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The Characteristics of Extruded Faba Beans (Vicia faba L.)
2016
Liene, Strauta | Sandra, Muižniece-Brasava
Faba beans (Vicia faba L.) are an excellent protein source and should be more present in human diet, but due to their long cooking time, they are rarely used. So, in order to increase the accessibility of faba beans (Vicia faba L.), experiments were carried out to obtain new food products. Extrusion-cooking was chosen as the potential thermal cooking process and two different products were obtained. One was made exclusively from faba bean (Vicia faba L.) flour, while the second one was produced with a 50% addition of wheat flour to bean flour. Protein content, size, volume mass, pH and starch content for obtained products were analysed in order to characterise the products, as well as to see the differences from non-extruded faba beans (Vicia faba L.) and obtained samples. The experiments were carried out using faba beans (Vicia faba L.) obtained at Ltd. “Pure Horticultural Research Centre”. They were milled at Ltd. “Grauda spēks” and extruded with a twin screw extruder at Ltd. “Milzu”. The experiments showed that the extrusion process had decreased the protein content by 9%, but the starch content had risen by 13% with the addition of wheat flour. But, for sample, without added wheat flour differences were not significant. No significant size differences were observed in the obtained samples and pH values had no significant differences between extruded samples.
Afficher plus [+] Moins [-]Slaughter Results, Meat Chemical Composition and pH of Aberdinangus, Hereford and Limousin bulls
2021
Muizniece, Inga | Kairisa, Daina
Beef production must combine the interests of both producers and consumers, taking into account the sustainable use of environmental resources. The aim of the study was to analyze and compare the slaughter results, meet chemical composition and pH value of three beef breeds – Aberdinangus (AA), Hereford (HF) and Limousin (LI) bulls. The bulls were fattened on Latvian and Lithuanian farms, mainly using grass forage. The breed and age of bulls before slaughter significantly affected all slaughter results, except for fat class. From the meat chemical composition traits, the bull breed and age before slaughter had a significant effect only on the protein content. LI bulls showed the highest carcass weight 301.1±6.8 kg (p<0.05), dressing percentage 58.2±1.1% (p<0.05) and conformation score 3.56±0.18 points. The best fattened carcasses were obtained from AA bulls - 2.43±0.20 points. Muscle samples of musculus longissimus (M. longissimus) bulls of LI breed showed higher content of moisture (72.0±1.0%), protein (23.0±0.2%), ash (1.1±0.0%) and cholesterol (56.7±6.6 mg 100 g⁻¹). AA breed bulls showed higher total fat (6.6±1.2%) and iron content (13.1±0.6 mg). The highest pH was observed in the meat obtained from AA bulls – 6.0±0.1, LI and HF breed bulls showed pH 5.8±0.0 and 5.8±0.1 respectively. Correlation analysis showed a significant, strong positive correlation between cold carcass weight and dressing percentage for AA and LI bulls, r=0.90 and r=0.88, respectively. For LI breed bulls, a strong positive correlation was also found between the cold carcass weight and the conformation score (r=0.98, p<0.01).
Afficher plus [+] Moins [-]Opportunities for Commercialization of High-Protein Barley: Case of New Variety ‘Kornelija’
2021
Auziņš, Alberts | Leimane, Ieva | Bleidere, Māra | Šterna, Vita | Krievin̦a, Agnese
The objective of the study was to define the main opportunities and challenges for the commercialization of the new hulless barley variety ‘Kornelija’ arising from its biochemical and farming profile, and to present the evaluation for the approach to a new high protein-based payment system. Unlike the agricultural profile with both advantages and disadvantages, the variety shows distinctive grain quality and biochemical properties. Although there is a growing demand for high-nutrition and plant-based protein foods, farmers are focused on yield potential, not the nutritional value of cereals. By paying for the grains of ‘Kornelija’ the price that is equal or higher than winter wheat referenced break-even price, food processors would both motivate farmers to grow the variety and obtain grains with much higher protein content, and significantly higher β-glucans content than winter wheat to produce functional foods for a price that is close to the price of winter wheat.
Afficher plus [+] Moins [-]Rhizobium sp. – a Potential Tool for Improving Protein Content in Peas and Faba Beans
2017
Šenberga, Alise | Dubova, Laila | Alsiņa, Ina | Strauta, Liene
Legume seed inoculation prior to sowing is a well-known practice in agriculture. Nitrogen fixation, due to the symbiotic relationship between legumes and rhizobia, improves the productivity of legumes. Rhizobia strain specificity can be observed very often, leading to differences in the total protein content. In this study two faba bean cultivars (‘Karmazyn’ and ‘Bartek’) and five pea cultivars (‘Retrija’, ‘Zaiga’, ‘Lāsma’, ‘Vitra’ and ‘Bartek’) were tested using various rhizobia strains. In addition, strain effectivity was observed in four different soil types. Overall, the protein content increase was observed after seed inoculation with Rhizobium sp. Rhizobia strain and plant cultivar interaction specification was observed. Plant cultivar appeared to have a decisive role in the formation of protein content when inoculated with Rhizobium sp. From these pilot experiments, it can be concluded that, when choosing Rhizobium sp. strains for legume inoculation, soil type also should be considered. Rhizobia has the potential to be used as a commercial preparation intended for increasing legume protein content, alongside with increased legume yield; however, different rhizobia strains should be mixed together to achieve the optimal result.
Afficher plus [+] Moins [-]The characteristics of extruded faba beans (Vicia faba L.)
2016
Strauta, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Muizniece-Brasava, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
Faba beans (Vicia faba L.) are an excellent protein source and should be more present in human diet, but due to their long cooking time, they are rarely used. So, in order to increase the accessibility of faba beans (Vicia faba L.), experiments were carried out to obtain new food products. Extrusion-cooking was chosen as the potential thermal cooking process and two different products were obtained. One was made exclusively from faba bean (Vicia faba L.) flour, while the second one was produced with a 50% addition of wheat flour to bean flour. Protein content, size, volume mass, pH and starch content for obtained products were analysed in order to characterise the products, as well as to see the differences from non-extruded faba beans (Vicia faba L.) and obtained samples. The experiments were carried out using faba beans (Vicia faba L.) obtained at Ltd. “Pure Horticultural Research Centre”. They were milled at Ltd. “Grauda spēks” and extruded with a twin screw extruder at Ltd. “Milzu”. The experiments showed that the extrusion process had decreased the protein content by 9%, but the starch content had risen by 13% with the addition of wheat flour. But, for sample, without added wheat flour differences were not significant. No significant size differences were observed in the obtained samples and pH values had no significant differences between extruded samples.
Afficher plus [+] Moins [-]Rhizobium sp. – a potential tool for improving protein content in peas and faba beans
2017
Senberga, A., Latvia Univ. of Agriculture, Jelgava (Latvia) | Dubova, L., Latvia Univ. of Agriculture, Jelgava (Latvia) | Alsina, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Strauta, L., Latvia Univ. of Agriculture, Jelgava (Latvia)
Legume seed inoculation prior to sowing is a well-known practice in agriculture. Nitrogen fixation, due to the symbiotic relationship between legumes and rhizobia, improves the productivity of legumes. Rhizobia strain specificity can be observed very often, leading to differences in the total protein content. In this study two faba bean cultivars (‘Karmazyn’ and ‘Bartek’) and five pea cultivars (‘Retrija’, ‘Zaiga’, ‘Lāsma’, ‘Vitra’ and ‘Bartek’) were tested using various rhizobia strains. In addition, strain effectivity was observed in four different soil types. Overall, the protein content increase was observed after seed inoculation with Rhizobium sp. Rhizobia strain and plant cultivar interaction specification was observed. Plant cultivar appeared to have a decisive role in the formation of protein content when inoculated with Rhizobium sp. From these pilot experiments, it can be concluded that, when choosing Rhizobium sp. strains for legume inoculation, soil type also should be considered. Rhizobia has the potential to be used as a commercial preparation intended for increasing legume protein content, alongside with increased legume yield; however, different rhizobia strains should be mixed together to achieve the optimal result.
Afficher plus [+] Moins [-]Research of a dry extruded mixture of protein rich plant composition
Sterna, Vita | Ence, Enno | Strausa, Evita
Since plant protein is generally accepted as sustainable and environmentally friendly, production of new plant protein-based products is expanding and a raw material is diversified to ensure a high-value and complete meal. The objective of the study was to compare chemical composition and amino acid provision of pea-buckwheat, pea-barley and pea-oat extruded mixtures with the aim to look for new products to diversify diet using the best plant protein resources. Within the research, amino acid scores of hull-less barley, buckwheat, hull-less oat and grey pea as an indicator of raw material protein quality were evaluated. The highest scores of essential amino acids were found in oat and pea protein. Amino acid scoring patterns of raw material – oat ‘Stendes Emilija’ and grey pea ‘Bruno’ fully meet the requirements for essential amino acid supply. The protein of buckwheat is the richest in lysine (4.3 g 100gE−1 protein) among studied cereals, although the difference in the essential amino acids was not significant. The results of the research showed that pea-barley and pea-buckwheat composite mixtures meet human needs better if pea protein is used in the proportion 65:35 with barley or buckwheat flour than in the proportion 35:65. The high protein content – 43.33% and 43.96%, the sum and composition of essential amino acids, and high level of total dietary fibre – 11.9% and 13.7% are the main reasons to consider the mixtures (including as a base for smoothies) as a complete meal.
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