Mineralogical and Geochemiccal Assessment of Edda Clays for Possible Use in the Ceramics Industry,Afikpo Sub-Basin,Nigeria

Clay samples from selected part of Edda were analyzed to identify the clay mineral types present, their chemical and physical properties with a view to appraising their industrial suitability as ceramic materials. The mineralogical and geochemical analyses were done using the principles of X-Ray diffraction and X-ray fluorescence respectively. A total of seven clay samples were used for the study, other tests such as plasticity, bulk density, shrinkage, loss on ignition (LOI) and water absorption capacity was carried out to determine the amount of water absorbed under specified conditions. The basic industrial properties assessment showed that more than 70% of the clays are fine-grained. The clays exhibited low to moderate plasticity, moderate shrinkage and bulk density, low to moderate values of both loss on ignition and water absorption capacity. The clays are buff to yellowish in colour. The results of x-ray fluorescence revealed that the mean concentration of major oxide in the clays is shown as follows: SiO2 (62.78%), Al2O3 (20.25%), total Fe (6.09%), CaO (0.56%), MgO (3.21%), Na2O (0.47%), K2O, (1.44%) and TiO2 (0.52%). The samples have high silica content, low alumina and low oxide content. The results of x-ray diffraction revealed that kaolinite is the dominant clay mineral with illite and montmorillonite occurring in subordinate amounts, while quartz and feldspar are the non-clay components present. The characteristics of the clays for each parameter were compared with industrial standards. These properties are appropriate for the Afikpo clays to be useful in the manufacturing of ceramics. However, since the silica content of the clays is high further beneficiation is recommended.

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Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire

Asian Research Journal of Agriculture ◽

10.9734/arja/2018/v10i430041 ◽

2019 ◽

pp. 1-13

Author(s):

Gbocho Serge Elvis Ekissi ◽

Jacques Yapi Achy ◽

Martin Tanoh Kouadio ◽

Bedel Jean Fagbohoun ◽

Lucien Patrice Kouamé

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Water Solubility ◽

Foam Stability ◽

Absorption Capacity ◽

Water Absorption Capacity ◽

Functional Parameters ◽

Swelling Power ◽

Dioscorea Bulbifera ◽

Cooking Times

Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispersibility (D), water absorption capacity (WAC), paste clarity (PC), water solubility index (WSI), swelling power (SP), least gelation capacity (LGC) and solubility (S) but decreased significantly (P <0.05) foam capacity (FC), wettability (W) and foam stability (FS) of flours (D. bulbifera) cv Dougou-won. Steaming increased significantly (P <0.05) oils absorption capacity (OAC) and bulk density (BD). However, cooking on embers decreased significantly (P <0.05) oils absorption capacity (OAC) but not affected significantly (P <0.05) bulk density (BD). The steaming time (30 min) is recommended to considerably influence the physico-functional parameters of the yam (D. bulbifera) flours cv Dougou-won.

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Comparative nutritional and functional properties of selected underutilized legumes

Nigerian Journal of Animal Production ◽

10.51791/njap.v45i3.441 ◽

2020 ◽

Vol 45 (3) ◽

Author(s):

K. O. Soetan ◽

A. A. Adeola

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Functional Properties ◽

Absorption Capacity ◽

Phaseolus Lunatus ◽

International Institute ◽

Oil Absorption ◽

Water Absorption Capacity ◽

Crude Fibre ◽

Emulsion Capacity

Underutilized and neglected legumes have numerous nutritional potentials with great contributions to food security but they are usually excluded from research and development agenda. This study evaluates the nutritional and functional properties of six different underutilized and neglected legumes; Lima bean (LB) (Phaseolus lunatus) (2006-009), Bambara groundnut (BG) (Vigna subterranea) (TVSU- 1482), winged bean (WB) (Psophocarpus tetragonolobus) (Tpt-48), jack bean (JB) (Canavalia ensiformis) (Tce-4), sword bean (SB) (Canavalia gladiata) (Tcg-4) and African yam bean (AYB) (Sphenostylis stenocarpa) (TSS-95) from the Genetic Resources Unit (GRU), International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Nutritional and functional properties were evaluated using proximate composition, mineral analyses and functional properties like bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and dispersibility. All the procedures were carried out using standard protocols. Statistical analysis was done using descriptive statistics. Results of proximate analysis showed that crude protein ranged from18.88 0.15%(WB) to 26.60±0.14%(AYB), crude fat ranged from 1.84 0.02% (JB) to 6.39 0.03% (BG), crude fibre ranged from 3.70 ±0.00% (AYB) to 5.04 0.03% (SB), ash ranged from 3.10 ± 0.14% (AYB) to 4.66 0.02% (LB), nitrogen free extract ranged from 55.60 0.04% (SB) to 62.97 0.12% (WB), moisture content ranged from 5.75 0.48% (AYB) to 10.77 0.03% (JB), dry matter ranged from 89.23 0.03% (JB) to 94.25 ± 0.488% (AYB) and gross energy ranged from 4.39 0.003 kcal/g (SB) to 4.66 0.00 (BG). Mineral content results revealed that calcium varied from 0.14 0.000% (LB) to 0.23 0.0003% (AYB), phosphorus varied from 0.20 0.0001% (AYB) to 0.38 0.00% (BG), sodium varied from 0.12 0.00% (LB and WB) to 0.35 0.0006% (AYB), potassium varied from 0.69 0.00% (LB) to 1.12 0.00% (BG), magnesium varied from 0.15 0.0002% (AYB) to 0.27 0.000% (BG) and iron varied from 44.84 0.03 (mg/g) (WB) to 80.98 0.0007(mg/g) (AYB). Results of functional properties showed that bulk density ranged from 0.45±0.04 g/mL (WB) to 0.77±0.08 g/mL (SB), water absorption capacity ranged from 168.33±0.03 g/100g (LB) to 183.62±0.01 g/100g (SB), oil absorption capacity ranged from 146.54 ±0.02 g/100g (LB) to 161.55±0.02 g/100g (JB), emulsion capacity ranged from 79.67 ±0.02 g/100g (LB) to 89.46±0.02 g/100g (SB) and dispersibility ranged from81.0±1.41%(SB) to 86.5±0.71% (BG). The study concluded that all the underutilized legumes have varying nutritional and functional properties, which should be exploited for nutritional benefits and industrial applications, as a solution to the problem of food shortage, especially in the developing countries.

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Preparation of Construction Bricks from Iron Ore Tailings

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.557-559.839 ◽

2012 ◽

Vol 557-559 ◽

pp. 839-844 ◽

Cited By ~ 1

Author(s):

Gao Xiang Du ◽

Ran Fang Zuo ◽

Wei Juan Guo ◽

Jing Hui Liao

Keyword(s):

Electron Microscopy ◽

Scanning Electron Microscopy ◽

Bulk Density ◽

Iron Ore ◽

Sintering Temperature ◽

Loss On Ignition ◽

X Ray Diffraction ◽

X Ray ◽

Iron Ore Tailings ◽

Scanning Electron

Based on the background that large amount of iron ore tailings are stockpiled in China, the utilization of iron ore tailings to prepare sintering brick was studied. The main objective of this paper was to investigate the influence of sintering temperature on sintering bricks from iron ore tailings, in the presence of clay, coal refuses and bentonite. Sintering bricks were prepared at different temperature with 40 wt% iron ore tailings. Drying was investigated as well as the loss on ignition, bulk density and compressive strength of the specimens. Their mechanical and microstructure properties were also investigated by radioactivity, scanning electron microscopy (SEM) and X-ray diffraction (XRD). The results showed that compressive strengths of the specimens produced were higher than that required by the standards MU20 of GB5101-2003, up to 128.0Mpa at 1100°C corresponding to its higher bulk density completely.

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Preparation and Properties of Sintering Brick from Iron Tailings

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.512-515.1023 ◽

2012 ◽

Vol 512-515 ◽

pp. 1023-1027

Author(s):

Ran Fang Zuo ◽

Gao Xiang Du ◽

Le Fu Mei ◽

Wei Juan Guo ◽

Jing Hui Liao

Keyword(s):

Electron Microscopy ◽

Thermal Analysis ◽

Scanning Electron Microscopy ◽

Bulk Density ◽

Raw Materials ◽

Loss On Ignition ◽

X Ray Diffraction ◽

X Ray ◽

Freeze Thaw ◽

Scanning Electron

The main objective of this paper was to investigate the addition of iron tailing sintering brick production, in the presence of clay, coal refuses and bentonite. Mixtures containing raw materials of sintering brick and iron tailings were prepared at different proportions (up to 55 wt %), fired at 980°C. Freeze/thaw durability, drying and firing shrinkages were investigated as well as the loss on ignition, bulk density and compressive strength of the fired samples. Their mechanical and microstructure properties were also investigated by differential thermal analysis (DTA/TG), scanning electron microscopy (SEM) and X-ray diffraction (XRD). The results showed that compressive strengths of the brick samples are higher than that required by the standards MU15 of GB5101-2003, up to 21.79Mpa with 40% iron tailings corresponding to its higher bulk density completely. Moreover, the results showed that it has such advantages as no lime blowing, uniform color, good freeze/thaw resistance and slight universal frost.

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Study the Physical and Functional Properties of Chickpea and Black Gram Flours

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2021.1010.033 ◽

2021 ◽

Vol 10 (10) ◽

pp. 277-282

Author(s):

Nikhil D. Solanke Pradeep P. Thorat ◽

Jayashri Ughade

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Functional Properties ◽

Water Solubility ◽

Absorption Capacity ◽

Absorption Index ◽

Oil Absorption ◽

Water Absorption Capacity ◽

Black Gram ◽

Chickpea Flour

The purpose of this study is to determine the quality of chickpea and black gram flour used in preparation of traditional products. As the study of physical properties of flour, both chickpea as well as black gram flour shows higher in bulk density. Water absorption index show lower level of both chickpea as well as black gram flour and water solubility index shows both chickpea as well as black gram flour in between bulk density and water absorption index. While the functional properties of flour, water absorption capacity lower for chickpea flour but higher oil absorption capacity. Higher the water absorption capacity for black gram flour and lower the oil absorption capacity for black gram. This concluded that bulk density for both chickpea flour and black gram is highest while oil absorption capacity is lower in both chickpea flour and black gram flours.

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Influence of Phase Composition on Sintered Microstructure of Combustion Synthesized Oxides

Research Letters in Materials Science ◽

10.1155/2007/91376 ◽

2007 ◽

Vol 2007 ◽

pp. 1-5

Author(s):

Ibram Ganesh ◽

J. M. F. Ferreira

Keyword(s):

Composite Powder ◽

Single Phase ◽

Absorption Capacity ◽

Synthesis Methods ◽

Water Absorption Capacity ◽

X Ray Diffraction ◽

X Ray ◽

Point Bend Test ◽

Three Point Bend Test ◽

Point Bend

The effects of powders synthesis methods (urea-combustion synthesis (CS) and conventional solid-state (SS) reaction) on the sintering ability, microstructural features, and mechanical properties ofAl2O3,MgAl2O4spinel, and 20 wt.% ZrO2–MgAl2O4upon sintering at 1625C∘were investigated. X-ray diffraction (XRD), scanning electron microscopy (SEM), relative density (RD), apparent porosity and water absorption capacity, hardness, fracture toughness, and three-point bend test studies revealed the superior sintering ability of CS ZrO2-MgAl2O4composite powder as compared with one prepared by SS reaction. In contrast, single-phase powders obtained by SS reaction exhibit superior sintering ability over CS synthesized ones. The reasons for differences observed are discussed along this paper.

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Pasting Properties of Composite Flour Made from Sorghum, Millet and African Yam Bean

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i1130373 ◽

2021 ◽

pp. 23-35

Author(s):

J. N. Okafor ◽

J. N. Ishiwu ◽

J. E. Obiegbuna

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Pasting Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Water Absorption Capacity ◽

African Yam Bean ◽

Composite Flours ◽

Gelation Concentration ◽

Flour Blends

The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sorghum, Millet and African yam bean was studied. Sorghum, Millet and African yam bean were processed into flour and mixed at different ratios to obtain composite flours. The flour formulations obtained were analyzed for water absorption capacity, bulk density, least gelation concentration , and viscosity .The water absorption capacity ranged from 1.00 to 3.00, the bulk density ranged from 0.56 to 0.82;the least gelation concentration ranged from 5.77 to 6.87,while the viscosity ranged from 0.956 to 9.30.Also proximate composition of the individual flours before formulation was analyzed, it ranged from 6.13 to 8.46 moisture, 2.00 to 4.67 ash, 0.17 to 8.00 fiber,5.47 to 8.61 fat, 7.57 to 21.84 protein, 58.34 to 69.27 carbohydrate.The sensory values ranged from 5.60 to 6.45 for taste; 4.25 to 6.85 for colour; 5.15 to 6.80 for texture; 3.85 to 5.70 for aroma; 5.45 to 6.45 acceptability. Sample 10 (with the ratio of 40:70:20) had the highest rating for general acceptability. It was observed that sample 1(with the ratio of 60:50:60) had the lowest rating in taste and aroma. The mixture components that could produce optimum texture was determined through optimization plot. This work has demonstrated that acceptable ‘fufu’ with moderate protein and carbohydrate could be successfully produced using composite flours of sorghum, millet and African yam bean.

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Effect of Water Immersion on Raw and Expanded Ugandan Vermiculite

Minerals ◽

10.3390/min12010023 ◽

2021 ◽

Vol 12 (1) ◽

pp. 23

Author(s):

Celia Marcos

Keyword(s):

Water Absorption ◽

Heating Temperature ◽

Water Immersion ◽

Absorption Capacity ◽

Electrical Heating ◽

X Ray Diffraction ◽

X Ray ◽

Structural Order ◽

Effect Of Water ◽

Different Temperatures

Effect of water immersion at different times (from 1/2h to 24 h) on raw and expanded vermiculite from Uganda was investigated. The expansion was carried out by electrical heating at different temperatures and by irradiation with microwaves. After, the expansibility (k) and the water absorption content (WA) were obtained and the samples were characterized. The elemental and mineral composition was determined by X-ray fluorescence and X-ray diffraction, respectively; the thermal behavior by thermal gravimetric analyses; and the textural parameters by BET. The expansibility of Ugandan vermiculite is relatively lower than the other commercial vermiculites due basically to its lower K2O content (0.36%) and higher water content (about 20%). The water absorption capacity of samples significantly increased with the increase in heating temperature. The maximum WA content, about 130 mg/g, was obtained at 900 °C for 24 h. The loss of water during the expansion process in the Ugandan vermiculite caused loss of structural order and crystallinity. Moreover, in the samples expanded and subsequently immersed in water, the structural order and crystallinity increased with increasing WA values. Specific surface area and porosity hardly vary with temperature and are practically independent of vermiculite purity. Expanded commercial vermiculites could be a suitable hygroscopic material, given its efficient water absorption. Microwave expanded commercial vermiculites, in this case, would not be recommended

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Functional and Physicochemical Characteristics of Raw, Roasted and Germinated Buckwheat Flour

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1452 ◽

2019 ◽

Author(s):

Beenu Tanwar ◽

Nistha Lamsal ◽

Ankit Goyal ◽

Vikas Kumar

Keyword(s):

Antioxidant Activity ◽

Water Absorption ◽

Bulk Density ◽

Phenolic Content ◽

Absorption Capacity ◽

Total Phenolic ◽

Oil Absorption ◽

Water Absorption Capacity ◽

Swelling Power ◽

Buckwheat Flour

Purpose: Buckwheat, a pseudocereal is a nutritionally dense and gluten-free grain which has a great potential especially in the functional food industry. Domestic processing methods like germination and roasting may enhance the nutritional and functional components of the buckwheat. Design/methodology/approach: The raw, roasted (120°C for 10 min) and germinated (27 ± 3°C for 24 hours) seed flour was analyzed for functional (bulk density, water absorption capacity, oil absorption capacity, swelling power, and emulsifying capacity and activity) and physicochemical (fat, ash, protein, total carbohydrate, total phenolic content and antioxidant activity) parameters. Findings: Both the methods showed varied deviation of functional properties and nutrients from the raw flour. Germination significantly (p 0.05) increased the protein (11.5%) and moisture (14.66%) whereas, decreased ash (1.8%), carbohydrate (62.84%), fat (1.33%) and fiber (7.87%); roasting significantly (p 0.05) increased the carbohydrate (71.38%) whereas, decreased ash (1.8%), fat (1.33%), fibre (6.32%), moisture (11.66%) and protein (7.6%) content. Germination significantly (p 0.05) increased the phenolic content and antioxidant activity (82.63%). Bulk density and emulsion capacity decreased in both germinated and roasted buckwheat flour. However, both germination and roasting significantly (p 0.05) increased the oil absorption capacity, swelling power, and water absorption capacity. Originality/value: The present study suggests that germinated and roasted flours can be utilized commercially for the production of economical, better and nutrient-dense food products for people suffering from cereal-based health disorders.

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Utilization of Waste Glass in Autoclaved Silica–Lime Materials

Materials ◽

10.3390/ma15020549 ◽

2022 ◽

Vol 15 (2) ◽

pp. 549

Author(s):

Katarzyna Borek ◽

Przemysław Czapik

Keyword(s):

Compressive Strength ◽

Water Absorption ◽

Bulk Density ◽

Quartz Sand ◽

Reference Sample ◽

Xrd Analysis ◽

Waste Glass ◽

X Ray Diffraction ◽

X Ray ◽

Waste Container

This paper aims to investigate the possibility of using waste glass of different colours as a complete substitute for quartz sand in autoclaved silica–lime samples. On the one hand, this increases the possibility of recycling waste glass; on the other hand, it allows obtaining autoclaved materials with better properties. In this research, reference samples with quartz sand (R) and white (WG), brown (BG), and green (GG) waste container glass were made. Parameters such as compressive strength, bulk density, and water absorption were examined on all samples. The samples were examined using a scanning electron microscope with an energy dispersive spectroscopy detector (SEM/EDS) and subjected to X-ray diffraction (XRD) analysis. The WG samples showed 187% higher compressive strength, BG by 159%, and GG by 134% compared to sample R. In comparison to the reference sample, volumetric density was 16.8% lower for sample WG, 13.2% lower for BG, and 7.1% lower for GG. Water absorption increased as bulk density decreased. The WG sample achieved the highest water absorption value, 15.84%. An X-ray diffraction analysis confirmed the presence of calcite, portlandite, and tobermorite phases. Depending on the silica aggregate used, there were differences in phase composition linked to compressive strength. Hydrated calcium silicates with varying crystallisation degrees were visible in the microstructure image.

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