Simple approach to develop various Methods for Elimination of Anti-nutritional Factors and Enhancement of protein quality extracted from Soybean to fulfil protein requirement for complete nourishment.
Nutritive values of common Indian FoodsGarima Gupta
This document provides a summary of the nutritive values of common Indian foods organized into five food groups: cereals and grains, pulses and legumes, milk and meat products, fruits and vegetables, and fats and sugars. For each food item listed, the calories and protein content per 100 grams is given. A wide variety of staple foods are included such as wheat, rice, lentils, vegetables, fruits, fish, meat, dairy, nuts and oils. This information aims to educate about the nutritional composition of common Indian diets.
Common feedstuffs for poultry and nutrient requirement of poultry feedMuhammed Ameer
This document discusses common feedstuffs and nutrient requirements for poultry. It outlines that poultry feed is composed of a mixture of grains, proteins, fats, vitamins and minerals to provide energy and nutrients for growth, reproduction and health. Key feed ingredients include corn, soybean meal and animal by-products as sources of carbohydrates, proteins, amino acids and fats. The document also provides recommended nutrient levels for different life stages and systems for feeding poultry like mash, pellet and crumble methods.
100% WHEY (LACTOWHEY): Pure Whey Protein Concentrate Sourced from Cows not Tr...IIJSRJournal
This document summarizes research on 100% WHEY (LACTOWHEY), a whey protein concentrate. It is sourced from cows not treated with hormones and contains essential amino acids. The summary discusses:
1) Whey protein contains all essential amino acids and supports muscle repair and growth by increasing lean muscle mass.
2) Studies show whey protein aids recovery after exercise and promotes physical performance through increased muscle protein synthesis and branched chain amino acids.
3) Research also suggests whey protein has antimicrobial properties and can boost immunity, lower risk of some cancers, and support cardiovascular health.
Protein doesn't just mean steak! Nuts, beans/legumes, soy, and other plant based proteins can adequately meet a person's protein needs while reducing one's carbon footprint and improving health. In this workshop, discover how to incorporate more plant proteins into your diet with recipes using ingredients like lentils, chickpeas, almonds, and seitan.
Fortifying Your Products with Plant Protein - - - Global Food Technology & In...Paul Hart
This document discusses plant proteins as alternatives to animal proteins for fortifying foods. It provides background on the market potential of plant proteins due to sustainability and health considerations. Specific plant proteins discussed include soy, pea, wheat gluten and potato protein. Key criteria for comparing plant proteins include amino acid profile, protein quality, functionality, cost and regulatory status. Whey protein is presented as the benchmark for protein quality. Potential applications highlighted include bakery, dairy alternatives, meat analogs and beverages.
Pulses are an important source of protein in vegetarian diets, providing essential amino acids that cereals and grains lack. Proteins are needed for growth, tissue synthesis, digestive juices, hormones, and more. Pulses also provide energy and fiber. While protein quality varies, pulses have a net protein utilization of around 65 compared to egg protein. A table lists the nutrient contents of various pulses commonly consumed in India, such as Bengal gram, black gram, cowpea, and soybean. Pulses additionally contain vitamins and folic acid.
Rice bran is a byproduct of the rice milling process that was previously discarded due to quickly becoming rancid. The document discusses how the company developed a process to stabilize rice bran, preventing rancidity for up to a year. They describe rice bran as a "super food" containing nutrients, vitamins, minerals, antioxidants, and other bioactive compounds that can promote health and prevent diseases. The company conducted research showing rice bran's benefits for conditions like diabetes, high blood pressure, heart health, and more. They discuss using stabilized rice bran in foods, supplements, cosmetics and how it can upgrade bakery products by adding nutrition and potential health benefits.
This document discusses plant-based proteins and trends in their use. It finds that wheat and soy proteins are most commonly used but that pea and rice proteins are growing rapidly. Consumer interest in flexitarian diets is driving demand for alternative protein sources. While transparency around ingredients is important to gain consumer trust, adventurous consumers are willing to try new plant proteins. The rise of plant-based diets in developed markets will likely lead to declining animal protein use and growing plant protein demand.
Nutritive values of common Indian FoodsGarima Gupta
This document provides a summary of the nutritive values of common Indian foods organized into five food groups: cereals and grains, pulses and legumes, milk and meat products, fruits and vegetables, and fats and sugars. For each food item listed, the calories and protein content per 100 grams is given. A wide variety of staple foods are included such as wheat, rice, lentils, vegetables, fruits, fish, meat, dairy, nuts and oils. This information aims to educate about the nutritional composition of common Indian diets.
Common feedstuffs for poultry and nutrient requirement of poultry feedMuhammed Ameer
This document discusses common feedstuffs and nutrient requirements for poultry. It outlines that poultry feed is composed of a mixture of grains, proteins, fats, vitamins and minerals to provide energy and nutrients for growth, reproduction and health. Key feed ingredients include corn, soybean meal and animal by-products as sources of carbohydrates, proteins, amino acids and fats. The document also provides recommended nutrient levels for different life stages and systems for feeding poultry like mash, pellet and crumble methods.
100% WHEY (LACTOWHEY): Pure Whey Protein Concentrate Sourced from Cows not Tr...IIJSRJournal
This document summarizes research on 100% WHEY (LACTOWHEY), a whey protein concentrate. It is sourced from cows not treated with hormones and contains essential amino acids. The summary discusses:
1) Whey protein contains all essential amino acids and supports muscle repair and growth by increasing lean muscle mass.
2) Studies show whey protein aids recovery after exercise and promotes physical performance through increased muscle protein synthesis and branched chain amino acids.
3) Research also suggests whey protein has antimicrobial properties and can boost immunity, lower risk of some cancers, and support cardiovascular health.
Protein doesn't just mean steak! Nuts, beans/legumes, soy, and other plant based proteins can adequately meet a person's protein needs while reducing one's carbon footprint and improving health. In this workshop, discover how to incorporate more plant proteins into your diet with recipes using ingredients like lentils, chickpeas, almonds, and seitan.
Fortifying Your Products with Plant Protein - - - Global Food Technology & In...Paul Hart
This document discusses plant proteins as alternatives to animal proteins for fortifying foods. It provides background on the market potential of plant proteins due to sustainability and health considerations. Specific plant proteins discussed include soy, pea, wheat gluten and potato protein. Key criteria for comparing plant proteins include amino acid profile, protein quality, functionality, cost and regulatory status. Whey protein is presented as the benchmark for protein quality. Potential applications highlighted include bakery, dairy alternatives, meat analogs and beverages.
Pulses are an important source of protein in vegetarian diets, providing essential amino acids that cereals and grains lack. Proteins are needed for growth, tissue synthesis, digestive juices, hormones, and more. Pulses also provide energy and fiber. While protein quality varies, pulses have a net protein utilization of around 65 compared to egg protein. A table lists the nutrient contents of various pulses commonly consumed in India, such as Bengal gram, black gram, cowpea, and soybean. Pulses additionally contain vitamins and folic acid.
Rice bran is a byproduct of the rice milling process that was previously discarded due to quickly becoming rancid. The document discusses how the company developed a process to stabilize rice bran, preventing rancidity for up to a year. They describe rice bran as a "super food" containing nutrients, vitamins, minerals, antioxidants, and other bioactive compounds that can promote health and prevent diseases. The company conducted research showing rice bran's benefits for conditions like diabetes, high blood pressure, heart health, and more. They discuss using stabilized rice bran in foods, supplements, cosmetics and how it can upgrade bakery products by adding nutrition and potential health benefits.
This document discusses plant-based proteins and trends in their use. It finds that wheat and soy proteins are most commonly used but that pea and rice proteins are growing rapidly. Consumer interest in flexitarian diets is driving demand for alternative protein sources. While transparency around ingredients is important to gain consumer trust, adventurous consumers are willing to try new plant proteins. The rise of plant-based diets in developed markets will likely lead to declining animal protein use and growing plant protein demand.
This document presents a comparison of the health impacts of soy protein and milk protein. It discusses the main proteins found in soybeans, glycinin and β-conglycinin, and the protein α-lactalbumin found in milk. It also examines some anti-nutritional properties of soy proteins, but notes that simple treatments like heating can reduce these. One study found that soy glycinin improved HDL-C levels and suppressed effects of cholesterol medication in rats. Overall, soy protein provides benefits but has lower digestibility than milk protein.
Advance Protein Powder (APP), created by Advance International, Inc., is a high quality, all natural, marine-based protein powder, which is highly stable, virtually odorless and tasteless and has a nutritional profile superior to other quality protein powders on the market. APP is made using a patent-pending manufacturing process that is both green and sustainable. This report presents an overview of the health benefits of Advance Protein Powder with a comparison of the two most common protein supplement products available: whey and soy.
The document provides information on food composition data being collected and analyzed by the National Institute of Nutrition in India. It lists the major laboratory equipment used, the methods standardized and validated for nutrient analysis, key foods being sampled from different regions of India, and examples of nutrient composition data for brinjal and rice landraces from Northeast India. The goal is to establish a national food composition database with composition values and variability for nutrients in Indian foods.
Emerging food trends, Plant Based Proteins, Healthy Fat and SugarHORIBA Particle
This presentation by Julie Nguyen of HORIBA Scientific discusses some of the growing trends toward a healthier diet and new FDA guidelines. From a webinar presented in July, 2016.
Brown foods are more nutritious than white foods. The document analyzes common brown and white food products, finding that brown foods like rice and sugar contain the original husk and molasses providing fiber and nutrients, while white versions are refined and stripped of these components. The processing of white foods often involves bleaching agents and chemicals that are banned in some countries due to health risks, whereas brown foods undergo less processing and are free of these substances. In conclusion, brown foods are the healthier option as they maintain their natural fiber and micronutrient content without added chemicals.
This document discusses fortification of foods for nutritional value addition. It defines various types of fortification like enrichment, restoration, and supplementation. The objectives are to maintain nutritional quality of foods, correct nutritional deficiencies, and increase added value. Advantages include no change in eating habits, fast broad effects, no change in taste, and delivery of micronutrients. Criteria for food selection and appropriate fortification technologies are provided. Constraints like moisture, heating, and food composition are discussed.
This document summarizes research from the Pennington Biomedical Research Center on components in rice bran that may help prevent chronic diseases. It discusses studies that identified antioxidants like tocopherols, tocotrienols, and oryzanol in rice bran. These compounds were shown to inhibit cholesterol oxidation and reduce bone loss. Human studies confirmed that rice bran oil, rather than fiber, lowers blood lipids. Unsaponifiable components in rice bran oil like oryzanol, campesterol and β-sitosterol are thought to be responsible for its cholesterol-lowering effects.
Winning solutions for climate-smart dairy animal nutrition in IndiaILRI
This document discusses opportunities to improve dairy production in India through better livestock feeding solutions that are climate-smart. It notes that dairy demand is increasing rapidly in India but production relies heavily on low-quality crop residues as feed. Improving feed quality and processing can boost milk yields while reducing emissions. Specifically, crop breeding to select for higher-digestibility crop residues like rice straw could both improve animal nutrition and reduce burning of residues. Processing methods like feed blocks can also enhance the utilization of available feedstuffs. Overall, modest gains in feed quality and intake could significantly increase production and lower emissions intensities to support sustainable dairy development.
This presentation discusses whey-based functional beverages. It begins by defining functional beverages and outlining the market structure, including growth in whey product imports. It then discusses various types of whey beverages including fruit juice mixtures, dairy-type drinks, carbonated beverages, and others. Key ingredients used in whey beverages are outlined such as whey protein concentrates and isolates, acids, sweeteners, flavors, and stabilizers. Example formulations are provided for an isotonic sports drink and meal replacement drink. The presentation concludes by noting considerations for beverage formulations.
This document provides an overview of functional meat products. It defines functional foods and discusses opportunities and drivers for their development, including growing health issues. Meat can act as an excellent vehicle for delivering bioactive compounds. Strategies for developing functional meat products include modifying animal diets and feed to alter the fatty acid or nutrient composition of meat. Products can also be reformulated by reducing fat content, adding plant proteins, probiotics, dietary fiber, minerals, vitamins, or antioxidants. Unhealthy compounds like sodium can also be reduced. Functional meat products could help address health issues like obesity if their effects are substantiated in human studies.
This document discusses functional and designer feeds and foods, with a focus on enriching eggs. It begins by introducing the importance of animal foods in human diets and the need to consider well-being and chronic disease prevention. It then discusses how the composition of eggs can be modified through poultry feeds to produce functional foods enriched with nutrients like omega-3 fatty acids, vitamin E, selenium, and carotenoids. The rest summarizes various feed formulations and their effects - such as flaxseed increasing omega-3s, selenium enriching eggs, iodine supplementation, and strategies for reducing cholesterol. The goal is to design eggs with additional health benefits through strategic feeding of laying hens.
Designer eggs are eggs produced to have altered nutritional profiles. They are produced by modifying hen feed to enrich eggs with nutrients like omega-3 fatty acids, vitamins, and minerals. A study found that consuming designer eggs enriched with vitamin E, lutein, selenium, and DHA significantly increased blood levels of these nutrients compared to normal eggs. Designer eggs show potential as a way to deliver beneficial micronutrients to humans in an acceptable food form.
1) Rice bran oil contains numerous bioactive compounds that provide various health benefits. It is rich in phytosterols, tocopherols, tocotrienols, polyphenols, and gamma-oryzanol which have anti-oxidative, anti-inflammatory, cholesterol-lowering, and other nutraceutical functions.
2) The bioactive compounds in rice bran oil have been shown to reduce risk of heart disease, obesity, cancer, and other chronic diseases through their anti-oxidative, anti-inflammatory, and hypolipidemic properties.
3) Further research is needed to fully understand the nutraceutical mechanisms of rice bran oil and maximize its health benefits through synerg
bran rice has the advantage of the good taste of white rice plus thepotential health benefits of brown rice. Learn how this is possible with scientific evidence.
The document discusses soybean meal and its use as an animal feed. It provides details on the types and processing of soybean meal, its nutritional composition, and use in feeding various animals including ruminants, poultry, pigs, fish, dogs, horses and others. It notes soybean meal is high in protein and amino acids but also contains some anti-nutritional factors. The document concludes with discussing the advantages and disadvantages of soybean meal for animal feeding.
Fermented rice bran has several health benefits. Rice bran was fermented using Lactobacillus Plantarum to produce compounds that lower cholesterol and improve sensory properties. Optimal fermentation conditions like 20% rice bran concentration with added nutrients at pH 6.0 and 30°C produced high L. Plantarum growth. The fermented rice bran reduced cholesterol in vitro by 45-68% and had antimicrobial activity. It also reduced the antinutrient phytic acid level. The fermented product had an improved flavor and texture over unfermented rice bran.
IRJET - Preparation of Multi-Flour SticksIRJET Journal
This document describes research conducted to develop a multi-flour stick as a healthy snack option. The sticks were produced using rice flour, black gram flour, Bengal gram flour, and varying ratios of soy flour, with the addition of sesame seeds and spices. Sensory analysis showed that samples containing 25% soy flour were preferred. Chemical analysis found the product to be rich in protein, calcium, and carbohydrates while low in fat and sodium. The multi-flour sticks were aimed to provide nutrition to address malnutrition and appeal to health-conscious consumers seeking low-fat, portable snack options.
This document presents a comparison of the health impacts of soy protein and milk protein. It discusses the main proteins found in soybeans, glycinin and β-conglycinin, and the protein α-lactalbumin found in milk. It also examines some anti-nutritional properties of soy proteins, but notes that simple treatments like heating can reduce these. One study found that soy glycinin improved HDL-C levels and suppressed effects of cholesterol medication in rats. Overall, soy protein provides benefits but has lower digestibility than milk protein.
Advance Protein Powder (APP), created by Advance International, Inc., is a high quality, all natural, marine-based protein powder, which is highly stable, virtually odorless and tasteless and has a nutritional profile superior to other quality protein powders on the market. APP is made using a patent-pending manufacturing process that is both green and sustainable. This report presents an overview of the health benefits of Advance Protein Powder with a comparison of the two most common protein supplement products available: whey and soy.
The document provides information on food composition data being collected and analyzed by the National Institute of Nutrition in India. It lists the major laboratory equipment used, the methods standardized and validated for nutrient analysis, key foods being sampled from different regions of India, and examples of nutrient composition data for brinjal and rice landraces from Northeast India. The goal is to establish a national food composition database with composition values and variability for nutrients in Indian foods.
Emerging food trends, Plant Based Proteins, Healthy Fat and SugarHORIBA Particle
This presentation by Julie Nguyen of HORIBA Scientific discusses some of the growing trends toward a healthier diet and new FDA guidelines. From a webinar presented in July, 2016.
Brown foods are more nutritious than white foods. The document analyzes common brown and white food products, finding that brown foods like rice and sugar contain the original husk and molasses providing fiber and nutrients, while white versions are refined and stripped of these components. The processing of white foods often involves bleaching agents and chemicals that are banned in some countries due to health risks, whereas brown foods undergo less processing and are free of these substances. In conclusion, brown foods are the healthier option as they maintain their natural fiber and micronutrient content without added chemicals.
This document discusses fortification of foods for nutritional value addition. It defines various types of fortification like enrichment, restoration, and supplementation. The objectives are to maintain nutritional quality of foods, correct nutritional deficiencies, and increase added value. Advantages include no change in eating habits, fast broad effects, no change in taste, and delivery of micronutrients. Criteria for food selection and appropriate fortification technologies are provided. Constraints like moisture, heating, and food composition are discussed.
This document summarizes research from the Pennington Biomedical Research Center on components in rice bran that may help prevent chronic diseases. It discusses studies that identified antioxidants like tocopherols, tocotrienols, and oryzanol in rice bran. These compounds were shown to inhibit cholesterol oxidation and reduce bone loss. Human studies confirmed that rice bran oil, rather than fiber, lowers blood lipids. Unsaponifiable components in rice bran oil like oryzanol, campesterol and β-sitosterol are thought to be responsible for its cholesterol-lowering effects.
Winning solutions for climate-smart dairy animal nutrition in IndiaILRI
This document discusses opportunities to improve dairy production in India through better livestock feeding solutions that are climate-smart. It notes that dairy demand is increasing rapidly in India but production relies heavily on low-quality crop residues as feed. Improving feed quality and processing can boost milk yields while reducing emissions. Specifically, crop breeding to select for higher-digestibility crop residues like rice straw could both improve animal nutrition and reduce burning of residues. Processing methods like feed blocks can also enhance the utilization of available feedstuffs. Overall, modest gains in feed quality and intake could significantly increase production and lower emissions intensities to support sustainable dairy development.
This presentation discusses whey-based functional beverages. It begins by defining functional beverages and outlining the market structure, including growth in whey product imports. It then discusses various types of whey beverages including fruit juice mixtures, dairy-type drinks, carbonated beverages, and others. Key ingredients used in whey beverages are outlined such as whey protein concentrates and isolates, acids, sweeteners, flavors, and stabilizers. Example formulations are provided for an isotonic sports drink and meal replacement drink. The presentation concludes by noting considerations for beverage formulations.
This document provides an overview of functional meat products. It defines functional foods and discusses opportunities and drivers for their development, including growing health issues. Meat can act as an excellent vehicle for delivering bioactive compounds. Strategies for developing functional meat products include modifying animal diets and feed to alter the fatty acid or nutrient composition of meat. Products can also be reformulated by reducing fat content, adding plant proteins, probiotics, dietary fiber, minerals, vitamins, or antioxidants. Unhealthy compounds like sodium can also be reduced. Functional meat products could help address health issues like obesity if their effects are substantiated in human studies.
This document discusses functional and designer feeds and foods, with a focus on enriching eggs. It begins by introducing the importance of animal foods in human diets and the need to consider well-being and chronic disease prevention. It then discusses how the composition of eggs can be modified through poultry feeds to produce functional foods enriched with nutrients like omega-3 fatty acids, vitamin E, selenium, and carotenoids. The rest summarizes various feed formulations and their effects - such as flaxseed increasing omega-3s, selenium enriching eggs, iodine supplementation, and strategies for reducing cholesterol. The goal is to design eggs with additional health benefits through strategic feeding of laying hens.
Designer eggs are eggs produced to have altered nutritional profiles. They are produced by modifying hen feed to enrich eggs with nutrients like omega-3 fatty acids, vitamins, and minerals. A study found that consuming designer eggs enriched with vitamin E, lutein, selenium, and DHA significantly increased blood levels of these nutrients compared to normal eggs. Designer eggs show potential as a way to deliver beneficial micronutrients to humans in an acceptable food form.
1) Rice bran oil contains numerous bioactive compounds that provide various health benefits. It is rich in phytosterols, tocopherols, tocotrienols, polyphenols, and gamma-oryzanol which have anti-oxidative, anti-inflammatory, cholesterol-lowering, and other nutraceutical functions.
2) The bioactive compounds in rice bran oil have been shown to reduce risk of heart disease, obesity, cancer, and other chronic diseases through their anti-oxidative, anti-inflammatory, and hypolipidemic properties.
3) Further research is needed to fully understand the nutraceutical mechanisms of rice bran oil and maximize its health benefits through synerg
bran rice has the advantage of the good taste of white rice plus thepotential health benefits of brown rice. Learn how this is possible with scientific evidence.
The document discusses soybean meal and its use as an animal feed. It provides details on the types and processing of soybean meal, its nutritional composition, and use in feeding various animals including ruminants, poultry, pigs, fish, dogs, horses and others. It notes soybean meal is high in protein and amino acids but also contains some anti-nutritional factors. The document concludes with discussing the advantages and disadvantages of soybean meal for animal feeding.
Fermented rice bran has several health benefits. Rice bran was fermented using Lactobacillus Plantarum to produce compounds that lower cholesterol and improve sensory properties. Optimal fermentation conditions like 20% rice bran concentration with added nutrients at pH 6.0 and 30°C produced high L. Plantarum growth. The fermented rice bran reduced cholesterol in vitro by 45-68% and had antimicrobial activity. It also reduced the antinutrient phytic acid level. The fermented product had an improved flavor and texture over unfermented rice bran.
IRJET - Preparation of Multi-Flour SticksIRJET Journal
This document describes research conducted to develop a multi-flour stick as a healthy snack option. The sticks were produced using rice flour, black gram flour, Bengal gram flour, and varying ratios of soy flour, with the addition of sesame seeds and spices. Sensory analysis showed that samples containing 25% soy flour were preferred. Chemical analysis found the product to be rich in protein, calcium, and carbohydrates while low in fat and sodium. The multi-flour sticks were aimed to provide nutrition to address malnutrition and appeal to health-conscious consumers seeking low-fat, portable snack options.
This document provides an overview and analysis of mock meats. It discusses how mock meats mimic the characteristics of traditional meat products while not trying to biomimic meat in early versions. The document outlines the key ingredients used in mock meats like soy, wheat gluten, and mushrooms. It analyzes the nutritional properties and production processes of soy-based mock meats, including crop development, ingredient optimization, and product formulation. The document concludes with a discussion of consumer trends toward mock meats in India and globally, noting their growing popularity due to health, sustainability, and ethical reasons.
QNet product - nutriplus_Training Presentatin 2012 by QNET - IR ID No VN002907EnglishOnline.edu.vn
This document discusses the role of soy protein in nutrition and health. It provides information on soy protein quality and its health benefits, including reducing the risks of diabetes, heart disease, cancer, and improving bone health and menopause symptoms. Soy protein is a high-quality complete protein that is easy to digest and has an amino acid profile comparable to animal proteins. It may help manage blood sugar levels, lower cholesterol, and reduce cancer risks due to its antioxidant compounds. Replacing other proteins with soy protein in the diet can therefore provide numerous health advantages.
San pham q net viet nam nutriplus-training presentatin 2012 by qnet - ir i...Orance channel corp.
This document discusses the role of soy protein in nutrition and health. It provides an overview of soy protein quality and composition, and outlines several key health benefits including its potential to help manage diabetes, promote heart health, reduce cancer risk, support bone health and alleviate menopause symptoms. The summary emphasizes soy protein as a high-quality nutrient that can be part of a balanced diet to promote overall wellness.
Food adulteration is an old problem that involves mixing, substituting, or selling decomposed food for profit. Common adulterants include adding materials like mud, coal tar dye, or saw dust to foods. The main purposes of adulteration are economic gain and providing less food to more people. The Prevention of Food Adulteration Act of 1954 aims to prevent adulteration through standards, testing, and punishments like imprisonment. Preventing adulteration requires improvements in hygiene, food selection, storage, and education.
This document discusses single cell proteins (SCP) which are dried microbial cells used as a source of protein for humans and animals. It provides background on SCP, describing how they can help address protein deficiency and meet global protein demand. The document outlines various microorganisms used for SCP production such as algae, fungi, bacteria and yeast. It discusses their protein content, substrates used, and factors considered for large scale production of SCP. The nutritional value and potential health benefits of SCP are also summarized.
This document discusses the nutritive and therapeutic value of millets. It notes that millets can help reduce the burden of non-communicable diseases in India like diabetes, hypertension, and obesity due to their nutrient composition including high fiber, low glycemic index, and ability to control blood sugar and cholesterol. Millets are also important for addressing undernutrition in India. The objectives of the upcoming International Year of Millets are highlighted which aim to increase awareness, production, and research of millets. Some therapeutic recipes developed using millets at a hospital are also presented.
'Fortifying Your Products with Plant Protein' WTG:' Global Food Technology & ...Paul Hart
Globally we're running short of protein: which may limit population growth. After years of dietary advice on low fat - we're now consuming less carbs. but more protein.
The presentation considers global protein markets & main sources of commodity & speciality plant proteins - relative benefits of nutrition, functionality v. cost. Whey, the commodity benchmark, is compared to soy & wheat - and speciality proteins potato & pea.
Consumer trends are contrasted with 'sweet-spot' applications.
1. Nutrition deals with the study of how the body utilizes consumed food for nourishment through the process of assimilation.
2. The document discusses the classification of nutrients including macronutrients like proteins, fats, and carbohydrates and micronutrients like vitamins and minerals.
3. It provides dietary reference values for energy and nutrient requirements for the Indian population based on age, sex, physiological state, and physical activity levels. Maintaining a balanced diet through adequate intake of nutrients is important for growth, health and preventing malnutrition.
this presentation is on the research article about the effect of high beta glucan barley on visceral fat obesity . this research article has been taken from nutrition journal published on may 15 2017.
This document discusses several issues with the current food system that can make food unsafe for consumption. It notes problems like pesticide use, food processing practices, and changing diets. Specifically, it outlines that pesticide residues are commonly found in many foods and water sources in India at levels that exceed safety limits. It also discusses the health impacts of consuming highly processed junk foods and snacks that are high in salt, sugar, and fat. The food system needs reform to make food safer and more nutritious for the population.
Rice can be improved as a source of nutrition in 3 key ways:
1. Consuming whole grain brown rice rather than polished white rice to retain nutrients in the bran.
2. Choosing more nutritious rice varieties like traditional cultivars that are higher in nutrients.
3. Modifying cultivation techniques to enhance the nutritional value, such as adjusting fertilizer use to maintain amino acid quality.
Functional Dairy Foods for Combating Metabolic Disorder Kaushik Khamrui
Metabolic disorders result from genetic abnormalities that affect enzyme function in metabolism. This can lead to an inability to break down or produce essential substances. The document discusses how certain dairy foods and components can help manage metabolic disorders and related conditions like metabolic syndrome. It provides examples of how dairy foods with low glycemic indexes, soluble fibers, bioactive peptides, and reduced lactose can help lower blood glucose, dyslipidemia, hypertension, microalbuminuria, and manage lactose intolerance. Functional dairy foods developed through fortification or composition manipulation may help address the growing epidemic of metabolic disorders.
The document discusses designer foods and their potential role in addressing malnutrition and non-communicable diseases in India. It provides examples of different types of designer foods such as designer milk, eggs, broccoli, probiotic yogurt, and meat that are modified or fortified with specific nutrients to provide targeted health benefits. The document also discusses other approaches for tackling health issues like biofortification, food fortification, nutraceuticals, personalized nutrition using 3D food printing. It provides details on the formulation process and health benefits of various designer foods.
Nutrition specimens - Dr JP Singh, Dept. of community medicine, SRMS IMS Bare...Jp Singh
This document provides information on nutrition, dietetics, food, nutrients, and the importance of proper nutrition. It discusses the types of nutrients including macro and micronutrients. It then describes various food groups like cereals, millets, pulses and legumes, eggs, and butter. For each food item, it provides the nutritive value and public health importance. It notes that a balanced diet with all nutrients is necessary for building, maintaining and repairing tissues in the human body.
This document describes a study conducted on a multigrain, gluten-free and protein-rich flour called "Meal to Heal". The flour was developed for health-conscious individuals and can help treat various disorders by reducing gluten intake. Sensory tests found the flour's texture, aroma, appearance and flavor were well-accepted. Microbial tests determined the flour is safe to consume for up to 2 months. The study concluded the flour is an innovative health alternative that can both treat and prevent conditions like celiac disease, heart disease, obesity, and diabetes.
Elevate Your Nonprofit's Online Presence_ A Guide to Effective SEO Strategies...TechSoup
Whether you're new to SEO or looking to refine your existing strategies, this webinar will provide you with actionable insights and practical tips to elevate your nonprofit's online presence.
How to Manage Reception Report in Odoo 17Celine George
A business may deal with both sales and purchases occasionally. They buy things from vendors and then sell them to their customers. Such dealings can be confusing at times. Because multiple clients may inquire about the same product at the same time, after purchasing those products, customers must be assigned to them. Odoo has a tool called Reception Report that can be used to complete this assignment. By enabling this, a reception report comes automatically after confirming a receipt, from which we can assign products to orders.
Level 3 NCEA - NZ: A Nation In the Making 1872 - 1900 SML.pptHenry Hollis
The History of NZ 1870-1900.
Making of a Nation.
From the NZ Wars to Liberals,
Richard Seddon, George Grey,
Social Laboratory, New Zealand,
Confiscations, Kotahitanga, Kingitanga, Parliament, Suffrage, Repudiation, Economic Change, Agriculture, Gold Mining, Timber, Flax, Sheep, Dairying,
How to Setup Default Value for a Field in Odoo 17Celine George
In Odoo, we can set a default value for a field during the creation of a record for a model. We have many methods in odoo for setting a default value to the field.
A Visual Guide to 1 Samuel | A Tale of Two HeartsSteve Thomason
These slides walk through the story of 1 Samuel. Samuel is the last judge of Israel. The people reject God and want a king. Saul is anointed as the first king, but he is not a good king. David, the shepherd boy is anointed and Saul is envious of him. David shows honor while Saul continues to self destruct.
THE SACRIFICE HOW PRO-PALESTINE PROTESTS STUDENTS ARE SACRIFICING TO CHANGE T...indexPub
The recent surge in pro-Palestine student activism has prompted significant responses from universities, ranging from negotiations and divestment commitments to increased transparency about investments in companies supporting the war on Gaza. This activism has led to the cessation of student encampments but also highlighted the substantial sacrifices made by students, including academic disruptions and personal risks. The primary drivers of these protests are poor university administration, lack of transparency, and inadequate communication between officials and students. This study examines the profound emotional, psychological, and professional impacts on students engaged in pro-Palestine protests, focusing on Generation Z's (Gen-Z) activism dynamics. This paper explores the significant sacrifices made by these students and even the professors supporting the pro-Palestine movement, with a focus on recent global movements. Through an in-depth analysis of printed and electronic media, the study examines the impacts of these sacrifices on the academic and personal lives of those involved. The paper highlights examples from various universities, demonstrating student activism's long-term and short-term effects, including disciplinary actions, social backlash, and career implications. The researchers also explore the broader implications of student sacrifices. The findings reveal that these sacrifices are driven by a profound commitment to justice and human rights, and are influenced by the increasing availability of information, peer interactions, and personal convictions. The study also discusses the broader implications of this activism, comparing it to historical precedents and assessing its potential to influence policy and public opinion. The emotional and psychological toll on student activists is significant, but their sense of purpose and community support mitigates some of these challenges. However, the researchers call for acknowledging the broader Impact of these sacrifices on the future global movement of FreePalestine.
2. Contents
• What ANFs are?
• ANFs in Soybean.
• Proteins present in Soybean.
• Removal methods of ANFs.
3. ANFs in Soybean
• Substances that when present in animal feed or water reduce
availability of one or more nutrients.
• Soya bean lectin (SBL), major antinutrient factor isolated from
yellow coat soy seeds showed higher haemagglutination activity.
Maximum activity was observed with blood type AB.
• Antinutritional Factor in Soybean Meal:
1) Protease inhibitors 45-60 mg/g CP and 4-8 mg/g CP;
2) Lectins 50-200 mg/g and 50-200 mg/g;
3) Glycinin 150-200 mg/g and 40-70 mg/g;
4) β-conglycin 50-100 mg/g and 10-40 mg/g;
5) Saponins 0.5% and 0.6%;
6) Oligosaccharides 14% and 15%;
7) Phytic acid 0.6% and 0.6%.
4. S O Y P R O T E I N
Complete protein since it provides all of essential amino acid for
human nutrition.
Soy flour contains 55% protein .
Some digestibility of soyfoods:
steamed soybeans 65.3%, tofu 92.7%, soy milk 92.6%, soy
protein isolate 93-97% .
Principle protein source for monogastrics.
Represents two-thirds of total world output of protein feedstuffs,
including all other major oil meals and fish meal (Oil World, 2010).
Soybeans represent 55% of total global production of oilseeds
followed by rapeseed (14%), cottonseed (10%), peanut (8%),
sunflower (9%), palm kernel (3%), copra (1%).
5. • Globally, 98 % soybean meal is used as animal feed.
• Compound of its amino acids is excellent for most species of poultry
and when they are mixed with corn, usually only methionine can be
limiting amino acid.
• “Amount of protein in soybean meal may be affected by variety and
method of oil extraction.”
• Meals containing higher rate of protein would be produced from
sell-less seeds; although meals with lower percent of protein (44%
of crude protein) would be produced from scaly seeds with higher
rate of fiber and metabolizable energy.
• Through genetic modification, the oil-producing soya bean was
tailored to produce a wide range of industrial lubricants, cosmetic
compounds and detergents that are biodegradable.
6. 80 % Indian diets are protein deficient:
Survey of The Hindu news paper
• 90% Delhiites registered protein deficiency in their meal plan, says recent
survey, which has also indicated that over 80 % of Indian diets are protein
deficient. This implies that most people are not getting right amount of
proteins required.
• Indian Market Research Bureau (IMRB) conducted consumer survey
across seven major cities titled ‘Protein consumption in diet of adult
Indians’ by interviewing 1,260 respondents, which included males and
females (non-pregnant and lactating) between age of 30-55 years. 59% of
sample size was non-vegetarian.
• Dr. Samaddar added: “People fail to understand importance of protein
supplements in daily diet. They tend to associate protein supplements as
being ideal for body builders or malnourished people only. It is high time
they start incorporating protein rich food in their diet otherwise it can lead
to serious repercussions in generations to come.”
7. MATERIALS AND METHODS
1 • Determination of tannin.
2 • Determination of phytates.
3 • Determination of trypsin inhibitors.
4 • Determination of protease inhibitor.
5 • Mechanical particle delivery or gene gun method
6 • Urease assay
7 • Determination of lectins
8. Removal methods of ANFs.
• Trypsin inhibitors are sensitive to denaturation by heat treatment.
Right warming up of soybean and its products eliminate above 90%
of antitrypsin activity.
• Level of soy lectins can be estimated by measuring
hemagglutination activity.
• Phytates and oligosaccharides are not destroyed by heat treatment.
• Level of glycinin and β-conglycinin can be measured by a specific
competitive inhibition ELISA using anti-soy globulin.
• Several methods used to determine protein quality of soybean
products for monogastric species are urease index, KOH protein
solubility, protein dispersability index (PDI) and nitrogen solubility
index (NSI).
9. Protein Quality
• Urease Index: Primary purpose of urease assay is to determine if soybean meal
has been sufficiently heated to destroy most of anti-nutritional factors. Urease
index values of 0.05 to 0.2 pH rise are considered for properly processed soybean
meal (Dudley-Cash, 1999). Values above 0.2 indicate under-heating and values
below 0.05 indicate over-heating.
– Not useful to determine excessive heat treatment.
• KOH protein solubility: Raw soybean and well heat processed soybean products
should have protein solubility around 90%. KOH solubility is good index for
determining over processing of soybean meal, but it is not a sensitive index for
monitoring under processing of soybean meal.
• Protein dispersability index (PDI): In animal nutrition PDI method is used.
Determination of PDI is best method of evaluating soybean for both under
heating and overheating. PDI method measures amount of soy protein dispersed
in water after blending sample with water in high-speed blender.
• Nitrogen Solubility Index (NSI): water solubility of soybean protein can also be
measured. two methods differ in speed and vigor at which water containing
soybean product is stirred.