Comparative analysis of the Proximate composition and Sensory properties of dokuwa produced in Niger State Metropolis

2009 ◽  
Vol 27 (1) ◽  
Author(s):  
OB Ocheme
Keyword(s):  
Comparative Analysis ◽  
Proximate Composition ◽  
Sensory Properties

scholarly journals Proximate composition and sensory properties of freeze-dried Nigerian soups

Agro-Science ◽  
2015 ◽  
Vol 14 (1) ◽  
pp. 37 ◽  
Author(s):  
EC Omah ◽  
RA Ajoiyi ◽  
CS Nwankwo
Keyword(s):  
Proximate Composition ◽  
Sensory Properties ◽  
Freeze Dried

scholarly journals Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends

2015 ◽  
Vol 4 (5) ◽  
pp. 181 ◽  
Author(s):  
Yetunde E Alozie ◽  
Chiemela E. Chinma
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Sensory Properties ◽  
Vulnerable Groups ◽  
Volume Index ◽  
Functional Characteristics ◽  
Xanthosoma Sagittifolium ◽  
Emulsifying Capacity ◽  
Flour Blends ◽  
Different Levels

The effect of replacing wheat flour with cocoyam (<em>Xanthosoma sagittifolium)</em> flour on the proximate composition, physical, sensory properties of cake were investigated<em>.</em> Baking trials were conducted at different levels of substitution (0, 20, 40, 50, 60, 80 and 100%). Cocoyam flour had higher values (p &lt; 0.05) in all functional characteristics evaluated except for emulsifying capacity. Cake weights and volume increased with increasing cocoyam flour substitution while volume index decreased. Protein and fat contents of cake samples decreased (p&lt; 0.05) with increasing levels of cocoyam flour substitution while ash and fibre contents increased. There was no significant (p &gt; 0.05) difference in crust colour of samples. In terms of textural preference, cake prepared from 100% cocoyam flour was significantly higher than 100% wheat cake. Utilization of wheat-cocoyam flour blends in composite cake preparation will be beneficial to the nutrition of vulnerable groups considering the higher ash and fiber contents of of composite cake, and reduced carbohydrate and fat contents than control.

scholarly journals Comparative analysis of the promixate compositions of Tarpon atlanticus and Clarias gariepinus from culture systems in south-western Nigeria

2011 ◽  
Vol 11 (47) ◽  
pp. 5344-5359
Author(s):  
Emmanuel BE ◽  
◽  
C Oshionebo ◽  
NF Aladetohun ◽  
Keyword(s):  
Comparative Analysis ◽  
Young Adult ◽  
Protein Content ◽  
Proximate Composition ◽  
High Protein ◽  
High Protein Content ◽  
Culture Systems ◽  
Total Length ◽  
Significant Difference ◽  
Adult Head

The comparative analysis of the proximate compositions of Tarpon atlanticus (megalops) and Clariasgariepinus (African catfish) collected from two culture systems (Pen and concrete pond) were examined . Parameters of proximate composition analysed were moisture, ash, protein, fibre, fat and carbohydrate from the head and tail region. Proximate composition comparison was also done with various sizes of the two species of fish which are the juvenile, young adult and a dult forms . The total length and weight of juvenile ranged from 24.5 - 26.5cm, 178.3 - 180g and 25.2 - 27.4cm, 177.6 - 179.5g for T. atlanticus and C. gariepinus , respectively. For the young adult, the total length and weight ranged from 27.0 - 28.5cm, 212 .0 - 220.1g and 26.9 - 29.4cm, 214.2 - 221.3g for T. atlanticus and C. gariepinus , respectively. For the adults, the total length and weight ranged from 40.20 - 42.10cm, 783 - 800g and 39.9 - 44.5cm, 785 - 805g for T. atlanticus and C. gariepinus , respectively . Analysis of variance (ANOVA) showed no significant difference (P<0.05) between the moisture content of T. atlanticus and C. gariepinus in the adult head although there was a significant difference (P<0.01) between the ash of T. atlanticus and C. gariepinus in the adult tail. There was no significant difference (P<0.05) between the protein of T. atlanticus and C. gariepinus in the young adult tail but there was a significant difference (p<0.05) between the fibre of T. atlanticus and C. gariepinus in the juve nile tail. There was a significant difference (p<0.01) between the fat and oil of T. atlanticus and C. gariepinus . Ash content was highest in the adult head of T. atlanticus and lowest in the adult tail of C. gariepinus . Protein was at its highest in the young adult tail of C. gariepinus and lowest in the juvenile head of T. atlanticus . The low concentration of lipids in the muscles of these species could be due to poor storage mechanism s and the use of fat reserves during spawning activities. Generally the two species contain high protein content as f ou nd out in this study. The high tissue protein content may have resulted from high protein content of their diets. Thus , both fish species constitute a high source of protein and low fatty acids, as well as an ideal dietetic fish food for human consumption.

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