scholarly journals Effect of processing method on nutritional quality of black soybean

2018 ◽  
Vol 37 (02) ◽  
Author(s):  
Jyoti Joshi ◽  
Anshu Rahal
Keyword(s):  
Processing Method ◽  
Crude Fibre ◽  
Processing Methods ◽  
Black Soybean ◽  
Hard Seed ◽  
Cow Urine ◽  
Crude Fibre Content ◽  
Hard Seed Coat ◽  
Made In

Black Soybean is highly nutritious legume of Uttarakhand but its hard seed coat reduces the nutrient availability to consumer. Attempt was made in this experiment to study effect of processing method on proximate composition of black soybean. Four Kilograms of black soybean was taken and subjected to three different processing methods like germination, roasting and cow urine treatment while one group was taken as control. Results indicated highly significant (Pd”0.01) differences in dry matter, crude protein, ether extract, ash and crude fibre content of black soybean among different groups compared to control. All processing methods were effective in improving nutritional value of black soybean thereby increasing its utilization in foods and food formulations.

scholarly journals Effect of processing method on nutritional quality of black soybean

2018 ◽  
Author(s):  
Jyoti Joshi ◽  
Anshu Rahal
Keyword(s):  
Processing Method ◽  
Crude Fibre ◽  
Processing Methods ◽  
Black Soybean ◽  
Hard Seed ◽  
Cow Urine ◽  
Crude Fibre Content ◽  
Hard Seed Coat ◽  
Made In

Black Soybean is highly nutritious legume of Uttarakhand but its hard seed coat reduces the nutrient availability to consumer. Attempt was made in this experiment to study effect of processing method on proximate composition of black soybean. Four Kilograms of black soybean was taken and subjected to three different processing methods like germination, roasting and cow urine treatment while one group was taken as control. Results indicated highly significant (Pd”0.01) differences in dry matter, crude protein, ether extract, ash and crude fibre content of black soybean among different groups compared to control. All processing methods were effective in improving nutritional value of black soybean thereby increasing its utilization in foods and food formulations.

Research on the Processing Method of the Special Tool Pear-Shaped Needle in Spinneret Manufacturing Industry

2013 ◽  
Vol 712-715 ◽  
pp. 606-610
Author(s):  
Si Yu Liu ◽  
Pei Feng ◽  
Chong Chang Yang
Keyword(s):  
Manufacturing Industry ◽  
Processing Method ◽  
Processing Methods

Pear-shaped needle is a special tool to processing microporous on the spinneret, which is critical to the quality of the spinneret. Existing processing methods of pear-shaped needle has many disadvantages, this paper put forward a method to processing pear-shaped needle with hone grinding, and validated it by experiment.

scholarly journals Biofertilizers Enhance Quality of Onion

Agronomy ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1937
Author(s):  
Bojana Petrovic ◽  
Agnieszka Sękara ◽  
Robert Pokluda
Keyword(s):  
Antioxidant Activity ◽  
Positive Impact ◽  
Quality Parameters ◽  
Organic Fertilizers ◽  
Chlorophyll B ◽  
Crude Fibre ◽  
Mineral Salts ◽  
Phosphorus And Potassium ◽  
Crude Fibre Content

This investigation was conducted to determine the effect of organic fertilizers on the content of chlorophyll a, chlorophyll b, antioxidant activity, crude fibre, and zinc in two onion cultivars, Stuttgarter Riesen and Rote Laaer, during 2016, 2017, and 2018. In this research, the following treatments were used: B-Stimul (contains Azospirillum Tarrand et al., Azotobacter Beij., Bacillus Cohn, Chlorella vulgaris Beij., and Herbaspirillum Baldani et al.), EkoBooster 2 (contains biostimulators and mineral salts of nitrogen, phosphorus, and potassium) and Vermifit A (extract of compost of Californian earthworm). The results showed that the application of biofertilizers to onion resulted in the highest chlorophyll b content in 2017 in Stuttgarter Riesen. EkoBooster 2 positively affected crude fibre content in both cultivars, but only in 2016. Antioxidant activity was not significantly affected by the interaction of experimental factors. The application of the biostimulating fertilizers can have a positive impact on the quality parameters of onion, but the kind of fertilizer must be suited to seasonal conditions and the cultivar.

scholarly journals Ecophysiology of Mimosa pudica L. at Biratnagar, Eastern Nepal

Our Nature ◽  
1970 ◽  
Vol 7 (1) ◽  
pp. 177-181 ◽  
Author(s):  
B. Niroula ◽  
D. Parajuli ◽  
S. Jha
Keyword(s):  
Seed Coat ◽  
Crude Protein ◽  
Dry Weight ◽  
Germination Percentage ◽  
Mimosa Pudica ◽  
Crude Fibre ◽  
Hard Seed ◽  
Total Plant ◽  
Mature Seeds ◽  
Hard Seed Coat

All the freshly collected mature seeds of M. pudica were greenish in colour, whereas 7 year old stored seeds were a mixture of greenish and brownish seeds. The greenish seeds had hard seed coat and acid treated as well as sand rubbing for 6-10 min greatly enhanced their germination percentage. The brownish seeds were simply the deteriorated form of greenish seeds. Leaves and pods had higher contribution to total plant dry weight in ungrazed field and in pot-cultured plants clipped a month before flowering. The young shoots of the plant had 18.9% crude protein, 0.46% phosphorus and 25.4% crude fibre on dry weight basis.Key words: Hard seed coat, Mimosa pudica, scarification, dry matter productionDOI: 10.3126/on.v7i1.2568Our Nature (2009) 7:177-181  

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 < 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 < 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 < 0.01). The differences between varieties were more pronounced in the second and in the third cut. Significantly higher (P < 0.01) PDIE, PDIN, degNL, net energy values and ash contents were found in the first production year.

Physicochemical, nutritional and sensory qualities of salted Philippine mallard duck (Anas platyrhynchos L.) eggs

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 279-287
Author(s):  
L.E. Mopera ◽  
P.M. Saludo ◽  
F.P. Flores ◽  
B.R.R. Oliveros ◽  
W.T. Tan
Keyword(s):  
Raw Materials ◽  
Salt Content ◽  
The Philippines ◽  
Human Consumption ◽  
Crude Fibre ◽  
Alternative Source ◽  
Sensory Qualities ◽  
Salted Duck Eggs ◽  
Made In

Diet diversification as well as a sustainable supply of the raw materials for utilization in processing salted eggs leads to an increase in the demand and consumption of salted duck eggs in the Philippines. In this study, the physicochemical, nutritional and sensory properties of salted duck eggs made in the laboratory were evaluated. Physicochemical properties revealed that the sample collected registered a pH and water activity of 7.1 and 0.88, respectively. In addition, the samples showed a total colour difference of 15.01 using the Hunter scale system. The samples exhibited an average of 1.03% salt content. Furthermore, proximate composition, mineral and fatty acid analyses of samples proved that a considerable amount of these nutrients were present in salted duck eggs that were analysed. Protein, fat, carbohydrate, crude fibre and ash content were 11.49, 10.15, 3.54, 1.07 and 1.01%, respectively. On the other hand, minerals such as phosphorus, potassium and calcium were recorded at 4.46, 3.92 and 3.61 mg/100 g, respectively. In general, the major fatty acids found in the samples were oleic acid (C18:1), myristic acid (C14:0) and linolenic acid (C18:2). Sensory evaluation revealed that flavour was regarded by the panellist as a major consideration in evaluating the quality of salted duck eggs. This study proved that salted duck eggs have nutritional and quality characteristics that can be considered as an alternative source of protein, fat and minerals for human consumption.

scholarly journals Effect of a Traditional Processing Method on the Chemical Composition of Local White Lupin (Lupinus albus L.) Seed in North-Western Ethiopia

2011 ◽  
Vol 66 (7-8) ◽  
pp. 403-408 ◽  
Author(s):  
Likawent Yeheyis ◽  
Claudia Kijora ◽  
Michael Wink ◽  
Kurt J. Peters
Keyword(s):  
Crude Protein ◽  
Processing Method ◽  
White Lupin ◽  
Crude Fibre ◽  
Lupin Seed ◽  
Traditional Processing ◽  
Crude Fibre Content ◽  
North Western ◽  
Western Ethiopia ◽  
Study District

The effect of a traditional Ethiopian lupin processing method on the chemical composition of lupin seed samples was studied. Two sampling districts, namely Mecha and Sekela, representing the mid- and high-altitude areas of north-western Ethiopia, respectively, were randomly selected. Different types of traditionally processed and marketed lupin seed samples (raw, roasted, and finished) were collected in six replications from each district. Raw samples are unprocessed, and roasted samples are roasted using firewood. Finished samples are those ready for human consumption as snack. Thousand seed weight for raw and roasted samples within a study district was similar (P > 0.05), but it was lower (P < 0.01) for finished samples compared to raw and roasted samples. The crude fibre content of finished lupin seed sample from Mecha was lower (P < 0.01) than that of raw and roasted samples. However, the different lupin samples from Sekela had similar crude fibre content (P > 0.05). The crude protein and crude fat contents of finished samples within a study district were higher (P < 0.01) than those of raw and roasted samples, respectively. Roasting had no effect on the crude protein content of lupin seed samples. The crude ash content of raw and roasted lupin samples within a study district was higher (P < 0.01) than that of finished lupin samples of the respective study districts. The content of quinolizidine alkaloids of finished lupin samples was lower than that of raw and roasted samples. There was also an interaction effect between location and lupin sample type. The traditional processing method of lupin seeds in Ethiopia has a positive contribution improving the crude protein and crude fat content, and lowering the alkaloid content of the finished product. The study showed the possibility of adopting the traditional processing method to process bitter white lupin for the use as protein supplement in livestock feed in Ethiopia, but further work has to be done on the processing method and animal evaluation.

Evaluation of Vibration Finished Surfaces Using Image Processing Method

2011 ◽  
Vol 325 ◽  
pp. 300-305
Author(s):  
Shizuichi Higuchi ◽  
Hiroaki Takai ◽  
Hideo Kato ◽  
Kazuya Okawa
Keyword(s):  
Image Processing ◽  
Surface Roughness ◽  
Texture Analysis ◽  
Quantitative Evaluation ◽  
Orbital Motion ◽  
Processing Method ◽  
Processing Methods ◽  
Finished Surface ◽  
Finishing Tool

Vibration finishing which is often applied to the metal surfaces recently is the finishing method using a disk-type finishing tool with movements of rotational and orbital motion [1]. However, an application of this finishing method and an evaluation of finished surfaces require skills and sensory examinations. This is because the relations between finishing conditions and quality of finished surfaces are not clear. In recent years, image processing methods for evaluating finished surface roughness and texture analysis were proposed [2 - 5]. However, quantitative evaluation has not been fully done.

Reuse of Sludge from Pulp and Paper Industry Pilot and Full Scale Applications

1993 ◽  
Vol 28 (2) ◽  
pp. 17-26 ◽  
Author(s):  
V. Eroǧlu ◽  
A. M. Saatçi
Keyword(s):  
Economic Analysis ◽  
Paper Industry ◽  
Pulp And Paper Industry ◽  
Pulp And Paper ◽  
Full Scale ◽  
Primary Sludge ◽  
Recent Advances ◽  
Made In

Recent advances made in the reuse of pulp and paper industry sludges in hardboard production are explained. Data obtained from pilot and full-scale plants using primary sludge of a pulp and paper industry as an additive in the production of hardboard is presented. An economic analysis of the reuse of pulp and paper primary sludge in hardboard manufacturing is given. The quality of the hardboard produced is tested and compared with the qualities of the hardboard produced by the same plant before the addition of primary sludge. The hardboard with primary sludge additive has been used in Turkey for about a year in the manufacturing of office and home furniture. The results are very satisfactory when the primary sludge is used at 1/4 ratio.

Recent Patents on Micro-EDM Milling

2020 ◽  
Vol 13 (3) ◽  
pp. 219-229
Author(s):  
Baocheng Xie ◽  
Jianguo Liu ◽  
Yongqiu Chen
Keyword(s):  
Electrical Discharge ◽  
Electrical Discharge Machining ◽  
Three Dimensional ◽  
Processing Method ◽  
Electrode Wear ◽  
Micro Edm ◽  
Processing Efficiency ◽  
Processing Methods ◽  
Machining Quality ◽  
Micro Electrical Discharge Machining

Background: Micro-Electrical Discharge Machining (EDM) milling is widely used in the processing of complex cavities and micro-three-dimensional structures, which is a more effective processing method for micro-precision parts. Thus, more attention has been paid on the micro-EDM milling. Objective : To meet the increasing requirement of machining quality and machining efficiency of micro- EDM milling, the processing devices and processing methods of micro-EDM milling are being improved continuously. Methods: This paper reviews various current representative patents related to the processing devices and processing methods of micro-EDM milling. Results: Through summarizing a large number of patents about processing devices and processing methods of micro-EDM milling, the main problems of current development, such as the strategy of electrode wear compensation and the development trends of processing devices and processing methods of micro-EDM milling are discussed. Conclusion: The optimization of processing devices and processing methods of micro-EDM milling are conducive to solving the problems of processing efficiency and quality. More relevant patents will be invented in the future.

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