Evaluation of protein isolate from <i>Cassia uniflora</i> as a source of plant protein

Bhanu, Natarajan V.; Ramachandra, Geeta; Monteiro, Pereira

doi:10.1002/jsfa.2740540418

Cited by 14 publications

(4 citation statements)

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“…Moisture, protein (N×6.25), fat and ash contents were determined (AOAC, 2002). Amino acids composition was determined (Millipore Cooperative, 1987 Bhanu et al (1991). In addition, essential amino acid index (EAAI) was calculated (Hidvegi and Bekes, 1983) and biological value (BV %) calculated (Oser, 1959) as follows: BV= 1.09 (EAAI) -11.73.…”

Section: Methodsmentioning

confidence: 99%

Nutritive Value of Some Fast Products Made From Silver Carp Fish, in Lake Wadi El-Rayan, El-Fayoum, Egypt

El-Sherif

Ibrahim

2012

Journal of Food and Dairy Sciences

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This study evaluates the nutritive value of some fast products made from silver carp fish (Hypophthalmichthys molitrix), in Lake Wadi El-Rayan, El-Fayoum, Egypt. The average weight (M± SD) of three fish samples during February, 2012 was 17.5 ± 0.300 kg and the edible part was 53%. Fast silver fish products such as fish fingers, patties, kofta and chips were nutritionally and sensory evaluated. The obtained results indicated that protein level in fish fingers was higher than other ones, fish patties had a high fat content and energy value‫و‬ while, kofta and chips had a high content of carbohydrates. Essential amino acids (EAA) content (g/16gN) of all products was much higher than FAO/WHO (1985) reference protein pattern. Also, amino acids score (AAS) for all EAA was higher than 100. Therefore, the best nutritional protein quality was found in fish fingers followed by patties, kofta and chips products respectively. However, fish patties had been obtained high scores of sensory evaluation followed by fish fingers, kofta and fish chips respectively. The mean scores of odor and acceptability were significantly higher (P≤0.05) in all products. In conclusion, silver carp fish in Lake Wadi El-Rayan can be reaching to unacceptable sizes for fresh marketing, so, it could be utilized to produce some fast products. The nutritional protein quality of studied products varied markedly as affected by fish mince percent in formula used for each product.

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Section: Methodsmentioning

confidence: 99%

Nutritive Value of Some Fast Products Made From Silver Carp Fish, in Lake Wadi El-Rayan, El-Fayoum, Egypt

El-Sherif

Ibrahim

2012

Journal of Food and Dairy Sciences

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“…The chemical score of samples based on their amino acid content was calculated according to Bhanu et al, (1991), as follows: Chemical score = (mg of amino acid in 1g test protein/ mg of amino acid in 1g reference protein) × 100…”

Section: Calculation Of Chemical Score Protein Efficiency Ratio and B...mentioning

confidence: 99%

Milk casein modification in response to dual oxidative enzymatic system

ELsayed,

Ibrahim,

ali

et al. 2024

Al-Azhar Journal of Agricultural Research

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Enzymatic cross-linking of proteins refers to the formation of intra-and inter-molecular cross-links by biocatalysts. Thus, the purpose of present work was to evaluate whether the dual oxidative enzymatic systems could be used for enhancing the functional properties of casein in order to use it as a texture improver. The results showed that peroxidase in the crude extract of moringa (Moringa oleifera) leaves exhibits 1342.19 specific activity (U/mg protein), while at 20% saturation of ammonium sulfate had specific activity of 1617.14 (U/mg protein) within 14.03% yield and 1.21 purification fold. Also, oxidative cross-linked casein clearly had higher relative di-tyrosine intensity than control casein. The control casein had the smallest particle size (272.121 µm) but other samples possessed enlarged particle size ~392.48-1294.60 µm which confirmed with the electrophoretic profile using SDS-PAGE. Moreover, the acid curd contains cross-linked casein had greater viscosity and lower syneresis than control. The total amino acids (TAA), essential amino acids (EAA), and TAA/EAA ratio of acid curd with enzymatic cross-linked casein were higher than control curd. Protein efficiency ratio and biological value of both CMII and CMIII treatments were higher than control curd. Also, CMIII treatment had the highest chemical score of valine, histidine, isoleucine, and leucine; while control acid curd had the highest chemical score of threonine only. It could be concluded that dual oxidative enzymatic system improved the functional properties of casein which could be used as texture improver without any negative impact on the nutritional value of such product.

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“…The amino acid score is defined as the concentration of the limiting amino acids in the food protein and is expressed follow: mg of essential amino acid in 1gm test protein CS = mg of essential amino acid in 1gm reference protein According to Bhanu et al (1991).…”

Section: Computation Of Chemical Score (Cs)mentioning

confidence: 99%

Nutritional Composition and Technological Studies on Pearl Millet Grains (Pennisetum glaucum L.)

Ali¹

2023

Alexandria Science Exchange Journal

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This study aimed to study the chemical, physical, vitamins, mineral composition and amino acids content of Pearl millets of Tohamy and Chinese millet grains (Pennisetum glacum L.) which were obtained from local market of Aden Governorate. In addition, sensory evaluation for cake prepared from millet flour and wheat flour were also studied. The study results showed the average weight and the thousand grain volume were higher significantly for Chinses millet grains 10.53± 0.23 g, 15.00 ± 0.0 ml than Tohamy millet grains 9.26± 0.25g and 10.00 ± 0.0 ml. While, Tohamy millet grains showed the significant variations of density 0.93± 0.03 g/ml than Chinese millet grains 0.71 ± 0.02 g/ml. Also, the moisture content for both Tohamy and Chinese were 11.33%, 12.67%. Moreover, the protein content was found in high content significantly in Tohamy 14.20%, while, Chinese mellet had 9.30%. There were no significant differences for the both cultivars in ash and crud fiber, and there were significant differences between the Tohamy and Chinese millet in fat and total carbohydrates content. There was an increase in calcium, magnesium and potassium for Tohamy millet 27, 82, 211 mg/100g compared in to Chinese millet 26, 78, 149 mg/100g respectively. While, Chinese millet had the highest content of sodium. There was an increase in the content of the vitamins A, D, C for Tohamy millet compared with Chinese millet. Tohamy and Chinese millet contained adequate amounts of the essential and nonessential amino acids except that of lysine, which was considered as the first limiting amino acids in TM and CM 0.50-0.67, which is typical for cereals. Also, this study indicated that sensory evaluation results for cakes prepared by replacing wheat flour by (30%,50% and 70%) of pearl millet flour Tohamy millet flour (TMF) and Chinese millet flour (CMF), include the color, odour, taste, texture and overall acceptability. The data showed that, there were no significant differences between control (100% WF) and cakes containing 30% (TMF), in all sensory attributes. Also, the cakes prepared by 50%, 70% in both Tohamy and Chinese flour showed significantly lower scores than control sample. In the light of the results of sensory evaluation, it was found that cakes made by replacing wheat flour with Tohamy millet flour (TMF) up to 30% was most acceptable by the sensory panel compared to cakes containing 30% of Chinese millet flour (CMF). Also, it was found that replacement of 50%, 70% of wheat flour by pearl millet flour (TMF and CMF) was slightly unacceptable by sensory panel in regard to appearance, and texture where the millet cakes was found to be darker in color and with cracks in the surface of the cakes compared to the other samples.

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Evaluation of protein isolate from Cassia uniflora as a source of plant protein

Cited by 14 publications

References 10 publications

Nutritive Value of Some Fast Products Made From Silver Carp Fish, in Lake Wadi El-Rayan, El-Fayoum, Egypt

Nutritive Value of Some Fast Products Made From Silver Carp Fish, in Lake Wadi El-Rayan, El-Fayoum, Egypt

Milk casein modification in response to dual oxidative enzymatic system

Nutritional Composition and Technological Studies on Pearl Millet Grains (Pennisetum glaucum L.)

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