scholarly journals Nutritional Value of Two Underutilized Wild Plant Leaves Consumed as Food in Northern Angola: Mondia whitei and Pyrenacantha klaineana

2020 ◽  
pp. 116-127
Author(s):  
M. Mawunu ◽  
M. Pedro ◽  
T. Lautenschläger ◽  
F. M. Biduayi ◽  
P. M. Kapepula ◽  
...  
Keyword(s):  
Standard Deviation ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Wild Plant ◽  
Edible Plants ◽  
Plant Leaves ◽  
Nutrition And Health ◽  
Mineral Contents ◽  
Standard Methods ◽  
Fiber Protein

Background/Aims: Traditional edible plants are good sources of minerals, fibers, proteins and others useful phytochemicals for human nutrition and health. Mondia whitei and Pyrenacantha klaineana leaves are underutilized, wild edible plants considered as food and spice in habitants in some part of Northern Angola. The aim of this study was to investigate the nutritional value and mineral contents of M. whitei and P. klaineana leaves. Materials and Methods: The leaves were harvested from a forest. The samples were analyzed for proximate and mineral contents using the standard methods. The results were analyzed statistically using mean and standard deviation. Results: The proximate composition of M. whitei raw and cooked leaves showed that the samples had ranged of ash, 9.53 - 12.93%, fiber 13.16 - 15.11%, protein 16.48 - 19.24%, fat 2.95 - 4.94%, carbohydrates 51.59 - 54.48% and energy (kcal) 310.39 - 326.10 in 100 g respectively. The proximate composition of P. klaineana raw and cooked leaves showed that the samples had range of ash, 4.13 - 6.74%, fiber 40.45 - 43.56%, protein 14.93 - 18.80%, fat 1.13 - 3.78%, carbohydrates 29.74 - 36.58% and energy (kcal) 217.77 - 227.88 in 100 g respectively. The mineral contents of the P. klaineana raw leaves, K 2459.20 mg, Ca 2126.33 mg, P 239.90 mg, Se 77.86 mg are richer than M. whitei raw leaves, K 1149.83 mg, Ca 844.87 mg, P 175.89 mg, etc. Conversely, the leaves of M. whitei are richer in Se 87.80 mg and Cu 3.14 mg/ 100 g than the P. klaineana (Se 77.86 and Cu 2.84 mg/100 g). Conclusion: The wild edible leaves are rich in nutritional value and mineral composition such as fiber, protein, Ca, Fe, K, Mn, Mg, P, Se etc. The consumption of M. whitei and P. klaineana leaves should be vulgarized to nutrition, diversity diet and food security.

scholarly journals Effect of Soybean and Finger Millet Flours on the Physicochemical and Sensory Quality of Beef Meat Sausage

2020 ◽  
pp. 6-14
Author(s):  
B. Behailu ◽  
M. Abebe
Keyword(s):  
Proximate Composition ◽  
Production Cost ◽  
Nutritional Value ◽  
Finger Millet ◽  
Quality Analysis ◽  
Bahir Dar ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Beef Meat ◽  
Four Levels

Aims: Nowadays increasing costs of animal protein has necessitated the need to investigate uses of cheaper and nutritive alternatives various food formulations. To increase nutritional value and sensory qualities of sausage from soybean and finger millet flours and beef meat and to reduce the formulation costs of the product. Study Design: The experiment was set in single factor experiments. Blending ratio (soy-millet flour and beef meat ratios of 10:90, 20:80, 30:70 and 0:100%) with four levels and triplicate. blend proportion of soybean and finger millet flours is similar. Place and Duration of Study: Sample preparation, product processing and quality analysis was carried out in Bahir Dar institute of technology, Department of Food Engineering, Bahir Dar, Ethiopia between April 2017 and June 2018. Methodology: Four batches of beef sausages were investigated in which finger millet and soy flours were substituted with beef meat. Proximate composition with selected mineral contents, sensory characteristics, physical properties and production cost of sausages were determined. Percentage proximate composition were determined by using the standard methods of Association of Official Analytical Chemists (AOAC). Calcium and zinc were analyzed by EDTA titration and Modified AOAC respectively and physical property of sausage were also analyzed. Results: As soy and finger millet flours inclusion increase, the nutritional value of sausage increased such as moisture, crude protein, crude fat, crude fibre, crude ash and the cooking yield from 56.91(control) to 77.24% (30% inclusion) by reducing weight loss. The sausage products were generally accepted and 20% soy and millet flour inclusion was “liked very much. Soy and finger millet flour inclusion reduced production cost from 177 (control) to 142 ETB (30% inclusion) per mix (1150 g). Conclusion: Soybean and finger millet flours were used in beef sausage products to improve nutritional value, consumer acceptability and reduce the formulation cost. These results suggest that beef meat can be used successfully for the production of beef meat sausage as an alternative uses of different flours.

Quantitative Determination of some Carbonate Minerals in Greenschist Facies Meta-volcanic Rocks

1972 ◽  
Vol 9 (1) ◽  
pp. 36-42 ◽  
Author(s):  
Calvert C. Bristol
Keyword(s):  
Standard Deviation ◽  
Quantitative Determination ◽  
Volcanic Rocks ◽  
Internal Standard ◽  
Greenschist Facies ◽  
Carbonate Mineral ◽  
Mineral Contents ◽  
X Ray ◽  
Fine Grained

X-ray powder diffraction methods, successful in quantitative determination of silicate minerals in fine-grained rocks, have been applied to the determination of calcite, dolomite, and magnesite in greenschist facies meta-volcanic rocks. Internal standard graphs employing two standards (NaCl and Mo) have been determined.Carbonate mineral modes (calcite and dolomite) for 6 greenschist facies meta-volcanic rocks obtained by the X-ray powder method have been compared to normative carbonate mineral contents calculated for the same rocks. This comparison showed a maximum variation of 7.7 wt.% between the X-ray modes and the normative carbonate mineral contents of the rocks. Maximum standard deviation for the X-ray modes of these rocks was equivalent to 4.4 wt.%.

scholarly journals Proximate Composition and Its Seasonality of the Mediterranean Green Crab:Carcinus aestuariiNardo, 1847 (Brachyura, Portunidae), in Southern Tunisian Waters (Central Mediterranean)

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Sonia Baklouti ◽  
Abdelkarim Derbali ◽  
Khalifa Dhieb ◽  
Wassim Kammoun ◽  
Othman Jarboui
Keyword(s):  
Proximate Composition ◽  
Nutritional Value ◽  
Central Mediterranean ◽  
Potential Health ◽  
Lipid Contents ◽  
Size Groups ◽  
The Mediterranean ◽  
And Gender ◽  
Edible Parts

The Mediterranean green crabCarcinus aestuariiwas recorded in Tunisian waters several years ago. However, since its record in the Gulf of Gabes, no studies have been carried out about the spread of this crab. Because there is a lack of nutritional information concerning this species, this study aimed to characterize the chemical composition of hepatopancreas and gonads ofCarcinus aestuariiin view of potential health implication for consumers and to determine the seasonal nutritional quality of females and males taken separately for various size groups. In this study, a total of 1399 individuals were collected along the Sfax coast. The nutritional value of various edible parts ofCarcinus aestuariiwas evaluated, and gender differences in terms of edible yield and proximate composition, protein, mineral, lipid, and water content, were compared for season, age, and sex. The biochemical compositions were strongly influenced by sex, age, and seasons. The highest protein and lipid contents were detected in gonads and hepatopancreas of females. Autumn was the season with the highest protein content and lowest fat content. Therefore, people with particular diets constrains should consume the ovaries of females in autumn and it should moderate in winter. The hepatopancreas and gonads from Tunisian waters can be a good source of proteins and mineral.

A review of the proximate composition and nutritional value of Marula (Sclerocarya birrea subsp. caffra)

2014 ◽  
Vol 13 (4) ◽  
pp. 881-892 ◽  
Author(s):  
Penny Hiwilepo-van Hal ◽  
Peter George Bille ◽  
Ruud Verkerk ◽  
Martinus A. J. S. van Boekel ◽  
Matthijs Dekker
Keyword(s):  
Proximate Composition ◽  
Nutritional Value ◽  
Sclerocarya Birrea

scholarly journals Proximate composition and nutritional value of fish powder composition (FPC) from different dried SIS fishes in Bangladesh

2018 ◽  
Vol 3 (1) ◽  
pp. 9-14
Author(s):  
Sarmin Akther ◽  
◽  
Md. Badrul Islam ◽  
Habibur Rahman ◽  
Abdus Salam Bhuiyan ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Nutritional Value ◽  
Powder Composition

scholarly journals Diversity of wild edible plants traditionally used by the Galo tribe of Indian Eastern Himalayan state of Arunachal Pradesh

2020 ◽  
Vol 7 (4) ◽  
Author(s):  
Padma Raj Gajurel ◽  
Tajum Doni
Keyword(s):  
Relative Frequency ◽  
Vital Role ◽  
Leafy Vegetables ◽  
Wild Edible Plants ◽  
Wild Plants ◽  
Wild Plant ◽  
Edible Plants ◽  
Arunachal Pradesh ◽  
Plant Resources ◽  
Edible Plant

Wild edible plants are found very useful in the fulfilment of food and nutritional requirements. Because of the availibity and cultural preference, the consumption of these plants among the tribes is high. To find out the diversity, utilisation pattern and sociocultural importance of the wild plants, a study was conducted in the state of Arunachal Pradesh selecting the Galo tribe, and accordingly the wild edible plants consumed are documented here. Data were collected through extensive field surveys and interviews with the community in the selected 12 villages in Upper Subansiri and West Siang districts of Arunachal Pradesh. Overall, 125 wild edible plant species under 99 genera and 54 families are reported. These species are consumed mostly as leafy vegetables, fruits, medicine, spices and condiments and as a substitute to food grains. The Urticaceae with ten species is the most utilised family followed by Asteraceae, Moraceae and Lamiaceae with at least five species in each. Herbs with 47 species were found to be the most dominant growth form followed by trees with 44 species. Based on parts used leaves with 66 species were recorded to be the most used plant parts followed by fruits. The highest edibility index of 50 % was reported in Solanum americanum. The analysis of relative frequency of citation revealed that total 78 species exhibits more than 0.50 relative frequency of citation value with highest value in Pouzolzia hirta (0.95). It has been found that the wild plant resources play a vital role in the socio-economic aspects of the Galo tribe.

scholarly journals Grape Pomace: A Potential Ingredient for the Human Diet

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1772
Author(s):  
Paula Pereira ◽  
Carla Palma ◽  
Cíntia Ferreira-Pêgo ◽  
Olga Amaral ◽  
Anabela Amaral ◽  
...  
Keyword(s):  
Industrial Production ◽  
Nutritional Value ◽  
Essential Element ◽  
Grape Pomace ◽  
Human Nutrition ◽  
Arsenic Content ◽  
Nutrition And Health ◽  
Human Diet ◽  
Potential Use

The industrial production of wine generates annually tons of waste that can and must be properly reused to reduce its polluting load ad increase the availability of passive ingredients to be used in human nutrition. Grape pomace, a by-product of winemaking, beyond being of nutritional value is a bioactive source with high potential value and benefits for human health. Having as main goal the preliminary perception of the potential use of this by-product, the aim of this study was the characterization of eight different grape pomaces. In this sense, ash content, relative ash, moisture, pH, microorganisms, metals (Al, Cd, Cr, Cu, Fe, Hg, Li, Mn, Ni, Pb, and Zn), and semi-metal (As) were reported. The parameter that limits the daily amount ingested of this product is its arsenic content, a non-essential element that belongs to the group of semi-metal. Considering the obtained results and in the light of the restrictions imposed through the legislation in regulations set by the European Commission, the inclusion of grape pomace in the industrial production of foodstuffs could be a step towards the future of human nutrition and health.

scholarly journals Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

2020 ◽  
Vol 2020 ◽  
pp. 1-5
Author(s):  
Matthew A. Achaglinkame ◽  
Eric Owusu-Mensah ◽  
Abena A. Boakye ◽  
Ibok Oduro
Keyword(s):  
Moisture Content ◽  
Nutritional Value ◽  
Freeze Drying ◽  
Consumer Preference ◽  
Sensory Properties ◽  
Temperature Dependent ◽  
Drying Time ◽  
Standard Methods ◽  
Freeze Dried ◽  
Hedonic Scale

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

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