Processing of maize germ oil cake into edible food grade meal and evaluation of its protein quality.

The commercial oil cake produced during expeller pressing of maize germ, was extracted with n-hexane and 80 percent ethanol followed by seiving to remove undesirable materials. In defatted maize germ oil cake (DMGOC): protein, starch, fat, crude fiber (CF) and ash were respectively 24.69, 36.

Enhanced methionine levels and increased nutritive value of seeds of transgenic lupins (Lupinus angustifolius L.) expressing a sunflower seed albumin gene.

With the aim of improving the nutritive value of an important grain legume crop, a chimeric gene specifying seed-specific expression of a sulfur-rich, sunflower seed albumin was stably transformed into narrow-leafed lupin (Lupinus angustifolius L.). Sunflower seed albumin accounted for 5% of extractable seed protein in a line containing a single tandem insertion of the transferred DNA.

The energy value of short-chain fatty acids infused into the caecum of pigs.

The present work was undertaken to study the energy value of a mixture of acetic, propionic and butyric acids (0.682:0.226:0.

Energy expenditure and quantitative oxidation of nutrients in rats (Rattus norvegicus) kept in different thermal environments and given two levels of dietary fiber.

A study was performed to investigate the effect of environmental temperature (16 degrees C, 24 degrees C or 32 degrees C) and dietary fiber (DF) on energy expenditure and quantitative oxidation of nutrients in rats. Forty-eight male rats, initial body weight 90-105 g, were allocated to eight groups in two series. The rats kept at 24 degrees C was repeated in both series.

Energy values of non-starch polysaccharides: comparative studies in humans and rats.

Energy values of non-starch polysaccharides (NSP) were estimated from NSP fermentability and from digestible energy balances in human subjects and in rats. During four studies, humans consumed four low fiber control diets and six high fiber diets. For the rat diets, duplicates of the foods consumed by humans were mixed together, freeze-dried and ground.