scholarly journals A Comparison of Nutrient and Dietary Compositions of Cereals and Pulses Commonly Consumed in Pakistan

2017 ◽  
Vol 60 (2) ◽  
pp. 115-117
Author(s):  
Ammara Yasmeen ◽  
Tehseen Yaseen ◽  
Muhammad Faisal ◽  
Saima Nazir ◽  
Shumaila Usman ◽  
...  
Keyword(s):  
Mung Bean ◽  
Dietary Fibre ◽  
Crude Fibre ◽  
Chick Pea ◽  
Cereal Samples ◽  
Total Dietary Fibre ◽  
Fibre Analysis

The present study was taken to evaluate the proximate content and dietary fibre compositionof locally available cereal (wheat, maize, oat and barley) and the legumes (mash beans, lentils, mung beansand chickpea). In cereal samples, crude proteins in all cereals were found in the range of 8.75-10.93% butin legumes this range was significantly higher i.e. (19.91-22.06). Crude fibre analysis in cereal samplesshowed values between 1.89-10.6, but in legume samples it ranged between 2.64 to 4.41. Total dietaryfibre was higher in oat and barley 19.0 and 18.34, respectively, whereas total dietary fibre contents inselected legumes ranged between 18.00 (chick pea) to 24.93 (mung bean).

scholarly journals Preliminary study: fibre content in pet rabbit diets, crude fibre versus total dietary fibre

2015 ◽  
Vol 99 ◽  
pp. 23-28 ◽  
Author(s):  
J. Molina ◽  
J. Martorell ◽  
M. Hervera ◽  
J. Pérez-Accino ◽  
V. Fragua ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Fibre Content ◽  
Crude Fibre ◽  
Preliminary Study ◽  
Total Dietary Fibre

scholarly journals Development of a High Value Nutritious Baking Flour from Dried Ripe Banana Peels

2019 ◽  
pp. 1-7
Author(s):  
M. W. Mugo ◽  
L. G. Njue
Keyword(s):  
Dietary Fibre ◽  
Crude Protein ◽  
Initial Temperature ◽  
Proximate Analysis ◽  
Banana Peel ◽  
Organoleptic Properties ◽  
Crude Fibre ◽  
Total Dietary Fibre ◽  
Hedonic Scale ◽  
Different Levels

Background: During processing of banana, peels are discarded which are valuable source of potassium, dietary fiber with percentages up to 40-50% protein, 8-11% lipids, and 2.2- 10.9% fatty acids. Therefore a high value nutrition baking flour can be made using dried ripe banana peels and reduce disposal of the banana peel. Objective: This study was conducted to develop a high value nutritious baking flour from dried banana peels. Methods: Ripe banana peels were treated with steam blanching at 57 0C for 12 hours to prevent enzymetic discoloration. The peels were then cut into small pieces of 1cm in thickness for easier drying and placed on trays. They were then placed in a preheated dehydrator. The initial temperature set was a 62ºC for 12 hours. The temperature was reduced to 57 0C after 12 hours making it a total of 24 hours for drying banana peels completely. The dried banana peels were crushed into fine flour using sterile mortar and pestle. Banana peel flour obtained was incorporated in whole meal flour formulation at four different levels as 0, 10, 20, and 30 %.. Sensory evaluation was done by assessing the organoleptic properties on over all acceptability using a nine- point Hedonic scale. Proximate analysis in percentage was carried out on the following parameters; moisture content, carbohydrate, protein, lipid, Ash crude fibre, ntioxidant (Vitamin C) and total dietary fibre. Results: Whole meal cake with 20% banana peel flour was found to be the most accepted formulation. It had good physical characteristics. Proximate composition results of 20 % ripe banana peel flour were as follows: Moisture-17.2±0.05%, Crude protein- 5.5±0.01%, Crude fibre- 19.2±0.01%, Ash 8.8±0.02% and Carbohydrates- 14.6±0.01%., Lipids 1.5±0.01, Vitamin C91.30±0.01  and total dietary fibre 20.14±0.01 for 20% banana peels flour. Conclusion: Ripe banana peel flour has potentials to be added in to patent baking flour to make healthy food products.

scholarly journals Quality Characteristics of Fiber – Rich Biscuits From Blends of Sweet Potato and Tigernut Flour (P04-073-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rebecca Obafaye ◽  
Matthew Ohida ◽  
Aderonke Olagunju ◽  
Funmilayo Omoba
Keyword(s):  
Fatty Acid ◽  
Sweet Potato ◽  
Dietary Fibre ◽  
Slight Modification ◽  
Nutritional Composition ◽  
Gas Liquid Chromatography ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Flour Blends ◽  
Content Range

Abstract Objectives This study sought to prepare biscuit from composite flours of sweet potato and tiger nut flour blends as well as to evaluate nutritional composition and consumer acceptability of formulated biscuits. Methods Sweet potato was purchased at Federal University of Technology Research farm, Akure, Nigeria. Tiger nut (brown variety) and other principal ingredients (sugar, fat and salt) were purchased from Oba market in Akure, Nigeria. All chemicals used were of analytical grade. The sweet potato tuber was processed into flour according to the method described by (Noorakmar, et al., 2012) with slight modification. Tiger nut was processed into flour according to the method described by Awolu, et al (2017). Percentage of TNF in SPF was 10% (SWT10), 20% (SWT20), and 30% (SWT30) while SPF 100% (SWT0) served as control. The procedure for making the biscuits was produced according to the method of AACC, (2000) Moisture, protein, fat, crude fiber, and ash contents were determined according to the method described by A.O.A.C. (2005). Carbohydrate was calculated by difference. Mineral analysis were determined as described by A.O.A.C. (2005), The dietary fiber content of PM-OP biscuits was determined using the described method of the A.O.A.C. (2005). Fatty acid composition was analyzed using the gas liquid chromatography (GLC) as described by Stahle, E. (1967). Sensory evaluation of the formulated biscuit was carried out using 9-point hedonic scale as described by Kaur.et al., (2015) Results Protein content range from 1.74 to 7.53%, fat content range from 2.05 to 12.77%, crude fibre range from 0.63 to 3.81%, ash content range from 5.89–6.68%, moisture content range from 3.84 to 9.84%. Potassium was the most abundant mineral content present in the biscuit and its value ranges from 11.50 to 41.20 mg/100 g. DF increased significantly (P < 0.05) with an increase in Tiger nut. The total dietary fibre value range from 7.15 to 8.69%, the ratio of soluble to insoluble dietary fibre was 3:1. The predominant fatty acid in the biscuit is linoleic acid followed by oleic acid. The overall acceptability revealed that SWT20 was the most acceptable of the biscuits. Conclusions Consumption of fibre-rich biscuit from the blends of sweet potato and tigernut flour could serve as a nutritious snacks capable to reduced the menace of degenerated diseases in a riotous economy Funding Sources None. Supporting Tables, Images and/or Graphs

scholarly journals Antioxidant and Prebiotic Activity of Selected Edible Wild Plant Extracts

2016 ◽  
Vol 6 (1) ◽  
pp. 7
Author(s):  
Poloko Stephen Kheoane ◽  
Clemence Tarirai ◽  
Tendekayi Henry Gadaga ◽  
Carmen Leonard ◽  
Richard Nyanzi
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Plant Extracts ◽  
Acid Content ◽  
Dietary Fibre ◽  
Wild Plants ◽  
Wild Plant ◽  
Edible Wild Plant ◽  
Edible Wild Plants ◽  
Total Dietary Fibre

Edible wild plants were investigated as potential sources of antioxidants and prebiotics to benefit human health. Antioxidant activity, ascorbic acid and total dietary fibre contents were determined in edible wild plants from Lesotho, Swaziland and South Africa. Pure probiotic strains of Bifidobacterium animalis subsp. animalis (ATCC 25527), Lactobacillus rhamnosus (TUTBFD) and Lactobacillus acidophilus (ATCC 314) were cultured in broth containing edible wild plant extracts to assess their prebiotic activity. Cyperus esculantus had the highest arscobic acid content of 603±64.1 mg/100 g edible dry plant material followed by Rosa rubiginosa (500.8±48.8 mg/100 g). The two plants had IC50 of 10.7±0.2 µg/mL and 47.8±0.2 µg/mL for DPPH inhibition, respectively. Forty percent (40%) (n=30) of the edible wild plants had significant (p<0.01) total antioxidant activity (IC50<60 µg/mL) and high ascorbic acid content (>200 mg/100 g). Nasturtium officinale reported the highest yield for soluble fibre (25%) while Hypoxis hirsute had the highest total dietary fibre content (7.3%). Rorippa nudiuscula enhanced the growth of B. animalis significantly (p=0.001), 8-fold more than inulin. Chenopodium album and Urtica dioica stimulated the growth of L. rhamnosus significantly (p=0.0001) than inulin, respectfully, while Tragopogon porrifolius significantly (p=0.0001) stimulated the growth of L. acidophilus than inulin. It was concluded that the investigated edible wild plants from southern Africa have antioxidant and prebiotic properties that may be beneficial to human health.

scholarly journals Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

2020 ◽  
Author(s):  
Gianluca Giuberti ◽  
Andrea Bresciani ◽  
Mariasole Cervini ◽  
Antonello Frustace ◽  
Alessandra Marti
Keyword(s):  
Chemical Composition ◽  
Dietary Fibre ◽  
Dry Matter ◽  
Moringa Oleifera ◽  
In Vitro Digestibility ◽  
Gluten Free ◽  
Spread Ratio ◽  
Substitution Level ◽  
Total Dietary Fibre

AbstractDried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the overall nutritional characteristics. In this work, GF biscuits were formulated by replacing a commercial GF flour mix with 0, 5, 10, and 15 g/100 g of MOLP. Chemical composition, physical and textural characteristics, starch pasting properties, and the in vitro starch digestibility were considered. Adding MOLP increased the amount of protein and total dietary fibre. Even at the lowest MOLP-substitution level, the biscuits had a total dietary fibre content > 6 g/100 g dry matter. Differences in the chemical composition might account for differences in starch properties in terms of pasting behaviour and in vitro digestibility. Using MOLP decreased the in vitro starch hydrolysis index of biscuits, the lowest value (69.3) obtained at the greatest MOLP inclusion level. In addition, an increase in the resistant starch content was reported, passing from 1.1 to 2.7 g/100 g dry matter for GF biscuits containing 0 to 15 g/100 g of MOLP. Colour, spread ratio, and hardness were affected by MOLP inclusion. Biscuits containing 15 g/100 g of MOLP were characterized by the highest hardness value (41.9 N). Substitution level of 10 g/100 g should be considered the threshold level for obtaining a product with similar spread ratio than the control.

Cadmium Binding Capacity of Cocoa and Isolated Total Dietary Fibre under Physiological pH Conditions

1996 ◽  
Vol 72 (4) ◽  
pp. 476-482 ◽  
Author(s):  
Cruces Valiente ◽  
Esperanza Mollá ◽  
María M Martín-Cabrejas ◽  
Francisco J López-Andréu ◽  
Rosa M Esteban
Keyword(s):  
Dietary Fibre ◽  
Binding Capacity ◽  
Ph Conditions ◽  
Total Dietary Fibre
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