Value addition of Cissus quadrangularis stem powder in Ethiopian flat bread: Injera and its effect on Nutritional composition, Sensory attributes and Microbial load

2021 ◽  
Author(s):  
Tsegaye kelbore ◽  
Belete Yilma ◽  
Babuskin Srinivasan
Keyword(s):  
Sensory Attributes ◽  
Nutritional Composition ◽  
Microbial Load ◽  
Value Addition ◽  
Flat Bread ◽  
Cissus Quadrangularis

scholarly journals Nutritional composition, microbial load and consumer acceptability of tiger nut (Cyperus esculentus), date (Phoenix dactylifera l.) and ginger (Zingiber officinale Roscoe) blended beverage

Agro-Science ◽  
2021 ◽  
Vol 20 (1) ◽  
pp. 72-79
Author(s):  
O. Ariyo ◽  
O. Adetutu ◽  
O. Keshinro
Keyword(s):  
Zingiber Officinale ◽  
Phoenix Dactylifera ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Metabolizable Energy ◽  
Microbial Load ◽  
Consumer Acceptability ◽  
Phoenix Dactylifera L ◽  
Hedonic Scale ◽  
Tiger Nuts

Beverage consumption is increasing but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification and increase nutrients intake. This study determined the nutritional composition, microbial load and consumer acceptability of tiger nut, date and ginger blended beverage. Fresh tiger nuts, date and ginger were processed to formulate four beverage blends in these ratios 100:0:0; 85:10:5; 70:20:10; and 55:30:15. Samples were analysed for proximate, vitamins, minerals, anti-nutrients content and microbiological attributes using standard procedures. Consumer acceptability was determined using a 9-point hedonic scale by 30 untrained panelists. Data were analysed using descriptive statistics, independent t-test and ANOVA at p ≤ 0.05. Moisture, protein, fat, fibre, ash, carbohydrate (mg 100 g–1) and metabolizable energy composition (kCal 100 ml–1) ranged from 80.33-84.78, 0.71-0.8, 2.96-4.94, 0.20-1.63, 0.34-0.44, 9.10-13.63 and 78.2-101.5, respectively. Thiamin, niacin, ascorbic acid and tocopherol composition (mg 100 g–1) ranged from 0.30-0.68, 0.08-0.17, 4.73-8.40, and 7.20-15.31, respectively. Calcium, potassium, phosphorus, and iron contents (mg 100 g–1) ranged from 1.07-6.79, 164.8-259.3, 43.86-47.1, and 6.88-9.26, respectively. Saponin ranged from 0.01-0.05 mg 100 g–1. Number of colonies were negligible after refrigeration for 10 days. Sensory properties ranged from 6.40-6.63, 4.93-6.40, 4.70-7.20, 5.93-6.90, and 5.27-7.17 for appearance, aroma, taste, consistency and general acceptability, respectively. Date and ginger substitution enhance fibre, ash, carbohydrate, and calcium composition, the shelf life and sensory properties of tiger nut beverage, the blends are generally acceptable to consumers and considered safe up to day 10 when refrigerated.

scholarly journals Nutritional and sensory evaluation of wheat-maize cookies enriched with African walnut (Tetracarpidium conophorum) seed protein isolate

2020 ◽  
Vol 15 (1-2) ◽  
pp. 54-64
Author(s):  
Jonathan Oluwayemisi Foluke Awofadeju ◽  
Abiodun Adekunle Olapade
Keyword(s):  
Ascorbic Acid ◽  
Seed Protein ◽  
Protein Isolate ◽  
Sensory Attributes ◽  
Nutritional Composition ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Acid Sample

The study examined the nutritional composition and sensory attributes of cookie. In this study, blends of commercial wheat (CWF), yellow maize flours (YMF) and African walnut protein isolate (AWPI) were optimized for cookie production. The cookies were studied in a completely randomized design and assessment of the proximate composition was conducted. The best cookie samples with high protein and fiber, low fat and highest rating in sensory attributes were selected for the determination of vitamins and mineral composition. The result revealed that the control cookie was highest in moisture, fat and carbohydrate but lower in protein, ash and fibre. Enriched cookie 36.69g CWF, 39.57g YMF, 23.74g AWPI and 42.86g CWF, 42.86g YMF, 14.29g AWPI were highest in protein and fibre, respectively while 55.56g CWF, 33.33g YMF, 11.11g AWPI was low in fat. Overall acceptability was highest in control cookie followed by enriched cookie 55.56g CWF, 33.33g YMF, 11.11g AWPI. The vitamin composition of the selected enriched samples show that sample 42.86g CWF, 42.86g YMF, 14.29g AWPI had the highest value of 2.53 mg/100 g in ascorbic acid; sample 55.56g CWF, 33.33g YMF, 11.11g AWPI scored the highest value of 0.14, 0.07 and 1.33 mg /100 g in thiamine, riboflavin and niacin respectively, while sample 36.69g CWF, 39.57g YMF, 23.74g AWPI scored highest in vitamin A (276.67 mg/100g). The cookie sample 36.69g CWF, 39.57g YMF, 23.74g AWPI shows the highest values of 130.00, 0.043, 9.77, 333.33 and 85.00 for calcium, manganese, iron, sodium and phosphorus, respectively. The study recommends the use of flour proportion in sample 55.56g CWF, 33.33g YMF, 11.11g AWPI as an improvement of the nutritional and sensory attributes of enriched cookie.

Effects of several starter cultures on the anti-mold activity and sensory attributes of a traditional flat bread (Sangak) from Iran

2012 ◽  
Vol 21 (1) ◽  
pp. 113-121 ◽  
Author(s):  
Mohammad Ali Najafi ◽  
Karamatollah Rezaei ◽  
Mohammad Safari ◽  
Seyyed Hadi Razavi
Keyword(s):  
Sensory Attributes ◽  
Starter Cultures ◽  
Flat Bread

The effect of oregano essential oil on microbial load and sensory attributes of dried meat

2016 ◽  
Vol 97 (1) ◽  
pp. 82-87 ◽  
Author(s):  
Helga Hernández ◽  
Adéla Fraňková ◽  
Tomáš Sýkora ◽  
Pavel Klouček ◽  
Lenka Kouřimská ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sensory Attributes ◽  
Microbial Load ◽  
Oregano Essential Oil

scholarly journals Sensory and nutritional evaluation of unleavened flat bread prepared by multigrain flour mixture

2016 ◽  
Vol 8 (3) ◽  
pp. 1168-1171
Author(s):  
Shikha Singh ◽  
Anisha Verma ◽  
Neeru Bala
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Value Added ◽  
Food Product ◽  
Food Composition ◽  
Nutritional Composition ◽  
Nutritional Evaluation ◽  
Overall Acceptability ◽  
Flat Bread ◽  
Composition Table

The present study was undertaken to develop the value added food product using multigrain flour mixture and to assess its sensory and nutritional composition of unleavened flat bread (Chapatti). It was standardized as Control (T0). Along with control; three variations of Chapatti were prepared by replacing wheat flour with different ratio of multigrain flour mixture which referred as T1, T2, T3 and T4 respectively. They were tested for different attrib-utes (Taste and Flavour, Colour and Appearance, Body and Texture and Overall Acceptability). A food composition table given by Gopalan, et.al, 2007 was used to determine the nutritional composition of Chapatti. Appropriate statis-tical technique was opted for the analysis. The result revealed that the T1 (8.05±0.00) was found most acceptable with regards to its sensory attributes followed by T0 (7.70±0.42), T2 (7.55±0.08), T3 (7.22±0.98) and T4 (6.64±0.46) respectively. Energy (ranging from 388-436 Kcal), Protein (ranging from 22-28 g), fat (ranging from 13-21 g), cal-cium (ranging from145-192 mg), phosphorus (ranging from 466-501 mg), fiber (ranging from 3-4g) and iron (ranging from 6-7 mg) were increased in treatments as compared to control except carbohydrate. Thus, it can be concluded that value added product has good organoleptic and nutritional quality.

scholarly journals Effects of processing methods on nutritional composition of improved soybean varieties for soymilk production

2021 ◽  
Vol 14 (2) ◽  
pp. 139-154
Author(s):  
Demelash Hailu Mitiku
Keyword(s):  
Crude Protein ◽  
Energy Content ◽  
Food Product ◽  
Nutritional Composition ◽  
Processing Method ◽  
Soybean Variety ◽  
Value Addition ◽  
Processing Methods ◽  
Food Applications ◽  
Food Product Development

Value addition efforts in respect of using soybean in various food applications are scarce in Ethiopia. The effect of processing methods was investigated on nutritional composition of improved soybean varieties for soymilk production. The experiment was carried out in a factorial design, improved soybean variety as the first factor (Didessa, Katta and Korme) and processing methods as a second factor of three levels (Illinois, Cornel and Traditional method), replicated three times. The Cornel processing method gave the highest ash content (0.32%) from Korme and the lowest (0.27%) from Didessa and Katta varieties. The highest (2.60%) crude protein content was recorded from Didessa and the lowest (2.13%) from Katta, using Cornel processing methods. The highest carbohydrate content (13.21%) was recorded from Didessa and the lowest (6.87%) from Korme. The highest (75.93 kcal/100 g) energy content was recorded from Didessa and the lowest (51.77 kcal/100 g) from Korme, by Cornell processing method. Generally, Cornel processing method was the best of the three processing methods for improved variety of soybean. From the three varieties of improved soybean, Didessa had higher nutritional composition and could be used in different food product development efforts and can contribute in addressing the food security problems of Ethiopia.

Nutritional composition and microbial load of Eugenia caryophyllus and Piper guineense spices

2018 ◽  
Vol 14 (2) ◽  
pp. 102
Author(s):  
Kudirat B. Mustapha ◽  
Halima Z. Lawal ◽  
Ayuba Samali ◽  
Martha Ibe ◽  
Oladosu Peters
Keyword(s):  
Nutritional Composition ◽  
Microbial Load ◽  
Piper Guineense

scholarly journals Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes ofSeomaeMugwort, a Native Korean Variety ofArtemisia argyiH. Lév. & Vaniot

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Jae Kyeom Kim ◽  
Eui-Cheol Shin ◽  
Ho-Jeong Lim ◽  
Soo Jung Choi ◽  
Cho Rong Kim ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Food Resource ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Essential Amino Acids ◽  
Sensory Attributes ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Artemisia Princeps ◽  
Important Characterization

Few studies have investigatedSeomaemugwort (a Korean native mugwort variety ofArtemisia argyiH. Lév. & Vaniot), exclusively cultivated in the southern Korean peninsula, and the possibility of its use as a food resource. In the present study, we compared the nutritional and chemical properties as well as sensory attributes ofSeomaemugwort and the commonly consumed speciesArtemisia princepsPamp. In comparison withA. princeps, Seomaemugwort had higher contents of polyunsaturated fatty acids, total phenolic compounds, vitamin C, and essential amino acids. In addition,Seomaemugwort had better radical scavenging activity and more diverse volatile compounds thanA. princepsas well as favorable sensory attributes when consumed as tea. Given that scant information is available regarding theSeomaemugwort and its biological, chemical, and sensory characteristics, the results herein may provide important characterization data for further industrial and research applications of this mugwort variety.

Sign in / Sign up

Export Citation Format

Share Document