Rheological properties of modified lupin proteins

The properties of acetylated, succinylated and phosphorylated protein isolates extracted from the flour of yellow lupins (L. luteus) were studied by means of oscillatory rheology. The flow behaviour of protein dispersions (15% w/w) and the properties of thermotropic gels were distinctly influenced by the modification. Succinylation increased the viscosity of the dispersions of unmodified protein isolate (LPI) from 99 mPas to 515 mPas and results in the lowest gel point (T = 30.5 degrees C). Acetylation and phosphorylation enhance the pseudoplastic flow behaviour of the dispersions. Acylated lupin samples formed the strongest gels with a small visco-elastic range while phosphorylation leads to weak and "rubber-like" gels.

The crystal structure of a novel mammalian lectin, Ym1, suggests a saccharide binding site

Ym1, a secretory protein synthesized by activated murine peritoneal macrophages, is a novel mammalian lectin with a binding specificity to GlcN. Lectins are responsible for carbohydrate recognition and for mediating cell-cell and cell-extracellular matrix interactions in microbes, plants, and animals. Glycosaminoglycan heparin/heparan sulfate binding ability was also detected in Ym1. We report here the three-dimensional structure of Ym1 at 2.5-A resolution by x-ray crystallography. The crystal structure of Ym1 consists of two globular domains, a beta/alpha triose-phosphate isomerase barrel domain and a small alpha + beta folding domain. A notable electron density of sugar is detected in the Ym1 crystal structure. The saccharide is located inside the triose-phosphate isomerase domain at the COOH terminal end of the beta-strands. Both hydrophilic and hydrophobic interactions are noted in the sugar-binding site in Ym1. Despite the fact that Ym1 is not a chitinase, structurally, Ym1 shares significant homology with chitinase A of Serratia marcescens. Ym1 and chitinase A have a similar carbohydrate binding cleft. This study provides new structure information, which will lead to better understanding of the biological significance of Ym1 and its putative gene members.

Recognition and stabilization of a unique CPRI--structural motif in cucurbitaceae family trypsin inhibitor peptides: molecular dynamics based homology modeling using the X-ray structure of MCTI-II

The high resolution crystallographic structure of MCTI-II complexed with beta trypsin (PDB entry 1MCT) was used to model the corresponding structures of the six inhibitor peptides belonging to Cucurbitaceae family (MCTI-I, LA-1, LA-2, CMTI-I, CMTI-III, CMTI-IV). Two model inhibitors, LA-1 and LA-2 were refined by molecular dynamics to estimate the average solution structure. The difference accessible surface area (DASA) study of the inhibitors with and without trypsin revealed the Arginine and other residues of the inhibitors which bind to trypsin. The hydration dynamics study of LA1 and LA2 also confirm the suitability of water molecules at the active Arg site. Moreover, the presence of a unique 3D-structural motif comprises with the four CPRI residues from the amino terminal is thought to be conserved in all the six studied inhibitors, which seems essential for the directional fixation for proper complexation of the Arg (5) residue towards the trypsin S1-binding pocket. The role of the disulphide linkage in the geometrical stabilization of CPRI (Cysteine, Proline, Arginine, Isoleucine) motif has also been envisaged from the comparative higher intra molecular Cys (3) -Cys (20) disulphide dihedral energies.

Isolation and characterization of allergens from the seeds of Vigna sinensis

Allergenic components of cowpea vegetable green seeds (Vigna sinensis) were isolated based on solubility, isoelectric precipitation and molecular mass. The allergenicity of the cowpea fractions was monitored by enzyme-linked immunosorbent assay (ELISA) and skin-prick test. The allergenic albumin fraction was characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and IgE-specific immunoblotting. The 41 and 55 kDa protein components were found to be major allergens and the allergenicity was resistant to heat and proteolytic enzyme digestion. This study confirms the presence of potent allergens in cowpea seeds.

Effects of flavour amplification of Quorn and yoghurt on food preference and consumption in relation to age, BMI and odour perception

Since the food habits of many elderly people are inadequate, the first experiment of the present study tested whether flavour amplification induces changes in preferences for and consumption of food and thus might result in a nutritional benefit. Two panels, one of 260 and one of 120 subjects, aged 19-98 years, took part in the study in which preferences for flavour-amplified yoghurt and Quorn were measured. For both products, only a few of the young subjects (20%) preferred the high flavour level; the percentage of subjects preferring the high flavour levels increased with age. These changes were highly significant. In a second experiment, participants received, under ad libitum conditions over 2 d in random order, a dish of yoghurt with either a high or a low flavour level. When adjusted for total consumption quantity, consumption of the highly flavoured yoghurt was not significantly correlated with age (r -0.03, P = 0.35). In a third experiment, odour perception was measured by determining the detection threshold for isoamylacetate. BMI values were obtained and the relationships between BMI and odour perception, age, preference and consumption were assessed in the age group 40-65 years. A significant correlation was observed between age and BMI (r 0.51, P < 0.0005). No significant correlation was observed between BMI and relative consumption of highly flavoured yoghurt (r -0.14, P = 0.14). A significant correlation was observed between BMI and preference for flavour-amplified yoghurt (r 0.35, P < 0.001). However, no significant correlation was observed between BMI and odour perception (r 0.07, P = 0.32). With increasing age, a combined influence of age, sex, BMI and odour perception on food preference is to be expected. According to our multiple regression analysis, BMI showed a significant partial regression coefficient (standardized beta 0.36, P = 0.03). In conclusion, flavour amplification of food for older adults deserves attention, but specific approaches, which are tailored to the candidate food systems and older adult target groups, are needed.

Comparison of solubility of pea protein hydrolysate by three analytical methods

Pea protein hydrolysate was obtained by enzymatic hydrolysis with trypsin. The degree of hydrolysis (DH) was controlled by using the pH-stat method. Solubility of the trypsin-treated hydrolysate was tested at nine different pH values starting from 2 up to 10. Protein determinations were carried out using Kjeldahl, Lowry and modified Lowry methods. The results revealed that samples analysed with either the Kjeldahl or Lowry method gave similar values. However, systematic consistent differences existed for those results obtained by the Kjeldahl and the modified Lowry as well as between those results obtained by the Lowry and the modified Lowry.

Heat-induced aggregation of Phaseolus vulgaris L. Proteins: an electron spin resonance study

The mechanism of heat-induced aggregation of Phaseolus vulgaris L. proteins and of subunit interactions of importance for susceptibility of proteins to proteolysis was studied by electron spin resonance (ESR) spectroscopy. The mobility of a spin label bound to lysine residues was monitored at two different pH-induced (neutral and alkaline) association states of proteins extracted from raw and cooked common bean. The molecular weight of the protein complexes was assessed by size exclusion-high performance liquid chromatography (SE-HPLC) of labeled proteins. Upon alkaline dissociation, both native and denatured protein subunits underwent a reassociation process to form soluble complexes of molecular weight higher than the species originally present at neutral pH. However, unlike native proteins, impaired mobility of the spin label was observed in the aggregates that are formed after dissociation of subunits of denatured proteins, indicating a reduced accessibility of lysine residues. Trapping of lysine residues inside protein aggregates may explain limited digestibility in the small intestine of proteins in cooked legumes.

Effect of processing on some properties of cowpea (Vigna unguiculata), seed, protein, starch, flour and akara

Large brown eye Kano white cowpea (Vigna unguiculata) seeds were processed into three batches of flour by wetting, drying individually at 30, 80, and 120 degrees C, decorticating and dry milling. Starch was extracted from the cowpea seed and protein from the flour using water as solvent. The water-extractable proteins were purified by dialysis and analysed by electrophoresis. The cowpea flour was used to produce akara balls (fried paste). The microstructure of the cowpea cotyledon, flour, starch and akara crumb were examined with a scanning electron microscope (SEM). Electrophoretic separation revealed that some of the protein fractions from the sample extracted from 30 degrees C dried cowpea were absent in the sample extracted from the 80 degrees C and 120 degrees C dried cowpeas or their quantities had decreased. In the SEM study, no difference was observed in the microstructure of the three flour samples except in the size and shape of the starch granules and particles of protein and cell wall material. The starch granules from the cowpea dried at 120 degrees C had surface defects. Cavities occurred in the cotyledons of the 80 and 120 degrees C dried cowpea seeds, some starch granules, protein matrix and sometimes the entire cell contents were lost from the cell. The protein sheet in the akara crumb became thicker as temperature increased to 80 and 120 degrees C.

Effect of maturity and curing on peanut proteins. Changes in protein surface hydrophobicity

A hydrophobic fluorescence probe, 1,8-anilinonaphthalene sulfonate (ANS), was used to study the changes in protein surface hydrophobicity (PSH) occurring during peanut maturation and curing. PSH increased with the degree of maturity and during curing (windrow drying). The increase of PSH during curing or heating was more pronounced in immature peanuts than their mature counterparts, suggesting that more hydrophobic sites are hidden in the former proteins. PSH decreased when proteins were chemically modified with phenylglyoxal (an arginine-modifying agent), suggesting that arginine might play a role in hydrophobicity. The findings indicate that maturation and curing affect PSH, and that there is a relationship between PSH and peanut maturity. Possible factors contributing to the increase of PSH are discussed.

Analytical methods for the determination of 3-chloro-1,2-propandiol and 2-chloro-1,3-propandiol in hydrolysed vegetable protein, seasonings and food products using gas chromatography/ion trap tandem mass spectrometry

The EC Scientific Committee for Foods and more recently the Food Advisory Committee in the UK have proposed that levels of 3-chloro-1,2-propanediol (3-MCPD) in foods and ingredients should be reduced to the lowest possible. This paper reports on the development of methods for the determination of parts-per-billion (microgram/kg) levels of 3-MCPD in hydrolysed vegetable protein (HVP), flour, bread, meat and starch products using gas chromatography/ion-trap tandem mass spectrometry (GC/ITMS/MS). Mass spectrometer conditions for detecting 3-MCPD and the stable isotope internal standard (3-chloro-1,2-propandiol-d7) were established. Candidate extraction methods were initially evaluated for recovery and repeatability by spiking selected commodities at a level of 100 micrograms/kg. Extracts of ingredients and foods prepared by the candidate extraction methods were examined by GC/ITMS/MS using samples spiked at a level of 25 micrograms/kg. The results showed that detection limits of between 3 and 5 micrograms/kg could be achieved for all commodities.

Backbone makes a significant contribution to the electrostatics of alpha/beta-barrel proteins

The electrostatic properties of seven alpha/beta-barrel enzymes selected from different evolutionary families were studied: triose phosphate isomerase, fructose-1,6-bisphosphate aldolase, pyruvate kinase, mandelate racemase, trimethylamine dehydrogenase, glycolate oxidase, and narbonin, a protein without any known enzymatic activity. The backbone of the alpha/beta-barrel has a distinct electrostatic field pattern, which is dipolar along the barrel axis. When the side chains are included in the calculations the general effect is to modulate the electrostatic pattern so that the electrostatic field is generally enhanced and is focused into a specific area near the active site. We use the electrostatic flux through a square surface near the active site to gauge the functionally relevant magnitude of the electrostatic field. The calculations reveal that in six out of the seven cases the backbone itself contributes greater than 45% of the total flux. The substantial electrostatic contribution of the backbone correlates with the known preference of alpha/beta-barrel enzymes for negatively charged substrates.

Effect of temperature of wet extrusion on the nutritional value of full-fat soyabeans for broiler chickens

1. An experiment was conducted to determine the temperature for wet extrusion of full-fat soyabeans (FFS) needed to produce maximum chicken performance. 2. FFS were either unprocessed or extruded at 5 different temperatures (118 degrees, 120 degrees, 122 degrees, 126 degrees and 140 degrees C) in a wet extruder. Diets were prepared with the different FFS, and a diet prepared with soyabean meal (SBM) was included as a control. The 7 experimental diets were fed to individual groups of 40 chickens each, for a period of 35 d. Trypsin inhibitor activity (TIA), urease activity (UA), and protein solubility in potassium hydroxide (PS) were measured in all FFS and in the SBM. 3. Diets prepared with raw FFS and FFS extruded at 118 degrees and 120 degrees C resulted in significantly lower body weights and in pancreatic hypertrophy; maximum growth rate was obtained with FFS extruded at 122 degrees and 126 degrees C, while minimum pancreas weight was seen in chickens fed FFS extruded at 140 degrees C. 4. Although TIA, UA, and PS all decreased with increasing temperature of extrusion, TIA provided the best prediction of the feeding value of soyabeans for chickens.

Subcellular localization of the 2S globulin narbonin in seeds of Vicia narbonensis

Narbonin is a 2S protein from the globulin fraction of narbon bean (Vicia narbonensis L.) cotyledons. Its amino acid composition and the pattern of its regulated accumulation in developing seeds led to the suggestion that narbonin could be a storage protein. Therefore, it was expected to be present in protein bodies of the storage tissue cells. Comparison of the cDNA-derived amino acid sequence with a directly determined partial N-terminal sequence revealed that the primary translation product of narbonin mRNA lacks a transient N-terminal signal peptide (V.H. Nong et al., 1995, Plant Mol Biol 28: 61 - 72). Narbonin polypeptides that had been synthesized in a cell-free translation system supplemented with dog pancreas microsomes were not protected against degradation by posttranslationally added proteases (protease protection assay). In accordance with the lack of a signal peptide this indicates that the polypeptide was not cotranslationally sequestered into the microsomes. The protein-body fraction that had been isolated from mature narbon bean cotyledons by a non-aqueous gradient centrifugation procedure was free of narbonin; this was found in the soluble cell fraction. In electron micrographs, narbonin could be localized in the cytoplasm using the immuno gold-labelling technique. Previously, it had already been shown that narbonin is too slowly degraded during narbon bean germination to act as a storage protein. From all these results it has to be concluded that narbonin is a cytoplasmic protein which does not belong to the storage proteins in the restricted sense. Other possible functions are discussed.

Some physicochemical and functional properties of cowpea (Vigna unguiculata) isoelectric protein isolate as a function of pH and salt concentration

Cowpea isoelectric protein isolate was prepared by alkali extraction followed by acid precipitation at pH 4.5. Physicochemical and functional properties of the isolate were determined at various combinations of pH (3-8) and NaCl concentrations (0.5-2.0 M). Results showed that at all NaCl concentrations, emulsifying activity index, heat coagulability, aromatic hydrophobicity (ARH) and fluorescence intensity (FI) were high at low pH and gradually decreased with increasing pH. Protein solubility and foam stability were low at low pH and high NaCl concentrations, but increased with increase in pH. The relationships of ARH, FI and UV-absorption maxima (Amax) with the functional properties were determined using multiple regression analyses. Significant (P < or = 0.05) equations describing the functional properties on the basis of ARH, FI and Amax were generated; however, the contribution of these parameters was low as indicated by the low correlation coefficients. Regression results suggest that other physicochemical properties (e.g. electrostatic interactions) were also important contributors to the functional properties examined.

The 1.8 A resolution structure of hevamine, a plant chitinase/lysozyme, and analysis of the conserved sequence and structure motifs of glycosyl hydrolase family 18

The three-dimensional structure of hevamine, a plant enzyme with chitinase and lysozyme activity, has been refined at 1.8 A resolution to an R-factor of 14.9% and a free R-factor of 19.6%. The final model consists of all 273 amino acid residues and 206 ordered water molecules. Two non-proline cis-peptides were identified, involving Phe32 and Trp255, both of which are implicated in substrate binding. Other glycosyl hydrolase family 18 proteins with known three-dimensional structure are bacterial chitinase A, endo-beta-N-acetylglucosaminidase F1, endo-beta-N-acetylglucosaminidase H, and the two plant proteins concanavalin B and narbonin, which have no known enzymatic activity. All these structures contain a (beta alpha)8 barrel fold, with the two family 18 consensus regions roughly corresponding to the third and fourth barrel strands. This confirms the grouping of these proteins into family 18, which was only based on weak and local sequence similarity. The substrate specificity of the enzymes is determined by the loops following the barrel strands that form the substrate binding site. All enzymes have an aspartic acid and a glutamic acid residue in positions identical with Asp 125 and the catalytic Glu127 of hevamine. The lack of chitinase activity of concanavalin B and narbonin can be explained by the absence of one of these carboxylate groups, and by differences in the loops that form the substrate-binding cleft in hevamine.

Development, acceptability, nutritional and physical characteristics of protein improved Nigerian abari (maize meal) prepared from soya and maize flours

Soyabari in various blends namely A0 to A6 were produced from maize and soybean flours. The nutritional, physical and acceptability characteristics of the blends were investigated. The products were found to be superior to the customarily eaten Nigerian abari (maize meal) in terms of protein content and digestibility. With increasing level of soyflour supplementation of the maize flour, the overall balance of amino acid, available lysine, protein digestibility, total ash as well as energy density increased. Also firmer, smoother, lighter and more yellowish and attractive products were obtained as a result of supplementation. The blend produced at 30% level of supplementation was assessed similar in texture to cowpea moin-moin (cowpea meal). All blends were equally acceptable as the control abari but the blend produced from 40% soyflour supplementation was judged more similar in most characteristics to cowpea moin-moin. Blends A3 and A4 (30 and 40% level of soyflour supplementation respectively) are recommended for adoption based on its protein quality, physical and acceptability characteristics. The two formulations are suitable for combating protein malnutrition in a predominantly starch and cereal based diet.

Characterization of LRP, a leucine-rich repeat (LRR) protein from tomato plants that is processed during pathogenesis

This paper describes the isolation and characterization of LRP, a new gene from tomato plants. The deduced amino acid sequence showed that the encoded protein is enriched in leucine, and contains interesting structural motifs. LRP contains four tandem repeats of a canonical 24 amino acid leucine-rich repeat (LRR) sequence present in different proteins that mediates molecular recognition and/or interaction processes. Genomic organization and intron-exon arrangement of LRP favor the hypothesis that the LRR domains present in LRP evolved by exon duplication and shuffling. LRP expression analysis and immunohistochemical localization studies of the encoded protein indicate that the gene is under developmental regulation exhibiting tissue-specificity, particularly in certain cell types of the stele, like phloem fibers, parenchyma cells of the protoxylem, and in the cell files that constitute the rays of the secondary xylem. It is shown that this gene is upregulated in diseased tomato plants infected with citrus exocortis viroid. However, in this pathogenic context, LRP is processed proteolytically to a lower molecular weight form by a host-induced extracellular protease. The structural characteristics of LRP, its spatio-temporal pattern of expression, and its post-translational processing during pathogenesis, suggest this protein as a candidate molecule that may mediate recognition and interaction events taking place in the plant extracellular matrix under normal and/or pathogenesis-related conditions.

A soy protein isolate rich in genistein and daidzein and its effects on plasma isoflavone concentrations, platelet aggregation, blood lipids and fatty acid composition of plasma phospholipid in normal men

The effects of consuming a soy protein isolate beverage powder (60 g/d for 28 d) vs. a casein supplement was evaluated in 20 male subjects who were randomly allocated into the two groups. A dramatic rise in plasma isoflavone concentrations was observed after supplementation in the soy protein group, the levels reaching 907 +/- 245 nmol/L for genistein (a 110-fold increase) and 498 +/- 102 nmol/L for daidzein (a 150-fold increase) as measured by isotope dilution gas chromatography - mass spectrometry. These concentrations are higher than previously reported for the plasma of Japanese subjects consuming a traditional diet (276 nmol/L and 107 nmol/L, respectively). No significant differences in collagen- or 9,11-dideoxy-11alpha, 9alpha-epoxymethanoprostaglandin F2alpha (U46619)-induced platelet aggregation were observed in platelet-rich plasma from the two groups; the increase in plasma isoflavonoids from soy protein supplementation is not sufficient to significantly inhibit platelet aggregation ex vivo. Similarly, plasma total and HDL-cholesterol were not affected by protein supplementation, possibly because the men were normocholesterolemic at entry. Analysis of plasma phospholipid polyunsaturated fatty acid composition showed no differences between soy protein and casein supplementation. Previous investigations reported a significant alteration in fatty acid status in animals fed soy protein relative to those fed casein. The present studies indicate that although soy protein supplementation to a typical Western diet can increase plasma concentrations of isoflavones, this may not necessarily be sufficient to counter heart disease risk factors such as high plasma cholesterol and platelet aggregation.

Analytical criteria for predicting apparent digestibility of soybean protein in preruminant calves

A series of experiments on the use of soybean as a protein source in milk replacers for veal calves was undertaken to determine the relationships between the physicochemical and antinutritional properties and apparent digestibilities of nine soybean products. Soybean provided between 58 and 71% of dietary CP, and skim milk or whey powder provided the remainder. Soybean products were analyzed for CP, native protein, aggregated protein, carbohydrate-linked protein, peptides, antitryptic activity, and immunoreactivity of lectin, glycinin, alpha-conglycinin, and beta-conglycinin. The apparent digestibility of N calculated for soybean protein varied between 59 and 84%. Simple linear correlations were significant between apparent digestibility of soybean N and concentrations of native protein, antitryptic activity, glycinin, alpha-conglycinin, and beta-conglycinin. However, only variation in antitryptic activity, alpha-conglycinin, and beta-conglycinin contributed significantly to an explanation for the variation in apparent digestibility of soybean N in a multiple linear equation. Under our experimental conditions, beta-conglycinin was the best predictor of digestibility of soybean N. Antitryptic activity became the best predictor when soybean products had no detectable beta-conglycinin.

Isolation, characterisation and cell growth-regulatory properties of kumara (sweet potato) trypsin inhibitors

Locally grown kumara (sweet potato; Ipomea batatis) was used as the starting point for the purification of a proteinase inhibitor. The purified inhibitor was highly specific for trypsin, and much less effective as an inhibitor of chymotrypsin. Two 22kDa variants were present, closely homologous to each other and to sporamin A, but with a single amino acid substitution (proline in place of serine, the second residue in mature sporamin A). One variant had the same N-terminus as sporamin A, whereas the other had a tripeptide N-terminal extension, which may represent an intermediate in the proteolytic processing of the precursor protein. A larger variant was apparently a disulphide-linked dimer of the monomeric inhibitor. A rabbit polyclonal antiserum prepared against the trypsin inhibitor reacted with all of these variants, but did not cross-react with commercially-available soybean proteinase inhibitors. The purified inhibitor did resemble other proteinase inhibitors in having a biphasic effect upon the proliferation of human fibroblasts, with a mitogenic action at low concentrations, and an inhibitory effect at higher concentrations.

Use of sodium dodecyl sulfate polyacrylamide gel electrophoresis to measure degradation of soluble soybean proteins by Prevotella ruminicola GA33 or mixed ruminal microbes in vitro

Degradation of soluble soybean meal proteins by Prevotella ruminicola GA33 and mixed ruminal bacteria was studied using SDS-PAGE. This technique facilitated the quantification of peptides (molecular weight > or = kDa) released during the partial hydrolysis of soybean proteins. In P. ruminicola incubations, conglycinin alpha and alpha' subunits were degraded completely within 4 h, whereas the beta subunit of beta-conglycinin as well as the basic and acidic polypeptide components of glycinin were more resistant to degradation. Several peptides derived from digested soybean proteins appeared during the incubation. The N-terminal amino acid sequences of these peptides were similar to amino acid sequences in soybean proteins. The N-terminus of a 23-kDa peptide was identical to the N-terminus of the beta subunit of beta-conglycinin; the N-terminus of a 59-kDa peptide differed from amino acids 101 to 115 of the alpha subunit of beta-conglycinin by two of 15 amino acids; the N-terminus of a 64-kDa peptide differed from amino acids 67 to 76 of the alpha' subunit of beta-conglycinin by three of 10 amino acids. The transient accumulation of these peptides when soluble soybean proteins were incubated with mixed ruminal microorganisms suggests a role for P. ruminicola in the early stages of protein digestion in the rumen. Approximately 30% of the soluble soybean protein incubated with mixed ruminal microorganisms was not degraded after 9 h, and SDS-PAGE indicated that the basic subunit of glycinin and several peptides (molecular weights less than 23 kDa) make an appreciable contribution to metabolizable protein when soybean protein is fed to ruminants.

Effect of form of nitrogen on growth of ruminal microbes in continuous culture

A study was conducted to determine the effect of various forms of N on the growth of ruminal microbes in a continuous culture system with solids and liquid dilution rates comparable to those of a high-producing dairy cow. Nitrogen forms were isolated soy protein, soy peptides, individual amino acids (AA) blended to profile soy protein, and urea, which were fed alone and in combinations so that the total N provided was 1.6% of the diet DM. The 100% soy protein treatment resulted in reduced digestion of N and nonstructural carbohydrate compared with other N forms, and outflow of bacterial N/24 h was less than when peptides were fed. This suggested that proteolysis rather than peptide uptake was the rate-limiting step in N utilization in this study. Non-urea N forms increased ADF digestion, total VFA production and the molar percentages of isobutyrate, isovalerate, and valerate compared to urea, which reflected the contribution of carbon skeletons of AA. When combinations of N forms were used, each form contributed an equal quantity of N, 50% of the total treatment, which was .8% of the diet DM. Combinations of N forms did not enhance, and in most cases reduced, ADF and NDF digestion when compared with individual N forms, and no combinations increased microbial growth over that of the individual forms. These results confirm that N forms other than ammonia are needed not only for maximum microbial growth, and they further demonstrate a need for non-protein N for the fiber digestion. In addition, results of this study suggest a requirement for a minimum level of peptide or AA N, which was met only when individual N forms were fed.

Development by extrusion of soyabari snack sticks: a nutritionally improved soya-maize product based on the Nigerian snack (kokoro)

A nutritionally improved local snack compared to existing kokoro has been developed by extrusion cooking of different formulations of maize, soybean and condiments such as pepper, onion, salt, palm oil, plantain and banana. The improved snack was named as the 'soyabari snack stick'. The chemical composition of representative extruded products indicates a high level of crude protein, fat, energy, available lysine and improved in vitro digestibility compared to the usual maize-based products. The level of stachyose and raffinose were greatly reduced in the extruded products compared to raw soya. Formulations using various additives yielded products suitable for different consumers' preferences such as hot, sweet, bland, gritty or crispy and acceptable to taste assessors. Soyabari snack sticks were equally acceptable as Bombay mix, a product on the market in London. Sensory analysis showed no significant differences in the two products but the crude fibre content of Bombay mix was higher while the protein was slightly lower than for soyabari sticks. Local ingredients can produce acceptable extrudates.

The tryptophan content in protein of cereal grains and legume seeds as a function of nitrogen content. A reappraisal of tryptophan score

The tryptophan content ([Trp]) in the dry matter (DM) of wheat, maize, barley, sorghum, rice, pearl millet grains, pea and broad bean seeds is evaluated from samples, with various nitrogen contents ([N]DM) and genotypes, using a procedure that has been shown to be strictly quantitative. The determination of linear correlations between [Trp]DM and [N]DM, and between the tryptophan content in protein ([Trp]N) and [N]DM or 1/[N]DM for every species leads to the following observations: (1) [Trp]DM and [N]DM are linearly related. The data show that previous reports of similar relationships underestimate tryptophan by 10 +/- 5% owing to tryptophan degradation during alkaline hydrolysis preparatory to analysis; (2) the linear correlations between [Trp]N and 1/[N]DM, resulting from linear relationships [Trp]DM and [N]DM display coefficients of determination (r2) far lower than 1 and similar to those found for linear correlations between [Trp]N and [N]DM; (3) [Trp]N increases with [N]DM increasing for rice and pearl millet while it decreases for all other species.

IN CONCLUSION

(1) linear relationships between tryptophan and nitrogen have a low predictive value; (2) the nutritional score of tryptophan of foods and feeds, as calculated from the determination of tryptophan using a procedure involving alkaline hydrolysis, is generally underestimated by 10%.