Wheat nutritive value

The nutritional value of a proteia can be improved by the addition of amino acids of low abundance ia that proteia. Thus the fortification of plant proteias such as wheat, com, and soybean with L-lysiae, DL-methionine, or other essential amino acids (L-tryptophan and L-threonine) is expected to alleviate some food problems (11). Such fortification has been widespread ia the feedstuff of domestic animals. 

Pesticides affect the content of microelements and other substances in plants, thus changing their nutritive value, as well as their ability to be stored. This was detected for OCPs in grain and legume harvests. For example, wheat crops treated with some fungicides (zineb, bayleton, and propicanazol) to fight stem rust (Puccirda) produce a lower quality of bread [3]. 

Nutritive value of foods and feedstuffs depends to a large degree on protein level and quality, i.e., the relative amounts of the component amino acids compared to the requirements of the animal for various metabolic functions. The cereal grains are notoriously low in certain essential amino acids. Usually lysine is the first or second limiting amino acid. The grain of rye (Secale cereale L.) exhibits an amino acid profile superior to that of other cereal grains, especially wheat (1,2,3,4,5). Despite this fact, lysine is still the first limiting amino acid in rye in most instances (6,7). 

Table 4.2. Variability in the nutritional value of wheat, barley and oats grown in Norway (total of 60 batches).

Rye has an energy value intermediate to that of wheat and barley, and the protein content is similar to that of barley and oats. However, its nutritional value is reduced by the presence of several ANFs such as P-glucans and ara-binoxylans which are known to cause increased viscosity of the intestinal contents and reduced digestibility, and other undesirable effects such as an increased incidence of dirty eggs. These effects are more pronounced in hot and dry environments, which accentuate the rate of cereal ripening prior to harvest (Campbell and Campbell, 1989), as occurs in Spain and other Mediterranean countries. Rye may also contain ergot, which is a toxic fungus that reduces poultry health and performance. 

X Triticosecale Wittmack L.) possess more of the characteristics of the wheat parent than the rye parent, resulting in an improved energy content and improved palatability and nutritional value. In addition, they are low in ANFs such as ergot which have been found in the older varieties. 

Although wheat middlings contain a substantial amount of NSP, Im et al. (1999) were able to demonstrate only a slight improvement in the nutritive value of middlings for broilers following xylanase supplementation of the diet. On the other hand, Jaroni et al. (1999) were able to demonstrate an improvement in egg production in Leghorn layers by supplementation of a middlings-based diet with protease and xylanase enzymes. 

Marquardt, R.R., Boros, D., Guenter, W. and Crow, G. (1994) The nutritive value of barley, rye, wheat and corn for young chicks as affected by use of a trichoderma reesei enzyme preparation. Animal Feed Science and Technology 45,363-378. 

Nutritive value of bread flour proteins as affected by practical supplementation with lactalbumin, nonfat dry milk solids, soybean proteins, wheat... 

Persuasive Your science teacher has asked the class to determine which meal contains more nutritional value two slices of pizza OR turkey on whole wheat. Using what you know about these foods, convince your teacher that your answer is correct. 

Dates provide more than 3,000 calories per kilogram Look at these striking comparisons with other fruits and foods in calories per kilogram apricot, 520 banana, 970 orange, 480 cooked rice, 1,800 wheat bread, 2,295 beef (without fat), 2,245. This tilt of the balance indicates that further horticultural research to expand production of date cultivars with high nutritional value will be important for the future food supply. Researchers with the Department of Health and Human Sciences at London Metropolitan University, in the United Kingdom, have weighed in with a published paper entitled The Fruit of the Date Palm Its Possible Use as the Best Food for the Future ... 

Not all grains were created equal. This is especially true when you re trying to balance your body chemistry. Most grains are acid-forming, especially white flour and whole wheat flour. Barley, com, rye, and oat bran (the fibrous part of the oat) are also extremely acid-forming and are best avoided or eaten in small amounts. Like white flour, white rice should be avoided, as it has very little nutritional value. 

STARCH Starch, the energy reservoir of plant cells, is a significant source of carbohydrate in the human diet. Much of the nutritional value of the world s major foodstuffs (e.g., potatoes, rice, com, and wheat) comes from starch. Two polysaccharides occur together in starch amylose and amylopectin. 

Insect pest infestation causes losses in quantity and quality of food commodities and changes in chemical composition, affecting the nutritive value of the produce (Howe, 1965 Scott, 1991 Swaminathan, 1977). Insect activity also leads to contamination of the produce (Table II). The flour beetles (Tribolium spp.) contaminate foodstuffs with their secretions, which contain 2-ethyl 1,4-benzoquinone and 2-methyl-1,4-benzoquinone. T. castaneum quinone secretions not only impart off-odors to food commodities but are also considered to cause liver and spleen tumors in mice (El-Mofty et al., 1992). However, Hodges et al. (1996) demonstrated that unlike in wheat flour, the accumulation of quinone secretions of T. castaneum adults in rice was negligible at less than 1 ppm, and hence, they claimed that T. castaneum infestation in rice is not likely to be a health risk. Males of R. dominica secrete aggregation pheromones (dominicalures) that contribute to the characteristic sweetish or musty odor in grain infested with R. dominica (Khorramshahi and Burkholder, 1981). However, Seitz and Sauer (1996)... 

Millward, D. J. (1999). Meat or wheat for the next millermium The nutritional value of plant-based diets in relation to human amino acid and protein requirements. Proc. Nutr. Soc. 58, 249-260. 

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