Ten crossbred gilts fitted with simple T-cannulas at the distal ileum were used to determine the apparent and true ileal amino acid digestibilities in five different soybean products: extruded, jetsploded, micronized, or roasted full-fat soybeans (FFSB) and soybean meal (SBM). The gilts with an average initial body weight of 36 kg were fed the different diets according to a replicated 5 x 5 Lat...

The aim of this study was to investigate the effect of diets containing roasted soybean (R), extruded soybean (E) or their combination (RE) on dairy cow performance and milk fatty acid (FA) profile. Nine multiparous lactating Holstein cows (680 ± 25 kg BW; 90 ± 10 DIM; means ± SD) were randomly assigned to a triple 3 × 3 Latin square design. Dry matter intake (DMI), apparent nutrient dige...

BACKGROUND Relatively little is known about the peer influence in health behaviors within university dormitory rooms. Moreover, in China, the problem of unhealthy behaviors among university students has not yet been sufficiently recognized. We thus investigated health behavior peer influence in Peking University dormitories utilizing a randomized cluster-assignment design. METHODS STUDY DE...

Effect of flaxseeds supplementation on serum lipid profile of selected hypercholesteremic patients was studied. Flaxseeds were processed (roasted) and analysed for its nutritional and fatty acid profile and incorporated into chapattis (15gms) and evaluated organoleptically. Administration of roasted Flaxseed powder of 15 gm for 4 weeks produces significant (P<0.001) reduction of serum total cho...

The antioxidant activity of roasted coffee residues was evaluated. Extraction with four solvents (water, methanol, ethanol, and n-hexane) showed that water extracts of roasted coffee residues (WERCR) produced higher yields and gave better protection for lipid peroxidation. WERCR showed a remarkable protective effect on oxidative damage of protein. In addition, WERCR showed scavenging of free ra...

The present investigation was undertaken to study and compare the changes in proximate principals and T 1 content in differently processed mature Indian soy genotypes. Proximate principals as moisture, proteins, carbohydrates, fat, ash, fibre and TI content were assessed in two Indian soybean genotypes viz., NRC-37 and JS335 in mature and after applying simple processing technique (soaking, boi...

BACKGROUND Almonds contain considerable amounts of potential prebiotic components, and the roasting process may alter these components. The aim of this study was to compare the in vitro fermentation properties and in vivo prebiotic effect of raw and roasted almonds. RESULTS In vitro, predigested raw and roasted almonds promoted the growth of Lactobacillus acidophilus (La-14) and Bifidobacteri...

To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at 42°C, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 mg% tyrosine content and 1...