scholarly journals Effects of combined traditional processing methods on the nutritional quality of beans

2015 ◽  
Vol 3 (3) ◽  
pp. 233-241 ◽  
Author(s):  
Aisha M. Nakitto ◽  
John H. Muyonga ◽  
Dorothy Nakimbugwe
Keyword(s):  
Nutritional Quality ◽  
Processing Methods ◽  
Traditional Processing

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

Developing millet-based cereal products with enhanced nutritional properties

2021 ◽  
pp. 319-354
Author(s):  
Kwaku G. Duodu ◽  
◽  
John Lubaale ◽  
Eugenie Kayitesi ◽  
◽  
...  
Keyword(s):  
Sub Saharan Africa ◽  
Nutritional Properties ◽  
Processing Methods ◽  
Cereal Products ◽  
Food And Nutrition Security ◽  
Nutrition Security ◽  
Food And Nutrition ◽  
Sub Saharan ◽  
Traditional Processing

There is a growing awareness today about climate change and its expected ravaging effects on agricultural productivity, food production and ultimately, food and nutrition security. Against this backdrop, drought-tolerant hardy crops are gaining importance as significant sources of food and nutrition especially in the most vulnerable parts of the world mainly in sub-Saharan Africa and Asia. In this regard, the millets, which are major cereal staples in many parts of Africa and Asia are of importance for food and nutrition security in these regions. Millets are processed into various foods using traditional processing methods such as fermentation and malting and modern technologies such as extrusion cooking. This chapter focuses on how these processing methods can enhance the nutritional properties of millet-based foods. The simple practice of compositing millets with other plant foodstuffs for enhanced nutritional quality of millet-based foods is also explored.

Phytochemical Profiling of Amazonian Herbal Medicinal Products: The Role of Traditional Processing Methods

2019 ◽  
pp. 1-7
Keyword(s):  
Herbal Medicines ◽  
Processing Methods ◽  
Herbal Products ◽  
Herbal Medicinal Products ◽  
Plant Parts ◽  
Herbal Medicinal ◽  
Traditional Processing ◽  
Quality Of Research

Research on traditional processing methods used to transform plants into medicines offers a valuable arena to investigate the correct formulation of herbal products. While scientific literature on traditional herbal medicines emphasizes the relevance of the taxonomical identification of the used species, the same rigor is not applied to recording the processing methods. In other words, attention is given to the ingredients, but not the recipes. This can not only jeopardize the quality of research on traditional herbal medicines, but also generate concerns once such medicines reach the global markets in compliance with modern manufacturing requirements, which are usually well far away from the traditional ones. In the present work, different traditional herbal medicines used in the region of San Martin, Peru, were analyzed by the means of UPLC-UV/DAD metabolite fingerprinting. Different extracts were prepared from same commercially available materials in order to test the effect of the recipes on the chemistry of the finished products. In particular, different plant parts and their status (fresh or dry), extraction solvents and decoction times were selected for metabolite comparisons between the extracts. In accord with literature data on others traditional pharmacopoeias, our results show how specific manufacturing steps can affect the chemistry of the finished products. Further efforts are necessary to evaluate the traditional herbal practices, whether understandable or not, with modern scientific approaches.

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