scholarly journals Proximate Quantification and Sensory Assessment of Moi-Moi Prepared from Bambara Nut and Cowpea Flour Blends

2019 ◽  
pp. 1-11
Author(s):  
Innocent N. Okwunodulu ◽  
Grace C. Peter ◽  
Felicia U. Okwunodulu
Keyword(s):  
Amino Acids ◽  
Sensory Evaluation ◽  
Tap Water ◽  
Essential Amino Acids ◽  
Cowpea Seeds ◽  
Cowpea Flour ◽  
Flour Blends ◽  
Calcium Iron ◽  
Flour Blend ◽  
Proximate Analyses

Background: Moi-moi is a popularly relished snack in Nigeria prepared from cowpea which is deficient in essential sulphur containing amino acids but rich in lysine and some vitamins. Bambara nut is rich in essential amino acids, fiber, calcium, iron, carotene, oil, carbohydrate, protein and energy than cowpea. Aim: This study aimed at investigating the complementary effects of bambara nut and cowpea flour blends on the nutrient and acceptability of moi-moi. Study Design: To fit a one way Analysis of Variance. Place and Duration of Study: At Umuahia, Abia State Nigeria between March and June, 2018. Methodology: Cleaned and sorted bambara nut was cracked, winnowed, milled and sieved while cowpea seeds were steeped in tap water for two hours, hand dehulled, oven dried at 60°C, milled and sieved separately. Their flour blends were mixed according to bambara: cowpea ratios of 100:0 (sample A), 75:25% (sample B), 50:50% (sample C), 25:75% (sample D) and 0: 100% (sample E) and used to prepare moi-moi. Same quantities of seasonings were added per 100 g of each blend and mixed into a homogenous paste texture. The seasonings used were 10 ml of Life vegetable oil, 5 g of ground crayfish, 5 g of onion, 5 g of tomato, 2 g of salt, 2 g of pepper and 8.03 g of magi. Each paste ratio was then wrapped in “Etere” leaf and steamed separately in covered pots for 50 minute using a gas cooker. Cooled moi-moi samples were subjected to proximate analyses, energy value calculations and sensory evaluation. Results: Results showed increase in nutrients with increase in cowpea flour inclusion except in carbohydrate which decreased from 31.95 to 16.35%. Protein values increased from 10.40% to 13.50%, fat from 3.90 to 6.40%, fiber from 1.25 to 2.00%, ash from 1.30 to 2.15%, moisture from 51.20 to 59.69%. Energy values decreased with increase in cowpea inclusion from 726.45 to 839.49 kj/100 g. Sensory evaluation showed that 100% bambara nut moi-moi were most preferred by the panelists followed by 25% bambara nut: 75% cowpea flour blend, while 50% bambara nut: 50% cowpea flour blend was least preferred. Conclusion: Nutrients increased with increase in cowpea flour. Bambara flour substitution should not be more than 25%.

CHANGING THE NUTRITIONAL VALUE OF BUCKWHEAT GRAINS WHEN GERMINATION WITH USING ULTRASOUND-TREATED WATER

2020 ◽  
Author(s):  
Е.И. ПОНОМАРЁВА ◽  
Н.Н. АЛЁХИНА ◽  
О.Б. СКВОРЦОВА
Keyword(s):  
Amino Acids ◽  
Ultrasonic Treatment ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Tap Water ◽  
Control Sample ◽  
Essential Amino Acids ◽  
Laboratory Unit ◽  
Excess Water ◽  
Germination Process

Исследован способ проращивания зерна гречихи с применением ультразвуковой обработки воды для замачивания. Для замачивания зерна использовали водопроводную воду контрольный образец и водопроводную воду, обработанную ультразвуком на лабораторной установке с плотностью звуковой энергии 15 кДж/м3 и частотой 21 кГц в течение 10, 20 и 30 мин, опытные образцы. Каждый из образцов замоченных зерен выдерживали при температуре (20 2)С при варьировании времени замачивания 1,5 2 и 2,5 ч. Затем лишнюю воду удаляли и проращивание продолжали в термостате, оценивая энергию прорастания зерен гречихи через 4, 8 и 12 ч. Установлено, что ультразвуковая обработка воды для замачивания в течение 20 мин позволяет интенсифицировать процесс проращивания на 6,5 по сравнению с контрольным образцом и не влияет на изменение элементного состава зерна, повышая в пророщенном зерне гречихи по сравнению с нативным зерном этой же культуры содержание натрия на 15, магния на 44, фосфора на 19, калия на 28, кальция на 30 и массовую долю незаменимых аминокислот на 636 в зависимости от аминокислоты. Method of of buckwheat grain with the use of ultrasonic treatment of water for soaking study. Tap water was used for soaking the control sample grains, and tap water treated with ultrasound in a laboratory unit with a sound energy density of 15 kJ/m3 and a frequency of 21 kHz for 10, 20, and 30 minutes was used for experimental samples. Samples of soaked grains were kept at a temperature of (20 2)C with varying soaking times 1,5 2 and 2,5 hours. Then the excess water was removed and sprouting continued in the thermostat. The sprouting energy of buckwheat grains was estimated after 4, 8 and 12 hours. It was found that ultrasonic treatment of water for soaking for 20 minutes allows to intensify the germination process by 6,5 compared to the control sample, does not affect the change in the elemental composition of the grain, increasing in the sprouted grain of buckwheat in comparison with the native grain of the same culture the content of sodium by 15, magnesium by 44, phosphorus by 19, potassium by 28, calcium by 30 and the mass fraction of essential amino acids by 636, depending on the amino acid.

scholarly journals Nano urea effects on Pleurotus ostreatus nutritional value depending on the dose and timing of application

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Youssef N. Sassine ◽  
Layla Naim ◽  
Zeina El Sebaaly ◽  
Sami Abou Fayssal ◽  
Mohammed A. Alsanad ◽  
...  
Keyword(s):  
Amino Acids ◽  
Pleurotus Ostreatus ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Metal Bioaccumulation ◽  
Sodium Calcium ◽  
Total Carbohydrates ◽  
Heavy Metal Bioaccumulation ◽  
Calcium Iron ◽  
Different Doses

AbstractThe work investigated the effect of Lithovit-Urea50 on the composition of Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) cultivated on spent oyster substrate mixed with wheat straw (1:1, w/w mixture). The product was applied in different doses (C1: 3 g kg−1 and C2: 5 g kg−1) at three distinct timings (t1: at spawning, t2: after first harvest, t3: at spawning and after first harvest). Protein and fiber contents increased respectively by 0.64 and 0.2% in C1t1 and by 0.46 and 0.8% in C2t2 compared to control (C0t0). Total carbohydrates increased by 0.48–3.76%. Sucrose and glucose contents decreased in the majority of treatments, while fructose increased in C2t1 (by 0.045%). Essential amino acids were the highest in C1t1, wherein respective improvement of 0.31, 0.10, 0.05, 0.21, 0.18, and 0.09% compared to C0t0. Similarly, C1t1 was superior in non-essential amino acids. Potassium, sodium, calcium, iron, and copper contents decreased in all treatments, with minor exceptions, zinc decreased in C1t1 and C2t1, while nickel and lead increased in all treatments. Conclusively, despite important ameliorations in the mushroom nutritional value, mostly in C1t1, the product should be further tested in lower doses (< 3 g kg−1) to counteract its effect on heavy metal bioaccumulation.

scholarly journals Ingredient modification to improve nutrition of Indonesian Koya made of nile and soy as a source of protein

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 314-324
Author(s):  
R.B.K. Anandito ◽  
Kawiji ◽  
L. Purnamayati ◽  
L.L. Maghfira
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Sensory Evaluation ◽  
Nile Tilapia ◽  
Protein Composition ◽  
Essential Amino Acids ◽  
High Protein ◽  
Soy Flour ◽  
Protein Sources

Koya is an Indonesian food often used as a seasoning topping. Koya is made from prawn crackers and fried onions. It is popular and can be used as an alternative to improve human nutrition, primarily to fulfill the protein needs in children. One of the high-protein sources is the Nile tilapia which is easily cultured in Indonesia. Tilapia can be combined with soy, a high protein local food. The aim of this study was to determine the characteristics of Koya made from Tilapia and combined with either soy or fermented soy (tempeh). Koya was made from a combination of the main ingredients, such as Nile tilapia -soy flour (NS) and Nile tilapia-tempeh flour (NT) with a ratio of tilapia: soy flour/tempeh flour 40:60, 50:50, and 60:40, respectively. Each Koya was tested for its chemical composition and sensory evaluation. The results indicated that the combination of Nile tilapia-soy flour and Nile tilapia-tempeh had a significant effect on the chemical and sensory characteristics. With the higher concentration of tilapia; the moisture, ash, and protein composition increased, but the fat content decreases. Koya with 60% of tilapia either combined with 40% soy (NS3) or 40% tempeh (NT3), was the most preferred by panelists. Koya NS3 contained moisture, ash, fat, protein, and carbohydrates of 13.06%, 5.15%, 19.59%, 54.19%, and 21.50%; respectively while NT3 of 13.32%, 3.89%, 19.28%, 48.72%, and 28.06%; respectively. Koya NS3 and NT3 contained linoleic and linolenic fatty acids and higher essential and non-essential amino acids than commercial Koya.

scholarly journals The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits

2020 ◽  
Vol 38 (No. 6) ◽  
pp. 397-403
Author(s):  
Amal Alshawi
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Chemical Composition ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Essential Amino Acids ◽  
Partial Replacement ◽  
Potato Flour ◽  
White Flour ◽  
Total Dietary Fibre

The study aimed to demonstrate how irradiation affects the chemical composition and amino acids of Spunta potato flour, and the sensory evaluation of biscuit samples partially composed of irradiated potato flour. The potato flour was irradiated with 50 and 150 Gy. Protein, fat, total dietary fibre, ash, carbohydrates, ascorbic acid, and amino acids were analysed. Sensory evaluation of biscuits was conducted after adding potato flour as a partial replacement for wheat flour at ratios of 5, 10, and 15%. The results showed that potato flour contained ascorbic acid, which was absent in wheat flour. Potato flour had less total protein and carbohydrate and more ash and fibres than wheat flour. Total essential amino acids appeared at the highest percentage, particularly lysine at 8.29 ± 0.02, compared with non-essential amino acids in the samples irradiated at a dose of 150 Gy. The biscuits were prepared with different ratios of the irradiated potato flour at dose 150 Gy to white flour. Sensory evaluation for biscuits with 10% of potato flour scored 8.61 ± 0.01, 8.33 ± 0.02, 8.77 ± 0.02, and 8.38 ± 0.00 for overall acceptance, colour, texture and appearance, respectively. This study recommends using 10% of irradiated potato flour at 150 Gy blended with wheat flour to produce biscuits.

scholarly journals Compositional and antioxidant analysis of peels from different banana varieties (Musa spp.) for their possible use in developing enriched flours

2019 ◽  
Vol 29 ◽  
pp. 1-14
Author(s):  
Francisco Javier Gómez Montaño ◽  
Victoria Eugenia Bolado García ◽  
Gabriela Blasco López
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Antioxidant Capacity ◽  
Sensory Evaluation ◽  
Food Product ◽  
Essential Amino Acids ◽  
Banana Peel ◽  
Ethereal Extract ◽  
Production Chain ◽  
Fiber Proteins

The banana peel represents about 30% of the fruit, it is discarded and could be used for food development, due to its chemical and antioxidant composition. It is rich in fiber, proteins, essential amino acids, polyunsaturated fatty acids, potassium and in phenolic compounds; which could be used in the treatment of certain types of cancer and coronary heart disease. The objective was to bromatologically evaluate banana peels of five different varieties, as well as their antioxidant activity and sensory acceptance for use in food fortification. Bromatological and antioxidant capacity analyzes of five banana varieties (roatán, macho, morado, manzano, and dominico), cereal flour formulation for product generation and sensory evaluation of the food product were performed. The macho banana peel obtained the highest values for protein, fiber and ethereal extract; presented a high antioxidant capacity for ABTS•+ and DPPH• methods. The five varieties of banana peel showed the presence of linoleic and linolenic fatty acids. The macho banana peel, obtained a high presence of essential amino acids. Products with banana peel flour were made with three other flours, where interaction with cornmeal was the best. The sensory evaluation was made with a nacho-type snack, the results showed tendency neither I like nor dislike for attributes of smell, color and flavor. A series of applications for the banana peel were generated to help its production chain and increase food availability.

scholarly journals Microbial Contamination of Beef and Beef Products

2019 ◽  
Vol 2 (2) ◽  
pp. 01-01
Author(s):  
Fahim Shaltout
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Microbial Contamination ◽  
Essential Amino Acids ◽  
Good Source ◽  
Biological Value ◽  
Sodium Calcium ◽  
Different Types ◽  
Beef Products ◽  
Calcium Iron

Beef provide an animal protein of high biological value for consumers at all ages, where they contain all the essential amino acids required for growth. Moreover, beef is good source of different types of vitamins as niacin, riboflavin, thiamine and ascorbic acid as well as sodium, calcium, iron, phosphorus, sulpher and iodine.

scholarly journals Phytochemical characterization of Moringa oleifera leaves

2021 ◽  
Vol 67 (3) ◽  
pp. 19-26
Author(s):  
Laura Rubio-Sanz ◽  
Carmen Dorca-Fornell ◽  
María Fornos ◽  
Eloy Navarro-León ◽  
María C. Jaizme-Vega
Keyword(s):  
Amino Acids ◽  
Vitamin A ◽  
Moringa Oleifera ◽  
Essential Amino Acids ◽  
Organic Production ◽  
North India ◽  
High Concentration ◽  
Anticancer Properties ◽  
Tenerife Island ◽  
Calcium Iron

Summary Introduction: Moringa oleifera (moringa) is a fast-growing tree from north India and Himalayan foothills considered to be one of the most nutritious species. Especially it’s leaves contain proteins in a high concentration, all essential amino acids, nutrients like calcium, iron, potassium and cooper, vitamin A, E and group B, and also antioxidants and polyphenols. Many studies have demonstrated the medicinal properties of moringa leaves consumption thanks to its antioxidant, anti-inflammatory, prevention of diabetes or antitumor and anticancer properties. The amount and number of essential nutrients and phytochemical constituents may vary depending on the plant tissue and age and especially on the climatic and edaphological conditions. Methods: We pointed to demonstrate moringa plants grown on proper conditions display a better production of its desired compounds. In this work, the mineral, amino acids, antioxidant activity and various bioactive compounds were analysed in moringa leaves extract from plants grown on Tenerife Island under organic production and similar climatic and edaphological conditions as the place of origin. Results: Our results revealed a high concentration of several nutrients as calcium, potassium and iron, as comparison to other moringa plants; β-carotene (pro-vitamin A), ascorbate (vitamin C) and glutathione, whose function is mainly antioxidant; chlorogenic acid with anticancer function; quercetin with antioxidant, anticancer and antidiabetic functions, among others; glucomoringin-isothiocyanate with anti-micro-biological and neuroprotective function. Conclusion: The results obtained in this study placed on Tenerife Island as one of the best suitable places for moringa good quality production and highlight the potential use of moringa novel food for humans and as a biostimulant for plants.

Pengoptimalan Air Leri dalam Pembuatan Sabun Pembersih Wajah Alami yang Ekonomis

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Rahmawati Rahmawati ◽  
Trimayasari Trimayasari ◽  
Ghozali Akhmad Mustaqim ◽  
Wening Dwi Prastiwi ◽  
Emas Agus Prastyo Wibowo
Keyword(s):  
Amino Acids ◽  
Fine Particles ◽  
Hard Water ◽  
Essential Amino Acids ◽  
Ultraviolet Rays ◽  
Starch Granules ◽  
Facial Skin ◽  
Skin Cells ◽  
The Face ◽  
Made In

AbstractSoap facial cleanser is needed to keep the facial skin to keep them clean and healthy. The purpose of this study to make soap cleanser with natural materials such as hard water deposits leri. This is because the use of leri water starch or starch granules of fine particles contained in water leri dansel dust can shed the dead skin on the face because of the essential amino acids contained can regenerate skin cells. In addition, water leri can brighten the face because the leri water oryzanol contain substances that can update the development and formation of the pigment melanin, which is effectively to ward off ultraviolet rays. The process of making soap using the principle of saponification reaction, namely the reaction between the oil and the KOH/NaOH. Facial cleansing soap made in this study is solid soap. Based on the results of quality test, soap solid leri water has a pH of 11.1, saponification number is 33, the water content of 46% as well as respondents to the test aspects of aroma and foam shows good results so this water leri treatment can be an alternative solution to prevent the use of soap facial cleansers that contain harmful chemicals. Keywords: air leri, soap cleanser, saponification  AbstrakSabun pembersih wajah sangat diperlukan untuk menjaga kulit wajah agar tetap bersih dan sehat. Tujuan dari penelitian ini untuk membuat sabun pembersih wajah dengan bahan alami berupa endapan air leri. Penggunaan air leri ini dikarenakan butiran partikel starch atau pati halus yang terdapat dalam air leri dapat merontokkan debu dansel kulit mati pada wajah karena asam amino esensial yang terkandung dapat meregenerasi sel-sel kulit. Selain itu, air leri dapat mencerahkan wajah karena air leri mengandung zat oryzanol yang dapat memperbarui perkembangan dan pembentukan pigmen melanin, yang efektif guna menangkal sinar ultraviolet. Proses pembuatan sabun menggunakan prinsip reaksi saponifikasi, yaitu reaksi antara minyak dan KOH/NaOH. Sabun pembersih wajah yang dibuat dalam penelitian ini ialah sabun padat. Berdasarkan hasil uji mutu, sabun air leri padat memiliki pH 11,1, angka penyabunan sebesar 33 kadar air 46 kadar air 46 % serta uji responden terhadap aspek aroma dan busa yang menunjukkan hasil cukup baik sehingga pengolahan air leri ini dapat menjadi solusi alternative untuk mencegah penggunaan sabun pembersih wajah yang mengandung bahan kimia berbahaya. Kata kunci: air leri, sabun pembersih wajah, saponifikasi 

ADAPTIVE CAPACITY OF EINKORN HUSKLESS IN THE SECOND, THIRD AND SEVENTH RUSSIAN FEDERATION REGIONS

1970 ◽  
pp. 34-38
Author(s):  
S. K. Temirbekova ◽  
M. Sh. Begeulov ◽  
Yu. V. Afanaseva ◽  
I. M. Kulikov ◽  
N. E. Ionova
Keyword(s):  
Amino Acids ◽  
Biochemical Analysis ◽  
Chemical Properties ◽  
First Grade ◽  
Essential Amino Acids ◽  
Wheat Grain ◽  
Volume Yield ◽  
Class 1 ◽  
Group B ◽  
Field And Laboratory Conditions

Biochemical, immunological and physico-chemical properties of an ancient wheat grain – hulless spelt cultivar Gremme are investigated. Biochemical analysis of grain revealed a high content of protein, fiber, macro-and microelements, a rich composition of essential amino acids, which is characteristic of ancient wheat species. Evaluated milling and baking properties of spelt flour. Physical and chemical parameters of spelt grain met the requirements for soft wheat grain class 1: the mass fraction of gluten-38.7 %, the nature of the grain-795 g / l, the number of drops-416 C, the total vitreousness-70 %. However, gluten had an increased stickiness, which is obviously due to the increased content of fiber and gliadin fraction. Grinding of spelt grain was carried out on the aggregate mill installation "Miller 100 Lux" to obtain baking flour of various cultivars. The overall yield of flour of the first grinding was 59.7 %. The highest volume yield (359 cm3) and the best organoleptic properties (total baking score – 3.6 points) were observed in a sample of bread baked from spelt flour that meets the requirements for wheat baking flour of the first grade. Studies have confirmed the possibility of using flour produced from the spelt grain of the Gremme variety for the production of bakery products of increased biological, therapeutic and prophylactic, nutritional value and with a high organoleptic rating. Cereals and flour are very rich in trace elements-manganese, selenium, zinc, potassium, iron, phosphorus, vitamins from group B and B, essential amino acids (biochemical analysis was carried out by the Cherkizovo Center). The cultivar is resistant to drought, heat, excessive moisture. Proved immunological properties to several diseases in the field and laboratory conditions-resistant to enzyme-mycotic seed depletion (EMIS), various types of rust, powdery mildew.

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