Nutritional Composition of Value Added Products Prepared from Dillenia indica Linn.

Abstract Objectives The main aim of this study is to determine the physiochemical properties and nutritional composition of by-product of Bengal gram and to develop value added products, incorporating by-products of cereals and pulses in combination. Further in this study popularization of such acceptable product and transfer of the technology regarding their preparation and utilization is also regarded to be beneficial. Methods For the nutritional evaluation of raw ingredients, physio-chemical property and nutrient composition were checked by AOAC methods. Standardization and development of some basic value added products were also done. Functional properties and nutritional composition of developed value added products were equally checked by shelf life evaluation to choose the most acceptable consumable food products. New products were made using fermentation, supplementation and combination. Results We found that most of the by-products are rich in protein, calcium, iron and fiber. We observed that Bengal gram husk contain highest amount of crude fiber i.e., 40%. However, it also contains ash (4.2%), dietary fiber (82 g/100 gm), insoluble dietary fiber (76 g/100 gm) and total calcium (984 mg/100gm). In case of broken rice we have observed low amount of trypsin inhibitor activity (16.35 TIU/mg) and high amount of starch (75 g/100gm). In addition, we have observed anti-nutritional factors significantly in higher amounts in case of broken rice. Additionally, wheat bran was found to contain high amount of total phosphorus (988 mg/100gm), soluble dietary fiber (10 g/100gm) , total calcium ( 71 mg/100 mg) and Trypsin inhibitor activity ( 55 TIU/mg) . Combining these by-products various products were prepared using various processing techniques like fermentation, supplementation and combination. We found that newly prepared value added products have high amount of proteins, dietary fiber, available minerals, in vitro protein digestibility and higher antioxidant activity. Conclusions We suggest that novel formulated food products can be utilized as an unconventional source of nutrients and therapeutic weapon to combat diseases such as diabetes and hypertension. Utilization of such agro wastes as food products will also be useful to combat hunger, food demand and malnourished state leading to maintenance of food security. Funding Sources Science and Engineering Research Board (SERB), Department of Science and Technology, Government of India.

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Nutritional evaluation of value added products developed by using dehydrated garden cress (Lepidium sativum)

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v3i1.3578 ◽

2016 ◽

Vol 35 (3) ◽

Author(s):

Manisha Verma ◽

Kiran Grover ◽

Navjot Kaur

Keyword(s):

Rating Scale ◽

Value Added ◽

Antinutritional Factors ◽

Nutritional Composition ◽

Lepidium Sativum ◽

Micronutrient Deficiencies ◽

Garden Cress ◽

Cent Level ◽

Value Added Products ◽

Composition Of Products

The present study was undertaken to analyse the nutritional and antinutritional composition of products developed by incorporating dehydrated garden cress leaves at acceptable levels. The traditional products namely chapati, moong dal and aloo sabji were prepared by using dehydrated garden cress leaves at 2.5 to 10 per cent level and organoleptically evaluated by using nine point hedonic rating scale. Dehydrated leaves and developed products were analyzed for the proximate composition, total and soluble iron, vitamin C, b- carotene and antinutritional factors like phytates and oxalates. Sensory evaluation revealed that supplementation of dehydrated leaves was most acceptable at 10 per cent in chapati and 7.5 per cent in moong dal and aloo bhurji. Addition of dehydrated leaves significantly improved protein (7.03 to 21.64 g/100g), fat (1.39 to 6.14 g/100g), fibre (1.99 to 2.81 g/100g), iron (8.68 to 12.3 mg/100g) and b- carotene (630 to 1550 µg/100g) content of supplemented products. Dehydrated garden cress leaves can be utilized like other greens for development of acceptable products. Awareness regarding the nutritional composition and utilization of dehydrated garden cress leaves in diet for prevention of micronutrient deficiencies needs to be generated.

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Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

Journal of Ethnic Foods ◽

10.1186/s42779-021-00109-0 ◽

2021 ◽

Vol 8 (1) ◽

Author(s):

Yutika Narzary ◽

Sandeep Das ◽

Arvind Kumar Goyal ◽

Su Shiung Lam ◽

Hemen Sarma ◽

...

Keyword(s):

Value Added ◽

Nutritional Composition ◽

Potential Hazard ◽

Cultural Significance ◽

Fish Products ◽

Fermented Fish ◽

Food Industries ◽

Catabolic Activity ◽

Technology Processes ◽

Value Added Products

AbstractThe cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits. Bacillus (12 products), Lactobacillus (12 products), Micrococcus (9 products), and Staphylococcus (9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.

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Development of a Breadfruit Flour Pasta Product

Foods ◽

10.3390/foods8030110 ◽

2019 ◽

Vol 8 (3) ◽

pp. 110 ◽

Cited By ~ 3

Author(s):

Carmen Nochera ◽

Diane Ragone

Keyword(s):

Sensory Evaluation ◽

Value Added ◽

Free Food ◽

Nutritional Composition ◽

Gluten Free ◽

Artocarpus Altilis ◽

Sensory Qualities ◽

Local Use ◽

The Tropics ◽

Value Added Products

Breadfruit (Artocarpus altilis) is grown throughout the tropics. Processing the perishable starchy fruit into flour provides a means to expand the use of the fruit. The flour can be used to develop new value-added products for local use and potential export. The purpose of this investigation was to develop a pasta product using breadfruit flour, test the sensory qualities of the breadfruit pasta product by sensory evaluation, and evaluate the nutritional composition. ‘Ma’afala’, a popular and widely distributed Polynesian cultivar was used for the study. Nutritional labeling shows that the breadfruit pasta product is high in carbohydrates (73.3%/100 g) and low in fat (8.33/100 g). Sensory evaluation indicates that 80.3% of the panelists (n = 71) found the pasta acceptable while 18.3% disliked the pasta. The breadfruit pasta product can provide a nutritious, appealing and inexpensive gluten-free food source based on locally available breadfruit in areas of the world where it can be easily grown.

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Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide

Food Research ◽

10.26656/fr.2017.5(2).320 ◽

2021 ◽

Vol 5 (2) ◽

pp. 456-467

Author(s):

S.E. Ramashia ◽

E.T. Gwata ◽

S. Meddows-Taylor ◽

T.A. Anyasi ◽

A.I.O. Jideani

Keyword(s):

Zinc Oxide ◽

Finger Millet ◽

Value Added ◽

Nutritional Composition ◽

Micronutrient Deficiencies ◽

Vitamin B2 ◽

White Flour ◽

Reference Samples ◽

Value Added Products

Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B2 and zinc oxide (ZnO). The milky cream (MC), brown, black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties, vitamin B complex, macro and trace minerals concentration were conducted for flour and reference samples. The moisture of brown instant fortified finger millet (IFFM) flour was significantly (p < 0.05) higher for MC and black IFFM flours as compared to other flours. The MC raw finger millet (RFM) flour had a significantly (p < 0.05) highest amount of Zn, 2.64±0.01 mg/100 g when compared to other flours. The MC flour showed significantly (p < 0.05) higher values for vitamin B2 in both RFFM and IFFM flours when compared to other flours. MC flours may be preferred by the consumers due to its semblance to the maize white flour. The anticipation of the study was to produce and characterise FM flour fortified with vitamin B2 and ZnO that may be utilised for value-added products.

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Cooking quality, nutritional composition and consumer acceptance of functional jackfruit pasta enriched with red amaranthus

Environment Conservation Journal ◽

10.36953/ecj.2019.20313 ◽

2019 ◽

Vol 20 (3) ◽

pp. 89-97

Author(s):

B.S Swathi ◽

G.P.R Lekshmi ◽

M.S. Sajeev

Keyword(s):

Cooking Quality ◽

Value Added ◽

Nutritional Composition ◽

Consumer Acceptance ◽

Consumer Acceptability ◽

Tropical Fruit ◽

Seed Flour ◽

Nutritional Qualities ◽

Postharvest Loss ◽

Value Added Products

Jackfruit is an important tropical fruit grown extensively in homesteads of Kerala. Even though jackfruit is a pack house of nutritional components, it remains underexploited and facing huge postharvest loss. Jackfruit bulb and seed are rich in carbohydrates, proteins, fibre and other bioactive compounds and can be utilised for the development of value added products with health benefits and jackfruit pasta is promising as demand for nutritious pasta is increasing domestically as well as internationally. The present study aimed to develop red amaranthus enriched functional jackfruit pasta with natural red colour, nutritional qualities and consumer acceptability. The red amaranthus paste was added in two different proportions (5% and 10%) to different formulations of jackfruit pasta comprising of jackfruit bulb flour, seed flour and cassava flour replacing a portion of refined flour. The enrichment with 10% of red amaranthus as paste to jackfruit pasta formulations reduced cooking loss, improved the cooking quality characters, nutritional quality, and sensory attributes and produced naturally coloured pasta with higher consumer acceptability.

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Development of value added products from the leaf powders of dehydrated less utilized green leafy vegetables

Nutrition & Food Science ◽

10.1108/nfs-09-2013-0101 ◽

2015 ◽

Vol 45 (2) ◽

pp. 302-309

Author(s):

Pallavi Joshi ◽

Beena Mathur

Keyword(s):

Nutritive Value ◽

Value Added ◽

Nutritional Composition ◽

Leafy Vegetables ◽

Appreciable Amount ◽

Micronutrient Deficiencies ◽

Limited Information ◽

Content Type ◽

Green Leafy Vegetables ◽

Value Added Products

Purpose – The purpose of this paper is to analyze the nutritional composition and the acceptability of value-added products prepared from the dehydrated leaf mixture of underutilized green leafy vegetables (GLVs). GLVs are dense in micronutrients and are of great importance to the nutrition of population in developing countries. Nutritive value of commonly consumed GLVs has been studied extensively, but there is limited information available on nutritive value and acceptability of unconventional leafy vegetables. Design/methodology/approach – The nutritional potential and acceptability of leaf mixtures (LMs) prepared from the less-utilized leaves of beet root (Beta vulgaris), carrot (Daucus carota), cauliflower (Brassica oleracea) and turnip (Brassica rapa) which are usually discarded or are used as animal fodder were analyzed in the present study. The LM was prepared by mixing the powders of above-mentioned greens in a definite ratio (1:2:1:1). The LM was analyzed for the proximate, mineral composition (Ca, P, Fe, Cu, Zn, Mn and Mg) and antinutritional factors (oxalate and phenols). In total, 20 different recipes with different levels (0, 5, 10, 15 and 20 per cent) of LM incorporation were prepared and were assessed for quality on the basis of sensory attributes. Findings – The LM contains appreciable amount of proteins, fat, fiber, carbohydrate and calorific value, mineral elements and generally low levels of antinutrients. Products were well-accepted to the level of 10 per cent. Protein, iron and calcium content was significantly (p < 0.05) higher in the LM-incorporated recipes, and the increase was directly proportional to the level of LM incorporated. Originality/value – Dehydrated GLVs are concentrate source of micronutrients and can be used in product formulation. Value addition of traditional products with dehydrated GLVs can be advocated as a feasible food-based approach to combat micronutrient deficiencies.

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OPPORTUNITIES FOR STRATEGIC DEVELOPMENT OF BIO-ECONOMY IN THE FOOD AND TOURISM INDUSTRY

Knowledge International Journal ◽

10.35120/kij28051681g ◽

2018 ◽

Vol 28 (5) ◽

pp. 1681-1684

Author(s):

Georgi Toskov ◽

Ana Yaneva ◽

Stanko Stankov ◽

Hafize Fidan

Keyword(s):

National Level ◽

Value Added ◽

Tourism Industry ◽

Small Companies ◽

Food Sector ◽

Strategic Development ◽

Innovation Potential ◽

Wide Range ◽

Foreign Brands ◽

Value Added Products

The European Commission defines the bioeconomy as "the production of renewable biological resources and the conversion of these resources and waste streams into value added products, such as food, feed, bio-based products and bioenergy. Its sectors and industries have strong innovation potential due to their use of a wide range of sciences, enabling and industrial technologies, along with local and implied knowledge." The Bulgarian food industry faces a lot of challenges on the local and national level, which have direct influence on the structure of the production companies. Most of the enterprises from the food sector produce under foreign brands in order to be flexible partners to the large Bulgarian retail chains. The small companies from the food sector are not able to develop as an independent competitive producer on the territory of their local markets. This kind of companies rarely has a working strategy for positioning on new markets. In order to consolidate their already built positions for long period of time, the producers are trying to optimize their operations in a short term. However, the unclear vision of the companies for the business segment does not allow them to fully develop. Tourism in Bulgaria is a significant contributor to the country's economy.

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