Proximate composition protein content

Most nuts for commercial use are characteri2ed by high oil and protein contents (see Proteins) as well as a low percentage of carbohydrates (qv). However, some varieties, mostly inedible tree nuts such as acorn, horse chestnut, and chufa, contain at least as much sugar and/or starch as protein. The edible water chestnut is also in this category, as is the cashew nut, which contains starch in addition to a rich store of oil. The proximate composition of a number of nuts and of some nut products are given in Table 2 (3). 

In order to define this variety of food matrices, chemical composition differences that primarily influence chemical analytical measurements have to be considered. Major food components determining basic chemical make-up are the proximate composition of fat, protein, carbohydrate, ash, and moisture. Variations in ash content in general have a minor influence on analytical methods for other constituents and impact of moisture content can be controlled. Thus the major components influencing analytical performance are the relative levels of fat, protein, and carbohydrate. 

Diets are isocaloric. The composition of the test and control (reference protein) diet (calculated on a dry weight basis) is 10% protein (1.6% nitrogen), 1 % AIN vitamin mix 76,3.5% AIN mineral mixture 76 (Nutritional Biochemicals), 0.2% choline bitartrate, 5% cellulose (only if test food is <5% total dietary fiber), corn oil to 10% total fat, and corn starch to total 100%. To account for differences in the protein content of the test diet, the level of corn starch can be adjusted (Joint FAO/WHO Expert Consultation, 1991). The chemical composition (proximate analysis) of the test protein must be measured before test diets are formulated. The proximate analysis of the test and control diets are to be measured after the diets are formulated, but before they are fed, to ensure that the protein content is the same for all diets, and that the diets are isocaloric. 

Admassu et al. (2009) measured the proximate composition of six varieties of finger millet. The values ranged from 6.26 to 10.5 g/100 g for protein content and from 50 to more than 300 mg/100 g for calcium content. Iron varied from about 4.5 mg/100 g to more than 50 mg/100 g and phosphorus varied from less than 4 to about 147 mg/100 g. 

Sesame seed contains high levels of fat and protein. The chemical composition of sesame seed varies with the variety, origin, color, and size of the seed. The fat content of sesame seed is around 50% whereas the protein content is around 25%. Table 2 lists the proximate composition of sesame seeds from different sources. Sesame seed contains about 5% of ash, whereas the fiber and carbohydrate contents show large variation. Crude fiber from one variety of Nigerian black sesame was reported to have 19.6% of crude fiber (15), whereas one variety of Taiwanese... 

Typical proximate composition of commercial wheat germ is shown in Table 2 (2). Wheat germ has great potential as a highly nutritious food supplement. Wheat germ provides three times as much protein, seven times as much fat, 15 times as much sugars, and six times as much mineral content as wheat flour (13). The... 

Wolf ( ) has pointed out that the soybean could be classified as a protein seed rather than an oilseed. Average proximate composition of presently grown varieties Is 40% protein and 20% oil depending upon variety and strain, protein content ranges between 34-49% and oil content ranges from 14-25% ( 2). Protein content In soybeans Is higher than In many meat products and about twice that of other food legumes on an as-ls basis. 

The food protein must be analyzed for its proximate composition, its nitrogen content. 

The first insight into the composition of processed meat, i. e. whether it contains an excess of fat or carbohydrate, which would lower the protein content and thus lower the value of the processed meat, is obtained by proximate analysis of the product s main ingredients moisture, raw protein, fat and ash content. If their sum is less than 100 0.5% of the sample weight, then the presence of carbohydrate binders should be verified. A positive finding should be further investigated since incorporation of liver into processed meat may provide glycogen. Hence, thorough carbohydrate analysis is required. 

The proximate composition of canola/rapeseed varies among varieties as a result of both genetic makeup and growing conditions. As summarized in Table 4.3 [4], the oil content of canola is about twice that of soyabeans and contains much more fibre than soyabeans. The protein content of oil-free canola meal is only slightly lower than that of soyabeans. Canola is processed primarily for its oil, which makes up some 40% of the seed mass. It has an ideal fatty acid composition for human consumption, with a linoleic-to-linolenic acid ratio of approximately 2. After oil removal, the meal contains more than 40% protein with well-balanced amino acid composition. The essential amino acid composition, given in Table 4.4, indicates that canola protein is superior... 

The proximate composition of the dialyzed EPS of Lactobacillus sp. CFR-2180 was determined. It had a moisture content of 2% with negligible amount of protein (0.7%), as an impurity, which was also confirmed with the presence of a peak at 289 nm in UV spectrum (data not shown). The total carbohydrate and uronic acid contents of the sample were found to be 65 and 10%, respectively and the remaining might be the minerals or other impurities. Similarly, presence of glucuronic acid in the EPS produced b by Lact. acidophilus LMG 9433 was reported (Robjin et al, 1996). The sugar composition of the dialyzed EPS was found to... 

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