Comparative nutritive value and amino acid content of triticale, wheat, and rye

Sikka, Krishan C.; Duggal, Surinder K.; Singh, Ranjeet; Gupta, Deba P.; Joshi, Madheb G.

doi:10.1021/jf60218a046

Cited by 20 publications

(14 citation statements)

References 7 publications

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“…The concentrations of all AA found in the current study were higher than those reported by Sikka et al (1978), Huet et al (1988) and Mosse et al (1988). In addition, the AA concentrations found in these triticale cultivars were also higher than those reported by NRC (1994).…”

Section: Discussioncontrasting

confidence: 82%

The nutritional value of new varieties of high-yielding triticale: Nutrient composition and <i>in vitro</i> digestibility

Widodo¹,

Nolan²,

Iji³

2015

SA J. An. Sci.

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Ten high-yielding cultivars of triticale obtained from a breeding group at the University of New England, harvested in 2008 and 2009, were assessed for nutrient composition and nutrient digestibility. The cultivars tested were AT528, H20, H127, H128, H157, H249, H418, H426, JRCT74 and Tahara. Their nutrient characteristics, including dry matter, crude protein, crude fat, ash and gross energy, starch content and composition, and concentrations of non-starch polysaccharides, minerals, phytate-P content and amino acids, were determined. The in vitro digestibility and viscosity during digestion were also measured. There was low variability between the cultivars tested and harvest years (the difference between wet and dry conditions) had little effect on nutrient composition.

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Section: Discussioncontrasting

confidence: 82%

The nutritional value of new varieties of high-yielding triticale: Nutrient composition and <i>in vitro</i> digestibility

Widodo¹,

Nolan²,

Iji³

2015

SA J. An. Sci.

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“…The chemical score provides an estimate of the nutritive value of a protein by comparing essential amino acid levels between test and standard proteins . The computed chemical scores in Table are based on the reference protein of hen egg amino acids . The highest total amino acid content was observed with Alcalase®, followed by bromelain.…”

Section: Resultsmentioning

confidence: 99%

“…The chemical score of FPHs was computed to assess their protein nutritional value relative to hen egg amino acids as reference protein …”

Section: Methodsmentioning

confidence: 99%

Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases

et al. 2012

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“…Because cysteine and tyrosine can replace methionine and phenylalanine, respectively, through metabolic processes, two amino acids are combined (i.e. cysteine with methionine and phenylalanine with tyrosine) for the calculation of a chemical score (Sikka et al 1978). As shown in Table 3, except for methionine+cysteine, all EAA present in G. lemaneiformis have a high chemical score, in the range of 94‰-147‰.…”

Section: Nutritional Evaluationmentioning

confidence: 99%

Nutritional Composition and Assessment of Gracilaria lemaneiformis Bory

Xue

Peng

Zhou

et al. 2006

JIPB

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The chemical composition, mineral elements, vitamins, free fatty acids and amino acid content of the edible red alga Gracilaria lemaneiformis Bory, grown in the sea near Nan'ao island, Guangdong Province, were analyzed in the present study. Gracilaria lemaneiformis Bory showed a total sugar content of 14.65%. The protein content was 21%, of which approximately 41% was determined to be essential amino acids (EAA). The major amino acid components were glutamic acid, leucine, arginine, and alanine. Of the EAA assayed, methionine and cysteine appeared to be the most limiting amino acids compared with the EAA pattern provided by Food and Agricultural Organization of the United Nations. The total lipids content was 0.87% and comprised a high composition of unsaturated fatty acids (61%), mainly as linoleic acid and oleic acid, and a little amount of polyunsaturated fatty acid; palmitic acid was the main component (39%) of saturated acids. Relatively high levels of vitamin C, iodine, phosphorus, and zinc were also present in G. lemaneiformis. The nutritional composition between G. lemaneiformis and Nostoc flagelliforme, a rare alga that is widely eaten in Chinese society, was compared. The results suggest that N. flagelliforme can be substituted for by G. lemaneiformis, not only because of their similar shape, but also because of their approximate nutritional composition. Gracilaria lemaneiformis may possibly serve as a potential healthy food in human diets in the future.

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Comparative nutritive value and amino acid content of triticale, wheat, and rye

Cited by 20 publications

References 7 publications

The nutritional value of new varieties of high-yielding triticale: Nutrient composition and <i>in vitro</i> digestibility

The nutritional value of new varieties of high-yielding triticale: Nutrient composition and <i>in vitro</i> digestibility

Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases

Nutritional Composition and Assessment of Gracilaria lemaneiformis Bory

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