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Riboflavin content of foods

Leong PC

Journal of the Malaya Branch of the British Medical Association, 1941;5:104-8.

Matched MeSH terms: Nutritive Value
Fulltext Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies

Ng, Y. V., Tengku Alina, T. I., Wan Rosli, W. I.

International Food Research Journal, 2020;27(2):252-260.
MyJurnal

The intake of dietary fibre (DF) has been proven to lower the risk of chronic diseases, leading to the increasing demand for fibre-enriched bakery product. Banana is one of the most consumed fruits that exhibits rich sources of DF and provides excellent nutritional health benefits. However, overripe banana is discarded due to its low quality and appearance. Thus, the present work was aimed to determine the properties of chocolate cookies formulated with overripe banana pulp powder (OBPP) as partial replacement (0, 6, 8, and 10%) for wheat flour. Nutritional composition, physical properties, and sensory acceptability of the cookies were analysed using AOAC methods, texture profile analyser, and 7-point hedonic scaling method, respectively. Results showed that increased incorporation of OBPP significantly increased the nutritional values of chocolate cookies. Chocolate cookies formulated with 10% of OBPP recorded the highest total dietary fibre (8.21%) and ash (1.23%) contents. In texture profile analysis, the firmness of the chocolate cookies was recorded to increase slightly with increasing level of OBPP, although this was not significant. Sensory scores for the control (0%) and 6% OBPP-incorporated cookies were not significantly different for all the sensory attributes. However, the incorporation of 8% OBPP produced the highest scores in terms of aroma, flavour, and overall acceptance. In summary, the addition of 8% OBPP could be an effective way to produce nutritious and the most palatable chocolate cookies.

Matched MeSH terms: Nutritive Value
Fulltext Efficacy of Edible Bird's Nest on Cognitive Functions in Experimental Animal Models: A Systematic Review

Ismail M, Alsalahi A, Aljaberi MA, Ibrahim RM, Bakar FA, Ideris A

Nutrients, 2021 Mar 23;13(3).
PMID: 33806762 DOI: 10.3390/nu13031028

Edible bird's nest (EBN) is constructed from saliva of swiftlets birds and consumed largely by Southeast and East Asians for its nutritional value and anti-aging properties. Although the neuroprotection of EBN in animals has been reported, there has not been yet systemically summarized. Thus, this review systemically outlined the evidence of the neuroprotective activity of EBN in modulating the cognitive functions of either healthy or with induced-cognitive dysfunction animals as compared to placebos. The related records from 2010 to 2020 were retrieved from PubMed, Scopus, Web of Science and ScienceDirect using pre-specified keywords. The relevant records to the effect of EBN on cognition were selected according to the eligibility criteria and these studies underwent appraisal for the risk of bias. EBN improved the cognitive functions of induced-cognitive dysfunction and enhanced the cognitive performance of healthy animals as well as attenuated the neuroinflammations and neuro-oxidative stress in the hippocampus of these animals. Malaysian EBN could improve the cognitive functions of experimental animals as a treatment in induced cognitive dysfunction, a nutritional cognitive-enhancing agent in offspring and a prophylactic conservative effect on cognition against exposure to subsequent noxious cerebral accidents in a dose-depended manner through attenuating neuroinflammation and neuro-oxidative stress. This systemic review did not proceed meta-analysis.

Matched MeSH terms: Nutritive Value
Fulltext The Relationship of Health and Nutrition Claims towards Purchasing Choices among Consumers in Shah Alam, Selangor

Shammakh M, Ali RT, Shaari T

J Nutr Sci Vitaminol (Tokyo), 2020;66(Supplement):S222-S225.
PMID: 33612599 DOI: 10.3177/jnsv.66.S222

Consumers nowadays have more awareness for healthy foods and demanded healthier food choices to avoid health-related problems; therefore, industries had included health and nutrition claims on their products. Health and nutrition claims usually influence consumers' food choice decision. Products with health claim resulted in higher perception of healthiness and nutritional value of the product, even if the product was not considered as a healthy choice. The aim of this study was to assess whether the health and nutrition claims had led to a healthier perception or better evaluation of the product among consumers.
METHODS: A cross-sectional survey was conducted using an online questionnaire on 385 respondents collected through convenience sampling. The survey consisted of four parts: socio-demographic background, health awareness, understanding and usage of health and nutrition claims, and purchase intention measured through the use of a mock packaging. Data collected were analyzed using SPSS version 22.
RESULTS: Most of the respondents aged 18-30 (81.0%) and almost half of them were Malay (45.7%) with bachelor/master or PhD qualification (60.0%). The distribution of household income for all categories was almost similar (18.2-20.8%). There was a significant statistical relationship between health awareness and purchase intention among respondents (r=0.391, p<0.01).
CONCLUSIONS: Health and nutrition claims influenced consumer's perceptions and purchase intention, especially for those who were more concerned about their health, thus, more focus on policy regarding claims is needed.

Matched MeSH terms: Nutritive Value
Fulltext Applications of composite flour in development of food products

Noorfarahzilah, M., Lee, J. S., Sharifudin, M. S., Mohd Fadzelly, A.B., Hasmadi, M.

International Food Research Journal, 2014;21(6):2061-2074.
MyJurnal

The development of food products using composite flour has increased and is attracting much attention from researchers, especially in the production of bakery products and pastries. This article focuses on the use of composite flour to produce food products, namely bread, biscuits, and pasta, with looks at on its impact, following some improvements made, on the sensory quality, rheology characteristics, and nutritional values as well as its overall acceptance. The blending of wheat flour with various sources of tubers, legumes, cereals and fruit flour in different percentages to produce variety of food products are also reported in this review. It was found that composite flour used to produce food products is still able to maintain similar characteristics to products made from full-wheat flour. The positive effects of the use of composite flour can be seen in the final product related to the functional and physicochemical properties and health benefits of raw blended flour along with percentage blending. Overall, composite flour is a good new approach to utilizing uncommon food products as the application of composite flour produced products with different characteristics and quality, depending on the types and percentage of wheat flour used in the formulation.

Matched MeSH terms: Nutritive Value
Fulltext Studies on the physicochemical and sensory characteristics of goat's milk dadih incorporated with tropical-fruit purees

Chye, S.J., Ahmad, R., Noor Aziah, A.A.

International Food Research Journal, 2012;19(4):1387-1392.
MyJurnal

This study was carried out to improve the nutritional value of goat’s milk dadih by the addition of tropical-fruit purees, namely, jackfruit (Artocarpus heterophyllus, Lam.), pineapple (Ananas comosus) and papaya (Carica papaya). Dadih with added fruits were compared with the control (without fruit puree) for physical, chemical and sensory attributes. The texture properties of the tropical- fruit dadih were significantly different (p< 0.05) from the control. Control dadih showed highest values for lightness and hue (p< 0.05) as compared to tropical- fruit dadih. The addition of tropical- fruit purees significantly increased (p< 0.05) the moisture, protein, ash and vitamin C contents of the fruit added dadih. There were no significant differences (p> 0.05) in the fat, carbohydrate, energy and total soluble solid contents. Sensory evaluations using a hedonic test showed that all dadih were acceptable. Overall, syneresis of the dadih increased with decreasing pH throughout storage at 4°C.

Matched MeSH terms: Nutritive Value
Protein quality of selected edible animal and plant protein sources using rat bio-assay

Babji, A.S., Fatimah, S., Abolhassani, Y.

International Food Research Journal, 2010;17(2):303-308.
MyJurnal

Protein efficiency ratio (PER) and protein digestibility are important parameters used in protein quality determination. Protein nutritive values of selected protein sources: buffalo meat, casein, soy protein isolate, and tempeh, with sodium caseinate as a reference formulation, were evaluated. Determination of proximate analysis, protein quality and protein digestibility were monitored. Procedures for evaluation of protein quality and digestibility included PER using the rat bioassay and in vivo Apparent Protein Digestibility (APD). The rats fed with buffalo meat had the highest mean increase in body weight (102.73g±8.95) while rats fed with tempeh had the lowest mean for increase in body weight (16.34g±9.11). Although the mean for body weight gained showed significant differences between all treatments (P0.05) found between casein and soy protein isolate for total food intake. For the PER value, buffalo meat had the highest value (2.99), followed by sodium caseinate (2.41), casein (1.93), soy protein isolate (1.52) and tempeh (1.10). The PER value for buffalo meat (2.99) was higher than sodium caseinate (2.41) while the rest of the treatment were comparatively lower than sodium caseinate. For the in vivo apparent protein digestibility, tempeh had the highest value (91.41%±3.76), followed by casein (91.34%±3.15), buffalo meat (90.79%±1.44), soy protein isolate (89.52%±2.96) and sodium caseinate (89.47%±2.31).

Matched MeSH terms: Nutritive Value
Fulltext Factors affecting fast food consumers’ intention to use menu labeling in Klang Valley, Malaysia

Delvarani, S., Ghazali, H., Othman, M.

International Food Research Journal, 2013;20(4):1799-1805.
MyJurnal

Menu labeling is an attempt to educate consumers about the nutrition value of the foods. The importance of using menu labeling has been highlighted in many studies in the past. Although public health programs are educating public on obesity but still this phenomenon is a serious problem in Malaysia. This study identified factors that influence intention to use menu labeling among fast food consumers in Malaysia. The research was conducted among 395 adults in Klang Valley. Respondents completed a self-administrative questionnaire which was adapted from previous studies. Results revealed that attitude, subjective norms and perceived behavioral control had statistically significant positive association with intention and each was significant predictors of intention to use menu labeling and together explained 41% of its variance. The most effective factor was attitude, followed by subjective norms and perceived behavioral control. The outcomes of this study suggested that nutritional knowledge of consumers does not have effect on consumer’s intention to use menu labeling; therefore nutritional knowledge of fast food consumers must be improved. Fast food restaurants have to put more effort on encouraging customers to use menu labeling by making the label more accessible and in a user friendly format.

Matched MeSH terms: Nutritive Value
Fulltext The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter

Wan Rosli, W.I., Nor Maihiza, M.S., Raushan, M.

International Food Research Journal, 2015;22(1):311-317.
MyJurnal

This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajor- caju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-glucan content and textural properties. The frankfurters were formulated with either 0 (control), 2, 4 or 6% of PSC powder. The results show control chicken frankfurter had the highest fat content (11.60%) while 6% PSC frankfurter had the lowest value (10.74%). In other nutrient, ash, moisture and carbohydrate content in all samples ranged from 1.55 to 1.92%, 59.36 to 61.98% and 8.84 to 13.09%, respectively. Apparently, total dietary fiber of chicken frankfurter was increased in line with the levels of PSC powder (0.08 - 6.20%). All samples recorded β-glucan in the range from 0.16 to 1.43%, except for control sample. The texture profile showed that both adhesiveness and cohesiveness attributes were not significantly different among all mushroom-based frankfurters. However, frankfurter added with 6% mushroom was more cohesive and springier than the control formulation. In summary, partial replacement of chicken meat with PSC powder resulted in enhancement of dietary fibres up to 6.20% and β-glucan up to 14.30% significantly, lowering fat content but unchanged adhesiveness and cohesiveness attributes. Therefore, PSC powder can be considered to be used as an alternative functional ingredient to improve nutritional values of processed food products.

Matched MeSH terms: Nutritive Value
Fulltext Physicochemical properties of tamarind and pineapple fruit pulps and powders

Taufiq, A.M., Yusof, Y. A.,, Chin, N.L., Othman, S.H., Serikbaeva, A., Aziz, M.G.

International Food Research Journal, 2015;22(2):707-712.
MyJurnal

Tamarind and pineapple fruit pulps and powders were assessed based on their physicochemical properties such as crude protein, crude fibre, fat, ash, moisture content, water activity (Aw), particle shape, particle size distribution, and density. Both of the fruit powders were subjected to a similar spray-drying process with the addition of 10% w/v of maltodextrin. The nutritional value in terms of crude protein (0.33 - 0.60%), moisture content (4.80% - 25.31%), crude fiber (16.92 - 79.92%), and fat (0.40 - 0.63%) for both fruit pulp and powders shows a significant difference at p

Matched MeSH terms: Nutritive Value
Fulltext Macronutrients content of red seaweed kappaphycus alvarezii and kappaphycus striatum

Chan, Kok Meng, Farah Diyana Ariffin, Aminah Abdullah, Shahrul Hisham Zainal Ariffin

Jurnal Sains Kesihatan Malaysia, 2017;15(2):19-27.
MyJurnal

Seaweed contains various nutrients that has the potential to be a source of nutritious food, but only a few studies done on
the red seaweeds in Malaysia. Therefore, this study was conducted to determine the macronutrients content, amino acid
profile and fatty acid component in Kappaphycus alvarezii and Kappaphycus striatum. The study found that the range
of moisture, fat, ash, protein, fiber and carbohydrates content for both red seaweeds were 6.9% - 7.3%, 0.5% - 2.6%,
29.4% - 30.9%, 2.5% - 5.7% , 5.3% - 5.5% and 50.1% - 53.3% respectively. A total of 16 amino acids were identified
in which the essential amino acid for K. alvarezii and K. striatum were 41.11% and 36.15% respectively. A total of 34
fatty acids were identified in which the content of saturated fatty acids (SFA) was the highest (42.7% - 72.8%), followed
by mono-unsaturated fatty acid (MUFA) (13.8% - 36.2%) and polyunsaturated fatty acids (PUFAs) was the lowest (13.5%
- 21.2%). In conclusion, this study suggest that K. alvarezii and K. striatum are potentially be used as raw materials or
food ingredients to improve the nutritional value of the human diet.

Matched MeSH terms: Nutritive Value
A review on sperata aor (Hamilton, 1822), a popular food Ffish of indian subcontinent

Sandipan Gupta

Sains Malaysiana, 2015;44:1217-1222.

Sperata aor is a freshwater catfish of Bagridae family which is distributed throughout Indian subcontinent including India, Bangladesh, Pakistan, Nepal and Myanmar. It is a popular food fish due to its good taste and high nutritional value. Recently it has also made its entry in domestic ornamental fish markets of India and has been reported to have moderate export price too. Earlier, few works on different aspects of its morphology and biology have been carried out but no consolidated review is available on these aspects. Therefore, the current work was done to sum up all available information on these aspects to fill the information gap that will be beneficial to its future fishery. Considering all available information, knowledge on food and feeding habit of this fish species is satisfactory, except detail information on spatial variation of its breeding periodicity, proper information on other aspects are still lacking. No work has been conducted to examine its captive culture potential or for induced breeding. Further work should be done to explore its future fishery.

Matched MeSH terms: Nutritive Value
Fulltext Consumers’ demand and willingness to pay for rice attributes in Malaysia

Ahmad Hanis, I.A.H., Jinap, S, Mad Nasir, S., Alias, R., Muhammad Shahrim, A.K.

International Food Research Journal, 2012;19(1):363-369.
MyJurnal

The growth of the Malaysian’s per capita income has generally empowered consumers to have more choices for food, more purchasing power, health consciousness and demand for more nutritional values of their food intake. Motivated by the changes in Malaysian consumer’s food choice, a conjoint analysis was performed to investigate Malaysian consumers’ demand for rice attributes and how much consumers are willing to pay for the demanded attribute. A conjoint analysis is a method used in identifying and understanding the combined effects of product attributes on preferences for a product or service. In conjoint analysis, utility is the conceptual basis for assessing the value of a product or service, where individuals make decisions between bundles of products based on their budget constraints. The findings suggested that the most important attribute for rice was food safety, followed by taste and size of grain. Consumers were also willing to pay premium prices for the demanded attributes. The findings would have positive implications for the agrifood industry if it responds effectively to translate into business opportunities to these changes.

Matched MeSH terms: Nutritive Value
Nutritional values of wild edible freshwater macrophytes

Zakaria MH, Ramaiya SD, Bidin N, Syed NNF, Bujang JS

PeerJ, 2023;11:e15496.
PMID: 37456903 DOI: 10.7717/peerj.15496

BACKGROUND: The social acceptability of wild freshwater macrophytes as locally consumed vegetables is widespread. Freshwater macrophytes have several uses; for example, they can be used as food for humans. This study determined the proximate composition and mineral content of three freshwater macrophyte species, i.e., Eichhornia crassipes, Limnocharis flava, and Neptunia oleracea.
METHODS: Young shoots of E. crassipes, L. flava, and N. oleracea were collected from shallow channels of Puchong (3°00'11.89″N, 101°42'43.12″E), Ladang 10, Universiti Putra Malaysia (2°58'44.41″N, 101°42'44.45″E), and Kampung Alur Selibong, Langgar (06°5'50.9″N, 100°26'49.8″E), Kedah, Peninsular Malaysia. The nutritional values of these macrophytes were analysed by using a standard protocol from the Association of Official Analytical Chemists. Eight replicates of E. crassipes and L. flava and four replicates of N. oleracea were used for the subsequent analyses.
RESULTS: In the proximate analysis, N. oleracea possessed the highest percentage of crude protein (29.61%) and energy content (4,269.65 cal g-1), whereas L. flava had the highest percentage of crude fat (5.75%) and ash (18.31%). The proximate composition trend for each species was different; specifically, all of the species possessed more carbohydrates and fewer crude lipids. All of the species demonstrated a similar mineral trend, with high nitrogen and potassium and lower copper contents. Nitrogen and potassium levels ranged from 12,380-40,380 mg kg-1 and from 11,212-33,276 mg kg-1, respectively, and copper levels ranged from 16-27 mg kg-1. The results showed that all three plant species, i.e., E. crassipes, N. oleracea, and L. flava are plant-based sources of macro- and micronutrient beneficial supplements for human consumption.

Matched MeSH terms: Nutritive Value
Modulation of affinity of a marine pseudomonad for toluene and benzene by hydrocarbon exposure

Law AT, Button DK

Appl Environ Microbiol, 1986 Mar;51(3):469-76.
PMID: 16347006

Trace (microgram liter) quantities of either toluene or benzene injected into an amino-acid-limited continuous culture of Pseudomonas sp. strain T2 were utilized immediately with affinities of 2.6 and 6.8 liters g of cells h, respectively, and yielded large amounts of organic products, carbon dioxide, and cells. The immediate utilization of hydrocarbons by hydrocarbon-deprived organisms helps to establish the nutritional value of nonpolar substrates in the environment. The observation of small Michaelis constants for toluene transport led to tests of metabolic competition between hydrocarbons; however, competitive inhibition of toluene metabolism was not found for benzene, naphthalene, xylene, dodecane, or amino acids. Benzene and terpenes were inhibitory at milligram liter concentrations. Toluene was metabolized by a strongly inducible system when compared with benzene. The capacity of toluene to effect larger affinity values increased with exposure time and concentration. The kinetics of induction suggested saturation phenomena, resulting in an induction constant, K(ind), of 96 mug of toluene liter. Maximal induction of amino-acid-grown cells required about 80 h, with the affinity reaching 317 liters g of cells h.

Matched MeSH terms: Nutritive Value
Genetic improvement of purslane (Portulaca oleracea L.) and its future prospects

Amirul Alam M, Juraimi AS, Rafii MY, Hamid AA, Kamal Uddin M, Alam MZ, et al.

Mol Biol Rep, 2014 Nov;41(11):7395-411.
PMID: 25085039 DOI: 10.1007/s11033-014-3628-1

Common purslane (Portulaca oleracea), also known as pigweed, fatweed, pusle, and little hogweed, is an annual succulent herb in the family Portulacaceae that is found in most corners of the globe. From the ancient ages purslane has been treated as a major weed of vegetables as well as other crops. However, worldwide researchers and nutritionists have studied this plant as a potential vegetable crop for humans as well as animals. Purslane is a nutritious vegetable with high antioxidant properties and recently has been recognized as the richest source of α-linolenic acid, essential omega-3 and 6 fatty acids, ascorbic acid, glutathione, α-tocopherol and β-carotene. The lack of vegetable sources of ω-3 fatty acids has resulted in a growing level of attention to introduce purslane as a new cultivated vegetable. In the rapid-revolutionizing worldwide atmosphere, the ability to produce improved planting material appropriate to diverse and varying rising conditions is a supreme precedence. Though various published reports on morphological, physiological, nutritional and medicinal aspects of purslane are available, research on the genetic improvement of this promising vegetable crop are scant. Now it is necessary to conduct research for the genetic improvement of this plant. Genetic improvement of purslane is also a real scientific challenge. Scientific modernization of conventional breeding with the advent of advance biotechnological and molecular approaches such as tissue culture, protoplast fusion, genetic transformation, somatic hybridization, marker-assisted selection, qualitative trait locus mapping, genomics, informatics and various statistical representation have opened up new opportunities of revising the relationship between genetic diversity, agronomic performance and response to breeding for varietal improvement. This review is an attempt to amalgamate the assorted scientific information on purslane propagation, cultivation, varietal improvement, nutrient analyses, medicinal uses and to describe prospective research especially for genetic improvement of this crop.

Matched MeSH terms: Nutritive Value/genetics*
Fulltext Proximate composition, nutritional attributes and mineral composition of Peperomia pellucida L. (Ketumpangan Air) grown in Malaysia

Ooi DJ, Iqbal S, Ismail M

Molecules, 2012 Sep 17;17(9):11139-45.
PMID: 22986924 DOI: 10.3390/molecules170911139

This study presents the proximate and mineral composition of Peperomia pellucida L., an underexploited weed plant in Malaysia. Proximate analysis was performed using standard AOAC methods and mineral contents were determined using atomic absorption spectrometry. The results indicated Peperomia pellucida to be rich in crude protein, carbohydrate and total ash contents. The high amount of total ash (31.22%)suggests a high-value mineral composition comprising potassium, calcium and iron as the main elements. The present study inferred that Peperomia pellucida would serve as a good source of protein and energy as well as micronutrients in the form of a leafy vegetable for human consumption.

Matched MeSH terms: Nutritive Value*
Nutrient Intake in Vietnamese Preschool and School-Aged Children is Not Adequate: The Role of Dairy

Bao Khanh le N, Burgers MR, Huu Chinh N, Tuoc BV, Dinh Dung N, Deurenberg P, et al.

Food Nutr Bull, 2016 Mar;37(1):100-11.
PMID: 27004970 DOI: 10.1177/0379572116631642

The traditional Vietnamese diet carries the risk of micronutrient deficiencies, and a substantial part of children <11 years do not meet the Vietnamese recommended dietary allowance (RDA) for a range of nutrients. Dairy products are known for their high nutrient density and milk in particular for its provision of high-quality protein and relevant concentrations of calcium, magnesium, vitamin B2, vitamin B12, and pantothenic acid.

Matched MeSH terms: Nutritive Value*
Genetic controls on starch amylose content in wheat and rice grains

Fasahat P, Rahman S, Ratnam W

J Genet, 2014 Apr;93(1):279-92.
PMID: 24840849

Starch accumulates in plants as granules in chloroplasts of source organs such as leaves (transitory starch) or in amyloplasts of sink organs such as seeds, tubers and roots (storage starch). Starch is composed of two types of glucose polymers: the essentially linear polymer amylose and highly branched amylopectin. The amylose content of wheat and rice seeds is an important quality trait, affecting the nutritional and sensory quality of two of the world's most important crops. In this review, we focus on the relationship between amylose biosynthesis and the structure, physical behaviour and functionality of wheat and rice grains. We briefly describe the structure and composition of starch and then in more detail describe what is known about the mechanism of amylose synthesis and how the amount of amylose in starch might be controlled. This more specifically includes analysis of GBSS alleles, the relationship between waxy allelic forms and amylose, and related quantitative trait loci. Finally, different methods for increasing or lowering amylose content are evaluated.

Matched MeSH terms: Nutritive Value*
Texturized mung bean protein as a sustainable food source: techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity

Brishti FH, Chay SY, Muhammad K, Rashedi Ismail-Fitry M, Zarei M, Saari N

Food Funct, 2020 Oct 21;11(10):8918-8930.
PMID: 32996964 DOI: 10.1039/d0fo01463j

Mung bean is gaining attention as a sustainable and economic source of plant protein. The current study evaluates the techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity of texturized mung bean protein (TMBP) produced under optimized conditions. Our work successfully produces TMBP with improved techno-functionalities that are crucial for meat-based food applications, credited to retained juiciness and fat-binding ability. Alkaline extraction and extrusion significantly reduce trypsin inhibitor, phytic acid and tannin content in TMBP. An in vivo study using Sprague-Dawley rats reveals the good protein quality of TMBP, with a true protein digestibility of 99.26% resembling casein (99.36%, control protein), a net protein utilization of 63.99% and a biological value of 64.46%. The good protein quality, increased lean muscle mass along with reduced cholesterol and triglyceride secures TMBP's potential as a Protein meal replacer and dietary suplement. Non-toxicity of TMBP is confirmed by normal serum biochemical parameters and healthy organs, ascertaining the safety of alkaline extraction. The current study elucidates the production of TMBP with improved techno-functionalities (for meat-based food applications), reduced anti-nutritional factors and high quality (for weight-watchers and malnourished individuals).

Matched MeSH terms: Nutritive Value*

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