scholarly journals Characterization of finger millet germplasm for mineral contents: Prospects for breeding

2021 ◽  
Vol 12 (1) ◽  
pp. 33-44
Author(s):  
Henry Fred Ojulong ◽  
Sheunda Patrick ◽  
Kibuka Joseph ◽  
Kumar Anil ◽  
Rathore Abhishek ◽  
...  
Keyword(s):  
Finger Millet ◽  
Mineral Contents

Isolation and characterization of a trypsin inhibitor from finger millet

1983 ◽  
Vol 22 (11) ◽  
pp. 2349-2357 ◽  
Author(s):  
Nagenahally H. Manjunath ◽  
Patnagere S. Veerabhadrappa ◽  
Tumkur K. Virupaksha
Keyword(s):  
Trypsin Inhibitor ◽  
Finger Millet ◽  
Isolation And Characterization

Characterization of Mexican coffee according to mineral contents by means of multilayer perceptrons artificial neural networks

2014 ◽  
Vol 34 (1) ◽  
pp. 7-11 ◽  
Author(s):  
Roberto Muñiz-Valencia ◽  
José M. Jurado ◽  
Silvia G. Ceballos-Magaña ◽  
Ángela Alcázar ◽  
Julio Hernández-Díaz
Keyword(s):  
Neural Networks ◽  
Artificial Neural Networks ◽  
Multilayer Perceptrons ◽  
Mineral Contents ◽  
Artificial Neural

Characterization of protein, lipid and mineral contents in common Norwegian seaweeds and evaluation of their potential as food and feed

2014 ◽  
Vol 94 (15) ◽  
pp. 3281-3290 ◽  
Author(s):  
Hanne K Maehre ◽  
Marian K Malde ◽  
Karl-Erik Eilertsen ◽  
Edel O Elvevoll
Keyword(s):  
Mineral Contents ◽  
Food And Feed

scholarly journals Chemical and Physicochemical Characterization of Winter Squash (Cucurbita moschata D.)

2011 ◽  
Vol 39 (1) ◽  
pp. 34 ◽  
Author(s):  
Noelia JACOBO-VALENZUELA ◽  
Jose de Jesus ZAZUETA-MORALES ◽  
Jose Alberto GALLEGOS-INFANTE ◽  
Floridelia AGUILAR-GUTIERREZ ◽  
Irma Leticia CAMACHO-HERNANDEZ ◽  
...  
Keyword(s):  
Animal Feed ◽  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
Total Phenolic ◽  
Cucurbita Moschata ◽  
Mineral Contents ◽  
Large Variability ◽  
Nutritional Needs ◽  
Winter Squash

Winter squash cv 'Cehualca' (Cucurbita moschata Duchense) is a seasonal crop that has been used as food and animal feed. The objective of the present study was to characterize physical, chemical and physicochemical properties of the winter squash cv 'Cehualca'. Morphological, chemical and physicochemical analyses were performed, including fiber, carotenoids, phenolic and mineral contents in the winter squash. The morphological analysis showed that the squash 'Cehualca' did not have a homogeneous morphology. Data about their physical and physicochemical characteristics showed large variability. Also, high content of carotenoids and dietary fiber was observed in squash. The oil and total phenolic content was low in comparison with other fruits. The mineral content exceeded the values recommended to meet the nutritional needs of consumers, except for sodium (both in pulp and shell), potassium and magnesium in the shell.

scholarly journals Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal)

2015 ◽  
Vol 18 (3) ◽  
pp. 192-198 ◽  
Author(s):  
Liliana SERNA-COCK ◽  
Diana Patricia VARGAS-MUÑOZ ◽  
Carlos Andrés RENGIFO-GUERRERO
Keyword(s):  
Dietary Fibre ◽  
Dry Matter ◽  
Functional Foods ◽  
Food Additives ◽  
Chemical Characterization ◽  
Value Added ◽  
Mineral Contents ◽  
Fruit Processing ◽  
Value Added Products

Summary The chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) was determined. In artisanal fruit processing, 26.3% of peel and 9.7% of seeds were obtained. The seeds showed a high potential for the development of value-added products because of their dry matter contents (23.46%) as follows: carbohydrate (69.37% dry basis (d.b.)), nitrogen (3.18 g/100 g of seed d.b.), K (0.023 g/100 g of seed d.b.), Fe (0.0185 g/100 g of seed d.b.) and dietary fiber (21.27 g/100 g of seed d.b.). The carbohydrate, dietary fibre and mineral contents of the pulp, peel and seeds also highlighted the agroindustrial potential of the fruit in that these constituents could be used to develop functional foods, food additives, preparations for functional diets and dietary supplements.

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