Proximate, microbial and mineral compositions of Millet Pennisetum gluacuum L. and sorghum bicolor compounded straw feed for ruminant

2021 ◽  
Vol 3 (2) ◽  
pp. 009-014
Author(s):  
Bello Muhammed magaji ◽  
Femi Maroof Adams ◽  
Azeez Ayodeji Tijani ◽  
Bamidele Joshua Awogbemi ◽  
Temitope Oluwaranti Alake ◽  
...  
Keyword(s):  
Sorghum Bicolor ◽  
Crude Protein ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Crude Fibre ◽  
Total Plate Count ◽  
Mineral Compositions ◽  
Digestible Protein ◽  
Ruminant Feed

The study was aimed for the production and determination of the proximate, microbiological and mineral compositions of Millet Pennisetum gluacuum L. and Sorghum bicolor compounded straw feed for ruminant production. The result revealed a pH 5.791 which is suitable for fibre in the feed and promote chewing and rumination processes in the rumen, low percentage moisture content of 1.37 was recorded due to high drying in the field, high percentage fat and crude protein of 4.67 and 6.97 respectively this was as a result of the inclusion of groundnut cake as source of protein and fat in the feed, percentage digestible protein was 3.58, crude fibre value of 27.56 which satisfied the 18% requirement in the diet of ruminants, percentage carbohydrate was 54.2, and estimated energy value (Kcal) 286.95. Microbiological analysis showed a total plate count of 5 x10-4 cfu/g, Mould count of 1 x10-3 cfu/g, while Yeast, Staphylococcus, Coliform, Shigella, Salmonella and Escherichia coli count were not detected respectively. Mineral composition of sorghum and millet Pennisetum gluacuum compounded straw feed showed the presence of Fe, Na, K, Mg, Zn, Cu Mn, and Cr as 120.4189mg/kg, 570.9844 mg/kg, 227.1493 mg/kg, 568.2669 mg/kg, 12.9195mg/kg, 14.0666mg/kg, 62.9926mg/kg respectively and 18.584 mg/kg while Ni and Pb were not detected in the formulated ruminant feed.

scholarly journals Seasonal and Temperature Dependent Variations in Proximate Parameters and Mineral Elements of Smoke-Dried Catfish (Clarias gariepinus, Burchell, 1822) using Traditional and Eco-Friendly Kilns in Lagos, Nigeria

2020 ◽  
Vol 24 (4) ◽  
pp. 639-643
Author(s):  
M.M. Ogunbambo
Keyword(s):  
Crude Protein ◽  
Clarias Gariepinus ◽  
Mineral Elements ◽  
Drying Process ◽  
Temperature Dependent ◽  
Crude Fibre ◽  
Significant Difference ◽  
Dry Seasons ◽  
Mineral Compositions ◽  
Wet And Dry Seasons

Smoke-drying Clarias gariepinus (catfish) provides animal protein and a source of livelihood in Lagos, Nigeria. Changes occurring to seasonal and mineral compositions of smoke-dried catfish using local Traditional Drum Kiln (TDK) and a newly constructed Eco-Friendly Kiln (EFK) fitted with a flame, drying and electronic components was carried out in this study. The smoke-drying process was carried out in both wet and dry seasons and smoke-dried catfish samples stored at ambient and adjusted refrigerated temperatures of 28 and 4 0C. The smoke-drying procedure was  standardized at 60 - 80 0C and kiln lasted 24 ± 3 hours. Moisture content results showed a significant difference when the catfish samples were smoke-dried using TDK and EFK and stored in ambient and controlled temperatures in both wet and dry seasons while crude protein, lipid, ash and crude fibre values were significantly different when stored only in dry season. Mineral elements phosphorus, sodium, copper, magnesium and iron showed a significant difference when stored at both temperatures and seasons using both kilns. Mineral elements were found to be most stable in smoke-dried catfish samples when stored at controlled temperatures. This work proved that standardizing smoke-drying process using both kilns resulted in good quality smoke-dried catfish but showed that higher biochemical values were obtained when EFK is used. Key words: Nigeria, Smoke-drying Kilns, Seasons, Ambient, Controlled Temperatures

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.

scholarly journals Effect of smoking, drying and the combination of smoking-drying on the nutritional and sensory attributes of catfish (Clarias gariepinus)

2018 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
A. O Akinsola ◽  
O. A Idowu ◽  
G.O Akanbi ◽  
M. A Taiwo-Oshin
Keyword(s):  
Clarias Gariepinus ◽  
Sensory Attributes ◽  
Plate Count ◽  
Crude Fibre ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Total Plate Count ◽  
Significant Difference ◽  
Post Harvesting ◽  
Proximate Analyses

Poor post harvesting technology such as handling, preservation and processing can lead to an unhealthy situation through massive spoilage and waste. This study assessed the effect of smoking, drying and the combination of smoking-drying on the nutritional and sensory attributes of catfish. Six kilograms of average fresh catfish were washed, eviscerated, drained, and divided into four portions of 1.5 kg each. Sample A served as control (fresh fish), while samples B, C, D were dried, smoked, dried and smoked fish respectively. Samples were analyzed using standard methods. The results of proximate analyses of samples showed that the moisture content ranged from 20.1 to 75.0 %, the protein content from 21.7 to 63.0 %, the fat content from 0.5 to 8.6 %, while the crude fibre ranged from 0.0 to 0.04 %. The total ash ranged from 1.1 to 4.9 %, while Carbohydrate (NFE) ranged from 0.1 to 3.5 %. Significant difference (p>0.05) was observed in the free fatty acids and pH of sample C compared to other samples. The total plate count ranged from 2.4 to 4.3x10-5 CFU/g. The sensory attributes result showed that sample D was the most preferred and acceptable. The study showed that dried-smoked fish had a better quality and was more preferred for consumption than singly dried or smoked catfish

Microbiology of Delicatessen Salads

1975 ◽  
Vol 38 (3) ◽  
pp. 146-149 ◽  
Author(s):  
J. L. FOWLER ◽  
W. S. CLARK
Keyword(s):  
Air Force ◽  
The United States ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Convenience Food ◽  
Total Plate Count ◽  
Health Significance ◽  
Yeasts And Molds ◽  
Geographical Locations

Prepared salads obtained from 11 convenience food manufacturers in eight geographical locations throughout the United States were examined microbiologically upon their arrival at the laboratory, stored at 2 C and examined microbiologically weekly thereafter for 5 weeks. Microbiological evaluation included determination of total plate count, coliforms, fecal coliforms, yeasts and molds, Clostridium perfringens, Staphylococcus aureus. and salmonella; pH of the salads also was measured. Microorganisms of public health significance were detected initially in few samples; during storage these microorganisms decreased in number and no longer could be detected. Yeasts and molds, and microorganisms enumerated by the total plate count consistently proliferated to extremely high numbers in shrimp, macaroni, carrot and raisin, and egg salads. Additionally, 64 prepared salads representing 13 convenience food manufacturers from 10 geographic locations were examined microbiologically for compliance with Army and Air Force Exchange Service microbiological limits. Counts in excess of the limits were found in 36 of 64 (56%) samples; violations in total plate count, coliform, and yeast and mold limits occurred in 16, 22, and 45% of the samples, respectively.

scholarly journals Changes in chemical constituents and overall acceptability of papaya jam fortified with soya protein during storage

2020 ◽  
Vol 88 (1) ◽  
Author(s):  
Dimas Bayu PINANDOYO ◽  
Arisadi MASNAR
Keyword(s):  
Crude Protein ◽  
Reducing Sugars ◽  
Chemical Constituents ◽  
Soya Protein ◽  
Plate Count ◽  
Protein Concentrate ◽  
Overall Acceptability ◽  
Total Plate Count ◽  
Soya Protein Concentrate ◽  
Papaya Pulp

Processed fruit products commonly contain very low protein due to the heat treatment during processing period. This article presents the researchresults concerning the increase of nutrition value of papaya jam fortified with soya protein concentrate. Papaya jam prepared with ratio 40:1, 40:2, 40:3, 40:4, and 40:5 (v/v) of papaya pulp and soya protein concentrate. The treatment of papaya jam and soya protein with the highest acceptability was then analyzed for the changes in chemical constituents and overall acceptability at monthly interval during three months of storage. The parameters that being analyzed were moisture content, total soluble solids (TSS), pH, total and reducing sugars, non-enzymatic browning, acidity, ascorbic acid, total carotenoid, total phenol, crude protein, and total plate count.  The results showed that fortified papaya jams prepared with papaya pulp and soy protein concentrate ratio at 40:1 had the highest acceptability. During storage time it revealed that moisture content, TSS, pH, total and reducing sugars, and non-enzymatic browning increased, while acidity, ascorbic acid, total carotenoids, phenols, total antioxidants and crude protein contents of jam decreased. Fortification of papaya jam with soya protein concentrate (40:1 v/v) increased crude protein content on average from 3.15% to 4.16%. Total plate count (TPC) indicated that no microbial contamination during 3 months storage period. It can be concluded that papaya jam fortified with soya protein concentrate remained acceptable during storage although the acceptability decreased over time.

scholarly journals AKTIVITAS ANTIOKSIDAN DAN TOTAL FENOL COKLAT YANG DIPERKAYA DENGAN KAYU MANIS (Cinnamomum verum) DAN JAHE (Zingiber officinale)

2021 ◽  
Vol 17 (3) ◽  
pp. 146
Author(s):  
Rifa Nurhayati ◽  
Ika Agustin ◽  
Ervika Rahayu Novita Herawati
Keyword(s):  
Zingiber Officinale ◽  
Plate Count ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Physical Analysis ◽  
Microbiological Analysis ◽  
Color Test ◽  
Food Ingredients ◽  
Total Plate Count ◽  
Functional Value

<p class="Abstrak"><span lang="EN-GB">Coklat adalah produk yang diformulasi dari massa kakao, dicampur dengan atau tanpa penambahan gula, susu, atau bahan makanan lain yang diizinkan. Kakao kaya akan polifenol, terutama katekin dan <em>procyanidin</em>. Kakao juga mengandung berbagai mineral seperti magnesium dan zat besi. Berbagai manfaat kakao membuat coklat tidak hanya menjadi makanan pilihan tetapi juga memiliki nilai fungsional bagi mereka yang mengkonsumsinya. Salah satu diversifikasi coklat olahan adalah fortifikasi dengan jahe atau bubuk kayu manis. Penelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia, dan mikrobiologis coklat yang difortifikasi dengan jahe dan kayu manis. Analisis fisik yang dilakukan adalah uji tekstur dan warna, analisis kimia dengan uji proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat <em>by different</em>), uji kadar fenol total dan uji antioksidan (DPPH) sedangkan analisis mikrobiologis dilakukan dengan <em>total plate count</em>. Hasilnya menyebutkan bahwa penambahan jahe dan kayu manis meningkatkan nilai kekerasan, <em>cohesiveness</em> dan <em>gumminess</em> dalam coklat. Kadar fenol meningkat dari 4,83 mg GAE/mg di coklat original menjadi 6,77 mg GAE/mg di coklat kayu manis dan 6,83 mg GAE/mg di coklat jahe.</span></p><p class="Abstrak"> </p><p class="Abstrak"><strong><span class="Heading2Char"><span lang="EN-GB">Antioxidant Activity And Total Phenolic Content of Chocolate Enriched With <em>Cinnamomum verum</em> And<em> Zingiber officinale</em></span></span></strong></p><p class="Abstrak"><span lang="EN-GB">Chocolate is a product that is produced from the cocoa mass, mixed with or without the addition of sugar, milk or other food ingredients that are permitted. Cocoa is rich in polyphenols, especially catechins and procyanidins. Cocoa also contains various minerals such as magnesium and iron. The various benefits of cocoa make chocolate not only a preferred food but also has functional value for those who consume it. One diversification of processed chocolate bars is fortification with ginger or cinnamon powder. This study aims to determine the physical, chemical and microbiological characteristics of chocolate bars added with ginger and cinnamon. Physical analysis performed was texture and color test, chemical analysis with proximate test (water content, ash content, fat content, protein content and carbohydrate content by difference), total phenol content test and antioxidant test (DPPH) while microbiological analysis was carried out with total plate count. The results mentioned that the addition of ginger and cinnamon increased the value of hardness, cohesiveness and gumminess parameter in chocolate. However, phenol levels increased from 4.83 mg GAE/mg in original chocolate to 6.77 mg GAE/mg in cinnamon chocolate and 6.83 mg GAE/mg in ginger chocolate.</span></p>

Assessment of Zinc, Iron, and Microbes concentrations in Blood Cockles (Anadara granosa) as Complementary Foods and Implications for reducing of Micronutrition Deficiency

2021 ◽  
pp. 3399-3403
Author(s):  
Margaretha Solang ◽  
Djuna Lamondo ◽  
Ramli Utina ◽  
Syam Kumaji ◽  
Zuliyanto Zakaria
Keyword(s):  
Heavy Metals ◽  
Plate Count ◽  
Food Control ◽  
National Agency ◽  
Filter Feeder ◽  
Total Plate Count ◽  
Zn Content ◽  
Blood Cockle ◽  
Anadara Granosa

Blood cockles (Anadara granosa) are filter feeder that can accumulate heavy metals and microbes so that need to pay attention to the maximum intake. The objective of this study was to evaluate the content of Fe, Zn, a total of microbes and maximum tolerable intake value (MTI). The study employed quantitative analysis. The samples were collected from Wonggarasi Timur Village, Pohuwato Regency, Gorontalo, Indonesia. The determination of Fe and Zn was carried out through Atomic Absorption Spectrophotometer and the microbes total was done by using the Total Plate Count test. Maximum Tolerable Intake value was calculated according to the provisions of JEFCA. The results of the study showed that the Fe and Zn average of blood cockles ranged from 227.85±5.04 ppm – 247.98±6.77ppm and 2.77±0.07ppm-2.82±0.09ppm. Microbes total ranged from 1.7 x 103 colonies/g – 2.4 x 103 colonies/g. The MTI value assumed for person weighing 70 kg based on Fe and Zn content of blood cockle is 0.226kg/day - 0.467kg/day and 24.822kg/day - 24.911kg/day. Blood cockles are a source of Fe, Zn and are safe for consumption according to MTI. Consumption of blood cockles helps reduce the problem of deficiency of Fe and Zn. The content of Fe is higher than the content of Zn in blood cockles. Blood cockles from Pohuwato regency are safe for consumption according to MTI. The microbes total in blood cockles ranged from 1.7x103 colonies/g -2, 4x 103 colonies/g. This total is below the Badan Pengawas Obat dan Makanan/ Indonesian National Agency of Drug and Food Control (BPOM) standard, which is 5 x 105 CFU/g so that the blood cockles are safe for consumption.

scholarly journals Milk quality in small farms from Southern Region of Brazil

2020 ◽  
Vol 50 (10) ◽  
Author(s):  
Lucas Candiotto ◽  
Regis Luis Missio ◽  
José Ricardo da Rocha Campos ◽  
André Brugnara Soares ◽  
Felipe Candiotto ◽  
...  
Keyword(s):  
Crude Protein ◽  
Raw Milk ◽  
Fat Content ◽  
Southern Region ◽  
Plate Count ◽  
Smallholder Farms ◽  
Mean Values ◽  
Chemical Indicators ◽  
Total Plate Count ◽  
The Mean

ABSTRACT: This study aimed to evaluates some physical chemical aspects of chilled raw milk that meet Brazilian quality standards in smallholder farms from southern Region of Brazil. The fat content, crude protein (CP), total solids (TS), somatic cell count (SCC), and total plate count (TPC) of the chilled raw milk from 78 smallholder farms was analyzed between Oct 2014 and Feb 2017. It was found that 96% of the samples met the Brazilian regulations for fat content, 87% for CP, and 91% for TS. The mean values of TPC and SCC were higher than the maximum limits established by Brazilian regulations. Smallholder farms from Southern Region of Brazil produce milk with an adequate standard for the main chemical indicators. However, there is an important gap in compliance with hygienic-sanitary practices, leading to high levels of chilled raw milk that does not meet the limits of Brazilian regulations.

scholarly journals Pengaruh Jenis dan Konsentrasi Asam terhadap Cuko Pempek (Effect of Type and Acid Concentration on Cuko pempek)

2017 ◽  
Vol 36 (4) ◽  
pp. 404
Author(s):  
Mukhtarudin Muchsiri ◽  
Basuni Hamzah ◽  
Agus Wijaya ◽  
Rindit Pambayun
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Agar Medium ◽  
Block Design ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Standard Samples ◽  
Total Sugars ◽  
Total Plate Count ◽  
Randomized Block Design

The aim of this study was to explore the effect of the type and acid concentration on cuko pempek. Preparation of cuko pempek used the Randomized Block Design (RBD) factorial, type of acid comprises acetic acid (A1), lactic acid (A2) and lactic acid applicative (A3). Acid concentration of 200 mL (K1), 250 mL (K2) and 300 mL (K3) with three replications. The observed parameters consisted of chemical analysis such as: total sugars, pH, viscosity, and capsaicin. The organoleptical tests used different tests with standard samples include color, aroma and flavor. While the microbiological analysis was by Total Plate Count (TPC) methods using agar medium spread. The results showed that the type of acid affect the pH, total sugars, viscosity, color, aroma, flavor and had no effect on the levels of capsaicin of cuko pempek. Acid concentration affect the total sugars, capsaicin, color, aroma, taste, while did not affect the pH and viscosity. The interaction of the studied factors affect the pH, total sugars, capsaicin, color, aroma, and taste of cuko pempek. Organoleptical assessment showed that the color, aroma and flavor of cuko pempek were different from the standard samples at the level of the medium, small and very small difference. In microbiological treatment using lactic acid applicative (K3), the viability of cells decreased significantly from a range of LAB 10 CFU/mL to an average of 1.94 × 10 CFU/mL.ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh jenis dan konsentrasi asam terhadap cuko pempek. Penyiapan cuko pempek menggunakan Rancangan Acak Kelompok (RAK) faktorial, jenis asam terdiri asam asetat (A1), asam laktat (A2) dan asam laktat aplikatif (A3). Konsentrasi asam terdiri 200 mL (K1), 250 mL (K2) dan 300 mL (K) dengan tiga ulangan. Parameter yang diamati adalah analisis kimia meliputi total gula, pH, viskositas, dan capsaicin. Uji organoleptik menggunakan uji beda dengan sampel baku meliputi warna, aroma dan rasa. Sedangkan analisis mikrobiologis dengan metode Total Plate Count (TPC) menggunakan media agar gores. Hasil penelitian menunjukkan bahwa jenis asam berpengaruh terhadap pH, total gula, viskositas, warna, aroma, rasa dan tidak berpengaruh terhadap kadar capsaicin cuko pempek. Konsentrasi asam berpengaruh terhadap total gula, capsaicin, warna, aroma, rasa, dan tidak berpengaruh terhadap pH dan viskositas. Sedangkan interaksinya berpengaruh terhadap pH, total gula, capsaicin, warna, aroma, dan rasa cuko pempek. Penilaian uji organoleptik menunjukan bahwa warna, aroma dan rasa cuko pempek berbeda dengan sampel baku pada taraf perbedaan sedang, sedikit dan sangat sedikit. Secara mikrobiologis pada perlakuan yang menggunakan asam laktat aplikatif (K3), viabilitas BAL menurun drastis dari kisaran sel-sel BAL 10 CFU/mL menjadi rata-rata sebesar 1,94 × 10 CFU/mL.

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