Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour

The need to improve and enhance the nutritional quality of locally made foods (bakery and confectionaries) cannot be overemphasized. This study set out to meet this need by producing composite flours from wheat, defatted peanut and orange peel flour blends which will serve an even greater issue of reducing the cost of wheat importation and use. The samples were coded as follows: A-100:0:0, B-90:5:5, C-85:10:5, D-80:15:5, E-75:20:5 of wheat flour: Defatted peanut flour: orange peel flour. The flours produced were analyzed for functional, anti-nutrient, proximate, minerals, and phytochemical properties. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and Foaming capacity ranged from 0.43 to 0.93 g/ml, 0.89 to 5.67%, 0.47 to 2.55 g/L, 1.75 to 4.35ml/g, 0.52 to 10.56% respectively. The anti-nutritional properties: phytates, tannins, and trypsin inhibitor content of flours ranged from 0.0352 to 0.0845%, 0.040 to 0.600%, and 0.011 to 0.048mg/g respectively. The proximate composition of the flour samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates, and energy values ranged from 5.58 to 9.55%, 6.33 to 15.64%, 1.06 to 3.51%, 0.24 to 4.07%, 1.42 to 2.65%, 85.37 to 64.58% and 376.34 to 352.47kcal/100g respectively. The mineral composition in the samples ranged from 232.05 to 394.62mg/100g for Ca, 76.09 to 122.27mg/100g for Mg, 6.71 to 29.42 mg/100g for Fe, 108.78 to 256.47mg/100g for K, 10.09 to 25.75 mg/100g for Zn. The phytochemical composition of the samples was as follows; 0.067-0.153%, for saponins; 0.043-1.457%, for alkaloids; 1.03-13.77mgGAE/g, for Total phenolics; 3.07-29.31mg/QE, for Total Flavonoids respectively. The composite flour herein produced demonstrates great potential for its use in the development of functional foods given its great nutrients and improved functional characteristics. However sample E with 75%wheat: 20%DPF: 5%OPF surpassed all other samples in terms of the quality attributes and therefore was the best of the formulations.

Feasibility of ultrasound-assisted optimized process of high purity rice bran protein extraction / Viabilidade do processo otimizado assistido por ultrassom para extração de proteína de farelo de arroz de alta pureza

ABSTRACT: Rice bran is a by-product of the rice milling process, found worldwide in abundance and highlighted due its protein content. This study optimized the conditions for ultrasonic-assisted extraction of protein from defatted rice bran (DRB) and characterized the rice bran protein concentrate (RBPC). A sequential strategy of experimental design was employed; the effect of pH, temperature, ultrasound exposure time, and amplitude were evaluated regarding the percentage of protein extraction by a Full factorial design (FFD) with a fixed frequencies (FFD-A: 37 kHz; FFD-B: 80 kHz). Subsequently, the percentage of protein extracted was optimized employing a Central composite rotatable design (variables: pH and ultrasound exposure time) and RBPC obtained was characterized regarding chemical and functional properties. The pH and ultrasound exposure time had positive effect (P ≤ 0.05) on percentage of protein extraction; moreover, 37 kHz frequency was more effective in protein extraction. The optimized condition (frequency: 37 kHz; temperature: 30 °C; pH: 10; ultrasound exposure time: 30 min; and amplitude: 100%) allowed 15.07% of protein recovery and the RBPC presented 84.76 g 100 g-1 of protein. Magnesium and copper were the main mineral in RBPC (34.4 and 25.5 µg g-1, respectively), while leucine was the limiting amino acid (0.42) and threonine presented the highest chemical score (1.0). The RBPC solubility was minimal at pH 4 and higher at pHs 6-10; the water and oil absorption capacity were higher than bovine serum albumin (BSA) and the emulsifying capacity was comparable to BSA, with a suitable stability. It was possible to obtain a higher purity RBPC than described in the literature, due to the optimization in the extraction process steps, with functional properties suitable for application in food products, especially emulsified ones.

RESUMO: O farelo de arroz é um subproduto do processo de moagem do arroz, encontrado em abundância em todo o mundo e destacado devido ao seu teor de proteínas. Este estudo otimizou as condições para a extração assistida por ultrassom da proteína do farelo de arroz desengordurado (DRB) e caracterizou o concentrado de proteína do farelo de arroz (RBPC). Uma estratégia sequencial de desenho experimental foi empregada; o efeito do pH, temperatura, tempo de exposição ao ultrassom e amplitude foram avaliados em relação à porcentagem de extração proteica por um Delineamento Fatorial Completo (FFD) com frequências fixas (FFD -A: 37 kHz; FFD-B: 80 kHz). Posteriormente, a porcentagem de proteína extraída foi otimizada empregando um Planejamento Composto Central (variáveis: pH e tempo de exposição ao ultrassom) e o RBPC obtido foi caracterizado quanto às propriedades químicas e funcionais. O pH e o tempo de exposição ao ultrassom tiveram efeito positivo (P ≤ 0,05) na porcentagem de extração proteica. Além disso, a frequência de 37 kHz foi mais eficaz na extração de proteínas. A condição otimizada (frequência: 37 kHz; temperatura: 30 °C; pH: 10; tempo de exposição ao ultrassom: 30 min; e amplitude: 100%) permitiu 15,07% de recuperação de proteínas e o RBPC apresentou 84,76 g 100 g-1 de proteína. Magnésio e cobre foram os principais minerais da RBPC (34,4 e 25,5 µg g-1, respectivamente), enquanto a leucina foi o aminoácido limitante (0,42) e a treonina apresentou o maior escore químico (1,0). A solubilidade do RBPC foi mínima em pH 4 e superior em pH 6-10; a capacidade de absorção de água e óleo foi maior que a albumina sérica bovina (BSA) e a capacidade de emulsificação foi comparável à BSA, com uma estabilidade adequada. Assim, foi possível obter um RBPC com elevada pureza, maior do que o descrito na literatura, devido à otimização nas etapas do processo de extração, com propriedades funcionais adequadas para aplicação em produtos alimentícios, principalmente emulsificados.

Study on Physico-chemical Properties of Kokum Seed (Garcinia indica) Full Fat Flour and Defatted Flour

Kokum (Garcinia Indica)is an ancient fruit of India which is mostly consumed in the form of sarbat. It is mainly found in the western ghats in the state of Maharashtra, Goa, Karnataka, and Kerala. Kokum fruit is widely used in culinary, pharmaceutical, nutraceuticals uses. Kokum has a long history in Ayurvedic medicine as it was traditionally used to cure sores, dermatitis, diarrhoea, dysentery, ear infection and to facilitate digestion. The present study conducted to study Physico-Chemical Properties of Kokum Seed (Garcinia indica) Full Fat Flour and Defatted Flour and it reveals that defatted kokum seed flour is superior in quality in terms of protein, carohydrates, crude fiber and Vitamin B3 contain as compared to kokum seed flour. We can utilise the Kokum seed defatted flour to overcome protein malnutrition problems in developing countries

A new triterpene saponin from tdefatted seeds of Camellia oleifera / 中草药

Objective To study the chemical constituents of the defatted seeds of Camellia oleifera. Methods The chemical constituents were isolated and purified by column chromatography on silica gel, MPLC, and PHPLC. Their structures were elucidated on the basis of physicochemical properties and spectral analysis. Results Three compounds were isolated from the defatted seeds of C. oleifera and elucidated as 3β,15α,16α,22α,28-pentol-22-O-angeloyloxy-olean-12-ene-3-O-β-D-glucopyranosyl-(1→2)-β-D- xylopyranosyl-(1→3)-[β-D-glucopyranosyl-(1→2)]-β-D-glucuronopyranoside-6-O-methyl ester (1), gordonoside R (2), and gordonoside Q (3). Conclusion Compound 1 is a new compound named camelliasaponin Ab, and compounds 2 and 3 are isolated from this plant for the first time.

Study on extraction of cinnamon polyphenols from defatted cinnamom bark powder / 中草药

Objective To research the extraction conditions of cinnamon polyphenols with defatted cinnamon bark powder. Methods Cinnamon bark powder was extracted by supercritical carbon dioxide extraction to de-fat firstly and then the effects of extraction time, ethanol concentration, ratio of feed to liquid, and extraction temperature on the extraction ratio of polyphenols were investigated in detail. Results The result shows that the optimum extraction conditions of cinnamon polyphenols from the defatted cinnamon bark powder are: extraction time 2 h, ethanol concentration 55%, feed liquid ratio 1:8, and temperature 60 ℃. Under the above conditions, the extracted ratio of the polyphenols from the defatted cinnamon bark powder went up to 106.4 mg/g and the yield of cinnamon bark extract went up to 20.7%. The content of polyphenols in the dry extract was 51.4%, which was much higher than that from the original cinnamon powder while the content of coumarin of the extract was 104 μg/g. Conclusion The defatting of cinnamon powder by supercritical carbon dioxide extraction in advance can greatly increase the yield of cinnamon polyphenols and reduce the content of coumarin in the cinnamon bark extract.

Drug Quality Characterization Consideration of Preparations of Oil Tea Camellia Defatted Cake based on Antithrombotic Effect / 世界科学技术-中医药现代化

This study was aimed to select the best preparation form of medicinal in camellia cake,based on the optimal antithrombotic agents in oil tea camellia defatted cake to establish the foundation of research.The content of effective index component of the oil tea camellia defatted cake preparation was detected by HPLC-PDA.The quality of medicinal preparation from oil tea camellia defatted cake was characterized based on the content,relative quantity,relative ratio of content,yield rate and antithrombotic effect.The results showed that the effect of antithrombotic of three medicinal preparations from oil tea camellia defatted cake was listed in the following descending order of enrichment,ethanol extract,and water extract.The enrichment was the best preparation form of medicinal in oil tea camellia defatted cake preparation with the highest content of effective index components,the lowest extract rate and the lowest dosage.But it had the best effect of antithrombotic.It was concluded that the significant improvement of efficacy was due to the increase of the content of the components in the preparation and the rationality of the proportion.At the same time,analysis of component quality based on basic composition of drug system through the consideration of effective components of type and quantity,composition and other quality factors can further guide the preparation of drugs.

Low-pressure solvent extraction of oil from macauba (Acrocomia aculeata) pulp: characterization of oil and defatted meal / Extração por solvente a baixa pressão do óleo da polpa de macaúba (Acrocomia aculeata): caracterização de óleo e farelo desengordurado

ABSTRACT: This study aimed to extract the oil from macauba pulp using a low-pressure solvent extraction, as well as characterisation of the extracts and defatted meal obtained using different solvents (n-hexane, ethyl acetate and isopropanol). Results reported higher yields in oil, 27.43%, using isopropanol (P<0.05), wherein the highest levels of β-carotene in the extract, 348.30mg 100g-1, were obtained with this solvent. In the composition of the extracts, monounsaturated fatty acids were predominantly found, and it was reported that the type of solvent had no significant influence (P>0.05) on the composition; however, in the quantification of free glycerol compounds, isopropanol showed higher levels, 104.15mg 100g-1, of these compounds (P<0.05). Meals had higher ash, protein and fibre content when compared to pulp. Thus, oil removal can be stated to promote water retention capacity; however, it has no influence on the other technological characteristics evaluated.

RESUMO: O presente trabalho objetivou a extração do óleo da polpa de macaúba utilizando extração por solvente a baixa pressão, bem como a caracterização dos extratos e farelos obtidos, utilizando diferentes solventes (n-hexano, acetato de etila e isopropanol). Os resultados reportam maiores rendimentos em óleo, 27,43%, na utilização do isopropanol (P<0,05), sendo que os maiores teores em β-caroteno no extrato, 348,30mg 100g-1, foram obtidos com este solvente. Na composição dos extratos, predominam os ácidos graxos monoinsaturados e relata-se que o tipo de solvente não apresentou influência significativa (P>0,05) na composição, no entanto, na quantificação dos compostos livres de glicerol, o isopropanol apresentou os maiores teores, 104,15mg 100g-1, desses compostos (P<0,05). Os farelos apresentaram maiores teores de cinzas, proteína e fibras, quando comparados à polpa. A remoção do óleo favorece a capacidade de retenção de água, no entanto, não tem influência nas demais características tecnológicas avaliadas.

Phenolics-saponins rich fraction of defatted kenaf seed meal exhibits cytotoxicity towards cancer cell lines

Objectives: To determine the cytotoxicity of crude ethanolic extract, n-butanol fraction and aqueous fraction on selected cancer cell lines, and to observe the morphological changes of the cancer cells treated with n-butanol fraction. Methods: The cytotoxic effect of n-butanol fraction, crude ethanolic extract and aqueous fraction on breast cancer (MCF-7 and MDA-MB-231), colon cancer (HT29), lung cancer (A549), cervical cancer (HeLa) and normal mouse fibroblast (3T3) cell lines was determined using MTT assay. The morphological changes of the treated cells were observed under an inverted light microscope. Results: n-Butanol fraction was the most cytotoxic towards HT29 and MCF-7 cells in a dose-dependent manner compared to crude ethanolic extract and aqueous fraction (P < 0.05). The IC

Phenolics-saponins rich fraction of defatted kenaf seed meal exhibits cytotoxicity towards cancer cell lines

Objectives: To determine the cytotoxicity of crude ethanolic extract, n-butanol fraction and aqueous fraction on selected cancer cell lines, and to observe the morphological changes of the cancer cells treated with n-butanol fraction. Methods: The cytotoxic effect of n-butanol fraction, crude ethanolic extract and aqueous fraction on breast cancer (MCF-7 and MDA-MB-231), colon cancer (HT29), lung cancer (A549), cervical cancer (HeLa) and normal mouse fibroblast (3T3) cell lines was deter-mined using MTT assay. The morphological changes of the treated cells were observed under an inverted light microscope. Results: n-Butanol fraction was the most cytotoxic towards HT29 and MCF-7 cells in a dose-dependent manner compared to crude ethanolic extract and aqueous fraction (P Conclusions: In conclusion, n-butanol fraction was more cytotoxic than crude ethanolic extract and aqueous fraction towards the selected cancerous cell lines and induced apoptosis in HT29 cells.

Protein Fractions and Functional Properties of Dried Imbrasia oyemensis Larvae Full-Fat and Defatted Flours.

Aims: To assess the functional properties of flours made from Imbrasia oyemensis larvae, a caterpillar widely consumed in Côte d’Ivoire, for industrial purposes. Methodology: Full-fat and defatted flours were obtained from dried Imbrasia oyemensis larvae collected on the “Gouro” market of Adjamé (Abidjan, Côte d’Ivoire). Protein fractionation, protein content and functional properties were investigated using standard methods. All results were statistically analysed. Results: Defatting led to a significant (P≤0.05) reduction of emulsion capacity and stability, whereas the soluble protein fractions (such as albumin and glutelin), dispersibility, bulk density, water absorption capacity, water solubility index, oil absorption capacity, foam capacity and stability increased significantly (p<0.05). The full-fat and defatted flours had high oil (78.12 and 84.08% respectively) and water absorption capacities (86.89% for full-fat and 66.07% for defatted flour) as desirable characteristics for use in some foods such as meats, sausages, breads and cakes. Fevermore, they showed high bulk density (1.00 and 1.04g/mL respectively for full-fat and defatted) and good wettability and therefore would be suitable for use as a functional ingredient in a variety of food formulations. Conclusion: Defatting has significant effect on functional properties of dried I. oyemensis flours. Full-fat as well as defatted flour show good functional characteristics for use in many food industries.

Chemical and Amino Acid Composition of Raw and Defatted African Mango (Irvingia gabonensis) Kernel.

The proximate, mineral, functional properties, anti-nutrients and amino acid compositions of African mango (Irvingia gabonensis) seeds have been investigated. The results showed that seeds contained ash (2.49 g/100g), moisture (5.79 g/100g), protein (10.64 g/100g), fat (54.67 g/100g), fibre (8.35g/100g) and carbohydrate (18.67 g/100g). The predominant mineral was magnesium (54.53 mg/kg). Water absorption, oil absorption and oil emulsion capacities were relatively high while foaming capacity and least gelation concentration were low.

Production of microbial medium from defatted brebra (Milletia ferruginea) seed flour to substitute commercial peptone agar

Objective:To investigate and optimize microbial media that substitute peptone agar using brebra seed defatted flour. Methods:Defatted process, inoculums preparation, evaluation of bacterial growth, preparation of cooked and hydrolyzed media and growth turbidity of tested bacteria were determined. Results: Two percent defatted flour was found to be suitable concentration for the growth of pathogenic bacteria:Escherichia coli (ATCC 25922) (E. coli), Pseudomonas aeruginosa (ATCC 27853), Salmonella (NCTC 8385) and Shigella flexneri (ATCC 12022) (S. flexneri), while 3%defatted flour was suitable for Staphylococcus aureus (ATCC 25923) (S. aureus). E. coli (93±1) and S. flexneri (524±1) colony count were significantly (P≤0.05) greater in defatted flour without supplement than in supplemented medium. E. coli [(3.72í109±2) CFU/mL], S. aureus [(7.4í109±2) CFU/mL], S. flexneri [(4.03í109±2) CFU/mL] and Salmonella [(2.37í109±1) CFU/mL] in non-hydrolyzed sample were statistically (P≤0.05) greater than hydrolyzed one and commercial peptone agar. Colony count of Salmonella [(4.55í109±3) CFU/mL], S. flexneri [(5.40í109±3) CFU/mL] and Lyesria moncytogenes (ATCC 19116) [(5.4í109±3) CFU/mL] on raw defatted flour agar was significantly (P≤0.05) greater than cooked defatted flour and commercial peptone agar. Biomass of E. coli, S. aureus, Salmonella and Enterococcus faecalis in non-hydrolyzed defatted flour is highly increased over hydrolyzed defatted flour and commercial peptone broth. Conclusions: The defatted flour agar was found to be better microbial media or comparable with peptone agar. The substances in it can serve as sources of carbon, nitrogen, vitamins and minerals that are essential to support the growth of microorganisms without any supplements. Currently, all supplements of peptone agar are very expensive in the market.

Fontes energéticas vegetais para juvenis de jundiá e carpa / Plant-energy sources for jundiá and carp juvenile

Para avaliar o desempenho, o metabolismo e a composição corporal de juvenis de jundiá (Rhamdia quelen) e de carpa húngara (Cyprinus carpio) alimentados com fontes energéticas vegetais, foi conduzido experimento de 60 dias. Três dietas compostas por aveia descascada, farelo de arroz desengordurado estabilizado (FADE) ou por farelo de trigo e milho (dieta-controle) foram ofertadas três vezes ao dia a 360 juvenis de jundiá (5,59±0,06g) ou de carpa húngara (5,82±0,14g) distribuídos em 18 tanques (280L), totalizando nove tanques por espécie. Não foram observadas diferenças significativas no desempenho das espécies estudadas. Em relação aos parâmetros metabólicos, as menores concentrações séricas de colesterol total no jundiá foram verificadas nas dietas com aveia (214,49mg/dL) e FADE (216,3mg/dL), enquanto para a carpa húngara as menores concentrações observadas foram nos peixes alimentados com FADE (222,54mg/dL). Quanto à composição centesimal, os valores de gordura no filé foram menores nos jundiás dos tratamentos controle (3,76%) e aveia (3,95%). A inclusão de aveia proporcionou menor deposição de gordura corporal em ambas as espécies. Conclui-se que 20% de aveia descascada ou de farelo de arroz desengordurado podem ser incluídos na dieta de juvenis de jundiá e de carpa húngara sem prejuízos para o crescimento.

In order to evaluate the performance, metabolism and body composition of jundiá (Rhamdia quelen) and common carp (Cyprinus carpio) juvenile fed with plant-energy sources, the experiment was conducted during 60 days. Three diets composed of husked oats, defatted rice bran stabilized (FADE) or wheat bran and corn (control diet) were provided three times daily to 360 jundiá juveniles (5.59±0.06g) or common carp (5.82±0.14g) distributed into 18 tanks (280L), totaling nine tanks per species. There were no significant differences in performance parameters in both species. For metabolic parameters, the lowest serum levels of total cholesterol in jundiá were observed in diets containing oats (214,49mg/dL) and FADE (216,3mg/dL), while for the common carp the lowest levels were observed in fish fed FADE (222,54mg/dL). As for the composition, the fat in the fillet was lower in the jundiá from control (3,76%) and oats (3,95%) treatments, providing the lowest body fat deposition in both species. The inclusion of oats showed lower body fat deposition in both species. It is concluded that the inclusion of 20% stabilized husked oats or defatted rice bran in the diet of jundiá and common carp juvenile does no harm to growth.

Cellulase activity in solid state fermentation of palm kernel cake with Trichoderma sp

Aims: The effect of different types of fungal inocula to the cellulase activity measured on palm kernel cake (PKC) was studied. Methodology and Results: Isolate Pro-A1 which was identified as Trichoderma sp. was selected as a potential producer of cellulase via solid state fermentation technique (SSF). Two types of PKCs were used; raw PKC (containing residual oil) and defatted PKC. The PKCs were inoculated with different concentrations of conidia and varying amounts (g) of solid mycelia plugs (SMP) for SSF. The effect of ultrafiltered crude fungal filtrate (CFF) as inocula was also being tested. The highest cellulase activity of 2.454 FPU/mL was detected with 60% (wt/wt) SMP applied to the raw PKC. Conversely, 2.059 FPU/mL of cellulase activity was measured when 80% (wt/wt) of SMP was applied to the defatted PKC which is 62.3% higher than the untreated defatted PKC; and more than 100% increase in enzymatic activity compared to raw PKC. The cellulase activity in the SSF inoculated with 8 x 106 conidia /mL and 12 x 106 conidia /mL were 1.704 FPU/mL for raw PKC and 1.856 FPU/mL for defatted PKC, an enhancement of about 46% from uninoculated batch. Inoculation with CFF bears corresponding maximum improvement of the cellulase activity on both PKCs of 13.58% (raw) and 2.86% (defatted). Conclusion, significance and impact of study: The current study proves that Trichoderma sp. in the form of SMP can enhance the cellulase activity on PKCs effectively with more than 100% increment. Fungal conidia are also a better choice in enhancing cellulase activity of Trichoderma sp. permitted that the PKC used is devoid of oil. From this study, Trichoderma sp. holds the potential of converting lignocellulosic materials into products of commercial and industrial values such as glucose and other biofuels.

Effect of the Addition of Okra Seed (Abelmoschus esculentus) Flour on the Antioxidant Properties of Plantain Musa paradisiaca Flour.

Aim: This study aims at determining the antioxidant properties of plantain flour fortified with okra seed flour (full fat and defatted). Methodology: Plantain Musa paradisiaca and fibrous okra Abelmoschus esculentus that cannot be cut with kitchen knife were used for this work. The plantains were made into flours while the seeds were removed from the okra pod, sundried, milled and sieved. The Okra seed flour (full fat and defatted) was used to fortify the plantain flour separately in the following ratio 90:10, 80:20 and 70:30. The order of antioxidant activity was evaluated by measurement of total phenolic content, vitamin C content, ABTS scavenging ability and the ferric reducing antioxidant property (FRAP) of the fortified plantain flour. Results: The process of defatting caused a significant reduction in the total phenolic content (2.85%), vitamin C content (2.63%), ABTS scavenging ability (17.2%) and the reducing power (13.75%) of the okra seed flour. The antioxidant properties of the okra seed flour were significantly higher(P ≤ 0.05) than that of the plantain flour except the vitamin C where there was no significant difference (P ≤ 0.05) (plantain flour: 6.30mg/100g, defatted okra seed flour: 6.66 mg/100g and full fat okra seed flour: 6.84 mg/100g). The fortification of the plantain flour with the okra seed flour resulted in significant increase (P ≤ 0.05) in the total phenolic content, ABTS scavenging ability and the ferric reducing power of the fortified plantain flour as the percentage of okra seed flour increased. Conclusion: The addition of okra seed flour to plantain flour should be encouraged because it increased the antioxidant properties of the resultant fortified plantain flour.

Características físico-químicas de derivados proteicos de soja em dietas extrusadas para cães / Physical-chemical characteristics of soy-protein derived in extruded diets for dogs

A soja é um grão rico em proteínas e lipídeos, a partir do qual se obtém diversos derivados proteicos de alto valor nutricional. Em virtude disso, realizou-se este estudo com o objetivo de analisar a composição bromatológica de derivados proteicos de soja, bem como as características físico-químicas dos extrusados formados a partir destes. Foram formuladas seis dietas para cães, uma referência e cinco contendo 30 por cento de derivados de soja (farinha desengordurada - FDS, micronizada, farelo, grão integral e grão tostado), as quais foram extrusadas. Os derivados de soja e as dietas foram submetidos a análises bromatológicas e de qualidade do processamento. A FDS e o farelo de soja apresentaram os maiores teores de proteína bruta, enquanto os grãos de soja integral e tostado e a soja micronizada apresentaram os maiores teores de extrato etéreo em hidrólise ácida e energia bruta. A soja grão integral apresentou a maior atividade ureásica e inibitória de tripsina, mesmo após a extrusão da dieta. Os extrusados contendo as sojas grão e micronizada apresentaram as maiores densidades e as menores durezas, índice de absorção de água e grau de gelatinização do amido. Derivados proteicos de soja apresentam alto valor nutricional, entretanto, devem ser termicamente processados antes da extrusão para completa inativação do inibidor de tripsina. Além do mais, derivados contendo alto teor de lipídeos, como soja grão e micronizada, quando adicionados em 30 por cento da fórmula, comprometem a qualidade do extrusado.

Soy is a grain rich in protein and lipids, from which its obtained different protein products of high nutritional value. This study aimed to analyze the chemical composition of different soy-protein products, as well as the characteristics of the extruded produced. Six diets were formulated, a reference and five with 30 percent soy product (defatted soy flour - DSF, micronized, soybean meal, crude grain or toasted grain), which were extruded. Soy products and diets were submitted to chemical analyses and process quality. The DSF and soybean meal presented the highest crude protein content, while the toasted and crude soybeans and micronized soy presented the highest acid hydrolyses ether extract and crude energy content. The crude soybean presented the highest ureatic activity and trypsin inhibitor activity, even after the diet extrusion. The soy beans and micronized soy extruded presented the highest density and the lowest hardness, water absorption index and starch gelatinization degree. Soy-protein products present high nutritional value, however they should be heated before extrusion to complete inhibition of trypsin inhibitor. Besides, soy products with high fat content, such as soybean and micronized soybean, when added to 30 percent reduced the extruded quality.

Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0 percent, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4 percent for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation.

O objetivo do presente trabalho foi investigar as propriedades funcionais de farelo de arroz desengordurado e farelo de trigo, submetidos à fermentação em estado sólido pelos fungos Aspergillus oryzae e Rhizopus sp., para avaliar seu potencial de aplicação em formulações alimentícias. O farelo de arroz desengordurado e o farelo de trigo foram inoculados com esporos de Rhizopus sp. e Aspergillus oryzae (4x10(6) esporos/grama de meio) e incubados durante 72 horas a 30º C. Amostras foram coletadas em 0, 24, 48 e 72 horas de fermentação. Foram determinados o conteúdo protéico, a solubilidade protéica, a digestibilidade in-vitro, a capacidade de formação de gel e a capacidade de retenção de água nos farelos fermentados. Quando Rhizopus sp. foi utilizado, as seguintes propriedades aumentaram significativamente: o conteúdo protéico 69,0 e 56,0 por cento, respectivamente, para farelo de arroz e farelo de trigo), a solubilidade protéica (28,5 e 36,2 por cento) e a capacidade de retenção de água (11,4 por cento para farelo de trigo). Quando Aspergillus oryzae foi empregado, as propriedades não foram modificadas de maneira significativa pelo processo fermentativo.