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Biomedical subjects

M R Molina

Publications and source records attributed to M R Molina.

10 recordsLinked to original sources
PubMed1985

[Formulation and evaluation of the protein quality of a flour mixture of shark fillet by-products and shrimp heads].

A flour proposed as a protein source for chick feeding was evaluated. The flour consisted in a 1.00:1.15 dry mixture of by-products from shark filleting (dt) and shrimp by products (cc). It had a crude protein content of 55.66%, a Ca:P ratio of 5.76 and an essential amino acid pattern similar to that of fish meal and/or shark meat. Methionine proved to be the first limiting essential amino acid. The shark meat and the by-products from shark filleting had adequate levels of available lysine (from 337 to 383 mg/g N). The flour had a fineness modulus (F.M.) of 3.95, an average particle diameter of 0.0175 inches (0.444 mm) and a uniformity index of 1:5:4 (coarse:medium:fine parts). The flour was considered suitable for chick feeding. The protein quality of the flour mixture (dt-cc) was evaluated in rats using diets which contained 3, 6, 9 and 12% protein from the product, and determining the PER, NPR and NGI values. Diets containing similar protein levels prepared from dried shark meat flour, mixed with casein, were used as standards. The flour mixture (dt-cc) had a PER of 1.60, an NGIo of 2.46, an NGI of 2.49 and an apparent digestibility of 88.80%. These values proved to be significantly (p less than 0.05) lower than those found for the corresponding shark meat flour-casein standard diets. The above results are partially explained by the high mineral content, high Ca:P ratio and high Na and K of the dt-cc mixture, factors which could interfere with the utilization of the most limiting essential amino acids and other nutrients, as some vitamins, in these diets. The Kruskal-Wallis test of the feed efficiency (EA) data obtained in growing chicks revealed that there was a significant (p less than 0.05) difference between the EA values obtained with the dried shark meat-containing diets and the standard commercial diets (Purina and a diet based on a 1.6:1.0 soybean meal:cottonseed meal mixture). No significant differences were found between the dt-cc mixture-containing diets and the commercial ones used as standard. The diet containing 6% shark meat flour was found to be the best based on the EA data. The diet with 12% of the dt-cc mixture gave similar EA values than all those containing shark meat flour; however, the greater nutritional-economic impact based on the EA data was found for the diets containing 3 and 6% of the dt-cc flour mixture.(ABSTRACT TRUNCATED AT 400 WORDS)

Amino Acids, Essential↗
PubMed1985

[Biochemical and nutritional studies of germinated soybean seeds].

The purpose of this work was to determine the biochemical and nutritional changes of soybean seeds during germination. Soybean seeds were soaked for a period of eight hours and then germinated for 0, 1, 3 and 5 days. Part of them was subjected to an autoclave process. Then, both the raw and cooked seeds were dried, ground and analyzed. During the germination process an increase in the percentage content of protein and fiber in the seeds occurred; cooked seeds, in contrast, showed a slight decrease with respect to the former. Ether extract increased in percentage until the third day, and then decreased on the fifth. In the cooked seeds, higher values than in the raw seeds were obtained, due to the fact that when seeds were autoclaved, protein and carbohydrate losses occur. In regard to ash content, this diminished in percentage as germination advanced; the same happened to the free-protein extract. The raffinose and stachyose sugars, factors which cause flatulence, disappeared on the third germination day. As to nitrogen extraction, a greater percentage was obtained using distilled water as solvent, both for the raw and cooked seeds, than when using NaOH and NaCl. The trypsin inhibitors content increased on the first day of germination and then decreased. Ungerminated, autoclaved seeds, showed no trypsin inhibitors activity, whereas in the germinated cooked seeds, it increased slightly as germination days went by. Regarding protein efficiency ratio (PER), seeds with 0, 1 and 3 germination days presented no significant differences among them, the cooked seeds exhibiting higher values than the raw seeds. Apparent digestibility increased as the germination period advanced, having obtained better values when they were autoclaved. In the soybean milk acceptability test, no significant differences were observed between milk from ungerminated soybean seeds, and milk from the 3-day germinated seeds.

Animals↗
PubMed1985

Effects of cone opening, initial moisture content and multiple extrusion on the protein quality of extruded soybean using the Brady Crop Cooker.

In the present study, three cone openings (0.133; 0.106, and 0.080 cm) and three initial moisture content values (9%, 15% and 21%) were used as treatments to evaluate their effects on the protein quality of full-fat soybean flour, extruded in the Brady Crop Cooker. The specific volume, protein and oil contents as well as available lysine content characteristic of the final product, were not affected by the treatments used. Processing temperatures, however, decreased when the initial moisture content of the material was increased. The nitrogen solubility index was affected by the cone opening but not by the moisture content of the material. With respect to the trypsin inhibitors content, the increase in the initial moisture content in soybeans gave conflicting results. At the 21% moisture treatment, the amounts of trypsin inhibitors were higher than those present in the raw material; a similar effect was also observed with urease activity. At the other two moisture contents (9 and 15%) the amounts of trypsin inhibitors and urease activity were decreased by heat treatment, mainly at the 9% moisture level, which were related to the cone opening of the extruder. PER values in rats were influenced by the moisture content and were not affected by the cone opening. Results obtained in the biological assays with chicks, both for weight gain and conversion efficiency, were favored by a decrease in cone opening. Nevertheless, the increase in the moisture content induced a decrease in weight gain at the 5- and 8-week periods, without affecting the conversion efficiency. The effect of consecutive passes of the material through the extruder was also studied. The product obtained with two extrusions presented a good biological value, probably as a consequence of the low values in the trypsin inhibitors and urease activities. When the material was extruded three times, results proved to be poor, due to a reduction to significant low levels of available lysine content--which becomes limiting--, and nitrogen solubility index of the full-fat soybean flour.

Animals↗
PubMed1977

Composition and potential use of some tropical fruits.

The nutritional role fruits could play in poor-quality diets, as sources of vitamin A and ascorbic acid, is described. Likewise, summarized information is presented on the use of some unknown tropical fruits relatively abundant in Central America as components of high-protein foods, providing nutrients such as provitamin A and ascorbic acid, as well as a variety of flavors. In these studies the fruit pulp as a purée was added either fresh or drum-dried, to a corn-soybean blend. In all cases there occurred a decrease in protein quality, which was more marked for some fruits than for others, probably due to the dehydration process used. The chemical composition of other tropical fruits, not consumed by people but which could be used as animal feed, is also presented. This type of fruits includes the Chalum (Inga, spp.) and some Cucurbitaceae. Others contain seeds with a high oil and protein content. Among the latter, Jícara (Crescentia alata) offers very good industrial possibilities.

Ascorbic Acid↗