Variation of physical properties, nutritional value and bioactive nutrients in dry and fresh wild edible fruits of twenty-three species from Far North region of Cameroon

The following research focuses on the possibility of applying fresh plant material as a carrot pulp to supplement newly developed extruded products in the form of pellets and microwave-expanded snacks. Fresh carrot pulp, as a valuable vegetable ingredient, was used in the amount of 2.5 g/100 g to 30.0 g/100 g in a potato-based recipe. The snack pellets were processed via extrusion-cooking, using a single-screw extruder with a plasticizing unit L/D = 18, and the use of variable screw speeds. The produced pellets underwent microwave expansion to limit the fat content, so as to produce ready-to-eat (RTE) snacks. The pellets and snacks were tested for nutritional value, as well as for selected quality features: physical properties, structure, pasting characteristics, and texture profile, and PCA analysis and a correlation matrix were performed on the obtained results. Microwave expansion of pellets increased the total phenolic content, the antioxidant activity, water absorption index and lightness of snacks, but decreased the bulk density and setback values of the expanded products when compared to pellets. Generally, we found that it was possible to use up to 30.0 g/100 g of fresh carrot pulp with a positive effect on nutritional value, and without negative effects on the physical properties of extruded products. Both the extrusion-cooking and microwave expansion can minimize the negative impact on plant materials, due to the short processing time.

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Chemical composition and physical properties of coffee (Coffea robusta) bee pollen in Daklak province, Vietnam

Acta Alimentaria ◽

10.1556/066.2021.00092 ◽

2021 ◽

Author(s):

L.P.T. Quoc

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Physical Properties ◽

Nutritional Value ◽

Dry Weight ◽

Protective Capacity ◽

Bee Pollen ◽

Pellet Morphology ◽

Colour Parameters ◽

Coffea Robusta

AbstractThe main purpose of this study was to determine the chemical composition of monofloral bee-collected pollen from the coffee (Coffea robusta) plant and its pellet morphology. According to the results coffee bee pollen (CBP) has a high nutritional value. It contains a large percentage of protein, reducing sugar, and lipid. Also, vitamins (B2 and E) and minerals (K, Ca, and P) were found in CBP. In addition, the results revealed that the total polyphenols content (TPC) was 10.62 mg GAE/g dry weight (DW) and antioxidant activity (AA) of CBP was 5.52 μmol TE/g DW. Some physical properties of CBP pellet were recorded such as moisture, relative diameter, sphericity, bulk density, and colour parameters. The pollen pellet exhibits shapes of colour from light to dark yellow. These results pointed out that CBP can be used as a remarkable source of compounds with antioxidant activity and health-protective capacity for humans.

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Variation of Phenolics (Bound and Free), Minerals, and Antioxidant Activity of Twenty-Eight Wild Edible Fruits of Twenty-Three Species from Far North Region of Cameroon

BioMed Research International ◽

10.1155/2021/4154381 ◽

2021 ◽

Vol 2021 ◽

pp. 1-14

Author(s):

B. B. Koubala ◽

J. P. Bayang ◽

H. Wangso ◽

M. C. Kolla ◽

A. Laya

Keyword(s):

Phenolic Content ◽

Antioxidant Activities ◽

Principal Component ◽

Natural Antioxidants ◽

Anthocyanin Content ◽

Scavenging Activity ◽

Antioxidant Power ◽

Far North ◽

Wild Fruits ◽

Wild Edible Fruits

The present study is aimed at investigating the variation of phenolics (bound and free), minerals, and antioxidant potentials of the wild edible fruits (fresh and dry) native from Far North Region of Cameroon. The results showed significant ( p < 0.01 ) differences among fruits and species for all parameters. Bound phenolic content (mgGAE/100 g) of dry fruits (DF) ranged from 95.58 to 407.72; however, the contents were varied from 28.97 to 306.04 in fresh fruits (FF). Free phenolic content varied from 46.43 to 344.73 in DF and fold from 119.54 to 315.79 for those FF. Flavonoids (4.27-256.87 mg QE/100 g), tannins (3.24-63.42 mg CE/100 g), and anthocyanin content (8.65-168.10 mg C3GE/100 g) in fruits varied also significantly in respect with DF and FF. The mineral content analysis indicates that the wild fruits are rich in valuable macro- and trace elements. For antioxidant activities, except high 2.2-diphenyl-1-picyhydrazyl (DPPH) scavenging activity obtained with free phenolics, the bound phenolics of FF and DF had significantly high ferric reducing antioxidant power (FRAP) and 2,2-azino-bis(3-ethylbenzylthiozoline-6-sulphonic acid) (ABTS) scavenging activity. Furthermore, free and bound phenolic content was highly and positively correlated with ABTS, DPPH, and FRAP activities confirmed by the principal component analysis (F1×F2: 60.17%). The present study revealed that the wild edible fruits of twenty-three species investigated are important sources of bioactive compounds, natural antioxidants, and nutraceutical potential to prevent/to treat chronic diseases which could be benefits for the consumers.

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An Evaluation of the Nutritional Value and Physical Properties of Blenderised Enteral Nutrition Formula: A Systematic Review and Meta-Analysis

Nutrients ◽

10.3390/nu12061840 ◽

2020 ◽

Vol 12 (6) ◽

pp. 1840

Author(s):

Omorogieva Ojo ◽

Amanda Rodrigues Amorim Adegboye ◽

Osarhumwese Osaretin Ojo ◽

Xiaohua Wang ◽

Joanne Brooke

Keyword(s):

Systematic Review ◽

Body Composition ◽

Enteral Nutrition ◽

Nutritional Status ◽

Physical Properties ◽

Clinical Outcomes ◽

Nutritional Value ◽

Energy Content ◽

Meta Analysis ◽

Nutritional Values

Background: Although there are merits in using commercial “enteral nutrition formula” (ENF) compared with blended ENF, there is a growing preference for the use of blended ENF in many countries globally. However, the nutritional value and physical properties of blended ENF compared with commercial ENF may be limiting its use. We have not found any evidence of a meta-analysis on the nutritional value of blended diets in the adult population. Aim: The aim of this review was to compare the nutritional value, physical properties, and clinical outcomes of blended ENF with commercial ENF. Methods: The preferred reporting items for systematic reviews and meta-analyses were used for this review. The search strategy was based on a Population, Intervention, Comparator, Outcome framework. The following databases; Pubmed, EMBASE, PSYCInfo, and Google scholar were searched for articles of interest using keywords, Medical Subject Heading (MeSH) and Boolean operators (AND/OR) from the inception of each database until 23 February 2020. The articles were evaluated for quality. Results: Based on the systematic review and meta-analysis, four distinct themes were identified; Nutritional value, Physical properties, Clinical outcomes; and Adverse events. The findings of this review showed inconsistencies in the macronutrient and micronutrient values of the blenderised ENF compared with the commercial ENF. The results of the meta-analysis demonstrated that there were no significant differences (p > 0.05) between the blenderised ENF and the commercial ENF in relation to the fat and protein contents of the diets. However, the blenderised ENF was significantly lower (p < 0.05) than the commercial ENF regarding the energy content of the diets, with an overall mean difference of −29.17 Kcal/100 mL (95% CI, −51.12, −7.22) and carbohydrate content with an overall mean difference of -5.32 g/100 mL (95% CI, −7.64, −3.00). In terms of sodium, potassium, and vitamin A, there were no significant differences (p > 0.05) between the blenderised and commercial ENF, although significant differences (p < 0.05) were observed between the two diets with respect to calcium, phosphorus, magnesium, zinc, iron, and vitamin C contents. Furthermore, the blenderised ENF showed significantly higher levels (p < 0.05) of viscosity and osmolality than the commercial ENF. The significantly lower levels of some of the macro-nutrients and micro-nutrients in the blenderised ENF compared with the commercial ENF and the difference in the expected nutritional values may be due to the fact blenderised ENF is produced from common foods. Thus, the type of foodstuffs, cooking, and processing methods may lead to loss of nutrients and energy density. The deficits in the energy content and some of the macro- and micro-nutrients in the blenderised ENF compared with commercial ENF may have implications for patients’ health and clinical outcomes. The clinical implications of the underdelivering of nutrients may include increased risk of undernutrition, including energy malnutrition, which could have a negative effect on body composition and anthropometric parameters, morbidity, mortality, length of hospital stay, and costs. For outpatient care, this could increase the risk of hospital re-admission and homecare costs. Additionally, the higher viscosity and osmolality of the blenderised ENF compared with the commercial ENF can increase the risk of complications, including tube blockage, and impaired delivery of feed, water, and medications, with significant implications for patients’ nutritional status and health outcomes. Conclusion: The results of this systematic review and meta-analysis identified significant variability in the nutritional value of blenderised ENF compared with commercial ENF. Furthermore, the nutritional values of the blenderised ENF do not meet the expected recommended levels compared with commercial ENF and these may have implications for patients’ nutritional status and health outcomes, including the effect on body composition, morbidity, mortality, hospital re-admission, and costs. Further studies are needed to elucidate the nutritional value of blenderised ENF on patients’ clinical outcomes.

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Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

Cereal Chemistry ◽

10.1002/cche.10162 ◽

2019 ◽

Vol 96 (4) ◽

pp. 621-633

Author(s):

Shuyang Wang ◽

Matthew G. Nosworthy ◽

James D. House ◽

Yongfeng Ai ◽

Shannon Hood‐Niefer ◽

...

Keyword(s):

Physical Properties ◽

Nutritional Value ◽

Feed Moisture

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New promising annual crops for green mass in the Far North

Agrarian science ◽

10.32634/0869-8155-2020-339-6-66-69 ◽

2020 ◽

pp. 66-69

Author(s):

E. S. Pestereva ◽

S. A. Pavlova ◽

N. N. Zhirkova

Keyword(s):

Crude Protein ◽

Nutritional Value ◽

Forage Production ◽

Forage Crops ◽

Mass Flowering ◽

Far North ◽

Annual Crops ◽

Oilseed Radish ◽

Sowing Dates ◽

Fodder Crops

Relevance and methods. The article presents the results of studies conducted at the Yakutsk Research Institute of Agriculture. Scientific research on the study of promising new forage crops was carried out on site 30 "A" (on the basis of the forage production laboratory of the YANIISKh) on the second floodplain terrace of the river. Lena in 2016–2018. The effect of three sowing dates on the yield of promising annual fodder crops is studied.Results. The results of studies on the growth, development, productivity, nutritional value of promising annual crops are presented. Productivity in three sowing periods during the harvesting period of sunflower reached feed units 1.2– 2.7 t/ha, crude protein — 2.5–5.1 t/ha, corn — feed units 0.7–2.2 t/ha, crude protein — 2.8–6.9 t /ha, oilseed radish feed units 1.1–1.3 t/ha, crude protein 3.3–5.0 t/ha. The optimal sowing and harvesting dates of promising annual fodder crops for the production of high-quality succulent and voluminous feeds are established — 1 term (sowing — I decade of June, harvesting — II decade of August); 2 term (sowing — the 2nd decade of June, harvesting — the 3rd decade of August) in the phase of mass flowering and discarding panicles of the tested feed crops.

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Ethnobotanical studies on wild edible fruits in southern yunnan: Folk names; nutritional value and uses

Economic Botany ◽

10.1007/bf02860785 ◽

1999 ◽

Vol 53 (1) ◽

pp. 2-14 ◽

Cited By ~ 28

Author(s):

Chen Jin ◽

Su Yin-Chun ◽

Chen Gui-Qin ◽

Wang Wen-Dun

Keyword(s):

Nutritional Value ◽

Wild Edible Fruits

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Karakteristik Fisik dan Kimia Tepung Malt Gabah Beras Merah dan Malt Beras Merah dengan Perlakuan Malting pada Lama Germinasi yang Berbeda

Jurnal Aplikasi Teknologi Pangan ◽

10.17728/jatp.2707 ◽

2018 ◽

Vol 7 (3) ◽

Author(s):

Yasmin Aulia Rachma ◽

Dina Yulia Anggraeni ◽

Lita Lusiana Surja ◽

Siti Susanti ◽

Yoga Pratama

Keyword(s):

Physical Properties ◽

Nutritional Value ◽

Chemical Properties ◽

Chemical Characteristics ◽

Red Rice ◽

Germination Time ◽

Dextrose Equivalent ◽

Physical And Chemical ◽

Regression Pattern ◽

And Chemical Properties

Gabah Beras Merah (GBM) dan Beras Merah (BM) merupakan bahan pangan yang memiliki nilai gizi yang tinggi dan bermanfaat bagi kesehatan. Malting merupakan proses pengolahan serealia dan biji-bijian untuk meningkatkan nilai gizinya dengan tahapan perendaman, germinasi, kemudian pengeringan. Penelitian ini bertujuan untuk mengetahui karakteristik densitas kamba, kelarutan, kadar air, dextrose equivalent, dan aktivitas antioksidan pada tepung malt GBM dan malt BM dengan perlakuan malting pada lama germinasi yang berbeda. Perlakuan malting dilakukan pada lama germinasi 0, 24, 48, dan 72 jam. Data dianalisis menggunakan pola regresi. Hasil penelitian menunjukkan bahwa lama germinasi pada proses malting mempengaruhi karakteristik kimia dan fisik tepung malt GBM dan tepung malt BM dengan korelasi sangat kuat. Pembuatan tepung malt BM menghasilkan tepung dengan karakter fisik dan kimia yang lebih baik dibanding GBM. Waktu tahap germinasi proses malting utamanya pada BM masih dapat dioptimalkan sehingga karakteristiknya masih berpotensi untuk ditingkatkan. Kesimpulannya, lama germinasi dapat mempengaruhi karakteristik kimia dan fisik tepung malt, baik untuk GBM maupun BM.Physical and Chemical Properties of Rough Red Rice Malt and Red Rice Malt Flour with Malting Treatment in Different Germination TimeRough red rice and red rice have high nutritional value and beneficial to health. Malting is a method of processing cereals and grains to increase its nutritional value by soaking, germination, and drying. This study aims to know the characteristic of bulk density, solubility, moisture content, dextrose equivalent, and antioxidant activity of rough red rice malt flour and red rice malt flour with malting treatment in vaious germination times. The data were analyzed using regression pattern with the treatment of malting germination time 0, 24, 48, and 72 hours. Results indicated that the various time of malting germination influenced the chemical and physical properties of rough red rice malt flour and red rice malt flour with very strong correlation. Red rice malt flour had better physical and chemical characteristics than rough red rice malt flour. Germination time in malting process specially for red rice still could be optimized. As conclusion, time of germination affected to the chemical and physical properties of malt flour from rough red rice and red rice.•|•|•

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DEVELOPMENT OF COMPOUND FEED RECIPES FOR GEESE AND DETERMINATION OF THEIR QUALITY

Grain Products and Mixed Fodder’s ◽

10.15673/gpmf.v21i1.2094 ◽

2021 ◽

Vol 21 (1) ◽

pp. 31-36

Author(s):

N. Vorona ◽

A. Makarynska

Keyword(s):

Physical Properties ◽

Nutritional Value ◽

Animal Husbandry ◽

Biologically Active ◽

Efficient Production ◽

Poultry Production ◽

Technical Documentation ◽

High Quality ◽

Economic Point ◽

The Impact

The article describes that goose farming is an important source of increasing poultry production and expanding the range of poultry products. In Ukraine, the goose breeding business is promising, profitable and underdeveloped, with low competition. The profitability of geese breeding is about 75%. In addition, goose farming is one of the possible ways to solve the problem of animal protein deficiency in the world.The high-quality calculation of recipes is a necessary part of efficient production and use of finished products at the present stage of the feed industry development.Optimization of compound feed recipes determines its composition and takes into account the impact of certain feed components on the physiology, health, growth and productivity of animals. Recipe calculation programs occupy a key place in the technological chain of animal husbandry production, combining producer and products consumer.The quality of the final product and the compliance of the calculated indicators of nutritional value with the actual depend on the accuracy of the recipes calculation and take into account all the destabilizing factors in the technological production process. Thanks to modern software optimization of recipes, it becomes possible not only to make a diet with available raw materials that is optimal in quality and cost, but also to assess the feasibility of introducing a particular additiv e, both from a biological and economic point of view.It is proven that geese must receive high quality and balanced feed by all indicators for the normal development and realization of genetic potential. Therefore, the urgent task is to develop recipes for high-quality geese feed using domestic available raw materials.With the help of the software package "Korm Optima Expert" we have developed complete feed recipes for parent flock geese aged 0… 3 weeks (starter), 4… 8 weeks (grower), 9… 26 weeks (finisher), older 27 weeks (breeder), and recipes for broiler type geese aged 0… 4 weeks (starter) and older 5 weeks (finisher). The program includes the principle of calcula ting recipes at the minimum cost, taking into account the limitations of the input of each component and the nutritional value of the finished product using linear programming formulas.Experimental samples of starter, grower, finisher and breeder were made in accordance with the developed recipes of complete feed for parent flock geese. Physical properties and chemical composition were studied in the experimental samples.It is established that the experimental samples of starter, grower, finisher and breeder are characterized by satisfactory physical properties and comply with regulatory and technical documentation. They are balanced in content of nutrients and biologically active substances and meet the physiological needs and feeding standards of the parent flock geese.

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