Nutrient compositions and functional constituents of 12 crabapple cultivars ( Malus Mill. species): Aptitudes for fresh consumption and processing

2021 ◽  
Vol 45 (4) ◽  
Author(s):  
Changhao Yu ◽  
Meng Wang ◽  
Fang Liu ◽  
Min Wang
Keyword(s):  
Nutrient Compositions

Major nutrient compositions and functional properties of sorghum flour at 0–3 days of grain germination

2013 ◽  
Vol 65 (1) ◽  
pp. 48-52 ◽  
Author(s):  
Maha F. Elbaloula ◽  
Runqiang Yang ◽  
Qianghui Guo ◽  
Zhenxin Gu
Keyword(s):  
Functional Properties ◽  
Sorghum Flour ◽  
Major Nutrient ◽  
Nutrient Compositions

Comparison of nutrient compositions and pharmacological effects of steamed and freeze-dried mature silkworm powders generated by four silkworm varieties

2017 ◽  
Vol 20 (4) ◽  
pp. 1410-1418 ◽  
Author(s):  
Sang-Dock Ji ◽  
Phuong Nguyen ◽  
Sun-Mi Yoon ◽  
Kee-Young Kim ◽  
Jong Gon Son ◽  
...  
Keyword(s):  
Pharmacological Effects ◽  
Freeze Dried ◽  
Nutrient Compositions

scholarly journals Evaluation of phytochemical and nutritional potential of Talinum triangulare (Jacq) leaf, stem and root on human health

2016 ◽  
Vol 5 (1) ◽  
pp. 6 ◽  
Author(s):  
Chinyere Ilodibia ◽  
Ngozi Igboabuchi
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Ash Content ◽  
Cyanogenic Glycoside ◽  
Ether Extract ◽  
Crude Fibre ◽  
Talinum Triangulare ◽  
Standard Techniques ◽  
Nutritional Potential ◽  
Nutrient Compositions

Phytochemical and nutritional potentials of various parts (leaf, stem and root) of Talinum triangulare were evaluated using standard techniques. Analysis of Variance (ANOVA) was employed in data analysis. All the parts of the species were found to contain nutrient compositions in varying levels. Dry matter and carbohydrate were highest in the stem (91.69±0.12 and 68.66±0.01) respectively. Moisture, ash content and crude fibre were highest in the root (9.78±0.04, 17.53±0.11and 15.32±0.03) respectively while ether extract and crude protein were highest in the leaf (1.09±0.01 and 17.72±0.17) respectively. The results showed also varying quantities of the phytochemicals in the leaf, stem and root with some parts lacking some of the phytochemicals. The leaf contained the highest percentage of all the phytochemical investigated alkaloid, flavonoid, tannin, sterol, Terpenoid, phenol and saponin (0.47±0.01, 0.26±0.00, 0.36±0.07, 0.03±0.01, 0.42±0.02, 0.02±0.01and 0.68±0.05 respectively. The root lacked sterol and phenol while stem lacked only phenol. The leaf, stem and root lacked cyanogenic glycoside. The results have indicated that these parts of the Talinum triangulare investigated are very nutritious and possessed bioactive compounds that could be extracted for the manufacture of new drug, food supplements and also be used in ethnomedicine for the treatment of diseases.

scholarly journals Comparative Analysis on Essential Nutrient Compositions of 23 Wild Hazelnuts (Corylus heterophylla) Grown in Northeast China

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Liying Fan ◽  
Jun Ren ◽  
Yuting Yang ◽  
Limin Zhang
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Northeast China ◽  
Soluble Sugar ◽  
Corylus Avellana ◽  
Essential Nutrient ◽  
New Cultivars ◽  
Nutrient Compositions

The essential nutrients of 23 wild hazelnuts (Corylus heterophylla) grown in northeast China were analyzed in order to sieve good species and study the factors effected on nut quality. Hazelnut kernels contained 45.76–62.78% fat similar to Corylus avellana and main fatty acids were oleic acid (79.75%), linoleic acid (15.42%), palmitic acid (3.29%), and polyunsaturated fatty acids ranged between 10.37% and 25.88%. Average protein, soluble sugar, starch, and ash contents of hazelnut kernels were 25.12%, 4.98%, 2.03%, and 3.04%, respectively. The amount of amino acids, mostly as glutamic acid, arginine, and aspartic acid, was also determined by the hazelnut varieties. The abovementioned variation was explained by growing environmental differences. Among them, the 11th sample was highest in protein content (30.21%) and 18th sample highest in fat content, while the 5th and 14th samples had relatively balanced nutrients. So, when planning to select new cultivars, we primarily considered different hazelnut qualities.

scholarly journals Nutrient compositions of some leafy wild vegetables in the Eastern Cape, South Africa

2016 ◽  
Vol 103 ◽  
pp. 310
Author(s):  
C. Bvenura ◽  
A.J. Afolayan
Keyword(s):  
South Africa ◽  
Eastern Cape ◽  
Wild Vegetables ◽  
Nutrient Compositions

scholarly journals Gonadal traits and nutrient compositions of novel sea urchin hybrids of Hemicentrotus pulcherrimus (♀) and Strongylocentrotus intermedius (♂)

2020 ◽  
Vol 18 ◽  
pp. 100439
Author(s):  
Li Liu ◽  
Jingxian Sun ◽  
Yaoyao Zhan ◽  
Tanjun Zhao ◽  
Yang Zou ◽  
...  
Keyword(s):  
Sea Urchin ◽  
Strongylocentrotus Intermedius ◽  
Hemicentrotus Pulcherrimus ◽  
Nutrient Compositions

Nutrient Compositions of Culinary-Medicinal Mushroom Fruiting Bodies and Mycelia

2011 ◽  
Vol 13 (4) ◽  
pp. 343-349 ◽  
Author(s):  
Enkhjargal Ulziijargal ◽  
Jeng-Leun Mau
Keyword(s):  
Medicinal Mushroom ◽  
Fruiting Bodies ◽  
Nutrient Compositions

Influence of Blanching on Some Nutrient and Anti-nutrient Compositions of Bitter Yam (Dioscorea dumetorum)

2016 ◽  
Vol 16 (2) ◽  
pp. 1-8 ◽  
Author(s):  
Anthony Egbuonu ◽  
Daniel Nzewi
Keyword(s):  
Nutrient Compositions

Corrigendum to “Nutrient Compositions and Antioxidant Capacity of Kiwifruit (Actinidia) and their relationship with flesh color and commercial value” [Food Chem. 218 (2017) 294–304]

2017 ◽  
Vol 224 ◽  
pp. 439
Author(s):  
Tingting Ma ◽  
Xiangyu Sun ◽  
Jinmei Zhao ◽  
Yilin You ◽  
Yushan Lei ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Flesh Color ◽  
Commercial Value ◽  
Nutrient Compositions

A comparative analysis in the macro and micro nutrient compositions of bakery food products available in the Chittagong city corporation, Bangladesh

2012 ◽  
Vol 42 (4) ◽  
pp. 256-260
Author(s):  
Baishakhi Biswas ◽  
Mahbub Ullah ◽  
Nurul Absar ◽  
Abul Manchur
Keyword(s):  
Comparative Analysis ◽  
Food Products ◽  
Nutrient Compositions
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