Proximate Analysis of Talinum triangulare (Water Leaf) Leaves and its Softening Principle

2010 ◽  
Vol 9 (6) ◽  
pp. 524-526 ◽  
Author(s):  
P.M. Aja ◽  
A.N.C. Okaka ◽  
U.A. Ibiam ◽  
A.J. Uraku ◽  
P.N. Onu
2021 ◽  
Vol 6 (3) ◽  
pp. 044-052
Author(s):  
Tawakaltu Abdulrasheed-Adeleke ◽  
Samson Onuche-Ojo Shaibu ◽  
Abdulhakeem Rotimi Agboola ◽  
Rabiat Unekwu Hamzah ◽  
Muhammad Haruna Garba

The nutritional composition of vegetables is adversely affected by the method of processing for storage or preservation. This study was designed to determine the effect of blanching, boiling, and drying on the nutritional composition of selected vegetables using standard analytical methods. Proximate analysis was carried out on the fresh and processed leaf samples. Results obtained revealed that all the vegetables analyzed contained an appreciable amount of moisture, ash, protein, fiber, carbohydrate, β-carotene, and vitamins. Results also showed that all the processing methods employed significantly reduced (p < 0.05) the nutritional compositions of the vegetables studied. However, drying under the shade retained more nutrients compared to the other processing methods. Drying significantly increased (p < 0.05) the carbohydrate and protein contents of all the leaves (79.92 % & 7.51 % respectively in Basella alba, 66.74 % & 12.09 % respectively in Amaranthus hybridus, 82.56 % & 10.07 % respectively in Celosia argentea, 70.77 % & 13.05 % respectively in Gnetum africanum and 89.12 % & 4.70 % respectively in Talinum triangulare) compared to blanching, boiling and the control. Thus, from the three processing methods studied, drying was the most effective processing method that retained nutrients and is, therefore, a good preservation method for the vegetables.


2019 ◽  
Vol 1 (2) ◽  
pp. 25-30
Author(s):  
Ratih Yuniastri

Instant seasoning is made by mixing several ingredients and mashing it according to the desired composition. What is offered spices to enhance the flavor and aroma of these herbs. “Soto Madura” needs to be considered to determine the proper packaging and storage process. The spices are then made an analysis of the nutritional content of the spices. The spices were made repeatedly as many 3 times so the repeat data obtained. The analysis carried out includes proximate analysis, analysis of fat damage, and microbilogical content of herbs. The results of the analysis showed the instant seasoning “Soto Madura” contained water of 7,42±0,066%; ash by 1,18±0,056%; protein of 59,04±0,085%; fat 7,77±0,152%; carbohydrates 25,46±0,531%; acid number 0,507±0,035 mg/g; peroxide rate 4,063±0,066 Meg/1000g; free fat (FFA) 0,22±0,036%. For microbiological content, the content of microorganisms in the spices was 1,11x108 colonies; mold 7,9x106 colonies; and coliforn 8,6x106 colonies.


2020 ◽  
Vol 4 (1) ◽  
pp. 1-7
Author(s):  
Made Dirgantara ◽  
Karelius Karelius ◽  
Marselin Devi Ariyanti, Sry Ayu K. Tamba

Abstrak – Biomassa merupakan salah satu energi terbarukan yang sangat mudah ditemui, ramah lingkungan dan cukup ekonomis. Keberadaan biomassa dapat dimaanfaatkan sebagai pengganti bahan bakar fosil, baik itu minyak bumi, gas alam maupun batu bara. Analisi diperlukan sebagai dasar biomassa sebagai energi seperti proksimat dan kalor. Analisis terpenting untuk menilai biomassa sebagai bahan bakar adalah nilai kalori atau higher heating value (HHV). HHV secara eksperimen diukur menggunakan bomb calorimeter, namun pengukuran ini kurang efektif, karena memerlukan waktu serta biaya yang tinggi. Penelitian mengenai prediksi HHV berdasarkan analisis proksimat telah dilakukan sehingga dapat mempermudah dan menghemat biaya yang diperlukan peneliti. Dalam makalah ini dibahas evaluasi persamaan untuk memprediksi HHV berdasarkan analisis proksimat pada biomassa berdasarkan data dari penelitian sebelumnya. Prediksi nilai HHV menggunakan lima persamaan yang dievaluasi dengan 25 data proksimat biomassa dari penelitian sebelumnya, kemudian dibandingkan berdasarkan nilai error untuk mendapatkan prediksi terbaik. Hasil analisis menunjukan, persamaan A terbaik di 7 biomassa, B di 6 biomassa, C di 6 biomassa, D di 5 biomassa dan E di 1 biomassa.Kata kunci: bahan bakar, biomassa, higher heating value, nilai error, proksimat  Abstract – Biomass is a renewable energy that is very easy to find, environmentally friendly, and quite economical. The existence of biomass can be used as a substitute for fossil fuels, both oil, natural gas, and coal. Analyzes are needed as a basis for biomass as energy such as proximate and heat. The most critical analysis to assess biomass as fuel is the calorific value or higher heating value (HHV). HHV is experimentally measured using a bomb calorimeter, but this measurement is less effective because it requires time and high costs. Research on the prediction of HHV based on proximate analysis has been carried out so that it can simplify and save costs needed by researchers. In this paper, the evaluation of equations is discussed to predict HHV based on proximate analysis on biomass-based on data from previous studies. HHV prediction values using five equations were evaluated with 25 proximate biomass data from previous studies, then compared based on error value to get the best predictions. The analysis shows that Equation A predicts best in 7 biomass, B in 6 biomass, C in 6 biomass, D in 5 biomass, and E in 1 biomass. Key words: fuel, biomass, higher heating value, error value, proximate 


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