scholarly journals Minerals Composition and Characterization of the Hatchery Eggshell Waste Treated with Different Preparation Methods

2021 ◽  
Vol 16 (3) ◽  
pp. 144-152
Author(s):  
Ahmad Iskandar Setiyawan ◽  
Diah Pratiwi ◽  
Mohammad Faiz Karimy ◽  
Safna Fauziah
Keyword(s):  
Calcium Content ◽  
Proximate Analysis ◽  
Matter Content ◽  
Dry Matter Content ◽  
Treatment Technique ◽  
Distilled Water ◽  
Preparation Methods ◽  
Shell Waste ◽  
Eggshell Waste

The preparation process needs to be carried out in the treatment of hatchery waste. The objective of the study was to determine the mineral content and characterization of the eggshell waste after preparation. An experiment was arranged on a completely randomized design (CRD). Preparation treatment consisted of; T1: shell waste watered with distilled water; T2: shell waste soaked in distilled water for 12 h; T3: shell waste soaked in 0.5% NaOH for 720 min; and T4: shell waste boiled at 80°C for 15 min and soaked in 5% H3PO4 for 15 min. The data were analyzed using Analysis of Variance (ANOVA), and if any differences, a Duncan Multiple Range Test (DMRT) post hoc tests were carried out. Composition of proximate and mineral were detected by using X-Ray Fluorescence (XRF). Results indicated that proximate analysis of the dry matter content were T4: 98.98±0.01; T3: 98.58±0.04; T2: 98.75±0.08; and T1: 98.72±0.03. The calcium content of the treatment from the highest was T3: 24.22±0.31; T1: 22.80±0.57; T2: 22.77±0.71; and T4: 21.55±0.46. It may be inferred that the treatment technique had no major impact on the eggshells physical characteristics. However, boiling treatment at 80°C for 15 min and soaking in 5% H3PO4 reduced the eggshell waste's Mg, Si, and Ca content. The addition of 0.5% NaOH immersion did not degrade Mg, Ca, and Si of eggshell waste.

scholarly journals Growth of tomato plantlets in soilless culture, enriched with egg shell waste and algae

2021 ◽  
Vol 3 (2) ◽  
pp. 161-167
Author(s):  
Handan Ertürk
Keyword(s):  
Calcium Content ◽  
Plant Production ◽  
Soilless Culture ◽  
Mineral Contents ◽  
Soil Nutrition ◽  
High Calcium ◽  
Significant Difference ◽  
Shell Waste ◽  
Egg Shell ◽  
Eggshell Waste

In this research, it was aimed to use the Chlorella Vulgaris algae, and eggshell waste (ESW) as different mineral sources for tomato plant nutrition in soilless culture. Algae is seen as safe, sustainable energy source. Egg shell waste is known to be valuable for high calcium content and minerals therefore, has been considered as mineral enrichment source. Although there are several papers on the soil nutrition, there is not as much information on eggshell waste and algae use for plant production in soilless culture. In the controlled atmosphere of the laboratory, a set-up was constructed for pumping the liquid medium (hydroponics) circulating in the tubes holding the tomato plantlets. The liquid nutrient solutions used for soilless culture treatments were media enriched with algae, enriched with ESW and blank (hydroponic only). Research was conducted for 3 months, the final weight of harvested tomatoes and mineral uptake of the plant (stalk and tomato) for different treatments were measured. Algae added medium gave higher results in tomato weight, than ESW added and blank treatments. Results showed that algae and ESW addition led to increased Ca content in harvested tomato, as well as minerals such as B, K, Mg, and Zn. The results were as expected in terms of increase in mineral contents, but the statistics showed no significant difference between treatments.

scholarly journals Nutritional Qualities of Ginger Mutant Lines Grown in the Humid Tropical Agroecology of Nigeria

2020 ◽  
pp. 35-42
Author(s):  
M. N. Abua ◽  
M. A. Ittah ◽  
E. E. Obok ◽  
G. A. Iwo ◽  
R. E. Edugbo ◽  
...  
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Zingiber Officinale ◽  
Proximate Analysis ◽  
Matter Content ◽  
Dry Matter Content ◽  
Crude Fibre ◽  
Nutritional Qualities ◽  
Important Quality ◽  
Mutant Lines

The present study was aimed to determine the variations in nutritional qualities of 15 mutant lines and two landraces of ginger (Zingiber officinale). Fifteen (15) gamma (γ)-ray induced mutants lines and two landraces of ginger were planted in 2017 early cropping season in the Teaching and Research Farm, Department of Crop Science, Faculty of Agriculture, Forestry and Wildlife Resources Management, University of Calabar, Calabar, Nigeria. To evaluate the nutritional qualities of these seventeen ginger genotypes at maturity, proximate analysis was carried out in the Biochemistry Laboratory of the National Root Crop Research Institute Umudike, Abia State, Nigeria. Using standard and official protocols of the Association of Official Analytical Chemists (AOAC). Results showed that the ginger lines varied significantly (P < 0.01) in all their proximate attributes. The moisture content ranged from 10.13% (UG1) to 12.95% (UG2). Mean dry matter was 88.89%; UG1 and UG2 had the highest (89.89%) and lowest (87.05%) dry matter content, respectively. Mean crude protein was 7.74%; UG2-9-01 and UG2-11-03 had the highest (8.25%) and lowest (7.29%) crude protein respectively. UG1-5-38 and UG1-5-22 had the highest (8.12%) and lowest (6.41%) crude fibre content respectively. The oleoresin content ranged from (6.25%) in UG2-9-01 to (9.09%) in UG1-11-07. UG1-5-04 and UG1-5-22 had the highest (2.88%) and lowest (2.22%) ash content respectively. UG2-9-01 had the highest carbohydrate content of (65.10%). While UG1-5-52 had the lowest (61.27%) The result showed that the ginger lines used in this study had high mean carbohydrate (62.85%) and protein (7.74%) contents as such can be used as supplementary sources of these nutrients for human and livestock. UG1-7-24, UG1-11-07 and UG1-5-18 with high oleoresin contents of 9.11%, 9.09% and 9.05% respectively are recommended to ginger breeders as useful genotypes for improving other ginger lines through micropropagation techniques especially when breeding for oleoresin quality, which is an important quality of ginger. In conclusion, further evaluation and testing of these ginger lines is recommended.

scholarly journals Morphological and chemical characterization of fruits of Capsicum spp. accessions

2011 ◽  
Vol 29 (3) ◽  
pp. 364-371 ◽  
Author(s):  
Elizanilda R do Rêgo ◽  
Mailson M do Rêgo ◽  
Izadora Wally F de Matos ◽  
Lidiany Aparecida Barbosa
Keyword(s):  
Dry Matter ◽  
Chemical Characterization ◽  
Matter Content ◽  
Breeding Program ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Capsicum Frutescens ◽  
Fresh Market ◽  
Capsicum Spp

This study aimed to evaluate 69 Capsicum accessions from the Germplasm Bank of Universidade Federal de Roraima, for some fruit quality traits. The experiment was performed in a completely random design, with 69 treatments and 3 replications. The 69 accessions were evaluated for fourteen quantitative and two qualitative traits of ripe fruits. Quantitative fruits data were subjected to an analysis of variance, and the means were grouped by Scott-Knott test (p<0.01). All characteristics had significant effect of treatments (p<0.01) for all evaluated traits. The data showed high genetic variability to future use in a Capsicum breeding program. The accessions 33, 44 and 41 showed major values for dry matter content and total soluble solids; these should be used to improve these traits in a paprika breeding program. On the other hand, the accession 48 showed major values for fresh weight, major fruit length and fruit width. The accession 33, belonging to the Capsicum frutescens species, with high vitamin C content should be used in a fresh market Capsicum breeding program.

Determination of the true metabolizable energy (TMEN) by roosters of feedstuffs made from seal by-products

1997 ◽  
Vol 77 (1) ◽  
pp. 165-167 ◽  
Author(s):  
D. M. Anderson ◽  
L. White ◽  
J. MacLean
Keyword(s):  
Raw Materials ◽  
Calcium Content ◽  
Matter Content ◽  
Metabolizable Energy ◽  
Dry Matter Content ◽  
Average Value ◽  
Freeze Dried ◽  
Gross Energy ◽  
Materials Used ◽  
By Products

TMEN values for various seal by-product feedstuffs were determined using roosters. Four samples of seal meal [seal meal 1991, seal meal 1992, seal meal 1994 (juveniles), seal meal 1994 (mixed ages)] and three samples of seal meat (oven-dried at 50 °C, oven-dried at 120 °C, and freeze-dried) were given to 16 roosters (30 g: precision fed) housed in individual wire cages. Total collection of excreta from a 48-h period was used to provide samples for analysis of gross energy, nitrogen, and dry matter content. TMEN results indicate variability in quality of the meals, associated with the different raw materials used to produce the seal meals as well as year of production. The TMEN values for the seal meals ranged from 3896 kcal kg−1 to 4621 kcal kg−1 with an average value of 4283 kcal kg−1. The crude protein content of the seal meals ranged from 64.2 to 67.6%, the crude fat content from 12.7 to 14.7%, the calcium content from 5.38 to 8.98% and the total phosphorus content from 3.16 to 4.79%. Oven-drying the seal meat at 120 °C significantly reduced TMEN (2643 kcal kg–1). The TMEN values for the freeze-dried and the low temperature oven-dried (50 °C) seal meat were not significantly different (4008 kcal kg–1 and 4013 kcal kg–1, respectively). Key words: True metabolizable energy, seal by-products, roosters, seal meal, seal meat, TMEN

scholarly journals Changes in quality characteristics of Golden Delicious apples under different storage conditions and correlations between them

2011 ◽  
Vol 30 (No. 3) ◽  
pp. 81-89 ◽  
Author(s):  
J. Blažek ◽  
I. Hlušičková ◽  
A. Varga
Keyword(s):  
Vitamin C ◽  
Acid Content ◽  
Dry Matter ◽  
Storage Period ◽  
Calcium Content ◽  
Matter Content ◽  
Dry Matter Content ◽  
Total Acid ◽  
Ph Values ◽  
Flesh Firmness

&nbsp;In this four-year study, fruits of Golden Delicious cv. randomly sampled from four different orchards on M 9 were kept at 1 or 2<sup>o</sup>C in air storage, and in the course of storing individually assessed for weight, skin colour, skin blush, skin waxiness, flesh firmness, vitamin C content, total acid content, pH value, total sugars, dry matter and calcium content. Changes in some of these fruit quality characteristics during storage are presented and compared with their course during storage both in the cellar and ULO. The maximum storage life of the fruits in the air storage was estimated at 150 days on average. From individual fruit data, correlations between all the observed characteristics at different stages of the storage period were calculated. Fruit weight was positively correlated with dry matter, vitamin C, sugar and acid content, but negatively correlated with flesh firmness and calcium content. Fruits with more skin blush were correlated with higher vitamin C. Flesh firmness was mostly correlated with dry matter content, but negatively correlated with calcium content and pH values. Vitamin C content was positively correlated with total acids, but negatively correlated with pH values, sugar:acid ratio and calcium content. Total acids were negatively correlated with pH values and sugar:acid ratio. At the end of the storage period, the total acid content was also correlated with dry matter content. Total sugars were closely correlated with dry matter content and negatively correlated with calcium content.&nbsp; Calcium content was very closely negatively correlated with dry matter content, and also negatively correlated with the sugar:acid ratio. &nbsp; &nbsp; &nbsp;

scholarly journals Thermodynamic characterization of early phytotoxic effects of sulfonylurea herbicides to maize lines

2012 ◽  
Vol 27 (3) ◽  
pp. 231-237 ◽  
Author(s):  
Vesna Dragicevic ◽  
Milena Simic ◽  
Milan Brankov ◽  
Igor Spasojevic ◽  
Mile Secanski ◽  
...  
Keyword(s):  
Free Energy ◽  
Dry Matter ◽  
Cold Season ◽  
Matter Content ◽  
Point Of View ◽  
Dry Matter Content ◽  
Herbicide Application ◽  
Phytotoxic Effects ◽  
Phytotoxic Effect

Variations in susceptibility of maize lines to herbicides depend on different factors. Visible signs of phytotoxicity do not occur in the first few days after application when plants are tolerant to some herbicides. The aim of our experiment was to study susceptibility of 16 ZP lines to nicosulfuron and foramsulfuron 48 hours after application in the 2006-2009 period. The alterations in dry matter content, as well as thermodynamic parameters of free energy and enthalpy, were analyzed. The examined parameters show that season had a significant influence on phytotoxicity expression, with high EWRC values obtained together with high values of free energy and dry matter during the cold season with lower precipitation level (period after herbicide application). In susceptible lines, the phytotoxic effect induced an increase in dry matter and free energy. Phytotoxic effects of nicosulfuron and foramsulfuron have basically different impact on system energetic properties: the effects of nicosulfuron could be connected to greater energy consumption, and the effects of foramsulfuron to increasing potential energy, mainly from metabolism, which could be associated with a ?metabolic burst?. From that point of view, the examined parameters can be successfully used as indicators of herbicide stress immediately after application.

scholarly journals Studies on nutritional composition and characterization of lipids of Lates calcarifer (Bhetki)

2013 ◽  
Vol 47 (4) ◽  
pp. 393-400 ◽  
Author(s):  
T Pervin ◽  
S Yeasmin ◽  
R Islam ◽  
Kamruzzaman ◽  
A Rahman ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Value ◽  
Nutritional Composition ◽  
Matter Content ◽  
Dry Matter Content ◽  
Lates Calcarifer ◽  
Saponification Equivalent ◽  
Physico Chemical ◽  
Coefficient Of Viscosity

Physico chemical characteristics of lipids extracted from Lates calcarifer and nutritional composition of that fish were analyzed by standard method. The coefficient of viscosity was 447.69 millipoise at 30°C and specific gravity and refractive index were 0.98 and 1.37 at 30°C respectively. Saponification value, saponification equivalent, iodine value, peroxide value, acid value, ester value and reichert-meissel value were found 95.50, 286.96, 62.81, 52.59, 1.83, 193.67 and 2.94 respectively. Percentage of free fatty acid, unsaponificable matter and cholesterol were found 0.92, 1.86 and 13.74 respectively. Further, carbohydrate, protein, lipid, moisture, ash and dry matter content of L. calcarifer were found 0.93, 23.5, 5.7, 70, 5 and 30 % respectively. The fish was found to contain 580, 270,140, 120 and 9 mg of Na, K, Ca, Mg and Fe per 100 g respectively. However Cu and Zn were found to present in negligible amount. The fatty acid profiles L. calcarifer were identified by GLC method. Among fatty acid lauric, palmitic, oleic and stearic were found to present 4.49, 52.86, 36.88 and 5.75% respectively. Bangladesh J. Sci. Ind. Res. 47(4), 393-400, 2012 DOI: http://dx.doi.org/10.3329/bjsir.v47i4.14068

scholarly journals Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content

2020 ◽  
Vol 12 (2) ◽  
pp. 276
Author(s):  
Baity Nur Jannah ◽  
Fitria Riany Eris ◽  
Nita Kuswardhani ◽  
Aris Munandar
Keyword(s):  
Calcium Content ◽  
Proximate Analysis ◽  
Traditional Food ◽  
Chanos Chanos ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Glutinous Rice ◽  
Completely Randomized Design ◽  
Four Levels

HighlightMilk fish (Chanos chanos) bone flour to improve nutrition of GipangChemical, physical, and organoleptic characteristics of Gipang were analysedThe best concentration of milkfish bone added in gipang was 10%AbstractGipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single facto (concentration of milkfish bone flour addition). The addition of milkfish bone flour consisted of four levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, phosphors content, hardness, total valuable count (TVC) of microbes, and organoleptic characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, and overall values. The result showed that the best concentration of milkfish bone flour addition to the Gipang was 10% which had content characteristic respectively as follows: moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and overall value of 5.28

Sign in / Sign up

Export Citation Format

Share Document