Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow

Two lesser known indigenous vegetables: netlespurge (Jatropha tanjorensis) and black nightshade (Solanum nigrium) were each processed into flour samples and were incorporated into wheat flour in coating peanut. These veggie peanut burgers were analysed for their antioxidant properties such as DPPH, FRAP and Metal Chelating ability assay and their linoleic acid inhibition. Veggie peanut burger with netlespurge vegetable had values between 44.62 to 68.32%, 0.0106 to 0.0253 mg AAE/g sample and 49.03 to 63.30% for DPPH, FRAP and Metal chelating assay, respectively, while veggie peanut burger with black nightshade had values between 54.97 to 72.70%, 0.0105 to 0.0173 mg AAE/g sample and 47.13 to 64.01% for DPPH, FRAP and Metal chelating assay respectively. The result of the inhibition of linoleic acid of the peanut burger incorporated with vegetables revealed the abilities of the vegetables to inhibit propagation of peroxides up till the fourth day. Netlespurge vegetable had absorbance values of 2.3220 µm initially rising to 2.6845 µm on the fourth day and a fall absorbance value of 1.1845 µm on the sixth day while Black Nightshade vegetable had absorbance values of 2.3670 µm initially rising to 2.7490 µm on the fourth day and a fall absorbance value of 1.2355 µm on the sixth day. This study concluded that processing methods does not eliminate the antioxidative properties of vegetables and the inclusion of vegetables into peanut burgers increased their antioxidative properties.

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Analysis Of Nutritional Content in Petai (Parkia Speciosa Hassk.) With Various Food Processing Methods

JURNAL GIZI DAN KESEHATAN ◽

10.35473/jgk.v13i2.238 ◽

2021 ◽

Vol 13 (2) ◽

pp. 168-176

Author(s):

Sisca Ulivia ◽

Sugeng Maryanto ◽

Indri Mulyasari

Keyword(s):

Protein Content ◽

Food Processing ◽

Absorption Spectrometry ◽

Nutrient Content ◽

Fat Content ◽

Carbohydrate Content ◽

Potassium Content ◽

Chemistry Laboratory ◽

Nutritional Content ◽

Processing Methods

Petai (Parkia speciosa Hassk.) is a plant commonly grown and consumed in Indonesia. Indonesian people usually consume Petai in fresh or processed form such as boiled and fried which can be used as an alternative sources of energy and potassium. This research aim to analyze protein, fat, carbohydrate and potassium content in Petai with various food processing methods This study used descriptive analytic design. The objects of this research used Petai were obtained from Kedung District, Jepara Regency, Central Java Province. This treatment used on this research were are fresh Petai, boiled Petai and fried Petai. Processing techniques performed were boiling and frying Petai with the skin until the processing was complete, stripping the skin of Petai seeds, next step is the Petai seeds were tested for nutritional content, analysis of nutrient protein content by kjeldahl method, fat content by soxhlet method, carbohydrate content by difference method and potassium content by Atomic Absorption Spectrometry method. Analysis of nutrient content was conducted at Chemistry Laboratory, Satya Wacana Cristian University, Salatiga.The highest protein content was found in boiled Petai (11.59g / 100g), and the lowest was found in fried Petai (4.96g / 100g). The highest fat content was found in fried Petai (0.75g / 100g), and the lowest was found in fresh Petai (0.15g / 100g). The highest carbohydrate content was found in fried Petai (80g / 100g), and the lowest was found in boiled Petai (63.7g / 100g). The highest potassium content was found in boiled Petai (143mg / 100g), and the lowest was found in fried Petai (106mg / 100g) he highest protein and potassium content was found in boiled Petai, while the highest fat and carbohydrate content was found in fried Petai

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Variations in the traditional processing methods of Pentadesma butracea butter in northern Benin

Food Chain ◽

10.3362/2046-1887.2014.026 ◽

2014 ◽

Vol 4 (3) ◽

pp. 261-274 ◽

Cited By ~ 1

Author(s):

Eric Badoussi ◽

Paulin Azokpota ◽

Yann Madodé ◽

Polycarpe Kayodé ◽

Alphonse Dossou ◽

...

Keyword(s):

Processing Methods ◽

Traditional Processing

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Improving the Nutritional Content and Quality of Crops: Promises, Achievements, and Future Challenges

10.3389/978-2-88963-018-9 ◽

2019 ◽

Keyword(s):

Nutritional Content ◽

Future Challenges

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Technology of Detection, Resolution and Estimation of Chromatographic Peak Parameters, Based on Optimal Signal Processing Methods

Vestnik of Volga State University of Technology Ser Radio Engineering and Infocommunication Systems ◽

10.15350/2306-2819.2017.4.15 ◽

2017 ◽

Vol 4 (36) ◽

Author(s):

Aleksey Rozhentsov ◽

Aleksey Baev ◽

Andrey Hannanov

Keyword(s):

Signal Processing ◽

Chromatographic Peak ◽

Processing Methods ◽

Signal Processing Methods ◽

Optimal Signal

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Mechanical Factors of Infl uence on Biological Effi ciency of Solanum Nigrum L.

Agricultural science and practice ◽

10.15407/agrisp1.02.020 ◽

2014 ◽

Vol 1 (2) ◽

pp. 20-23

Author(s):

O. Ivashchenko ◽

O. Ivashchenko

Keyword(s):

Solanum Nigrum ◽

Black Nightshade ◽

Effi Ciency ◽

Weed Plants ◽

Sensitivity Level ◽

Solanum Nigrum L ◽

Small Plot ◽

Mechanical Factors ◽

The Moment ◽

Working Out

Aim. Studying of black nightshade young plants’ response to the induced mechanical stresses. Methods. Researches conducted in small plot fi eld experiments. Results. Change of sensitivity level of Solanum nigrum L. plants depending on phases of their development at the moment of damage of elevated parts has been proven. Owing to loss of the surface capable to photosynthesis, there is an essential decrease in volumes of photosynthesis at plants of weed survived and their possibilities of ontogeny passage. The deep induced dis- stresses reduce biological effi ciency of plants, their ability to accumulate weight and to form seeds and even lead them to death. Conclusions. The defi ned principles of response of weed plants to the induced mechanical dis-stresses are can be used for working out and ecological receptions of crops protection from weeds.

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Prospective Digital Processing Methods of Multidimensional Signals with the Use of Irregular Meshes

Vestnik MEI ◽

10.24160/1993-6982-2019-3-98-107 ◽

2019 ◽

Vol 3 (3) ◽

pp. 98-107

Author(s):

Sergey V. Vishnyakov ◽

◽

Elizaveta A. Sokolova ◽

Vitaliy V. Pekhterev ◽

◽

...

Keyword(s):

Digital Processing ◽

Processing Methods ◽

Multidimensional Signals ◽

Irregular Meshes

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Komposisi Kimia dan Mikrobiologi Bumbu Instan “Soto Madura”

Journal of Food Technology and Agroindustry ◽

10.24929/jfta.v1i2.729 ◽

2019 ◽

Vol 1 (2) ◽

pp. 25-30

Author(s):

Ratih Yuniastri

Keyword(s):

Proximate Analysis ◽

Acid Number ◽

Nutritional Content ◽

Storage Process ◽

And Storage

Instant seasoning is made by mixing several ingredients and mashing it according to the desired composition. What is offered spices to enhance the flavor and aroma of these herbs. “Soto Madura” needs to be considered to determine the proper packaging and storage process. The spices are then made an analysis of the nutritional content of the spices. The spices were made repeatedly as many 3 times so the repeat data obtained. The analysis carried out includes proximate analysis, analysis of fat damage, and microbilogical content of herbs. The results of the analysis showed the instant seasoning “Soto Madura” contained water of 7,42±0,066%; ash by 1,18±0,056%; protein of 59,04±0,085%; fat 7,77±0,152%; carbohydrates 25,46±0,531%; acid number 0,507±0,035 mg/g; peroxide rate 4,063±0,066 Meg/1000g; free fat (FFA) 0,22±0,036%. For microbiological content, the content of microorganisms in the spices was 1,11x108 colonies; mold 7,9x106 colonies; and coliforn 8,6x106 colonies.

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Fast Neural Network Engine for Natural Science Language Processing: A Drug-Search Case.

10.26434/chemrxiv.12800348 ◽

2020 ◽

Author(s):

Vadim V. Korolev ◽

Artem Mitrofanov ◽

Kirill Karpov ◽

Valery Tkachenko

Keyword(s):

Neural Network ◽

Natural Language Processing ◽

Natural Language ◽

Language Processing ◽

Natural Science ◽

Therapeutic Agent ◽

Semantic Relations ◽

Chemical Data ◽

Processing Methods ◽

Modern Natural

The main advantage of modern natural language processing methods is a possibility to turn an amorphous human-readable task into a strict mathematic form. That allows to extract chemical data and insights from articles and to find new semantic relations. We propose a universal engine for processing chemical and biological texts. We successfully tested it on various use-cases and applied to a case of searching a therapeutic agent for a COVID-19 disease by analyzing PubMed archive.

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