scholarly journals EFFECTS OF VARIETIES AND BLANCHING TEMPERATURES ON THE FUNCTIONAL AND NUTRITIONAL QUALITIES OF PLANTAIN FLOUR

2021 ◽  
Vol 9 (03) ◽  
pp. 424-429
Author(s):  
Patience T.K. ◽  
◽  
Nwachukwu V.C. ◽  
Inchikida B.M. ◽  
Sharinya J.T. ◽  
...  
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Crude Protein ◽  
Ash Content ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Emulsion Capacity ◽  
Nutritional Qualities

A study was carried out on effects of varieties and blanching temperatures on the functional and nutritional qualities of plantain flour. Seven (7) bunches of plantain labelled O35, O48.2, O61.6, O75, P35, P55 and P75 were collected within Minna metropolis. After washing, peeling, slicing, Blanching, Drying and Milling, for nutritional qualities, O75 has the highest moisture content of 16.3, followed by O35 that has 10.6 while P75 has the least of 3.1. For ash content O61.6 has the highest of 3.2, followed by O48.2 and O75 that has 2.0 and P55 has the least of 0.5. For crude fat O35 has the highest of 47.0 followed by O75 that has 37.5 while O61.6 and P75 has the least of 34.5. For crude protein, P55 has the highest of 10.68, followed by O48.2 and O75 with 8.58 respectively while P75 has the least of 5.08. For crude fibre O48.2 has the highest of 28.5, followed by O75 that has 14.5 while O61.6 has the least of 3.0. For carbohydrate, P75 has the highest of 48.32, followed by O61.6 that has 43.05 while O48.2 has the least of 17.62. For functional qualities, P75 has the highest bulk density of 0.8 g/ml followed by P35 that has 0.77 g/ml while O75 has the least of 0.51g/ml. For WAC P75 has the highest of 28%, followed by P55 that has 22% while O35 has the least of 10%. For OAC, P75 has the highest of 24%, followed by P35 with P35 with 20% while O35 and O61.6 with the lowest of 16% each. For foam capacity, O35 has the highest of 16.6%, followed by O75 with 12% while P55 has the least of 1.8%. For Emulsion capacity, O75 has the highest of 38.6% followed by P35 with 31.6% while O48.2 has the least of 25.73%. The ogeda flour had higher moisture content, ash content, fat, fiber. While the panbolabola flour had a higher protein, carbohydrate for the nutritional properties.

scholarly journals Effect of Drying on the Rehydration Properties of Some Selected Shellfish

2020 ◽  
pp. 42-48
Author(s):  
D. B. Kiin-Kabari ◽  
N. Obasi
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Moisture Loss ◽  
Rehydration Ratio ◽  
Crude Fibre ◽  
Oven Drying ◽  
Water Imbibition ◽  
Nutritional Qualities ◽  
Sample Water

This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dried in the oven to a moisture content of 10% and further rehydrated with distill water in sample water ratio of 1:40 and allowed to equilibrate. Proximate composition of the fresh shellfish showed that moisture content ranged from 82.38 to 69.24% with fresh smooth periwinkle having the highest moisture value while whelk had the lowest. The results also showed that whelk had the highest values for ash (2.92%), crude protein (18.83%) and crude fibre (3.71%) when compared to other samples. On rehydration, a moisture loss of 11.75%, 13.28%, 19.24% and 22.04% were observed for rough periwinkle, smooth periwinkle, oyster and whelk, respectively. The results for rehydration indices revealed that dehydration ratio was significantly (p<0.05) high for whelk (1.44), followed by oyster (1.29), rough periwinkle (1.23) and lastly, smooth periwinkle 1.20. Rehydration ratio of whelk (1.47) was equally significantly higher, followed by oyster (1.33) and the least were rough and smooth periwinkle (1.17). For coefficient of reconstitution, oyster recorded the highest value of 1.03, followed by whelk 1.02, rough periwinkle 0.95 and smooth periwinkle 0.98. Rate of water imbibition revealed a sharp increase in the water content of smooth periwinkle up to 240 min and thereafter, it slowed down until equilibrium was reached. In terms of rough periwinkle, oyster and whelk; water imbibition took place with rehydration time up to 300 min, 210 min and 270 min, respectively, thereafter they slowed down. The results have demonstrated that the rate in which oven drying affect the physical and nutritional qualities of shellfish differs.

scholarly journals Nutritional qualities assessment of locally processed spaghetti

2016 ◽  
Vol 5 (1) ◽  
pp. 5
Author(s):  
Bitrus Tukura ◽  
Joseph Daniel Gbubele ◽  
Swaiba Mamman
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Zinc Content ◽  
Mineral Elements ◽  
Crude Fiber ◽  
Nutritional Properties ◽  
Mineral Contents ◽  
Standard Methods ◽  
Nutritional Qualities ◽  
Low Levels

The quest for cheap and quality food is on the increase, especially during economy crises. Some nutritional properties of the raw and cooked local and industrial spaghetti were determined using standard methods. Concentrations of mineral elements were determined using atomic absorption spectrophotometer. Total ash (0.98±007 %), crude protein (14.28±0.15 %) and carbohydrate (77.95±0.11 %) levels in the raw industrial spaghetti were higher compared to the locally processed raw spaghetti. Carbohydrate and moisture levels for both processed spaghetti increased on cooking, while total ash and protein contents decreased. Crude fiber (0.009±0.00 %), carbohydrate (77.52±0.21 %) and moisture levels in the cooked local spaghetti were higher than in the cooked industrial spaghetti. Proximate contents of the local and industrial raw spaghetti were significantly (P ≤ 0.05) different. Concentrations of mineral elements in the raw locally processed spaghetti were lower than in the industrial spaghetti. Low levels of functional properties were recorded in the local spaghetti. Cooking decreased zinc content in the spaghetti, but significantly (P ≤ 0.05) increased the moisture content, crude fiber, carbohydrate and mineral contents. The spaghetti processed locally may serve as an alternative to the industrial spaghetti.

scholarly journals Comparative Analysis of Physico-Chemical Properties of Oil Extract From Two Varieties of Fluted Pumpkin Seeds Using Different Extraction Methods

2018 ◽  
Vol 13 (2) ◽  
pp. 48-60
Author(s):  
M. O. Sunmonu ◽  
E. O. Ajala ◽  
M. M. Odewole ◽  
S. Morrison ◽  
A. M. Alabi
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Crude Protein ◽  
Chemical Properties ◽  
Acid Value ◽  
Ash Content ◽  
Crude Fibre ◽  
Mean Values

This study investigates physical and chemical properties two seeds namely Ugba (Telfairia pedata) and Ugwu (Telfairia occidentalis) using soaking soxhlet methods of extraction. The physical properties examined are moisture content, ash content, crude protein, fat and oil, crude fibre and carbohydrates. The chemical properties examined are Acid value (mgKOH/g), saponification value, iodine value, free fatty acid, peroxide and refractive index. Higher mean values of moisture content, ash content, crude fibre and carbohydrates were noticed in Ugwu than in Ugba under soaking method. However, the trend was reversed for crude protein and free fatty acid, in whose case they appear to be higher in Ugba than in Ugwu. For soxhlet method, moisture content, ash content, crude fibre and carbohydrates seems to have higher mean values in Ugwu seed compared to when Ugba seed was used. However, crude protein and fat and oil content were higher using Ugba seed than Ugwu seed oil. For soaking method, Ugba seed seem to produce higher mean values of sap value, iodine value, and refractive index when compared with Ugwu seed. On the other Ugwu, seems to produce acid value, free fatty acid and peroxide value when compared with ugba for soaking method. Using soxhlet apparatus however, Ugba seed produces higher mean values for acid value, sap value, iodine value, and free fatty acid compared to Ugwu. The reverse was the case with peroxide and refractive index, still with soxhlet apparatus.Kathmandu University Journal of Science, Engineering and TechnologyVol. 13, No. 2, 2017, page: 48-60

Nutrient composition and anti-nutritional properties of okra (Abelmoschus esculentus) calyx flour

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Saheed Adewale Omoniyi ◽  
Adamu Musa Muhammad ◽  
Ruth Ayuba
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Mineral Content ◽  
Nutritional Composition ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Content Type

Purpose Calyx of okra pods is usually cut off and discarded as a waste during processing, whereas the pulp and seeds are being used. This study aims to investigate the nutrient composition and anti-nutritional properties of okra calyx flour. Design/methodology/approach Calyces from four varieties (Ex-kwadon, Solar, Chalawa and Syria) of okra pods were processed into flour. The proximate composition, mineral content, vitamin content and anti-nutritional composition of the flour samples were analysed by using standard methods. Findings There were significant differences in moisture content (p = 0.012), crude fat (p = 0.001), crude fibre (p = 0.002), carbohydrate (p = 0.002), sodium (p < 0.001), magnesium (p < 0.001), iron (p < 0.001), zinc (p = 0.006), vitamin A (p < 0.001) and vitamin C (p = 0.001) contents of okra calyx flour. The values of proximate composition ranged 8.1-8.9%, 8.4-9.0%, 14.3-15.3%, 1.4-2.1%, 16.9-18.2% and 47.1-49.4% for moisture content, ash, crude protein, crude fat, crude fibre and carbohydrate, respectively, whereas the values of mineral contents ranged 7.6-8.7 mg/100g, 35.7-41.2 mg/100g, 26.5-28.1 mg/100g, 93.2-95.8 mg/100g, 1.6-1.8 mg/100g and 5.2-5.7 mg/100g for sodium, magnesium, potassium, calcium, iron and zinc, respectively. The values of vitamin contents of okra calyx flour ranged 0.2-0.3 µg/100g, 7.1-8.9 mg/100g and 0.1-0.2 mg/100g for vitamin A, vitamin C and thiamine contents respectively. Also, there were significant differences in the values of phytate (p = 0.023), oxalate (p = 0.011) and saponin (p < 0.001) contents with the values of anti-nutritional properties ranging 1.3-1.5 mg/100g, 2.5-3.3 mg/100g, 7.4-9.7 mg/100g and 2.3-3.6 mg/100g for tannin, phytate, oxalate and saponin contents, respectively. Research limitations/implications There are scanty published works/information on proximate composition, mineral content, vitamin content and anti-nutritional composition of okra calyx flour. Practical implications The study showed that okra calyx flour could be useful in fortification/supplement of carbohydrate-based foods in food system. Originality/value Okra calyx flour comprises high crude fibre, crude protein, ash and vitamin C contents. Also, calcium is the major mineral content of okra calyx flour followed by magnesium and potassium. However, the tannin content reported higher in okra leaf flour, and okra flour is low in okra calyx flour.

scholarly journals Nutritional Values and Medicinal Health Aspects of Brown, Brown-Black and White Cowpea (Vigna unguiculata L. Walp.) Grown in Okene, Kogi State, Nigeria

2020 ◽  
pp. 114-124
Author(s):  
Abdullahi Attah Alfa ◽  
Kokori Bajeh Tijani ◽  
O. D. Omotoso ◽  
Yahaya Junaidu ◽  
Abullahi Aminu Sezor
Keyword(s):  
Moisture Content ◽  
Vigna Unguiculata ◽  
Crude Protein ◽  
Nutritive Value ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fibre ◽  
Nutritional Values ◽  
Black And White ◽  
Black Seeds

Cowpea (Vigna unguiculata) is an annual legume thought to have originated in Nigeria. Cowpea has high protein and carbohydrate content with a relatively low fat content and a complementary amino acid pattern to that of cereal grains make it an important nutritional staple food in the human diet. This study aims to determine the phytochemical, nutritional values and medicinal health aspects of brown, brown-black and white cowpea grown in Okene, Kogi State, Nigeria. Three colours of cowpea seeds are dried and ground in powder form. The crude powder was tested for alkaloids, anthraquinone, carbohydrates, cardiac glycosides, fat and oils, flavonoid, Saponins, steroidal ring, terpenoids and tannins. The proximate analysis of the samples was carried out for protein content, ash content, fat content, moisture content, crude fiber and carbohydrate after drying each sample at room temperature. Vitamins and mineral elements were determined by the dry ash extraction. The phytochemical components of secondary metabolites of the extracts from the obtained result, anthraquinone were absent in each of the three colour of the samples and tannins were not present in the white seed. The proximate composition of a nutritive value of each samples. The brown and brown-black seeds has higher value of percentages (%) crude protein, % ash content, % fat content, moisture content, % crude fibre, % carbohydrate of amounting to (57.84, 4.53, 11.60, 7.24, 3.40, 55.98) and (58.59, 4.45, 10.9, 7.06, 3.90, 54.60) while the white seed has (50.20, 3.52, 9.30, 8.56, 4.11, 59.50) has low % crude protein, % ash content and % fat content value compared to brown and brown-black seeds of cowpea. The vitamins components of brown, brown-black seeds and white seed of Cowpea where vitamin A, B, C, E (131, 232, 9, 7) in brown seed, (142, 221, 7, 9) in brown-black seed and (113, 209, 6, 5) in white seed. The Mineral element of brown, brown-black and white seeds of Cowpea where Na, K, Ca, Mg, Fe, Zn, P and Mn (49, 981, 651, 123, 54, 35, 620, 1.0) brown, (58, 789, 668, 98, 43, 38, 590, 2.0) brown-black and (63, 684, 723, 299, 10.11, 23, 843, 0.5) white seeds were detected but Cu and N non-detected in each. The brown and brown-black seeds of cowpea is richer in proximate, vitamins and mineral nutrients compared to white seed of cowpea. Therefore, adoption, utilization and consumption of cowpea grains as source of food will be a step forward towards combating the protein-calorie malnutrition and iron deficiency in this part of the world.

scholarly journals Determination of Nutritional Composition of Ackee’s Apple Blighia sapida and Monkey Kola Cola millenii

2020 ◽  
pp. 127-136
Author(s):  
Oyetade Joshua Akinropo ◽  
Bello Lukman Abidemi ◽  
Adesiyan Blessing Adedayo
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
The Other ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Fruit Samples

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.

scholarly journals Evaluation of phytochemical and nutritional potential of Talinum triangulare (Jacq) leaf, stem and root on human health

2016 ◽  
Vol 5 (1) ◽  
pp. 6 ◽  
Author(s):  
Chinyere Ilodibia ◽  
Ngozi Igboabuchi
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Ash Content ◽  
Cyanogenic Glycoside ◽  
Ether Extract ◽  
Crude Fibre ◽  
Talinum Triangulare ◽  
Standard Techniques ◽  
Nutritional Potential ◽  
Nutrient Compositions

Phytochemical and nutritional potentials of various parts (leaf, stem and root) of Talinum triangulare were evaluated using standard techniques. Analysis of Variance (ANOVA) was employed in data analysis. All the parts of the species were found to contain nutrient compositions in varying levels. Dry matter and carbohydrate were highest in the stem (91.69±0.12 and 68.66±0.01) respectively. Moisture, ash content and crude fibre were highest in the root (9.78±0.04, 17.53±0.11and 15.32±0.03) respectively while ether extract and crude protein were highest in the leaf (1.09±0.01 and 17.72±0.17) respectively. The results showed also varying quantities of the phytochemicals in the leaf, stem and root with some parts lacking some of the phytochemicals. The leaf contained the highest percentage of all the phytochemical investigated alkaloid, flavonoid, tannin, sterol, Terpenoid, phenol and saponin (0.47±0.01, 0.26±0.00, 0.36±0.07, 0.03±0.01, 0.42±0.02, 0.02±0.01and 0.68±0.05 respectively. The root lacked sterol and phenol while stem lacked only phenol. The leaf, stem and root lacked cyanogenic glycoside. The results have indicated that these parts of the Talinum triangulare investigated are very nutritious and possessed bioactive compounds that could be extracted for the manufacture of new drug, food supplements and also be used in ethnomedicine for the treatment of diseases.

scholarly journals Comparative nutritional and functional properties of selected underutilized legumes

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
K. O. Soetan ◽  
A. A. Adeola
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Phaseolus Lunatus ◽  
International Institute ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Crude Fibre ◽  
Emulsion Capacity

Underutilized and neglected legumes have numerous nutritional potentials with great contributions to food security but they are usually excluded from research and development agenda. This study evaluates the nutritional and functional properties of six different underutilized and neglected legumes; Lima bean (LB) (Phaseolus lunatus) (2006-009), Bambara groundnut (BG) (Vigna subterranea) (TVSU- 1482), winged bean (WB) (Psophocarpus tetragonolobus) (Tpt-48), jack bean (JB) (Canavalia ensiformis) (Tce-4), sword bean (SB) (Canavalia gladiata) (Tcg-4) and African yam bean (AYB) (Sphenostylis stenocarpa) (TSS-95) from the Genetic Resources Unit (GRU), International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Nutritional and functional properties were evaluated using proximate composition, mineral analyses and functional properties like bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and dispersibility. All the procedures were carried out using standard protocols. Statistical analysis was done using descriptive statistics. Results of proximate analysis showed that crude protein ranged from18.88 0.15%(WB) to 26.60±0.14%(AYB), crude fat ranged from 1.84 0.02% (JB) to 6.39 0.03% (BG), crude fibre ranged from 3.70 ±0.00% (AYB) to 5.04 0.03% (SB), ash ranged from 3.10 ± 0.14% (AYB) to 4.66 0.02% (LB), nitrogen free extract ranged from 55.60 0.04% (SB) to 62.97 0.12% (WB), moisture content ranged from 5.75 0.48% (AYB) to 10.77 0.03% (JB), dry matter ranged from 89.23 0.03% (JB) to 94.25 ± 0.488% (AYB) and gross energy ranged from 4.39 0.003 kcal/g (SB) to 4.66 0.00 (BG). Mineral content results revealed that calcium varied from 0.14 0.000% (LB) to 0.23 0.0003% (AYB), phosphorus varied from 0.20 0.0001% (AYB) to 0.38 0.00% (BG), sodium varied from 0.12 0.00% (LB and WB) to 0.35 0.0006% (AYB), potassium varied from 0.69 0.00% (LB) to 1.12 0.00% (BG), magnesium varied from 0.15 0.0002% (AYB) to 0.27 0.000% (BG) and iron varied from 44.84 0.03 (mg/g) (WB) to 80.98 0.0007(mg/g) (AYB). Results of functional properties showed that bulk density ranged from 0.45±0.04 g/mL (WB) to 0.77±0.08 g/mL (SB), water absorption capacity ranged from 168.33±0.03 g/100g (LB) to 183.62±0.01 g/100g (SB), oil absorption capacity ranged from 146.54 ±0.02 g/100g (LB) to 161.55±0.02 g/100g (JB), emulsion capacity ranged from 79.67 ±0.02 g/100g (LB) to 89.46±0.02 g/100g (SB) and dispersibility ranged from81.0±1.41%(SB) to 86.5±0.71% (BG). The study concluded that all the underutilized legumes have varying nutritional and functional properties, which should be exploited for nutritional benefits and industrial applications, as a solution to the problem of food shortage, especially in the developing countries.

scholarly journals Quality evaluation of chinchin produced from composite flours of wheat and germinated finger millet flour

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 13-22
Author(s):  
V.F. Abioye ◽  
O.A. Olodude ◽  
V. Atiba ◽  
I.O. Oyewo
Keyword(s):  
Bulk Density ◽  
Quality Evaluation ◽  
Finger Millet ◽  
Phosphorus Content ◽  
Composite Flour ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Composite Flours ◽  
Simplex Lattice ◽  
Calcium Iron

Composite flour was produced from germinated finger millet and wheat and its potentials in producing nutritious chinchin, a traditional Nigerian snack was investigated. Finger millet was sorted, germinated, dried and milled into flour. Simplex Lattice Designs was used in generating different formulations (100:0, 88:12, 75:25 and 50:50) of wheat and germinated finger millet, respectively, and used to produce chinchin. The composite flour was analyzed for proximate, minerals, antinutritional and functional properties while the chinchin samples were subjected to sensory evaluation. The values obtained for moisture, protein, fat, crude fibre, ash and carbohydrate were in the ranges of 10.47 to 10.71%, 8.74 to 9.64%, 1.79 to 1.95%, 1.38 to 1.55%, 2.31 to 2.57, 73.58 to 75.31%, respectively. The loose and packed bulk density ranged from 0.61 to 0.62 g/cm3 and 0.005 to 0.013 g/cm3. The calcium, iron, magnesium, potassium and phosphorus content of flour ranged from 0.1150 to 0.1300 mg/l, 12.033 to 13.633 mg/l, 0.158 to 0.187 mg/l, 0.389 to 0.428 mg/l and 0.271 to 0.296 mg/l, respectively. The anti-nutritional properties reduced with processing. This study has shown the potentials of composite flour from wheat and germinated finger millet in production of nutritious chinchin. Keyword: Finger millet, wheat flour, chinchin, snacks, composite flour

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

2017 ◽  
Vol 36 (03) ◽  
Author(s):  
Murlidhar Ingle ◽  
S. S. Thorat ◽  
P. M. Kotecha ◽  
C. A. Nimbalkar
Keyword(s):  
Chemical Composition ◽  
Beta Vulgaris ◽  
Cardiovascular Health ◽  
Nutritional Assessment ◽  
Ash Content ◽  
Crude Fibre ◽  
Nutritional Qualities ◽  
Physical And Chemical ◽  
Sodium And Potassium ◽  
Different Levels

uits and vegetables are important constituents of the diet and provide significant quantities of nutrients, especially vitamins, minerals and fiber. Beetroots (Beta vulgaris L.) are a rich source of potent antioxidants and minerals including magnesium, sodium and potassium. It contains betaine, which is important for cardiovascular health. Beetroots are low in calories (about 45 Kcal per 100 g) and have zero cholesterol. The study was conducted to improve the nutritional qualities of cookies with incorporation of different levels of beetroot powder i.e. 0, 5, 7, 10, 15 and 20 %, and examined for its physical and chemical composition. The proximate composition of cookies enriched with beetroot powder from 5 to 20% indicated that protein was increased from 7.39 to 9.12 %, crude fibre 0.95 to 1.90 % and ash content 0.93 to1.89 %. The incorporation of beetroot powder in cookies lowered the lightness (L*) and yellowness (b*) but increased redness (a*) of cookies. The hardness of the cookies was increased with increasing the level of beetroot powder. Sensory evaluation of cookies concluded that the cookies prepared with addition of 10% beetroot powder were more acceptable as compared to others.

Sign in / Sign up

Export Citation Format

Share Document