scholarly journals Nutritional and sensory evaluation of wheat-maize cookies enriched with African walnut (Tetracarpidium conophorum) seed protein isolate

2020 ◽  
Vol 15 (1-2) ◽  
pp. 54-64
Author(s):  
Jonathan Oluwayemisi Foluke Awofadeju ◽  
Abiodun Adekunle Olapade
Keyword(s):  
Ascorbic Acid ◽  
Seed Protein ◽  
Protein Isolate ◽  
Sensory Attributes ◽  
Nutritional Composition ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Acid Sample

The study examined the nutritional composition and sensory attributes of cookie. In this study, blends of commercial wheat (CWF), yellow maize flours (YMF) and African walnut protein isolate (AWPI) were optimized for cookie production. The cookies were studied in a completely randomized design and assessment of the proximate composition was conducted. The best cookie samples with high protein and fiber, low fat and highest rating in sensory attributes were selected for the determination of vitamins and mineral composition. The result revealed that the control cookie was highest in moisture, fat and carbohydrate but lower in protein, ash and fibre. Enriched cookie 36.69g CWF, 39.57g YMF, 23.74g AWPI and 42.86g CWF, 42.86g YMF, 14.29g AWPI were highest in protein and fibre, respectively while 55.56g CWF, 33.33g YMF, 11.11g AWPI was low in fat. Overall acceptability was highest in control cookie followed by enriched cookie 55.56g CWF, 33.33g YMF, 11.11g AWPI. The vitamin composition of the selected enriched samples show that sample 42.86g CWF, 42.86g YMF, 14.29g AWPI had the highest value of 2.53 mg/100 g in ascorbic acid; sample 55.56g CWF, 33.33g YMF, 11.11g AWPI scored the highest value of 0.14, 0.07 and 1.33 mg /100 g in thiamine, riboflavin and niacin respectively, while sample 36.69g CWF, 39.57g YMF, 23.74g AWPI scored highest in vitamin A (276.67 mg/100g). The cookie sample 36.69g CWF, 39.57g YMF, 23.74g AWPI shows the highest values of 130.00, 0.043, 9.77, 333.33 and 85.00 for calcium, manganese, iron, sodium and phosphorus, respectively. The study recommends the use of flour proportion in sample 55.56g CWF, 33.33g YMF, 11.11g AWPI as an improvement of the nutritional and sensory attributes of enriched cookie.

scholarly journals Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making

2021 ◽  
Vol 13 (1) ◽  
pp. 7-18
Author(s):  
Abiodun A. Olapade ◽  
Oluwayemisi F. J. Awofadeju
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Maize Flour ◽  
Design Assessment ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Carbohydrate Contents

This study examined the effect of African walnut protein isolate, wheat and yellow maize flours on the general acceptability of cookie production. In this study, blends of African walnut protein isolate, wheat and yellow maize flours were studied in a completely randomized design assessment of the proximate composition. The variables were wheat flour (30-50%), yellow maize flour (20-30%) and African walnut protein isolate (10-20%) to generate 20 composite blends. The proximate composition and functional properties of blends and flours were determined using standard methods. Three blends of samples 50.00 g wheat flour, 30.00 g yellow maize flour, 20.00 g African walnut protein isolate; 45.24 g wheat flour, 28.27 g yellow maize flour, 26.48 g African walnut protein isolate and 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate as assessed by the highest protein and fiber and low fat contents, were selected from optimization results of proximate composition for production and sensory evaluation of cookies. The proximate composition of flours revealed that African walnut protein isolate was significantly higher in protein than other flours. Fat in African walnut protein isolate was the least, while crude fiber and carbohydrate contents were not detected in African walnut protein isolate. Functional analysis revealed that yellow maize flour had the highest value in water absorption capacity; yellow maize flour and African walnut protein isolate had the highest oil absorption capacity, while African walnut protein isolate scored the least in bulk density. The sample 45.24 g wheat flour, 28.27 g yellow maize flour and 26.48 g African walnut protein isolate had the highest protein and ash, with the lowest fat content among the blends. However, cookie prepared from sample 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate had the best overall acceptability. However, the study recommends the flour proportion of sample 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate in cookie production by establishing the inclusion in Nigerian food industry and as a way of reducing or alleviate malnutrition.

Analysis of Fibronectin and TGF-β1 Immunoexpression to Determination of Wound Vitality in Wistar Rats (Rattus norvegicus)

2015 ◽  
Vol 1 (1) ◽  
Author(s):  
Nita Novita ◽  
Hasrayati Agustina ◽  
Bethy S. Hernowo ◽  
Abdul H. Hassan
Keyword(s):  
Rattus Norvegicus ◽  
Wistar Rats ◽  
Age Determination ◽  
Scientific Field ◽  
Wound Age ◽  
Forensic Practice ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tgf Β1

Wound examination is indispensable in forensic practice. The scientific field of wound age determination has advanced progressively during recent years.The purpose of this study was to determine the differences of fibronectin and TGF-β1 expression in both antemortem and postmortem wounds. This study was an experimental with completely randomized design.  The skin wounds (vital and postmortem) were taken from fourty Wistar rats and divided into 10 groups of rats. Immunohistochemical staining was performed to determine the differences between antemortem and postmortem wounds. The result showed that in 30 minutes after antemortem wound infliction, all of samples showed weak reactivity for fibronectin and TGF-β1 (100%).  In first hour after wound infliction, 3 samples (75%) showed weakly positive and 1 sample (25%) strongly positive for fibronectin and TGF-β1.  In 2 hour after wound infliction, 1 sample (25%) showed weakly positive and 3 sample (75%) strongly positive for fibronectin and TGF-β1.  In 3 and 4 hour after wound infliction, all of samples strongly positive for fibronectin and TGF-β1.  In postmortem wound, all of samples showed negativity for fibronectin and TGF-β1. In conclusion, fibronectin and TGF-β1 may be useful in the determination of wound vitality. Keywords: wound, fibronectin, TGF-β1, vitality

PENGARUH JENIS DAN LAMA PERENDAMAN BAHAN STERILAN TERHADAP EKSPLAN ANTER GAMBIR (Uncaria gambir (Hunter) Roxb.)

Jurnal BiBieT ◽  
2017 ◽  
Vol 2 (2) ◽  
pp. 44
Author(s):  
Elara Resigia
Keyword(s):  
Ascorbic Acid ◽  
Running Water ◽  
Randomized Design ◽  
Completely Randomized Design

<p>Penelitian ini bertujuan untuk mendapatkan kombinasi jenis sterilan dan lama perendaman dari bahan sterilan tersebut. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap. Data yang diperoleh dianalisis secara deskriptif Hasil penelitian menunjukkan sterilisasi bunga gambir terbaik adalah bunga gambir yang dijadikan sebagai eksplan disemprot dengan fungisida dan bakterisida pada sore hari dan diisolasi sebelum bunga diambil pada besok pagi, bunga yang diambil di lapangan, kemudian dibilas dengan air mengalir dan direndam dengan bayclin 10 % selama 1 menit serta dibilas dengan aquades steril sebanyak tiga kali, terakhir bunga direndam dengan asam askorbit 0,02 % selama 5 menit.</p><p><em>This study aims to obtain a combination of sterilan and immersion of the sterilan. The design used in this study is Completely Randomized Design. The data obtained were analyzed descriptively. The results showed that the best gambir flower sterilization was used as explant spray with fungicide and bactericide in the afternoon and isolated before the flowers were taken tomorrow morning, the flower taken in the field, then rinsed with running water and soaked With 10% bayclin for 1 minute and rinsed with sterile aquades three times, the last flower was soaked with 0.02% ascorbic acid for 5 minutes.</em></p><p> </p>

scholarly journals 31 Determination of Optimal Harvest Weight for Mangalica Pigs Using a Serial Harvest Approach to Measure Growth Performance and Carcass Characteristics

2020 ◽  
Vol 98 (Supplement_2) ◽  
pp. 34-34
Author(s):  
Maegan A Reeves ◽  
Courtney E Charlton ◽  
Shannon R Wilkerson ◽  
John G Rehm ◽  
Terry D Brandebourg
Keyword(s):  
Live Weight ◽  
Weight Class ◽  
Marbling Score ◽  
Randomized Design ◽  
Carcass Parameters ◽  
Body Weights ◽  
Optimal Harvest ◽  
Completely Randomized Design ◽  
Growth Trial

Abstract Mangalica pigs are a popular niche breed given their reputation for superior quality pork. However, growth and carcass parameters for this breed are poorly documented. Our objective was to better characterize optimal harvest weights for the Mangalica breed. To accomplish this, a growth trial was conducted whereby pigs (n=56) were randomly distributed across stratified harvest weights (50, 57, 68, 82, 93, 102, 127 kg) in a completely randomized design. Pigs were fed standard finisher rations with individual daily feed intakes and weekly body weights recorded for all animals. At 24h postmortem, carcasses were split and ribbed with marbling and loin eye area (LEA) measured at the 10th rib. Primal cuts were fabricated and individually weighed. Fat back was separated from the loin and weighed. As expected, live weight significantly increased across weight class (P &lt; 0.0001). ADG was similar across classes up to 82 kg live weight before steadily declining with increasing weight class (P &lt; 0.0025). Likewise, feed efficiency did not differ between classes until weights heavier than 82 kg (P &lt; 0.03). LEA significantly increased by class up to 82 kg and then plateaued as harvest weight increased further (P &lt; 0.003). Marbling score significantly increased with increasing weight class up to 102 kg where they then plateaued (p &lt; 0.04). Fat back dramatically increased across all weight classes (p &lt; 0.0001) despite negligible increases in LEA or marbling after 102 kg. Primal cut weights for the ham (P &lt; 0.0001), loin (P &lt; 0.0001), Boston butt (P &lt; 0.0001), shoulder (P &lt; 0.0001), and belly (P &lt; 0.0001) all significantly increased with increasing live weight. These data suggest an optimal harvest weight occurs between 82 to 102 kg while offering little objective justification for the current practice of harvesting Mangalica pigs at much heavier live weights.

scholarly journals Reduction in the in vitro sensitivity oF Drechslera tritici-repentis, isolated from wheat, to strobilurin and triazole fungicides

2017 ◽  
Vol 43 (1) ◽  
pp. 20-25
Author(s):  
Rosane Baldiga Tonin ◽  
Erlei Melo Reis ◽  
Aveline Avozani
Keyword(s):  
Inhibitory Concentration ◽  
In Vitro Sensitivity ◽  
Randomized Design ◽  
Inhibition Data ◽  
Ic50 Values ◽  
Control Failure ◽  
Quinone Outside Inhibitors ◽  
Completely Randomized Design

ABSTRACT Reports of failure in the chemical control of wheat yellow leaf spot led to determination of the sensitivity of Drechslera tritici-repentis (Dtr) to the fungicides quinone outside inhibitors (QoIs) and demethylation inhibitors (DMIs). The IC50 was obtained for strobilurins (azoxystrobin, kresoxim-methyl, picoxystrobin and pyraclostrobin) and for triazoles (cyproconazole, epoxiconazole, propiconazole, prothioconazole and tebuconazole), using five Dtr isolates. Seven concentrations of the fungicides were tested in the bioassay: 0.00; 0.01; 0.10; 1.00; 10:00 and 20.00 and 40.00 mg/L active ingredient (a.i.). Assays consisted of completely randomized design and four replicates. Each experiment was performed twice, using the average of the two tests for statistical analysis. The percentage inhibition data for conidial germination (QoIs) and for mycelial growth (DMIs) were subjected to logarithmic regression analysis, calculating the 50% inhibitory concentration (IC50) based on the generated equation. There was a reduction in the sensitivity of Dtr isolates to strobilurins. IC50 values ranged from 0.58 to > 40.00 mg/L. The lowest sensitivity of isolates was detected for azoxystrobin, kresoxim-methyl, picoxystrobin and trifloxystrobin. Pyraclostrobin was most efficient, showing IC50 between 0.58 and 1.03 mg/L. The IC50 ranged from 0.35 to 1.37 mg/L for epoxiconazole, from 0.49 to 1.28 mg/L for propiconazole and from 1.41 to 2.34 mg/L for tebuconazole. Prothioconazole was most potent, showing IC50 between 0.09 and 0.21 mg/L. The hypothesis that the control failure can be attributed to the reduced Dtr sensitivity to the fungicides QoIs and DMIs was confirmed.

scholarly journals BIOACTIVE COMPOUNDS DURING THE MATURATION OF FOUR FRUITS NATIVE TO THE RESTINGA FOREST OF CEARA

2017 ◽  
Vol 39 (5) ◽  
Author(s):  
NIGÉRIA PEREIRA GONÇALVES ◽  
ELISEU MARLÔNIO PEREIRA DE LUCENA ◽  
ORIEL HERRERA BONILLA ◽  
MÁRCIA RÉGIA SOUZA DA SILVEIRA ◽  
FRANCISCA JÉSSICA COSTA TAVARES
Keyword(s):  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Botanical Garden ◽  
Total Chlorophyll ◽  
Total Carotenoids ◽  
Plant Ecophysiology ◽  
Randomized Design ◽  
Total Anthocyanins ◽  
Maturation Stages ◽  
Completely Randomized Design

ABSTRACT Fruits provide not only essential nutrients for food, but also bioactive compounds that promote health benefits and help reducing the risk of developing non-communicable chronic diseases. In this sense, this work aimed at quantifying bioactive compounds during the maturation of four fruits native to the Restinga forest of Ceara. Myrtle fruits (Eugenia punicifolia (Kunth) DC.) were collected at the Botanical State Park of Ceara, Caucaia-CE, and guajiru (Chrisobalanus icaco L.), manipuça (Mouriri cearensis Huber) and murici-pitanga fruits (Byrsonima gardneriana A. Juss.) at the Botanical Garden of São Gonçalo, São Gonçalo do Amarante-CE. Fruits were collected at different stages (E) and transported to the Laboratory of Plant Ecophysiology, being characterized into five or six maturation stages according to the bark color, then processed and frozen for the following physicochemical and chemical evaluations: ascorbic acid, total chlorophyll, total carotenoids, total anthocyanins and yellow flavonoids. A completely randomized design was used, with five or six treatments, depending on the maturation stages of fruits and four replicates. Murici-pitanga had higher contents of ascorbic acid (ascorbic acid 646.23 mg/100 g E5), total carotenoids (6.13 mg/100 g E5) and total anthocyanins (7.99 mg/100 g E2); and myrtle had higher contents of total chlorophyll (11.05 mg/100 g E1) and yellow flavonoid (69.11 mg/100 g E2). There are positive and significant correlations between chlorophyll and carotenoid (R= 0.99; P <0.01) for manipuça and between anthocyanin and yellow flavonoid (R= 0.97; P <0.05) for murici-pitanga fruits; however, the correlation is negative and significant between ascorbic acid and yellow flavonoids (R= -0.98; P <0.05) for myrtle fruits. It could be concluded that murici-pitanga and myrtle fruits had the highest contents of bioactive compounds with the highest levels, therefore both fruits can be recommended to be commercially exploited by the food, cosmetic and phytomedicine sectors.

scholarly journals Efficiency of portable chlorophyll meters in assessing the nutritional status of wheat plants

2015 ◽  
Vol 19 (12) ◽  
pp. 1148-1151 ◽  
Author(s):  
Alessana F. Schlichting ◽  
Edna M. Bonfim-Silva ◽  
Matheus de C. Silva ◽  
William Pietro-Souza ◽  
Tonny J. A. da Silva ◽  
...  
Keyword(s):  
Nutritional Status ◽  
Chlorophyll Content ◽  
Direct Determination ◽  
Probability Level ◽  
Indirect Determination ◽  
N Concentration ◽  
Randomized Design ◽  
Chlorophyll Index ◽  
Completely Randomized Design

ABSTRACT The objective of this study was to verify the efficiency of two portable chlorophyll meters (Minolta SPAD® 502 and Falker ClorofiLOG® 1030) in assessing the nutritional status of wheat plants, correlating the indices from the devices and the direct determination of chlorophyll content with the concentration of nitrogen (N) in the plant. The experiment was conducted in a greenhouse, in pots with 5 dm3 of Oxisol, in a completely randomized design, with six N doses (0, 80, 160, 240, 320 and 400 mg dm-3) and five replicates. At 47 days after emergence, the readings of SPAD and Falker indices and the quantification of chlorophyll content and N concentration in wheat plants were performed, as well as analysis of variance and correlation test, both at 0.05 probability level. The chlorophyll meters Minolta SPAD® 502 and Falker ClorofiLOG® 1030 do not differ with respect to the indirect determination of chlorophyll in wheat plants. The Falker chlorophyll index was statistically equal to the chlorophyll content. Indirect chlorophyll indices and chlorophyll content showed a high correlation with the N concentration in the plant.

scholarly journals Application of sorting dependent criterias in determination of volume and area bruising of “Golab-Kohanz” apple in Iran

Genetika ◽  
2012 ◽  
Vol 44 (1) ◽  
pp. 177-187 ◽  
Author(s):  
Ahmad Dadashpour
Keyword(s):  
Contact Surface ◽  
Surface Material ◽  
Drop Height ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Damage Criteria ◽  
Apple Fruits ◽  
Area And Volume

Apple fruits are subjected to different loading damage from harvesting to supermarket shelf. Bruising has been attracted many researchers as one of the most important damage criteria. In this research, the effects of some factors such as counter-face material, drop height and linear velocity of apples (conveyor speed) were investigated. Influence of these factors on bruising of ?Golab-Kohanz? variety was analyzed by a Completely Randomized Design (CRD) with factorial test at three levels of drop height (10, 20 and 30 cm), conveyor speed (0.05, 0.1 and 0.15 ms- 1) and four counter-face materials (wood, steel, plastic and cardboard). Tests were conducted at three replications with 108 treatments. Analysis of variance results showed that the effects of drop height and counter-face material on bruising area at 1% level was significant while bruising volume only affected by contact surface material (P<0.01). Mean comparison test indicated that there was no significant difference among levels of conveyor speed on the area and volume bruising. Also, there was no significant difference among levels of drop height on volume bruising while it was significant on the area bruising. Steel and wooden material had no significant effect on the area and volume bruising but their differences with plastic and cardboard were significant. Therefore, drop height and counter-face material must be considered in designing the apple processing systems.

scholarly journals Influence of Carrot Pulp Fortified with Different Concentrations of Apple Pulp on Blended Jam

2017 ◽  
Vol 60 (2) ◽  
pp. 92-101
Author(s):  
Ishfaq Ahmed ◽  
Shermat Ullah ◽  
Arsalan Khan ◽  
Muhammad Ayub ◽  
Baber Shamrez ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Ambient Temperature ◽  
Reducing Sugars ◽  
Storage Period ◽  
Sensory Attributes ◽  
The Other ◽  
Overall Acceptability ◽  
And Storage ◽  
Statistical Results

The aim of this study was to evaluate various combination and effect of storage period on thequality of carrot apple blended jam at ambient temperature (18-25 °C). The treatments were CA0, CA1,CA2, CA3, CA4 and CA5. All the treatments were examined for physicochemical properties i.e., total solublesolids (TSS), pH, reducing sugars (%), percent acidity, non-reducing sugars (%), ascorbic acid (mg/100 g),as well as for sensory properties at fifteen days interval for a total storage period of 90 days. Significantincrease (P<0.05) were examined in TSS (67.45-70.40 °brix), acidity (0.64-0.80) and reducing sugars(16.64-27.78). While, significant decrease (P<0.05) were examined in pH (3.63-3.44), non reducing sugars(45.04-27.69), ascorbic acid (7.81-5.52 mg/100 g), colour (7.33-4.35), taste (7.40-4.12), texture (7.22-4.06) and overall acceptability (7.36-4.14). Statistical results concluded that treatment and storage has asignificant effect on the quality and stability of carrot pulp and apple pulp blend jam. Results revealed thatgood quality jam could be prepared with equal amount of carrot and apple pulp, which showed withminimum damage to physiochemical and sensory attributes among the other treatment even after 90 daysof storage.

scholarly journals PENGARUH PENGGUNAAN BUBUK JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP SIFAT ORGANOLEPTIK BAKSO DAGING KAMBING

ZOOTEC ◽  
2017 ◽  
Vol 38 (1) ◽  
pp. 93
Author(s):  
Afikra Armansyah, ◽  
Friets S. Ratulangi ◽  
Godlief D.G. Rembet
Keyword(s):  
Zingiber Officinale ◽  
Randomized Design ◽  
Ginger Powder ◽  
Completely Randomized Design ◽  
Acceptance Levels ◽  
Materials Used ◽  
Tapioca Flour ◽  
Red Ginger ◽  
Hedonic Quality

THE UTILIZATION OF RED GINGER POWDER (Zingiber officinale var. Rubrum) ON ORGANOLEPTIC CHARACTERISTIC OF MUTTON MEATBALLS. This study was conducted to evaluate the utilization of red ginger powder on the organoleptic characteristic of mutton meatballs. The materials used were fresh mutton meat on the hamstrings, tapioca flour, salt, flavoring, garlic, pepper, red ginger powder, ice cubes and processing equipment tools. The experimental design used in this study was a Completely Randomized Design of five treatments with 30 replications. The treatment was 300 g of meat and 0 g red ginger powder (R0), 300 g of meat and 1.5 g red ginger powder (R1), 300 g of meat and 3.0 g red ginger powder (R2), 300 g of meat and 4.5 g red ginger powder (R3), and 300 g of meat and 6 g red ginger powder (R4). Organoleptic testing performed was using the hedonic quality test. The variables measured consisted of color, flavor, taste and elasticity of meatballs. Determination of the average difference among treatments was done by Tukey (HSD) test. The results showed that the treatments affected significantly on flavor and taste. However, treatments did not affect significantly on color and elasticity of meatballs. The use of 3g red ginger powder could provide acceptance levels on organoleptic characteristic of mutton meatballs. Keywords: Mutton meat, red ginger, Meatballs

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