scholarly journals PENINGKATAN KUALITAS NUTRIEN ONGGOK YANG DIFERMENTASIMENGGUNAKAN Bacillus megaterium SS4b SEBAGAI BAHAN BAKU PAKAN IKAN

2018 ◽  
Vol 13 (2) ◽  
pp. 147
Author(s):  
Muyasari Fuad ◽  
Subaryono Subaryono ◽  
Reza Samsudin ◽  
Yohanna Retnaning Widyastuti
Keyword(s):  
Fermentation Process ◽  
Dosage Level ◽  
Protein Digestibility ◽  
Cassava Starch ◽  
Reducing Sugar ◽  
Fish Feed ◽  
Crude Fibre ◽  
Nutrient Quality ◽  
Protease Enzyme

Onggok adalah hasil produk samping pengolahan ubi kayu menjadi tapioka yang berpotensi dikembangkan sebagai bahan baku pakan ikan. Permasalahan yang dihadapi yaitu kecernaan onggok masih relatif rendah sehingga perlu ditingkatkan melalui teknik fermentasi. Tujuan penelitian ini adalah mengevaluasi kemampuan bakteri B. megaterium SS4b dalam menyederhanakan nutrien kompleks dari onggok, serta menentukan dosis bakteri yang sesuai untuk proses tersebut. Penelitian ini terdiri atas dua tahap yaitu: 1) penentuan aktivitas enzim selulase, amilase, dan protease bakteri B. megaterium SS4b secara semi-kualitatif; 2) penentuan dosis inokulum yang efektif untuk proses fermentasi onggok (0%, 3%, 6%, dan 9%). Parameter yang diukur meliputi glukosa terlarut/gula pereduksi, protein terlarut, protein kasar, serat kasar, dan kecernaan protein secara in vitro. Percobaan dilakukan menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan beda dosis bakteri untuk fermentasi onggok dan tiga ulangan. Hasil penelitian menunjukkan bahwa B. megaterium SS4b memiliki aktivitas selulase, amilase, dan protease, serta mampu menghidrolisis onggok. Dosis penambahan isolat bakteri sebanyak 9% pada kepadatan 1011 sel/mL dan inkubasi selama 72 jam merupakan dosis terbaik dalam meningkatkan kualitas nutrien onggok. Proses fermentasi ini dapat meningkatkan kandungan protein terlarut, kecernaan protein, ketersediaan gula pereduksi, dan penurunan serat onggok berturut-turut adalah sebesar 2,9 kali, tiga kali, satu kali, dan enam kali dibandingkan dengan kontrol.Cassava starch residue is a by-product in tapioca production that has the potential to be used as one of the ingredients in fish feed. The problem was that the digestibility of cassava starch residue was relatively low but could be improved through fermentation. The purpose of this study was to evaluate the ability of B. megaterium SS4b bacteria in simplifying the nutrient complex of cassava starch residue and determine the appropriate bacterial dose for the process. The study consisted of two stages: 1) determining, semi-qualitatively, the activity of cellulase, amylase, and protease enzyme of B. megaterium SS4; 2) determining the effective inoculum dose for the fermentation process of cassava starch residue (0%, 3%, 6%, and 9%). Parameters measured included dissolved glucose/reducing sugar, dissolved protein, crude protein, crude fibre, and protein digestibility in vitro. The experiment was arranged in a completely randomized design (CRD) with four different treatments of bacterial dose for fermentation of cassava starch residue and three replicates. The results showed that B. megaterium SS4b has cellulase, amylase, and protease activities and was able to hydrolyze cassava starch residue. The dosage level of the bacterial isolate at 9% with a density of 1011 cells mL-1 and incubation for 72 hours was the best treatment in improving the nutrient quality of cassava starch residue. This fermentation process could increase soluble protein content, protein digestibility, availability of reducing sugar, and decrease significantly the fiber content of cassava starch residue

Nutritional evaluation and utilisation of composite whole flours for making functional cookies rich in β-glucan and isoflavones

2017 ◽  
Vol 119 (4) ◽  
pp. 909-920 ◽  
Author(s):  
Jaspreet Kaur ◽  
Amarjeet Kaur ◽  
Jaspreet Singh
Keyword(s):  
Protein Digestibility ◽  
Quality Parameters ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Whole Wheat ◽  
Physical Attributes ◽  
Oat Flour

Purpose The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters. Design/methodology/approach Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend. Findings Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies. Originality/value The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.

In vitro assays predicts mineral retention and apparent protein digestibility of different fish feed measured using a juvenileP. mesopotamicusmodel

2018 ◽  
Vol 49 (6) ◽  
pp. 2267-2277 ◽  
Author(s):  
Raúl E Cian ◽  
Carla Bacchetta ◽  
Jimena Cazenave ◽  
Silvina R Drago
Keyword(s):  
Protein Digestibility ◽  
In Vitro Assays ◽  
Fish Feed

scholarly journals Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate

2015 ◽  
Vol 4 (2) ◽  
pp. 78 ◽  
Author(s):  
David B. Kiin-Kabari ◽  
Sunday Y. Giami
Keyword(s):  
Wheat Flour ◽  
Protein Digestibility ◽  
Bambara Groundnut ◽  
Physical Characteristics ◽  
Protein Concentrate ◽  
In Vitro Protein Digestibility ◽  
Crude Fibre ◽  
Significant Difference ◽  
Vitro Protein

<p>Plantain flour was prepared from matured-unripe fruits of Agbagba cultivar, protein concentrate was prepared from bambara groundnut seeds using the alkaline extraction method, plantain cookies were produced using different levels of plantain flour substituted with bambara groundnut protein concentrate ranging from 0-25% and using 100% wheat flour as control. Physical characteristics, proximate composition, sensory properties and in-vitro protein digestibility of the cookie samples were determined. Cookies prepared from 15% bambara groundnut protein concentrate and 85% plantain flour compared favourably in physical characteristics (weight, height, diameter and hardness) with the control (100% wheat flour). Addition of bambara groundnut protein concentrate significantly improved the crude protein content (17.8%), ash content (2.8%), crude fibre (9.2%) and energy (434.0 kcal/100g) of the cookies compared to values obtained from 100% wheat flour. Sensory evaluation showed that cookies with 15% bambara groundnut protein concentrate and 85% plantain flour was preferred in terms of colour, flavor and general acceptability with mean scores of 8.1, 8.3 and 7.8, respectively and showed no significant difference (P ? 0.05) with the control with mean scores of 8.6, 8.5 and 8.0, respectively. However, in-vitro protein digestibility of the cookies increased from 2.74% in cookies with 100% plantain flour to 62.81% in samples with 25% bambara groundnut protein concentrate and 75% plantain flour.</p>

scholarly journals Common Buckwheat: Nutritional Profiling of Grains

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
Diksha Dogra
Keyword(s):  
Crude Protein ◽  
Protein Digestibility ◽  
Total Soluble Protein ◽  
In Vitro Protein Digestibility ◽  
Ether Extract ◽  
Common Buckwheat ◽  
Crude Fibre ◽  
Nutritional Profiling ◽  
Vitro Protein

Buckwheat is economically important smaller millet grown primarily for carbohydrates and protein content. In this study, biochemical composition of 14 promising genotypes of buckwheat grown in Sangla region of Himachal Pradesh were analysed. The grain weight, moisture content, crude protein, total soluble protein, crude fat (ether extract), ash, crude fibre, carbohydrates, methionine, tryptophan, in vitro protein digestibility and oxalate in genotypes ranged from 18.8 to 26.8g, 10.2 to 10.9%,10.4 to 15.1%,9.4 to 13.3%,1.7 to 2.8%,1.49 to 2.45%,6.1 to 9.2 %,62.0 to 67.9%,57.9 to 103.4 mg/gN,62.2 to 79.2 mg/gN,66.7 to 79.5% and 98 to 152mg/100g, in that order. Based on cumulative grading of nutritionally desirable qualities, the genotypes VL-27 and PRB-9001 followed by S-B-201 proved superior cultivars.

scholarly journals BIOCHEMICAL EVALUATION OF SEED OF AN UNDER UTILIZED LEGUME (Mucuna utili)

2021 ◽  
Vol 25 (1) ◽  
pp. 40-45
Author(s):  
E. A. IYAYI ◽  
J. I. EGHAREVBA
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Ether Extract ◽  
Crude Fibre ◽  
Heat Treated ◽  
Biochemical Evaluation ◽  
Vitro Protein

The effect of heat treatment and germination on the proximate and mineral composition, HCH, tannins, phytic acid and the in vitro protein digestibility of Mucuna utilis seeds were studied. The raw seeds had a protein content of 35.4%, 7.7% crude fibre, 3.2% ether extract, 5.8% ash and 47.9% carbohydrates on a dry matter basis. The germinated and dehulled seeds had 40.5% crude protein 2.2% crude fibre, 3.4% ether extract, 7.0% ash 47.0% carbohydrates, while the heat -treated seeds had 34.4% crude protein, 11.9% crude fibre, 3.3% ether extract, 9.4% ash and 41.1% carbohydrates. Potassium and iron were the most abundant minerals while the least were sodium and copper. Germination caused a reduction in the levels of all minerals while heat treatment also caused a reduction in the levels of the minerals but with exception of Ca, Mg and Zn. Processing caused a reduction in all the levels of anti-nutritional factors assayed. The in-vitro protein digestibility of the raw seeds was 89.4%; 91.7% for the heat-treated seeds and 76.0% for the germinated seeds.

Evaluation of protein quality of poultry feedingstuffs. 3. Expeller-processed oilseed cakes

1980 ◽  
Vol 94 (1) ◽  
pp. 117-123
Author(s):  
S. S. Zombade ◽  
G. N. Lodhi ◽  
J. S. Ichhponani
Keyword(s):  
Nutritive Value ◽  
Protein Quality ◽  
Nitrogen Solubility ◽  
Protein Digestibility ◽  
Regression Equations ◽  
Crude Fibre ◽  
Accuracy And Precision ◽  
True Protein

SummaryA study was made to evaluate the protein quality of groundnut cake (GN), mustard cake (MS) and cottonseed cake (CS) and to find a suitable laboratory test for predicting the protein quality of these cakes for chicks. Different oilseed cakes varied considerably in their crude protein, true protein and crude fibre content. The nitrogen solubility was higher in GN (87·7%) followed by MS (78·7%) and CS (60·9%). A similar trend was evident with regard to in vitro protein digestibility. The GN protein was, however, lower in available lysine (2·54%) than MS (3·97%) or CS (3·19%). The albumin, globulin, prolamin and glutelin fractions accounted for 74·1, 57·0 and 48·0% in GN, MS and CS, respectively. The nitrogen solubility, globulin content and modified relative nutritive value (RNV) correlated (P < 0·05) with gross protein value (GPV). The accuracy and precision of various regression equations for predicting the quality of protein in GN, MS and CS are discussed.

scholarly journals Nutrient Content and In-vitro Starch Hydrolysis of Some Varieties of NERICA Rice

2018 ◽  
Vol 7 (1) ◽  
pp. 68
Author(s):  
Otemuyiwa Israel Olusegun ◽  
Farotimi Oluwatosin Grace ◽  
Falade Olumuyiwa Sunday ◽  
Sanusi Kayode ◽  
Adewusi Steve Adeniyi
Keyword(s):  
Glycemic Index ◽  
High Performance ◽  
Nutrient Content ◽  
Reducing Sugar ◽  
Starch Hydrolysis ◽  
Digestion Method ◽  
Nutrient Quality ◽  
Wet Digestion ◽  
Hydrolysis Of

This study investigated the nutrient quality and the glycemic index of some varieties of Africa (NERICA) rice. The nutrients were analyzed using the official methods of analysis (AOAC), minerals using Atomic Absorption Spectrophotometer (AAS) after wet digestion, vitamins using a High performance Liquid Chromatography (HPLC), while in-vitro starch hydrolysis was performed using multi-enzyme digestion method. The results were compared with that of Aroso (imported rice). The content of moisture, ash, fiber, fat, protein and carbohydrate ranged from 8.2 to 9.8, 0.02 to 0.09, 0.3 to 0.5, 2.4 to 5.7, 5.9 to 13.0, and 74.4 to 82.8%, respectively. Iron varied from 30 to 69.3 mg / kg, zinc, (2.4 to 10.4) copper, (0.5 to 4.6) calcium (43.4 to 146) and magnesium from 85.5 to 368 mg / kg. Ascorbic acid ranged from (8.1 to 36.2 mg / kg, pyridoxine (372 to 789 mg / kg), thiamine (116 to 383 mg / kg) and folate from 66.6 to 142 mg / kg. Reducing sugar, total sugar and starch (mg / g) ranged from 60 to 117 and 96 to 157, and 171 to 188 mg / g, respectively, while amylose ranged between 19 and 30%. There were negative correlation between glycemic index and fibre (r = -0.814); and between hydrolysis index and fibre (r = -0.731). The study showed that NERICA rice contain essential nutrients but it has high glycemic index could be a risk factor for disease like Diabetes mellitus

scholarly journals Evaluation of the Quality Characteristics of Complementary Food from Whole Maize Fortified with Bambara Groundnut and Tiger Nut

2021 ◽  
pp. 41-51
Author(s):  
Obaroakpo Joy Ujiroghene ◽  
Iwanegbe Izuwa ◽  
Akenzua Jennifer
Keyword(s):  
Low Income ◽  
Protein Digestibility ◽  
Quality Characteristics ◽  
Absorption Capacity ◽  
Bambara Groundnut ◽  
Complementary Food ◽  
Maize Flour ◽  
Crude Fibre ◽  
Mean Values

Complementary foods produced from formulation of whole maize flour (WMF), maize flour supplemented with bambara groundnut and tiger nut flour (MBTF), maize flour supplemented with bambara groundnut flour (MBF) and maize flour supplemented with tiger nut flour (MTF) were evaluated for their quality characteristics. The results obtained showed that MTF was the most acceptable in taste (4.40 ± 0.70), consistency (4.10 ± 1.10) and aroma (4.30 ± 0.67). In moisture and ash contents, WMF recorded the highest mean scores of 9.10 ± 0.12% and 5.05 ± 0.10% respectively. Compared with WMF, MBF and MBTF, MTF had the highest mean scores in carbohydrate (53.62 ± 0.75%) and crude fibre (6.04 ± 0.69%). However, crude protein content was reportedly higher in MBF (32.13 ± 1.22%), while MBTF recorded the highest mean score in fat content (14.13 ± 0.23%). The in vitro protein digestibility (IVPD) and in vitro starch digestibility (IVSD) of the products were influenced by the inclusion of bambara groundnut flour; and the results showed that MBTF recorded the highest IVPD and IVSD at mean values of 73.00% and 70.50% respectively. The water absorption capacity of the products were relatively low; and is considered important for the transportation and extension of their shelf stability. The optimization of the protein digestibility and nutritional qualities of observed in the products indicated that bambara groundnuts and tiger nuts could find applications in a variety of complementary food products that are beneficial to infants; especially among rural dwellers and low-income individuals.

scholarly journals KECERNAAN PROTEIN BIJI KAPUK (Ceiba petandra G) SECARA IN VITRO UNTUK PAKAN IKAN

2017 ◽  
Vol 3 (2) ◽  
pp. 112
Author(s):  
Fitry Primadona ◽  
Supriyono Eko Wardoyo ◽  
O. D. Subhakti Hasan
Keyword(s):  
Feasibility Studies ◽  
Protein Digestibility ◽  
Proximate Analysis ◽  
Least Square ◽  
Raw Material ◽  
Fish Feed ◽  
Agricultural Industry ◽  
Seed Flour ◽  
Kjeldahl Method

Protein Digestibility of Kapok Seeds in Vitro for Fish Feed        Kapok seeds is a by-product of agricultural industry having potential to be used as raw material for fish feed as a source of protein and essential fats. The content of the protein in the kapok seed  flour is 28 – 34 % that is an overwhelming amount to be a great source of protein for fish feed. Feasibility studies are needed, however, the use of kapok seed based on the digestibility of the protein. Pepsin with concentrations of 0.02; 0.2; and 2 % (in 0.075 N HCl solution) kapok seed flour added in three repetitions to test the digestibility of kapok seed invitro. Undigested protein was then analyzed using the kjeldahl method. Determination optimal concentration of pepsin was calculated based on the remaining undigested proteins (pepsin indigest) and compared the amount of protein digestibility of proteins obtained before (pepsin digest). The research results revealed that to digestibility of protein on concentration of 0.02; 0,20 and 2,0 % was 64,43; 68,42; 65,33%. Statistical test Anova revealed any significant differences of treatment respectively of  protein digestibility. Test of Least Square Difference (LSD) stated that each  treatment significantly different. Concentration optimum of enzyme that givethe best digestibility value was 0.20 % digestibility values 68,43% in the level of  error 0.05.Keywords : Kapok seed flour, protein, pepsin, invitro, optimum digestibility, proximate analysis ABSTRAK          Biji kapuk merupakan hasil samping industri pertanian yang berpotensi untuk dijadikan bahan baku pakan ikan sebagai sumber protein dan sumber lemak esensial. Komposisi protein pada tepung biji kapuk sebesar 28‑34% adalah jumlah yang sangat potensial untuk dijadikan sumber protein bagi pakan ikan. Akan tetapi diperlukan kajian kelayakan penggunaan biji kapuk berdasarkan kecernaan protein.Pepsin dengan konsentrasi 0,02; 0,2; dan  2%(larutan dalam HCl 0,075 N) ditambahkan pada tepung biji kapuk dengan tiga kali pengulangan untuk menguji kecernaan biji kapuk secara invitro. Protein yang tercerna kemudian dianalisis menggunakan metode kjeldahl. Penentukan konsentrasi  pepsin optimal dihitung berdasarkan sisa protein yang tidak tercerna(pepsin indigest) dan dibandingkan jumlah protein awal sehingga didapatkan kecernaan protein (pepsin digest).Hasil penelitian menyatakan kecernaan protein pada  konsentrasi 0,02;0,2%;dan 2%  berturut turut 64,43; 68,42; 65,33%. Uji statistik Anova menyatakan setiap perlakuan memberikan perbedaan yang signifikan terhadap kecernaan protein. Uji Least Square Difference (LSD) menyatakan setiap perbandingan perlakuan berbeda. Konsentrasi enzim optimum yang memberikan nilai kecernaan terbaik adalah 0,20% (68,43%) pada tingkat kesalahan 0,05.Kata kunci: Tepung biji kapuk, protein, pepsin, invitro, kecernaan optimum, proksimat

Nutritional Quality and Antioxidant Activity of Leaves of Six Mulberry Genotypes

2018 ◽  
Vol 55 (2) ◽  
pp. 142
Author(s):  
Chetna Jantwal ◽  
Sarita Srivastava ◽  
R. P. Srivastava
Keyword(s):  
Crude Protein ◽  
Protein Digestibility ◽  
Iron Bioavailability ◽  
In Vitro Protein Digestibility ◽  
Crude Fibre ◽  
Mulberry Leaves ◽  
Total Carbohydrates ◽  
Dpph Activity ◽  
Vitro Protein

The present study was undertaken to determine the proximate composition, vitamins, minerals, in vitro protein digestibility, in vitro iron bioavailability, antinutritional factors viz. oxalates, phytates, tannins and antioxidant activity viz. DPPH activity in leaves of six genotypes of mulberry. The results revealed that in fresh mulberry leaves, the proximate values ranged from 70.74 to 77.85% for moisture,1.82 to 2.47% for total ash, 6.32 to 8.44% for crude protein, 0.68 to 0.93% for crude fat, 1.94 to 2.88% for crude fibre, 11.15 to 15.55% for total carbohydrates and 77 to 101 Kcal/100 g for physiological energy. In dried mulberry leaves powder, moisture ranged from 5.68 to 7.36%, total ash 7.56 to 8.47%, crude protein 24.03 to 29.83%, crude fat 2.92 to 3.42%, crude fibre 8.76 to 10.90%, total carbohydrates 41.01 to 47.91% and physiological energy 310 to 324 Kcal/100g. The vitamins ascorbic acid and beta carotene were found to range from 241.73 to 324.36 mg/100g and 7.73 to 11.55 mg/100g, respectively in fresh mulberry leaves and 106.04 to 163.90 mg/100g and 18.06 to 40.31 mg/100g, respectively in dried mulberry leaves powder. Among minerals, calcium and iron range from 192.11 to 425.23 mg/100g and 2.95 to 5.44 mg/ 100g, respectively for fresh mulberry leaves and 852 to 1806.67 mg/100g and 13.34 to 19.06 mg/100g, respectively for dried mulberry leaves powder. Among antinutrients oxalates, tannins and phytates ranged from 59.44 to 113.05 mg/100g, 0.48 to 0.70mg/100g and 0.20 to 1.05mg/100g, respectively for fresh mulberry leaves and 254.40 to 386.40 mg/100g, 1.82 to 2.65 mg/100g and 0.9 to 3.70 mg/100g respectively for dried mulberry leaves powder. In vitro protein digestibility and in vitro iron bioavailability ranged from 79.53 to 83.45% and 1.34 to 1.78% respectively for fresh mulberry leaves powder and 76.16 to 77.80% and 1.15 to 1.57%, respectively for dried mulberry leaves powder. The DPPH activity of fresh mulberry leaves ranged from 27.52 to 45.53% whereas in dried mulberry leaves powder it ranged from 30.41 to 50.7%.

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