scholarly journals Nutrient content and proximate composition of three edible red seaweeds (Kappaphycus alvarezii, Eucheuma spinosum, and Eucheuma striatum)

2021 ◽  
Author(s):  
S. Subramaniam ◽  
F.N. Mohd Subakir ◽  
S. Mohamad ◽  
S.M.S. Tuan Chik ◽  
N.A. Mohd Azman
Keyword(s):  
Proximate Composition ◽  
Kappaphycus Alvarezii ◽  
Nutrient Content ◽  
Red Seaweeds

scholarly journals Proximate composition of para-grass (Brachiaria mutica) produced in integrated fish-fodder culture system

2015 ◽  
Vol 44 (2) ◽  
pp. 113-119
Author(s):  
MR Alam ◽  
MM Haque ◽  
KR Sumi ◽  
MM Ali
Keyword(s):  
Protein Content ◽  
Rice Straw ◽  
Proximate Composition ◽  
Nutrient Content ◽  
Virgin Soil ◽  
Crude Lipid ◽  
Pond Sediment ◽  
Grass Growth ◽  
Stimulating Factor ◽  
Brachiaria Mutica

An experiment was conducted to evaluate the effects of Pangasius pond sediment on the nutrient uptake by para-grass (Brachiaria mutica) during the period from March to October, 2011 in a Pangasius farm, Dhanikhola, Trishal, Mymensingh. Initially soil chemistry of Pangasius pond sediment and para-grass producing virgin soil was analyzed at the laboratory. The fodder was cultivated at various level of inorganic fertilizer with Pangasius pond sediment having three replications in each treatment. The size of each replication was 25 m2 (5m×5m). The fodder was harvested at the pre-flowering stage (45 days after transplantation). After first cutting, experimental plot was irrigated, and again after 45 days of first cutting second cutting was done. After proper collection and preparation the para-grass samples and rice straw, their proximate composition analysis was done. The nutrient content of para-grass was also compared with rice-straw being used as dairy feed. The analytical results indicated that the nutrients content of Pangasius pond sediment was higher than the virgin soil which was the stimulating factor for para-grass growth and production. The basic nutrients such as crude lipid and protein content of para-grass were found increasing from first to second sampling. However, crude lipid and protein of para-grass at second sampling was found much higher than those of rice straw. Application of Pangasius pond sediment as alternative source of fertilizer enriched nutrient content of para-grass much higher than those of rice straw. Therefore, it could be argued that higher level of lipid and protein content of para-grass is the stimulating factor to dairy cattle production under integrated aquaculture–fodder grass production using Pangasius pond sediment.Bang. J. Anim. Sci. 2015. 44(2): 113-119

scholarly journals EFFECT OF SOME PROCESSING METHODS ON NUTRIENT CONTENT AND ANTI-NUTRITIONAL FACTORS OF A VARIETY OF DOLICHOS LABLAB (LABLAB PURPUREUS L.) BEANS GROWN IN KENYA

10.37512/500 ◽  
2019 ◽  
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Nutrient Content ◽  
Trypsin Inhibitor Activity ◽  
Research Station ◽  
Lablab Purpureus ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Dolichos Lablab ◽  
Trypsin Inhibitory Activity

This study aimed to determine the effect of different processing methods on the proximate composition and anti-nutritional factors of Dolichos lablab beans (Lablab purpureus) of Kenya. The seeds of KAT/DL-2 variety,sourced from Kenya Agricultural Livestock and Research Organisation, Katumani Dryland Research Station were sorted, then subjected to different processing methods (soaking, cooking and germination). The samples were analysed for proximate composition, tannins, phytates and trypsin inhibitory activity. The results showed a significant increase (2.0%) in crude protein content for germinated lablab beans while carbohydrates content was high in cooked samples. The variety KAT/DL-2 had high levels of phytates; 723.6 mg/100g and tannins 330.3mg/100g and trypsin inhibitor activity 1.3mg/100g. Cooking achieved the highest reduction of anti-nutrients with 88% reduction in TIU. The results revealed that the anti-nutrients in lablab beans can be reduced using different methods of processing. However, there is need to investigate the effect of combined methods on the nutrients and anti-nutrients.

scholarly journals Proximate Analysis of Kijing Taiwan Carcass (Anodonta woodiana) in Wet and Dry Forms

2014 ◽  
Vol 2 (3) ◽  
Author(s):  
Nurrahmi I Saiful ◽  
Cyska Lumenta
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Proximate Composition ◽  
Scientific Information ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Crude Fiber ◽  
Fish Feed ◽  
Field Practice ◽  
Anodonta Woodiana

Field practice activities conducted in laboratory incluiding the process of carcass removal from its shells was done in the Laboratory of Nutrition and Fish Feed Technology, and also analysis of Kijing Taiwan carcass chemical composition was done in the Research and Industrial Standardization Institute of Manado. The purpose of field practice are: Analyzing the Proximate composition, Vitamin C, Calcium, and Energy of Kijing Taiwan carcass taiwan in wet and dry form. Providing scientific information about the nutrient content of Kijing Taiwan in wet and dry form. Acquire skills in operating the Proximate instruments of Vitamin C, Calcium, and Energy in the laboratory. Based on the results of the Kijing Taiwan (Anodonta woodiana) carcass proximate analysis  in wet form, the data showed, 11.59% of protein, 80.66% of water, 0.26% of fat, 3.06% of ash, 0.23% of crude fiber, 4.20% of carbohydrate, 65.5 kcal of energy, 0.59% of calcium, 3.86 mg/100 g of Vitamin C. While the dry form of the data showed, 54.84% of protein, 12.18% of water, 4.08% of fat, 14.92% of ash, 0.53% of crude fiber, 13.45% of carbohydrates, 309.88 kcal of energy, 0.55% of calcium, 14.88% of vitamin C mg/100 g. Keywords: Carcass,  Anodonta woodiana, proximate analysis, vitamin C, calcium, and energy

scholarly journals Comparative Study on Proximate, Mineral and Anti-Nutrient Content of Composite Roasted Corn Flour with Its Traditional Roasted Corn Counterpart for Homemade Complementary Foods

2019 ◽  
pp. 1-9
Author(s):  
ROUGBO N’djoman Paterne ◽  
DOUE Ginette Gladys ◽  
SEHA Téhi Bernard ◽  
ENVIN Bogui Anicet
Keyword(s):  
Proximate Composition ◽  
Nutrient Content ◽  
Corn Flour ◽  
Complementary Foods ◽  
Mineral Contents ◽  
Physicochemical Composition ◽  
Standard Procedures ◽  
Traditional Preparation ◽  
Infant And Young Children ◽  
G Value

The present study aimed to produce and evaluate the physicochemical composition of an improved and enriched roasted corn flour with soybean (5%) and groundnut (5%) flours comparatively to its traditional preparation for homemade complementary foods. Samples of (corn, soybean and groundnut) were dried and milled to produce two types of roasted corn flour: the roasted corn flour with soy and peanut and the traditional roasted corn flour with corn only. Laboratory analyses of chemical proximate like nutrients, minerals and anti-nutrients properties were determined according to standard procedures. Data generated were subjected to one way analysis of variance using using SPSS 11.0 software. The results showed that there were significant differences (P<0.05) among the samples. Regarding proximate composition, the composite roasted corn flour is distinguished by higher crude fat (5.83%), protein (19.66%), carbohydrate (62.31%), fiber (3.67%), ash (1.85%) and calorific (442.99 Kcal/100 g) value. Likewise, mineral contents increased significantly (p<0.05) in the composite roasted corn flour with high value in all the studied minerals including potassium (779.11 mg/100 g), phosphorus (242.83 mg/100 g), calcium (132.45 mg/100 g), zinc (2.67 mg/100 g) and iron (1.44 mg/100 g). The studied of anti-nutrients, showed that composite roasted corn flour also exhibit lower value in oxalate (8.03 mg/100 g) and phytic acid (3.48 mg/100 g). It could be concluded that the composite roasted corn flour appears to be suitable for homemade complementary foods to cover infant and young children needs.

scholarly journals Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hasmadi Bin Mamat ◽  
Yeoh Wan Chen ◽  
Mansoor Abdul Hamid ◽  
Jahurul Md Haque Akanda ◽  
Arif Kamisan Pusiran ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Kappaphycus Alvarezii ◽  
Composite Flour ◽  
Tolerance Index ◽  
Rheological Characteristics ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Stability Time

PurposeThis study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality.Design/methodology/approachIn this study, wheat flour was substituted with seaweed powder obtained from red seaweed (Kappaphycus alvarezii) at varying proportions (100:0; 99:1; 98:2; 97:3; 96:4; 95:5, 94:6, 93:7 and 92:8) and applied in soft roll production. The effects of seaweed composite flour were evaluated in terms of rheological characteristics, proximate composition and physical properties. The sensory characteristics of the soft rolls was evaluated by 40 untrained panellists by using a hedonic scale.FindingsFarinograph analysis of the soft roll doughs showed that the incorporation of seaweed powder promoted an increase in water absorption, development time and mixing tolerance index, whereas it decreased stability time. Analysis of the proximate composition of the soft rolls showed that protein and carbohydrate contents decreased, but moisture, ash and crude fibre contents substantially increased. Dietary fibre increased with the increase in the proportion of seaweed powder added. The specific volume, bulk density and firmness of the soft rolls ranged from 3.01 to 5.48 cm3/g, 0.18 to 0.33 g/cm3 and 1.86 to 20.63 N, respectively. Sensory evaluation results showed that the mean score of sensory attributes decreased as the proportion of seaweed powder added was increased in the formulations. With regard to the overall acceptability, the panellists preferred the soft rolls with the least amount of seaweed powder added. The results of hedonic tests revealed that the panellists' acceptance decreased as higher amounts seaweed powder were added in the formulations.Originality/valueThis study showed that the seaweed powder of K. alvarezii can be utilised as an ingredient to improve the nutrient composition of baked products.

scholarly journals EXTRACTION AND CHARACTERIZATION OF FUNCTIONAL PROPERTIES OF CARRAGEENAN Kappaphycus alvarezii FROM COAST OF KUTAI TIMUR DISTRICT

2015 ◽  
Vol 7 (1) ◽  
Author(s):  
Andi Noor Asikin ◽  
Indrati Kusumaningrum ◽  
Doddy Sutono
Keyword(s):  
Experimental Design ◽  
Functional Properties ◽  
Kappaphycus Alvarezii ◽  
Extraction Process ◽  
Binding Agent ◽  
Sulphate Content ◽  
Red Seaweeds ◽  
Carrageenan Quality

Carrageenan is a gelling form of polysaccharide obtained from extraction process of red seaweeds (Rhodophyceae) including Kappaphycus alvarezii. Carrageenan is widely used for pharmacy, cosmetics,  food,  gelling,  and  binding  agent  as  well  as  emulsifier  and  stabi-lizer. The quality of carrageenan is affected by several factors, one of them such as concen-tration of KOH. The objectives of this research were to define the best concentration of KOH for extraction and characterize the functional properties. Functional properties of carrageen-an in this research were sulphate content, acid insoluble ash, gell strength, fiber, and whiteness. The experimental design used for this research was completely ran-domized design with four treatments of KOH concentrations i.e. 1%, 3%, 5%, and 7%.  The study showed that the use of KOH concentarion of 7% resulted the best of carrageenan quality containing 24.36% sulphate, 1.96% acid insoluble ash, 17.80 g/cm2 gell strength, 8.94% fiber and 58.91% whiteness. Keywords: carrageenan, extraction, functional properties, Kalium Hydroxide, Kappaphycus alvarezii

scholarly journals Comparative Evaluation of Proximate Composition and Sensory Properties of Fruits and Vegetables from Open Market and Shopping Mall in Port Harcourt City

2021 ◽  
Vol 3 (1) ◽  
pp. 119-123
Author(s):  
Patience C. Obinna-Echem ◽  
Nkechi J. T. Emelike ◽  
Happiness I. Wachukwu-Chikaodi
Keyword(s):  
Proximate Composition ◽  
Fruits And Vegetables ◽  
Nutrient Content ◽  
Quality Standard ◽  
Sensory Properties ◽  
Shopping Mall ◽  
Open Market ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Port Harcourt

The study evaluated the proximate composition and sensory properties of fruits (banana and tomatoes) and vegetables (Lettuce and cabbage) from an open market and a shopping mall to ascertain the effect of the two environments on the sample quality. Standard analytic procedures were used in sample analysis. Open market samples had moisture, protein, fat, ash, crude fibre and carbohydrate content of 76.56-92.96, 0.25-1.24, 0.03–0.91, 0.56–1.17, 2.20–3.34 and 1.17 – 14.13 % respectively, while values for shopping mall were 80.62-94.10, 0.16–0.29, 0.06–0.21, 0.40–0.86, 1.54–3.87 and 0.91–14.28 % respectively. The degree of likeness for the appearance, flavour (aroma/taste), texture (firmness/crunchiness) and overall acceptability of the samples from the open market ranged from 6.60 - 7.00, 4.90 - 6.35, 5.25 -5.95 and 5.80 - 6.10 respectively, and those of the shopping mall were 6.55–7.25, 4.70–6.65, 5.45–5.95 and 5.85–6.30 respectively. The environment had significant (P≤0.05) influence on the proximate composition and sensory properties of the fruits and the vegetables. Fruits and vegetables from the open market had significantly (P≤0.05) higher nutrient content. The environment of the shopping mall provided the low temperature which improved upon the moisture and sensory attributes of the samples as evidenced in higher degree of likeness of samples from the shopping mall. This revealed the importance of storage and sales of fruits and vegetables under chilled storage.

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