scholarly journals Nutritional Values and Medicinal Health Aspects of Brown, Brown-Black and White Cowpea (Vigna unguiculata L. Walp.) Grown in Okene, Kogi State, Nigeria

2020 ◽  
pp. 114-124
Author(s):  
Abdullahi Attah Alfa ◽  
Kokori Bajeh Tijani ◽  
O. D. Omotoso ◽  
Yahaya Junaidu ◽  
Abullahi Aminu Sezor
Keyword(s):  
Moisture Content ◽  
Vigna Unguiculata ◽  
Crude Protein ◽  
Nutritive Value ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fibre ◽  
Nutritional Values ◽  
Black And White ◽  
Black Seeds

Cowpea (Vigna unguiculata) is an annual legume thought to have originated in Nigeria. Cowpea has high protein and carbohydrate content with a relatively low fat content and a complementary amino acid pattern to that of cereal grains make it an important nutritional staple food in the human diet. This study aims to determine the phytochemical, nutritional values and medicinal health aspects of brown, brown-black and white cowpea grown in Okene, Kogi State, Nigeria. Three colours of cowpea seeds are dried and ground in powder form. The crude powder was tested for alkaloids, anthraquinone, carbohydrates, cardiac glycosides, fat and oils, flavonoid, Saponins, steroidal ring, terpenoids and tannins. The proximate analysis of the samples was carried out for protein content, ash content, fat content, moisture content, crude fiber and carbohydrate after drying each sample at room temperature. Vitamins and mineral elements were determined by the dry ash extraction. The phytochemical components of secondary metabolites of the extracts from the obtained result, anthraquinone were absent in each of the three colour of the samples and tannins were not present in the white seed. The proximate composition of a nutritive value of each samples. The brown and brown-black seeds has higher value of percentages (%) crude protein, % ash content, % fat content, moisture content, % crude fibre, % carbohydrate of amounting to (57.84, 4.53, 11.60, 7.24, 3.40, 55.98) and (58.59, 4.45, 10.9, 7.06, 3.90, 54.60) while the white seed has (50.20, 3.52, 9.30, 8.56, 4.11, 59.50) has low % crude protein, % ash content and % fat content value compared to brown and brown-black seeds of cowpea. The vitamins components of brown, brown-black seeds and white seed of Cowpea where vitamin A, B, C, E (131, 232, 9, 7) in brown seed, (142, 221, 7, 9) in brown-black seed and (113, 209, 6, 5) in white seed. The Mineral element of brown, brown-black and white seeds of Cowpea where Na, K, Ca, Mg, Fe, Zn, P and Mn (49, 981, 651, 123, 54, 35, 620, 1.0) brown, (58, 789, 668, 98, 43, 38, 590, 2.0) brown-black and (63, 684, 723, 299, 10.11, 23, 843, 0.5) white seeds were detected but Cu and N non-detected in each. The brown and brown-black seeds of cowpea is richer in proximate, vitamins and mineral nutrients compared to white seed of cowpea. Therefore, adoption, utilization and consumption of cowpea grains as source of food will be a step forward towards combating the protein-calorie malnutrition and iron deficiency in this part of the world.

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and Variety

2011 ◽  
Vol 75 (1) ◽  
pp. 57-69 ◽  
Author(s):  
Anna Kotlarz ◽  
Agnieszka Sujak ◽  
Wacław Strobel ◽  
Wilhelm Grzesiak
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Crude Oil ◽  
Crude Protein ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Crude Fibre ◽  
Nutritional Values ◽  
Fiber Fractions ◽  
Pea Seeds

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and VarietyWe tested nutritional usability of pea seeds (Pisum sativumL.) at full maturity. Four white-flowering and 5 colour-flowering new Polish cultivars were compared. We determined proximate composition of ground seeds collected over 4 years period as well as amino acids, minerals (Ca, P, Na, K), tannins and fiber fractions (NDF, ADF, ADL). The seeds contained between 224 and 260 g·kg-1of crude protein which was rich in Lys (6.8±0.8 g) but poor in Met+Cys (2.0±0.2 g·16 g-1N). The amount of tannins (as tannic acid equivalent) in white-flowering cvs was 4.3±0.9 g and in colour-flowering - 7.4±2.2 g. The calculated protein nutritional values were compared against amino acid standards of human and animal nutrition and the whole egg protein. Effects of the cropping year and variety variance in respect of chemical composition of seeds were examined. Crude protein, crude oil, N-free extractives, tannins, K, amino acid content: Leu, Phe+Tyr and Ala content were influenced significantly by the cultivar, while the cropping year had a significant influence on dry matter, crude ash, crude protein, crude fibre, crude oil, N-free extractives ADF and ADL fiber fractions, content of P, Na and K, most of the amino acid levels and on nutritional values of the protein measured by means of CS and EAAI indices.

scholarly journals Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria

2021 ◽  
Vol 9 (1) ◽  
pp. 15-20
Author(s):  
Fausat Adeola Abdulrahman ◽  
Emiade Sanmi
Keyword(s):  
Staphylococcus Aureus ◽  
Moisture Content ◽  
Protein Content ◽  
Crude Protein ◽  
Titratable Acidity ◽  
Fat Content ◽  
Ash Content ◽  
Crude Protein Content ◽  
Milk Samples ◽  
Total Titratable Acidity

The study aims at determining the physicochemical, proximate composition and the total viable count of Staphylococcus aureus in ‘Nono’ and yoghurt samples in Kaduna, Nigeria.Three hundred and eighty-four (384) fermented milk samples (Nono and yoghurt) were obtained from different selling points and were evaluated for the occurrence of S. aureus. The physicochemical and proximate analyses (pH, total titratable acidity, moisture content, ash content, protein content, and fat content) were determined. The results of the analyses showed that Nono had pH range of 3.56-3.61, total titratable acidity: 0.71-1.72, moisture content: 82.23-83.87%, ash content: 0.30-0.31%, crude protein content: 1.50-1.61%, crude fat content: 0.35-0.38 %. For yoghurt, the pH ranged from 3.76 -3.82, total titratable acidity: 1.10 -1.15, moisture content: 77.76-80.06%, ash content: 0.68- 0.70%, crude protein content: 3.40-3.45% and crude fat content: 1.76-1.79% from all the study areas. One hundred and four of the total samples were contaminated with S. aureus. Out of the 104 isolates of S. aureus that were isolated and identified, 88 were coagulase positive S.aureus. The Microgen Staph ID kit (Oxoid) was used to further confirm the characteristics of the 60 isolates of the coagulase positive S. aureus. The kit confirmed 43 isolates as S. aureus, the results indicated the presence of S. aureus in the milk samples which is of public health importance, as this can contribute to food-borne intoxication which can lead to food poisoning. There is a need for proper pasteurisation of raw milk to help eradicate S. aureus infection before human consumption.

scholarly journals Comparative Analysis of Physico-Chemical Properties of Oil Extract From Two Varieties of Fluted Pumpkin Seeds Using Different Extraction Methods

2018 ◽  
Vol 13 (2) ◽  
pp. 48-60
Author(s):  
M. O. Sunmonu ◽  
E. O. Ajala ◽  
M. M. Odewole ◽  
S. Morrison ◽  
A. M. Alabi
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Crude Protein ◽  
Chemical Properties ◽  
Acid Value ◽  
Ash Content ◽  
Crude Fibre ◽  
Mean Values

This study investigates physical and chemical properties two seeds namely Ugba (Telfairia pedata) and Ugwu (Telfairia occidentalis) using soaking soxhlet methods of extraction. The physical properties examined are moisture content, ash content, crude protein, fat and oil, crude fibre and carbohydrates. The chemical properties examined are Acid value (mgKOH/g), saponification value, iodine value, free fatty acid, peroxide and refractive index. Higher mean values of moisture content, ash content, crude fibre and carbohydrates were noticed in Ugwu than in Ugba under soaking method. However, the trend was reversed for crude protein and free fatty acid, in whose case they appear to be higher in Ugba than in Ugwu. For soxhlet method, moisture content, ash content, crude fibre and carbohydrates seems to have higher mean values in Ugwu seed compared to when Ugba seed was used. However, crude protein and fat and oil content were higher using Ugba seed than Ugwu seed oil. For soaking method, Ugba seed seem to produce higher mean values of sap value, iodine value, and refractive index when compared with Ugwu seed. On the other Ugwu, seems to produce acid value, free fatty acid and peroxide value when compared with ugba for soaking method. Using soxhlet apparatus however, Ugba seed produces higher mean values for acid value, sap value, iodine value, and free fatty acid compared to Ugwu. The reverse was the case with peroxide and refractive index, still with soxhlet apparatus.Kathmandu University Journal of Science, Engineering and TechnologyVol. 13, No. 2, 2017, page: 48-60

scholarly journals Nutritional and Serum Biochemistry of the Edible Frog Hoplobatrachus occipitalis in Rivers State, Nigeria

2020 ◽  
pp. 35-41
Author(s):  
S. O. Oyibo ◽  
G. C. Akani ◽  
C. C. Amuzie
Keyword(s):  
Crude Protein ◽  
Serum Biochemistry ◽  
Ash Content ◽  
Human Consumption ◽  
Crude Fibre ◽  
Nutritional Values ◽  
Male And Female ◽  
Nutritional Profile ◽  
Mineral Constituent ◽  
Rivers State

This paper investigated the proximate, minerals and serum biochemistry in Hoplobatrachus occipitalis. The proximate and selected minerals of edible frog Hoplobatrachus occipitalis were determined using standard analytical methods. The result showed that crude protein was 16.91% carbohydrate was 1.76%, crude fibre 2.85%, The fat was 4.96% ash content was 1.84% and moisture was 71.67%. The selected mineral constituent recorded showed that sodium> iron> calcium > potassium > manganese. The nutritive serum biochemistry was determined in male and female species, the results revealed that both sexes have high nutritional profile suitable for human consumption; nevertheless, the female species have higher nutritional values than the males.

scholarly journals Comparative Study of the Nutritional Compositions of Pure and Adulterated Honey Samples Collected from Kano South Senatorial District of Kano State, Nigeria

2020 ◽  
Vol 1 (6) ◽  
Author(s):  
Datti Ya’u ◽  
Usman Lado Ali ◽  
Ummi Umar Ahmad
Keyword(s):  
Moisture Content ◽  
Local Governments ◽  
Crude Protein ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Honey Sample ◽  
Nutritional Values ◽  
Three Samples ◽  
The Mean ◽  
Honey Standards

Honey, the sweet, nutritious substance produced by honeybees, is of good nutritional and medicinal importance to consumers. The present study aimed at comparing the nutritional compositions of pure and adulterated honey samples collected directly from the honey beekeepers from Kano South Senatorial District of Kano State, Nigeria. For this purpose, a total of three samples each were randomly collected from three randomly selected local governments of the Senatorial District and analyzed for some nutritional values. Similarly, an adulterated honey sample was randomly collected from each of the three local governments. The mean nutritional values obtained for the pure sample were as follows: Moisture content (17.69-18.02%); crude fat (0.89-1.29%); crude protein (0.02-0.13%); ash content (0.44-0.51%); carbohydrate content (80.16-80.75%); energy values (1386.613-1396.157 KJ/100 g). While the adulterated honey sample recorded the following results: Moisture content (24.01%); crude fat (0.94%); crude protein (1.26%); ash content (2.64%); carbohydrate content (71.15%); energy values (1247.847 KJ/100 g). These results indicate that the pure honey sample analyzed are of good quality, as such could be used for both nutritional and medicinal purposes, having met the international honey standards. On the other hand, the adulterated honeys should always be used with care since they usually fall below the international honey standards.

scholarly journals Physicochemical and Sensory Evaluation of Cookies Produced by Partial Substitution of Margarine with Avocado (Persia americana) Pulp

2020 ◽  
pp. 41-47
Author(s):  
P. A. Adie ◽  
D. E. Enenche ◽  
T. M. Atsen ◽  
C. O. Ikese
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sensory Evaluation ◽  
Saturated Fat ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Partial Substitution ◽  
Crude Fibre ◽  
Overall Acceptability

The production and determination of the nutritional properties of cookies produced by partial substitution of margarine with avocado pear pulp was studied. Well cleaned avocado pear was blended into paste and used to substitute margarine in the prepared cookies. The ratio of avocado pear pulp substituted was 20%, 30%, 40% and 50%. The substituted products and the control (100% margarine) were subjected to physicochemical and sensory evaluation. The results of the proximate analysis showed that the protein content ranged from 6.93% -7.83% with sample A having the highest protein content and fat content. Moisture content and ash content of samples were seen to be higher in sample E (50:50 ratio). Sample A had the least value of moisture, ash and crude fibre with moisture content of 11.13%, ash content of 1.40% and crude fibre value of 0.29%, while sample E  recorded the least value of crude fat  (16.00%). The carbohydrate content was recorded to be higher in sample C. The physical properties showed that cookies made with higher avocado pear pulp had less thickness compared to the control cookies. The sensory evaluation results showed that sample A had the highest values of 8.05%, 7.85% and 7.95% for appearance, taste and aroma respectively while sample E (50:50 ratio) had the least values in crunchiness, taste and aroma. The overall acceptability of the results showed that sample A recorded the highest value but not significantly different (p<0.05) from sample B (80:20 margarine avocado). The research concluded that the partial substitution of avocado improved the nutritional value of the cookies by lowering the saturated fat content.

scholarly journals EFFECTS OF VARIETIES AND BLANCHING TEMPERATURES ON THE FUNCTIONAL AND NUTRITIONAL QUALITIES OF PLANTAIN FLOUR

2021 ◽  
Vol 9 (03) ◽  
pp. 424-429
Author(s):  
Patience T.K. ◽  
◽  
Nwachukwu V.C. ◽  
Inchikida B.M. ◽  
Sharinya J.T. ◽  
...  
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Crude Protein ◽  
Ash Content ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Emulsion Capacity ◽  
Nutritional Qualities

A study was carried out on effects of varieties and blanching temperatures on the functional and nutritional qualities of plantain flour. Seven (7) bunches of plantain labelled O35, O48.2, O61.6, O75, P35, P55 and P75 were collected within Minna metropolis. After washing, peeling, slicing, Blanching, Drying and Milling, for nutritional qualities, O75 has the highest moisture content of 16.3, followed by O35 that has 10.6 while P75 has the least of 3.1. For ash content O61.6 has the highest of 3.2, followed by O48.2 and O75 that has 2.0 and P55 has the least of 0.5. For crude fat O35 has the highest of 47.0 followed by O75 that has 37.5 while O61.6 and P75 has the least of 34.5. For crude protein, P55 has the highest of 10.68, followed by O48.2 and O75 with 8.58 respectively while P75 has the least of 5.08. For crude fibre O48.2 has the highest of 28.5, followed by O75 that has 14.5 while O61.6 has the least of 3.0. For carbohydrate, P75 has the highest of 48.32, followed by O61.6 that has 43.05 while O48.2 has the least of 17.62. For functional qualities, P75 has the highest bulk density of 0.8 g/ml followed by P35 that has 0.77 g/ml while O75 has the least of 0.51g/ml. For WAC P75 has the highest of 28%, followed by P55 that has 22% while O35 has the least of 10%. For OAC, P75 has the highest of 24%, followed by P35 with P35 with 20% while O35 and O61.6 with the lowest of 16% each. For foam capacity, O35 has the highest of 16.6%, followed by O75 with 12% while P55 has the least of 1.8%. For Emulsion capacity, O75 has the highest of 38.6% followed by P35 with 31.6% while O48.2 has the least of 25.73%. The ogeda flour had higher moisture content, ash content, fat, fiber. While the panbolabola flour had a higher protein, carbohydrate for the nutritional properties.

The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali

2017 ◽  
Vol 3 (6) ◽  
pp. 119
Author(s):  
Ni Made Darmadi ◽  
Dewa Gede Semara Edi ◽  
I Made Kawan
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Fish Skin ◽  
Economic Sectors ◽  
Food Quality And Safety ◽  
Processed Products ◽  
Micro Analysis ◽  
Flavor Enhancer

Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.

Morpho-physiological and nutritional characterization of rice bean (Vigna umbellata)

2011 ◽  
Vol 59 (2) ◽  
pp. 125-136 ◽  
Author(s):  
R. Katoch
Keyword(s):  
Crude Protein ◽  
Nutritive Value ◽  
Total Phenolics ◽  
Crude Fibre ◽  
Nutritional Factors ◽  
Rice Bean ◽  
Vigna Umbellata ◽  
Superior Genotypes ◽  
Limiting Amino Acids

Rice bean, a lesser known pulse, has excellent nutritive value. The seed yield of the crop is higher as compared to other pulses of the Vigna family. In the present study thirty diverse rice bean genotypes were evaluated for nutritional and morpho-physiological characteristics for selecting overall superior genotypes. Variations were observed for crude protein (16.1–19.12%), carbohydrates (59.28–76.89%), ascorbic acid (0.19–0.80 mg/100 g), crude fibre (4.23-6.0%), limiting amino acids, namely tryptophan (0.85–2.42 g/16 g N) and methionine (0.52–0.67 g/16 g N), and ether extract (0.57–2.13%). Anti-nutritional factors, such as total phenolics, total tannins, condensed tannins, hydrolysable tannins and α-amylase inhibitor, also varied to a considerable extent. The cumulative grading of the genotypes based upon nutritional and morpho-physiological attributes revealed that the genotypes JCR-76, IC-137200, IC-140796 and IC-137189 were nutritionally superior genotypes for consumption.

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.

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