Date fruit powder as sugar replacer in rock buns

2015 ◽  
Vol 45 (6) ◽  
pp. 920-929
Author(s):  
John Barimah ◽  
Damian Laryea ◽  
Ugett Naa Korkoi Okine
Keyword(s):  
Proximate Composition ◽  
Design Methodology ◽  
Crude Protein ◽  
Crude Fiber ◽  
Fruit Pulp ◽  
Content Type ◽  
Date Fruit ◽  
Good Nutrition ◽  
Fruit Powder ◽  
Date Fruits

Purpose – This paper aims to assess the potential of date fruit powder as a refined sugar replacer in rock buns to help promote and diversify the utilization of date fruit. Design/methodology/approach – Date fruit pulp was sun dried, milled into powder, sieved and its proximate composition determined. Refined sugar in rock buns was replaced with date fruit powder at 0, 50, 80 and 100 per cent levels. The samples were then subjected to proximate, mineral and sensory evaluation. Findings – Date fruit powder had 1.47 per cent crude fiber and was high in carbohydrate (82.15 per cent). Carbohydrate content of samples decreased (48.55-29.72 per cent), while crude protein (6.78-9.97 per cent), crude fat (22.74-33.66 per cent) and crude fiber (0-0.49 per cent) contents increased with an increasing substitution of date powder. Of all, 0 and 50 per cent substituted rock bun samples were the most preferred. Date powder significantly (p < 0.05) increased the potassium (0.55-1.57 per cent), calcium (0.08-1.08 per cent) and iron (0.53-0.625 per cent) contents of the samples. Originality/value – This research assessed the potential of date fruit powder as a replacer of refined sugar in rock buns, as it remains an underutilized commodity in Ghana. Replacing 50 per cent of refined sugar improved the nutrient composition of rock buns, thereby making date fruit powder a nutritious sugar replacer which could be used in pastry products. This when adopted would diversify the utilization of date fruits while providing good nutrition to consumers.

scholarly journals Development and Assessment of Shelf-Stable Spicy Snacks Prepared from Buffalo Tripe by Incorporating Sichuan Pepper (Timur)

2018 ◽  
Vol 10 ◽  
pp. 28-32
Author(s):  
Dawa Rayamajhi Sherpa ◽  
Laxmi Ghimire ◽  
Dilip Subba ◽  
Rishi Raj Gautam
Keyword(s):  
Chemical Analysis ◽  
Product Development ◽  
Proximate Composition ◽  
Crude Protein ◽  
Crude Fiber ◽  
Overall Acceptability ◽  
Treated Sample ◽  
Shelf Stable ◽  
Control Batch

A study was conducted for the preparation of the shelf stable spicy tripe snack from buffalo tripe with two different spices mixture. The main difference in the spice mixture is that one mix did not contain the Sichuan Pepper (timur) which is called as control batch and another contained it which is called as treated batch. Trial of product development was performed for three times where the combinations of the spices were altered till best combination was obtained. The prepared products were compared to sensory, microbiological and chemical analysis. The timur treated sample was found significantly superior in terms of taste and overall acceptability. The results of microbiological and physiochemical analysis showed that the timur-added snack more shelf-stable than un-added snack. Proximate composition of the best formulation moisture, crude protein, crude fat, crude fiber, total ash, salt and carbohydrates by difference are 43.915±1.5, 10.447±0.5, 15.203±0.5, 1.263±0.7, 2.7±0.7, 5.554±0.6 and 20.919±2.3, respectively.

scholarly journals Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi

2020 ◽  
pp. 78-85
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Control Sample ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Standard Methods

Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods. Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p<0.05) with corn ogi samples spiced with ginger than for cinnamon except for crude fiber which was higher in ogi spiced with cinnamon. Moisture content of the ogi samples ranged from 8.53-9.79%, crude protein 5.13-6.37%, ash 0.19-0.30%, crude fiber 0.29-0.81%, carbohydrate 78.93-81.64% and energy contents 387.77-391.98 kcal. The inclusion of cinnamon and ginger had no significant (p<0.05) effect on the sensory properties of the unsweetened spiced ogi samples. Mean scores obtained for unsweetened ogi samples were low. Upon sweetening with sugar, these scores were increased for all sensory attributes. Sensory evaluation of sweetened ogi samples showed that the control sample was more preferred for all sensory attributes and this was followed closely by sample ogi spiced with 5% ginger. Conclusion: This study recommends the use of ginger at 5% for the fortification of corn ogi which will result in ogi with sensory properties similar to 100% corn ogi. It also showed the potential of fortifying corn ogi with ginger and cinnamon, either singly or as a blend, to enhance the nutritional quality of corn ogi.

scholarly journals Evaluation of the Functional, Proximate and Sensory Properties of Cowpea/Soybean Fortified Dabuwa (A Nigerian Dried Stiff Porridge) Produced from Different Cereals

2021 ◽  
pp. 1-14
Author(s):  
Maryam A. Jarma ◽  
Gervase I. Agbara
Keyword(s):  
Factorial Design ◽  
Proximate Composition ◽  
Crude Protein ◽  
Calorific Value ◽  
Food Product ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Fractional Factorial ◽  
Crude Fiber ◽  
Nutrient Density

Dabuwa is a dried stiff porridge made from fonio and maize in the ratio of 1:3, beef fat and spiced with fresh onion and caraway (black) seeds. It is a popular food indigenous to the Shuwa Arab nomads of North-eastern Nigeria. An attempt was made to modify dabuwa not only from maize but also from millet and rice. The cereal flours were supplemented with legume flours, the beef fat content was reduced, fresh onion and caraway seeds were replaced with a dried spice-mix of onion, ginger and cardamom. A 3×2×2×2 full factorial design was scaled down to a fractional factorial design of 3×2×2 which generated 12 runs. Supplementation (cowpea and soybean) was done at a constant level of 30%. Fonio was incorporated at either 12.5% (F1) or 22.5% (F2). Each formulation had the other cereal (maize, millet or rice) added at 57.5% (Ma1, Mi1, R1) or 47.5% (Ma2, Mi2, R2); while traditional dabuwa comprising of 25% fonio and 75% maize served as the Control. The blends and dabuwa were evaluated for functional and sensory properties, and proximate composition. Results indicated a general increase on water absorption capacity (216.76% to 270.34% of the blends) unlike oil absorption capacity (0.97ml/g to 1.09ml/g), and an enhanced bulk densities (0.74-0.86g/ml). Dabuwa samples enriched with soybean were shown to be denser in nutrients than those supplemented with cowpea, though no particular trend was observed. Moisture, ash, crude protein, crude fiber, fat, carbohydrate (by difference) and calorific contents of the blends varied significantly (p≤0.05) from 7.38 to 12.18%, 1.80 to 2.96%, 4.33 to 16. 29%, 1.62 to 6.59%, 2.45 to 9.57%, 53.66 to 82.90%, and 337.12-393.37kcal/100g respectively. Proximate composition of modified dabuwa varied thus:4.86-10.85%, 0.92-2.48%, 10.11-16.38%, 0.96-4.65%, 2.02-10.60%, 58.55-86.54%, and 351.03-421.17kcal/100g for moisture, ash, crude protein, crude fiber, fat, carbohydrate contents and calorific value respectively. Sensory scores revealed that rice- and maize-containing dabuwa were liked moderately, but millet containing dabuwa were neither liked nor disliked by the panelists. It was concluded that dabuwa could be prepared not only from maize, but also from rice or millet with legume fortification for enhanced nutrient density without affecting negatively the well known traditional sensory properties of the dabuwa.. Therefore, production and consumption of dabuwa should be re-popularized and its consumption patronized so as to provide macro and micro nutrients to the consumers and avoid the disappearance of a worthy age-old food product.

Nutrient composition and anti-nutritional properties of okra (Abelmoschus esculentus) calyx flour

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Saheed Adewale Omoniyi ◽  
Adamu Musa Muhammad ◽  
Ruth Ayuba
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Mineral Content ◽  
Nutritional Composition ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Content Type

Purpose Calyx of okra pods is usually cut off and discarded as a waste during processing, whereas the pulp and seeds are being used. This study aims to investigate the nutrient composition and anti-nutritional properties of okra calyx flour. Design/methodology/approach Calyces from four varieties (Ex-kwadon, Solar, Chalawa and Syria) of okra pods were processed into flour. The proximate composition, mineral content, vitamin content and anti-nutritional composition of the flour samples were analysed by using standard methods. Findings There were significant differences in moisture content (p = 0.012), crude fat (p = 0.001), crude fibre (p = 0.002), carbohydrate (p = 0.002), sodium (p < 0.001), magnesium (p < 0.001), iron (p < 0.001), zinc (p = 0.006), vitamin A (p < 0.001) and vitamin C (p = 0.001) contents of okra calyx flour. The values of proximate composition ranged 8.1-8.9%, 8.4-9.0%, 14.3-15.3%, 1.4-2.1%, 16.9-18.2% and 47.1-49.4% for moisture content, ash, crude protein, crude fat, crude fibre and carbohydrate, respectively, whereas the values of mineral contents ranged 7.6-8.7 mg/100g, 35.7-41.2 mg/100g, 26.5-28.1 mg/100g, 93.2-95.8 mg/100g, 1.6-1.8 mg/100g and 5.2-5.7 mg/100g for sodium, magnesium, potassium, calcium, iron and zinc, respectively. The values of vitamin contents of okra calyx flour ranged 0.2-0.3 µg/100g, 7.1-8.9 mg/100g and 0.1-0.2 mg/100g for vitamin A, vitamin C and thiamine contents respectively. Also, there were significant differences in the values of phytate (p = 0.023), oxalate (p = 0.011) and saponin (p < 0.001) contents with the values of anti-nutritional properties ranging 1.3-1.5 mg/100g, 2.5-3.3 mg/100g, 7.4-9.7 mg/100g and 2.3-3.6 mg/100g for tannin, phytate, oxalate and saponin contents, respectively. Research limitations/implications There are scanty published works/information on proximate composition, mineral content, vitamin content and anti-nutritional composition of okra calyx flour. Practical implications The study showed that okra calyx flour could be useful in fortification/supplement of carbohydrate-based foods in food system. Originality/value Okra calyx flour comprises high crude fibre, crude protein, ash and vitamin C contents. Also, calcium is the major mineral content of okra calyx flour followed by magnesium and potassium. However, the tannin content reported higher in okra leaf flour, and okra flour is low in okra calyx flour.

Growth performance and nutrient digestibility of weaner rabbits fed African locust bean (Parkia biglobosa) fruit pulp

2020 ◽  
Vol 47 (4) ◽  
pp. 120-131
Author(s):  
S. Mohammed ◽  
A. T. Ijaiya ◽  
B. A. Ayanwale ◽  
Y. S. Kudu
Keyword(s):  
Crude Protein ◽  
Nutrient Digestibility ◽  
Crude Fiber ◽  
Dry Matter Content ◽  
Fruit Pulp ◽  
Ether Extract ◽  
Efficiency Ratio ◽  
Nitrogen Free Extract ◽  
Locust Bean ◽  
African Locust Bean

The need to seek for alternative feed materials to replace maize as source of energy to support growth in weaner rabbits necessitated this study. A feeding trial of 84 days using unsexed rabbit crosses (New Zealand white and Chinchilla) was conducted to assess the replacement value of African Locust bean fruit pulp for maize in weaner rabbits diet. Five diets were formulated, such that 100% maize and 0.00% fruit pulp of African fruit pulp at (T1), 75% maize and 25% inclusion of African locust bean at (T2), 50% maize and 50% African locust bean pulp as (T3), 25% maize and 75% African fruit pulp at (T4) while (T5) contain 100% fruit pulp of African locust bean and 0.00% maize, respectively. Seventy-five (75) weaner rabbits with average initial weight between 610.67g - 622.60g were randomly allocated in a complete randomized design (CRD) experiment to the five diets with fifteen (15) weaner rabbits in each treatment which were subdivided into three (3) replicates having five (5) weaner rabbits in each replicate. The weaner rabbits were housed in individual cage compartment. Data collected were subjected to one-way analysis of variance (ANOVA). Proximate and Phytochemical composition of sun dried fruit pulp of African locust bean used in the diets showed dry matter content of 91.38 %, crude protein 6.70 %, crude fiber 11.21 % Ether extract 5.04 %, ash 5.02 and nitrogen free extract 63.41 %. The metabolizable energy contained in the ingredient was 3079.41 ME/Kcal/Kg. Proximate composition of the experimental diets fed to weaner rabbits carried out indicated that T1 had dry matter content of 93.28 %, crude protein of 19.80 % and 12.41 % of crude fiber. Ether extract was higher in T5 with 8.48 %, while nitrogen free extract contained in T3 had the highest value of 51.17 %. However, ash content in T5 has the highest value of 7.83 %. The metabolizable energy in all the dietary treatment shows that T5 had the highest value of 3013.21 ME/Kcal/Kg. Nutrient digestibility in weaner rabbits showed crude protein digested during the experimental work in the treatment ranged from 69.46 % to 73.73 %. Crude fiber digested was between the ranges of 42.20 % to 58.12 % in all the treatments. Ash content ranged from 50.18 % to 56.35. T5 has the highest percent nutrient of ether extract digested with 83.36 % while the lowest value was obtained in T1 with 58.99 respectively. Values in nitrogen free extract ranged from 65.20 % to 72.43 % and showed a significance difference (P< 0.05) in all the treatment. Data were collected on daily feed intake and weekly weight. Feed conversion ratio, protein efficiency ratio, energy efficiency ratio, nutrient digestibility and feed cost benefit N (kg) were calculated. Weaner rabbits fed 75% maize and 25% African fruit pulp (T2) consumed more feed and significantly gained more weight (P < 0.05) than those fed the other diets. Feed conversion, protein efficiency ratio and energy efficiency ratio were not significantly (P>.0.05) influenced by the treatment diets while nutrient digestibility showed a significance difference (P < 0.05) in all the treatments. Average feed cost/weight gain of production with maize was estimated at N311.25 in T1 while the African locust bean fruit pulp was N161.81 in T5, a cost difference of N149.44, this resulted to a progressive reduction in the cost treatment of feed with increase in the level of fruit pulp of African locust bean meal. The results of this study indicated that when 25 % fruit pulp of African locust replaced maize, the rabbits performed better than the control diet and also of more economical option.

Preservation of cauliflower by dehydration technique for ensuring extended shelf life and higher return to rural women folk of Khagaria District

2017 ◽  
Vol 2 (02) ◽  
pp. 220-224
Author(s):  
Maya Kumari ◽  
Anita Kumari
Keyword(s):  
Shelf Life ◽  
Rural Women ◽  
Proximate Composition ◽  
Crude Protein ◽  
Unit Cost ◽  
Crude Fiber ◽  
Local Market ◽  
Rehydration Ratio ◽  
Sun Drying ◽  
Crude Fiber Content

A study was made on preservation techniques of cauliflower to get better shelf life, organoleptic qualities and economic return to farmers. Two processes of preservation namely sun drying and oven drying were compared. For the purpose, cauliflower purchased from local market were undergone processes of drying at normal room temperature, weighing and cutting into 3-4 cm long pieces, blanching and removing of excess water. Afterwards, the samples of blanched cauliflower were sun dried at 30-350 C and oven dried at 50-600 C separately. The dehydrated samples were then analyzed for proximate composition such as moisture, ash, fat, crude fiber, crude protein and carbohydrate content. For sensory evaluation cauliflowers recipes from oven dried and sun dried samples were prepared. Unit cost of processed cauliflower in case of dehydration by sun drying was Rs. 68.50 compared to oven dried as Rs.70.70 per kg. Rehydration ratio of sun dried was 5.9:1 where as in oven dried sample was 5.8:1. The moisture content was found to be higher in sundried sample (5.5%) as compared to oven dried sample (5.0%). Ash content (7.75%) was higher in oven dried sample compared to 7.25% in sun dried sample. As regards proximate composition of dehydrated cauliflower, fat content was observed to be similar in both methods of drying where as crude fiber content were 12.0% and 10.0% in oven dried and sun dried samples respectively. Crude protein contents were found to be 12.75% and 13% in oven dried and sun dried samples respectively where as carbohydrate contents were 60.50% and 62.25% respectively. Organoleptic properties such as colour, flavor, texture and taste of the recipes prepared from the dehydrated cauliflower were found to be in highly preferable range of 30 respondents upto 6 months period of dehydraion. As investigated from the above facts, shelf life, organoleptic qualities and nutrient composition of sun dried and oven dried cauliflower samples were observed to be almost similar. Adding to this sun drying can be done easily by rural women folk, hence this method can be advocated as preferred technique for the farmers of Khagaria district. Women folk earned substantial benefit by marketing of sundried cauliflower.

scholarly journals Vulnerable adults in police custody

2019 ◽  
Vol 22 (1) ◽  
pp. 5-8
Author(s):  
Ian Cummins
Keyword(s):  
Design Methodology ◽  
Research Literature ◽  
Police Custody ◽  
England And Wales ◽  
Content Type ◽  
Increased Risk ◽  
Vulnerable Adults

Purpose The purpose of this paper is to discuss the recent National Appropriate Adult Network (NAAN) report on the role of the appropriate adult. Design/methodology/approach This paper is based on the NAAN report and a review of relevant policy and research literature. Findings There to Help 2 highlights that there are still significant gaps in the provision of appropriate adult schemes across England and Wales. These gaps potentially place vulnerable adults at increased risk. Originality/value This paper is a review of recent research.

Co-workers’ perceptions of and reactions to employee’s involuntary demotion

2019 ◽  
Vol 41 (4) ◽  
pp. 740-757 ◽  
Author(s):  
Sophie Hennekam ◽  
Subramaniam Ananthram ◽  
Steve McKenna
Keyword(s):  
Design Methodology ◽  
Emotional Responses ◽  
Emotional Reaction ◽  
Content Type ◽  
Informational Justice ◽  
Behavioural Responses ◽  
Behavioural Reaction ◽  
Three Stages ◽  
Depth Interviews ◽  
The Way

Purpose The purpose of this paper is to investigate how individuals perceive and react to the involuntary demotion of a co-worker in their organisation. Design/methodology/approach The authors draw on 46 semi-structured in-depth interviews (23 dyads) with co-workers of demoted individuals. Findings The findings suggest that an individual’s observation of the demotion of a co-worker has three stages: their perception of fairness, their emotional reaction and their behavioural reaction. The perception of fairness concerned issues of distributive, procedural, interpersonal and informational justice. The emotional responses identified were feelings of disappointment/disillusion, uncertainty, vulnerability and anger. Finally, the behavioural reactions triggered by their emotional responses included expressions of voice, loyalty, exit and adaptation. Originality/value Perceptions of (in)justice perpetrated on others stimulate emotional and behavioural responses, which impacts organisational functioning. Managers should therefore pay attention to the way a demotion is perceived, not only by those directly concerned, but also by co-workers as observers.

Consumer value creation through WhatsApp use

2019 ◽  
Vol 32 (4) ◽  
pp. 455-471
Author(s):  
Jorge Cruz-Cárdenas ◽  
Jorge Guadalupe-Lanas ◽  
Ekaterina Zabelina ◽  
Andrés Palacio-Fierro ◽  
Margarita Velín-Fárez ◽  
...  
Keyword(s):  
Latin American ◽  
Value Creation ◽  
Emotional Support ◽  
Design Methodology ◽  
Instant Messaging ◽  
Role Performance ◽  
Content Type ◽  
Consumer Value ◽  
Depth Interviews ◽  
Practical Implications

Purpose The purpose of this paper is to understand in-depth how consumers create value in their lives using WhatsApp, the leading mobile instant messaging (MIM) application. Design/methodology/approach The study adopts the perspective of customer-dominant logic (CDL) and uses a qualitative multimethod design involving 3 focus groups and 25 subsequent in-depth interviews. The research setting was Ecuador, a Latin American country. Findings Analysis and interpretation of the participants’ stories made it possible to identify and understand the creation of four types of value: maintaining and strengthening relationships; improving role performance; emotional support; and entertainment and fun. In addition, the present study proposes a conceptual model of consumer value creation as it applies to MIM. Practical implications Understanding the way consumers create value in their lives using MIM is important not only for organizations that offer MIM applications, but also for those companies that develop other applications for mobile phones or for those who wish to use MIM as an electronic word-of-mouth vehicle. Originality/value The current study is one of the first to address the topic of consumer behavior in the use of technologies from the perspective of CDL; this perspective enables an integrated qualitative vision of value creation in which the consumer is the protagonist.

scholarly journals Advantages and potential challenges of data management in e-maintenance

2019 ◽  
Vol 25 (3) ◽  
pp. 378-396 ◽  
Author(s):  
Arian Razmi-Farooji ◽  
Hanna Kropsu-Vehkaperä ◽  
Janne Härkönen ◽  
Harri Haapasalo
Keyword(s):  
Data Management ◽  
Design Methodology ◽  
Management Practices ◽  
Future Research ◽  
Conceptual Approach ◽  
Content Type ◽  
Different Types ◽  
Maintenance Systems ◽  
Industry Leader ◽  
Practical Implications

Purpose The purpose of this paper is twofold: first, to understand data management challenges in e-maintenance systems from a holistically viewpoint through summarizing the earlier scattered research in the field, and second, to present a conceptual approach for addressing these challenges in practice. Design/methodology/approach The study is realized as a combination of a literature review and by the means of analyzing the practices on an industry leader in manufacturing and maintenance services. Findings This research provides a general understanding over data management challenges in e-maintenance and summarizes their associated proposed solutions. In addition, this paper lists and exemplifies different types and sources of data which can be collected in e-maintenance, across different organizational levels. Analyzing the data management practices of an e-maintenance industry leader provides a conceptual approach to address identified challenges in practice. Research limitations/implications Since this paper is based on studying the practices of a single company, it might be limited to generalize the results. Future research topics can focus on each of mentioned data management challenges and also validate the applicability of presented model in other companies and industries. Practical implications Understanding the e-maintenance-related challenges helps maintenance managers and other involved stakeholders in e-maintenance systems to better solve the challenges. Originality/value The so-far literature on e-maintenance has been studied with narrow focus to data and data management in e-maintenance appears as one of the less studied topics in the literature. This research paper contributes to e-maintenance by highlighting the deficiencies of the discussion surrounding the perspectives of data management in e-maintenance by studying all common data management challenges and listing different types of data which need to be acquired in e-maintenance systems.

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