scholarly journals A mixture design approach to developing a cereal-based complementary meal for better nutritional quality

2021 ◽  
Vol 21 (9) ◽  
pp. 18748-18766
Author(s):  
Akinremi Solomon Makanjuola ◽  
◽  
Justina Yetunde Talabi ◽  
Evaezi Veronique Egbagbara ◽  
Keyword(s):  
Protein Content ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Mixture Design ◽  
Baby Food ◽  
Design Approach ◽  
Complementary Food ◽  
Crude Fibre ◽  
Short Period ◽  
Response Optimization

Adequate nutrition is imperative during infancy and childhood because a short period of malnutrition could have a long-term effect on growth, development and health in the adult life. A mixture design approach was deployed to optimize the composition of a complementary food produced from available food ingredients – for better nutritional quality. A complementary meal was formulated from a mix of yellow maize, sorghum, millet, soybean, groundnut, crayfish and fish. The complementary food was analyzed for nutritional composition and anti-nutritional factors alongside traditional ogi (a fermented maize porridge popularly used as food for children) and another commercially available baby food. Quadratic models were able to explain the moisture and protein content of the complementary food with a R2 of 0.8177 and 0.7284, respectively. Special cubic models were able to explain the ash, fat and crude fibre content of the complementary food with R2 of 0.9022, 0.8352, and 0.8228, respectively. Multi-response optimization was deployed to obtain an optimised complementary meal. The multi-response optimization was set to minimize moisture while it maximized the ash, protein, crude fibre, and fat of the flour blend. The optimized complementary meal had higher ash, fat, fibre and protein content compared to ogi. A 100 g portion of the complementary meal contained 20.26 g crude protein, 8.13 g fat, 55.75 g carbohydrates and yielded up to 377.21 kcal of energy while a 100 g portion of the ogi contained 5.71 g crude protein, 1.04 g fat, 83.86 g carbohydrates and energy yield of 367.64 kcal. The mineral contents of the optimized blend per 100 g portion included potassium (406.10 mg), calcium (50.80 mg), iron (1.04 mg), and zinc (7.53 mg). The optimised complementary meal also had higher protein, ash, crude fibre and fat when compared to the commercially available baby food. Compared to ogi, utilization of this complementary meal for children could offer affordable food with adequate nutrients.

scholarly journals The nutritional quality of feedstuffs used in dairy goat nutrition in Vojvodina

2019 ◽  
Vol 35 (2) ◽  
pp. 163-178
Author(s):  
Snezana Paskas ◽  
Jelena Miocinovic ◽  
Branislav Vejnovic ◽  
Zsolt Becskei
Keyword(s):  
Chemical Composition ◽  
Medicago Sativa ◽  
Protein Content ◽  
Nutritional Quality ◽  
Lignin Content ◽  
Dairy Goat ◽  
Crude Fibre ◽  
Significant Difference ◽  
Medicago Sativa L

The study was to conduct to evaluate the chemical composition and nutritive values of feedstuffs (forages and concentrate mixtures) used for dairy goats nutrition in Vojvodina. Samples were collected from six farms, including one organic farm. The results showed that the relative feed values of analyzed forages were in the range of good, medium to lower quality. Average protein content from lowest to highest for investigated forages was: corn silage (Zea Mays) (65.37-82.57g kg??DM), alfalfa haylage (Medicago sativa L.) (159.99-184.17g kg??DM), pasture (185.30g kg?? DM), and alfalfa hay (Medicago sativa L.) (167.48-203.60g kg??DM). The non-fibre carbohydrates and protein content most varied in organic hay samples (cv: 29.25% and 19.09%, respectively). Generally, feedstuffs used in organic nutrition, including organic concentrate, were of lower nutritional quality and moreover contained higher amounts of crude fibre and lignin. Especially, a high source of variation was observed in investigated concentrate mixtures for the crude protein content (p<0.0001), ranged from 135.32 to 209.87g kg??DM. Corn silages also varied substantially in their chemical composition and significant difference (p<0.05) was observed in regard to acid detergent fibre (ADF) and lignin content (ranged: ADF: 242.20-319.24g kg??DM; ADL: 27.98-52.54g kg??DM, respectively). Furthermore, pasture contained the most soluble materials during May and June and their content was related inversely to crude fibre amount. This survey highlights that investigated farms still pay insufficient attention to the quality of the feedstuff. For the development of intensive goat farming, greater emphasis should be placed on using higher quality feedstuffs, as well, standards for feed quality must be considered and established.

scholarly journals THE YIELD STABILITY AND QUALITY OF LEGUMES DURING TWO CONSECUTIVE, EXTREMELY DRY YEARS

2013 ◽  
Vol 59 (4) ◽  
pp. 167-177
Author(s):  
Miriam Kizeková ◽  
Ján Tomaškin ◽  
Jozef Čunderlík ◽  
Ľubica Jančová ◽  
Janka Martincová
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Dry Matter ◽  
Seasonal Pattern ◽  
Red Clover ◽  
Dry Matter Yield ◽  
Crude Protein Content ◽  
Crude Fibre ◽  
Herbage Quality

Abstract This study highlights the effect of drought and ambient temperature on performance and herbage quality of legume monocultures and grass-legume mixtures. In a field experiment, the total dry matter yield, seasonal pattern of dry matter yield distribution, content of crude protein and crude fibre of monocultures of red clover and alfalfa and grass-legume mixtures were investigated during two consecutive dry years (2011-2012). Alfalfa cultivars Kamila and Tereza grown as monocultures or as mixtures with Festulolium braunii (cultivar Achilles) outperformed the red clover cultivars Fresko and Veles and provided a well-balanced total and seasonal dry matter yield during both years. Across all experimental years, crude protein content was significantly higher at alfalfa monocultures and mixture when compared with clover monocultures (P < 0.05). However, considerable lower content of crude fibre at clover monocultures in comparison with alfalfa ones was found. Responses of nutritive parameters of both legume species to weather variables were different. Crude protein content in red clover was independent of rainfall and temperature. In contrast, the crude fibre content correlated with temperature whereby the alfalfa monocultures showed stronger correlations (P < 0.05) than red clover monocultures.

The apparent digestibility of crude protein by the ruminant: IV. The effect of crude fibre

1957 ◽  
Vol 49 (1) ◽  
pp. 78-80 ◽  
Author(s):  
J. Glover ◽  
M. H. French
Keyword(s):  
Protein Content ◽  
General Equation ◽  
Crude Protein ◽  
Dry Matter ◽  
The Other ◽  
Apparent Digestibility ◽  
Crude Protein Content ◽  
Crude Fibre ◽  
Modified Equation

The role of crude fibre in modifying the general equation relating the digestibility coefficient of crude protein to the percentage of crude protein in the dry matter of a feed is described.It is shown that for normal average food-stuffs the effect is slight and that for all practical routine purposes the original equation will provide satisfactory estimates of the digestibility coefficient when only the crude-protein content of the dry feed is known.On the other hand, when exceptional feeds are encountered, particularly those in which the crudefibre/crude-protein relationship is abnormal, then more accurate estimates of the digestibility coefficient of crude protein can be obtained from the modified equation which is described above.

scholarly journals Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour

2017 ◽  
Vol 21 (2) ◽  
pp. 43-52 ◽  
Author(s):  
Olugbenga Olufemi Awolu ◽  
Eunice Yetunde Olokunsusi
Keyword(s):  
Protein Content ◽  
Functional Properties ◽  
Rice Bran ◽  
Nutritional Quality ◽  
Bambara Groundnut ◽  
High Protein ◽  
Composite Flour ◽  
Crude Fibre ◽  
Amaranth Grain ◽  
Positive Effect

AbstractNutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology. Amaranth grain flour (70 – 80.75%), bambara groundnut flour (15-25%), carrot flour (2-5%) and rice bran (2-10%) were the independent variables. From the results, very high protein content (about 40%) was obtained when the bambara content inclusion was 25%. Bambara groundnut flour inclusion up to 15% also resulted in high protein contents (≤ 37%). Supplementation of the composite flour with high carrot flour content (up to 10%) also enhanced the protein content when the bambara groundnut content was low. High carrot flour inclusion had the highest positive effect on the crude fibre content (3.7-3.9%) followed by rice bran and bambara groundnut flours in that order. Bambara groundnut had highest positive effect on the ash content; followed by carrot and rice flours. While amaranth grain, carrot and rice bran significantly (p≤0.05) affect the proximate and functional compositions, bambara groundnut had the highest and best effect on the proximate, functional, mineral properties as well as the amino acid profile of the composite flour.

scholarly journals The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom

10.5219/1657 ◽  
2021 ◽  
Vol 15 ◽  
pp. 846-857
Author(s):  
Hartati Kartikaningsih ◽  
Yahya Yahya ◽  
Trihartita Yuniar ◽  
Abdul Aziz Jaziri ◽  
Wahidu Zzaman ◽  
...  
Keyword(s):  
Amino Acids ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Nutritional Value ◽  
Bacterial Count ◽  
Essential Amino Acids ◽  
National Standard ◽  
Crude Protein Content ◽  
Crude Fibre ◽  
Euthynnus Affinis

The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, and polyunsaturated fatty acids (PUFA) steadily decreased (p <0.05), while the crude fibre, carbohydrate, and ash components of the tuna floss, increased significantly (p <0.05) with increasing levels of banana blossom. The contents of protein, fat, ash, fibre, carbohydrate, and moisture ranged 28.13 – 30.27%, 14.79 – 18.02%, 4.45 – 5.68%, 2.6 – 3.5%, 27.81 – 31.01, and 16.45 – 17.39%, respectively, and most of them met the Indonesian National Standard. For essential and non-essential amino acids, the level varied about 102.82 mg.g-1 to 206.76 mg.g-1 and 79.71 mg.g-1 to 138.76 mg.g-1, respectively in the treated tuna flosses. Moreover, ranging 13.72 – 16.29% of PUFA was found in all treated flosses. The most significant effect was found in the histamine levels of the tuna flosses, especially in the 50% added floss sample. Moreover, bacterial counts and heavy metals content were lower than the maximum limits regulated by the Indonesian National Standard. For sensory evaluation, the banana blossom-added samples significantly increased (p >0.05) the acceptability score for all attributes assessed. Taken together, the tuna floss added with 37.5% of banana blossom may be potentially developed as a low-histamine tuna-based product with high ffibre andEPA+DHA, as well as highly acceptable for consumers.

Nutritional Quality Of Fermented Oil Palm Press Fiber By Local Microorganism

2021 ◽  
Vol 8 (3) ◽  
pp. 148-158
Author(s):  
Anton Wicaksono ◽  
Yunilas ◽  
T H Wahyuni
Keyword(s):  
Protein Content ◽  
Oil Palm ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Dry Matter ◽  
Crude Fiber ◽  
Dry Matter Content ◽  
Crude Protein Content ◽  
Fermentation Time

Oil palm press fibre is a byproduct of agro-industry that has a low nutrient content. To improve the nutritional quality of oil palm press fibre, it is carried out with biological processing techniques utilizing the work of indigenous microorganisms derived from local microorganisms of it. The research was conducted experimentally using a completely  randomized design (CRD) factorial pattern with 2 factors (3 x 3), namely first factor such as dose of local microorganisms (D 1 = 1%, D 2 = 3% andD 3 = 5%) and second factor such as long of fermentation (L1 = 7 days, L2 = 14 days and L3 = 21 days), with 3 replications. The parameters of this study consisted of the nutritional content of oil palm press fibre fermented such as moisture, dry matter, crude protein, crude fat, crude fiber, ash, and BETN. Based on the results of the study, it was found that the combination of treatment with a dose of local microorganisms 5% and fermentation time of 14 days had a significant effect (P<0.05) in increasing crude protein content and did not have a vegetable effect (P>0.05) in increasing the dry matter content and BETN and reducing water content. , crude fat, crude fiber and ash. Giving various doses of local microorganisms and fermentation time can increase crude protein content and have not been able to increase dry matter and BETN content and reduce moisture content, crude fiber and ash.

The composition and nutritive value of seeds hays

1944 ◽  
Vol 34 (2) ◽  
pp. 88-92 ◽  
Author(s):  
W. S. Ferguson ◽  
S. J. Watson
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Nutritive Value ◽  
Fibre Content ◽  
First Year ◽  
Crude Protein Content ◽  
Crude Fibre ◽  
Two Samples ◽  
Crude Fibre Content ◽  
Clover Content

The examination of 108 first year seeds hays showed the average crude protein content to be 9·0 ― and the average crude fibre content 25·7 ―. The crude protein content varied from 5·0 to 13·5 ― and was directly associated with the clover content.Figures obtained on hays cut in the second and third years of the ley suggest that the protein content falls, and the crude fibre content rises, with increasing age of ley.The composition and digestibility of twenty first year hays were determined and the average figures quoted for hays of high, medium and low clover content. The starch equivalent values of these hays were high and moderately constant, varying from 33·3 to 41·2, average 36·8. The protein equivalent values varied from 1·8 to 8·4 ―, average 5·1 ―.The composition and digestibility of four samples of second year seeds hay, two samples of third year hay, one sample of second cut hay in its first year and one sample of lucerne and cocksfoot hay were also determined.

Variation in nutrient content of feedingstuffs rich in protein and reassessment of the chemical method for metabolizable energy estimation for poultry

1976 ◽  
Vol 86 (2) ◽  
pp. 293-303 ◽  
Author(s):  
G. N. Lodhi ◽  
Daulat Singh ◽  
J. S. Ichhponani
Keyword(s):  
Multiple Regression ◽  
Crude Protein ◽  
Regression Equation ◽  
Metabolizable Energy ◽  
Multiple Regression Equation ◽  
Regression Equations ◽  
Ether Extract ◽  
Crude Fibre ◽  
Energy Estimation ◽  
Short Period

SummaryA series of five metabolism trials was made to determine apparent nitrogen digestibility and metabolizable energy (ME) contents of protein rich feedingstuffs. The mean nitrogen digestibilities of fish meal, groundnut, mustard, sesame and cottonseed cakes were 66, 69, 68, 57 and 40%, respectively. Corresponding values for metabolizable energy values were 1820, 2460, 2330, 1870 and 1530 kcal/kg, respectively. The metabolizable energy contents of coconut cake, niger cake and blood meal were 1190, 2360 and 2190 kcal/kg, respectively. The quantity of protein, its digestibility and crude fibre content in the cakes are the prime factors for this trend in MB. Simple and multiple regression equations were derived from biologically assayed metabolizable energy and chemically analysed energy-yielding nutrient contents of the feedingstuffs. The simple regression equation is:ME kcal/kg = 32·95 (% crude protein + % ether extract × 2·25+ % available carbohydrate)–29·20.The multiple regression equation is:ME kcal/kg = 370·29 + (24·47 × % crude protein)+ (65·77 × % ether extract)+ (44·07 × % available carbohydrate)- (8·15 × % crude fibre).The correlation coefficients of simple and multiple regression equations were 0·72 and 0·73, respectively, indicating that there is very little advantage for prediction in using the multiple regression equation. The usefulness of the equation for routine checking of poultry feeds for ME is apparent since the nutrients required to predict metabolizable energy can be analysed within a short period of time.

ALTAI WILD RYEGRASS (ELYMUS ANGUSTUS) AND ALFALFA AS RATION COMPONENTS FOR LAMBS

1977 ◽  
Vol 57 (1) ◽  
pp. 51-55 ◽  
Author(s):  
J. E. KNIPFEL ◽  
D. H. HEINRICHS
Keyword(s):  
Organic Matter ◽  
Chemical Composition ◽  
Protein Content ◽  
Crude Protein ◽  
Chemical Analyses ◽  
Crude Fibre ◽  
Forage Crops ◽  
Optimum Performance ◽  
Fecal Collection ◽  
Fibre Fraction

Diets containing Altai wild ryegrass (Elymus angustus Trin.), alfalfa (Medicago media Pers.), or mixtures of these two forage crops were fed to 30-kg growing lambs in digestion stalls, with digestibilities of organic matter (OMD), crude protein (CPD), crude fibre (CFD) and energy (ED) determined following two total fecal collection periods of 8 days each. The same ratios of Altai wild rye:alfalfa were then fed in diets containing 20% barley. The protein content and the digestibility of protein was much higher in alfalfa than in Altai wild ryegrass, while the crude fibre fraction of Altai wild ryegrass was more digestible than that of alfalfa. Addition of 20% barley increased DCP and reduced DCF contents of the diets. Mixtures of the forage crops alone or with barley supplied DCP requirements of the growing lamb. DE contents of the two forage crops were similar and deficient for optimum performance of the growing lamb, although inclusion of 20% barley appeared to correct this deficiency according to chemical composition of the diets. Intakes of all diets fed were insufficient to allow optimum lamb performance, even though chemical analyses suggested that diets containing barley were adequate in DE content.

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