Variation in tuber proximate composition, sugars, fatty acids and amino acids of eight Oromo dinich ( Plectranthus edulis ) landraces experimentally grown in Ethiopia

Gifty, Abera Geleta; Meulenaer, Bruno De; Olango, Temesgen Magule

doi:10.1016/j.jfca.2018.01.015

Cited by 14 publications

(11 citation statements)

References 24 publications

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“…The pH of the solution was adjusted to 2.2 with sodium hydroxide solution and further diluted to exactly 50 mL with 15% TCA. After centrifugation for 5 min at 3000 rpm, the supernatant was filtrated through a 0.45 µm nylon filter [106,107]. The solution contains primary and secondary amino acids that were further analyzed with the Ez:faast GC-MS kit (Phenomenex, Torrance, CA, USA).…”

Section: Gravimetric Parametersmentioning

confidence: 99%

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Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Petraru

Ursachi

Amariei

2021

Plants

103

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Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects.

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Section: Gravimetric Parametersmentioning

confidence: 99%

“…The quadrupole measured the abundance of ions from 35 to 500 m/z. For the calibration, there were used solutions with amino acids mixture included in the kit mentioned above [107].…”

Section: Gravimetric Parametersmentioning

confidence: 99%

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Petraru

Ursachi

Amariei

2021

Plants

103

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“…Free amino acids were analysed by mixing 3.5 ± 0.5 g of homogenized sample with 30 ml of 15% trichloroacetic acid (Gifty, De Meulenaer, & Olango, 2018). pH was adjusted to 2.2 and the extract was further diluted to exactly 50.0 ml with 15% trichloroacetic acid (TCA).…”

Section: Free Amino Acids Determinationmentioning

confidence: 99%

Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods

et al. 2021

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“…The quadrupole measured ion abundances from 35 to 500 m/z. Amino acid mixture solutions included in the kit were used for calibration [ 60 ].…”

Section: Methodsmentioning

confidence: 99%

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

Coțovanu

Mironeasa

2023

Plants

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One of the food industry’s challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristics of wheat bread supplemented with quinoa flour (QF) of large, medium and small particle sizes at typical doses previously established based on an optimization process, and to evaluate the optimal bread from a physical, textural, nutritional, and sensorial point of view. The results showed a decrease in the Falling number index, water absorption, dough stability, speed of protein weakening, dough extensibility, and creep-recovery compliances for optimal wheat–quinoa composite samples with large and medium particle sizes; meanwhile, for the samples with small particle sizes an opposite trend was recorded, with the exception of dough extensibility. Dough fermentation parameters and bread volume rose for all optimal formulations, while firmness decreased compared to wheat bread. All optimal bread samples presented an improved nutritional profile depending on the particle size. The protein content was up to 19% higher, ash up to 13.8%, and lipids up to fifteen times higher. A noticeable enrichment in minerals (mainly K, Mg, Na, Zn, up to 2.3 times) and essential amino acids (with 13.53%) was also obtained for all optimal breads. From an acceptability point of view, the highest score (8.70) was recorded for the optimal bread with a QF of medium particle size. These findings offer processors new information which will be useful for diversifying bakery products with an enhanced nutritional profile.

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Variation in tuber proximate composition, sugars, fatty acids and amino acids of eight Oromo dinich ( Plectranthus edulis ) landraces experimentally grown in Ethiopia

Cited by 14 publications

References 24 publications

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

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