scholarly journals Nutritional qualities assessment of locally processed spaghetti

2016 ◽  
Vol 5 (1) ◽  
pp. 5
Author(s):  
Bitrus Tukura ◽  
Joseph Daniel Gbubele ◽  
Swaiba Mamman
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Zinc Content ◽  
Mineral Elements ◽  
Crude Fiber ◽  
Nutritional Properties ◽  
Mineral Contents ◽  
Standard Methods ◽  
Nutritional Qualities ◽  
Low Levels

The quest for cheap and quality food is on the increase, especially during economy crises. Some nutritional properties of the raw and cooked local and industrial spaghetti were determined using standard methods. Concentrations of mineral elements were determined using atomic absorption spectrophotometer. Total ash (0.98±007 %), crude protein (14.28±0.15 %) and carbohydrate (77.95±0.11 %) levels in the raw industrial spaghetti were higher compared to the locally processed raw spaghetti. Carbohydrate and moisture levels for both processed spaghetti increased on cooking, while total ash and protein contents decreased. Crude fiber (0.009±0.00 %), carbohydrate (77.52±0.21 %) and moisture levels in the cooked local spaghetti were higher than in the cooked industrial spaghetti. Proximate contents of the local and industrial raw spaghetti were significantly (P ≤ 0.05) different. Concentrations of mineral elements in the raw locally processed spaghetti were lower than in the industrial spaghetti. Low levels of functional properties were recorded in the local spaghetti. Cooking decreased zinc content in the spaghetti, but significantly (P ≤ 0.05) increased the moisture content, crude fiber, carbohydrate and mineral contents. The spaghetti processed locally may serve as an alternative to the industrial spaghetti.

scholarly journals Effect of Processing Methods on the Proximate and Mineral Compositions in Groundnuts for Consumption

2020 ◽  
pp. 87-93
Author(s):  
Oluwasegun Amos Amoniyan ◽  
Samuel Adeolu Olugbemi ◽  
Omolola Myriam Balogun ◽  
Basirat Omotayo Salako
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Crude Fiber ◽  
Mineral Contents ◽  
Processing Methods ◽  
Standard Methods ◽  
Mineral Compositions ◽  
Carbohydrate Contents

The proximate and some essential mineral compositions of groundnuts processed by different methods for consumption were determined. The parameters were analyzed using standard methods of the Association of Official Analytical Chemists (AOAC, 2005) and Greenfield and Southgate, 2003. From the results obtained, it was found that the proximate compositions (%) of the groundnuts boiled with the pods were – moisture content (18.77  0.02), crude protein (22.93  0.06), crude fat (38.94  0.03), crude fiber (1.75  0.02), ash (3.90  0.04) and carbohydrate (13.73  0.04). Groundnuts roasted with the pods had– moisture content (2.91  0.04), crude protein (29.73 0.08), crude fat (50.11  0.04), crude fiber (4.36  0.03), ash (5.14  0.03) and carbohydrate (7.76  0.05) while those of the groundnuts roasted without pods were – moisture content (2.88  0.04), crude protein (26.64  0.06), crude fat ss(49.04  0.02), crude fiber (4.26  0.03), ash (4.73  0.02) and the carbohydrate (11.50  0.04). The mineral compositions (in (mg/kg) of the groundnut sample boiled with pods were Na (0.23), K (0.67), Ca (0.11), P (0.38), Mg (0.16) and Fe (41.5). Groundnut samples roasted with the pods were Na (0.38), K (0.98), Ca (0.17), P (0.47), Mg (0.27) and Fe (61.2), while the mineral compositions (in (mg/kg) of the groundnut samples roasted without the pods were Na (0.27), K (0.82), Ca (0.16), P (0.42), Mg (0.25) and Fe (53.6). This study revealed that the proximate and the mineral contents in the roasted samples were generally higher than those of the boiled sample except for the moisture and the carbohydrate contents.

scholarly journals Comparative Study and Analysis of Proximate Compositions and Some Mineral Contents in Natural and Artificial Honey from Ogun State, Nigeria

2020 ◽  
pp. 1-8
Author(s):  
Samuel Adeolu Olugbemi ◽  
Oluwasegun Amos Amoniyan ◽  
Omolola Myriam Balogun
Keyword(s):  
Moisture Content ◽  
Titratable Acidity ◽  
Crude Fiber ◽  
Mineral Contents ◽  
Nutritional Values ◽  
Standard Methods ◽  
Ogun State ◽  
Health Promoting ◽  
Natural Honey ◽  
Better Than

Use of honey is gaining ground worldwide as people are getting aware of the high nutritional values and beneficial health promoting effects of honey. This study was carried out in order to compare the proximate compositions and the mineral contents available in both natural honey and artificial honey obtained from some selected towns in Ijebu and Remo zones of Ogun State, Nigeria. The parameters were analyzed using standard methods of Association of Official Analytical Chemists (AOAC, 2005). From the results obtained, the proximate compositions (%) of the natural honey were - moisture content (17.85±0.74), carbohydrate (78.56±2.92), protein (2.43±0.23), fat (0.68±0.04), crude fiber (0.19±0.02), ash (0.29±0.05) while that of the artificial honey were moisture content (21.65±0.94), carbohydrate (76.25±2.67), protein (1.53±0.12), fat (0.30±0.07), crude fiber (0.12±0.01), ash (0.15±0.09). The natural honey compositions were generally better than those of the artificial honey compositions. This trend was also observed for the mineral contents – Na, K, Ca, Mg, Fe, Zn and other parameters such as pH, titratable acidity, electrical conductivity and total acidity analyzed.

scholarly journals Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi

2020 ◽  
pp. 78-85
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Control Sample ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Standard Methods

Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods. Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p<0.05) with corn ogi samples spiced with ginger than for cinnamon except for crude fiber which was higher in ogi spiced with cinnamon. Moisture content of the ogi samples ranged from 8.53-9.79%, crude protein 5.13-6.37%, ash 0.19-0.30%, crude fiber 0.29-0.81%, carbohydrate 78.93-81.64% and energy contents 387.77-391.98 kcal. The inclusion of cinnamon and ginger had no significant (p<0.05) effect on the sensory properties of the unsweetened spiced ogi samples. Mean scores obtained for unsweetened ogi samples were low. Upon sweetening with sugar, these scores were increased for all sensory attributes. Sensory evaluation of sweetened ogi samples showed that the control sample was more preferred for all sensory attributes and this was followed closely by sample ogi spiced with 5% ginger. Conclusion: This study recommends the use of ginger at 5% for the fortification of corn ogi which will result in ogi with sensory properties similar to 100% corn ogi. It also showed the potential of fortifying corn ogi with ginger and cinnamon, either singly or as a blend, to enhance the nutritional quality of corn ogi.

scholarly journals EFFECTS OF VARIETIES AND BLANCHING TEMPERATURES ON THE FUNCTIONAL AND NUTRITIONAL QUALITIES OF PLANTAIN FLOUR

2021 ◽  
Vol 9 (03) ◽  
pp. 424-429
Author(s):  
Patience T.K. ◽  
◽  
Nwachukwu V.C. ◽  
Inchikida B.M. ◽  
Sharinya J.T. ◽  
...  
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Crude Protein ◽  
Ash Content ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Emulsion Capacity ◽  
Nutritional Qualities

A study was carried out on effects of varieties and blanching temperatures on the functional and nutritional qualities of plantain flour. Seven (7) bunches of plantain labelled O35, O48.2, O61.6, O75, P35, P55 and P75 were collected within Minna metropolis. After washing, peeling, slicing, Blanching, Drying and Milling, for nutritional qualities, O75 has the highest moisture content of 16.3, followed by O35 that has 10.6 while P75 has the least of 3.1. For ash content O61.6 has the highest of 3.2, followed by O48.2 and O75 that has 2.0 and P55 has the least of 0.5. For crude fat O35 has the highest of 47.0 followed by O75 that has 37.5 while O61.6 and P75 has the least of 34.5. For crude protein, P55 has the highest of 10.68, followed by O48.2 and O75 with 8.58 respectively while P75 has the least of 5.08. For crude fibre O48.2 has the highest of 28.5, followed by O75 that has 14.5 while O61.6 has the least of 3.0. For carbohydrate, P75 has the highest of 48.32, followed by O61.6 that has 43.05 while O48.2 has the least of 17.62. For functional qualities, P75 has the highest bulk density of 0.8 g/ml followed by P35 that has 0.77 g/ml while O75 has the least of 0.51g/ml. For WAC P75 has the highest of 28%, followed by P55 that has 22% while O35 has the least of 10%. For OAC, P75 has the highest of 24%, followed by P35 with P35 with 20% while O35 and O61.6 with the lowest of 16% each. For foam capacity, O35 has the highest of 16.6%, followed by O75 with 12% while P55 has the least of 1.8%. For Emulsion capacity, O75 has the highest of 38.6% followed by P35 with 31.6% while O48.2 has the least of 25.73%. The ogeda flour had higher moisture content, ash content, fat, fiber. While the panbolabola flour had a higher protein, carbohydrate for the nutritional properties.

scholarly journals Effect of Drying on the Rehydration Properties of Some Selected Shellfish

2020 ◽  
pp. 42-48
Author(s):  
D. B. Kiin-Kabari ◽  
N. Obasi
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Moisture Loss ◽  
Rehydration Ratio ◽  
Crude Fibre ◽  
Oven Drying ◽  
Water Imbibition ◽  
Nutritional Qualities ◽  
Sample Water

This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dried in the oven to a moisture content of 10% and further rehydrated with distill water in sample water ratio of 1:40 and allowed to equilibrate. Proximate composition of the fresh shellfish showed that moisture content ranged from 82.38 to 69.24% with fresh smooth periwinkle having the highest moisture value while whelk had the lowest. The results also showed that whelk had the highest values for ash (2.92%), crude protein (18.83%) and crude fibre (3.71%) when compared to other samples. On rehydration, a moisture loss of 11.75%, 13.28%, 19.24% and 22.04% were observed for rough periwinkle, smooth periwinkle, oyster and whelk, respectively. The results for rehydration indices revealed that dehydration ratio was significantly (p<0.05) high for whelk (1.44), followed by oyster (1.29), rough periwinkle (1.23) and lastly, smooth periwinkle 1.20. Rehydration ratio of whelk (1.47) was equally significantly higher, followed by oyster (1.33) and the least were rough and smooth periwinkle (1.17). For coefficient of reconstitution, oyster recorded the highest value of 1.03, followed by whelk 1.02, rough periwinkle 0.95 and smooth periwinkle 0.98. Rate of water imbibition revealed a sharp increase in the water content of smooth periwinkle up to 240 min and thereafter, it slowed down until equilibrium was reached. In terms of rough periwinkle, oyster and whelk; water imbibition took place with rehydration time up to 300 min, 210 min and 270 min, respectively, thereafter they slowed down. The results have demonstrated that the rate in which oven drying affect the physical and nutritional qualities of shellfish differs.

scholarly journals Comparative Analysis of Crude Protein, Total Phenolic and Antioxidant Contents of Raw and Commercially Packed Turmeric and Red Chilies

2021 ◽  
pp. 47-56
Author(s):  
Rubaiat Nazneen Akhand ◽  
Shoriful Islam ◽  
Mohammad Mehedi Hasan Khan
Keyword(s):  
Crude Protein ◽  
Total Phenolics ◽  
Proximate Analysis ◽  
Brand Names ◽  
Crude Fiber ◽  
Lower Amount ◽  
Total Phenolic ◽  
Local Market ◽  
Mineral Contents ◽  
Chili Powder

Background: Turmeric and red chili are the common spices used for cuisine preparation in Bangladesh. Commercially packed turmeric and red chili might have decreased nutrient contents compared to raw turmeric and red chili. Aims:  The study aimed to compare some of the nutrient values between the commercially packed and raw turmeric and red chili. Methods: Commercially packed turmeric and red chili with different brand names (Radhuni, Tiger and Pran) and in raw turmeric and red chili were purchased from local market. Proximate analyses - dry matter (DM), crude protein (CP), crude fiber (CF) and mineral contents were performed. The total phenolics and total tannin contents were determined using appropriate methods. Results: The proximate analysis results showed that both Radhuni (97.56 mg/g) and Tiger (97.28 mg/g) turmeric revealed significantly higher content of DM (p<0.001). No notable difference was observed in CP value. Crude fiber value displayed significantly highest value (p<0.001) in Tiger brand (4.96 mg/g) and the lowest in Radhuni brand (1.76 mg/g). Mineral content was significantly (p<0.05) highest in raw turmeric (9.97 mg/g). A significantly higher amount (p<0.001) of DM in packed chili was recorded. Tiger chili contained significantly higher amount of CP (6.02 mg/g) and CF (9.31 mg/g) while Radhuni contained the lower amount of CP (4.81 mg/g) and CF (2.48 mg/g). Raw chili had significantly higher amount of ash (13.24 mg/g). Examination revealed significant level (p<0.001) of total phenolics in acetone extracts of Tiger turmeric and chili powder. Significant amount of tannin was found in raw turmeric (33.89 µg/g; p<0.005); however, Pran brand of turmeric had the lowest amount of tannin (9.53 µg/g). Tannin content recorded in red chili was significantly (p<0.001) higher in commercially packed Tiger brand which was 16.57 µg/g compared to raw red chili (3.315 µg/g). Antioxidant analysis showed higher antioxidant activity in both raw turmeric and red chili powder. Conclusion:  Tiger brand turmeric ensures the standard moisture, fiber and protein contents as well as the amount of phenolics and tannin.

Effect of protein supplementation on the performance of intensively-fed weaned suckled bulls

1990 ◽  
Vol 1990 ◽  
pp. 117-117
Author(s):  
D Jacklin ◽  
I Rigby
Keyword(s):  
Protein Level ◽  
Crude Protein ◽  
Protein Supplementation ◽  
Protein Concentrate ◽  
Mineral Contents ◽  
Mineral Supplement ◽  
Grass Silage ◽  
Ad Libitum ◽  
Low Levels ◽  
Crude Protein Level

Two trials were carried out to examine the effects of crude protein level in rations for intensively-finished suckled bulls. In 1987/88 (Year 1) high levels were tested as a possible means of delaying finishing and in 1988/89 (Year 2) low levels were tested.In both years 54 Charolais x (Hereford x Friesian) bulls born in May-June were weaned in November, following paddock-grazing of cows and calves on permanent grassland. Following weaning, the bulls were housed in straw-bedded yards and offered wilted grass silage, with concentrate feed gradually increased. After 14 days the silage was removed and concentrates offered ad libitum. The bulls were allocated to 1 of 3 treatments with 2 replicates per treatment to provide 6 groups of 9 bulls. The experimental diets consisted of rolled barley with a pelleted protein concentrate and extra mineral supplement when appropriate, as described in Table 1. This resulted in diets with a range of protein but similar major mineral contents.

scholarly journals PENGARUH VARIETAS DAN TIPE STARTER TERHADAP KADAR AIR, KADAR PROTEIN KASAR, DAN KADAR SERAT KASAR PADA SILASE TEBON JAGUNG

2020 ◽  
Vol 4 (3) ◽  
pp. 165-170
Author(s):  
Susan Dian Mirsani ◽  
Rudy Sutrisna ◽  
Agung Kusuma Wijaya ◽  
Liman Liman
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Animal Feed ◽  
Animal Husbandry ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fibre ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Different Types

This study aimed to investigate the effect of different varieties and type of starter on moisture, crude protein, and crude fibre of corn forage silage. This research was conducted in May - August 2019 at the Laboratory of Nutrition and Animal Feed, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The experimental design used was a factorial Complete Randomized Design (CRD) with 3 replications. The factors studied were (1) corn forage varieties, which consisted of two varieties, namely BISI-18 and NK-212 and (2) type of starter, which consisted of two types, namely molasses and bran. The results showed that there was no interaction (P> 0.05) between variety of corn forages and type of starter on moisture content, crude protein, and crude fiber content. The use of different corn forage varieties had no significant effect (P> 0.05) on moisture content, crude protein, and crude fiber content. The use of different types of starter had no significant effect (P> 0.05) on moisture content, crude protein, and crude fiber content. Keywords: Crude fibre, Crude protein, Moisture content, Starter, Varieties

The Influence of Lighting on the Speed of Germination and the Chemical Composition of Germinated Grains of Soybean and Lupine

2021 ◽  
Vol 1 (42) ◽  
pp. 93-98
Author(s):  
Sergey Vendin ◽  
◽  
Yuri Sayenko ◽  
Mikhail Shirokov ◽  
Vladimir Strakhov
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Crude Protein ◽  
Germination Rate ◽  
Sugar Content ◽  
The Body ◽  
Crude Fiber ◽  
Average Growth ◽  
Growing Period ◽  
Long Term Storage

Effective industrial rearing of pigs is impossible without providing them with full-value vitamin-enriched feed. The lack of vitamins in feed negatively affects the productivity of animals. One of the simple and affordable ways to increase the vitamin value of feed can be the addition of sprouted grain to the diet of animals. According to many scientists, when germinating in grain, the content of macro and microelements, vitamins increases. When using sprouted grains, the eatability of feed increases and the absorption of nutrients increases, because in the process of grain germination, enzymes are activated that convert complex nutrients into simple compounds that are easily assimilated in the body of young animals. The efficiency of germination and the quality of germinated grain depends on the conditions of germination and lighting conditions during the growing period. In addition, during long-term storage (more than 4-5 hours) of sprouted grain with a moisture content of more than 60 percent, it begins to mold and rot. Therefore, it must be fed in the first hours after germination. To extend the shelf life of germinated grain, it must be dried to the required moisture content. (Purpose of research) To study the effect of the duration of illumination on the germination rate and the chemical composition of germinated grain of soybeans and lupine. (Materials and methods) We studied the germination technology and, based on the data obtained, adopted our own germination method. An installation was made for determining the time of illumination of grain during germination. Chemical analysis of the composition of soybean and lupine grains was carried out before and after germination, as well as after drying. (Results and discussion) We compared the results of studies on the effect of lighting time on sprout length when germinating grain on vitamin feed. Determined the values of the rate of obtaining shoots, specific energy intensity of lighting. Studied the chemical composition of the original grain of soybeans and lupine, germinated and dried - separately and in stages. (Conclusions) When germinating soybean seeds, the average growth rate for 5 days was 3.34 millimeters per day, and for lupine seeds - 8.4 millimeters per day. In the samples of sprouted dried soybeans, an increase in crude protein in dry matter by 4.23 percent, crude fiber - by 2.07 percent, sugar content - by 0.48 percent was revealed. They showed that the amount of crude protein and crude fiber increased by 2.3 and 2.38 percent, respectively. It was noted that the content of calcium, phosphorus and sodium in the samples of soybeans and lupine increased slightly - less than 0.2 percent.

scholarly journals PROXIMATE, PHYTOCHEMICAL, AND SENSORY EVALUATION OF “UZA-AKWUAGWORAGWO” TRADITIONAL FOOD OF NKANU PEOPLE IN ENUGU STATE, NIGERIA

Food Biology ◽  
1970 ◽  
pp. 16-22
Author(s):  
Agomuo Emmanuel, Eboagwu Ijeoma, Nwadike Constance ◽  
Ezekwe Ahamefula, Onedibe Ozioma
Keyword(s):  
Sensory Evaluation ◽  
Crude Protein ◽  
The Body ◽  
Traditional Food ◽  
Traditional Foods ◽  
Protein Requirement ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Enugu State ◽  
Low Levels

Proximate, phytochemical, and sensory evaluation of “uza-akwuagworagwo” traditional food were investigated using standard methods. Proximate composition result revealed the presence of moisture (10.00±1.90%), crude fiber (17.87±1.10%), and crude protein (39.81±2.84%). Phytochemicals found present were alkaloids (1.71±0.10 mg/100g), flavonoids (3.68±0.00 mg/100g), and tannins (0.64±0.12 mg/100g). Sensory evaluation attributes of the food such as appearance (5.31±0.29), taste (7.00±1.02), color (6.22±0.92) and overall acceptability (6.10±0.31) were also observed in the study. The high protein content of the studied food could mean that it can contribute significantly to daily protein requirement of the body when consumed. The low levels of phytochemicals found in the food could be an added health advantage. The sensory evaluation of the food compares to those of other traditional foods. This study has revealed the proximate, phytochemical, and sensory evaluation of “uza-akwuagworagwo” traditional food of Nkanu people in Enugu State, Nigeria.

Sign in / Sign up

Export Citation Format

Share Document