scholarly journals Influence of Plantain and Sprouted Soybean Pastes on the Nutrient and Proximate Composition of Two Species of Cocoyam Puddings as a Complementary Food

2019 ◽  
Vol 5 ◽  
pp. 24-37
Author(s):  
Innocent N. Okwunodulu ◽  
Daniel M. Uluocha ◽  
Felicia U. Okwunodulu
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Colocasia Esculenta ◽  
Complementary Food ◽  
Crude Fiber ◽  
Xanthosoma Sagittifolium

The authors evaluated the nutrients and proximate composition of the puddings prepared from ede-ocha (Xanthosoma sagittifolium) and ede-cocoindia (Colocasia esculenta) pastes. Each paste was separately blended with firm ripe plantain, sprouted soybean pastes in the ratio of 100% cocoyam, 90% cocoyam:10% soybean, 25% cocoyam:65% plantain:10%soybean, and 45% cocoyam: 45% plantain 10% soybean and mixed with equal quantities of seasonings. The formulated blends were wrapped in plantain leaves and boiled for 30 minutes. Samples from ede-ocha were marked 101 to 104 and ede-cocoindia from 105 to 108. Values obained showed that pudding from ede-ocha had a higher moisture content (56.25%), protein (4.47%), fat (1.84%), ash (2.57%), crude fiber (2.46%), iron (0.58mg), and calcium (5.12mg) than ede-cocoondia. which had 5.52%, 4.29%, 1.49%, 2.45%, 2.11%, 0.36% and 5.01% respectively. Also, ede-cocoindia had higher carbohydrate {39.28%}, vitamin A precursor {62.90μg}, vitamin C (33.05mg) and zinc (0.35mg) than ede-ocha which had 35.46%, 60.80 μg, 20.50 mg, and 0.32mg respectively. The ede-ocha therefore made a better nutritious pudding than ede-cocoindia.

Nutrient composition and anti-nutritional properties of okra (Abelmoschus esculentus) calyx flour

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Saheed Adewale Omoniyi ◽  
Adamu Musa Muhammad ◽  
Ruth Ayuba
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Mineral Content ◽  
Nutritional Composition ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Content Type

Purpose Calyx of okra pods is usually cut off and discarded as a waste during processing, whereas the pulp and seeds are being used. This study aims to investigate the nutrient composition and anti-nutritional properties of okra calyx flour. Design/methodology/approach Calyces from four varieties (Ex-kwadon, Solar, Chalawa and Syria) of okra pods were processed into flour. The proximate composition, mineral content, vitamin content and anti-nutritional composition of the flour samples were analysed by using standard methods. Findings There were significant differences in moisture content (p = 0.012), crude fat (p = 0.001), crude fibre (p = 0.002), carbohydrate (p = 0.002), sodium (p < 0.001), magnesium (p < 0.001), iron (p < 0.001), zinc (p = 0.006), vitamin A (p < 0.001) and vitamin C (p = 0.001) contents of okra calyx flour. The values of proximate composition ranged 8.1-8.9%, 8.4-9.0%, 14.3-15.3%, 1.4-2.1%, 16.9-18.2% and 47.1-49.4% for moisture content, ash, crude protein, crude fat, crude fibre and carbohydrate, respectively, whereas the values of mineral contents ranged 7.6-8.7 mg/100g, 35.7-41.2 mg/100g, 26.5-28.1 mg/100g, 93.2-95.8 mg/100g, 1.6-1.8 mg/100g and 5.2-5.7 mg/100g for sodium, magnesium, potassium, calcium, iron and zinc, respectively. The values of vitamin contents of okra calyx flour ranged 0.2-0.3 µg/100g, 7.1-8.9 mg/100g and 0.1-0.2 mg/100g for vitamin A, vitamin C and thiamine contents respectively. Also, there were significant differences in the values of phytate (p = 0.023), oxalate (p = 0.011) and saponin (p < 0.001) contents with the values of anti-nutritional properties ranging 1.3-1.5 mg/100g, 2.5-3.3 mg/100g, 7.4-9.7 mg/100g and 2.3-3.6 mg/100g for tannin, phytate, oxalate and saponin contents, respectively. Research limitations/implications There are scanty published works/information on proximate composition, mineral content, vitamin content and anti-nutritional composition of okra calyx flour. Practical implications The study showed that okra calyx flour could be useful in fortification/supplement of carbohydrate-based foods in food system. Originality/value Okra calyx flour comprises high crude fibre, crude protein, ash and vitamin C contents. Also, calcium is the major mineral content of okra calyx flour followed by magnesium and potassium. However, the tannin content reported higher in okra leaf flour, and okra flour is low in okra calyx flour.

scholarly journals KARAKTERISTIK SIFAT-SIFAT KIMIA DAN ORGANOLEPTIK KUE KERING BERBAHAN DASAR PATI SAGU, UBI KAYU, UBI JALAR DAN KELADI

2016 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Febby J Polnaya ◽  
Rachel Breemer
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Sweet Potato ◽  
Sensory Analysis ◽  
Total Protein ◽  
Proximate Composition ◽  
Ash Content ◽  
Crude Fiber ◽  
Brownish Yellow ◽  
Color Texture

The purpose of this research was to characterize chemical and sensory properties (color, texture, taste and liking) of starch-based sago, cassava, sweet potato and cocoyam cookies. Analysis of cookies include moisture content, ash, fat, protein, crude fiber and sensory analysis including color, texture, taste and likeness). The proximate composition indicated that the water content of cookies varied between 1.48 to 2.05%, ash content of 0.65 to 0.72%, 19.23 to 21.76% of fat, crude fiber from 0.41 to 0.71% and 1.33 to 2.42% of total protein. Based on organoleptic tests, the color of cookies was yellow to brownish-yellow, with crispy texture, the taste was sweet and were mostly preferred.

scholarly journals Proximate Analysis of Kijing Taiwan Carcass (Anodonta woodiana) in Wet and Dry Forms

2014 ◽  
Vol 2 (3) ◽  
Author(s):  
Nurrahmi I Saiful ◽  
Cyska Lumenta
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Proximate Composition ◽  
Scientific Information ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Crude Fiber ◽  
Fish Feed ◽  
Field Practice ◽  
Anodonta Woodiana

Field practice activities conducted in laboratory incluiding the process of carcass removal from its shells was done in the Laboratory of Nutrition and Fish Feed Technology, and also analysis of Kijing Taiwan carcass chemical composition was done in the Research and Industrial Standardization Institute of Manado. The purpose of field practice are: Analyzing the Proximate composition, Vitamin C, Calcium, and Energy of Kijing Taiwan carcass taiwan in wet and dry form. Providing scientific information about the nutrient content of Kijing Taiwan in wet and dry form. Acquire skills in operating the Proximate instruments of Vitamin C, Calcium, and Energy in the laboratory. Based on the results of the Kijing Taiwan (Anodonta woodiana) carcass proximate analysis  in wet form, the data showed, 11.59% of protein, 80.66% of water, 0.26% of fat, 3.06% of ash, 0.23% of crude fiber, 4.20% of carbohydrate, 65.5 kcal of energy, 0.59% of calcium, 3.86 mg/100 g of Vitamin C. While the dry form of the data showed, 54.84% of protein, 12.18% of water, 4.08% of fat, 14.92% of ash, 0.53% of crude fiber, 13.45% of carbohydrates, 309.88 kcal of energy, 0.55% of calcium, 14.88% of vitamin C mg/100 g. Keywords: Carcass,  Anodonta woodiana, proximate analysis, vitamin C, calcium, and energy

scholarly journals Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney

2019 ◽  
Vol 1 (1) ◽  
pp. 4
Author(s):  
Muhammad Husa, Elfi Anis Saati Desiana Nuriza Putri
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Soluble Solids ◽  
Crude Fiber ◽  
Color Intensity ◽  
Total Soluble Solids

Abstract. Chutney is a native Indian processed product, made from cuts of fruits or vegetables and nuts cooked in a sweet, sour and spice mixture. The quality requirements of chutney are influenced by the use of raw materials herbs and spices. The purpose of this study was to determine the response of three varieties of mango and its interaction with concentration of apple vinegar towards physicochemical characteristics of mango chutney. The experimental design of this study used a nested design with two factors. The first factor was three varieties of mango consisting of podang mango, gadung, and kweni and the second factor was the concentration of apple vinegar (5%: 10%: 15%).Parameters analyzed were moisture content, ash content, vitamin C, total soluble solids, total titrated acids, pH, crude fiber, antioxidant activity, color intensity, topicality and hedonic test (flavor, aroma, and appearance). The study showed that differences in mango varieties and apple vinegar concentration did not interact with moisture content, ash content, total soluble solids, total titrated acids, vitamin C, crude fiber, antioxidant activity, pH, color intensity, topicality and hedonic test. The differences in mango varieties significantly affected on water content, color intensity (L and a+), topicality, and hedonic test, whereas the difference of apple vinegar concentration had no significant effect on ash content, pH, total soluble solids, total titrated acids, vitamin C, crude fiber, and antioxidant activity. The optimum composition based on De Garmo test chutney made from gadung mango and 5% apple vinegar (G2C1) with moisture content 23,50 %, ash content 3,15 % vitamin C 0,10 %, total titrated acid 0,75 %, crude fiber 7,05 %, total soluble solids 4,60 ºbrix, ph 4,31 %, antioxidant activity 93,67 %, colour intensity: lightness (L) 36,13, redness (a+ ) 4,67 and yellowness ( b+) 10,00, Topicality 10,67 cm, and hedonic test : appearance 2,13 %, aroma 3,30 % and flavor 2,97 %.

scholarly journals Studies on the preparation of stem amaranth pickle

2014 ◽  
Vol 12 (1) ◽  
pp. 177-182
Author(s):  
FH Shanta ◽  
RR Rajib ◽  
MA Alim ◽  
MR Haque
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Room Temperature ◽  
Storage Stability ◽  
Fungal Growth ◽  
Overall Acceptability ◽  
Storage Studies ◽  
Microbiological Status

Fresh stem amaranth was analyzed for proximate composition and the developed pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. Pickle was prepareded with sugar, salt, oil and vinegar. Five formulations of stem amaranth were prepared. Fresh stem amaranth contains 96.0% moisture, 1.0% ash, 0.01% fat, 2.0% protein and 30 mg/100g vitamin-C. The chemical analysis of pickles showed that moisture content was highly reduced in all processed samples. The microbiological studies revealed that total viable counts of bacteria and fungal growth were high in the pickles prepared without vinegar and sugar but it was low with vinegar-sugar-oil mix. The panelists marked for colour, flavor, texture and overall acceptability and analyzed statistically. Among five samples, the pickles prepared with vinegar-sugar-oil mix were the best. Storage studies were carried out up to six months at room temperature. Minor change was observed for color and flavor. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21409 J. Bangladesh Agril. Univ. 12(1): 177-182, June 2014

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 Effect of an improved local ingredient-based complementary food fortified or not with iron and selected multiple micronutrients on Hb concentration

2010 ◽  
Vol 13 (11) ◽  
pp. 1923-1930 ◽  
Author(s):  
Hermann Z Ouédraogo ◽  
Tahirou Traoré ◽  
Augustin N Zèba ◽  
Michèle Dramaix-Wilmet ◽  
Philippe Hennart ◽  
...  
Keyword(s):  
Young Children ◽  
Vitamin A ◽  
Vitamin C ◽  
Burkina Faso ◽  
Complementary Food ◽  
Community Based ◽  
Anthropometric Indices ◽  
Hb Concentration

AbstractObjectiveTo assess the effect of an improved local ingredient-based gruel fortified or not with selected multiple micronutrients (MM) on Hb concentration of young children.DesignIn a nutrition centre that we opened in their villages, children received either MM supplement (containing iron, zinc, vitamin A, vitamin C and iodine) with the improved gruel (MMGG) or the improved gruel only (GG), twice daily, 6 d/week, for 6 months. We assessed baseline and endpoint Hb concentration and anthropometric indices.SettingKongoussi, a rural and poor district of Burkina Faso.SubjectsIn a community-based trial, we randomly assigned 131 children aged 6–23 months with Hb concentrations in the range of 80–109 g/l into two groups.ResultsThe groups did not differ significantly at baseline. Mean baseline Hb concentration was 89·2 (sd 6·5) g/l and 90·3 (sd 8·4) g/l in the GG and the MMGG, respectively (P = 0·42). It increased to 104·1 (sd 11·4) g/l in the GG (P < 0·001) and 107·6 (sd 14·7) g/l in the MMGG (P < 0·001). The between-group difference of 3·5 (95 % CI −1·0, 8·1) g/l in mean (sd) endpoint Hb concentration was not significant (P = 0·13). The endpoint anthropometric indices were not different between the groups.ConclusionsThis MM supplement had no additional effect on Hb concentration. Thorough studies are needed to evaluate the actual efficacy of the gruel before its introduction into household routine.

scholarly journals Nutrient and anti-nutrient composition of processed crayfish (Atya gabonensis) from river Benue, Nigeria.

2021 ◽  
Vol 9 (2) ◽  
Author(s):  
Micheal Iwar ◽  
Comfort Msurshima Amu
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Nutrient Composition ◽  
Raw Material ◽  
Composition Analysis ◽  
Vitamin B ◽  
Crude Fibre ◽  
Mineral Concentrations

The species of crayfish  identified as (Atya gabonensis) along River Benue Nigeria and were captured and analyzed for nutrient and antinutrient content including, proximate composition (crude protein, crude fat, crude fiber, ash, and moisture content), as well as vitamin A, Vitamin B components, Vitamin C, Vitamin D, vitamin E, Vitamin K and select mineral concentrations. Additionally, some important antinutrients in crayfish were also examined. The proximate composition showed that moisture content was (9.54%), protein was (7.46%), Crude fibre was (5.60%), fat was (1.57%) and ash was (2.47%) respectively. This was found to be rich in protein and considerably high amount of moisture content. The anti-nutrient composition analysis revealed the presence of Saponin (0.471mg/100g), Alkaloid (3.905mg/100g), flavonoid (0.675mg/100g), tannin (0.017mg/100g), Phytate (0.060mg/100g), Oxalate (0.005mg/100g) and others, all of which are below toxic level. For mineral and vitamin compositions, potassium was significantly (P>0.05) higher than iron, zinc, magnesium, calcium and phosphorus while vitamin C was (4.920mg/100g) which is higher than all other vitamins evaluated. Based on these findings crayfish (Atya gabonensis) is recommended for consumption and for further investigation as a potential raw material for the  pharmaceutical industry.Keywords: Atya gabonensis, Nutrient, Anti nutrient, River Benue,composition

scholarly journals Phytochemical, Proximate, and Vitamin C Content in Morinda citrifolia (Noni)

2021 ◽  
Vol 5 (3) ◽  
pp. 182-187
Author(s):  
Selina Ama Saah ◽  
David Adu-Poku
Keyword(s):  
Vitamin C ◽  
Medicinal Plant ◽  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Good Health ◽  
Morinda Citrifolia ◽  
Therapeutic Effects ◽  
Iodometric Titration ◽  
Hexane Extracts

Morinda citrifolia, L commonly called noni, has a long history as a medicinal plant and is reported to have a broad range of therapeutic effects, including antibacterial, antiviral, antifungal, antitumor, antihelmin, analgesic, hypotensive, anti-inflammatory, and immune enhancing effects. Photochemical analyses of ethanol and hexane extracts of noni fruit revealed the presence of flavonoids, terpenoids, alkaloids and steroids. Proximate composition of the noni fruit revealed a moisture content of 54.21, crude protein 2.18, crude fat 3.25, crude fiber 4.49, ash 0.73 and carbohydrate 35.14%. The Vitamin C content was estimated using iodometric titration and found to be 134.10 mg/100g. This suggests that the noni fruit can if consumed can help promote good health.

scholarly journals POLA KONSUMSI MAKANAN PENDAMPING ASI (MP-ASI) PADA BAYI USIA 12-24 BULAN (CONSUMPTION PATTERN OF COMPLEMENTARY FOOD IN INFANTS AGES 12-24 MONTHS

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Rostika Rostika ◽  
Elis Endang Nikmawati ◽  
Cica Yulia
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Food Frequency Questionnaire ◽  
Random Sampling ◽  
Simple Random Sampling ◽  
Complementary Food ◽  
Consumption Pattern ◽  
Cross Sectional ◽  
Food Frequency

Beberapa masalah yang berkaitan dengan pola konsumsi Makanan Pendamping ASI (MP-ASI) pada bayi usia 12-24 bulan yaitu memiliki nafsu makan rendah, suka memilih jenis makanan tertentu, dan tidak ingin makan dalam jumlah banyak sehingga akan berpengaruh terhadap status gizi bayi. Tujuan dalam penelitian ini adalah memperoleh gambaran pola konsumsi MP-ASI yang berkaitan dengan jenis MP-ASI, frekuensi konsumsi MP-ASI dan tingkat kecukupan gizi MP-ASI. Metode penelitian ini menggunakan metode deskriptif dengan desain cross sectional. Teknik pengambilan sampel yaitu simple random sampling dengan jumlah responden 60 orang. Instrumen berupa kuesioner penelitian, semiquantitative food frequency questionnaire dan recall 2x24 jam. Hasil penelitian menunjukkan bahwa sebagian besar (76,7%) bayi usia 12-24 bulan mengonsumsi jenis makanan sesuai dengan anjuran Kemenkes 2014 yaitu makanan padat berupa nasi dan lauk pauk seperti makanan keluarga. Frekuensi makan pada bayi usia 12-24 bulan di Kelurahan Isola lebih dari setengahnya (65%) bayi mengonsumsi makanan utama sebanyak 3-4 kali/hari dan 71,6% mengonsumsi makanan selingan sebanyak 1-2 kali/hari. Kontribusi zat gizi MP-ASI terhadap pemenuhan AKG diantaranya energi sebesar 58,9%, zat gizi protein sebesar 80,2%. zat gizi lemak sebanyak 43,5%, kontribusi karbohidrat sebesar 69,1%, kecukupan mineral kalsium sebanyak 23,4%, fosfor sebesar 35,7%, zat besi memenuhi 66,4%, vitamin A sebanyak 65,8% dan vitamin C sebesar 58,7%. Berdasarkan hasil penelitian ini diharapkan masyarakat dapat memberikan konsumsi MP-ASI kepada bayi usia 12-24 bulan dengan lebih baik lagi

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