scholarly journals Study of Nutritional Contents of Macadamia integrifolia Maiden and Betche Leaves, Kernel and Pericarp Cultivated in Egypt

2018 ◽  
Vol 9 (12) ◽  
Author(s):  
Mohammed Abubaker ◽  
Seham S El Hawary ◽  
Engy A. Mahrous ◽  
Essam M. Abd El-Kader
Keyword(s):  
Vitamin E ◽  
Moisture Content ◽  
Nutritional Value ◽  
Mineral Content ◽  
Proximate Analysis ◽  
Mineral Contents ◽  
Macadamia Integrifolia ◽  
Total Carbohydrates ◽  
Total Fat

Macadamia integrifolia Maiden and Betche (Proteaceae) is one of the major tree crops of the world. In addition to its nutritional value, macadamia also contains a number of phytochemicals that are responsible for a variety of bioactivities, among which hypocholesterolic activity which has been frequently studied. No previous studies were done on the Macadamia cultivated in Egypt, this encouraged the authors to perform the present study aiming to throw light on the nutritional profile of title plant. Proximate analysis of the leaves, pericarp and kernel Macadamia integrifolia Maiden and Betche includes the determination of moisture content, total ash, total protein, total fats, total carbohydrates and crude fibers, study of vitamin E content by using HPLC, determination of the mineral content according to Association of Official Analytical Chemists(A.A.O.C). Macadamia showed a total fat (5.085%) in leaves, (67.96%) in kernel and (0.34%) in pericarp. The protein constitute (6.65 %) in leaves, (20.81%) in kernel and (6.91%) in pericarp. Carbohydrate constitutes (72.35%) in leaves, (5.8%) in kernel and (77.58%) in pericarp. Moisture content ranged from (11.72%) in leaves, (2.83%) in kernel and (9,65%) in pericarp. Ash content was (4.2%) in leaves, (2.6%) in kernel and (5.52%) in pericarp. The content of vitamin E in macadamia tested parts was (133.18 mg/100gm) in leaves, (61.49 mg/100gm) in kernel and (98.78 mg/100gm) in pericarp. The mineral contents of macadamia tested parts were resulted Calcium (851.51 mg/100gm) in leaves, (181.64 mg/100gm) in kernel and (177.16 mg/100gm) in pericarp, Potassium (838.16 mg/100g) in leaves, (3458.14 mg/100gm) in kernel and (7803.68 mg/100gm) in pericarp, Sodium constitutes (309.36 mg/100g) in leaves, (69.67 mg/100gm) in kernel and (156.58 mg/100gm) in pericarp, Iron was (9.72 mg/100g) in leaves, (9.48 mg/100gm) in kernel and (9.75 mg/100gm) in pericarp and Copper resulted (0.76 mg/100g) in leaves, (0.634 mg/100gm) in kernel and (0.668 mg/100gm) in pericarp.

scholarly journals Diversity in proximate analysis of tubers of some African yam bean (Sphenostylis stenocarpa) (Hochst Ex. A. Rich.) Harms (Fabaceae) accessions

2020 ◽  
Vol 24 (10) ◽  
pp. 1787-1793
Author(s):  
T.E. Konyeme ◽  
B.L. Nyananyo ◽  
F.B.G. Tanee
Keyword(s):  
Moisture Content ◽  
Clustering Analysis ◽  
Mineral Content ◽  
Principal Component ◽  
Proximate Analysis ◽  
Crude Fibre ◽  
African Yam Bean ◽  
Livestock Feeds ◽  
Proximate And Mineral Composition

This study was carried out to determine the proximate and mineral composition of fresh tubers of 17 African Yam Bean (AYB) accessions. Standard analytical procedures were adopted in the determination of bioactive compounds in the tubers of the different accessions. Data were subjected to descriptive statistics, principal component and clustering analysis. Ash content ranged between 4.59-9.99%, Carbohydrate (46.59-66.52%), Crude fibre (6.93-12.13), Fat (1.06-4.04%), Moisture content ranged between 11.36-21.91% and Protein (4.91-14.50%). The range of mineral content evaluated were: Calcium (1.53-5.82), Copper (10.59-44.93), Iron (63.52-240.48), Magnesium (0.59-2.26), Manganese (42.25-160.01), Nitrogen (0.75-2.23%), Potassium (1.34-5.08), Sodium (0.05-0.22) and Zinc (28.24-106.93. The proximate variables in the tubers significantly (P<0.05) distinguished the 17 AYB accessions. Three distinct clusters were visible. The seven accessions in cluster I had the highest protein, carbohydrate and moisture content. Cluster II had the least mineral content. Accessions with the highest fat and mineral content were grouped in cluster III. Food, nutritional and medicinal values inherent in AYB tubers is high and promising, its utilization in human and livestock feeds is greatly encourage. Keywords: Accessions, African yam bean, diversity, proximate analysis, tubers

scholarly journals Macronutrient and mineral contents of five local black rice (Oryza sativa) cultivars in Indonesia

2019 ◽  
Vol 20 (12) ◽  
Author(s):  
Muh Nashrurrokhman ◽  
Puspa Restu Sayekti ◽  
Ayu Safitri ◽  
Yekti Asih Purwestri ◽  
Rarastoeti Pratiwi
Keyword(s):  
Oryza Sativa ◽  
Rice Bran ◽  
Mineral Content ◽  
Proximate Analysis ◽  
Rice Cultivars ◽  
Black Rice ◽  
Mineral Contents ◽  
Spectrophotometric Methods ◽  
Total Carbohydrates ◽  
Rice Samples

Abstract. Nashrurrokhman M, Sayekti PR, Safitri A, Purwestri YA, Pratiwi R. 2019. Macronutrient and mineral contents of five local black rice (Oryza sativa) cultivars in Indonesia. Biodiversitas 20: 3647-3653. Nutrient composition is important information that can be used to support the development of black rice as functional food. In this study, the macronutrient and mineral compositions of five black rice cultivars were determined by measuring the contents of total carbohydrates, proteins, and lipids, and levels of the minerals Ca, Fe, and Zn of whole rice, refined rice, and rice bran. Rice samples were obtained from farmers who planted the black rice cultivars of Woja Laka, Toraja, Cempo Ireng “Seyegan”, Melik “Bantul” and Wedomartani. Proximate analysis and spectrophotometric methods were performed to measure the contents of macronutrients and minerals. Statistical analysis of all quantitative data was conducted by using One-way analysis of variance (ANOVA) (p<0.05) using the SPSS-25 program. Results showed that the contents of carbohydrates, proteins, and lipids in the five rice cultivars varied in the range of 61.80%-65.58%, 7.13%-9.10%, and 1.98%-3.23%, respectively. Carbohydrates found in refined rice were in the range of 62.71%-67.89%, while rice bran had protein and lipid contents varying in the range of 10.95%-11.48% and 5.70%-6.86%, respectively. Rice bran also had the highest mineral content and the highest mineral content was 30 μg/g Ca compared to Fe and Zn. Therefore, the macronutrient and mineral composition varied among the five black rice cultivars and rice components. The highest carbohydrate content was found in refined rice, while the highest proteins, lipids, and minerals (Ca, Fe, and Zn) contents were found in rice bran.

scholarly journals Nutritional Adequacy Rate (RDA) and Nutritional Value Information (ING) of Tuna Kering Kayu Fish Canned with Tuna Fish Bone Flour Substitution

2020 ◽  
Vol 13 (2) ◽  
pp. 352
Author(s):  
Umar Tangke ◽  
Bernhard Katiandagho ◽  
Rochmady Rochmady
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Fish Bone ◽  
Nutritional Adequacy ◽  
Tuna Fish ◽  
Laboratory Test Results ◽  
Total Carbohydrates ◽  
Total Fat ◽  
Packaged Food ◽  
Almost All

The nutritional adequacy figure, which is then informed in the ING, is a value that shows the average need for certain nutrients that must be met every day for almost all people with certain characteristics including age, gender, level of physical activity, and physiological conditions, to live. healthy. Information on nutritional value aims to inform the nutritional content contained in food or beverages as a guide for consumers to make choices before deciding to buy packaged food or beverage, so this research aims to test the Nutritional Adequacy Rate (RDA) of wood dried tuna which is then informed. in the form of Nutritional Value Information (ING) on the packaging label for wood dried tuna products. The laboratory test results showed that the diversified product of wood dried tuna with fish bone meal substitution after being processed with modern packaging through the canning process has a nutritional adequacy rate (RDA) per 50 g is total energy 80 kcal, 2g total fat, 1g saturated fat, cholesterol 13mg, 12g protein, 3g total carbohydrates, 1g dietary fiber, 1g sugar, 150mg sodium, 180mg potassium, 52.44 mg calcium, 1g iron.

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.

Determination of total fat and moisture content in meat using low field NMR

Meat Science ◽  
2004 ◽  
Vol 66 (3) ◽  
pp. 543-550 ◽  
Author(s):  
Geir H. Sørland ◽  
Per M. Larsen ◽  
Frank Lundby ◽  
Alf-Petter Rudi ◽  
Thierry Guiheneuf
Keyword(s):  
Moisture Content ◽  
Low Field ◽  
Low Field Nmr ◽  
Total Fat

scholarly journals Comparative Phytochemical, Proximate and Some Mineral Composition of the Leaves and Stem Bark of Spondia mombin (L. anacardiaceae)

2020 ◽  
pp. 90-98
Author(s):  
Enyohwo Dennis Kpomah ◽  
Edet Okon Odokwo
Keyword(s):  
Mineral Content ◽  
Stem Bark ◽  
Proximate Analysis ◽  
New Drugs ◽  
Appreciable Amount ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
P Values ◽  
Lead Compounds ◽  
Significant Difference

Aims: Quantitative phytochemical, proximate and some mineral content of the leaves and stem bark of Spondia mombin, a plant commonly found in Southern Nigeria was studied with a view of ascertaining their nutritional potential and justification for their ethnopharmacological uses. Place and Duration of Study: The study was conducted in the research Laboratory of the Department of Biochemistry, Federal University Otuoke, Bayelsa State, Nigeria, between        February – March 2019. Methodology: Proximate composition, quantitative phytochemical, and mineral contents of the samples were studied using standard analytical methods of the Association of Analytical Chemist (AOAC). Results: Proximate analysis of the leaves and stem bark showed that there was no significant difference (P  between the carbohydrate and protein content of both leaves and stem bark while the stem bark had significantly higher (P values for ash, fat and fibre when compared to the leaves which incidentally had significantly higher (P  moisture content. Quantitative phytochemical analysis revealed that there was no significant difference (P  between the leaves and stem bark with reference to tannin, oxalate and phytate, the stem bark, however, showed significantly higher (P  values for alkaloids, saponin and cyanogenic glycosides when compared to the leaves, although flavonoids and phenols were significantly (P higher in the leaves. Mineral (elemental) analysis of both leaves and stem bark indicated the presence of macro and micro minerals in varying amounts. Conclusion: These findings indicated that S. mombin contained an appreciable amount of nutrients and minerals which could be included in the diet to supplement our daily nutrients and animal feeds, while the presence of the phytochemical may justify their use in ethnomedicine for the prevention, treatment and management of diverse health challenges, the phytochemicals may also act as lead compounds in the development of new drugs to counteract the present drug-resistant phenomenon.

scholarly journals Analysis of the Proximate Composition, Anti-Nutrients and Mineral Content of Maerua Crassifolia Leaves

2020 ◽  
Vol 27 (1) ◽  
pp. 89-96
Author(s):  
U.I. Aletan ◽  
H.A. Kwazo
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Mineral Content ◽  
Absorption Spectrometry ◽  
Proximate Analysis ◽  
Crude Protein Content ◽  
Good Source ◽  
Mineral Contents ◽  
Sodium Potassium ◽  
Lethal Doses

This study was carried out to determine the proximate composition, anti-nutrient and the mineral content of Maerua crassifolia leaves. Proximate analysis was performed using standard AOAC methods, mineral contents were determined using atomic absorption spectrometry while the anti-nutrients were analysed using standard methods. The results revealed that the leaves had moisture content of 62.00 %, ash content of 12.17± 0.47 g/100 g and crude protein content of 15.17 ± 0.02 g/100 g. The value of the minerals ranged between 75.33 ± 0.05 mg/kg for potassium and 2.88 mg/kg for magnesium. For the heavy metals, zinc had the highest value of 0.22 ± 0.02 μg/mg. The sodium: potassium ratio was calculated to be 0.92 ±0.00. All the anti-nutrients studied were below the lethal doses recommended. The results obtained indicate that the leaf will be a good source of nourishment if properly utilized. Keywords: proximate composition, mineral content, anti-nutrients, Maerua crassifolia

scholarly journals Methods of Preparation and the Energy, Protein and Mineral Values of Three Cameroonian Dishes: "Corn Chaff", "Nnam Owondo/Ebobolo" and "Nnam Ngon/Ebobolo"

2005 ◽  
Vol 5 (8) ◽  
pp. 01-13
Author(s):  
Roger Ponka ◽  
◽  
Fokou E ◽  
Fotso M ◽  
Achu MB ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Atomic Absorption Spectrophotometry ◽  
Proximate Analysis ◽  
Mineral Contents ◽  
Absorption Spectrophotometry ◽  
Iron And Zinc ◽  
Cucumeropsis Mannii ◽  
The Cost ◽  
Carbohydrate Contents ◽  
Nutritional Balance

This study analyses the different methods of preparation and the nutritional value of three Cameroonian dishes. These are: "Corn chaff", "Nnam Owondo/Ebobolo" and "Nnam Ngon/Ebobolo". "Corn chaff" is a mixture of corn (Z ea mays L.), beans (P haseolus vulgaris ) and palm oil ( Elaeis guinensis ). "Nnam Owondo/Ebobolo" is made up of groundnut paste ( Arachis hypogaea ) and cassava paste ( Manihot utilisima). "Nnam Ngon/Ebobolo" is made up of egusi paste ( Cucumeropsis mannii ) and cassava paste ( Manihot utilisima ). The moisture, ash, protein, lipid , fibre and carbohydrate contents were determined using standard methods. The mineral contents (magnesium, copper, iron and zinc) were determined by Atomic Absorption Spectrophotometry. A survey of these dishes in the market gave the quantity and the cost of each dish sold: A serving of "Corn chaff" which costs 200F CFA, weighs 641g; that of "Nnam Owondo/Ebobolo" which costs 150F CFA weighs 566g and that of "Nnam Ngon/Ebobolo" which costs 150F CFA weighs 507g. The proximate analysis gave the following nutritive content: moisture (67.9; 49.5 and 53.4 g/100g F.W), ash (4.30; 1.77 and 1.54 g/100g D.W), protein (11.7; 8.96 and 7.36 g/100g D.W), lipid (17.6; 13.5 and 7.79 g/100g D.W), fibre (3.18; 1.86 and 0.84 g/100g D.W), carbohydrate (63.3; 73.8 and 82.5 g/100g D.W), magnesium (95; 108.9 and 97.9 mg/100g D.W), copper (0.57; 0.27 and 0.23 mg/100g D.W), iron (6.08; 2.97 and 3,87 mg/100g D.W) and zinc (3.74; 3,29 and 3,14 mg/100g D.W) for "Corn chaff", "Nnam Owondo/Ebobolo" and "Nnam Ngon/Ebobolo" respectively. The content in nutrients shows that ′′ Corn chaff ′′ is balanced with respect to the proportions of protein, lipid and carbohydrate energy. On the other hand, "Nnam Owondo/Ebobolo" and "Nnam Ngon/Ebobolo" have low proportions of protein and lipid energy. The contents in minerals (Mg, Cu, Fe, and Zn) are low. Th e quantities actually ingested enable the coverage of 64; 69 and 45 % of the protein allowances and 31; 42 and 33% of the energy allowances for the tree dishes respectively, for an averagely active adult. For a good nutritional balance, it is recommended to consume a greater quantity of "Nnam Owondo " and "Nnam Ngon with smaller quantities of "Ebobolo".

scholarly journals Development of Instant Ox Tail Soup Supplemented with Mushroom and Moringa Leaves

2019 ◽  
pp. 1-9
Author(s):  
M. L. Makhungu ◽  
L. G. Njue
Keyword(s):  
Moisture Content ◽  
Protein Quality ◽  
Protein Energy Malnutrition ◽  
Dry Weight ◽  
Proximate Analysis ◽  
Oyster Mushroom ◽  
Total Carbohydrate ◽  
Plastic Container ◽  
Airtight Container ◽  
Total Carbohydrates

Background: Food consumption has been changing during the past decade and need for instant formulation is being increased. The potential of growth of convenience foods in Kenya is vastly untapped. Objective: This study was to develop a dehydrated instant ox tail soup mix supplemented with mushroom and Moringa leaves and other vegetables to enhance its protein quality and reduce the difficulty in preparation of the soup inorder to minimize the problem of protein-energy malnutrition in Kenya. Methods: After destalking, washing was done. The whole leaves were boiled with 0.1% (v/v) sodium metabi-sulphite for 10 minutes.. The leaves were then spread out on the racks for 15 min. The leaves were then spread thinly on mesh and allowed to dry in the oven dryer for four 4 hours. The dried leaves were ground into powder and packaged in a plastic container and stored at room temperature. Fresh oyster mushrooms (Pleurotus ostearus (Jacq.) P. Kumm. were cleaned, chopped into small pieces of about 5-7 mm thickness, then pretreated by blanching in water at 60ºC for about 2 minutes, cooked and dried to a moisture content of 5-7%, then dried, sieved and stored in airtight containers. The oxtail was cut into small pieces and soaked in vinegar for 10 minutes this is because vinegar tends to kill salmonella, E coli and other gram-negative bacteria. It was then taken to an oven to dry it further at 70ºC for 48 hours, then ground and packed in airtight container at room temperatures. Tomatoes were cut into slices, cooked, cooled, and the pulp was dried in an oven drier for 3 hours at 60ºC. The dried pulp was ground and packaged in airtight glass containers. Proximate analysis was done according to AOAC methods (2005). Results: Proximate analysis were as follows: Oyster mushroom powder the fat, ash, protein, , moisture and total carbohydrates were as follows 2.5%, 8.1%, 31.5% 3, 73%  and 40.8% respectively on dry weight basis. In the case of Moringa powder the fat, ash, protein, and total carbohydrate results were as follows: 6.3%, 9.5%, 33.4%, and 57.63%. Ox tail powder the results were as follows fat was 14.6%, ash 5.1%, protein 23.7%, total carbohydrates 36.2% and moisture content 4.72%. Conclusion: Instant oxtail soup supplemented with mushroom and Moringa Leaves can be developed using Oyster mushroom.

scholarly journals Determination of nutritional value of turmeric flour and the antioxidant activity of Curcuma longa rhizome extracts from agroecological and conventional crops of Valle del Cauca-Colombia

2020 ◽  
Vol 49 (1) ◽  
pp. 26-32
Author(s):  
Diana Paola Nobile Correa ◽  
Jaime Restrepo Osorio ◽  
Orlando Zúñiga ◽  
Ruben Albeiro Sánchez Andica
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Quantitative Estimation ◽  
Curcuma Longa ◽  
Nutritional Supplement ◽  
Methanolic Extracts ◽  
Total Fat ◽  
Valle Del Cauca ◽  
Proximal Analysis

This research presents the results of the proximal analysis of turmeric rhizome flour (Curcuma longa) from different areas of Valle del Cauca (Colombia) and the quantitative estimation of the uptake of the radical 2,2-diphenyl-1-Picrylhydrazyl (DDPH) of the methanolic extracts of the flour. The results of the proximal analysis evidence that some parameters do not show evident differences. However, others, such as total fat, show differences between the turmeric crops with conventional and agroecological fertilization. The values obtained from the different samples for proteins and carbohydrates are in an average normal range (9.3% and 70.5%, respectively), which fulfills the requirement to be a nutritional supplement. The free radical uptake (FRS) test of the extracts showed an antioxidant activity of the different samples tested for FRS50 (%) of 2.11 ± 0.06 µg / mL (Yumbillo, Y), 1.34 ± 0.26 µg / mL (Guacas, G), 4.22 ± 0.06 µg / mL (Magdalena, M), 9.16 ± 0.32 µg / mL (Commercial, C), 1.29 ± 0.26 µg / mL (Santa Rosa de Tapias, SR), and 1.33 ± 0.05 µg / mL (Limonar, L), which were contrasted with the values of quercetin (Q) 1.01 ± 0.51 µg / mL, vitamin C (V) 2.07 ± 0.45 µg / mL, and piperine (P ) (0,0) µg / mL. The proximal nutritional value plus the oxidizing activity, due to the concentration of phenolic compounds, make turmeric flour a functional food.

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