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Amino acid profiles of the flesh of the heterosexual pairs of Neopetrolisthes maculatus

100%

Adeyeye E. I.

tom 61

This paper reports on amino acid profiles of the flesh of heterosexuals of porcellanids collected from the Atlantic Ocean at Orimedu beach in Ibeju-Lekki, Lagos, Nigeria. Results showed that high values of amino acids were observed in the heterosexual flesh of Neopetrolisthes maculatus (g 100g⁻¹ protein): 17.7 – 17.8 (Glu), 9.90 – 10.0 (Asp), 8.70 – 9.07 (Arg), 7.23 – 7.94 (Leu) and 5.81 – 6.06 (Gly). Total essential amino acid values ranged from 45.2 to 46.2 g 100⁻¹ g. Predicted protein efficiency ratio was 3.82 – 4.14, the range of essential amino acid index was 86.9 – 89.9, the biological values ranged from 83.0 to 86.3. The Lys/Trp was 3.31- 4.27. Serine was limiting amino acid (0.513 – 0.516) in the egg score comparison; under the essential amino acids scores, Lys (0.840) was limiting in female but Val (0.823) was limiting in the male; Lys (0.796 – 0.905) was limiting in both samples in the pre-school child amino acid requirements. It was observed that out of the twenty parameters determined, male flesh was more concentrated in 60% values than the female flesh and 40% better in female than male. Correlation coefficient result showed that significant differences existed in the amino acids composition at r = 0.01 of the N. maculatus samples.

Effect of different moisture of grain products and temperature during extrusion-cooking on protein quality

84%

Lipiec A. , Matras J. , Ciowch A.

tom 03

115-121

Amino acid profiles and protein quality of fresh and frozen dill depending on usable part of raw material, pre-treatment before freezing, and storage temperature of frozen products

84%

Lisiewska Z. , Slupski J. , Kmiecik W. , Gebczynski P.

tom 07

nr 1

The aim of the work was to determine the level of dry matter, total nitrogen, and amino acids in two kinds of green dill parts (leaves or whole plants 25 cm in height) subjected to different pre-treatment before freezing (blanching or non-blanching) and stored after freezing for 12 months at temperatures of -20°C and -30°C. The leaves of dill contained more dry matter and nitrogen compounds than whole plants. Blanching reduced the content of dry matter and total nitrogen. Refrigerated storage (-20°C and 30°C) for 12 months did not change the content of dry matter and nitrogen compounds. No differences were observed between the leaves and whole plants in the content of total amino acids and sum of essential amino acids while significant differences appeared in the content of some amino acids. In comparison with the FAO/WHO standard of 1991 the level of essential amino acids was very high, lysine being a limiting amino acid.

Amaranth seeds in the form of meal or extrudate in fattener diets

67%

Bobel B. K. , Sokol J. L.

nr 2

Wpływ wybranych herbicydów i fungicydów na zawartość i jakość białka w ziarnie owsa

51%

Noworolnik K.

nr 1