Changes in Some Chemical Components During Germination of Broccoli Seeds

Seeds germination to obtain sprouts is a technological method used for many years. During this biological process metabolic enzymes are activated and utilization or synthesis of wide range of chemical compounds occurs in seeds. Cruciferous plants seeds are especially valuable for this purpose because of glucosinolates abundance, the amount of which during germination even increases. The aim of this study was to determine the influence of germination process of broccoli (Brassica oleracea L. var. botrytis Plenck) seeds on their chemical composition related to nutritional value, including amino acids content. The seeds were germinated for 24, 72 and 120 h in the dark, at temperature of 25°C. The biggest changes in chemical composition were observed after 72 h of germination. During this process the amount of crude proteins increased, as well as amino acids content. Total amount of conjugated amino acids in non-germinated broccoli seeds was on the level of 181 g kg-1 dm and increased after 72 h of germination to 217 g kg-1 dm, while sudden decrease was observed after 120 h of germination, to the level of 177 g kg-1 dm. Prevailing essential amino acids in non-germinated and germinated seeds were leucine and arginine, while non-essential – glutamic acid

JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) AS ENERGY RAW MATERIAL

Jerusalem artichoke is suitable for use in biorefineries due to the very high biomass production and low soil, climate and cultivation requirements. Tubers of this species can be used for the production of methane fermentation or bioethanol. The aboveground part can be used for the production of biomethane, as well as in the direct combustion process or for the production of briquettes and pellets. Of the cultivars tested, Albik and Violet de Rennes proved to be the most useful for energy purposes. An important advantage of Jerusalem artichoke is its resistance to adverse climatic conditions (drought, frost), resistance to diseases and pests and the possibility of self-renewal

Pumpkin Fruit Flour as a Source for Food Enrichment in Dietary Fiber

It is believed that fiber-rich diet reduces the risk of certain cancers, coronary heart and other diseases. Dietary fiber (DF) is not only used for its nutritional properties, but also for its functional and technological properties. Thus, to supplement daily diet, dietary fiber should be incorporated into frequently consumed foods. Pumpkins are a good source of carotenoids, mineral salts, vitamins, and other bioactive substances, such as phenol compounds. Also the pumpkin flour could be used for food enriching as fiber supplement. In the study standard methods were applied to determine and compare the neutral dietary fiber (NDF), acid dietary fiber (ADF), acid detergent lignin (ADL) and water-soluble carbohydrates (WSC) contents in pumpkins fruits flour obtained from different species and cultivars. The results imply that pumpkin fruit flour should be recommended as the component suitable for food production with high content of DF. The fiber content in the pumpkin fruit flour depends on the cultivar. The maximum insoluble fiber content (NDF, ADF, ADL) was accumulated in C. maxima ‘Kroshka’ pumpkin flour: 26.50%, 24.65% and 14.35%, respectively, and this cultivar is the most suitable one for enriching food with dietary fiber

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Vytauto Didžiojo universitetasŽemės ūkio akademij

Žemės ūkio darbai pagal kosmoso taisykles

Vytauto Didžiojo universitetasŽemės ūkio akademij

Moliūgas – viatminų ir mineralų lobynas : [ Į kausimus atsako prof . H. Danilčenko] / parengė E. Rinkevičienė

Vytauto Didžiojo universitetasŽemės ūkio akademij

Bulvės ant stalo

Vytauto Didžiojo universitetasŽemės ūkio akademij

Baklažanai : Agronomo patarimai

Vytauto Didžiojo universitetasŽemės ūkio akademij

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Išsp. str.: Palaukys S. Nekviestas daržo gyventojasVytauto Didžiojo universitetasŽemės ūkio akademij

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Vytauto Didžiojo universitetasŽemės ūkio akademij