scholarly journals YEAST DYNAMICS AND PHYSIOCHEMICAL EVALUATION OF CARROT WINE PRODUCED WITH Saccharomyces cerevisiae

2020 ◽  
Vol 3 (3) ◽  
pp. 27-29
Author(s):  
TOCHUKWU VINCENT` BALOGU
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Crude Protein ◽  
Alcoholic Beverage ◽  
Extraction Process ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Alcohol Content ◽  
Juice Extraction ◽  
Total Carbohydrates ◽  
Yeast Dynamics

Yeast dynamics and physiochemical evaluation of carrot wine produced with Saccharomyces cerevisiae were assessed. Fresh ripe and health carrot (6kg) were sequentially processed (washed, preheated, blended and sieved) into juice and fermented for 60 days with Saccharomyces cerevisiae. Airtight glass jars composed of juice (2000g), distilled water (2000mL) and sugar (200g) at controlled temperature (20 -25 0C) was used for fermentation. Wines were clarified (siphoning), aged (45 days) and pasteurized (500C – 600C) to stop fermentation. Proximate analysis, yeast dynamics, physiochemical and wine qualities were assessed. Result showed that juice extraction process reconstitute nutritional composition of carrot, such that moisture, ash and total carbohydrates increased, while others (fat, crude fiber and crude protein) decreased. A trendy progressive yeast dynamic model of Yeast load = -0.195 (Day) 2 + 1.822 (Day) + 4.566 with coefficient (R² = 0.907) was observed. Fermentation significantly decreased pH and increased total acidity. Observed wine qualities include alcoholic content (7.88 - 9.19%v/v), attenuation (121% - 142%) and calories (0%). Clarification and ageing have diminishing effect on alcohol content. Carrot wine was judged as physically appealing moderate alcoholic beverage, with smooth consistent taste (authors' opinion), and could be modeled with yeast dynamics. Thus this wine is recommended to calories sensitive people.

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 Authentication and Grading of Edible Bird’s Nest by Metabolite, Nutritional, and Mineral Profiling

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1574
Author(s):  
Ramlah Mohamad Ibrahim ◽  
Nurul Nadiah Mohamad Nasir ◽  
Md Zuki Abu Bakar ◽  
Rozi Mahmud ◽  
Nor Asma Ab Razak
Keyword(s):  
Crude Protein ◽  
Nutrient Content ◽  
Mineral Elements ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Edible Bird’S Nest ◽  
Aoac Method ◽  
Medicinal Properties ◽  
Aerodramus Fuciphagus ◽  
Carbohydrate Contents

Edible bird’s nest (EBN) produced by Aerodramus fuciphagus has a high demand for nutritional and medicinal application throughout the world. The present study was to evaluate the authentication of a man-made house EBN, which are half cup and stripe-shaped by FTIR. Next, both samples were compared according to their metabolite, nutritional, and mineral composition. The results indicated that the FTIR spectra of both EBN samples were identical and similar to the reference, suggesting the authenticity of the EBN used. The metabolites that contribute to the possible medicinal properties of EBN were found by using GC-MS. The results of the proximate analysis, followed by the standard AOAC method, inferred that both EBN shapes to be rich in crude protein and carbohydrate contents. However, the proximate composition between the half cup and stripe-shaped EBN showed significant differences. Major mineral elements detected were calcium and sodium, and magnesium contents were significantly different between both EBN. Additionally, the half cup and stripe-shaped EBN had a low level of heavy metal content than the maximum regulatory limit as set by the Malaysian Food Act 1983. This study concludes that the nutritional composition varied between the samples and thus suggests that nutrient content should be considered as criteria for the grading requirement of commercialized EBN.

scholarly journals Varietal comparison of proximate composition and mineral profiling of Pakistan native barberry powder

2021 ◽  
Vol 4 (1) ◽  
Author(s):  
Madiha Batool ◽  
Aurangzeb Khan ◽  
Tara Khursheed ◽  
Sadaf A ◽  
Tanzeel Shahid ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Blood Cholesterol ◽  
Bleeding Disorders ◽  
Chemical Profiling ◽  
Nitrogen Free Extract ◽  
Azad Kashmir ◽  
Gilgit Baltistan

Berberis Vulgaris fruit (barberry) also commonly known as “zereshk” is one of the world’s renowned medicinal plant with highly nutritious and therapeutic values, world widely. It is an elongated, 8-10mm long, bright red colored, fruit. Berberidaceae family; B. vulgaris fruit is very useful tonic for liver, heart, pancreas, gallbladder and kidneys. It prevents chronic bleeding disorders, purifies blood, lowers blood cholesterol level, blood pressure and most importantly it help to treat diabetes. In addition it is effective in treatment of parasitic liver, kidney stones, gout, colon cancer, prostate inflammation, fever, asthma and malaria. Objective: This study is aimed to check the mineral and chemical profiling of Pakistan native barberry fruit. Methods: Proximate analysis of three different varieties (BVF01, BVF02, and BVF03) of B. vulgaris fruit from different three regions Azad Kashmir, Chitral and Gilgit Baltistan demonstrated a nutritional composition in range of 77.43, 70.08, 73.12% for moisture, 0.98, 0.76, 0.89% for crude ash, 0.42, 0.33, 0.39% for crude fat, 1.53, 1.32, 1.44% for crude protein, 2.76, 2.64, 2.75% for crude fiber, 16.88, 24.87, 21.41% for Nitrogen free extract (NFE).The different varieties of barberry contained the ranges of minerals such as calcium 2724.70, 2584.13, 2693.59ppm, magnesium 998.46, 944.06, 986.32ppm, potassium 12189.75, 11,114.21, 12021.19ppm, sodium 1402.16, 872.38, 1269.44ppm, iron 449.67, 334.58, 396.90ppm, zinc 8.42, 13.78, 29.5ppm, copper 15.11, 5.45, 11.63ppm, manganese 32.5, 25.86, 28.91ppm(mg/L), respectively. Conclusions: The type of barberry cultivated in Azad Kashmir is the best having good proximate composition and highest minerals amount as compared to Chitral and Gilgit Baltistan cultivated barberry.

scholarly journals Proximate composition of red and black finger millet (Eleusine coracana) varieties

2021 ◽  
Vol 47 (6) ◽  
pp. 46-53
Author(s):  
M. H. Bot ◽  
G. S. Bawa ◽  
J. J. Omage ◽  
P. A. Onimisi ◽  
D. Y. Bot ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Finger Millet ◽  
Animal Feed ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Eleusine Coracana ◽  
Crude Fibre ◽  
Livestock Feed ◽  
Nitrogen Free Extract

The aim of determining the proximate composition of red and black finger millet/Tamba (Eleusine coracana) varieties was to ascertain their nutritional composition and their ability to be used as feed ingredients. The finger millets used in this experiment were purchased from local markets in Ganawuri of Plateau and Manchok in Kaduna States and were subjected to proximate analysis. The results revealed that the millets contained Dry Matter – 88.48 and 87.55 %; Crude Protein (CP) – 13.98 and 13.14 %; Ether Extract (EE) – 3.70 and 3.10 %; Crude Fiber (CF) – 6.67 and 7.02 %; Ash – 4.90 and 4.36 %; Nitrogen Free Extract (NFE) – 59.22 and 59.84 % for the red and black finger millets, respectively. Based on these results, it can be concluded that finger millet is a nutritious feed resource irrespective of the variety and can be incorporated into animal feed in the livestock industry. It is recommended for farmers to use the crop by incorporating into livestock feed because of its rich proximate composition.   L'objectif de la détermination de la composition immédiate des variétés de mil rouge et noir / Tamba (Eleusinecoracana) était de vérifier leur composition nutritionnelle et leur capacité à être utilisées comme ingrédients alimentaires. Des variétés de mil rouge et noir utilisées dans cette expérience ont été achetées aux marchés locaux de Ganawuri de l'état de Plateau et de Manchok del'état de Kaduna et ont été soumises à une analyse immédiate. Les résultats ont révélé que les variétés de mil contenaient de la matière sèche - 88,48 et 87,55% ; Protéine Brute (PB) –13,98 et 13,14% ; Extrait d'éther (EE) –3,70 et 3,10% ; le 'crude fibre' (CF) –6,67 et 7,02% ; Cendres – 4,90 et 4,36% ; Extrait sans azote (le 'NFE') –59,22 et 59,84% pour les mil rouges et noirs, respectivement. Sur la base de ces résultats, on peut conclure que le mil rouge et noir est une ressource alimentaire nutritive quelle que soit la variété et peut être incorporée dans l'alimentation animale dans l'industrie de l'élevage. Il est recommandé aux agriculteurs d'utiliser la culture en l'incorporant dans l'alimentation du bétail en raison de sa riche composition immédiate.

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 Supplementing different levels of Saccharomyces cerevisiae diets on survival and some growth parameters in laboratory reared Heteroclarias juveniles

2020 ◽  
Vol 47 (4) ◽  
pp. 92-102
Author(s):  
A. V. Ayanwale ◽  
E.C. Ogbonnaya ◽  
F. O. Arimoro ◽  
U. N. Keke ◽  
V. I. Chukwuemeka
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Body Weight ◽  
Crude Protein ◽  
Growth Parameters ◽  
Control Diet ◽  
Survival Rates ◽  
Oxygen Demand ◽  
Proximate Analysis ◽  
Borehole Water ◽  
Different Levels

An eight weeks feeding trial was carried out to evaluate the influence of supplementing different levels of Saccharomyces cerevisiae in diets on survival rates and some growth parameters of Heteroclarias juveniles under laboratory conditions. S. cerevisiae was included in the diets at 4 levels of 0.00 (control: Aquamax), 5.00, 10.00 and 15.00% with 3 replicates each. Each of the experimental tanks was filled with 25 litres of borehole water and stocked with 30 randomly selected juveniles of Heteroclarias. The growth and physico-chemical parameters were determined weekly, while survival rates were monitored daily using standard experimental procedures. Exchange of water was done twice a week during the study period. The juveniles were fed to satiation daily in the morning and evening. The proximate analysis of S.cerevisiae supplemented diets fed to Heteroclarias juveniles were higher in moisture composition. The results of the mean total length and standard length showed that there were no significant (p>0.05) differences between the juveniles fed the control diet and the S. cerevisiae diets. However, mean body weight were influenced (p< 0.05) with juveniles fed 10 % S. cerevisiae diet having better body weight (31.36±4.13g) compared to the other treatments. The survival rate (97%) of Heteroclarias juveniles fed with 5% S. cerevisiae level was significantly (p< 0.05) highest. Most of the physicochemical parameters of cultured water of Heteroclarias juveniles fed with all the diets were not affected (p>0.05); except the Biochemical Oxygen Demand (BOD) that was significantly (p<0.05) different. Moisture ash, crude protein and oil extract were all significantly (p<0.05) affected having lower ash and crude protein contents (2.15±0.01 and 45.00±0.58) respectively. The inclusion of 10% S. cerevisiae in the diet of Heteroclarias juveniles improved growth performance.

scholarly journals Estimation of Quality Deterioration in Different Rice Genotypes Infested by Tribolium Castaneum (Herbst) Under a Biotic Stress

2014 ◽  
Vol 47 (3) ◽  
pp. 47-56 ◽  
Author(s):  
A. Khaliq ◽  
M. Sagheer ◽  
M. Javed
Keyword(s):  
Moisture Content ◽  
Tribolium Castaneum ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Red Flour Beetle ◽  
Flour Beetle ◽  
Artificial Infestation ◽  
Rice Genotypes ◽  
C 32

Abstract Rice being a major crop of Pakistan contributes major part of our economy and provides energy to a major population. So study was carried out to determine potential of nutritive losses in six rice genotypes against red flour beetle, Tribolium castaneum (Herbst) at 28°C, 32°C and 35°C. For nutritive losses, crude protein, fiber, ash and moisture content was analyzed through proximate analysis after 90 days of beetle infestation. Results deduced from the present findings shown significantly (P < 0.05) substantial variations in nutritional composition of rice grains in some advanced rice genotypes when exposed to artificial infestation of red flour beetle. High moisture content was observed in KSK-133 and Basmati-2006 as compared to KSK-282. Loss in crude fat and protein were maximum in KSK-282 and minimum in KSK-133 and Basmati-2006. Crude fiber was significantly (P < 0.05) high where insect infestation was low and least value where maximum infestation caused by insect. Ash content was severely affected by destructive activity of insects in all genotypes. In aggregate qualitative losses were significantly (P < 0.05) high in KSK- 133, Basmati-2006 and Basmati-515 and low in Basmati-385 and KSK-133 proving susceptible and resistance respectability, respectively. Findings should be incorporate in breeding programme and can also be helpful in post-harvest storage.

scholarly journals Nutritional Composition of Oven Dried Eggs Produced from Isa-Brown Hens Fed Composite Leaf Meal-Based Diets

2020 ◽  
Vol 23 (1) ◽  
pp. 34-42
Author(s):  
Muyiwa Adegbenro
Keyword(s):  
Crude Protein ◽  
Egg Yolk ◽  
Egg White ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Nutrient Composition ◽  
Food Energy ◽  
Leaf Meal ◽  
Whole Egg

AbstractThe study investigated effects of diet compositions on nutrient composition of oven dried eggs. Eggs were obtained from birds fed composite leaf meal (CLM) and separated as egg white, egg yolk and whole egg. The separated portions and whole egg were homogenized separately. The samples were oven-dried at 40°C and allowed to cool. The different portions of the egg flakes were milled, sieved and proximate analysis was done. For the egg white, highest crude protein (71.83%) was recorded in egg from birds fed 5% CLM and lowest (62.88%) in egg from birds fed 0% CLM. For egg yolk, highest carbohydrate 38.66% was observed in egg from bird fed 0% CLM and lowest 25.50% in egg from bird fed 5% CLM. Food energy varied; 528.02g/cal to 544.56g/cal in egg obtained from bird fed 2% and 1% CLM, respectively. The crude protein of the whole egg varied; 48.40% (0%) - 56.15% (5% CLM). From the results, it could be concluded that the nutrient composition of the egg white, egg yolk and whole egg were affected by the levels of CLM in the diet.

scholarly journals Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

2020 ◽  
pp. 33-49
Author(s):  
Francis Sopuruchukwu Ire
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Citrus Sinensis ◽  
Red Wine ◽  
Alcoholic Beverage ◽  
Titratable Acidity ◽  
Yeast Cells ◽  
Hibiscus Sabdariffa ◽  
Alcohol Content ◽  
Wine Production ◽  
Palm Wine

Roselle (Hibiscus sabdariffa) grows abundantly in some parts of Nigeria and the plant has high nutritional value to all ages. Over the years, Nigeria has depended on imported wines to satisfy the demands for wine consumption by her citizens and this has placed huge economic burden on her economy. Hence, the need to exploit the commercial availability of Hibiscus sabdariffa for wine production. This study was aimed at comparative evaluation of red wine produced from Hibiscus sabdariffa L. and Citrus sinensis juice using Saccharomyces cerevisiae isolated from palm wine and brands of commercial wine. The Roselle calyx extract and sweet orange juice in the ratio of 3:1 was inoculated with the palm wine yeast and allowed to ferment for 14 days at 28±2°C. Physicochemical and microbiological parameters of the fermenting ‘must’ were monitored at intervals using standard methods. Culturable microorganisms was not detected in the ‘must’ at Day 0, but only yeast cells which have a mean count of 2.77 x 104 Cfu/ml and 2.25 x 104 Cfu/ml were present in the fermenting ‘must’ at Day 7 and 14, respectively. There were significant differences (p<0.05) among the parameters monitored in this study except pH and specific gravity (SG) of the fermenting ‘must’. The data obtained demonstrated that there was a decline in pH, reducing sugar, and SG of the fermenting ‘must’ which ranged from 3.8-3.5, 23-2.10 g/L and 1.08-1.00 oBrix % w/w, respectively. However, this study reported increase in alcohol content (0 - 10.87% v/v), titratable acidity (0.45 - 0.68 g/mL), and temperature (26.0 - 30.7°C) during the fermentation of the ‘must’. The wine produced had a bright red colour, pH of 3.5, alcohol content of 10.87% v/v, SG of 1.00 oBrix % w/w, and titratable acidity (TA) of 0.68%. The outcome of this study indicated that the wine produced is slightly more preferable than some commercialized brands of wine based on sensory scores. Since, the alcoholic beverage developed during fermentation process is in generally of acceptable quality as a good table wine thus, it can be concluded that our wine is a good product recommendable.   

scholarly journals Nutritional Composition of ‘Aju Mbaise’ Herbal Cocktail

2020 ◽  
pp. 30-37
Author(s):  
T. A. Nnadiukwu ◽  
C. C. Monago- Ighorodje ◽  
L. C. Chuku
Keyword(s):  
Crude Protein ◽  
Nutritional Value ◽  
Good Health ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
High Concentration ◽  
Port Harcourt ◽  
Calcium Magnesium ◽  
Xylopia Aethiopica ◽  
Sodium Zinc

This study was carried out to evaluate the nutritional content of ‘Aju Mbaise’ herbal mixture. The experiment involves the collection of fresh plant samples that make up ‘Aju Mbaise’ cocktail. The study was done in the Research Laboratory of the Department of Biochemistry, Faculty of Science, University of Port Harcourt, Nigeria. The plants samples were collected from Mbaise locality in Imo State, Nigeria, and were identified as Cnestis ferruginea, Xylopia aethiopica, Uvaria chamae, Palisota hirsuta, Scleria sp., Napoleona imperialis, Dialium guineense, Combretum racemosun, and Heterotis rotundifolia respectively. The dietary, mineral, and vitamin compositions were determined accordingly. The proximate, vitamin, and mineral composition of the herbal cocktail were investigated in line with their standard methods of analysis. The proximate analysis revealed that the cocktail extract contains carbohydrate (69.51%), crude protein (10.05%), moisture (8.89%), crude fat (5.17%), fibre (3.745), and ash content (2.65%). The vitamin analysis revealed reasonable concentration of vitamins A, B1, B2, B3, B6, B12, C, D, and K. The mineral evaluation showed high concentration of calcium, magnesium, potassium, sodium, zinc, and iron. This study revealed high nutritional value of ‘Aju Mbaise’ herbal cocktail which is responsible for the plant’s usefulness in the management, treatment, as well as maintenance of good health.

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