scholarly journals Proximate composition of two puffer fish species, Leiodon cutcutia and Dichotomyctere fluviatilis of Bangladesh

2019 ◽  
Vol 8 (1) ◽  
pp. 25-33
Author(s):  
Ishtiak Ahmed Chowdhury ◽  
Md Rakibul Hasan ◽  
Suraiya Parveen ◽  
Shuvra Kanti Dey ◽  
Md Baki Billah
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fish Species ◽  
Lipid Content ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Nutritional Composition ◽  
Ash Content ◽  
The Body ◽  
Puffer Fish

Protein, lipid, ash and moisture content in the body muscles of two commonly available puffer fish species in Bangladesh (Leiodon cutcutia and Dichtomyctere fluviatilis) have been analysed from January 2018 to June, 2018. The puffer fish species were collected from different habitats i.e., Leiodon cutcutia from freshwater and Dichtomyctere fluviatilis from estuarine water. The percentage of the proximate composition varied in different months in both the species. In Leiodon cutcutia, moisture content fluctuated from 79.32% to 87.61% with an average of 83.75%; protein content from 6.35% to 13.31% with an average of 9.49%; lipid content from 1.57% to 2.32% with an average of 1.92% and ash content from 2.30% to 3.27% with an average of 2.84%. In Dichotomyctere fluviatilis, moisture content fluctuated from 73.77% to 84.18% with an average of 77.49%; protein content from 10.03% to 19.77% with an average of 16.80%; lipid content from 0.92% to 1.71% with an average of 1.32% and ash content from 2.77% to 3.34% with an average of 3.05%. The comparative evaluation of the nutritional value of the studied fish species revealed that the puffer fish from estuarine environment might contain higher amount of nutrients. Thus, proper utilization of this species towards sustainable management, nutritional composition and biosecurity issues will lead to achieve sustainable blue economy. Jahangirnagar University J. Biol. Sci. 8(1): 25-33, 2019 (June)

scholarly journals Analysis of Nutritional Composition in 23 Kinds of Edible Fungi

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Qiannan Yu ◽  
Meijuan Guo ◽  
Bin Zhang ◽  
Hao Wu ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dietary Fiber ◽  
Nutritional Value ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Ash Content ◽  
National Standard ◽  
Edible Fungi ◽  
Standard Methods

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

Effect of Processing Treatments on Proximate Composition of Pennisetum glaucum (Pearl millet)

2018 ◽  
Vol 55 (2) ◽  
pp. 209
Author(s):  
Aanchal Johari ◽  
Asha Kawatra
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Pearl Millet ◽  
Proximate Composition ◽  
Crude Protein ◽  
Pennisetum Glaucum ◽  
Nutritional Composition ◽  
Ash Content ◽  
Crude Protein Content ◽  
Standard Methods

In the present study effect of processing treatments viz. blanching and germination on the proximate composition of Pennisetum glaucum (pearl millet) was studied. Proximate composition was analysed by the standard methods determined according to Association of Official Analytical Chemists. Results indicated that moisture content increased significantly after processing treatments. Blanching resulted in non significant increase in ash content of pearl millet grains. The crude protein content of unprocessed pearl millet was 11.55%. The crude protein content of blanched pearl millet grains was 11.27%. Crude protein content of germinated grains was found to be 12.38% as in comparison to 11.55% in unprocessed and 11.27 in blanching treatment. Crude fat content of unprocessed (control), blanched and germinated pearl millet grains were 5.36, 5.09 and 4.55%, respectively. Fiber content increased significantly after blanching and germination processing treatments. Processing treatments not only effect the nutritional composition of pearl millet but also contribute towards enhancement of shelf life.

Proximate composition of male and female African catfish (Clarias gariepinus) and tilapia (Tilapia zilli) in Jega river, Kebbi state, Nigeria

2020 ◽  
Vol 01 (02) ◽  
pp. 28-35
Author(s):  
W. M. Namaga ◽  
B. Yahaya ◽  
M. A. Salam
Keyword(s):  
Protein Content ◽  
Fish Species ◽  
Lipid Content ◽  
Proximate Composition ◽  
Clarias Gariepinus ◽  
Fibre Content ◽  
African Catfish ◽  
Male And Female ◽  
Juvenile Female ◽  
Significant Difference

Fish is highly nutritious, tasty, and easily digestible. It is much sought after by a broad cross-section of the world’s population, particularly in developing countries as it provides the cheapest protein source. Nigeria is blessed with numerous inland freshwater rivers and lakes scattered all over the country. This freshwater habitat consists of many species of fish that have successfully dominated all niches over time and have for many reasons remained unstudied. The situation concealed a lot of scientific information particularly on food security and safety to the inmates and the country at large. Jega River which transcended many States in the North-Western part of Nigeria to open into the river Niger is one of such rivers largely uncared for, study-wise. African catfish (Clarias gariepinus) and Tilapia (Tilapia zillii) have been wisely selected for the present proximate composition studies. The juveniles of these fishes were purchased from local fishermen in Mariner Waje landing site of the river which flows by Jega town, a local government area in Kebbi State, Nigeria. For the study, the methodology approved by the Association of Official Analytical Chemists (AOAC) was used to determine the proximate composition of the fishes. The highest percentage crude protein content of 49.18 ± 0.30% was observed in juvenile female C. gariepinus; while the lowest protein content of 39.22± 0.50% was observed in juvenile male T. zilli. The highest percentage lipid content of 11.75± 1.50% was observed in juvenile female tilapia; while the lowest percentage lipid content of 6.25± 0.29% was observed in male African catfish. The highest percentage fibre content of 4.00 ± 0.29% was observed in male and female C. gariepinus, while the lowest percentage fibre content of 0.75± 0.29% was observed in male tilapia. There were variations (p< 0.05) when the protein and lipid contents of both the species were compared with each other. There was also a significant difference (p< 0.05) when the carbohydrate contents were compared between the fish species, but there was no significant difference (p > 0.05) when the fibre content was compared within the species. The analyses showed that both the male and female fish species studied had high protein contents.

scholarly journals Pengaruh Jenis Ikan dan Metode Pemasakan terhadap Mutu Abon Ikan

2018 ◽  
Vol 7 (2) ◽  
pp. 138-147
Author(s):  
Chairil - Anwar
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fish Species ◽  
Fat Content ◽  
Ash Content ◽  
Fish Processing ◽  
Cooking Method ◽  
Fish Meat ◽  
Good Taste

Fish is one source of animal protein that is widely consumed by society, is easy to get, and the price is cheap. But fish quickly experience the process of decay. Therefore, fish preservation should be known to all levels of society. One of the products of fish processing through the process of preservation is abon. Abon fish is a type of preserved food made from fish that are seasoned, processed by boiling, frying and pressing or separating oil. The resulting product has a soft shape, good taste, distinctive smell, and has a long-lasting power. This study aims to examine the effect of fish species and the method of cooking fish meat is the steaming and boiling treatment of the quality of fish produced abon. The results showed that fish species had a significant effect (P ? 0,01) on protein content, moisture content, fat content, ash content and color organoleptic value, and not significant (P> 0,05) to yield, the organoleptic value of texture, aroma, and flavor. The method of cooking fish meat was very significant (P ? 0,01) to protein content, fat content and not significant (P> 0,05) to yield, water content, ash content, the organoleptic value of texture, aroma, color, and flavor. The interaction between fish species and cooking method of fish meat had no significant effect (P> 0,05) on all parameters except on yield of abon fish produced.

scholarly journals Analysis of Nutritional Composition of Five Growing Waxy Vegetable Varieties In West Halmahera Regency North Maluku

Agrologia ◽  
2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Fitri Wahyu Wijayanti ◽  
Stevani B. Fara
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Experimental Method ◽  
Fat Content ◽  
Nutritional Composition ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Nutritional Content ◽  
Sugarcane Plant

The wax vegetable plant (Saccharum edule) is a type of sugarcane plant, has many types and can be found in several regions in Indonesia. This study aims to determine the nutritional content of five varieties of vegetable Lilin cultivated in West Halmahera Regency North Maluku. This research is using experimental method. Using short white, long white, long white, red, short yellow and long yellow wax vegetables, which are cultivated in West Halmahera Regency, North Maluku. The variables observed included moisture content, fat content, protein content, ash and carbohydrate content. The results showed that the moisture content ranged from 87.59% - 91.76%, fat content ranged from 0.25% - 0.67%, protein content ranged from 3.19% - 4.17%, ash content ranged from 1, 40% - 1.56%, and the carbohydrate content ranges from 3.41% - 6.20%. In terms of nutritional content (fat, protein and carbohydrates), short yellow and long yellow varieties have a higher value.Keywords: Nutritional content, Candle Vegetables, West Halmahera

scholarly journals Innovation Utilization of Tofu Waste Into Flour With The Addition of Sodium Metabisulfit As Antibrowning

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Nailul Hidayat ◽  
Rita Sunartaty ◽  
Salfauqi Nurman ◽  
Irmayanti Irmayanti ◽  
Sholihati Sholihati
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Manufacturing Process ◽  
Immersion Time ◽  
Nutritional Value ◽  
Animal Feed ◽  
Ash Content ◽  
Soy Sauce ◽  
Sodium Metabisulfite ◽  
Bleaching Process

<pre>Tofu waste has a high nutritional value because in the manufacturing process, not all protein content can be extracted. At present the use of tofu waste is used as a manufacture of gusts, crackers, soy sauce and animal feed. Even though 100 grams of tofu waste still has a carbohydrate content of 11.07%, 4.71% protein, 1.94% fat and 0.8% ash. Tofu waste can be processed into flour by passing the bleaching process using sodium metabisulfite. The purpose of this study is to find out the making the flour  from tofu waste using sodium metabisulfite as anti browning. This research was carried out using factorial Randomized Complete Design (RAL) with variations in the concentration of sodium metabisulfite namely 0, 100,300 and 500 ppm and immersion duration of 30, 45, and 60 minutes. In this study, the best treatment was produced by soaking sodium p-metulfulfite 500 ppm with 60 minutes immersion time producing tofu flour with moisture content 9.43%, ash content 2.17%, organoleptic test aroma 3.87 (likes) color (4, 03) like it.</pre>

scholarly journals Proximate composition of salted smoke-dried and salt-garlic treated smoke-dried chapila (Gudusia chapra; Hamilton-Buchanan, 1822) fish stored at room temperature

2015 ◽  
Vol 42 (2) ◽  
pp. 205-209 ◽  
Author(s):  
Mosarrat Nabila Nahid ◽  
Gulshan Ara Latifa ◽  
Farzana Binte Farid ◽  
Mohajira Begum
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Protein Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Room Temperature ◽  
Ash Content

Proximate composition of chapila fish (Gudusia chapra) was determined using two different treatments of smoke-drying. In salt treated smoke-dried chapila (S-C), moisture, crude protein, lipid and ash contents were found 5.31%, 46.47%, 29.05% and 19.92% respectively. The same parameters were 6.77%, 45.24%, 30.52% and 18.71% respectively in case of salt-garlic treated smokedried chapila (S+G-C) fish. During storage at room temperature (26-320C), the percentage of moisture was increased significantly whereas crude protein, lipid and ash contents were decreased. The values of moisture (%) content were increased 9.91% (8th months) in S-C and 10.74 % (16th months) in S+G-C respectively. The values of protein (%) content were decreased 44.81% (8th months) in S-C and 42.66% (16th months) in S+G-C respectively. Values of fat and ash (%) content were decreased 28.55% and 18.01% (8th months) respectively in S-C and 28.75% and 17.34% (16th months) respectively in S+G-C. The overall study showed that the smoke cured fish treated with salt-garlic had longer shelf life and found better for preservation.Bangladesh J. Zool. 42(2): 205-209, 2014

scholarly journals Proximate Composition, Texture Performance and Sensory Evaluation of Lindur Fruit-Potato Simulation Chips Enriched With Shrimp (Penaeus Vannamei) Shell Powder

2016 ◽  
Vol 11 (3) ◽  
Author(s):  
Diah Ikasari ◽  
Ema Hastarini
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sensory Evaluation ◽  
Proximate Composition ◽  
Ash Content ◽  
Penaeus Vannamei ◽  
Potato Flour ◽  
Shrimp Shell ◽  
Evaluation Parameters ◽  
Shell Powder

Study aimed to investigate the utilization of shrimp shell powder in the production of lindur fruit-potato simulation chips, which was assessed using proximate composition, texture performance and sensory evaluation parameters. Three different ratios of lindur fruit-potato flour (w/w) (30:70, 40:60 and 50:50), as well as different concentrations of shrimp shell powder (0, 1, 3 and 5%) were used in the formula. The results showed that lindur fruit-potato simulation chips enriched with shrimp shell powder had 3.22-4.42% moisture content, 3.33-4.94% ash content, 3.77-5.83% protein content, 14.59-19.04% fat content, 71.06-76.34% carbohydrate content and 341.4-530.9 g/cm2 hardness. Ratio lindur fruit flour and potato flour of 40:60 as well as 3% of shrimp shell powder was chosen as the best treatment since the formula produced lower hardness, higher protein content and the most crispy and tasty chips preferred by panelists. 

scholarly journals PROCESSING EFFECT ON THE MICROBIAL AND PROXIMATE COMPOSITION OF KILISHI AT SOUTH EAST NIGERIA

2018 ◽  
Vol 6 (5) ◽  
pp. 340-345
Author(s):  
Peter Anyigor Okorie
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Proximate Composition ◽  
Ash Content ◽  
Human Consumption ◽  
Processed Meat ◽  
Microbial Count ◽  
Raw Meat ◽  
Processing Effect ◽  
The Difference

The proximate and microbiological compositions of kilishi, a processed meat at Abakaliki, southeast of Nigeria was determined in this study. The moisture, protein, fat, and ash contents, including the microbial count of the raw meat and kilishi in the study area were investigated to ascertain the processing effect. The results show that kilishi has higher protein content, fat content and ash content relative to the raw meat with the difference of 17.04 %, 4.66 % and 1.94 %. The moisture content and microbial count of kilishi are lower compared to the raw meat with a difference of 62.00 % and 17.33 cfu/g. The analysis suggests that the kilishi sold at Abakaliki is safe for human consumption.

scholarly journals EVALUATION OF THE QUALITY AND PROXIMATE COMPOSITION OF BEEF SOLD AT THE ABATTOIR OF KANO STATE, NIGERIA

2020 ◽  
Vol 4 (3) ◽  
pp. 72-77
Author(s):  
Y. Datti ◽  
A. Umar ◽  
N. Hafsat
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Proximate Composition ◽  
Fat Content ◽  
Ash Content ◽  
Water Holding Capacity ◽  
Economic Implications ◽  
Positive Economic ◽  
Standard Procedures ◽  
Water Holding

This research was aimed at evaluating the pH of beef, as well as its cook loss value and water holding capacity, as well as its proximate composition of the beef from the Kano State abattoir. The proximate composition of the beef was also analyzed using standard procedures described by the Association of the Official Analytical Chemists (AOAC). The beef samples were aseptically obtained from the Kano state abattoir during the month of September when the animals were well fed and healthy, with five cows randomly selected and used for the analysis. The results indicate the pH for the beef to be 5.9, while the cook loss and water-holding capacity were found to be 32.71% and 24.33% respectively. The proximate contents were also reported as follows; protein content (21.50%); fat content (6.75%); ash content (0.92%) and moisture content (68.19%). The results in indicate that all the parameters analyzed for the beef obtained from the Kano abattoir are comparable with the results reported by various researchers, and are all within the standard acceptable limits. Consequently, this impart positive economic implications to the both seller and the consumer, as well as enhancing the meats taste and palatability. The present study concluded that the meat from the Kano State abattoir can be safely consumed by the consumers.

Sign in / Sign up

Export Citation Format

Share Document