scholarly journals Physical Characteristics and Mineral Composition of Bread Produced from Blends of Wheat and Defatted/Undefatted Cashew Kernel Flours

2021 ◽  
pp. 1-11
Author(s):  
Barber, Lucretia Ifeoma ◽  
Emelike, Nkechi Juliet T. ◽  
Deebom Maureen Dumlebabari
Keyword(s):  
Mineral Composition ◽  
Wheat Flour ◽  
Mineral Content ◽  
Hydraulic Press ◽  
Physical Characteristics ◽  
The Other ◽  
Loaf Volume ◽  
Mineral Contents ◽  
Standard Methods ◽  
Composite Bread

The present study was aimed at assessing the physical characteristics and mineral composition of breads produced from blends of wheat-defatted/undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undefatted while the other portion was defatted using a hydraulic press. Bread was prepared from the blends of wheat and defatted/undefatted cashew kernel flours using 90:10, 80:20, 70:30, of wheat flour to defatted cashew kernel flour (DCF) and wheat flour to undefatted cashew kernel flour (UCF), respectively and 100% wheat flour as control. Mineral composition and physical characteristics of the composite breads was determined using standard methods. The study revealed a significant (p<0.05) increase in the calcium (12.21-24.60 mg/100 g), iron (1.08-5.13 mg/100 g), potassium (4.13-19.63 mg/100 g), sodium (0.27-0.55 mg/100 g), zinc (0.05-2.25 mg/100 g) and magnesium (4.29-23.72mg/100g) contents as the proportion of defatted and undefatted cashew kernel flour increased. Defatting resulted to a significantly (p<0.05) higher increase in the mineral contents of the bread samples. Physical characteristics of the composite bread showed a decrease in the height (8.00-5.20 cm), length (12.30-11.25 cm), width (8.00-7.45 cm), loaf volume (682.50-505.00 cm3) and specific volume (2.62-2.08 g/cm3) as amounts of defatted and undefatted cashew kernel flour substitution increased. Weight of the bread increased as substitution with 10% defatted and undefatted cashew kernel flour. Beyond the 10% level, a decrease in bread weight was observed. The findings of the present study therefore showed that wheat flour bread supplemented with 10% UCF cashew kernel flour produced bread of higher mineral content than 100% wheat flour bread and this level of UCF substitution did not have adverse effect on the bread’s physical characteristics.

Mineral composition of oil-free seeds of Brassica napus, B. rapa and B. juncea as affected by location and year

1999 ◽  
Vol 79 (3) ◽  
pp. 405-408 ◽  
Author(s):  
J. M. Bell ◽  
G. Rakow ◽  
R. K. Downey
Keyword(s):  
Brassica Napus ◽  
Key Words ◽  
Brassica Juncea ◽  
Mineral Composition ◽  
Brassica Rapa ◽  
Mineral Content ◽  
The Other ◽  
Fe And Mn ◽  
Mineral Levels ◽  
Cu And Zn

Three cultivars of Brassica (Westar, Brassica napus; Tobin, B. rapa; Cutlass, B. juncea) were grown in four locations in 4 successive years, with duplicate samples taken from each treatment. Harvested seed was hexane-extracted, ground and analyzed for mineral content. The average contents (mg kg−1) were: Ca, 0.64; P, 1.12; Mg, 0.56%; Cu, 6.2; Zn, 46; Fe, 188; and Mn, 55. Values for Westar and Tobin were generally similar but Cutlass contained less Ca, Mg, Fe and Mn and more Cu and Zn (P < 0.01). Locations affected all mineral levels. One location produced samples lower in Ca, P, Cu and Mn but higher in Zn than the other locations (P < 0.01). Year-to-year variability was of minor consequence. Key words: Brassica napus, Brassica rapa, Brassica juncea, mineral, seed

scholarly journals Proximate and Mineral Nutrition of Common Bean Genotypes as Influenced by Harvesting Time

2021 ◽  
Vol 14 (1) ◽  
pp. 85
Author(s):  
Onkgolotse G. Moatshe-Mashiqa ◽  
Patrick K. Mashiqa ◽  
Odireleng O. Molosiwa
Keyword(s):  
Common Bean ◽  
Mineral Composition ◽  
Mineral Content ◽  
Nutritive Value ◽  
Field Experiments ◽  
Mineral Contents ◽  
Harvesting Time ◽  
Global Food Security ◽  
Zn Content ◽  
Proximate And Mineral Composition

Common bean is the most consumed legume by humans and hence significant for global food security and nutritive value mainly iron (Fe) and zinc (Zn). The objective of the study was to evaluate the effect of harvesting time and genotypes on proximate and mineral composition of common bean. Two field experiments were carried out in Sebele (24o33&prime;S, 25o54&prime;E, 994 m above sea level) horticultural fields during summer 2018/2019. Treatments included two common bean genotypes DAB 564 (white) or 520 (red) and three harvesting stages as the early, mid and late season harvest. In both seasons, genotype and harvesting time significantly (P &lt; 0.05) influenced proximate, macro and micro mineral composition of common bean seeds. Generally genotypes studied had a sufficient amount of proximate and mineral content with crude protein, iron (Fe) and zinc (Zn) content as the most abundant minerals at a range between 20-22%, 33-101 mg g-1 and 41-45 mg g-1, respectively across harvesting times. Genotype DAB 564 (white coloured) significantly (P &lt; 0.05) produced seeds with the highest concentration of proximate and mineral contents especially zinc (45 mg g-1) and iron (70 mg g-1) content irrespective of season. Harvesting common bean seed early or mid-stage produced high seed concentration of proximate, micro and macro mineral content across genotype or season.

scholarly journals Effect of cultivar and year of harvest on the mineral composition of Algerian extra-virgin olive oils

2020 ◽  
Vol 18 (1) ◽  
pp. e0901
Author(s):  
Karima Benamirouche-Harbi ◽  
Sonia Keciri ◽  
Zohir Sebai ◽  
Hicham Benamirouche ◽  
Lilya Boudriche
Keyword(s):  
Mineral Composition ◽  
Mineral Content ◽  
Graphite Furnace ◽  
Principal Component ◽  
Absorption Spectrometry ◽  
Mineral Elements ◽  
Technical Institute ◽  
Mineral Contents ◽  
Virgin Olive Oils ◽  
Olive Oils

Aim of study: To evaluate the effect of cultivar and year of harvest on the content of mineral elements of Algerian extra virgin olive oils.Area of study: Technical Institute of Arboriculture of Fruits and Vine (TIAFV), Bejaia, Algeria.Material and methods: The mineral contents of extra virgin olive oils from ten cultivars during two consecutive campaigns 2014/2015 and 2015/2016 were determined using atomic absorption spectrometry and absorption in a graphite furnace after microwave-assisted acid digestion. Principal component analysis was applied to correlate the mineral content with cultivar type and year of harvest.Main results: Mean concentrations for Fe, Zn, Cu, Na, K, Mg, As and Co in samples were observed in the range of 1.640-13.213, 1.546-32.866, 1.375-3.337, 19.666-104.720, 4.573-117.133, 0.120-2.560, 0.006-0.146 and 0.002-0.051 μg g-1, respectively. The first three principal components retained 76.25% of the variance. The determinants of the effect of cultivar type and year of harvest were Fe and Na; Mg, Co and As, respectively.Research highlights: The study showed that mineral composition of the olive oils was mainly determined by the cultivar and the year of harvest.

scholarly journals Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour

2019 ◽  
Vol 7 (2) ◽  
pp. 488-495
Author(s):  
Adeyeye S. A. O ◽  
Bolaji O. T ◽  
Abegunde T. A ◽  
Adebayo-Oyetoro A. O ◽  
Tiamiyu H. K ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Inverse Relationship ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Composite Flour ◽  
Loaf Volume ◽  
Moisture Contents ◽  
Sensory Analyses ◽  
Composite Bread

The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The oven spring of the samples from control (100% wheat flour) had the highest value of 1.12±0.28 cm. The oven spring of wheat-rice composite bread ranged between 1.00±0.22 and 0.82±0.38 cm. There was inverse relationship between loaf weight (g), loaf volume and specific volume and the quantities of rice flour added to the wheat flour. The results of consumer acceptance showed that bread with 70:30 wheat: rice flour ratio was acceptable to the consumers. In conclusion, bread of good quality and good consumer acceptance could be made from wheat-rice composite flour.

scholarly journals Physicochemical properties of fermented and non-fermented rice bran flour and its utilization in bread making

2014 ◽  
Vol 4 (3) ◽  
pp. 436-441
Author(s):  
Ifesan B.O.T ◽  
B. T Ifesan ◽  
Orogbangba A.K
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Mineral Content ◽  
Total Phenol Content ◽  
Loaf Volume ◽  
Phytochemical Screening ◽  
Dpph Radical ◽  
Bread Making ◽  
Significant Difference ◽  
Sensory Parameters

Rice bran was subjected to natural fermentation for 4 days and investigated for its physicochemical, antioxidant, phytochemical, functional properties and mineral content. In addition, the fermented and non-fermented rice bran flours were supplemented with wheat flour in several ratios for baking bread. The proximate composition results obtained showed that fermented rice bran flour possessed protein content of 5.68%, fibre (37.8%), fat (2.97%) and carbohydrate (31.06). It was observed that the total phenol content for non-fermented rice bran flour (362.69 GAE µg/ml) was higher than fermented bran flour (359.15 GAE µg/ml). However, the ability of the samples to scavenge 1,1-di phenyl-2-picrylhydrazyl (DPPH) radical was higher in fermented flour (57.0mg/ml) than in non-fermented sample (55.0 mg/ml). The result of the qualitative analysis of the phytochemical screening revealed that only saponin was present in the rice bran flours. The mineral composition of the non-fermented and fermented rice bran flours revealed that the flours possessed magnesium (0.19%-0.18%), sodium (0.06%-0.17%), calcium (0.08%-0.13%) and potassium (0.03%-0.02%). The physical properties of bread sample at 20% rice bran flour supplementation showed that there was no significant difference between loaf volume of the wheat flour bread and non-fermented rice bran bread (360cm3) while there was significant difference in the loaf volume of fermented rice bran bread (281cm3). It was observed that the fermented rice bran bread had the highest fibre content (1.83%), followed by non-fermented rice bran bread (1.37%) and wheat flour bread (0.95%). The sensory analysis revealed that both the fermented and non-fermented rice bran breadswere scored above average in all sensory parameters although wheat flour bread was preferred. 

scholarly journals Pulp yield and mineral content of commercial hybrids of yellow passion fruits

2012 ◽  
Vol 15 (1) ◽  
pp. 15-20 ◽  
Author(s):  
Daiva Domenech Tupinambá ◽  
Ana Maria Costa ◽  
Kelly de Oliveira Cohen ◽  
Norma Santos Paes ◽  
Fábio Gelape Faleiro ◽  
...  
Keyword(s):  
Inductively Coupled Plasma ◽  
Mineral Content ◽  
Scientific Literature ◽  
The Other ◽  
Emission Spectrometry ◽  
Pulp Yield ◽  
Physical Parameters ◽  
Plasma Atomic Emission Spectrometry ◽  
Mineral Contents ◽  
Food Composition Tables

Physical analyses and an analysis of the mineral content were carried out by peroxide-perchloric wet-digestion, taking readings using inductively coupled plasma-atomic emission spectrometry (ICP-AES) and measurements using an analytical balance and digital paquimeter, of three commercial hybrids of Passiflora edulis f. flavicarpa Deg.: BRS Sol do Cerrado, BRS Ouro Vermelho and BRS Gigante Amarelo, cultivated and harvested from the experimental area of Embrapa Cerrados, Planaltina, DF, Brazil, in October/2007. Eighteen fruits were evaluated for each hybrid, and presented weights and dimensions superior to those found in the scientific literature, without significant differences between the hybrids. Sol do Cerrado showed less weight loss post storage when compared to the other hybrids, but no significant differences were found with respect to the other physical parameters studied. The mineral contents found in the hybrids were higher than the values found in the scientific literature and in the Brazilian food composition tables (TACO) elaborated by NEPA-UNICAMP. The Sol do Cerrado had a higher iron content than the other hybrids. The hybrids are excellent sources of minerals, especially in comparison with the frozen pulp sold in supermarkets.

scholarly journals On the water-solubility of plant minerals

1967 ◽  
Vol 39 (3) ◽  
pp. 166-182
Author(s):  
Aarne Mäkelä ◽  
Kaija Kotilainen
Keyword(s):  
Mineral Content ◽  
Water Solubility ◽  
Ash Content ◽  
Water Soluble ◽  
The Other ◽  
Potato Tubers ◽  
Meadow Fescue ◽  
Mineral Contents ◽  
Leaf Stage ◽  
C 50

This paper deals with ash and mineral contents essential in the nutrition of livestock and man. The results of the investigated products are presented in Tables 1—3. Of the minerals the ash and the water-soluble part of it were determined, as well as the ash of the water-soluble fraction and the cations and anions P, Cl, K, Na, Ca and Mg. The determination of the water-solubility to some extent characterizes in what form the minerals occur in the plant. The following results were obtained in the determinations of the contents of total ash and the water-solubility. 1. As the Gramineae-grasses grow older the contents of ash and of individual minerals decrease, while the water-solubility simultaneously slightly declines (Table 1). The water-solubility of the ash and P is 70—80 %, that of K almost complete, that of Ca c. 50 % and that of Mg in general 60—70 %. 2. When red clover develops from the leaf stage to the blooming stage the contents of ash, N, P, Na, Ca and Mg decrease considerably, even to one half, while the content of K remains unchanged (Table 2). Simultaneously one can observe a decrease in the water-solubility. The water-solubility of the ash is 50—55 %, that of P 70—80 %, that of K almost complete, that of Ca 30—50 % and that of Mg 50—70 %. The contents of N, P and Ca in the leaves are considerably higher than in the stalks; at the blooming stage this is true also for Mg. On the other hand the content of K in the stalks is higher than in the leaves. The mineral content of the flowers is similar to that of the leaves, except that the content of ash is lower and that of phosphorus higher. 3. The water-solubility of the ash of cereal grains, cereal products and straws is 40—60 % (Table 2). The water-solubility of P in grains and wheat bran is c. 40 %, in brewers’ grains and straw 60—80 %. The water-solubility of K is only 60—80 %, except in straw where it is 90 %. The water-solubility of Ca in grains and brewers’ grains is c. 70 %, in the wheat bran and straw 30—40 %, in hulls of oats 20 % and awns of barley 66 %. The water-solubility of Mg in brewers’ grains is almost 70%, in oat grains and straw c. 50 %, in wheat grains and bran 20—30 %. 4. The water-solubility of the ash of roots and potato (Table 3) is high, 80—90 %. The ash content of tops and potato stalks is quite high, but the water-solubility of the ash only approximately 60 %. The water-solubility of P of the aforementioned plants and parts of plants is 70—90 % and that of K almost complete. The water-solubility of Ca in potato tubers, swede tops and spring rape is c. 50 %, where as it is low in other plants, especially in sugar beet tops and potato stalks. The water-solubility of Mg in potato tubers and tops is c. 70 %, whereas it is low in carrots, potato stalks and especially in swede roots. 5. In Table 3 are furthermore presented the mineral contents of some plants belonging to various groups of plants which to a limited extent may be used by some animals. The dandelion (Taraxacum officinale) is quite similar to the meadow fescue at the leaf stage with respect to its mineral content and the water-solubility of various minerals. The common sedge (Carex Goodenowii) is with respect to its mineral content and the water-solubility of the minerals similar to the blooming timothy, except; that the amount and water-solubility of P is low. The water-soluble ash and the contents and water-solubility of various minerals of water horsetail (Equisetum fluviatile) and common horsetail (E. arvense) are approximately the same as those of the meadow fescue at the leaf stage, except that the contents of Ca and Mg are higher and the water-solubility of Ca considerably less. The ash content of chickweed (Stellaria media) (c. 24 % in the dry matter) and of its specific minerals, the content of K (c. 10 %) is exceptionally high. On the other hand lichen (Cladonia alpestris) is especially poor in minerals.

scholarly journals Comparative Evaluation of the Levels of Minerals and Mineral Safety Index of Raw, Roasted and Cooked Treculia Africana Seed Flours

2016 ◽  
Vol 9 ◽  
pp. 39-47 ◽  
Author(s):  
Adeolu Jonathan Adesina ◽  
Emmanuel Ilesanmi Adeyeye
Keyword(s):  
Mineral Composition ◽  
Comparative Evaluation ◽  
Sample Type ◽  
Safety Index ◽  
Mineral Contents ◽  
Nutritional Information ◽  
Standard Methods ◽  
Treculia Africana ◽  
Seed Flours ◽  
Pair Wise Comparison

The raw, cooked and roasted seed parts of Treculia africana commonly called “afon” in Yoruba and “ukwa” in Ibo languages were investigated for the mineral composition using standard methods. Calculations of Ca/P, Na/K, [K/(Ca+Mg)], Ca/Mg ratios and mineral safety index were also carried out. In the mineral composition, raw samples were best in Na and K; roasted samples were highest in Ca and Mg; cooked samples  were highest in Zn, Fe,  Mn and P; in all the samples, Ca/P was generally lower than the 0.5 recommended for favourable absorption of calcium in the intestine  for bone formation;  the samples were all good in Na/K in that they were all lower than 0.6 recommended as the  highest limit ratio that prevent high blood pressure; both the raw and processed samples were high in [K/(Ca+Mg)] and non of the sample type was good in Ca/Mg. In the mineral safety index (MSI) values:  Fe with  standard MSI of  6.7 recorded negative values of -3.20 and -4.20 in roasted seeds testa and cooked testa flours respectively whereas in all other sample parts positive values were recorded. The statistical analysis results (linear correlation) on a pair-wise comparison showed that the mineral contents in raw/roasted and raw/cooked were significantly different at ? = 0.05, df=n-1. The research has provided nutritional information with respect to processing methods on the minerals in the various parts of the seeds analyzed and that levels of nutritive minerals were more positively enhanced in the roasted seeds flour than in the cooked sample flours.  

scholarly journals Relationship between Aphis spiraecola Patch, 1914 (Hemiptera: Aphididae) and citrus foliar minerals

2020 ◽  
Vol 115 (2) ◽  
pp. 449
Author(s):  
Salim LEBBAL
Keyword(s):  
Mineral Composition ◽  
Mineral Content ◽  
Mineral Contents ◽  
Interspecific Differences ◽  
Aphis Spiraecola ◽  
Young Leaves ◽  
Citrus Varieties ◽  
The Relationship ◽  
Citrus Trees

<p>Spring and autumn flushes are generally the most infested periods by citrus aphids. Nevertheless, the role of citrus foliar minerals on aphids is not clear. Thus, this paper aims to study the correlation between certain minerals and the infestation degree of citrus varieties by <em>Aphis spiraecola</em>. Aphid counting was carried out on 12 leaves for each of the six species retained (clementine, lemon, grapefruit and three varieties of mandarin), during autumn (October 2014) and spring (April 2015) flushes. In addition, mineral contents of the leaves in P, K, Na, Ca and Li were measured for the same periods. The results showed that the infestation levels of the studied varieties were higher in the spring flush than in the autumn one. Moreover, analyzes of young leaves showed an important intraspecific (mandarin varieties) and interspecific differences in the mineral composition between the examined citrus trees. The study of the relationship between infestation levels by <em>A. spiraecola</em> and mineral content of the six examined species showed no significant correlation, suggesting a marginal role of the five analyzed minerals in the relation citrus – <em>A. spiraecola</em>.</p><div class="gdict-dialog" style="display: none;"> </div>

scholarly journals Buckwheat flour fortified bread

2019 ◽  
Vol 54 (4) ◽  
pp. 347-356
Author(s):  
S Mohajan ◽  
MM Munna ◽  
TN Orchy ◽  
MM Hoque ◽  
T Farzana
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Energy Content ◽  
Sensory Attributes ◽  
Physical Characteristics ◽  
Fagopyrum Esculentum ◽  
Mineral Contents ◽  
Protein Fiber ◽  
Buckwheat Flour

This study was conducted to explore the possibility of substitution of wheat flour with 10%, 20%, 30%, 35% and 40% buckwheat (Fagopyrum esculentum) flour and to formulate bread with improved nutritional value along with acceptable nutritional and sensory attributes, and to compare with locally available breads. The results showed that the ash (0.80-1.21%), protein (10.11-16.23%), fat (4.88-5.85%), fiber (0.07-0.19%), energy (301-322 kcal/100g) and mineral contents were increased with the increasing content of buckwheat flour in the bread preparation. Physical characteristics were decreased with the increasing content of buckwheat flour. On sensory evaluation, bread formulated with 30% buckwheat flour was found acceptable. In comparison with locally available breads, 30% buckwheat flour substituted bread was found significantly higher in ash, protein, fiber and energy content. Based on these results, it can be concluded that bread prepared with 30% substitution of wheat flour with buckwheat flour is nutritionally superior over locally available breads. Bangladesh J. Sci. Ind. Res.54(4), 347-356, 2019

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