scholarly journals Proximate composition and functional properties of sandbox seeds as influenced by processing methods

2019 ◽  
Vol 21 (1) ◽  
pp. 129
Author(s):  
M.M. Ige ◽  
S.O. Gbadamosi ◽  
O.I. Solana
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Processing Methods

Use of Mathematical Modeling in Building Ceramics Functional Properties Studies

2016 ◽  
Vol 870 ◽  
pp. 191-195
Author(s):  
N.A. Vil'bitskaya ◽  
S.A. Vilbitsky ◽  
A.G. Avakyan
Keyword(s):  
Mathematical Modeling ◽  
Data Processing ◽  
Ceramic Material ◽  
Functional Properties ◽  
Statistical Data ◽  
Ceramic Tiles ◽  
Processing Methods ◽  
Statistical Data Processing ◽  
High Calcium ◽  
Data Processing Methods

The peculiarities of using mathematical and statistical data processing methods in studying the intensification in the process of sintering a ceramic material with a high content of high-calcium waste, and mineralizing sintering lithium-containing waste were studied. The region of optimal ceramic masses composition, which allows obtaining ceramic tiles with high functional properties, was defined.

scholarly journals Influence of Processing Methods on Proximate Composition and Dieting of TwoAmaranthusSpecies from West Cameroon

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Arnaud Landry Suffo Kamela ◽  
Raymond Simplice Mouokeu ◽  
Rawson Ashish ◽  
Ghislain Maffo Tazoho ◽  
Lamye Glory Moh ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Dry Matter ◽  
Albino Rats ◽  
Amaranthus Hybridus ◽  
Processing Methods ◽  
Amaranthus Cruentus ◽  
Crude Lipid ◽  
Reference Protein ◽  
Protein Free Diet

The effects of various processing methods on the proximate composition and dieting ofAmaranthus hybridusandAmaranthus cruentusfrom West Cameroon were investigated in this study. Both amaranths leaves were subjected to same treatments (sun-dried and unsliced, sliced and cooked), milled, and analysed for their mineral and proximate composition. Thirty-SixWistaralbino rats of 21 to 24 days old were distributed in six groups and fed for 14 days with 10% protein based diets named D0 (protein-free diet), DI (egg white as reference protein), DII (sun-dried and unslicedA. hybridus), DIII (cooked and slicedA. hybridus), DIV (sun-dried and unslicedA. cruentus), and DV (cooked and slicedA. cruentus). The protein bioavailability and haematological and biochemical parameters were assessed in rats. The results showed that K, P, Mg, Zn, and Fe had the higher content in both samples regardless of processing method. The sun-dried and unslicedA. cruentuscontained the highest value of crude protein 32.22 g/100 g DM (dry matter) while the highest crude lipid, 3.80 and 2.58%, was observed, respectively, in sun-dried and unslicedA. hybridusand cooked and slicedA. cruentus. Cooked and slicedA. hybridusandA. cruentuscontained high crude fiber of 14 and 12.18%, respectively. Rats fed with diet DIII revealed the best protein bioavailability and haematological parameters whereas 100% mortality rate was recorded with group fed with diet DIV. From this study, it is evident that cooked and slicedA. hybridusandA. cruentuscould play a role in weight reduction regimes.

scholarly journals Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

2019 ◽  
pp. 1-11
Author(s):  
Moses Terkula Ukeyima ◽  
Israel Okpunyi Acham ◽  
Comfort Temitope Awojide
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Composite Flour ◽  
Soybean Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Constant Addition ◽  
Milk Flavor

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot.  The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

scholarly journals EFFECT OF SOME PROCESSING METHODS ON NUTRIENT CONTENT AND ANTI-NUTRITIONAL FACTORS OF A VARIETY OF DOLICHOS LABLAB (LABLAB PURPUREUS L.) BEANS GROWN IN KENYA

10.37512/500 ◽  
2019 ◽  
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Nutrient Content ◽  
Trypsin Inhibitor Activity ◽  
Research Station ◽  
Lablab Purpureus ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Dolichos Lablab ◽  
Trypsin Inhibitory Activity

This study aimed to determine the effect of different processing methods on the proximate composition and anti-nutritional factors of Dolichos lablab beans (Lablab purpureus) of Kenya. The seeds of KAT/DL-2 variety,sourced from Kenya Agricultural Livestock and Research Organisation, Katumani Dryland Research Station were sorted, then subjected to different processing methods (soaking, cooking and germination). The samples were analysed for proximate composition, tannins, phytates and trypsin inhibitory activity. The results showed a significant increase (2.0%) in crude protein content for germinated lablab beans while carbohydrates content was high in cooked samples. The variety KAT/DL-2 had high levels of phytates; 723.6 mg/100g and tannins 330.3mg/100g and trypsin inhibitor activity 1.3mg/100g. Cooking achieved the highest reduction of anti-nutrients with 88% reduction in TIU. The results revealed that the anti-nutrients in lablab beans can be reduced using different methods of processing. However, there is need to investigate the effect of combined methods on the nutrients and anti-nutrients.

scholarly journals Functional properties and proximate composition of cactus pear cladodes flours

2011 ◽  
Vol 31 (3) ◽  
pp. 654-659 ◽  
Author(s):  
Jaime López-Cervantes ◽  
Dalia Isabel Sánchez-Machado ◽  
Olga Nydia Campas-Baypoli ◽  
Carolina Bueno-Solano
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Cactus Pear
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