Nutritional and sensory properties of instant maize porridge fortified with Moringa oleifera leaves and termite (Macrotermes falciger) powders

2019 ◽  
Vol 49 (4) ◽  
pp. 654-667
Author(s):  
Khavhatondwi Rinah Netshiheni ◽  
Mpho Edward Mashau ◽  
Afam Israel Obiefuna Jideani
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Control Sample ◽  
Zinc Content ◽  
Substitution Effect ◽  
Sensory Properties ◽  
African Countries ◽  
Mineral Contents ◽  
Design Factor ◽  
Content Type

Purpose White maize-based porridge is a staple food for about 80 per cent consumers in South Africa and in other sub-Saharan African countries contributing significantly to the diet of rural population in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Macrotermes falciger) are known to contain substantial amount of protein. The purpose of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant maize porridge. Design/methodology/approach Inclusion of MO and termite powder in instant maize porridge, using different treatments were considered using a completely randomised design. Factor levels were control (maize flour) cooked, blanched and uncooked MO samples. Data were analysed using SPSS version 23. Findings Protein content of fortified instant maize porridge (FMP) significantly increased from 10.0 to 21.2 per cent compared to unfortified porridge, and this could be attributed to the substitution effect, as fresh uncooked MO leaves are reported to be high in protein. Mineral content of FMP was higher in zinc, iron, calcium and magnesium. Calcium values of FMP were higher (276.8 mg/100 g) compared to unfortified porridge (7.1 mg/100 g). Upon the addition of MO leaves and termite powder, the zinc content increased from 3.4 mg/100to 7.6 mg/100 g. Higher iron values (27.9-36.9 mg/100 g) were observed among fortified samples. The sensory result showed that control sample had higher acceptance than the fortified samples (p = 0.02). Sensory analysis showed that among fortified porridges, blanched sample was rated high for colour and texture, cooked sample was higher in taste and uncooked sample was higher for aroma. Control sample had higher acceptance than fortified porridges for taste. The results of this study showed that the addition of MO leaves and termite powder to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Originality/value This study was carried out to develop instant maize porridge fortified with MO leaves and termite powder suitable for infants, pregnant mothers and other maize consumers. The author aimed at improving the nutritional content of instant maize porridge by combining it with MO leaves and termite powders. The results showed that the addition of MO leaves and termite powders to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Therefore, powder from MO leaves and termites could be used in complementary foods to increase protein and mineral contents.

The effect of partially or totally replacing milk fat by jojoba oil in Domiati cheese production on some nutritional and quality properties

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rehab F. M. Ali ◽  
Ayman M. El-Anany ◽  
Hassan M. Mousa
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Control Sample ◽  
Storage Period ◽  
Sensory Properties ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Jojoba Oil ◽  
Content Type ◽  
Cheese Sample

Purpose The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at 6°C for 45 days. Design/methodology/approach The fat percentage of milk used for cheese manufacture was standardized to 4% fat. Five formulas were produced by replacing milk fat with 0%, 25%, 50%, 75% and 100% of jojoba oil, respectively. The physicochemical and sensory properties of cheese samples at 0, 15, 30 and 45th days of cold store were evaluated. Findings No significant differences in moisture, fat, protein and acidity values amongst the control samples and those samples supplemented with different concentrations of jojoba oil. Significant differences (p = 0.05) in total volatile fatty acids were detected amongst experimental cheese samples. The highest values were recorded for control sample containing 100% milk fat, while the lowest values were recorded for cheese sample containing 100% jojoba oil (p = 0.05). Total nitrogen (TN), water-soluble nitrogen (WSN) and trichloroacetic acid soluble nitrogen (TCA-SN) levels of experimental cheeses were nearly same as for control. The results of fatty acids profile showed that jojoba oil has a unique structure of straight monounsaturated alcohols. Significantly (p = 0.05), the highest cholesterol content was recorded for control sample containing 100% milk fat; however, the lowest (p = 0.05) value was recorded for cheese sample containing 100% jojoba oil. At the end time of storage period, control sample manufactured with 100% milk fat had the highest (p = 0.05) values of free fatty acids, peroxide and thiobarbituric acid, while the lowest values were recorded for cheese sample with 100% jojoba oil as a source of fat. The sensory evaluation results demonstrated that blending milk fat with jojoba oil improved the sensory properties of Domiati cheese. Practical implications It is concluded that substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional and sensory characteristics of Domiati cheese. Originality/value It is concluded that Domiati cheese formulated with substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional characteristics and improved the sensory properties of produced cheese.

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

2019 ◽  
Vol 25 (7) ◽  
pp. 618-629 ◽  
Author(s):  
Sabina Karp ◽  
Jarosław Wyrwisz ◽  
Marcin Andrzej Kurek ◽  
Agnieszka Wierzbicka
Keyword(s):  
Dietary Fibre ◽  
Nutritional Value ◽  
Complex Analysis ◽  
Control Sample ◽  
Sensory Properties ◽  
Gluten Free ◽  
Technological Properties ◽  
Corn Flour ◽  
Baked Products ◽  
Total Dietary Fibre

The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory properties was conducted, where texture and rheological aspects were the most important. An analysis of the correlation between rheological and physical properties was also conducted. Corn and rice cakes differed, but the results showed the increase of β-glucan, total dietary fibre, springiness, cohesiveness, storage (G′) and loss (G″) modulus and the decrease of firmness and lightness. Improvement of porosity and volume was also noticed. Significant correlation was observed among G′, G″, specific volume and texture components. Accelerated texture changes were noticed after 24 h of storage. To sum up, it is justified to incorporate oat fibre into gluten-free baked products, both to increase nutritional value and improve cake structure.

Effects of different starter cultures on the ripening characteristics of Golot cheese

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hayriye Sekban ◽  
Zekai Tarakci
Keyword(s):  
Positive Impact ◽  
Starter Culture ◽  
Control Sample ◽  
Streptococcus Thermophilus ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Content Type ◽  
Positive Effects

Purpose The purpose of this study was to investigate the chemical, textural and sensory properties of some starter cultures fruit-added Golot cheese. Design/methodology/approach Six types of Golot cheeses were produced in this study. While the control sample contained no starter cultures, five different starter culture combinations (GS1: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis and Lactobacillus bulgaricus; GS2: S. thermophilus and L. bulgaricus; GS3: S. thermophilus; GS4: S. thermophilus and Lactobacillus helveticus; and GS5: S. thermophilus, L. lactis subsp. cremoris and L. lactis subsp. lactis) were applied to the other cheese samples using an immersion technique. Then, all cheeses were vacuum-packed and ripened at 4 ± 1°C for three months and their chemical, biochemical, sensory and textural analyses were performed on the 2nd, 15th, 30th, 60th and 90th days of ripening. Findings Results indicated that generally starter cultures have positive effects on the chemical, biochemical and sensory properties of Golot cheese. Considering the final values, the addition of starter cultures enhanced the ripening index of Golot cheeses (8.4%–9.2%), except the GS3 (7.4%), compared to the control (8.1%). At the end of the ripening period, meltability values of GS4 (16.5 mm) cultured cheeses were higher than those of other cultured cheeses (13.0–15.5 mm) and control cheese (14.5 mm). While lipolysis values were low in fresh cheese, it increased during ripening. Overall, GS3 (2.46 acid degree value [ADV]) and GS4 (2.40 ADV) had the highest lipolysis rate, while GS1 (2.14 ADV) had the lowest (p = 0.07). Electrophoretograms indicated that the highest fragmentation of α- and ß-casein occurred in GS5 (48.43%) and GS1 (44.24%), respectively. Also, GS5 was the most appreciated and preferred cheese in terms of sensory. Regarding texture, hardness, cohesiveness, adhesiveness, springiness and gumminess values were determined to be statistically important in terms of ripening time and cheese variety (p < 0.01). Originality/value Consequently, all starters had a positive impact on Golot cheese samples and among all S. thermophilus and L. helveticus starter were determined to be the most applicable one considering ripening, texture, sensory and melting properties.

Development of a cereal-based product using residual Moringa oleifera Lam. seed powder biomass and pseudo-plastic behavior of the dough mixtures

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Renata D. Paz ◽  
Andrea C. Landázuri ◽  
María Gabriela Vernaza
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Absorption Spectrometry ◽  
Food Products ◽  
Added Value ◽  
Plastic Behavior ◽  
Sustainable Food ◽  
Content Type ◽  
Thixotropic Behavior ◽  
By Products

Purpose The purpose of this paper was to promote the use of residual moringa seed powder (RMSP) for the enhancement of cereal-based products. RMSP is usually discarded after seed-oil extraction. This work also promotes zero-waste and rheological approaches. Design/methodology/approach In search of novel and sustainable food products with high nutritional value, cold-pressed Moringa oleifera Lam. seeds residue (RMSP) was used for incorporation in muffin formulations. Wheat flour was partially substituted (0%, 1%, 3%, 5%, 7% and 9%) by RMSP. Sodium (Na), calcium (Ca) and iron (Fe) contents were quantified through atomic absorption spectrometry; protein, through the Kjeldahl method followed by AACC Method 46–13.01; and, fat content, by a modified version of AACC Method 30–25.01a. Analysis of variance (ANOVA) and Tukey tests were performed to determine significant differences between formulations at 95% reliability using Minitab® software. Furthermore, simple viscosity studies of the dough mixture were carried in a Brookfield DV-III Ultra Rheometer; Matlab® curve-fitting tool was used for obtaining the best non-Newtonian equation that modeled experimental data. Subsequently, computational fluid dynamics (CFD) simulations of non-Newtonian fluids along a segmented pipe were carried out in Comsol Multiphysics® software to depict the importance of modeling non-Newtoning fluids for downstream processes. Findings RMSP significantly (p < 0.0001) increased protein and Fe content for the 7% and 9% formulations; it dramatically changed Na and Ca content in all formulations, while fat remained constant. Social implications The development of this type of product is an opportunity for communities that grow and harvest moringa as well as for food industries which can take advantage of moringa by-products for several subsequent processing. Originality/value For the first time, it was found that dough formulations with RMSP presented a pseudo-plastic and thixotropic behavior. In addition, the use of lignocellulosic by-products such as RMSP incorporates an added value to food products. In this case, it was demonstrated that moringa seed residue enhanced nutritional value to muffins and provided coagulant/flocculant action, which is essential during dough preparation.

Effect of addition of banana peel powder (Musa balbisiana) on physicochemical and sensory properties of fish patty

2019 ◽  
Vol 121 (9) ◽  
pp. 2179-2189 ◽  
Author(s):  
Hana Bin Mohd Zaini ◽  
Mohd Dona Bin Sintang ◽  
Yi Ning Dan ◽  
Noorakmar Ab Wahab ◽  
Mansoor Bin Abdul Hamid ◽  
...  
Keyword(s):  
Control Sample ◽  
Textural Properties ◽  
Sensory Properties ◽  
Banana Peel ◽  
Musa Balbisiana ◽  
Content Type ◽  
Overall Acceptability ◽  
Banana Peel Powder ◽  
Fish Patty

Purpose The purpose of this paper is to determine the physicochemical and sensory properties of fish patties added with banana peel powder (BPP), Musa balbisiana. Design/methodology/approach Four different fish patty formulations were produced containing 0 per cent (BPP0) (Control), 2 per cent (BPP2), 4 per cent (BPP4) and 6 per cent (BPP6) of BPP (M. balbisiana). Findings The addition of BPP was shown to improve the hardness, cooking yield, water holding capacity (WHC) and redness (a* value) as well as the dietary fibre (DF) content (p<0.05). The BPP, however, also turned the fish patties darker (lower L*) (p<0.05). Sensory evaluation showed that fish patties with a concentration of 2 per cent BPP had the highest overall acceptability, whereas the concentration of 6 per cent BPP was found to be unacceptable compared to that of control sample (p<0.05). The declining sensory acceptability of fish patty with 6 per cent BPP is related to the harder texture and the darker color of the patties compared to the control sample (BPP0). Originality/value The addition of BPP can potentially improve the quality of fish patties in terms of textural properties (hardness) by increasing their WHC, reducing the cooking loss and enhancing the DF content.

Monthly variation and impact of pollution on the nutritional value of Moringa oleifera (Lam.) Leaves

2017 ◽  
Vol 6 (10) ◽  
pp. 5535
Author(s):  
Sachin Umesh Dubey ◽  
Madhu Kanta Kapoor
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Reducing Sugars ◽  
Essential Amino Acids ◽  
Monthly Variation ◽  
Vehicular Pollution ◽  
Total Sugars ◽  
Urban Sewage ◽  
Moringa Oleifera Lam

Moringa oleifera Lam., commonly found tree in sub-Himalayan tracts of India, Pakistan, Bangladesh and Afghanistan has a high nutrition value. The leaves, flowers and immature pods of Moringa are used as a vegetable in many countries. The leaves are highly nutritious and medicinal in nature. They are a rich source of iron, calcium, vitamin A, vitamin C, proteins, and essential amino acids. Hence Moringa leaves can be a good source of protein for the vegetarians and the under-nourished population. Present investigation deals with the study of monthly variation in the nutritional value of Moringa leaves from the month of June 2015 to January 2016. Impact of urban sewage pollution and roadside vehicular pollution on the amount of reducing and total sugars, chlorophylls (a, b and total), proteins, vitamin-C and pH of the leaves, was also studied. Results revealed that the highest amounts of reducing sugars, total sugars, chlorophyll b and total chlorophyll during October 2015 whereas proteins, chlorophyll a, vitamin C and pH were highest during January 2016. Leaf samples collected from all the study sites exhibited minimum amounts of reducing sugars, chlorophylls (a, b and total) and pH during July 2015 whereas total sugars were lowest during December 2015. Proteins and vitamin C values were lowest during August and June 2015 respectively. Sewage and vehicular pollution showed an adverse effect on the nutritional contents of Moringa oleifera leaves. Of the two polluted sites, samples from near the sewage flow showed higher impact.

scholarly journals Impact of Dietary Supplementation with Moringa oleifera Leaves on Performance, Meat Characteristics, Oxidative Stability, and Fatty Acid Profile in Growing Rabbits

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 248
Author(s):  
Shaimaa Selim ◽  
Mahmoud F. Seleiman ◽  
Mohamed M. Hassan ◽  
Ahmed A. Saleh ◽  
Mohamed A. Mousa
Keyword(s):  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Live Weight ◽  
Dietary Supplementation ◽  
Serum Levels ◽  
Relative Content ◽  
Daily Weight Gain ◽  
Control Group ◽  
Moringa Oleifera Leaves

Moringa oleifera leaves (MOL) have gained great interest as a non-traditional feed ingredient due to their unique nutritional value. Therefore, the objective of the current study was to evaluate the effects of graded dietary supplementation levels with MOL on performance, carcass characteristics, antioxidant capacity, blood biochemical constituents, meat quality, and fatty acids profile of growing rabbits. A total of 120 weaned New Zealand white rabbits (6 weeks old) were randomly allotted into 4 dietary groups with 5 replicates each (n = 6), which were fed for 42 days with a basal diet as control or 3 experimental diets supplemented with 5, 10, or 15 g/kg MOL. The results showed that, compared to the control group, the dietary inclusion of MOL at a level of 10 and 15 g/kg DM linearly increased (p < 0.01) final live weight (2403.3 and 2498.2 vs. 2166.6) and average daily weight gain (36.5 and 35.51 g/d vs. 28.72 g/d), and enhanced feed conversion ratio (2.49 and 2.50 vs. 3.14). The dietary supplementation with MOL linearly increased dressing out percentage, spleen index, intestinal length, and decreased abdominal fat index (p < 0.01). Greater serum levels of total protein and globulin, but lower alanine aminotransferase and aspartate aminotransferase were observed in the MOL-fed rabbits (p < 0.01). Serum levels of total triglycerides, cholesterol, and low-density lipoprotein (p < 0.05) were decreased linearly and quadratically in the MOL groups compared with the control. Glutathione peroxidase activity increased (p < 0.01), whereas malondialdehyde decreased (p < 0.01) linearly and quadratically in both serum and meat, in response to dietary MOL supplementation. Dietary MOL supplementation increased the meat crude protein content but lowered the relative content of ether extract in the meat (p < 0.05). The relative content of the meat n-3 PUFA was increased by about 33.71%, 29.46%, and 24.36% for the MOL0.5%, MOL1%, and MOL1.5% groups compared to control. In conclusion, MOL could be used at a level of 1.5g/kg of the growing rabbits’ diets with beneficial impacts on performance, antioxidant capacity, and the nutritional value of the meat.

Earnings management and ownership structure in emerging market

2017 ◽  
Vol 43 (10) ◽  
pp. 1117-1136 ◽  
Author(s):  
Naima Lassoued ◽  
Mouna Ben Rejeb Attia ◽  
Houda Sassi
Keyword(s):  
Emerging Markets ◽  
Earnings Management ◽  
Ownership Structure ◽  
Audit Quality ◽  
Emerging Market ◽  
Middle Eastern ◽  
Convincing Evidence ◽  
Loan Loss ◽  
African Countries ◽  
Content Type

Purpose The purpose of this paper is to investigate whether ownership structure affects earnings management in the banking industry of emerging markets. Design/methodology/approach The empirical study is conducted using a sample of 134 banks from 12 Middle Eastern and North African countries. Econometrically speaking, the study used a panel data regression analysis. Findings The authors found convincing evidence that banks with more concentrated ownership use discretionary loan loss provisions to manage their earnings. The authors also found that state and institutional owners encourage earnings management, while family owners reduce this practice. Practical implications The findings would be valuable for investors since they should take into account ownership structure in order to reach a better investment decision. Moreover, regulatory reforms in emerging markets should push for more transparency about ownership structure, high levels of supervision, and external audit quality. Originality/value This study presents international evidence on the prominent role of owners in earnings management in emerging markets with weak shareholder rights protection.

Sensor e-textiles: person centered co-design for people with late stage dementia

2016 ◽  
Vol 20 (2) ◽  
pp. 76-85 ◽  
Author(s):  
Cathy Treadaway ◽  
Gail Kenning
Keyword(s):  
Design Process ◽  
Late Stage ◽  
Design Methodology ◽  
Design Research ◽  
Family Members ◽  
Sensory Properties ◽  
Content Type ◽  
People With Dementia ◽  
Grounded Practical Theory ◽  
The Moment

Purpose – The purpose of this paper is to present design research investigating the development of sensory textiles with embedded electronics to support the wellbeing of people with late stage dementia in residential care. Design/methodology/approach – The research presented is qualitative and uses a mixed method approach informed by grounded practical theory and positive design methodologies. It uses an inclusive and participatory co-design process involving people with dementia and their families with an interdisciplinary team of experts. Findings – Both the co-design process and the artefacts developed have been beneficial in supporting wellbeing. The textile artefacts have been found to soothe, distract and comfort people with dementia. They have also been shown to facilitate in the moment conversational bridges between family members and carers with persons with dementia. Research limitations/implications – The findings are based on a small cohort of participants, observational reports and descriptive accounts from family members and carers. Practical implications – The paper proposes ways in which simple hand-crafted textiles can be used beneficially to support the wellbeing of people with late stage dementia. It provides examples of how technology can be used to personalise and extend the sensory properties of the artefacts created. Social implications – It promotes an inclusive co-design methodology involving care professionals, carers and people with dementia with designers and technologists. Originality/value – The paper describes new ways of extending sensory properties of textiles through the integration of technology.

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