scholarly journals Quality evaluation of powdered ogi produced from maize-sorghum and soybean flour blends in Nigeria

2021 ◽  
Vol 21 (105) ◽  
pp. 18839-18854
Author(s):  
EC Omah ◽  
◽  
EI Nwaudah ◽  
IS Asogwa ◽  
CR Eze
Keyword(s):  
Nutritive Value ◽  
Wet Milling ◽  
Crude Fibre ◽  
Infant Formulae ◽  
Swelling Capacity ◽  
Inclusion Level ◽  
Semi Solid ◽  
Flour Blends ◽  
Solid Form

Ogi is a fermented cereal porridge usually made from single cereals such as maize (Zea mays). In traditional production, it is sometimes combined with other cereals such as sorghum or millet. It is usually in semi-solid form after production and has low shelf stability. This study was carried out to produce and evaluate the quality of ogi powder from mixtures of selected cereals (maize and sorghum), with soybean inclusion as advancement for improving the nutritive value of the product. Ogi flour was obtained from grains of maize and sorghum by weighing, sorting, soaking (for 72 hours), wet milling, sieving, dewatering, oven-drying, pulverizing and sieving through muslin cloth with maximum pore size of 20 mm. Optimal blend (70:30) for maize - sorghum ogi cumulating to 100% maize - sorghum mixture was obtained from a preliminary study; and fortified with soybean in the ratios of 90:10, 80:20, 70:30, 60:40, 50:50, and 100:0. The samples were analyzed for functional, proximate and micronutrient properties using standard methods. Results of water absorption and swelling capacity showed significant (p<0.05) differences among the samples. Proximate composition results showed significant (p<0.05) differences in all samples and ranged as follows: moisture (5.39 - 7.72%), protein (6.22 - 21. 46%), ash (2.66 - 3.64%), crude fibre (2.22 - 2.65%), crude fat (4.22 - 10.22%) and carbohydrate (51.31 - 79.14%). The micronutrient levels were improved and ranged from 166 - 360 mg/100g calcium, 1.15 - 3.22 mg/100g iron, 24.3 - 47.6 IU ß-carotene and 0.59 - 0.89 mg/100g thiamine. Soybean addition generally improved the quality of the samples. Protein increase was observed from 20% inclusion of soybean. The maximum inclusion level of 50% increased the protein content of the sample to 21.5%. Despite adding value and variety to ogi meal due to its powdered form, fortifying maize-sorghum ogi with soybean would reduce the problem of malnutrition especially among children who are usually fed ogi as infant formulae in developing countries.

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

scholarly journals Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends

2020 ◽  
pp. 11-22
Author(s):  
O. O. Tanko ◽  
T. O. Hussaina ◽  
N. S. Donaldben
Keyword(s):  
Sweet Potato ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Cashew Nut ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Flour Blends

The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nuts were sorted to remove the stones, dirt’s and unwholesome cashew nuts, roasted, shelled, dried, peeled and processed into flour and sieved. The cashew nuts flour was substituted at 20, 30, 40 and 50% into sweet potato flour to produce sweet potato and cashew nuts composite flour were  used for the production of biscuits. Functional, proximate composition of the biscuits, physical and sensory properties of composite biscuits were determined. Significance difference (P<0.05) was observed Bulk density, water absorption capacity, oil absorption capacity, swelling capacity, emulsion activity, foaming stability and gelatinization temperature increased from 0.62 to 0.73 g/cm3, 1.31 to 1.81 g/g, 2.10 to 2.22 g/g, 6.42 to 7.18 ml, 59.71 to 60.51%, 6.19 to 6.43% and 68.20 to 72.10ºC, respectively with an increase in the addition of cashew nuts flour. The crude protein, crude fat, crude fibre and ash increase from 14.65 to 18.31%, 7.88 to 10.21%, 3.21 to 3.51% and 4.10 to 4.76% respectively; while the moisture and carbohydrate content of the biscuits decreased from 13.77 to 13.31% and 56.39 to 49.89%, respectively with increase in the addition of the cashew nuts flour. The physical properties of the composite biscuits such as the weight, thickness, diameter and spread ratio ranged from 16.09 to 17.45 g, 10.87 to 10.96 mm, 38.94 to 40.02 mm and 3.56 to 3.60 respectively. The average means scores for the appearance, crispness, taste, aroma and overall acceptability increase were observed. There was a significant difference (p<0.05) in the appearance, taste and aroma while there was no significant difference (p>0.05) in the crispness and overall acceptability.

scholarly journals Nutrient Composition and Functional Properties of Fonio (Digetaria exilis) and Amaranth (Amaranthus cruentus) Flour Blends

2020 ◽  
pp. 53-62
Author(s):  
J. A. Ayo ◽  
E. Okoye
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Nutrient Composition ◽  
Vitamin B3 ◽  
Crude Fibre ◽  
Amaranthus Cruentus ◽  
Swelling Capacity ◽  
Amaranth Flour ◽  
Flour Blends ◽  
Flour Blend

This study investigated the nutrient composition and functional properties of flour blend of acha and amaranth grains. The amaranth flour was substituted into acha flour at 5, 10, 15, and 20% and to produce acha-amaranth flour blend. The chemical composition and functional properties of the flour blend were determined. The protein, crude fibre, fat and ash content ranged from 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% with increase in added amaranth grain flour (0-20%). The moisture content and carbohydrate ranged from 12.46 – 11.7, 77.41 - 4.33% and decreased with increasing added amaranth flour.   The potassium, magnesium, phosphorus, vitamin B3, vitamin E and vitamin B6 content ranged from 0.09 - 0.14, 0.06 - 0.12, 0.19 - 0.34.14 - 0.24,  0.39 - 0.75 and 0.54- 0.69 mg/100 g increase with increasing in amaranth flour. The bulk density, swelling capacity ranged from 0.79 - 0.76 g/cm3 and 295.00 -275.00 ml/g, respectively with increases in added amaranth flour. The water absorption capacity, oil absorption capacity and foaming capacity ranged from  120.00  – 145.00, 110.00  – 135.00,  0.06  - 0.09, ml/g, respectively, with increasing acha substitution using amaranth flour. the 20% amaranth flour addition had the highest values of protein, fat, ash and crude fiber at 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% respectively. Amaranth incorporation had significant effects and contributed to the improvement of the flour blend. 

scholarly journals Estimation of red clover (Trifolium pratense L.) forage quality parameters dependingon the variety, cut and growing year

2011 ◽  
Vol 52 (No. 10) ◽  
pp. 468-475 ◽  
Author(s):  
J. Drobná ◽  
J. Jančovič
Keyword(s):  
Nutritive Value ◽  
Trifolium Pratense ◽  
Forage Quality ◽  
Red Clover ◽  
Quality Parameters ◽  
Net Energy ◽  
Crude Fibre ◽  
Trifolium Pratense L ◽  
Crude Fibre Content

A field trial was conducted to determine the nutritive value of eight Slovak and Czech red clover varieties and to quantify the effects of variety, cut and year on red clover forage quality. The differences between forage quality of the evaluated red clover varieties were significant for protein supplied when energy is limited in the rumen (PDIE), intestinal digestibility of rumen non-degraded protein (dsi), net energy values and ash content (P &lt; 0.01). The achieved results show that the surpassing forage quality was given by diploid Viglana variety with high protein and energy values. The forage of tetraploid varieties Javorina and Dolina was outstanding in protein content, but had the lowest energy values. The nutritive value was significantly affected by cut. The first cut provided forage with a significantly lower (P &lt; 0.01) crude protein (CP) content, CP digestibility, degradability of CP (degNL), protein supplied when nitrogen is limited in rumen (PDIN), PDIE and with a significantly higher crude fibre content and energy values (P &lt; 0.01). The differences between varieties were more pronounced in the second and in the third cut. Significantly higher (P &lt; 0.01) PDIE, PDIN, degNL, net energy values and ash contents were found in the first production year.

scholarly journals Can Festulolium, Dactylis glomerata and Arrhenatherum elatius be used for extension of the autumn grazing season in Central Europe?

2010 ◽  
Vol 56 (No. 10) ◽  
pp. 488-498 ◽  
Author(s):  
J. Skládanka ◽  
V. Adam ◽  
P. Ryant ◽  
P. Doležal ◽  
Z. Havlíček
Keyword(s):  
Nutritive Value ◽  
Dactylis Glomerata ◽  
Growing Season ◽  
Growth Time ◽  
Crude Fibre ◽  
Grazing Season ◽  
Resistant Species ◽  
Harvest Dates ◽  
Arrhenatherum Elatius

The paper compares the quality of Festulolium, Dactylis glomerata and Arrhenatherum elatius at the end of the growing season over three years with the contrasting weather in the Czech Republic. The effect of pre-utilisation dates in June or July on the quality of grass forage in October, November and December (harvest dates) was investigated. In the first two years, Arrhenatherum elatius exhibited higher yields (P &lt; 0.05) than Festulolium and Dactylis glomerata. In all treatments, differences between the species and between the years were inconsistent for organic matter digestibility (OMD) and neutral detergent fibre (NDF) but Festulolium showed the lowest crude protein (CP) in all years and crude fibre (CF) in the first 2 years. The longer re-growth time due to earlier final cut in summer increased the yield and decreased the nutritive value in winter. Yields of DM, OMD and CP content generally declined and the CF content increased with the delay of winter harvest. Significant species harvest date interactions in some years were due to the steep increase of CF and NDF in Festulolium. Based on DM yields and nutritive value, all species have some merits as forage for use in possibly extended grazing season. Festulolium and Dactylis glomerata could be used to extend the grazing period in continental conditions. Arrhenatherum elatius had sufficient quality at both dry and warm end of the growing season due to the fact that Arrhenatherum elatius was a representative of drought-resistant species; however, intense grazing could suppress it.

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 Quality Evaluation of Yam (Dioscorea rotundata) and carrot (Daucus carota L.) Flour Blends for Production of Stiff Dough and Biscuits

2021 ◽  
pp. 18-29
Author(s):  
Nguseer Patience Orafa ◽  
Osaretin Buraimoh Samuel ◽  
Anastasia Angorkuma Daagema
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Vitamin B1 ◽  
Daucus Carota L ◽  
Swelling Capacity ◽  
Yam Flour ◽  
Gelation Concentration ◽  
Foaming Capacity ◽  
Flour Blends

This study evaluates the quality of yam and carrot flour blends for the production of stiff dough and biscuits. Flour samples were prepared from yam tubers and carrot flours .The carrot flour was used to substitute 5, 10, 15, and 20 of the yam flour on the stiff dough. Biscuits were prepared from various blends of wheat flour, carrot flour and yam flours. The proximate composition, functional properties, vitamin, minerals and sensory attribute of the flour blends were carried out using appropriate standard methods for the analysis. The sensory properties of the stiff dough and biscuits were determined. The proximate composition of the flour blends were significantly (P< 0.05) different for the moisture (7.52.-6.89%), ash (2.00-2.36%), protein (4.90-4.55%), fat (1.41-1.25%) and carbohydrate (82.09-77.73%). The water absorption (2.53 – 4.10%) and least gelation concentration( 6.43-12.03%) of the blends increased while the bulk density  (0.65-0.53 g/ml), dispersibility (1.49 -2.50%), swelling capacity( 2.59 -3.83%) and foaming capacity (26.73-6.44 g/ml).The blends were rich in iron( 8.43-19.22 mg/100g), zinc (7.43-18.11 mg/100g), magnesium (94.54-170.49 mg/100g) and phosphorus (30.63-84.01 mg/100g). The blends were rich in pro-vitamin A (5.51-17.42). Vitamin B1 (0.43-0.84) and vitamin C (4.81-17.81 mg/100g). The sensory scores recorded on the flour blends for appearances (7.10- 8.50), texture (7.40 -8.10), taste (7.10 -7.85), aroma (6.70 -7.60) and acceptability (6.35-7.70) decreased with increasing level of carrot flour in the blends. The biscuits containing  75% wheat flour, 20% yam flour and 5% carrot flour was the most preferred.

scholarly journals Nutritive value of brewers’ grain and maize silage for fattening rabbits

2016 ◽  
Vol 24 (3) ◽  
pp. 183
Author(s):  
H. Guermah ◽  
L. Maertens ◽  
M. Berchiche
Keyword(s):  
Nutritive Value ◽  
Energy Content ◽  
Raw Materials ◽  
Basal Diet ◽  
Maize Silage ◽  
Crude Fibre ◽  
Whole Plant ◽  
Feeding Value ◽  
Inclusion Level ◽  
By Products

<p>Specific knowledge of the nutritive value of raw materials is fundamental to formulate balanced diets for rabbits and allows greater use of by-products and non-conventional feedstuffs. This paper examines the feeding value of sun-dried brewers’ grain and maize silage (whole plant) for fattening rabbits. Twenty-four individually caged 8-wk-old rabbits were used to determine the digestibility. Both wet products were sun-dried and ground before being incorporated into a basal diet. The inclusion level at the expense of all basal ingredients amounted to 30%. Basal diet and both experimental diets were fed ad libitum to 8 rabbits during the 4-d balance trial. The determined digestibility of protein, fat, crude fibre and neutral detergent fibre digestibility amounted to 76.2 and 77.2%; 86.5 and 99.1%; 8.1 and 8.3% and 28.0 and 13.5%, respectively, for brewers’ grain and maize silage. The digestible energy content amounted to 11.66 MJ/kg dry matter (DM) (brewers’ grain) and 11.10 MJ/kg DM (maize silage). Both by-products have potential as alternative feedstuff in rabbit diets. However, further experiments are necessary to determine the effect of ensilaging the whole maize plant, as a significantly lower (P&lt;0.001) feed intake was observed.</p>

scholarly journals COMPARATIVE EVALUATION OF RAW AND UREA/TOASTED VELVET BEAN (Mucuna pruriens) FOR BROILER CHICKS

2021 ◽  
Vol 28 (1) ◽  
pp. 40-44 ◽  
Author(s):  
B. O. ESONU
Keyword(s):  
Feed Intake ◽  
Nutritive Value ◽  
Body Weight Gain ◽  
Mucuna Pruriens ◽  
Meat Production ◽  
Broiler Chicks ◽  
Crude Fibre ◽  
Dietary Level ◽  
Bean Meal ◽  
Inclusion Level

Feeding trials lasting 28 days were conducted to investigate the nutritive value of raw and urea treated/toasted mucuna bean for broiler chicks. Raw mucuna bean contains 30.33& crude protein, 7.20% crude fibre, 6.9% ether extract and 5.0% ash. Mucuna bean seeds were divided into two batches. One batch was ground raw and the other batch was ground raw, treated with 3% of its weight of urea and toasted. Mucuna bean meals so produced were then used to formulate broiler chick diets incorporfating these meals at 5% and 10% respectively. One hundred and fifty (150), 7-day-old Anak broiler chicks were randomly assigned to the five dietary treatments in a completely randomized design (CRD) and each treatment group was further sub-divided into three replicates. Feed intake of the birds was inconsistent with the treatments, increasing at 5% inclusion level and decreasing at 10% inclusion level (P<0.05). Body weight gain of the birds followed the same pattern as feed intake, decreasing at a higher dietary level of mucuna bean meal at all levels reduced cost of feed and meat production. The results of this trial suggest that broiler chicks could not tolerate raw mucuna bean meal beyond 5% dietary level. Urea treatment at this level (3% of the weight of mucuna bean) and toasting did not improve the nutritive value of mucuna been beyond 5% dietary level.

ACCEPTABILITY AND UTILIZATION OF GRADED LEVELS OF GMELINA ARBOREA AND CASSAVA PEELS CONCENTRATES IN WEST AFRICAN DWARF SHEEP

2015 ◽  
Vol 4 (2) ◽  
pp. 415-422
Author(s):  
Amoka Pius ◽  
Tawose O M
Keyword(s):  
Dry Matter ◽  
Nutritive Value ◽  
Control Diet ◽  
Nutrient Digestibility ◽  
Dry Matter Intake ◽  
Gmelina Arborea ◽  
Leaf Meal ◽  
Dry Matter Digestibility ◽  
Inclusion Level ◽  
Cassava Peels

The nutritive value ,voluntary dry matter intake, and the nutrient digestibility of graded levels of Gmelina arborea and cassava peels concentrates in WAD sheep was investigated. Twelve WAD sheep aged 1-2 years old and weighting 14.00± 0.45 kg were used in a complete randomized design. Diets were formulated such that cassava peels was replaced with Gmelina arborea leaf meal at 0, 33.33, 66.67, 100% levels, designated as diets A, B, C, and D respectively. Diet without Gmelina arborea leaf meal was tagged the control diet. The concentrate feed was compounded to contain 16% CP. Diets with 33.33% inclusion level of Gmelina arborea had significantly (P<0.05) higher dry matter intake (DMI) 598.80g day-1, while the lowest DMI 425.00g day-1 was obtained in animals fed 100% inclusion level of Gmelina arborea. Crude protein intake (CPI) of animals fed diets with 33.33% inclusion levels of Gmelina arborea were significantly (P<0.05) highest, followed by 66.67% inclusion level and the least was observed in 0% inclusion level of Gmelina arborea. Dry matter digestibility (DMD) was significantly (P<0.05) different across the dietary treatments, animals placed on diets with 33.33% inclusion level had the highest DMD, followed by animals on diets with 66.67, 100 and 0% inclusion levels. CP digestibility (P<0.05) increased from 33.33% to 100% inclusion levels of Gmelina arborea leaf meal, the lowest CP digestibility was observed at 0% inclusion level. CF digestibility (P<0.05) increased from 33.33% to 100% inclusion levels of Gmelina arborea leaf meal, while the lowest CF digestibility was observed at 0% inclusion level. N intake increased significantly (P<0.05) with increase in the level of Gmelina arborea inclusion from 33.33% to 100%. N retention was significantly (P<0.05) different, diets with 33.33% Gmelina arborea inclusion had the highest value (64.36g day-1) followed by 66.67%, 100% and the least (52.64g day-1) was at 0% inclusion level of Gmelina arborea.  N balance values also followed the same trend. From the results of this study, it can be concluded that the inclusion of Gmelina arborea leaf meal in WAD rams diet was well tolerated without adverse effect on acceptability, intake and nutrient digestibility, and inclusion level of 33.33% is hereby recommended in ruminants diet for optimum performance and productivity.

Sign in / Sign up

Export Citation Format

Share Document