scholarly journals Comparative Evaluation of the Levels of Minerals and Mineral Safety Index of Raw, Roasted and Cooked Treculia Africana Seed Flours

2016 ◽  
Vol 9 ◽  
pp. 39-47 ◽  
Author(s):  
Adeolu Jonathan Adesina ◽  
Emmanuel Ilesanmi Adeyeye
Keyword(s):  
Mineral Composition ◽  
Comparative Evaluation ◽  
Sample Type ◽  
Safety Index ◽  
Mineral Contents ◽  
Nutritional Information ◽  
Standard Methods ◽  
Treculia Africana ◽  
Seed Flours ◽  
Pair Wise Comparison

The raw, cooked and roasted seed parts of Treculia africana commonly called “afon” in Yoruba and “ukwa” in Ibo languages were investigated for the mineral composition using standard methods. Calculations of Ca/P, Na/K, [K/(Ca+Mg)], Ca/Mg ratios and mineral safety index were also carried out. In the mineral composition, raw samples were best in Na and K; roasted samples were highest in Ca and Mg; cooked samples  were highest in Zn, Fe,  Mn and P; in all the samples, Ca/P was generally lower than the 0.5 recommended for favourable absorption of calcium in the intestine  for bone formation;  the samples were all good in Na/K in that they were all lower than 0.6 recommended as the  highest limit ratio that prevent high blood pressure; both the raw and processed samples were high in [K/(Ca+Mg)] and non of the sample type was good in Ca/Mg. In the mineral safety index (MSI) values:  Fe with  standard MSI of  6.7 recorded negative values of -3.20 and -4.20 in roasted seeds testa and cooked testa flours respectively whereas in all other sample parts positive values were recorded. The statistical analysis results (linear correlation) on a pair-wise comparison showed that the mineral contents in raw/roasted and raw/cooked were significantly different at ? = 0.05, df=n-1. The research has provided nutritional information with respect to processing methods on the minerals in the various parts of the seeds analyzed and that levels of nutritive minerals were more positively enhanced in the roasted seeds flour than in the cooked sample flours.  

Proximate and Mineral Compositions, Mineral Safety Index (MSI) of Ten Organs of African Giant Pouch Rat

2018 ◽  
Vol 9 ◽  
pp. 1-9 ◽  
Author(s):  
Emmanuel Ilesanmi Adeyeye ◽  
Adeolu Jonathan Adesina
Keyword(s):  
Mineral Composition ◽  
Proximate Composition ◽  
Heart Muscle ◽  
Crude Protein ◽  
Metabolizable Energy ◽  
Safety Index ◽  
Energy Contribution ◽  
Nutritional Information ◽  
Standard Methods ◽  
Mineral Compositions

An investigation into the proximate composition, mineral composition and the mineral safety index of heart, skin, muscle, lungs, tongue, kidney, spleen, brain, liver and eyes of African giant pouch rat was carried out using standard methods, calculations of metabolizable energy, percentage energy contribution due to: protein, fat and carbohydrate; utilizable energy due to protein; Ca/P, Na/K, [K/(Ca+Mg)], Ca/Mg ratios and mineral safety index. In the proximate composition, the followings were discovered: samples were good in muscle (ash), kidney (protein), muscle (crude fat), skin (carbohydrate) and also contributed the highest energy. Highest level of proportion of energy due to protein (PEP %) came from the kidney, highest level of energy due to fat (PEF %) came from muscle whilst highest energy contribution due to carbohydrate (PEC %) came from the skin. The utilizable energy due to protein (UEDP %) assuming 60% utilisation had the highest level in the kidney. In the mineral composition muscle was good in Na; muscle was best in K; kidney was highest in Ca; tongue was rich in Mg; spleen was high in zinc; liver was high in Fe; muscle was rich in Mn; kidney was rich in P; muscle was good in Ca/P; skin was best in Na/K; spleen was best in [K/(Ca+Mg)] and spleen was best in Ca/Mg. In the mineral safety index (MSI) values: Zn with MSI of 33 was lower than heart, spleen and in Fe with MSI of 6.7 was lower than heart, muscle, lungs, brain, liver and eyes. The following parameters were significantly different at α = 0.05 among the samples: crude protein, carbohydrate, PEP %, PEF %, PEC %, UEDP %, Na, K, Ca, Mg, Zn, Fe and P. This report will give nutritional information on the various organs analysed.

scholarly journals Physical Characteristics and Mineral Composition of Bread Produced from Blends of Wheat and Defatted/Undefatted Cashew Kernel Flours

2021 ◽  
pp. 1-11
Author(s):  
Barber, Lucretia Ifeoma ◽  
Emelike, Nkechi Juliet T. ◽  
Deebom Maureen Dumlebabari
Keyword(s):  
Mineral Composition ◽  
Wheat Flour ◽  
Mineral Content ◽  
Hydraulic Press ◽  
Physical Characteristics ◽  
The Other ◽  
Loaf Volume ◽  
Mineral Contents ◽  
Standard Methods ◽  
Composite Bread

The present study was aimed at assessing the physical characteristics and mineral composition of breads produced from blends of wheat-defatted/undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undefatted while the other portion was defatted using a hydraulic press. Bread was prepared from the blends of wheat and defatted/undefatted cashew kernel flours using 90:10, 80:20, 70:30, of wheat flour to defatted cashew kernel flour (DCF) and wheat flour to undefatted cashew kernel flour (UCF), respectively and 100% wheat flour as control. Mineral composition and physical characteristics of the composite breads was determined using standard methods. The study revealed a significant (p<0.05) increase in the calcium (12.21-24.60 mg/100 g), iron (1.08-5.13 mg/100 g), potassium (4.13-19.63 mg/100 g), sodium (0.27-0.55 mg/100 g), zinc (0.05-2.25 mg/100 g) and magnesium (4.29-23.72mg/100g) contents as the proportion of defatted and undefatted cashew kernel flour increased. Defatting resulted to a significantly (p<0.05) higher increase in the mineral contents of the bread samples. Physical characteristics of the composite bread showed a decrease in the height (8.00-5.20 cm), length (12.30-11.25 cm), width (8.00-7.45 cm), loaf volume (682.50-505.00 cm3) and specific volume (2.62-2.08 g/cm3) as amounts of defatted and undefatted cashew kernel flour substitution increased. Weight of the bread increased as substitution with 10% defatted and undefatted cashew kernel flour. Beyond the 10% level, a decrease in bread weight was observed. The findings of the present study therefore showed that wheat flour bread supplemented with 10% UCF cashew kernel flour produced bread of higher mineral content than 100% wheat flour bread and this level of UCF substitution did not have adverse effect on the bread’s physical characteristics.

scholarly journals Nutritional qualities assessment of locally processed spaghetti

2016 ◽  
Vol 5 (1) ◽  
pp. 5
Author(s):  
Bitrus Tukura ◽  
Joseph Daniel Gbubele ◽  
Swaiba Mamman
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Zinc Content ◽  
Mineral Elements ◽  
Crude Fiber ◽  
Nutritional Properties ◽  
Mineral Contents ◽  
Standard Methods ◽  
Nutritional Qualities ◽  
Low Levels

The quest for cheap and quality food is on the increase, especially during economy crises. Some nutritional properties of the raw and cooked local and industrial spaghetti were determined using standard methods. Concentrations of mineral elements were determined using atomic absorption spectrophotometer. Total ash (0.98±007 %), crude protein (14.28±0.15 %) and carbohydrate (77.95±0.11 %) levels in the raw industrial spaghetti were higher compared to the locally processed raw spaghetti. Carbohydrate and moisture levels for both processed spaghetti increased on cooking, while total ash and protein contents decreased. Crude fiber (0.009±0.00 %), carbohydrate (77.52±0.21 %) and moisture levels in the cooked local spaghetti were higher than in the cooked industrial spaghetti. Proximate contents of the local and industrial raw spaghetti were significantly (P ≤ 0.05) different. Concentrations of mineral elements in the raw locally processed spaghetti were lower than in the industrial spaghetti. Low levels of functional properties were recorded in the local spaghetti. Cooking decreased zinc content in the spaghetti, but significantly (P ≤ 0.05) increased the moisture content, crude fiber, carbohydrate and mineral contents. The spaghetti processed locally may serve as an alternative to the industrial spaghetti.

scholarly journals A comparison of the NFRC and CEN thermal transmittance calculation methods in North America’s eight climate zones.

2021 ◽  
Author(s):  
Peta-Gaye Ebanks
Keyword(s):  
North American ◽  
Comparative Evaluation ◽  
High Performance ◽  
Simulation Software ◽  
Calculation Methods ◽  
Climate Zones ◽  
Standard Methods ◽  
Thermal Transmittance ◽  
U Value ◽  
Performance Frame

Studies have found that the CEN and NFRC methods produce different U-values for the same window. A comparative evaluation of the NFRC and CEN U-value calculation methods was conducted for North American residential high performance window products, as well as several parameters that are most influential in determining the whole window U-value for high performance windows, when utilizing different assumptions and boundary conditions, in North America’s eight climate zones. Using 2-D simulation software, THERM and WINDOW, four North American high performance frame types with double, triple and quad glazing combinations, were simulated and calculated according to the NFRC and CEN standard methods. Overall, the trend showed that for the specific window combinations of this study, the higher the performance of the IGU, the lesser the differences in the whole window U-value of both methods. Several strategies were proposed to support the possibility of the harmonization of both calculation methods.

scholarly journals Nutritional Value of Two Underutilized Wild Plant Leaves Consumed as Food in Northern Angola: Mondia whitei and Pyrenacantha klaineana

2020 ◽  
pp. 116-127
Author(s):  
M. Mawunu ◽  
M. Pedro ◽  
T. Lautenschläger ◽  
F. M. Biduayi ◽  
P. M. Kapepula ◽  
...  
Keyword(s):  
Standard Deviation ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Wild Plant ◽  
Edible Plants ◽  
Plant Leaves ◽  
Nutrition And Health ◽  
Mineral Contents ◽  
Standard Methods ◽  
Fiber Protein

Background/Aims: Traditional edible plants are good sources of minerals, fibers, proteins and others useful phytochemicals for human nutrition and health. Mondia whitei and Pyrenacantha klaineana leaves are underutilized, wild edible plants considered as food and spice in habitants in some part of Northern Angola. The aim of this study was to investigate the nutritional value and mineral contents of M. whitei and P. klaineana leaves. Materials and Methods: The leaves were harvested from a forest. The samples were analyzed for proximate and mineral contents using the standard methods. The results were analyzed statistically using mean and standard deviation. Results: The proximate composition of M. whitei raw and cooked leaves showed that the samples had ranged of ash, 9.53 - 12.93%, fiber 13.16 - 15.11%, protein 16.48 - 19.24%, fat 2.95 - 4.94%, carbohydrates 51.59 - 54.48% and energy (kcal) 310.39 - 326.10 in 100 g respectively. The proximate composition of P. klaineana raw and cooked leaves showed that the samples had range of ash, 4.13 - 6.74%, fiber 40.45 - 43.56%, protein 14.93 - 18.80%, fat 1.13 - 3.78%, carbohydrates 29.74 - 36.58% and energy (kcal) 217.77 - 227.88 in 100 g respectively. The mineral contents of the P. klaineana raw leaves, K 2459.20 mg, Ca 2126.33 mg, P 239.90 mg, Se 77.86 mg are richer than M. whitei raw leaves, K 1149.83 mg, Ca 844.87 mg, P 175.89 mg, etc. Conversely, the leaves of M. whitei are richer in Se 87.80 mg and Cu 3.14 mg/ 100 g than the P. klaineana (Se 77.86 and Cu 2.84 mg/100 g). Conclusion: The wild edible leaves are rich in nutritional value and mineral composition such as fiber, protein, Ca, Fe, K, Mn, Mg, P, Se etc. The consumption of M. whitei and P. klaineana leaves should be vulgarized to nutrition, diversity diet and food security.

scholarly journals Proximate and Mineral Nutrition of Common Bean Genotypes as Influenced by Harvesting Time

2021 ◽  
Vol 14 (1) ◽  
pp. 85
Author(s):  
Onkgolotse G. Moatshe-Mashiqa ◽  
Patrick K. Mashiqa ◽  
Odireleng O. Molosiwa
Keyword(s):  
Common Bean ◽  
Mineral Composition ◽  
Mineral Content ◽  
Nutritive Value ◽  
Field Experiments ◽  
Mineral Contents ◽  
Harvesting Time ◽  
Global Food Security ◽  
Zn Content ◽  
Proximate And Mineral Composition

Common bean is the most consumed legume by humans and hence significant for global food security and nutritive value mainly iron (Fe) and zinc (Zn). The objective of the study was to evaluate the effect of harvesting time and genotypes on proximate and mineral composition of common bean. Two field experiments were carried out in Sebele (24o33&prime;S, 25o54&prime;E, 994 m above sea level) horticultural fields during summer 2018/2019. Treatments included two common bean genotypes DAB 564 (white) or 520 (red) and three harvesting stages as the early, mid and late season harvest. In both seasons, genotype and harvesting time significantly (P &lt; 0.05) influenced proximate, macro and micro mineral composition of common bean seeds. Generally genotypes studied had a sufficient amount of proximate and mineral content with crude protein, iron (Fe) and zinc (Zn) content as the most abundant minerals at a range between 20-22%, 33-101 mg g-1 and 41-45 mg g-1, respectively across harvesting times. Genotype DAB 564 (white coloured) significantly (P &lt; 0.05) produced seeds with the highest concentration of proximate and mineral contents especially zinc (45 mg g-1) and iron (70 mg g-1) content irrespective of season. Harvesting common bean seed early or mid-stage produced high seed concentration of proximate, micro and macro mineral content across genotype or season.

scholarly journals Effect of cultivar and year of harvest on the mineral composition of Algerian extra-virgin olive oils

2020 ◽  
Vol 18 (1) ◽  
pp. e0901
Author(s):  
Karima Benamirouche-Harbi ◽  
Sonia Keciri ◽  
Zohir Sebai ◽  
Hicham Benamirouche ◽  
Lilya Boudriche
Keyword(s):  
Mineral Composition ◽  
Mineral Content ◽  
Graphite Furnace ◽  
Principal Component ◽  
Absorption Spectrometry ◽  
Mineral Elements ◽  
Technical Institute ◽  
Mineral Contents ◽  
Virgin Olive Oils ◽  
Olive Oils

Aim of study: To evaluate the effect of cultivar and year of harvest on the content of mineral elements of Algerian extra virgin olive oils.Area of study: Technical Institute of Arboriculture of Fruits and Vine (TIAFV), Bejaia, Algeria.Material and methods: The mineral contents of extra virgin olive oils from ten cultivars during two consecutive campaigns 2014/2015 and 2015/2016 were determined using atomic absorption spectrometry and absorption in a graphite furnace after microwave-assisted acid digestion. Principal component analysis was applied to correlate the mineral content with cultivar type and year of harvest.Main results: Mean concentrations for Fe, Zn, Cu, Na, K, Mg, As and Co in samples were observed in the range of 1.640-13.213, 1.546-32.866, 1.375-3.337, 19.666-104.720, 4.573-117.133, 0.120-2.560, 0.006-0.146 and 0.002-0.051 μg g-1, respectively. The first three principal components retained 76.25% of the variance. The determinants of the effect of cultivar type and year of harvest were Fe and Na; Mg, Co and As, respectively.Research highlights: The study showed that mineral composition of the olive oils was mainly determined by the cultivar and the year of harvest.

scholarly journals A comparison of the NFRC and CEN thermal transmittance calculation methods in North America’s eight climate zones.

2021 ◽  
Author(s):  
Peta-Gaye Ebanks
Keyword(s):  
North American ◽  
Comparative Evaluation ◽  
High Performance ◽  
Simulation Software ◽  
Calculation Methods ◽  
Climate Zones ◽  
Standard Methods ◽  
Thermal Transmittance ◽  
U Value ◽  
Performance Frame

Studies have found that the CEN and NFRC methods produce different U-values for the same window. A comparative evaluation of the NFRC and CEN U-value calculation methods was conducted for North American residential high performance window products, as well as several parameters that are most influential in determining the whole window U-value for high performance windows, when utilizing different assumptions and boundary conditions, in North America’s eight climate zones. Using 2-D simulation software, THERM and WINDOW, four North American high performance frame types with double, triple and quad glazing combinations, were simulated and calculated according to the NFRC and CEN standard methods. Overall, the trend showed that for the specific window combinations of this study, the higher the performance of the IGU, the lesser the differences in the whole window U-value of both methods. Several strategies were proposed to support the possibility of the harmonization of both calculation methods.

scholarly journals Comparative Analysis on the Phytochemical, Proximate and Mineral Composition of the Seeds and Peels of Lime

2021 ◽  
Vol 46 (2) ◽  
Author(s):  
D. Uzama ◽  
S. C. Okolo ◽  
R. U. Okoh-Esene ◽  
A. B. Adebiyi ◽  
A.T. Orishadipe
Keyword(s):  
Comparative Analysis ◽  
Mineral Composition ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Phytochemical Analysis ◽  
Mineral Analysis ◽  
Volatile Oils ◽  
Crude Fibre ◽  
Standard Methods ◽  
Proximate And Mineral Composition

Comparative Analysis on the Phytochemical, proximate and mineral composition of the seeds and peels of lime was carried out. The phytochemical, and proximate screenings were carried out using standard methods. The mineral analysis was carried out by using Atomic Absorption Spectrophotometer. The proximate analysis revealed that the seeds contain Moisture 8.20%, Ash 12.09%,Crude fat 8.50%,Crude Protein 1.93%,Crude fibre 20.71%, and Carbohydrate 48.58% while the peels contain Moisture10.60%, Ash 15.27%, Crude fat14.67%, Crude Protein 2.30%, Crude fibre23.36% and Carbohydrate 33.80%.The phytochemical analysis revealed the presence of alkaloid, saponins, flavonoids, terpenoids, phenols, and volatile oils in both the seeds and peels of the lime. In addition, the seeds contain steroids, while the peels contain tannins, balsams and anthraquinone. The mineral analysis revealed that the seeds contains Ni(0.17mg/100g),Pb(0.01mg/100g),Mn (0.20mg/100g),Zn(0.57mg/100g)Cr(0.17mg/100g),Mg(9.02mg/100g),Ca(27.02mg/100g),Cd(0.01mg/100g), Fe(2.55mg/100g) and Cu(4.81mg/100g) while the peels contain Ni(0.15mg/100g),Pd(0.21mg/100g),Mn(0,21mg/100g),Zn(0.23mg/100g),Cr(0.13mg/100g),Mg(7.61mg/100g),Ca(100.22mg/100g),Cd(0.01mg/100g),Fe(1.67mg/100g) and Cu(0.21mg/100g).The lime seeds and peels can serve as potential sources of drugs and nutrition with the seeds having higher concentration of minerals. 

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