scholarly journals Utilisation of Lemon Juice in the Preparation of Tofu from Black Soyabean

2014 ◽  
Vol 8 ◽  
pp. 75-77 ◽  
Author(s):  
Ghanendra Gartaula ◽  
Santosh Pokharel ◽  
Ganesh Dawadi
Keyword(s):  
Calcium Chloride ◽  
Crude Protein ◽  
Calcium Sulphate ◽  
Sensory Attributes ◽  
Lemon Juice ◽  
Ash Content ◽  
Crude Fiber ◽  
Overall Acceptability ◽  
Significant Change

The present study was undertaken to study the effect of lemon juice on the quality of tofu prepared from black soyabean. Soymilk tofu coagulated with three different coagulants viz. calcium chloride, calcium sulphate and lemon juice were compared in terms of yield and sensory attributes. The yield percentage and overall acceptability of lemon juice tofu was significantly higher than calcium chloride tofu but no significant change was observed with calcium sulphate tofu. The crude protein, crude fat, crude fiber and ash content of the lemon juice tofu was found to be 51.58%, 13.45%, 6.88% and 3.15 % in dry basis, respectively. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11755 J. Food Sci. Technol. Nepal, Vol. 8 (75-77), 2013 

scholarly journals Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi

2020 ◽  
pp. 78-85
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Control Sample ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Standard Methods

Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods. Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p<0.05) with corn ogi samples spiced with ginger than for cinnamon except for crude fiber which was higher in ogi spiced with cinnamon. Moisture content of the ogi samples ranged from 8.53-9.79%, crude protein 5.13-6.37%, ash 0.19-0.30%, crude fiber 0.29-0.81%, carbohydrate 78.93-81.64% and energy contents 387.77-391.98 kcal. The inclusion of cinnamon and ginger had no significant (p<0.05) effect on the sensory properties of the unsweetened spiced ogi samples. Mean scores obtained for unsweetened ogi samples were low. Upon sweetening with sugar, these scores were increased for all sensory attributes. Sensory evaluation of sweetened ogi samples showed that the control sample was more preferred for all sensory attributes and this was followed closely by sample ogi spiced with 5% ginger. Conclusion: This study recommends the use of ginger at 5% for the fortification of corn ogi which will result in ogi with sensory properties similar to 100% corn ogi. It also showed the potential of fortifying corn ogi with ginger and cinnamon, either singly or as a blend, to enhance the nutritional quality of corn ogi.

scholarly journals Effect of lemon juice concentration on proximate composition of cheese produced from cow's milk

2021 ◽  
Vol 21 (105) ◽  
pp. 18855-18868
Author(s):  
M Heiru ◽  
Keyword(s):  
Milk Sample ◽  
Proximate Composition ◽  
Crude Protein ◽  
Sensory Quality ◽  
Lemon Juice ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Overall Acceptability ◽  
Randomized Design

The quality and composition of cheese produced in Ethiopia may vary due to the quality and composition of the milk, method of manufacture, and the process passed from parents to children by observation and practical experiences. In view of this, the effect of lemon juice concentration on the proximate composition of cheese produced from cow’s milk was investigated. The treatment consisted of three lemon juice concentrations (20 mL, 30 mL, and 40 mL) and two milk sources (Menelik and Yigezu dairy farms). The experiment was laid out as a Complete Randomized Design (RCD) in factorial arrangements (2×3=6 treatments) and replicated three times per treatment. Proximate composition (moisture, ash, crude protein, and crude fat) of cheese samples were analyzed using standard methods and sensory quality (aroma, taste, color, and overall acceptability) of cheese were determined using a 10-member panel. Lemon juice concentration has a significant (P< 0.05) effect on proximate composition and sensory characteristics of cheese. The proximate composition result showed that the highest moisture content was 56.23% in the Menelik milk sample treated at 20 mL lemon juice concentration, ash, and crude protein content were highest, 2.88%, and 16.31% in the Menelik milk sample treated at 30 mL lemon juice concentration. A significantly high crude fat (24.99%) content was observed in cheese processed with a 20 mL lemon juice treated milk sample. So, significantly high protein (16.31%), crude fat (24.99%), and moisture (56.23%) contents were observed in cheese, processed using lemon juice. The sensory quality result showed that the highest overall acceptability was 6.00 in the Menelik milk sample treated at 30 mL lemon juice concentration. The sensory quality of the cheese sample has average values of aroma, taste, color, and overall acceptability of 5.12, 5.35, 6.00, and 5.48 on a 7-point hedonic scale, respectively, and was liked slightly. The study concluded that lemon juice concentration had a significant effect on the proximate composition and sensory quality of cheese.

scholarly journals Robo from melon seeds and groundnut

2021 ◽  
Vol 56 (4) ◽  
pp. 263-270
Author(s):  
EA Akande ◽  
OW Alawode ◽  
OT Owopetu ◽  
OO Oyesiji
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Nutritional Value ◽  
Sensory Attributes ◽  
Ash Content ◽  
Junk Food ◽  
Food Ingredients ◽  
Overall Acceptability ◽  
Melon Seeds ◽  
Unhealthy Snacks

Robo is a widely consumed Nigeria snack made from local food ingredients. Snacks are often subjectively classified as junk food, possibly because they naturally have little or no nutritional value, and unhealthy snacks consumption are associated with the risk of developing non-communicable diseases. The effects of producing Robo from melon and groundnut seeds at different ratios from 20 to 50% wereevaluated for proximate composition, physicochemical/functional and sensory attributes. The results showed an increase in crude protein (38.56a - 42.8d), crude fiber(15.01±0.014d), fat content (35.20e) and ash content (18.02e), but decreased in moisture content (2.43a - 3.30e). Hardness properties decrease from (240a- 720e). Robo from blends of melon and groundnut seeds have improved sensory attributes in terms of flavour, crispness, taste and overall acceptability, particularly at supplementation of 60% melon and 40% groundnut seeds. Thus, improved Robo will increase consumer’s nutrients intake and prevent health problems associated with snack intake. Bangladesh J. Sci. Ind. Res.56(4), 263-270, 2021

scholarly journals A comparative study of assessing organic matter decomposition between composting and vermicomposting process

2021 ◽  
Vol 6 (4) ◽  
pp. 768-776
Author(s):  
MZ Rahman ◽  
AKMA Kabir ◽  
MA Hashem ◽  
SMA Islam ◽  
MR Haque ◽  
...  
Keyword(s):  
Organic Matter ◽  
Crude Protein ◽  
Degradation Rate ◽  
Experimental Period ◽  
Ash Content ◽  
Cattle Manure ◽  
Crude Fiber ◽  
Treatment Groups ◽  
Fiber Degradation ◽  
Typical Temperature

The aim of the study was to compare the efficiency of organic matter degradation between composting and vermicomposting as well as the possibility of making compost and vermicompost using cattle manure. The experiment was conducted with two treatments, where one was conventional composting (T1) and another was vermicomposting (T2) from cattle manure. The sample from composted materials was collected at 0, 20, 40 and 60th day of experiment. Parameter studied were dry matter (DM), crude fiber (CF), crude protein (CP), ether extract (EE), ash content of the samples as well as pH and temperature change during the experimental period. Results found that a significant higher DM (P<0.01) was found in T1 compared to T2. The CF degradation rate was significantly higher (P<0.01) in T2 compared to T1 group. The CP content also found significantly higher (P<0.05) in T2 compared to T1 group. There were no significant differences in EE and ash content as well as pH between the treatment groups. A typical temperature curve was found in T1 during active composting phase but the temperature was more or less same in T2 during the whole experimental period. From the experiment, it was found that crude fiber degradation rate is faster and CP content was higher in the T2 compared to T1 that might be indicated that vermicomposting is more beneficial than composting. Asian J. Med. Biol. Res. December 2020, 6(4): 768-776

scholarly journals The effect of feeding untreated rapeseed and iodine supplement on egg quality

2008 ◽  
Vol 53 (No. 2) ◽  
pp. 77-82 ◽  
Author(s):  
M. Lichovníková ◽  
L. Zeman ◽  
J. Jandásek
Keyword(s):  
Crude Protein ◽  
Egg Production ◽  
Egg Quality ◽  
Control Diet ◽  
Weight Ratio ◽  
Egg Weight ◽  
Overall Acceptability ◽  
Iodine Supplementation ◽  
Effect Of Feeding

The objective of the experiment was to evaluate the effect of the feeding of 80 g/kg (R8) and 100 g/kg (R10) of untreated rapeseed (RS) on egg quality including sensory quality in comparison with a control diet without rapeseed (R0). The addition of iodine (I) was also evaluated (1 mg/kg (R10) vs. 3 mg/kg (R10+I)). “Double zero” RS was used. The contents of energy and crude protein were almost the same in the diets. Laying hybrid ISABROWN was used in the experiment. The quality of eggs was analyzed 11 times every 28 days, from 19 to 64 weeks of age. 30 eggs per each group were always analyzed. Boiled eggs were assessed twice around the peak of egg production. Egg weight decreased (<I>P</I> < 0.001) with the increased level of RS (62.9 g, 61.8 g and 60.7 g, respectively). A reduction in egg weight in R8 and R10 diets resulted in the lower weight of albumen and eggshells. The addition of I to R10 diet increased (<I>P</I> < 0.001) egg weight (62.1 g vs. 60.7 g). The yolk proportion in egg weight was the highest (26.0%, <I>P</I> < 0.001) and the albumen weight ratio was the lowest (64.2%, <I>P</I> < 0.001) in group R8. Iodine supplementation improved (<I>P</I> < 0.001) yolk weight (15.7 g vs. 15.3 g). The proportion of RS in the diet did not affect the eggshell strength. An increase in the level of I improved (<I>P</I> < 0.001) eggshell quality (strength 36.1 N vs. 34.0 N and thickness 0.386 mm vs. 0.363 mm). Taste and overall acceptability were lower (<I>P</I> < 0.05) in eggs of hens fed RS. The addition of I did not affect flavour, odour, taste or overall acceptability.

scholarly journals Influence of seed rate and NPK fertilizer on yield and quality of Rhodes grass (Chloris gayana L. kunth.)

2020 ◽  
Vol 1 (1) ◽  
pp. 80-86
Author(s):  
Fathi I. A. Brima ◽  
◽  
Awad Abusuwar ◽  
Keyword(s):  
Crude Protein ◽  
Crude Fiber ◽  
Fertilizer Treatment ◽  
Rhodes Grass ◽  
Seed Rate ◽  
Yield And Quality ◽  
Chloris Gayana ◽  
Npk Fertilizer ◽  
Npk Fertilization

A field experiment was conducted during summer season of 2007 at the Demonstration Farm of the Faculty of Agriculture, University of Khartoum, Shambat, Sudan, to investigate the effect of seed rate and NPK fertilization on yield and quality of Rhodes grass forage (Chloris gayana L. Kunth) cv. Finecut. The treatment consisted of three seed rates (SDR1, SDR2 and SDR3) namely 5, 10 and 15 kg/ha and three NPK fertilizer levels (F0, F1 and F2) namely 0, 120 and 240 kg/ha respectively. NPK fertilizer components were N17 P17 K17. The experiment was laid out in a Factorial CRBD with four replications. The results showed that seed rate significantly increased forage fresh and dry yield. NPK fertilization significantly increased forage fresh and dry yield. Neither seed rate nor NPK fertilization were significantly affected crude protein and fiber content of leaves and stems of Rhodes grass, but the increase in seed rate and fertilizer levels slightly increased crude protein and decreased fiber percentage. Seed rate ×NPK fertilization interaction showed significant effect on crude protein and crude fiber contents. The highest protein percentage obtained under SDR2 (10kg/ha) with highest NPK fertilization level F2 (240 kg/ha), and lowest value obtained under SDR1(5kg/ha) with NPK fertilization F1(120kg/ha) and SDR1(5kg/ha) under control of fertilizer treatment (F0). Regarding crude fiber, highest value obtained under SDR2(10 kg/ha) with NPK fertilization F1 (120kg/ha) and SDR3 (15 kg/ha) under control treatments of fertilization (F0).

scholarly journals Evaluation of the meat quality Yankasa rams fed graded levels of biscuit waste

2021 ◽  
Vol 38 (1) ◽  
pp. 153-159
Author(s):  
O. O. Eniolorunda ◽  
E. S. Apata ◽  
B. B. Badejo ◽  
A. O. Okubanjo
Keyword(s):  
Leucaena Leucocephala ◽  
Crude Protein ◽  
Consumer Acceptability ◽  
Average Weight ◽  
Overall Acceptability ◽  
Physical Chemical ◽  
Meat Samples ◽  
Water Holding ◽  
Different Levels

Twenty Yankasa rams aged between 10 and 12 months with average weight of 12.15kg were used to evaluate the effect of different levels of biscuit waste and Leucaena leucocephala meal inclusion in diets on the quality of their meat samples. The rams were randomly assigned to five treatment diets of 0%, 25%, 50%, 75% an d100% of combined biscuit waste and Leucaena leucocephala in replacement for combined maize and wheat offals or B0, B1, B2, B3 and B4 diets with four rams per diet for 91 days. Data were collected on physical, chemical and sensory variables of meat samples. The results showed that there were significant (P<0.05) differences in the cooking loss, water holding capacity, crude protein and overall acceptability of meat samples from the rams. All the parameters measured were better in meat samples from rams fed treatment diets B1 (25%) and B2 (50%) inclusion of biscuit waste and Leucaena leucocephala meal. The results revealed that feeding biscuit waste to Yankasa rams can improve the quality as well as the consumer acceptability of Yankasa rams meat (mutton).

scholarly journals Quality Evaluation of Different African Catfish (Clarias gariepinus) Meat Pickles during Storage

2021 ◽  
pp. 76-87
Author(s):  
H. E. Abdel-Mobdy ◽  
H. A. Abdel - Aal ◽  
S. L. Souzan ◽  
A. G. Nassar
Keyword(s):  
Nutritional Quality ◽  
Room Temperature ◽  
Quality Evaluation ◽  
Clarias Gariepinus ◽  
Lemon Juice ◽  
Ash Content ◽  
Tomato Juice ◽  
African Catfish ◽  
Lipid Contents

Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The  moisture  content  of  the  pickle  products  ranged  from    67.32  to 67.58%  (Treatment 1 = with  vinegar),  66.60  to  67.03%  (Treatment 2= with  tomato  juice  ),  and  67.18  to  67.55  % (Treatment 3= with lemon juice) up to 90 day storage at ambient temperature. The protein and lipid contents  of  pickle  with  vinegar,  tomato  juice  and  lemon  juice    were  ranged  from  (16.91-16.38  and  13.46-13.78),  (18.01-17.68  and  13.46-13.85)  and  (16.72-16.43  and 13.62-13.97%), respectively; ash content in all sample pickling was ranged from (0.98 to 1.30%). The quality of catfish pickles stored at room temperature was found to be acceptable for consumption after 90 days.

scholarly journals COMPARISON OF GRAIN FEED QUALITY OF DIFFERENT BROAD BEAN GENOTYPES

2021 ◽  
Vol 10 (20) ◽  
pp. 39-42
Author(s):  
Beyza Ciftci ◽  
Yusuf Murat Kardes ◽  
Kagan Kokten ◽  
Mahmut Kaplan
Keyword(s):  
Crude Oil ◽  
Crude Protein ◽  
Broad Bean ◽  
Ash Content ◽  
Neutral Detergent Fiber ◽  
Crude Protein Content ◽  
Acid Detergent Fiber ◽  
Feed Quality ◽  
Animal Feeding

The objective of the present study was to determine grain feed quality of different broad bean cultivars and lines. For this purpose, Eleven different cultivars and five lines (Emiralem, Histal, Sorgun, Kitik 2003, Sakiz, Eresen 87, Sevil, Reina Mora, Filiz 99, Salkim, Luz De, Otonoto, Seher, EU 4446, Canakkale, Antalya, EU319) were used as the plant material. Experiments were conducted in randomized blocks design with three replications. Effects of genotypes on grain feed quality were found to be highly significant (P≤0.01) Current findings revealed that crude oil content between 0.62 - 1.58%, crude ash content between 1.89 - 3.30%, crude protein content varied between 22.30 - 32.14%, acid detergent fiber (ADF) content between 7.45 - 14.94% and neutral detergent fiber (NDF) content between 16.08 - 28.05%. Seher, EU 4446, Canakkale, Antalya, Filiz 99 and Histal were found to be prominent for hight crude protein and crude oil, thus these genotypes were recommended for animal feeding.

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