scholarly journals Proximate Analysis of Some Selected Infant Formula Sold in Makurdi Metropolis

2019 ◽  
pp. 1-8
Author(s):  
Ogochukwu Augustina Onuorah ◽  
Rufus Sha'ato ◽  
Okeke Rufina Obioma ◽  
Adegoke Abiodun Adebimpe ◽  
Adekola Omololu Atanda ◽  
...  
Keyword(s):  
Moisture Content ◽  
Infant Formula ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Food Samples ◽  
Crude Fibre ◽  
North Central ◽  
Infant Formulae ◽  
North Bank ◽  
Commercial Baby Food

Infant formula is a synthetic version of mother’s milk and belongs to a class of food materials known as dairy substitutes. This study was designed to evaluate the proximate composition of some selected infant formula sold in Makurdi metropolis. Six (6) different brands of infant formula samples were purchased from the major markets, Wadata market and North bank market Makurdi Benue State, North Central Nigeria. The six different brands comprise of three (3) infant milk formulae and three (3) infant cereal formulae. Samples on some Selected Infant Formulae were analysed in the laboratory for proximate composition and the data were subjected to Analysis of Variance to rank the significant differences in means. There were significantly different (P<0.05) across the selected infant formulae sample for moisture, ash, crude protein, crude fate, crude fibre and carbohydrates. The result shows that FRISOGOLD significantly (P<0.05) has the highest moisture content (11.60%) with cowbell having the lowest (2.45%) while the ash content of cowbell was found to be the highest compared to other formulae. In conclusion, the commercial baby food samples (MYBOY, NAN and cowbell) have a low moisture content which suggests an asset as this prolongs the shelf life and also inhibits microbial activity on these products thereby preventing spoilage.

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 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 EFFECT OF STORAGE MATERIALS ON THE PROXIMATE COMPOSITION OF TOMATO (Lycopersicon Esculentum) POWDER

2020 ◽  
Vol 4 (2) ◽  
pp. 203-206
Author(s):  
RUKAYAT OLADIPUPO ◽  
K. A. Yusuf ◽  
G. Salawu
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Storage Period ◽  
Proximate Analysis ◽  
Aluminium Foil ◽  
Crude Fibre ◽  
Storage Materials ◽  
Tomato Powder

The effect of storage materials on the quality of tomato powder was studied. Fresh, firm and matured red tomatoes were washed, sorted and sliced to a uniform thickness of 5mm. The sliced tomatoes were pre-treated by dipping in 1% calcium chloride (CaCl2) and 0.2% potassium metabislphite (KMS) solution for 10 minutes at room temperature. 200g each of the sample was dried at temperatures of 600C until equilibrium moisture content was attained. The dried tomatoes were ground into powder and stored in Black polyethylene [BPE], White polyethylene [WPE], and Laminated Aluminium Foil [LAF] pouches for 6 weeks. The moisture content, crude protein, crude fibre, fat, total ash, and vitamin C of the tomato powder were determined using the method prescribed by AOAC. The carotene contents were determined by HPLC. The proximate analysis was repeated after 2 weeks, 4 weeks and 6weeks of storage.  There was an increase in moisture content and ash content after 6 weeks of storage while a decrease in value of protein, fat and vitamin C content occurred after the storage period. All the parameters measured were best retained by the laminated aluminium foil (LAF) compared to black polyethylene (BPE) and white polyethylene (WPE) packaging material for the entire period of the study.

scholarly journals Effects of Culinary Methods on The Proximate Composition of an Edible Insect (Rhynchophorus Phoenicis) Larvae Obtained From Bayelsa State, Nigeria

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
D. P. MarkManuel ◽  
Jackson Godwin
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Proximate Composition ◽  
Ash Content ◽  
The Other ◽  
Fibre Content ◽  
Crude Fibre ◽  
Edible Insect ◽  
Mineral Levels ◽  
Carbohydrate Contents

This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p 0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet. This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p>0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p<0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet.

Comparative Studies on the Proximate Composition of Three Tubers of Dioscorea Species in Anyigba, Kogi State

2019 ◽  
Vol 8 (1) ◽  
pp. 138-142
Author(s):  
Adegboyeda Adeniji ◽  
Apovughaye Taiga ◽  
M S Ayodele
Keyword(s):  
Proximate Composition ◽  
Third World ◽  
Proximate Analysis ◽  
Diabetic Patients ◽  
Composite Flour ◽  
Crude Fibre ◽  
Low Carbohydrate ◽  
Balance Diet ◽  
Dioscorea Species ◽  
The Third World

The third world countries are not just suffering from food shortage, they are also plagued by malnutrition which stems from poverty coupled with inadequate informations about the nutritional contents of foods consume by most of her populace. Yam is a stable food consume by millions of Nigerians and the decision of which species to consume is often based on palatability and availability. Proximate analysis was carried out on D. rotundata., D. cayenensis and D. alata to compare their protein, carbohydrate, moisture, crude fibre, fat and ash content. The result reveals that Carbohydrate content of D. cayenensis (50.60%) was higher when compared to D. rotundata (48.8%) and D. alata (36.02%).  Also, the crude fibre of D. alata (5.26%) was significantly higher compared to D. cayenensis (4.86%) and D. rotundata (4.75%), similar result was obtained for the protein content of D. alata; which was 3.46% compared to D. cayanensis (2.13%) and D. rotundata (1.61%) respectively. This research concludes that the proximate composition of the Dioscorea species studied varied significantly. Yam consumers and nutritionist are advised to select their yam species in view of the various proximate constituents to achieve a well balance diet in terms of food and composite flour. The cultivation of the D. alata species should be encouraged because of its low Carbohydrate and high protein contents, thus making it suitable for diabetic patients or people suffering from related illnesses.

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 Evaluation of the Phytochemical and Nutritional Profiles of Cnidoscolus chayamansa (Mc Vaugh) Leaf Collected in Jos, North Central, Nigeria

2021 ◽  
pp. 52-58
Author(s):  
M. K. Jiyil ◽  
R. J. Kutshik ◽  
C. E. Mafuyai ◽  
V. P. Dalong ◽  
D. H. Edward ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Proximate Analysis ◽  
Crude Fibre ◽  
Crude Lipid ◽  
North Central ◽  
Cnidoscolus Chayamansa ◽  
Nutritional Profiles

Background: Plants could either be ornamental, medicinal, as well as nutritional, hence there has been a high level of reliance on plants as a whole by both man and animals for survival. Aim of the Study: This study aimed to evaluate the Phytochemical contents and Nutritional Profiles of Cnidoscolus chayamansa  Leaf Collected in Jos, North Central, Nigeria. Study Duration: This study was conducted on 30th June, 2019 at the Department of Biochemistry, Faculty of Basic Medical Sciences, University of Jos, Nigeria. Methodology: The proximate and phytochemical compositions were investigated in accordance with standard procedures. Mineral concentrations were determined by using flame photometer, atomic absorption spectrophotometer, calorimetry.  Crude protein content was determined by Kjeldahl method and amino acid profile were analyzed using Technicon sequential Multi-Sample Amino Acid Analyzer (TSM). Results: The preliminary qualitative phytochemical screening revealed the presence of alkaloid, flavonoids, tanins, saponins, terpenes and steroids, balsam and phenol with the absence of cardiac glycosides, and resin. The proximate analysis showed high carbohydrate (27.48±0.02), crude fibre (25.18±0.02) and protein (18.63±0.01), moderate concentration of moisture content (12.62±0.00) and ashes content (11.68±0.01), low concentration of crude lipid (4.40±0.01). The minerals detected were calcium, magnesium, potassium, sodium, iron, manganese, cobalt, sulphur, aluminium, zinc, molybdenum, and Phosphorus. Seventeen amino acids were analysed; nine essential amino acids namely; Leucine, isoleucine, phenylalanine, trptophane, valine, threonine, arginine, methionine and histidine and Eight non-essential amino acids namely; proline, tyrosine, cysteine, alanine, glutamate, gycine, serine and aspartic. Glutamic and leucine acids were found in higher concentration as 10.14+ 0.016 and 8.99+ 0.000 respectively. Conclusion: This investigation shows that Cnidoscolus chayamansa leaf from Jos, Nigeria contains high medicinal and nutritional compositions which could be exploited for the treatment of diseases as well as nutritional supplements.

scholarly journals Proximate and Mineral Composition of Some Leafy Vegetables Sold in Farin Gadan Market in Jos, Plateau State, Nigeria

2021 ◽  
pp. 26-35
Author(s):  
E. G. Ibrahim ◽  
M. A. Gube-Ibrahim ◽  
D. O. Adekeye ◽  
N. J. Numonaya
Keyword(s):  
Heavy Metals ◽  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Leafy Vegetables ◽  
Acid Extraction ◽  
Highway Traffic ◽  
Jos Plateau ◽  
Plateau State

This study was carried out to determine the mineral concentration and proximate composition of four different leafy vegetable collected in from Farin Gadan Market Jos Plateau State Nigeria and extracted using double acid extraction method. Heavy metals concentration was performed using atomic absorption spectrophotometer and proximate composition was determined by Association of, Official Analytical chemistry (AOAC,1999) method. Results showed that the highest level of lead was found in Jute (0.045 ±0.004) while Lettuce (0.001 ±0.007) had the lowest level of lead. The leafy vegetables in this study may have been polluted with lead through pollutants in irrigation water, farm soil or due to pollution from the highway traffic. Chromium and cadmium were observed to be low in all the leafy vegetables analyzed, which is still within the safe limit set by FAO/WHO. Zinc had the highest concentration (2.802± 0.012) in bitter leaf, proximate analysis indicated significant variability in the constituents contained in the leafy vegetables studied (Carbohydrate, Ash content, crude protein, crude fats, crude fibre and moisture content in descending order). The highest moisture content was found in Lettuce (7.791%) and the highest crude protein in Bitter leaf (12.88%). The concentrations of the toxic heavy metals are within the tolerable limits of some regulatory authorities. However, there is need for continuous monitoring of heavy metal and proximate analysis in leafy vegetables because, leafy vegetables are the main sources of food supplements for humans in many parts of the world and are considered as bio-indicators of environmental pollution. 

scholarly journals Diversity in proximate analysis of tubers of some African yam bean (Sphenostylis stenocarpa) (Hochst Ex. A. Rich.) Harms (Fabaceae) accessions

2020 ◽  
Vol 24 (10) ◽  
pp. 1787-1793
Author(s):  
T.E. Konyeme ◽  
B.L. Nyananyo ◽  
F.B.G. Tanee
Keyword(s):  
Moisture Content ◽  
Clustering Analysis ◽  
Mineral Content ◽  
Principal Component ◽  
Proximate Analysis ◽  
Crude Fibre ◽  
African Yam Bean ◽  
Livestock Feeds ◽  
Proximate And Mineral Composition

This study was carried out to determine the proximate and mineral composition of fresh tubers of 17 African Yam Bean (AYB) accessions. Standard analytical procedures were adopted in the determination of bioactive compounds in the tubers of the different accessions. Data were subjected to descriptive statistics, principal component and clustering analysis. Ash content ranged between 4.59-9.99%, Carbohydrate (46.59-66.52%), Crude fibre (6.93-12.13), Fat (1.06-4.04%), Moisture content ranged between 11.36-21.91% and Protein (4.91-14.50%). The range of mineral content evaluated were: Calcium (1.53-5.82), Copper (10.59-44.93), Iron (63.52-240.48), Magnesium (0.59-2.26), Manganese (42.25-160.01), Nitrogen (0.75-2.23%), Potassium (1.34-5.08), Sodium (0.05-0.22) and Zinc (28.24-106.93. The proximate variables in the tubers significantly (P<0.05) distinguished the 17 AYB accessions. Three distinct clusters were visible. The seven accessions in cluster I had the highest protein, carbohydrate and moisture content. Cluster II had the least mineral content. Accessions with the highest fat and mineral content were grouped in cluster III. Food, nutritional and medicinal values inherent in AYB tubers is high and promising, its utilization in human and livestock feeds is greatly encourage. Keywords: Accessions, African yam bean, diversity, proximate analysis, tubers

scholarly journals PROXIMATE COMPOSITION OF Reinwardtiodendron humile (Hassk.) Mabb. FRUIT FROM BOGOR BOTANIC GARDENS COLLECTION

2021 ◽  
Vol 7 (1) ◽  
pp. 29-36
Author(s):  
Saniyatun Mar'atus Solihah ◽  
Inggit Puji Astuti
Keyword(s):  
Protein Content ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Quality Standards ◽  
Proximate Analysis ◽  
Fresh Fruit ◽  
Botanic Gardens ◽  
Crude Fibre ◽  
Nutritional Values

Abstract   Reinwardtiodendron humile (Hassk.) Mabb. is one of the members of the Meliaceae tribe with the potential to be developed and consumed as fresh fruit or processed fruit. This research aims to determine the proximate composition or nutritional values contained in R. humile. Proximate analysis of R. humile included analytical determinations of water, ash, crude fat, protein, crude fibre, and carbohydrates. All tests for each of the parameters or components were carried out two times. Then, the contents determined through proximate tests were calculated using certain formulas. The results of this study indicate that the proximate composition of R. humile consisted of water, ash, fat, protein, crude fibre, and carbohydrates (74.2% - 75.28%; 1.35% - 1.54%; 0.53% - 0.72%; 2.48% - 2.73%; 0.86% - 3, 47%; and 16.7% - 20.14%). These results meant the fruit contents met the quality standards of fruit, except for the protein content. The results of the analysis of the proximate composition also show that the nutritional values of R. humile fruit did not significantly differ from the nutritional values of other fruits of the Meliaceae tribe commonly consumed by humans, such as duku, langsat, and kokosan.   Keywords: fruit, nutritional value, proximate analysis, Reinwardtiodendron humile                                 

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