scholarly journals Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi

2020 ◽  
pp. 78-85
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Control Sample ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Standard Methods

Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods. Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p<0.05) with corn ogi samples spiced with ginger than for cinnamon except for crude fiber which was higher in ogi spiced with cinnamon. Moisture content of the ogi samples ranged from 8.53-9.79%, crude protein 5.13-6.37%, ash 0.19-0.30%, crude fiber 0.29-0.81%, carbohydrate 78.93-81.64% and energy contents 387.77-391.98 kcal. The inclusion of cinnamon and ginger had no significant (p<0.05) effect on the sensory properties of the unsweetened spiced ogi samples. Mean scores obtained for unsweetened ogi samples were low. Upon sweetening with sugar, these scores were increased for all sensory attributes. Sensory evaluation of sweetened ogi samples showed that the control sample was more preferred for all sensory attributes and this was followed closely by sample ogi spiced with 5% ginger. Conclusion: This study recommends the use of ginger at 5% for the fortification of corn ogi which will result in ogi with sensory properties similar to 100% corn ogi. It also showed the potential of fortifying corn ogi with ginger and cinnamon, either singly or as a blend, to enhance the nutritional quality of corn ogi.

scholarly journals Nutritional qualities assessment of locally processed spaghetti

2016 ◽  
Vol 5 (1) ◽  
pp. 5
Author(s):  
Bitrus Tukura ◽  
Joseph Daniel Gbubele ◽  
Swaiba Mamman
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Zinc Content ◽  
Mineral Elements ◽  
Crude Fiber ◽  
Nutritional Properties ◽  
Mineral Contents ◽  
Standard Methods ◽  
Nutritional Qualities ◽  
Low Levels

The quest for cheap and quality food is on the increase, especially during economy crises. Some nutritional properties of the raw and cooked local and industrial spaghetti were determined using standard methods. Concentrations of mineral elements were determined using atomic absorption spectrophotometer. Total ash (0.98±007 %), crude protein (14.28±0.15 %) and carbohydrate (77.95±0.11 %) levels in the raw industrial spaghetti were higher compared to the locally processed raw spaghetti. Carbohydrate and moisture levels for both processed spaghetti increased on cooking, while total ash and protein contents decreased. Crude fiber (0.009±0.00 %), carbohydrate (77.52±0.21 %) and moisture levels in the cooked local spaghetti were higher than in the cooked industrial spaghetti. Proximate contents of the local and industrial raw spaghetti were significantly (P ≤ 0.05) different. Concentrations of mineral elements in the raw locally processed spaghetti were lower than in the industrial spaghetti. Low levels of functional properties were recorded in the local spaghetti. Cooking decreased zinc content in the spaghetti, but significantly (P ≤ 0.05) increased the moisture content, crude fiber, carbohydrate and mineral contents. The spaghetti processed locally may serve as an alternative to the industrial spaghetti.

Nutritional Quality Of Fermented Oil Palm Press Fiber By Local Microorganism

2021 ◽  
Vol 8 (3) ◽  
pp. 148-158
Author(s):  
Anton Wicaksono ◽  
Yunilas ◽  
T H Wahyuni
Keyword(s):  
Protein Content ◽  
Oil Palm ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Dry Matter ◽  
Crude Fiber ◽  
Dry Matter Content ◽  
Crude Protein Content ◽  
Fermentation Time

Oil palm press fibre is a byproduct of agro-industry that has a low nutrient content. To improve the nutritional quality of oil palm press fibre, it is carried out with biological processing techniques utilizing the work of indigenous microorganisms derived from local microorganisms of it. The research was conducted experimentally using a completely  randomized design (CRD) factorial pattern with 2 factors (3 x 3), namely first factor such as dose of local microorganisms (D 1 = 1%, D 2 = 3% andD 3 = 5%) and second factor such as long of fermentation (L1 = 7 days, L2 = 14 days and L3 = 21 days), with 3 replications. The parameters of this study consisted of the nutritional content of oil palm press fibre fermented such as moisture, dry matter, crude protein, crude fat, crude fiber, ash, and BETN. Based on the results of the study, it was found that the combination of treatment with a dose of local microorganisms 5% and fermentation time of 14 days had a significant effect (P<0.05) in increasing crude protein content and did not have a vegetable effect (P>0.05) in increasing the dry matter content and BETN and reducing water content. , crude fat, crude fiber and ash. Giving various doses of local microorganisms and fermentation time can increase crude protein content and have not been able to increase dry matter and BETN content and reduce moisture content, crude fiber and ash.

Evaluasi Kualitas Nutrisi Complete Feed Fermentasi Berbahan Dasar Ampas Sagu dengan Lama Pemeraman yang Berbeda

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Taufiqul Hafizh ◽  
Sitti Wajizah ◽  
Samadi Samadi
Keyword(s):  
Incubation Time ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Crude Fiber ◽  
Randomized Design ◽  
Nutritive Values ◽  
High Level ◽  
Control And Management ◽  
By Products

Abstrak. Pakan merupakan salah satu faktor yang mempengaruhi produtivitas dan reproduktivitas ternak, disamping beberapa faktor lainnya seperti genetik, pengontrolan penyakit, dan manajemen pemeliharaan. Salah satu usaha yang dapat menunjang ketersediaan pakan ternak ruminansia adalah dengan memanfaatkan berbagai limbah pertanian berupa ampas sagu. Namun kandungan nutrisi yang terdapat pada ampas sagu sangat rendah dengan kandungan serat kasar yang cukup tinggi dan kandungan protein kasar masih rendah. .  Penelitian ini bertujuan untuk mengevaluasi kualitas nutrisi dari Complete feed berbahan dasar ampas sagu yang difermentasi dengan menggunakan saus burger pakan (SBP) pada lama pemeraman yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan berupa lama pemeraman yaitu P0 (0 hari), P7 (7 hari), P14 (14 hari) dan P21 (21 hari). Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 16 unit perlakuan. Peubah yang diamati dalam penelitian ini adalah kadar bahan kering, kadar protein kasar, kadar serat kasar, kadar abu, kadar lemak kasar dan kadar BETN.  Evaluation of Nutritive Values Complete Feed Based on Sago Residues with different Incubation TimeAbstract. Feed is one of the factors influencing productivity and reproductivity of animals besides other factors such as genetics, disease control, and management. One of the efforts to support the availability of ruminant feed is to utilize agriculture by products such as sago residues. However, nutritive values of sago residues was very low fiber with high level of crude fiber and low level of  crude protein. One of the efforts to improve the nutritional quality of sago residues is by fermentation. This study aimed to evaluate the nutritional quality of the fermented complete feed based on sago residues  with different incubation time. The design used in this study was completely randomized design (CRD) with 4 treatments (incubation time) ; P0 (without incubation-control), P7 (7 days), P14 (14 days) and P21 (21 days) of incubation time. Each treatment was repeated four times with total of 16 treatment units. The parameters observed in this study were the contents of dry matter, crude protein, crude fiber, ash, fat and N-free extract.

Effect of Processing Treatments on Proximate Composition of Pennisetum glaucum (Pearl millet)

2018 ◽  
Vol 55 (2) ◽  
pp. 209
Author(s):  
Aanchal Johari ◽  
Asha Kawatra
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Pearl Millet ◽  
Proximate Composition ◽  
Crude Protein ◽  
Pennisetum Glaucum ◽  
Nutritional Composition ◽  
Ash Content ◽  
Crude Protein Content ◽  
Standard Methods

In the present study effect of processing treatments viz. blanching and germination on the proximate composition of Pennisetum glaucum (pearl millet) was studied. Proximate composition was analysed by the standard methods determined according to Association of Official Analytical Chemists. Results indicated that moisture content increased significantly after processing treatments. Blanching resulted in non significant increase in ash content of pearl millet grains. The crude protein content of unprocessed pearl millet was 11.55%. The crude protein content of blanched pearl millet grains was 11.27%. Crude protein content of germinated grains was found to be 12.38% as in comparison to 11.55% in unprocessed and 11.27 in blanching treatment. Crude fat content of unprocessed (control), blanched and germinated pearl millet grains were 5.36, 5.09 and 4.55%, respectively. Fiber content increased significantly after blanching and germination processing treatments. Processing treatments not only effect the nutritional composition of pearl millet but also contribute towards enhancement of shelf life.

scholarly journals Influence of Sprouting on Proximate and Sensory Properties of Gworo (Cola nitida) and Ojigbo (Cola acuminata) Kola Nuts

2018 ◽  
Vol 2 ◽  
pp. 29-36
Author(s):  
Innocent N. Okwunodulu ◽  
S.C. Ukeje
Keyword(s):  
Moisture Content ◽  
Ambient Temperature ◽  
Proximate Composition ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Protein Fiber ◽  
Before And After ◽  
Cola Nitida ◽  
Cola Acuminata ◽  
General Acceptability

Influence of sprouting on proximate and sensory properties ofgworo(oji-housa) (Colanitida) andojigbo(Colaacuminate) kola nuts were explored. The two varieties of kola nuts were sprouted at ambient temperature (25 to 32°C) for 4 weeks separately in a regularly moistened serviette wrapped with black polyethylene. Both proximate and sensory properties were conducted before and after sprouting on the mash prepared separately from them. Proximate composition showed that moisture content, ash and protein increased, while fat, crude fiber and carbohydrate decreased with sprouting in both varieties of kola nuts. Sproutedojigbokola nut had higher moisture content (56.80%), ash (2.25%), and fat (2.90%) than sproutedgworowith respective 50.18%, 1.90% and1.40% for moisture, ash and fat. Also, un-sproutedojigbohad higher moisture (47.00%), ash (2.03%) and fat (6.44%) as against respective 43.10%, 1.50% and 4.44% from un-sproutedgworofor moisture, ash and fat. Un-sproutedgworohad higher protein (5.95%), fiber (7.27%) and carbohydrate (37.75%) as against 5.33%, 6.80% and 32.42% from un-sproutedojigbokola nut for protein, fiber and carbohydrate. Similarly, sproutedgworohad higher protein (6.65%), fiber (6.60%) and carbohydrate (32.65%) than respective 6.30%, 5.30% and 26.45% from sproutedojigbo. Sensory scores showed that sprouting reduced all the sensory attributes evaluated in bothgworoandojigbo.Colour was reduced from 6.60 to 5.50 and 5.85 to 5.65 respectively in un-sproutedgworoand sproutedojigbo.Also, crispness was reduced from 6.55 to 5.95 and 6.55 to 5.45 respectively from un-sproutedgworoand sproutedojigbokola nuts. Bitterness was reduced from 6.05 to 5.85 and 6.40 to 5.25 respectively from un-sproutedgworoto sproutedojigbo. Similarly, general acceptability was reduced from 6.55 to 5.35 in un-sproutedgworoand sproutedojigbowhile acceptability reduction of 6.10 to 5.40 was obtained in un-sprouted and sproutedojigbokola nuts respectively.

scholarly journals Investigating on the effect of freezing in different time periods on the chemical and qualitative changes of fish (Giant trevally)

10.5219/1127 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 456-461
Author(s):  
Ali Aberoumand ◽  
Saladin Ayoubi
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Freezing Temperature ◽  
Ash Content ◽  
Standard Methods ◽  
Fresh Fish ◽  
Time Periods ◽  
Frozen Fish ◽  
Qualitative Changes

Changes in proximate composition of the Giant trevally were carried out for 0 days, 7 days, 14 days, 21 days, 28 days and 35 days at a freezing temperature. The moisture, ash, protein and fat contents were measured using standard methods. Based on obtained results, moisture content was decreased during different periods of freezing and its amount in fresh fish before freezing was (74.72%) that were decreased to 73.5%, 71.74%, 70.4%, 69.06% and 67.72%, respectively  for 7, 14, 21, 28 and 35 days of freezing. The fat content in the fresh fish before freezing was (8.13%) that were decreased to 7.02% and 5.93%, and 5.33%, and 4.73%, and 4.13%, respectively, at 7, 14, 21, 28, and 35 days of freezing, respectively. The amount of protein in the fresh fish before freezing was (20.02%) that were decreased to 18.23% and 16.99%, and 15.75%, 14.51% and 13.27%, at 7, 14, 21, 28 and 35 days of freezing, respectively. Ash content in fresh fish before freezing was (1.21%) that decreased to 1%, 0.82% and 0.70%, and 0.58% and 0.46%, during 7, 14, 21, 28 and 35 days of freezing, respectively. it can be concluded that the best quality of frozen fish  was obtained  between 14 to 7 days of freezing.

scholarly journals Proximate Composition, Sensory Properties and Microbial Quality of Chin-chin Developed from Wheat and African Walnut Flour Blends for Household Food Security

2020 ◽  
pp. 45-53
Author(s):  
N. J. Deedam ◽  
M. A. China ◽  
H. I. Wachukwu
Keyword(s):  
Food Security ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Household Food Security ◽  
Microbial Quality ◽  
Household Food ◽  
Flour Blends

Objective: The objective of this study was to investigate the proximate composition, sensory properties and microbial quality of chin-chin developed from wheat and African walnut flour blends as a means of achieving household food security. Methodology: African walnut was processed into flour. Chin-chin was prepared from blends of wheat and African walnut flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to African walnut flour (AWF), and 100% wheat flour as control. Samples were subjected to sensory evaluation within 30 min of production. Proximate analysis was carried out using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Results:  composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-1.38%), fat (34.39-40.03%), crude protein (5.53-7.95% protein), crude fibre (0.98-1.86%), and energy contents (402.65-414.08kcal) with a decrease in moisture (3.31-4.85%) and carbohydrate (45.59-53.84%) . Sensory analysis of the chin-chin showed that the control chin-chin was more preferred than all other samples. This was followed closely by chin-chin substituted with 10% African walnut flour having mean scores above 6 for all sensory attributes. Total bacterial counts (TBCs) and fungal counts (TFCs) of the chin-chin samples were observed to increase during storage. TBCs and TFCs of chin-chin samples after 3 weeks of storage ranged from 6.00×103-8.50×103cfu/g and 6.80×103-8.00×103cfu/g, respectively. The samples presented adequate microbiological conditions and were within recommended safe limit of microbial guidelines. Conclusion: The findings of the study showed that chin-chin of acceptable sensory attributes and improved nutritional content could be produced with up to 10% African walnut flour (AWF) level. In effect, chin-chin substituted with African walnut flour can be consumed by households thereby improving their nutritional status and eradicating food insecurity and malnutrition which is common among households.

scholarly journals Effect of Processing Methods on the Proximate and Mineral Compositions in Groundnuts for Consumption

2020 ◽  
pp. 87-93
Author(s):  
Oluwasegun Amos Amoniyan ◽  
Samuel Adeolu Olugbemi ◽  
Omolola Myriam Balogun ◽  
Basirat Omotayo Salako
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Crude Fiber ◽  
Mineral Contents ◽  
Processing Methods ◽  
Standard Methods ◽  
Mineral Compositions ◽  
Carbohydrate Contents

The proximate and some essential mineral compositions of groundnuts processed by different methods for consumption were determined. The parameters were analyzed using standard methods of the Association of Official Analytical Chemists (AOAC, 2005) and Greenfield and Southgate, 2003. From the results obtained, it was found that the proximate compositions (%) of the groundnuts boiled with the pods were – moisture content (18.77  0.02), crude protein (22.93  0.06), crude fat (38.94  0.03), crude fiber (1.75  0.02), ash (3.90  0.04) and carbohydrate (13.73  0.04). Groundnuts roasted with the pods had– moisture content (2.91  0.04), crude protein (29.73 0.08), crude fat (50.11  0.04), crude fiber (4.36  0.03), ash (5.14  0.03) and carbohydrate (7.76  0.05) while those of the groundnuts roasted without pods were – moisture content (2.88  0.04), crude protein (26.64  0.06), crude fat ss(49.04  0.02), crude fiber (4.26  0.03), ash (4.73  0.02) and the carbohydrate (11.50  0.04). The mineral compositions (in (mg/kg) of the groundnut sample boiled with pods were Na (0.23), K (0.67), Ca (0.11), P (0.38), Mg (0.16) and Fe (41.5). Groundnut samples roasted with the pods were Na (0.38), K (0.98), Ca (0.17), P (0.47), Mg (0.27) and Fe (61.2), while the mineral compositions (in (mg/kg) of the groundnut samples roasted without the pods were Na (0.27), K (0.82), Ca (0.16), P (0.42), Mg (0.25) and Fe (53.6). This study revealed that the proximate and the mineral contents in the roasted samples were generally higher than those of the boiled sample except for the moisture and the carbohydrate contents.

scholarly journals Evaluation of the Functional, Proximate and Sensory Properties of Cowpea/Soybean Fortified Dabuwa (A Nigerian Dried Stiff Porridge) Produced from Different Cereals

2021 ◽  
pp. 1-14
Author(s):  
Maryam A. Jarma ◽  
Gervase I. Agbara
Keyword(s):  
Factorial Design ◽  
Proximate Composition ◽  
Crude Protein ◽  
Calorific Value ◽  
Food Product ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Fractional Factorial ◽  
Crude Fiber ◽  
Nutrient Density

Dabuwa is a dried stiff porridge made from fonio and maize in the ratio of 1:3, beef fat and spiced with fresh onion and caraway (black) seeds. It is a popular food indigenous to the Shuwa Arab nomads of North-eastern Nigeria. An attempt was made to modify dabuwa not only from maize but also from millet and rice. The cereal flours were supplemented with legume flours, the beef fat content was reduced, fresh onion and caraway seeds were replaced with a dried spice-mix of onion, ginger and cardamom. A 3×2×2×2 full factorial design was scaled down to a fractional factorial design of 3×2×2 which generated 12 runs. Supplementation (cowpea and soybean) was done at a constant level of 30%. Fonio was incorporated at either 12.5% (F1) or 22.5% (F2). Each formulation had the other cereal (maize, millet or rice) added at 57.5% (Ma1, Mi1, R1) or 47.5% (Ma2, Mi2, R2); while traditional dabuwa comprising of 25% fonio and 75% maize served as the Control. The blends and dabuwa were evaluated for functional and sensory properties, and proximate composition. Results indicated a general increase on water absorption capacity (216.76% to 270.34% of the blends) unlike oil absorption capacity (0.97ml/g to 1.09ml/g), and an enhanced bulk densities (0.74-0.86g/ml). Dabuwa samples enriched with soybean were shown to be denser in nutrients than those supplemented with cowpea, though no particular trend was observed. Moisture, ash, crude protein, crude fiber, fat, carbohydrate (by difference) and calorific contents of the blends varied significantly (p≤0.05) from 7.38 to 12.18%, 1.80 to 2.96%, 4.33 to 16. 29%, 1.62 to 6.59%, 2.45 to 9.57%, 53.66 to 82.90%, and 337.12-393.37kcal/100g respectively. Proximate composition of modified dabuwa varied thus:4.86-10.85%, 0.92-2.48%, 10.11-16.38%, 0.96-4.65%, 2.02-10.60%, 58.55-86.54%, and 351.03-421.17kcal/100g for moisture, ash, crude protein, crude fiber, fat, carbohydrate contents and calorific value respectively. Sensory scores revealed that rice- and maize-containing dabuwa were liked moderately, but millet containing dabuwa were neither liked nor disliked by the panelists. It was concluded that dabuwa could be prepared not only from maize, but also from rice or millet with legume fortification for enhanced nutrient density without affecting negatively the well known traditional sensory properties of the dabuwa.. Therefore, production and consumption of dabuwa should be re-popularized and its consumption patronized so as to provide macro and micro nutrients to the consumers and avoid the disappearance of a worthy age-old food product.

scholarly journals Effect of Soybean, Sorghum and African Breadfruit Flours on the Proximate Composition and Sensory Properties of Chin-Chin

2020 ◽  
pp. 85-98
Author(s):  
Ruth Ginika Ugwuanyi ◽  
John Ikechukwu Eze ◽  
Ebele Christiana Okoye
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Partial Substitution ◽  
Nutrient Contents ◽  
Overall Acceptability ◽  
Crude Fiber Content ◽  
African Breadfruit

This work investigated the proximate and sensory properties of chin-chin from the flour blends of wheat, African breadfruit, soybean, and sorghum. Chin-chin was produced from the blends of wheat: African breadfruit (BWF), wheat: soybean (SWF) and wheat: sorghum (SGW) in the ratios of 80:20, 70:30 and 60:40 for each blend and coded as BWF1, BWF2, BWF3 and SWF1, SWF2, SWF3 and SGW1, SGW2, SGW3 respectively. The control was 100% wheat flour (100:0) coded as WF. The proximate composition and sensory properties were determined. The results obtained show that partial substitution of wheat flour with breadfruit, soybean and sorghum flours caused a significant (p < 0.05) increase in the proximate composition of the samples. The crude protein content of samples BWF, SWF and SGW ranged from 15.73 to 19.34%, 19.2 to 24.62% and 9.11 to 10.73% respectively. The ash content of the samples ranged from 0.68 to 1.27%, 0.95 to 2.16% and 1.06 to 1.26% respectively and the crude fiber content ranged from 0.42 to 0.91%, 0.25 to 0.91% and 0.43 to 3.73% respectively. While the control sample (WF) had 13.08% of protein, 1.96% of ash and 0.80% of crude fiber. In terms of the overall acceptability, the control sample (WF) had the highest score (8.10) when compared with fortified samples followed by BWF3 (7.00). Although the control sample (WF) had the least nutrient contents compared to the fortified samples, yet, it was the most preferred by the panelists.

Sign in / Sign up

Export Citation Format

Share Document