Physicochemical and Sensory Evaluation in Sautéed Caps and Stems of Edible Mushrooms

ABSTRACT

Mushrooms are considered as a delicacy with high nutritional and sources of nutrients such as digestible proteins, carbohydrates, fiber and certain vitamins, as well as minerals and antioxidants. This study evaluates physicochemical and sensory quality of sautéed cap and stems of shimeji, brown Paris, white Paris and shiitake mushrooms. The values ranged on dry weight basis for: moisture: (80.99–89.44 g.100 g^?1), ash (6.23–13.70 g.100 g^?1), protein (14.57–37.81 g.100 g^?1) and lipid (0.074–0.40 g.100 g^?1). Shimeji and brown Paris caps presented high protein values and lipid content in was similar in mushrooms. Moisture and ash varied according to mushroom species, but white Paris mushroom presented the highest ash score in caps and stems. Shimeji caps and white Paris stems received the highest scores in sensory evaluation. This study highlighted the need to know nutritional parts and varieties of mushrooms.     

Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil

This study aimed at evaluating the ingredients and nutritional information of commercially-available gluten-free bread (GFB) in Brazil. A total of 128 products were studied, of which 87% presented the sandwich loaf shape. Traditional GFBs (n?=?114) had as main ingredient the refined rice flour and starches, whereas alternative ones (n?=?14) presented whole rice flour. Raw materials suggested by science to improve nutrients and bioactive compounds of gluten-free foodstuffs were observed in the ingredient list of most products (n?=?86); however, they were used in lower levels, thus no significant differences were observed for nutritional information between the different categories of GFB. No products with added vitamins or minerals were found, though 77% of them included hydrocolloids in their formulations – other food additives were also observed. Despite the increased gluten-free food market, there is still a gap between science and market, especially regarding the approaches to improve the GFB diversity and nutritional quality.     

Vitamin and mineral status in physically active men: effects of a high-potency supplement.

Changes in nutritional status during supplementation with a high-potency multivitamin-mineral supplement were examined in 22 physically active men randomly assigned to take a supplement (n = 11) or placebo (n = 11) for approximately 12 wk. Four-day dietary intakes, blood concentrations, and urinary excretions of selected vitamins and minerals were measured before, during (approximately 6 and 12 wk), and after supplementation. No changes were observed in blood concentrations of vitamins A and C and measures of zinc, magnesium, and calcium status; the supplement provided less than 300% of the recommended dietary allowance (RDA) of these nutrients. In contrast, blood concentrations of thiamin, riboflavin, vitamins B-6 and B-12, pantothenate, and biotin increased significantly (P less than 0.05) by 6 wk to values that were maintained until the end of the supplementation. These vitamins were provided in amounts that ranged from 396% (biotin) to 6250% (vitamin B-6) of the RDA. Urinary excretions of these vitamins also increased during supplementation and both blood and urine values returned to presupplementation concentrations at approximately 13.5 wk postsupplementation.     

Preparation Techniques and Nutritive Value of Fermented Foods From the Khasi Tribes of Meghalaya

Fermented products form an intrinsic part of the diet of the tribal peoples in northeastern India. This study describes the preparation methods and the nutritive value of fermented soybean (tungrymbai), bamboo (lungsiej), and fish (tungtap) consumed by the Khasi tribes from Meghalaya in northeastern India. Results of the analysis are reported on a dry matter basis. Analysis showed that tungtap was a good source of protein (40.6 g/100g), calcium (5040 mg/100g), phosphorus (1930 mg/100 g), sodium (6.26 mg/100g), and potassium (53.18 mg/100g). Tungrymbai contained high amounts of protein (45.9 g/100g), fat (30.2 g/100g), fiber (12.8 g/100g), carotene (212.7 μg/100g), and folic acid (200 μg/100g). Lungsiej was found to be of better nutritive value than its unfermented counterpart in terms of protein (8.5 g/100g) and iron (1 mg/100g on a fresh weight basis). Fermented foods are typical of the region and exhibit unique flavors and textures that may not be palatable to everyone. It is well established that the process of fermentation enhances the nutritional quality of any product by increasing amounts of vitamins and protein solubility, and by improving amino acid patterns and the same is true with these products studied.     

Oat: unique among the cereals

This review is intended to focus on the composition of oat and its therapeutic potential in the pharmacology that supports its use to cure various maladies. Oat (Avena sativa) is distinct among the cereals due to its multifunctional characteristics and nutritional profile. Recent advancement in food and nutrition has revealed the importance of its various components. It is a good source of dietary fiber especially β-glucan, minerals and other nutrients. Oat and oat by products have been proven to be helpful in the treatment of diabetes and cardiovascular disorders. Oat bran in particular, is good source of B complex vitamins, protein, fat, minerals besides heart healthy soluble fiber β-glucan. The β-glucan has outstanding functional properties and is of immense importance in human nutrition. Different physiological effects of β-glucan are related to its viscosity, attenuation of postprandial plasma glucose and insulin responses, high transport of bile acids towards lower parts of the intestinal tract and high excretion of bile acids thereby lowering of serum cholesterol levels. Moreover, it is helpful against coeliac disease. The incorporation of oat grains and oat bran in the food products improves not only the nutrition but also a therapy against various maladies.     

Effects of leptin on intake of specific micro- and macronutrients in a woman with leptin gene deficiency studied off and on leptin at stable body weight

In this report, we examine the effects of leptin on the intake of specific macro- and micronutrients in a female patient with leptin gene deficiency. The patient was studied off and on leptin at stable body weight, within the normal to mildly overweight range. The data were obtained by detailed dietary assessments, measuring dietary intakes by weighed food and fluid consumption records, and analyzed using nutrition analysis software. Overall, significant differences were found in the off versus on leptin treatment periods in the following categories: (i) macronutrients: kilocalories, protein, carbohydrates, monounsaturated fats, MFA 18:1 oleic and total fiber; (ii) vitamins: vitamin C, pyridoxine and pantothenic acid; (iii) minerals: potassium, magnesium, copper and chromium; and amino acids: threonine, lysine and histidine. The nutritional data from this study indicates a direct link between the effects of leptin and ingestion of several specific micronutrients. The mechanisms underlying these effects warrant further investigation and study.     

Amino acid,vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types

This study was carried out to evaluate the amino acid, vitamin and mineral profile of smoked fish as affected by smoking methods and fish types. Forty samples of five types of fresh fish (Guinean barracuda, Spotted tilapia, Bonga shad, Nigerian tongue sole and Silver catfish) were purposively collected from 20 processing centres in Lagos State. The samples were divided into two batches, with each batch smoked using traditional drum and modern kiln methods. The contents of the smoked fish products (amino acids, vitamins and minerals) were determined. Results showed that the amino acid concentrations in g/100 g crude protein (cp) of lysine, arginine and leucine were in the ranged 7.47–7.83, 6.27–6.54 and 7.32–7.68, respectively, for drum-smoked fish, while those of the non-essential amino acids, glutamic acid, aspartic acid, and glycine were in the range 14.19– 14.52, 9.62–9.81 and 7.01–7.42, respectively. Similar results were obtained from kiln-smoked fish samples although with slightly higher values than in drum-smoked fish samples. In conclusion, it was found from this study that smoking method has no significant effect on the amino acid composition of smoked fish samples, but fish types had. Moreover, smoking method had a significant effect on vitamin contents; this might be due to the temperature of smoking as some of the vitamins investigated are heat labile. Thus, the high amino acid contents in smoked fish could supplement the corresponding deficiency in plant protein diets, especially in developing countries. Therefore, the proteins in a mixed diet could be utilized optimally for a healthy body constitution, especially among children and other vulnerable groups.     

Preparation Techniques and Nutritive Value of Fermented Foods From the Khasi Tribes of Meghalaya

Fermented products form an intrinsic part of the diet of the tribal peoples in northeastern India. This study describes the preparation methods and the nutritive value of fermented soybean (tungrymbai), bamboo (lungsiej), and fish (tungtap) consumed by the Khasi tribes from Meghalaya in northeastern India. Results of the analysis are reported on a dry matter basis. Analysis showed that tungtap was a good source of protein (40.6 g/100g), calcium (5040 mg/100g), phosphorus (1930 mg/100 g), sodium (6.26 mg/100g), and potassium (53.18 mg/100g). Tungrymbai contained high amounts of protein (45.9 g/100g), fat (30.2 g/100g), fiber (12.8 g/100g), carotene (212.7 μg/100g), and folic acid (200 μg/100g). Lungsiej was found to be of better nutritive value than its unfermented counterpart in terms of protein (8.5 g/100g) and iron (1 mg/100g on a fresh weight basis). Fermented foods are typical of the region and exhibit unique flavors and textures that may not be palatable to everyone. It is well established that the process of fermentation enhances the nutritional quality of any product by increasing amounts of vitamins and protein solubility, and by improving amino acid patterns and the same is true with these products studied.     

The nutrient content of three edible plants of the Republic of Niger

People in Niger and elsewhere in the western Sahel consume wild and cultivated edible plants to satisfy their nutritional requirements. In many parts of the Republic of Niger farmers in rural areas produce insufficient yields of millet, the staple grain of the region. During periods of grain shortage people in rural Niger increase their reliance on wild plant foods to supplement their diets. Having a database of the nutrient content of wild and cultivated edible plants available in the region would be of value to educators and public health officials positioned to provide dietary advice to the food-stressed populations. Herein we report the fatty acid, amino acid and mineral and trace element content of three leafy plant foods collected in July 2002 in the villages of Droum and Zongon Mallam in the Republic of Niger: cecego (Sesbania pachycarpa), godilo/gudai (Crataeva religiosa), and cabbage leaf (Brassica oleracea var. capitata). All three plants contained large amounts of protein (18.6–36.2%) whose proportions of essential amino acids compared favorably with the WHO standard. Godilo/gudai and cabbage leaf contained large amounts of calcium (23.5–27.4 mg/g dry weight). All three plants contained potentially useful amounts of copper, zinc, iron, and a number of other essential minerals and trace elements, but no detectable selenium. However, the levels of the essential fatty acids, linoleic acid and α-linolenic acid, were low compared to other edible plant foods that are widely available in Niger. The data in this report underscore the potential value and utility of wild edible plants relative to the nutrition of people who live in rural Niger and elsewhere in the Sahel.     

An Indigenous Plant Food Used by Lactating Mothers in West Africa: The Nutrient Composition of the Leaves of Kigelia Africana in Ghana

Although the leaves of Kigelia africana are used to make a palm-nut soup which is consumed mainly by lactating women in many parts of sub-Saharan Africa, little is known about the nutrient qualities of this underutilized and underappreciated plant food. Leaves of Kigelia africana, called “sausage tree” in English and “nufuten” in the Twi language of Ghana, were collected in Kumasi and analyzed for their content of nutritionally important fatty acids, amino acids, minerals, and trace elements. The dried leaves contained 1.62% fatty acids, of which α-linolenic acid and linolenic acid accounted for 44% and 20%, respectively, of the total. Protein accounted for 12.6% of the dry weight and, except for lysine, its overall essential amino acid profile compared favorably to a World Health Organization protein standard for school children. Kigelia leaf contained considerable amounts of many essential elements, including calcium (7,620μg/g), iron (161μg/g), magnesium (2,310μg/g), manganese (14.6μg/g), zinc (39.9μg/g), and chromium (0.83μg/g); selenium, however, was not detected. These data indicate that Kigelia africana leaf compares favorably with many other commonly-consumed green leafy vegetables such as spinach and provides a rational basis for promoting the conservation and propagation of the plant and encouraging its wider use in the diets of populations in sub-Saharan Africa.     

Some nutritional properties of Prangos ferulacea (L.) lindl and Rheum ribes L. stems growing wild in Turkey

In this study, some compositional properties and mineral contents of Prangos ferulacea and Rheum ribes stems growing wild in A?r? and Elaz?? province in Turkey were investigated. Mineral contents were determined by inductively coupled plasma atomic emission spectrometry. Moisture, crude oil, crude fiber, crude ash, crude protein, water-soluble and alcohol-soluble extract, pH and acidity values of samples were determined. Both plants contained high amounts of crude ash, crude fiber and water-soluble extract. According to results, aluminum, calcium, iron, potassium, magnesium, sodium, phosphorus and zinc values were very high in both samples. The levels of calcium (4,248.58 mg/kg), potassium (60,613.03 mg/kg) and phosphorus (5,827.71 mg/kg) of P. ferulacea in this work were found to be higher than those of other location plants (R. ribes). Potassium ranged from 32,730.82 mg/kg R. ribes (Elaz?? sample) to 60,613.03 mg/kg P. ferulacea (A?r? sample). The iron content ranged from 56.11 mg/kg R. ribes (A?r? sample) to 147.01 mg/kg R. ribes (Elaz?? sample). This work contributed to the nutritional properties of these plant species, and the information may be useful for the evaluation of dietary information.     

Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

The effects of microwave cooking and other traditional cooking methods such as boiling and autoclaving on the nutritional composition and anti-nutritional factors of chickpeas (Cicer arietinum L.) were studied. Cooking treatments caused significant (P<0.05) decreases in fat, total ash, carbohydrate fractions (reducing sugars, sucrose, raffinose and stachyose, while verbascose was completely eliminated after cooking treatments), antinutritional factors (trypsin inhibitor, haemagglutinin activity, tannins, saponins and phytic acid), minerals and B-vitamins. Cooking treatments decreased the concentrations of lysine, tryptophan, total aromatic and sulfur-containing amino acids. However, cooked chickpeas were still higher in lysine, isoleucine and total aromatic amino acid contents than the FAO/WHO reference. The losses in B-vitamins and minerals in chickpeas cooked by microwaving were smaller than those cooked by boiling and autoclaving. In-vitro protein digestibility, protein efficiency ratio and essential amino acid index were improved by all cooking treatments. The chemical score and limiting amino acid of chickpeas subjected to the various cooking treatments varied considerably, depending on the type of treatment. Based on these results, microwave cooking is recommended for chickpea preparation, not only for improving nutritional quality (by reducing the level of antinutritional and flatulence factors as well as increasing in-vitro protein digestibility and retention rates of both B-vitamins and minerals), but also for reducing cooking time.     

Nutritional and anti-nutritional potential of three accessions of itching bean (Mucuna pruriens (L.) DC var. pruriens): an under-utilized tribal pulse

Three accessions of the under-utilized legume itching bean (Mucuna pruriens var. pruriens) were analysed for proximate composition, mineral profiles, vitamins (niacin and ascorbic acid), fatty acid profiles, amino acid profiles of total seed protein, in vitro protein digestibility and certain anti-nutritional factors. All three accessions of M. pruriens var. pruriens contained higher amounts of crude protein and crude lipid when compared with most of the commonly consumed pulses. The fatty acid profiles revealed that the seed lipids contained a higher concentration of palmitic acid and linoleic acids. Amino acid profiles of M. pruriens var. pruriens revealed that the seed protein contained relatively higher levels of certain essential amino acids compared with the FAO/WHO requirement pattern. The investigated seeds are rich in minerals such as potassium, calcium, magnesium, phosphorus, iron and manganese. Anti nutritional substances such as total free phenolics, tannins, 3,4-dihydroxyphenylalanine, phytic acid, hydrogen cyanide, trypsin inhibitor activity, oligosaccharides and phytohaemagglutinating activity were investigated. The anti-nutritional fatty acid, behenic acid, also was detected in the present study.     

Physicochemical properties and proximate composition of tamarillo (Solanum betaceum Cav.) fruits from New Zealand

This study reports physical parameters, proximate compositions, reducing sugar and amino acid contents in Amber, Laird’s Large and Mulligan tamarillos that were produced in New Zealand. Across all three cultivars, about 3 % of dietary fibre was present. Higher amounts of neutral side chains were observed in pectin from Laird’s Large compared to other cultivars and in pectin from pulps compared to peels. Among 22 detected amino acids, 2 essential amino acids and 5 non-essential amino acids were reported herein for the first time. The total amino acids content in peel and pulp of tamarillos ranged from 1192 to 1753 and 3455–6077 mg 100 g⁻¹ dry weight, respectively. l-glutamic acid, γ-aminobutyric acid and l-aspartic acid dominated amino acid profile of tamarillo except for Amber peel. l-histidine and l-lysine dominated the essential amino acid profile of all tamarillo samples. Principal component analysis revealed a clear separation among soluble sugar and amino acid profiles of different cultivars and tissues of tamarillo.     

Nutritional and metabolic status of children with autism vs. neurotypical children, and the association with autism severity

Background

The relationship between relative metabolic disturbances and developmental disorders is an emerging research focus. This study compares the nutritional and metabolic status of children with autism with that of neurotypical children and investigates the possible association of autism severity with biomarkers.

Method

Participants were children ages 5-16 years in Arizona with Autistic Spectrum Disorder (n = 55) compared with non-sibling, neurotypical controls (n = 44) of similar age, gender and geographical distribution. Neither group had taken any vitamin/mineral supplements in the two months prior to sample collection. Autism severity was assessed using the Pervasive Development Disorder Behavior Inventory (PDD-BI), Autism Treatment Evaluation Checklist (ATEC), and Severity of Autism Scale (SAS). Study measurements included: vitamins, biomarkers of vitamin status, minerals, plasma amino acids, plasma glutathione, and biomarkers of oxidative stress, methylation, sulfation and energy production.

Results

Biomarkers of children with autism compared to those of controls using a t-test or Wilcoxon test found the following statistically significant differences (p < 0.001): Low levels of biotin, plasma glutathione, RBC SAM, plasma uridine, plasma ATP, RBC NADH, RBC NADPH, plasma sulfate (free and total), and plasma tryptophan; also high levels of oxidative stress markers and plasma glutamate. Levels of biomarkers for the neurotypical controls were in good agreement with accessed published reference ranges. In the Autism group, mean levels of vitamins, minerals, and most amino acids commonly measured in clinical care were within published reference ranges. A stepwise, multiple linear regression analysis demonstrated significant associations between several groups of biomarkers with all three autism severity scales, including vitamins (adjusted R² of 0.25-0.57), minerals (adj. R² of 0.22-0.38), and plasma amino acids (adj. R² of 0.22-0.39).

Conclusion

The autism group had many statistically significant differences in their nutritional and metabolic status, including biomarkers indicative of vitamin insufficiency, increased oxidative stress, reduced capacity for energy transport, sulfation and detoxification. Several of the biomarker groups were significantly associated with variations in the severity of autism. These nutritional and metabolic differences are generally in agreement with other published results and are likely amenable to nutritional supplementation. Research investigating treatment and its relationship to the co-morbidities and etiology of autism is warranted.     

Undaria pinnatifida a Rich Marine Reservoir of Nutritional and Pharmacological Potential: Insights into Growth Signaling and Apoptosis Mechanisms in Cancer

Seaweeds are an important part of diet consumed in a different part of the world such as New Zealand, Ireland, Wales, and Asian countries including Korea, China, and Japan. In addition, seaweed is nutritious sources possessing health improving effects and therapeutic potential. Recently, one of the widely eaten seaweed species Undaria pinnatifida (U. pinnatifida) has got much attention because of its pharmacological properties for the prevention of various ailments, including cancer, inflammation, and other diseases. It is rich in all essential amino acids, physiologically significant fatty acids, vitamins, minerals, and has a variety of bioactive constituents which include fucoidan, carotenoids, and fucoxanthin. The present study reviews the nutritional aspects, key bioactivities specifically focusing on anticancer potential along with apoptosis and growth signaling mechanisms of U. pinnatifida or its constituents. It exhibited anticancer effects both in vitro and in vivo studies in a variety of experimental models. Due to a variety of pharmacological properties of U. pinnatifida can not only fulfilling nutritional necessities, but it can be used for treating, curing and preventing cancer.     

Nutritional and functional components of non centrifugal cane sugar: A compilation of the data from the analytical literature

Non-centrifugal cane sugar (NCS) (panela, jaggery, kokuto, etc.) is a traditional sweetener of increasingly economic importance after a long process of displacement by refined sugar. By searching the analytical literature with the different local names of NCS (jaggery, gur, kokuto, panela, chancaca, piloncillo, rapadura, muscovado, unrefined sugar, black sugar) as key-words, this review identified the published data on its content of 7 proximate, 14 minerals, and 13 vitamins so to calculate its average and median values, as well as list its contents of potentially relevant functional components like phenolics, amino acids, complex sugars and others. The forty-two publications on chemical content and properties found to show that NCS has nutritionally and functionally significant quantities of minerals, vitamins and phenolics, among other constituents, as well as antioxidant capacities. This justifies its inclusion in food composition databases and in reviews of antioxidant properties and phenolic contents of foods. Higher awareness of the nutritional and functional properties of NCS could increase scientific, nutritional and health interest in this food.     

Selenium-Induced Growth Reduction inBrassicaLand Races Considered for Phytoremediation

Brassicaspecies considered for use in selenium (Se) phytoremediation need to accumulate large amounts of Se to be successful. Retarded plant growth and impaired protein synthesis are common symptoms for plants grown under seleniferous soils. Selenium accumulation by different land races ofBrassica juncea(L.) Czern and Coss and one land race ofBrassica carinatawas investigated in Se-enriched water and soil cultures containing 2 mg Se kg⁻¹. Effects of Se concentration in the root environment on the assimilation of Se, leaf surface area, dry matter yield, total leaf protein concentration, and free seleno-amino acid concentrations were analyzed for plants grown in Se-laden media. In water culture, shoot Se concentrations among the land races ranged from 501 to 1017 mg Se kg⁻¹dry matter (DM), and in plants grown in Se-laden soil, concentrations ranged from 407 to 769 mg Se kg⁻¹DM. Land races grown with Se exhibited decreases in dry matter yields from 12 to 23% and in leaf surface area from 5 to 26% compared to the same land races grown without Se. Protein content was significantly correlated both with shoot Se concentrations (r= 0.746,P< 0.001) and with leaf surface area (r= 0.446,P< 0.01) for all land races grown in Se-enriched water culture. There was also a significant correlation (r= 0.767,P< 0.001) between total Se assimilation and shoot protein for all land races. Free selenomethionine was detected for plants grown with Se and ranged from 92 to 958 ng g⁻¹DM. Other seleno-amino acids, Se-methyl-selenocysteine and selenocysteine, were not consistently detected as free amino acids in the different land races. Although visual symptoms of Se toxicity were not observed in theBrassicaspecies, dry matter yield, leaf surface, and total shoot protein decreased, depending on the land races tested.