scholarly journals Effect of different cooking methods on chemical composition, nutritional values, and sensory properties of Jack bean (Canavalia ensiformis) tempe

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 327-333
Author(s):  
F.A. Purwandari ◽  
E.D.N. Annisa ◽  
A.T. Rachmawati ◽  
D. Puspitasari ◽  
R. Wikandari ◽  
...  

Having high protein content, jack bean is a promising resource for making tempe, a traditional fermented food commonly consumed in Indonesia. The current research aimed to investigate the effect of different cooking methods (boiling, steaming, frying, and baking) on a chemical, nutritional, and sensory aspects of jack bean tempe. The results showed that the highest protein content and antioxidant activity of the processed tempe were obtained by steaming method with a value of 380.3 g/kg and 57.8%, respectively. The steaming process could maintain protein and mineral contents as well as the antioxidant activity. The boiled tempe had six time lower of phytic acid compared to that of control. The baking and frying process increased five to six-fold of the fat content, while reduced the protein content by 30%. For the sensory evaluation, the baked tempe obtained the highest score. In conclusion, from a nutritional point of view, steaming is the best method for cooking jack bean tempe, while in term of sensory, baking is recommended.

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1207
Author(s):  
Shu-Cheng Duan ◽  
Soon-Jae Kwon ◽  
Seok-Hyun Eom

The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease.


Author(s):  
Mehmet Ali Salık ◽  
Ayla Arslaner ◽  
Songül Çakmakçı

In this study, it was aimed to determine some quality properties of Erzincan mulberry pekmez (molasses) produced with traditional method. For this purpose, various physicochemical properties and antioxidant activity were determined on ten mulberry molasses samples traditionally produced in 2018 and 2019. In the pekmez samples pH 4.86-5.17, titratable acidity 0.53-0.85%, total dry matter 71.91-84.07%, water soluble dry matter 70.60-83.80%, total ash 1.44-3.47%, protein 1.47-3.19%, water activity 0.59-0.75, 5-hydroxymethyl furfural (HMF) 5.70-72.62 mg/kg, total sugar 64.04-71.40%, invert sugar 40.46-56.15%, sucrose 7.76-26.59%, calorie 262.01-294.54 kcal/100 g, viscosity 745-15275 cP, L* value 19.19-32.64, a* value 5.68-17.53, b* value 2.46-9.01, H° value 15.78-52.10 and C* value were detected in the range of 8.74-19.72. Total phenolic content (TFM), 1,1diphenyl-2picyrlhydrazyl (DPPH) antioxidant activity and % inhibition values were found to be in the range of 3.92-10.05 mg GAE/g, 1.31-6.25 mg TE/g and 7.96-30.69%, respectively. According to the results, in general the pekmez samples were found to have quite high nutritional values, to be a good source of antioxidants and TPC, and the amount of HMF remained quite below the limits reported in the TS 12001 Standard (Made From Mulberry). Consequently, it was revealed that molasses which have natural, high nutritional values and health beneficial can be produced with the traditional production technique in Erzincan region. It is thought that these research results will contribute to the importance, promotion, appreciation and protection of Erzincan traditional mulberry pekmez.


2019 ◽  
Vol 6 (1) ◽  
pp. 51
Author(s):  
Tantan Widiantara

This research was aimed to determine and to assess the influence of the substitution of purple sweet potato and the comparison between skim milk and jack bean extract to the characteristic of purple sweet potato ice cream. The benefits of this research are to diversifying local food-based products, to increase the value of jack bean and purple sweet potato, and as the reference for the researchers about the process of making purple sweet potato ice cream. This research consist of two stages. The first stage is preliminary research, then followed by the second stage; main research. The experiment was designed using Randomized Block Design (RBD) with (3x3) factorial pattern which is consist of 2 (two) factors. The first factor is the substitution of purple sweet potato (17,5% ; 22,5% ; 27,5%) and the second factor is the comparison between skim milk and jack bean extract (80%:20% ; 70%:30% ; 60%:40%), each combination was replicated three times. The results of the preliminary stages showed that jack bean extract contains HCN levels of 0.04968 mg/kg and protein content of 2.0499%, antioxidant activity of purple sweet potato paste of 178.218 ppm. The results of the main research showed that the substitution of purple sweet potato had an affect on protein content, fat content, overrun, attributes of color, aroma, taste, and texture of the ice cream. The comparison of skim milk and jack bean extract affect the protein content, attributes of color, aroma, taste, and texture of ice cream. The interaction between the two effects on protein content, fat content, attributes of color, taste, and texture of purple sweet potato ice cream. The antioxidant activity of the highest protein sample was 791.403 ppm.  


2019 ◽  
pp. 1-10
Author(s):  
Beugré Grah Avit Maxwell ◽  
Niaba Koffi Pierre Valery ◽  
Combo Agnan Marie-Michel ◽  
Yao N’zué Binjamin ◽  
Gnakri Dago

Aim: This study aimed to evaluate the nutritional quality of the infant flours offered to mothers received in the dietary service of the CHR of Daloa. Introduction: Ivory Coast’s membership in Scaling up Nutrition (SUN) is a momentum in a collective effort to improve the nutrition and nutritional status of the population.  Method : For this purpose, analyses of biochemical compositions, in particular the levels of protein, fat and minerals in the proposed infant flours, were carried out.  Results: The formulations of the flours proposed have high nutritional values. The protein content of compound flours increases proportionally with the amount of soy incorporated. Indeed, for FC2 and FC3 formulations, these contents are 17.12 ± 0.19 g / 100 g (FC3) and 17.50 ± 0.56 g / 100 g (FC2) with a rate of incorporation of 25% soy. In addition, the FC1 flour formulation enriched with peanuts is low in protein with a value of 8.69 ± 0.11 g / 100 g. These flours also had mineral contents in accordance with WHO standards of calcium (> 125 mg / kg), iron (> 4 mg / kg) and zinc (> 0.8 mg / kg). In addition these formulations are highly digestible. Conclusion: However, to use the proposed meal formulations as food for malnutrition, it would necessarily be necessary to supplement them with available local fruits and vegetables, rich in vitamins and minerals.


ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat


Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1224
Author(s):  
Stefania Marano ◽  
Cristina Minnelli ◽  
Lorenzo Ripani ◽  
Massimo Marcaccio ◽  
Emiliano Laudadio ◽  
...  

Synthetic nitrone spin-traps are being explored as therapeutic agents for the treatment of a wide range of oxidative stress-related pathologies, including but not limited to stroke, cancer, cardiovascular, and neurodegenerative diseases. In this context, increasing efforts are currently being made to the design and synthesis of new nitrone-based compounds with enhanced efficacy. The most researched nitrones are surely the ones related to α-phenyl-tert-butylnitrone (PBN) and 5,5-dimethyl-1-pyrroline N-oxide (DMPO) derivatives, which have shown to possess potent biological activity in many experimental animal models. However, more recently, nitrones with a benzoxazinic structure (3-aryl-2H-benzo[1,4]oxazin-N-oxides) have been demonstrated to have superior antioxidant activity compared to PBN. In this study, two new benzoxazinic nitrones bearing an electron-withdrawing methoxycarbonyl group on the benzo moiety (in para and meta positions respect to the nitronyl function) were synthesized. Their in vitro antioxidant activity was evaluated by two cellular-based assays (inhibition of AAPH-induced human erythrocyte hemolysis and cell death in human retinal pigmented epithelium (ARPE-19) cells) and a chemical approach by means of the α,α-diphenyl-β-picrylhydrazyl (DPPH) scavenging assay, using both electron paramagnetic resonance (EPR) spectroscopy and UV spectrophotometry. A computational approach was also used to investigate their potential primary mechanism of antioxidant action, as well as to rationalize the effect of functionalization on the nitrones reactivity toward DPPH, chosen as model radical in this study. Further insights were also gathered by exploring the nitrone electrochemical properties via cyclic voltammetry and by studying their kinetic behavior by means of EPR spectroscopy. Results showed that the introduction of an electron-withdrawing group in the phenyl moiety in the para position significantly increased the antioxidant capacity of benzoxazinic nitrones both in cell and cell-free systems. From the mechanistic point of view, the calculated results closely matched the experimental findings, strongly suggesting that the H-atom transfer (HAT) is likely to be the primary mechanism in the DPPH quenching.


1968 ◽  
Vol 1 (8) ◽  
pp. T.129-T.132 ◽  
Author(s):  
F. M. Toates

The reciprocal interaction between the accommodation and pupil control systems of the human eye is examined from a theoretical point of view. The system, which is responsible for maintaining pupil diameter at a value which is a compromise between conflicting requirements, is represented by a control model, and is considered in terms of the concept of a performance index.


2009 ◽  
Vol 122 (4) ◽  
pp. 545-549 ◽  
Author(s):  
Otakar Rop ◽  
Tunde Jurikova ◽  
Jiri Mlcek ◽  
Daniela Kramarova ◽  
Zultsetseg Sengee

Author(s):  
Jose Maria Da Rocha ◽  
Javier García-Cutrín ◽  
Maria-Jose Gutiérrez ◽  
Raul Prellezo ◽  
Eduardo Sanchez

AbstractIntegrated economic models have become popular for assessing climate change. In this paper we show how these methods can be used to assess the impact of a discard ban in a fishery. We state that a discard ban can be understood as a confiscatory tax equivalent to a value-added tax. Under this framework, we show that a discard ban improves the sustainability of the fishery in the short run and increases economic welfare in the long run. In particular, we show that consumption, capital and wages show an initial decrease just after the implementation of the discard ban then recover after some periods to reach their steady-sate values, which are 16–20% higher than the initial values, depending on the valuation of the landed discards. The discard ban also improves biological variables, increasing landings by 14% and reducing discards by 29% on the initial figures. These patterns highlight the two channels through which discard bans affect a fishery: the tax channel, which shows that the confiscation of landed discards reduces the incentive to invest in the fishery; and the productivity channel, which increases the abundance of the stock. Thus, during the first few years after the implementation of a discard ban, the negative effect from the tax channel dominates the positive effect from the productivity channel, because the stock needs time to recover. Once stock abundance improves, the productivity channel dominates the tax channel and the economic variables rise above their initial levels. Our results also show that a landed discards valorisation policy is optimal from the social welfare point of view provided that incentives to increase discards are not created.


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