scholarly journals Nutrient Content for Newly Improved Breeding Rice Lines from Parentage of the Kavuni and CO 50

2021 ◽  
pp. 41-49
Author(s):  
T. Vasantha Theiventhiran ◽  
S. Amutha ◽  
G. Hemalatha ◽  
S. Vellaikumar ◽  
T. Umamaheswari
Keyword(s):  
Physical Properties ◽  
Zinc Content ◽  
Calcium Content ◽  
Nutrient Content ◽  
Rice Varieties ◽  
Breeding Lines ◽  
Breeding Technique ◽  
Significant Difference ◽  
Iron And Zinc ◽  
Calcium Iron

The objective of the study was determining the physical properties and minerals composition in the twenty three breeding lines and two parent rice varieties. Physical properties found that no significant difference in terms of shape and size of the grain. The calcium, iron and zinc content of rice samples in the ranged from 7.56 to12.72 mg/100g, 0.73 to 2 mg/100g and 2.29 to 3.39 mg/100g, respectively. Results showed that the cultures 144-5 (12.72 mg/100g)>155-3(12.62 mg/100g)>144-2(12.61 mg/100g) =148-2 (12.61 mg/100g) contained higher levels of calcium content. Among the rice lines accessions, the samples: 144-2 (2.04 mg/100g)>32-2 (2 mg/100g)>145-2 (1.67 mg/100g)>145-3 (1.57mg/100g) had higher contents of iron. The zinc content of rice lines ranked in the following decreasing order; 144, 144-1,144-2, 144-3, 145-3, 145-6, 143-1,148-2,271-2. From the twenty three rice lines, some of the rice lines contained more minerals than of parent kavuni. The finding indicated that the cross breeding technique may increases not only the yield and also nutrient content of rice.

scholarly journals Nutrient content and physical properties of instant baby porridge substituted with freshwater clams flour (Pilsbryoconcha exilis)

Food Research ◽  
2020 ◽  
Vol 4 (S3) ◽  
pp. 175-183
Author(s):  
Fatma L.F. ◽  
D.N. Afifah ◽  
D.T. Anantyo ◽  
Mulyono ◽  
T.W. Nugroho ◽  
...  
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Bulk Density ◽  
Nutrient Content ◽  
Feeding Practice ◽  
Randomized Design ◽  
Freshwater Clams ◽  
Iron And Zinc ◽  
Quality Diet ◽  
Calcium Iron

Stunting is one of the nutritional problems with high frequency in Indonesia. One cause of stunted children is the improper complementary feeding practice. A good quality diet contains macronutrients (protein) and micronutrients (iron, zinc, and calcium) are linearly correlated with children’s growth. A freshwater clam was a local food enriched with highprotein and zinc that is potential to be nutritional complementary foods. However, this was substituted by full cream milk in instant baby porridge. The purpose of this study was to analyze the effect of freshwater clams flour substitution on energy, protein, fat, carbohydrate, fiber, zinc, calcium, and iron as well as physical properties (bulk density, water absorption, and solubility) in instant baby porridge. The design of this study was a single factor completely randomized design with the ratio of freshwater clams flour as substituted in the instant baby porridge as 0% (F0), 5% (F1) and 10% (F2). There was also an effect of substitution of freshwater clamss flour (Pilsbryoconcha exilis) on energy, carbohydrate, protein, fat, moisture content, ash, crude fiber, calcium, iron, and zinc (p = 0.0001) in instant baby porridge. Variation in the percentage of freshwater clamss flour substitution did not significantly influence the bulk density (p = 0.085), solubility (p = 0,05) and water absorption (p = 0.341). Instant baby porridge F0 contained protein, calcium, iron, and zinc less than the requirements. Instant baby porridge F1 had protein and zinc less than the requirements, but calcium and iron levels met the requirements. Meanwhile, the level of protein, iron, calcium and zinc on instant baby porridge F2 met the requirements. Instant baby porridge with the substitution of freshwater clams flour increased the nutrient content which includes protein, fiber, calcium, iron, and zinc but decreased carbohydrate and fat content. Both formulations had a bulk density and solubility which meet the requirement. However, water absorption did not meet the requirements.

scholarly journals Nutritional and cooking properties of some rice varieties in Noakhali region of Bangladesh

2019 ◽  
Vol 6 (2) ◽  
pp. 235-243
Author(s):  
Kazi Ishrat Anjum ◽  
Mohammad Anowar Hossain
Keyword(s):  
Saline Soil ◽  
Zinc Content ◽  
Soil Condition ◽  
Expansion Ratio ◽  
Elongation Ratio ◽  
Rice Varieties ◽  
Cooking Properties ◽  
Coastal Belt ◽  
Iron And Zinc ◽  
Gel Consistency

The experiment was conducted to evaluate the nutritional and cooking properties of some rice varieties collected from the farmers of Noakhali region of Bangladesh. Noakhali district is situated in the coastal belt of the country and this area also termed as ‘char’ land. All of the selected varieties were grown in saline soil condition. For assessment of nutritional quality, protein, iron and zinc content were estimated. The protein, iron and zinc content ranged from 6.75 to 8.63%, 7.09 to 9.84ppm, 24.52 to 32.34ppm, respectively. The highest amount of protein, iron and zinc were found in Kajalshail variety. All of the rice varieties showed significant variation for all cooking properties studied in this work. The volume expansion ratio (VER) was varied from 1.89 to 2.20. The kernel elongation ratio (KER) was greater than 1.1 in all varieties except Carandol. On cooking Kajalshail variety exhibited highest VER and KER 2.20 and 1.19, respectively. Based on the gel consistency (GC) test, the average GC values ranged from 39.73 to 92.53mm and varieties were categorized as hard, medium and soft. On the basis of alkali spreading value (ASV) the varieties were classified into three groups namely- low, intermediate and high. ASV was found significantly and negatively correlated with gelatinization temperature (GT). The Kajalshail variety was found to have the better nutritional and cooking quality among all varieties. Res. Agric., Livest. Fish.6(2): 235-243, August 2019

scholarly journals Nutrient Composition of Cereals-based Complementary Flour and its Nutritional Adequacy in Infants Nutrition

2017 ◽  
Vol 6 (6) ◽  
pp. 45
Author(s):  
Nyabasi Makori ◽  
Neema Kassim ◽  
Joyce Kinabo ◽  
Athanasia Matemu
Keyword(s):  
Protein Content ◽  
Zinc Content ◽  
Molar Ratio ◽  
Nutritional Adequacy ◽  
Molar Ratios ◽  
Significant Difference ◽  
Iron And Zinc ◽  
The Mean ◽  
Phytate Content

Evaluation of the quality of complementary flour and its nutritional adequacy in relation to infant’s nutritional requirements was done to four different types of complementary flour (composite cereals with groundnuts, maize, millet and sorghum). The collected samples were analysed for determination of macronutrient, micronutrients and phytate content. The mean protein content in all types of complementary flour was 7.30 ± 2.52 g/100 g. A significant difference in protein content between composite cereals (p ≤ 0.001) and other types of cereals-based foods was observed. Fat and iron content were found to be inadequate in all types of complementary flours. Phytate content ranged from 59.47 - 1176.8 mg/100 g, the highest content was observed in sorghum. On the other hand, the mean iron and zinc content in all types of complementary flour was 5.25 ± 1.35 mg/100 g and 2.99 ± 1.36 mg/100 g respectively. The molar ratios of phytate:iron and phytate:zinc were at a level that would tend to inhibit bioavailability of iron and zinc in 97% and 45% of analysed samples respectively. An association between anaemia and phytate:iron molar ratio (AOR = 4.2, 95%, 1.2 - 6.9) was observed. The quality and adequacy of nutrients in cereal-based complementary flour has shown to be inadequate and likely to be compromised by the presence of phytate. 

scholarly journals Formulation d'aliments infantiles a base de farines d'igname enrichies au soja

2013 ◽  
Vol 13 (60) ◽  
pp. 8313-8339
Author(s):  
S Soro ◽  
◽  
G Konan ◽  
E Koffi ◽  
E Elleingand ◽  
...  
Keyword(s):  
Protein Content ◽  
Maximum Level ◽  
Calcium Content ◽  
Sensory Profile ◽  
Dioscorea Rotundata ◽  
Iron And Zinc ◽  
Yam Flour ◽  
Calcium Iron ◽  
Sensory Tests ◽  
Different Levels

The aim of this study was to determine factors to be taken into account in the infant flours formulated from yam and soy fermented flours. For this purpose, soybean flour ( Glycine max ) was fermented for 48 hours and incorporated into yam flour ( Dioscorea rotundata - cayenensis , kponan and Dioscorea alata , Bête Bètè) fermented for 24 hours at different levels (0, 10, 20, 30 and 40%). Nutrient qualities of gruel of the formulations thus prepared were evaluat ed. Protein content increased with the rate of soy incorporated. For D. alata , protein content ranged from 6.56 ± 0.01 g / 100 g (unfermented yam flour) and 7.38 ± 0.27 01 g / 100 g ( fermented yam flour) to 21.88 ± 1.09 g / 100 g of 40% soy rate incorporation. For D. cayenensis , protein content ranged from 4.81 ± 0.01 g / 100 g (unfermented yam flour) and 5.25 ± 0.43 g / 100 (fermented yam flour) to 20.92 ± 0,21 g / 100 g of 40% soy rate incorporation. Fermentation of yams and soybeans induces an increase o f protein content in yam and soy based flours. Protein content in most formulated complementary foods containing soy flours were comparable to value s of commercial flours (FARINOR ® and SOJABEBE ® ) . However, formulated flours were poor in calcium, iron and zinc. Calcium content of formulated yam based flours was lower than commercial one; FARINOR ® (136.36mg/100kcal) and SOJABEBE ® (66.88mg/100kcal). Iron densities ranged from 0,18mg/100kcal (SOJABEBE ® ) to 3.81mg/100 kcal (FARINOR ® ). The results obtained show t hat, swelling power and solubility decreased with the rate of soy incorporated. In addition, phenolic compounds of fortified yam based flours with soy, resulted a lower content. 30 % incorporation of soy in yam flours, owing to increase significantly yam/s oy based flours enzymatic hydrolysis? . Sensory tests limited maximum level of soy to 30% and 20%. Sensory profile of yam flour fortified with fermented soybeans (30% and 20%) was determined.

scholarly journals Physical and nutrient characterization of the grains from traditional rice varieties of Kerala and validation of the trait linked molecular markers

2021 ◽  
Vol 58 (3) ◽  
pp. 394-408
Author(s):  
Jeena George ◽  
VG Jayalekshmy ◽  
AM Shahiba ◽  
Arun Chacko ◽  
Tejashree S Lachyan
Keyword(s):  
Protein Content ◽  
Cooking Quality ◽  
Amylose Content ◽  
Public Awareness ◽  
Zinc Content ◽  
Rice Varieties ◽  
Carotene Content ◽  
Iron And Zinc ◽  
Traditional Rice

Kerala is rich with traditional rice varieties that could grow in various agro- climatic conditions of the state. However many of these traditional varieties are not cultivated and have become extinct due to low yield, promotion of high breed variety seeds and high-cost in continuing the cultivation with traditional seeds. The lack of knowledge about the nutraceutical values of traditional rice varieties among farmers leads to the non-participation in cultivation. Present study was aimed at to characterization of thirty traditional rice varieties in terms of physico-chemical, cooking quality as well as molecular screening with markers specific to quality traits. All the varieties used is unique in their quality parameters, among them Njavara Veluthath (13.57%) and Orumundakan (13.35%) were rich in protein content whereas, Karimbalan (311.54 mg/Kg and 102.41 mg/kg) and Veliyan (218.25 mg/Kg and 56.88mg/kg) were superior in Iron and Zinc content. The carotene content ranged from 0.14 mg/100g (Mullan kayama) to 0.56 mg/100g (Njavara veluthath) and amylose content was maximum in Cheruviripp (29.52%). Thus, these varieties need to be conserved and promote them by commercialize and through general public awareness about their medicinal benefits. Correlation analysis showed positive significant relationship between Iron and Zinc content, while amylose content had positive correlation with volume expansion and optimum cooking quality. The SSR marker RM535 linked to Quantitative Trait Loci for Iron and Zinc content was detected in thirteen varieties, RM190 linked with Wx gene locus associated with amylose content in seventeen varieties and the marker RM520 linked to QTL for protein content was detected in all the varieties.

Nutritional Profile of Chekurmanis (Sauropus androgynus), A Less Explored Green Leafy Vegetable

2017 ◽  
Vol 54 (3) ◽  
pp. 243
Author(s):  
Kalpana Platel ◽  
Krishnapura Srinivasan
Keyword(s):  
Zinc Content ◽  
Nutrient Content ◽  
Carotene Content ◽  
Nutritional Profile ◽  
Mature Leaves ◽  
Perennial Shrub ◽  
Iron And Zinc ◽  
The Rich ◽  
Rich Content ◽  
Β Carotene

Chekurmanis (Sauropus androgynus) belonging to Euphorbiaceae, is a perennial shrub, growing wildly in Southeast Asia. The leaves of chekurmanis are highly nutritious, being a very rich source of micronutrients and protein. In this study, chekurmanis leaves were evaluated for protein and micronutrient content at different stages of maturity. Maturity of the leaves did not alter the rich content of protein which remained around 22.0 g/100 g. Total dietary fibre content of the leaves ranged between 34 and 36% at different stages of maturity. Fully matured leaves contained a significantly higher amount of calcium, as compared to the tender leaves. The iron content of these leaves ranged from 3.89 to 4.50 mg /100 g, while the zinc content of the same was between 1.26 and 1.48 mg/100 g. The bioaccessibility of iron and zinc was significantly higher in the tender leaves. The tender and partially mature leaves of chekurmanis contained 74 and 69 mg/100 g of niacin, respectively. The β-carotene content of the leaves ranged from 7400 to 9250 μg/100 g, while that of vitamin E ranged between 17.6 to 15.6 mg/100 g. Chekurmanis leaves contain an alkaloid, the content of which was significantly higher in mature leaves (1740 mg/ 100 g) as compared to tender leaves (1439 mg/100 g). The alkaloid content of chekurmanis leaves was significantly reduced upon pressure cooking. This is the first report on the nutrient content of chekurmanis leaves at different stages of maturity, as also on the bioaccessibility of minerals.

scholarly journals Retention of proteins and minerals after cooking in cowpea genotypes1

2017 ◽  
Vol 47 (3) ◽  
pp. 353-359
Author(s):  
Danillo Olegário Matos da Silva ◽  
Carlos Antonio Fernandes Santos ◽  
Sirando Lima Seido ◽  
Washington Carvalho Pacheco Coelho ◽  
Deisy Aiane Lima de Aquino
Keyword(s):  
Grain Yield ◽  
Arid Regions ◽  
Zinc Content ◽  
Cooking Time ◽  
Total Proteins ◽  
Mineral Contents ◽  
Commercial Cultivars ◽  
Iron And Zinc ◽  
Calcium Iron ◽  
Semi Arid

ABSTRACT Cowpea is a tolerant crop to water deficit, with moderate protein and mineral contents, as well as fast cooking, which are important requirements for semi-arid regions. This study aimed to evaluate the retention of total proteins and minerals after cooking in cowpea genotypes, in order to select those that best preserve these nutrients contents. Twenty-four genotypes were evaluated, being ten lines, five commercial cultivars and nine landraces maintained by farmers. Cooking had a reduced effect on the contents of protein, potassium, calcium, iron and zinc in cowpea grains, with significant effects only in a few genotypes. A significant and positive correlation was observed only for grain yield x zinc content and protein content x cooking time. The line CPCR3F6L17 presented a high grain yield and high levels of protein, potassium, iron and zinc after cooking, showing to be a promising option for the studied region.

scholarly journals Subtitusion Of Tuna Fish Innards Flour In Biscuit to Improve Nutrition

2019 ◽  
Vol 25 (2) ◽  
pp. 44
Author(s):  
Nanda Irma ADP ◽  
Nadimin Nadimin ◽  
Thresia Dewi
Keyword(s):  
Food Consumption ◽  
Fish Meal ◽  
Bitter Taste ◽  
Zinc Content ◽  
Tuna Fish ◽  
Group Design ◽  
Iron And Zinc ◽  
Quasi Experimental ◽  
Calcium Iron ◽  
Research Type

ABSTRACTNutritional problem in Indonesia is still a serious health problem especially malnutrition and stunting. One of the efforts to improve the pattern of food consumption that aims to overcome malnutrition among people, especially proteins and vitamins and minerals is by utilizing tuna fish innards into fish meal innards in the form of biscuits.This study aims to determine the levels of nutrients protein, fat, calcium, iron, and zinc of biscuit with substitution of flour tuna fish innards. The research type is quasi experimental with one only design group design. The results of this analysis were obtained from research conducted by kjedahl method for protein, sochxlet for fat and Spektrofotometri for calcium, iron, and zinc.The results showed that the content of tuna innard biscuit protein was higher by 7.913% compared to biscuits without substitution, the fat content of tuna innard biscuit was higher by 25.18% than the biscuit without substitution, the calcium biscuit level of 61.871%, fe 0%, and the zinc content of the tuna innard biscuit is higher by 7,532% compared to biscuit without substitution.Biscuit with tuna innard substitution can be recommended as complementary foods with various processing improvements. It is suggested to find a way to remove bitter taste on the tuna innard flour.

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