scholarly journals Physical properties and chemical composition of three Ethiopian rice (Oryza sativa Linn.) varieties compared to tef [Eragrostis tef (Zucc.) Trotter] grain

2019 ◽  
Vol 3 (6) ◽  
pp. 180-185
Author(s):  
Sintayehu Legesse
Keyword(s):  
Data Analysis ◽  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Phytic Acid ◽  
Iron Content ◽  
Kernel Weight ◽  
Crude Fiber ◽  
Eragrostis Tef ◽  
Rice Varieties

Background: It is really crucial to explore physical properties and chemical composition of the locally cultivated cereal crops to enhance their utilization in various recipes. Moreover, that will fill knowledge gaps in this field and provides advantages for both; producers and consumers who still believe that imported cereals are superior to the locals. Aims: This study was intended to investigate the physical properties and chemical composition of the three rice varieties (Edeget, Nerica-4, and X-jigna) in comparison to brown tef which are grown in Ethiopia. The evaluation included determination of thousand kernel weight (TKW), hectoliter weight (HLW), moisture, ash, crude fiber, crude fat, crude protein, carbohydrate, Fe, Zn, Ca, and phytic acid contents. Data Analysis: The data analysis was conducted using SPSS Version-22. Duncan’s multiple range test was used for the mean comparison at p<0.05. Results: The results revealed that the rice cultivar Edeget showed a higher TKW (39.20 g) than other varieties while brown tef had a TKW of 0.36 g. X-jigna displayed a higher HLW (63.70 kg/hL) than other varieties while the brown tef had 84.48 kg/hL. The ash, crude fiber and fat contents of the brown tef were higher than all the three rice varieties. Nerica-4 had better protein content (9.61%) than other rice varieties and brown tef had a protein content of 9.58%. The iron content of the three rice varieties was virtually null while the brown tef had shown a higher iron content (17.18 mg/100g). Nerica-4 had shown a higher zinc content (3.62 mg/100g) while the brown tef had got higher calcium (91.90 mg/100g) and phytic acid (5 mg/g). Conclusions: The study revealed that the physical properties of the three rice varieties were significantly different regardless of the environmental influences. Keywords: Physical properties, chemical composition, varieties, rice, tef.

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

scholarly journals Effect of Soaking, Cooking, Germination and Fermentation Processing on Proximate Analysis and Mineral Content of Three White Sorghum Varieties (Sorghum bicolor L. Moench)

2012 ◽  
Vol 40 (2) ◽  
pp. 92 ◽  
Author(s):  
Hossam Saad El-BELTAGI ◽  
Samiha M. ABD EL-SALAM ◽  
Azza A. OMRAN
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Crude Protein ◽  
Enzyme Inhibitors ◽  
Amylose Content ◽  
Proximate Analysis ◽  
Crude Fiber ◽  
Crude Protein Content ◽  
Processing Techniques ◽  
Sorghum Bicolor L

The changes in chemical composition, amylose and minerals content after soaking, cooking, germination and fermentation of threewhite sorghum varieties, named ‘Dorado’, ‘Shandaweel-6’, and ‘Giza-15’ were investigated. The chemical composition concluded includingcrude protein, oils, crude fiber and ash. Crude protein content ranged from 10.62 to 12.46% in raw sorghum. ‘Shandaweel-6’ was thehighest variety in crude protein content (12.46%). ‘Dorado’ was the highest variety in oils and ash (3.91 and 1.45%). ‘Shandaweel-6’ wasthe highest variety in crude fiber (1.85%). Amylose content ranged from 18.30 to 20.18% in raw sorghum. Amylose was higher in ‘Giza-15’ than other varieties. Minerals content i.e., Zn, Fe, Ca, K, Na, Mg, Mn and Cu were investigated. Results indicated that raw ‘Dorado’was the highest variety in K, Mg, Ca, Fe and Mn (264.53, 137.14, 33.09, 7.65 and 1.98 mg/100g). While, ‘Shandaweel-6’ was the highestvariety in Zn and Cu (5.02 and 0.84 mg/100 g). Finally ‘Giza-15’ was the highest variety in P and Na (381.37 and 119.29 mg/100 g).After treatments chemical composition, amylose and minerals were decreased. Processing techniques reduce the levels of antinutritionalorganic factors, which including phytates, phenols, tannins and enzyme inhibitors by releasing exogenous and endogenous enzymes suchas phytase enzyme formed during processing.

scholarly journals Effect of Germination on Improving Grain Quality, Chemical Composition, Antioxidants, and Phytic Acid in Rice (Oryza sativa)

2021 ◽  
pp. 741-751
Author(s):  
Nessreen N. Bassuony ◽  
Eman N. M. Mohamed ◽  
Ekram H. Barakat
Keyword(s):  
Chemical Composition ◽  
Phytic Acid ◽  
Amylose Content ◽  
Indica Rice ◽  
Brown Rice ◽  
Japonica Rice ◽  
Milled Rice ◽  
Germinated Brown Rice ◽  
Rice Varieties ◽  
White Rice

This study aimed to study the effect of the germination process on grain quality, chemical composition for brown rice and comparing them with white rice for use it is on a commercial scale . Three rice varieties namely Sakha 104(Japonica), Giza 178(Japonica- Indica), and Giza 182(Indica) were used in this study. And the three statuses (milled rice, brown rice, and germinated brown rice). A completely randomized design in the factorial arrangement was used in this experiment to determine some cooking and eating quality characters i.e. gelatinization temperature, amylose content and elongation %, Water uptake, hardness, chemical composition: Phytic acid, total antioxidant capacity, and panel test evaluation for rice samples. The results indicated that there were significant differences in amylose content and gelatinization temperature among the three rice statuses and no significant difference in these characters with the three rice varieties under study. Germinated brown rice showed the lowest amylose content (15.58%), followed by brown rice (17.26%) and white rice (18.39%). Brown rice gave the highest temperature followed by germinated brown rice then milled rice. A maximum elongation ratio was observed in Giza178 (Japonica Indica). White rice gave the maximum elongation (47.18%) followed by germinated brown (24.56 %) then brown rice (16.08 %). Japonica rice exhibited lower hardness than indica rice. The strongest value (4.82) was recorded at brown rice, while the weakest value (3.64) was in white rice. The Indica rice variety Giza181 had the highest protein and fat%. The germinated brown rice had the highest value of protein, crude fiber, and fat (7.27, 1.98, and 2.87%, respectively), compared with compared to brown rice and white rice. White rice had lower Phytic acid (%) followed by germinated brown rice, then brown rice. Japonica rice cultivar (Sakha 104) has a higher antioxidant level than Indica rice cultivar (Giza 182)....

Quality analysis and prospects for use of lupin seeds of Belarusian selection

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

NICROFER 5520 Co

Alloy Digest ◽  
1995 ◽  
Vol 44 (3) ◽  
Keyword(s):  
High Temperature ◽  
Chemical Composition ◽  
Physical Properties ◽  
Tensile Properties ◽  
High Temperatures ◽  
Heat Treating ◽  
High Temperature Corrosion ◽  
Creep Properties ◽  
Nickel Chromium ◽  
Temperature Performance

Abstract NICROFER 5520 Co is a nickel-chromium-cobalt-molybdenum alloy with excellent strength and creep properties up to high temperatures. Due to its balanced chemical composition the alloy shows outstanding resistance to high temperature corrosion in the form of oxidation and carburization. This datasheet provides information on composition, physical properties, elasticity, and tensile properties. It also includes information on high temperature performance as well as forming, heat treating, machining, and joining. Filing Code: Ni-480. Producer or source: VDM Technologies Corporation.

ALCOTEC ALLOY R-A356.0

Alloy Digest ◽  
1992 ◽  
Vol 41 (7) ◽  
Keyword(s):  
Physical Properties ◽  
Iron Content ◽  
Aluminum Silicon

Abstract Alloys R-A356.0, ER4010 and R4010 include aluminum-silicon-magnesium Almigweld and Altigweld filler wires with low iron content to weld alloys 356.0 (Alloy Digest Al-223, May 1976) and A356.0 (Alloy Digest Al-258, June 1985). This datasheet provides information on composition and physical properties. It also includes information on joining. Filing Code: Al-323. Producer or source: AlcoTec Wire Corporation.

BÖHLER W403 VMR

Alloy Digest ◽  
2013 ◽  
Vol 62 (9) ◽  
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Physical Properties ◽  
Tool Steel ◽  
Raw Materials ◽  
Heat Treating ◽  
Diffusion Annealing ◽  
Selection Of

Abstract Böhler (or Boehler) W403 VMR is a tool steel with outstanding properties, based not only on a modified chemical composition, but on the selection of highly clean raw materials for melting, remelting under vacuum (VMF), optimized diffusion annealing, and a special heat treatment. This datasheet provides information on composition, physical properties, and elasticity. It also includes information on forming and heat treating. Filing Code: TS-721. Producer or source: Böhler Edelstahl GmbH.

scholarly journals Physical properties on Indonesian local rice varieties

2019 ◽  
Vol 383 ◽  
pp. 012026
Author(s):  
I Utami ◽  
R Rusmana ◽  
F R Eris ◽  
S Sjaifuddin ◽  
Susiyanti
Keyword(s):  
Physical Properties ◽  
Rice Varieties

scholarly journals Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 325
Author(s):  
Ramin Rayee ◽  
Tran Dang Xuan ◽  
Tran Dang Khanh ◽  
Hoang-Dung Tran ◽  
Kifayatullah Kakar
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Cooking Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Irrigation Interval ◽  
Gel Consistency ◽  
Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

Effect of harvesting stage on cereal and legume forage production in low rainfall regions

1976 ◽  
Vol 86 (1) ◽  
pp. 155-161 ◽  
Author(s):  
A. Hadjichristodoulou
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Dry Matter ◽  
Moisture Stress ◽  
N Fertilization ◽  
Forage Production ◽  
Common Vetch ◽  
Three Stages ◽  
Harvesting Stage ◽  
Percentage Protein

SUMMARYThe effect of stage of harvesting on dry-matter (D.M.) yield and chemical composition of barley, wheat and the legumes common vetch (F. sativa), woollypod vetch (F. dasycarpa) and fodder peas (P. sativum) were studied in Cyprus under low rainfall conditions in a series of trials sown in four successive years. Cereals were harvested at the beginning of heading, 50% heading and the milk stage of grain, and legumes at three stages from preflowering to full pod formation, D.M., protein and digestible D.M. yields and percentage D.M. content increased with age, whereas percentage protein content and D.M. digestibility declined. Under moisture stress conditions before and during the harvesting period D.M. yields did not increase significantly with age. Protein content of cereals under low rainfall conditions was higher than that of cereals grown in the U.K. under higher N fertilization levels. Rainfall conditions affected drastically the performance of both cereals and legumes. However, average yields were satisfactory; the barley variety 628 gave 8·98 t/ha, the highest D.M. yield among all cereal and legume varieties.

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