03 – 16.30 % and ash; 2.72 – 5.77 % while the fat and carbohydrate content reduced significantly (P≤0.05 as the percentage of defatted okra seed flour increased. The bulk density of the plantain flour decreased significantly (P≤0.05 from 0.795 g/cm3 to 0.769 g/cm3 as the percentage of okra seed flour increased while the least gelation concentration increased significantly (P≤0.05 (10 to 20. The calculated [Ca][Phytate]/[Zn] molar ratio for the plantain flour mixed with defatted okra seed flour (0.02 – 0.04 mol/kg were below the critical level. The increase in the least gelation concentration coupled with increase in the protein content of the resultant flour from the blend means more of the protein will be available in the food made from the plantain flour mixed with defatted okra seed flour.

Soybean polar lipids differently impact adipose tissue inflammation and the endotoxin transporters LBP and sCD14 in flaxseed vs. palm oil-rich diets.

Science.gov (United States)

Lecomte, Manon; Couëdelo, Leslie; Meugnier, Emmanuelle; Loizon, Emmanuelle; Plaisancié, Pascale; Durand, Annie; Géloën, Alain; Joffre, Florent; Vaysse, Carole; Michalski, Marie-Caroline; Laugerette, Fabienne

2017-05-01

Obesity and type 2 diabetes are nutritional pathologies, characterized by a subclinical inflammatory state. Endotoxins are now well recognized as an important factor implicated in the onset and maintain of this inflammatory state during fat digestion in high-fat diet. As a preventive strategy, lipid formulation could be optimized to limit these phenomena, notably regarding fatty acid profile and PL emulsifier content. Little is known about soybean polar lipid (SPL) consumption associated to oils rich in saturated FA vs. anti-inflammatory omega-3 FA such as α-linolenic acid on inflammation and metabolic endotoxemia. We then investigated in mice the effect of different synthetic diets enriched with two different oils, palm oil or flaxseed oil and containing or devoid of SPL on adipose tissue inflammation and endotoxin receptors. In both groups containing SPL, adipose tissue (WAT) increased compared with groups devoid of SPL and an induction of MCP-1 and LBP was observed in WAT. However, only the high-fat diet in which flaxseed oil was associated with SPL resulted in both higher WAT inflammation and higher circulating sCD14 in plasma. In conclusion, we have demonstrated that LPS transporters LBP and sCD14 and adipose tissue inflammation can be modulated by SPL in high fat diets differing in oil composition. Notably high-flaxseed oil diet exerts a beneficial metabolic impact, however blunted by PL addition. Our study suggests that nutritional strategies can be envisaged by optimizing dietary lipid sources in manufactured products, including fats/oils and polar lipid emulsifiers, in order to limit the inflammatory impact of palatable foods. Copyright © 2017 Elsevier Inc. All rights reserved.

Impact of narasin on manure composition, microbial ecology, and gas emissions from finishing pigs fed either a corn-soybean meal or a corn-soybean meal-dried distillers grains with solubles diets.

Science.gov (United States)

Kerr, Brian J; Trabue, Steven L; van Weelden, Mark B; Andersen, Daniel S; Pepple, Laura M

2018-04-14

An experiment was conducted to determine the effect of feeding finishing pigs a corn-soybean (CSBM) diet or a CSBM diet supplemented with 30% dried distillers grains with solubles (DDGS), in combination with or without a growth-promoting ionophore (0 or 30 mg narasin/kg of diet), has on manure composition, microbial ecology, and gas emissions. Two separate groups of 24 gilts (initial BW = 145.1 kg, SD = 7.8 kg) were allotted to individual metabolism crates that allowed for total but separate collection of feces and urine during the 48-d collection period. After each of the twice-daily feedings, feces and urine from each crate was collected and added to its assigned enclosed manure storage tank. Each tank contained an individual fan system that pulled a constant stream of air over the manure surface for 2 wk prior to air (day 52) and manure sampling (day 53). After manure sampling, the manure in the tanks was dumped and the tanks cleaned for the second group of pigs. Except for total manure Ca and P output as a percent of intake and for manure methane product rate and biochemical methane potential (P ≤ 0.08), there were no interactions between diet composition and narasin supplementation. Narasin supplementation resulted in increased manure C (P = 0.05), increased manure DM, C, S, Ca, and phosphorus as a percent of animal intake (P ≤ 0.07), and increased manure volatile solids and foaming capacity (P ≤ 0.09). No effect of narasin supplementation was noted on manure VFA concentrations or any of the gas emission parameters measured (P ≥ 0.29). In contrast, feeding finishing pigs a diet containing DDGS dramatically affected manure composition as indicated by increased concentration of DM, C, ammonia, N, and total and volatile solids (P = 0.01), increased manure DM, N, and C as a percent of animal intake (P = 0.01), increased manure total VFA and phenols (P ≤ 0.05), decreased gas emissions of ammonia and volatile sulfur compounds (VSC; P = 0.01), increased

Composite Flours for Baked Products and Possible Challenges – A ...

African Journals Online (AJOL)

It contains some suggestions on how to reduce the high import bills of wheat by using composite flours or blends of wheatless flours in place of wheat flour for making leavened and unleavened products. Some studies on the quality characteristics of leavened and unleavened products made from composite flours or blends ...

High-fiber diets with reduced crude protein for commercial layers

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MFFM Praes

2014-06-01

Full Text Available This study aimed at evaluating diets containing different fiber sources and two crude protein levels on the performance, egg quality, and nitrogen metabolism of commercial layers. In total, 392 48-wk-old Isa Brown layers were distributed according to a completely randomized experimental design in a 3x2+1 (control factorial arrangement, resulting in seven treatments with seven replicates of eight birds each. Treatments consisted of three fiber feedstuffs (cottonseed hulls, soybean hulls, and rice hulls and two dietary crude protein levels (12% and 16%. Cottonseed hulls associated with the high crude protein level (16% resulted in the worst feed conversion ratio per dozen eggs. Diets with 16% crude protein resulted in the highest feed intake, egg production, egg weight, egg mass values, and improved feed conversion ratio (kg eggs/kg feed. The dietary inclusion of soybean hulls determined low yolk pigmentation, and of rice hulls, low egg specific gravity. The 16% crude protein diet with rice hulls promoted the best feed conversion ratio. Hens fed the reference diet presented higher egg mass and better feed conversion ratio per kg eggs and per dozen eggs. Hens fed the diets with low crude protein level (12% had reduced nitrogen excretion, but presented worse egg production.

Cheese bread enriched with biofortified cowpea flour

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Rodrigo Barbosa Monteiro Cavalcante

2016-02-01

Full Text Available ABSTRACT The development and enrichment of food are of great importance not only for the industry but also to improve the population's nutrition, where you can create new products or optimize existing ones. The consumption of fortified products in the diet is an option for the control of deficiency diseases. This study aimed to develop enriched cheese bread with whole biofortified cowpea flour and evaluate their acceptance and chemical composition. Two formulations, F1 and F2, were prepared containing 5.6 and 8% of cowpea flour as a substitute for starch, respectively. To check acceptance, three sensory tests were used (Hedonic Scale, Purchase Intent, and Paired Comparison, F1 being sensory viable according to assessors, being chemically analyzed. Minerals were determined by atomic emission spectrometry with inductively coupled plasma source. The moisture was determined by drying at 105 °C, ash by calcination in muffle at 550 °C, proteins by the macro-Kjeldahl method, and lipids by hot extraction in a Soxhlet extractor. Carbohydrates were obtained by difference and the calories were calculated. The addition of cowpea increased the amounts of copper, iron, phosphorus, magnesium, manganese, and zinc, as well as protein and carbohydrate values. On the other hand, there was a reduction of the moisture concerning lipids and the total caloric value compared to the standard formulation. It was concluded , therefore, that the cowpea, a regional raw material in market expansion is presented as an option for the enrichment of baked foods that do not contain gluten, such as cheese bread.

Óleo de soja e própolis na alimentação de cabras leiteiras Soybean oil and propolis in the diets of dairy goats

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Rogério de Paula Lana

2005-04-01

Full Text Available Objetivou-se, neste experimento, verificar os efeitos da adição de óleo de soja e/ou de extrato etanólico de própolis na alimentação de cabras leiteiras sobre o consumo, a digestibilidade de nutrientes, a produção e composição do leite e alguns parâmetros de fermentação ruminal. Foram utilizadas dezesseis cabras Alpinas (quatro fistuladas no rúmen. Os animais foram alocados em quatro quadrados latinos 4x4, em arranjo fatorial 2x2 dos tratamentos. Foram adicionados ao concentrado 0 ou 120 g de óleo de soja e 0 ou 10 mL de extrato etanólico de própolis/animal/dia (30% p/v de própolis bruta moída em solução alcoólica a 70% em água. As dietas foram isoprotéicas, com 11,5% de PB, e compostas de 67% de silagem de milho e 33% de concentrado à base de fubá de milho e farelo de soja. O óleo de soja reduziu os consumos de matéria seca (%PV e g/kg PV0,75, de fibra em detergente neutro (FDN e de carboidratos não-fibrosos; diminuiu a digestibilidade da FDN; aumentou a digestibilidade da PB e do EE e o teor de nutrientes digestíveis totais (NDT; reduziu a produção e aumentou os percentuais de gordura, proteína e sólidos totais no leite; aumentou o pH; e reduziu a relação acetato:propionato no líquido ruminal. Houve interação entre óleo de soja e extrato etanólico de própolis, de modo que o óleo de soja reduziu os consumos de MS, MO e FDN (em kg/animal/dia somente na presença de própolis e aumentou o consumo de PB na ausência de própolis. O óleo de soja mostrou-se mais efetivo em alterar as variáveis analisadas que o extrato etanólico de própolis.The objective of this experiment was to verify the effects of soybean oil and/or ethanolic extract of propolis, in the diets of dairy goats, on intake, on digestibility of nutrients, on milk production and composition and some ruminal parameters. Sixteen Alpine female goats were used, in which four animals fistulated in the rumen. The animals were allocated in four 4

Effect of feeding level on ileal and total tract digestibility of nutrients and energy from soybean meal-based diets for piglets.

Science.gov (United States)

Goerke, M; Mosenthin, R; Jezierny, D; Sauer, N; Piepho, H-P; Messerschmidt, U; Eklund, M

2014-12-01

A total of 36 piglets with an initial body weight (BW) of 5.6 ± 0.7 kg, fitted with simple T-cannulas at the distal ileum, were used to evaluate the effect of three graded feeding levels (50, 75 or 100 g/kg BW(0.75) day) on apparent ileal digestibility (AID) and total tract digestibility (ATTD) of dry matter (DM), nitrogen (N) and energy, and on ATTD of organic matter (OM), ether extracts (EE), neutral detergent fibre (NDF), acid detergent fibre (ADF) and digestible (DE), metabolisable (ME) and net energy (NE) content in soybean meal (SBM)-casein-cornstarch-based diets. The AID of DM, N and energy and ATTD of NDF, ADF and EE in the diets were not affected (p > 0.05) by the feed intake (FI) level. There was a small decrease in ATTD of DM, N (CP), OM, ash and energy, and in DE, ME and NE content in the diets (p digestibility values, and for estimating urinary endogenous N loss. High variability in estimates of ileal endogenous N loss and total tract endogenous losses of N, EE and ash reflects great variation in individual endogenous losses between animals. Estimation of true total tract digestibility of N, EE and ash by regression analysis was affected by their decrease in ATTD with increasing FI level, as estimates for true digestibility were lower compared to their apparent values. The present results suggest that FI level can affect both apparent and true total tract nutrient digestibility in piglets. Journal of Animal Physiology and Animal Nutrition © 2014 Blackwell Verlag GmbH.

Desempenho e espermatogênese de alevinos de tilápia alimentados com farelo ou farinha de semente de algodão Performance and spermatogenesis of nile tilapia fingerlings fed with cottonseed meal or cottonseed flour

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Ana Lúcia Salaro

1999-03-01

Full Text Available Este trabalho avaliou o efeito do farelo e da farinha de semente de algodão no ganho de peso e na atividade testicular de alevinos de tilápia-do-nilo (Oreochromis niloticus. Cento e cinqüenta alevinos com peso médio inicial de 1,26 g foram mantidos em aquários de 45 L, com renovação contínua d'água, e alimentados por 120 dias com dietas isoprotéicas (28% PB e isocalóricas (4.030 kcal EB/kg de ração contendo 0%, 2%, 4% e 6% de semente de algodão descorticada e moída, e 24% de farelo de algodão. Foi observado que os níveis avaliados interferem na atividade testicular, diminuindo a espermatogênese, embora não tenham comprometido de forma significativa o ganho de peso dos alevinos.This experiment evaluated the effect of cottonseed meal or cottonseed flour on growth and testis activity of Nile tilapia fingerlings (Oreochromis niloticus. One hundred and fifty fingerlings with mean initial weight of 1.26 g were maintained in 45 L aquaria with continuous water supply. Fish were fed in isoproteic (28% CP and isoenergetic (4,030 kcal CE/kg of ration diets during 120 days. The experimental diets comprised a control diet, without cottonseed flour or meal, and diets containing 2%, 4% and 6% of cottonseed flour and 24% cottonseed meal. The results indicated that the use of seed flour or meal should be limited since at the tested levels they interferred with testis activity although they had not adversely affected the weight gain of fingerlings.

Nanocomposites of rice and banana flours blend with montmorillonite: Partial characterization

Energy Technology Data Exchange (ETDEWEB)

Rodríguez-Marín, María L.; Bello-Pérez, Luis A. [Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Km 6 carr Yautepec-Jojutla, Calle Ceprobi No. 8, Colonia San Isidro, Apartado Postal 24, C.P 62731, Yautepec, Morelos (Mexico); Yee-Madeira, Hernani [Departamento de Física, Escuela Superior de Física y Matemáticas-IPN, Edificio 9, U.P., ‘Adolfo López Mateos’ Col. Lindavista, C.P. 07738, México, D. F. (Mexico); Zhong, Qixin [Department of Food science and Technology, the University of Tennessee, Knoxville (United States); González-Soto, Rosalía A., E-mail: rsoto@ipn.mx [Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Km 6 carr Yautepec-Jojutla, Calle Ceprobi No. 8, Colonia San Isidro, Apartado Postal 24, C.P 62731, Yautepec, Morelos (Mexico)

2013-10-15

Rice and banana flours are inexpensive starchy materials that can form films with more improved properties than those made with their starch because flour and starch present different hydrophobicity. Montmorillonite (MMT) can be used to further improve the properties of starch-based films, which has not received much research attention for starchy flours. The aim of this work was to evaluate the mechanical and barrier properties of nanocomposite films of banana and rice flours as matrix material with addition of MMT as a nanofiller. MMT was modified using citric acid to produce intercalated structures, as verified by the X-ray diffraction pattern. The intercalated MMT was blended with flour slurries, and films were prepared by casting. Nanocomposite films of banana and rice flours presented an increase in the tensile at break and elongation percentage, respectively, more than their respective control films without MMT. This study showed that banana and rice flours could be alternative raw materials to use in making nanocomposite films. - Highlights: • Flour films presented adequate mechanical and barrier properties. • Addition of montmorillonite modified the mechanical and barrier properties of flour films. • The mechanical properties of the films were influenced by the different components of the flours. • The fiber of the banana flour improved the mechanical properties of the films.

Nanocomposites of rice and banana flours blend with montmorillonite: Partial characterization

International Nuclear Information System (INIS)

Rodríguez-Marín, María L.; Bello-Pérez, Luis A.; Yee-Madeira, Hernani; Zhong, Qixin; González-Soto, Rosalía A.

2013-01-01

Rice and banana flours are inexpensive starchy materials that can form films with more improved properties than those made with their starch because flour and starch present different hydrophobicity. Montmorillonite (MMT) can be used to further improve the properties of starch-based films, which has not received much research attention for starchy flours. The aim of this work was to evaluate the mechanical and barrier properties of nanocomposite films of banana and rice flours as matrix material with addition of MMT as a nanofiller. MMT was modified using citric acid to produce intercalated structures, as verified by the X-ray diffraction pattern. The intercalated MMT was blended with flour slurries, and films were prepared by casting. Nanocomposite films of banana and rice flours presented an increase in the tensile at break and elongation percentage, respectively, more than their respective control films without MMT. This study showed that banana and rice flours could be alternative raw materials to use in making nanocomposite films. - Highlights: • Flour films presented adequate mechanical and barrier properties. • Addition of montmorillonite modified the mechanical and barrier properties of flour films. • The mechanical properties of the films were influenced by the different components of the flours. • The fiber of the banana flour improved the mechanical properties of the films

Selenium incorporated in vegetable material for the obtaining of worm flour and compost

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Ulbio Alcivar Cedeño

2015-02-01

Full Text Available A study was done to evaluate the quality of the earthworm flour fed with the addition of selenium. Two groups with three replicates were used; a food made of sterilized vegetable waste and other with the addition of soya (5% as a source of selenium. Temperature, humidity, and pH were controlled to ensure the optimal growth of earthworms. A 0.5 g sample of both groups replicates was weighed in order to determine the amount of Na, K, Fe, Ca, Zn, Mg, Mn, Cu, Li, Se, Hg and Pb. The humus quality provided by the samples was also qualitatively analyzed, and the amount of moisture, protein, dry matter, fat, ash, crude fiber and soluble carbohydrates were determined. The amount of the elements Ca, Fe, Mg, Zn, Cu, Mn and Li was satisfactory because the flour had concentrations similar to the conventional worm flour, which is first achieved for this type of product. The amount of protein and lipid was also high similar to the conventional foods derived from animals. No heavy metals were found. Remarkably, the use of Eisenia foetida Savigny extracts can be used as a dietary supplement in amounts less than 1 g per person, which minimizes the risk of heavy metals. The application of humus from earthworms that were fed with a diet that contained selenium, corn plants obtained were significantly different from the untreated ones.

Detoxified castor meal in substitution of soybean meal in sheep diet: growth performance, carcass characteristics and meat yield.

Science.gov (United States)

Menezes, Daniel Ribeiro; Costa, Roberto Germano; de Araújo, Gherman Garcia Leal; Pereira, Luiz Gustavo Ribeiro; de Medeiros, Geovergue Rodrigues; Oliveira, Juliana Silva; Nascimento, Thiago Vinicius Costa; de Souza Rodrigues, Rafael Torres; Filho, José Morais Pereira; Busato, Karina Costa

2016-02-01

The aim of this study was to evaluate the intake, digestibility, performance, and carcass characteristics of lambs fed different levels of replacement (0, 15, 30, and 45 % based on dry matter, DM) of soybean meal (SM) by detoxified castor meal (DCM). Twenty-four and 32 intact hair lambs of nondescript breed (21.7 ± 2.6 kg of initial average body weight and approximately 10 months old) were used, respectively, in the intake and digestibility and performance experiments. The diets were composed of buffel grass hay, ground corn grain, and different levels of SM, DCM, and urea, in a roughage-to-concentrate ratio of 40:60. There was no effect of treatments on DM intake. However, crude protein (CP) and neutral detergent fiber (NDF) intakes were higher at 30 and 45 % than at 0 and 15 % of DCM, which in turn showed higher intake of non-fiber carbohydrates (NFC) (P replacement of SM by DCM up to 45 % in the feed of lambs did not negatively affect the intake, digestibility, performance, and main carcass features.

seed flour

African Journals Online (AJOL)

ONOS

2010-09-06

Sep 6, 2010 ... and with a nice taste, used for cooking or as lamp oil. The fatty acid ... Pra seeds were obtained from a local market in Nakhon Si Thammarat. Page 2. Table 1. Proximate composition of pra seed flour. Constituent. Percentage ...

Effects of Defatted Jack Bean Flour and Jack Bean Protein ...

African Journals Online (AJOL)

This study evaluated the effects of substituting wheat flour with defatted Jack bean flour and Jack bean protein concentrate on bread quality. Jack bean flour milled from the seed nibs was defatted with n-hexane and part of the defatted flour (DJF) extracted in acid medium (pH; 4.5) for protein concentrate (JPC). Both the DJF ...

Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour.

Science.gov (United States)

Cappa, Carola; Lucisano, Mara; Barbosa-Cánovas, Gustavo V; Mariotti, Manuela

2016-07-01

The impact of high pressure (HP) processing on corn starch, rice flour and waxy rice flour was investigated as a function of pressure level (400MPa; 600MPa), pressure holding time (5min; 10min), and temperature (20°C; 40°C). Samples were pre-conditioned (final moisture level: 40g/100g) before HP treatments. Both the HP treated and the untreated raw materials were evaluated for pasting properties and solvent retention capacity, and investigated by differential scanning calorimetry, X-ray diffractometry and environmental scanning electron microscopy. Different pasting behaviors and solvent retention capacities were evidenced according to the applied pressure. Corn starch presented a slower gelatinization trend when treated at 600MPa. Corn starch and rice flour treated at 600MPa showed a higher retention capacity of carbonate and lactic acid solvents, respectively. Differential scanning calorimetry and environmental scanning electron microscopy investigations highlighted that HP affected the starch structure of rice flour and corn starch. Few variations were evidenced in waxy rice flour. These results can assist in advancing the HP processing knowledge, as the possibility to successfully process raw samples in a very high sample-to-water concentration level was evidenced. This work investigates the effect of high pressure as a potential technique to modify the processing characteristics of starchy materials without using high temperature. In this case the starches were processed in the powder form - and not as a slurry as in previously reported studies - showing the flexibility of the HP treatment. The relevance for industrial application is the possibility to change the structure of flour starches, and thus modifying the processability of the mentioned products. Copyright © 2016 Elsevier Ltd. All rights reserved.

Características físico-químicas de derivados proteicos de soja em dietas extrusadas para cães Physical-chemical characteristics of soy-protein derived in extruded diets for dogs

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Ananda Portella Félix

2010-12-01

Full Text Available A soja é um grão rico em proteínas e lipídeos, a partir do qual se obtém diversos derivados proteicos de alto valor nutricional. Em virtude disso, realizou-se este estudo com o objetivo de analisar a composição bromatológica de derivados proteicos de soja, bem como as características físico-químicas dos extrusados formados a partir destes. Foram formuladas seis dietas para cães, uma referência e cinco contendo 30% de derivados de soja (farinha desengordurada - FDS, micronizada, farelo, grão integral e grão tostado, as quais foram extrusadas. Os derivados de soja e as dietas foram submetidos a análises bromatológicas e de qualidade do processamento. A FDS e o farelo de soja apresentaram os maiores teores de proteína bruta, enquanto os grãos de soja integral e tostado e a soja micronizada apresentaram os maiores teores de extrato etéreo em hidrólise ácida e energia bruta. A soja grão integral apresentou a maior atividade ureásica e inibitória de tripsina, mesmo após a extrusão da dieta. Os extrusados contendo as sojas grão e micronizada apresentaram as maiores densidades e as menores durezas, índice de absorção de água e grau de gelatinização do amido. Derivados proteicos de soja apresentam alto valor nutricional, entretanto, devem ser termicamente processados antes da extrusão para completa inativação do inibidor de tripsina. Além do mais, derivados contendo alto teor de lipídeos, como soja grão e micronizada, quando adicionados em 30% da fórmula, comprometem a qualidade do extrusado.Soy is a grain rich in protein and lipids, from which its obtained different protein products of high nutritional value. This study aimed to analyze the chemical composition of different soy-protein products, as well as the characteristics of the extruded produced. Six diets were formulated, a reference and five with 30% soy product (defatted soy flour - DSF, micronized, soybean meal, crude grain or toasted grain, which were

Effects of feeding level and feeding frequency on growth, feed efficiency and nitrogen and phosphorus loss in seabass (Lates calcarifer Bloch fed diets with defatted soybean meal partially replacing fishmeal

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Srisook, S.

2007-05-01

Full Text Available Satun Coastal Fisheries Research and Development Center, Muang, Satun 3Feeding management is crucial for feed efficiency, nutrient utilization, growth of cultured aquatic species and the amount of organic waste produced. This study aimed at investigating effects of two levels offeeding at two feeding frequencies on growth performance, feed efficiency and nitrogen and phosphorus loss in Asian seabass when fed diets with defatted soybean meal (SBM replacing fish meal. Three diets were formulated to contain defatted SBM to replace fish meal at 0, 10 and 20% of fish meal protein. Each diet wasgiven to the fish at either 4% of body weight (BW or to satiation. At each feeding level, the fish were fed at two feeding frequencies, once and twice daily. Fish with an average initial weight of 2.04±0.06 g/fish werereared for twelve weeks in the flow through system. Growth of fish reduced with an increasing amount of defatted SBM incorporated in diets as observed in other carnivorous species. Within groups of fish fed thesame diet, different growth performance and feed efficiency differed due to both feeding level and frequency. Weight gain of fish that were fed diet with defatted SBM replacing 10% of fish meal protein (diet 2until satiation was not significantly different from fish fed fish meal based diet at 4% BW. Furthermore, feeding fish the former diet twice daily resulted in an improvement of FCR, PER and PPV of fish to those ofthe fish fed fish meal based diet at satiation twice daily. Nitrogen and phosphorus loss was affected by diet, feeding level and frequency. Fish fed diet 2 until satiation twice daily lost nitrogen and phosphorus in theamount similar to that of fish fed fish meal based diet until satiation.

Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.

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Aprodu, Iuliana; Banu, Iuliana

2015-07-01

Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste. © The Author(s) 2014.

Hepatic fatty acid profile of rats fed a triheptanoin-based ketogenic diet

OpenAIRE

Meloi, Ingrid Sofia Vieira de; Ataidei, Terezinha da Rocha; Oliveirai, Suzana Lima de; Bezerra Buenoi, Nassib; Freitasi, Johnnatan Duarte de; Sant'Anai, Antônio Euzébio Goulart

2015-01-01

Objective: the aim of this study was to evaluate the influence of consumption of a ketogenic diet supplemented with triheptanoin, a medium-chain anaplerotic triacylglycerol, on the liver fatty acid profile of Wistar rats. Methods: three groups of male Wistar rats (n = 10) were submitted to an AIN-93 control diet, a triheptanoin- based ketogenic diet, or a soybean oil-based ketogenic diet for 60 days. Excised livers were subjected to lipid extraction and methylation to obtain fatty acids methy...

Classification of whole wheat flour using a dimensionless number.

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Sehn, Georgia Ane Raquel; Steel, Caroline Joy

2017-11-01

The rheological standards currently used for classifying refined wheat flour for technological quality of bread are also used for whole wheat flours. The aim of this study was to evaluate the rheological and technological behavior of different whole wheat flours, as well as pre-mixes of refined wheat flour with different replacement levels of wheat bran, to develop a dimensionless number that assigns a numerical scale using results of rheological parameters to solve this problem. Through farinograph and extensograph results, most whole wheat flours evaluated presented parameters recommended for bread making, according to the current classification. However, the specific volume of breads elaborated with these flours was not suitable, that is, the rheological analyses were not able to predict the specific volume of pan bread. The development of the Sehn-Steel dimensionless number allowed establishing a classification of whole wheat flours as "suitable" (Sehn-Steel dimensionless number between 62 and 200) or "unsuitable" for the production of pan bread (Sehn-Steel dimensionless number lower than 62). Moreover, an equation that can predict the specific volume of whole pan bread through this dimensionless number was developed.

Is Peripheral Benzodiazepine Receptor (PBR) Gene Expression Involved in Breast Cancer Suppression by Dietary Soybean Protein

National Research Council Canada - National Science Library

Das, Salil

2004-01-01

...% casein and those of groups 3 and 4 received same diet containing 20% soybean protein. Animals of groups 2 and 4 received DMBA in sesame oil by gavage (15 mg per animal). Control animals (groups 1 and 3...

THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

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Dorota Litwinek

2013-02-01

Full Text Available The aim of the present work was to compare the quality and nutritional value of breads with 50% addition of oat flours of different origin (commercial and residual – a by-product obtained during production of β-glucan preparation to standard wheat bread. Commercial wheat and oat flours and residual oat flour, as well as wheat and 50/50% wheat/oat breads were used as material in this research. Quality of breads was evaluated by their volume, baking yield and total baking loss. Bread crumb texture profile was analyzed by texture analyzer TA.XT Plus. Organoleptic assesment was performed by 15 skilled pearson‘s panel. Moreover both in flours and breads protein, lipids, mineral compounds, dietary fiber (soluble and insoluble fraction and β-glucans content were analyzed by AOAC methods.

Influence of partial replacement of soya bean meal by faba beans or peas in heavy pigs diet on meat quality, residual anti-nutritional factors and phytoestrogen content.

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Gatta, Domenico; Russo, Claudia; Giuliotti, Lorella; Mannari, Claudio; Picciarelli, Piero; Lombardi, Lara; Giovannini, Luca; Ceccarelli, Nello; Mariotti, Lorenzo

2013-06-01

The study evaluated the partial substitution of soybean meal by faba beans (18%) or peas (20%) as additional protein sources in diets destined for typical Italian heavy pig production. It compared animal performances, meat quality, the presence of residual anti-nutritional factors (ANF) and phytoestrogens in plasma and meat and the possible effects on pig health, by evaluating oxidative, inflammatory and pro-atherogenic markers. The results showed that the productive performances, expressed as body weight and feed conversion ratio, of pigs fed with faba bean and pea diets were similar to those of pigs fed only the soybean meal. Meat quality of pigs fed with the three diets was similar in colour, water-holding capacity, tenderness and chemical composition. Despite the higher levels of phytoestrogen in the plasma of pigs fed only the soybean meal, phytoestrogen concentration in the muscle was equivalent to that of animals fed diets with faba beans, whereas pigs fed a diet with peas showed a lower concentration. Inflammation and pro-atherogenic parameters did not show significant differences among the three diets. Overall, the partial substitution of soybean meal by faba beans appears more interesting than with peas, particularly in relation to the higher amount of polyphenols in the diet and the highest concentration of phytoestrogens found in the plasma and muscle of animals, while the pyrimidine anti-nutritional compounds present in the diet did not appear to accumulate and had no effect on the growth performance of animals.

Spectral Detection of Soybean Aphid (Hemiptera: Aphididae) and Confounding Insecticide Effects in Soybean

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Alves, Tavvs Micael

Soybean aphid, Aphis glycines (Hemiptera: Aphididae) is the primary insect pest of soybean in the northcentral United States. Soybean aphid may cause stunted plants, leaf discoloration, plant death, and decrease soybean yield by 40%. Sampling plans have been developed for supporting soybean aphid management. However, growers' perception about time involved in direct insect counts has been contributing to a lower adoption of traditional pest scouting methods and may be associated with the use of prophylactic insecticide applications in soybean. Remote sensing of plant spectral (light-derived) responses to soybean aphid feeding is a promising alternative to estimate injury without direct insect counts and, thus, increase adoption and efficiency of scouting programs. This research explored the use of remote sensing of soybean reflectance for detection of soybean aphids and showed that foliar insecticides may have implications for subsequent use of soybean spectral reflectance for pest detection. (Abstract shortened by ProQuest.).

SIFAT HIPOGLISEMIK PAKAN TINGGI PROTEIN KEDELAI PADA MODEL DIABEIK INDUKSI ALLOXAN [Hypoglicemic Property of a High-Protein Soybean Based Feed in Model alloxan Induced Diabetic

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C. Retnaningsih 1

2001-08-01

Full Text Available Hypoglicemic properties of soybean protein were evaluated in alloxan-induced diabetic rats. Twenty eight mature male Sprague Dawley (SD rats (250-300g were used and divided into four groups of seven rats. They were: 1 Placebo Standars (PS; 2 Alloxan Injection Standard (AS; 3 Alloxan injection soybean protein 250% (APK 250 dan 4 Alloxen injection soybean protein 100% (APK 100. One group was injected with aquabidest (Placebo and three group were diabetic induced by alloxan injection (80 mg/kg of body weight by intramuscular injection.Placebo-Standard (PS and Alloxan injection Standar (AS groups were fed standard diet whereas APK 250 100 were fed soybean protein deit for 42 days. Concentration of serum glucose was determined before incention (0day and 1, 2, 143, 21, 28, 35, and 42 days after injection.The result showed that alloxan injection increased the level of serum glucose. Bioassay experiment demonstrated that diet on high conceration of soybean protein (250% decreased the level of serum glucose from 351,44 mg/dl to 230,62 mg/dl (34,37% while soy protein 100% descreased the level of serum glucose.

Partial replacement of protein in soybean meal by moringa seed cake (Moringa oleifera in bocourti’s catfish (Pangasius bocourti

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Bundit Yuangsoi

2014-04-01

Full Text Available The present study was undertaken in order to determine the effect of a dietary of moringa seed cake on digestibility, growth performance, blood chemistry and histopathologic of bocourti’s catfish. Fish were fed with diets formulated by 0, 250, 500, 750, and 1000 g kg-1 of moringa seed cake to replace protein in soybean meal. Fish with mean wet weights of 21.50± 0.25 g per fish were fed experimental diets for 8 weeks. Significant differences (p<0.05 in weight gain, average daily gain and specific growth rate were detected between bocourti’s catfish given the experimental diets. All fish grew normally and no significant difference was observed for survival rate and feed conversion ratio among fish fed tested diets. The highest FCR was generally observed that as moringa seed cake inclusion increased in the diets that were noted to exhibit slightly poor growth performance, feed utilization and pepsin digestibility tested. Blood chemistry and hepatosomatic index did not differ significantly for any of the diet treatments. No histopathological changes were found in distal intestines and liver. The study indicated that the dietary moringa seed cake contains ingredients that could be used for bocourti’s catfish diets possibly not over up to for 500 g kg-1 soybean protein replacement without negative effect on growth, digestibility and histology.

Studies on the sterilization of soybean pod borer using nuclear irradiation technique

International Nuclear Information System (INIS)

Du Junling; Zhao Xiaoli

1994-01-01

A systematic study of soybean pod borer control by using the sterile technology of the nuclear irradiation was carried out. By changing the photo-period, the diapause was broken and the highest percentage of emergence was obtained with 18 hours illumination per day. The duration of diapause was reduced from 10 months to about 1 month and it took 40∼42 days to reproduce one generation. The suitable prescription of the artificial diet was selected. When the larvae were fed with soybean sprouts, the high survival rate was achieved with normal development. The suitable treatment period and irradiation dose were discussed. The irradiation treatment conducted two days before adult emergence with the irradiation dose of 120 Gy would give the best results, which showed that the emerged adult was normal, whereas the eggs laid were not able to be hatched. When releasing the adults emerged from the treated pupae into screen in the soybean field, the control effect of 88.1%∼99.0% was obtained, and the rate of seed-boring reduced from 10.1% to 0.1%∼1.3%. In the soybean field, its control effect was 86.56%

MANNAN OLIGOSACCHARIDES AND ENZYMES IN CORN AND SOYBEAN MEAL BASED-DIETS FOR BROILERS MANANOLIGOSSACARÍDEOS E ENZIMAS EM DIETAS À BASE DE MILHO E FARELO DE SOJA PARA AVES

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Vera Maria Barbosa de Moraes

2007-09-01

Full Text Available

Mannan oligosaccharides, as an alternative to an-tibiotics, show promising results related to bird perfor-mance, immunity stimulus and improvement of intestinal mucosa. Enzyme inclusion in diets containing mannan oli-gosaccharides could improve these results. Poultry diets consist of corn and soybean meal, and approximately 30% of the phosphorus (P in these ingredients is bound to phytic acid. Phytase is capable of release not only the P but also other nutrients that can be better used by the birds while corn is relatively free of viscosous nonstarch poly-saccharides (NSP, soybean has about 20% of NSP, whose digestibility is almost null. NSP`s insoluble component of corn and soybean encapsulate nutrients and are responsive to exogenous enzymes. Negative environmental and nutri-tional consequences of dietary phytic acid are reduced by phytase inclusion in monogastric diets. Additionally, the enzymatic complex supplementation improves the nutri-tional value of feedstuffs through higher digestibility in birds. Finally, the use of exogenous enzymes allows re-duction in feed costs.

KEY-WORDS: Animal nutrition, enzymatic supplementation, prebiotic.

Os mananoligossacarídeos, como alternativa aos antibióticos, têm apresentado resultados promissores no que se refere tanto ao desempenho das aves quanto ao estímulo da imunidade e à melhora da mucosa intestinal. A inclusão de enzimas nas dietas contendo mananoligossacarídeos poderia melhorar ainda mais esses resultados. As dietas para aves são compostas de milho e farelo de soja, principalmente, e cerca de 30% do fósforo (P desses in-gredientes estão ligados ao ácido fítico. A fitase libera não só o P, mas também outros nutrientes para que sejam me-lhor utilizados pelas aves. O milho é relativamente isento de polissacarídeos não-amiláceos (PNAs viscosos e a soja apresenta cerca de 20% de PNAs, com digestibilidade praticamente nula. Os componentes insolúveis dos PNAs do

Effects of high fat diet on incidence of spontaneous tumors in Wistar rats

DEFF Research Database (Denmark)

KRISTIANSEN, E.; Madsen, Charlotte Bernhard; Meyer, Otto A.

1993-01-01

In a 2.5-year carcinogenicity study, two groups, both including male and female Wistar rats, were fed two different diets with 4% and 16% fat. In addition to 4% soybean oil, the high-fat diet contained 12% mono- and diglycerides, of which 85% was stearic acid and 13% palmitic acid...

The Expression of Adipogenic Genes in Adipose Tissues of Feedlot Steers Fed Supplementary Palm Oil or Soybean Oil

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Seong Ho Choi

2016-03-01

Full Text Available We hypothesized that supplementing finishing diets with palm oil would promote adipogenic gene expression and stearoyl-CoA desaturase (SCD gene expression in subcutaneous (s.c. and intramuscular (i.m. adipose tissues of feedlot steers. Eighteen Angus and Angus crossbred steers were assigned to three groups of 6 steers and fed a basal diet (control, with 3% palm oil, or with 3% soybean oil, for 70 d, top-dressed daily. Tailhead s.c. adipose tissue was obtained by biopsy at 14 d before the initiation of dietary treatments and at 35 d of dietary treatments. At slaughter, after 70 d of dietary treatment, tailhead s.c. adipose tissue and i.m. adipose tissue were obtained from the longissimus thoracis muscle. Palm oil increased plasma palmitic acid and soybean oil increased plasma linoleic acid and α-linolenic acid relative to the initial sampling time. Expression of AMP-activated protein kinase alpha (AMPKα and peroxisome proliferator-activated receptor gamma (PPARγ increased between the initial and intermediate biopsies and declined thereafter (p<0.03. SCD gene expression did not change between the initial and intermediate biopsies but declined by over 75% by the final period (p = 0.04, and G-coupled protein receptor 43 (GPR43 gene expression was unaffected by diet or time on trial. Soybean oil decreased (p = 0.01 PPARγ gene expression at the intermediate sample time. At the terminal sample time, PPARγ and SCD gene expression was less in i.m. adipose tissue than in s.c. adipose tissue (p<0.05. AMPKα gene expression was less in s.c. adipose tissue of palm oil-fed steers than in control steers (p = 0.04 and CCAAT enhancer binding protein-beta (CEBPβ gene expression was less in s.c. and i.m. adipose tissues of palm oil-fed steers than in soybean oil-fed steers (p<0.03. Soybean oil decreased SCD gene expression in s.c. adipose tissue (p = 0.05; SCD gene expression in palm oil-fed steers was intermediate between control and soybean oil-fed steers

Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours.

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