scholarly journals Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Yutika Narzary ◽  
Sandeep Das ◽  
Arvind Kumar Goyal ◽  
Su Shiung Lam ◽  
Hemen Sarma ◽  
...  
Keyword(s):  
Value Added ◽  
Nutritional Composition ◽  
Potential Hazard ◽  
Cultural Significance ◽  
Fish Products ◽  
Fermented Fish ◽  
Food Industries ◽  
Catabolic Activity ◽  
Technology Processes ◽  
Value Added Products

AbstractThe cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits. Bacillus (12 products), Lactobacillus (12 products), Micrococcus (9 products), and Staphylococcus (9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.

Anthology of palm sap: The global status, nutritional composition, health benefits & value added products

2021 ◽  
Author(s):  
Chayanika Sarma ◽  
Gopinath Mummaleti ◽  
Vignesh Sivanandham ◽  
Sureshkumar Kalakandan ◽  
Ashish Rawson ◽  
...  
Keyword(s):  
Health Benefits ◽  
Value Added ◽  
Nutritional Composition ◽  
Global Status ◽  
Value Added Products

scholarly journals Development of Value Added Products Utilizing By- products of Bengal Gram: A Challenge Towards Food Security (P03-003-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Savita Budhwar
Keyword(s):  
Dietary Fiber ◽  
Value Added ◽  
Food Products ◽  
Nutritional Composition ◽  
Trypsin Inhibitor Activity ◽  
Total Calcium ◽  
Inhibitor Activity ◽  
Bengal Gram ◽  
By Products ◽  
Value Added Products

Abstract Objectives The main aim of this study is to determine the physiochemical properties and nutritional composition of by-product of Bengal gram and to develop value added products, incorporating by-products of cereals and pulses in combination. Further in this study popularization of such acceptable product and transfer of the technology regarding their preparation and utilization is also regarded to be beneficial. Methods For the nutritional evaluation of raw ingredients, physio-chemical property and nutrient composition were checked by AOAC methods. Standardization and development of some basic value added products were also done. Functional properties and nutritional composition of developed value added products were equally checked by shelf life evaluation to choose the most acceptable consumable food products. New products were made using fermentation, supplementation and combination. Results We found that most of the by-products are rich in protein, calcium, iron and fiber. We observed that Bengal gram husk contain highest amount of crude fiber i.e., 40%. However, it also contains ash (4.2%), dietary fiber (82 g/100 gm), insoluble dietary fiber (76 g/100 gm) and total calcium (984 mg/100gm). In case of broken rice we have observed low amount of trypsin inhibitor activity (16.35 TIU/mg) and high amount of starch (75 g/100gm). In addition, we have observed anti-nutritional factors significantly in higher amounts in case of broken rice. Additionally, wheat bran was found to contain high amount of total phosphorus (988 mg/100gm), soluble dietary fiber (10 g/100gm) , total calcium ( 71 mg/100 mg) and Trypsin inhibitor activity ( 55 TIU/mg) . Combining these by-products various products were prepared using various processing techniques like fermentation, supplementation and combination. We found that newly prepared value added products have high amount of proteins, dietary fiber, available minerals, in vitro protein digestibility and higher antioxidant activity. Conclusions We suggest that novel formulated food products can be utilized as an unconventional source of nutrients and therapeutic weapon to combat diseases such as diabetes and hypertension. Utilization of such agro wastes as food products will also be useful to combat hunger, food demand and malnourished state leading to maintenance of food security. Funding Sources Science and Engineering Research Board (SERB), Department of Science and Technology, Government of India.

Nutritional Composition of Value Added Products Prepared from Dillenia indica Linn.

2018 ◽  
Vol 25 (1) ◽  
pp. 23-26
Author(s):  
Nibedita Baruah Dutta ◽  
◽  
P.C. Saikia ◽  
S.C. Biswas ◽  
Hrishikesh Sarmah ◽  
...  
Keyword(s):  
Value Added ◽  
Nutritional Composition ◽  
Dillenia Indica ◽  
Value Added Products

The paper, deals with the utilitarian aspect of the fruits of Dillenia indica Linn.

scholarly journals Economic Forces Influencing Value-Added Food Industries: Implications for Southern Agriculture

1989 ◽  
Vol 21 (1) ◽  
pp. 13-22 ◽  
Author(s):  
Ralph D. Christy ◽  
John M. Connor
Keyword(s):  
Labor Force ◽  
Value Added ◽  
Economic Activities ◽  
Food Industries ◽  
The Past ◽  
Important Link ◽  
Economic Forces ◽  
Production Agriculture ◽  
Value Added Products

During the past few decades, U. S. agriculture has experienced remarkable gains in productivity and efficiency. While the number of farms has declined, the economic activities supporting production agriculture continue to comprise a major sector of the U. S. economy. The value-added food and fiber complex serves as an important link between production agriculture and the larger U. S. economy. Value-added products from agriculture have a retail value of more than $700 billion annually and engage about 20 percent of the U. S. labor force (ESCOP).

Nutritional evaluation of value added products developed by using dehydrated garden cress (Lepidium sativum)

2016 ◽  
Vol 35 (3) ◽  
Author(s):  
Manisha Verma ◽  
Kiran Grover ◽  
Navjot Kaur
Keyword(s):  
Rating Scale ◽  
Value Added ◽  
Antinutritional Factors ◽  
Nutritional Composition ◽  
Lepidium Sativum ◽  
Micronutrient Deficiencies ◽  
Garden Cress ◽  
Cent Level ◽  
Value Added Products ◽  
Composition Of Products

The present study was undertaken to analyse the nutritional and antinutritional composition of products developed by incorporating dehydrated garden cress leaves at acceptable levels. The traditional products namely chapati, moong dal and aloo sabji were prepared by using dehydrated garden cress leaves at 2.5 to 10 per cent level and organoleptically evaluated by using nine point hedonic rating scale. Dehydrated leaves and developed products were analyzed for the proximate composition, total and soluble iron, vitamin C, b- carotene and antinutritional factors like phytates and oxalates. Sensory evaluation revealed that supplementation of dehydrated leaves was most acceptable at 10 per cent in chapati and 7.5 per cent in moong dal and aloo bhurji. Addition of dehydrated leaves significantly improved protein (7.03 to 21.64 g/100g), fat (1.39 to 6.14 g/100g), fibre (1.99 to 2.81 g/100g), iron (8.68 to 12.3 mg/100g) and b- carotene (630 to 1550 µg/100g) content of supplemented products. Dehydrated garden cress leaves can be utilized like other greens for development of acceptable products. Awareness regarding the nutritional composition and utilization of dehydrated garden cress leaves in diet for prevention of micronutrient deficiencies needs to be generated.

scholarly journals Development of a Breadfruit Flour Pasta Product

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 110 ◽  
Author(s):  
Carmen Nochera ◽  
Diane Ragone
Keyword(s):  
Sensory Evaluation ◽  
Value Added ◽  
Free Food ◽  
Nutritional Composition ◽  
Gluten Free ◽  
Artocarpus Altilis ◽  
Sensory Qualities ◽  
Local Use ◽  
The Tropics ◽  
Value Added Products

Breadfruit (Artocarpus altilis) is grown throughout the tropics. Processing the perishable starchy fruit into flour provides a means to expand the use of the fruit. The flour can be used to develop new value-added products for local use and potential export. The purpose of this investigation was to develop a pasta product using breadfruit flour, test the sensory qualities of the breadfruit pasta product by sensory evaluation, and evaluate the nutritional composition. ‘Ma’afala’, a popular and widely distributed Polynesian cultivar was used for the study. Nutritional labeling shows that the breadfruit pasta product is high in carbohydrates (73.3%/100 g) and low in fat (8.33/100 g). Sensory evaluation indicates that 80.3% of the panelists (n = 71) found the pasta acceptable while 18.3% disliked the pasta. The breadfruit pasta product can provide a nutritious, appealing and inexpensive gluten-free food source based on locally available breadfruit in areas of the world where it can be easily grown.

Consecutive lipase immobilization and glycerol carbonate production under continuous-flow conditions

2016 ◽  
Vol 6 (13) ◽  
pp. 4743-4748 ◽  
Author(s):  
Raquel A. C. Leão ◽  
Stefânia P. de Souza ◽  
Daniel O. Nogueira ◽  
Guilherme M. A. Silva ◽  
Marcus V. M. Silva ◽  
...  
Keyword(s):  
Physical Properties ◽  
Continuous Flow ◽  
Value Added ◽  
Glycerol Carbonate ◽  
Flow Conditions ◽  
Lipase Immobilization ◽  
Carbonate Production ◽  
Food Industries ◽  
Value Added Products

Several value-added products can be produced from glycerol and among these products glycerol carbonate (GC) has received much attention in recent years because of its physical properties and wide application in the chemical, pharmaceutical and food industries.

scholarly journals Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2560 ◽  
Author(s):  
Pardeep Sadh ◽  
Suresh Kumar ◽  
Prince Chawla ◽  
Joginder Duhan
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Nutritive Value ◽  
Value Added ◽  
Bioactive Components ◽  
Food Industries ◽  
Current Review ◽  
Excellent Source ◽  
By Products ◽  
Value Added Products

A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day’s different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.

scholarly journals Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 456-467
Author(s):  
S.E. Ramashia ◽  
E.T. Gwata ◽  
S. Meddows-Taylor ◽  
T.A. Anyasi ◽  
A.I.O. Jideani
Keyword(s):  
Zinc Oxide ◽  
Finger Millet ◽  
Value Added ◽  
Nutritional Composition ◽  
Micronutrient Deficiencies ◽  
Vitamin B2 ◽  
White Flour ◽  
Reference Samples ◽  
Value Added Products

Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B2 and zinc oxide (ZnO). The milky cream (MC), brown, black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties, vitamin B complex, macro and trace minerals concentration were conducted for flour and reference samples. The moisture of brown instant fortified finger millet (IFFM) flour was significantly (p < 0.05) higher for MC and black IFFM flours as compared to other flours. The MC raw finger millet (RFM) flour had a significantly (p < 0.05) highest amount of Zn, 2.64±0.01 mg/100 g when compared to other flours. The MC flour showed significantly (p < 0.05) higher values for vitamin B2 in both RFFM and IFFM flours when compared to other flours. MC flours may be preferred by the consumers due to its semblance to the maize white flour. The anticipation of the study was to produce and characterise FM flour fortified with vitamin B2 and ZnO that may be utilised for value-added products.

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