Processing effects on the protein quality and functional properties of cold-pressed pumpkin seed meal

Environmental and food security challenges due to a growing world population may be overcome by using alternative protein sources for the human diet. By-products from edible oil processing industries are potential sources due to their high protein content. Pumpkin seed meals were evaluated regarding proximate composition, in vitro protein digestibility (IVPD), amino acid profile and score, and antinutritional factors. Conventional thermal processing, microwave, and ultrasound treatments impact on samples' nutritional quality were assessed using a central composite experimental design. Raw pumpkin seed meal presented up to 45% protein content and 86% IVPD. Processing increased IVPD up to 96%, with optimized conditions of 87.8 °C, pH8.0, and 37 min, for all processes. Lysine was the only limiting amino acid for raw and processed samples. Phytic acid decreased by 31%, while trypsin inhibitory activity was reduced by 84%. Pumpkin seed by-product is a promising high-quality plant protein source for food formulations.

Effect of replacing cottonseed meal with canola meal on growth performance, blood metabolites, thyroid function, and ruminal parameters of growing lambs

The objective was to clarify the impact of replacing cottonseed meal with canola meal (CM) on growth performance, blood metabolites, thyroxin function, and ruminal parameters of growing lambs. Twenty-four growing Barki male lambs (4-5 months of age) were assigned randomly into four equal groups (6 lambs each). Four dietary treatments were the control group with 0% CM (CON) and three experimental groups where CM replaced 25% (CN₁), 50% (CN₂), and 75% (CN₃) of cottonseed meal. There were no dietary effects (P > 0.05) on the lambs' feed intake, average daily gain, and feed conversion ratio of the lambs. The dietary CM linearly decreased the concentrations of serum total proteins (P = 0.003), albumin (P = 0.010), globulin (P = 0.011), AST (P = 0.041), and urea (P = 0.001) in growing lambs. The levels of ALT and creatinine, however, were not significantly affected by dietary treatments (P > 0.05). Furthermore, serum triiodothyronine, thyroxine, and electrolyte concentrations were similar (P > 0.05) in different dietary groups. Dietary treatments significantly affected the values of ruminal pH and ammonia at 0 h (P = 0.003 and 0.048, respectively) and 3 h (P = 0.033 and P = 0.006, respectively) postfeeding. The CN₃ group showed significantly higher concentrations of ruminal ammonia at 0 and 3 h postfeeding. Furthermore, dietary CM (CN₃) significantly reduced the ruminal pH values at 0 and 3 h postfeeding. Meanwhile, dietary treatments did not affect the concentration of total VFAs in the ruminal fluid. In conclusion, CM can replace the cottonseed meal (up to 75%) in lamb diets without compromising their growth performance, thyroid function, and ruminal fermentation parameters.

Effect of Fungal Fermentation on Enhancement of Nutritional Value and Antioxidant Activity of Defatted Oilseed Meals

Agro-industrial residues contain high nutritive value. Nowadays, various advanced researches have been done for the production of various value-added products, using these wastes as substrates in the fermentation media. Flaxseed, mustard, and rice bran meal, residues of oil industry, were used as substrates for fermentation. Submerged fermentation with soil-isolated fungal species of the genus Aspergillus sp. was done for oil production by using these substrates in the fermentation media. Effect of fermentation by the oleaginous species of Aspergillus on the nutritive value and functional properties of flaxseed, mustard, and rice bran meal has been discussed for the first time in the present study. After fermentation, the seed meals showed substantial increase in the protein and ash content. The fungal strains utilized the carbohydrate present in the seed meals for the production of highly nutritional metabolites, which decrease the sugar contents of the meals. The fungi also showed extracellular amylase and cellulase activities which helped to hydrolyze the carbohydrates present in these meals, to utilize them for their metabolism. The enhancement was also observed in terms of antioxidant activity of the meals. Increase in the total phenolic and flavonoid contents was observed after fermentation along with radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid reagents and ferric reduction potential. These effects of fermentation modify these cheap waste materials into nutrient dense substrates, which could be further used in the formulation of value-added products.