scholarly journals Proximate and Elemental Analysis of African Star Apple (Chrysophyllum albidum)

2021 ◽  
Vol 25 (2) ◽  
pp. 253-256
Author(s):  
H. Ibrahim ◽  
A. Haruna ◽  
N. Abdullahi
Keyword(s):  
Moisture Content ◽  
Key Words ◽  
Elemental Analysis ◽  
Proximate Composition ◽  
Crude Protein ◽  
Analytical Techniques ◽  
Antimicrobial Activities ◽  
Mineral Elements ◽  
Ash Content ◽  
African Star Apple

The proximate and elemental analysis of African star apple (Chrysophyllum albidum) using standard analytical techniques was investigated. The proximate composition of the plant showed the values of 54.57 % for carbohydrate, 13.25 % of fat, and 3.85 % of crude protein. The crude fiber and ash content indicates the values of 6.60 % and 4.70 % respectively. The moisture content present (17.03 %) reveals the possibility of having low antimicrobial activities of the plant. The mineral elements present in different concentrations are Ca (706.850 mg/kg), Mg (325.500 mg/kg), Fe (40.875 mg/kg), Cu (3.275 mg/kg), and Zn (4.625 mg/kg). The result shows that the fruit have essential minerals required by human for normal life activities. Key words: Chrysophyllum albidum, Star apple, Proximate compositions, Mineral elements

Effect of Processing Treatments on Proximate Composition of Pennisetum glaucum (Pearl millet)

2018 ◽  
Vol 55 (2) ◽  
pp. 209
Author(s):  
Aanchal Johari ◽  
Asha Kawatra
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Pearl Millet ◽  
Proximate Composition ◽  
Crude Protein ◽  
Pennisetum Glaucum ◽  
Nutritional Composition ◽  
Ash Content ◽  
Crude Protein Content ◽  
Standard Methods

In the present study effect of processing treatments viz. blanching and germination on the proximate composition of Pennisetum glaucum (pearl millet) was studied. Proximate composition was analysed by the standard methods determined according to Association of Official Analytical Chemists. Results indicated that moisture content increased significantly after processing treatments. Blanching resulted in non significant increase in ash content of pearl millet grains. The crude protein content of unprocessed pearl millet was 11.55%. The crude protein content of blanched pearl millet grains was 11.27%. Crude protein content of germinated grains was found to be 12.38% as in comparison to 11.55% in unprocessed and 11.27 in blanching treatment. Crude fat content of unprocessed (control), blanched and germinated pearl millet grains were 5.36, 5.09 and 4.55%, respectively. Fiber content increased significantly after blanching and germination processing treatments. Processing treatments not only effect the nutritional composition of pearl millet but also contribute towards enhancement of shelf life.

scholarly journals Proximate composition of salted smoke-dried and salt-garlic treated smoke-dried chapila (Gudusia chapra; Hamilton-Buchanan, 1822) fish stored at room temperature

2015 ◽  
Vol 42 (2) ◽  
pp. 205-209 ◽  
Author(s):  
Mosarrat Nabila Nahid ◽  
Gulshan Ara Latifa ◽  
Farzana Binte Farid ◽  
Mohajira Begum
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Protein Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Room Temperature ◽  
Ash Content

Proximate composition of chapila fish (Gudusia chapra) was determined using two different treatments of smoke-drying. In salt treated smoke-dried chapila (S-C), moisture, crude protein, lipid and ash contents were found 5.31%, 46.47%, 29.05% and 19.92% respectively. The same parameters were 6.77%, 45.24%, 30.52% and 18.71% respectively in case of salt-garlic treated smokedried chapila (S+G-C) fish. During storage at room temperature (26-320C), the percentage of moisture was increased significantly whereas crude protein, lipid and ash contents were decreased. The values of moisture (%) content were increased 9.91% (8th months) in S-C and 10.74 % (16th months) in S+G-C respectively. The values of protein (%) content were decreased 44.81% (8th months) in S-C and 42.66% (16th months) in S+G-C respectively. Values of fat and ash (%) content were decreased 28.55% and 18.01% (8th months) respectively in S-C and 28.75% and 17.34% (16th months) respectively in S+G-C. The overall study showed that the smoke cured fish treated with salt-garlic had longer shelf life and found better for preservation.Bangladesh J. Zool. 42(2): 205-209, 2014

scholarly journals Comparative Analysis of Phytochemicals Screening, Proximate and Elemental Analysis of Anacardium occidentale L. Nuts and Carica papaya Seeds

2019 ◽  
pp. 1-5
Author(s):  
Abubakar Hayatuddeen ◽  
Timothy Musa Chiroma ◽  
Barambu Nafiu Umar ◽  
Mohammed Bashir
Keyword(s):  
Comparative Analysis ◽  
Moisture Content ◽  
Elemental Analysis ◽  
Crude Protein ◽  
Carica Papaya ◽  
Ash Content ◽  
Anacardium Occidentale ◽  
Mineral Analysis ◽  
Energy Value ◽  
Papaya Seeds

Aims: The aim of this study was comparative analysis of phytochemicals screening, proximate and elemental analysis of Anacardium occidentale L nut and Carica papaya seeds extracts. Study Design: The samples were cleaned, washed with water, dried, and grinded with a laboratory mortar and pestle, packed in an air tight container and stored ready for further analysis. Place and Duration of Study: The research was conducted at the Chevron Biotechnology Centre, Modibbo Adamawa University of Yola, Nigeria which lasted for about three months. Methodology: The nuts were manually separated from fruit pulp, cleaned, washed with water, dried, roasted and grinded with a laboratory mortar and pestle, packed in an air tight container and stored ready for further analysis. Results: The result of Anacardium occidentale L nut phytochemicals screening showed that with Glycosides (-), Tannins (+), flavonoids(+++), Alkaloids(++), Saponins(-) and the proximate composition (%) were as follows: moisture content (9.7 ± 0.2), ash content (3.46±0.3), crude fat (26.79± 0.5), crude protein (14.26 ± 0.01) carbohydrate (by difference) (45.78± 0.01) Calorific (Energy) value 482.00 Kcal. The mineral analysis (mg/100g) revealed that magnesium (3.50 ± 0.01), Manganese (2.00 ± 0.01), Nickel (3.22 ± 0.01) and Cobalt (0.13 ±0.01) while the phytochemical screening for Carica papaya seeds extracts also showed Glycosides (+), Tannins (++), flavonoids(++), Alkaloids(++), Saponins(-)   for the moisture content (8.59 ± 0.3), ash content (4.09±0.16), crude fat (15.60± 0.2), crude protein (15.84 ± 0.01) carbohydrate (by difference) (41.63) Calorific (Energy) value 1549.25 Kcal. The mineral analysis (mg/100g) revealed that magnesium (3.02 ± 0.02), Manganese (0.22 ± 0.01), Nickel (3.41 ± 0.01) and Cobalt (0.18 ± 0.01). Conclusion: The study therefore indicates that the Anacardium occidentale L nut and Carica may not provide all the nutrients required by human in the right proportion though it contains an appreciable quantity of some essential nutrients like Fats, Proteins, Carbohydrate and some minerals.

scholarly journals Effect of Drying on the Rehydration Properties of Some Selected Shellfish

2020 ◽  
pp. 42-48
Author(s):  
D. B. Kiin-Kabari ◽  
N. Obasi
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Moisture Loss ◽  
Rehydration Ratio ◽  
Crude Fibre ◽  
Oven Drying ◽  
Water Imbibition ◽  
Nutritional Qualities ◽  
Sample Water

This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dried in the oven to a moisture content of 10% and further rehydrated with distill water in sample water ratio of 1:40 and allowed to equilibrate. Proximate composition of the fresh shellfish showed that moisture content ranged from 82.38 to 69.24% with fresh smooth periwinkle having the highest moisture value while whelk had the lowest. The results also showed that whelk had the highest values for ash (2.92%), crude protein (18.83%) and crude fibre (3.71%) when compared to other samples. On rehydration, a moisture loss of 11.75%, 13.28%, 19.24% and 22.04% were observed for rough periwinkle, smooth periwinkle, oyster and whelk, respectively. The results for rehydration indices revealed that dehydration ratio was significantly (p<0.05) high for whelk (1.44), followed by oyster (1.29), rough periwinkle (1.23) and lastly, smooth periwinkle 1.20. Rehydration ratio of whelk (1.47) was equally significantly higher, followed by oyster (1.33) and the least were rough and smooth periwinkle (1.17). For coefficient of reconstitution, oyster recorded the highest value of 1.03, followed by whelk 1.02, rough periwinkle 0.95 and smooth periwinkle 0.98. Rate of water imbibition revealed a sharp increase in the water content of smooth periwinkle up to 240 min and thereafter, it slowed down until equilibrium was reached. In terms of rough periwinkle, oyster and whelk; water imbibition took place with rehydration time up to 300 min, 210 min and 270 min, respectively, thereafter they slowed down. The results have demonstrated that the rate in which oven drying affect the physical and nutritional qualities of shellfish differs.

scholarly journals KARAKTERISTIK SIFAT-SIFAT KIMIA DAN ORGANOLEPTIK KUE KERING BERBAHAN DASAR PATI SAGU, UBI KAYU, UBI JALAR DAN KELADI

2016 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Febby J Polnaya ◽  
Rachel Breemer
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Sweet Potato ◽  
Sensory Analysis ◽  
Total Protein ◽  
Proximate Composition ◽  
Ash Content ◽  
Crude Fiber ◽  
Brownish Yellow ◽  
Color Texture

The purpose of this research was to characterize chemical and sensory properties (color, texture, taste and liking) of starch-based sago, cassava, sweet potato and cocoyam cookies. Analysis of cookies include moisture content, ash, fat, protein, crude fiber and sensory analysis including color, texture, taste and likeness). The proximate composition indicated that the water content of cookies varied between 1.48 to 2.05%, ash content of 0.65 to 0.72%, 19.23 to 21.76% of fat, crude fiber from 0.41 to 0.71% and 1.33 to 2.42% of total protein. Based on organoleptic tests, the color of cookies was yellow to brownish-yellow, with crispy texture, the taste was sweet and were mostly preferred.

scholarly journals KOMPOSISI KIMIA, SENYAWA BIOAKTIF DAN ANKGA LEMPENG TOTAL PADA RUMPUT LAUT Gracillaria edulis

2017 ◽  
Vol 5 (3) ◽  
pp. 90
Author(s):  
Susanti Musa ◽  
Grace Sanger ◽  
Henny Adeleida Dien
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Bioactive Compound ◽  
Bacterial Count ◽  
Ash Content ◽  
Plate Count ◽  
Test Results ◽  
Gracilaria Edulis ◽  
Average Value ◽  
Total Plate Count

This study was conducted to determine the proximate composition, bioactive compound and total plate count (TPC) in Gracilaria edulis seaweed. This research used descriptive explorative method. The results showed the average value of moisture content (77.7%); protein content (39.4%); fat content (8.1%); carbohydrates by difference (71.7%); ash content (20.7%) and very low bacterial count. Phytochemical test results show this seaweed contains alkaloids, saponins, flavonoids, and triterpenoids compounds. Penelitian ini dilakukan untuk mengetahui komposisi proksimat, senyawa bioaktif dan angka lempeng total (ALT) pada rumput laut Gracilaria edulis. Penelitian ini menggunakan metode penelitian deskriptif eksploratif. Hasil penelitian menunjukkan nilai rata-rata kadar air (77,7%); protein (39,4%); kadar lemak (8,1%); karbohidrat (71,7%); kadar abu (20,7%) dan jumlah bakteri yang sangat rendah. Hasil uji fitokimia menunjukkan rumput laut ini mengandung  senyawa alkaloid, saponin, flavonoid, dan triterpenoid.

scholarly journals Nutritional qualities assessment of locally processed spaghetti

2016 ◽  
Vol 5 (1) ◽  
pp. 5
Author(s):  
Bitrus Tukura ◽  
Joseph Daniel Gbubele ◽  
Swaiba Mamman
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Zinc Content ◽  
Mineral Elements ◽  
Crude Fiber ◽  
Nutritional Properties ◽  
Mineral Contents ◽  
Standard Methods ◽  
Nutritional Qualities ◽  
Low Levels

The quest for cheap and quality food is on the increase, especially during economy crises. Some nutritional properties of the raw and cooked local and industrial spaghetti were determined using standard methods. Concentrations of mineral elements were determined using atomic absorption spectrophotometer. Total ash (0.98±007 %), crude protein (14.28±0.15 %) and carbohydrate (77.95±0.11 %) levels in the raw industrial spaghetti were higher compared to the locally processed raw spaghetti. Carbohydrate and moisture levels for both processed spaghetti increased on cooking, while total ash and protein contents decreased. Crude fiber (0.009±0.00 %), carbohydrate (77.52±0.21 %) and moisture levels in the cooked local spaghetti were higher than in the cooked industrial spaghetti. Proximate contents of the local and industrial raw spaghetti were significantly (P ≤ 0.05) different. Concentrations of mineral elements in the raw locally processed spaghetti were lower than in the industrial spaghetti. Low levels of functional properties were recorded in the local spaghetti. Cooking decreased zinc content in the spaghetti, but significantly (P ≤ 0.05) increased the moisture content, crude fiber, carbohydrate and mineral contents. The spaghetti processed locally may serve as an alternative to the industrial spaghetti.

scholarly journals Viability of Hydrocarbon-degrading Bacterial Consortium Immobilized on Different Carriers

2019 ◽  
pp. 1-9
Author(s):  
Victor Ezebuiro ◽  
Ipeghan Jonathan Otaraku ◽  
Boma Oruwari ◽  
Gideon Chijioke Okpokwasili
Keyword(s):  
Survival Rate ◽  
Moisture Content ◽  
Crude Protein ◽  
Bacterial Consortium ◽  
Ash Content ◽  
Plate Count ◽  
Corn Cob ◽  
Saw Dust ◽  
Carrier Materials ◽  
Cassava Peel

Aim: Viability of hydrocarbon-degrading bacterial consortium immobilized on different carriers was studied. Methodology: Hydrocarbon-degrading bacteria were isolated from crude oil contaminated sites in Gio and K-Dera, Rivers State, Nigeria using enrichment method. Proximate analyses were carried out on the best carrier materials. Immobilization was by direct adsorption of the isolates onto the carrier materials and viability was determined by plate count method. The carrier materials tested included soya bran, sugarcane bagasse, corn cob, brown saw dust, white saw dust, cassava peel and red mud (bentonite). Results: The bacterial isolates demonstrated varied degradation capacity. The best carrier material was saw dust (103.6% survival) and corn cob (103.6% survival) followed by soya bran (94.4% survival rate) and cassava peel (94.4% survival rate). The saw dust had moisture content, 5.92%; ash content, 7.49%; crude protein, 2.2%; volatile matter, 74.28; and fixed carbon, 12.34%; whereas, the percentage chemical composition observed for soya bran were 10.11, 4.08, 5.22, 42.61, 18.37 and 8.89 for moisture content, ash content, crude fibre, crude protein, crude fat and carbohydrate, respectively. There was significant difference (p=0.05) between viability rate observed with the different carrier materials. Conclusion: This study showed that the agro-wastes used in this study can effectively enhance the viability of hydrocarbon-utilizing bacterial. The result is significant as it shows the possibility of using these carrier materials for bioremediation of hydrocarbon contaminated media.

scholarly journals A Study on the proximate composition and nutritive value of local tree almonds, Prunus amygdalus

2018 ◽  
Vol 7 (6) ◽  
pp. 2363 ◽  
Author(s):  
Sudhakar Pola ◽  
Priyanka K. ◽  
Angela E. Peter ◽  
Sandeep B.V. ◽  
Rajeswari M. ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Fatty Acids ◽  
Cardiovascular Diseases ◽  
Moisture Content ◽  
Proximate Composition ◽  
Nutritive Value ◽  
Monounsaturated Fatty Acids ◽  
Ash Content ◽  
Prunus Amygdalus ◽  
Tree Nuts

Tree nuts form an essential part of our diet. They are rich in proteins, fats and an array of micro and macronutrients and are also palatable and considered as a delicacy. Among all the tree nuts, the almond is often referred to as the king of nuts. This is because it contains high amounts of nutritive elements like monounsaturated fatty acids, minerals such as magnesium and copper, α-tocopherol and fiber making it an integral part of the diet. Almonds are known to reduce oxidative stress, inflammation and the risk of cardiovascular diseases and diabetes. The present study endeavored to determine the proximate composition of locally available tree almonds, Prunus amygdalus. The moisture content, ash value, iron, phosphorous, calcium, protein, fat and fiber levels were estimated by standard protocols. The results obtained were then correlated with previously described studies. The findings of this study were in line with previous studies. Locally available P. amygdalus was found to be a rich source of protein, fat, calcium and phosphorous. The moisture and ash content were low. The fiber content is moderate and amount of iron is considerably low. This makes locally available almonds a suitable, accessible and vital part of the diet.

scholarly journals Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria

2021 ◽  
Vol 9 (1) ◽  
pp. 15-20
Author(s):  
Fausat Adeola Abdulrahman ◽  
Emiade Sanmi
Keyword(s):  
Staphylococcus Aureus ◽  
Moisture Content ◽  
Protein Content ◽  
Crude Protein ◽  
Titratable Acidity ◽  
Fat Content ◽  
Ash Content ◽  
Crude Protein Content ◽  
Milk Samples ◽  
Total Titratable Acidity

The study aims at determining the physicochemical, proximate composition and the total viable count of Staphylococcus aureus in ‘Nono’ and yoghurt samples in Kaduna, Nigeria.Three hundred and eighty-four (384) fermented milk samples (Nono and yoghurt) were obtained from different selling points and were evaluated for the occurrence of S. aureus. The physicochemical and proximate analyses (pH, total titratable acidity, moisture content, ash content, protein content, and fat content) were determined. The results of the analyses showed that Nono had pH range of 3.56-3.61, total titratable acidity: 0.71-1.72, moisture content: 82.23-83.87%, ash content: 0.30-0.31%, crude protein content: 1.50-1.61%, crude fat content: 0.35-0.38 %. For yoghurt, the pH ranged from 3.76 -3.82, total titratable acidity: 1.10 -1.15, moisture content: 77.76-80.06%, ash content: 0.68- 0.70%, crude protein content: 3.40-3.45% and crude fat content: 1.76-1.79% from all the study areas. One hundred and four of the total samples were contaminated with S. aureus. Out of the 104 isolates of S. aureus that were isolated and identified, 88 were coagulase positive S.aureus. The Microgen Staph ID kit (Oxoid) was used to further confirm the characteristics of the 60 isolates of the coagulase positive S. aureus. The kit confirmed 43 isolates as S. aureus, the results indicated the presence of S. aureus in the milk samples which is of public health importance, as this can contribute to food-borne intoxication which can lead to food poisoning. There is a need for proper pasteurisation of raw milk to help eradicate S. aureus infection before human consumption.

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