scholarly journals OPTIMIZATION OF NOODLE FORMULATION USING COMMERCIALIZED EMPTY FRUIT BUNCH PALM OIL CARBOXYLMETHYL CELLULOSE (CMC) AND FLOURS WITH DIFFERENT PROTEIN CONTENT

2018 ◽  
Vol 80 (5) ◽  
Author(s):  
Nur Izzatun Nasriah Nasruddin ◽  
Mohd Suzeren Md Jamil ◽  
Ikhwan Zakaria ◽  
Saiful Irwan Zubairi
Keyword(s):  
Protein Content ◽  
Oil Palm ◽  
Physicochemical Analysis ◽  
High Protein ◽  
Palm Tree ◽  
Empty Fruit Bunch ◽  
Acceptance Level ◽  
Significant Difference ◽  
Different Types ◽  
Protein Flour

Carboxylmethyl cellulose (CMC) is extracted from empty fruit bunches of oil palm, which usually comes from industrial waste. The focus of this research is to recycle cellulose from the oil palm tree to produce a food product which is noodles. In this research, the noodles were produced from commercialized CMC (0 – 2%) by using 15 different formulations with different types of flour such as high protein flour, wheat flour and low protein flour which provides an added factor to improve texture. Proximate, physicochemical analysis and sensory test were conducted in order to determine the noodle’s nutrient content, colour, texture and acceptance level among the consumer panels. Based on the proximate analysis, high protein flour produced noodles that were similar to the positive control product which was a commercialized yellow noodles (Mi Kuning Rakyat). Fat, crude fiber, moisture and ash content did not show a significant difference among the formulation tested (p>0.05) because the CMC used and different types of flour with different protein content used did not affect them. The compression test that was used to analyze texture in the physicochemical analysis revealed that Formulation 3 (F3), which was made up from high protein flour and 1% (w/w) CMC, had highest hardness with a mean score of 3.13 ± 0.06N and was significantly different (p<0.05) in comparison with other 14 formulations. This indicates that the use of high protein flour helps in the formation of gluten network in the noodles while an optimum amount of CMC (1.0%) gives a good texture to the noodles. For hedonic test, Formulation 4 (F4), which was made up of 1.5% (w/w) CMC and high protein flour which contain 11.5-13.5% of protein, has a highest acceptance level for consumer due to a good taste and a better texture. Therefore, the integration of high fibrous flour from an empty fruit bunch of oil palm in the form of commerciallized CMC with flours with different protein content into noodle formulation can produce an improved noodles' quality that have higher acceptance level among the consumers. 

scholarly journals Comparative analysis of the promixate compositions of Tarpon atlanticus and Clarias gariepinus from culture systems in south-western Nigeria

2011 ◽  
Vol 11 (47) ◽  
pp. 5344-5359
Author(s):  
Emmanuel BE ◽  
◽  
C Oshionebo ◽  
NF Aladetohun ◽  
Keyword(s):  
Comparative Analysis ◽  
Young Adult ◽  
Protein Content ◽  
Proximate Composition ◽  
High Protein ◽  
High Protein Content ◽  
Culture Systems ◽  
Total Length ◽  
Significant Difference ◽  
Adult Head

The comparative analysis of the proximate compositions of Tarpon atlanticus (megalops) and Clariasgariepinus (African catfish) collected from two culture systems (Pen and concrete pond) were examined . Parameters of proximate composition analysed were moisture, ash, protein, fibre, fat and carbohydrate from the head and tail region. Proximate composition comparison was also done with various sizes of the two species of fish which are the juvenile, young adult and a dult forms . The total length and weight of juvenile ranged from 24.5 - 26.5cm, 178.3 - 180g and 25.2 - 27.4cm, 177.6 - 179.5g for T. atlanticus and C. gariepinus , respectively. For the young adult, the total length and weight ranged from 27.0 - 28.5cm, 212 .0 - 220.1g and 26.9 - 29.4cm, 214.2 - 221.3g for T. atlanticus and C. gariepinus , respectively. For the adults, the total length and weight ranged from 40.20 - 42.10cm, 783 - 800g and 39.9 - 44.5cm, 785 - 805g for T. atlanticus and C. gariepinus , respectively . Analysis of variance (ANOVA) showed no significant difference (P<0.05) between the moisture content of T. atlanticus and C. gariepinus in the adult head although there was a significant difference (P<0.01) between the ash of T. atlanticus and C. gariepinus in the adult tail. There was no significant difference (P<0.05) between the protein of T. atlanticus and C. gariepinus in the young adult tail but there was a significant difference (p<0.05) between the fibre of T. atlanticus and C. gariepinus in the juve nile tail. There was a significant difference (p<0.01) between the fat and oil of T. atlanticus and C. gariepinus . Ash content was highest in the adult head of T. atlanticus and lowest in the adult tail of C. gariepinus . Protein was at its highest in the young adult tail of C. gariepinus and lowest in the juvenile head of T. atlanticus . The low concentration of lipids in the muscles of these species could be due to poor storage mechanism s and the use of fat reserves during spawning activities. Generally the two species contain high protein content as f ou nd out in this study. The high tissue protein content may have resulted from high protein content of their diets. Thus , both fish species constitute a high source of protein and low fatty acids, as well as an ideal dietetic fish food for human consumption.

THE EFFECT OF FERMENTATION ON SOME PROPERTIES OF GLUTEN

1936 ◽  
Vol 14c (6) ◽  
pp. 222-228
Author(s):  
G. H. Guest ◽  
R. K. Larmour
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Water Holding Capacity ◽  
High Protein ◽  
Gluten Protein ◽  
High Protein Content ◽  
Protein Flour ◽  
Water Holding

Except in the cases of a flour of unusually high protein content (19%) and a Pacific Club wheat flour of 7.6% protein, the loss of gluten protein after four hours' fermentation was about 17% and the change in water-holding capacity was negligible. There was practically no differentiation between flours from heavily frosted wheat and average sound flours. The 19% protein flour, however, showed a loss of gluten protein of only 5 % and a slight increase in water-holding capacity; the Club flour showed a loss of 43.4% in gluten protein and a decrease of 27% in water-holding capacity. It is concluded that these two properties of gluten cannot be used to differentiate most flours.

Physicochemical Parameter of Palm Oil and Soil from Ihube Community, Okigwe, Imo State Nigeria

2017 ◽  
Vol 62 ◽  
pp. 35-43 ◽  
Author(s):  
Christian Ebere Enyoh ◽  
Ezechiel Amarachukwu Ihionu ◽  
Andrew Wirnkor Verla ◽  
Patricia Ngozi Ebosie
Keyword(s):  
Palm Oil ◽  
Analytical Methods ◽  
Physicochemical Analysis ◽  
Soil Samples ◽  
Palm Tree ◽  
Imo State ◽  
Top Soil ◽  
Significant Difference ◽  
C 50

This study assessed the quality of palm oil and soil quality from Ihube community, Okigwe L.G.A of Imo state in October 2015. The soil samples were collected from the top soil and the palm oil were collected immediately after extraction. The soil and palm oil were analyzed using standard analytical methods and the results obtained were compared to standards. The physicochemical analysis of the soil samples showed that ranges of EC (323.33±0.57-480.33±1.53 us/cm); Temperature (28.0±0.26 29.1±0.20 °C); %MC (20.9±0.80-40.8±0.10); %SOM (1.92±0.61-4.85±0.01) which were within the acceptable limits while CEC (5.471-8.1063 mg/kg); iron (0.311-0.731 mg/kg) and lead (0.004-0.054 mg/kg) were is not appreciable. The palm oil result showed that MC (0.32±0.09 %) which is above the acceptable limit, pH (4.71±0.01-4.74±0.01) and viscosity (23.41±0.44-106.23±0.55 mPas) obtained at temperature range 20 °C-50 °C. The FFA result for 10days showed ranges from (2.15±0.01-6.07±0.05 mgNaOH/g) with Fe, (2.00±0.01-5.43±0.51 mgNaOH/g) with Pb and (1.27±0.03-5.04±0.03 mgNaOH/g) without contamination. This was tested using anova at p = 0.05 respectively and showed significant difference between the results. However, the result obtained from these areas shows good quality soil for palm tree cultivation.

scholarly journals Characterization of Lignin Precipitated From The Soda Black Liquor of Oil Palm Empty Fruit Bunch Fibers by Various Mineral Acids

2017 ◽  
Vol 21 (1) ◽  
pp. 57 ◽  
Author(s):  
M.N Mohamad Ibrahim ◽  
S.B Chuah ◽  
W.D. Wan Rosli
Keyword(s):  
Phosphoric Acid ◽  
Oil Palm ◽  
Black Liquor ◽  
Structural Features ◽  
Empty Fruit Bunch ◽  
Nitrobenzene Oxidation ◽  
Significant Difference ◽  
Mineral Acids ◽  
Ft Ir ◽  
Soda Lignin

Soda lignin from oil palm empty fruit bunch was directly isolated by various mineral acids i.e. sulfuric acid, hydrochloric acid, phosphoric acid and nitric acid at three levels of concentration (20% v/v, 60%v/v and concentrated). A comparison study was performed through physicochemical properties and structural features using FT-IR, UV, 13C-NMR and nitrobenzene oxidation. The FT-IR results showed that there is no significant difference between the main structures of the lignin isolated by various acids. However, low concentration of phosphoric acid is preferable because of its highest yield. The S: V: H ratio of 7-15:6-11:1 as evaluated by the nitrobenzene oxidation procedure suggests that soda lignin can be classified as belonging to either the cereal straw on grass type. The UV results indicate that phosphoric acid consistently gave the highest absorbance value among the four acids tested in this study regardless of its concentration level. The C13-FTNMR spectra, suggest that the lignin structure is independent of the type of acid used for precipitation.

scholarly journals FERMENTATION OF BIOETHANOL FROM THE BIOMASS HYDROLYZATE OF OIL PALM EMPTY FRUIT BUNCH USING SELECTED YEAST ISOLATES

2017 ◽  
Vol 9 ◽  
pp. 49
Author(s):  
Hendriq Fauzan Kusfanto ◽  
Baitha Palanggatan Maggadani ◽  
Herman Suryadi
Keyword(s):  
Oil Palm ◽  
Room Temperature ◽  
Empty Fruit Bunch ◽  
Fermentation Condition ◽  
Yeast Isolate ◽  
Strong Potential ◽  
N Source ◽  
Different Types ◽  
Red Grape ◽  
The Ideal

Objective: The purpose of this research was to investigate the potential of yeast-producing bioethanol from few type of grapes and durians.Methods: The isolation of potential yeast was carried out from five different types of fruits, namely, red grape, black grape, durian Medan, durianBangkok, and durian Monthong. Optimum fermentation condition was obtained by comparing shaking and non-shaking, detoxifying the hydrolysate,varying temperature, and concentration of N source in the culture medium.Results: The results of an analysis using gas chromatography showed that the ideal conditions for the fermentation of bioethanol were at a temperaturebelow room temperature (+220°C), without shaking, using the hydrolysate, without detoxification, and with a 1% concentration of ammonium acetateas a source of N. Among the isolates, isolate DM1 obtained from durian Medan showed a strong potential to produce bioethanol but at lower levelsthan Saccharomyces cerevisiae. The concentration of ethanol produced was 0.241%.Conclusion: A yeast isolate with a strong potential to produce bioethanol was discovered as the DM1, which isolated from Medanese durian. Theisolate produced 0.241% bioethanol. However, fermentation optimization efforts using an oil palm empty fruit bunch hydrolysate substrate did notyield higher concentrations.

scholarly journals Manufacture of dahi from skim milk adding mango juice

2014 ◽  
Vol 43 (2) ◽  
pp. 128-131 ◽  
Author(s):  
MA Kabir ◽  
MH Rashid ◽  
MN Hassan ◽  
MF Afroz ◽  
FH Miraz
Keyword(s):  
Protein Content ◽  
Skim Milk ◽  
The Body ◽  
Total Solids ◽  
Ph Values ◽  
Significant Difference ◽  
Different Types ◽  
Mango Juice ◽  
Solids Content

The aim of this research was to prepare and evaluate the quality of dahi using skim milk fortified with 5, 10 and 15 percent of mango juice. The quality of prepared dahi was measured by organolaptic, chemical and microbiological tests. Significant difference was observed within the smell and taste score (p<0.05), the body and consistency score (p<0.01) and color and texture (p<0.05) of different types of dahi. Fat, ash and total solids content differed significantly (p<0.05) among the different types of dahi with mango juice but protein content and pH values did not differ significantly (p>0.05) among the different types of dahi with mango juice. There was no significant difference (p>0.05) in case of total viable organisms count but significant difference (p<0.05) was found in case of Coliform count among the different types of dahi with mango juice. From this study it was suggested that dahi could be prepared successfully by adding different proportion of mango juice with skim milk and 10% mango juice addition showed better result.DOI: http://dx.doi.org/10.3329/bjas.v43i2.20713 Bang. J. Anim. Sci. 2014. 43 (2): 128-131

scholarly journals An accurate pattern classification for empty fruit bunch based on the age profile of oil palm tree using neural network

2019 ◽  
Vol 9 (6) ◽  
pp. 5636
Author(s):  
Wafi Aziz ◽  
Afif Kasno ◽  
Nurkamilia Kamarudin ◽  
Zaidi Tumari ◽  
Shahrieel Aras ◽  
...  
Keyword(s):  
Neural Network ◽  
Pattern Classification ◽  
Palm Oil ◽  
Efficient Method ◽  
Oil Palm ◽  
Classification System ◽  
Palm Tree ◽  
Empty Fruit Bunch ◽  
Class 1 ◽  
Age Profile

<span lang="EN-US">This paper proposes an efficient method for pattern classification system of empty fruit bunch (EFB) by using a neural network technique. The main advantage of this method is the accuracy and speed of algorithm such that it can be computed rapidly with the proposed system. To test the effectiveness of the proposed method, 120 of EFB’s data with different ages and length that been obtained from Malaysian Palm Oil Board (MPOB) are use in the pattern classification process. In addition, there  are three classes of EFB in this system, which are Class 1 (less than 7 year old), Class 2 (8 to 17 year old) and Class 3 (more than 17 year old). It is envisaged that the proposed method is very useful in classifying the EFB and  90% of the sample parameters are successfully classified to its class.</span>

scholarly journals Survival of Listeria monocytogenes in turmeric-salt marinated short mackerel (Rastrelliger brachysoma) under isothermal storage temperature

Food Research ◽  
2020 ◽  
Vol 4 (S2) ◽  
pp. 48-56
Author(s):  
Ummul-Izzatul Y. ◽  
Nor-Khaizura M.A.R. ◽  
F.M. Ghazali ◽  
Son R. ◽  
Shafiqa-Atikah M.K. ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Protein Content ◽  
Storage Temperature ◽  
High Protein ◽  
Microbial Count ◽  
High Protein Content ◽  
Log Reduction ◽  
Significant Difference

Short mackerel (Rastrelliger brachysoma) is a common fish consumed in Malaysia. The high protein content of fish makes it prone to contamination with bacteria, including Listeria monocytogenes. Therefore, the objective of this study is to control the growth of L. monocytogenes by marinating short mackerel with turmeric-salt and storing at various temperatures. The short mackerel was treated with 70% of ethanol before marinating with turmeric-salt in a ratio (1:1). The short mackerel were inoculated with a concentration of 108 CFU/mL of L. monocytogenes and was stored at 0, 5, 10, 15, 20, and 25˚C for 21 days. The total microbial count and L. monocytogenes count were determined for every three days from 0 days to 21 days. The growth of L. monocytogenes in marinated mackerel was from 4.30 log CFU/g (0 days at 0 ˚C) to 5.22 log CFU/g (0 days at 25 ˚C). While the total of L. monocytogenes counts in non-marinated (control), short mackerel increased significantly based on temperature and time from 4.98 log CFU/g (0 days at 0 ˚C) to 6.22 log CFU/g (0 days at 25 ˚C). These results indicated that the growth of L. monocytogenes in the presence of turmeric-salt slowed compared with the non-marinated product, although the growth of L. monocytogenes was gradually increased throughout 21 days of storage. There was a significant difference (p<0.05) in the growth of L. monocytogenes with the storage temperature. In conclusion, the turmeric-salt marination has the potential to slow the growth of L. monocytogenes in short mackerel by approximately 0.07 log CFU/g - 2.81 log CFU/g of log reduction.

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