scholarly journals Nutritive values of fodders at different seasons and altitudes in Gandaki River Basin of Nepal

2019 ◽  
Vol 2 (1) ◽  
pp. 109-126
Author(s):  
Manoj Kumar Shah ◽  
Bir Bahadur Tamang ◽  
Bishnu Dhakal ◽  
Pashupati Chaudhary ◽  
Snehi Shrestha ◽  
...  
Keyword(s):  
River Basin ◽  
Nutritive Value ◽  
Species Selection ◽  
Crude Fibre ◽  
Fodder Trees ◽  
Nutritional Values ◽  
Young Leaves ◽  
Bauhinia Purpurea ◽  
Fodder Tree ◽  
Animal Metabolism

This study aimed to assess the seasonal and ecological variation of chemical and nutritional values of locally preferred fodders in Gandaki River Basin (GRB) areas. The study was conducted in four altitudinal gradients viz. <400m, 400-800m, 800-1200m and 1200–1600m altitude above sea level in different looping seasons: rainy, spring and winter seasons. The most important five species of fodder trees Artocarpus lakoocha, Ficus roxburghii, Thysanolaena maxima, Ficus semicordata and Bauhinia purpurea were selected based on farmers’ preferences in nutritional values. Fodder samples comprised young leaves, old leaves and young twigs that were taken in July, September and December. It was revealed that nutritive value is not very much influenced by altitude but it is strongly influenced by lopping seasons. Among Thysanolaena maxima, Artocarpus lakoocha, Ficus roxburghii and Bauhinia purpurea the cellulose contents were significantly different (p<0.001) with seasons but there was no significant variation with altitudes. Similarly, Acid Detergent Fibre (ADF) contents in Thysanolaena maxima, Ficus roxburghii and Bauhinia purpurea were found significantly different with seasons. Ficus roxburghii fodder tree was found significantly different in Neutral Detergent Fibre (NDF), ADF, Cellulose and Potassium content with seasons. Similarly, fodder tree Bauhinia purpurea was found significant on Dry matter (DM), Crude fibre (CF), NDF, ADF, cellulose, tannin and potassium with seasons. The study hinted how careful planning of species selection and prudent decision in scheduling looping and feeding fodder trees can help improve animal metabolism, health, growth and productivity.

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and Variety

2011 ◽  
Vol 75 (1) ◽  
pp. 57-69 ◽  
Author(s):  
Anna Kotlarz ◽  
Agnieszka Sujak ◽  
Wacław Strobel ◽  
Wilhelm Grzesiak
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Crude Oil ◽  
Crude Protein ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Crude Fibre ◽  
Nutritional Values ◽  
Fiber Fractions ◽  
Pea Seeds

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and VarietyWe tested nutritional usability of pea seeds (Pisum sativumL.) at full maturity. Four white-flowering and 5 colour-flowering new Polish cultivars were compared. We determined proximate composition of ground seeds collected over 4 years period as well as amino acids, minerals (Ca, P, Na, K), tannins and fiber fractions (NDF, ADF, ADL). The seeds contained between 224 and 260 g·kg-1of crude protein which was rich in Lys (6.8±0.8 g) but poor in Met+Cys (2.0±0.2 g·16 g-1N). The amount of tannins (as tannic acid equivalent) in white-flowering cvs was 4.3±0.9 g and in colour-flowering - 7.4±2.2 g. The calculated protein nutritional values were compared against amino acid standards of human and animal nutrition and the whole egg protein. Effects of the cropping year and variety variance in respect of chemical composition of seeds were examined. Crude protein, crude oil, N-free extractives, tannins, K, amino acid content: Leu, Phe+Tyr and Ala content were influenced significantly by the cultivar, while the cropping year had a significant influence on dry matter, crude ash, crude protein, crude fibre, crude oil, N-free extractives ADF and ADL fiber fractions, content of P, Na and K, most of the amino acid levels and on nutritional values of the protein measured by means of CS and EAAI indices.

scholarly journals Nutritional Analysis of Locally Preferred Fodder Trees of Middle Hills of Nepal: A Case Study from Hemja VDC, Kaski District

2013 ◽  
Vol 13 (2) ◽  
pp. 39-44 ◽  
Author(s):  
Sunita Dhungana ◽  
Hari P Tripathee ◽  
Lila Puri ◽  
Yajna P Timilsina ◽  
Krishna P Devkota
Keyword(s):  
Crude Protein ◽  
Nutritional Value ◽  
Group Discussion ◽  
Crude Fiber ◽  
Preference Ranking ◽  
Fodder Trees ◽  
Nutritional Values ◽  
Nutritional Analysis ◽  
Fodder Tree

The study on nutritional value of locally preferred fodder trees in the farmland of middle hills of Nepal was conducted in Hemja VDC of Kaski district. Primary information on distribution and frequency of fodder trees was obtained through key informants survey, group discussion and observation of the study area. The preference ranking of ten most abundant fodder trees was done on the basis of palatability, propagation easiness, growth rate and competition with agricultural crops. The nutritional value of fodder species was analyzed and compared with the farmers’ preference ranking to examine association among them. The analysis correspond farmers’ preference of fodder tree species to their nutritional values. The study revealed that Ficus subinisa was the dominant fodder tree however, the Artocarpus lakoocha was highly preferred trees for its palatability and nourishing values. Nutritional analysis of ten preferred fodder species with respect to moisture, ash, crude protein, crude fat, crude fiber and carbohydrate was carried out. The crude protein varied from 15-29%, in which, A. lakoocha to contained the highest amount of crude protein. Similarly, F. lacor contained highest crude fiber (42.07%), and Machilus odoratissima yielded highest amount of carbohydrate (21.92%). Nepal Journal of Science and Technology Vol. 13, No. 2 (2012) 39-44 DOI: http://dx.doi.org/10.3126/njst.v13i2.7712

scholarly journals Nutritional Values and Medicinal Health Aspects of Brown, Brown-Black and White Cowpea (Vigna unguiculata L. Walp.) Grown in Okene, Kogi State, Nigeria

2020 ◽  
pp. 114-124
Author(s):  
Abdullahi Attah Alfa ◽  
Kokori Bajeh Tijani ◽  
O. D. Omotoso ◽  
Yahaya Junaidu ◽  
Abullahi Aminu Sezor
Keyword(s):  
Moisture Content ◽  
Vigna Unguiculata ◽  
Crude Protein ◽  
Nutritive Value ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fibre ◽  
Nutritional Values ◽  
Black And White ◽  
Black Seeds

Cowpea (Vigna unguiculata) is an annual legume thought to have originated in Nigeria. Cowpea has high protein and carbohydrate content with a relatively low fat content and a complementary amino acid pattern to that of cereal grains make it an important nutritional staple food in the human diet. This study aims to determine the phytochemical, nutritional values and medicinal health aspects of brown, brown-black and white cowpea grown in Okene, Kogi State, Nigeria. Three colours of cowpea seeds are dried and ground in powder form. The crude powder was tested for alkaloids, anthraquinone, carbohydrates, cardiac glycosides, fat and oils, flavonoid, Saponins, steroidal ring, terpenoids and tannins. The proximate analysis of the samples was carried out for protein content, ash content, fat content, moisture content, crude fiber and carbohydrate after drying each sample at room temperature. Vitamins and mineral elements were determined by the dry ash extraction. The phytochemical components of secondary metabolites of the extracts from the obtained result, anthraquinone were absent in each of the three colour of the samples and tannins were not present in the white seed. The proximate composition of a nutritive value of each samples. The brown and brown-black seeds has higher value of percentages (%) crude protein, % ash content, % fat content, moisture content, % crude fibre, % carbohydrate of amounting to (57.84, 4.53, 11.60, 7.24, 3.40, 55.98) and (58.59, 4.45, 10.9, 7.06, 3.90, 54.60) while the white seed has (50.20, 3.52, 9.30, 8.56, 4.11, 59.50) has low % crude protein, % ash content and % fat content value compared to brown and brown-black seeds of cowpea. The vitamins components of brown, brown-black seeds and white seed of Cowpea where vitamin A, B, C, E (131, 232, 9, 7) in brown seed, (142, 221, 7, 9) in brown-black seed and (113, 209, 6, 5) in white seed. The Mineral element of brown, brown-black and white seeds of Cowpea where Na, K, Ca, Mg, Fe, Zn, P and Mn (49, 981, 651, 123, 54, 35, 620, 1.0) brown, (58, 789, 668, 98, 43, 38, 590, 2.0) brown-black and (63, 684, 723, 299, 10.11, 23, 843, 0.5) white seeds were detected but Cu and N non-detected in each. The brown and brown-black seeds of cowpea is richer in proximate, vitamins and mineral nutrients compared to white seed of cowpea. Therefore, adoption, utilization and consumption of cowpea grains as source of food will be a step forward towards combating the protein-calorie malnutrition and iron deficiency in this part of the world.

scholarly journals Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1207
Author(s):  
Shu-Cheng Duan ◽  
Soon-Jae Kwon ◽  
Seok-Hyun Eom
Keyword(s):  
Antioxidant Activity ◽  
Faba Bean ◽  
Nutritional Value ◽  
Cooking Methods ◽  
Thermal Treatments ◽  
Nutritional Values ◽  
Beneficial Effects ◽  
Young Leaves ◽  
Dry Heating ◽  
Positive Correlations

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.

The estimation of the nutritive value of feeds as energy sources for ruminants and the derivation of feeding systems

1978 ◽  
Vol 90 (1) ◽  
pp. 47-68 ◽  
Author(s):  
K. L. Blaxter ◽  
A. W. Boyne
Keyword(s):  
Organic Matter ◽  
Nutritive Value ◽  
Metabolizable Energy ◽  
Crude Fibre ◽  
Mitscherlich Equation ◽  
Energy Retention ◽  
Gross Energy ◽  
Biological Concepts ◽  
Two Parameters ◽  
Feeding Systems

SUMMARYThe results of 80 calorimetric experiments with sheep and cattle, mostly conducted in Scotland, were analysed using a generalization of the Mitscherlich equation R = B(l–exp(–pG))–l, where R is daily energy retention and G daily gross energy intake, both scaled by dividing by the fasting metabolism. The relations between gross energy and metabolizable energy were also examined. Methods of fitting the Mitscherlich equation and the errors associated with it are presented.It is shown that the gross energy of the organic matter of feed can be estimated from proximate principles with an error of ±2·3% (coefficient of variation) and that provided different classes of feed are distinguished, the metabolizable energy of organic matter can be estimated from gross energy and crude fibre content with an error of ±6·9%. Parameters of the primary equation made with cattle agreed with those made with sheep and there was no evidence of non-proportionality of responses on substitution of feeds in mixtures.The efficiency of utilization of gross energy for maintenance and for body gain of energy was related to the metabolizability of gross energy and, in addition, to fibre or to protein content. Prediction equations are presented which describe these relationships.It is shown that the primary equation can be manipulated to express a number of biological concepts and that its two parameters B and p can be simply derived from estimates of the two efficiency terms for maintenance and production.The results are discussed in relation to the design of feeding systems for ruminant animals and to the derivation of optima in their feeding.

Morpho-physiological and nutritional characterization of rice bean (Vigna umbellata)

2011 ◽  
Vol 59 (2) ◽  
pp. 125-136 ◽  
Author(s):  
R. Katoch
Keyword(s):  
Crude Protein ◽  
Nutritive Value ◽  
Total Phenolics ◽  
Crude Fibre ◽  
Nutritional Factors ◽  
Rice Bean ◽  
Vigna Umbellata ◽  
Superior Genotypes ◽  
Limiting Amino Acids

Rice bean, a lesser known pulse, has excellent nutritive value. The seed yield of the crop is higher as compared to other pulses of the Vigna family. In the present study thirty diverse rice bean genotypes were evaluated for nutritional and morpho-physiological characteristics for selecting overall superior genotypes. Variations were observed for crude protein (16.1–19.12%), carbohydrates (59.28–76.89%), ascorbic acid (0.19–0.80 mg/100 g), crude fibre (4.23-6.0%), limiting amino acids, namely tryptophan (0.85–2.42 g/16 g N) and methionine (0.52–0.67 g/16 g N), and ether extract (0.57–2.13%). Anti-nutritional factors, such as total phenolics, total tannins, condensed tannins, hydrolysable tannins and α-amylase inhibitor, also varied to a considerable extent. The cumulative grading of the genotypes based upon nutritional and morpho-physiological attributes revealed that the genotypes JCR-76, IC-137200, IC-140796 and IC-137189 were nutritionally superior genotypes for consumption.

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

scholarly journals Microbiological and Nutritional Properties of Frankfurter-Type Fish Sausage

2018 ◽  
pp. 27-34
Author(s):  
Nkrumah T ◽  
Akwetey WY
Keyword(s):  
Nutritive Value ◽  
Frozen Storage ◽  
Nutritional Composition ◽  
Negative Effects ◽  
Nutritional Values ◽  
Fresh Fish ◽  
E Coli ◽  
Fish Meat ◽  
Preservation Technology ◽  
Processed Products

Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a result of microbial presence and growth. Studies associated with microbial contaminations have concentrated more on the carcass. Such contaminations which affect the microbiological status of processed products can emanate from spices and other non-meat ingredients, environment, equipment and handlers. The successful application of processing/preservation technology results in the conservation of desirable qualities in stabilized and varietal fish products. This study sought to use fish in the manufacture of frankfurter-type sausages, which could have improved preservation characteristics without any adverse effects on sensory properties. The nutritional composition and microbiological safety of fresh fish and sausages were determined using the methods described by AOAC and ICMSF respectively. The study showed that, catfish sausages were higher in protein (15.69 %) and were lower in fat (10.66%) compared to the other sausages. Total Viable Counts (TVC) were within the accepted limits (106 and 107cfu/g) for fish and pork respectively. E. coli was not detected in any of the treatments during frozen storage for 6 weeks. It was concluded that catfish frankfurter has high nutritive value because it contained less fat but with higher crude protein. Like pork frankfurters, both catfish and mackerel sausages could be stored for six weeks without any negative effects on microbial quality.

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