scholarly journals Effect of soybean/cassava flour blend on the proximate composition of Ethiopian traditional bread prepared from quality protein maize

2013 ◽  
Vol 13 (59) ◽  
pp. 7985-8003
Author(s):  
W Mesfin ◽  
◽  
A Shimelis
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Quality Protein Maize ◽  
Maize Flour ◽  
Crude Fibre ◽  
Cassava Flour ◽  
Composite Flours ◽  
Normal Maize ◽  
Traditional Bread ◽  
Maize Bread

The effect of soybean and cassava flour blend on the proximate composition of Ethiopian traditional bread prepared from quality protein maize (QPM) was tested . Normal maize and quality protein maize grains were dried , cleaned and milled using a laboratory -scale mill. Similarly, soybean seeds were roasted, boiled, decorticated, and milled into the required particle size flour sample. Cassava tubers were also peeled, chopped, dried and milled in a similar fashion. Eventually, the soybean and cassava flour samples were blended individually with the quality protein maize flour in three different proportions : 5:95, 10:90 and 15:85, respectively. Normal maize flour was used as a control for the quality protein maize flour . Then bread samples were prepared from the respective composite flours using the sponge and dough method of bread making commonly used in the country . Both the composite flours and t he respective bread samples were then analyzed for their proximate compositions : moisture, ash, crude protein, crude fat, crude fibre and carbohydrate. The proximate analyses indicated that there is a significant difference ( p ≤ 0.05 ) in proximate composition of the plain quality protein maize bread (QPMB) and the soybean- or cassava -supplemented quality protein maize bread samples (SSBs and CSBs). The ash, crude protein, crude fat and crude fibre contents of the soybean -supplemented breads increased with progressive increase in the proportion of soybean flour addition. In the case of the cassava- supplemented bread samples , the highest proximate composition values were recorded for the 10% substitution. Moreover, highest values of carbohydrate , 39.83% and 44.08% , were obtained for the 10% soybean - supplemented breads and 10% cassava- supplemented bread s, respectively. The use of these locally available and easily produced grains through blending technology of flours can contribute to combat the widespread protein- energy malnutrition (PEM) in Ethiopia. This approach can also serve as an alternative means for having balanced diet especially for the low -income groups of the most food- insecure people in the country .

scholarly journals Effect of Drying on the Rehydration Properties of Some Selected Shellfish

2020 ◽  
pp. 42-48
Author(s):  
D. B. Kiin-Kabari ◽  
N. Obasi
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Moisture Loss ◽  
Rehydration Ratio ◽  
Crude Fibre ◽  
Oven Drying ◽  
Water Imbibition ◽  
Nutritional Qualities ◽  
Sample Water

This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dried in the oven to a moisture content of 10% and further rehydrated with distill water in sample water ratio of 1:40 and allowed to equilibrate. Proximate composition of the fresh shellfish showed that moisture content ranged from 82.38 to 69.24% with fresh smooth periwinkle having the highest moisture value while whelk had the lowest. The results also showed that whelk had the highest values for ash (2.92%), crude protein (18.83%) and crude fibre (3.71%) when compared to other samples. On rehydration, a moisture loss of 11.75%, 13.28%, 19.24% and 22.04% were observed for rough periwinkle, smooth periwinkle, oyster and whelk, respectively. The results for rehydration indices revealed that dehydration ratio was significantly (p<0.05) high for whelk (1.44), followed by oyster (1.29), rough periwinkle (1.23) and lastly, smooth periwinkle 1.20. Rehydration ratio of whelk (1.47) was equally significantly higher, followed by oyster (1.33) and the least were rough and smooth periwinkle (1.17). For coefficient of reconstitution, oyster recorded the highest value of 1.03, followed by whelk 1.02, rough periwinkle 0.95 and smooth periwinkle 0.98. Rate of water imbibition revealed a sharp increase in the water content of smooth periwinkle up to 240 min and thereafter, it slowed down until equilibrium was reached. In terms of rough periwinkle, oyster and whelk; water imbibition took place with rehydration time up to 300 min, 210 min and 270 min, respectively, thereafter they slowed down. The results have demonstrated that the rate in which oven drying affect the physical and nutritional qualities of shellfish differs.

scholarly journals Chemical composition of bambara groundnut (V. subterranea L. Verdc) seed parts

2013 ◽  
Vol 48 (3) ◽  
pp. 167-178 ◽  
Author(s):  
AA Olaleye ◽  
EI Adeyeye ◽  
AJ Adesina
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Proximate Composition ◽  
Crude Protein ◽  
Dry Weight ◽  
Bambara Groundnut ◽  
Weight Basis ◽  
Crude Fibre ◽  
Mineral Bioavailability ◽  
Good For

The levels of proximate composition, minerals, antinutrients, fibre components and calculated parameters for mineral bioavailability were determined in the testa, dehulled and whole seeds of Bambara groundnut on dry weight basis. Proximate levels were (g/100 g): ash (2.46- 4.36); crude fat (2.47-6.99); crude protein (15.2-22.2); crude fibre (1.03-22.9) and carbohydrate (51.6-61.9). The non-starch polysaccharide (NSP) components were (%): ADF, 7.13-29.0 (or 16.1 %-65.5 %); NDF, 1.77-23.6 (or 6.28 %-83.7 %); ADL, 6.15-28.0 (or 14.9 %-67.8 %); cellulose, 1.36-23.3 (or 5.02 %-86.0 %) and hemicellulose, 0.84-26.5 (or 2.86 %-90.1 %). In minerals (mg/100 g): Mn, Co and Cu were not detected; Na, K, Ca, Mg, Fe and P were low in values whereas Zn was high at 11.2-40.2. These parameters were also good for human health: Na/K (0.47-0.51) and Ca/Mg (2.58-4.36). Antinutrient values showed that Phy was high (14.4-29.2 mg/g); oxalate was high (5.02- 8.59 mg/g) and unavailable phosphorus as Pp % of P (10.2-49.3 %). The mineral bioavailability showed Ca/Phy to be good at 0.20-0.89 and [Ca] [Phy]/[Zn] to be good at 0.09-0.23 thereby making Zn bioavailable in all the samples. DOI: http://dx.doi.org/10.3329/bjsir.v48i3.17325 Bangladesh J. Sci. Ind. Res. 48(3), 167-178, 2013

scholarly journals Proximate composition of Malaysian local sweet potatoes

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 73-79
Author(s):  
N.A. Zulkifli ◽  
M.Z.M. Nor ◽  
F.N. Omar ◽  
A. Sulaiman ◽  
M.N. Mokhtar
Keyword(s):  
Sweet Potato ◽  
Proximate Composition ◽  
Crude Protein ◽  
Ipomoea Batatas ◽  
Animal Feed ◽  
Sweet Potatoes ◽  
Crude Fibre ◽  
By Products ◽  
Different Parts

Sweet potato (Ipomoea batatas (L.) Lam) is one of the main crops worldwide. However, systematic properties characterization of this crop is still required, particularly on the Malaysian local sweet potatoes. Hence, this study aims to determine the proximate composition and the energy value of five common varieties of local sweet potato (Anggun 1, Anggun 2, Anggun 3, White, and VitAto) in Malaysia. For each variety, three different parts of the tuberous root which were the skin, the cortex, and the mixture of cambium and parenchyma were characterized. The findings indicated that VitAto exhibited the highest starch (16.95% – 17.17%) and crude protein (0.86% – 1.15%) contents in all parts as compared to other varieties, hence reflecting its potentials to be further processed for a mass starch production. Among all the parts, the skin contained the highest crude protein, crude fat, ash and crude fibre, which can be further utilized to produce by-products such as animal feed. The findings in this study serve as a baseline for the future starch and byproducts production from local sweet potatoes.

scholarly journals Quality Evaluation of Composite Bread Produced from Wheat and Fermented Cashew Kernel Flours

2019 ◽  
pp. 1-8
Author(s):  
Bleou Jean Jaurès Touzou ◽  
Doudjo Soro ◽  
Soronikpoho Soro ◽  
Kouadio Ernest Koffi
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Crude Protein ◽  
Quality Evaluation ◽  
Falling Number ◽  
Crude Fibre ◽  
Substitution Level ◽  
Composite Flours ◽  
Bread Production ◽  
Carbohydrate Contents

The aim of this research was to produce bread from composite flours (fermented cashew kernel/wheat), determine their physicochemical and sensory properties. The Hagberg falling number (FN) and rheological properties of wheat flour replaced with fermented cashew kernel flour at 10, 20 30 and 40% were evaluated. The physical properties and proximate composition of loaves were determined. Also sensory characteristics of breads were evaluated. Results showed that the substitution of wheat flour with fermented cashew kernel flour negatively impacted the rheological properties and increased the falling number. Thereby, composite flours obtained from wheat flour substitution with fermented cashew kernel flour at 10 and 20 percent levels were retained for bread production. The weight, volume and specific volume of loaves varied from 208 to 229 g, 433 to 657 cm3 and 1.80 to 3.20 cm3/g respectively. The crude protein, fat, crude fibre, moisture and ash contents of the composite breads increased significantly (P<0.05) with increase in the proportion of fermented cashew kernel flour. The carbohydrate contents were observed to decrease significantly (P<0.05) from 38.08 to 56.18% with increase in the percentage of the cashew kernel flour incorporation. Sensory evaluation of the bread samples showed that substitution level of 10% fermented cashew kernel flour produced bread that was acceptable to the consumers whereas at 20% were neither like nor dislike. Therefore, it is recommended to use a level of substitution of wheat flour with fermented cashew kernel flour not exceeding 20% for bread production.

scholarly journals Proximate Composition and Mineral Content of Grasshoppermeal as an Alternative to Fishmeal for Fish Feed Production

2021 ◽  
pp. 72-75
Author(s):  
I. G. Olaleye ◽  
P. E. Asuquo
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Mineral Content ◽  
Fish Feed ◽  
Crude Fibre ◽  
Feed Production ◽  
Nitrogen Free Extract ◽  
Calcium Phosphorus ◽  
Sodium And Potassium

The purpose of this study is to determine the proximate composition and mineral content of grasshopper meal as an alternative feedstuff of animal source to substitute fishmeal in the production of fish feed. Grasshoppers were gotten from the market irrespective of size, they were de-winged and processed into powder. The biochemical content (proximate composition and mineral content) were analyzed. The proximate composition of edible grasshopper meal was assessed using A.O.A.C standard. The result obtained were 64.51%, 5.1%, 94.9%, 1.0%, 5.49%, 17.0% and 12% for crude protein content, moisture content, dry matter, ash, nitrogen free extract, crude fibre and ether extract respectively. The essential mineral content of grasshopper meal was also assessed and the result obtained were 0.55%, 0.12%, 0.1%, and 0.73% for calcium, phosphorus, sodium and potassium respective. The quality of nutrients and mineral composition of grasshopper meal makes it a good dietary supplement for fish and could be used in fish feed production.

scholarly journals Influence of Fermented Maize-meal Infusion on Feed Efficiency, Growth Performance and Antioxidants Status of African Catfish, Clarias gariepinus Fingerlings

2019 ◽  
pp. 1-17
Author(s):  
A. Aliyu-A ◽  
M. Aliyu-Paiko ◽  
J. Abafi ◽  
A. Abdul-Malik ◽  
K. M. Adamu ◽  
...  
Keyword(s):  
Growth Performance ◽  
Proximate Composition ◽  
Feed Efficiency ◽  
Crude Protein ◽  
Clarias Gariepinus ◽  
African Catfish ◽  
Crude Fibre ◽  
Moisture Contents ◽  
Antioxidant Parameters ◽  
Maize Meal

Aim: This study was conducted to evaluate the influence of fermented maize-meal infusion on feed quality, growth performance and immune status of African catfish, Clarias gariepinus fingerlings. Place and Duration of Study: Department of Biochemistry, Ibrahim Badamasi Babangida University, Lapai, Nigeria, between March 2017 and July 2017. Methodology: A total of 120 African catfish, Clarias gariepinus fingerlings (mean initial weight 7.43±0.24 grams) were randomly distributed into 2 groups of 3 replicates each. Each replicate contained 20 fish. Fermented feed (FF) produced using fermented maize-meal (ogi) infusion for 72 h was fed 5% body weight to a group of 60 fish (in 3 replicates) for 10 weeks, compared to fish fed control pellet containing similar ingredients but was non-fermented (NF). Proximate composition of feeds and whole fish, feed efficiency and growth performance, biochemical and antioxidant parameters in African catfish, Clarias gariepinus were evaluated. Results: The results of proximate composition of FF and NF diets were not significantly (P>0.05) different in crude protein, crude fibre, carbohydrate and moisture contents. However, fat (lipid) was significantly lower in FF diet, while the level of ash was significantly (P<0.05) higher in FF than in the NF control. Proximate composition of whole fish fed NF and FF diets are significantly similar for crude protein, crude fibre, fat and carbohydrate contents. However, ash and moisture contents were significantly higher in fish fed NF than FF. The results for feed efficiency and growth performance of African catfish fed experimental diets indicated similar feed acceptance and intake and consequently similar growth performance. The hematological indices; packed cell volume (PCV), white blood cell (WBC), red blood cell (RBC) and haemoglobin (Hb) were observed to be significantly higher in fish fed the FF diet. The activity of aspartate aminotransferase (AST) was significantly elevated in serum of fish administered the non-fermented diet while alanine aminotransferase (ALT) and alkaline phosphatase (ALP) indicated elevated activities in fish fed fermented diet. The chloride and potassium ions and cholesterol indicated significantly higher concentration in the serum of fish fed fermented diet. Conversely, the inorganic phosphate, calcium, total protein and triglycerides were significantly higher in the serum of fish fed the non-fermented diet. Contrastingly, the concentration of sodium ion and creatinine did not differ significantly between the fish fed the experimental diets. The activities of superoxide dismutase (SOD) and catalase (CAT) were significantly elevated in the serum of fish fed FF diet. Conclusion: Fermented diet with probiotics from maize-meal infusion improved biochemical and antioxidant parameters of Clarias gariepinus without impairing fish performance.

scholarly journals THE NUTRIENT COMPOSITION OF SOME COWPEA VARIETIES

2021 ◽  
Vol 22 (1) ◽  
pp. 32-36 ◽  
Author(s):  
D. B. OKE ◽  
O. O. TEWE ◽  
B. L. FETUGA
Keyword(s):  
Vigna Unguiculata ◽  
Proximate Composition ◽  
Crude Protein ◽  
Soluble Sugars ◽  
Mineral Elements ◽  
Ether Extract ◽  
Crude Fibre ◽  
Total Carbohydrate ◽  
Cowpea Varieties ◽  
Calcium Magnesium

Five varieties of cowpea (Vigna unguiculata) were analysed for their proximate composition, major mineral elements and carbohydrate fractions. Values for crude protein ranged from 25.80% to 28.95% while the ether extract, crude fibre, total ash and total carbohydrate had the following values: 1.83 - 2.37%, 3.06 - 4.48%, 5.80 - 7.10% and 50.46 - 55.76% respectively. The average values for phosphorus, calcium, magnesium, potassium and sodium were 0.400%, 0.019%, 0.345%, 1.280% and 0.046% respectively. Ethanol soluble sugars ranged between 4.78g/100g and 6.14/100g while starch contents varied between 32.97g,100g and 44.269100g. Raffinose and stacliyose contents were 1.55 - 2.44g/100g and 3.33-435g/100g respectively.

scholarly journals Line X Tester Analysis for Protein Content in Quality Protein Maize (QPM) (Zea mays L.) Genotypes

2020 ◽  
pp. 33-39
Author(s):  
A. Muhammad ◽  
T. S. Bubuche ◽  
I. U. Mohammad ◽  
M. S. Na-Allah
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Block Design ◽  
Pollen Grains ◽  
Sub Saharan Africa ◽  
Quality Protein Maize ◽  
Border Effect ◽  
Cross Combination ◽  
Normal Maize ◽  
Maize Varieties

Aims: To determine superior cross combination between QPM and tester (normal maize) genotypes in protein, tryptophan and lysine content so to enhanced protein content in locally adopted Maize Varieties (Tester) through Line X Tester method aimed in reducing protein deficiency in the study area and sub-Saharan Africa at large. Study Design: Randomized Complete Block Design (RCBD) with three replicates and two border rows were used at the end of each replicate to minimize the border effect. Twenty-four 24 (12 x 2) crosses combinations were recovered through the Line X Tester Mating Method.  Place and Duration of Study: Field trial was conducted at Jega Teaching and Research farm of Kebbi State University of Science and Technology, Aliero (KSUSTA), Kebbi State Nigeria, during 2018 and 2019 rainy seasons. Methodology: Experimental material comprised twelve quality protein maize (QPM) (female parents), two testers (male parents or normal maize) with diverse genetic base and one check for comparison (CML312/CML442 tester A and CML202/CML395 tester B and one check Yar acre C) were grown. The emasculation was carried out where the tassels of the female plants (seed parents or line) were removed immediately as soon as appeared, through the process called detasseling and Ear where put in selfing bag for 1 to 2 days after emergence and tassels of selected male parents (Tester) were covered with waterproof selfing bag one day after emergence, pollens from tester were dusted over the silk of line and care was taken in each stage to avoid contamination of pollen grains from tagged tester with foreign pollens. Results: Analysis of Variance revealed that, genotypes CML503 (L4 x T1) recorded highest in crude protein in a combined mean performance with 9.1% but recorded lowest lysine and tryptophan of 3.1% and 0.4% respectively and there was drastic reduction in crude protein from 2018 (9.4%) to 2019 (8.8%), lysine from 2018 (4.1%) to 2019 (3.9%) and tryptophan from 2018 (0.8%) to 2019 (0.6%), However, local check recorded an increase in crude protein, lysine and tryptophan Crude protein increased from 2018 (1.4%) to 2019 (2.4%) and in combined mean performance (5.4%), lysine also increased from 2018 (0.2%) to 2019 (0.9%) and tryptophan 2018 (0.002%) to 2019 (0.90%). Conclusion: Study concluded that highly significant differences among genotypes indicated the presence of inherent genetic differences among treatments and hybrid of the cross between QPM CML503 and the tester-A (L4 x T1) could be used for breeding programme aimed at protein improvement and therefore, could be grown by the maize producers for crude protein, lysine and tryptophan.

Effect of organic manure on growth and proximate composition of Treculia africana var. deene seedlings

2021 ◽  
Vol 41 (1) ◽  
pp. 197-204
Author(s):  
O. J. Idowu ◽  
O. M. Arigbede ◽  
J. A. Olanite ◽  
M. O. Adedire ◽  
S. A. Adeoye ◽  
...  
Keyword(s):  
Plant Height ◽  
Proximate Composition ◽  
Crude Protein ◽  
Block Design ◽  
Poultry Manure ◽  
Organic Manure ◽  
Cow Dung ◽  
Crude Fibre ◽  
Collar Diameter ◽  
Number Of Branches

A study on the effect of organic manure on seedling growth and proximate composition of T. africana seedlings was conducted to influence the growth and improve the nutritive quality of the plant as an alternative source of feed for dry season feeding. Three months old seedlings of T. africana were transplanted on the field containing samples of organic manure (poultry and cow dung) mix with top soil in a ratio of one kilogram of soil to 25 g of manure and a control (without manure) in a Randomized Complete Block Design which was replicated thrice. The seedlings were assessed for plant height, number of foliage, collar diameter and number of branches. Samples of the seedlings foliage were collected across the treatments and analyzed for proximate composition after the eighth week of transplanting. Seedlings under cow dung application recorded a significantly (P>0.05) higher values for number o foliage per plant (21.82), plant height (66.58 cm), collar diameter (12.96 mm) and number of branches (4.20) at 8 weeks after planting (WAP), followed by seedlings to which poultry manure was applied and lastly by the control. Proximate composition showed that the dry matter (DM) content values of the samples were high which ranged from 894.60- 896.30 g/ kg DM (p<0.05). The crude protein (CP) content followed the same trend as the DM with its values ranging between 143.6 and 149.30 g/kg DM (p<0.05) and the ether extract (EE) values ranging between 22.20 and 23.50 g/kg DM (p<U.05) for the samples collected respectively. The ash content did not vary significantly between the different manure and the control. The Crude fibre was quite significantly (p<0.05) low in the samples ranging from 162.10 and 166.70 g/kg DM. This study showed that cow dung is the most suitable manure for T. Africana seedlings in terms of mineralization and it is relatively fast when compared with poultry manure, and the application of poultry manure has also it has positively influence the growth and development of T. Africana seedlings while poultry manure increased the digestible fraction (i.e crude protein) of the plant.

scholarly journals Optimisation of Rice-Kidney Beans Composite Flours Incorporated with Fermented and Unfermented Sorghum Flours for the Production of Ready-to-Eat Extruded Snacks

2021 ◽  
pp. 1-21
Author(s):  
Olugbenga Olufemi Awolu ◽  
Adeyanmola Oluwaseyi Akintade
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Crude Protein ◽  
Extrusion Process ◽  
Kidney Bean ◽  
Crude Fibre ◽  
Screw Speed ◽  
Independent Variables ◽  
Composite Flours ◽  
Dependent Variables

Aims: Rice-based ready-to-eat extruded snack was developed by incorporating the rice flour with kidney bean, fermented surgum and unfermented sorghum flours with the sole aim of accessing the effect of the addition of the kidney bean and sorghum on the nutritional quality of the extruded snack developed. Methodology: Rice-dried kidney bean composite flours were supplemented with fermented and unfermented sorghum grains were optimized using optimal design model of response surface methodology; the dependent variables were the proximate and mineral compositions. The extrusion process was also optimized using central composite design of response surface methodology. The sensory evaluations of the extrudates were carried out. Results: The result of the product optimization of the composite flours gave the R-squared and adjusted R-squared of the ash, crude fibre and crude protein to be between 0.9961 and 0.9987. R-squared and adjusted R-squared close to unity is an indicated of statistical model that is fit, and hence, show that the independent variables support the dependent variables strongly. So, we can deduce that the independent variables strongly supported the ash, crude fibre and crude protein contents. The extrusion results showed that screw speed was the most potent factor required for the extrusion process, followed by temperature. Sample 19 having independent variables of 21.7% screw speed, 80oC temperature and 105 rpm resulted in extruded snack with the highest overall sensory acceptability. Conclusion: Acceptable snacks with over 70% sensory qualities were developed. Addition of fermented sorghum flour resulted in composite flour with protein content were well above 100%.

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