scholarly journals Peanut Crisp: A Protein-Rich Snack

2021 ◽  
Vol 3 (1) ◽  
pp. 68-71
Author(s):  
Annalene Grace E. Co ◽  
Roselle M. Soriano
Keyword(s):  
Nutritive Value ◽  
Protein Quality ◽  
Small Scale ◽  
Local Market ◽  
Snack Food ◽  
Randomized Design ◽  
Sensory Qualities ◽  
Commercial Processing ◽  
Processed Products ◽  
Protein Rich

Peanut processed products sold in the local market are still limited but the potential is great. There is a need therefore to explore more diversified peanut products that are acceptable, nutritious, and within the buying capacity of the general consumers. This study aimed to produce crisp; a very popular snack food utilizing rice and peanut at various levels applying some appropriate technologies. The products were analyzed and evaluated to determine their sensory qualities, nutritive value, and profitability. The treatments of the study were different proportions of rice and peanut. Replication was done three times and Completely Randomized Design (CRD) was used. The crisp products were rated and results showed that these had good sensory qualities. Peanut significantly improved the taste and crispiness acceptability as well as the protein quality. Based on cost and return analysis, the commercial processing of the products either in a household or small scale operation indicates good economic profitability.

scholarly journals Improving the nutritive value and sensory quality of rabbit meat by using leafy vegetables as feedstuffs

2018 ◽  
Vol 36.1 ◽  
pp. 5812-5824
Author(s):  
Légbé Raïssa Marie Flavienne WOGNIN ◽  
Kraidy Athanase OTCHOUMOU ◽  
Konan Franck YAO ◽  
Sébastien NIAMKE
Keyword(s):  
Vigna Unguiculata ◽  
Sensory Quality ◽  
Nutritive Value ◽  
Control Diet ◽  
Solanum Melongena ◽  
Leafy Vegetables ◽  
Abelmoschus Esculentus ◽  
Randomized Design ◽  
Sensory Qualities ◽  
Rabbit Meat

The study examined the effect of feeding leafy vegetables on nutritional and sensory qualities of rabbit meat. For this, thirty weaned rabbits of 6 weeks of age (535.24-537.83 g) were allotted to six treatments in a completely randomized design with five replicates. The control diet was a concentrate while treatment diets were a mixture of leafy vegetables and concentrate (50:50; w/w). The rabbits were housed, fed in individual cages and the experiment was conducted for 9 weeks with 7 days of adaptation. This study revealed that 50 % Abelmoschus esculentus and 50%Vigna unguiculata leaves combined with 50 % of concentrate diet allowed the highest carcass yield. The meat bone ratio of the rabbits fed with the diets Abelmoschus esculentus and Vigna unguiculata were the highest with (5.56±0.15) and (5.40±0.10) respectively. The rabbits fed Vigna unguiculata with concentrate diet presented the highest protein content (20.92 %). The meat produced by feeding Solanum melongena with concentrate recorded the highest levels of potassium (546.56mg/100 g) and phosphorus (336.99 mg/100 g). The lysine content of rabbit meat obtained with Solanum melongena diet was higher than other groups. Leafy vegetables supplementation had no significant effect (P>0.05) on the appearance, juiciness and tenderness of rabbit meat. This study showed that Solanum melongena with concentrate mixture allowed the best nutritive value of meat as well as its sensory quality.

Adoption and Commercialization of Green Corn, Green Corn –Based Silage, Haylage and Ummb Production for Dairy Cattle in Cagayan Valley, Philippines

2019 ◽  
Vol 4 (4) ◽  
pp. 82-92
Author(s):  
Eva U. Cammayo ◽  
Nilo E. Padilla
Keyword(s):  
Dairy Cattle ◽  
Nutritive Value ◽  
Crop Residues ◽  
Smallholder Farmers ◽  
Corn Silage ◽  
Small Scale ◽  
Dairy Farmers ◽  
Feed Resources ◽  
Dry Spell ◽  
Dairy Animals

This research aimed to improve dairy production and increase the income of dairy farmers using locally available feed resources. Small-scale milk producers rely heavily on available feed resources in the locality which are either indigenous in the area or introduced species for feed and nutrition of their dairy cattle and buffalos. Their milk output depends mainly on seasonal fluctuations in the quality and quantity of natural forage. Crop residues such as corn stover and rice straw which are high in fiber but low in nutrients serve as a feed supplement and filler to the daily diets of dairy cattle and buffalos. Cagayan Valley is an ear of top corn and rice-producing region. The potential of crop residues as feed supplements or raw materials of dairy cattle/buffalo feed mix is great. But dairy farmers still face the scarcity problem of quality feed resources for dairy animals especially during the dry season. The supply of forage is very low during the dry spell. Inadequate feed mix and low nutritive value of feed mix result in low or no milk production. Producing green corn and ensiling it to produce green corn silage preserves and prolong the storage life of forages. In this way, a stable supply of feed mix for dairy animals is assured year-round. Type of Paper: Empirical. Keywords: adoption and commercialization, dairy industry, financial viability, green-corn silage production, indigenous grasses, smallholder farmers.

scholarly journals Improving ensiling characteristics by adding lactic acid bacteria modifies in vitro digestibility and methane production of forage-sorghum mixture silage

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Chatchai Kaewpila ◽  
Pongsatorn Gunun ◽  
Piyawit Kesorn ◽  
Sayan Subepang ◽  
Suwit Thip-uten ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritive Value ◽  
Gas Production ◽  
In Vitro Digestibility ◽  
Acid Fermentation ◽  
Design Factor ◽  
Forage Sorghum ◽  
Randomized Design

AbstractImproving the nutrition of livestock is an important aspect of global food production sustainability. This study verified whether lactic acid bacteria (LAB) inoculant could promote ensiling characteristics, nutritive value, and in vitro enteric methane (CH4) mitigation of forage sorghum (FS) mixture silage in attacking malnutrition in Zebu beef cattle. The FS at the soft dough stage, Cavalcade hay (CH), and cassava chip (CC) were obtained. The treatments were designed as a 4 × 2 factorial arrangement in a completely randomized design. Factor A was FS prepared without or with CH, CC, and CH + CC. Factor B was untreated or treated with Lactobacillus casei TH14. The results showed that all FS mixture silages preserved well with lower pH values below 4.0 and higher lactic acid contents above 56.4 g/kg dry matter (DM). Adding LAB boosted the lactic acid content of silages. After 24 h and 48 h of in vitro rumen incubation, the CC-treated silage increased in vitro DM digestibility (IVDMD) with increased total gas production and CH4 production. The LAB-treated silage increased IVDMD but decreased CH4 production. Thus, the addition of L. casei TH14 inoculant could improve lactic acid fermentation, in vitro digestibility, and CH4 mitigation in the FS mixture silages.

The Nutritive Value of Ten Inbred Lines of Faba Beans (Vicia faba L.) in Relation to their Content of Antinutritional Constituents and Protein Quality

1988 ◽  
Vol 101 (4) ◽  
pp. 277-291 ◽  
Author(s):  
B. Bjerg ◽  
E. Kbmeyer ◽  
B. O. Eggum ◽  
T. Larsen ◽  
G. Robbelen ◽  
...  
Keyword(s):  
Vicia Faba ◽  
Nutritive Value ◽  
Protein Quality ◽  
Inbred Lines ◽  
Vicia Faba L ◽  
Faba Beans

A comparison of some small-scale tests for bread-making quality used in wheat breeding

1980 ◽  
Vol 95 (1) ◽  
pp. 29-34 ◽  
Author(s):  
J. A. Blackman ◽  
A. A. Gill
Keyword(s):  
Protein Quality ◽  
Small Sample Size ◽  
Sodium Dodecyl ◽  
Wheat Breeding ◽  
Small Sample ◽  
Small Scale ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Sedimentation Volume

SummaryTwenty-five winter wheat varieties and breeders' lines including hard and soft texture, good or poor bread and biscuit-making types were grown at two locations in the U.K. in 1977 to provide the test samples. Small-scale tests of bread-making quality including extensometer, sodium dodecyl sulphate (SDS) sedimentation volume, residue protein, urea dispersible protein and Pelshenke tests, were compared with loaf volumes and loaf scores.Averaged over the two sites, a modified extensometer test and the SDS test gave the closest correlation with loaf volume and loaf score and were only poorly correlated with Hagberg Falling Number and percentage protein. The SDS test gave the closest correlation between sites followed by the extensometer readings; loaf volume and score had much lower values. The SDS values and extensometer readings give a better measure of the genetic differences in protein quality of varieties than loaf volume and score, being less affected by growing conditions. With its small sample size and high throughput, the SDS sedimentation volume is likely to be the most useful screening test for wheat breeding programmes.

scholarly journals PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

2019 ◽  
Vol 1 (1) ◽  
pp. 27-33
Author(s):  
Eman Darmawan
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Test Method ◽  
Snack Food ◽  
Organoleptic Properties ◽  
Seed Flour ◽  
A Value ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of  the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour  affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

scholarly journals BROMATOLOGIA DE GRAMÍNEAS TROPICAIS SOB DIFERENTES TENSÕES DE ÁGUA NO SOLO EM AMBIENTE PROTEGIDO

Nativa ◽  
2018 ◽  
Vol 6 (4) ◽  
pp. 415
Author(s):  
Morgana Scaramussa Gonçalves ◽  
Wilian Rodrigues Ribeiro ◽  
Edvaldo Fialho Dos Reis ◽  
Antônio Carlos Cóser
Keyword(s):  
Soil Water ◽  
Crude Protein ◽  
Nutritive Value ◽  
Production Systems ◽  
Pasture Production ◽  
Tropical Grasses ◽  
Soil Water Tension ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Tension

A irrigação é usada para conter os efeitos da sazonalidade de produção garantindo maior intensificação dos sistemas de produção a pasto, assim, contribuindo para o aumento da produção e do valor bromatológico das gramíneas. Dessa forma, objetivou-se com esse trabalho avaliar o valor bromatológico de gramíneas tropicais cultivadas em condições de ambiente protegido, submetidas a diferentes tensões de água no solo. Foram realizados três experimentos com as gramíneas Mombaça, Marandu e Tifton 85, onde cada qual, foi conduzida em um esquema de parcelas subdivididas, tendo nas parcelas os níveis do fator tensão de água no solo (20, 40, 50, 60 e 70 kPa) e nas subparcelas níveis 1º, 2º e 3º do fator corte, em um delineamento inteiramente casualizado com cinco repetições. Nas tensões de água no solo de 20 (Mombaça) e 50 kPa (Marandu e Tifton 85) as gramíneas expressaram seu máximo de valor nutritivo. Os maiores teores de PB foram obtidos nas gramíneas Mombaça e Tifton 85. Para as variáveis FDN e FDA o fator tensão de água no solo não foi significativo.Palavras-chave: proteína bruta, fibra, irrigação, forrageiras. BROMATOLOGY OF TROPICAL GRASSES UNDER DIFFERENT SOIL WATER TENSIONS IN PROTECTED ENVIRONMENT ABSTRACT:The irrigation is used to contain the effects of seasonality of production, ensuring a greater intensification of pasture production systems, thus contributing to the increase of production and the bromatological value of grasses. Thus, the objective of this work was to evaluate the nutritive value of tropical grasses grown under protected environment conditions, subject to different soil water stresses. Three experiments, using Mombasa, Marandu and Tifton 85 grasses under a protected environment were carried out and each one was conducted in a subdivided plots scheme, with the levels of soil water tension factor (20, 40, 50, 60 and 70 kPa) and in the subplots levels 1, 2 and 3 of the cut factor, in a completely randomized design with five replicationss. At soil water stresses of 20 (Mombasa) and 50 kPa (Marandu and Tifton 85) the grasses expressed their maximum nutritive value. The highest CP levels were obtained in the Mombasa and Tifton 85 grasses. For the NDF and ADF variables, the soil water stress factor was not significant.Keywords: crude protein, fiber, irrigation, forages.

scholarly journals PENGARUH LAMA PENGUKUSAN TERHADAP KUALITAS KERUPUK SINGKONG DENGAN BAHAN DASAR TEPUNG CASAVA

AGRICA ◽  
2019 ◽  
Vol 12 (2) ◽  
pp. 38-43
Author(s):  
Yuyun Wahyuni
Keyword(s):  
Ash Content ◽  
Consumer Acceptance ◽  
Physical Factors ◽  
Food Ingredients ◽  
Randomized Design ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
Processed Products ◽  
Organoleptic Parameters

Cassava is also known as cassava, an annual tropical and sub-tropical tree from the Euphorbiaceae family. Tubers widely recognized as staple foods. Cassava has advantages compared to other food ingredients. Aside from being a staple food, many kinds of cassava processed products have utilized by our community, including cassava crackers. This study used a Completely Randomized Design (CRD) with 5 (five) treatments and 4 (four) replications or 5 x 4 to obtain 20 experimental units. The treatment factor is steaming length, which consists of 5 levels of steaming time as follows: A: 30 minutes, B: 60 minutes, C: 90 minutes, D: 120 minutes, E: 150 minutes. The quality of cassava crackers to be tested or measured based on their physical appearance is related to consumer acceptance. In conducting organoleptic testing, panelists influenced by several factors. Factors that influence panelists include physical factors and psychological factors. The organoleptic parameters observed included color, taste, and degree of crispness. Laboratory tests include carbohydrate tests, water content, ash content, protein, and fat content. The conclusion was that the effect of steaming time had no significant effect on moisture content, ash content, protein, and crispness, while the effect of steaming duration had a significant impact on the levels of fat, carbohydrate, taste, and color in cassava crackers. The best quality of the five treatments was treatment 5 (p5), ie, steaming time with 150 minutes

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.

scholarly journals Gluten Free Biscuits in Local Market from Sibiu

2018 ◽  
Vol 10 (1) ◽  
pp. 13-16
Author(s):  
Cosmina-Mădălina Cherăţoiu ◽  
Mihai Ognean ◽  
Claudia Felicia Ognean ◽  
Ioan Danciu
Keyword(s):  
Water Activity ◽  
Sensory Properties ◽  
Breaking Point ◽  
Local Market ◽  
Gluten Free ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Sensory Qualities

Abstract The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (<5-6%), the water activity is under 0.3 for 6 of the samples, the breaking point is 0.878 (B7) and 1.564 (B1) as a result of different ingredient used (mix flour-corn, soya, rice for sample B1, rice-chickpeas flour for sample B7). Sensory qualities were determinate by using the hedonic test and showed that the GFB were well accepted by the consumers.

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