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Biomedical subjects

R Bressani

Publications and source records attributed to R Bressani.

At least 55 records · Page 3Linked to original sources
PubMed1988

[Effects of the treatment of coffee pulp, fresh or ensilaged, with calcium hydroxide, on its nutritive value].

This study was carried out to determine the effects of the addition of calcium hydroxide on the chemical composition and nutritive value of fresh or ensilaged coffee pulp. Fresh or ensilaged pulp were mixed with 1, 2 and 3% of calcium hydroxide. The process was carried out during 0 and 16 hr, after which time the treated pulp was sun-dried for 36 hr until moisture content reached 12%. These samples were then analyzed for their proximate chemical composition and for some minerals (Ca, P, Na, K), as well as for caffeine, tannins and chlorogenic and caffeic acids content. Diets were then prepared from these materials, containing 15% protein and 15 or 30% fresh or ensilaged coffee pulp, and offered to weanling rats during six weeks. Information required on weight gain, food conversion, apparent digestibility and toxicity of the diets was recorded. Results of the chemical analysis revealed that the main changes found in both types of pulp as a result of the calcium hydroxide treatment were the following: a decrease in ether extract (from 4.0 to 2.5 g/100 g), crude fiber (from 18.3 to 11.9 g/100 g) and protein content (from 12.3 to 8.6 g/100 g) in an inverse relation to the amount of calcium hydroxide used. The amount of ash increased, fluctuated between 5.5 and 15.4%, depending on the amount of calcium hydroxide used. The latter affected the Ca:P ratio in the diets, where an average ratio of 7.2:1 was found in the control pulp (0% calcium hydroxide) and 59.0:1 in those treated with the highest amount of calcium hydroxide (3%). Regarding the caffeine, tannins and chlorogenic and caffeic acids contents, calcium hydroxide was effective in decreasing only tannins, more so in the fresh than in the ensilaged pulp; the decrease was in direct proportion to the amount of calcium hydroxide added and to the length of the Ca(OH)2 treatment. The results of the biological assays showed that the addition of Ca(OH)2 in either of the two time periods used and at either of the concentrations studied, did not improve the nutritive value of coffee pulp. There was always a better performance in the animals that consumed ensilaged pulp than in those fed fresh pulp. The animals fed 15% coffee pulp either fresh or ensilaged performed better than those consuming 30% coffee pulp.(ABSTRACT TRUNCATED AT 400 WORDS)

Animals↗
PubMed1987

[Yield and chemical composition of the vegetal parts of the amaranth (Amaranthus hypochondriacus, L.) at different physiological stages].

The genus Amaranthus comprises species which, consumed as vegetables, provide essential nutrients to man; they also have a high acceptability among the population. These two factors justify the need to increase their cultivation. Therefore, the purpose of this research was to establish the most adequate physiological state of maturity, to harvest the leaves for human consumption. The field experiment utilized a randomized block design with three treatments and eight replications. These treatments consisted in harvesting the plants at 25, 40 and 60 days after emergence of the seedlings, samples which served to evaluate: plant height, number of leaves, leaf surface area, gross weight (leaves and stems), net weight (leaves), green matter and dry matter yield, as well as protein. The chemical composition of the harvested material was evaluated also in terms of moisture, protein, crude fiber, ether extract, ash, carbohydrate, calcium, phosphorus, iron, beta-carotene and oxalates. The results obtained in the agronomic study were subjected to analysis of variance for the respective design, with significant differences found between treatments for all the variables studied. In its turn, the results of the chemical analysis were analyzed by a completely randomized design, with significant differences obtained for most of the variables studied, except for ether extract, calcium, iron and oxalates. From the nutritional point of view, the first harvest was the most acceptable due to the chemical composition of the plant, in particular protein (29.5%), beta-carotene (33.7 mg%), calcium (2,356.1 mg%), phosphorus (759.1 mg%) and due to its low crude fiber content, only 11.1 g%. It did not occur so from the agronomic point of view, since during this stage, very low yields of green matter (575.9 kg/ha), dry matter (66.6 kg/ha) and protein (19.7 kg/ha) were obtained. At the second harvest, besides obtaining adequate yields of green matter (6,530.4 kg/ha), dry matter (681.8 kg/ha) and protein 154.3 kg/ha), an acceptable composition in its protein content (22.7 g%), beta-carotene (24.1 mg%), calcium (2,279.8 mg%), phosphorus (740.9 mg%) and iron (52.7 mg%) was also obtained. The crude fiber content, on the other hand, was not excessively increased (14.3 g%), from which findings it was concluded that this is the best stage for harvesting, in comparison with the harvests carried out 25 and 60 days after emergence. Finally, it was observed that harvesting at 60 days gave the highest yields in green matter (24,272.8 kg/ha), dry matter (3,452.0 kg/ha) and protein (510.7 kg/ha).(ABSTRACT TRUNCATED AT 400 WORDS)

Agriculture↗
PubMed1987

[Genetic variability and correlation of yield, grain size, chemical composition and protein quality of 25 varieties of amaranth (Amaranthus caudatus)].

The purpose of the present research was to establish the variability in agronomic, chemical and nutritional characteristics among 25 amaranth (A. caudatus) cultivars. A large variability was found among cultivars in all the parameters evaluated. Average seed weight was 0.75 mg, and had an average size of 1.23 x 1.14 mm. The average moisture, protein and fat content was 11.81, 12.66 and 8.44%, respectively. The average values for methionine, threonine, cystine, leucine and lysine were: 168, 276, 74, 381 and 370 mg/g N, in the same order as presented. It was possible to establish significant, positive correlations between yield-protein, methionine-cystine, methionine-lysine, and threonine-leucine, as well as significant negative correlations between protein-cystine, fat-methionine and cystine- leucine. Furthermore, it is not possible to select cultivars of higher yield on the basis of seed weight, since these two variables were negatively correlated, although not statistically significant. Among all 25 cultivars studied, some were deficient in sulfur-containing amino acids, while based on the FAO/WHO essential amino acid pattern, all of them were deficient in leucine. The average protein quality value expressed as NPR was 3.54 in thermally-processed samples, with no differences between cultivars. Nevertheless, protein digestibility values probably classified the samples in two groups with average values of 79 and 81%, respectively. The variability found can thus be used to select cultivars with higher yields and higher nutritional characteristics.

Amino Acids↗
PubMed1987

[Amaranth: a technological alternative in child nutrition].

The relative high protein and oil content of amaranth grain and its relative high-protein quality are desirable characteristics to use it as a weaning food. Such a product was prepared with A. caudatus grain. Batches were processed without previous treatment of the grain, washed with water or with a bicarbonate solution. Processing consisted of cooking at atmospheric pressure for 10 min before passing the partially cooked grain through a double drum-drier heated with steam at 70 psi, and at a velocity of 3 rpm. Batches were also processed with the addition of strawberry flavor. All samples were analyzed for damaged starch and fluid characteristics using a 10% concentration, viscosity (by the Brabender amylograph), water absorption and retention, particle size, stability of the suspension, and soluble sugars. The different samples were organoleptically evaluated for acceptability, consistency, astringency, sweetness flavor and aroma, with a 20-member panel. A product with water or with milk and sugar was also evaluated. The results indicated that washing the grain prior to cooking increased the consistency of the product and eliminated the astringency of the grain. Washing also increased water absorption and retention, soluble sugars and the coefficient of consistency. all samples exhibited 100% damaged starch and had a pseudoplastic behavior. The raw grain flour gave a viscosity of 500 UB, while for the processed samples this value increased to 1,420 UB. In general, its acceptability on the part of the panelists was high. It was good for the product with strawberry flavor, but it was even better for the sample without flavor which had been previously washed. These results, as well as others reported on nutritive value, confirm the hypothesis regarding the use of processed whole grain amaranth as a weaning food.

Amaranthus↗
PubMed1987

[Effect of processing and amino acids supplementation on the protein quality of amaranth (Amaranthus caudatus)].

The present study was undertaken to evaluate the effect of thermic processing on the protein quality of amaranth (A. caudatus). It was also intended to establish the order of essential amino acid deficiencies suggested by the chemical score as limiting protein quality. The A. caudatus grain was cooked in water in the autoclave at 15 lb pressure during 0, 10, 20, 30, 40, 50 and 60 min. Once cooked, the samples were dehydrated with hot air at 60 degrees C and ground into flours. These were analyzed for: tannins, trypsin inhibitors, hemagglutinins (with cow, sheep, and human erythrocytes), damaged starch, available lysine, protein quality (by the NPR method), and true digestibility. Results indicated that the flours (0 to 60 min cooked) did not contain trypsin inhibitors and that their small tannin content, expressed as catechin, disappeared after 30 min of cooking. The quantities of these antiphysiological substances in the raw material are so small that they do not constitute a factor that may cause a decrease of the product's quality. A positive response was obtained for hemagglutinins, stronger with human erythrocytes, which disappeared with cow's and sheep's erythrocytes after 10 min of cooking and with human erythrocytes, after 20 min. As expected, cooking time increased the damaged starch and a slight increase was observed in available lysine, a finding which was impossible to explain satisfactorily. There were no important changes in true protein digestibility with respect to cooking time. Once again, results demonstrated the positive effect thermic treatment had on protein quality, suggesting the presence of antiphysiological active substances or a low nutrient bioavailability in raw samples. Longer cooking times did not alter substantially the protein quality (NPR and digestibility) and it was concluded that 10 min of cooking is an adequate time for the type of processing used. A sample of processed A. caudatus was utilized for the supplementation studies carried out with threonine, methionine, leucine, individually, or with the three amino acids together at 8.0, 9.5 and 1.0% protein in the diet. According to the results obtained, higher NPR values were observed with 9.0 and 9.5% protein content in the diet. No clear effects were detected when the amino acids were added, but there was an interaction between protein in the diet and amino acids. No effect occurred when leucine was added, suggesting that it is not a limiting amino acid. Possibly, threonine is a more limiting amino acid, but the effects were not as high, probably due to the level added to the diets.(ABSTRACT TRUNCATED AT 400 WORDS)

Amaranthus↗
PubMed1987

[Evaluation of different levels of amaranth flour (vegetative parts), in substitution for alfalfa flour for growing rabbits].

The vegetative part of the amaranth plant could be a useful resource for animal feeding due to its chemical characteristics and to the high yield obtained when harvested between 45 and 60 days after planting. Six diets were evaluated in order to determine the feed efficiency of amaranth (Amaranthus hypochondriacus) for growing rabbits. The diets contained dehydrated amaranth leaves and stalks in levels of 0, 15, 30, 45 and 60%, to replace equal amounts of alfalfa leaf meal. An additional diet containing 60% of steam-treated leaves and stalks of amaranth, for five minutes, prior to dehydration and milling, was also tested. The amaranth leaf meal contained 17.8% protein and 12.4% crude fiber as compared with the alfalfa leaf meal which contained 22.0% protein and 23.3% crude fiber. In terms of weight gain, feed intake, feed efficiency, carcass weight and serum proteins, the results indicated that amaranth leaf meal can efficiently replace alfalfa leaf meal up to 15% of the total weight of the diet. Higher levels, however, caused growth retardation and a pathological picture characterized by interstitial nephrosis and edema, more easily observed at a 60% level in the diet. Results also revealed that a steam treatment improves the nutritive quality of the amaranth meal.

Animal Feed↗
PubMed1987

The chemical composition and protein quality of amaranth grain germ plasm in Guatemala.

The present research was carried out for the purpose of collecting part of the germ plasm of grain amaranth in Guatemala, as well as to evaluate it in terms of yield, chemical composition and nutritive value. A total of 27 Guatemalan selections, one from Mexico and seven from Peru were planted in June 1982 in 7.5 m2 experimental plots replicated four times. The harvest seed was utilized for analysis of protein, ether extract, crude fiber, tannin content and trypsin inhibitors, as well as for NPR assays. A group of five pooled samples was made based on protein content for amino acid analyses; 10 samples were selected for a second NPR and protein digestibility assay. A preliminary assay on amino acid supplementation of raw grain flour is also reported. The selections were significantly different in grain yield. In general, selections which flowered at a short height and were harvested also at short height, tended to yield more seed. Findings revealed a negative relationship between plant height and grain yield, but a positive relationship between plant height and dry vegetable residue. Protein content of the grain averaged 15.0% with values ranging from 12.8 to 17.4%. Fat content varied from 5.6 to 10.6% with an average of 8.4%. Amaranth grain with a higher protein content contained greater amounts of amino acids on a weight basis, but when these were expressed on a nitrogen basis, differences disappeared. Based on the FAO/WHO amino acid reference pattern, grain amaranth protein was deficient in sulfur amino acids. Although the biological trial corroborated this deficiency, more studies should be undertaken. The NPR values of the samples from Peru averaged 2.30, the one from Mexico 2.04 and those from Guatemala, 2.36. Protein digestibility was 80, 82 and 74%, respectively. The data suggest that there is sufficient variability to select materials of a higher chemical composition, nutritive value, and yield.

Guatemala↗
PubMed1987

Nutritional evaluation of roasted, flaked and popped A. caudatus.

A study was carried out with a selection of A. caudatus CAC-064, which was processed in three different forms: popped, flaked and roasted. The popped sample was prepared by subjecting the grains to a temperature between 175 and 195 degrees C for 15-25 seconds. The flaked sample was obtained by adjusting moisture content to 26% and using heated (200 degrees C) rotating drums for a contact time of 1-3 seconds, and roasting was achieved by heating the grain at 150 degrees C for a lapse of 60-90 seconds. All samples, including a raw sample, were analyzed for proximate chemical composition, minerals, available lysine and tryptophan content, as well as damaged starch, calories, soluble and insoluble fiber, and protein quality. Differences in chemical composition due to the processing applied were small and insignificant, except for lower available lysine values, and insoluble fiber with higher values in the roasted sample than in the flaked and popped samples. Likewise, the roasted sample had higher levels of damaged starch. Protein quality was highest in the popped sample (NPR 3.19), followed by the flaked (NPR 2.78), the roasted (NPR 2.24) and the raw (NPR 1.73) samples. These values were related to available lysine. Protein digestibility was lowest in the roasted material followed by the flaked and the popped products. It is concluded that establishment of optimum processing conditions is necessary in order to achieve maximum utilization of amaranth grain.

Amaranthus↗
PubMed1986

[Nutritional quality of pigeon pea protein, immature and ripe, and its supplementary value for cereals].

The purpose of the present research was to determine the differences which could exist between immature and mature pigeon pea in gross chemical composition and protein quality, raw and cooked, as well as their respective supplementary value to rice, and to mature and immature corn and sorghum. The chemical composition data showed only small differences in proximate composition between the mature and immature grain. The cooking process did not affect chemical composition. Based on the FAO/WHO amino acid reference pattern, immature pigeon pea was more deficient in threonine than mature pigeon pea, which was limiting in valine. Both grains were limiting in sulfur amino acids. The protein quality of the immature grain was higher than that of the mature grain, and both responded positively to cooking, suggesting the presence of antiphysiological substances in both. Amino acid supplementation studies demonstrated that both the immature and mature grain responded to methionine addition, the first limiting amino acid, and to tryptophan, the second limiting amino acid. The effects were more marked when samples were cooked. Both types of grains were good supplements to rice, when added in amounts of 10-20%. Mature pigeon peas supplemented relatively well the proteins of sorghum, immature and mature corn, at the 20, 30 and 20% levels, respectively. The differences found could be explained on the basis of the amino acids limiting cereal grains and pigeon peas protein.

Amino Acids, Essential↗
PubMed1986

[Chemical composition and evaluation of the protein quality of beans in adult humans by the short-term nitrogen balance method].

Three varieties of common beans were chemically analyzed and their protein quality was evaluated in 12 human male adult subjects by the short-term nitrogen balance method. Chemical analyses were performed for both raw and cooked grains. Cooking reduced the trypsin inhibitors in 28 to 73%, hemagglutinins, 100%, tannins as acid tannic equivalents, 9 to 72%, and 55 to 75% as catequin equivalents, and alkali-soluble nitrogen in 65%. Red and black beans contained more residual trypsin inhibitors and tannins than white beans, while the latter contained more alkali-soluble nitrogen. Although cooked colored beans had more antinutritional factors that affect protein digestibility, their protein quality was similar to that of white beans. This could be explained by the fact that the amino acid composition and/or balance of red and black beans absorbed nitrogen is better than that of white beans, so that the final nutritional value will be determined by the sum of interactions between all factors. In this study, each of the three varieties presented at least one protein quality depressor in higher concentration than the other two varieties. Therefore, the overall differences found between treatments and residual effect, were small or non existent, while significant differences (p greater than 0.05) were found between subjects and nitrogen balance periods. A level of 0.65 g of bean protein/kg/day was not enough to maintain nitrogen balance in subjects fed a diet where beans were the only protein source. According to calculations, 0.9-1.0 g of bean protein/kg/day are necessary for nitrogen balance in male adults, and 1.2-1.3 g of protein bean would be the recommendation for a normal population.

Adult↗
PubMed1986

[Effect of the quality and quantity of dietary proteins on vitamin A depletion rate, and biological availability of vitamin A precursors].

The effect of quantity and quality of protein from cereal and legume sources on the rate of vitamin A depletion was evaluated through changes in retinol serum levels and liver stores in male and female Wistar strain rats. A total of 64 animals were distributed into four groups and fed ad libitum with diets adequate in all nutrients, except vitamin A. The protein in the diets was derived from 91% common maize (Diet A); 91% Opaque-2 maize (Diet B), 64% common maize plus 27% precooked common black bean flour (Diet C), and 64% Opaque-2 maize with 27% bean flour (Diet D). The total depletion period lasted 60 days and four rats per group were sacrificed at 15, 30 and 60 days. A total of 4 animals were sacrificed at 0 day to count with a basal serum and hepatic retinol concentration value. The 16 depleted remaining rats were used for the carotene bioavailability study with dehydrated carrots. During the first 15 days the greater rate of depletion was observed in animals fed the highest protein quality diet made from Opaque-2 maize and beans (Diet D), which also caused the greatest weight increase. The least depletion rate and lowest weight gain was obtained with the common corn diet (Diet A). Diets B and C caused intermediate depletion rates, with Diet B (Opaque-2 maize) being more effective than Diet C in spite of its lower protein content. At the end of 60 days all groups presented depletion levels not statistically different. Thus, these results confirm that protein quantity and quality from basic staple foods influence mobilization of retinol liver reserves. The 16 remaining depleted rats were then divided into four groups and fed a standard 14% casein diet to which 25, 50 and 75% of the retinol requirements was added to obtain a reference standard biological response. The fourth group was fed with an amount of dehydrated and ground carrot containing 67.1 mg % of total carotenoids. After seven days, serum and hepatic retinol were obtained, from which a regression equation of liver retinol to diet retinol was calculated (microgram % liver retinol per 100 g of rat) = 2.47 + 0.063 (microgram retinol/g diet) (r = 0.585). From this equation the bioavailability of carrot carotenoids was established with a value of 21.8% comparable to the FAO/WHO value previously reported.

Animals↗
PubMed1985

Solid-state fermentation: an alternative to improve the nutritive value of coffee pulp.

Coffee pulp was subjected to a solid-state fermentation process, using Aspergillus niger. The initial moisture content of the pulp, as well as the fermentation time and temperature, had a significant effect on the increase in total amino acid content of the material. The increase in total amino acids showed a significant correlation with the dry matter recovered (r = -0.98) and the increase in pH during the process (r = 0.98). With a moisture content of 80%, a pH of 3.5, a temperature of 35 degrees C, and an aeration of 8 liters/min per kg as fermentation conditions, it was found that the maximum concentration of total amino acids was attained after 43 h. The fermented product had a higher total amino acid content and a lower cell wall constituent value (primarily cellulose and hemicellulose) than the original pulp. A growing chicken's ration containing 10% of the fermented product had a feed efficiency (2.14) similar to that of the standard ration (2.19) and was significantly better than that of the diet containing 10% of the original pulp (2.53). The difference observed in feed intake and weight gain between the standard diet and that with 10% of the fermented product is considered to be due to palatability factors which should be studied further.

Journal Article↗
PubMed1985

[Formulation and evaluation of the protein quality of a flour mixture of shark fillet by-products and shrimp heads].

A flour proposed as a protein source for chick feeding was evaluated. The flour consisted in a 1.00:1.15 dry mixture of by-products from shark filleting (dt) and shrimp by products (cc). It had a crude protein content of 55.66%, a Ca:P ratio of 5.76 and an essential amino acid pattern similar to that of fish meal and/or shark meat. Methionine proved to be the first limiting essential amino acid. The shark meat and the by-products from shark filleting had adequate levels of available lysine (from 337 to 383 mg/g N). The flour had a fineness modulus (F.M.) of 3.95, an average particle diameter of 0.0175 inches (0.444 mm) and a uniformity index of 1:5:4 (coarse:medium:fine parts). The flour was considered suitable for chick feeding. The protein quality of the flour mixture (dt-cc) was evaluated in rats using diets which contained 3, 6, 9 and 12% protein from the product, and determining the PER, NPR and NGI values. Diets containing similar protein levels prepared from dried shark meat flour, mixed with casein, were used as standards. The flour mixture (dt-cc) had a PER of 1.60, an NGIo of 2.46, an NGI of 2.49 and an apparent digestibility of 88.80%. These values proved to be significantly (p less than 0.05) lower than those found for the corresponding shark meat flour-casein standard diets. The above results are partially explained by the high mineral content, high Ca:P ratio and high Na and K of the dt-cc mixture, factors which could interfere with the utilization of the most limiting essential amino acids and other nutrients, as some vitamins, in these diets. The Kruskal-Wallis test of the feed efficiency (EA) data obtained in growing chicks revealed that there was a significant (p less than 0.05) difference between the EA values obtained with the dried shark meat-containing diets and the standard commercial diets (Purina and a diet based on a 1.6:1.0 soybean meal:cottonseed meal mixture). No significant differences were found between the dt-cc mixture-containing diets and the commercial ones used as standard. The diet containing 6% shark meat flour was found to be the best based on the EA data. The diet with 12% of the dt-cc mixture gave similar EA values than all those containing shark meat flour; however, the greater nutritional-economic impact based on the EA data was found for the diets containing 3 and 6% of the dt-cc flour mixture.(ABSTRACT TRUNCATED AT 400 WORDS)

Amino Acids, Essential↗
PubMed1985

[Effect of the extrusion process on the functional characteristics and protein quality of quinua (Chenopodium quinoa, Willd)].

In order to have available a human food of high nutritive value, and conscious of the protein quality of the quinua, as well as its carbohydrate, vitamin and mineral content, its behavior during the extrusion process was tested in the present study. To eliminate saponins, a simple method was developed which consisted of washing the seeds through an aluminum container, using a wooden stirrer. Seven treatments were studied: washed quinua, washed and cooked quinua, washed and expanded quinua No. 1 and No. 2, and washed and texturized quinua No. 1 and No. 2; casein was used as control. Biological evaluation trials were carried out in Holtzman rats, following the PER method. To detect the possible effects of the processed quinua on the experimental animals, hematological as well as histopathological studies of the vital organs were performed. A maximum PER of 2.43 was obtained for the texturized quinua, 2.16 for the expanded quinua, 2.6 for the cooked quinua, while the casein control yielded a PER of 3.00. The physico-chemical characteristics of the quinua flour were determined, as well as those of the expanded and texturized products. The product obtained was subjected to an organoleptic trial and it can be stated that the results obtained were satisfactory. The product can be consumed directly without major modifications and has an acceptable flavor. The nutritive value of quinua was not impaired; it compared favorably with the best diets recommended for the population, especially of those with a lower income. The results obtained in the present study suggest the possibility of increasing the nutritional value of the product, as well as its acceptability.

Dietary Proteins↗
PubMed1985

Studies on the development of infant foods from plant protein sources. Part I. Effect of germination of chickpea (Cicer arietinum) on the nutritive value and digestibility of proteins.

For the purpose of developing an infant food of improved dispersibility characteristics and high nutritive quality, different treatments and technologies were applied to chickpea (Cicer arietinum). Samples were germinated for two and four days at room temperature (25 - 27 degrees C). One portion of each germinated chickpea sample was boiled for 40 min and the other portion was autoclaved at 15 psi for 15 min. These processed samples were then compared with the corresponding value of raw germinated and ungerminated samples as well as with the ungerminated processed ones for the following characteristics: chemical composition, contents of antiphysiological factors, solubility of proteins, lysine availability, net protein ratio (NPR), and digestibility of proteins. Germination caused an increase in the protein content of the seeds. No appreciable changes were observed in the trypsin inhibitor and tannin contents during germination. Availability of lysine was found slightly lower in the germinated seeds. The solubility of the nitrogenous constituents was markedly increased during germination. Along with processing, germination had no beneficial effect in improving protein quality, although digestibility of the proteins was increased. Boiling was more advantageous in the case of germinated seeds than autoclaving, whereas the reverse was true in the case of ungerminated seeds.

Animals↗