scholarly journals Effects of vegetable drying techniques on nutrient content: a case study of south-western Uganda

2010 ◽  
Vol 10 (5) ◽  
Author(s):  
B.T Kiremire ◽  
E Musinguzi ◽  
J.K Kikafunda ◽  
F.B Lukwago
Keyword(s):  
Nutrient Content ◽  
Drying Techniques ◽  
Western Uganda

scholarly journals ASSESSMENT OF HYDROPHYSICAL AND HYDROCHEMICAL FEATURES OF WATER BODIES: A CASE STUDY OF LAKE IMANTAU, KAZAKHSTAN

2020 ◽  
Vol 5 (2) ◽  
pp. 95-100
Author(s):  
Zhumay Yerlan ◽  
Khussainov Abilzhan ◽  
Kurmanbayeva Aigul ◽  
Skipin Leonid ◽  
Onerkhan Gulzhaina
Keyword(s):  
Pollution Index ◽  
Water Hardness ◽  
Nutrient Content ◽  
Hydrochemical Parameters ◽  
Remote Sensing Technique ◽  
Water Composition ◽  
Natural Park ◽  
Mass Volume ◽  
Depth Water

The lakes of “Kokshetau” State National Natural Park (SNNP) are scanty and have a mosaic, fragmented character due to the present ecological state. In current work, the chemistry and degree of pollution in this lake is studied. The present research aimed to analyse the hydrophysical and hydrochemical parameters of lake Imantau of “Kokshetau” SNNP. This assessment includes dynamics of the hydrochemical water composition and benthal deposits, heavy metals content, and morphometric indicators of the lake using Earth’s remote sensing technique. This technique is based on Earth’s retrospective multichannel satellite images Landsat. Ionic water composition, total mineralization, hydrogen index, gas regime, and nutrient content (nitrates, nitrites) are determined. To assess the geochemical state of benthal deposits, the parameters like concentration coefficient (Cc), maximum allowable concentration (MAC) of pollutants in the soil, and total pollution index (Zc) are calculated. The results of this work is measured in terms of changes takes place in lake depth, water mass volume, water hardness, chemical concentrations.

scholarly journals Effects of drying techniques on chemical composition and volatile constituents of bee pollen

2020 ◽  
Vol 38 (No. 4) ◽  
pp. 203-208
Author(s):  
Merve Keskin ◽  
Aslı Özkök
Keyword(s):  
Biochemical Characterization ◽  
Biological Activities ◽  
Nutrient Content ◽  
Food Supplement ◽  
Biochemical Properties ◽  
Total Phenolic ◽  
Drying Methods ◽  
Bee Pollen ◽  
Long Term Storage ◽  
Drying Techniques

Bee pollen is used as a food supplement by humans as it is rich in carbohydrates, proteins, lipids, vitamins, minerals and trace elements. Bee pollen has many biological activities such as antibacterial, antifungal, antitumor and antioxidant. Fresh bee pollen is not suitable for long-term storage because of its moisture content. In order to protect the nutrient content and freshness, the bee pollen can be dried by using different drying techniques. In this study, the biochemical characterization of the bee pollen samples dried by different techniques and drying effects on the biochemical properties of bee pollen were determined. Moisture, total lipid and protein, pH and total phenolic content of pollen samples were determined. The results ranged 6.23–20.62%, 4.98–5.57%, 16.812–1.477%, 4.08–4.33 and 15.2–22.73 mg GAE g<sup>–1</sup>, respectively. All samples are rich in squalene and methyl octadecanoate. It is clear that bee pollen bioactive components will be less damaged by using drying methods performed under more moderate conditions like lyophilization than when the traditional method is used.

scholarly journals Determinants of delivery sites preferences among women in East Africa: case study in Ishaka Municipality, Western Uganda

2020 ◽  
Vol 3 ◽  
Author(s):  
Jean Kakule Muhongya ◽  
Bives Mutume Vivalya ◽  
Patrick Kambale Saasita ◽  
Ssemakula Edward
Keyword(s):  
East Africa ◽  
Western Uganda

scholarly journals PENYELENGGARAAN MAKANAN DAN TINGKAT KEPUASAN KONSUMEN DI KANTIN ZEA MAYS INSTITUT PERTANIAN BOGOR

2014 ◽  
Vol 8 (2) ◽  
pp. 151
Author(s):  
Arnati Wulansari ◽  
Budi Setiawan ◽  
Tiurma Sinaga
Keyword(s):  
Zea Mays ◽  
Customer Satisfaction ◽  
Sampling Method ◽  
Descriptive Analysis ◽  
Food Service ◽  
Nutrient Content ◽  
Satisfaction Index ◽  
Dining Room

<p>This research aimed was to know food service and level of customer satisfaction in the Zea Mays cafetaria at Bogor Agricultural University. Case study and descriptive analysis were applied in this study. Sampling method of purposive sampling was carried out and number of subjects used was 95 people. The food service in the Zea Mays cafetaria consists of planning, purchasing, receiving, storing, processing, and distributing. The result of analysis based on Importance Performance Analysis showed that the most important attribute was the security and hygiene product and the highest performance levels was the cleanliness of dining room. More than fifty percent subjects was concerned against nutrient content of the menu (50.5%). Based on the Customer Satisfaction Index the satisfaction value was 69.3 (satisfied). There was a correlation between job and education level with quality of the product and between income with nutrient content (p&lt;0.05).</p>

scholarly journals The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization

2021 ◽  
Vol 18 (22) ◽  
pp. 12212
Author(s):  
Anne Nogueira ◽  
Fátima Alves ◽  
Paula Vaz-Fernandes
Keyword(s):  
Food Insecurity ◽  
Low Income ◽  
Nutrient Content ◽  
Food Aid ◽  
The European Union ◽  
Nutritional Content ◽  
Food Assistance Programs ◽  
Assistance Programs ◽  
Cooked Food

Background: The number of food-insecure families in the European Union has increased, resulting in an increasing number of households depending on food assistance programs. The aim in this study was to evaluate the nutrient content of food rescued by a food aid organization that rescues and redistributes fresh or freshly cooked food to low-income households. Methods: To determine the nutritional content of food hampers provided by our case study organization, we weighed all items of food hampers in three weighing rounds over a period of four months. The Food Insecurity Experience Scale (FIES) was applied to measure households’ food insecurity. Results: Our results show that, at our case study food aid organization, food donations substantially contribute to energy, macro, and micronutrient dietary recommendation intake (DRI). Conclusions: When evaluating how these nutrients contribute to alleviating food insecurity of the beneficiary households, we found that the perception of food insecurity is independent of the amount of nutrients served. To the best of our knowledge, this is the first study measuring the nutritional content of fresh or freshly cooked rescued food conveyed by a food aid organization.

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