scholarly journals Effects of processing methods on nutritional composition of improved soybean varieties for soymilk production

2021 ◽  
Vol 14 (2) ◽  
pp. 139-154
Author(s):  
Demelash Hailu Mitiku
Keyword(s):  
Crude Protein ◽  
Energy Content ◽  
Food Product ◽  
Nutritional Composition ◽  
Processing Method ◽  
Soybean Variety ◽  
Value Addition ◽  
Processing Methods ◽  
Food Applications ◽  
Food Product Development

Value addition efforts in respect of using soybean in various food applications are scarce in Ethiopia. The effect of processing methods was investigated on nutritional composition of improved soybean varieties for soymilk production. The experiment was carried out in a factorial design, improved soybean variety as the first factor (Didessa, Katta and Korme) and processing methods as a second factor of three levels (Illinois, Cornel and Traditional method), replicated three times. The Cornel processing method gave the highest ash content (0.32%) from Korme and the lowest (0.27%) from Didessa and Katta varieties. The highest (2.60%) crude protein content was recorded from Didessa and the lowest (2.13%) from Katta, using Cornel processing methods. The highest carbohydrate content (13.21%) was recorded from Didessa and the lowest (6.87%) from Korme. The highest (75.93 kcal/100 g) energy content was recorded from Didessa and the lowest (51.77 kcal/100 g) from Korme, by Cornell processing method. Generally, Cornel processing method was the best of the three processing methods for improved variety of soybean. From the three varieties of improved soybean, Didessa had higher nutritional composition and could be used in different food product development efforts and can contribute in addressing the food security problems of Ethiopia.

Nutrient composition of Macrotermes species consumed in the Vhembe District, Limpopo Province, South Africa

2021 ◽  
pp. 1-6
Author(s):  
S.R. Netshifhefhe ◽  
F.D. Duncan
Keyword(s):  
South Africa ◽  
Crude Protein ◽  
Nutritional Value ◽  
Energy Content ◽  
Rural Families ◽  
Nutritional Composition ◽  
Limpopo Province ◽  
Nutritional Qualities ◽  
Preferred Species ◽  
Vhembe District

The edible Macrotermes termite species play an important role in food security and livelihoods of many rural families in communities in the Vhembe District of the Limpopo Province, South Africa. This study was undertaken to determine the nutritional composition of soldier castes of the two most commonly consumed Macrotermes species in the district; Macrotermes falciger and Macrotermes natalensis. Proximate composition showed that crude protein content of M. falciger was higher (19.3%) than those of M. natalensis (14.4%). For M. natalensis, the highest mineral element was potassium (1,102 mg/100 g) followed by iron (992 mg/100 g), while for both species, the least common mineral was nickel (1.02 mg/100 g). The termites were high in dry matter and the energy content was significantly higher (P<0.001) in M. falciger than M. natalensis. This study revealed that M. falciger and M. natalensis have high nutritional qualities that could contribute to improvements in human health. However, M. falciger is the preferred species possibly due to the larger size of the soldier caste and higher nutritional value.

scholarly journals Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Narashans Alok Sagar ◽  
Anil Khar ◽  
Vikas ◽  
Ayon Tarafdar ◽  
Sunil Pareek
Keyword(s):  
Crude Protein ◽  
Thermal Characteristics ◽  
Food Product ◽  
Mineral Analysis ◽  
Spectroscopy Analysis ◽  
Mineral Contents ◽  
Onion Skin ◽  
Food Applications ◽  
Total Fat ◽  
Functional Grouping

Every year tons of onion waste is produced worldwide. The dried outer onion skin contributed up to 70% of this waste. Outer-dried skins of fifteen prominent onion cultivars from India were selected for the study. A comparative study was done for proximate profiling, thermal characteristics, functional grouping, and mineral contents. Skin of cv. “NHRDF Red” contained the highest amount of crude protein (5.97 ± 0.15 g/100 g), ash (12.24 ± 0.59 g/100 g), and fiber (8.28 ± 0.20 g/100 g), whereas cv. “Pusa Red” possessed the highest amount of total fat (0.47 ± 0.02 g/100 g) and the maximum carbohydrates (76.66 ± 0.56 g/100 g) were found in “Pusa Riddhi.” Mineral analysis showed that cv. “NHRDF Red” had the maximum concentration of all 9 minerals along with sulphur content. Fourier transform infrared spectroscopy analysis explored the various metabolites present in each cultivar. The thermal analysis explored cv. “Agri Found Dark Red” as highly thermally stable having 70.98% residual mass. The lowest Tg temperature range was found between 64.4°C and 90.6°C for “Agri Found Dark Red.” Skin of cv. “NHRDF Red” was reported as the best source of protein, fiber, and minerals, which may be utilized for developing a food product.

Food product development

2001 ◽  
Author(s):  
Mary Earle ◽  
Earle Richard ◽  
Allan Anderson
Keyword(s):  
Product Development ◽  
Food Product ◽  
Food Product Development

Preparation and Food Product Development From Macrotyloma Uniflorum (Horse Gram) Bovine Milk Blends

2011 ◽  
Vol 4 (5) ◽  
pp. 275-277
Author(s):  
Preeti Verma ◽  
◽  
Sheel Sharma ◽  
Vibha Sharma ◽  
Shilpi Singh ◽  
...  
Keyword(s):  
Product Development ◽  
Bovine Milk ◽  
Food Product ◽  
Horse Gram ◽  
Macrotyloma Uniflorum ◽  
Food Product Development

Recent Patents on Micro-EDM Milling

2020 ◽  
Vol 13 (3) ◽  
pp. 219-229
Author(s):  
Baocheng Xie ◽  
Jianguo Liu ◽  
Yongqiu Chen
Keyword(s):  
Electrical Discharge ◽  
Electrical Discharge Machining ◽  
Three Dimensional ◽  
Processing Method ◽  
Electrode Wear ◽  
Micro Edm ◽  
Processing Efficiency ◽  
Processing Methods ◽  
Machining Quality ◽  
Micro Electrical Discharge Machining

Background: Micro-Electrical Discharge Machining (EDM) milling is widely used in the processing of complex cavities and micro-three-dimensional structures, which is a more effective processing method for micro-precision parts. Thus, more attention has been paid on the micro-EDM milling. Objective : To meet the increasing requirement of machining quality and machining efficiency of micro- EDM milling, the processing devices and processing methods of micro-EDM milling are being improved continuously. Methods: This paper reviews various current representative patents related to the processing devices and processing methods of micro-EDM milling. Results: Through summarizing a large number of patents about processing devices and processing methods of micro-EDM milling, the main problems of current development, such as the strategy of electrode wear compensation and the development trends of processing devices and processing methods of micro-EDM milling are discussed. Conclusion: The optimization of processing devices and processing methods of micro-EDM milling are conducive to solving the problems of processing efficiency and quality. More relevant patents will be invented in the future.

scholarly journals Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 792
Author(s):  
Kati Väkeväinen ◽  
Noora Rinkinen ◽  
Roosa-Maria Willman ◽  
Jenni Lappi ◽  
Kaisa Raninen ◽  
...  
Keyword(s):  
Storage Time ◽  
Physicochemical Characterization ◽  
Consumer Preference ◽  
Nutritional Composition ◽  
Point Of View ◽  
Raw Material ◽  
Frozen Food ◽  
High Viability ◽  
Food Applications

Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers’ point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have mainly been utilized for sugary juice production. This research study aimed to develop a frozen vegan blackcurrant product with pleasant sensory properties and potential probiotic function. A candidate probiotic, Lactoplantibacillus plantarum Q823, was used in the manufacturing process. The physicochemical properties, nutritional composition, and consumer preference for the developed product were assessed, as was the viability of L. plantarum Q823 during storage time and in an in vitro gastrointestinal model. Consumers (n = 71) perceived the developed product to be pleasant. L. plantarum Q823 had high viability counts (log colony forming units (cfu) g−1 7.0 ± 0.38) in the final product, although the viability of L. plantarum Q823 during storage time needs to be enhanced to obtain a probiotic product. Thus, within an optimized formulation, blackcurrant berries represent a potential raw material for functional frozen food products.

Study on Properties of the Blends with Direct Coal Liquefaction Residue and Asphalt

2014 ◽  
Vol 488-489 ◽  
pp. 316-321 ◽  
Author(s):  
Jie Ji ◽  
Yong Shang Zhao ◽  
Shi Fa Xu
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Processing Method ◽  
Coal Liquefaction ◽  
Direct Influence ◽  
Processing Methods ◽  
High Temperature Properties ◽  
Additive Content ◽  
Direct Coal Liquefaction ◽  
Coal Liquefaction Residue

This paper studies the properties of the blends composed of DCLR (direct coal liquefaction residue) and asphalt using two different processing methods, compares the regulation that the DCLR additive content and processing method take influence on the high-temperature properties, low-temperature properties and durability of the blends. It is found that the DCLR can improve the high-temperature properties of asphalt but degrade its low-temperature properties. The properties of blends composed of DCLR, asphalt and furfural extract oil are tested and analyzed by adding a certain amount of furfural extract oil into it, which shows that adding DCLR can improve the high-temperature properties of asphalt and reduce its low-temperature properties but can hardly cause any impact on the properties of the blends. In addition, the processing method has a direct influence on the properties of blends.

scholarly journals Sustainability Indicators for Foods Benefiting Climate and Health

2021 ◽  
Vol 13 (7) ◽  
pp. 3621
Author(s):  
Anna Strid ◽  
Elinor Hallström ◽  
Ulf Sonesson ◽  
Josefin Sjons ◽  
Anna Winkvist ◽  
...  
Keyword(s):  
Product Development ◽  
Food Product ◽  
Climate Impact ◽  
Sustainability Indicators ◽  
Dietary Guidelines ◽  
Alternative Methods ◽  
Sustainable Food ◽  
Nutrient Density ◽  
Trade Offs ◽  
Food Product Development

New methods for combined evaluation of nutritional and environmental aspects of food products are needed to enable a transformation of dietary guidelines integrating both health and environmental perspectives. We evaluated two sustainability aspects; nutrition and climate impact, of foods commonly consumed in Sweden and the implications of using parallel or integrated assessments of these two aspects, also discussing the usability and suitability of these food sustainability indicators in relation to Swedish dietary guidelines, industry food product development, and consumer communication. There were large differences in both nutrient density and climate impact among the different foods. The parallel assessment easily visualized synergies and trade-offs between these two sustainability aspects for the different foods. Coherence with dietary guidelines was good, and suitability and usability deemed satisfying. The integrated indicator showed better coherence with dietary guidelines than indicators based solely on nutrient density or climate impact; however, the difficulty to interpret the score limits its usability in product development and consumer communication. With both methods, advantageous as well as less advantageous plant-based and animal-based food alternatives were suggested. The two alternative methods evaluated could serve as useful tools to drive individual and societal development towards more sustainable food production and consumption.

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