The Experts below are selected from a list of 141 Experts worldwide ranked by ideXlab platform
Jocelem Mastrodi Salgado - One of the best experts on this subject based on the ideXlab platform.
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Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) Protein with cereal Proteins
Plant Foods for Human Nutrition, 1994Co-Authors: A. C. Dario, Jocelem Mastrodi SalgadoAbstract:The quality of the cowpea bean Protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal Proteins such as wheat, rice, corn, and sorghum. Biological assays results with these blends showed that the casein exceeded the other diets concerning digestibility only; however, in parameters such as biological value, Net Protein Utilization (NPU), Protein efficiency ratio (PER) and nutritional efficiency ratio (NER), no significant differences occurred. Among all elaborated blends, the one with irradiated beans submitted to microwave oven for 30 minutes (65%) + rice (35%) presented the best results. The soup elaborated with the best supplemented blend was satisfactory concerning color, odor, flavor and texture.
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Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) Protein with cereal Proteins. Supplementation of soup with a Protein blend of appropriate nutritional value.
Plant foods for human nutrition (Dordrecht Netherlands), 1994Co-Authors: A. C. Dario, Jocelem Mastrodi SalgadoAbstract:The quality of the cowpea bean Protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal Proteins such as wheat, rice, corn, and sorghum. Biological assays results with these blends showed that the casein exceeded the other diets concerning digestibility only; however, in parameters such as biological value, Net Protein Utilization (NPU), Protein efficiency ratio (PER) and nutritional efficiency ratio (NER), no significant differences occurred. Among all elaborated blends, the one with irradiated beans submitted to microwave oven for 30 minutes (65%) + rice (35%) presented the best results. The soup elaborated with the best supplemented blend was satisfactory concerning color, odor, flavor and texture.
Lekh Raj Juneja - One of the best experts on this subject based on the ideXlab platform.
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Protein quality determination of delipidated egg-yolk.
Journal of Food Composition and Analysis, 2000Co-Authors: Senji Sakanaka, Kouichi Kitahata, Takayuki Mitsuya, Miguel A. Gutierrez, Lekh Raj JunejaAbstract:Abstract The efficiency of nitrogen Utilization of egg-yolk Protein, which was produced by delipidation of hen's egg yolk with ethanol, was evaluated in terms of Protein efficiency ratio and nitrogen balance in rats. Enzymatic digestion with pepsin and pancreatin in vitro demonstrated that egg-yolk Protein was digested faster than milk casein. Using the bioassays of Protein efficiency ratio, biological value and Net Protein Utilization, egg-yolk Protein was compared with milk casein. Egg-yolk Protein showed a Protein efficiency ratio value of 3.64±0.17, which was significantly higher (P
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Comparison of egg-yolk Protein hydrolysate and soyabean Protein hydrolysate in terms of nitrogen Utilization
The British journal of nutrition, 1998Co-Authors: Miguel A. Gutierrez, Lekh Raj Juneja, Mitsuya Takayuki, Hajime Hatta, Mamoru Koketsu, Rie Kobayashi, Mujo KimAbstract:Egg-yolk Protein hydrolysate (YPp) is an alternative Protein source in formulas for infants with intolerance to cow's milk or soyabean Protein, or for patients with intestinal disorders. However, the nutritional value of YPp has never been investigated. YPp was prepared by enzymic hydrolysis of delipidated yolk Protein, which led to an average peptide length of 2.6 residues. Three experiments were performed. In Expt 1, we compared the intestinal absorption rate of YPp and soyabean Protein hydrolysate (SPp) in rats. YPp and SPp solutions were injected into the duodenum of anaesthetized rats and blood samples were taken from the portal vein at 7, 15, 30, 60, and 120 min. A higher amino acid concentration in the serum of the YPp group demonstrated that YPp was absorbed faster than SPp. In Expt 2, the effects of dietary YPp and SPp on body-weight gain, Protein efficiency ratio (PER) and feed efficiency ratio (FER) were determined. At the end of the experiment, body weight had increased in both groups, while PER and FER were significantly higher in rats fed on YPp. In Expt 3, to investigate the effects of dietary YPp and SPp on N metabolism, we determined the biological value and Net Protein Utilization. Yolk Protein was the reference Protein. Biological value and Net Protein Utilization values were very similar between animals fed on yolk Protein and YPp diets, and significantly higher than in rats fed on the SPp diet. The present findings demonstrate that there is no adverse effect of hydrolysis of yolk Protein on N Utilization, and that the nutritive value of YPp is similar to that of yolk Protein and superior to that of SPp.
Rama M Devi - One of the best experts on this subject based on the ideXlab platform.
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effect of processing on Protein digestibility biological value and Net Protein Utilization of millet and legume based infant mixes and biscuits
Plant Foods for Human Nutrition, 1996Co-Authors: P Geervani, V Vimala, Uma K Pradeep, Rama M DeviAbstract:Effect of combinations of millet and legume and processing on digestibility, biological value and Net Protein Utilization was evaluated using albino rats. The millets and legumes selected for the study include sorghum, pearl millet, finger millet, chickpea and green gram (P radiatus). The processes tested include dehulling, boiling, roasting, malting and baking. Among the combinations tested, the sorghum-chickpea combination had significantly (p<0.05) higher digestibility. Between the processes tested, roasting resulted in significantly higher Net Protein Utilization. Results of biological study on biscuits prepared by using millet and legume combination flours, indicated the biscuits to be of good Protein quality.
A. Rérat - One of the best experts on this subject based on the ideXlab platform.
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Comparison of Net Protein Utilization of Milk Protein Mild Enzymatic Hydrolysates and Free Amino Acid Mixtures With a Close Pattern in the Rat
JPEN. Journal of parenteral and enteral nutrition, 1993Co-Authors: Mehran Monchi, A. RératAbstract:The nutritive value of two nitrogen-containing mixtures, one formed from small peptides (milk Protein mild enzymatic hydrolysates) and the other consisting of a mixture of free amino acids having the same pattern except for glutamine, was measured in rats with and without experimental liver and exogenous pancreas dysfunction. For this purpose, 30 animals (group N) were fitted with an indwelling duodenal catheter; 36 animals (group L) also underwent ligation and resection of the biliopancreatic duct. After a 3-day recovery period, the animals in each group, divided into three equivalent batches, were given, for 10 days, a Protein-free diet ad libitum and a twice-daily duodenal infusion (5 mL) of either saline, the small peptides, or the free amino acid mixture. The nitrogen-containing mixtures provided 0.32 g of nitrogen per day. A blood sample (left side of the heart) was collected 1 hour before (five to six animals per batch) and after (five to six animals per batch) the last infusion for determination of glucose, insulin, and amino acids. After the animals were killed, their carcasses were freeze-dried, ground, and analyzed for nitrogen content. Under these conditions, the Net Protein Utilization (the gain in body nitrogen in the animals infused with one of the two nitrogen-containing solutions in comparison with the animals infused with saline only divided by the nitrogen ingested) was calculated.(ABSTRACT TRUNCATED AT 250 WORDS)
A. C. Dario - One of the best experts on this subject based on the ideXlab platform.
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Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) Protein with cereal Proteins
Plant Foods for Human Nutrition, 1994Co-Authors: A. C. Dario, Jocelem Mastrodi SalgadoAbstract:The quality of the cowpea bean Protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal Proteins such as wheat, rice, corn, and sorghum. Biological assays results with these blends showed that the casein exceeded the other diets concerning digestibility only; however, in parameters such as biological value, Net Protein Utilization (NPU), Protein efficiency ratio (PER) and nutritional efficiency ratio (NER), no significant differences occurred. Among all elaborated blends, the one with irradiated beans submitted to microwave oven for 30 minutes (65%) + rice (35%) presented the best results. The soup elaborated with the best supplemented blend was satisfactory concerning color, odor, flavor and texture.
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Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) Protein with cereal Proteins. Supplementation of soup with a Protein blend of appropriate nutritional value.
Plant foods for human nutrition (Dordrecht Netherlands), 1994Co-Authors: A. C. Dario, Jocelem Mastrodi SalgadoAbstract:The quality of the cowpea bean Protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal Proteins such as wheat, rice, corn, and sorghum. Biological assays results with these blends showed that the casein exceeded the other diets concerning digestibility only; however, in parameters such as biological value, Net Protein Utilization (NPU), Protein efficiency ratio (PER) and nutritional efficiency ratio (NER), no significant differences occurred. Among all elaborated blends, the one with irradiated beans submitted to microwave oven for 30 minutes (65%) + rice (35%) presented the best results. The soup elaborated with the best supplemented blend was satisfactory concerning color, odor, flavor and texture.