Utilization of Fluted Pumpkin (Telfairia occidentalis) Seed Milk for the Production of  Textured Vegetable Protein

textured vegetable proteins (tofu) using two coagulants namely: lime and calcium sulphide. The textured vegetable proteins were analyzed for their proximate composition and sensory properties. Proximate composition of the texture vegetable proteins revealed a range of 13.67-15.04% moisture, 1.39-3.51% ash, 16.56-21.32% fat, 34.75-48.00% crude protein, 6.64-14.21% crude fibre and 4.34-16.22% carbohydrate. Soymilk curd coagulated with calcium sulphide had higher ash and protein contents while fluted pumpkin seed milk curd coagulated with calcium sulphide had significantly (p<0.05) higher fat and crude fibre contents. There was no significant (p<0.05) difference in the crude protein, moisture, and carbohydrate content of the textured vegetable proteins. Mean sensory scores of the curds showed a range of 4.40-6.70 for colour, 5.05-6.50 for aroma, 3.20-5.20 for taste, 3.95-6.15 for texture, 3.55-6.25 for flavour and 4.18-6.65 for overall acceptability. The sensory result showed that soybean milk coagulated with calcium sulphide was the most preferred sample for all sensory attributes. Fluted pumpkin milk coagulated with calcium sulphide also had sensory attributed comparable with the of soybean milk coagulated with calcium sulphide. Mean sensory scores of fluted pumpkin seed milk and soybean milk curds coagulated with calcium sulphide were more preferred than the samples coagulated with lime juice. The study therefore recommends the use of fluted pumpkin seed milk coagulated with calcium sulphide for the production of tofu with sensory attributes and nutrient content comparable with soybean tofu.

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Effect of Drying on the Rehydration Properties of Some Selected Shellfish

Asian Food Science Journal ◽

10.9734/afsj/2020/v14i130122 ◽

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.

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EFFECT OF SOME PROCESSING METHODS ON NUTRIENT CONTENT AND ANTI-NUTRITIONAL FACTORS OF A VARIETY OF DOLICHOS LABLAB (LABLAB PURPUREUS L.) BEANS GROWN IN KENYA

10.37512/500 ◽

2019 ◽

Keyword(s):

Proximate Composition ◽

Crude Protein ◽

Nutrient Content ◽

Trypsin Inhibitor Activity ◽

Research Station ◽

Lablab Purpureus ◽

Processing Methods ◽

Nutritional Factors ◽

Dolichos Lablab ◽

Trypsin Inhibitory Activity

This study aimed to determine the effect of different processing methods on the proximate composition and anti-nutritional factors of Dolichos lablab beans (Lablab purpureus) of Kenya. The seeds of KAT/DL-2 variety,sourced from Kenya Agricultural Livestock and Research Organisation, Katumani Dryland Research Station were sorted, then subjected to different processing methods (soaking, cooking and germination). The samples were analysed for proximate composition, tannins, phytates and trypsin inhibitory activity. The results showed a significant increase (2.0%) in crude protein content for germinated lablab beans while carbohydrates content was high in cooked samples. The variety KAT/DL-2 had high levels of phytates; 723.6 mg/100g and tannins 330.3mg/100g and trypsin inhibitor activity 1.3mg/100g. Cooking achieved the highest reduction of anti-nutrients with 88% reduction in TIU. The results revealed that the anti-nutrients in lablab beans can be reduced using different methods of processing. However, there is need to investigate the effect of combined methods on the nutrients and anti-nutrients.

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Chemical composition of bambara groundnut (V. subterranea L. Verdc) seed parts

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v48i3.17325 ◽

2013 ◽

Vol 48 (3) ◽

pp. 167-178 ◽

Cited By ~ 8

Author(s):

AA Olaleye ◽

EI Adeyeye ◽

AJ Adesina

Keyword(s):

Chemical Composition ◽

Human Health ◽

Proximate Composition ◽

Crude Protein ◽

Dry Weight ◽

Bambara Groundnut ◽

Weight Basis ◽

Crude Fibre ◽

Mineral Bioavailability ◽

Good For

The levels of proximate composition, minerals, antinutrients, fibre components and calculated parameters for mineral bioavailability were determined in the testa, dehulled and whole seeds of Bambara groundnut on dry weight basis. Proximate levels were (g/100 g): ash (2.46- 4.36); crude fat (2.47-6.99); crude protein (15.2-22.2); crude fibre (1.03-22.9) and carbohydrate (51.6-61.9). The non-starch polysaccharide (NSP) components were (%): ADF, 7.13-29.0 (or 16.1 %-65.5 %); NDF, 1.77-23.6 (or 6.28 %-83.7 %); ADL, 6.15-28.0 (or 14.9 %-67.8 %); cellulose, 1.36-23.3 (or 5.02 %-86.0 %) and hemicellulose, 0.84-26.5 (or 2.86 %-90.1 %). In minerals (mg/100 g): Mn, Co and Cu were not detected; Na, K, Ca, Mg, Fe and P were low in values whereas Zn was high at 11.2-40.2. These parameters were also good for human health: Na/K (0.47-0.51) and Ca/Mg (2.58-4.36). Antinutrient values showed that Phy was high (14.4-29.2 mg/g); oxalate was high (5.02- 8.59 mg/g) and unavailable phosphorus as Pp % of P (10.2-49.3 %). The mineral bioavailability showed Ca/Phy to be good at 0.20-0.89 and [Ca] [Phy]/[Zn] to be good at 0.09-0.23 thereby making Zn bioavailable in all the samples. DOI: http://dx.doi.org/10.3329/bjsir.v48i3.17325 Bangladesh J. Sci. Ind. Res. 48(3), 167-178, 2013

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Proximate composition of Malaysian local sweet potatoes

Food Research ◽

10.26656/fr.2017.5(s1).045 ◽

2021 ◽

Vol 5 (S1) ◽

pp. 73-79

Author(s):

N.A. Zulkifli ◽

M.Z.M. Nor ◽

F.N. Omar ◽

A. Sulaiman ◽

M.N. Mokhtar

Keyword(s):

Sweet Potato ◽

Proximate Composition ◽

Crude Protein ◽

Ipomoea Batatas ◽

Animal Feed ◽

Sweet Potatoes ◽

Crude Fibre ◽

By Products ◽

Different Parts

Sweet potato (Ipomoea batatas (L.) Lam) is one of the main crops worldwide. However, systematic properties characterization of this crop is still required, particularly on the Malaysian local sweet potatoes. Hence, this study aims to determine the proximate composition and the energy value of five common varieties of local sweet potato (Anggun 1, Anggun 2, Anggun 3, White, and VitAto) in Malaysia. For each variety, three different parts of the tuberous root which were the skin, the cortex, and the mixture of cambium and parenchyma were characterized. The findings indicated that VitAto exhibited the highest starch (16.95% – 17.17%) and crude protein (0.86% – 1.15%) contents in all parts as compared to other varieties, hence reflecting its potentials to be further processed for a mass starch production. Among all the parts, the skin contained the highest crude protein, crude fat, ash and crude fibre, which can be further utilized to produce by-products such as animal feed. The findings in this study serve as a baseline for the future starch and byproducts production from local sweet potatoes.

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Proximate Composition and Mineral Content of Grasshoppermeal as an Alternative to Fishmeal for Fish Feed Production

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2021/v40i1931456 ◽

2021 ◽

pp. 72-75

Author(s):

I. G. Olaleye ◽

P. E. Asuquo

Keyword(s):

Proximate Composition ◽

Crude Protein ◽

Mineral Content ◽

Fish Feed ◽

Crude Fibre ◽

Feed Production ◽

Nitrogen Free Extract ◽

Calcium Phosphorus ◽

Sodium And Potassium

The purpose of this study is to determine the proximate composition and mineral content of grasshopper meal as an alternative feedstuff of animal source to substitute fishmeal in the production of fish feed. Grasshoppers were gotten from the market irrespective of size, they were de-winged and processed into powder. The biochemical content (proximate composition and mineral content) were analyzed. The proximate composition of edible grasshopper meal was assessed using A.O.A.C standard. The result obtained were 64.51%, 5.1%, 94.9%, 1.0%, 5.49%, 17.0% and 12% for crude protein content, moisture content, dry matter, ash, nitrogen free extract, crude fibre and ether extract respectively. The essential mineral content of grasshopper meal was also assessed and the result obtained were 0.55%, 0.12%, 0.1%, and 0.73% for calcium, phosphorus, sodium and potassium respective. The quality of nutrients and mineral composition of grasshopper meal makes it a good dietary supplement for fish and could be used in fish feed production.

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Dried of Poultry Waste Urea-Molasses Block (dpw-umb) as Potential for Feed Supplementation

Jurnal Agripet ◽

10.17969/agripet.v17i2.8391 ◽

2017 ◽

Vol 17 (2) ◽

pp. 144-149

Author(s):

Danung Nur Adli ◽

Osfar Sjofjan ◽

Mashudi Mashudi

Keyword(s):

Crude Protein ◽

Dry Matter ◽

Value Added ◽

Nutrient Content ◽

Poultry Waste ◽

Crude Fibre ◽

Microsoft Excel ◽

Layer Chicken ◽

Gross Energy ◽

Better Than

ABSTRACT. The research purpose was to determine the nutrient content of dried poultry waste molasses block (DPW-UMB). The use of dried poultry waste in the manufacture of the urea-molasses block was as a substitute of urea and could improve the value added in dry season. The treatments used for research were T1 (15% manure layer chicken and 25% molasses), T2 (10% manure layer chicken and 30% molasses), and T3 (20% manure layer chicken and 30% molasses). Chemical analysis: the dried of poultry waste were analyzed for dry matter, crude protein, crude fibre, ash, fat, and gross energy. The statistical formulation diet composed with Microsoft Excel Ver. 2016. The results showed that the 20% manure layer chicken and 30% molasses (T3) were better than T2 and T1 on nutrient content with 92.04% Dry Matter (DM), 13.34% Crude Protein (CP), 13.39% Crude Fiber (CF), 37.16% ash, 3.44% fat, but low in Gross Energy (GE) (2631.63 kcal/kg). It could be concluded that dpw-umb T3 were dried of poultry waste contained sufficient levels of gross energy, crude protein, crude fibre, ash, and fat it could be used as feedstuff for ruminants for supplementation with the required nutrients.(Kotoran Ayam Molasses (Kamblok) Sebagai Potensi Supplementasi Pakan) ABSTRAK. Tujuan penelitian ini bertujuan untuk mengkaji kandungan nutrisi dari Kotoran Ayam Molasses Blok (KAMBLOK) dengan analisis proksimat. Sebagai bahan pengganti urea dengan kotoran ayam kering dalam pembuatan urea molasses blok dan meningkatkan nilai tambah dalam suplementasi Kotoran Ayam Molasses Blok (KAMBLOK) pada musim kemarau. Perlakuan yang digunakan pada penelitian ini adalah Kotoran Ayam Molasses Blok (KAMBLOK) dengan T1 (Kotoran Ayam Petelur 15% dan Molasses 25%), T2 (Kotoran Ayam Petelur 10% dan Molasses 30%), T3 (Kotoran Ayam Petelur 20% dan Molasses 30%). Analisis kandungan nutrisi yang dilakukan adalah bahan kering, protein kasar, serat kasar, abu, lemak, dan gross energi. Analisis statistik menggunakan Microsoft excel versi 2016. Hasil Penelitian menunjukan Kotoran Ayam Molasses Blok (KAMBLOK) T3 lebih baik dari T2 dan T1 pada bahan kering (BK) 92, 04%, protein kasar (PK) 13,34%, serat kasar (SK) 13,39%, abu 37,16%, lemak 3,44% tetapi rendah dalam gross energi (GE) adalah 2.631,63 kal/kg. Kesimpulan dari penelitian ini adalah kotoran ayam mengandung beberapa kandungan yaitu protein kasar, gross energy, serat kasar, abu, dan lemak yang bisa digunakan sebagai pakan potensial untuk supplementasi.

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Development and Evaluation of Indian Traditional Sweet ‘Laddoo’ Supplemented with Germinated Pumpkin Seed Flour

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i230266 ◽

2021 ◽

pp. 48-55

Author(s):

Neeta Kumari ◽

Sangeeta C. Sindhu ◽

Varsha Rani ◽

Varsha Kumari

Keyword(s):

Wheat Flour ◽

Crude Protein ◽

Research Work ◽

Crude Fiber ◽

Crude Fibre ◽

Pumpkin Seed ◽

Whole Wheat Flour ◽

Insoluble Dietary Fiber ◽

Seed Flour ◽

Whole Wheat

Aim: The study was planned to evaluate Indian traditional sweet ‘Laddoo’ supplemented with germinated pumpkin seed flour. Study Design: The traditional recipe was supplemented by replacing the whole wheat flour and bengalgram flour with 10, 20 and 30% of germinated pumpkin seed flour. The developed products were subjected to organoleptic and nutritional evaluation. The results were subjected to statistical analysis using ANOVA. Place and Duration of Study: The study was carried in Department of Foods & Nutrition and was part of doctoral research work carried out between 2017-19. Methodology: Sensory evaluation of developed products was carried out using 9-point hedonic scale. The samples were further analysed for moisture, ash, crude fat, crude protein and crude fiber, total, soluble and insoluble dietary fiber, total and available minerals using standard methods. Results: The supplementation resulted in a significant (P≤0.05) increase in ash, crude fat, crude protein and crude fiber while total carbohydrates decreased. The supplemented product had crude protein ranging from 19.39-25.59 g; crude fibre 2.21 -3.24 g and ash 5.70-8.19 g/100 g at different levels of incorporation as against 16.53, 1,64 and 3.66 g/100 g respectively in control product. Significant increase was observed in mineral content also. The supplemented products had calcium, magnesium, zinc, iron, potassium and phosphorus ranging from 63.47-95.46, 132.63-133.58, 3.58-7.51, 6.49-11.33, 639.53-884.34 and 343.32-356.63 mg/100 g on dry matter basis. The developed products were acceptable to judges. Conclusion: Incorporation of germinated pumpkin seed flour significantly (P≤0.05) improved the nutrient and mineral profile of whole wheat flour Bengal flour Laddoo. Such developed products can be very useful in combating the macronutrient and micronutrients deficiency problem in population of all age groups.

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Influence of Fermented Maize-meal Infusion on Feed Efficiency, Growth Performance and Antioxidants Status of African Catfish, Clarias gariepinus Fingerlings

Asian Journal of Biotechnology and Bioresource Technology ◽

10.9734/ajb2t/2019/v5i230057 ◽

2019 ◽

pp. 1-17

Author(s):

A. Aliyu-A ◽

M. Aliyu-Paiko ◽

J. Abafi ◽

A. Abdul-Malik ◽

K. M. Adamu ◽

...

Keyword(s):

Growth Performance ◽

Proximate Composition ◽

Feed Efficiency ◽

Crude Protein ◽

Clarias Gariepinus ◽

African Catfish ◽

Crude Fibre ◽

Moisture Contents ◽

Antioxidant Parameters ◽

Maize Meal

Aim: This study was conducted to evaluate the influence of fermented maize-meal infusion on feed quality, growth performance and immune status of African catfish, Clarias gariepinus fingerlings. Place and Duration of Study: Department of Biochemistry, Ibrahim Badamasi Babangida University, Lapai, Nigeria, between March 2017 and July 2017. Methodology: A total of 120 African catfish, Clarias gariepinus fingerlings (mean initial weight 7.43±0.24 grams) were randomly distributed into 2 groups of 3 replicates each. Each replicate contained 20 fish. Fermented feed (FF) produced using fermented maize-meal (ogi) infusion for 72 h was fed 5% body weight to a group of 60 fish (in 3 replicates) for 10 weeks, compared to fish fed control pellet containing similar ingredients but was non-fermented (NF). Proximate composition of feeds and whole fish, feed efficiency and growth performance, biochemical and antioxidant parameters in African catfish, Clarias gariepinus were evaluated. Results: The results of proximate composition of FF and NF diets were not significantly (P>0.05) different in crude protein, crude fibre, carbohydrate and moisture contents. However, fat (lipid) was significantly lower in FF diet, while the level of ash was significantly (P<0.05) higher in FF than in the NF control. Proximate composition of whole fish fed NF and FF diets are significantly similar for crude protein, crude fibre, fat and carbohydrate contents. However, ash and moisture contents were significantly higher in fish fed NF than FF. The results for feed efficiency and growth performance of African catfish fed experimental diets indicated similar feed acceptance and intake and consequently similar growth performance. The hematological indices; packed cell volume (PCV), white blood cell (WBC), red blood cell (RBC) and haemoglobin (Hb) were observed to be significantly higher in fish fed the FF diet. The activity of aspartate aminotransferase (AST) was significantly elevated in serum of fish administered the non-fermented diet while alanine aminotransferase (ALT) and alkaline phosphatase (ALP) indicated elevated activities in fish fed fermented diet. The chloride and potassium ions and cholesterol indicated significantly higher concentration in the serum of fish fed fermented diet. Conversely, the inorganic phosphate, calcium, total protein and triglycerides were significantly higher in the serum of fish fed the non-fermented diet. Contrastingly, the concentration of sodium ion and creatinine did not differ significantly between the fish fed the experimental diets. The activities of superoxide dismutase (SOD) and catalase (CAT) were significantly elevated in the serum of fish fed FF diet. Conclusion: Fermented diet with probiotics from maize-meal infusion improved biochemical and antioxidant parameters of Clarias gariepinus without impairing fish performance.

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THE NUTRIENT COMPOSITION OF SOME COWPEA VARIETIES

Nigerian Journal of Animal Production ◽

10.51791/njap.v22i1.2024 ◽

2021 ◽

Vol 22 (1) ◽

pp. 32-36 ◽

Cited By ~ 1

Author(s):

D. B. OKE ◽

O. O. TEWE ◽

B. L. FETUGA

Keyword(s):

Vigna Unguiculata ◽

Proximate Composition ◽

Crude Protein ◽

Soluble Sugars ◽

Mineral Elements ◽

Ether Extract ◽

Crude Fibre ◽

Total Carbohydrate ◽

Cowpea Varieties ◽

Calcium Magnesium

Five varieties of cowpea (Vigna unguiculata) were analysed for their proximate composition, major mineral elements and carbohydrate fractions. Values for crude protein ranged from 25.80% to 28.95% while the ether extract, crude fibre, total ash and total carbohydrate had the following values: 1.83 - 2.37%, 3.06 - 4.48%, 5.80 - 7.10% and 50.46 - 55.76% respectively. The average values for phosphorus, calcium, magnesium, potassium and sodium were 0.400%, 0.019%, 0.345%, 1.280% and 0.046% respectively. Ethanol soluble sugars ranged between 4.78g/100g and 6.14/100g while starch contents varied between 32.97g,100g and 44.269100g. Raffinose and stacliyose contents were 1.55 - 2.44g/100g and 3.33-435g/100g respectively.

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Formulation and Assessment of Nutritional Functional and Sensory Attributes of Complementary Foods from Maize-Carrot-Pigeon Pea Flour Blends

Journal of Scientific Research and Reports ◽

10.9734/jsrr/2020/v26i230228 ◽

2020 ◽

pp. 90-99

Author(s):

Florence A. Bello ◽

Nkpoikana A. Akpaoko ◽

Victor E. Ntukidem

Keyword(s):

Functional Properties ◽

Crude Protein ◽

Low Cost ◽

Pigeon Pea ◽

Sensory Attributes ◽

Absorption Capacity ◽

Oil Absorption ◽

Crude Fibre ◽

Pea Flour ◽

Flour Blends

Nutritive, less bulk and low cost complementary flour blends were produced from maize, carrot and pigeon pea. Five different blends of flour were formulated from maize, carrot and pigeon pea in the ratio of 100:0:0 (A), 90:5:5 (B), 85:5:10 (C), 80:5:15 (D) and 75:5:20 (E) while commercial formula (sample F) served as control. The formulated complementary flour blends were analyzed for their functional properties, proximate, selected mineral and vitamin compositions while the reconstituted samples (gruel) were evaluated for sensory attributes. The functional properties of the complementary flour blends showed less bulk density (0.72-0.76 g/ml) below the commercial formula (1.26 g/ml), low water and oil absorption capacity as well as swelling index. The proximate composition showed significant (p<0.05) increase and ranged from 4.08-4.91% moisture, 6.15-9.48% crude protein, 1.33-1.48% ash, 1.98-2.71% crude fibre, 3.07-4.15% lipid, and 82.93-86.72% carbohydrate. Vitamins A and C were also increased significantly as the levels of substitution increased from 1.80-2.14 µ/100g and 3.21-4.42 µ/100g, respectively. The sensory scores showed that sample A was most preferred followed by sample B in terms of general acceptability.

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