Potential of microwave irradiation on the postharvest control of cowpea weevil and the proximate composition of cowpea seeds

Pyrazoline class of compounds serve as better moieties for an array of treatments, they have antibacterial, antifungal, antiinflammatory, antipyretic, diuretic, cardiovascular activities. Apart from these they also have anticancer activities. So, pertaining to its importance, many attempts are made to synthesize pyrazolines. Since conventional methods of organic synthesis are energy and time consuming. There are elaborate pathways for green and eco-friendly synthesis of pyrazoline derivatives including microwave irradiation, ultrasonic irradiation, grinding and use of ionic liquids which assures the synthesis of the same within much lesser time and by use of minimal energy

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Proximate Composition And Organoleptic Properties Of Whole Wheat Biscuit Fortified With Moringa (Moringa oleifera) Leaf Powder

International Journal of Scientific and Research Publications (IJSRP) ◽

10.29322/ijsrp.9.11.2019.p9585 ◽

2019 ◽

Vol 9 (11) ◽

pp. p9585

Author(s):

Ifediba, Donald I. ◽

Egbuna Helen I.

Keyword(s):

Proximate Composition ◽

Moringa Oleifera ◽

Organoleptic Properties ◽

Whole Wheat ◽

Leaf Powder

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Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

JURNAL AGROINDUSTRI HALAL ◽

10.30997/jah.v6i1.1819 ◽

2020 ◽

Vol 6 (1) ◽

pp. 039

Author(s):

Trie Omitha Purba ◽

Suparmi Suparmi ◽

Dahlia Dahlia

Keyword(s):

Experimental Method ◽

Proximate Composition ◽

Protein Hydrolysate ◽

Quality Standards ◽

Processing Technology ◽

Fish Processing ◽

Mysis Relicta ◽

Marine Chemistry ◽

Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

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