scholarly journals Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Sara F. A. Baidab ◽  
Solafa A. Hamad ◽  
Abdel Halim R. Ahmed ◽  
Isam A. Mohamed Ahmed
Keyword(s):  
Sorghum Bicolor ◽  
Proximate Composition ◽  
Starch Content ◽  
Alcoholic Beverage ◽  
Calorific Value ◽  
Malt Extract ◽  
Carbonated Beverages ◽  
Nutritional Qualities ◽  
Carbonated Beverage

 In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract.  The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (P ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (P ≤ 0.05) with increased the malting time (days), while there was a significant (P ≤ 0.05) reduction in oil and starch  content  during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (P ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).

scholarly journals Effect of Drying on the Rehydration Properties of Some Selected Shellfish

2020 ◽  
pp. 42-48
Author(s):  
D. B. Kiin-Kabari ◽  
N. Obasi
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Moisture Loss ◽  
Rehydration Ratio ◽  
Crude Fibre ◽  
Oven Drying ◽  
Water Imbibition ◽  
Nutritional Qualities ◽  
Sample Water

This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dried in the oven to a moisture content of 10% and further rehydrated with distill water in sample water ratio of 1:40 and allowed to equilibrate. Proximate composition of the fresh shellfish showed that moisture content ranged from 82.38 to 69.24% with fresh smooth periwinkle having the highest moisture value while whelk had the lowest. The results also showed that whelk had the highest values for ash (2.92%), crude protein (18.83%) and crude fibre (3.71%) when compared to other samples. On rehydration, a moisture loss of 11.75%, 13.28%, 19.24% and 22.04% were observed for rough periwinkle, smooth periwinkle, oyster and whelk, respectively. The results for rehydration indices revealed that dehydration ratio was significantly (p<0.05) high for whelk (1.44), followed by oyster (1.29), rough periwinkle (1.23) and lastly, smooth periwinkle 1.20. Rehydration ratio of whelk (1.47) was equally significantly higher, followed by oyster (1.33) and the least were rough and smooth periwinkle (1.17). For coefficient of reconstitution, oyster recorded the highest value of 1.03, followed by whelk 1.02, rough periwinkle 0.95 and smooth periwinkle 0.98. Rate of water imbibition revealed a sharp increase in the water content of smooth periwinkle up to 240 min and thereafter, it slowed down until equilibrium was reached. In terms of rough periwinkle, oyster and whelk; water imbibition took place with rehydration time up to 300 min, 210 min and 270 min, respectively, thereafter they slowed down. The results have demonstrated that the rate in which oven drying affect the physical and nutritional qualities of shellfish differs.

scholarly journals Resistant starch content among several sorghum ( Sorghum bicolor ) genotypes and the effect of heat treatment on resistant starch retention in two genotypes

2016 ◽  
Vol 197 ◽  
pp. 291-296 ◽  
Author(s):  
Natália de Carvalho Teixeira ◽  
Valéria Aparecida Vieira Queiroz ◽  
Maria Clara Rocha ◽  
Aline Cristina Pinheiro Amorim ◽  
Thayana Oliveira Soares ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Sorghum Bicolor ◽  
Resistant Starch ◽  
Starch Content

scholarly journals Chemical Composition of Abrus precatorius L. Seeds

2019 ◽  
pp. 1-6
Author(s):  
Suryakant Chakradhari ◽  
Khageshwar S. Patel ◽  
Erick K. Towett ◽  
Pablo Martín-Ramos ◽  
Adam Gnatowski
Keyword(s):  
Lens Culinaris ◽  
Protein Unfolding ◽  
Starch Content ◽  
Calorific Value ◽  
Human Consumption ◽  
Seed Kernel ◽  
Mineral Contents ◽  
Total Polyphenol ◽  
Unani Medicine ◽  
Oil Percentage

Aims: A. precatorius seed powder is traditionally used in Ayurveda, Siddha and Unani medicine. The objective of present work is to describe the oil, starch, protein, polyphenol and mineral composition of A. precatorius seeds. Methodology: Legumes from A. precatorius were collected, and seeds were manually separated. Dried seeds in powder form were employed for the various analyses: solvent extraction was used for elucidation of the oil percentage value; starch content was determined by the enzymatic method; total polyphenol and flavonoid contents were spectrophotometrically analyzed using Folin-Ciocalteu and aluminum chloride as the color developing reagents, respectively; and X-ray fluorescence (XRF) was used for the mineral contents assessment. Results: The seed kernel consisted of stored oil (3.2%), protein (92.0%) and starch (4.8%). The total polyphenol and flavonoid contents were 24710 and 2520 mg/kg (dw). A remarkably high content of polyphenols was observed in the seed coat and the seed pod. P, S and (mainly) K nutrients were hyper-accumulated in the seed kernel. The seeds showed a glass transition at -21°C, two endothermic peaks at 109°C (dehydration and protein unfolding) and at 209°C, and a calorific value (~406 kcal/100 g dw) that exceeded those of Pisum sativum L., Lens culinaris Medik. and other common pulses. Conclusions: The seed kernel from A. precatorius was mainly composed of stored protein, with low oil and starch contents. High contents of polyphenols, K, Mg, Ca and Fe were found in the seeds. Heavy metals were below the safety limits established for human consumption.

scholarly journals Evaluation of Nutraceutical Properties of Pleurotus ostreatus (Jacq.) P. Kumm (Pleurotaceae)

2021 ◽  
Vol 25 (4) ◽  
pp. 643-647
Author(s):  
G.O. Okunlola ◽  
S.A. Akinyemi ◽  
M.A. Jimoh ◽  
E.D. Olowolaju ◽  
Y.O. Ajao
Keyword(s):  
Proximate Composition ◽  
Pleurotus Ostreatus ◽  
Calorific Value ◽  
Crude Fibre ◽  
Moderate Amount ◽  
The People ◽  
Cultivated Mushroom ◽  
Phosphorus Iron ◽  
Β Carotene ◽  
Nutraceutical Properties

Recently, consumption of mushroom is on the increase in many developing countries. They serve as food supplements in diets of the people. The present study was conducted to evaluate nutraceutical properties of the oyster mushroom (Pleurotus ostreatus), a widely cultivated mushroom in Nigeria. Properties such as proximate composition, mineral ions and antioxidants contents were analyzed using standard methods. P. ostreatus was found to contain high percentage of crude fibre, moisture content, carbohydrates, crude fat, total ash, crude protein and oil matter. Percentage of mineral ion such as sodium, calcium, potassium, magnesium, phosphorus, iron, copper and zinc were found to be lower in value. Antioxidants such as flavonoid, phenol, lycopene, β Carotene and ascorbic acid in P. ostreatus were found to be high in value. Overall, the percentage content of minerals in P. ostreatus was less than 1%, proximate composition was 33.64% and antioxidants was 66.16%. This showed that P. ostreatus had a high content of antioxidants, moderate amount of proximate composition and low amount of minerals. As P. ostreatus contains low calorific value and very high content of antioxidants, dietary fibres and minerals, it can therefore be said to be potentially good for medicinal purposes especially among the vegetarian consumers

scholarly journals The Effect of Immersion Time in Three Kinds of Carbonated Beverages on Orthodontic Elastic Latex’s Tensile Strength (In Vitro)

2017 ◽  
Vol 1 ◽  
Author(s):  
Christandi Prana Yuwana ◽  
Christnawati Christnawati ◽  
Cenderawasih Farmasyanti
Keyword(s):  
Tensile Strength ◽  
Immersion Time ◽  
Artificial Saliva ◽  
Treatment Groups ◽  
Carbonated Beverages ◽  
Group I ◽  
Carbonated Beverage ◽  
Group Ii ◽  
Post Hoc

<p class="AbstractContent"><strong>Objective</strong>: To study the effects of immersion time in three kinds of carbonated beverages on orthodontic elastic latex’s tensile strength</p><p class="AbstractContent"><strong>Methods</strong>: Subjects consist of 32 specimens orthodontic elastic latex ¼" and 4.5 oz of power, divided into 8 groups (IA, IB, IC, ID, IIA, IIB, IIC, and IID). Each group are immersed in artificial saliva (pH7) and stored in incubator (37 °C) for 24hrs for group I and 48hrs for group II. Each treatment groups will be immersed in three different carbonated beverages for 90s per day. Elastics being measured its tensile strength for group I at 24th hour, and 48th hour for group II using tension gauge. The data was tested with two way anova and post hoc Tukey.</p><p class="AbstractContent"><strong>Results:</strong> The result shows immersion time decreases elastic latex’s tensile strength (<em>p</em> &lt; 0.05), and carbonated beverages affect elastic latex’s tensile strength (<em>p</em> &lt; 0.05).</p><p class="AbstractContent"><strong>Conclusion:</strong> (1) There is a difference of orthodontic elastic latex tensile strength in the immersion in carbonated beverages for 24 and 48 hours, (2) there is a difference of elastic latex tensile strength orthodontic in the immersion in three kinds of carbonated beverages, and (3) there is interaction between immersion time in carbonated beverages and carbonated beverage brands</p>

scholarly journals Proximate composition and kinectics drying of sweet pine nuts compared to typical nuts of Araucaria angustifolia

2021 ◽  
Vol 51 (4) ◽  
Author(s):  
Bruna Valéria Gil ◽  
Amanda Pacheco Cardoso Moura ◽  
Marcos Robson Sachet ◽  
Maria Fernanda Ribas ◽  
Rafael Henrique Pertille ◽  
...  
Keyword(s):  
Cross Sections ◽  
Proximate Composition ◽  
Calorific Value ◽  
Araucaria Angustifolia ◽  
Influence Of Temperature ◽  
Pine Nut ◽  
Cutting Geometry ◽  
Fiber Protein ◽  
Drying Rates ◽  
Kinetics Of

ABSTRACT: The objective of this research was to determine the proximate composition and kinetics drying of sweet pine nuts compared to typical pine nuts of Araucaria angustifolia. This study is based on the proximate components, color, and duration of pine nuts drying of both types, and the influence of temperature and cutting geometry on the dehydration process. Sweet pine nuts had lower calorific value and carbohydrate content, but higher lipid, dietary fiber, protein, and ash contents when compared to typical pine nuts. Color of sweet pine nuts is light pink whereas the typical pine nut is yellowish-white. Sweet pine nuts were also softer. Drying kinetics of the seeds fit well into the logistic and Thompson models. To accelerate drying rates, we recommend slicing pine nuts into thin cross-sections and drying them at temperatures of 60 °C for typical pine nuts and 70 °C for sweet pine nuts.

scholarly journals Dehulling the African Yam Bean (Sphenostylis stenocarpa Hochst. ex A. Rich) Seeds : Any Nutritional Importance? Note I

1970 ◽  
Vol 42 (2) ◽  
pp. 163-174 ◽  
Author(s):  
EI Adeyeye ◽  
OO Agesin
Keyword(s):  
Mineral Composition ◽  
Proximate Composition ◽  
Correlation Coefficients ◽  
Mineral Acid ◽  
Crude Fibre ◽  
African Yam Bean ◽  
Nutritional Importance ◽  
Nutritional Qualities ◽  
Phosphorus And Potassium ◽  
Sphenostylis Stenocarpa

The flour from three colour varieties of dehulled seeds and hull of the African Yam bean (AYB) (Sphenostylis stenocarpa) were analysed for proximate composition, ash solubility and alkalinity and the mineral composition, The dehulled seeds were labelled A2, B2 and C2 while the corresponding hulls were labelled A3, B3 and C3 respectively. Both protein and carbohydrate were highly concentrated in the dehulled samples while crude fat and crude fibre were more concentrated in the hulls. The ash was more than 90 % soluble in dilute mineral acid and significant correlation existed (0.99) in the ash solubility characteristics. With the exception of phosphorus and potassium, other minerals determined (Cu, Zn, Co, Na, Ca, Mg, Mn, Fe) were found to be more concentrated in the hulls than in dehulled samples and correlation coefficients were significantly high among the samples with values ranging between 0.94 (r A2 A3, r B2 B3) and 0.95 (r C2 C3) at α= 0.05. Error of prediction of relationship between dehulled and hull samples was low in the seed fractions, ash analysis and mineral composition. These results showed that dehulling of AYB can cause a reduction in its nutritional qualities. Bangladesh J. Sci. Ind. Res. 42(2), 163-174, 2007

scholarly journals Carbonating the household diet: a Pakistani tale

2020 ◽  
Vol 23 (9) ◽  
pp. 1629-1637
Author(s):  
Biplab K Datta ◽  
Muhammad Jami Husain
Keyword(s):  
Food Consumption ◽  
Economic Status ◽  
Health Conditions ◽  
Cross Sectional ◽  
Beverage Consumption ◽  
Carbonated Beverages ◽  
Beverage Industry ◽  
Carbonated Beverage ◽  
Expenditure Elasticity ◽  
Nationally Representative

AbstractObjective:Carbonated beverage consumption is associated with various adverse health conditions such as obesity, type 2 diabetes and CVD. Pakistan has a high burden of these health conditions. At the same time, the carbonated beverage industry is rapidly growing in Pakistan. In this context, we analyse the trends and socioeconomic factors associated with carbonated beverage consumption in Pakistan.Design:We use six waves of the cross-sectional household surveys from 2005–2006 to 2015–2016 to analyse carbonated beverage consumption. We examine the trends in carbonated beverage consumption-prevalence for different economic groups categorised by per capita household consumption quintiles. We estimate the expenditure elasticity of carbonated beverages for these groups using a two-stage budgeting system framework. We also construct concentration curves of carbonated beverage expenditure share to analyse the burden of expenditure across households of different economic status.Setting:Pakistan.Participants:Nationally representative sample of households in respective survey waves.Results:We find that the wealthier the household, the higher is the prevalence of carbonated beverage consumption, and the prevalence has increased for all household groups over time. From the expenditure elasticity analysis, we observe that carbonated beverages are becoming an essential part of food consumption particularly for wealthier households. And, lastly, poorer households are bearing a larger share of carbonated beverage expenditure in 2014–2016 than that in 2006–2008.Conclusion:Carbonated beverages are becoming an increasingly essential part of household food consumption in Pakistan. Concerns about added sugar intake can prompt consideration of public health approaches to reduce dietary causes of the disease burden in Pakistan.

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