Amino Acid Profile of Heat-processed Canarium schweinfurthii Pulp

Anyalogbu, Ernest A.

doi:10.9734/jsrr/2014/10266

Cited by 4 publications

(5 citation statements)

References 26 publications

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“…The minimum threshold index of C-PER for good quality protein was reported to be 1.50 [10]. Plant proteins that have been noted to be of good quality in this regard include those from groundnuts: C-PER = 2.62 [55], pigeon pea: C-PER = 1.82 [56], raw and heat-treated fruits of Canarium schweinfurthii (African elemi): C-PER = 1.69-2.10 [57], and millet ogi: C-PER = 1.62 [58]. Therefore, the findings of the present study did not qualify proteins from cassava and yam peels to be of good quality by virtue of their C-PER indices.…”

Section: Discussionmentioning

confidence: 99%

Amino Acid Profiles, Total Nitrogen Contents, and Computed-Protein Efficiency Ratios of Manihot esculenta Root and Dioscorea rotundata Tuber Peels

Chikezie

Ibegbulem

Monago

et al. 2016

Journal of Food Processing

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Tuberous roots of cassava and yam are major sources of dietary carbohydrate to human, alternative sources of energy in livestock feeds, and sources of starch in small-scale industries. Investigations on amino acid profiles, total nitrogen contents, and computed-protein efficiency ratios (C-PER) of tuberous root peels ofManihot esculentaCrantz andDioscorea rotundataPoir. were carried out. Amino acid analysis was carried out using ion-exchange chromatography methods. Total nitrogen content was measured using the micro-Kjeldahl methods. The C-PER was calculated using regression equation. The concentrations of amino acids detected in the cassava peels ranged from 0.54 to 6.54 g/100 g protein, whereas those of yam peels were between 0.37 and 6.25 g/100 g protein. The total amino acid concentration of the cassava peels was not significantly (p>0.05) higher than that of the yam peels. Essential amino acid scores showed that Phe + Tyr and Met + Cys were the most abundant and limiting amino acids, respectively, in cassava and yam peels. The percentage nitrogen content and C-PER of the cassava peels were significantly (p<0.05) higher than those of the yam peels. The cassava and yam peels were not sources of good quality proteins. Therefore, the use of cassava or yam peels as livestock feeds should be supplemented with other sources rich in good quality proteins.

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Section: Discussionmentioning

confidence: 99%

Amino Acid Profiles, Total Nitrogen Contents, and Computed-Protein Efficiency Ratios of Manihot esculenta Root and Dioscorea rotundata Tuber Peels

Chikezie

Ibegbulem

Monago

et al. 2016

Journal of Food Processing

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“…Fruits of African elemi were obtained from Ngwa road market Aba, Aba South Local Government Area, Abia State, Nigeria. The fruits were processed as described by Anyalogbu et al (2014). The researchers stated that best eaten tenderness of the pulp was achieved by macerating the fruits for 30 min in water (55°C).…”

Section: Sample Collection and Processingmentioning

confidence: 99%

“…The flours of AE 0 , AE 15 , AE 30 , and AE 45 based on protein contents (g/100 g sample) of 14.60 ± 0.51, 13.20 ± 1.00, 12.59 ± 0.87, and 12.56 ± 1.10, respectively reported by Anyalogbu et al (2014), were used in formulating feed for the experimental animals as shown in Table 1. The samples were added in the diets at the expense of corn starch (with basal protein content of 4.0 g/100 g sample) giving approximately the conventional 10% dietary protein (The United Nations University 1980).…”

Section: Formulation Of the Experimental Dietsmentioning

confidence: 99%

“…Growth in young animal is a measure of protein efficiency ratio in which biological value (i.e., digestibility and balanced amino acid pattern) of absorbed amino acids defines the net protein utilization which underlines the capacity of the protein to provide metabolically available nitrogen and amino acid to tissues and organs (Millward et al 2008). African elemi (Canarium schweinfurthii), also known as bush candle (English), Ube mgba (Igbo), Origbo (Yoruba), and Atili (Hausa), is an ever green Burseraceae tree native to Central and West Africa (Anyalogbu et al 2014). The plant bears fruit, a drupe (Plate 1) that is macerated and the pulp eaten as masticatory in most parts of Nigeria.…”

Section: Introductionmentioning

confidence: 99%

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In-vivo protein quality assessment of macerated African elemi pulp eaten as masticatories in Eastern Nigeria

2020

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Background: The ability of a protein to accomplish distinct metabolic actions depends on its balance of amino acids, the digestibility to release the amino acids for absorption, and the availability of the absorbed amino acids for protein synthesis. In this study, this mark of protein quality was evaluated in vivo for macerated African elemi pulp eaten as masticatory in eastern Nigeria by assessing the effect of its inclusion in diets relative to reference diets on protein quality indices of growing albino rats sustained on the diets. Method: Samples obtained from Aba, Abia State, Nigeria, were portioned into four, processed by subjecting them to 0, 15, 30, and 45 min heat contact times in water (55°C), and labeled AE 0 , AE 15 , AE 30 , and AE 45 respectively. Diets formulated using the samples, giving approximately 10% protein, together with reference (Nutrend®) and basal diets were offered ad libitum to weaning albino rats for a 28-day feeding period. The growth performance parameters and in vivo protein quality indices of the rats were assessed using standard procedures. Results: Processing improved feed utilization (FU), feed conversion ratio (FCR), protein efficiency ratio (PER) and, except at AE 30 , net protein utilization (NPU) and biological value (BV) of the rats. The PER was above 2.0 in all the rats sustained on test sample diets given the range 2.03 ± 0.23 to 2.28 ± 0.35. The fecal nitrogen (FN), carcass weight (CW), true digestibility (TD), and BV were statistically similar (p˃0.05) in rats fed both samples and reference diets with BV being above 70%. Relative to FN, TD, and BV, this statistical parity between animals on test and reference diets could suggest adequacy of the digestibility of the proteins of the sample diets and the similarities in their qualities. Conclusion: The plant food, African elemi drupe pulp, could therefore be metabolically adjudged rich in highquality protein that is capable of supporting human growth and tissue maintenance.

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“…For a hygroscopic material with significant pores, moisture is transported to the unsaturated capillaries by sorption driven by gravity or surface capillary pressure and temperature‐dependent diffusion through the pores. This process involves soaking the fruits in warm water (warm press) at different temperatures and allowed for some time to soften (Anyalogbu et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties

Ndukwu

James

Mbanasor

et al. 2022

Food Processing Preservation

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Softening of the pulp of African black olive fruit (Canarium schweinfurthii) is one of the unit operations in the maceration and de‐pulping process of the pulp for consumption or to produce masticatories or oil. The softening process is temperature‐sensitive, and hot water treatments are applied arbitrarily by local processors that might result in the hardening instead of maceration or softening of the fruits. This study, therefore, investigates the effect of hot water treatment on the softening and maceration kinetics of the fruits at different temperatures. To achieve this, two varieties of the fruits were selected and immersed in a water bath at temperatures of 30–60°C. Some of the parameters determined were the moisture absorption rate, hardness ratio, dimensional changes, thermal properties, and softening kinetics. The results showed that the softening curves and kinetics were directly affected by the temperature of the hot water. Hardening of the pulp occurred at a hot water temperature of 60°C for the long variety. In contrast, softening did not take place at 30°C for both varieties. Maceration occurred at 40–50°C for the long variety and 40–60°C for the short variety. The maximum maceration rate was at 50°C with an average softening rate of 0.161 N/hr for long variety and the least rate was 0.0565 N/hr for 40°C short variety. The activation energy was 47.46 kJ/mol for the short variety and 48.06 kJ/mol for the long variety. All the properties were presented as a function of the temperature or moisture content with good results. The obtained data will be helpful in the scaling up of the de‐pulping process of the fruit by developing processing equipment for large‐scale industrial processing and also prevents hardening that can result in losses for small‐scale processors who soften and sell the fruits as snacks. Novelty impact statement Several studies abound on African black olive (Elemi) but none is available on the processing dynamics of softening the pulp for de‐pulping the fruits to produce masticatories or oil. A good number of these research focused on physical properties, biochemical contents, proximate composition, and other in vivo assessments. Therefore, the present study highlights the softening kinetics of the fruit during the maceration process. It showed that (1) hardening of the pulp occurs at 60°C while 30°C cannot cause maceration; (2) The maceration rate follows a three‐period pseudo first‐order kinetics; (3) Quicker maceration can be achieved at 50°C soaking water temperature.

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Amino Acid Profile of Heat-processed Canarium schweinfurthii Pulp

Cited by 4 publications

References 26 publications

Amino Acid Profiles, Total Nitrogen Contents, and Computed-Protein Efficiency Ratios of Manihot esculenta Root and Dioscorea rotundata Tuber Peels

Amino Acid Profiles, Total Nitrogen Contents, and Computed-Protein Efficiency Ratios of Manihot esculenta Root and Dioscorea rotundata Tuber Peels

In-vivo protein quality assessment of macerated African elemi pulp eaten as masticatories in Eastern Nigeria

Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties

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