scholarly journals Proximate, Mineral and Antinutrient Contents of Cocoyam (Xanthosoma sagittifolium (L.) Schott) from Ethiopia

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Eyasu Wada ◽  
Tileye Feyissa ◽  
Kassahun Tesfaye
Keyword(s):  
Rural Areas ◽  
Crude Protein ◽  
Sustainable Use ◽  
Antinutritional Factors ◽  
Nutritional Composition ◽  
Ash Content ◽  
Mineral Contents ◽  
Lack Of Information ◽  
Xanthosoma Sagittifolium ◽  
Gross Energy

Cocoyam (Xanthosoma sagittifolium (L.) Schott) is an important food crop especially in the tropics and subtropics. Its cormels and leaves are eaten after cooking in the rural areas in Ethiopia. There is lack of information on the nutritional composition of cocoyam grown in the country. In this study, cormels of green- and purple- cocoyams were analyzed to determine proximate and mineral contents and antinutritional factors. The moisture contents (%) of green- and purple-cocoyams were 61.91 and 63.53, respectively. Crude protein (10.10%) and fiber (2.66%) contents of purple cocoyam were significantly higher than crude protein (8.48%) and fiber (2.14%) contents of green cocoyam. Fat contents (%) of the green- and purple cocoyam were 0.85 and 0.22, respectively. Ash content of green cocoyam (3.25%) was significantly higher than the ash content of purple cocoyam (2.27%). The carbohydrate contents (%) and gross energy values (kcal/100 g) of green- and purple-cocoyam, respectively, were 85.36 and 378.47 and 84.76 and 380.27, showing that cocoyam grown in Ethiopia can be a good source of energy. Mineral contents (mg/100 g) of green cocoyam were determined as Fe (8.20), Zn (3.07), Cu (1.04), Mg (78.77), Mn (2.48), P (120.93), Na (29.22), K (1085.70) and Ca (56.57) while purple cocoyam had Fe (9.88), Zn (3.12), Cu (1.14), Mg (82.00), Mn (3.74), P (129.87), Na (24.33), K (1223.30) and Ca (44.90). High antinutritional factors (phytate and tannin) (mg/100 g) were determined from both green- and purple-cocoyam genotypes with significantly higher quantities in purple cocoyam (187.57 phytate and 156.1 tannin) than the green cocoyam (167.76 phytate and 139.62 tannin). This study provided important information about the nutritional composition of cocoyam from Ethiopia, which can help to develop cocoyam food products and to promote production and utilization of cocoyam by encouraging its sustainable use. More detailed analyses including processing and sensory testing are suggested for further investigation in order to obtain healthful and comfortable cocoyam products.

Determination of the Nutrients, Anti-Nutrients and Functional Properties of Processed Cocoyam (Xanthosoma sagittifolium) Cultivars Grown in Southeast, Nigeria

2018 ◽  
Vol 1 ◽  
pp. 11-21
Author(s):  
Anthony N. Ukom ◽  
C.F.L. Okerue
Keyword(s):  
Functional Properties ◽  
Crude Protein ◽  
Ph Value ◽  
Total Sugar ◽  
Commercial Agriculture ◽  
Mineral Contents ◽  
Xanthosoma Sagittifolium ◽  
Food Thickener ◽  
Physicochemical And Functional Properties

This project determined the nutrients, anti-nutrients and functional properties of two cultivars of processed (boiled and fermented)Xanthosoma sagittifolium(edeochaandede uhie) flours grown in Southern, Nigeria. The proximate, minerals, chemical, anti-nutrients and functional properties of the cocoyam flours varied significantly (P<0.05). The results showed that the moisture content varied from 6.17% to 7.88%, withede uhieexhibiting higher values. The same trend was observed in crude protein (4.33- 5.92%), crude fiber (1.04-1.94%), crude fat (1.16-3.22%), ash (2.17-2.93%), withede uhieexhibiting higher values thanede ocha.However, the carbohydrate and energy values were higher inede ocha. For the mineral contents, the range values were: Ca (10.23-41.17mg/100g), Na (15.22-17.66mg/100g), Mg (5.82-8.38mg/100g), P (12.31-16.19mg/100g), K (2.78-3.62mg/100g), withede uhieshowing higher values. On pH, TTA, starch and total sugar, it was observed that fermentedede ochahad higher pH value (6.82), TTA was higher in fermentedede ocha(0.92%), starch (24.66) and total sugar (3.29) values were higher in rawede ochathan others. Anti-nutrient factors were generously reduced by processing methods especially boiling by between 50-100%, and fermentation by between 5-77% in most of the parameters analyzed. Functional properties ranged from BD (0.60-0.81g/mL), WAC (2.19-2.71g/mL), OAC (1.45-2.92g/mL), FC (16.38-19.52g/mL), FS (1.96-2.48 min/sec) and GT (60.85-81.05 °C). While BD, WAC, OAC, FC were higher in theede ochaflour, FS and GT were higher inede uhieflour. Relating the physicochemical and functional properties,ede ochahas a potential for a quality food thickener. Overall, the results obtained in this study can be used to develop cocoyam food based products for enhanced nutrition with a potential to promote cocoyam commercial agriculture and composite utilization for confectionary industries in Nigeria.

scholarly journals CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITIES OF BEETROOT PEEL.

2020 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Crude Protein ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Analytical Techniques ◽  
Antioxidant Property ◽  
Ash Content ◽  
The Body ◽  
Good Source ◽  
Mineral Contents ◽  
Detectable Range

Proximate, mineral and antioxidant properties of beetroot (Beta vulgaris) peel were investigated using standard analytical techniques. Result for proximate revealed that moisture content was 30.88%, ash content (10.58%), crude fat (3.29%), crude fiber (6.98%), crude protein (4.10%) and carbohydrate (44.17%). The mineral composition (mg/g) also showed that sodium was 4.17%, iron (26.46%), copper (0.21%), magnesium (5.91%), potassium (13.82%) and phosphorus (11.57%) while zinc and calcium were not at detectable range of AAS. There was no activity for its antioxidant property. The results obtained from this analysis shows that Beetroot peel is a good source of carbohydrates, protein, ash, fiber, lipid and moisture, it also contained some mineral contents such as copper, phosphorous and iron which are required by the body to function effectively. Its consumption is therefore advertised instead of regarding it as a waste material. Keywords: antioxidant, investigation, mineral, peel, proximate

Effect of Processing Treatments on Proximate Composition of Pennisetum glaucum (Pearl millet)

2018 ◽  
Vol 55 (2) ◽  
pp. 209
Author(s):  
Aanchal Johari ◽  
Asha Kawatra
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Pearl Millet ◽  
Proximate Composition ◽  
Crude Protein ◽  
Pennisetum Glaucum ◽  
Nutritional Composition ◽  
Ash Content ◽  
Crude Protein Content ◽  
Standard Methods

In the present study effect of processing treatments viz. blanching and germination on the proximate composition of Pennisetum glaucum (pearl millet) was studied. Proximate composition was analysed by the standard methods determined according to Association of Official Analytical Chemists. Results indicated that moisture content increased significantly after processing treatments. Blanching resulted in non significant increase in ash content of pearl millet grains. The crude protein content of unprocessed pearl millet was 11.55%. The crude protein content of blanched pearl millet grains was 11.27%. Crude protein content of germinated grains was found to be 12.38% as in comparison to 11.55% in unprocessed and 11.27 in blanching treatment. Crude fat content of unprocessed (control), blanched and germinated pearl millet grains were 5.36, 5.09 and 4.55%, respectively. Fiber content increased significantly after blanching and germination processing treatments. Processing treatments not only effect the nutritional composition of pearl millet but also contribute towards enhancement of shelf life.

scholarly journals Study on the Nutritional Composition of Oil Cakes of Different Released and Line Cultivars of Mustard and Rapeseed (Brassica spp.)

2020 ◽  
Vol 11 (5) ◽  
pp. 437-444
Author(s):  
S. Islam ◽  
◽  
N. J. Shelly ◽  
K. U. Ahmed ◽  
S. R. Chowdhury ◽  
...  
Keyword(s):  
Zinc Content ◽  
Magnesium Content ◽  
Nutritional Composition ◽  
Ash Content ◽  
Brassica Spp ◽  
Oil Cakes ◽  
Zn Content ◽  
Gross Energy ◽  
Calcium And Magnesium ◽  
Cu And Zn

An experiment was conducted to study the nutritional composition of oil cakes of four released and two line cultivars of mustard and rapeseed (Brassica spp.). SAU Sarisha-2 had the highest amount of oil cake (61.26%) while BARI Sarisha-9 contained lowest amount of oil cake (59.45%). The highest dry weights of cake (56.56%), ash content (14.00%) and protein content (28.05%) was obtained from SAU Sarisha-2 and the lowest value obtained from BARI sarisha-9 which was (54.68%), (11.00%) and (25.05%) respectively. The highest amount of carbohydrate was found in Tori-7 (19.08%) and it was lowest in SAU Sarisha-2 (14.51%). Calcium and Magnesium content ranged from 0.722% to 1.006% and 0.370% to 0.838% respectively. Significantly highest amount of calcium (Ca), Magnesium (Mg) and Iron (Fe) was observed in Tori-7 (1.006%), (0.838%) and (101.3 ppm) respectively while the lowest amount of Ca (0.722%) from SAU sarisha-2 and lowest Mg (0.370%) and Fe (30.0 ppm) was obtained from BARI Sarisha-9. Copper and Zinc content ranged from 1.205 to 3.955 ppm and 24.30 to 51.12 ppm respectively. Cu and Zn content was highest in Tori-7×BARI Sarisha-6 (3.955 ppm) and (51.12 ppm) respectively while they are lowest in SAU Sarisha-2 (1.205 ppm) and (24.30 ppm) respectively. Gross energy ranged from 518.9 to 540.3 kcal g-1 and it was highest in BARI Sarisha-9 (540.3 kcal g-1) and lowest in SAU Sarisha-2 (518.9 kcal g-1).

scholarly journals Effects of phytase on pig diets digestibilities, bone mineral deposition, performance and manure production

2015 ◽  
Vol 36 (6Supl2) ◽  
pp. 4519 ◽  
Author(s):  
Henrique Gonsales de Faria ◽  
Maria Cristina Thomaz ◽  
Urbano Dos Santos Ruiz ◽  
Rizal Alcides Robles-Huaynate ◽  
Pedro Henrique Watanabe ◽  
...  
Keyword(s):  
Crude Protein ◽  
Positive Control ◽  
Negative Control ◽  
Energy Requirements ◽  
Swine Production ◽  
Mineral Contents ◽  
Mineral Deposition ◽  
Gross Energy ◽  
Pig Performance ◽  
Collection Methods

<p>Two trials were conducted to evaluate phytase addition to diets with corn, rice and soybean meals for swine. In the first trial, the digestibilities of gross energy and crude protein and the availabilities of calcium (Ca) and phosphorous (P) of diets with or without phytase were evaluated in growing barrows (BW 20.42 ± 2.45 kg), using the total feces and feed collection methods. In the second trial, the parameters evaluated were pig performance, mineral contents in the 3rd and 4th metacarpals, feces production and composition of growing and finishing gilts fed one of the following diets: Positive control (PC), formulated to achieve nutrient and energy requirements of growing and finishing gilts; Negative control (NC), diet PC meeting 84% and 65% of Ca and P levels, respectively; Negative control + phytase (PHY), diet NC + 0.01% phytase (500 FTU/kg). Phytase addition improved P and Ca availabilities in 14.34% and 4.08%, respectively, compared with the diet with no phytase, in trial one. In trial two, the deposition of zinc in the metacarpals was improved by the enzyme and Ca, P and copper fecal excretions of the animals from the PC diet were greater than that observed for the PHY animals. Phytase addition improved the use of phytic phosphorous and calcium by the pigs and is recommended as a way to reduce the potential environmental impact of swine production.</p><p><strong> </strong></p>

Nutritional composition and digestibility by 80-kg to 100-kg pigs of prepress solvent-extracted meals from low glucosinolate Brassica juncea, B. napus and B. rapa seed and of solvent-extracted soybean meal

1998 ◽  
Vol 78 (2) ◽  
pp. 199-203 ◽  
Author(s):  
J. M. Bell ◽  
R. T. Tyler ◽  
G. Rakow
Keyword(s):  
Brassica Napus ◽  
Brassica Juncea ◽  
Soybean Meal ◽  
Crude Protein ◽  
Basal Diet ◽  
Nutritional Composition ◽  
Canola Meal ◽  
Chemical Marker ◽  
Gross Energy ◽  
Meal Composition

Seed of Brassica napus canola (cv. AC Excel), B. rapa canola (cv. AC Parkland), and B. juncea canola (line J90-4253) was oil-extracted in a prepress solvent pilot plant. The three canola meals and soybean meal (SBM) (commercial) were fed in four replicates of a digestibility trial to evaluate their digestibility. The meals were mixed with a nutritionally adequate barley-wheat-SBM basal diet at levels of 15 and 30%. Chromic oxide (Cr2O3) was included at 0.5% of the diet as a chemical marker. Eighteen hybrid gilts, approximately 90 kg, were randomized to the first two replicates involving nine diets, including the basal diet, and this allotment was repeated. Brassica juncea meal (air-dry) contained 43.85% crude protein of 82% digestibility and 18.33 MJ kg−1 of gross energy of 71% digestibility. The corresponding values for B. napus AC Excel meal were 41.78, 81, 18.64 and 64; for B. rapa AC Parkland meal 40.05, 79, 18.45 and 71, and for SBM 45.10, 88, 17.28 and 82. Digestible energy values were: B. juncea 13.9, B. napus 13.0, B. rapa 14.1 and SBM 15.9 MJ kg−1. Key words: Canola meal, B. juncea meal, composition, digestibility, pigs

Comparative Studies on the Effect of Boiling and Fermentation on Calabash Gourd Melon (Lagenaria siceraria) Seeds

2019 ◽  
pp. 1-12
Author(s):  
A. O. Ileola ◽  
T. R. Omodara ◽  
O. D. Filua
Keyword(s):  
Protein Content ◽  
Comparative Studies ◽  
Antioxidant Activities ◽  
Antinutritional Factors ◽  
Nutritional Composition ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Lagenaria Siceraria ◽  
The Third ◽  
Melon Seeds

The research was carried out to collect some useful information on Lagenaria siceraria (Calabash gourd melon) seeds. The dried melon seeds were sorted, cleaned, soaked in water for easy removal and dehulled by abrasion to get the cotyledons, which were divided into three parts. The first part was used directly for analysis, the second part was boiled while the third part was fermented and analysed. Boiled melon had the highest fat and protein content while the raw melon had the highest carbohydrate content, however there was no significant increase in the ash content of the samples. There was a significant reduction in the antinutritional factors of boiled and fermented melon samples compared to the raw melon. Processing led to significant increase in the antioxidant activities and vitamin contents. The study observed that processing led to significant increase in the nutritional composition of the melon seeds and significant reduction in the antinutritional factors.

Rapid prediction of chemical composition and degree of starch cook of multi-species aquafeeds by near infrared spectroscopy

2021 ◽  
pp. 096703352199911
Author(s):  
Nicholas Bourne ◽  
David Blyth ◽  
Cedric Simon
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Near Infrared ◽  
Prediction Models ◽  
Nir Spectroscopy ◽  
Nutritional Composition ◽  
Rapid Prediction ◽  
Rapid Monitoring ◽  
Gross Energy ◽  
Starch Gelatinisation

Ensuring aquafeeds meet the expected nutritional and physical specifications for a species is paramount in research and for the industry. This study aimed to examine the feasibility of predicting the proximate composition and starch gelatinisation (or cook) of aquaculture feeds (aquafeeds) regardless of their intended target species by near infrared (NIR) spectroscopy. Aquafeed samples used for nutrition experiments on various aquatic species with different nutritional requirements, as well as aquafeeds manufactured under varying extrusion conditions and steaming time to generate variable starch cook were used in this study. The various size pellets were ground before scanning by NIR spectroscopy, then models were developed to estimate dry matter, ash, total lipid, crude protein, and gross energy as well as starch cook. Proximate prediction models were successfully produced for diets with R2 values between 0.88 and 0.97 (standard error of cross-validation (SECV) 0.43 to 1.46, residual predictive deviation (RPD) 4.6 to 15.6), while starch cook models were produced with R2 values between 0.91 and 0.97 (SECV 3.60 to 5.76, RPD 1.2 to 1.9). The developed NIR models allow rapid monitoring of the nutritional composition, as well as starch cook, one of the major physical properties of aquafeeds. Models that provide rapid quality control assessment of diet characteristics is highly desirable in aquaculture research and the aquafeed industry.

scholarly journals Effect of Storage on the Nutritional Composition and Mycoflora of Sphenostylis stenocarpa Stored for Twenty Weeks

2020 ◽  
pp. 29-37
Author(s):  
Emmanuel Dayo Fagbohun ◽  
Fakiyesi Ifeoluwa Samuel ◽  
Ayodeji Segun Ogundahunsi
Keyword(s):  
Crude Protein ◽  
Storage Period ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Ash Content ◽  
Phytophthora Palmivora ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Standard Procedures ◽  
Sphenostylis Stenocarpa

The nutritional and mycoflora changes in dried African yam beans (Sphenostylis stenocarpa) were investigated during a storage period of twenty weeks. The result of the proximate analysis (g/100 g) showed that the following moisture content decreased from 11.15-9.80, fat 1.25-0.49, crude fibre 6.18-2.64, crude protein 77.92-62.14 while the ash content increased from 3.20-3.78, carbohydrate content 0.36-18.32. The mineral analysis (mg/100 g) showed a decrease in all parameters investigated, sodium (Na) 2.57-1.35, potassium (K) 42.26-31.75, calcium (Ca) 21.45-12.56, magnesium (Mg) 27.75-20.72, iron (Fe) 0.25-0.12, zinc (Zn) 0.06-0.05, copper (Cu) 0.03-0.03, phosphorus (P) 32.08-22.03, manganese (Mn) 0.11-0.06, chromium (Cr) 0.002-0.001. Lead (Pb), cadmium (Cd) and nickel (Ni) were not detected. Five fungi comprising four genera were isolated using direct plating, washing and dilution methods on Potato Dextrose Agar (PDA), and identified using their cultural and morphological features with reference to standard procedures. The fungi isolated were Aspergillus niger, Aspergillus flavus, Penicillium sp., Mucor sp. and Phytophthora palmivora. It can be concluded that storage encourages proliferation of mycoflora thereby leading to reduction in the nutritional and mineral composition of the stored sample.

scholarly journals Nutritional Composition, Antinutritional Factors, and Utilization Trends of Ethiopian Chickpea (Cicer arietinum L.)

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Lamesgen Yegrem
Keyword(s):  
New Product Development ◽  
Antinutritional Factors ◽  
Nutritional Composition ◽  
Mineral Contents ◽  
New Variety ◽  
Potential Health ◽  
Beneficial Effects ◽  
Legume Crop ◽  
Nutritional Benefits ◽  
Traditional Processing

Chickpeas are a very important legume crop and have an abundant amount of proteins, carbohydrates, lipids, fibers, and mineral contents. Most of the time, breeders were focused on the yield and the disease resistance criteria parameters for releasing new varieties, but not that much attention is given to the nutritional quality and quantity aspect. So the objective of this review mainly focuses on giving some hints for breeders and nutritionists on nutritional profiles and effects of traditional processing of different Ethiopian chickpea varieties which may be used for variety selection for the new variety trial and new product development, respectively. Chickpeas have many bioactive compounds, important vitamins, and minerals. Besides having nutritional benefits, the consumption of chickpeas always requires some processing as they have many antinutritional factors. Various traditional processes such as soaking, cooking or boiling, germination, roasting, fermentation, and dehulling have their own effects on the availability of nutrients. Chickpeas are used to make many Ethiopian traditional chickpea-based food products such as nifro, kollo, shiro, dabo, mitad shiro, ashuk, boklet, kita, genfo, injera, and shimbra-asa by using different processing methods. Chickpeas have several potential health beneficial effects on some of the important human diseases like cardiovascular diseases, type 2 diabetes, digestive diseases, and cancers. This review summarized that different Ethiopian chickpea varieties have significant differences in the nutritional composition profiles between different varieties grown in Ethiopia and are an excellent source of micronutrients and macronutrients.

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