• Journal of Nutrition and Health
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• v.17 no.4
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• pp.262-272
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• 1984

A study on the balance of essential amino acids in Korean diet and further investigation on quality of protein through optimum combination of foods using the least square method based on FAO/WHO (1973) provisional score patterns were carried out The results of the optimum gross combination are summarized as follows: 1) The first limiting amino acids of the Korean diet was found to be methionine and cysteine based on both whole egg and FAO/WHO (1973) provisional score patterns. 2) Weight ratios between rice and beef, chicken, pork, rabbit meat are 7 : 3, 4 : 1, 4 : 1, and 3 : 1. The amino acid score and the least amino acid are 100(phe+tyr), 99(thr), 111(trp), and 109(leu) for each combination. This result indicates that pork and rabbit meat can be high quality protein sources for the rice eating people. 3) Weight ratios between rice and anchovy, saury, ark shell, pollack, cuttle fish, tuna and herring are 2 : 1, 5 : 1, 3 : 2, 3 : 1, 3 : 1, 4 : 1, and 3 : 1. 4) Weight ratios between potato and rice, wheat flour are 8 : 1 and 24 : 1. Lysine, the limiting amino acid of rice and wheat flour can be complemented by combining these with potato. 5) It is possible to apply this idea on typical Korean dishes. For example, in case of soybean-sprout rice the optimum combinations of rice : soybean-sprout : pork and rice : soybean-sprout : beef are 4 : 1 : 1 and 11 : 1 : 5. It is of utmost importance to pursue further more desirable combinations with more complex food items and transform the result obtained by the computer analysis into more practical terms for practical use.

• Journal of Nutrition and Health
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• v.28 no.1
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• pp.5-14
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• 1995

The present study was performed to investigate the effect of cereal fiber on lipid concentration of liver and serum in rats. Male Sprague-Dawley rats weighing 180$\pm$4g were divided into five groups by completely randomized block design : R, BR, B, W, and F. Each group fed a diet containing 0.7% cholesterol and a kind of cereal among rice(R), brown rice(BR), barley(B), whole wheat(W), and wheat flour(F) for 5 weeks. The results were summarized as follow : 1) Food intake. weight gain and feed efficiency ratio were not significantly different among the groups. 2) Fecal wet weight and dry weight were significantly higher in W group which fed the most amount of IDF(insoluble dietary fiber). 3) The weight of large intestine was significantly heavier in the W group compared to the others. But the weights of liver, stomach and small intestine were not significantly different among the groups. 4) Total lipid. triglyceride(TG) and total cholesterol(TC) content in liver were significantly different among the groups. The values were the lowest in the B group whose intake of SDF(soluble dietary fiber) was the highest 5) TC content in serum was not significantly different among the groups. TG content in serum was significantly lower in the rest groups than in the R group. HDL-c and free-c content in serum were significantly higher in the B group than in the rest groups. HDL-c/LDL-c, free-c/ester-c ratio were the highest in the B group but not significant. Above results show that the dietary fiber contained in cereals has physiological effects and they are different depending on fractions, IDF and SDF.

• Korean Journal of Agricultural Science
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• v.35 no.1
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• pp.69-83
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• 2008

The self-supply rate of Korea in 2006 was approximately 27.3 % by importing 13.99Mt for 19.79Mt of demanded amount. Among the imported crops, wheat, corn, and soybean consumed 95 % for the total imported amount, and wheat, corn, and soybean were 3.5Mt(Table use : 0.22Mt; Feed stuff : 0.13Mt), 8.7Mt(Table use : 0.19Mt; Feed stuff : 0.68Mt), and 1.2Mt (Table use : 0.03Mt; Feed stuff : 0.09Mt), respectively. On the other hand, our government has prepared the strategies for a great fear of food according to sharp price rise of the international crops by maintaining the self-supply rate of 5 % excluding 5.23Mt of rice in Korea. Also concern for recycled energy known as future energy for era of high oil price and global warming due to green house gas is rapidly growing. Therefore, our country which has relied on import of the whole oil needed in Korea and has to keep Kyoto Agent to request reduction of green house gas fully support research and practical use for agricultural products as resource of alternate energy. At first, we have to develop the mass production technology in order to secure a program of self-supply of food for bioenergy production utilizing agricultural product in Korea. But we assume that this matter is difficult to achieve under the current agriculture system that more emphasizes the environment conservation such as environmentally-friendly agriculture than production of food.

• 한국지구물리탐사학회:학술대회논문집
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• 2003.11a
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• pp.479-492
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• 2003

Wheat, barley, rye, and maize were grown in field and pot experiments at various non-contaminated soils in order to establish uptake rates for added selenate, and to find baseline concentrations for various soil types. Edible parts (grains) and stalks of the crops were analyzed separately for Se, as well as for Ca, Cu, Fe, Mn, P, S, and Zn. The addition of Na-selenate in admixture with the NPK 20:8:8 fertilizer had no influence on the composition of the other elements investigated. The proportions of added nitrate: selenate, and sulfate:selenate were kept constant. The Se- uptake rate differed among the cereals tested, it was highest for winter wheat. Utilization of added Se in the field ranged from $0,4-4,7\%$, and and in the pots from $3,3-5,4\%$, it was markedly lower in clay soil. Whereas P and Zn were preferably found in the grains, Ca-Fe-Mn-S got enriched in the stalks. For the fields, the location had some influence upon Fe, Mn, and Zn, whereas it was not important for P, S, Cu, and strikingly, Ca. Pot and field experiments on similar soils led to different results, except for P and S. Maize (whole grains) was significantly lower in Ca, Cu, and Mn, and might even cause trace element deficiencies, if exclusively fed. Few correlations between the trace elements investigated led to the conclusion that most element contents were governed by plant metabolism. Variations of mobile Fe in the soils were balanced by uptake into the stalks. The data are compared with data from other presumably non-contaminated sites.

• Journal of The Korean Society of Grassland and Forage Science
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• v.28 no.3
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• pp.215-220
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• 2008

This experiment was conducted to compare forage production and feed value of winter forage crops at the experimental field of Livestock Division, National Institute of Subtropical Agriculture from 2007 to 2008. The experiment was arranged in a randomized block design with three replications. The five winter forage crops used in this experiment were barely ('Youngyang' and 'Yuyeon'), oats ('Samhan' and 'Swan'), wheat ('Kumkang' and 'Woori'), triticale ('Shinyoung') and italian ryegrass ('Hwasan 101' and 'Florida-80'). The species having the fastest heading date was wheat (5th April) while the heading date of oats ('Samhan') was the latest as 28th April. The dry matter (DM) content of wheat was the highest among the five winter forage crops. Italian ryegrass ('Hwasan 101') showed the highest CP content by 11.2% and oats (Swan) showed the lowest content by 9.8%. Average acid detergent fiber (ADF) and neutral detergent fiber (NDF) content were 28.6 and 50.8% respectively. The five winter forage crops have narrow range of total nutrient digestibility (TDN) from 64.0% to 69.1%. Italian ryegrass ('Hwasan 101') showed the highest DM yield by 25,951 kg/ha, but the DM yield of barely and wheat low by 13,892 kg/ha ('Yuyeon') and 14,815 kg/ha ('Woori'), respectively. Italian ryegrass and oats have higher forage yield and feed value in Jeju. Also, oats has high grain and forage yield. The results demonstrated oats can cultivate as alternative winter forage crop for whole crop silage barely in Jeju.

• Journal of The Korean Society of Grassland and Forage Science
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• v.42 no.2
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• pp.79-88
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• 2022

This study was conducted to evaluate the productivity of whole crop silage wheat utilizing the paddy fields during a couple of years from 2019 to 2021 in Suwon, Korea. This investigation was used the two maturity types of wheat cultivar 'Cheongwoo' (early) and 'Taeu' (late). The heading date of 2^nd year (Oct. 2020 to May. 2021) cultivation was delayed about 11 to 13 days by more than 1^st year (Oct. 2019 to May. 2020). The growth characteristics were shown that the plant height was increased in 2^nd cultivation, while the number of culms and the panicle part ratio were decreased. Moreover, the nutritive value of 'Cheongwoo' and 'Taeu' were also decreased in 2^nd cultivation. These changes have thought to a difference of the precipitation by cultivation years. Because, the precipitation during the period from the end of winter dormancy to the harvesting stage in 2^nd (337 mm) cultivation was more about twice than 1st (169.3 mm) cultivation. However, the dry matter yield of 'Cheongwoo' was not shown a statistical difference by cultivation years, while 'Taeu' was shown to decrease tendency. The total dry matter yield regardless of the cultivation years were higher in 'Cheongwoo' than 'Taeu', and especially 'Cheongwoo' was more 3 tons per hectare (15.3 t/ha) than 'Taeu' (12.6 t/ha) at 2^nd cultivation (p<0.01). The trend of dry weight in 'Cheongwoo', early mature type, showed a relatively high ratio of dry matter (p<0.05) was considered that due to a high panicle ratio by a fast heading and an adequate weight of panicles by a sufficient maturing. In conclusion, selecting the early maturity cultivars could achieve a higher and more stable total dry matter yield considering the cropping system in the central region. Furthermore, it also has the advantage of being able to double-cropping system with forage rice, which has considered the maximum whole-crop forage production year-round. These results suggest that the 'Cheongwoo' be optimum cultivar to produce the year-round forage on paddy fields in the central region.

• Korean Journal of Organic Agriculture
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• v.23 no.2
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• pp.359-372
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• 2015

This study was to assess the effects of sowing mixed legume forage and applying fermented cattle manure on the productivity and feed value of whole crop wheat (WCW) as a representative of winter crops and also to estimate feeding capacity of Korean native cattle (Hanwoo) per unit area by defining optimal application levels of cattle manure for more fertile soil and manure recycling for the purpose of reduced environmental pollution and efficient production of organic forage contributable to production of organic animal products. Sowing mixed legume forage significantly (p<0.05) increased yields of dry matter (DM), crude protein (CP) and total digestible nutrients (TDN) for WCW compared to WCW alone sowing, but there were no differences between mixed sowing treatments. The yields of DM, CP and TDN were significantly (p<0.05) higher in 100~150 kg N/ha. The CP and acid detergent fiber (ADF) contents were highest in mixed sowing with hairy vetch, followed by sowing mixed forage pea and WCW alone (p<0.05). There were no differences in CP among cattle manure application levels. As nitrogen application level increased, ADF content increased (p<0.05), but TDN content decreased (p<0.05). Feeding capacity of organic Hanwoo (head/ha) weighing 450 kg of body weight with 400 g of daily gain significantly (p<0.05) increased due to mixed sowing with legume forage, and with increasing application levels of fermented cattle manure, feeding capacity significantly (p<0.05) increased. The results indicated that mixed-sowing of WCW and legume forage not only reduced nitrogen application level of fermented cattle manure by over 50 kg per ha but also increased their feed value and productivity, and feeding capacity. This would be contributable to diversity of forage resources as well as production of organic animal product by creating low cost and high quality of forage.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.269-276
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• 1983

Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.267-280
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• 2015

This study was carried out to evaluate the quality characteristics of Takju, Yakju, Spirit made by various cereal Nuruks which were made by Jokuk(whole wheat), Bunkuk(wheat flour), Maekkuk(whole barley). pH, Brix, cell number of yeast, alcohol content, flavors, organic acid, and sensory evaluation of brews were employed to analyze current study. Results showed that pH value of brews during fermentation decreased, while Brix value increased. In addition, alcohol contents increased up to 11 day's fermentation, but there were no significant differences among Jokuk, Bunkuk and Maekkuk(p<0.05). Cell numbers of yeast dramatically increased up to 5 day's fermentation, and then decreased. After 13 day's fermentation cell numbers of yeast were similar among Jokuk, Bunkuk and Maekkuk. In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in all brews, however fusel oil level was 494.65 mg/L in Maekkuk, and 525.4 mg/L in Bunkuk. Lactic acid showed the highest level in organic acid analysis. Furthermore, Jokuk and Maekkuk showed highest score in Takju, Maekkuk showed highest score in Yakju in sensory evaluation, although Jokuk, Bunkuk, and Maekkuk revealed similar score in spirit.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.269-275
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• 2014

We developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) for determining the buckwheat content in processed foods by using rabbit polyclonal antibodies against buckwheat proteins (BWP). The detection limit of this assay was $0.05-100{\mu}g/mL$. The cross-reactivities of the anti-BWP antibodies toward BWP, buckwheat flour, whole buckwheat, and cereals (wheat flour, whole wheat, black bean, mung bean, red bean, brack rice, brown rice, glutinous rice, white rice, millet, African millet, nonglutinous millet, adlay, and rye) were 100, 17.9, 11.8, and 0%, respectively. Thus, the antibodies were found to be specific for buckwheat only. When buckwheat flour was heated for 30 min, the mean assay recoveries of BWP were 83.0% at $60-90^{\circ}C$ and 44.5% at $100^{\circ}C$. The spike test showed that the mean assay recoveries of buckwheat from raw noodle, boiled noodle, starch gel, and cereal flour were 99.1, 98.6, 81.1, and 104%, respectively. For the 22 commercial items tested, the qualitative coincidence ratio of assay result and the corresponding value indicated on the item's package label was 100%. However, the average quantitative coincidence ratios from 12 commercial items were 31.6%. Thus, the results suggest that ciELISA is an efficient tool to detect buckwheat in processed foods.