scholarly journals Effects of Culinary Methods on The Proximate Composition of an Edible Insect (Rhynchophorus Phoenicis) Larvae Obtained From Bayelsa State, Nigeria

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
D. P. MarkManuel ◽  
Jackson Godwin
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Proximate Composition ◽  
Ash Content ◽  
The Other ◽  
Fibre Content ◽  
Crude Fibre ◽  
Edible Insect ◽  
Mineral Levels ◽  
Carbohydrate Contents

This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p 0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet. This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p>0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p<0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet.

scholarly journals Effects of freezing periods and polythene packaging with or without turmeric powder paste on proximate composition of Labeo bata fish

2021 ◽  
Vol 13 (1) ◽  
pp. 90-95
Author(s):  
Nusrat Jahan Shoshi ◽  
Md. Harun Or Rashid ◽  
M.U.M. Abu Zakaria ◽  
Shuvagato Mondal ◽  
Shuva Bhowmik
Keyword(s):  
Shelf Life ◽  
Analysis Of Variance ◽  
Proximate Composition ◽  
Frozen Storage ◽  
Nutritional Composition ◽  
Ash Content ◽  
The Other ◽  
Fresh Fish ◽  
C Storage ◽  
Labeo Bata

The study was designed to investigate the effects of freezing periods and the combination of packaging with or without turmeric on the proximate composition of whole and sliced Labeo bata. The samples were subjected to 28 days of frozen (-20 °C) storage periods and analyzed for proximate composition such as moisture, protein, lipid and ash at intervals of 0, 14 and 28 days. Data obtained was subjected to analysis of variance (ANOVA) at 95% significant level. Different preservation periods and methods significantly affected the nutritional composition of fresh fish. Moisture, protein, lipid and ash content decreased with increasing storage periods when compared to the fresh fish as control. The highest percentage of protein was found in turmeric-treated whole fish preserved in polythene, C4, after the 14th (15.70±0.14) and 28th (15.27±0.21) day. On the other hand, the lowest percentage (14.01±0.10 and 13.22±0.18 for the 14th and 28th day, respectively) was found in sliced fish preserved without polythene, C5. In conclusion, the turmeric-treated whole fish preserved in polythene retained fish nutrients and ensured its good quality and composition longer than other treatments, thereby extending the shelf life during frozen storage.

scholarly journals Proximate composition of salted smoke-dried and salt-garlic treated smoke-dried chapila (Gudusia chapra; Hamilton-Buchanan, 1822) fish stored at room temperature

2015 ◽  
Vol 42 (2) ◽  
pp. 205-209 ◽  
Author(s):  
Mosarrat Nabila Nahid ◽  
Gulshan Ara Latifa ◽  
Farzana Binte Farid ◽  
Mohajira Begum
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Protein Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Room Temperature ◽  
Ash Content

Proximate composition of chapila fish (Gudusia chapra) was determined using two different treatments of smoke-drying. In salt treated smoke-dried chapila (S-C), moisture, crude protein, lipid and ash contents were found 5.31%, 46.47%, 29.05% and 19.92% respectively. The same parameters were 6.77%, 45.24%, 30.52% and 18.71% respectively in case of salt-garlic treated smokedried chapila (S+G-C) fish. During storage at room temperature (26-320C), the percentage of moisture was increased significantly whereas crude protein, lipid and ash contents were decreased. The values of moisture (%) content were increased 9.91% (8th months) in S-C and 10.74 % (16th months) in S+G-C respectively. The values of protein (%) content were decreased 44.81% (8th months) in S-C and 42.66% (16th months) in S+G-C respectively. Values of fat and ash (%) content were decreased 28.55% and 18.01% (8th months) respectively in S-C and 28.75% and 17.34% (16th months) respectively in S+G-C. The overall study showed that the smoke cured fish treated with salt-garlic had longer shelf life and found better for preservation.Bangladesh J. Zool. 42(2): 205-209, 2014

scholarly journals Effect of Fermentation Time on the Proximate and Mineral Composition of Fermented African Oil Bean Seed ‘Ugba’

2018 ◽  
Vol 2 ◽  
pp. 13-20
Author(s):  
Chinaza Daniel Nwachukwu ◽  
Emmanuel Chinedu Enyoh ◽  
Christian Ebere Enyoh ◽  
Collins Emeka Amaobi
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Mineral Composition ◽  
Ash Content ◽  
Fibre Content ◽  
Bean Seed ◽  
Crude Fibre ◽  
Fermentation Time ◽  
Crude Fibre Content ◽  
Proximate And Mineral Composition

Ugba was produced by fermenting African oil bean seed samples for different periods of time. The Proximate and Mineral composition of fermented and unfermented African oil bean seed ‘ugba’ was investigated and the results showed that the Moisture content ranged from 49.32±0.08% to 51.32±0.06%, the crude Fat content ranges from 17.80±0.08% to 19.36±0.12%, the Protein content ranges from 15.46±0.05 % to 17.36±0.07 %, the Ash content ranges from 1.94±0.03% to 2.64±0.00%, the crude Fibre content ranges from 2.63±0.09 % to 3.22±0.06% and the Carbohydrate content ranges from 6.33±0.01 % to 12.15±0.07 %. The results from the mineral composition showed Ca from 86.35±0.09 mg/100g to 92.11±0.09 mg/100g, Mg from 186.14±0.17 mg/100g to 235.14±0.08 mg/100g, P from 102.48±0.02 mg/100g to 117.23±0.06 mg/100g and Fe from 11.46±0.11mg/100g to 12.50±0.05mg/100g. The results showed that the minerals and some of the proximate compositions increased as fermentation time increased, therefore giving an indication that fermentation improves the nutrient composition of Ugba.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

scholarly journals Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 481
Author(s):  
Eunice O. Uzodinma ◽  
Chigozie F. Okoyeuzu ◽  
Nneka N. Uchegbu ◽  
Charles Odilichukwu R. Okpala ◽  
Waheed A. Rasaq ◽  
...  
Keyword(s):  
Vitamin E ◽  
Food Processing ◽  
Quality Attributes ◽  
The Other ◽  
Throughput Capacity ◽  
Quality Attribute ◽  
Crude Fibre ◽  
Machine Performance ◽  
Calcium Iron ◽  
Carbohydrate Contents

Cubing machines in food processing have evolved over the years, which have made products like Star®, Knorr®, and Chicken® bouillon cubes become commercially available today, even in many parts of Africa. On the other hand, the fermented mesquite seed “okpeye” food condiment, traditionally produced by well-trained artisans and widely utilised in Nigeria, requires further product development in order to compete with bouillon cubes. Quality comparisons between the cubed “okpeye” condiment and commercially available bouillon cube products have not yet been reported. Therefore, cubing fabrication/costing and machine performance on African fermented “okpeye” condiment quality attributes, compared with commercial bouillon types, were done. The processing of mesquite seeds into the “okpeye” condiment resembled those of artisans. Bouillon cube products involved the Star®, Knorr®, and Chicken® types. Quality attributes involved proximate, micronutrient, phytochemical, and microbial aspects. Results showed that the throughput capacity of a cubing machine increased with an efficiency of 48 condiment cubes/min, forming properly without separation. Across all studied samples, the protein, ash, moisture, crude fat, crude fibre, and carbohydrate contents were in the range of 1.45–42.50%, 5.29–6.75%, 8.50–12.29%, 2.56–18.54%, 2.45–3.19%, and 18.16–25.56%, respectively. The protein, fat, moisture, calcium, iron, magnesium, and manganese contents of “okpeye” condiment were significantly higher (p < 0.05) than those of bouillon cubes. Fair amounts of vitamins B1, B2, B3, and E were found, with the “okpeye” condiment higher in vitamin E. Besides the flavonoids (0.12–0.18%), alkaloids (0.08–0.15%), saponins (0.19–0.55%), and tannins (0.69–0.93%) present, the microbial loads were similar (p > 0.05) across all samples. Indeed, the “okpeye” condiment can be cubed, and by quality attribute, it competes favourably, and very promising substitute to commercial bouillon cubes.

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 Comparative Study on Proximate Composition and Heavy Metal Concentration of Molacarplet (Amblypharyngodon mola) and Spotted Snakehead (Channa punctatus) Collected from Pond Water and Open Water

2021 ◽  
Vol 12 (1-2) ◽  
pp. 91-99
Author(s):  
FH Shikha ◽  
MI Hossain ◽  
MA Mansur ◽  
N Nahar
Keyword(s):  
Heavy Metal ◽  
Metal Concentration ◽  
Proximate Composition ◽  
Open Water ◽  
Heavy Metal Concentration ◽  
Pond Water ◽  
Ash Content ◽  
The Other ◽  
Channa Punctatus ◽  
Composition Analysis

A study was conducted on the proximate composition and heavy metal concentration of Amblypharyngodon mola and Channa punctatus collected from pond water and open water in Mymensingh. The proximate composition analysis result showed -protein, lipid, moisture and ash content (%) of pond water A. mola were 20.26±0.63, 6.70±0.17, 66.40±1.51 and 2.55±0.58, respectively and for the fish caught from open water the values were 19.66±0.75, 5.81±0.18, 63.03±0.82 and 2.92±0.15, respectively. On the other hand, protein, lipid, moisture and ash content (%) of pond water C. punctatus found 23.83±1.07, 5.91±0.11, 64.44±1.87 and 3.23±0.11, respectively whereas the values for the fish caught from open water were 22.21±0.66, 5.43±0.19, 62.73±1.65 and 3.67±0.47, respectively. Arsenic (As) concentration of A. mola was higher in open water fishes (0.23±0.05 μg g-1) than the fishes of pond water (0.14±0.03 μg g-1). Cd concentration of pond water C. punctatus was found 0.21±0.04 μg g-1 whereas open water fishes contained 0.28±0.06 μg g-1. Copper (Cu) concentration of pond water and open water A. mola was 0.27±0.07 μg g-1 and 0.32±0.04 μg g-1, respectively. Heavy metal concentration of A. mola and C. punctatus was within permissible limits except Cd. The result revealed that open water fishes had higher concentration of heavy metals in their muscle than the fishes of pond water. Environ. Sci. & Natural Resources, 12(1&2): 91-99, 2019

scholarly journals PEMANFAATAN KITOSAN DARI CANGKANG RAJUNGAN (Portonus sanginolentus L.) SEBAGAI PENGAWET IKAN KEMBUNG (Rastrelliger sp) DAN IKAN LELE (Clarias Batrachus)

2015 ◽  
Vol 3 (4) ◽  
pp. 18-24
Author(s):  
Rika Silvia ◽  
Sari Wahyu Waryani ◽  
Farida Hanum
Keyword(s):  
Acetic Acid ◽  
Moisture Content ◽  
Shelf Life ◽  
Microbial Activity ◽  
Storage Time ◽  
Chitosan Solution ◽  
Ash Content ◽  
Clarias Batrachus ◽  
Test Results ◽  
Chitin And Chitosan

The use of appropriate anti-microbial compounds can extend the shelf life of a product as well as ensure the safety of the product. That requires a material that is naturally anti-microbial so as not harmful to health. The use of chitosan to inhibit microbial activity on mackerel (Rastrelliger sp) and catfish (Clarias batrachus) to test it's effectiveness. In this research chitosan that used as an anti-microbial extracted from the shells of crabs (Portunus sanginolentus L.). Chitin and chitosan that were successfully extracted were characterized it's results includes moisture content testing, ash content, and degrees of deacetylation. Characterized chitosan, were used as an anti-microbial mackerel (Rastrelliger sp) and catfish (Clarias batrachus). Chitosan was dissolved in 1% acetic acid with varying concentrations of chitosan as 1%, 1.5%, 2%, and 2.5%. The storage time of fish: 0 hours, 10 hours, 15 hours, 20 hours, and 25 hours. The results of research chitosan form as granules / powder, 5% moisture content, ash content  2% and the degree of deacetylation which amounted to 61,08%. Chitosan solution test results on fish showed that fish preservation by soaking with chitosan addition of 1.5% was the best variable and could extend the shelf life of fish  more than 5 hours while fish preservation by spraying gave the best variable with addition of chitosan 2.5% and could extend the shelf life of fish less than 5 hours.

scholarly journals KARAKTERISTIK SIFAT-SIFAT KIMIA DAN ORGANOLEPTIK KUE KERING BERBAHAN DASAR PATI SAGU, UBI KAYU, UBI JALAR DAN KELADI

2016 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Febby J Polnaya ◽  
Rachel Breemer
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Sweet Potato ◽  
Sensory Analysis ◽  
Total Protein ◽  
Proximate Composition ◽  
Ash Content ◽  
Crude Fiber ◽  
Brownish Yellow ◽  
Color Texture

The purpose of this research was to characterize chemical and sensory properties (color, texture, taste and liking) of starch-based sago, cassava, sweet potato and cocoyam cookies. Analysis of cookies include moisture content, ash, fat, protein, crude fiber and sensory analysis including color, texture, taste and likeness). The proximate composition indicated that the water content of cookies varied between 1.48 to 2.05%, ash content of 0.65 to 0.72%, 19.23 to 21.76% of fat, crude fiber from 0.41 to 0.71% and 1.33 to 2.42% of total protein. Based on organoleptic tests, the color of cookies was yellow to brownish-yellow, with crispy texture, the taste was sweet and were mostly preferred.

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.

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