Nutritional quality of important food legumes
The proximate composition, mineral constituents and organic compound profile of 4 necessary legumes (chickpea, lentil, cowpea and inexperienced pea) were studied so as to guage their organic process performance. important (P < zero.05) variations existed among the legumes with relevance their proximate composition, mineral constituent and organic compound profile. Lentil was found to be a decent supply of supermolecule, whereas cowpea was smart in ash among the grain legumes tested. All four sorts of legumes were conjointly higher suppliers of mineral matter, significantly metal, phosphorus, calcium, copper, iron, and zinc. However, the concentrations of assorted mineral constituents wasn’t in smart organic process balance. it had been finished that the four legumes tested were wealthy in essential amino acid, essential amino acid and essential amino acid and might fulfil the essential organic compound demand of human diet apart from S-containing amino acids and essential amino acid. [1]
Nutritional quality and safety of organic food. A review
Food security, biological process quality and safety vary wide round the world. Reaching these 3 goals is one in every of the main challenges for the close to future. Up to now, industrialised production strategies have clearly shown severe limitations like a worldwide contamination of the organic phenomenon and water by persistent chemical residues, and reduced nutrient and flavor contents through cheap intensive food production and/or process. In line with many printed literature reviews, the French Agency for Food Safety (AFSSA) performed beneath my coordination AN up-to-date thorough and important analysis of the biological process and hygienic quality of organic food. [2]
Antioxidant nutritional quality of tomato
Regular consumption of tomatoes has been related to faded risk of chronic chronic diseases. medicine findings ensure the ascertained health effects square measure because of the presence of various inhibitor molecules like carotenoids, significantly carotenoid, water-soluble vitamin, fat-soluble vitamin and phenol compounds, significantly flavonoids. during this work, eight elements tributary to the healthy quality of tomato (i. e. lycopene, β‐carotene, alternative carotenoids, flavonoids, phenolic resin acids, vitamins C and E, dry residue) were studied within the framework of breeding programs going to develop nutritionary superior genotypes. Twelve tomato advanced breeding lines and 6 open pollinated cultivars were grownup in strictly controlled conditions and analysed for his or her content of antioxidants. [3]
The simplified nutrient profiling system (SENS) adequately ranks foods in relation to the overall nutritional quality of diets: a validation study
Background/objectives: we have a tendency to aimed to validate the simplified nutrient identification system (SENS) algorithmic rule supported its ability to rank foods across the four SENS categories in regard to overall organic process quality of each ascertained diets and nutritionally optimized diets.
Subjects/methods: Foods and beverages from the French organic process composition information were classified in keeping with SENS. Diets consumed by French adults within the latest national dietary survey (>19 years, n = 1719) were divided into four organic process quality levels, and average daily frequencies (number of parts per day) of foods from the four SENS categories were compared between the four levels. Then, for every individual ascertained diet, one iso-caloric and nutritionally adequate diet was optimized, and variations in daily frequencies of foods from every SENS category between ascertained and optimized diets were calculable. [4]
Influence of Harvesting Stage and Storage Temperature on Nutritional Quality of Tomato (Lycopersicon esculentum Mill) cv. PKM-1
Premise of Research: it’s found that the organic process quality of fruits varies with the harvest home stage and therefore the storage temperature. Hence, a study was conducted to judge the organic process quality of a well-liked tomato variety in South Republic of India, PKM-1 harvested at totally different maturity stages and through storage.
Methodology: Tomato fruits were harvested at mature inexperienced, chromatic and red ripe stages and therefore the organic process quality of recent tomatoes were determined. The fruits were hold on at temperature and in white goods at 6oC and therefore the changes in organic chemistry parameters were calculable. [5]
Reference
[1] Iqbal, A., Khalil, I.A., Ateeq, N. and Khan, M.S., 2006. Nutritional quality of important food legumes. Food chemistry, 97(2), (Web Link)
[2] Lairon, D., 2010. Nutritional quality and safety of organic food. A review. Agronomy for sustainable development, 30(1), (Web Link)
[3] Frusciante, L., Carli, P., Ercolano, M.R., Pernice, R., Di Matteo, A., Fogliano, V. and Pellegrini, N., 2007. Antioxidant nutritional quality of tomato. Molecular nutrition & food research, 51(5), (Web Link)
[4] The simplified nutrient profiling system (SENS) adequately ranks foods in relation to the overall nutritional quality of diets: a validation study
Matthieu Maillot, Juliette Sondey, Véronique Braesco & Nicole Darmon
European Journal of Clinical Nutrition volume 72, (Web Link)
[5] L. Mini, M. (2017) “Influence of Harvesting Stage and Storage Temperature on Nutritional Quality of Tomato (Lycopersicon esculentum Mill) cv. PKM-1”, International Journal of Biochemistry Research & Review, 16(4), (Web Link)