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Abstract: Rainbow trout bone proteins were prepared by heating at 121°C for 30 min, followed by filtration, concentration, and lyophilization. Nutritional properties and flavor analyses of hydrolysates digested by five different enzymes were investigated, respectively. Results showed that the crude protein content of rainbow trout bone was 15.90% and had a well‐balanced nutritional value. The content of total amino acids was 983.64 mg/g. The amount of free amino acids of hydrolysates digested by alkaline protease, neutral protease, flavourzyme, papain, and trypsin for 3 hr was 207.83, 224.13, 1,001.59, 283.26, and 303.64 mg/g, respectively. During the hydrolysis, the main flavor compounds were identified by GC‐MS to be alcohols, aldehydes, ketones, acids, and alkanes. After hydrolysis, the main molecular weight of peptides was focused on the range of 1,000–3,000 Da in all enzymatic hydrolysates. This study provided a theoretical basis to comprehensive utilization of rainbow trout bone in food industry. [ABSTRACT FROM AUTHOR]

The protein content and amino acid profile of Anchote ( Coccinia abyssinica) leaves and tubers were determined from ten different accessions taken from Debre Zeit Agricultural Research Center, Ethiopia. Crude protein content was determined by Kjeldahl method and amino acid profile was analyzed using performic acid oxidation and acid hydrolysis by ninhydrin-derivatized analysis with amino acid analyzer. Crude protein content of Anchote tuber ranged from 10.70% ± 0.26% to 13.72% ± 0.10%, whereas the crude protein content in leaves were ranged between 30.38 ± 0.01% ('240407-1') and 35.42 ± 0.05% ('223109-1'). Total amino acid content ranged from 45.12 to 62.89 and 67.31 to 75.69 g/100 g protein for tuber and leaf samples, respectively. The mean values of essential, conditionally essential and nonessential amino acids were 37.22 & 36.79%; 28.62 & 24.10%; and 34.16 & 39.11% for tubers and leaves, respectively. Arginine in tubers and glutamic acid in leaves ranked the highest of all amino acids; while the least dominant essential amino acid was methionine in both parts. Among the essential amino acids, leucine was dominant in all accessions tested with values ranged from 3.12 to 5.32 g/100 g protein in tubers and from 5.15 to 5.65 g/100 g protein in leaves. In general, the average amino acid content was higher in the leaves (71.08 g/100 g protein) compared to the tubers (51.11 g/100 g protein). The nutritional quality of Coccinia abyssinica leaves and tubers range as follows: total essential amino acids ( TEAA)/ total amino acids ( TAA) (37.57 & 36.82%), TEAA/total non-essential amino acids (TNEAA) ratio (0.60 & 0.58), The predicted protein efficiency ratio (P-PER) (1.22 & 1.80), Essential amino acid index ( EAAI) (35.28 & 53.93%), Predicted biological value (P-BV) (26.76 & 47.09%), Nutritional index (4.11 & 17.71%), and Amino acid score (73 & 108) for tuber and leaf sample, respectively. A significant variability was observed in protein and amino acid profile among accessions and plant parts, and the leaf part were found to be richer in protein content and associated nutritional quality. [ABSTRACT FROM AUTHOR]

It was envisaged that the inclusion of treated distiller's spent grain ( DSG) to yam flour might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam flour was fortified with DSG at 5-35%. The effects of this fortification on the nutritional, chemical, and functional properties of yam flour were investigated. The result showed a significant increase ( P ≤ 0.001) in fat, ash, protein, total amino acids, total dietary fiber, and insoluble dietary fiber contents of the blends as DSG increased except for starch and soluble dietary fiber contents, which decreased. The functional properties showed a significant ( P ≤ 0.001) reduction with DSG inclusion. The inclusion of DSG increased both the tryptophan and methionine contents of the blends. Therefore, the DSG fortified yam flour could contribute to quality protein intake in populations consuming yam as a staple, due to its indispensible amino acid content. [ABSTRACT FROM AUTHOR]