Nutritional Value of Proteins from Different Food Sources. A Review
The nutritional value or quality of structurally different proteins varies and is governed by amino acid composition, ratios of essential amino acids, susceptibility to hydrolysis during digestion, source, and the effects of processing. To optimize the biological utilization of proteins, a better understanding is needed of the various interrelated parameters that influence their nutritive value. This review attempts to contribute to this effort. It discusses methods used for protein quality evaluation, research needs to facilitate labeling foods for protein quality, and factors influencing protein quality including amino acid analysis, digestion, food processing, antinutrients, and protein-energy relationships. Recent studies on the nutritional quality of more than 50 common and uncommon protein sources including cereals, legumes, other seeds, meat, seafood, insects, leaves, mushrooms, and potatoes are reviewed. Also described are advantages of consuming low-quality proteins fortified with essential amino acids, nutritional benefits of mixtures of complementary protein sources, plant genetic approaches to improving the nutritive value of foods, problems associated with liquid diets for adults and infants, socioeconomic aspects of new protein foods, and the influence of protein type and quality on lactation, the immune system, and serum lipids. This integrated overview is intended to stimulate interest in the introduction and use of new protein sources for feeding the ever-growing world population. 
The importance of lentils as important dietary sources of macro and micronutrients essential for human welfare has been recognized since ancient times. Lentils provide sufficient amounts of most essential amino acids to meet the nutrient requirements, although they are deficient in sulfur-containing amino acids like most legumes. Lentils also contain fair amounts of other essential nutrients like minerals, vitamins and complex carbohydrates. In contrast, lentils exhibit a considerable amount of non-nutritional compounds like trypsin inhibitors, tannins or phytic acid that are able to interfere with the availability of several nutrients. Different processing conditions that range from the traditional soaking/cooking to germination, fermentation, or several thermal treatments, are usually employed to improve the organoleptic properties of lentil seed and its nutritional value through reducing the negative effect of the above mentioned non-nutritional components. In addition, technological treatments may significantly enhance the functional and beneficial health properties of the processed lentil food products, making consumption of this legume an appealing alternative for today’s world 
Factors affecting the nutritional value of canola meal: A review
In this review canola meal (CM), its nutritionally significant components and the availability of its nutrients to poultry, pigs and cattle were discussed. Avenues for possible improvement in available energy, protein and lysine were identified. Recent findings on glucosinolates were also discussed with the conclusion that a further reduction of glucosinolates through plant breeding is both possible and desirable. The role of the anti-nutrients sinapine, tannins and phytic acid were also considered. The potential impact of improvements to CM on its economic value was examined using linear program least-cost ration formulations applied to typical market situations. Key words: Canola meal, energy, protein, carbohydrates, anti-nutritional factors, economics 
Nutritional Evaluation of Various Parts of Canna indica L.
The nutritional composition of the leaf, rhizome and seed of Canna indica L. were examined. The nutritional composition of C. indica plant showed that the rhizome of C. indica contains 50.66% moisture, 4.17% carbohydrate, 4.81% protein, 2.85% ash, 4.35% lipid and 33.16% fibre. The leaf on the other hand, contains 87.54% moisture, 2.19% carbohydrate, 4.59% protein, 3.40% ash, 1.08% lipid and 1.18% fibre. The seed contains 13.95% moisture, 41.15% carbohydrate, 11.60% protein, 1.90% ash, 7.50% lipid and 23.90% fibre. However, the protein, carbohydrate, lipid and fibre content of the seed were high when compared to the rhizome and the leaf of C. indica while the leaf had more moisture and ash content. This study shows that C. indica has a high nutritional content which differs among the leaf, seed and rhizome. The seed had more nutritional value than the rhizome and the leaf of Canna indica. 
Comparison of the Nutritional Value of Egg Yolk and Egg Albumin from Domestic Chicken, Guinea Fowl and Hybrid Chicken
The present study was conducted to compare the nutritional and physical quality of egg yolk and egg white of birds from three different genotypes (domestic chicken, hybrid chicken and guinea fowl). The egg yolk and white from each of the bird were separated and analyzed for proximate, vitamins and minerals using standard analytical methods. The eggs of the 3 bird species showed similar conical shape, however, weight of whole egg, egg white and yolk of hybrid chicken was much higher than that of domestic and guinea fowl. The moisture (60.45+0.14%) and vitamin C (121.50+0.14mg/100g) contents of egg yolk were significantly higher in hybrid chicken than in domestic chicken and guinea fowl while the protein (5.47+0.88%), ash (1.32+0.03%) and vitamin C (68.50+0.70mg/100g) contents of egg white was higher in hybrid chicken than domestic chicken and guinea fowl. However, moisture contents (87.45+0.71%) of egg white from guinea fowl was significantly (p<0.05) higher than hybrid chicken. All elements considered in this study had higher concentrations (mg/100g) in egg yolk than white except for Na whose concentrations were higher in egg white than yolk. The concentration of K+ (321.50+7.62 and 119.50+2.6.2), Fe2+ (12.45+0.09 and 4.45+0.0.8) and Ca2+ (26.60+0.63 and 9.23+0.22) for egg yolk and white respectively was significantly (p<0.05) higher in guinea fowl than domestic and hybrid chicken. However, Na contents in hybrid chicken (850.00+22.40 and 975.00+09.00) for egg yolk and white respectively was significantly (p<0.05) higher than that of guinea fowl and domestic chicken. It is concluded that egg yolk and white of hybrid chicken were riches in moisture, protein, ash, vitamin C and sodium than guinea fowl and domestic chicken. While egg yolk and white of guinea fowl were rich in K+, Fe2+ and Ca2+ than the eggs of domestic and hybrid chicken. 
 Friedman, M., 1996. Nutritional value of proteins from different food sources. A review. Journal of agricultural and food chemistry, 44(1), pp.6-29.
 Urbano, G., Porres, J.M., Frías, J. and Vidal-Valverde, C., 2007. Nutritional value. In Lentil (pp. 47-93). Springer, Dordrecht.
 Bell, J.M., 1993. Factors affecting the nutritional value of canola meal: a review. Canadian Journal of Animal Science, 73(4), pp.689-697.
 Okonwu, K. and Ariaga, C.A., 2016. Nutritional Evaluation of Various Parts of Canna indica L. Annual Research & Review in Biology, pp.1-5.
 Bashir, L., Ossai, P.C., Shittu, O.K., Abubakar, A.N. and Caleb, T., 2015. Comparison of the nutritional value of egg yolk and egg albumin from domestic chicken, guinea fowl and hybrid chicken. Journal of Experimental Agriculture International, pp.310-316.