Groundnut and tree nuts: a comprehensive review on their lipid components, phytochemicals, and nutraceutical properties.

The health benefits of nut consumption have been extensively demonstrated in observational studies and intervention trials. Besides the high nutritional value, countless evidences show that incorporating nuts into the diet may contribute to health promotion and prevention of certain diseases. Such benefits have been mostly and certainly attributed not only to their richness in healthy lipids (plentiful in unsaturated fatty acids), but also to the presence of a vast array of phytochemicals, such as polar lipids, squalene, phytosterols, tocochromanols, and polyphenolic compounds. Thus, many nut chemical compounds apply well to the designation "nutraceuticals," a broad umbrella term used to describe any food component that, in addition to the basic nutritional value, can contribute extra health benefits. This contribution analyses the general chemical profile of groundnut and common tree nuts (almond, walnut, cashew, hazelnut, pistachio, macadamia, pecan), focusing on lipid components and phytochemicals, with a view on their bioactive properties. Relevant scientific literature linking consumption of nuts, and/or some of their components, with ameliorative and/or preventive effects on selected diseases - such as cancer, cardiovascular, metabolic, and neurodegenerative pathologies - was also reviewed. In addition, the bioactive properties were analyzed in the light of known mechanistic frameworks.

Assessment of nutraceutical value, physicochemical, and anti-inflammatory profile of Odonthalia floccose and Odonthalia dentata.

The nutraceutical value, and physicochemical profile as well as anti-inflammatory activity potential of Odonthalia floccose and Odonthalia dentata (red macroalgae) dry biomass were investigated in this study. Proximate composition study results revealed that the dry biomass of O. floccose and O. dentae were found to be as ash: 9.11 & 8.7 g 100 g-1, moisture: 8.24 & 8.1 g 100 g-1, total fat: 6.9 & 7.2 g 100 g-1, protein: 24.52 & 25.6 g 100 g-1, and total carbohydrate/polysaccharides: 53.84 & 48.85 g 100 g-1 of dry weight biomass respectively. Both algae biomass contain considerable quantity of minerals (Fe, Cu, Mg, and Zn). Furthermore, the major saturated fatty acids (6.24 & 5.82 g FAME 100 g-1 of total fat of O. floccose and O. dentate) (ΣFAs) present in the test algae were stearic acid, palmitic acid, and margaric acids. O. floccose and O. dentata also contain remarkable protein composition profile that compiled with considerable quantity of essential and non-essential amino acids. The vitamins such as vitamin A, B1, B2, B3, B6, B9, C, and E of O. floccose and O. dentate biomass were also identified at sufficient quantity level. The swelling capacity (SWC), water holding capacity (WHC), and oil holding capacity (OHC) properties of O. floccose and O. dentate at various temperature conditions (25 and 37 ᵒC) were found to be 8.11 & 7.02 mL g-1 and 8.95 & 7.55 mL g-1, 5.1 & 4.87 and 4.8 & 4.1 mL g-1, as well as 2.11 & 1.81 and 1.96 & 1.89 mL g-1 respectively. Among these two marine red macroalgae samples, the O. dentate showed better anti-inflammatory activity than O. floccose at 150 µg mL-1 dosage. Thus, this O. floccose and O. dentate biomass can be considerable as nutritional supplement and pharmaceutical product development related research.

An Updated Review on Nelumbo Nucifera Gaertn: Chemical Composition, Nutritional Value and Pharmacological Activities.

Nelumbo nucifera Gaertn is a recognised herbal plant in ancient medical sciences. Each portion of the plant leaf, flower, seed and rhizome is utilised for nutritional and medicinal purposes. The chemical compositions like phenol, alkaloids, glycoside, terpenoids and steroids have been isolated. The plant contains various nutritional values like lipids, proteins, amino acids, minerals, carbohydrates, and fatty acids. Traditional medicine confirms that the phytochemicals of plants give significant benefits to the treatment of various diseases such as leukoderma, smallpox, dysentery, haematemesis, coughing, haemorrhage, metrorrhagia, haematuria, fever, hyperlipidaemia, cholera, hepatopathy and hyperdipsia. To verify the traditional claims, researchers have conducted scientific biological in vivo and in vitro screenings, which have exhibited that the plant keeps various notable pharmacological activities such as anticancer, hepatoprotective, antioxidant, antiviral, hypolipidemic, anti-obesity, antipyretic, hypoglycaemic, antifungal, anti-inflammatory and antibacterial activities. This review, summaries the nutritional composition, chemical constituents and biological activities substantiated by the researchers done in vivo and in vitro.

Proximate and fatty acid compositions oft en wild-caught and farmed fish species in mato grosso state, brazil.

This study analyzed ten fish species (three farmed and seven wild-caught) to determine their centesimal composition (assessed by AOAC methods) and lipid profile (analyzed by GC-MS). Notably, "tambatinga" (farmed) and "piraputanga" (wild-caught) stood out with 28.66 % and 26.44 % protein content and 2.32 % and 3.71 % lipid content, respectively. Across all species, oleic acid was the predominant fatty acid, followed by linoleic acid. The sum of PUFAs ranged from 17.84 % in "matrinchã" to 7.85 % in "piraputanga". SFA varied from 49.93 % in "tambacu" to 39.90 % in "matrinchã", while MUFAs ranged from 44.34 % in "palmito" to 38.39 % in "tambaqui". "Matrinchã" had the highest average ω6 acid content (16.83 %), while "cachara" had the highest average for ω3 acids (5.73 %). "Piraputanga". "cachara", and "pincachara" exhibited the lowest ω6 levels. The analysis shows that fish have excellent nutritional values (proximate compositions) with few differences between species. "Pacu", "matrinchã", and "cachara" (wild-caught) demonstrated positive attributes, while "pincachara" (farmed) exhibited the highest nutritional quality in terms of fatty acid fraction. Based on quality indices (H/H), "pacu", "matrinchã" and "pincachara" are recommended choices for a healthy diet. This study adds valuable insights into the nutritional composition of fish species, which is essential for promoting regional development and local aquaculture.

Effects of protein levels on production performance, nutritional values, and phase feeding of two-spotted cricket.

Two experiments were conducted to determine the effects of different protein levels on the growth performance, feed efficiency and nutritional values, and phase feeding of the 2-spotted cricket (Gryllus bimaculatus de Geer). In experiment 1, 4 crude protein (CP) diets were formulated to contain 18%, 20%, 22%, or 24% CP, respectively. A sample of 7-day-old 3,600 crickets was equally divided into 24 plastic boxes (150 crickets each) in a completely randomized design with 4 diets and 6 replications. In experiment 2, 2-phase feedings were used. For starting period (days 7-18), crickets in all treatments were fed a diet containing 22% CP. During the growing period (days 19-35), 3 groups of crickets were fed diets containing 18%, 20%, and 22% CP. In the overall period of experiment 1, the crickets fed with 22% CP diet had greater body weight compared to those fed with 18% CP diet. In addition, the crickets fed with 22% CP diet had the lowest feed conversion ratio (FCR). The broken-line model indicated the growth pattern changed on day 18. In experiment 2, the crickets fed with 20% CP diet from days 19 to 35 had greater growth performance and lower FCR than those fed with 18% CP, but not different from those fed with 22% CP. In conclusion, 22% CP can increase growth performance by improving the feed efficiency of crickets. The implementation of 2-phase feedings using 20% CP, during the growing period, could be considered as a cost-effective strategy for sustainable cricket production.

Nutrient profile of packaged foods according to the degree of processing.

An increased consumption of ultra-processed foods (UPF) leads to a rising prevalence of chronic noncommunicable diseases. This study aims to characterise the nutrient profile of white-label pre-packaged foods and bakery products available in a market leader Portuguese food retail chain, according to the extent of processing proposed by NOVA classification system. The nutrient profile (energy, sugar, total fat, saturated fat and sodium) according to processing degree was analysed using non-parametric tests. UPF were the most energy dense (278 kcal/100 g, p < .001) and the highest in sugar (15.9 g/100 g, p < .001). Processed foods were the highest in sodium (538 mg/100 g, p < .001). Processed and UPF showed significantly higher total (12.4 and 10.8 g/100 g, respectively) and saturated fat content (6.10 and 4.61 g/100 g, respectively) than unprocessed/minimally processed foods (p < .001). Regarding the variation of the nutritional value across the extent of processing, different results were observed for some categories suggesting the importance of a stratified analysis. The consumption of less processed foods and the manufacture of processed/UPF with better nutrient profile should be promoted.

Nutritional quality and level of processing of food items broadcasted on Italian television in advertisements targeted to children.

This study evaluates the nutritional quality and level of processing of food and beverage products advertised on television channels most watched by children, in Italy. Data were collected over 20 non-consecutive days from the five top channels in Italy. A total of 209 food items were analysed using the Nutri-Score and the NOVA classification. Additionally, compliance with nutritional criteria established by the World Health Organisation (WHO) and the EU-PLEDGE was assessed. Results indicate a high proportion of energy-dense and low nutritional quality foods, with 68% falling into less favourable Nutri-Score categories (C, D, and E), and 61% classified as ultra-processed by NOVA classification. When applying WHO and PLEDGE criteria, 71% and 56% of products, respectively, did not meet nutritional standards. This study underscores the low prevalence of nutritionally adequate products in food advertisements targeting children on Italian television, despite differences found based on methodological variations.

Unveiling the Chemical Composition, Bioactive Profile and Antioxidant Capacity of Dried Egyptian Jew's Mallow Stems as a Promising Anticancer Agent.

Phytochemicals from waste materials generated by agricultural and industrial processes have become globally significant due to their accessibility and potential effectiveness with few side effects. These compounds have essential implications in both medicine and the economy. Therefore, a quantitative analysis of the phytochemical profile, sugar types, and water-soluble vitamins of dried Corchorus olitorius L."DJMS" extract (dried Jew's mallow stem) was carried out with HPLC. In addition, the chemical composition, TPC, chlorophyll a and b, beta-carotene, and antioxidant effect using DPPH were investigated. Furthermore, the anticancer activity of the DJMS was evaluated by SRB assay using Huh-7 and MDA-MB-231 cell lines. In the quantitative study, DJMS extract showed a high antioxidant potential (67%) due to its content of bioactive compounds such as TPC (276.37 mg 100 g-1) and chlorophyll a and b (20.31, 12.02 mg 100 g-1, respectively), as well as some vitamins and minerals such as B-complex (B12; 146.8 mg 100 g-1 and vitamin C 6.49 mg 100 g-1) and selenium (<0.2 µg kg-1). Moreover, the main sugar types found were sucrose and stachyose, which recorded 9.23 and 6.25 mg 100 g-1, respectively. Identifying phenolic and flavonoids showed that the major components were ellagic acid (4905.26 µg kg-1), ferulic acid (3628.29 µg kg-1), chlorogenic acid (3757.08 µg kg-1), luteolin-7-O-glucoside (4314.48 µg kg-1), naringin (4296.94 µg kg-1) and apigenin-6-rhamnose-8 glucoside (3078.87 µg kg-1). The dried stem extract showed significant MDA-MB-231 inhibition activity and reached 80% at a concentration of 1000 µg/mL of DJMS extract, related to the content of phytochemical components such as isoflavones like genistein (34.96 µg kg-1), which had a tremendous anticancer effect. Hence, the stem of Jew's mallow (which is edible and characterized by its viability and low production cost) possesses the capacity to serve as a pharmaceutical agent for combating cancer owing to its abundance of bioactive components.

Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet.

Grains, essential for maintaining good health, contain short-chain carbohydrates like fructans, which can contribute to disorders in some individuals. Understanding and managing these FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols) are essential for enhanced dietary guidance and well-being. The primary objective of the study was to establish safe portion sizes for grains and rice within low-FODMAP diets. A comprehensive analysis of fructan levels in diverse commercial cereal products contributes to an understanding of the potential digestive impact of FODMAPs in grains and supporting enhanced dietary guidance for individuals with FODMAP-related disorders. Various grains, like white and brown rice, barley, wheat groats, and buckwheat, highlight the challenges of handling fructans in a low-FODMAP diet. Fructans to heat-induced degradation, as demonstrated in bulgur, emphasize the need to consider cooking methods for managing their intake. Identification of potentially safe grains, like white long-grain rice and arborio rice, is significant, but caution is advised with barley groats and couscous, stressing personalized dietary decisions. Correlation analyses linking color parameters, moisture content, and fructan levels in cooked grains reveal a positive relationship, suggesting water content's potential impact on fructan stability and grain hydration properties. In conclusion, the study provides valuable insights into the intricate details of FODMAPs in grains, supporting the development of dietary strategies that enhance both health and sensory satisfaction.

Chemical and Bioactive Properties of Red Rice with Potential Pharmaceutical Use.

Red rice has been proposed as a super-food. Accordingly, the nutritional properties (AOAC), as well as its chemical composition, including sugars (HPLC-RI), organic acids (UFLC-PDA), tocopherols (HPLD-FD), and phenolic compounds (LC-DAD-ESI/MSn), together with the main bioactive properties (antioxidant, cytotoxic, antiproliferative, and antibacterial activities), were evaluated to access its nutritional benefits and health improvement potential. The most abundant macronutrients found were carbohydrates (87.2 g/100 g dw), proceeded by proteins (9.1 g/100 g dw), fat (2.6 g/100 g dw), and ash (1.1 g/100 g dw). Sucrose and raffinose were the only detected sugars, with sucrose presenting the maximum concentration (0.74 g/100 g dw). MUFAs and PUFAs were the predominant fatty acids (40.7% and 31%, respectively). Among the two detected tocopherol isoforms, γ-tocopherol (0.67 mg/100 g dw) predominated over α-tocopherol. The phenolic compounds profile, majorly composed of flavan-3-ols, should be associated with the detected bioactivities, which may provide biological benefits to human health beyond the primary nutritional effect. Overall, the bioactive potential of red rice was comprehensively accessed.

The composition and nutritional quality of biorefined lucerne protein depend on precipitation method.

BACKGROUND: Lucerne protein extract is a novel high-quality protein source with excellent amino acid (AA) composition of interest for human consumption. In this study, protein from screw-pressed lucerne juice was extracted by different precipitation methods to evaluate the effect on the chemical composition and nutritional quality of the extracted protein. Methods based on heat, acidification or fermentation were used for protein precipitation, and the nutritional value of protein was evaluated in a rat digestibility trial. RESULTS: Heat precipitation at 85 °C produced a protein product with a crude protein (CP) content of 589 g kg-1 dry matter (DM), a balanced AA composition and a high standardized nitrogen (N) digestibility (82.8%). Precipitation by acidification, at a lower temperature (60 °C) or by fermentation, resulted in lower CP content (425-488 g kg-1 DM). Nitrogen digestibility for the pH-adjusted precipitate was equal to the 85 °C heat-precipitated protein, while the fermented and 60 °C precipitated proteins showed lower N digestibility (76.5% and 78.6%, respectively). By applying a two-step heat precipitation method (60 °C followed by 80 °C), a protein content of 712 g kg-1 DM and an N digestibility of 93.6% was reached, which are comparable to high-quality animal-based protein sources such as milk, whey, casein, and eggs, covering the AA requirements for children >6 months. CONCLUSION: High-quality protein can be extracted from lucerne, but the future focus should be on increased yield as the current low yields of the refined product will challenge the environmental and economic sustainability of production. © 2023 Society of Chemical Industry.

A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition.

Tiger nut (Cyperus esculentus L.) is a small, tuberous root vegetable that has gained increasing attention in recent years due to its potential health benefits. This review article provides an elaborate overview of tiger nut, including its botany, historical uses, nutritional composition, potential health benefits and traditional medicinal uses. This review article comprehensively discusses the nutritional profile of tiger nut, providing a detailed understanding of its nutrient content. Furthermore, the potential health benefits of tiger nut are thoroughly reviewed, including its effects on digestive health, cardiovascular health, blood sugar control, immune function and other potential therapeutic uses. Scientific articles used for this review were retrieved from ScienceDirect, Google Scholar, PubMed and SciELO databases. Only articles published between 1997 and 2022 were used for research. This review contributes to a better understanding of tiger nut and its prospective uses in functional foods and medicine by combining the available scientific material. © 2024 Society of Chemical Industry.

Domestic cooking effects on nutritional quality and phytochemical contents of zinc biofortified Lepidium sativum L. sprouts.

The impact of the common cooking practices on the nutritional value and the antioxidant contents of Lepidium sativum zinc biofortified sprouts was assessed in the present investigation. Garden cress sprouts showed an increase of dry matter, ash, proteins, carbohydrates, sodium, iron and zinc contents according to the applied cooking process. Antinutrient and pigment contents (chlorophylls, carotenoids and anthocyans) were diminished by applying various cooking treatments. A significant drop of total phenolic (25.57 - 60.87%) and total flavonoid contents (58.04 - 71.86%), catechin hydrate (81.90 - 96.15%), sinapic acid (62.44 - 84.79%), myricitin (97.62 - 99.12%) and rutin (52.83 - 83.41%) was detected in cooked plant material. Nevertheless, cooking practices raised the caffeic acid contents by 21.97 to 29.74% and boil and steam cooking increased the chlorogenic acid amounts by 1.89% and 9.28%, respectively. Microwaving favored an improvement of the antioxidant performances. Overall, Microwaving permitted good nutrients retention along with the best antioxidant performances.

Short-term high-light intensity and low temperature improve the quality and flavor of lettuce grown in plant factory.

BACKGROUND: Lettuce holds a prominent position in the year-round supply of vegetables, offering a rich array of health-beneficial substances, such as dietary fiber, phenolic compounds, lactucopicrin and lactucin. As such, its flavor has garnered increasing attention. Balancing the enhancement of beneficial compounds with the reduction of undesirable taste is a key focus of scientific research. To investigate short-term management to improve the nutritional quality and flavor of lettuce, combinations of different light intensities (200, 500 and 800 µm ol m-2 s-1) and temperatures (10 and 22 °C) were applied separately to 'Lollo Rosso' and 'Little Butter Lettuce' for 7 days before harvest. RESULTS: The results obtained showed that increasing light intensity at low temperatures decreased nitrate content and increased soluble sugar, soluble protein, anthocyanin and phenolic compound content. In the case of lettuce flavor, the bitterness-related metabolites such as lactucin and lactucopicrin were reduced with high light intensity at a low temperature of 10 °C. With this combination, the fructose and glucose contents increased, significantly improving lettuce flavor. CONCLUSION: Higher light intensity combined with low temperature for 7 days before harvest effectively improved the nutritional quality and flavor of lettuce, suggesting its great potential for use in horticultural practices. © 2024 Society of Chemical Industry.

Protein plant factories: production and resource use efficiency of soybean proteins in vertical farming.

BACKGROUND: Controlled environment agriculture, particularly vertical farms (VF), also called plant factories, is often claimed as a solution for global food security due to its ability to produce crops unaffected by weather or pests. In principle, essential macronutrients of the human diet, like protein, could technically be produced in VF. This aspect becomes relevant in the era of protein transition, marked by an increasing consumer interest in plant-based protein and environmental challenges faced by conventional farming. However, the real question is: what does the cultivation of protein crops in VF imply in terms of resource use? To address this, a study was conducted using a VF experiment focusing on two soybean cultivars. RESULTS: With a variable plant density to optimize area use, and because of the ability to have more crop cycles per year, protein yield per square metre of crop was about eight times higher than in the open field. Assuming soy as the only protein source in the diet, the resources needed to get total yearly protein requirement of a reference adult would be 20 m2 of crop area, 2.4 m3 of water and 16 MWh of electricity, versus 164 m2, 111 m3 and 0.009 MWh in the field. CONCLUSIONS: The study's results inform the debate on protein production and the efficiency of VF compared to conventional methods. With current electricity prices, it is unlikely to justify production of simple protein crops in VF or promote it as a solution to meet global protein needs. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Cellulase with Bacillus velezensis improves physicochemical characteristics, microbiota and metabolites of corn germ meal during two-stage co-fermentation.

Corn germ meal (CGM) is one of the major byproducts of corn starch extraction. Although CGM has rich fiber content, it lacks good protein content and amino acid balance, and therefore cannot be fully utilized as animal feed. In this study, we investigated the processing effect of cellulase synergized with Bacillus velezensis on the nutritional value of pretreated CGM (PCGM) in two-stage solid-state fermentation (SSF). High-throughput sequencing technology was used to explore the dynamic changes in microbial diversity. The results showed that compared with four combinations of B. velezensis + Lactiplantibacillus plantarum (PCGM-BL), cellulase + L. plantarum (PCGM-CL),control group (PCGM-CK), and cellulase + B. velezensis + L. plantarum (PCGM-BCL), the fourth combination of PCGM-BCL significantly improved the nutritional characteristics of PCGM. After two-stage SSF (48 h), viable bacterial count and contents of crude protein (CP) and trichloroacetic acid-soluble protein (TCA-SP) all were increased in PCGM-BCL (p < 0.05), while the pH was reduced to 4.38 ± 0.02. In addition, compared with PCGM-BL, the cellulose degradation rate increased from 5.02 to 50.74%, increasing the amounts of short-chain fatty acids (216.61 ± 2.74 to 1727.55 ± 23.00 µg/g) and total amino acids (18.60 to 21.02%) in PCGM-BCL. Furthermore, high-throughput sequencing analysis revealed significant dynamic changes in microbial diversity. In the first stage of PCGM-BCL fermentation, Bacillus was the dominant genus (99.87%), which after 24 h of anaerobic fermentation changed to lactobacillus (37.45%). Kyoto Encylopaedia of Genes and Genomes (KEGG) metabolic pathway analysis revealed that the pathways related to the metabolism of carbohydrates, amino acids, cofactors, and vitamins accounted for more than 10% of the enriched pathways throughout the fermentation period. Concisely, we show that cellulase can effectively improve the nutritional value of PCGM when synergized with B. velezensis in two-stage SSF.

Energy metabolism and respirometry of lambs fed sun or shade dried hays of banana crop residues.

We aimed to evaluate the effects of different drying methods for banana residues on the energy metabolism and respirometry of growing lambs. Twenty Santa Inês x Dorper lambs were fed five experimental diets: Tifton 85 grass hay (Control), shade-dried banana leaf hay (LH Shade), shade-dried pseudostem banana hay (PH Shade), sun-dried banana leaf hay (LH Sun), and sun-dried banana pseudostem hay (PH Sun). Nutrient intake and digestibility were assessed in metabolic cages, whereas O2 consumption and CO2, methane, and heat production were measured in a respirometry chamber with animals fed at maintenance and ad libitum levels. Nutrient and energy intake was not influenced by diet. Pseudostem hay had higher apparent digestibility of dry matter (71.5%), organic matter (72.4%), and neutral detergent fiber (58.0%). However, this led to greater energy loss in the form of methane (12.1%). The banana residue hays and drying methods did not alter oxygen consumption, CO2 production, or heat production of animals fed ad libitum or during maintenance. On the other hand, the use of leaf hay resulted in a reduction of 24.7% in enteric methane production of animals fed ad libitum. The inclusion of pseudostem hay is recommended in sheep feedlot diet. This residue provided greater use of DM, however promoted a greater loss of energy in the form of methane, resulting in similar energy consumption. The drying methods did not reduce the availability of nutrients and the sun drying method is recommended, since it is a faster drying method.

Black soldier fly (Hermetia illucens) larvae meal improves quail growth performance.

The aim of the present study was to determine the nutritional value of black soldier fly (BSF) larvae meal for quail (experiment I) and the dose-response effects of BSF levels on growth performance, relative organ weight, and body composition of growing quails (experiment II). In experiment I, 100 35-day-old quail were distributed in a completely randomized design, with two treatments (reference and test diet) and 10 replicates. The experimental period consisted of 5 days of adaptation, followed by 5 days of total excreta collection. The experimental feed consisted of a reference diet and a test diet formulated with 850 g/kg reference diet and 150 g/kg BSF. In experiment II, 1000 1-day-old quail were distributed in a completely randomized design, with five dietary levels of BSF (0, 25, 50, 75, and 100 g/kg). At 42 days of age, birds were slaughtered, and the relative organ weight and body composition were determined. Apparent metabolizable energy values corrected for nitrogen retention of BSF meal were 13.8 MJ/kg. Across the starter (1-14 days) and overall period (1-42 days), increasing BSF levels had a quadratic effect on body weight and body weight gain. Feed conversion ratio was quadratically affected during the starter phase and linearly reduced over the overall period. Additionally, the BSF levels linearly decreased the small intestine's relative weight at 42 days and had a quadratic effect on the rate of protein deposition. We concluded that the inclusion of 100 g/kg BSF meal improves feed conversion ratio for growing quail.

Utilization of some fruit rinds in small ruminant feeding: nutritional characteristics determination.

Every year, thousands of tons of fruit wastes are produced worldwide while most of them remain unused and are released into the environment. Incorporation of these wastes to feedstuffs reduces competition between food and feed, and reduces environmental risks or methane yield in ruminants. Nevertheless, no comprehensive research was available on the nutritional properties of rinds of different fruits in small ruminant feeding. Hence, this research investigates the nutritional potential of some fruit's rinds (Kiwi, Tangerine, Grapefruit, Sweet lemon, Sour lemon, Banana, Mango, Orange, Apple, Peach, and Persimmon) by in vitro ruminal-microbial and standard laboratory methods. Persimmon rind had the higher total phenolic contents (TPC, 22 mg gallic acid equivalents/g dry matter: DM) than the other treatments (P < 0.0001). The ether extract (EE), neutral detergent fiber (NDF), acid detergent fiber (ADF), and ash contents of banana rind were greater (P < 0.0001), however its DM, relative feed value (RFV), and non-fiber carbohydrates (NFC) were lower than the other treatments (P < 0.0001). A different range of minerals was observed among fruit rinds along with a higher content of potassium (42.5 g/kg DM) and manganese (49 mg/kg DM) in banana rind (P < 0.0001). Persimmon (45.7 ml/200 mg DM) and sweet lemon (75.7 ml/200 mg DM) rinds recorded the lowest and highest potential gas production, respectively (P < 0.0001). Persimmon exhibited a lower percentage of methane (11.5%) rather than other rinds (P < 0.0001). The total volatile fatty acids (TVFA) and metabolizable energy (ME) in sweet lemon, and dry matter digestibility (DMD) and organic matter digestibility (OMD) in tangerine were greater compared with other rinds. The rind of the banana exhibited the highest amounts of titratable acidity (283 mEq×10- 3), acid-buffering capacity (200 mEq×10- 3), and acid-base buffering capacity (260 mEq×10- 3) (P < 0.0001). In conclusion, the present rinds differed in chemical-nutritional characteristics. These rinds may feed as a substitute for conventional forages in the diets of small ruminants on a large scale throughout the year; however, these in vitro findings need to be scientifically validated under in vivo experiments.

Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger.

The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were investigated and applied in a plant-based burger formulation. BFI were prepared from wasted baru by-products - partially defatted baru nut cake and baru pulp plus peel. A plant-based burger was developed and its chemical composition, antioxidant capacity, cooking and texture parameters were determined. BFI1 (50% partially defatted baru nut cake + 50% baru pulp plus peel) had the highest content of carbohydrate (31.9%), and dietary fibre (28.3%). BFI2 (75% partially defatted baru nut cake + 25% baru pulp plus peel) and BFI3 (90% partially defatted baru nut cake + 10% baru pulp plus peel) showed high concentration of protein and dietary fibre, and BFI3 had the highest protein content (29.5%). All BFI showed high concentration of total phenolics (402-443 mg GAE/100 g). Replacing textured pea protein of control burger (PPB) with 35% of BFI3 in the formulation of baru protein burger (BPB) resulted in a low-fat product (2.9%), with protein content (19.2%) comparable to the PPB (15.9%) and the commercial burger (mixed plant proteins - 16.3%). The BPB also showed a higher concentration of dietary fibre (4.9%) and phenolic compounds (128 mg GAE/100 g) than the control burger. BPB's cooking yield was the highest among the tested burgers. BPB had a softer texture when compared to other burgers. Baru food ingredients can be used as nutritive ingredients of health-promoting foods, especially in plant-based products, such as burger and meat analogues, or in hybrid meat products. BPB showed a healthy and nutritious profile.