scholarly journals EFFECT OF STORAGE MATERIALS ON THE PROXIMATE COMPOSITION OF TOMATO (Lycopersicon Esculentum) POWDER

2020 ◽  
Vol 4 (2) ◽  
pp. 203-206
Author(s):  
RUKAYAT OLADIPUPO ◽  
K. A. Yusuf ◽  
G. Salawu
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Storage Period ◽  
Proximate Analysis ◽  
Aluminium Foil ◽  
Crude Fibre ◽  
Storage Materials ◽  
Tomato Powder

The effect of storage materials on the quality of tomato powder was studied. Fresh, firm and matured red tomatoes were washed, sorted and sliced to a uniform thickness of 5mm. The sliced tomatoes were pre-treated by dipping in 1% calcium chloride (CaCl2) and 0.2% potassium metabislphite (KMS) solution for 10 minutes at room temperature. 200g each of the sample was dried at temperatures of 600C until equilibrium moisture content was attained. The dried tomatoes were ground into powder and stored in Black polyethylene [BPE], White polyethylene [WPE], and Laminated Aluminium Foil [LAF] pouches for 6 weeks. The moisture content, crude protein, crude fibre, fat, total ash, and vitamin C of the tomato powder were determined using the method prescribed by AOAC. The carotene contents were determined by HPLC. The proximate analysis was repeated after 2 weeks, 4 weeks and 6weeks of storage.  There was an increase in moisture content and ash content after 6 weeks of storage while a decrease in value of protein, fat and vitamin C content occurred after the storage period. All the parameters measured were best retained by the laminated aluminium foil (LAF) compared to black polyethylene (BPE) and white polyethylene (WPE) packaging material for the entire period of the study.

scholarly journals Determination of Nutritional Composition of Ackee’s Apple Blighia sapida and Monkey Kola Cola millenii

2020 ◽  
pp. 127-136
Author(s):  
Oyetade Joshua Akinropo ◽  
Bello Lukman Abidemi ◽  
Adesiyan Blessing Adedayo
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
The Other ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Fruit Samples

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.

scholarly journals The Influence of Glycerol Monostearate Concentration and Storage Condition on Tomato Powder’s Contents Using Foam Mat Drying Method

REAKTOR ◽  
2021 ◽  
Vol 21 (1) ◽  
pp. 1-10
Author(s):  
Putri Ramadhany ◽  
Abigail Fern Pramana ◽  
Arabella Febiola ◽  
Tony Handoko
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Shelf Life ◽  
Room Temperature ◽  
Weight Ratio ◽  
Aluminium Foil ◽  
Drying Method ◽  
High Concentration ◽  
Tomato Production ◽  
Tomato Powder

Tomato is a seasonal horticultural product that has beneficial effects on human health. It contains a high concentration of lycopene and vitamin C. However, tomato production, which continues to increase in Indonesia, is not balanced with its consumption. Due to its high moisture content, harvested tomato relatively has a short shelf-life. Resultantly, the unconsumed tomato will end up being wasted. One way to prolong tomato’s shelf-life is by converting it into powder form. In this research, the tomato was shifted into tomato powder using a foam mat drying method. The weight ratio of GMS to tomato juice was varied: (1) 4%-w/w, (2) 5%-w/w, and (3) 6%-w/w. Tomato powder was then stored in two types of materials (sealed brown glass bottle and laminated aluminium foil (LAF) resealable zipper) and three conditions (refrigerator ( ± 4 ℃), room temperature (± 25.2 ℃) and sun-exposed  (± 30 ℃)). According to the results, foam mat drying could maintain the nutrients of the tomato powder. Increasing GMS larger than 5%-w/w had no big impact on reserving lycopene and vitamin C. At 5%-w/w GMS, tomato powder consisted of 1.09%/w/w moisture, 42.58 mg/100 g lycopene, and 123.28 mg/100 g vitamin C. It was found that moisture and vitamin C on tomato powder content was influenced by storage conditions, while lycopene content was influenced by storage material. Moisture content and vitamin C were best maintained at the sun-exposed condition and room temperature, respectively. While lycopene was best stored in the laminated aluminium foil (LAF) resealable zipper.

scholarly journals Effects of Pre-drying Chemical Treatments on Quality of Cabinet Dried Tomato Powder

2012 ◽  
Vol 5 (1) ◽  
pp. 253-265 ◽  
Author(s):  
NHMR Mozumder ◽  
MA Rahman ◽  
MS Kamal ◽  
AKM Mustafa ◽  
MS Rahman
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sensory Analysis ◽  
Total Sugar ◽  
Overall Acceptability ◽  
Chemical Treatments ◽  
Potassium Metabisulphite ◽  
Significant Difference ◽  
Tomato Powder

The focus of this research was to analyze the yield, physico-chemical and nutritional quality of a cabinet dried tomato powder as affected by three (3) chemical treatments (KMS, CaCl2 and both). Dehydration process was carried out using a cabinet dryer at a constant air flow velocity of 0.7 m/s and air temperature in the range of 60-65oC based on preliminary tests by dipping in 0.2% (w/w) potassium metabisulphite (T1) and 1% (w/w) calcium chloride (T2) independently and 1% (w/w) calcium chloride (CaCl2) along with 0.2% (w/w) potassium metabisulphite (KMS) in water solution (T3) for 10 minutes. The effect of 3 pre-drying treatments on quality of cabinet dried tomato powder was analyzed by determining moisture content, rehydration ratio, total sugar, total acidity, fat, protein, ash, crude fiber, pH, total caroteniods, vitamin-C, minerals (calcium, iron, phosphorus) and sensory analysis. The results expressed that the treatment T3 achieved the highest yield of tomato powder (4.6 g/100 g). The control sample showed highest moisture content (6.9 g/100 g) and dipping in 1% CaCl2 along with 0.2% KMS presented the lowest moisture content (5.9 g/100 g). Sample T3 showed highest total sugar content (49.1 g/100 g). The study also depicted that the total carotenoids content in tomato powder was 0.21 mg/100 g which was lower than that of fresh tomato (2.1 mg/100 g). Micronutrients such as vitamin-C, Calcium, phosphorus and iron were found to be 35.30 mg/100 g, 336.72 mg/100 g, 105 mg/100g and 12.23 mg/100 g, respectively in case for T3 sample. Sensory analysis (color, texture, flavor and overall acceptability) of tomato powder was carried out by trained and untrained panelists and their interpretation was done by using statistical ANOVA Test. There was no significant difference between control and treated samples regarding to their texture, flavor and overall acceptability but significant difference was observed in case of color. DOI: http://dx.doi.org/10.3329/jesnr.v5i1.11590 J. Environ. Sci. & Natural Resources, 5(1): 253-265, 2012

scholarly journals Effect of onion top leaves extract on the quality of smoked Heterotis niloticus (Cuvier, 1829)

2018 ◽  
Vol 5 (2) ◽  
pp. 241-248
Author(s):  
Ibrahim Shehu Jega ◽  
Philomina Michael ◽  
Ibrahim Mohammed Ribah
Keyword(s):  
Crude Protein ◽  
Room Temperature ◽  
Storage Period ◽  
Food Preservation ◽  
Chemical Parameters ◽  
Crude Fibre ◽  
Randomized Design ◽  
Sensory Qualities ◽  
Completely Randomized Design

Food preservation techniques to improve the oxidative stability of fish-based foods are gaining renewed research interest in natural compounds of vegetable origin as valid alternatives to synthetic preservatives. This study was designed to determine the effect of Onion Top Leaves Extract (OTLE) on the chemical and sensory qualities of smoked Heterotis niloticus using four concentrations (0, 0.25, 0.5 and 0.75% w/w) and three storage periods replicated four times in a Completely Randomized Design (CRD). A total of 48 fresh samples of H. niloticus were treated with the different concentrations of OTLE, sundried for three hours and smoked using a modified portable drum kiln designed in the laboratory. The treated smoked samples were packaged in paper envelopes and stored at room temperature for a period of three weeks. The results indicated that OTLE concentration had significantly affected (P<0.05) moisture content, crude protein, crude fibre, nitrogen and total volatile base – nitrogen (TVB-N). The storage period was significantly affected (P<0.05) by OTLE for all tested chemical parameters except carbohydrates, (P>0.05). The results for sensory qualities indicated that after three weeks of storage, OTLE exerted a significant effect (P<0.05) on all sensory qualities tested in the study except general acceptability. The results for merit analysis showed that the samples treated with OTLE concentration of 0.25% ranked better followed by 0.5% while 0.75% recorded the lowest performance. For better optimisation of shelf life, chemical and sensory qualities of smoked H. niloticus, the product can be preserved in 0.25% w/w OTLE and stored for one week at room temperature in paper envelopes.Res. Agric., Livest. Fish.5(2): 241-248, August 2018

scholarly journals Nutrient and anti-nutrient composition of processed crayfish (Atya gabonensis) from river Benue, Nigeria.

2021 ◽  
Vol 9 (2) ◽  
Author(s):  
Micheal Iwar ◽  
Comfort Msurshima Amu
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Nutrient Composition ◽  
Raw Material ◽  
Composition Analysis ◽  
Vitamin B ◽  
Crude Fibre ◽  
Mineral Concentrations

The species of crayfish  identified as (Atya gabonensis) along River Benue Nigeria and were captured and analyzed for nutrient and antinutrient content including, proximate composition (crude protein, crude fat, crude fiber, ash, and moisture content), as well as vitamin A, Vitamin B components, Vitamin C, Vitamin D, vitamin E, Vitamin K and select mineral concentrations. Additionally, some important antinutrients in crayfish were also examined. The proximate composition showed that moisture content was (9.54%), protein was (7.46%), Crude fibre was (5.60%), fat was (1.57%) and ash was (2.47%) respectively. This was found to be rich in protein and considerably high amount of moisture content. The anti-nutrient composition analysis revealed the presence of Saponin (0.471mg/100g), Alkaloid (3.905mg/100g), flavonoid (0.675mg/100g), tannin (0.017mg/100g), Phytate (0.060mg/100g), Oxalate (0.005mg/100g) and others, all of which are below toxic level. For mineral and vitamin compositions, potassium was significantly (P>0.05) higher than iron, zinc, magnesium, calcium and phosphorus while vitamin C was (4.920mg/100g) which is higher than all other vitamins evaluated. Based on these findings crayfish (Atya gabonensis) is recommended for consumption and for further investigation as a potential raw material for the  pharmaceutical industry.Keywords: Atya gabonensis, Nutrient, Anti nutrient, River Benue,composition

scholarly journals Proximate and micronutrient compositions of four different cultivars of aubergine (Solanum melongena)

2021 ◽  
Vol 18 (2) ◽  
pp. 135-142
Author(s):  
D. C. Ebiringa
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Solanum Melongena ◽  
Proximate Analysis ◽  
Crude Fibre ◽  
Solanum Aethiopicum ◽  
Wet Digestion ◽  
Group B ◽  
Group D ◽  
Nutrient Compositions

Aubergine or Garden egg is a vegetable commonly chewed as such and served as kolanut within the southeast part of Nigeria. The aim of the study is to determine the proximate and micronutrient compositions of four different cultivars of aubergine (Solanum melongena). Four cultivars of aubergine, namely Solanum anguivi - A, Solanum aethiopicum (gilo group) - B, Solanum macrocarpon - C, and Solanum aethiopicum (kumba group) - D, were purchased from the Eke-ukwu market in Owerri, Imo State, Nigeria. Proximate compositions were determined using the standard AOAC methods. Mineral determination was carried out by using methods incorporating wet digestion while Vitamins were determined by using specific methods appropriate for each vitamin. The proximate analysis results of the samples showed that moisture content ranged from 80.29% for sample C to 90.63% for sample B; fat ranged from 1.40 (sample A) to 4.00 (sample C); Ash: 0.52 - 0.76 (C - A); Protein: 3.94 - 8.31 (A - C); Crude fibre: 2.02 - 2.86 (C - A); Carbohydrate: 0.47 - 4.86 (B - C). The micro-nutrient compositions showed that vitamin A ranged from 475.18i.u. (sample B) to 528.06i.u. (sample A); Vitamin C: 908.6 - 2929.65 mg/100g (A - C); Calcium: 97.95 - 586.02ppm (D - A); Magnesium: 80.63 - 106.31ppm (B - A); Iron: 10.14 - 14.97ppm (C - A). The four cultivars of aubergine contained fair amounts of macronutrients in addition to the substantial amounts of micronutrients. In all, Solanum anguivi cultivar was the richest of the four in nutrient compositions, and, therefore, the most preferred.

scholarly journals Effect of Storage on the Nutritional Composition and Mycoflora of Sphenostylis stenocarpa Stored for Twenty Weeks

2020 ◽  
pp. 29-37
Author(s):  
Emmanuel Dayo Fagbohun ◽  
Fakiyesi Ifeoluwa Samuel ◽  
Ayodeji Segun Ogundahunsi
Keyword(s):  
Crude Protein ◽  
Storage Period ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Ash Content ◽  
Phytophthora Palmivora ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Standard Procedures ◽  
Sphenostylis Stenocarpa

The nutritional and mycoflora changes in dried African yam beans (Sphenostylis stenocarpa) were investigated during a storage period of twenty weeks. The result of the proximate analysis (g/100 g) showed that the following moisture content decreased from 11.15-9.80, fat 1.25-0.49, crude fibre 6.18-2.64, crude protein 77.92-62.14 while the ash content increased from 3.20-3.78, carbohydrate content 0.36-18.32. The mineral analysis (mg/100 g) showed a decrease in all parameters investigated, sodium (Na) 2.57-1.35, potassium (K) 42.26-31.75, calcium (Ca) 21.45-12.56, magnesium (Mg) 27.75-20.72, iron (Fe) 0.25-0.12, zinc (Zn) 0.06-0.05, copper (Cu) 0.03-0.03, phosphorus (P) 32.08-22.03, manganese (Mn) 0.11-0.06, chromium (Cr) 0.002-0.001. Lead (Pb), cadmium (Cd) and nickel (Ni) were not detected. Five fungi comprising four genera were isolated using direct plating, washing and dilution methods on Potato Dextrose Agar (PDA), and identified using their cultural and morphological features with reference to standard procedures. The fungi isolated were Aspergillus niger, Aspergillus flavus, Penicillium sp., Mucor sp. and Phytophthora palmivora. It can be concluded that storage encourages proliferation of mycoflora thereby leading to reduction in the nutritional and mineral composition of the stored sample.

scholarly journals Effect of Temperature on Drying Characteristics and Quality of Three Nigerian Onion Varieties Using a Fabricated Electrically Powered Dryer

2021 ◽  
pp. 81-94
Author(s):  
O.O. Oniya ◽  
A. B. Fashina ◽  
A. O. Adeiza ◽  
O. Ogunkunle ◽  
A. O. Adebayo
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Research Work ◽  
Effect Of Temperature ◽  
P Value ◽  
Crude Fibre ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Initial Values

The research work is done to evaluate the effect of temperature on drying characteristics and quality of red, cream and white varieties Nigerian onion using a locally fabricated electrically powered dryer. Clean onion samples of 1.5 kg from each of the three varieties were sliced into 3 mm thickness. Fresh samples of the three onion varieties were analyzed to determine the initial values of protein, fat, ash, crude fibre, and moisture content on a dried basis (m.c.d.b.) using recommended AOAC methods.. Vitamin C and microbial loads content were determined before loading into a locally fabricated electrically-powered dryer. The onion samples were dried at varying pre-determined temperatures of 50, 60, and 70 oC. After drying, the proximate compositions, vitamin C and microbial loads were also determined. The protein, fat, ash and crude fibre of the fresh onion samples were 1.5, 0.5, 0.6 and 0.5%, respectively, while m.c.d.b, vitamin C content and microbial loads ranged from 85.1-88.2%, 8.1-8.3 mg/100 gm and 4.45-5.39 mg. Red onion samples were dried for 13:15h, 12:10h and 10:30h; white onion samples for 13:00h, 12:25h and 10:40h; while cream onion samples for 13:10h, 12:35h and 10:15h at 50, 60, and 70 oC, respectively. The protein, fat, ash, crude fibre, m.c.d.b, vitamin C content and microbial loads of the dried onion samples at all the drying temperatures ranged from 10.110.4, 1.1-1.5, 3.3-3.5, 5.5-5.8, 5.5-6.9%, 3.1-4.9 mg/100 gm, 1.314.17 mg, respectively. The drying temperature had a significant effect (p-value < 0.05) on the quality of all the onion samples. At 70 oC, protein, fibre, ash, fat and pungency retention were significantly (p< 0.05) high and within acceptable limits while microbial loads were low with the reduction in Vitamin C contents in all the onion varieties. Therefore, onion can best be dried at 70 oC to achieve the optimum quality and flavour required for its use as a spice.

Nutrient composition and anti-nutritional properties of okra (Abelmoschus esculentus) calyx flour

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Saheed Adewale Omoniyi ◽  
Adamu Musa Muhammad ◽  
Ruth Ayuba
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Mineral Content ◽  
Nutritional Composition ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Content Type

Purpose Calyx of okra pods is usually cut off and discarded as a waste during processing, whereas the pulp and seeds are being used. This study aims to investigate the nutrient composition and anti-nutritional properties of okra calyx flour. Design/methodology/approach Calyces from four varieties (Ex-kwadon, Solar, Chalawa and Syria) of okra pods were processed into flour. The proximate composition, mineral content, vitamin content and anti-nutritional composition of the flour samples were analysed by using standard methods. Findings There were significant differences in moisture content (p = 0.012), crude fat (p = 0.001), crude fibre (p = 0.002), carbohydrate (p = 0.002), sodium (p < 0.001), magnesium (p < 0.001), iron (p < 0.001), zinc (p = 0.006), vitamin A (p < 0.001) and vitamin C (p = 0.001) contents of okra calyx flour. The values of proximate composition ranged 8.1-8.9%, 8.4-9.0%, 14.3-15.3%, 1.4-2.1%, 16.9-18.2% and 47.1-49.4% for moisture content, ash, crude protein, crude fat, crude fibre and carbohydrate, respectively, whereas the values of mineral contents ranged 7.6-8.7 mg/100g, 35.7-41.2 mg/100g, 26.5-28.1 mg/100g, 93.2-95.8 mg/100g, 1.6-1.8 mg/100g and 5.2-5.7 mg/100g for sodium, magnesium, potassium, calcium, iron and zinc, respectively. The values of vitamin contents of okra calyx flour ranged 0.2-0.3 µg/100g, 7.1-8.9 mg/100g and 0.1-0.2 mg/100g for vitamin A, vitamin C and thiamine contents respectively. Also, there were significant differences in the values of phytate (p = 0.023), oxalate (p = 0.011) and saponin (p < 0.001) contents with the values of anti-nutritional properties ranging 1.3-1.5 mg/100g, 2.5-3.3 mg/100g, 7.4-9.7 mg/100g and 2.3-3.6 mg/100g for tannin, phytate, oxalate and saponin contents, respectively. Research limitations/implications There are scanty published works/information on proximate composition, mineral content, vitamin content and anti-nutritional composition of okra calyx flour. Practical implications The study showed that okra calyx flour could be useful in fortification/supplement of carbohydrate-based foods in food system. Originality/value Okra calyx flour comprises high crude fibre, crude protein, ash and vitamin C contents. Also, calcium is the major mineral content of okra calyx flour followed by magnesium and potassium. However, the tannin content reported higher in okra leaf flour, and okra flour is low in okra calyx flour.

Nutrient and anti-nutrient composition of processed crayfish (Atya gabonensis) from river Benue, Nigeria.

2021 ◽  
Author(s):  
Micheal Iwar ◽  
Comfort Msurshima Amu
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Nutrient Composition ◽  
Raw Material ◽  
Composition Analysis ◽  
Vitamin B ◽  
Crude Fibre ◽  
Mineral Concentrations

The species of crayfish  identified as (Atya gabonensis) along River Benue Nigeria and were captured and analyzed for nutrient and antinutrient content including, proximate composition (crude protein, crude fat, crude fiber, ash, and moisture content), as well as vitamin A, Vitamin B components, Vitamin C, Vitamin D, vitamin E, Vitamin K and select mineral concentrations. Additionally, some important antinutrients in crayfish were also examined. The proximate composition showed that moisture content was (9.54%), protein was (7.46%), Crude fibre was (5.60%), fat was (1.57%) and ash was (2.47%) respectively. This was found to be rich in protein and considerably high amount of moisture content. The anti-nutrient composition analysis revealed the presence of Saponin (0.471mg/100g), Alkaloid (3.905mg/100g), flavonoid (0.675mg/100g), tannin (0.017mg/100g), Phytate (0.060mg/100g), Oxalate (0.005mg/100g) and others, all of which are below toxic level. For mineral and vitamin compositions, potassium was significantly (P>0.05) higher than iron, zinc, magnesium, calcium and phosphorus while vitamin C was (4.920mg/100g) which is higher than all other vitamins evaluated. Based on these findings crayfish (Atya gabonensis) is recommended for consumption and for further investigation as a potential raw material for the  pharmaceutical industry.Keywords: Atya gabonensis, Nutrient, Anti nutrient, River Benue,composition

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