scholarly journals Effect of Different Drying Techniques on the Nutrients Content of Fish Feedstuffs

2019 ◽  
pp. 1-6
Author(s):  
T. Mamman ◽  
J. K. Ipinjolu ◽  
B. K. Shamsuddeen ◽  
H. Jibrin ◽  
U. Mohammed
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Pistia Stratiotes ◽  
Drying Methods ◽  
Water Lily ◽  
Crude Lipid ◽  
Oven Drying ◽  
Significant Difference ◽  
Drying Techniques ◽  
Moringa Oleifera Leaves

The study investigated the effect of different drying techniques (air dying, oven drying and sun drying) on the proximate composition of three fish feedstuffs; Horse radish (Moringa oleifera) leaves, water lily (Pistia stratiotes) leaves and soy bean (Glysine max) seed.  The soy bean was boiled for 30 minutes at 100°C in water bath to reduce the effect of anti-nutritional factor (trypsin). Samples of each feedstuff were prepared and subjected to the three dying methods in triplicate treatments. Determination of proximate composition was carried out on the dried and fresh samples of each feedstuff. The results showed that moisture content of fresh M. oleifera  leaves (65%) and P. stratiotes leaves (85.67%)  were significantly higher (P< 0.05) than fresh G. max (2.67%). Higher crude protein content of 23.97% and 22.50% were recorded for oven-dried M. oleifera and P. stratiotes leaves and 39.21% for fresh G. max with no significant difference (P> 0.05) between the treatments. Crude lipid was significantly higher for sun dried samples of all the feedstuffs. Oven-dried samples of the three feedstuffs had the least ash, crude fiber and nitrogen free extract. The study concluded that oven drying at moderate temperature of 700C proved to be more effective in moisture removal and retention of crude protein. Furthermore, the study recommends a feeding trial to assess the potential of these feedstuffs subjected to various drying methods on growth and nutrients utilization of cultivable fish species.

scholarly journals Influence of Processing Methods on Proximate Composition and Dieting of TwoAmaranthusSpecies from West Cameroon

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Arnaud Landry Suffo Kamela ◽  
Raymond Simplice Mouokeu ◽  
Rawson Ashish ◽  
Ghislain Maffo Tazoho ◽  
Lamye Glory Moh ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Dry Matter ◽  
Albino Rats ◽  
Amaranthus Hybridus ◽  
Processing Methods ◽  
Amaranthus Cruentus ◽  
Crude Lipid ◽  
Reference Protein ◽  
Protein Free Diet

The effects of various processing methods on the proximate composition and dieting ofAmaranthus hybridusandAmaranthus cruentusfrom West Cameroon were investigated in this study. Both amaranths leaves were subjected to same treatments (sun-dried and unsliced, sliced and cooked), milled, and analysed for their mineral and proximate composition. Thirty-SixWistaralbino rats of 21 to 24 days old were distributed in six groups and fed for 14 days with 10% protein based diets named D0 (protein-free diet), DI (egg white as reference protein), DII (sun-dried and unslicedA. hybridus), DIII (cooked and slicedA. hybridus), DIV (sun-dried and unslicedA. cruentus), and DV (cooked and slicedA. cruentus). The protein bioavailability and haematological and biochemical parameters were assessed in rats. The results showed that K, P, Mg, Zn, and Fe had the higher content in both samples regardless of processing method. The sun-dried and unslicedA. cruentuscontained the highest value of crude protein 32.22 g/100 g DM (dry matter) while the highest crude lipid, 3.80 and 2.58%, was observed, respectively, in sun-dried and unslicedA. hybridusand cooked and slicedA. cruentus. Cooked and slicedA. hybridusandA. cruentuscontained high crude fiber of 14 and 12.18%, respectively. Rats fed with diet DIII revealed the best protein bioavailability and haematological parameters whereas 100% mortality rate was recorded with group fed with diet DIV. From this study, it is evident that cooked and slicedA. hybridusandA. cruentuscould play a role in weight reduction regimes.

scholarly journals Effect of Drying on the Rehydration Properties of Some Selected Shellfish

2020 ◽  
pp. 42-48
Author(s):  
D. B. Kiin-Kabari ◽  
N. Obasi
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Moisture Loss ◽  
Rehydration Ratio ◽  
Crude Fibre ◽  
Oven Drying ◽  
Water Imbibition ◽  
Nutritional Qualities ◽  
Sample Water

This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dried in the oven to a moisture content of 10% and further rehydrated with distill water in sample water ratio of 1:40 and allowed to equilibrate. Proximate composition of the fresh shellfish showed that moisture content ranged from 82.38 to 69.24% with fresh smooth periwinkle having the highest moisture value while whelk had the lowest. The results also showed that whelk had the highest values for ash (2.92%), crude protein (18.83%) and crude fibre (3.71%) when compared to other samples. On rehydration, a moisture loss of 11.75%, 13.28%, 19.24% and 22.04% were observed for rough periwinkle, smooth periwinkle, oyster and whelk, respectively. The results for rehydration indices revealed that dehydration ratio was significantly (p<0.05) high for whelk (1.44), followed by oyster (1.29), rough periwinkle (1.23) and lastly, smooth periwinkle 1.20. Rehydration ratio of whelk (1.47) was equally significantly higher, followed by oyster (1.33) and the least were rough and smooth periwinkle (1.17). For coefficient of reconstitution, oyster recorded the highest value of 1.03, followed by whelk 1.02, rough periwinkle 0.95 and smooth periwinkle 0.98. Rate of water imbibition revealed a sharp increase in the water content of smooth periwinkle up to 240 min and thereafter, it slowed down until equilibrium was reached. In terms of rough periwinkle, oyster and whelk; water imbibition took place with rehydration time up to 300 min, 210 min and 270 min, respectively, thereafter they slowed down. The results have demonstrated that the rate in which oven drying affect the physical and nutritional qualities of shellfish differs.

scholarly journals INFLUENCE OF DIFFERENT DRYING TECHNIQUES ON PHYSIOCHEMICAL AND NUTRITIONAL QUALITY OF MAIZE (Zea mays) GRAIN

2021 ◽  
pp. 1-4
Author(s):  
AMARASEKARA SWGN ◽  
FATHIMA JEMZIYA MB ◽  
AHAMED RIFATH MR
Keyword(s):  
Specific Gravity ◽  
Bulk Density ◽  
Particle Density ◽  
Ash Content ◽  
Physical Parameters ◽  
Drying Methods ◽  
Air Drying ◽  
Significant Difference ◽  
Drying Techniques ◽  
Forced Air

Objectives: This study attempt to investigate the appropriate drying methods for post-harvest storage of maize grains with preserving important quality and physiochemical characteristics. Methods: The maize samples were dried using different drying methods such as field drying, greenhouse drying, solar drying, direct fire drying, hot air drying, and forced air drying. Further, the dried maize grains were analyzed for physical parameters of bulk density, particle density, porosity, specific gravity, shrinkage, and color. The proximate composition of dried maize grains was analyzed for crude protein, fiber, fat content, moisture, and ash content. Results: There were significant differences (p<0.05) observed for bulk density, particle density, porosity, specific gravity, shrinkage, and color between different drying techniques. When considering proximate analysis, protein, moisture, and ash content were shown significant differences (p<0.05) between different drying methods. Whereas, fat and fiber content of samples were not shown a significant difference (p>0.05) for different drying methods. Conclusion: Different drying methods affect the quality and physiochemical properties of maize grains. Among different drying techniques, the forced air oven drying method preserved physiochemical and nutritional properties considerably compared to other drying techniques.

scholarly journals Assessment of Nutritional and Microbiological Properties of Biscuit Supplemented With Moringa Oleifera Seed Protein Concentrate

2020 ◽  
Vol 9 (1) ◽  
pp. 22-29
Author(s):  
T. A. Aderinola ◽  
O. E. Lawal ◽  
T. D. Oluwajuyitan
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Moringa Oleifera ◽  
Seed Protein ◽  
Nutritional Composition ◽  
Protein Concentrate ◽  
Significant Difference ◽  
The Impact ◽  
Moringa Oleifera Seed ◽  
Microbiological Properties

The aim of the study was to evaluate the impact of Moringa oleifera seed protein concentrate supplementation on the nutritional composition of biscuit. Biscuit was supplemented with M. oleifera seed protein concentrate at 2, 4 and 6% and evaluated for the proximate composition, amino acid profile, mineral element composition, microbiological properties and sensory qualities. The proximate composition result showed that the biscuits contained: 8%, 58.92%, 6.45%, 0.32%, 0.97% and 26.32% moisture, crude protein, crude fat, crude fiber, ash and carbohydrate, respectively. The essential amino acids were lysine (6.57%), leucine (6.02%), tryptophan (5.23%), valine (5.20%), phenylalanine (4.25%), threonine (4.10%), histidine (4.03%), isoleucine (3.34%) and methionine (2.94%). The proximate composition results showed a slight but progressive increase in crude protein content due to the supplementation while the overall quality acceptability did not show any statistically significant difference among the biscuit samples. The microbiological result also revealed that the biscuits were safe and the level of detection were within the safe range for baked products. It was concluded that supplementation of biscuit with M. oleifera seed protein concentrate is safe and the consumption of the biscuits may support growth and development of children who are the major consumers.

Length-weight relationship and condition factor as an indicator of growth and feeding intensity of Sea bream (Sparus aurata L, 1758) given feed with different protein contents

2018 ◽  
Author(s):  
Ysun Kop Ali Yýldýrým Korkut ◽  
Sule Gurkan
Keyword(s):  
Crude Protein ◽  
Condition Factor ◽  
Sparus Aurata ◽  
Protein A ◽  
Mean Value ◽  
Sea Bream ◽  
Feeding Intensity ◽  
Crude Lipid ◽  
Weight Relationship ◽  
Significant Difference

The aim of this study is to investigate the relationship between the length-weight and the condition factor of gilthead sea bream (Sparus aurata L.,1758) fed with three types of feed with different levels of crude protein (A: 38% Crude Protein (CP) and 18% Crude Lipid (CL); B: 42% CP and 18% CL; and C: 45% CP and 18% CL). The length-weight relationship of the fish in groups A, B and C was determined as W=0.051*TL2.63, W=0.046*TL2.67 and W=0.046*TL 2.68 respectively and there was no statistically significant difference between the groups (p>0.05). There was negative allometric growth in all experimental groups. The lowest mean value in the groups according to Fulton’s condition factor (CF) was found in group B (1.66±0.17), and the highest mean value was found in group C (1.71±0.18). It was determined that there was no statistically significant difference between the groups (p>0.05).

scholarly journals Effect of Drying Techniques on Nutrition Content and Gross Energy of Nuabosi Cassava (Manihot esculenta) Flour

2020 ◽  
Vol 12 (2) ◽  
pp. 220-225
Author(s):  
Melania Priska ◽  
Natalia Peni ◽  
Ludovicus Carvallo ◽  
Veronika P. S. M. Wae
Keyword(s):  
Food Product ◽  
Proximate Analysis ◽  
Cassava Flour ◽  
Oven Drying ◽  
Sun Drying ◽  
Significant Difference ◽  
Drying Techniques ◽  
Gross Energy ◽  
The Government

This reseach aimed to determine the proper cassava drying technique to produce suitable flour properties for food product applications. The method used was proximate analysis and calculation of Gross Energy (GE) value. Furthermore, the results of the study were analyzed using the Two Way ANOVA statistical test followed by the real difference test using the Tukey analysis. Results of the analysis showed that there was no significant difference between the two drying techniques (α>0.05). To get good quality flour in the application of food products made from Nuabosi cassava flour is to use oven drying and sun drying techniques. The novelty of this study is that there has been no previous research on the quality of Nuabosi cassava flour using oven drying and sun drying techniques. The benefit of this research is to support the government in the food diversification program on foods made from Nuabosi cassava flour, where Nuabosi cassava is one of the leading types of food in Ende district.

scholarly journals Proximate Analysis, Phytochemical Screening and Mineral Content of Pleurotus Pulmonarius (Oyster Mushroom) (P20-019-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Ayobami Oloruntola ◽  
Omolola Omotosho
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Mineral Content ◽  
Ash Content ◽  
Microwave Drying ◽  
Drying Methods ◽  
Phytochemical Screening ◽  
Pleurotus Pulmonarius ◽  
Crude Lipid ◽  
Sodium And Potassium

Abstract Objectives To determine the effects of sun drying, oven drying, microwave drying and deep frying on the nutritional composition and phytochemical screening of the mushroom, to evaluate the most appropriate method for preservation and to extensively study the nutritional analysis of the various drying methods. Methods The proximate parameters: moisture content, ash content, crude protein, lipid/fat content, crude fiber, carbohydrate content, dried and matter were screened in all samples. Phytochemical screening for alkaloids, carbohydrates, glycosides, proteins/amino acids, flavonoids, steroids, terpenoids, tannins, saponins and phenols was evaluated. Mineral content, sodium and potassium were determined. Results Result from each sample showed; moisture content (88.96%, 21.09%, 23.30%, 13.24% and 0.96% respectively), ash content(0.89%, 8.40%, 7.80%, 5.34% and 4.20% respectively), crude fibre (5.08%, 7.20%, 5.90%, 4.22% and 5.10% respectively), crude protein (21.17%, 25.03%, 23.06%, 21.34% and 14.28% respectively), crude lipid (2.09%, 3.42%, 2.19%, 2.07% and 2.30% respectively) and total carbohydrates (34.86% for sundried, 37.75% for microwave dried, 53.74% for oven dried and 73.16% for fried mushroom). Organic and dried matter were also analyzed. All five samples showed presence of sodium and potassium in varying amounts with sodium possessing the lowest values. The high protein, carbohydrate and fibre content obtained from all samples makes it suitable as a meal supplement. The preliminary phytochemical screening showed the occurrence of active compounds such as carbohydrates in all samples, alkaloids (in sun dried, microwave dried and oven dried samples), glycosides in all but fried sample and saponins in all but fried and fresh samples. Sun dried mushrooms contained the highest content of potassium, 1.00% while fresh mushroom contains the least potassium content, 0.97%. Deep fried, sun dried and microwave dried mushroom contained equal sodium content, 0.09% and fried mushroom contained the highest, 0.12%. Conclusions It therefore authenticates the use of Pleurotus pulmonarius as an excellent food supplement as well as exhibiting anti-carcinogenic, hypocholesterolaemic, hypoglycaemic and immunostimulant effects due to the phytochemicals present. Funding Sources Covenant University, Kilometer 10 Idi-iroko road, Ota, Ogun State, Nigeria.

scholarly journals Proximate, Antinutrients and Mineral Composition of Raw and Processed (Boiled and Roasted) Sphenostylis stenocarpa Seeds from Southern Kaduna, Northwest Nigeria

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Uche Samuel Ndidi ◽  
Charity Unekwuojo Ndidi ◽  
Abbas Olagunju ◽  
Aliyu Muhammad ◽  
Francis Graham Billy ◽  
...  
Keyword(s):  
Mineral Composition ◽  
Proximate Composition ◽  
Composition Analysis ◽  
Crude Lipid ◽  
Nitrogen Free Extract ◽  
Significant Difference ◽  
Gross Energy ◽  
Copper Zinc ◽  
True Protein ◽  
Sphenostylis Stenocarpa

This research was aimed at evaluating the proximate composition, level of anti-nutrients, and the mineral composition of raw and processed Sphenostylis stenocarpa seeds and at examining the effect of processing on the parameters. From the proximate composition analysis, the ash content showed no significant difference (P>0.05) between the processed and unprocessed (raw) samples. However, there was significant difference (P<0.05) in the levels of moisture, crude lipid, nitrogen-free extract, gross energy, true protein, and crude fiber between the processed and unprocessed S. stenocarpa. Analyses of the antinutrient composition show that the processed S. stenocarpa registered significant reduction in levels of hydrogen cyanide, trypsin inhibitor, phytate, oxalate, and tannins compared to the unprocessed. Evaluation of the mineral composition showed that the level of sodium, calcium, and potassium was high in both the processed and unprocessed sample (150–400 mg/100 g). However, the level of iron, copper, zinc, and magnesium was low in both processed and unprocessed samples (2–45 mg/100 g). The correlation analysis showed that tannins and oxalate affected the levels of ash and nitrogen-free extract of processed and unprocessed seeds. These results suggest that the consumption of S. stenocarpa will go a long way in reducing the level of malnutrition in northern Nigeria.

scholarly journals Proximate Composition, Antinutrient Content and Functional Properties of Soursop Flour as Influenced by Oven and Freeze Drying Methods

2014 ◽  
Vol 2 (2) ◽  
pp. 106-110 ◽  
Author(s):  
Terhemba Iombor ◽  
Innocentia Olaitan ◽  
Rhoda Ede
Keyword(s):  
Proximate Composition ◽  
Freeze Drying ◽  
Nutrient Content ◽  
Absorption Capacity ◽  
Drying Methods ◽  
Standard Methods ◽  
Oven Drying ◽  
Emulsion Capacity ◽  
Freeze Dried ◽  
Physical Attributes

The effect of Oven and freeze drying methods on the proximate composition, anti-nutrient and selected physical attributes of soursop flours were determined using standard methods. The fruit pulp was frozen at -30 and freeze dried at -40 for 72hrs while oven drying was performed at 70 for 48hrs. Oven drying significantly (p≤0.05) lowered the fat (7.30±0.23%), moisture (12.40±0.29%) and carbohydrate (40.70±0.12%) content of soursop flour while freeze drying significantly (p≤0.05) lowered the protein (18.72±0.10%), fibre (12.30±0.23%), ash (6.30±0.17%) and energy (212.704±0.10%) content of the flour. The oven dried flour had higher phytate (0.03±0.10%) and oxalate (0.03±0.00%) content while the freeze dried flour had higher tannin (0.52±0.00%) content. The physical attributes of the flours however revealed that the freeze dried flour significantly (p≤0.05) had higher values for viscosity (32.50±0.29%), water absorption capacity (57.30±0.17%), swelling index (50.10±0.06%), solubility (22.30±0.17%), oil absorption capacity (24.60±0.23%) and emulsion capacity (24.60±0.23%) while the oven dried flour had higher values for bulk density (421.20±0.12%) and foam capacity (25.30±0.17%). Freeze dried soursop flour had better physical attributes, lower nutrient and anti-nutrient content.

scholarly journals Analisis Proksimat Amoniasi Jerami Padi Dengan Penambahan Isi Rumen

2011 ◽  
Vol 11 (1) ◽  
pp. 39-44 ◽  
Author(s):  
Zuraida Hanum ◽  
Yunasri Usman
Keyword(s):  
Rice Straw ◽  
Crude Protein ◽  
Dry Matter ◽  
Storage Time ◽  
Animal Feed ◽  
Proximate Analysis ◽  
Crude Fiber ◽  
Rumen Content ◽  
Crude Lipid ◽  
Significant Difference

The proximate analysis of ammoniated rice straw added with rumen contentABSTRACT. A study about proximate analysis on ammoniated rice straw that added with rumen content was conducted at Agricultural Faculty, Syiah Kuala University. Field research was done at Experimental Farm Animal Husbandry Department, followed by proximate analysis done in the Animal Feed Laboratory. Factorial completely randomizes design with four replications was applied in this research. Storage time (4 Level) was the first factor analyzed, and the second one was the rumen content level (4 level). Analysis of variance was used to determine the differences among treatments. When it occurred, it followed by working on the Duncan Multiple Test to find the difference of each treatment. Data record were taken from the percentages of dry matter, crude fiber, crude protein, crude lipid, and ash. Rice straw and rumen content were analyzed before treatments were applied. The study result indicated that the storage times of ammoniated rice straw that were given rumen content decreased the percentage of crude fiber and dry matter in highly significant different (P0.01). On the other hand, the percentage of ash and crude protein were increased also in highly significant difference (P0.01). Meanwhile, the percentage of crude lipid due to both storage time and rumen content added factors showed highly significant different (P0.01). The storage time up to fourth week, and adding of 25 % rumen content to ammoniated rice straw, can increase it nutritive value. It was concluded that generally the quality of product resulted from this research was very good. Therefore it is acceptable to provide to animals.

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