scholarly journals Evaluation of Nutraceutical Properties of Pleurotus ostreatus (Jacq.) P. Kumm (Pleurotaceae)

2021 ◽  
Vol 25 (4) ◽  
pp. 643-647
Author(s):  
G.O. Okunlola ◽  
S.A. Akinyemi ◽  
M.A. Jimoh ◽  
E.D. Olowolaju ◽  
Y.O. Ajao
Keyword(s):  
Proximate Composition ◽  
Pleurotus Ostreatus ◽  
Calorific Value ◽  
Crude Fibre ◽  
Moderate Amount ◽  
The People ◽  
Cultivated Mushroom ◽  
Phosphorus Iron ◽  
Β Carotene ◽  
Nutraceutical Properties

Recently, consumption of mushroom is on the increase in many developing countries. They serve as food supplements in diets of the people. The present study was conducted to evaluate nutraceutical properties of the oyster mushroom (Pleurotus ostreatus), a widely cultivated mushroom in Nigeria. Properties such as proximate composition, mineral ions and antioxidants contents were analyzed using standard methods. P. ostreatus was found to contain high percentage of crude fibre, moisture content, carbohydrates, crude fat, total ash, crude protein and oil matter. Percentage of mineral ion such as sodium, calcium, potassium, magnesium, phosphorus, iron, copper and zinc were found to be lower in value. Antioxidants such as flavonoid, phenol, lycopene, β Carotene and ascorbic acid in P. ostreatus were found to be high in value. Overall, the percentage content of minerals in P. ostreatus was less than 1%, proximate composition was 33.64% and antioxidants was 66.16%. This showed that P. ostreatus had a high content of antioxidants, moderate amount of proximate composition and low amount of minerals. As P. ostreatus contains low calorific value and very high content of antioxidants, dietary fibres and minerals, it can therefore be said to be potentially good for medicinal purposes especially among the vegetarian consumers

scholarly journals Chemical Profile of the Stem Extract of Costus afer (Bush Cane) from Imo State in Nigeria

2020 ◽  
pp. 113-123
Author(s):  
Anyiam C. Chioma ◽  
Anyiam C. Albert ◽  
Anozie J. Kenechukwu
Keyword(s):  
Fatty Acid ◽  
Proximate Composition ◽  
Methyl Esters ◽  
Calorific Value ◽  
Hot Water ◽  
Chemical Profile ◽  
Crude Fibre ◽  
Imo State ◽  
Stem Extract ◽  
Costus Afer

Aim: The aim of the study was to investigate the chemical profile of the stem extract of Costus afer (Bush cane). Methodology: Fresh stems of Costus afer were obtained from Obizi in Ezinihitte Mbaise Local Government Area of Imo State. The stem extract of Costus afer a medicinal important plant of the Costaceae were extracted with hot water (aqueous extraction) and proximate composition were determine through AOAC method. Fatty acids were determined through saponification and fatty acid methyl esters were thrice extracted from the mixture with redistilled n-hexane. The phytochemicals of the stem extract were determined by GC/MS analysis. Results: Proximate composition of stems of Costus afer showed that it contained moisture (22.15%), crude fat (1.15%), ash (4.60%), crude protein (7.72%), crude fibre (9.40%) and carbohydrate (54.98%) while its calorific value is 261.15 kcal/100 g. Phytochemical analyses revealed the presence of alkaloids (70.59 mg/100 g) ranging from papaverine (44.72%) to narcotine (14.11%). Total flavonoids (28.29 mg/100 g) consisted mainly of myricetin (69.79%), quercetin (14.88%) and kaemferol (9.78%). The saponins (2.87 mg/100 mg) consisted mainly of sapogenin (39.20%), saponine (22.12%) and diosgenin (26.13%) while the glycosides (22.35 mg/100 mg) consisted mainly of costugenin (65.60%), digitoxin (18.73%), digoxin (6.28%) and salicin (4.76%). The fatty acid composition showed moderate concentrations of linolenic acid (32.27%), linoleic acid (25.90%), palmitic acid (25.48%) and low concentrations of oleic acid (7.11%) and stearic acid (6.37%).  Conclusion: Chemical studies on Costus afer have reported the presence of alkaloids, saponins, glycosides and flavonoids as the main constituents and were confirmed by phytochemical screening. As a rich source of bioactive compound coupled with the presence of the nutrients the stem of Costus afer studied can be seen as a potential source of food, drugs, fodder and a good source of important nutrients for livestock.

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

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 Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

2021 ◽  
pp. 65-73
Author(s):  
Owuno Friday ◽  
Achinewu Simeon Chituru
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Significant Difference ◽  
Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

scholarly journals Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Sara F. A. Baidab ◽  
Solafa A. Hamad ◽  
Abdel Halim R. Ahmed ◽  
Isam A. Mohamed Ahmed
Keyword(s):  
Sorghum Bicolor ◽  
Proximate Composition ◽  
Starch Content ◽  
Alcoholic Beverage ◽  
Calorific Value ◽  
Malt Extract ◽  
Carbonated Beverages ◽  
Nutritional Qualities ◽  
Carbonated Beverage

 In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract.  The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (P ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (P ≤ 0.05) with increased the malting time (days), while there was a significant (P ≤ 0.05) reduction in oil and starch  content  during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (P ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).

scholarly journals Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-nutritional Levels of Glycine max Fermented Products: Tempeh and Soy-Iru

2019 ◽  
pp. 1-9
Author(s):  
T. R. Omodara ◽  
E. Y. Aderibigbe
Keyword(s):  
Glycine Max ◽  
Phytic Acid ◽  
Trypsin Inhibitor ◽  
Proximate Composition ◽  
Protein Digestibility ◽  
Microbial Load ◽  
Crude Fibre ◽  
Bacterial Fermentation ◽  
Fungal Fermentation ◽  
Fermented Products

Aims: A comparative study of fungi and bacteria fermentation of soybean (Glycine max) was carried out to determine the effect of fermentation on the nutritional composition of their fermented products: tempeh and ‘soy-iru’. Study Design: The experiment was carried out in the Department of Microbiology, Ekiti State University, Ado Ekiti, Nigeria, between August, 2017 and July 2018. Methodology: Soybean was processed into ‘soy-iru’ (bacterial fermentation) and tempeh (fungal fermentation) and the microbial load, physico-chemical properties, proximate composition, levels of anti-nutritional components (trypsin inhibitor and phytic acid), anti-oxidants (total phenol, total flavonoid and DPPH), in-vitro protein digestibility and vitamins (A, B, C, D, and E) were analyzed. Results: The microbial load, pH increased progressively during fermentation, while there was a decrease in the titratable acidity (TTA) of the two products. The protein(%), ash(%) and fat(%) contents of the Glycine max cotyledons increased from 29.56, 1.86 and 24.36 in unfermented substrate to 33.61, 2.21 and 26.90, respectively, after 24hrs of fermentation to produce tempeh. However, there was a reduction in the crude fibre(%) and carbohydrate(%) content from 2.94 and 41.29 in unfermented substrate to 2.53 and 32.57, respectively, after 24hrs of fermentation. Similar trends were observed during the production of ‘soy-iru’, however the change in proximate composition was not as significant as observed in tempeh. There was significant decrease in the trypsin inhibitor and phytic acid levels of the two products. The levels of anti-oxidants, vitamins B, D, E and protein digestibility increased significantly, in both bacterial and fungal-fermented products. Conclusion: This research has therefore shown that fungal fermentation of Glycine max seeds into tempeh may be a better alternative to ‘soy-iru’ which was obtained from bacterial fermentation, because of the significant lower level anti-nutritional factors in the former.

scholarly journals Use of green tea for the production of sponge cake

2020 ◽  
Vol 161 ◽  
pp. 01091
Author(s):  
Irina Timoshenkova ◽  
Elena Moskvicheva ◽  
Ekaterina Fedinishina ◽  
Maya Bernavskaya
Keyword(s):  
Green Tea ◽  
Technological Parameters ◽  
Device Structure ◽  
Sponge Cake ◽  
Physical Chemical ◽  
Confectionery Products ◽  
Low Humidity ◽  
Phosphorus Iron ◽  
Β Carotene ◽  
Japan And China

The problem of micronutrient enrichment and the improvement of the technology for the production of flour confectionery products is relevant. The aim of the work is to study the possibility of using green tea to create sponge cake. The objects of study were Sencha green tea powders (Japan and China), wheat flour, their mixtures in different percentages and sponge cake. According to the obtained experimental data green tea powders is characterized by low humidity (5.0 ± 0.5) % and high acidity (5.8 ± 0.2) %. The content of flavonoids in tea is (52.5 ± 0.5) mg/100 g, the amount of β-carotene - (3.2 ± 0.5) mg/100 g. The following physical-chemical and technological parameters were determined in the finished products: moisture, porosity and swelling. Rheological characteristics of finished products were determined by the device “Structure meter ST-1M”. During storage of products the dynamics of microbiological indicators and water activity over 10 days was determined. The results objectively proved the possibility of using green tea for the production of flour confectionary products. Finished products had high organoleptic and rheological properties. The use of green tea enriched the product with phosphorus, iron, β-carotene and B vitamins.

Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate

2019 ◽  
Vol 221 ◽  
pp. 10-20 ◽  
Author(s):  
Lei Zhong ◽  
Ning Ma ◽  
Yiliang Wu ◽  
Liyan Zhao ◽  
Gaoxing Ma ◽  
...  
Keyword(s):  
Pleurotus Ostreatus ◽  
Protein Isolate ◽  
Β Carotene

scholarly journals Chemical composition of bambara groundnut (V. subterranea L. Verdc) seed parts

2013 ◽  
Vol 48 (3) ◽  
pp. 167-178 ◽  
Author(s):  
AA Olaleye ◽  
EI Adeyeye ◽  
AJ Adesina
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Proximate Composition ◽  
Crude Protein ◽  
Dry Weight ◽  
Bambara Groundnut ◽  
Weight Basis ◽  
Crude Fibre ◽  
Mineral Bioavailability ◽  
Good For

The levels of proximate composition, minerals, antinutrients, fibre components and calculated parameters for mineral bioavailability were determined in the testa, dehulled and whole seeds of Bambara groundnut on dry weight basis. Proximate levels were (g/100 g): ash (2.46- 4.36); crude fat (2.47-6.99); crude protein (15.2-22.2); crude fibre (1.03-22.9) and carbohydrate (51.6-61.9). The non-starch polysaccharide (NSP) components were (%): ADF, 7.13-29.0 (or 16.1 %-65.5 %); NDF, 1.77-23.6 (or 6.28 %-83.7 %); ADL, 6.15-28.0 (or 14.9 %-67.8 %); cellulose, 1.36-23.3 (or 5.02 %-86.0 %) and hemicellulose, 0.84-26.5 (or 2.86 %-90.1 %). In minerals (mg/100 g): Mn, Co and Cu were not detected; Na, K, Ca, Mg, Fe and P were low in values whereas Zn was high at 11.2-40.2. These parameters were also good for human health: Na/K (0.47-0.51) and Ca/Mg (2.58-4.36). Antinutrient values showed that Phy was high (14.4-29.2 mg/g); oxalate was high (5.02- 8.59 mg/g) and unavailable phosphorus as Pp % of P (10.2-49.3 %). The mineral bioavailability showed Ca/Phy to be good at 0.20-0.89 and [Ca] [Phy]/[Zn] to be good at 0.09-0.23 thereby making Zn bioavailable in all the samples. DOI: http://dx.doi.org/10.3329/bjsir.v48i3.17325 Bangladesh J. Sci. Ind. Res. 48(3), 167-178, 2013

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