Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran

2017 ◽  
Vol 42 (4) ◽  
pp. e12447 ◽  
Author(s):  
Folasade D. Odebode ◽  
Oluchi T. Ekeleme ◽  
Oluwole S. Ijarotimi ◽  
Sunday A. Malomo ◽  
Atinuke O. Idowu ◽  
...  
Keyword(s):  
Rice Bran ◽  
Nutritional Composition ◽  
Soybean Cake ◽  
Flour Blends

scholarly journals Quality Characteristics of Fiber – Rich Biscuits From Blends of Sweet Potato and Tigernut Flour (P04-073-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rebecca Obafaye ◽  
Matthew Ohida ◽  
Aderonke Olagunju ◽  
Funmilayo Omoba
Keyword(s):  
Fatty Acid ◽  
Sweet Potato ◽  
Dietary Fibre ◽  
Slight Modification ◽  
Nutritional Composition ◽  
Gas Liquid Chromatography ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Flour Blends ◽  
Content Range

Abstract Objectives This study sought to prepare biscuit from composite flours of sweet potato and tiger nut flour blends as well as to evaluate nutritional composition and consumer acceptability of formulated biscuits. Methods Sweet potato was purchased at Federal University of Technology Research farm, Akure, Nigeria. Tiger nut (brown variety) and other principal ingredients (sugar, fat and salt) were purchased from Oba market in Akure, Nigeria. All chemicals used were of analytical grade. The sweet potato tuber was processed into flour according to the method described by (Noorakmar, et al., 2012) with slight modification. Tiger nut was processed into flour according to the method described by Awolu, et al (2017). Percentage of TNF in SPF was 10% (SWT10), 20% (SWT20), and 30% (SWT30) while SPF 100% (SWT0) served as control. The procedure for making the biscuits was produced according to the method of AACC, (2000) Moisture, protein, fat, crude fiber, and ash contents were determined according to the method described by A.O.A.C. (2005). Carbohydrate was calculated by difference. Mineral analysis were determined as described by A.O.A.C. (2005), The dietary fiber content of PM-OP biscuits was determined using the described method of the A.O.A.C. (2005). Fatty acid composition was analyzed using the gas liquid chromatography (GLC) as described by Stahle, E. (1967). Sensory evaluation of the formulated biscuit was carried out using 9-point hedonic scale as described by Kaur.et al., (2015) Results Protein content range from 1.74 to 7.53%, fat content range from 2.05 to 12.77%, crude fibre range from 0.63 to 3.81%, ash content range from 5.89–6.68%, moisture content range from 3.84 to 9.84%. Potassium was the most abundant mineral content present in the biscuit and its value ranges from 11.50 to 41.20 mg/100 g. DF increased significantly (P < 0.05) with an increase in Tiger nut. The total dietary fibre value range from 7.15 to 8.69%, the ratio of soluble to insoluble dietary fibre was 3:1. The predominant fatty acid in the biscuit is linoleic acid followed by oleic acid. The overall acceptability revealed that SWT20 was the most acceptable of the biscuits. Conclusions Consumption of fibre-rich biscuit from the blends of sweet potato and tigernut flour could serve as a nutritious snacks capable to reduced the menace of degenerated diseases in a riotous economy Funding Sources None. Supporting Tables, Images and/or Graphs

scholarly journals Nutritional composition of rice bran submitted to different stabilization procedures

2012 ◽  
Vol 48 (4) ◽  
pp. 651-657 ◽  
Author(s):  
Simone Aparecida dos Santos Conceição Faria ◽  
Priscila Zaczuk Bassinello ◽  
Marilene de Vuono Camargo Penteado
Keyword(s):  
Chemical Composition ◽  
Rice Bran ◽  
Nutritional Value ◽  
Fatty Acid Content ◽  
Nutritional Composition ◽  
Microwave Oven ◽  
Human Diet ◽  
Sample Composition ◽  
Rapid Tool ◽  
Existing Data

In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran.

scholarly journals Nutritional Composition, Techno-Functional Properties and Sensory Analysis of Pan Bread Fortified with Kenaf Seeds Dietary Fibre

2021 ◽  
Vol 50 (11) ◽  
pp. 3285-3296
Author(s):  
Nurul Ainaa Farhanah Mat Ramlan ◽  
Salma Malihah Mohammad ◽  
Roselina Karim ◽  
Sharifah Kharidah Syed Muhammad ◽  
Maznah Ismail ◽  
...  
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Wheat Bran ◽  
Sensory Analysis ◽  
Dietary Fibre ◽  
Binding Capacity ◽  
Nutritional Composition ◽  
Water Binding ◽  
Pan Bread ◽  
Kenaf Seed

Kenaf seeds are underutilized source of food with good source of dietary fiber, protein, essential oil, and phytocompounds. The objectives of this study were to determine the nutritional composition of kenaf seeds, the techno-functional properties of kenaf seeds dietary fibre (KSDF), and sensory analysis of pan bread fortified with dietary fibre that was extracted from kenaf seeds. Analyses showed that kenaf seeds are rich in dietary fibre (28.87 g/ 100 g), protein (27.07 g/ 100 g), oil (23.78 g/100 g) and mineral (5.55 g/100 g). The dietary fibre that was extracted through enzymatic hydrolysis (KSDF (EH)) exhibited significantly (p < 0.05) greater water-binding capacity (WBC), oil-binding capacity (OBC) and viscosity than non-enzymatic hydrolyzed kenaf seeds dietary fibre (KSDF (NEH)) and defatted kenaf seed meal (DKSM). Different formulations of bread were prepared by replacing 10% of wheat flour with wheat bran fibre (positive control), rice bran fibre and KSDF, with white bread unfortified with fibre as negative control. Addition of 10% KSDF to bread formulation significantly (p < 0.05) reduced bread height, volume, specific volume, water activity and firmness, and increased proofing time and bread surface colour. Results from the sensory evaluation of the bread samples also showed that KSDF bread was the most acceptable in comparison to rice bran and wheat bran fortified breads. This study shows that kenaf seed has valuable source of dietary fibre with the potential to be used as a functional ingredient in the development of functional breads.

scholarly journals The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends

2019 ◽  
Vol 11 (1) ◽  
pp. 21-29 ◽  
Author(s):  
Folasade Maria Makinde ◽  
Ayobami Opeyemi Eyitayo
Keyword(s):  
Bulk Density ◽  
Wheat Flour ◽  
Cocos Nucifera ◽  
Proximate Analysis ◽  
Pasting Properties ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Iron And Zinc ◽  
Flour Blends

The feasibility of partially replacing wheat flour with coconut flour in baked products was investigated. Matured coconut (Cocos nucifera) endocarp was grated for the extraction of milk, dried, milled,and pulverized. Five blends of composite flour were prepared by combining wheat flour with 10% to 50% of partially defatted coconut flour,respectively. The 100% wheat flour served as control. The samples were analysed for proximate, mineral, functional,and pasting properties using standard procedures. The proximate analysis indicated 5.52 % moisture, 23.6% protein, 11.14% fibre, 5.4% fat, 5.21% ash,and 49.1% carbohydrate for coconut flour. The ranges of the proximate composition forthe flour blends were:moisture (4.79-5.55%), protein (14.9 -19.1%), fibre (0.44 -5.12%), fat (2.9 -5.3%), ash (0.68-2.13%), carbohydrate (62.7-76.2%),and energy (315.26-335.28 kCal). The values for moisture, protein, fat, fibre,and ash increased with the increasing levels of coconut substitution,except for carbohydrate and energy contents. There were significant differences (p≤0.05) in calcium, magnesium, potassium, phosphorus, iron,and zinc concentrations of the samples. The range of values obtained for these parameters was1.32-2.59 mg/kg, 2.60-3.83 mg/kg, 12.10-16.89 mg/kg, 12.40-18.50 mg/kg,0.50-1.22 mg/kg and 0.30-1.23 mg/kg, respectively. The ranges of functional properties were:loosed bulk density (0.28-0.49 g/mL),packed bulk density (0.44-0.75 g/mL), pH (5.77-6.57), swelling capacity (3.89-6.56%), water absorption capacity (0.89-3.97 ml/g),oil absorption capacity (1.26-3.20 ml/g),and gelation (12.0-18.0%). The pasting characteristics showed significant differences betweenthe100% wheat flour and coconut substituted samples. The results revealed modifications in nutritional, functional,and pasting properties in blends containing fractions of partially defatted coconut flour,which suggeststheir application in diverse food products.

Stabilization and nutritional composition of pigmented rice bran

2014 ◽  
Vol 33 (1) ◽  
pp. 14
Author(s):  
Maheshwari Kapale ◽  
D. Vijayalakshmi ◽  
Jayalaxmi Baddi ◽  
Shweta Bhosale
Keyword(s):  
Rice Bran ◽  
Nutritional Composition ◽  
Pigmented Rice

scholarly journals Kualitas dan Kuantitas Sperma Kambing Bligon Jantan yang Diberi Pakan Rumput Gajah dengan Suplementasi Tepung Darah (Quality and Quantity of Semen of Buck Bligon Fed Elephant Grass Supplemented with Blood Meal).

2012 ◽  
Vol 34 (3) ◽  
pp. 145
Author(s):  
Agustinus Agung Dethan ◽  
Kustono (Kustono) ◽  
Hari Hartadi
Keyword(s):  
Sperm Motility ◽  
Rice Bran ◽  
Blood Meal ◽  
Sperm Concentration ◽  
Corn Meal ◽  
Elephant Grass ◽  
Semen Volume ◽  
Sperm Abnormality ◽  
Soybean Cake ◽  
Effect Of Treatment

<p>The experiment was conducted to determine the quality and quantity of semen of buck Bligon fed elephant grass supplemented with blood meal. The experiment was carried out in Laboratory of Animal Physiology and Reproduction,<br />Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta. Nine bucks Bligon age 8 to 12 months were used in the experiment. The experimental animals were devided into three groups of feed treatment, i.e group 1 (R0); elephant grass (60%) + corn meal (15%) + rice bran (15%) + soybean cake (10%), group 2 (R1); elephant grass (60%) + corn meal (15%) + rice bran (15%) + soybean cake (5%) + blood meal (5%), group 3 (R2); elephant grass (60%) + corn meal (15%) + rice bran (15%) + blood meal (10%). The experiment was carried out for 3 months. Semen collection using artificial vagina was done two times a week for four weeks. The variables measured were semen volume, semen pH, sperm motility, sperm consentration, sperm viability, and sperm abnormality. The experiment data were statisticaly analyzed using completely randomized design using statistical analysis and then continued with Duncan test to analyze the differences between means. The results showed that the suplementation of blood meal significantly increased (P≤0.01) semen volume. Semen volume for R0 was 0.42 ml lower than R1 0.82 ml and R2 0.69 ml whereas R1 and R2 differed significantly (P≤0.05). The treatments have significant effect (P≤0.01) on sperm motility. The highest sperm<br />motility value was at treatment R1 which was 84.17% followed by R2 81.67% and the lowest was R0 65.00%. The effect of treatment on sperm concentration also significant (P≤0.01). Sperm concentration of R1 was 5,537.67 million cell/ml<br />semen and R2 was 4,415.33 million cell/ml semen which were higher than R0 (3,081.00 million cell/ml semen). Viability was significantly affected (P≤0.01) by the treatments. Viability value at treatment R0 was 69.88% and for treatment R1 and R2 were 91.25% and 87.63% respectively, the values differed significantly (P≤0.05). The effect of treatment on pH semen and sperm abnormality was not significant. Feed containing blood meal, corn meal, rice bran, and soybean<br />could increase the quality and quantity buck Bligon semen. The improvement of local goat livestock productivity could be done by giving blood meal as an alternative of protein source for feed supplement, particularly at areas having low<br />quality feed.</p><p><br />(Key words : Goat, Semen quality, Blood meal)<br /><br /></p>

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