scholarly journals Effect of Cooking on Cooking Time, Nutritional Content and Sensory Properties of Pawpaw-treated Bambara Groundnut

2020 ◽  
Vol 1 (4) ◽  
pp. 24-28
Author(s):  
John Owusu ◽  
Joseph Ahima ◽  
Agnes Amissah ◽  
Ebenezer Nartey
Keyword(s):  
Crude Protein ◽  
Ash Content ◽  
Bambara Groundnut ◽  
Cooking Time ◽  
Sensory Properties ◽  
Nutritional Content ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Energy Consuming ◽  
Time And Energy

Cooking of bambara groundnut is time and energy consuming. This research was therefore carried out to find a way of reducing the cooking time of bambara groundnut and at the same time reduce losses of nutrients. Green pawpaw slices, both fresh and dried were added to the raw bambara groundnut and cooked. The treated Bambara groundnut recorded the lowest cooking time (P<0.05) compared with the untreated. The treatment did not have any effect (P<0.05) on the calcium, and phosphorous contents, but rather led to increased levels (P<0.05) of crude protein, crude fat and iron but reduced levels of carbohydrate, crude fibre and ash content. However, the untreated Bambara groundnut gave the best sensory properties and hence the best overall acceptability. The findings of the research when applied, has the potential to reduce fuel consumption and conserve the environment.Keywords: Green pawpaw; Bambara groundnut; cooking; dry pawpaw slices; crude.

scholarly journals Production and Evaluation of Complementary Food Made from Maize (Zea mays) Supplemented with Crayfish (Euastacus spp) and Carrot Flour

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 505-505
Author(s):  
Ann Asouzu Sr. ◽  
Nkemjika Umerah Sr.
Keyword(s):  
Zea Mays ◽  
Crude Protein ◽  
Energy Content ◽  
Pasting Properties ◽  
Sensory Properties ◽  
Complementary Food ◽  
Crude Fibre ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Funding Sources

Abstract Objectives To evaluate the chemical, pasting and sensory properties of complementary food made from locally food blends. Methods One kilogram (1 kg) each of maize, crayfish and carrot were purchased from Ogbete main market Enugu, Nigeria. The maize, crayfish and carrot flours were blended and coded in the ratio of 100:0:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20 and 70:5:25 respectively and used to produce porridges. The porridges were evaluated for chemical, pasting and sensory properties using standard methods. Results The moisture, crude protein, ash, crude fibre and fat content of the porridges increased significantly (P &lt; 0.05) with increase in the substitution of crayfish from 7.13–10.62%, 8.26–22.10%, 2.18–3.92%, 3.26–5.10% and 4.13–6.20% while the carbohydrate and energy content of the samples decreased from 70.10–46.12% and 351.20–330.08KJ/100 g. The mineral and vitamin content of the sample increased significantly (P &lt; 0.05) with increase in the substitution of carrot. The iron 1.52–2.02 mg/100 g, zinc 1.52–2.61 mg/100 g, niacin 72.37–98.28 mg and vitamin A 80.20 – 400RE. The pasting properties of the porridges were Peak viscocity 90.73–92.31RVA, trough viscosity 31.42–59.91RVA and breakdown viscocity 42.87–67.03RVA. The sensory properties of the porridges showed that 100% malted maize was rated highest in terms of taste, texture, and overall acceptability but the formulated sample were rated higher in colour. Conclusions The study revealed that acceptable nutrients dense porridge can be produced from blends of maize, crayfish and carrot flour which could be used as alternative to expensive commercial products to improve nutritional status of infants and growing children. Funding Sources Self.

scholarly journals Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam Composite Flours

2021 ◽  
pp. 15-25
Author(s):  
Horsefall D. Mepba ◽  
Nkechi Juliet Tamuno Emelike ◽  
Emmanuel Agiriga ◽  
Emmanuel Uchechi Mary
Keyword(s):  
Wheat Flour ◽  
Proximate Analysis ◽  
Quality Characteristics ◽  
Bambara Groundnut ◽  
Cooking Time ◽  
Sensory Properties ◽  
Composite Flour ◽  
Crude Fibre ◽  
B Values ◽  
Composite Flours

The objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambara groundnut/cocoyam were formulated by substituting acha, cocoyam and bambara groundnut flours at 10, 20 and 30% each while 100% wheat flour was used as the control. The composite flours were used to produce noodles and the noodles subjected to chroma meter analysis, proximate analysis, culinary and sensory properties evaluation. Proximate analysis revealed that the noodles contained moisture content of 10.11-11.11%, 2.72-3.99% ash, 10.34-17.52% protein, 1.25-7.51% lipid, 0.56-1.64% crude fibre and 59.38-75.03% carbohydrate. There was an increase in the moisture, ash, protein, lipid and crude fibre contents with a decrease in carbohydrate as substitution with cocoyam, acha and bambara groundnut flours increased  without observed significant (p>0.05) differences. With the addition of acha, bambara groundnut and cocoyam composites into wheat flour, water absorption progressively increased from 1.75 (control) to 2.07ml/g (Wheat-Acha-bambara-cocoyam 60:10:20:10). There was a significant (p<0.05) increase in the cooking loss of the noodle samples as substitution levels of acha, Bambara groundnut and cocoyam flour increased. Cooking time decreased for wheat: acha flour noodles and increased for wheat: cocoyam flour noodles as substitution levels of acha and cocoyam flour increased.  The composite flour of wheat: acha: cocoyam: Bambara groundnut flour also showed a decrease in cooking time as acha, cocoyam and Bambara groundnut flours were incorporated. There was no significant (p 0.05) difference in the L*, a* and b* values of wheat-bambara composite noodles. L* values of wheat-acha composite noodles increased significantly (p 0.05) with the increase in substitution with acha composite. Substitution of wheat flour with 10% to 30% acha flour and 10% to 20% Bambara groundnut flour resulted in noodles with acceptability sensory attributes.

scholarly journals Proximate Composition and Sensory Properties of Dakere (A Nigerian Steamed Agglomerated Dumpling) as Affected by Differential Sieving and Fortiftcation with Legume Flour

2021 ◽  
pp. 10-20
Author(s):  
Umar Sabo Gadzama ◽  
Gervase Ikechukwu Agbara ◽  
Odera Amin Igwegbe
Keyword(s):  
Proximate Composition ◽  
Sesame Seed ◽  
Bambara Groundnut ◽  
Sensory Properties ◽  
Seed Meal ◽  
Grain Legume ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Nutrient Density

Dakere is a traditional steamed agglomerated dumpling produced from either millet (M) or sorghum (S) flour or both (MS). In the current study, millet and sorghum flours were separately fractionated into fine (f) (<250um), medium (m) (250-350um) and coarse (350-500um) fractions. Similar fractions from millet and sorghum were blended to obtain MfSf,MmSm and McSc. Each fraction was fortified separately with 30% toasted bambara groundnut or sesame seed flour or both (20% bambara groundnut and 10% sesame seed flour), blends were coded: MfSf, MmSm, McSc, MfSfB, MmSmB, McScB, MfSfSe, MmSmSe, McScSe, MfSfBSe, MmSmBSe and McScBSe. Experimental design corresponding to a 3x2x2 factorial design was used to generate runs and dakere were produced applying the traditional method of agglomeration of stiff dough followed by steaming, and thereafter dried. Traditional dakere was the experimental control. The blends and the dried modified dakere were evaluated for proximate composition and sensory properties. The moisture, crude protein, crude fat, crude fibre, total ash and carbohydrate contents of the  blended fractions and the fortified blended fractions varied significantly (p<0-05): 9.40-10.55%,11.42-15.80%,1.20-2.22%, 0.62-0.96%, 3.62-7.38% and 63.56-72.30% respectively and for the various modified dakere: 9.20-10.255, 11.70-16.82%, 1.23-2.77%, 0.55-0.88%, 4.64-8.30% and 60.22-70.86% respectively. Blended fractions and fortified blended fractions had greater nutrient density than the control, however more in the blends containing both bambara groundnut and sesame seed flours. As for sensory attributes of the modified dakere, the blended fractions especially MfSf had the best appearance, fortified dakere the best aroma and taste scores especially dakere with sesame seed meal despite the dull appearance. Dakere produced with blended coarse fractions or fortified coarse fractions were crispier and were desired more than others. The overall acceptability scores were generally high, the highest score observed in the sesame seed meal treated dakere. The study had succeeded in enhancing the nutrient density and sensory properties of dakere, an agglomerated stiff dough through the blending of similar flour fractions from millet and sorghum and fortification of the same with grain legume flours.

scholarly journals Evaluation of phytochemical and nutritional potential of Talinum triangulare (Jacq) leaf, stem and root on human health

2016 ◽  
Vol 5 (1) ◽  
pp. 6 ◽  
Author(s):  
Chinyere Ilodibia ◽  
Ngozi Igboabuchi
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Ash Content ◽  
Cyanogenic Glycoside ◽  
Ether Extract ◽  
Crude Fibre ◽  
Talinum Triangulare ◽  
Standard Techniques ◽  
Nutritional Potential ◽  
Nutrient Compositions

Phytochemical and nutritional potentials of various parts (leaf, stem and root) of Talinum triangulare were evaluated using standard techniques. Analysis of Variance (ANOVA) was employed in data analysis. All the parts of the species were found to contain nutrient compositions in varying levels. Dry matter and carbohydrate were highest in the stem (91.69±0.12 and 68.66±0.01) respectively. Moisture, ash content and crude fibre were highest in the root (9.78±0.04, 17.53±0.11and 15.32±0.03) respectively while ether extract and crude protein were highest in the leaf (1.09±0.01 and 17.72±0.17) respectively. The results showed also varying quantities of the phytochemicals in the leaf, stem and root with some parts lacking some of the phytochemicals. The leaf contained the highest percentage of all the phytochemical investigated alkaloid, flavonoid, tannin, sterol, Terpenoid, phenol and saponin (0.47±0.01, 0.26±0.00, 0.36±0.07, 0.03±0.01, 0.42±0.02, 0.02±0.01and 0.68±0.05 respectively. The root lacked sterol and phenol while stem lacked only phenol. The leaf, stem and root lacked cyanogenic glycoside. The results have indicated that these parts of the Talinum triangulare investigated are very nutritious and possessed bioactive compounds that could be extracted for the manufacture of new drug, food supplements and also be used in ethnomedicine for the treatment of diseases.

Maggot Black Soldier Fly (Hermetia illucens) Nutritional Content Using Various Culture Media

2021 ◽  
Vol 8 (3) ◽  
pp. 202-211
Author(s):  
Ase Lestari ◽  
T.H Wahyuni ◽  
T.H Wahyuni ◽  
E. Mirwandhono ◽  
N. Ginting
Keyword(s):  
Rice Bran ◽  
Crude Protein ◽  
Culture Media ◽  
Palm Kernel ◽  
Ash Content ◽  
Palm Kernel Cake ◽  
Nutritional Content ◽  
Black Soldier Fly ◽  
Hermetia Illucens ◽  
The Media

Maggot black soldier fly (Hermetia illucens) is an insect that is environmentally friendly and can be mass produced and does not compete with humans. In addition, insect cultivation can reduce organic waste that has the potential to pollute the environment. Maggot black soldier fly (Hermetia illucens) has a high crude protein content of 42.1%. The length of the life cycle and the high and low nutrient content of the maggot are influenced by the maggot growing media used. In this study using EM4 as a bio-activator for fermentation of rice bran, coconut dregs, tofu dregs and palm kernel cake. The function of this fermentation is to increase the nutrients contained in this material which will later be used as a growing medium for maggot and maggot is one of the alternatives to feed protein sources from fish meal. The study was conducted experimentally using a completely randomized design (CRD) 5 treatments and 4 replications, with the weight of each experimental unit the media content is 1 kg and filled with 1 g of BSF eggs and the media size is 37 cm long, 26 cm wide and 10 cm high. The parameters of this study consisted of maggot production and maggot nutritional content, namely moisture content, ash content, crude protein, crude fat and carbohydrates. Based on research results P0 (100% fermented rice bran) obtained an average maggot production of 525g, KA maggot 8,16%, KAb maggot 7,83%, PK maggot 44,82%, LK maggot 21,62% and 17.58% maggot carbohydrates respectively. P1 (50% fermented rice bran + 50% fermented coconut dregs) obtained an average maggot production of 467.5g, KA maggot 9,57%, KAb maggot 9,03%, PK maggot 44,68%, LK maggot 20,51% and 16.20% maggot carbohydrates respectively. P2 (50% fermented rice bran + 50% fermented tofu dregs) obtained an average maggot production of 545.25g, KA maggot 9,02%, KAb maggot 8,32%, PK maggot 44,74%, LK maggot 18,57% and 20.09% maggot carbohydrates respectively. P3 (50% fermented rice bran + 50% palm kernel cake) obtained an average maggot production of 542g, KA maggot 9,16%, KAb maggot 9,22%, PK maggot 43,72%, LK maggot 19,87% and 18.02% maggot carbohydrates respectively. P4 (25% fermented rice bran + 25% fermented tofu dregs + 25% fermented coconut dregs + 25% palm kernel cake) obtained an average maggot production of 831.5g, KA maggot 9,08%, KAb maggot 9,35%, PK maggot 44,38%, LK maggot 17,01% and 20.18% maggot carbohydrates respectively. From the research results, it can be concluded that the use of culture media with a combination of 25% fermented rice bran + 25% fermented coconut dregs + 25% fermented tofu dregs + 25% fermented palm kernel meal is the best combination where the production reaches 831.5 g bsf and 20 carbohydrates. , 18% but could not increase moisture content, ash content, crude protein and crude fat.

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

scholarly journals Development of Buckwheat Cookies Supplemented with Wheat Flour

2017 ◽  
Vol 60 (1) ◽  
pp. 27-35
Author(s):  
Nisar Hussain ◽  
Javid Ullah ◽  
Ehsan Elahi ◽  
Sajjad Ahmad ◽  
Muhammad Zakaria ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Fibre Content ◽  
Composite Flour ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
C 50 ◽  
Crude Fibre Content ◽  
Buckwheat Flour

The present study was conducted to develop buckwheat cookies supplemented with wheat flour.Buckwheat and wheat flour were examined for their proximate composition. Buckwheat flour contained11.6% moisture, 15.79% crude protein, 1.81% crude fat, 1.83% ash, 0.70% crude fibre content and 68.27%NFE, while wheat flour contained moisture content 13.12%, crude fibre content 1.93%, crude fat 1.42%,crude protein content 12.53%, ash content 1.57% and 69.43% NFE, respectively. Wheat flour was incor-porated into buckwheat flour at 10, 20, 30, 40 and 50% ratio to make composite flour and the developedcookies were analysed for quality evaluation. Supplementation of wheat flour significantly influenced theproximate and mineral composition of buckwheat flour based cookies. Moisture contents, crude fibrecontents and NFE (Nitrogen Free Extract) increased, whereas crude fat, crude protein and ash contentsdecreased. Mineral contents (Fe, Ca, K, Zn and Mg) of developed buckwheat cookies decreased withincrease in wheat flour supplementation levels. Sensory characteristics of supplemented cookies increasedwith increase in supplementation levels of wheat flour and were acceptable by judges in terms of test,colour, texture and overall acceptability. Cookies developed from C 50% C supplementation level of wheatflour got maximum scored points while C0 control C0 was found to be more nutritious and gluten freehaving more crude protein and mineral contents when compared to supplemented cookies.

scholarly journals Comparative Analysis of Physico-Chemical Properties of Oil Extract From Two Varieties of Fluted Pumpkin Seeds Using Different Extraction Methods

2018 ◽  
Vol 13 (2) ◽  
pp. 48-60
Author(s):  
M. O. Sunmonu ◽  
E. O. Ajala ◽  
M. M. Odewole ◽  
S. Morrison ◽  
A. M. Alabi
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Crude Protein ◽  
Chemical Properties ◽  
Acid Value ◽  
Ash Content ◽  
Crude Fibre ◽  
Mean Values

This study investigates physical and chemical properties two seeds namely Ugba (Telfairia pedata) and Ugwu (Telfairia occidentalis) using soaking soxhlet methods of extraction. The physical properties examined are moisture content, ash content, crude protein, fat and oil, crude fibre and carbohydrates. The chemical properties examined are Acid value (mgKOH/g), saponification value, iodine value, free fatty acid, peroxide and refractive index. Higher mean values of moisture content, ash content, crude fibre and carbohydrates were noticed in Ugwu than in Ugba under soaking method. However, the trend was reversed for crude protein and free fatty acid, in whose case they appear to be higher in Ugba than in Ugwu. For soxhlet method, moisture content, ash content, crude fibre and carbohydrates seems to have higher mean values in Ugwu seed compared to when Ugba seed was used. However, crude protein and fat and oil content were higher using Ugba seed than Ugwu seed oil. For soaking method, Ugba seed seem to produce higher mean values of sap value, iodine value, and refractive index when compared with Ugwu seed. On the other Ugwu, seems to produce acid value, free fatty acid and peroxide value when compared with ugba for soaking method. Using soxhlet apparatus however, Ugba seed produces higher mean values for acid value, sap value, iodine value, and free fatty acid compared to Ugwu. The reverse was the case with peroxide and refractive index, still with soxhlet apparatus.Kathmandu University Journal of Science, Engineering and TechnologyVol. 13, No. 2, 2017, page: 48-60

scholarly journals Process of Modeling and Optimizing the Osmotic Dehydration Pre-treatment of Okra Drying

2018 ◽  
Vol 10 (4) ◽  
pp. 493-497
Author(s):  
Adesoji Matthew OLANIYAN ◽  
Bamidele David OMOLEYOMI ◽  
Musliu Olushola SUNMONU
Keyword(s):  
Crude Protein ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Absorption Capacity ◽  
Ash Content ◽  
Drying Rate ◽  
Crude Fibre ◽  
Drying Temperature ◽  
Process Duration ◽  
Osmotic Solution

Okra [Abelmoschuscaillei (A. Chev.) Stevels] drying was studied by a factorial experiment under randomized complete block design using a laboratory-scale hot-air dryer. Two osmotic solution concentrations (40 and 60 oBrix of sucrose), three osmotic process durations (60, 120 and 180 min) and four drying temperatures (50, 60, 70 and 80 oC) were considered with each trial conducted in triplicates. Drying rate was determined as the ratio of change in mass of okra to the change in drying time as drying progresses. The ash content, crude fibre, crude fat, crude protein, bulk density, least gelation concentration and water absorption capacity were investigated as quality parameters. Model equations were developed using Essential Regression (ESSREG) analysis and Statistical Package for Social Sciences (SPSS) to relate output parameters to process variables. The results showed that an optimum drying rate of 16.69 g/h could be achieved by subjecting okra to osmotic dehydration pretreatment using a solution of 40 oBrix sucrose for 149.10 min and dried with a temperature of 80 oC. The ash content of 3.76% could be obtained at 40 oBrix, 180 min and 50 oC. An optimum value of 29.65% was obtained for crude fibre at an osmotic solution concentration of 60 °Brix, osmotic process duration of 180 min and drying temperature of 80 oC. Crude fat content of okra has 4.03% as its optimum value and this corresponds to a combination of 60 oBrix osmotic solution concentration, 180 min osmotic process duration and 74.60 oC drying temperature. An osmotic solution concentration of 60 °Brix, osmotic process duration of 60 min and drying temperature of 80 oC should be selected to give the optimum crude protein of 14.12%. Predicted values of drying rate, ash content, crude fibre, crude fat, crude protein and water absorption capacity (WAC) compared favourably with the observed values. This implies the models reliably predicted the drying characteristics of okra very well in terms of these output parameters. It could be inferred from this study that the drying process of okra can be optimized under different drying conditions. Further studies should be carried out on the factors that affect the storability of dried okra for long-time storage and preservation. An investigation into the use of sodium chloride for osmotic dehydration pretreatment as a means of improving the post-drying palatability of okra should be considered for further study.

Effects of Age of Harvesting after Pod Set on the Growth, Yield and Quality of Okra (Abelmoschus esculentus)

1991 ◽  
Vol 27 (1) ◽  
pp. 33-37 ◽  
Author(s):  
G. O. Iremiren ◽  
A. W. Osara ◽  
D. A. Okiy
Keyword(s):  
Vegetative Growth ◽  
Crude Protein ◽  
Growth Yield ◽  
Ash Content ◽  
Abelmoschus Esculentus ◽  
Crude Fibre ◽  
Pod Yield ◽  
Yield And Quality ◽  
Pod Quality

SUMMARYDifferences in the age at which okra pods were harvested (4, 7, 10 or 13 days after pod set) had no effect on vegetative growth or pod yield, but pods harvested more than seven days after pod set were of poorer quality. The reduction in pod quality arose mainly from an increase in crude fibre and a reduction in the moisture, crude protein and ash content of older pods.

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