The Nutritional Content of Moringa Leaves Based on Drying Methods

2020 ◽  
Vol 6 (1) ◽  
pp. 69
Author(s):  
Zaki Irwan
Keyword(s):  
Nutrient Content ◽  
P Value ◽  
Drying Methods ◽  
Nutritional Content ◽  
Drying Method ◽  
Zn Content ◽  
Young Leaves ◽  
Kjeldahl Method ◽  
Aas Method ◽  
Gas Stoves

Moringa leaf (moringa oleivera) is a multi-nutrient plant, especially Fe, As. Folat, Ca, phosphorus, but not yet used maximally in West Sulawesi, most of it is only used as a barrier to the yard of the house or garden. The purpose of this study was to determine differences in nutrient content (Protein, Ca, Fe, Posfor and Zn) in moringa leaf flour based on different drying methods. The research sample is Moringa leaves taken in 3 groups namely Moringa leaves based on the age of the leaves (shoots, young leaves, old leaves), each leaf group is divided into three based on the drying method, namely blanching, withering (aerated), and drying by drying. The research method uses true experiment, analysis of nutrient content by laboratory tests, protein content in moringa leaves is analyzed by the kjeldahl method, Fe, Ca, and Zn content is analyzed by atomic absorption spectrophotometer (AAS) method, phosphorus content is determined by UV-VIS spectrophotometer method. The tools used are oven blowers, containers (trays), kitchen tissue, rh meters, analytical scales, baskets, newspapers, gas stoves, basins, and pans. Hypothesis testing uses Two Way Anova to see differences in the nutritional content of Moringa leaves based on different drying methods. The results showed that the content of Protein (28.66), Zn (2.32) and Posfor (715.32), which is highest in drying by blancing method with p-value > 0.05. The content of Fe (11.41), and Ca (1014.81), the highest in moringa leaf flour with a drying method that is only aerated with p-value < 0.05. There is no difference in the content of Protein, Ca and Phosphorus and there are differences in the content of Fe and Zn based on the type of drying method. Prevention and prevention of stunting is recommended to use old moringa leaf flour with the method of drying withering to be used on PMT Toddler and Pregnant Women.

scholarly journals Analysis of Macro Nutrient on Rono Fish (Xenopoecilus oophorus) Freshwater

2019 ◽  
Vol 8 (4) ◽  
pp. 191-196
Author(s):  
Delviana Melego ◽  
Mery Napitupulu ◽  
Daud K. Walanda
Keyword(s):  
Nutritional Value ◽  
Mineral Content ◽  
Local Community ◽  
Nutrient Content ◽  
Essential Amino Acids ◽  
Nutritional Content ◽  
Traditional Markets ◽  
Soxhlet Method ◽  
Kjeldahl Method ◽  
Central Sulawesi

Fish are assumed to have high nutritional value with mineral content, vitamins, fats, and proteins containing essential amino acids that are needed for growth and human intelligence. One type of them is rono fish (Xenopoecilus oophorus) freshwater which is an endemic fish that comes from lake Poso, Central Sulawesi and still found in traditional markets of Tentena city, but the local community is less interested in this type of fish and the lack of literature that informs about the nutritional content of rono fish. The research aims to determine the macronutrient content in rono fish. The nutrient content analyzed in fish was on carbohydrates, proteins, and fats by using the anthrone sulfate method for carbohydrate analysis, Kjeldahl method for protein, and for fat analysis using the soxhlet method. The results of the analysis obtained that macronutrient in freshwater rono fish was followed carbohydrate was 9.26%, the protein was 37.79% and fat was 11.92%.

scholarly journals Güneş Enerjisi Destekli Kurutma Yöntemlerinin Gıda Endüstrisinde Kullanımı

2019 ◽  
Vol 7 (8) ◽  
pp. 1100
Author(s):  
Vildan Top ◽  
İsmail Tontul ◽  
Selman Türker
Keyword(s):  
Energy Storage ◽  
Solar Energy ◽  
Shelf Life ◽  
Nutrient Content ◽  
Drying Methods ◽  
Drying Method ◽  
Large Area ◽  
Drying Time ◽  
The Past ◽  
Storage Units

Dried products are widely used from the past because of their long shelf life, rich nutrient content and availability. Solar or shade drying methods have become the most widely used drying technique from past to date, due to no equipment requirement, cost and simplicity. However, this drying method has some disadvantages such as long drying time, contamination risk and requirement of large area and heavy labor. In this review, various drying methods applied in food are summarized. Then, solar energy assisted drying methods were examined in detail. Finally, solar energy-assisted drying methods involving energy storage are examined. Solar energy assisted drying is a very advantageous technique for economical production. The most important advantages of this technique are that the system can be designed in many different ways in order to provide the desired characteristics. In addition, the availability of various energy storage units contributes to the availability of the system.

scholarly journals The The nutrient content of Plecostomus (Pterygoplichthys pardalis) flesh from Ciliwung River Jakarta, Indonesia

2019 ◽  
Vol 11 (1) ◽  
pp. 30-34
Author(s):  
DEWI ELFIDASARI ◽  
AFINA PUTRI SHABIRA ◽  
IRAWAN SUGORO ◽  
LAKSMI NURUL ISMI
Keyword(s):  
Nutrient Content ◽  
The Body ◽  
Drying Method ◽  
Content Extraction ◽  
The People ◽  
Significant Difference ◽  
Dominant Fish ◽  
Kjeldahl Method ◽  
Basin Area ◽  
Range Test

Abstract. Elfidasari D, Shabira AP, Sugoro I, Ismi LN. 2019. The nutrient content of Plecostomus (Pterygoplichthys pardalis) flesh from Ciliwung River Jakarta, Indonesia. Nusantara Bioscience 11: 30-34. One of the rivers in Jakarta, Indonesia that becomes the habitat of fish is Ciliwung River with Plecostomus as the dominant fish. The abundant number of Plecostomus in the Ciliwung river is utilized by the people living near the river basin area of Ciliwung River Jakarta as the main to produce food. As a source of animal nutrients, the contents of protein, fats, and carbohydrate in Plecostomus from Ciliwung River Jakarta has not been identified. The aforementioned condition has been the trigger to conduct this research aiming at identifying the contents of protein, fats, and carbohydrate in Plecostomus flesh from Ciliwung River Jakarta. The methods employed were Kjeldahl method to find out protein content, extraction method to test the fats, and by difference method to test carbohydrate with prior test of ashes using ash-drying method. The result shows that the smaller-sized Plecostomus with 18-23 cm in length had the highest contents of protein, fats, and ashes (50.0517%; 1.1261%; 1.1446%). Meanwhile, the medium-sized Plecostomus with 24-28.5 cm in length had the highest carbohydrate content (52.9905%). Statistical test using ANOVA with Duncan’s multiple range test shows that the contents of protein, fats, and carbohydrate in smaller, medium, and larger-sized Plecostomus do not show significant difference. The body length of Plecostomus from Ciliwung River Jakarta does not give significant effect on the contents of protein, fats, and carbohydrate in its flesh.

scholarly journals Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2644
Author(s):  
Jan Oszmiański ◽  
Sabina Lachowicz ◽  
Paulina Nowicka ◽  
Paweł Rubiński ◽  
Tomasz Cebulak
Keyword(s):  
Freeze Drying ◽  
Jerusalem Artichoke ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Activity Inhibition ◽  
Health Promoting

The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.

scholarly journals Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4153
Author(s):  
Doaa Abouelenein ◽  
Ahmed M. Mustafa ◽  
Simone Angeloni ◽  
Germana Borsetta ◽  
Sauro Vittori ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Volatile Profile ◽  
Drying Method ◽  
Drying Process ◽  
Total Volatile ◽  
Ethyl Hexanoate ◽  
Complete Destruction ◽  
Freeze Dried ◽  
Volatile Profiles

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.

scholarly journals Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5146
Author(s):  
Agata Marzec ◽  
Hanna Kowalska ◽  
Jolanta Kowalska ◽  
Ewa Domian ◽  
Andrzej Lenart
Keyword(s):  
Principal Component ◽  
Acoustic Method ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Good Taste ◽  
Dried Fruit ◽  
Breaking Work ◽  
Alexander Lucas

In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

scholarly journals Design of Aerogels, Cryogels and Xerogels of Alginate: Effect of Molecular Weight, Gelation Conditions and Drying Method on Particles’ Micromeritics

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1049 ◽  
Author(s):  
Rosalía Rodríguez-Dorado ◽  
Clara López-Iglesias ◽  
Carlos García-González ◽  
Giulia Auriemma ◽  
Rita Aquino ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Physicochemical Properties ◽  
Textural Properties ◽  
Supercritical Drying ◽  
Processing Parameters ◽  
Storage Conditions ◽  
Drying Methods ◽  
Drying Method ◽  
Molecular Weights ◽  
Nanostructured Particles

Processing and shaping of dried gels are of interest in several fields like alginate aerogel beads used as highly porous and nanostructured particles in biomedical applications. The physicochemical properties of the alginate source, the solvent used in the gelation solution and the gel drying method are key parameters influencing the characteristics of the resulting dried gels. In this work, dried gel beads in the form of xerogels, cryogels or aerogels were prepared from alginates of different molecular weights (120 and 180 kDa) and concentrations (1.25, 1.50, 2.0 and 2.25% (w/v)) using different gelation conditions (aqueous and ethanolic CaCl2 solutions) and drying methods (supercritical drying, freeze-drying and oven drying) to obtain particles with a broad range of physicochemical and textural properties. The stability of physicochemical properties of alginate aerogels under storage conditions of 25 °C and 65% relative humidity (ICH-climatic zone II) during 1 and 3 months was studied. Results showed significant effects of the studied processing parameters on the resulting alginate dried gel properties. Stability studies showed small variations in aerogels weight and specific surface area after 3 months of storage, especially, in the case of aerogels produced with medium molecular weight alginate.

Ruthenium Recovery from Acetic Acid Waste Solution by Using PEI-Coated Biomass-Chitosan Composite Fiber

2015 ◽  
Vol 1130 ◽  
pp. 577-580 ◽  
Author(s):  
Jeong Ae Kim ◽  
Myung Hee Song ◽  
Yeoung Sang Yun
Keyword(s):  
Molecular Weight ◽  
Acetic Acid ◽  
Freeze Drying ◽  
Ion Exchange Resin ◽  
Composite Fiber ◽  
Drying Methods ◽  
Drying Method ◽  
Waste Solution ◽  
Chitosan Composite ◽  
Acid Waste

Polyethylenimine (PEI)-coated biomass-chitosan composite fiber (PBCF) was fabricated to recover Ru from acetic acid waste solution. The present work aimed to understand the effects of molecular weight of chitosan and drying method on stability and sorption performance of the PBCF. For this, the PBCF was prepared by extruding the mixed solutions of chitosan and Corynebacteriumglutamicum to form the composite fibers which were modified with ionic polymer, PEI. The degree of swelling of PBCFs prepared by hot-air, natural, and freeze drying methods were 1.25, 1.34, and 1.07 %, respectively, indicating that the freeze-drying method was the best. Batch biosorption studies showed that the maximum Ru uptake could be achieved with PBCF prepared with medium molecular weight chitosan, and could reach 34.1 mg/g, which was 7.9 times higher than that of the commercial ion exchange resin, LEWATIT® MonoPlus M 500 (4.3 mg/g). Therefore, PBCF can be considered as an alternative sorbent to synthetic resin for recovery of Ru form industrial acetic acid waste solution.

scholarly journals Evaluation of Drying Methods on Some Nutritional and Volatile Components of Bombay Red Onion (Allium cepal L.)

2018 ◽  
Author(s):  
Ayalew Demissew ◽  
Ayenew Meresa ◽  
Keber Temesgen
Keyword(s):  
Market Price ◽  
Onion Bulb ◽  
Volatile Components ◽  
Drying Methods ◽  
Drying Method ◽  
High Moisture Content ◽  
High Moisture ◽  
Rehydration Ratio ◽  
Allium Cepa L ◽  
Postharvest Loss

Onion (Allium cepa L.) is a strong-flavoured vegetable consumed in different ways and its distinctive flavor or simply pungency. Onion has also important natural compounds effective for medical functions. Its importance is directly related with high content of high organosulphur compounds. Shelf life of fresh onion bulb is short enough due to the presence of high moisture content where postharvest loss of onion bulb reaches up to 50% in the production season. Consequentially Onion bulb had extreme variable market price during production and off season which affect both growers and consumers. So in this study the nutritional and volatile components of different drying methods of onion were evaluated. Effect of different drying method on protein, carbohydrate, total sugar, fat, pyurvic acid, ascorbic acid, total phenol, total flovonol, rehydration ratio, colour and sensory properties of onion slice were evaluated and found insignificant at (P &lt; 0.05) for microwave and modified direct solar dryer. But oven drying method had significant effect on onion bulb quality attributes at (P &lt; 0.05) than other two drying methods.

Effect of drying methods on the nutritional content and In- vitro Antioxidant capacity of Chenopodium album L. and Spinacia oleracea L.

2021 ◽  
pp. 4361-4366
Author(s):  
Sonia Singh ◽  
Neetu Agrawal
Keyword(s):  
Spinacia Oleracea ◽  
Chenopodium Album ◽  
Microwave Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Sun Drying ◽  
Hot Air

The herbs, Chenopodium album Linn. and Spinacia oleracea Linn. belongs to Chenopodiaceae family, are the two nutritious and edible green leafy food crops, abundantly found especially in the northern-west region of India. These plants have gained renown popularity, because of their high nutritional content including protein, amino acids, carbohydrate, and even the presence of phenolic components, which ultimately may get affected with drying and storage techniques. Impact of different drying methods (microwave drying at 4 minutes, hot air oven drying at 5 hours and sun drying at 8-10 hours) on nutrient quality and antioxidant property of Chenopodium album Linn. and Spinacia oleracea Linn. leaves were evaluated by using UV spectrophotometritc assay, total phenolic content and DPPH free radical scavenger method. Drying treatments were significantly decreased the moisture, carbohydrate and protein content present in C.album and S. oleracea. Hot air oven drying method produced dried samples of C.album and S. oleracea had significantly similar antioxidant activity when compared with the samples obtained from sun drying method. The dried samples obtained from hot air oven drying technique showed significant presence of total phenolic content in C. album and S. oleracea (6.44±0.12 mg/g, 6.69±0.40 mg/g) whilst the traditional sun drying method produced 8.00±0.02 mg/g and 7.89±0.37 mg/g). It is concluded that microwave drying and hot air oven drying were the methods to preserve appreciable percentage of nutrient components compared to the fresh samples. On other hand, the traditional method produced substantial reduction of nutrient quality. From statistical analysis, hot air oven drying technique was considered as optimum method which showed satisfactory % retention of protein (65.86%) and carbohydrate (85.95%) at 5 hours (shorter time than sun drying time period) along with significant antioxidant activity (34.89 μg/mL and 35.60 μg/mL) similar as obtained from the traditional technique (32.00 μg/mL).

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