scholarly journals Characterization and Nutritive Values of Amaranth Seeds

2020 ◽  
pp. 27-33
Author(s):  
Akanksha Singh ◽  
Darshan Punia
Keyword(s):  
Dietary Fibre ◽  
Chemical Properties ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Crude Fibre ◽  
College Of Agriculture ◽  
Physico Chemical ◽  
Swelling Capacity ◽  
Insoluble Dietary Fibre ◽  
Amaranth Flour

Backgrounds: Amaranthus have small lenticular seeds with a curved embryo that surrounds a starchy perisperm and with a seed coat whose color varies among black, brown, yellow and cream-white the present investigation was carried out to analyze the physico-chemical properties and nutritional composition of amaranth. Methodology: Amaranth grains were procured from the Medicinal Aromatic and Underutilized Plant Section, Department of Genetics and Plant Breeding, College of Agriculture, CCS Haryana Agricultural University, Hisar. Amaranth flour was assessed for its physico-chemical properties and nutrient composition. Results: Results on physico-chemical properties revealed that bulk density of amaranth flour was 6.06 g/ml, water absorption capacity 9.40 ml/g and fat absorption capacity 58.16%. Swelling capacity of amaranth was 2.54 ml/g. The results of proximate composition revealed that amaranth flour had 10.33% moisture. 14.29% protein, 5.80% fat, 2.84% ash and 4.91% crude fibre. Albumin, globulin, prolamin and glutelin fractions of amaranth were 9.82, 9.50, 1.42 and 1.28 per cent, respectively. The total, soluble and insoluble dietary fibre content of amaranth was 27.34, 9.40 and 17.95%, respectively. Calcium, zinc, iron and potassium contents were 272.03 mg/100 g, 5.81 mg/100 g, 13.76 mg/100 g and 329.87 mg/100 g, respectively. Conclusion: It can be concluded from the results of present investigation that amaranth is very good source of protein (14.87%), crude fibre (4.91%), ash (2.84%), dietary fibre (27.34%) and minerals specially calcium (272.03 mg/100 g), iron (13.76 mg/100 g) and potassium (329.87 mg/100 g). Amaranth, a pseudo cereal rich in nutrients can be utilized in preparation of traditional products.

scholarly journals Production and Quality Evaluation of Short Bread Biscuit Using Wheat and Fermented Unripe Plantain Flour

2020 ◽  
pp. 30-42
Author(s):  
Johnson Akinwumi Adejuyitan ◽  
Ezekiel Tejumola Otunola ◽  
Mary Oluwatosin Adesola ◽  
Olawumi Esther Onaolapo
Keyword(s):  
Quality Evaluation ◽  
Chemical Properties ◽  
Food Product ◽  
Absorption Capacity ◽  
Crude Fibre ◽  
Physiochemical Properties ◽  
Physico Chemical ◽  
Swelling Capacity ◽  
Physical Attributes ◽  
Food Product Development

The utilization of plantain flour has increased in recent years as a result of its industrial potential and health benefits; hence the more quests for its application in food product development. In this study, short bread biscuit was formulated from wheat and plantain flours mixed in the ratios 90:10, 80:20, 70:30, 60:40, 50:50 and 100% wheat flour was indicated as control. The flours and the short bread biscuits were analyzed for their proximate, physico-chemical properties of the mixes and physical attributes and consumer acceptability of the short bread biscuit by sensory evaluation using standard methods. The result showed that the proximate composition values ranged from 12.41 to 14.54, 9.06 to 11.38, 1.11 to 1.51% for moisture, protein, fat, crude fibre, ash contents and carbohydrate respectively. The mineral ranged from 2.28 to 2.67 mg/100 g, 8.38 to 9.44 mg and 276 to 296.50 mg/100 g for iron, calcium and phosphorus respectively. The physiochemical properties ranged from 0.609 to 0.615 g/ml and 0.63 to 0.64 g/ml, 119.50 to 134.00 g/g, 15.25 to 17.40 g/g for loose and packed bulk densities, water absorption capacity, swelling capacity respectively. The amylose and amylopectin value ranged from 24.05 to 31.55 and 68.45 to 75.95% respectively. The value for vitamin C and B1 ranged 3.04 to 3.58 and 0.22 to 0.24 μg/100 g respectively. The proximate content of the short bread biscuit ranged from 8.65 to 9.94, 6.93 to 7.73, 65.96 to 66.74, 1.02 to 1.75, 2.25 to 2.63 for moisture, protein, carbohydrate, crude fibre, ash and carbohydrate respectively. The sensory attribute shows that short bread biscuit produced from 90:10% was well accepted.

scholarly journals Nutrient Composition and Functional Properties of Fonio (Digetaria exilis) and Amaranth (Amaranthus cruentus) Flour Blends

2020 ◽  
pp. 53-62
Author(s):  
J. A. Ayo ◽  
E. Okoye
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Nutrient Composition ◽  
Vitamin B3 ◽  
Crude Fibre ◽  
Amaranthus Cruentus ◽  
Swelling Capacity ◽  
Amaranth Flour ◽  
Flour Blends ◽  
Flour Blend

This study investigated the nutrient composition and functional properties of flour blend of acha and amaranth grains. The amaranth flour was substituted into acha flour at 5, 10, 15, and 20% and to produce acha-amaranth flour blend. The chemical composition and functional properties of the flour blend were determined. The protein, crude fibre, fat and ash content ranged from 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% with increase in added amaranth grain flour (0-20%). The moisture content and carbohydrate ranged from 12.46 – 11.7, 77.41 - 4.33% and decreased with increasing added amaranth flour.   The potassium, magnesium, phosphorus, vitamin B3, vitamin E and vitamin B6 content ranged from 0.09 - 0.14, 0.06 - 0.12, 0.19 - 0.34.14 - 0.24,  0.39 - 0.75 and 0.54- 0.69 mg/100 g increase with increasing in amaranth flour. The bulk density, swelling capacity ranged from 0.79 - 0.76 g/cm3 and 295.00 -275.00 ml/g, respectively with increases in added amaranth flour. The water absorption capacity, oil absorption capacity and foaming capacity ranged from  120.00  – 145.00, 110.00  – 135.00,  0.06  - 0.09, ml/g, respectively, with increasing acha substitution using amaranth flour. the 20% amaranth flour addition had the highest values of protein, fat, ash and crude fiber at 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% respectively. Amaranth incorporation had significant effects and contributed to the improvement of the flour blend. 

scholarly journals Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

2021 ◽  
pp. 65-73
Author(s):  
Owuno Friday ◽  
Achinewu Simeon Chituru
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Significant Difference ◽  
Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

scholarly journals Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends

2020 ◽  
pp. 11-22
Author(s):  
O. O. Tanko ◽  
T. O. Hussaina ◽  
N. S. Donaldben
Keyword(s):  
Sweet Potato ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Cashew Nut ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Flour Blends

The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nuts were sorted to remove the stones, dirt’s and unwholesome cashew nuts, roasted, shelled, dried, peeled and processed into flour and sieved. The cashew nuts flour was substituted at 20, 30, 40 and 50% into sweet potato flour to produce sweet potato and cashew nuts composite flour were  used for the production of biscuits. Functional, proximate composition of the biscuits, physical and sensory properties of composite biscuits were determined. Significance difference (P<0.05) was observed Bulk density, water absorption capacity, oil absorption capacity, swelling capacity, emulsion activity, foaming stability and gelatinization temperature increased from 0.62 to 0.73 g/cm3, 1.31 to 1.81 g/g, 2.10 to 2.22 g/g, 6.42 to 7.18 ml, 59.71 to 60.51%, 6.19 to 6.43% and 68.20 to 72.10ºC, respectively with an increase in the addition of cashew nuts flour. The crude protein, crude fat, crude fibre and ash increase from 14.65 to 18.31%, 7.88 to 10.21%, 3.21 to 3.51% and 4.10 to 4.76% respectively; while the moisture and carbohydrate content of the biscuits decreased from 13.77 to 13.31% and 56.39 to 49.89%, respectively with increase in the addition of the cashew nuts flour. The physical properties of the composite biscuits such as the weight, thickness, diameter and spread ratio ranged from 16.09 to 17.45 g, 10.87 to 10.96 mm, 38.94 to 40.02 mm and 3.56 to 3.60 respectively. The average means scores for the appearance, crispness, taste, aroma and overall acceptability increase were observed. There was a significant difference (p<0.05) in the appearance, taste and aroma while there was no significant difference (p>0.05) in the crispness and overall acceptability.

scholarly journals Quality Characteristics of Fiber – Rich Biscuits From Blends of Sweet Potato and Tigernut Flour (P04-073-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rebecca Obafaye ◽  
Matthew Ohida ◽  
Aderonke Olagunju ◽  
Funmilayo Omoba
Keyword(s):  
Fatty Acid ◽  
Sweet Potato ◽  
Dietary Fibre ◽  
Slight Modification ◽  
Nutritional Composition ◽  
Gas Liquid Chromatography ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Flour Blends ◽  
Content Range

Abstract Objectives This study sought to prepare biscuit from composite flours of sweet potato and tiger nut flour blends as well as to evaluate nutritional composition and consumer acceptability of formulated biscuits. Methods Sweet potato was purchased at Federal University of Technology Research farm, Akure, Nigeria. Tiger nut (brown variety) and other principal ingredients (sugar, fat and salt) were purchased from Oba market in Akure, Nigeria. All chemicals used were of analytical grade. The sweet potato tuber was processed into flour according to the method described by (Noorakmar, et al., 2012) with slight modification. Tiger nut was processed into flour according to the method described by Awolu, et al (2017). Percentage of TNF in SPF was 10% (SWT10), 20% (SWT20), and 30% (SWT30) while SPF 100% (SWT0) served as control. The procedure for making the biscuits was produced according to the method of AACC, (2000) Moisture, protein, fat, crude fiber, and ash contents were determined according to the method described by A.O.A.C. (2005). Carbohydrate was calculated by difference. Mineral analysis were determined as described by A.O.A.C. (2005), The dietary fiber content of PM-OP biscuits was determined using the described method of the A.O.A.C. (2005). Fatty acid composition was analyzed using the gas liquid chromatography (GLC) as described by Stahle, E. (1967). Sensory evaluation of the formulated biscuit was carried out using 9-point hedonic scale as described by Kaur.et al., (2015) Results Protein content range from 1.74 to 7.53%, fat content range from 2.05 to 12.77%, crude fibre range from 0.63 to 3.81%, ash content range from 5.89–6.68%, moisture content range from 3.84 to 9.84%. Potassium was the most abundant mineral content present in the biscuit and its value ranges from 11.50 to 41.20 mg/100 g. DF increased significantly (P < 0.05) with an increase in Tiger nut. The total dietary fibre value range from 7.15 to 8.69%, the ratio of soluble to insoluble dietary fibre was 3:1. The predominant fatty acid in the biscuit is linoleic acid followed by oleic acid. The overall acceptability revealed that SWT20 was the most acceptable of the biscuits. Conclusions Consumption of fibre-rich biscuit from the blends of sweet potato and tigernut flour could serve as a nutritious snacks capable to reduced the menace of degenerated diseases in a riotous economy Funding Sources None. Supporting Tables, Images and/or Graphs

scholarly journals Controllable synthesis of pomelo peel-based aerogel and its application in adsorption of oil/organic pollutants

2019 ◽  
Vol 6 (2) ◽  
pp. 181823 ◽  
Author(s):  
Guangyu Shi ◽  
Yizhu Qian ◽  
Fengzhi Tan ◽  
Weijie Cai ◽  
Yuan Li ◽  
...  
Keyword(s):  
High Speed ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
High Porosity ◽  
X Ray Diffraction ◽  
Water Separation ◽  
Physico Chemical ◽  
Wide Range ◽  
Oil Water Separation ◽  
Oil Water

Oil/water separation is a field of high significance as it might efficiently resolve the contamination of industrial oily wastewater and other oil/water pollution. In this paper, an environmentally-friendly hydrophobic aerogel with high porosity and low density was successfully synthesized with renewable pomelo peels (PPs) as precursors. Typically, a series of sponge aerogels (HPSA-0, HPSA-1 and HPSA-2) were facilely prepared via high-speed dispersion, freeze-drying and silanization with methyltrimethoxysilane. Indeed, the physical properties of aerogel such as density and pore diameter could be tailored by different additives (filter paper fibre and polyvinyl alcohol). Hence, their physico-chemical properties including internal morphology and chemical structure were characterized in detail by Fourier transform infrared, Brunauer–Emmett–Teller, X-ray diffraction, scanning electron microscope, Thermal gravimetric analyzer (TG) etc. Moreover, the adsorption capacity was further determined and the results revealed that the PP-based aerogels presented excellent adsorption performance for a wide range of oil products and/or organic solvents (crude oil 49.8 g g −1 , soya bean oil 62.3 g g −1 , chloroform 71.3 g g −1 etc.). The corresponding cyclic tests showed the absorption capacity decreased slightly from 94.66% to 93.82% after 10 consecutive cycles, indicating a high recyclability.

scholarly journals Effect of homogenization and ultrasonication on the physical properties of insoluble wheat bran fibres

2015 ◽  
Vol 29 (4) ◽  
pp. 423-432 ◽  
Author(s):  
Ran Hu ◽  
Min Zhang ◽  
Benu Adhikari ◽  
Yaping Liu
Keyword(s):  
High Pressure ◽  
Cation Exchange ◽  
Wheat Bran ◽  
High Intensity ◽  
Dietary Fibre ◽  
Chemical Properties ◽  
High Pressure Homogenization ◽  
Insoluble Dietary Fibre ◽  
Physical And Chemical ◽  
Water Holding

AbstractWheat bran is rich in dietary fibre and its annual output is abundant, but underutilized. Insoluble dietary fibre often influences food quality negatively; therefore, how to improve the physical and chemical properties of insoluble dietary fibre of wheat bran for post processing is a challenge. Insoluble dietary fibre was obtained from wheat bran and micronized using high-pressure homogenization, high-intensity sonication, and a combination of these two methods. The high-pressure homogenization and high-pressure homogenization+high-intensity sonication treatments significantly (p<0.05) improved the solubility, swelling, water-holding, oil-holding, and cation exchange capacities. The improvement of the above properties by high-intensity sonication alone was marginal. In most cases, the high-pressure homogenization process was as good as the high-pressure homogenization+high-intensity sonication process in improving the above-mentioned properties; hence, the contribution of high-`intensity sonication in the high-pressure homogenization+high-intensity sonication process was minimal. The best results show that the minimum particle size of wheat bran can reach 9 μm, and the solubility, swelling, water-holding, oil-holding, cation exchange capacities change significantly.

scholarly journals Importance of processing for physico-chemical and physiological properties of dietary fibre

2003 ◽  
Vol 62 (1) ◽  
pp. 187-192 ◽  
Author(s):  
E. Margareta ◽  
G.-L. Nyman
Keyword(s):  
Heat Treatment ◽  
Butyric Acid ◽  
Dietary Fibre ◽  
Chemical Properties ◽  
Distal Colon ◽  
Microwave Treatment ◽  
Green Beans ◽  
Soluble Fibre ◽  
Physico Chemical ◽  
Wet Heat

There is considerable loss of DM during wet heat treatment of vegetables, leading to an increase in dietary fibre. Correction for the loss of DM indicates that the effects on total dietary fibre are minor. There is, however, depolymerization of the dietary fibre polysaccharides. The degradation is related to the severity of the heat treatment. Souring, freezing and mild microwave treatment have no effects. The viscosity is in general related to the extent of polymerisation. Microwave treatment has different effects on various cultivars of green beans, and the addition of salt (NaCl and CaCl2) to the boiling water changes the physico-chemical properties of soluble fibre in carrots, depending on the cation. The higher viscosity of the soluble fibre in raw carrots may partly explain the lower glucose and hormonal responses observed in healthy subjects when compared with blanched and microwave-cooked carrots. In studies on rats the amount of butyric acid in the distal colon has been shown to be higher with dietary components containing high amounts of resistant starch. Further, the fermentability is lower and the butyric acid concentration higher with composite foods than with the corresponding purified fibre fractions. In human studies the faecal concentration of butyric acid has been shown to increase in patients with ulcerative colitis when β-glucan-enriched oat bran (20 g fibre) is added to the diet for 12 weeks. Also, an improvement of symptoms was reported.

scholarly journals Effect of Potassium Carbonate (K2CO3) on the Viscosity and Related Physico – Chemical Properties of Genger (Bombax costatum) Powder during Storage

2013 ◽  
Vol 1 (1) ◽  
pp. 77-82 ◽  
Author(s):  
D Gernah ◽  
P Gbakaan
Keyword(s):  
Water Absorption ◽  
Potassium Carbonate ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Gel Strength ◽  
Water Absorption Capacity ◽  
Fresh Sample ◽  
Plastic Container ◽  
Physico Chemical ◽  
Gelation Concentration

Effect of storage and concentration of potassium carbonate (K2CO3) on the viscosity and related physico – chemical properties of genger (Bombax costatum) powder was determined. Genger powder was stored for a period of four (4) months (May-August) at 30oc ± 5oc under varying concentrations of K2CO3: 0%, 5%, 10% and 15% in two containers (plastic, giving samples A – D and metal tins, giving samples A1 – D1). Thereafter, the moisture and crude fat contents, water absorption capacity, least gelation concentration, effect of K2CO3 concentration on gel strength and viscosity of the stored powders were determined, using standard methods of analysis, with fresh powder (analyzed before storage) as control. Moisture content decreased significantly (p < 0.05) from 8.37% to 3.04% and 2.00% in samples D and D1 respectively, while crude fat content increased significantly (p < 0.05) from 2.50% to 7.50% and 10.05% in the same samples. Water absorption capacity also increased significantly (p < 0.05) from 6.4g/g to 6.40g/g in the fresh sample to 7.30g/g and 8.30g/g in samples D and D1 respectively. Gelation capacity increased considerably, with 15% K2CO3 giving very strong gels at 1.50% concentration. The overall viscosity increased significantly (p < 0.05) with increase in concentration of (K2CO3) from 64.00FN to 110.00FN after storage. Generally, samples stored in metal tin gave better results than those in the plastic container.

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