Effect of Natural Fermentation Period on Nutritional, Anti Nutritional, I Total Phenols, Flavonoids and Antioxidant Contents of Finger Millet Flour

Aims: This study determined the changes in the chemical and nutritional composition of naturally fermented finger millet studied at ambient temperature (28±2°C) for 72 h. Study Designs: Finger millet seeds were cleaned and fermented (72 h; 28±2°C). Samples were taken at 24 h interval and dried at 50°C for 48 h. Methodology: The fermented finger millet samples were analyzed for microbial, biochemical changes, chemical, proximate and mineral composition. Results: Biochemical changes showed a drop in pH from 6.74 to 6.04 while titratable acidity (lactic acid equivalent) increased from 0.04 to 0.62% after 72 h. The moisture, protein, ash, fat, fibre and carbohydrate were in the ranges of 7.08-9.449%; 5.31-7.274%; 1.10-3.392%, 1.296-2.47%, 1.154-2.46% and 77.44-81.58%, respectively. Significant increase were observed in the mineral composition with phosphorus, potassium, calcium, sodium, and iron identified in the fermented finger millet flour in the ranges of 93.5-176 mg/100 g; 171-247.5 mg/100 g; 87.04-196.5 mg/100 g; 1.30-3.075 mg/100 g and 5.28-11.95 mg/100 g, respectively. Tannin, oxalate, phytate and trypsin were in the ranges of 1.537 to 3.23 mg/100 g; 0.875 to 1.59 mg/100 g; 0.195 to 0.85 mg/100 g. and 2.731 to 6.23 mg/100 g, respectively. The total phenols and total flavonoids ranged between 11.605-40.29 mg/ 100 g and 63.36 -172.872 mg/100g while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) of the flour samples ranged between 28.109 and 68.238 mg/ml. Microorganisms identified were Bacillus cereus, Lactobacillus Plantarum, Lactobacillus casei and Lactobacillus brevis. This study shows that fermentation decreased the anti-nutrients, increased the proximate and minerals contents and also improved the anti-oxidative properties of finger millet flour.

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Optimization and Evaluation of Bioactive Characteristics of Commercial Rumex abyssinicus (Mekmeko) Tea in Ethiopia

10.20944/preprints202011.0281.v1 ◽

2020 ◽

Author(s):

Kiber Gashe ◽

Tazebew Alemu

Keyword(s):

Antioxidant Capacity ◽

Mineral Composition ◽

Physicochemical Parameters ◽

Titratable Acidity ◽

Sensory Attributes ◽

Total Flavonoids ◽

Total Phenols ◽

Titrable Acidity ◽

Total Anthocyanins ◽

Nutraceutical Properties

The physicochemical parameters, mineral composition, and nutraceutical properties of commercial “mekmeko” teas powder were analyzed in the present study. The pH of samples was slightly acidic (3.74 to 4.15), titratable acidity was low (0.094 to 0.155%) and sensory attributes (over all acceptability) were wide variable (5.9 - 6.69). The optimized selected commercial “mekmeko” tea obtained pH(4.05), titrable acidity(0.069%) ,acceptable sensory results (6.69), acceptable highest content of zinc (0.069 mg•L−1), magnesium (2.12 mg•L−1), potassium (62.34 mg•L−1),iron (0.28 mg•L−1) and calcium (17.19 mg•L−1). The nutrceticual property of optimized commercial “mekmeko” tea obtained acceptable highest content in total phenols (211.38 mg•L−1), total flavonoids (62.98 mg•L−1), total catechins (409.67 mg•L−1), and total anthocyanins (581.97 mg•L−1). Optimized “Mekmeko” teas showed the highest antioxidant capacity levels in DPPH (718.41 μmolTE•L−1), ABTS (607.62μmolTE•L−1), and FRAP (953.81μmolTE•L−1) assays. The results obtained in the present work give information to consumers for choosing flavored-colored ready-to-drink “mekmeko” tea based on the physicochemical, nutritional and nutraceutical properties.

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Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas

Journal of Chemistry ◽

10.1155/2018/2861541 ◽

2018 ◽

Vol 2018 ◽

pp. 1-7 ◽

Cited By ~ 4

Author(s):

Daniel Flores-Martínez ◽

Vania Urías-Orona ◽

Luis Hernández-García ◽

Werner Rubio-Carrasco ◽

Korev Silva-Gutiérrez ◽

...

Keyword(s):

Antioxidant Capacity ◽

Mineral Composition ◽

Physicochemical Parameters ◽

Titratable Acidity ◽

Total Flavonoids ◽

Total Phenols ◽

Color Parameters ◽

Total Anthocyanins ◽

Rose Petal ◽

Nutraceutical Properties

The physicochemical parameters, mineral composition, and nutraceutical properties of ready-to-drink flavored-colored commercial teas were analyzed in the present study. The pH of samples was slightly acidic (3.72 to 4.11), titratable acidity was low (0.092 to 0.174%), and color parameters were wide variable (pink, yellow, brown, and red). Citrus-flavored tea obtained the highest content of manganese (0.281 mg·L−1), zinc (0.069 mg·L−1), magnesium (2.92 mg·L−1), potassium (62.65 mg·L−1), and sodium (271.74 mg·L−1), while lemon-, peach-, and blueberry-flavored teas obtained the highest levels of copper (0.035 mg·L−1), iron (0.246 mg·L−1), and calcium (18.21 mg·L−1), respectively. Citrus, lemon-, sangria-, and rose petal-flavored teas obtained the highest content in total phenols (211.56 mg·L−1), total flavonoids (65.46 mg·L−1), total catechins (640.79 mg·L−1), and total anthocyanins (640.79 mg·L−1), respectively. Lemon- and rose petal-flavored teas showed the highest and lowest antioxidant capacity levels in DPPH (1096.00 to 118.77 μmolTE·L−1), ABTS (1048.84 to 232.00 μmolTE·L−1), and FRAP (1269.20 to 147.70 μmolTE·L−1) assays. The levels of sodium reported in labels of all samples were lower than data obtained in our analysis. Also the levels observed for total phenols in blueberry-, citrus-, and rose petal-flavored teas were lower than our analysis, but total phenols of lemon-, peach-, and sangria-flavored teas were higher than the content reported in their labels. The results obtained in the present work give information to consumers for choosing flavored-colored ready-to-drink tea based on the physicochemical, nutritional, and nutraceutical properties.

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Nutritional composition of Synodontis nigrita and Tilapia mariae from the Jamieson River, Sapele, Delta State, Nigeria

Biologija ◽

10.6001/biologija.v65i2.4027 ◽

2019 ◽

Vol 65 (2) ◽

Author(s):

Ijeoma Patience Oboh ◽

Oluwatosin Adesola Sanni ◽

Nkonyeasua Kingsley Egun

Keyword(s):

Moisture Content ◽

Mineral Composition ◽

Proximate Composition ◽

Biochemical Analysis ◽

Magnesium Content ◽

Nutritional Composition ◽

Crude Fibre ◽

Sodium Potassium ◽

Commercial Fish ◽

Proximate And Mineral Composition

The proximate composition of fish is important for easy formulation of both animal and human diets. The study on the proximate and mineral composition of captured Synodontis nigrita and Tilapia mariae was aimed at gaining knowledge of their consumption-associated benefits. Fish specimens were purchased on the bank of the river between February and April 2017 and transported to the laboratory where routine measurements, body and biochemical analysis for moisture content, fat, ash, protein, crude fibre, carbohydrate, sodium, potassium, calcium, and magnesium were performed using the standard methods of AOAC. The result of the proximate composition of Synodontis nigrita and Tilapia mariae showed moisture content of 79.00% and 78.87%, fat value of 3.43% and 0.67%, ash content of 6.22% and 6.68%, protein value of 7.09% and 8.84%, crude fibre value of 0.40% and 1.80%, carbohydrate content of 3.86% and 3.14%, respectively. The mineral composition of Synodontis nigrita and Tilapia mariae revealed sodium values of 32.90 mg/kg and 30.20 mg/kg, potassium values of 171.70 mg/kg and 175.60 mg/kg, calcium values of 13.50 mg/kg and 9.20 mg/kg, magnesium content of 15.00 mg/kg and 13.40 mg/kg, respectively. The results obtained in this study provided scientific knowledge of the nutritional composition of these commercial fish species.

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Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast

Food Microbiology ◽

10.1016/j.fm.2020.103513 ◽

2020 ◽

Vol 91 ◽

pp. 103513

Author(s):

Allan R.G. Munford ◽

Rafael D. Chaves ◽

Anderson S. Sant’Ana

Keyword(s):

Lactobacillus Casei ◽

Lactobacillus Brevis ◽

Inactivation Kinetics ◽

Brewing Yeast ◽

Acid Washing ◽

Spoilage Bacteria ◽

Beer Spoilage ◽

Kinetics Of

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Proximate and mineral composition of field peas

Canadian Journal of Plant Science ◽

10.4141/p96-059 ◽

1997 ◽

Vol 77 (1) ◽

pp. 101-103 ◽

Cited By ~ 4

Author(s):

T. D. Warkentin ◽

A. G. Sloan ◽

S. T. Ali-Khan

Keyword(s):

Pisum Sativum ◽

Key Words ◽

Mineral Composition ◽

Seed Yield ◽

Total Protein ◽

Field Pea ◽

Pisum Sativum L ◽

Field Peas ◽

Pea Seeds ◽

Proximate And Mineral Composition

Field pea seeds from 10 cultivars grown at two locations in Manitoba in 1986 and 1987 were analyzed for proximate and mineral profiles. Cultivars differed significantly in their level of total protein, crude fat, ADF, and all minerals tested. However, differences were not extremely large and were comparable to European reports. Location-year also had a significant effect on the levels of total protein, ADF, and all minerals tested. In most cases, the warmest location-year produced relatively higher levels of minerals, ash, and total protein, and lower seed yield than the coolest location-year. Key words: Field pea, Pisum sativum L., mineral

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Nutritional composition of different cape gooseberry genotypes (Physalis peruviana L.) – a comparative study

Food Research ◽

10.26656/fr.2017.5(4).123 ◽

2021 ◽

Vol 5 (4) ◽

pp. 191-202

Author(s):

N.T. Petkova ◽

V.T. Popova ◽

T.A. Ivanova ◽

N.N. Mazova ◽

N.D. Panayotov ◽

...

Keyword(s):

Mineral Content ◽

Antioxidant Properties ◽

Titratable Acidity ◽

Nutrient Content ◽

Nutritional Composition ◽

Cellulose Content ◽

South American ◽

Physalis Peruviana ◽

High Nutrient ◽

Cape Gooseberry

Cape gooseberry (Physalis peruviana L.) is a South American fruit with high nutrient content, pleasant taste and antioxidant properties. However, its consumption in some countries is underеvalued. The aim of this study was to determine the nutritional composition of two genotypes of Cape gooseberry fruit produced in Bulgaria (CG-F and CG-P) and to compare it with imported Colombian fruits (CG-C). The samples were assayed for size, diameter, moisture, ash, titratable acidity, pH, protein, lipid, carbohydrate, natural pigments, and mineral content. Bulgarian genotypes were smaller in size than the imported Colombian fruits. The protein content (2.54-1.88 g/100 g) was relatively higher in the imported variety, compared with the locally produced fruit. Carbohydrate content (10.23-14.13 g/100 g) slightly varied between the genotypes. The sweetness of the fruit was due to the main detected sugars – sucrose, glucose and fructose. CG-F and GC-C genotypes had similar sweetness indices, and fruit taste was evaluated as sweet-sour. Pectin content did not exceed 1.85%; the cellulose content varied between 4.29% and 6.64%. Moreover, all investigated fruit had a low lipid content (below 1.00%). The total chlorophyll and carotenoids levels were the highest in the local genotype CG-P (3.62 and 22.36 µg/g). Potassium was the predominant macro-element in all genotypes; there were numerical differences in the rest of the minerals (Ca, Mg, Fe, Cu, Zn, Mn), while the heavy metals, Pb, Cd and Cr, were generally absent. Cape gooseberry fruit of Bulgarian origin was evaluated as a low-calorie nutrient, compatible with the imported Colombian fruit.

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Antibacterial Activity Test of Bacteriocin from Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum Against Gram Positive Pathogenic Bacteria

Journal of Tropical Biodiversity and Biotechnology ◽

10.22146/jtbb.38138 ◽

2018 ◽

Vol 3 (3) ◽

pp. 85

Author(s):

Novi Permata Sari ◽

Rafika Sari ◽

Eka Kartika Untari

Keyword(s):

Antibacterial Activity ◽

Lactobacillus Plantarum ◽

Lactobacillus Casei ◽

Pathogenic Bacteria ◽

Heating Temperature ◽

Lactobacillus Brevis ◽

Inhibition Zone ◽

Diffusion Method ◽

Activity Test ◽

Ph Range

Bacteriocin is a secondary metabolite product of lactic acid bacteria (LAB) which have an antimicrobial and potentially as a natural preservative. LAB isolates used in this study were Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum. This study aimed to determine the antibacterial activity of bacteriocin produced by each isolate of LAB including the influence of pH and heating variation against Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis. Antibacterial activity test was done by using disc diffusion method. method. Confirmation test using proteolytic enzyme aimed to analyse that the inhibition zone produced from the activity of bacteriocin. The inhibition zone produced from L. brevis, L. casei and L. plantarum against B. cereus were 15.70, 16.43 and 14.50 mm, against B. subtilis were 13.37, 14.10 and 12.53 mm and against S. epidermidis were 11.37, 14.50 and 12.45 mm. The activity of each bacteriocin decreased with the addition of trypsin and catalase, bacteriocin was active in the pH range of 2-10 and heating temperature of 40-121oC. Statistical test showed that the addition of trypsin, catalase and the variation of pH also heating had significant differences (p<0.05) to antibacterial activity produced by bacteriocin from L. brevis, L. casei and L. plantarum.

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