Development of Barnyard Millet Based Products, their Acceptability and Nutritional Composition

2019 ◽  
Vol 56 (4) ◽  
pp. 397
Author(s):  
B. S. Nisha ◽  
S. N. Prabhavathi ◽  
Jamuna Prakash
Keyword(s):  
Sensory Analysis ◽  
Nutritional Value ◽  
Health Benefits ◽  
Fat Content ◽  
Nutritional Composition ◽  
Nutrient Composition ◽  
Carbohydrate Content ◽  
Barnyard Millet ◽  
Sensory Parameters ◽  
Sensory Parameter

Barnyard millet is one of the hardest millet. The grains can be used as food and can be cooked similar to rice. The carbohydrate content is low and slowly digestible. This property makes the barnyard millet a natural designer food. The objective of the present investigation was to develop barnyard millet based products and to determine their nutrient composition. A total of seven products using barnyard millet, viz., fruit cake, paddu, instant dosa, puliyogare, gulab jamun, nutri bar and maddurvada were developed. Three of the above products were analysed for nutritional composition, while for remaining the nutritional value was computed for developing a nutrient database. All the prepared products were subjected to sensory analysis by 30 untrained panel members for evaluating the acceptability. Sensory analysis of all millet incorporated products showed that they were acceptable in comparison to control products prepared with traditional cereals. Nutritional composition of millet-based products was similar to control products for macronutrients and showed a higher content of micronutrients. Maddurvada was a baked product with a lesser fat content than the commercial fried product. Puliyogare prepared using only millet was found to be highly acceptable and was nutritionally superior. The sensory parameter of instant dosa prepared with millet was also acceptable. The study showed that preparation of various traditional products using barnyard millet did not affect the sensory parameters; hence, its use can be promoted for health benefits.

scholarly journals Variation in nutritional value of Grewia tenax fruits from different regions of Rajasthan, India

1970 ◽  
pp. 12-14
Author(s):  
Mala Rathore
Keyword(s):  
Trace Elements ◽  
Vitamin C ◽  
Protein Content ◽  
Rural Economy ◽  
Nutritional Value ◽  
Fat Content ◽  
Nutritional Composition ◽  
Crop Plants ◽  
Grewia Tenax

In the present investigation, an attempt has been made to identify the variation in nutritional value of Grewia tenax fruits from different regions of Rajasthan, India. Fruits were collected from Jodhpur (Kailana, Bilara) and Barmer (Siwana) region and analyzed nutritionally. Maximum ash and vitamin C content was obtained in samples from Siwana (4.73% and 56.47% respectively). Maximum fat content (2.66 %) was obtained in samples from Bilara.  Maximum sugar and protein content was obtained in samples from Kailana (35.51% and 8.4% respectively).. They are rich in vitamin C (39 mg/100gm) content. The fruits are also rich sources of minerals such as Ca (0.32±0.03 g/100g), K (1.26±0.31g/100 g) and Na (1.49±0.32 g/100g) than the cultivated crop plants. Trace elements such as Fe, Zn, Cu, Mn and Mg were also analyzed. These results of nutritional composition were compared with those collected from Bilara and Siwana area of Jodhpur region. Many medicinal applications of G. tenax viz. as remedy for colds and chest complaints have also been reported. Thus, the importance of G. tenax in the rural economy is highly significant.

scholarly journals Analysis of Nutritional Composition of Five Growing Waxy Vegetable Varieties In West Halmahera Regency North Maluku

Agrologia ◽  
2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Fitri Wahyu Wijayanti ◽  
Stevani B. Fara
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Experimental Method ◽  
Fat Content ◽  
Nutritional Composition ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Nutritional Content ◽  
Sugarcane Plant

The wax vegetable plant (Saccharum edule) is a type of sugarcane plant, has many types and can be found in several regions in Indonesia. This study aims to determine the nutritional content of five varieties of vegetable Lilin cultivated in West Halmahera Regency North Maluku. This research is using experimental method. Using short white, long white, long white, red, short yellow and long yellow wax vegetables, which are cultivated in West Halmahera Regency, North Maluku. The variables observed included moisture content, fat content, protein content, ash and carbohydrate content. The results showed that the moisture content ranged from 87.59% - 91.76%, fat content ranged from 0.25% - 0.67%, protein content ranged from 3.19% - 4.17%, ash content ranged from 1, 40% - 1.56%, and the carbohydrate content ranges from 3.41% - 6.20%. In terms of nutritional content (fat, protein and carbohydrates), short yellow and long yellow varieties have a higher value.Keywords: Nutritional content, Candle Vegetables, West Halmahera

scholarly journals Production and nutritional composition of juice powder from oyster mushroom Pleurotus ostreatus (Jacq.) Kummer

2020 ◽  
Vol 10 (11) ◽  
pp. 482
Author(s):  
Lauretta Nwanneka Ofodile ◽  
Nwachukwu Viola A. Nicholas-Okpara ◽  
Emmanuel Ani ◽  
Emmanual Mmaduabuchi Ikegwu ◽  
Anjorin Saanu ◽  
...  
Keyword(s):  
Pleurotus Ostreatus ◽  
Nutritional Value ◽  
Processing Condition ◽  
Well Being ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Nutrient Composition ◽  
Oyster Mushroom ◽  
Composition Analysis ◽  
Drying Temperature

Background: Mushrooms have been used as functional foods, nutraceuticals and medicines for decades in Asian countries. Because of their vital roles in human health, nutrition, and well-being, they are described as treasures in the wild and have served as food supplements. In regard to their nutritional composition, they are relatively low in total fat, vitamins, minerals, and fiber, but rich in high quality proteins and polyunsaturated fatty acids.Objective: To determine the nutritional value and proximate analysis of the oyster mushroom Pleurotus ostreatus, formulate mushroom juice powder, and determine its nutritional composition of the powderMethods: Optimization of the processing condition of the mushroom Pleurotus ostreatus (Jacq.) Kummer was first conducted using four different drying temperatures; 55oC, 60oC, 65oC and 70oC hourly for  3 hours to determine the best drying temperature. The temperatures at which the juice retained 5-10% moisture were selected for preparation of condensate and analysis because they had the best nutrient composition. Stevia (plant sugar) was used as a sweetener and ginger as the flavor for the formulation of the juice powder. A nutritional composition analysis of the juice powder was also carried out.Results: The nutritional composition of dried P. ostreatus at the chosen drying temperature (55 oC) were (8.71, 9.45, 7.07, 9.38, 51.81 and 13.3 mg/g) for iron, manganese, copper, zinc, magnesium and calcium respectively. Nutritional values Fe, Mn, Cu, Zn, Mg and Ca for the juice powder were 8.96 mg/g, 12.1mg/g, 7.94 mg/g, 11.88 mg/g, 59.0 mg/g and 42.0 mg/g respectively. The vitamin content of initial P. ostreatus raw material were Vitamin B1 (4.99) and B6 (0.74) while for the juice powder B1, B6 and C were 0.78mg/g, 0.035mg/g and 0.21mg/g respectively. Proximate analysis showed that the mushroom contained moisture (11.20±0.47%), fat (0.55±0.07%), protein (39.75±0.53%), fiber (3.30±1.04%), ash (8.65±0.52%) and carbohydrate (36.54±0.50%) while juice powder contained moisture (5.0%), fat (1.0%), protein(27.13%), fiber (16.00±2.52%), ash (2.83±0.12%) and carbohydrate(48.04±2.58%).Conclusion: This work demonstrated that the nutrient composition of the mushroom improved when formulated into juice powder. The quantity of Zn and Ca significantly increased in the juice powder at p<0.05 and reached the recommended daily dietary allowances and adequate intakes.Keywords: Pleurotus ostreatus, Juice powder, Nutritional value, formulation

scholarly journals Comparison of Nutritional Value of Milkfish Shredded with Milkfish Bone Shredded (Chanos Chanos)

2021 ◽  
pp. 611-618
Author(s):  
Mutemainna Karim ◽  
Aryanti Susilowati ◽  
Jawiana Saokani ◽  
Yeni Savitri Andi Lawi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Nutritional Value ◽  
Calcium Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content

The use of fishbone waste as shredded product is one of the right alternatives to provide a source of calcium-rich food that is cheaper, easier to obtain and of course easily absorbed and reduces the adverse effects of environmental pollution. The purpose of this research is to create a diversified product of milk fishbone shredded as an alternative use of fishery byproducts and to compare the chemical or nutritional characteristics of fishbone shredded and shredded milkfish (Chanos chanos). This study uses a comparative method. The results showed that the nutritional content of fish bone shredded was not much different from shredded milkfish products. The nutritional value of fishbone shredded are: 6.86% water content, 38.71% protein content, 17.16% fat content, 23.63% carbohydrate content and 1.59% crude fiber content, 12.04% ash content, 1.70% calcium content, and 1.51% phosphorus content. While the nutritional value of milkfish shredded is: 7.89% water content, 42.2% protein content, 31.48% fat content, 9.30% carbohydrate content, 1.64% crude fiber content, 7.49% ash content, 2.54% calcium content, and 1.34% phosphorus content. The nutritional value of fishbone shredded is higher in carbohydrate content, crude fiber content, and ash content compared to milkfish shredded products. The nutrient content of fishbone shredded is lower in water content, protein content, and fat content when compared to milkfish shredded products. High levels of ash in milkfish floss have the potential to be a source of calcium and phosphorus minerals. Thus fishbone shredded can be used as a mineral food source to meet the nutritional needs of the community.

scholarly journals Nutritional Composition of Selected Commercially Sold Ready-to-eat Indian Meat and Vegetable Curried Dishes

2020 ◽  
Vol 9 (1) ◽  
pp. 30-37
Author(s):  
M. Ashwini ◽  
K. Divyashree ◽  
Divya Ramesh ◽  
Jamuna Prakash
Keyword(s):  
Significant Influence ◽  
Nutritional Value ◽  
Nutrition Transition ◽  
Informed Choice ◽  
Food Composition ◽  
Fat Content ◽  
Nutritional Composition ◽  
Processed Foods ◽  
Very High

A significant influence of dietary and nutrition transition is on the food behaviour of populace reflected in higher dependence on processed or catered foods. The traditional home cooked meals have been largely replaced by street or restaurant foods. While the nutritional composition of processed foods is declared on the label, there is no such information available regarding catered foods and the consumer cannot make an informed choice while selecting food at an eatery. With this premise, the present study was undertaken to analyse the nutritional composition of selected meat and vegetables based Indian dishes sourced from three different catering establishments. Similar dishes were also prepared in laboratory and the nutritional value computed using food composition database. The dishes selected were curries made with chicken, mutton, fish, mixed vegetable, Malai kofta (potato and cheese balls in creamy gravy) and Gobi Manchurian (deep fried spiced cauliflower snack). The results revealed that there were wide variations in the energy and fat content of foods sourced from different eateries. In general, the fat content of dishes was very high. In comparison, laboratory prepared items had lesser energy and fat content. The information will help in creating a nutrient database of ready-to-eat foods and help the consumer in selectin of dishes.

Evaluation of Nutrient and Phytochemical Composition of Cola lepidota Fruits (K. Schum): An Underutilized Fruit

2020 ◽  
pp. 13-19
Author(s):  
G. I. Okwu ◽  
C. Okwu- Abolo ◽  
C. F. Emereole ◽  
O. A. Ogbonna
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moisture Content ◽  
Health Benefits ◽  
Nutrient Composition ◽  
Carbohydrate Content ◽  
Potential Health ◽  
Spectrophotometric Methods ◽  
Phytochemical Composition

This study examined the nutrient and phytochemical composition of Cola lepidota fruits commonly known as Monkey Kola. The pulps were extracted, grated and dried. Dried pulps were milled into flour and packaged in properly labeled air-tight polyethene sachets. The nutrient composition was determined using standard AOAC methods while the phytochemical composition was determined using the gravimetric and spectrophotometric methods. Findings from the results revealed that 100 g portion of fresh Cola lepidota was high in moisture content (88.9%), moderate in carbohydrate content. The most abundant mineral was calcium (182.5 mg/100 g), followed by magnesium (87.5 mg/100 g), potassium (68.1 mg/100 g) and phosphorous (34.4 mg/100 g). Cola lepidota has substantial amount of vitamin A (25.63 mg/100 g) and vitamin C (12.98 mg/100 g). The phytochemical compositions found in the fruit were quite high, the most abundant were flavonoid (420.7 mg/100 g) and saponin (42.4 mg/100 g). These findings indicate rich nutritional and potential health benefits of this underutilized fruit. Thus, the information obtained from the study will contribute in widening the scope of the knowledge and encourage conservation and domestication preservation of this species.

scholarly journals Assessment of Nutritional Composition of Ajwa Paste

2020 ◽  
pp. 1-2
Author(s):  
Sana Gulzar Bhatti ◽  
◽  
Saima Nazeer ◽  
Anum Gulzar Bhatti ◽  
◽  
...  
Keyword(s):  
Moisture Content ◽  
Nutritional Value ◽  
Fat Content ◽  
Nutritional Composition ◽  
High Moisture Content ◽  
High Moisture ◽  
Good Source ◽  
Natural Sources ◽  
Nutritional Profile

The present study provides concrete information about the nutritional composition of the Ajwa paste locally sale in market for different healing slogans. It has been experimentally proven that Ajwa is of prime importance than the rest of the Palm date varieties .The nutritional value of Ajwa paste is 27.24 %( moisture), 2.10% (ash), 1.20% (fat), 14.70% (fiber), 8.54% (protein), 53.78% (carbohydrate). It is good source of instant energy, aid in digestion and low in fat content. High moisture content leads to osmotic regulatory of body. Ajwa paste has a good nutritional profile that provides energy and it is prepared by natural sources.

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

Nutrient composition and health benefits

2018 ◽  
Author(s):  
International Food Policy Research Institute (IFPRI)
Keyword(s):  
Health Benefits ◽  
Nutrient Composition

Mapping the snack and drink landscape in a large UK hospital site

2019 ◽  
Author(s):  
Julia Allan ◽  
Maureen Heddle ◽  
Fiona McKenzie ◽  
Susan Webb ◽  
Marie Johnston
Keyword(s):  
Food Choice ◽  
Sugar Content ◽  
Salt Content ◽  
Fat Content ◽  
Nutritional Composition ◽  
Food Retail ◽  
Hospital Site ◽  
Baked Goods ◽  
Calorie Content ◽  
Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

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