scholarly journals Dehulling the African Yam Bean (Sphenostylis stenocarpa Hochst. ex A. Rich) Seeds : Any Nutritional Importance? Note I

1970 ◽  
Vol 42 (2) ◽  
pp. 163-174 ◽  
Author(s):  
EI Adeyeye ◽  
OO Agesin
Keyword(s):  
Mineral Composition ◽  
Proximate Composition ◽  
Correlation Coefficients ◽  
Mineral Acid ◽  
Crude Fibre ◽  
African Yam Bean ◽  
Nutritional Importance ◽  
Nutritional Qualities ◽  
Phosphorus And Potassium ◽  
Sphenostylis Stenocarpa

The flour from three colour varieties of dehulled seeds and hull of the African Yam bean (AYB) (Sphenostylis stenocarpa) were analysed for proximate composition, ash solubility and alkalinity and the mineral composition, The dehulled seeds were labelled A2, B2 and C2 while the corresponding hulls were labelled A3, B3 and C3 respectively. Both protein and carbohydrate were highly concentrated in the dehulled samples while crude fat and crude fibre were more concentrated in the hulls. The ash was more than 90 % soluble in dilute mineral acid and significant correlation existed (0.99) in the ash solubility characteristics. With the exception of phosphorus and potassium, other minerals determined (Cu, Zn, Co, Na, Ca, Mg, Mn, Fe) were found to be more concentrated in the hulls than in dehulled samples and correlation coefficients were significantly high among the samples with values ranging between 0.94 (r A2 A3, r B2 B3) and 0.95 (r C2 C3) at α= 0.05. Error of prediction of relationship between dehulled and hull samples was low in the seed fractions, ash analysis and mineral composition. These results showed that dehulling of AYB can cause a reduction in its nutritional qualities. Bangladesh J. Sci. Ind. Res. 42(2), 163-174, 2007

scholarly journals Effect of Drying on the Rehydration Properties of Some Selected Shellfish

2020 ◽  
pp. 42-48
Author(s):  
D. B. Kiin-Kabari ◽  
N. Obasi
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Moisture Loss ◽  
Rehydration Ratio ◽  
Crude Fibre ◽  
Oven Drying ◽  
Water Imbibition ◽  
Nutritional Qualities ◽  
Sample Water

This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dried in the oven to a moisture content of 10% and further rehydrated with distill water in sample water ratio of 1:40 and allowed to equilibrate. Proximate composition of the fresh shellfish showed that moisture content ranged from 82.38 to 69.24% with fresh smooth periwinkle having the highest moisture value while whelk had the lowest. The results also showed that whelk had the highest values for ash (2.92%), crude protein (18.83%) and crude fibre (3.71%) when compared to other samples. On rehydration, a moisture loss of 11.75%, 13.28%, 19.24% and 22.04% were observed for rough periwinkle, smooth periwinkle, oyster and whelk, respectively. The results for rehydration indices revealed that dehydration ratio was significantly (p<0.05) high for whelk (1.44), followed by oyster (1.29), rough periwinkle (1.23) and lastly, smooth periwinkle 1.20. Rehydration ratio of whelk (1.47) was equally significantly higher, followed by oyster (1.33) and the least were rough and smooth periwinkle (1.17). For coefficient of reconstitution, oyster recorded the highest value of 1.03, followed by whelk 1.02, rough periwinkle 0.95 and smooth periwinkle 0.98. Rate of water imbibition revealed a sharp increase in the water content of smooth periwinkle up to 240 min and thereafter, it slowed down until equilibrium was reached. In terms of rough periwinkle, oyster and whelk; water imbibition took place with rehydration time up to 300 min, 210 min and 270 min, respectively, thereafter they slowed down. The results have demonstrated that the rate in which oven drying affect the physical and nutritional qualities of shellfish differs.

scholarly journals Nutrient Composition, Mineral and Anti-Nutrient Components of Processed Wild Cocoyam (Caladium Bicolor, (Ait) Vent)

2020 ◽  
Vol 8 (2) ◽  
pp. 137-145
Author(s):  
M. D. Udo ◽  
G. D. Eyoh ◽  
C. P. Jimmy ◽  
U. E. Ekpo
Keyword(s):  
Mineral Composition ◽  
Proximate Composition ◽  
Poultry Feed ◽  
Chemical Compositions ◽  
Toxic Substances ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Gross Energy ◽  
Ruminant Animals ◽  
Processing Techniques

In the subtropic and perhaps worldwide a novel plant Caladium bicolor (wild cocoyam, Ikpong Ekpo) has not actually been utilized as food for man, livestock or poultry, though in abundance. Also, the effective utilization of wild cocoyam (Caladium bicolor) tubers in livestock and poultry feed is limited by the presence of anti-nutrient components which requires some form of processing. The effect of boiling and soaking on gross energy, mineral composition, anti-nutritional factors (ANFs) and proximate composition of wild cocoyam (Caladium bicolor (Ait), Vent) were determined with the aim of investigating its suitability as a feed ingredient. The soaked, raw and boiled tubers were dried, milled and analyzed for chemical compositions. Crude protein contents of raw and processed Caladium bicolor tubers range were 7.58% - 8.28% and the crude fibre values ranged between1.92 - 2.12%. The gross energy value of boiled Caladium bicolor tubers was higher (2.85kcal/g) and also statistically similar (p>0.05) to both raw and soaked Caladium bicolor tubers. The micro and macro mineral composition of boiled Caladium bicolor tubers was significantly (p<0.05) lower compared to soaking method. Values obtained for boiled Caladium bicolor tubers were significantly (p<0.05) lower in all the toxic substances determined, except for the HCN content being above the tolerable limit for ruminant animals. The results indicate that processing techniques adopted enhanced the proximate composition, caloric components, mineral contents and significantly (p>0.05) lowered in the level of anti-nutrients present in wild cocoyam (Caladium bicolor (Ait). Vent) tubers with boiling being the best and hence the recommended processing method for use in detoxifying C. bicolor.

scholarly journals Production and evaluation of sorghum-based complementary foods supplemented with African Yam bean and Crayfish flours

2018 ◽  
Vol 16 ◽  
pp. 14-25
Author(s):  
Egbujie Augustine Eseroghene ◽  
◽  
Okoye Joseph Ikechukwu ◽  
Keyword(s):  
Mineral Content ◽  
Control Sample ◽  
Sensory Properties ◽  
Complementary Foods ◽  
Crude Fibre ◽  
Nutrient Contents ◽  
African Yam Bean ◽  
Sorghum Flour ◽  
Phosphorus And Potassium ◽  
Mouth Feel

This study was carried out to evaluate the proximate, mineral and sensory properties of nutritive and ready-to-eat complementary foods formulated from blends of sorghum, African yam bean and crayfish flour. The protein, ash, fat and crude fibre contents of the samples increased significantly (p<0.05) with increase in substitution with African yam bean and crayfish flours from 13.56 ± 0.29 –23.88 ± 0.82%, 2.77 ± 0.02 – 3.67 ± 0.02%, 1.85 ± 0.01-3.64 ± 0.01 and 1.46 ± 0.06 – 2.15 ± 0.02%,respectively, while the carbohydrate and energy contents decreased. The control sample without substitution with African yam bean and crayfish flours (100% malted sorghum flour) had the highest carbohydrate (72.36 + 0.21%) and energy (364.33 ± 0.35KJ/100g) contents. The mineral content of the complementary foods also showed similar increases in calcium (12.68 ± 1.24 – 84.86 ± 7.83mg/100g), iron (2.68 ± 0.03 – 7.99 ± 0.08mg /100mg) and zinc (1.28 ± 0.02 – 1.63 ± 0.13mg/100g) with increase in substitution with African yam bean and crayfish flours, while the phosphorous and potassium contents decreased. The control sample without substitution had the highest phosphorus (257.01 + 41.44mg/100g) and potassium (346.20 + 0.03mg/100g) contents, respectively. The sensory properties of the samples showed that the colour, taste, mouth feel and texture of the control sample were significantly (p<0.05) the most acceptable to the assessors compared to the samples substituted with African yam bean and crayfish flours at different graded levels. Although, the control sample had better consumer’s sensory attributes, it was significantly (p<0.05) lower in nutrient contents compared to the formulated samples with the exception of carbohydrate, phosphorus and potassium. The study, therefore, showed that the macro and micronutrient contents of the gruels can be improved by substituting sorghum-based traditional complementary food with African yam bean and crayfish flours at the levels of 5 to 30% and 5 to 20%, respectively in the preparation of complementary foods.

scholarly journals Proximate, Antinutrients and Mineral Composition of Raw and Processed (Boiled and Roasted) Sphenostylis stenocarpa Seeds from Southern Kaduna, Northwest Nigeria

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Uche Samuel Ndidi ◽  
Charity Unekwuojo Ndidi ◽  
Abbas Olagunju ◽  
Aliyu Muhammad ◽  
Francis Graham Billy ◽  
...  
Keyword(s):  
Mineral Composition ◽  
Proximate Composition ◽  
Composition Analysis ◽  
Crude Lipid ◽  
Nitrogen Free Extract ◽  
Significant Difference ◽  
Gross Energy ◽  
Copper Zinc ◽  
True Protein ◽  
Sphenostylis Stenocarpa

This research was aimed at evaluating the proximate composition, level of anti-nutrients, and the mineral composition of raw and processed Sphenostylis stenocarpa seeds and at examining the effect of processing on the parameters. From the proximate composition analysis, the ash content showed no significant difference (P>0.05) between the processed and unprocessed (raw) samples. However, there was significant difference (P<0.05) in the levels of moisture, crude lipid, nitrogen-free extract, gross energy, true protein, and crude fiber between the processed and unprocessed S. stenocarpa. Analyses of the antinutrient composition show that the processed S. stenocarpa registered significant reduction in levels of hydrogen cyanide, trypsin inhibitor, phytate, oxalate, and tannins compared to the unprocessed. Evaluation of the mineral composition showed that the level of sodium, calcium, and potassium was high in both the processed and unprocessed sample (150–400 mg/100 g). However, the level of iron, copper, zinc, and magnesium was low in both processed and unprocessed samples (2–45 mg/100 g). The correlation analysis showed that tannins and oxalate affected the levels of ash and nitrogen-free extract of processed and unprocessed seeds. These results suggest that the consumption of S. stenocarpa will go a long way in reducing the level of malnutrition in northern Nigeria.

scholarly journals Chemical Composition and Nutritive Parameters of Maize Stover (Zea Mays) Fractions and Cassava (Manihort Esculanta) Foliage for Sustainable Ruminant Production

2020 ◽  
pp. 7-11
Author(s):  
Lamidi A. A. ◽  
Joseph O. O.
Keyword(s):  
Zea Mays ◽  
Chemical Composition ◽  
Proximate Composition ◽  
Dry Matter ◽  
Crude Fibre ◽  
Maize Stover ◽  
Randomized Design ◽  
Significant Difference ◽  
Nutritional Qualities ◽  
Experimental Treatments

Chemical composition and nutritive parameters of maize stover (Zea mays) fractions and cassava (Manihort esculanta) foliage for sustainable ruminant production was studied. Cassava foliage and fractions of maize stover (stem and leaf) were gathered and oven dried for proximate composition, fibre fractions and nutritive parameters (Dry matter intake (DMI), Digestible dry matter (DDM) and Relative feed value (RFV) were calculated. The experimental design was a completely randomized design (CRD). Results shows a significant difference (P<0.05) in the all the parameters considered for the proximate composition across the experimental treatments. The contents ranged from 85.21 – 88.77% for dry matter (DM), 6.27 – 19.72%, 1.89 – 3.78%, 14.89 – 17.08%, 51.88 – 62.47%, 3.27 – 11.23% and 36.90 – 56.70% for crude protein (CP), ether extract (EE), crude fibre (CF), neutral detergent fibre (NDF), ash and non-fibre carbohydrate (NFE), respectively. Cassava foliage had highest (P<0.05) contents of fibre fractions considered. The acid detergent fiber (ADF), acid detergent lignin (ADL), cellulose (CEL) and hemicellulose (HEM) were 59.18%, 18.36%, 26.50% and 27.10%, respectively for CSL. There was a significant different (P<0.05) in the phytochemical contents across the experimental materials. Similar (P>0.05) value was recorded for DMI, DDM and RFV. Conclusively, the experimental treatments exhibited nutritional qualities that made them a feed resources for ruminant production. Cassava foliage had better proximate composition and fibre fractions, therefore it is recommended for the farmers.

scholarly journals Proximate Composition, Minerals and Heavy Metals Content of Cassava, Plantain and Yam Flour Sold in Some Markets in Port Harcourt, Nigeria

2019 ◽  
pp. 1-11
Author(s):  
Ndukwe Maduka ◽  
Mercy Elenwo ◽  
Ngozi Nma Odu
Keyword(s):  
Heavy Metals ◽  
Proximate Composition ◽  
Calcium Content ◽  
Crude Fibre ◽  
Cassava Flour ◽  
Port Harcourt ◽  
Nutritional Qualities ◽  
Yam Flour ◽  
Private Homes ◽  
Open Markets

The quality of retailed samples of cassava, yam and plantain flour produced in private homes without adequate monitoring is a concern to consumers. Consequently, this study was aimed at determining proximate composition, minerals and heavy metals content of fifteen (15) packaged and 15 exposed samples of flours obtained from three (3) supermarkets and 3 open markets in Port Harcourt, respectively using standard methods. Control samples were prepared in the laboratory. This study was carried out between April - August, 2017. Results obtained showed significant differences (p=.05) between each of the flours. Protein content of exposed cassava flour (2.3%) was higher than other cassava flour samples. Meanwhile, that of yam flour (3.22%) used as control was the highest among all flours. Crude fibre content of the cassava flour (3.12 - 5.46%) was higher than that of other flour samples. Ash content of the flour samples were lower than that of plantain flour (2.7 - 7.07%). Both moisture content of plantain flour used as control (13.22%) and exposed plantain flour (10.3%) were higher than that of other flour samples. Potassium, sodium, iron and calcium content of the packaged flour samples were higher than their respective control and exposed samples with few exceptions. Interestingly, heavy metals content of all samples were below Codex Alimentarius Commission permissible limits of 1.5, 1.0 and 1.0 mg/Kg for Pb, Cd and As, respectively. Therefore, flour fortification to improve their nutritional qualities as well as retailing only sealed flour samples could increase consumers’ confidence.

scholarly journals Nutritional composition of Synodontis nigrita and Tilapia mariae from the Jamieson River, Sapele, Delta State, Nigeria

Biologija ◽  
2019 ◽  
Vol 65 (2) ◽  
Author(s):  
Ijeoma Patience Oboh ◽  
Oluwatosin Adesola Sanni ◽  
Nkonyeasua Kingsley Egun
Keyword(s):  
Moisture Content ◽  
Mineral Composition ◽  
Proximate Composition ◽  
Biochemical Analysis ◽  
Magnesium Content ◽  
Nutritional Composition ◽  
Crude Fibre ◽  
Sodium Potassium ◽  
Commercial Fish ◽  
Proximate And Mineral Composition

The proximate composition of fish is important for easy formulation of both animal and human diets. The study on the proximate and mineral composition of captured Synodontis nigrita and Tilapia mariae was aimed at gaining knowledge of their consumption-associated benefits. Fish specimens were purchased on the bank of the river between February and April 2017 and transported to the laboratory where routine measurements, body and biochemical analysis for moisture content, fat, ash, protein, crude fibre, carbohydrate, sodium, potassium, calcium, and magnesium were performed using the standard methods of AOAC. The result of the proximate composition of Synodontis nigrita and Tilapia mariae showed moisture content of 79.00% and 78.87%, fat value of 3.43% and 0.67%, ash content of 6.22% and 6.68%, protein value of 7.09% and 8.84%, crude fibre value of 0.40% and 1.80%, carbohydrate content of 3.86% and 3.14%, respectively. The mineral composition of Synodontis nigrita and Tilapia mariae revealed sodium values of 32.90 mg/kg and 30.20 mg/kg, potassium values of 171.70 mg/kg and 175.60 mg/kg, calcium values of 13.50 mg/kg and 9.20 mg/kg, magnesium content of 15.00 mg/kg and 13.40 mg/kg, respectively. The results obtained in this study provided scientific knowledge of the nutritional composition of these commercial fish species.

Studies of the chemical composition of kales and rapes. I. The kales

1959 ◽  
Vol 52 (2) ◽  
pp. 230-237 ◽  
Author(s):  
D. J. C. Jones
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Chemical Constituents ◽  
The Other ◽  
Winter Period ◽  
Crude Fibre ◽  
Whole Plant ◽  
Phosphorus And Potassium ◽  
Plant Basis ◽  
Matter Basis

1. Four varieties of marrow stem kale, three of thousand headed kales, Hungry Gap Kale and Rape-Kale were grown at three centres in mid-Wales. They were sampled in the early winter period and separate leaf and stem samples analysed for the proximate constituents and minerals.2. Leaf to stem ratios were measured on both a green and dry matter basis and the latter values used to calculate whole plant values for the chemical constituents.3. The leaves of the marrow stem kales were higher in dry matter than the stems, except in the case of the Purple Stem Kale. This variety resembled the thousand headed and rape-type kales in having a higher dry matter in the stems. On a dry matter basis, the leaves of all the varieties were richer than the stems in ether extract, crude protein, total ash and all the minerals except potassium and sodium. These elements occurred to a greater extent in the stems of the fleshy stemmed marrow stem kales than in the leaves. The stems were higher in crude fibre and nitrogen-free extractives.4. The leaves of the rape-type kales were higher than those of the other varieties in silica, phosphorus and potassium. They were the best source of phosphorus on a whole plant basis. The marrow stem kales had considerably higher leaf and stem values for sodium and were markedly superior to the other varieties as a source of the element.

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