scholarly journals Seasonality in Nutrient Contents of Edible Green Algae Ulva compressa and Ulva fasciata from Southeast Coast of India

2019 ◽  
Vol 8 (1) ◽  
pp. 60-66
Author(s):  
N. Monisha Hyderali .
Keyword(s):  
Heavy Metals ◽  
Amino Acids ◽  
Fatty Acids ◽  
Moisture Content ◽  
Dietary Fiber ◽  
Mineral Composition ◽  
Mineral Content ◽  
Ash Content ◽  
Northeast Monsoon ◽  
Proximate And Mineral Composition

Seasonal variations in the proximate (protein, carbohydrate, dietary fiber, ash, moisture, lipid, amino acid and fatty acid content), mineral composition (Na, K, Ca, Mg, Fe, Zn, C, Mn) and Heavy metals content (Cd, Pb, Hg and Ni) of Ulva compressa and Ulva fasciata were investigated for all four different seasons (Spring, North east monsoon, Summer and South west monsoon) during 2015 to 2016. Data were analyzed using one- and two-way ANOVA. Significant variations in the proximate constituents were found among seasons and species. Maximum proximate and mineral composition in U. compressa are protein, carbohydrate, ash content, moisture content and lipid in northeast monsoon, dietary fiber, amino acids content and mineral content in southwest monsoon, fatty acids content in spring. Heavy metals were not detected except lead. In U. fasciata, maximum proximate and mineral composition are protein, carbohydrate, moisture content, ash content in spring season, dietary fiber in summer season, lipid and total amino acids content in northeast monsoon, fatty acids contents and mineral content in southwest season. Heavy metals were not detected except lead. U. compressa has highest protein, carbohydrate, moisture content, amino acids and mineral content as compared to U. fasciata. U. fasciata has maximum dietary fiber, ash content, lipid content and fatty acids as compared to U. compressa. In general, Northeast monsoon showed the highest proximate and mineral composition in both the algae. The present study revealed that these two edible algae have higher proximate contents which can be more ideal for food consumption for humans and animals.

scholarly journals Effect of Fermentation Time on the Proximate and Mineral Composition of Fermented African Oil Bean Seed ‘Ugba’

2018 ◽  
Vol 2 ◽  
pp. 13-20
Author(s):  
Chinaza Daniel Nwachukwu ◽  
Emmanuel Chinedu Enyoh ◽  
Christian Ebere Enyoh ◽  
Collins Emeka Amaobi
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Mineral Composition ◽  
Ash Content ◽  
Fibre Content ◽  
Bean Seed ◽  
Crude Fibre ◽  
Fermentation Time ◽  
Crude Fibre Content ◽  
Proximate And Mineral Composition

Ugba was produced by fermenting African oil bean seed samples for different periods of time. The Proximate and Mineral composition of fermented and unfermented African oil bean seed ‘ugba’ was investigated and the results showed that the Moisture content ranged from 49.32±0.08% to 51.32±0.06%, the crude Fat content ranges from 17.80±0.08% to 19.36±0.12%, the Protein content ranges from 15.46±0.05 % to 17.36±0.07 %, the Ash content ranges from 1.94±0.03% to 2.64±0.00%, the crude Fibre content ranges from 2.63±0.09 % to 3.22±0.06% and the Carbohydrate content ranges from 6.33±0.01 % to 12.15±0.07 %. The results from the mineral composition showed Ca from 86.35±0.09 mg/100g to 92.11±0.09 mg/100g, Mg from 186.14±0.17 mg/100g to 235.14±0.08 mg/100g, P from 102.48±0.02 mg/100g to 117.23±0.06 mg/100g and Fe from 11.46±0.11mg/100g to 12.50±0.05mg/100g. The results showed that the minerals and some of the proximate compositions increased as fermentation time increased, therefore giving an indication that fermentation improves the nutrient composition of Ugba.

scholarly journals Analysis of Nutritional Composition in 23 Kinds of Edible Fungi

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Qiannan Yu ◽  
Meijuan Guo ◽  
Bin Zhang ◽  
Hao Wu ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dietary Fiber ◽  
Nutritional Value ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Ash Content ◽  
National Standard ◽  
Edible Fungi ◽  
Standard Methods

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

scholarly journals Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

Marine Drugs ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 101 ◽  
Author(s):  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Rubén Domínguez ◽  
Min Wang ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Amino Acid ◽  
Mineral Content ◽  
Value Added ◽  
Amino Acid Profile ◽  
Gilthead Sea Bream ◽  
Sea Bream ◽  
Fish Processing ◽  
By Products

Fish processing industries generate a large volume of discards. In order to fulfil with the principles of a sustainable circular economy, it is necessary to maintain aquaculture by-products in the food chain through the production of high-value biomolecules that can be used as novel ingredients. In this study, we try to give value to the gilthead sea bream by-products, evaluating the composition and the nutritional value of the muscle and six discards commonly obtained from the fish processing industry (fishbone, gills, guts, heads, liver, and skin), which represent ≈ 61% of the whole fish. Significant differences were detected among muscle and by-products for fatty acid and amino acid profile, as well as mineral content. The discards studied were rich in protein (10%–25%), showing skin and fishbone to have the highest contents. The amino acid profile reflected the high quality of its protein, with 41%–49% being essential amino acids—lysine, leucine, and arginine were the most abundant amino acids. Guts, liver, and skin were the fattiest by-products (25%–35%). High contents of polyunsaturated fatty acids (PUFAs) (31%–34%), n-3 fatty acids (12%–14%), and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) (6%–8%) characterized these discards. The head displayed by far the highest ash content (9.14%), which was reflected in the mineral content, especially in calcium and phosphorous. These results revealed that gilthead sea bream by-products can be used as source of value-added products such as protein, oils, and mineral supplements.

scholarly journals Proximate and Mineral Nutrition of Common Bean Genotypes as Influenced by Harvesting Time

2021 ◽  
Vol 14 (1) ◽  
pp. 85
Author(s):  
Onkgolotse G. Moatshe-Mashiqa ◽  
Patrick K. Mashiqa ◽  
Odireleng O. Molosiwa
Keyword(s):  
Common Bean ◽  
Mineral Composition ◽  
Mineral Content ◽  
Nutritive Value ◽  
Field Experiments ◽  
Mineral Contents ◽  
Harvesting Time ◽  
Global Food Security ◽  
Zn Content ◽  
Proximate And Mineral Composition

Common bean is the most consumed legume by humans and hence significant for global food security and nutritive value mainly iron (Fe) and zinc (Zn). The objective of the study was to evaluate the effect of harvesting time and genotypes on proximate and mineral composition of common bean. Two field experiments were carried out in Sebele (24o33′S, 25o54′E, 994 m above sea level) horticultural fields during summer 2018/2019. Treatments included two common bean genotypes DAB 564 (white) or 520 (red) and three harvesting stages as the early, mid and late season harvest. In both seasons, genotype and harvesting time significantly (P < 0.05) influenced proximate, macro and micro mineral composition of common bean seeds. Generally genotypes studied had a sufficient amount of proximate and mineral content with crude protein, iron (Fe) and zinc (Zn) content as the most abundant minerals at a range between 20-22%, 33-101 mg g-1 and 41-45 mg g-1, respectively across harvesting times. Genotype DAB 564 (white coloured) significantly (P < 0.05) produced seeds with the highest concentration of proximate and mineral contents especially zinc (45 mg g-1) and iron (70 mg g-1) content irrespective of season. Harvesting common bean seed early or mid-stage produced high seed concentration of proximate, micro and macro mineral content across genotype or season.

scholarly journals Molecular Identification, Nutritional Profile and Heavy Metals Content of Edible Caulerpa from Binuangeun Coast, Banten

2021 ◽  
Vol 16 (2) ◽  
pp. 83-92
Author(s):  
Sihono Sihono ◽  
Bagus Sediadi Bandol Utomo ◽  
Nurhayati Nurhayati
Keyword(s):  
Heavy Metals ◽  
Amino Acids ◽  
Fatty Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Unsaturated Fatty Acids ◽  
Disease Risk ◽  
Fatty Acid Content ◽  
World Health ◽  
Emission Spectrometry

Two species of Caulerpa, locally known as “Pedesan” and “Latuh” have been traditionally consumed by coastal communities at Binuangeun, Banten. This study aimed to identify “Pedesan” and “Latuh” using the DNA barcoding method and to evaluate their nutrient and heavy metal contents. Fatty acids were determined by Gas Chromatography Flame Ionization Detector (GC FID), amino acids using Ultra Performance Liquid Chromatography (UPLC), and minerals using Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES). Based on the tufA gene sequences, the “Pedesan” was identified as Caulerpa racemosa var. macrophysa and “Latuh” as Caulerpa chemnitzia. Thirteen fatty acids were detected in C. racemosa var. macrophysa and twelve fatty acids in C. chemnitzia. Of the total fatty acid content, C. racemosa var. macrophysa contained 41.0% unsaturated fatty acids, dominated by linolenic acid and eicosapentaenoic acid. Meanwhile, C. chemnitzia contained 47.5%, dominated by oleic acid. Both seaweeds contained fatty acids with the w6/w3 ratio lower than 10, which could prevent heart disease risk based on World Health Organization (WHO) recommendation. The primary amino acids content in C. racemosa var. macrophysa were glutamic acid, alanine, serine and aspartic acid, while those in C. chemnitzia were glutamic acid, serine, aspartic acid, and glycine. The high content of glutamic acid in both samples indicated their potential use as food flavor enhancer. The Na/K ratio of C. racemosa var. macrophysa (40.31) and C. chemnitzia (27.48) were higher than those recommended by WHO. Heavy metals were not detected in either “Pedesan” nor “Latuh”, indicating that they are safe for consumption.

scholarly journals PERUBAHAN KOMPOSISI KIMIA KIJING LOKAL (Pilsbryoconcha exilis) SEGAR DAN KUKUS

Marinade ◽  
2020 ◽  
Vol 3 (02) ◽  
pp. 148-159
Author(s):  
Nurjanah Nurjanah ◽  
Agoes M. Jacoeb ◽  
Taufik Hidayat
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Research Method ◽  
Mineral Content ◽  
Local Community ◽  
Saturated Fatty Acids ◽  
Amino Acid Content ◽  
Cholesterol Content ◽  
Low Cholesterol

Local mussel is a type of shellfish which is rich in minerals, fatty acids and essential amino acids and has a low cholesterol content. The local gravestone is currently only used as food by the local community which is processed by steaming. This study aims to determine the chemistry of the local gravestone. The research method used was morphometric, proximate analysis, amino acids using HPLC, fatty acids using GC, and minerals using AAS. The proximate results showed that the air and fat content decreased, while the ash, protein, and carbohydrate content increased due to the steaming process. Saturated fatty acids in local mussels tend to rise after steaming, except for palmitic which has decreased, while unsaturated fatty acids have decreased after steaming. Protein The salt-soluble content of local mussel is higher in air-soluble protein. The highest amino acid content is glutamic acid. The highest macro mineral content in local mussel meat is calcium 5,808.85 ppm, and the highest is sodium at 51.46 ppm, while the highest micro mineral is iron at 445.06 ppm, and the best is copper at 0.16 ppm . Generally, the chemical composition of local mussels on average decreased after the steaming process.

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 Proximate and Mineral Composition of Sponge Gourd (Luffa cylindrica) Seed Grown in South-Western Nigeria

2020 ◽  
pp. 61-67 ◽  
Author(s):  
T. C. Ogunyemi ◽  
C. M. Ekuma ◽  
J. E. Egwu ◽  
D. M. Abbey
Keyword(s):  
Blood Pressure ◽  
Vegetable Protein ◽  
Mineral Content ◽  
Ash Content ◽  
Mineral Analysis ◽  
Luffa Cylindrica ◽  
Potential Source ◽  
Sponge Gourd ◽  
Medicinal Substances ◽  
Proximate And Mineral Composition

Luffa cylindrica is locally a source of food, medicinal substances and have other traditional application. This study investigated the proximate and mineral analysis of L. cylindrica. The result of the analysis showed that the seed contain principally protein (35.83%) and fat content (33.93%). The crude fiber, moisture and ash content are 4.58, 5.84 and 6.13% respectively, while 13.67% was found as the carbohydrate content which is determine by different methods. The mineral content showed that phosphorus is the most abundant mineral with 30.63 mg/100 g followed by Magnesium (28.93 mg/100 g). It also contains moderately high amount of other minerals such as Potassium (13.86 mg/100 g), Sodium (8.18 mg/100 g) while Chromium (0.25 mg/100 g) was found to be the lowest. The sample could be useful in preventing high blood pressure. Thus, the research suggests that L. cylindrica seed can serve as a potential source of vegetable protein and mineral in dietary formulation.

scholarly journals Physico-chemical and Proximate Analysis of Poly Herbal Formula- Palakalyana Ghrita

2018 ◽  
Vol 4 (3) ◽  
pp. 132-134
Author(s):  
Kariyakeranage Chandi Perera ◽  
◽  
Menuka Arawwawala ◽  
Sumeda Wijeratne ◽  
Deepal Mathew ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Capric Acid ◽  
Ash Content ◽  
Water Soluble ◽  
Herbal Formula ◽  
Physico Chemical

Background: Standardization is necessary in order to assess the quality of herbal formulations. Palakalyana Ghrita (PKG) is an herbal formula used in Ayurveda medical system to enhance fertility and immunity in both genders which consists nineteen medicinal plants with cow’s ghee and milk. As per available literature PKG formula has not been standardized although it is a commonly used drug by traditional practitioners. Therefore, this study was carried out to evaluate the physio-chemical properties, nutrition composition and possible toxic elements and microorganisms of PKG formula. Methodology: Physico-chemical properties tested include refractive index, total ash content, acid in soluble ash content, water soluble ash content, moisture content, acid value, peroxide value, saponification value. Carbohydrate, protein, fatty acid, vitamin and mineral composition were assessed as nutritional parameters of PKG. Heavy metals and microorganisms were tested using standard protocols. Results: Unsaturated fatty acids namely Palmitoleic acid (0.26%), Oleic acid (40.36%) and Linoleic acid (9.19%) and saturated fatty acids; Capric acid (0.63%), Myristic acid (1.68%) Pentadecyclic acid (0.23%) Palmitic acid (42.25%) Margaric acid ((0.26%) and Stearic acid (4.85%) were present in the PKG formulation. The percentages of carbohydrate, protein and fat content of PKG were 0.04±0.0, 98.8±0.2 and 0.7 ± 0.0 respectively. Heavy metals and microbes were not detected. Conclusion: Results obtained could be utilized as references standard for quality assurance of PKG.

Proximate and mineral composition of some selected coldwater fishes of upland Himalaya

2014 ◽  
Vol 44 (6) ◽  
pp. 554-561 ◽  
Author(s):  
Debajit Sarma ◽  
M. S. Akhtar ◽  
Partha Das ◽  
Puspita Das ◽  
Ganesh Gadiya ◽  
...  
Keyword(s):  
Moisture Content ◽  
Mineral Composition ◽  
Maximum Level ◽  
Calcium Content ◽  
Sodium Potassium ◽  
Content Type ◽  
Protein Levels ◽  
The North ◽  
North Eastern ◽  
Proximate And Mineral Composition

Purpose – The present study aims to determine the proximate and mineral composition of important coldwater food fishes in the North Eastern Indian upland region to assess their nutritional quality. Design/methodology/approach – The paper is of original work and the analyses were performed using AOAC (1990). Data were analyzed by one-way analysis of variance (ANOVA) and determined by Duncan’s Multiple Range Test using SPSS (Version 19). Findings – Crude protein levels ranged from 16-20 per cent, crude fat (CF) 9.60-1.54 per cent and ash 3.5-0.99 per cent. Moisture content was in the range of 71-78 per cent. The lowest moisture content was observed in Semiplotus semiplotus and highest in Labeo dero. Sodium, potassium and calcium content ranged from 92-309, 692-1435, 467-2021 mg/100g, respectively. Maximum concentration of potassium was found in Labeo dero followed by Labeo pangusia. Selenium was most abundant in L. dero, Labeo dyocheilus, Sanguina sanguine, Barilius bendelisis, Garra mullya, L. pangusia and Neolissochilus hexagonolepis. The maximum level of iron was evidenced in Tor tor. Originality/value – The results obtained revealed that all the ten studied fishes are rich sources of nutrients including protein, macro and micro-minerals, which will be a healthy addition to human diet and will act as a ready reference for the nutritionists and other stakeholders.

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