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Nutrition : maintaining and improving health
\"This fifth edition offers comprehensive treatment to the role of diet in causing, preventing, and treating chronic disease and maintaining good health. Aimed at introductory undergraduates, the textbook includes key points throughout textboxes, introduction/aims of the chapter, and concluding remarks.\" -- Provided by publisher.
Book
Study of the quality and loses of durum wheat (Triticum durum) during storage: an overview of traditional storage in Algeria
Wheat is one of the most significant crops commercially because of its growing use. There is a real concern about the safety of grain that has been stored for a long time on a worldwide scale in order to get and retain a supply of high-quality grains. There are numerous methods to store wheat, however, traditional techniques are still used in Algeria. During storage, wheat grains are infested with pests and diverse microbial populations that can cause grain loses and disease. Preharvest, harvest, transportation, storage, and processing are all potential sources of microbial contamination in wheat. Fungi are the most contaminating flora, presenting mycotoxin excretion risk. Whereas lactic acid bacteria represent the fermentation flora. Contrary to what some research has found regarding the decrease in the nutritional value of wheat during storage, the storage in underground pits can enhance the product’s nutritional quality. Durum wheat fermentation is primarily a crucial technique that, when done on an industrial scale, might produce new products with improved technological and nutritional qualities. This present review highlights the storage methods available worldwide, different losses of wheat during storage, the effects of the storage conditions and natural fermentation on the quality of the stored wheat.
Journal Article
Effect of White Striping on Chemical Composition and Nutritional Value of Chicken Breast Meat
White striping defect (appearance of white striations parallel to muscle fiber on surface of breast) is considered an emerging issue in chicken breast meat which is related to increasing growth rate of modern hybrid birds. This study was aimed at evaluating the effect of white striping on chemical composition and nutritional value of chicken breast meat. During three replications, a total of 108 Pectoralis major muscles representing three degrees of white striping (absence=normal; presence classified in 2 levels as moderate or severe) were selected to determine proximate composition (moisture, protein, lipid and collagen) as well as sarcoplasmic and myofibrillar protein profile by sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis. The results showed that both severe and moderate white-striped fillets had higher fat content (2.53 vs 1.46 vs 0.78%; P<0.001), lower protein level (20.9 vs 22.2 vs 22.9%; P<0.001), decreased quality of protein as proven by higher collagen content (1.30 vs 1.37 vs 1.43%; P<0.001), and different pattern on myofibrillar and sarcoplasmic fractions when compared to normal fillets. Moreover, severe white-striped fillets exhibited higher energy content (450.7 vs 421.1 kJ/100g; P<0.01) with respect to normal meat. In conclusion, there was a large worsening of nutritional value of chicken breast meat following occurrence of white striping and this might impair consumer attitude towards poultry meat.
Journal Article
Prunings in fruit species, source of food reserve for beef cattle breeding
Summer pruning of fruit species as an alternative for feeding with vegetable waste in beef cattle breeding is observed. The experiment was conducted in 2020 in an experimental farm for beef cows (Hornless Hereford breed) of the Research Institute of Mountain Stockbreeding and Agriculture, Troyan (Bulgaria). The animals were fed in a controlled manner with standardized amounts of foliar fodder, obtained after summer pruning of fruit crops (plums, apples, pears). The main purpose of the study is to consider the potential and opportunity of using plant matter after summer pruning (green pruning) in various orchards, as a food reserve in beef cattle breeding. The highest appetite was shown by the leaves and twigs obtained during plum pruning (combined group of two cultivars) (46.6%), followed by those of the apple (31.2%) and the lowest value was registered for pear species (22.2%). The total amount of the three types of fodder is accepted as 100%. Compared to the other studied species, the foliar fodder from Prunus domestica had the highest content of crude protein (20.3%), minerals (11.7%), calcium (2.2%), phosphorus (0.6%) and nitrogen (3.2%).
Journal Article
Longer cutting intervals on the characteristics of Guinea grass: morphogenetic, productive, and nutritional traits
The aim of this study was to examine the effect of longer cutting intervals on morphogenetic and structural traits, herbage production, nutritional value, and in vitro digestibility of Guinea grass cv. Mombaça (Mombaça grass). Four cutting intervals (49, 63, 77, and 91 days) were evaluated in two crop years (2015-2016 and 2016-2017) during the rainy season, in two replicates. Cutting intervals influenced structural and morphogenetic traits, except for number of live leaves (4.35 leaves tiller-1) and final leaf length (72.94 cm) in the 2015-2016 crop year. As the cutting intervals increased, dry matter yield and stem percentage increased, whereas leaf percentage and leaf-to-stem ratio declined. Regardless of the evaluated crop year, the dry matter, acid detergent fiber, and lignin contents increased linearly; however, the neutral detergent fiber content was unaffected. Cutting intervals affected the crude protein content and in vitro digestibility. Considering leaf appearance rate, stem appearance rate, and leaf-to-stem ratio, the recommended harvest age for Mombaça grass for optimum yield and nutritional value is 77 days.
Journal Article
Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties
Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable sample was obtained by addition of 7.5% RG with a particle size of 125 μm.
Journal Article
Raman Fingerprints of Rice Nutritional Quality: A Comparison between Japanese Koshihikari and Internationally Renowned Cultivars
Raman spectroscopy was applied to characterize at the molecular scale the nutritional quality of the Japanese Koshihikari rice cultivar in comparison with other renowned rice cultivars including Carnaroli from Italy, Calrose from the USA, Jasmine rice from Thailand, and Basmati from both India and Pakistan. For comparison, two glutinous (mochigome) cultivars were also investigated. Calibrated and validated Raman analytical algorithms allowed quantitative determinations of: (i) amylopectin and amylose concentrations, (ii) fractions of aromatic amino acids, and (iii) protein content and secondary structure. The Raman assessments non-destructively linked the molecular composition of grains to key nutritional parameters and revealed a complex intertwine of chemical properties. The Koshihikari cultivar was rich in proteins (but with low statistical relevance as compared to other investigated cultivars) and aromatic amino acids. However, it also induced a clearly higher glycemic impact as compared to long-grain cultivars from Asian countries. Complementary to genomics and wet-chemistry analyses, Raman spectroscopy makes non-destructively available factual and data-driven information on rice nutritional characteristics, thus providing customers, dietitian nutritionists, and producers with a solid science-consolidated platform.
Journal Article
Chemical Composition and Nutritional Value of Paddy Straw Milky Mushroom (Calocybe indica)
The edible milky mushroom is the most widely cultivated mushroom in tropical and sub-tropical regions. Studies were conducted on the cultivation and nutritional analysis of this mushroom. The pure culture of Calocybe indica was carried out in the laboratory. The culture was maintained on potato dextrose agar slant and sub-cultured at a regular monthly interval to sustain their fruiting vigor. The above stock culture was used in studies. Wheat grain spawn of C. indica was prepared in glass bottles. The filled paddy grain spawn of C. indica was used at 6% level to the wet weight of the substrate and the beds were spawned. After harvest, the mushrooms were dried at 40°C under the hot air oven to make it powered for further analysis. The collected fresh mushrooms were dried in shade and coarse powder was analyzed for nutrients namely moisture, crude protein, lipid, ash, crude fiber, and minerals. It shows the dominant compounds of protein, fiber, and carbohydrate and the contents are 14.11%, 8.30% and 5.62% respectively. Lipid, ash, ether extract and pH contents are 4.06%, 7.04%, 3.15% and 5.4% respectively. The carbon and nitrogen contents are 33.60% and 3.56% respectively. In the estimation of saturated fatty acids and unsaturated fatty acids present in C. indica, totally, 17 fatty acids were recorded. In the estimation of essential and non-essential amino acids present in C. indica, totally, 15 amino acids were recorded. In the estimation of minerals composition present in C. indica, it was recorded that the species had a good resource of mineral composition. Totally, 6 macro minerals and 8 micro minerals were recorded. This investigation may provide that the paddy straw substrates can be recommended for the commercial cultivation of C. indica to obtain highly nutritious mushrooms.
Journal Article
Chemical composition of forage watermelon fruit at different maturity stage or storage length
This study aimed to assess the chemical responses of forage watermelon fruit at different maturity stages or storage lengths, performing two experimental tests. In the first test, four maturity stages were assessed: 30, 45, 60, and 75 days after anthesis, with four replicates. In the second test, fruits were maintained under three storage lengths: T1D (harvest day), T3M (3 months after harvest), and T6M (6 months after harvest), with eight replicates. Experimental design was completely randomized in both experimental tests. Fruit maturity stage did not affect crude protein, total carbohydrate, neutral detergent fiber, in vitro dry matter digestibility (IVDMD), pulp firmness, soluble solids content and total pectin content, but increased acid detergent fiber content from 45 days after anthesis. Storage length up to six months after harvest increased ash, crude protein and IVDMD, and reduced the content of soluble solids. Forage watermelon fruit can be harvested from 30 to 75 days after anthesis equivalent to 75 - 120 days after planting, and they can be stored under tree shade up to 6 months after harvest.
Journal Article
Chemical, mineral composition, in vitro ruminal fermentation and buffering capacity of some rangeland-medicinal plants
A diverse group of rangeland-medicinal plants are being used by ruminant whilst some of them have not been assessed for their nutritional value. This study was aimed to evaluate the chemical and mineral composition, buffering capacity, and in vitro fermentation of some rangeland-medicinal plants including Thymus kotschyanus, Ziziphora persica, Lallemantia royleana, and Scutellaria litwinowii in the family Lamiaceae, and Hypericum scabrum, in the family Hypericaceae. The results indicated that crude protein (CP) content ranged from 8.66% (S. litwinowii) to 12.17% of DM (H. scabrum). It was found that Z. persica had the highest potential gas production, metabolism energy (ME), relative feed value (RFV), and dry matter digestibility (DMD) values of 53.44 (mL 200-1 mg DM), 5.84 (MJ kg-1 DM), 170.66 and 70.88%, respectively. Mineral content differed among plants; Ca ranged from 5.79 to 41.96 g kg-1 DM. The concentrations of Ca, K, Mg, Fe, Zn, and Co were highest for L. royleana. Total volatile fatty acids (TVFA) and propionate concentrations were highest in the culture medium cultured with Z. persica, however, acetate, and butyrate were highest in H. scabrum. Acid-base buffering capacity was lower in T. kotschyanus and H. scabrum compared to other plants, while it was higher in S. litwinowii. Overall, it can be concluded that among plants evaluated in this study, Z. persica had higher nutritional value for sheep feeding.
Journal Article