Determination of Mineral Contents, Proximate Composition and Functional Properties of Complementary Diets Prepared From Maize, Soybean and Pigeon Pea

2014 ◽  
Vol 1 (3) ◽  
pp. 53 ◽  
Author(s):  
Adeniyi Mojisola Aderonke ◽  
Joseph Bandele Fashakin ◽  
Samson Ishola Ibironke
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Pigeon Pea ◽  
Mineral Contents

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 Comparison of nutritional and functional properties of BK2 foxtail millet with rice, wheat and maize flour

2018 ◽  
Vol 29 (2) ◽  
pp. 186-194
Author(s):  
M Meherunnahar ◽  
RS Chowdhury ◽  
MM Hoque ◽  
MA Satter ◽  
MF Islam
Keyword(s):  
Bulk Density ◽  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Foxtail Millet ◽  
Maize Flour ◽  
Mineral Contents ◽  
Foaming Capacity ◽  
Foreign Materials

The proximate composition, mineral contents and functional properties of BK2 FTM flour was determined and compared with three major cereals commonly consumed in Bangladesh like rice, wheat and maize flour. The samples were cleaned of foreign materials, milled and sieved through 60 μm meshes. The results showed that the BK2 FTM flour contained significantly higher (P<0.05) amount of energy (382.01 kcal) and fat (5.01 g/100g) compared to other major cereals. It also took the second highest value of protein, 9.06%, whereas wheat contained 10.39%, Rice, 6.31% and maize, 6.86%. Similarly, BK2 FTM flour enriched with iron 7.01 mg/100g, copper 1.43 mg/100g and phosphorous 595.12 mg/100g. The foaming capacity and bulk density of BK2 FTM flour were very similar to wheat flour. However, it varied significantly (p<0.05) as compared to rice and maize flour.Progressive Agriculture 29 (2): 186-194, 2018

Quantitative Determination of some Carbonate Minerals in Greenschist Facies Meta-volcanic Rocks

1972 ◽  
Vol 9 (1) ◽  
pp. 36-42 ◽  
Author(s):  
Calvert C. Bristol
Keyword(s):  
Standard Deviation ◽  
Quantitative Determination ◽  
Volcanic Rocks ◽  
Internal Standard ◽  
Greenschist Facies ◽  
Carbonate Mineral ◽  
Mineral Contents ◽  
X Ray ◽  
Fine Grained

X-ray powder diffraction methods, successful in quantitative determination of silicate minerals in fine-grained rocks, have been applied to the determination of calcite, dolomite, and magnesite in greenschist facies meta-volcanic rocks. Internal standard graphs employing two standards (NaCl and Mo) have been determined.Carbonate mineral modes (calcite and dolomite) for 6 greenschist facies meta-volcanic rocks obtained by the X-ray powder method have been compared to normative carbonate mineral contents calculated for the same rocks. This comparison showed a maximum variation of 7.7 wt.% between the X-ray modes and the normative carbonate mineral contents of the rocks. Maximum standard deviation for the X-ray modes of these rocks was equivalent to 4.4 wt.%.

Morphological, Structural and Functional Properties of Starches from Different Legume Resources

2021 ◽  
Author(s):  
X.Y. Chen ◽  
X.W. Ma ◽  
J.Y. Wen ◽  
X.C. Liu ◽  
X.R. Yu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Spherical Shape ◽  
Pigeon Pea ◽  
X Ray Diffraction ◽  
Relative Crystallinity ◽  
Large Size ◽  
Structural And Functional Properties ◽  
Development And Utilization ◽  
Pea Starch

Background: Legume is well known for its high nutrition and health care values. Considering that starch is the main carbohydrate in legume, its properties directly affect the development and utilization of legume resources. Methods: Starches were extracted from the seeds and root tubers of five legumes. The morphological, structural and functional properties of the starches were investigated and compared using scanning electron microscopy, X-ray diffraction and attenuated total reflectance-Fourier transform infrared spectroscopy.Result: The granules of kudzu, broad bean and pigeon pea starches were kidney-shaped with a large size, while groundnut and white pea starches were small granules with a mixture of irregularly polyhedral and spherical shape. The five legume starches had different apparent amylose contents and exhibited remarkably different crystalline properties. Among the samples, the relative crystallinity of kudzu starch was the highest, while pigeon pea starch had the highest short-range ordered degree. The swelling power and water solubility of the five legume starches were also varied. Furthermore, white pea starch is more susceptible to acid and enzymatic hydrolysis than the four other starches. The results are important for the processing and utilization of legume starches and can provide reference for the development of legume-based functional food.

scholarly journals Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

2019 ◽  
pp. 1-11
Author(s):  
Moses Terkula Ukeyima ◽  
Israel Okpunyi Acham ◽  
Comfort Temitope Awojide
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Composite Flour ◽  
Soybean Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Constant Addition ◽  
Milk Flavor

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot.  The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

scholarly journals Determination of fatty acid profile and mineral contents of Tricholomopsis rutilans collected from Yozgat

2019 ◽  
Vol 3 (2) ◽  
pp. 64-68
Author(s):  
Hakan IŞIK ◽  
İbrahim TÜRKEKUL ◽  
Aydın Şükrü BENGÜ ◽  
Handan ÇINAR YILMAZ
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Mineral Contents
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