Comparative Biochemical Study of Different Lablab purpureus L. Groups under Processing

2020 ◽  
Author(s):  
Piyush Vadodariya ◽  
Bhagyashree Abuj ◽  
Nilima Karmakar ◽  
Nitin Gudadhe ◽  
Priti Faldu ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Protein Content ◽  
Antioxidant Activities ◽  
Biochemical Study ◽  
Nutrient Content ◽  
The Other ◽  
Lablab Purpureus ◽  
Crude Fibre ◽  
Nutrient Contents ◽  
Excellent Source

Background: Lablab Bean had been considered as an excellent source of protein (20-25%) with it’s two different groups, like Wal (highly fibrous) and Papdi (less fibrous). Cooking alters the level of nutrient content and as well as the antinutrient content and based on this concept the following experiment had been carried out. Methods: The study was carried out in Navsari Agricultural University, Gujarat, India, in 2016-17. Two different groups of Indian bean (Lablab purpureus L.) including Wal group (Guj.W.1, Guj.W.2, 125-36, NIBD-15-05, NIBD-15-10) and Papdi group (GNIB-21, NIBD-15-09, NIBD-15-10, NIBD-14-01, NIBD-14-04) were analyzed for their nutrients and anti-nutritional contents for raw and cooked (boiling) vegetables. Result: Papdi group was proved to be comparatively rich in some nutrient contents like ascorbic acid, flavonoid, Fe, Mn whereas Wal was found to be rich in the other nutrient contents like crude fibre, carbohydrate, S, Zn, Cu, â carotene etc. Both groups performed well for antioxidant activities and protein content. Hence, it was difficult to detect the particular group distinctly and reported that Wal was found to be comparatively nutritionally rich after cooking.

scholarly journals Taste–nutrient relationships in commonly consumed foods

2011 ◽  
Vol 108 (1) ◽  
pp. 140-147 ◽  
Author(s):  
Mirre Viskaal van Dongen ◽  
Marjolijn C. van den Berg ◽  
Nicole Vink ◽  
Frans J. Kok ◽  
Cees de Graaf
Keyword(s):  
Cluster Analysis ◽  
Linear Regression ◽  
Protein Content ◽  
Nutrient Content ◽  
Processed Foods ◽  
Food Groups ◽  
Nutrient Contents ◽  
Sweet Foods

Taste is expected to represent a food's nutrient content. The objective was to investigate whether taste acts as nutrient-sensor, within the context of the current diet, which is high in processed foods. Intensities of the five basic tastes of fifty commonly consumed foods were rated by nineteen subjects (aged 21·0 (sd 1·7) years, BMI 21·5 (sd 2·0) kg/m2). Linear regression was used to test associations between taste and nutrient contents. Food groups based on taste were identified using cluster analysis; nutrient content was compared between food groups, using ANOVA. Sweetness was associated with mono- and disaccharides (R2 0·45, P < 0·01). Saltiness and savouriness were correlated, with r 0·92 (P < 0·01) and both were associated with Na (both: R2 0·33, P < 0·01) and protein (R2 0·27, P < 0·01 and R2 0·33, P < 0·01, respectively). Cluster analysis indicated four food groups: neutral, salty and savoury, sweet–sour and sweet foods. Mono- and disaccharide content was highest in sweet foods (P < 0·01). In salty and savoury foods, protein content (P = 0·01 with sweet–sour foods, not significant with neutral or sweet foods) and Na content (P < 0·05) were the highest. Associations were more pronounced in raw and moderately processed foods, than in highly processed foods. The findings suggest that sweetness, saltiness and savouriness signal nutrient content, particularly for simple sugars, protein and Na. In highly processed foods, however, the ability to sense nutrient content based on taste seems limited.

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.

Effects of cooking on chemical and phytochemical compositions of raw and cooked melon (Citrullus colocynthis L) and walnut (Tetracarpidium conophorum L) seeds

2020 ◽  
Vol 47 (4) ◽  
pp. 74-82
Author(s):  
S. O. Olufeko ◽  
A. B. Omojola ◽  
O. A. Ogunwole
Keyword(s):  
Ascorbic Acid ◽  
Crude Protein ◽  
The Other ◽  
Open Market ◽  
Citrullus Colocynthis ◽  
Crude Fibre ◽  
Constant Weight ◽  
Nutrient Sources ◽  
Melon Seed ◽  
Melon Seeds

Effects of cooking on proximate, phytochemicals and selected vitamins composition of melon and walnut were investigated in this study. Melon Seeds (MS) and Walnut Seed (WS) weighing 500 g each were obtained from open market and each was halved into two. One half o was boiled for one hour and oven dried at 60 C for 48 hours till constant weight was attained to obtain treated melon seed and treated walnut seed, respectively. The other halves were left un-cooked and were labelled uncooked melon seed and uncooked walnut seed, respectively. In MS, cooking reduced the crude protein, crude fibre and ash compositions but increased the moisture and ether extracts contents significantly (p<0.05). In WS, cooking reduced the crude protein and crude fibre but increased the ether extracts and moisture significantly (p<0.05) without any effect on ash contents (p>0.05). Aside from flavonoids which increased (p<0.05), other phytochemicals in MS were significantly reduced by cooking (p<0.05). Also, there were reduced tannins, steroids, terpenoids and alkaloids. The phytates and flavonoids increased significantly (p<0.05) while saponins composition remained significantly unaffected (p>0.05) by cooking. Ascorbic acid and tocopherol in MS as well as â-carotene and ergosterol contents were not affected significantly (p>0.05) by cooking. However, the â-carotene of 0.16 and ergosterol of 0.57 in raw MS reduced significantly (p<0.05) to 0.13 and 0.25 mg/kg, respectively by cooking. Also, tocopherol and ascorbic acid with respective values of 69.40 and 4.41 mg/kg in WS were lowered significantly (p<0.05) by cooking to 58.65 and 3.95 mg/kg, respectively. Processing reduced antinutrients in melon and walnut seeds and improve their nutrient sources.

scholarly journals INFLUENCE OF PROCESSING METHODS ON THE NUTRIENT CONTENT OF ASPARAGUS SPEARS

2020 ◽  
Vol 9 (6) ◽  
pp. 81-86
Keyword(s):  
Protein Content ◽  
Dietary Fibre ◽  
Nutrient Content ◽  
Fat Content ◽  
Asparagus Officinalis ◽  
Percentage Reduction ◽  
Pressure Cooking ◽  
Nutrient Contents ◽  
Nutritional Advantage ◽  
Suitable Technique

Changes in the nutrient contents of the asparagus (Asparagus officinalis, L.) spears were determined in order to investigate the influence of the blanching, pressure cooking and microwaving on spears. Standard AOAC methods were used for the analysis of parameters selected for the study. The data obtained during the study revealed a significant (p>0.05) decrease in the content of fat, dietary fibre, carbohydrate and ash in all the samples. However, pressure cooking resulted in increase of 1 % in fat content in the sample. Moisture and protein content increased to a level of 13%-15% and 6% to 18 % respectively in all the processed samples. Results revealed that percentage reduction of nutrients was least in blanched sample as compared to pressure cooking and microwaving. The present research suggests blanching as the most suitable technique for processing of asparagus spears for optimum nutritional advantage.

scholarly journals Komposisi Unsur Hara Kompos yang Dibuat dengan Bantuan Agen Dekomposer Limbah Bioetanol pada Level yang Berbeda

2018 ◽  
Vol 16 (2) ◽  
pp. 63
Author(s):  
Reza Achmad Bachtiar ◽  
Muhammad Rifki ◽  
Yayang Resty Nurhayat ◽  
Sarah Wulandari ◽  
Rizki Atikah Kutsiadi ◽  
...  
Keyword(s):  
Data Analysis ◽  
Nutrient Content ◽  
The Other ◽  
Soil Science ◽  
Organic C ◽  
Nutrient Contents ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used ◽  
Different Levels

<em>The objective of research was to evaluate the effect of different level of decomposers from bioethanol waste as a bioactivator to compost nutrient content. The materials used in this study were feces collected from six 3 to 5 years old of male Fresian Holstein (PFH), and decomposer agents from processed-bioethanol waste. The experimental design used was completely randomized design with four treatments and six replications, i.e. P1: 0.4% of decomposer, P2: 0.5% of decomposer, P3: 0.6% of decomposer, P4: 0.7 of decomposer %. Analysis of nutrient contents of compost was conducted at the the Laboratory of Chemistry and Soil Fertility, Department of Soil Science, Faculty of Agriculture, Gajah Mada University, Yogyakarta. Data analysis was performed using Minitab 17 software. The results of the analysis of variance showed that different levels of decomposer affected organic C, phosphor (P), Kalium (K), and Magnesium (Mg). </em><em>Organic C, P, K, and Mg contents were found highest in P2, on the other hand N and Ca contents, C/N ratio, pH, and temperature of compost were not different among treatments. It could be concluded that compost made with 0.5% decomposer agents from processed-bioethanol waste was the best.</em>

scholarly journals Identification of suitable media based on hydroponic culture for production Zucchini squash

2017 ◽  
Vol 6 (2) ◽  
pp. 1-4 ◽  
Author(s):  
TP Suvo ◽  
MT Ahamed ◽  
MR Haque ◽  
M Chakrobarti ◽  
H Biswas
Keyword(s):  
Ascorbic Acid ◽  
Plant Growth ◽  
Moisture Content ◽  
Protein Content ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Hydroponic Culture ◽  
The Other ◽  
Hoagland Solution ◽  
Coconut Husk

An experiment was conducted to identify the hydroponic culture based suitable media for the production of Zucchini Squash in the Biochemistry Laboratory, Patuakhali Science and Technology University, Dumki, Patuakhali, Bangladesh during 2014. Zucchini plant (Cucurbita pepo L.) were grown in closed soilless systems to determine the effect of four different hydroponics media on plant growth, yield and nutrient contents (fruit moisture content, ascorbic acid content on fruit, fruit protein content, protein content in leaves). Three types of substrates (coconut husk, jute, cotton) along with Hoagland solution were used in this experiment. Result revealed that media using Jute fiber showed significant effect on plant growth and nutritional values than the other media (media of cotton with Hoagland solution, coconut husk with Hoagland solution and only Hoagland solution). The plant grown using jute media showed the highest plant height (60.33 cm), number of leaves (17.33), yield (1.5 kg plant-1), fruit moisture content (97.33%), Ascorbic acid content in fruit (28.73 mg 100g-1), protein percentage in fruit (1.406%) and percentage (1.326%) in leaves than the other media. Therefore, with the controlled nutrient supply, less expense, less labor, no use of pesticides or fertilizer with controlled environment the use of jute fiber as a substrate with Hoagland solution can be an effective one.Int. J. Agril. Res. Innov. & Tech. 6 (2): 1-4, December, 2016

scholarly journals Quantification of Phytochemicals Imparting Antioxidant Activities in Commonly Used Vegetables

2018 ◽  
Vol 6 (2) ◽  
pp. 97-102
Author(s):  
Ram Lakhan Singh ◽  
Pankaj Singh
Keyword(s):  
Ascorbic Acid ◽  
Protein Content ◽  
Total Phenolic Content ◽  
Allium Sativum ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Cucurbita Maxima ◽  
Age Related

Plant derived phytochemicals have recently became of great importance in the protection of various diseases, like heart disease, cardiovascular disease, cancer, diabetes, Alzheimer’s disease, cataract and age related functional disorders caused by free radicals. The present study was carried out to explore the commonly used vegetables having higher content of antioxidant imparting phytochemicals such as ascorbic acid, carotenoids, total phenolic content, carbohydrate and protein content in commonly used vegetables. The results revealed that the concentration among tested samples ranged from 7.07 mg/100g of FW (Momardica charantia leaf) to 174.15 mg/100g of FW (Allium sativum leaf) for ascorbic acid; 1.31 µg/g of FW (Chenopodium album leaf) to 14.00 µg/g of FW (Allium sativum leaf ) for carotenoid content; 8.72 mg of GAE/g of DW (Cucurbita maxima fruit) to 67.20 mg/g of DW (Colocasia esculentum leaf) for total phenolic content; 27.15 mg/g (Laginaria vulgaris leaf) to 901.00 mg/g (Cucurbita maxima fruit) for carbohydrate content and 35.96 mg/g (Amarphophyllus fruit) to 589.23 mg/g (Beta vulgaris fruit) for protein content. Results also showed that these bioactive phytochemicals are widely distributed in the vegetables and their concentrations are variable in different vegetables as well as vegetable part’s itself. Hence, vegetable rich diet having higher content of phytochemicals can be used to cure or in the prevention of various chronic diseases such as hepatotoxicity, diabetes, cardiovascular diseases, cancer, oxidative stress etc and may serve as a good source of nutraceuticals which have potential for use in health care formulations.Int. J. Appl. Sci. Biotechnol. Vol 6(2): 97-102

scholarly journals A Survey of the Nutrient Composition of Some Commercial Fish Feeds Available in Bangladesh

2005 ◽  
Vol 18 (1) ◽  
Author(s):  
M.A. KADER ◽  
M.A. HOSSAIN ◽  
M.R. HASAN
Keyword(s):  
Protein Content ◽  
Lipid Content ◽  
Nutrient Content ◽  
Fish Feed ◽  
Mineral Contents ◽  
Crude Lipid ◽  
Commercial Fish ◽  
Nutrient Contents ◽  
Fish Feeds ◽  
Lower Protein

A study was undertaken to analyse and compare the nutrient content of some commercial fish feeds available in Bangladesh through chemical analysis. The commercial fish feeds collected from the markets were Quality Feeds Ltd. (QF), Aftab Feed Products Ltd. (AF), Saudi-Bangla Fish Feed Ltd. (SBF), Paragon Feeds Ltd. (PF) and AIT Feeds Ltd. (AIT). Proximate composition such as moisture, crude protein, crude lipid, ash, fibre and NFE (nitrogen free extract), and some of the macro minerals such as Ca, P, Na, K and S were analysed. In general, there was no large variation between analysed and company declared nutrient contents of different feeds except the protein and lipid content of some feeds. However, two pangas feeds such as Surovi (nursery and grower) of QF had much lower protein content (27.57% and 20.24%) compared to 32% and 25% protein value respectively declared by the company. Similarly, large (more than 5%) differences between the analysed and company declared protein content was observed in case of carp starter and grower feeds of QF. On the other hand, analysed protein content of all feeds of SBF was more than that declared by the company except for special shrimp feed which had slightly lower (1%) protein compared to the company declared value. Pangas feeds (grower I and II) of PF had about 3% lower protein than the company declared value. The analysed lipid contents of all feeds were higher than the company declared values except nursery feeds of QF which had about 1-2% less lipid content compared to the company declared value. Fibre contents of different feeds analysed were much higher (3-5%) than the company declared values. The analysed mineral contents in all the feeds were higher than the recommended mineral requirement for fishes. The results of the study showed that on the basis of nutrient content feeds from Saudi-Bangla Fish Feed Ltd. is better than other feeds.

scholarly journals Nutrient and Anti-Nutrient Composition of Four Rice Varieties in Port Harcourt Metropolis

2021 ◽  
pp. 90-100
Author(s):  
Gabriel O. Wordu ◽  
Achese Catherine Orisa ◽  
Mercy Ameka Hamilton China
Keyword(s):  
Rice Variety ◽  
Nutrient Content ◽  
Magnesium Content ◽  
The Other ◽  
Crude Fibre ◽  
Rice Varieties ◽  
Nutrient Analysis ◽  
Other Hand ◽  
Saponin Content ◽  
Port Harcourt

This study evaluated the nutrient and anti-nutrient content of four rice varieties in Port Harcourt metropolis. Four rice varieties (Tomato gold TG, Mama’s pride MP, Ultimate gold UG and daily choice DC) were used in this study. The rice varieties were purchased, milled into fine flour and evaluated for proximate, mineral and anti-nutrient analysis using standard methods. Proximate composition of the rice varieties revealed that moisture content ranged from 11.51-12.80%, ash (0.45-0.60%), fat (0.39-1.39%), crude protein (5.73-6.07%), crude fibre (0.90-6.85%) and carbohydrate (73.67-80.09%). Mama’s pride rice variety contained higher ash and fat contents while Tomatoes gold had significantly higher crude fibre. On the other hand, ultimate gold rice variety contained higher protein and carbohydrate; however, ash, protein and moisture contents did not vary significantly (p>0.05) between the rice varieties. Mineral composition of the rice varieties also showed that magnesium content ranged from 6.28-9.63 mg/100 g, calcium (3.74-8.23mg/100g) and iron (1.50-5.48mg/100g). The concentration of these mineral elements was found to be superior in ultimate gold rice variety. Phenol content of the rice varieties ranged from 9.92-14.58mg/100g, phytate (1.22-1.53g/kg), saponin (5.86-6.37%), tannin (47.03-66.89 mg/100 g) and flavonoid (2.29-2.80%). Ultimate gold rice variety also contained higher concentrations of phenol and tannins while saponin content was higher in daily choice rice variety. Phytate content on the other hand did not vary significantly (p>0.05) between the rice varieties. The result therefore revealed that ultimate gold rice variety contained a considerable amount of nutrients and should be highly recommended to consumers for derivation of the above-mentioned nutrients.

Estimation of the productivity and nutritionality of forage mass of new varieties of Medicago lupulina

2020 ◽  
Author(s):  
A.V. Vorsheva ◽  
◽  
G.V. Stepanova
Keyword(s):  
Vitamin D ◽  
Ascorbic Acid ◽  
Aerial Part ◽  
Nutrient Content ◽  
Calcium Salts ◽  
Green Mass ◽  
Medicago Lupulina ◽  
High Nutrient ◽  
New Varieties

Medicago has a high nutrient content, and the aerial part of Medicago lupulina contains saponins, tannins, estrogenic substances and calcium salts. The leaves of this plant contain carotene, vitamin D and ascorbic acid. Medicago lupulina can develop a significant green mass, has low pubescence, thin stems and provides a delicate forage. The article presents the results of assessing the productivity and feeding qualities of new varieties ofMedicago lupulina

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