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content</title> <meta name="description" content="Search results for: protein content"> <meta name="keywords" content="protein content"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="protein content"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 7983</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: protein content</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7983</span> Lentil Protein Fortification in Cranberry Squash</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sandhya%20Devi%20A">Sandhya Devi A</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The protein content of the cranberry squash (protein: 0g) may be increased by extracting protein from the lentils (9 g), which is particularly linked to a lower risk of developing heart disease. Using the technique of alkaline extraction from the lentils flour, protein may be extracted. Alkaline extraction of protein from lentil flour was optimized utilizing response surface approach in order to maximize both protein content and yield. Cranberry squash may be taken if a protein fortification syrup is prepared and processed into the squash. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alkaline%20extraction" title="alkaline extraction">alkaline extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=cranberry%20squash" title=" cranberry squash"> cranberry squash</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20fortification" title=" protein fortification"> protein fortification</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a> </p> <a href="https://publications.waset.org/abstracts/153178/lentil-protein-fortification-in-cranberry-squash" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/153178.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">111</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7982</span> Inheritance of Protein Content and Grain Yield in Half Diallel Maize (Zea mays L.) Populations</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=G%C3%BCl%20Ebru%20Orhun">Gül Ebru Orhun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A half diallel crossing design was carried out during 2011 and 2012 growing seasons under Çanakkale-Turkey ecological conditions. In this research, 20 F1 maize hybrids obtained by 6x6 half diallel crossing were used. Gene action for protein content and grain yield traits were explored in half set involving six elite inbred lines. According to the results diallel analysis dominance and additive gene variances were determined for protein content. Variance/Co-variance graphs revealed for grain yield and protein content traits. In this study, inheritance of grain yield and protein content demonstrated over-dominance type of gene action. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=protein" title="protein">protein</a>, <a href="https://publications.waset.org/abstracts/search?q=maize" title=" maize"> maize</a>, <a href="https://publications.waset.org/abstracts/search?q=inheritance" title=" inheritance"> inheritance</a>, <a href="https://publications.waset.org/abstracts/search?q=gene%20action" title=" gene action"> gene action</a> </p> <a href="https://publications.waset.org/abstracts/17608/inheritance-of-protein-content-and-grain-yield-in-half-diallel-maize-zea-mays-l-populations" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17608.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">525</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7981</span> The Impact of Different Rhizobium leguminosarum Strains on the Protein Content of Peas and Broad Beans</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alise%20Senberga">Alise Senberga</a>, <a href="https://publications.waset.org/abstracts/search?q=Laila%20Dubova"> Laila Dubova</a>, <a href="https://publications.waset.org/abstracts/search?q=Liene%20Strauta"> Liene Strauta</a>, <a href="https://publications.waset.org/abstracts/search?q=Ina%20Alsina"> Ina Alsina</a>, <a href="https://publications.waset.org/abstracts/search?q=Ieva%20Erdberga"> Ieva Erdberga</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Legume symbiotic relationship with nitrogen fixating bacteria Rhizobim leguminosarum is an important factor used to improve the productivity of legumes, due to the fact that rhizobia can supply plant with the necessary amount of nitrogen. R. leguminosarum strains have shown different activity in fixing nitrogen. Depending on the chosen R. leguminosarum strain, host plant biochemical content can be altered. In this study we focused particularly on the changes in protein content in beans (using two different varieties) and peas (five different varieties) due to the use of several different R. leguminosarum strains (four strains for both beans and peas). Overall, the protein content increase was observed after seed inoculation with R. leguminosarum. Strain and plant cultivar interaction specification was observed. The effect of R. leguminosarum inoculation on the content of protein was dependent on the R. leguminosarum strain used. Plant cultivar also appeared to have a decisive role in protein content formation with the help of R. leguminosaru. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=legumes" title="legumes">legumes</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20content" title=" protein content"> protein content</a>, <a href="https://publications.waset.org/abstracts/search?q=rhizobia%20strains" title=" rhizobia strains"> rhizobia strains</a>, <a href="https://publications.waset.org/abstracts/search?q=soil" title=" soil"> soil</a> </p> <a href="https://publications.waset.org/abstracts/27686/the-impact-of-different-rhizobium-leguminosarum-strains-on-the-protein-content-of-peas-and-broad-beans" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27686.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">521</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7980</span> Effect of Crude oil Contamination on the Morphological Traits and Protein Content of Avicennia Marina</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Babak%20Moradi">Babak Moradi</a>, <a href="https://publications.waset.org/abstracts/search?q=Hassan%20Zare-Maivan"> Hassan Zare-Maivan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A greenhouse investigation has been conducted to study the effect of crude oil on morphology and protein content of Avicennia marina plant. Avicennia marina seeds were sown in different concentrations of the crude oil mixed soil (i.e., 2.5, 5, 7.5, and 10 w/w). Controls and replicates were also set up. Morphological traits were recorded 4 months after plantation. Avicennia marina seedlings could tolerate up to 10% (w/w). Results demonstrated that there was a reduction in plant shoot and root biomass with the increase of crude oil concentration. Plant height, total leaf number and length reduced significantly with increase of crude oil contamination. Investigation revealed that there is a great impact of crude oil contamination on protein content of the roots of the experimental plant. Protein content of roots grown in different concentrations of crude oil were more than those of the control plant. Further, results also showed that protein content was increased with increased concentration of crude oil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Avicennia%20marina" title="Avicennia marina">Avicennia marina</a>, <a href="https://publications.waset.org/abstracts/search?q=morphology" title=" morphology"> morphology</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20contamination" title=" oil contamination"> oil contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20content" title=" protein content"> protein content</a> </p> <a href="https://publications.waset.org/abstracts/23576/effect-of-crude-oil-contamination-on-the-morphological-traits-and-protein-content-of-avicennia-marina" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23576.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">376</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7979</span> Selection of Pichia kudriavzevii Strain for the Production of Single-Cell Protein from Cassava Processing Waste</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Phakamas%20Rachamontree">Phakamas Rachamontree</a>, <a href="https://publications.waset.org/abstracts/search?q=Theerawut%20Phusantisampan"> Theerawut Phusantisampan</a>, <a href="https://publications.waset.org/abstracts/search?q=Natthakorn%20Woravutthikul"> Natthakorn Woravutthikul</a>, <a href="https://publications.waset.org/abstracts/search?q=Peerapong%20Pornwongthong"> Peerapong Pornwongthong</a>, <a href="https://publications.waset.org/abstracts/search?q=Malinee%20Sriariyanun"> Malinee Sriariyanun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A total of 115 yeast strains isolated from local cassava processing wastes were measured for crude protein content. Among these strains, the strain MSY-2 possessed the highest protein concentration (>3.5 mg protein/mL). By using molecular identification tools, it was identified to be a strain of Pichia kudriavzevii based on similarity of D1/D2 domain of 26S rDNA region. In this study, to optimize the protein production by MSY-2 strain, Response Surface Methodology (RSM) was applied. The tested parameters were the carbon content, nitrogen content, and incubation time. Here, the value of regression coefficient (R2) = 0.7194 could be explained by the model, which is high to support the significance of the model. Under the optimal condition, the protein content was produced up to 3.77 g per L of the culture and MSY-2 strain contain 66.8 g protein per 100 g of cell dry weight. These results revealed the plausibility of applying the novel strain of yeast in single-cell protein production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=single%20cell%20protein" title="single cell protein">single cell protein</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava%20processing%20waste" title=" cassava processing waste"> cassava processing waste</a> </p> <a href="https://publications.waset.org/abstracts/27179/selection-of-pichia-kudriavzevii-strain-for-the-production-of-single-cell-protein-from-cassava-processing-waste" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27179.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">402</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7978</span> Protein Isolates from Chickpea (Cicer arietinum L.) and Its Application in Cake</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Abdullah%20Ahmed">Mohamed Abdullah Ahmed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In a study of chickpea protein isolate (CPI) preparation, the wet alkaline extraction was carried out. The objectives were to determine the optimal extracting conditions of CPI and apply CPI into a sponge cake recipe to replace egg and make acceptable product. The design used in extraction was a central composite design. The response surface methodology was preferred to graphically express the relationship between extraction time and pH with the output variables of percent yield and protein content of CPI. It was noted that optimal extracting conditions were 60 min and pH 10.5 resulting in 90.07% protein content and 89.15% yield of CPI. The protein isolate (CPI) could be incorporated in cake to 20% without adversely affecting the cake physical properties such as cake hardness and sensory attributes. The higher protein content in cake was corresponding to the amount of CPI added. Therefore, adding CPI can significantly (p<0.05) increase protein content in cake. However, sensory evaluation showed that adding more than 20% of CPI decreased the overall acceptability. The results of this investigation could be used as a basic knowledge of CPI utilization in other food products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chick%20bean%20protein%20isolate" title="chick bean protein isolate">chick bean protein isolate</a>, <a href="https://publications.waset.org/abstracts/search?q=sponge%20cake" title=" sponge cake"> sponge cake</a>, <a href="https://publications.waset.org/abstracts/search?q=utilization" title=" utilization"> utilization</a>, <a href="https://publications.waset.org/abstracts/search?q=sponge" title=" sponge "> sponge </a> </p> <a href="https://publications.waset.org/abstracts/10335/protein-isolates-from-chickpea-cicer-arietinum-l-and-its-application-in-cake" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10335.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">366</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7977</span> Isolation, Preparation and Biological Properties of Soybean-Flaxseed Protein Co-Precipitates</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20H.%20Alu%E2%80%99datt">Muhammad H. Alu’datt</a>, <a href="https://publications.waset.org/abstracts/search?q=Inteaz%20Alli"> Inteaz Alli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted to prepare and evaluate the biological properties of protein co-precipitates from flaxseed and soybean. Protein was prepared by NaOH extraction through the mixing of soybean flour (Sf) and flaxseed flour (Ff) or mixtures of soybean extract (Se) and flaxseed extract (Fe). The protein co-precipitates were precipitated by isoelectric (IEP) and isoelectric-heating (IEPH) co-precipitation techniques. Effects of extraction and co-precipitation techniques on co-precipitate yield were investigated. Native-PAGE, SDS-PAGE were used to study the molecular characterization. Content and antioxidant activity of extracted free and bound phenolic compounds were evaluated for protein co-precipitates. Removal of free and bound phenolic compounds from protein co-precipitates showed little effects on the electrophoretic behavior of the proteins or the protein subunits of protein co-precipitates. Results showed that he highest protein contents and yield were obtained in for Sf-Ff/IEP co-precipitate with values of 53.28 and 25.58% respectively as compared to protein isolates and other co-precipitates. Results revealed that the Sf-Ff/IEP showed a higher content of bound phenolic compounds (53.49% from total phenolic content) as compared to free phenolic compounds (46.51% from total phenolic content). Antioxidant activities of extracted bound phenolic compounds with and without heat treatment from Sf-Ff/IEHP were higher as compared to free phenolic compounds extracted from other protein co-precipitates (29.68 and 22.84%, respectively). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title="antioxidant">antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=phenol" title=" phenol"> phenol</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20co-precipitate" title=" protein co-precipitate"> protein co-precipitate</a>, <a href="https://publications.waset.org/abstracts/search?q=yield" title=" yield"> yield</a> </p> <a href="https://publications.waset.org/abstracts/47994/isolation-preparation-and-biological-properties-of-soybean-flaxseed-protein-co-precipitates" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47994.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">238</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7976</span> Nutritional Characteristics, Mineral contents, Amino acid Composition and Phytochemical Analysis of Eryngium alpinium Leaf Protein Concentrates</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Owonikoko%20A.%20D.">Owonikoko A. D.</a>, <a href="https://publications.waset.org/abstracts/search?q=Odoje%20O.%20F."> Odoje O. F.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh sample of Eryngium alpinum was purchased and processed for leaf protein concentrates with a view to evaluating its nutritional potential, mineral composition, amino acid characteristics and phytochemical constituents. Using standard analytical methods. The proximate composition of the leaf protein concentrates revealed moisture content;(5.35±0.21)g/100g, ash;(11.37±0.43)g/100g, crude protein;(48.17±0.46)g/100g, crude fat;(15.38±0.07)g/100g, crude fibre (3.05±0.46)g/100g, and Nitrogen free extractive; (16.68±0.30) g/100g. The mineral content was: Na;(51.88±0.23) mg/100g, K;(65.40±0.32)mg/100g, Ca; (86.89±0.46)mg/100g, Mg;(49.27±0.42) mg/100g, Zn;(0.62±0.03)mg/100g, Fe (6.65±0.43)mg/100g, Mn;(0.96±0.54)mg/100g, Cd;(0.28±0.04)mg/100g, P; (8.55±0.97)mg/100g, while selenium, lead and mercury were not detected in the sample indicating that the sample is free of causing risk of metal poisoning. The results of phytochemical constituents showed phytate; (18.34±0.36)mg/100g, flavonoid (0.25±0.41)mg/100g. The sample contain both essential and non-essential amino acid, with the highest value of Glutamic acid (12.26) and the lowest value of Tryptophan 1.05. the content of the leaf protein content shows that the sample is fit for dietary consumption and could as well be processed to be used as food additives. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mineral%20composition" title="mineral composition">mineral composition</a>, <a href="https://publications.waset.org/abstracts/search?q=phytochemical%20analysis" title=" phytochemical analysis"> phytochemical analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=leaf%20protein%20concentrates" title=" leaf protein concentrates"> leaf protein concentrates</a>, <a href="https://publications.waset.org/abstracts/search?q=eryngium%20alpinum" title=" eryngium alpinum"> eryngium alpinum</a> </p> <a href="https://publications.waset.org/abstracts/166086/nutritional-characteristics-mineral-contents-amino-acid-composition-and-phytochemical-analysis-of-eryngium-alpinium-leaf-protein-concentrates" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/166086.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">109</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7975</span> Determination of Yield and Some Quality Characteristics of Winter Canola (Brassica napus ssp. oleifera L.) Cultivars</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=B.%20Co%C5%9Fgun">B. Coşgun</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20Ozturk"> O. Ozturk</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Canola is a specific edible type of rapeseed, developed in the 1970s, which contains about 40 percent oil. This research was carried out to determine the yield and some quality characteristics of some winter canola cultivars during the 2010-2011 vegetation period in Central Anatolia of Turkey. In this research; Oase, Dante, Californium, Excalibur, Elvis, ES Hydromel, Licord, Orkan, Vectra, Nelson, Champlain and NK Petrol winter canola varieties were used as material. The field experiment was set up in a “Randomized Complete Block Design” with three replications on 21 September 2010. In this research; seed yield, oil content, protein content, oil yield and protein yield were examined. As a result of this research; seed yield, oil content, oil yield and protein yield (except protein content) were significant differences between the cultivars. The highest seed yield (6348 kg ha-1) was obtained from the NK Petrol, while the lowest seed yield (3949 kg ha-1) was determined from the Champlain cultivar was obtained. The highest oil content (46.73%) was observed from Oase and the lowest value was obtained from Vectra (41.87%) cultivar. The highest oil yield (2950 kg ha-1) was determined from NK Petrol while the least value (1681 kg ha-1) was determined from Champlain cultivar. The highest protein yield (1539.3 kg ha-1) was obtained from NK Petrol and the lowest protein yield (976.5 kg ha-1) was obtained from Champlain cultivar. The main purpose of the cultivation of oil crops, to increase the yield of oil per unit area. According the result of this research, NK Petrol cultivar which ranks first with regard to both seed yield and oil yield between cultivars as the most suitable winter canola cultivar of local conditions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=rapeseed" title="rapeseed">rapeseed</a>, <a href="https://publications.waset.org/abstracts/search?q=cultivar" title=" cultivar"> cultivar</a>, <a href="https://publications.waset.org/abstracts/search?q=seed%20yield" title=" seed yield"> seed yield</a>, <a href="https://publications.waset.org/abstracts/search?q=crude%20oil%20ratio" title=" crude oil ratio"> crude oil ratio</a>, <a href="https://publications.waset.org/abstracts/search?q=crude%20protein%20ratio" title=" crude protein ratio"> crude protein ratio</a>, <a href="https://publications.waset.org/abstracts/search?q=crude%20oil%20yield" title=" crude oil yield"> crude oil yield</a>, <a href="https://publications.waset.org/abstracts/search?q=crude%20protein%20yield" title=" crude protein yield"> crude protein yield</a> </p> <a href="https://publications.waset.org/abstracts/13504/determination-of-yield-and-some-quality-characteristics-of-winter-canola-brassica-napus-ssp-oleifera-l-cultivars" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/13504.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">278</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7974</span> Formulation and Nutrition Analysis of Low-Sugar Snack Bars </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Kongtun-Janphuk">S. Kongtun-Janphuk</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Niwitpong%20Jr."> S. Niwitpong Jr.</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Saengsai"> J. Saengsai</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Low-sugar snack bars were formulated with 3 main formulas depending on the main ingredient, which were peanut-green bean-sesame, apple, and prune. The most acceptable formula of each group was obtained by sensory evaluation using a nine-point hedonic scale. The moisture content, total ash, protein, fat and fiber were analyzed by the standard methods of AOAC. The peanut-mung bean-sesame snack bar showed the highest protein content (88.32%) and total fat (0.48%) with the lowest of fiber content (0.01%) while the prune formula showed the lowest protein content (71.91%) and total fat (0.21%) with the highest of fiber content (0.03%). This result indicated that the prune formula could be used as diet food to assist in weight loss program. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=low-sugar%20snack%20bar" title="low-sugar snack bar">low-sugar snack bar</a>, <a href="https://publications.waset.org/abstracts/search?q=diet%20food" title=" diet food"> diet food</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition%20analysis" title=" nutrition analysis"> nutrition analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20formulation" title=" food formulation"> food formulation</a> </p> <a href="https://publications.waset.org/abstracts/12247/formulation-and-nutrition-analysis-of-low-sugar-snack-bars" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12247.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">397</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7973</span> Enhancing Protein Incorporation in Calcium Phosphate Coating on Titanium by Rapid Biomimetic Co-Precipitation Technique</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20Suwanprateeb">J. Suwanprateeb</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Thammarakcharoen"> F. Thammarakcharoen </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Calcium phosphate coating (CaP) has been employed for protein delivery, but the typical direct protein adsorption on the coating led to low incorporation content and fast release of the protein from the coating. By using bovine serum albumin (BSA) as a model protein, rapid biomimetic co-precipitation between calcium phosphate and BSA was employed to control the distribution of BSA within calcium phosphate coating during biomimetic formation on titanium surface for only 6 h at 50 oC in an accelerated calcium phosphate solution. As a result, the amount of BSA incorporation and release duration could be increased by using a rapid biomimetic co-precipitation technique. Up to 43 fold increases in the BSA incorporation content and the increase from 6 h to more than 360 h in release duration compared to typical direct adsorption technique were observed depending on the initial BSA concentration used during co-precipitation (1, 10, and 100 microgram/ml). From X-ray diffraction and Fourier transform infrared spectroscopy studies, the coating composition was not altered with the incorporation of BSA by this rapid biomimetic co-precipitation and mainly comprised octacalcium phosphate and hydroxyapatite. However, the microstructure of calcium phosphate crystals changed from straight, plate-like units to curved, plate-like units with increasing BSA content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biomimetic" title="biomimetic">biomimetic</a>, <a href="https://publications.waset.org/abstracts/search?q=Calcium%20Phosphate%20Coating" title=" Calcium Phosphate Coating"> Calcium Phosphate Coating</a>, <a href="https://publications.waset.org/abstracts/search?q=protein" title=" protein"> protein</a>, <a href="https://publications.waset.org/abstracts/search?q=titanium" title=" titanium"> titanium</a> </p> <a href="https://publications.waset.org/abstracts/13016/enhancing-protein-incorporation-in-calcium-phosphate-coating-on-titanium-by-rapid-biomimetic-co-precipitation-technique" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/13016.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">385</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7972</span> Influence of κ-Casein Genotype on Milk Productivity of Latvia Local Dairy Breeds</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Petrovska">S. Petrovska</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Jonkus"> D. Jonkus</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Smilti%C5%86a"> D. Smiltiņa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> κ-casein is one of milk proteins which are very important for milk processing. Genotypes of κ-casein affect milk yield, fat, and protein content. The main factors which affect local Latvian dairy breed milk yield and composition are analyzed in research. Data were collected from 88 Latvian brown and 82 Latvian blue cows in 2015. AA genotype was 0.557 in Latvian brown and 0.232 in Latvian blue breed. BB genotype was 0.034 in Latvian brown and 0.207 in Latvian blue breed. Highest milk yield was observed in Latvian brown (5131.2 ± 172.01 kg), significantly high fat content and fat yield also was in Latvian brown (p < 0.05). Significant differences between κ-casein genotypes were not found in Latvian brown, but highest milk yield (5057 ± 130.23 kg), protein content (3.42 ± 0.03%), and protein yield (171.9 ± 4.34 kg) were with AB genotype. Significantly high fat content was observed in Latvian blue breed with BB genotype (4.29 ± 0.17%) compared with AA genotypes (3.42 ± 0.19). Similar tendency was found in protein content – 3.27 ± 0.16% with BB genotype and 2.59 ± 0.16% with AA genotype (p < 0.05). Milk yield increases by increasing parity. We did not obtain major tendency of changes of milk fat and protein content according parity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dairy%20cows" title="dairy cows">dairy cows</a>, <a href="https://publications.waset.org/abstracts/search?q=%CE%BA-casein" title=" κ-casein"> κ-casein</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20productivity" title=" milk productivity"> milk productivity</a>, <a href="https://publications.waset.org/abstracts/search?q=polymorphism" title=" polymorphism"> polymorphism</a> </p> <a href="https://publications.waset.org/abstracts/61033/influence-of-k-casein-genotype-on-milk-productivity-of-latvia-local-dairy-breeds" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61033.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">270</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7971</span> Utilization of Rice and Corn Bran with Dairy By-Product in Tarhana Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K%C3%BCbra%20Akta%C5%9F">Kübra Aktaş</a>, <a href="https://publications.waset.org/abstracts/search?q=Nihat%20Akin"> Nihat Akin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tarhana is a traditional Turkish fermented food. It is widely consumed as soup and includes many different ingredients such as wheat flour, various vegetables, and spices, yoghurt, bakery yeast. It can also be enriched by adding other ingredients. Thus, its nutritional properties can be enhanced. In this study, tarhana was supplemented with two different types of brans (rice bran and corn bran) and WPC (whey protein concentrate powder) to improve its nutritional and functional properties. Some chemical properties of tarhana containing two different brans and their levels (0, 5, 10 and 15%) and WPC (0, 5, 10%) were investigated. The results indicated that addition of WPC increased ash content in tarhanas which were fortified with rice and corn bran. The highest antioxidant and phenolic content values were obtained with addition of rice bran in tarhana formulation. Compared to tarhana with corn bran, rice bran addition gave higher oil content values. The cellulose content of tarhana samples was determined between 0.75% and 2.74% and corn bran showed an improving effect on cellulose contents of samples. In terms of protein content, addition of WPC into the tarhana raised protein content for the samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corn" title="corn">corn</a>, <a href="https://publications.waset.org/abstracts/search?q=rice" title=" rice"> rice</a>, <a href="https://publications.waset.org/abstracts/search?q=tarhana" title=" tarhana"> tarhana</a>, <a href="https://publications.waset.org/abstracts/search?q=whey" title=" whey"> whey</a> </p> <a href="https://publications.waset.org/abstracts/63106/utilization-of-rice-and-corn-bran-with-dairy-by-product-in-tarhana-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63106.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">334</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7970</span> Body Composition Analysis of Wild Labeo Bata in Relation to Body Size and Condition Factor from Chenab, Multan, Pakistan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Naeem">Muhammad Naeem</a>, <a href="https://publications.waset.org/abstracts/search?q=Amina%20Zubari"> Amina Zubari</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdus%20Salam"> Abdus Salam</a>, <a href="https://publications.waset.org/abstracts/search?q=Syed%20Ali%20Ayub%20Bukhari"> Syed Ali Ayub Bukhari</a>, <a href="https://publications.waset.org/abstracts/search?q=Naveed%20Ahmad%20Khan">Naveed Ahmad Khan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Seventy three wild Labeo bata of different body sizes, ranging from 8.20-16.00 cm total length and 7.4-86.19 g body weight, were studied for the analysis of body composition parameters (Water content, ash content, fat content, protein content) in relation to body size and condition factor. Mean percentage is found as for water 77.71 %, ash 3.42 %, fat 2.20 % and protein content 16.65 % in whole wet body weight. Highly significant positive correlations were observed between condition factor and body weight (r = 0.243). Protein contents, organic content and ash (% wet body weight) increase with increasing percent water contents for Labeo bata while these constituents (% dry body weight) and fat contents (% wet and dry body weight) have no influence on percent water. It was observed that variations in the body constituents have no association to body weight or length. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Labeo%20bata" title="Labeo bata">Labeo bata</a>, <a href="https://publications.waset.org/abstracts/search?q=body%20size" title=" body size"> body size</a>, <a href="https://publications.waset.org/abstracts/search?q=body%20composition" title=" body composition"> body composition</a>, <a href="https://publications.waset.org/abstracts/search?q=condition%20factor" title=" condition factor"> condition factor</a> </p> <a href="https://publications.waset.org/abstracts/20571/body-composition-analysis-of-wild-labeo-bata-in-relation-to-body-size-and-condition-factor-from-chenab-multan-pakistan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20571.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">497</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7969</span> Associations between Polymorphism of Growth Hormone Gene on Milk Production, Fat and Protein Content in Friesian Holstein Cattle</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tety%20Hartatik">Tety Hartatik</a>, <a href="https://publications.waset.org/abstracts/search?q=Dian%20Kurniawati"> Dian Kurniawati</a>, <a href="https://publications.waset.org/abstracts/search?q=Adiarto"> Adiarto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the research was to determine the associations between polymorphism of the bovine growth hormone (GH) gene (Leu/Val, L/V) and milk production of Friesian Holstein Cattle. A total of 62 cows which consist of two Friesian Holstein groups (cattle from New Zealand are 19 heads and cattle from Australia are 43 heads). We perform the PCR and RFLP method for analyzing the genotype of the target gene GH 211 bp in the part of intron 4 and exon 5 of GH gene. The frequencies of genotypes LL were higher than genotype LV. The number of genotype LL in New Zealand and Australia groups are 84% and 79%, respectively. The number of genotype LV in New Zealand and Australia groups are 16% and 21%, respectively. The association between Leu/Val polymorphism on milk production, fat and protein content in both groups does not show the significant effect. However base on the groups (cows from New Zealand compare with those from Australia) show the significant effect on fat and protein content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Friesian%20Holstein" title="Friesian Holstein">Friesian Holstein</a>, <a href="https://publications.waset.org/abstracts/search?q=fat%20content" title=" fat content"> fat content</a>, <a href="https://publications.waset.org/abstracts/search?q=growth%20hormone%20gene" title=" growth hormone gene"> growth hormone gene</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20production" title=" milk production"> milk production</a>, <a href="https://publications.waset.org/abstracts/search?q=PCR-RLFP" title=" PCR-RLFP"> PCR-RLFP</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20content" title=" protein content"> protein content</a> </p> <a href="https://publications.waset.org/abstracts/22526/associations-between-polymorphism-of-growth-hormone-gene-on-milk-production-fat-and-protein-content-in-friesian-holstein-cattle" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22526.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">657</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7968</span> Proximate and Mineral Composition of Chicken Giblets from Vojvodina, Northern Serbia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20R.%20Jokanovi%C4%87">M. R. Jokanović</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20M.%20Tomovi%C4%87"> V. M. Tomović</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20T.%20Jovi%C4%87"> M. T. Jović</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20B.%20%C5%A0kaljac"> S. B. Škaljac</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20V.%20%C5%A0oji%C4%87"> B. V. Šojić</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20M.%20Ikoni%C4%87"> P. M. Ikonić</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20A.%20Tasi%C4%87"> T. A. Tasić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Proximate (moisture, protein, total fat, total ash) and mineral (K, P, Na, Mg, Ca, Zn, Fe, Cu and Mn) composition of chicken giblets (heart, liver and gizzard) were investigated. Phosphorous content, as well as proximate composition, were determined according to recommended ISO methods. The content of all elements, except phosphorus, of the giblets tissues were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES), after dry ashing mineralization. Regarding proximate composition heart was the highest in total fat content, and the lowest in protein content. Liver was the highest in protein and total ash content, while gizzard was the highest in moisture and the lowest in total fat content. Regarding mineral composition liver was the highest for K, P, Ca, Mg, Fe, Zn, Cu, and Mn, while heart was the highest for Na content. The contents of almost all investigated minerals in analysed giblets tissues of chickens from Vojvodina were similar to values reported in the literature, i.e. in national food composition databases of other countries. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20giblets" title="chicken giblets">chicken giblets</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=mineral%20composition" title=" mineral composition"> mineral composition</a>, <a href="https://publications.waset.org/abstracts/search?q=inductively%20coupled%20plasma-optical%20emission%20spectrometry%20%28ICP-OES%29" title=" inductively coupled plasma-optical emission spectrometry (ICP-OES)"> inductively coupled plasma-optical emission spectrometry (ICP-OES)</a> </p> <a href="https://publications.waset.org/abstracts/14345/proximate-and-mineral-composition-of-chicken-giblets-from-vojvodina-northern-serbia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14345.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">451</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7967</span> Utilization of Soymilk Residue for Wheat Flour Substitution in Gyoza skin</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Naruemon%20Prapasuwannakul">Naruemon Prapasuwannakul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soy milk residue is obtained as a byproduct from soy milk and tofu production with little economic value. It contains high protein and fiber as well as various minerals and phyto-chemical compounds. The objective of this research was to substitute soy milk residue for wheat flour in gyoza skin in order to enhance value of soy milk residue and increase protein and fiber content of gyoza skin. Wheat flour was replaced with soy milk residue from 0 to 40%. The soy milk residue prepared in this research contains 26.92% protein, 3.58% fiber, 2.88% lipid, 6.29% ash and 60.33% carbohydrate. The results showed that increasing soy milk residue decreased lightness (L*value), tensile strength and sensory attributes but increased redness (a*), yellowness (b*), protein and fiber contents of product. The result also showed that the gyoza skin substituted with 30% soy milk residue was the most acceptable (p≤0.05) and its protein and fiber content increased up to 45 % and 867 % respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gyoza%20skin" title="Gyoza skin">Gyoza skin</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory" title=" sensory"> sensory</a>, <a href="https://publications.waset.org/abstracts/search?q=soymilk%20residue" title=" soymilk residue"> soymilk residue</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat%20flour" title=" wheat flour"> wheat flour</a> </p> <a href="https://publications.waset.org/abstracts/1611/utilization-of-soymilk-residue-for-wheat-flour-substitution-in-gyoza-skin" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/1611.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">401</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7966</span> Protein Quality of Game Meat Hunted in Latvia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vita%20Strazdina">Vita Strazdina</a>, <a href="https://publications.waset.org/abstracts/search?q=Aleksandrs%20Jemeljanovs"> Aleksandrs Jemeljanovs</a>, <a href="https://publications.waset.org/abstracts/search?q=Vita%20Sterna"> Vita Sterna</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Not all proteins have the same nutritional value, since protein quality strongly depends on its amino acid composition and digestibility. The meat of game animals could be a high protein source because of its well-balanced essential amino acids composition. Investigations about biochemical composition of game meat such as wild boar (Sus scrofa scrofa), roe deer (Capreolus capreolus) and beaver (Castor fiber) are not very much. Therefore, the aim of the investigation was evaluate protein composition of game meat hunted in Latvia. The biochemical analysis, evaluation of connective tissue and essential amino acids in meat samples were done, the amino acids score were calculate. Results of analysis showed that protein content 20.88-22.05% of all types of meat samples is not different statistically. The content of connective tissue from 1.3% in roe deer till 1.5% in beaver meat allowed classified game animal as high quality meat. The sum of essential amino acids in game meat samples were determined 7.05–8.26g100g-1. Roe deer meat has highest protein content and lowest content of connective tissues among game meat hunted in Latvia. Concluded that amino acid score for limiting amino acids phenylalanine and tyrosine is high and shows high biological value of game meat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dietic%20product" title="dietic product">dietic product</a>, <a href="https://publications.waset.org/abstracts/search?q=game%20meat" title=" game meat"> game meat</a>, <a href="https://publications.waset.org/abstracts/search?q=amino%20acids" title=" amino acids"> amino acids</a>, <a href="https://publications.waset.org/abstracts/search?q=scores" title=" scores"> scores</a> </p> <a href="https://publications.waset.org/abstracts/10553/protein-quality-of-game-meat-hunted-in-latvia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10553.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">321</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7965</span> The Combined Influences of Salinity, Light and Nitrogen Limitation on the Growth and Biochemical Composition of Nannochloropsis sp. and Tetraselmis sp., Isolated from Penang National Park Coastal Waters, Malaysia </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20M.%20Alsull">Mohamed M. Alsull</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the present study, two microalgae species “Nannochloropsis sp. and Tetraselmis sp.” isolated from Penang National Park coastal waters, Malaysia; were cultivated under combined various laboratory conditions “salinity, light, nitrogen limitation and starvation”. Growth rate, dry weight, chlorophyll a content, total lipid and protein contents, were estimated at mid exponential growth phase. Both Nannochloropsis sp. and Tetraselmis sp. showed remarkable decrease in growth rate, chlorophyll a content and protein content companied with increase in lipid content under nitrogen limitation and starvation conditions. Maintaining Nannochloropsis sp. under salinity 15‰ caused only significant decrease in total protein content; while Tetraselmis sp. grown at the same salinity caused decrease in the growth rate, chlorophyll a, dry weight and total protein content only when nitrogen was available. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biochemical%20composition" title="biochemical composition">biochemical composition</a>, <a href="https://publications.waset.org/abstracts/search?q=light" title=" light"> light</a>, <a href="https://publications.waset.org/abstracts/search?q=microalgae" title=" microalgae"> microalgae</a>, <a href="https://publications.waset.org/abstracts/search?q=nitrogen%20limitation" title=" nitrogen limitation"> nitrogen limitation</a>, <a href="https://publications.waset.org/abstracts/search?q=salinity" title=" salinity"> salinity</a> </p> <a href="https://publications.waset.org/abstracts/16867/the-combined-influences-of-salinity-light-and-nitrogen-limitation-on-the-growth-and-biochemical-composition-of-nannochloropsis-sp-and-tetraselmis-sp-isolated-from-penang-national-park-coastal-waters-malaysia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16867.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">427</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7964</span> Production and Evaluation of Enriched Aadun (a Local Maize Snack)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Oluwasola">E. Oluwasola</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Bamidele"> E. Bamidele</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Ogunbusola"> E. Ogunbusola </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Enriched “aadun” was produced from maize with, supplemented with cray fish and beans. Sodium chloride (Nacl) was also added to the product which acts as preservatives. The produced enriched “aadun” was compared with commercial “aadun” organoleptically the result of the sensory evaluation carried out on the product showed that there is a statistical significant difference between the mouth feel of enriched and commercial “aadun” at 0.05 level of significance (t=5.499, P<0.05) Similarly, the mean difference between enriched and commercial “aadun” in terms of aroma (t=4.403, P<0.05), taste (t=4.592, P<0.05) colour (t=2.788, P<0.05) and general acceptability (t=3.894, P<0.05) is statistically significant at 95% confidence level in each case, therefore, it is clearly revealed that product 321 (Enriched “aadun”) is more acceptable and significant better than product 432 (commercial “aadun”) in all the attributes evaluated. The proximate analysis using standard methods of analysis was carried out which include the moisture content, ash and protein content for both the enriched aadun and commercial aadun the result showed moisture content 9%, ash 6.2%, protein 19.6% and 12.9% moisture content, 4%ash content, 8.75% protein for the commercial and improved aadun respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aadun" title="aadun">aadun</a>, <a href="https://publications.waset.org/abstracts/search?q=enriched" title=" enriched"> enriched</a>, <a href="https://publications.waset.org/abstracts/search?q=maize" title=" maize"> maize</a>, <a href="https://publications.waset.org/abstracts/search?q=supplemented" title=" supplemented "> supplemented </a> </p> <a href="https://publications.waset.org/abstracts/20691/production-and-evaluation-of-enriched-aadun-a-local-maize-snack" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20691.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">556</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7963</span> Protein Extraction by Enzyme-Assisted Extraction followed by Alkaline Extraction from Red Seaweed Eucheuma denticulatum (Spinosum) Used in Carrageenan Production </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alireza%20Naseri">Alireza Naseri</a>, <a href="https://publications.waset.org/abstracts/search?q=Susan%20L.%20Holdt"> Susan L. Holdt</a>, <a href="https://publications.waset.org/abstracts/search?q=Charlotte%20Jacobsen"> Charlotte Jacobsen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In 2014, the global amount of carrageenan production was 60,000 ton with a value of US$ 626 million. From this number, it can be estimated that the total dried seaweed consumption for this production was at least 300,000 ton/year. The protein content of these types of seaweed is 5 – 25%. If just half of this total amount of protein could be extracted, 18,000 ton/year of a high-value protein product would be obtained. The overall aim of this study was to develop a technology that will ensure further utilization of the seaweed that is used only as raw materials for carrageenan production as single extraction at present. More specifically, proteins should be extracted from the seaweed either before or after extraction of carrageenan with focus on maintaining the quality of carrageenan as a main product. Different mechanical, chemical and enzymatic technologies were evaluated. The optimized process was implemented in lab scale and based on its results; the new experiments were done a pilot and larger scale. In order to calculate the efficiency of the new upstream multi-extraction process, protein content was tested before and after extraction. After this step, the extraction of carrageenan was done and carrageenan content and the effect of extraction on yield were evaluated. The functionality and quality of carrageenan were measured based on rheological parameters. The results showed that by using the new multi-extraction process (submitted patent); it is possible to extract almost 50% of total protein without any negative impact on the carrageenan quality. Moreover, compared to the routine carrageenan extraction process, the new multi-extraction process could increase the yield of carrageenan and the rheological properties such as gel strength in the final carrageenan had a promising improvement. The extracted protein has initially been screened as a plant protein source in typical food applications. Further work will be carried out in order to improve properties such as color, solubility, and taste. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=carrageenan" title="carrageenan">carrageenan</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction" title=" extraction"> extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=protein" title=" protein"> protein</a>, <a href="https://publications.waset.org/abstracts/search?q=seaweed" title=" seaweed"> seaweed</a> </p> <a href="https://publications.waset.org/abstracts/89064/protein-extraction-by-enzyme-assisted-extraction-followed-by-alkaline-extraction-from-red-seaweed-eucheuma-denticulatum-spinosum-used-in-carrageenan-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89064.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">284</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7962</span> Re-Engineering of Traditional Indian Wadi into Ready-to-Use High Protein Quality and Fibre Rich Chunk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Radhika%20Jain">Radhika Jain</a>, <a href="https://publications.waset.org/abstracts/search?q=Sangeeta%20Goomer"> Sangeeta Goomer</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the present study an attempt has been made to re-engineer traditional wadi into wholesome ready-to-use cereal-pulse-based chunks rich in protein quality and fibre content. Chunks were made using extrusion-dehydration combination. Two formulations i.e., whole green gram dhal with instant oats and washed green gram dhal with whole oats were formulated. These chunks are versatile in nature as they can be easily incorporated in day-to-day home-made preparations such as pulao, potato curry and kadhi. Cereal-pulse ratio was calculated using NDpCal%. Limiting amino acids such as lysine, tryptophan, methionine, cysteine and threonine were calculated for maximum amino acid profile in cereal-pulse combination. Time-temperature combination for extrusion at 130<sup>o</sup>C and dehydration at 65<sup>o</sup>C for 7 hours and 15 minutes were standardized to obtain maximum protein and fibre content. Proximate analysis such as moisture, fat and ash content were analyzed. Protein content of formulation was 62.10% and 68.50% respectively. Fibre content of formulations was 2.99% and 2.45%, respectively. Using a 5-point hedonic scale, consumer preference trials of 102 consumers were conducted and analyzed. Evaluation of chunks prepared in potato curry, kadi and pulao showed preferences for colour 82%, 87%, 86%, texture and consistency 80%, 81%, 88%, flavour and aroma 74%, 82%, 86%, after taste 70%, 75%, 86% and overall acceptability 77%, 75%, 88% respectively. High temperature inactivates antinutritional compounds such as trypsin inhibitors, lectins, saponins etc. Hence, availability of protein content was increased. Developed products were palatable and easy to prepare. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=extrusion" title="extrusion">extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=NDpCal%25" title=" NDpCal%"> NDpCal%</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20quality" title=" protein quality"> protein quality</a>, <a href="https://publications.waset.org/abstracts/search?q=wadi" title=" wadi"> wadi</a> </p> <a href="https://publications.waset.org/abstracts/61081/re-engineering-of-traditional-indian-wadi-into-ready-to-use-high-protein-quality-and-fibre-rich-chunk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61081.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">224</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7961</span> Potential Use of Cnidoscolus Chayamansa Leaf from Mexico as High-Quality Protein Source</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Diana%20Karina%20Baigts%20Allende">Diana Karina Baigts Allende</a>, <a href="https://publications.waset.org/abstracts/search?q=Mariana%20%20Gonzalez%20Diaz"> Mariana Gonzalez Diaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Luis%20Antonio%20Chel%20Guerrero"> Luis Antonio Chel Guerrero</a>, <a href="https://publications.waset.org/abstracts/search?q=Mukthar%20Sandoval%20Peraza"> Mukthar Sandoval Peraza</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Poverty and food insecurity are still incident problems in the developing countries, where population´s diet is based on cereals which are lack in protein content. Nevertheless, during last years the use of native plants has been studied as an alternative source of protein in order to improve the nutritional intake. Chaya crop also called Spinach tree, is a prehispanic plant native from Central America and South of Mexico (Mayan culture), which has been especially valued due to its high nutritional content particularly protein and some medicinal properties. The aim of this work was to study the effect of protein isolation processing from Chaya leaf harvest in Yucatan, Mexico on its structure quality in order: i) to valorize the Chaya crop and ii) to produce low-cost and high-quality protein. Chaya leaf was extruded, clarified and recovered using: a) acid precipitation by decreasing the pH value until reach the isoelectric point (3.5) and b) thermal coagulation, by heating the protein solution at 80 °C during 30 min. Solubilized protein was re-dissolved in water and spray dried. The presence of Fraction I protein, known as RuBisCO (Rubilose-1,5-biphosfate carboxylase/oxygenase) was confirmed by gel electrophoresis (SDS-PAGE) where molecular weight bands of 55 KDa and 12 KDa were observed. The infrared spectrum showed changes in protein structure due to the isolation method. The use of high temperatures (thermal coagulation) highly decreased protein solubility in comparison to isoelectric precipitated protein, the nutritional properties according to amino acid profile was also disturbed, showing minor amounts of overall essential amino acids from 435.9 to 367.8 mg/g. Chaya protein isolate obtained by acid precipitation showed higher protein quality according to essential amino acid score compared to FAO recommendations, which could represent an important sustainable source of protein for human consumption. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chaya%20leaf" title="chaya leaf">chaya leaf</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20properties" title=" nutritional properties"> nutritional properties</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20isolate" title=" protein isolate"> protein isolate</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20structure" title=" protein structure"> protein structure</a> </p> <a href="https://publications.waset.org/abstracts/56439/potential-use-of-cnidoscolus-chayamansa-leaf-from-mexico-as-high-quality-protein-source" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56439.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">341</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7960</span> Characterization of Biodiesel Produced from Cow-Tallow</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nwadike%20Emmanuel%20Chinagoron">Nwadike Emmanuel Chinagoron</a>, <a href="https://publications.waset.org/abstracts/search?q=Achebe%20Chukwunonso"> Achebe Chukwunonso</a>, <a href="https://publications.waset.org/abstracts/search?q=Ezeliora%20Chukwuemeka%20Daniel"> Ezeliora Chukwuemeka Daniel</a>, <a href="https://publications.waset.org/abstracts/search?q=Azaka%20Onyemazuwa%20Andrew"> Azaka Onyemazuwa Andrew</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research work, the process of biodiesel production in a pilot plant was studied using cow tallow as raw material, methanol as the solvent and potassium hydroxide as catalysts. The biodiesel quality was determined by characterization. The tallow used in the production had a molecular weight of 860g. Its oil had a density value of 0.8g/ml, iodine value of 63.45, viscosity at 300C was 9.83pas, acid value was 1.96, free fatty acid (FFA) of 0.98%, saponification value of 82.75mleq/kg, specific gravity of 0.898, flash point of 1100C, cloud point of 950C and Calorific value also called Higher Heating Value (HHV) of 38.365MJ/Kg. The produced biodiesel had a density of 0.82g/ml, iodine value of 126.9, viscosity of 4.32pas at 300C, acid value of 0.561, FFA of 0.2805%, saponification value of 137.45 mleq/kg.Flash point, cloud point and centane number of the biodiesel produced are 1390C, 980C and 57.5 respectively, with fat content, protein content, ash content, moisture content, fiber content and carbohydrate content values of 10%, 2.8%, 5%, 5%, 20%, and 37.2% respectively. The biodiesel higher heating values (calorific values) when estimated from viscosity, density and flash points were 41.4MJ/Kg, 63.8MJ/Kg, and 34.6MJ/Kg respectively. The biodiesel was blended with conventional diesel. The blend B-10 had values of 1320C and 960C for flash and cloud points, with Calorific value (or HHV) of 34.6 MJ/Kg (when estimated from its Flash point) and fat content, protein content, ash content, moisture content, fiber content and carbohydrate content values of 5%, 2.1%,10%, 5%, 15%, and 62.9% respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biodiesel" title="biodiesel">biodiesel</a>, <a href="https://publications.waset.org/abstracts/search?q=characterization" title=" characterization"> characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=cow-tallow" title=" cow-tallow"> cow-tallow</a>, <a href="https://publications.waset.org/abstracts/search?q=cetane%20rating" title=" cetane rating"> cetane rating</a> </p> <a href="https://publications.waset.org/abstracts/20149/characterization-of-biodiesel-produced-from-cow-tallow" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20149.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">537</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7959</span> Determination of Nutritional Value and Steroidal Saponin of Fenugreek Genotypes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anita%20Singh">Anita Singh</a>, <a href="https://publications.waset.org/abstracts/search?q=Richa%20Naula"> Richa Naula</a>, <a href="https://publications.waset.org/abstracts/search?q=Manoj%20Raghav"> Manoj Raghav</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nutrient rich and high-yielding varieties of fenugreek can be developed by using genotypes which are naturally high in nutrients. Gene banks harbour scanty germplasm collection of Trigonella spp. and a very little background information about its genetic diversity. The extent of genetic diversity in a specific breeding population depends upon the genotype included in it. The present investigation aims at the estimation of macronutrient (phosphorus by spectrophotometer and potassium by flame photometer), micronutrients, namely, iron, zinc, manganese, and copper from seeds of fenugreek genotypes using atomic absorption spectrophotometer, protein by Rapid N Cube Analyser and Steroidal Saponins. Twenty-eight genotypes of fenugreek along with two standard checks, namely, Pant Ragini and Pusa Early Bunching were collected from different parts of India, and nutrient contents of each genotype were determined at G. B. P. U. A. & T. Laboratory, Pantnagar. Highest potassium content was observed in PFG-35 (1207 mg/100g). PFG-37 and PFG-20 were richest in phosphorus, iron and manganese content among all the genotypes. The lowest zinc content was found in PFG-26 (1.19 mg/100g), while the maximum zinc content was found in PFG- 28 (4.43 mg/100g). The highest content of copper was found in PFG-26 (1.97 mg/100g). PFG-39 has the highest protein content (29.60 %). Significant differences were observed in the steroidal saponin among the genotypes. Saponin content ranged from 0.38 g/100g to 1.31 g/100g. Steroidal Saponins content was found the maximum in PFG-36 (1.31 g/100g) followed by PFG-17 (1.28 g/100g). Therefore, the genotypes which are rich in nutrient and oil content can be used for plant biofortification, dietary supplements, and herbal products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=genotypes" title="genotypes">genotypes</a>, <a href="https://publications.waset.org/abstracts/search?q=macronutrients" title=" macronutrients"> macronutrients</a>, <a href="https://publications.waset.org/abstracts/search?q=micronutrient" title=" micronutrient"> micronutrient</a>, <a href="https://publications.waset.org/abstracts/search?q=protein" title=" protein"> protein</a>, <a href="https://publications.waset.org/abstracts/search?q=seeds" title=" seeds"> seeds</a> </p> <a href="https://publications.waset.org/abstracts/68741/determination-of-nutritional-value-and-steroidal-saponin-of-fenugreek-genotypes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68741.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">254</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7958</span> Quality Rabbit Skin Gelatin with Acetic Acid Extract</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wehandaka%20Pancapalaga">Wehandaka Pancapalaga</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aimed to analyze the water content, yield, fat content, protein content, viscosity, gel strength, pH, melting and organoleptic rabbit skin gelatin with acetic acid extraction levels are different. The materials used in this study were Rex rabbit skin male. Treatments that P1 = the extraction of acetic acid 2% (v / v); P2 = the extraction of acetic acid 3% (v / v); P3 = the extraction of acetic acid 4 % (v / v). P5 = the extraction of acetic acid 5% (v / v). The results showed that the greater the concentration of acetic acid as the extraction of rabbit skin can reduce the water content and fat content of rabbit skin gelatin but increase the protein content, viscosity, pH, gel strength, yield and melting point rabbit skin gelatin. texture, color and smell of gelatin rabbits there were no differences with cow skin gelatin. The results showed that the quality of rabbit skin gelatin accordance Indonesian National Standard (SNI). Conclusion 5% acetic acid extraction produces the best quality gelatin. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gelatin" title="gelatin">gelatin</a>, <a href="https://publications.waset.org/abstracts/search?q=skin%20rabbit" title=" skin rabbit"> skin rabbit</a>, <a href="https://publications.waset.org/abstracts/search?q=acetic%20acid%20extraction" title=" acetic acid extraction"> acetic acid extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/61347/quality-rabbit-skin-gelatin-with-acetic-acid-extract" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61347.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">417</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7957</span> Determination of in Situ Degradation Kinetics of Some Legumes Waste Unused for Human Consumption </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=%C5%9Eevket%20Evci">Şevket Evci</a>, <a href="https://publications.waset.org/abstracts/search?q=Mehmet%20Akif%20Karsli"> Mehmet Akif Karsli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study is to determine nutrient contents, in situ ruminal degradation kinetics and protein fractions of screenings bean (B), chick pea (ChP), red lentil (RL) and green lentil (GL) that is used as residue in grain legume packing industry. For this purpose, four samples of each legumes species-a total of 16 samples, collected from different parts of our country were utilized. Feedstuffs used in the experiment were incubated for 0, 2 4, 8, 12, 24, and 48 hours in the rumen of 3 ruminally cannulated Akkaraman rams as duplicate. The nutrient contents, in situ ruminal dry matter (DM), organic matter (OM) and crude protein (CP) degradabilities and fractions, and escape protein contents were evaluated. The highest OM and CP contents were observed in RL (P<0.05). Chick pea had the highest ether extract (EE) content and EE values were 3.47, 6.72, 2.26, 8.66 % for RL, B, GL and ChP, respectively (P<0.05). Crude fiber (CF), ADF, and NDF contents were the highest in RL and the lowest in ChP. CF values were 24.03, 10.80, 4.09 and 3.57 % for RL, GL, B and ChP (P<0.05). Acid detergent insoluble nitrogen content of samples did not differ. Escape protein content was the highest in RL and the lowest in B (P<0.05). After 48 h incubation, the lowest OM and CP degradabilities were observed in RL. While the highest OM degradability was seen in ChP the highest CP degradability was observed in B (P<0.05). The lowest water soluble OM and CP contents were observed in RL whereas the highest potentially degradable OM and CP contents were seen in B and ChP (P<0.05). Both rate of OM and CP degradations (k-1) did not differ among samples (P>0.05). In conclusion, it was noted that feedstuffs (GL, ChP and B) used in the experiment except RL had a greater ruminal degradibilities of both OM and CP and moreover, had a higher escape protein contents, except B. It was thought that these feedstuffs can be substituted with some of common protein sources used in animal nutrition. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=in%20situ" title="in situ">in situ</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrient%20contents" title=" nutrient contents"> nutrient contents</a>, <a href="https://publications.waset.org/abstracts/search?q=ruminant" title=" ruminant"> ruminant</a>, <a href="https://publications.waset.org/abstracts/search?q=subsieve" title=" subsieve"> subsieve</a> </p> <a href="https://publications.waset.org/abstracts/31554/determination-of-in-situ-degradation-kinetics-of-some-legumes-waste-unused-for-human-consumption" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31554.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">481</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7956</span> Amino Acid Profile, Protein Digestibility, Antioxidant and Functional Properties of Protein Concentrate of Local Varieties (Kwandala, Yardass, Jeep, and Jamila) of Rice Brands from Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20E.%20Chinma">C. E. Chinma</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20O.%20Azeez"> S. O. Azeez</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20C.%20Anuonye"> J. C. Anuonye</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20B.%20Ocheme"> O. B. Ocheme</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20M.%20Yakubu"> C. M. Yakubu</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20James"> S. James</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20U.%20Ohuoba"> E. U. Ohuoba</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20A.%20Baba"> I. A. Baba </a> </p> <p class="card-text"><strong>Abstract:</strong></p> There is growing interest in the use of rice bran protein in food formulation due to its hypoallergenic protein, high nutritional value and health promoting potentials. For the first time, the amino acid profile, protein digestibility, antioxidant, and functional properties of protein concentrate from some local varieties of rice bran from Nigeria were studied for possible food applications. Protein concentrates were prepared from rice bran and analysed using standard methods. Results showed that protein content of Kwandala, Yardass, Jeep, and Jamila were 69.24%, 69.97%, 68.73%, and 71.62%, respectively while total essential amino acid were 52.71, 53.03, 51.86, and 55.75g/100g protein, respectively. In vitro protein digestibility of protein concentrate from Kwandala, Yardass, Jeep and Jamila were 90.70%, 91.39%, 90.57% and 91.63% respectively. DPPH radical inhibition of protein from Kwandala, Yardass, Jeep, and Jamila were 48.15%, 48.90%, 47.56%, and 53.29%, respectively while ferric reducing ability power were 0.52, 0.55, 0.47 and 0.67mmol TE per gram, respectively. Protein concentrate from Jamila had higher onset (92.57oC) and denaturation temperature (102.13oC), and enthalpy (0.72J/g) than Jeep (91.46oC, 101.76oC, and 0.68J/g, respectively), Kwandala (90.32oC, 100.54oC and 0.57J/g, respectively), and Yardass (88.94oC, 99.45oC, and 0.51J/g, respectively). In vitro digestibility of protein from Kwandala, Yardas, Jeep, and Jamila were 90.70%, 91.39%, 90.57% and 91.63% respectively. Oil absorption capacity of Kwandala, Yardass, Jeep, and Jamila were 3.61, 3.73, 3.40, and 4.23g oil/g sample respectively, while water absorption capacity were 4.19, 4.32, 3.55 and 4.48g water/g sample, respectively. Protein concentrates had low bulk density (0.37-0.43g/ml). Protein concentrate from Jamila rice bran had the highest foam capacity (37.25%), followed by Yardass (34.20%), Kwandala (30.14%) and Jeep (28.90%). Protein concentrates showed low emulsifying and gelling capacities. In conclusion, protein concentrate prepared from these local rice bran varieties could serve as functional ingredients in food formulations and for enriching low protein foods. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=rice%20bran%20protein" title="rice bran protein">rice bran protein</a>, <a href="https://publications.waset.org/abstracts/search?q=amino%20acid%20profile" title=" amino acid profile"> amino acid profile</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20digestibility" title=" protein digestibility"> protein digestibility</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20and%20functional%20properties" title=" antioxidant and functional properties"> antioxidant and functional properties</a> </p> <a href="https://publications.waset.org/abstracts/17730/amino-acid-profile-protein-digestibility-antioxidant-and-functional-properties-of-protein-concentrate-of-local-varieties-kwandala-yardass-jeep-and-jamila-of-rice-brands-from-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17730.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">370</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7955</span> Characteristics of Sorghum (Sorghum bicolor L. Moench) Flour on the Soaking Time of Peeled Grains and Particle Size Treatment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sri%20Satya%20Antarlina">Sri Satya Antarlina</a>, <a href="https://publications.waset.org/abstracts/search?q=Elok%20Zubaidah"> Elok Zubaidah</a>, <a href="https://publications.waset.org/abstracts/search?q=Teti%20Istiana"> Teti Istiana</a>, <a href="https://publications.waset.org/abstracts/search?q=Harijono"> Harijono</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sorghum bicolor (Sorghum bicolor L. Moench) has the potential as a flour for gluten-free food products. Sorghum flour production needs grain soaking treatment. Soaking can reduce the tannin content which is an anti-nutrient, so it can increase the protein digestibility. Fine particle size decreases the yield of flour, so it is necessary to study various particle sizes to increase the yield. This study aims to determine the characteristics of sorghum flour in the treatment of soaking peeled grain and particle size. The material of white sorghum varieties KD-4 from farmers in East Java, Indonesia. Factorial randomized factorial design (two factors), repeated three times, factor I were the time of grain soaking (five levels) that were 0, 12, 24, 36, and 48 hours, factor II was the size of the starch particles sifted with a fineness level of 40, 60, 80, and 100 mesh. The method of making sorghum flour is grain peeling, soaking peeled grain, drying using the oven at 60ᵒC, milling, and sieving. Physico-chemical analysis of sorghum flour. The results show that there is an interaction between soaking time of grain with the size of sorghum flour particles. Interaction in yield of flour, L* color (brightness level), whiteness index, paste properties, amylose content, protein content, bulk density, and protein digestibility. The method of making sorghum flour through the soaking of peeled grain and the difference in particle size has an important role in producing the physicochemical properties of the specific flour. Based on the characteristics of sorghum flour produced, it is determined the method of making sorghum flour through sorghum grain soaking for 24 hours, the particle size of flour 80 mesh. The sorghum flour with characteristic were 24.88% yield of flour, 88.60 color L* (brightness level), 69.95 whiteness index, 3615 Cp viscosity, 584.10 g/l of bulk density, 24.27% db protein digestibility, 90.02% db starch content, 23.4% db amylose content, 67.45% db amylopectin content, 0.22% db crude fiber content, 0.037% db tannin content, 5.30% db protein content, ash content 0.18% db, carbohydrate content 92.88 % db, and 1.94% db fat content. The sorghum flour is recommended for cookies products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=characteristic" title="characteristic">characteristic</a>, <a href="https://publications.waset.org/abstracts/search?q=sorghum%20%28Sorghum%20bicolor%20L.%20Moench%29%20flour" title=" sorghum (Sorghum bicolor L. Moench) flour"> sorghum (Sorghum bicolor L. Moench) flour</a>, <a href="https://publications.waset.org/abstracts/search?q=grain%20soaking" title=" grain soaking"> grain soaking</a>, <a href="https://publications.waset.org/abstracts/search?q=particle%20size" title=" particle size"> particle size</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a> </p> <a href="https://publications.waset.org/abstracts/90255/characteristics-of-sorghum-sorghum-bicolor-l-moench-flour-on-the-soaking-time-of-peeled-grains-and-particle-size-treatment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/90255.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">161</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7954</span> Hydration of Protein-RNA Recognition Sites</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amita%20Barik">Amita Barik</a>, <a href="https://publications.waset.org/abstracts/search?q=Ranjit%20Prasad%20Bahadur"> Ranjit Prasad Bahadur</a> </p> <p class="card-text"><strong>Abstract:</strong></p> We investigate the role of water molecules in 89 protein-RNA complexes taken from the Protein Data Bank. Those with tRNA and single-stranded RNA are less hydrated than with duplex or ribosomal proteins. Protein-RNA interfaces are hydrated less than protein-DNA interfaces, but more than protein-protein interfaces. Majority of the waters at protein-RNA interfaces makes multiple H-bonds; however, a fraction does not make any. Those making Hbonds have preferences for the polar groups of RNA than its partner protein. The spatial distribution of waters makes interfaces with ribosomal proteins and single-stranded RNA relatively ‘dry’ than interfaces with tRNA and duplex RNA. In contrast to protein-DNA interfaces, mainly due to the presence of the 2’OH, the ribose in protein-RNA interfaces is hydrated more than the phosphate or the bases. The minor groove in protein-RNA interfaces is hydrated more than the major groove, while in protein-DNA interfaces it is reverse. The strands make the highest number of water-mediated H-bonds per unit interface area followed by the helices and the non-regular structures. The preserved waters at protein-RNA interfaces make higher number of H-bonds than the other waters. Preserved waters contribute toward the affinity in protein-RNA recognition and should be carefully treated while engineering protein-RNA interfaces. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=h-bonds" title="h-bonds">h-bonds</a>, <a href="https://publications.waset.org/abstracts/search?q=minor-major%20grooves" title=" minor-major grooves"> minor-major grooves</a>, <a href="https://publications.waset.org/abstracts/search?q=preserved%20water" title=" preserved water"> preserved water</a>, <a href="https://publications.waset.org/abstracts/search?q=protein-RNA%20interfaces" title=" protein-RNA interfaces"> protein-RNA interfaces</a> </p> <a href="https://publications.waset.org/abstracts/42932/hydration-of-protein-rna-recognition-sites" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42932.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">302</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=protein%20content&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=protein%20content&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=protein%20content&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=protein%20content&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=protein%20content&page=6">6</a></li> <li class="page-item"><a class="page-link" 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