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 Assessment of the proximate composition, sensory acceptability and microbial loads of unripe plantain flour fortified with dry herring fish

2021 ◽  
Vol 10 (3) ◽  
pp. 104-112
Author(s):  
Olajumoke Adeogun ◽  
Oluwatoyin Adegoriola Tiamiyu ◽  
Adebola Atinuke Alabi ◽  
Idayat Oluwayemisi Akindele
Keyword(s):  
Proximate Composition ◽  
Proximate Analysis ◽  
The Body ◽  
Standard Laboratory ◽  
Crude Fibre ◽  
Sensory Acceptability ◽  
Laboratory Procedures ◽  
Hedonic Scale ◽  
Almost All ◽  
Different Levels

Health challenges are on the increase daily due to insufficient nutrient in the body therefore there is a need to solve the problems. Therefore, this study determined the proximate composition, sensory and microbial qualities of unripe plantain flour fortified with dry Herring fish (‘Shawa’). Unripe plantain flour was mixed with herring fish flour at different levels (100:0, 95:5, 90:10, 85:15 and 80:20). Proximate composition and microbial loads of the fortified flours were determined using standard laboratory procedures. Sensory acceptability of ‘Amala’ prepared with the fortified plantain flours was determined using 7-point hedonic scale of preference. Data obtained were subjected to statistical analysis using SPSS (version 21.00). The samples were significantly (p<0.05) different from one another in terms of all the qualities evaluated. The result of the proximate analysis revealed that the percentage of protein, crude fibre, ash and fat content of unripe plantain flour increased while carbohydrate decreased as level of addition of herring fish flour to plantain flour increased. Sample containing 20% herring fish flour had the highest while 100% unripe plantain flour had the lowest. The microbial loads were within the acceptable level recommended for flour samples. Absence of coliform in almost all the flours evaluated revealed the level of hygienic condition at which the samples were prepared. The sensory acceptability result showed that the unripe plantain flour fortified with 10% fish flour was the most acceptable. Fortification at 20% level had the highest protein content, therefore can be recommended for infant, growing children and adults.

scholarly journals Determination of Nutritional Composition of Ackee’s Apple Blighia sapida and Monkey Kola Cola millenii

2020 ◽  
pp. 127-136
Author(s):  
Oyetade Joshua Akinropo ◽  
Bello Lukman Abidemi ◽  
Adesiyan Blessing Adedayo
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
The Other ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Fruit Samples

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.

scholarly journals Growth Performance and Feed Utilization of Clarias gariepinus (Teugels) Fed Different Dietary Levels of Soaked Bauhinia Monandra (Kutz) Seed Meal

2016 ◽  
Vol 5 (1) ◽  
pp. 97 ◽  
Author(s):  
B. I. Balogun ◽  
S. J. Oniye ◽  
J. Auta ◽  
C. A. M. Lakpini ◽  
F. O. Abeke
Keyword(s):  
Growth Performance ◽  
Crude Protein ◽  
Clarias Gariepinus ◽  
Proximate Analysis ◽  
Seed Meal ◽  
Unit Weight ◽  
Feed Conversion ◽  
Efficiency Ratio ◽  
Crude Fibre ◽  
Level Of Significance

This study was conducted to evaluate the suitability of soaked <em>Bauhinia monandra</em> (Kutz) seed as alternative protein source for <em>Clarias gariepinus</em> and to determine cost of feed compounded. The proximate analysis of the diet (crude protein, crude fibre, ash, moisture content and lipid) were determined using AOAC (1980). Data for each parameter was subjected to one way analysis of variance (ANOVA) while means of various results were compared at 5% level of significance. A preliminary study was conducted to determine the best processing method that reduced anti-nutrients to the minimum level without impairing nutrients composition. Boiled, toasted and soaked seeds were used. <em>Bauhinia</em> seeds soaked for 96 hours had least concentration of anti-nutrients. The experimental diets was formulated to contain soaked <em>Bauhinia</em> seed meal (SBSM) at levels of 25%, 50% and 75% inclusion (Diets 2, 3 and 4 respectively)  with two diets acting as control (Diets 1 and 5). All diets were isonitrogenous (40% crude protein) and isocaloric (3212kcal/kg). A 12 weeks feeding trial was conducted using juveniles which were randomly distributed into 12 improvised non-recirculatory and semi-flow through indoor plastic tanks (52cm X 34cm X 33.5cm) at a stocking rate of 10 fish per tank and three (3) replicates per treatment. The experimental design was complete randomized. The fish were fed at 5% body weight, twice daily. Diets with higher inclusion levels of SBSM (diets 3 and 4) significantly depressed growth performance of fish. The variations observed in the Specific Growth Rate (SGR), Feed Conversion Ratio (FCR), Feed Efficiency Ratio (FER) and Protein Efficiency Ratio (PER) were associated with the anti-nutrients present in the diets, these parameters reduced with increasing levels of SBSM in the diets of fish. Based on the relative cost of diets per unit weight gain and protein gain, diet 2 (25% SBSM) was most economical. The results suggested that SBSM can be used to substitute up to 25% levels of dietary protein in <em>C. gariepinus</em> juveniles without significant reduction in growth.

Estimation of the average total digestible nutrients in pig feeds

1961 ◽  
Vol 56 (1) ◽  
pp. 117-117 ◽  
Author(s):  
J. Glover ◽  
H. W. Dougall
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Marked Effect ◽  
Crude Fibre ◽  
Digestible Crude Protein ◽  
Image Position ◽  
Different Levels

In an earlier paper the estimation of the total digestible nutrients (T.d.n.) to be expected in ruminant feedingstuffs has been described (Glover, J. Duthie, D. W. & Dougall, H. W. 1960). In a like manner the average T.d.n. in pig feeds can be estimated. The necessary equations have been obtained in earlier papers (Glover & Duthie, 1958A, b). They are, respectivelywhere C.p. and C.f. are percentage crude protein and crude fibre, respectively, in the dry matter of the feed, D.c.p. is digestible crude protein and N.r. the nutritive ratio. They can be used directly for the estimation of T.d.n. because by definition T.d.n. is D.c.p.(N.r. + 1); thus the T.d.n. to be expected at different levels of C.p. and C.f. can readily be calculated. Table 1 shows in abbreviated form some of the values that are obtained in the ranges 0–30% C.p. and 0–40% C.f., while Fig. 1 illustrates in detail the effect on T.d.n. of changing C.p. and C.f. levels of the diet. This figure shows clearly the very marked effect of increasing C.f. depressing the digestibility of the total nutrients in pig feeds, a fact which is already well known.

Comparative Effects of Dry- and Moist-Heating Treatments on the Biochemical Characteristics of Terminalia catappa L. Seed

2007 ◽  
Vol 13 (2) ◽  
pp. 165-171 ◽  
Author(s):  
C.A. Ezeokonkwo
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Energy Level ◽  
Crude Protein ◽  
Crude Fibre ◽  
Biochemical Characteristics ◽  
Terminalia Catappa ◽  
Gross Energy ◽  
Total Dietary Fibre ◽  
Potassium Magnesium

The effects of dry- (roasting) and moist-heat (boiling) treatments on the biochemical characteristics of Terminalia catappa (tropical almond) seed were determined. There were no significant differences in crude protein, fat, ash, and carbohydrate content of the seeds with respect to processing. Boiling increased significantly ( P < 0.05) the crude fibre, however roasting reduced it. Roasting had a better effect on the total dietary fibre (TDF) and gross energy level of the seeds than boiling. There were no significant differences in the effects of both processes on the amino acid, fatty acid and sugar profiles of the seeds. Roasting improved the potassium, phosphorus, copper and iodine, reducing the magnesium, calcium, zinc and iron contents. Boiling improved the sodium and selenium and reduced the potassium, magnesium and calcium levels.

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 Nutritional Qualities of Ginger Mutant Lines Grown in the Humid Tropical Agroecology of Nigeria

2020 ◽  
pp. 35-42
Author(s):  
M. N. Abua ◽  
M. A. Ittah ◽  
E. E. Obok ◽  
G. A. Iwo ◽  
R. E. Edugbo ◽  
...  
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Zingiber Officinale ◽  
Proximate Analysis ◽  
Matter Content ◽  
Dry Matter Content ◽  
Crude Fibre ◽  
Nutritional Qualities ◽  
Important Quality ◽  
Mutant Lines

The present study was aimed to determine the variations in nutritional qualities of 15 mutant lines and two landraces of ginger (Zingiber officinale). Fifteen (15) gamma (γ)-ray induced mutants lines and two landraces of ginger were planted in 2017 early cropping season in the Teaching and Research Farm, Department of Crop Science, Faculty of Agriculture, Forestry and Wildlife Resources Management, University of Calabar, Calabar, Nigeria. To evaluate the nutritional qualities of these seventeen ginger genotypes at maturity, proximate analysis was carried out in the Biochemistry Laboratory of the National Root Crop Research Institute Umudike, Abia State, Nigeria. Using standard and official protocols of the Association of Official Analytical Chemists (AOAC). Results showed that the ginger lines varied significantly (P < 0.01) in all their proximate attributes. The moisture content ranged from 10.13% (UG1) to 12.95% (UG2). Mean dry matter was 88.89%; UG1 and UG2 had the highest (89.89%) and lowest (87.05%) dry matter content, respectively. Mean crude protein was 7.74%; UG2-9-01 and UG2-11-03 had the highest (8.25%) and lowest (7.29%) crude protein respectively. UG1-5-38 and UG1-5-22 had the highest (8.12%) and lowest (6.41%) crude fibre content respectively. The oleoresin content ranged from (6.25%) in UG2-9-01 to (9.09%) in UG1-11-07. UG1-5-04 and UG1-5-22 had the highest (2.88%) and lowest (2.22%) ash content respectively. UG2-9-01 had the highest carbohydrate content of (65.10%). While UG1-5-52 had the lowest (61.27%) The result showed that the ginger lines used in this study had high mean carbohydrate (62.85%) and protein (7.74%) contents as such can be used as supplementary sources of these nutrients for human and livestock. UG1-7-24, UG1-11-07 and UG1-5-18 with high oleoresin contents of 9.11%, 9.09% and 9.05% respectively are recommended to ginger breeders as useful genotypes for improving other ginger lines through micropropagation techniques especially when breeding for oleoresin quality, which is an important quality of ginger. In conclusion, further evaluation and testing of these ginger lines is recommended.

scholarly journals PHYTO-NUTRITIONAL PROFILES OF BROOM WEED (SIDA ACUTA) LEAF EXTRACT

2020 ◽  
Vol 3 (11) ◽  
pp. 119-124
Author(s):  
Shittu, M. D ◽  
Alagbe, J.O
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Leaf Extract ◽  
Biological Activities ◽  
Proximate Analysis ◽  
Therapeutic Effects ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Sida Acuta ◽  
Β Carotene

Medicinal plants are abundant in phytochemicals that has significant therapeutic effects. They are relatively cheap, effective and safe in prolong use. This experiment was carried out to investigate the phyto-nutritional profile of broom weed (Sida acuta) leaf extract. Proximate analysis Sida acuta leaf indicated the presence of dry matter (91.88 %), crude protein (18.01 %), ash (9.73 %), crude fibre (6.24 %), ether extract (1.77 %) and energy (2760 Kcal/kg). Phytochemical screening of the extract revealed the presence of condensed tannins, hydrolysable tannins, flavonoids, saponins, phenols, oxalate, phytate, alkaloids, terpenoids and glycosides at 0.82 %, 2.02 %, 4.25 %, 0.20 %, 0.17 %, 0.05 %, 0.23 %, 0.22 %, 0.95 % and 0.02 % respectively and the vitamin constituents are thiamine (0.33 mg/100g), ascorbic acid (30.17 mg/100g), riboflavin (0.05 mg/100g), β-carotene (0.79 mg/100g) and niacin (0.41 mg/100g). Mineral analysis showed that it contained calcium (127.6 mg/100g), phosphorus (78.6 mg/100g), potassium (31.6 mg/100g), magnesium (102.1 mg/100g), iron (2.14 mg/100g), manganese (0.60 mg/100g), copper (0.04 mg/100g) and zinc (1.75 mg/100g). Result on amino acid composition showed that they contained lysine (2.11 mg/100g), arginine (1.77 mg/100g), aspartic acid (2.13 mg/100g), threonine (1.85 mg/100g), histidine (4.71 mg/100g), serine (2.03 mg/100g), glycine (1.05 mg/100g), alanine (3.31 mg/100g), cystine (5.06 mg/100g), valine (0.88 mg/100g), leucine (2.04 mg/100g), phenyalanine (4.72 mg/100g), tyrosine (3.51 mg/100g), isoleucine (2.84 mg/100g), methionine (0.85 mg/100g) and proline (1.05 mg/100g). It was concluded that  Sida acuta leaf extract is rich in various nutrients and phytochemicals conferring it the ability to perform multiple biological activities and as a natural alternative to antibiotics. 

scholarly journals The effects of different pre-treatments on the physicochemical composition and sensory acceptability of ‘Kacang Koro’ energy bar

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1162-1171
Author(s):  
W.N.I. Wan Mohamad Din ◽  
Z. Mohd Zin ◽  
M.A.A. Abdullah ◽  
M.K. Zainol
Keyword(s):  
Crude Protein ◽  
Proximate Analysis ◽  
Crude Fibre ◽  
Phytic Acid Content ◽  
Sensory Acceptability ◽  
Negative Side ◽  
Physicochemical Composition ◽  
Calorie Content ◽  
Pre Treatment ◽  
Energy Bar

Every good food comes with its negative side, and ‘Kacang Koro’ is one of them. Although ‘Kacang Koro’ contains a lot of protein, it also has a negative side, such as an anti-nutritional factor. These anti-nutrient factors need to be removed in order to produce nutritious food. This study was aimed to determine the effect of pre-treatment (soaking, soaking-boiling, soaking-roasting, soaking-microwave) on physicochemical composition and sensory acceptability in ‘Kacang Koro’ energy bar. The energy bars were subjected to physical analyses, proximate analysis, calorie content, phytochemical analyses and sensory analysis. All the different treatments of ‘Kacang Koro’ energy bar showed moisture content of 8.29 - 12.42%, ash of 1.09 - 1.11%, crude protein of 7.51 - 10.14%, crude fat of 12.75 - 17.77%, crude fibre of 2.78 - 3.62%, and carbohydrate of 57.19 - 63.91%. The calorie content was found to be 484.81 - 511.29 kcal/100 g. The oxalate content in all ‘Kacang Koro’ pre-treated is ranged between 29.81 - 45.1 mg/kg. The phytic acid content is between 0.15% - 0.37% and the tannin content is in the range of 25.53 L - 52.30 mg GAE/L. Energy bar with soaking-microwave pretreated ‘Kacang Koro’ has higher value in crude protein, crude fat, and crude fibre but moderate in moisture and carbohydrate content, meanwhile lower in ash content. Sensory acceptability tests showed the sweetness, taste and overall acceptability of the samples were significantly different between ‘Kacang Koro’ energy bars using soaking compared to soaking-microwave pretreatment. The pre-treatment of ‘Kacang Koro’ may boost the use of these ‘Kacang Koro’ in the food industry and promote their application.

Sign in / Sign up

Export Citation Format

Share Document