scholarly journals PROXIMATE COMPOSITION OF Reinwardtiodendron humile (Hassk.) Mabb. FRUIT FROM BOGOR BOTANIC GARDENS COLLECTION

2021 ◽  
Vol 7 (1) ◽  
pp. 29-36
Author(s):  
Saniyatun Mar'atus Solihah ◽  
Inggit Puji Astuti
Keyword(s):  
Protein Content ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Quality Standards ◽  
Proximate Analysis ◽  
Fresh Fruit ◽  
Botanic Gardens ◽  
Crude Fibre ◽  
Nutritional Values

Abstract   Reinwardtiodendron humile (Hassk.) Mabb. is one of the members of the Meliaceae tribe with the potential to be developed and consumed as fresh fruit or processed fruit. This research aims to determine the proximate composition or nutritional values contained in R. humile. Proximate analysis of R. humile included analytical determinations of water, ash, crude fat, protein, crude fibre, and carbohydrates. All tests for each of the parameters or components were carried out two times. Then, the contents determined through proximate tests were calculated using certain formulas. The results of this study indicate that the proximate composition of R. humile consisted of water, ash, fat, protein, crude fibre, and carbohydrates (74.2% - 75.28%; 1.35% - 1.54%; 0.53% - 0.72%; 2.48% - 2.73%; 0.86% - 3, 47%; and 16.7% - 20.14%). These results meant the fruit contents met the quality standards of fruit, except for the protein content. The results of the analysis of the proximate composition also show that the nutritional values of R. humile fruit did not significantly differ from the nutritional values of other fruits of the Meliaceae tribe commonly consumed by humans, such as duku, langsat, and kokosan.   Keywords: fruit, nutritional value, proximate analysis, Reinwardtiodendron humile                                 

scholarly journals An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified with Bambara Groundnut Flour (Voandzeia subterranean Thouars)

2013 ◽  
Vol 1 ◽  
pp. 17-27
Author(s):  
Y.O. Bankole ◽  
O.A. Tanimola ◽  
R.O. Odunukan ◽  
D.O. Samuel
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Functional Properties ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Ash Content ◽  
Bambara Groundnut ◽  
Slight Variation ◽  
Crude Fibre ◽  
Pasting Temperature

Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples: 100% gari (coded SLY), 90% gari with 10% BGF (coded ATS), 85% gari with 15% BGF (coded FEA), and 80% gari with 20% BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68%, fat content 1.10-2.60%, ash content 1.82-2.90%, crude fibre 2.30-2.42%. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined.

scholarly journals Nutritional Assessment of Setaria sphacelata and Cleome gynandra as Potential for Ruminant Feed

2021 ◽  
Vol 12 (1S) ◽  
pp. 166-173
Author(s):  
Nurul Aini Kamaruddin ◽  
Nur Adilah Mohd Hanafee ◽  
Najihah Ali ◽  
Serene Liew ◽  
Nur Yuhanis Yasin
Keyword(s):  
Crude Protein ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Nutritional Assessment ◽  
Proximate Analysis ◽  
Ether Extract ◽  
Crude Fibre ◽  
Plant Samples ◽  
Cleome Gynandra ◽  
Setaria Sphacelata

Setaria sphacelata is a high and most prevalent tropical grass, while Cleome gynandra is a tropical annual herb which commonly used as vegetables in Africa and Asia. Both plant samples were found to be high in nutritive value especially in protein and very appetizing in ruminants. The main objectives of the study were to measure and compare the nutritional composition of Setaria sphacelata and Cleome gynandra as a function of their nutritional value for ruminants. The two plant samples were collected near the Tembila area, Besut Terengganu. The samples were dried in a furnace below 60 - 70 ˚C and crushed prior to further analysis using proximate analysis. Proximate analysis was used to measure values for moisture, dry matter (DM), ash, crude protein (CP), crude fibre (CF), ether extract (EF) and nitrogen-free extract (NFE). The result of this analysis shows that Cleome gynandra had much higher crude protein (CP) (p < 0.05) at 36.86% and ether extract (EF) at 5.50%. Crude protein (CP) is one of the most essential nutrients that ruminants need. Therefore, this study found that Cleome gynandra contains a higher nutritional value in terms of crude protein (CP) than Setaria sphacelate, which can be used as a feed for ruminants.

scholarly journals Proximate Analysis of Some Selected Infant Formula Sold in Makurdi Metropolis

2019 ◽  
pp. 1-8
Author(s):  
Ogochukwu Augustina Onuorah ◽  
Rufus Sha'ato ◽  
Okeke Rufina Obioma ◽  
Adegoke Abiodun Adebimpe ◽  
Adekola Omololu Atanda ◽  
...  
Keyword(s):  
Moisture Content ◽  
Infant Formula ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Food Samples ◽  
Crude Fibre ◽  
North Central ◽  
Infant Formulae ◽  
North Bank ◽  
Commercial Baby Food

Infant formula is a synthetic version of mother’s milk and belongs to a class of food materials known as dairy substitutes. This study was designed to evaluate the proximate composition of some selected infant formula sold in Makurdi metropolis. Six (6) different brands of infant formula samples were purchased from the major markets, Wadata market and North bank market Makurdi Benue State, North Central Nigeria. The six different brands comprise of three (3) infant milk formulae and three (3) infant cereal formulae. Samples on some Selected Infant Formulae were analysed in the laboratory for proximate composition and the data were subjected to Analysis of Variance to rank the significant differences in means. There were significantly different (P<0.05) across the selected infant formulae sample for moisture, ash, crude protein, crude fate, crude fibre and carbohydrates. The result shows that FRISOGOLD significantly (P<0.05) has the highest moisture content (11.60%) with cowbell having the lowest (2.45%) while the ash content of cowbell was found to be the highest compared to other formulae. In conclusion, the commercial baby food samples (MYBOY, NAN and cowbell) have a low moisture content which suggests an asset as this prolongs the shelf life and also inhibits microbial activity on these products thereby preventing spoilage.

scholarly journals Proximate composition of two puffer fish species, Leiodon cutcutia and Dichotomyctere fluviatilis of Bangladesh

2019 ◽  
Vol 8 (1) ◽  
pp. 25-33
Author(s):  
Ishtiak Ahmed Chowdhury ◽  
Md Rakibul Hasan ◽  
Suraiya Parveen ◽  
Shuvra Kanti Dey ◽  
Md Baki Billah
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fish Species ◽  
Lipid Content ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Nutritional Composition ◽  
Ash Content ◽  
The Body ◽  
Puffer Fish

Protein, lipid, ash and moisture content in the body muscles of two commonly available puffer fish species in Bangladesh (Leiodon cutcutia and Dichtomyctere fluviatilis) have been analysed from January 2018 to June, 2018. The puffer fish species were collected from different habitats i.e., Leiodon cutcutia from freshwater and Dichtomyctere fluviatilis from estuarine water. The percentage of the proximate composition varied in different months in both the species. In Leiodon cutcutia, moisture content fluctuated from 79.32% to 87.61% with an average of 83.75%; protein content from 6.35% to 13.31% with an average of 9.49%; lipid content from 1.57% to 2.32% with an average of 1.92% and ash content from 2.30% to 3.27% with an average of 2.84%. In Dichotomyctere fluviatilis, moisture content fluctuated from 73.77% to 84.18% with an average of 77.49%; protein content from 10.03% to 19.77% with an average of 16.80%; lipid content from 0.92% to 1.71% with an average of 1.32% and ash content from 2.77% to 3.34% with an average of 3.05%. The comparative evaluation of the nutritional value of the studied fish species revealed that the puffer fish from estuarine environment might contain higher amount of nutrients. Thus, proper utilization of this species towards sustainable management, nutritional composition and biosecurity issues will lead to achieve sustainable blue economy. Jahangirnagar University J. Biol. Sci. 8(1): 25-33, 2019 (June)

Comparative Studies on the Proximate Composition of Three Tubers of Dioscorea Species in Anyigba, Kogi State

2019 ◽  
Vol 8 (1) ◽  
pp. 138-142
Author(s):  
Adegboyeda Adeniji ◽  
Apovughaye Taiga ◽  
M S Ayodele
Keyword(s):  
Proximate Composition ◽  
Third World ◽  
Proximate Analysis ◽  
Diabetic Patients ◽  
Composite Flour ◽  
Crude Fibre ◽  
Low Carbohydrate ◽  
Balance Diet ◽  
Dioscorea Species ◽  
The Third World

The third world countries are not just suffering from food shortage, they are also plagued by malnutrition which stems from poverty coupled with inadequate informations about the nutritional contents of foods consume by most of her populace. Yam is a stable food consume by millions of Nigerians and the decision of which species to consume is often based on palatability and availability. Proximate analysis was carried out on D. rotundata., D. cayenensis and D. alata to compare their protein, carbohydrate, moisture, crude fibre, fat and ash content. The result reveals that Carbohydrate content of D. cayenensis (50.60%) was higher when compared to D. rotundata (48.8%) and D. alata (36.02%).  Also, the crude fibre of D. alata (5.26%) was significantly higher compared to D. cayenensis (4.86%) and D. rotundata (4.75%), similar result was obtained for the protein content of D. alata; which was 3.46% compared to D. cayanensis (2.13%) and D. rotundata (1.61%) respectively. This research concludes that the proximate composition of the Dioscorea species studied varied significantly. Yam consumers and nutritionist are advised to select their yam species in view of the various proximate constituents to achieve a well balance diet in terms of food and composite flour. The cultivation of the D. alata species should be encouraged because of its low Carbohydrate and high protein contents, thus making it suitable for diabetic patients or people suffering from related illnesses.

scholarly journals Assessment of the proximate composition, sensory acceptability and microbial loads of unripe plantain flour fortified with dry herring fish

2021 ◽  
Vol 10 (3) ◽  
pp. 104-112
Author(s):  
Olajumoke Adeogun ◽  
Oluwatoyin Adegoriola Tiamiyu ◽  
Adebola Atinuke Alabi ◽  
Idayat Oluwayemisi Akindele
Keyword(s):  
Proximate Composition ◽  
Proximate Analysis ◽  
The Body ◽  
Standard Laboratory ◽  
Crude Fibre ◽  
Sensory Acceptability ◽  
Laboratory Procedures ◽  
Hedonic Scale ◽  
Almost All ◽  
Different Levels

Health challenges are on the increase daily due to insufficient nutrient in the body therefore there is a need to solve the problems. Therefore, this study determined the proximate composition, sensory and microbial qualities of unripe plantain flour fortified with dry Herring fish (‘Shawa’). Unripe plantain flour was mixed with herring fish flour at different levels (100:0, 95:5, 90:10, 85:15 and 80:20). Proximate composition and microbial loads of the fortified flours were determined using standard laboratory procedures. Sensory acceptability of ‘Amala’ prepared with the fortified plantain flours was determined using 7-point hedonic scale of preference. Data obtained were subjected to statistical analysis using SPSS (version 21.00). The samples were significantly (p<0.05) different from one another in terms of all the qualities evaluated. The result of the proximate analysis revealed that the percentage of protein, crude fibre, ash and fat content of unripe plantain flour increased while carbohydrate decreased as level of addition of herring fish flour to plantain flour increased. Sample containing 20% herring fish flour had the highest while 100% unripe plantain flour had the lowest. The microbial loads were within the acceptable level recommended for flour samples. Absence of coliform in almost all the flours evaluated revealed the level of hygienic condition at which the samples were prepared. The sensory acceptability result showed that the unripe plantain flour fortified with 10% fish flour was the most acceptable. Fortification at 20% level had the highest protein content, therefore can be recommended for infant, growing children and adults.

scholarly journals Effect of Soybean and Finger Millet Flours on the Physicochemical and Sensory Quality of Beef Meat Sausage

2020 ◽  
pp. 6-14
Author(s):  
B. Behailu ◽  
M. Abebe
Keyword(s):  
Proximate Composition ◽  
Production Cost ◽  
Nutritional Value ◽  
Finger Millet ◽  
Quality Analysis ◽  
Bahir Dar ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Beef Meat ◽  
Four Levels

Aims: Nowadays increasing costs of animal protein has necessitated the need to investigate uses of cheaper and nutritive alternatives various food formulations. To increase nutritional value and sensory qualities of sausage from soybean and finger millet flours and beef meat and to reduce the formulation costs of the product. Study Design: The experiment was set in single factor experiments. Blending ratio (soy-millet flour and beef meat ratios of 10:90, 20:80, 30:70 and 0:100%) with four levels and triplicate. blend proportion of soybean and finger millet flours is similar. Place and Duration of Study: Sample preparation, product processing and quality analysis was carried out in Bahir Dar institute of technology, Department of Food Engineering, Bahir Dar, Ethiopia between April 2017 and June 2018. Methodology: Four batches of beef sausages were investigated in which finger millet and soy flours were substituted with beef meat. Proximate composition with selected mineral contents, sensory characteristics, physical properties and production cost of sausages were determined. Percentage proximate composition were determined by using the standard methods of Association of Official Analytical Chemists (AOAC). Calcium and zinc were analyzed by EDTA titration and Modified AOAC respectively and physical property of sausage were also analyzed. Results: As soy and finger millet flours inclusion increase, the nutritional value of sausage increased such as moisture, crude protein, crude fat, crude fibre, crude ash and the cooking yield from 56.91(control) to 77.24% (30% inclusion) by reducing weight loss. The sausage products were generally accepted and 20% soy and millet flour inclusion was “liked very much. Soy and finger millet flour inclusion reduced production cost from 177 (control) to 142 ETB (30% inclusion) per mix (1150 g). Conclusion: Soybean and finger millet flours were used in beef sausage products to improve nutritional value, consumer acceptability and reduce the formulation cost. These results suggest that beef meat can be used successfully for the production of beef meat sausage as an alternative uses of different flours.

Influence of processing methods on shelf life and nutritional quality of Clarias gariepinus fillets

2020 ◽  
Vol 34 (2) ◽  
pp. 143-151
Author(s):  
U.D. Enyidi ◽  
F.N. Joseph
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Water Activity ◽  
Proximate Composition ◽  
Room Temperature ◽  
Clarias Gariepinus ◽  
Proximate Analysis ◽  
Processing Methods ◽  
The Stability

The study evaluated effects of different processing methods (charcoal smoking, electric and gas drying) on proximate composition and stability status in fillets of Clarias gariepinus. The stability indices were evaluated after 60-days storage of the processed fish. Standard methods were employed in all the analyses. The results showed that electric-dried fillets recorded the highest protein content (16.97±0.12%), the lowest water activity (0.49±0.05mg/100g), the highest water resumption (60%) at room temperature and the lowest TVB-N value of 5.0±0.01mg/100g. Proximate analysis revealed that smoked fillets had the lowest protein content of 11.30±0.08%, the highest lipid (6.99±0.15%), the highest water activity 0.71±0.14 and the lowest water resumption at room temperature (36.5%). Fish fillets processed with gas oven had intermediate values of various indices tested when compared with other methods. Keywords: Smoking, electric drying, gas drying, shelf life, proximate composition

scholarly journals Proximate composition, phytochemical screening and some antinutritional factors of three accessions of lima beans (Phaseolus lunatus ) an underutilized legume

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
K. O. Soetan ◽  
T. N. Atanda
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Lima Bean ◽  
Proximate Analysis ◽  
Antinutritional Factors ◽  
Phaseolus Lunatus ◽  
International Institute ◽  
Phytochemical Screening ◽  
Crude Fibre ◽  
Lima Beans

Lima bean (LB) (Phaseolus lunatus) is an underutilized legumein Nigeria and West Africa despite its numerous nutritional benefits. This study evaluated the proximate composition, phytochemical screening and antinutritional factors (ANFs) of three accessions of Lima beans; LB 001, LB 011 and LB 015 from the International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State. All analyses were done using standard protocols. Statistical analysis was done using descriptive statistics. Result of proximate analysis revealed that LB 011 recorded the highest value for crude protein (25.70 0.06%), crude fat (3.10 0.05%) and crude fibre (3.20 0.06%) and moisture content (9.3 0.16%), LB 015 recorded the highest value for ash (3.90 0.04%), nitrogen free extract (60.35 0.20%) while LB001 gave the highest value for drymatter (92.30 2.50%).Phytochemical screening revealed presence of saponin, flavonoid and alkaloid in the three accessions of LB while anthraquinone and cardiac glycoside were absent in all the LB accessions. Results of ANFs showed that LB 001 recorde the highest value for alkaloid (56.67±5.78mg/g), LB 015 gave the highest value for tannin (93.33±2.89 mg/g) and saponin (61.67±2.89 mg/g) while LB 011 had the highest oxalate content (30±5.00mg/g). The study concluded that the three accessions of lima beans have high levels of crude protein, crude fat and ash and phytochemicals, which compared favourably with that of cowpea (Vigna unguiculata), a conventional legume. However, the ANFs present in LBneed adequate processing for their reduction and optimal utilization as a protein source for human and animals.

scholarly journals Physicochemical and Sensory Evaluation of Cookies Produced by Partial Substitution of Margarine with Avocado (Persia americana) Pulp

2020 ◽  
pp. 41-47
Author(s):  
P. A. Adie ◽  
D. E. Enenche ◽  
T. M. Atsen ◽  
C. O. Ikese
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sensory Evaluation ◽  
Saturated Fat ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Partial Substitution ◽  
Crude Fibre ◽  
Overall Acceptability

The production and determination of the nutritional properties of cookies produced by partial substitution of margarine with avocado pear pulp was studied. Well cleaned avocado pear was blended into paste and used to substitute margarine in the prepared cookies. The ratio of avocado pear pulp substituted was 20%, 30%, 40% and 50%. The substituted products and the control (100% margarine) were subjected to physicochemical and sensory evaluation. The results of the proximate analysis showed that the protein content ranged from 6.93% -7.83% with sample A having the highest protein content and fat content. Moisture content and ash content of samples were seen to be higher in sample E (50:50 ratio). Sample A had the least value of moisture, ash and crude fibre with moisture content of 11.13%, ash content of 1.40% and crude fibre value of 0.29%, while sample E  recorded the least value of crude fat  (16.00%). The carbohydrate content was recorded to be higher in sample C. The physical properties showed that cookies made with higher avocado pear pulp had less thickness compared to the control cookies. The sensory evaluation results showed that sample A had the highest values of 8.05%, 7.85% and 7.95% for appearance, taste and aroma respectively while sample E (50:50 ratio) had the least values in crunchiness, taste and aroma. The overall acceptability of the results showed that sample A recorded the highest value but not significantly different (p<0.05) from sample B (80:20 margarine avocado). The research concluded that the partial substitution of avocado improved the nutritional value of the cookies by lowering the saturated fat content.

Sign in / Sign up

Export Citation Format

Share Document