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      저자 : Elena B. Magay (검색결과 1 건)
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        Composition of camel milk and evaluation of food supply for camels in Uzbekistan

        Valeriy V. Pak,Olim K. Khojimatov,Gulnara J. Abdiniyazova,Elena B. Magay 한국식품연구원 2019 Journal of Ethnic Foods Vol.6 No.-

        Background: In Uzbekistan, local people consumed camel milk products since ancient time. Camel milk is a source of energy and nutrients which are consumed as raw or fermented products and also provides various potential health benefits for human. Methods: The data were collected during 2016–2018 by expeditions in desert and semi-desert regions of Uzbekistan. Three hundred sixty sheets of plants have been collected from those regions. Forty-two samples of raw camel milk were collected at two periods of the year: 21 samples during summer (June, July, and August) and 21 during winter (December, January, and February). Results and discussion: Analysis of the composition of camel milk samples revealed the particular richness of camel milk in protein and fat content. Average values of protein and fat were found as 4.04 ± 0.36% w/v and 4.89 ± 0.26% w/v, respectively. Analysis of the composition of camel milk showed that protein, fat, and dry matter contents were comparatively lower in the summer period. Also, it was found that the average values of all components decreased from December to February and had a tendency to grow from June to August. This finding suggests a seasonal variation in available food supply. Investigation of an available fodder flora revealed that a fodder base consists of around 300 plants. Analysis of plant species revealed that 30 plants were widely used in traditional medicine. Conclusion: Our results suggested that the healing benefit of camel milk can be connected with higher content of proteins including the various protective proteins and with secretion of the bioactive compounds from plants with medicinal properties via food.

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