Tag Archives: nutritional value

xxx T. Seregina , O. Chernikova, Yu. Mazhaysky and L. Ampleeva
The productivity of spring barley when using cobalt nanoparticles and liquid-phase biological product
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The productivity of spring barley when using cobalt nanoparticles and liquid-phase biological product

T. Seregina¹ , O. Chernikova¹*, Yu. Mazhaysky¹ and L. Ampleeva²

¹Academy of law and management of the Federal penal service of Russia, Sennaya street 1, RU390036 Ryazan, Russia
²Ryazan State Agrotechnological University named after P.A. Kostychev, Kostychev street 1, RU390044 Ryazan, Russia
*Correspondence: chernikova_olga@inbox.ru

Abstract:

The purpose of this research is to study the effect of growth activators on the yield and quality of spring barley products. For the most complete disclosure of the potential yield of spring barley against the background of the application of minimal doses of organic fertilizers, cobalt nanoparticles were used, as well as a liquid-phase biological product (LPBP) in various combinations (NPСо, Compost, Compost + NPСо, Compost+ LPBP 1%, Compost+ LPBP 2%, Compost+ LPBP 1%+ NPСо, Compost+ LPBP 2%+ NPСо). The size of cobalt nanoparticles was 40–60 nm, the phase composition – Cо – 100%. A suspension of nanoparticles was obtained by dispersing with ultrasound in an aqueous solution in accordance with the requirements of the technical conditions. LPBP is a dark brown liquid with a specific odor, pH = 6.5–7.5, contains N, C, P, K, Ca, Mg, tryptophan, microorganisms. Cobalt nanopowder in solution contained 0.01 g per hectare seeding rate (20 mg l-1), LPBP concentration was 1% and 2%. Compost was used as an organic fertilizer; it consisted of 90% of cattle manure and 10% of poultry manure at a dose of 20 t ha-1. The seeds were soaked 30 minutes before sowing in double distilled water, in a suspension of nanoparticles and LPBP in accordance with the experimental options. The analysis of the results of the research has shown that the studied preparations have a stimulating effect, contribute to an increase in resistance to suboptimal weather conditions, an increase in productivity and product quality. It was noted that the best indicators were obtained with joint pre-sowing treatment of seed material by cobalt nanoparticles with 1% solution of a liquid-phase biological product. Thus, there was an activation of growth processes, the yield increased by 35%, the content of crude protein – by 20.9%, digestible protein – by 10.9%, and crude fat – by 78.8%.

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1573–1583 B. Wiśniewska-Kadżajan and K. Jankowski
Effects of the interaction between slurry, soil conditioners, and mineral NPK fertilizers on selected nutritional parameters of Festulolium braunii (K. Richt.) A. Camus
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Effects of the interaction between slurry, soil conditioners, and mineral NPK fertilizers on selected nutritional parameters of Festulolium braunii (K. Richt.) A. Camus

B. Wiśniewska-Kadżajan and K. Jankowski

University of Natural Sciences and Humanities in Siedlce, Institute of Agriculture and Horticulture, B. Prusa 14, PL08-110 Siedlce, Poland
*Correspondence: bwisniewska@uph.edu.pl

Abstract:

The research was aimed at assessing the biomass yield of Festulolium braunii and its content of raw protein and crude ash after application of slurry, both on its own and together with soil conditioners (UGmax and Humus Active), and mineral fertilizers. The studies were conducted on the basis of a two-year field experiment. The interaction between slurry and soil conditioners and between slurry and mineral fertilizers was studied on the Sulino variety of Festulolium braunii, a hybrid between Lolium multiflorum and Festuca pratensis.
Compared with plants treated with liquid manure on its own, slurry applied with soil conditioners and mineral fertilizer did not significantly increase the biomass yield of the grass. However, there was higher protein content in Festulolium braunii, even if statistically insignificant, as a response to slurry supplemented with mineral fertilizer than in plants treated with slurry only. Various forms of treatment did not differentiate crude ash content in plant dry matter in a statistically significant way.

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1010–1017 T. Seregina, O. Chernikova, Yu. Mazhaysky and L. Ampleeva
Features of the influence of copper nanoparticles and copper oxide on the formation of barley crop
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Features of the influence of copper nanoparticles and copper oxide on the formation of barley crop

T. Seregina¹, O. Chernikova¹*, Yu. Mazhaysky¹ and L. Ampleeva²

¹Academy of law management of the federal penal service of Russia, Sennaya street 1, RU390036 Ryazan, Russia
²Ryazan State Agrotechnological University named after P.A. Kostychev, Kostychev street 1, RU390044 Ryazan, Russia
*Correspondence: chernikova_olga@inbox.ru

Abstract:

In addition to modern methods of agricultural technology, currently the achievements of selection and genetics are widely used, as well as modern nanotechnology and nanomaterials, to improve food production. One of the forms of biologically active nanomaterials is metal nanopowders and their derivatives. The application is carried out in minimal doses that can significantly reduce costs in agricultural production. Improving the yield and quality of crops by optimizing nutrition and plant protection using nanotechnology and nanomaterials will solve not only the problems of increasing the yield and quality of farmed products, but also environmental problems. The purpose of this research was to determine the effect of copper and copper oxide nanoparticles on the formation of a barley crop. Under the conditions of a lysimetric experiment, the effect of presowing treatment of spring barley seeds by nanoparticles of copper and copper oxide on the growth and development of plants, yield, and their nutritional value was studied. The used nanoparticles have the following characteristics: Cu – 40–60 nm, phase composition: Cu – 100%; CuO – 40–60 nm, phase composition: CuO – 100%. A suspension of nanoparticles was obtained by dispersion by ultrasound in an aqueous solution. Nanopowders of copper and copper oxide in the solution contained 0.01 g per hectare seed rate. Barley seeds were soaked 30 minutes before sowing in double distilled water (control variant), as well as in a suspension of nanoparticles. Presowing treatment of barley seeds by Cu nanoparticles contributed to the intensification of growth processes, as well as an increase in green mass. The use of copper nanoparticles contributed to an increase in grain yield by 17.3% compared with the control, while there was no decrease in nutritional value: metabolic energy, feed units, digested protein. Based on the research results, it is preferable to use copper nanoparticles in comparison with copper oxide nanoparticles to obtain a higher barley yield.

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1405-1416 Z. Kruma, R. Galoburda, L. Tomsone, I. Gramatina, S. Senhofa, E. Straumite, D. Klava, T. Kince, I. Cinkmanis, J. Zagorska and D. Kunkulberga
Changes in the nutritional value of breakfast cereals containing germinated spring grain flakes during storage
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Changes in the nutritional value of breakfast cereals containing germinated spring grain flakes during storage

Z. Kruma*, R. Galoburda, L. Tomsone, I. Gramatina, S. Senhofa, E. Straumite, D. Klava, T. Kince, I. Cinkmanis, J. Zagorska and D. Kunkulberga

Latvia University of Life Sciences and Technologies, Faculty of Food Technology, Department of Food Technology, Rigas iela 22, LV-3004 Jelgava, Latvia
*Correspondence: zanda.kruma@llu.lv

Abstract:

The aim of current research was to assess the nutritional value of breakfast cereals containing germinated spring grain flakes and its changes after 6 month storage. Three types of breakfast cereals were prepared and packaged in two types of Standup pouches – Pap50g/Alu7/Pe60 (AL), Pap40g/PELD20/PE40 (PE). For the accelerated shelf life test the samples were stored at 35 ± 2 °C and dietary fibre, protein, fat, B-group vitamins, sugars, total phenol content and DPPH, ABTS+ radical scavenging activity were determined. Developed breakfast cereals have high nutritional value and all are high in fibre and thiamine. Additionally, sample S2 is source of protein, riboflavin, niacin, and S3 – is source of riboflavin and high in niacin. Comparing total phenolic content and antioxidant capacity of tested samples S3 showed the highest values. Storage and selected packaging influenced stability of nutrients, and for S1 and S2 AL showed better results whereas for S3 – PE.

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2026–2038 B. Osmane, I.H. Konosonoka, A. Trupa and L. Proskina
Peas and beans as a protein feed for dairy cows
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Peas and beans as a protein feed for dairy cows

B. Osmane*, I.H. Konosonoka, A. Trupa and L. Proskina

Latvia University of Agriculture, Svetes street 18, LV-3001 Jelgava, Latvia
*Correspondence: baiba.osmane@arei.lv

Abstract:

The need for alternative protein sources to soybean meal, partially or fully substituted in the diets of dairy cows, is an urgent problem in farming nowadays. Soybean meal is the most common protein source included in feed concentrate for dairy cows in Latvia and in other European countries as well. Among possible alternatives, grain legumes seem interesting for dairy cow diets because of their rapid degradation in the rumen and readily available energy. Peas and beans will be an important source of proteins in feed. Biochemical tests were done on eight samples of domestically grown dried peas of average size, 11 samples of dried beans of average size and some samples of soybean meal to examine the chemical composition of the peas and beans. Peas and beans were included in the feed ration during a feeding trial on dairy cows. Milk yields and milk quality parameters were examined in the trial. The digestibility of peas of most varieties and breeding lines examined was considerably higher than that of soybean meal, while the digestibility of beans of all the varieties and breeding lines examined and of soybean meal was the same. The peas contained more reducing sugars, starches and had a higher value of NEL than the tested beans, which meant the peas had a higher nutritional value. The diets comprising beans and peas fed to the dairy cows increased the fat and protein contents of milk, compared with the control group and the beginning of the trial. The total amount of amino acids increased in the bulk milk samples of all the trial groups during the feeding trial.

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1276–1286 N. Dubrovskaya, O. Savkina, L. Kuznetsova and O. Parakhina
Development of gluten-free bread with unconventional raw ingredients of high nutritional value and antimicrobial activity
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Development of gluten-free bread with unconventional raw ingredients of high nutritional value and antimicrobial activity

N. Dubrovskaya¹*, O. Savkina², L. Kuznetsova² and O. Parakhina³

¹Peter the Great St.Petersburg Polytechnic University, Polytechnicheskaya, 29,
195251, St.Petersburg, Russia, Russian Federation,
²Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street,
9, 191002, St.Petersburg, Russia, Russian Federation
³St.Petersburg branch State Research Institute of Baking Industry, Podbelskogo
highway 7, 196608, St.Petersburg, Pushkin, Russia, Russian Federation
*Correspondence: dubrovskaja_nata@mail.ru

Abstract:

Two types of rowan powder (botanical species Sorbus aucuparia) as unconventional
raw ingredients of high nutritional and biological value as well as three types of dietary fiber
and pectin were used in development of gluten-free bread. These raw ingredients have high
water-holding capacity and a rich biochemical composition that makes it possible to use them
not only as thickeners and structure forming agents, but also as enriching additives. It was
experimentally found that the citrus fiber and pectin improved the bread specific volume and
the crumb compressibility if compared to the control sample. The content of vitamins A, E, PP,
C, B complex, minerals – iron, magnesium, calcium, potassium, selenium, organic acids,
including preservatives rendering action (citric, lactic, sorbic, benzoic) were found in rowan
powder. It was found that rowan powder and citrus fiber had a significant effect on the increase
in the content of dietary fiber in 2.5–5.4 fold and iron in 2–3.5 fold. The content of dietary fiber
in bread with 4% of rowan fruit powder is 3.6 g 100g-1 while in bread with 8% rowan pomace it
is 4.3 g 100g-1, which corresponds to the dietary fiber daily needs satisfaction respectively by
10.0% and 21.5%. It was found that bread with rowanberry powder had 66.7% more watersoluble
antioxidants. The contamination of the main gluten-free raw material (soy protein, rice
flour and corn starch extrusion and corn, rowan powder) and its influence on ropy disease of
gluten free bread were established. Four spore forming bacteria strains were isolated from
gluten-free raw materials and its ability to cause ropy disease of gluten free bread was proved. It
was also found that using of rowan powder slow down ropy disease and mold spoilage due to
the organic acids in its composition and the bread acidity increase.

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339-344 J. Rysová, J. Ouhrabková, D. Gabrovská, I. Paulíčková, R. Winterová, T. Vymyslický, J. Prokeš and M. Hutař4
Food with addition of little-known legume varieties
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Food with addition of little-known legume varieties

J. Rysová¹, J. Ouhrabková¹, D. Gabrovská¹, I. Paulíčková¹, R. Winterová¹, T. Vymyslický², J. Prokeš³ and M. Hutař4

¹Food Research Institute Prague, Radiová ⁷, ¹0² ³¹ Praha¹0, Czech Republic; e-mail:jana.rysova@vupp.cz
²Agricultural Research, Ltd., Zahradní 1, 664 41 Troubsko, Czech Republic
³PRO-BIO, Trading Company Ltd., Lipová 40, 788 32 Staré Město, Czech Republic
⁴Research Institute of Brewing and Malting, Lipová 15, 120 44 Praha 2, Czech Republic

Abstract:

The nutritional value of little known legumes was studied. Grass pea, old variety of pea,  dark  varieties  of  beans  and  chickpea  were  processed  into  flour,  farina,  flakes  and  malt. These  raw  materials  were  added  into  bread,  bakery  products,  pastas,  spreads  and  desserts; tempeh  was  prepared  by  fermentation  with  Rhizopus  mould.  Foods  with  legumes  were submitted  to  nutritional  evaluation  and  sensory  analysis.  The  addition  of  legumes  to  bakery goods increased proteins and fibre content and decreased the energy value. The level of ODAP and α- galactosides decreased significantly during tempeh preparation.

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