scholarly journals Formulation d'aliments infantiles a base de farines d'igname enrichies au soja

2013 ◽  
Vol 13 (60) ◽  
pp. 8313-8339
Author(s):  
S Soro ◽  
◽  
G Konan ◽  
E Koffi ◽  
E Elleingand ◽  
...  
Keyword(s):  
Protein Content ◽  
Maximum Level ◽  
Calcium Content ◽  
Sensory Profile ◽  
Dioscorea Rotundata ◽  
Iron And Zinc ◽  
Yam Flour ◽  
Calcium Iron ◽  
Sensory Tests ◽  
Different Levels

The aim of this study was to determine factors to be taken into account in the infant flours formulated from yam and soy fermented flours. For this purpose, soybean flour ( Glycine max ) was fermented for 48 hours and incorporated into yam flour ( Dioscorea rotundata - cayenensis , kponan and Dioscorea alata , Bête Bètè) fermented for 24 hours at different levels (0, 10, 20, 30 and 40%). Nutrient qualities of gruel of the formulations thus prepared were evaluat ed. Protein content increased with the rate of soy incorporated. For D. alata , protein content ranged from 6.56 ± 0.01 g / 100 g (unfermented yam flour) and 7.38 ± 0.27 01 g / 100 g ( fermented yam flour) to 21.88 ± 1.09 g / 100 g of 40% soy rate incorporation. For D. cayenensis , protein content ranged from 4.81 ± 0.01 g / 100 g (unfermented yam flour) and 5.25 ± 0.43 g / 100 (fermented yam flour) to 20.92 ± 0,21 g / 100 g of 40% soy rate incorporation. Fermentation of yams and soybeans induces an increase o f protein content in yam and soy based flours. Protein content in most formulated complementary foods containing soy flours were comparable to value s of commercial flours (FARINOR ® and SOJABEBE ® ) . However, formulated flours were poor in calcium, iron and zinc. Calcium content of formulated yam based flours was lower than commercial one; FARINOR ® (136.36mg/100kcal) and SOJABEBE ® (66.88mg/100kcal). Iron densities ranged from 0,18mg/100kcal (SOJABEBE ® ) to 3.81mg/100 kcal (FARINOR ® ). The results obtained show t hat, swelling power and solubility decreased with the rate of soy incorporated. In addition, phenolic compounds of fortified yam based flours with soy, resulted a lower content. 30 % incorporation of soy in yam flours, owing to increase significantly yam/s oy based flours enzymatic hydrolysis? . Sensory tests limited maximum level of soy to 30% and 20%. Sensory profile of yam flour fortified with fermented soybeans (30% and 20%) was determined.

scholarly journals Nutrient Content for Newly Improved Breeding Rice Lines from Parentage of the Kavuni and CO 50

2021 ◽  
pp. 41-49
Author(s):  
T. Vasantha Theiventhiran ◽  
S. Amutha ◽  
G. Hemalatha ◽  
S. Vellaikumar ◽  
T. Umamaheswari
Keyword(s):  
Physical Properties ◽  
Zinc Content ◽  
Calcium Content ◽  
Nutrient Content ◽  
Rice Varieties ◽  
Breeding Lines ◽  
Breeding Technique ◽  
Significant Difference ◽  
Iron And Zinc ◽  
Calcium Iron

The objective of the study was determining the physical properties and minerals composition in the twenty three breeding lines and two parent rice varieties. Physical properties found that no significant difference in terms of shape and size of the grain. The calcium, iron and zinc content of rice samples in the ranged from 7.56 to12.72 mg/100g, 0.73 to 2 mg/100g and 2.29 to 3.39 mg/100g, respectively. Results showed that the cultures 144-5 (12.72 mg/100g)>155-3(12.62 mg/100g)>144-2(12.61 mg/100g) =148-2 (12.61 mg/100g) contained higher levels of calcium content. Among the rice lines accessions, the samples: 144-2 (2.04 mg/100g)>32-2 (2 mg/100g)>145-2 (1.67 mg/100g)>145-3 (1.57mg/100g) had higher contents of iron. The zinc content of rice lines ranked in the following decreasing order; 144, 144-1,144-2, 144-3, 145-3, 145-6, 143-1,148-2,271-2. From the twenty three rice lines, some of the rice lines contained more minerals than of parent kavuni. The finding indicated that the cross breeding technique may increases not only the yield and also nutrient content of rice.

scholarly journals Selected nutrients determining the quality of different cuts of organic and conventional pork

2021 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Michał Halagarda ◽  
Sascha Rohn ◽  
Paulina Kęska ◽  
Agnieszka Latoch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Products ◽  
Pork Meat ◽  
Total N ◽  
Iron And Zinc ◽  
Calcium Magnesium ◽  
Calcium Iron ◽  
Organic Meat

AbstractOrganic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

scholarly journals The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

2017 ◽  
Vol 19 (3) ◽  
pp. 233
Author(s):  
Indrati Kusumaningrum ◽  
Andi Noor Asikin
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Protein Content ◽  
Calcium Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
Chemical Characteristics ◽  
East Kalimantan ◽  
Calcium Source

Abstract<br />Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly<br />yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone<br />powder as calcium source which can be added to various food formulations such as keropok. The aim of<br />this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed<br />parameters in this study were moisture content, ash content, protein content, fat content, calcium content,<br />phosphor content and whiteness. The method applied the experimental design was Completely Randomized<br />Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder<br />addition with three replications to each treatments. The results showed that the addition of belida bone<br />powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein,<br />fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of<br />ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result<br />showed that K3 was the best treatment with 5.64% calcium content.<br /><br />

Bioaccessibility of calcium, iron and zinc from three legume samples

Nahrung/Food ◽  
2003 ◽  
Vol 47 (6) ◽  
pp. 438-441 ◽  
Author(s):  
Amparo Sahuquillo ◽  
Reyes Barberá ◽  
Rosaura Farré
Keyword(s):  
Iron And Zinc ◽  
Calcium Iron

When Food Comes from Home

2002 ◽  
Vol 27 (3) ◽  
pp. 38-44 ◽  
Author(s):  
Barbara C. Radcliffe ◽  
Clare V. Cameron ◽  
Julie M. Appleton
Keyword(s):  
Young Children ◽  
Eating Habits ◽  
Optimal Growth ◽  
Healthy Food ◽  
Nutrition Survey ◽  
Education Outcomes ◽  
Healthy Eating Habits ◽  
Iron And Zinc ◽  
Daily Intakes ◽  
Calcium Iron

Healthy eating habits are closely related to optimal growth, good education outcomes, and health throughout life. Long Day Care Centres (LDCCs) are important settings where young children can learn about food and develop preferences for healthy food choices. The Queensland Childcare Nutrition Survey found that food is brought from home in 55.2 per cent of Queensland LDCCs. In these centres, the vast majority of young children did not bring the recommended serves from the dairy, vegetable, or meat/meat alternative groups, resulting in concerns that daily intakes of calcium, iron, and zinc were likely to be inadequate. Many directors were also concerned about the contents of lunchboxes and about infant feeding issues. This article describes the nutrition issues faced by centres where the food is brought from home. Lt also outlines a range of strategies and nutrition resources that may assist the childcare industry, LDCC staff, and families to promote healthy food habits in the future.

Availabilities of calcium, iron, and zinc from dairy infant formulas is affected by soluble dietary fibers and modified starch fractions

Nutrition ◽  
2003 ◽  
Vol 19 (7-8) ◽  
pp. 641-645 ◽  
Author(s):  
Douwina Bosscher ◽  
Micheline Van Caillie-Bertrand ◽  
Rudy Van Cauwenbergh ◽  
Hendrik Deelstra
Keyword(s):  
Modified Starch ◽  
Infant Formulas ◽  
Dietary Fibers ◽  
Iron And Zinc ◽  
Calcium Iron

Effects of legume processing on calcium, iron and zinc contents and dialysabilities

2001 ◽  
Vol 81 (12) ◽  
pp. 1180-1185 ◽  
Author(s):  
Vicente Sebastiá ◽  
Reyes Barberá ◽  
Rosaura Farré ◽  
María Jesús Lagarda
Keyword(s):  
Iron And Zinc ◽  
Calcium Iron

scholarly journals Evaluation of the U.S. Mothbean Collection for Seed Yield Potential in Virginia and Nutritional Composition of Freshly Harvested Seed

2016 ◽  
Vol 26 (6) ◽  
pp. 820-824
Author(s):  
Harbans L. Bhardwaj ◽  
Anwar A. Hamama
Keyword(s):  
United States ◽  
Nutritional Composition ◽  
Yield Potential ◽  
Eastern United States ◽  
Tepary Bean ◽  
Legume Crop ◽  
Iron And Zinc ◽  
The Mean ◽  
Calcium Iron ◽  
Seed Yields

Even though mothbean (Vigna aconitifolia), a drought- and heat-tolerant crop, may have potential in the eastern United States, information about its production in this region is not available. To characterize potential seed yields and preliminary nutritional quality, 54 accessions were grown near Petersburg, VA, during 2011, 2012, and 2013. The seed yields varied from 48 to 413 lb/acre. The mean concentrations of protein, calcium, iron, and zinc in mature mothbean seed were 21.9%, 0.17%, 64.8 ppm, and 37.5 ppm, respectively. These values compared well with those in mungbean (Vigna radiata) and tepary bean (Phaseolus acutifolius). The results demonstrated that mothbean has considerable potential as an alternative, new food legume crop in Virginia and eastern United States.

Listeria monocytogenes in Smoked Salmon and Other Smoked Fish at Retail in Italy: Frequency of Contamination and Strain Characterization in Products from Different Manufacturers

2017 ◽  
Vol 80 (2) ◽  
pp. 271-278 ◽  
Author(s):  
Vicdalia Aniela Acciari ◽  
Marina Torresi ◽  
Luigi Iannetti ◽  
Silvia Scattolini ◽  
Francesco Pomilio ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Confidence Interval ◽  
Maximum Level ◽  
Restriction Enzymes ◽  
Pulsed Field Gel Electrophoresis ◽  
Strain Characterization ◽  
Smoked Fish ◽  
Smoked Salmon ◽  
Italian Market ◽  
Different Levels

ABSTRACT Seven hundred seventy-eight samples of packaged smoked fish (774 smoked salmon and 4 smoked swordfish) on sale in Italy, from 50 different manufacturers located in 12 European Union countries, were purchased from the Italian market between May and December 2011. The surface temperatures of the samples on sale ranged from 0 to 13°C (3.4 ± 1.5°C, mean ± SD). Six hundred eighty (87.4%) of 778 samples were stored at ≤4°C. One hundred fifty-seven samples (20.2%, 95% confidence interval 17.5 to 23.1%) were contaminated by Listeria monocytogenes, with 26 samples (3.3%, 95% confidence interval 2.3 to 4.8%) at levels &gt;100 CFU/g. The maximum level of contamination was 1.3 ×106 CFU/g. The differences in the level of contamination of smoked fish between countries (χ2 = 91.54, P &lt; 0.05) and manufacturers (χ2 = 193.22, P &lt; 0.05) were significant. The frequency of detection for products from different manufacturing premises ranged from 0 to 76.9%. Serotyping by serological agglutination revealed that the main serotypes detected were 1/2a (65.3%) and 1/2b (22.4%). Pulsed-field gel electrophoresis typing with restriction enzymes AscI and ApaI yielded 36 pulsotypes from 144 isolates, clustering into 17 groups. Eight main pulsotypes accounted for 70.8% of the isolates. Three of the main pulsotypes were exclusively from products of a single manufacturer. In general, products from the same manufacturer showed genetic homogeneity, with one strongly prevalent pulsotype. Different manufacturers usually showed very different levels of contamination of the final product, confirming the importance of the management of process hygiene for controlling L. monocytogenes contamination.

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