Nutritional and Antinutritional Characteristics of Ten Red Bean Cultivars (Phaseolus vulgaris L.) from Cameroon

Beans are nutritionally and economically important food crop in Cameroon. However, data on the nutritional value of the different red bean cultivars remain poorly known to consumers. The objective of this study is to characterize 10 red bean cultivars in order to determine theirs nutrients, minerals and antinutrients contents. Grains of raw and cooked beans were evaluated for proximate, mineral and antinutrients composition. Statistical analysis of the data was carried out using the ANOVA and the Tukey test (p ≤ 0.05). The results of chemical analysis of the raw and cooked cultivar bean revealed moisture content ranging from 4.19 to 12.34%, protein from 10.56 to 46%,. lipids from 5.31 to 7.38%, ash from 1.93 to 4.61%, fiber from 2.42 to 7.97% and carbohydrates 38.30 to 68.85%. Different bean cultivars showed statistically significant differences in minerals. The most abundant minerals in the samples were potassium (K) and calcium (Ca) with contents ranging from 565.17 to 912.99 mg/100g dry matter (DM) and 78.5 to 933.85 mg/100g DM respectively. Iron (Fe) and zinc (Zn) contents ranged from 1.89 to 4.19 mg/100g DM and 2.10 to 5.15 mg/100g DM respectively. Antinutrients contents ranging from 0.14 to 1.00%, 2.86 to 8.82%, 0.07 to 0.18% and 0.26 to 1.22% respectively for tannins, phytates. oxalates and saponins after treatment. After soaking associated with cooking, red beans cultivars were found to contain the least minerals contents and that treatment significantly reduced (p<0.05) all the antinutrients evaluated. Red beans cultivars are potential nutrients rich food material for food formulation.

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Sensoryal and Physico-chemical Analysis of Curd Used for Cheese Production

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:8772 ◽

2012 ◽

Vol 69 (2) ◽

Author(s):

Mirela JIMBOREAN ◽

Dorin Å¢IBULCÄ‚ ◽

Adriana PÄ‚UCEAN

Keyword(s):

Statistical Analysis ◽

Chemical Analysis ◽

Water Content ◽

Dry Matter ◽

Chemical Characteristics ◽

Physico Chemical ◽

Taste And Smell ◽

Cheese Production

The present work aim was to assess the sensorial characteristics (colour, taste and smell) and also the physico-chemical characteristics (acidity, fat, dry matter and water content) of ripened curd. A total of 100 samples of curd were analyzed. The curd samples were collected seasonally, 25 samples each season. The obtained data were subjected to statistical analysis.

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Stressed Out: Demonstrating the Effects of Abiotic and Biotic Stress on an Important Food Crop

The American Biology Teacher ◽

10.1525/abt.2018.80.1.50 ◽

2018 ◽

Vol 80 (1) ◽

pp. 50-52 ◽

Cited By ~ 2

Author(s):

Paul L. Guy ◽

Rebecca Macdonald ◽

Susan Mackenzie ◽

David J. Burritt

Keyword(s):

Genetic Diversity ◽

Growth And Development ◽

Plant Performance ◽

Common Beans ◽

Abiotic And Biotic Stress ◽

Food Crop ◽

Phaseolus Vulgaris L ◽

Plant Growth And Development ◽

Important Food ◽

The Impact

In this inquiry activity, students use the genetic diversity of common beans (Phaseolus vulgaris L.) from their local garden center to investigate this species’ resilience to salt stress and viral infection. Students use a number of simple to sophisticated measures of plant performance to gauge the impact of the stressors on plant growth and development. Students identify which cultivars may be useful in increasing future food security.

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Some quality parameters of mustards from the Romanian market

Ovidius University Annals of Chemistry ◽

10.2478/auoc-2018-0019 ◽

2018 ◽

Vol 29 (2) ◽

pp. 126-129

Author(s):

Cristina Damian ◽

Ana Leahu ◽

Sorina Ropciuc ◽

Mircea-Adrian Oroian

Keyword(s):

Statistical Analysis ◽

Chemical Analysis ◽

Rheological Model ◽

Dry Matter ◽

Chemical Properties ◽

Quality Parameters ◽

Matter Content ◽

Dry Matter Content ◽

Physico Chemical ◽

Linear Correlations

Abstract Five commercial mustards, made by different manufacturers, were studied to examine their physico-chemical properties and to establish relationships between those properties. Physico-chemical analysis revealed distinct differences between the mustards in the dry matter and extract contents and smaller differences in the protein, fat and ash levels. Two of the investigated mustards did not satisfy the requirements of the relevant Romanian standard regarding dry matter content. Statistical analysis of the results showed significant linear correlations between the dry matter, fat, protein and ash contents of mustards and some parameters of rheological model.

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Modifikasi Resep Brownis Untuk Makanan Selingan Penderita Diabetes Mellitus

JURNAL NUTRISIA ◽

10.29238/jnutri.v19i2.264 ◽

2017 ◽

Vol 19 (2) ◽

pp. 140

Author(s):

Setyowati Setyowati

Keyword(s):

Diabetes Mellitus ◽

Nutritional Value ◽

Food Selection ◽

Diabetes Mellitus Patient ◽

Fiber Content ◽

Green Bean ◽

Snack Food ◽

Physical Quality ◽

Organoleptic Quality ◽

Red Bean

Background: The nutritional therapy management of diabetes mellitus patient lies in the proper diet and food selection arrangement. There is an eating recomendation (3 times for main food and 3 times of snackfood) that needed to be noted. One of the snack food that been allowed is brownie, as baked product and cake category. Modification on brownie recipe are needed to improve quality of the food. Objective: To understand a brownie recipe as snack food for diabetes mellitus patient based on physical quality, organoleptic quality, nutritional value and fiber content. Methods: The type of this research is an artificial experiment. The variables were modified brownie recipes; physical quality; organoleptic quality to colour, flavor, aroma, and texture; nutritional value, and fiber content. The subject of the study are 36 people with diabetes and 17 expert panelists. The object of this research is 3 kinds of brownie (red bean brownie, green bean brownie and peanut brownie). This research is conducted at Poltekkes Kemenkes Yogyakarta and Prolanis Organization in Puskemas Gamping 1 area, Sleman, Yogyakarta on February-September 2016. The data analysis of this research is done descriptively and analytically. Results: There is 3 brownie as modification results (green bean brownie, red bean brownie and peanut brownie). Those brownie have physical traits such as darker brown in colour, little bit sweet, have nutty flour aroma and little bit soft as a texture. Based on organoleptic quality, peanut brownie is the most preferred brownie. Based on analysis of chemical nutrition and fiber. Brownies tahat qualify the diet of people with diabetes mellitus is peanut brownie. Peanut brownie also been accepted by diabetes mellitus patient. Conclusion: Peanut brownie as modification results choosen as snack food alternatives for diabetes mellitus patient.

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Analisis Nutrisi Umbi Ubi Jalar (Ipomoea batatas (L.) Lam.) untuk Konsumsi Bayo dan Anak-anak Suku Dani di Distrik Kurulu Kabupaten Jayawijaya

Agrotek ◽

10.30862/agt.v3i2.563 ◽

2018 ◽

Vol 3 (2) ◽

Author(s):

Andrew B. Pattikawa ◽

Antonius Suparno ◽

Saraswati Prabawardani

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Nutritional Value ◽

Animal Feed ◽

Ash Content ◽

Infants And Children ◽

Chemical Analyses ◽

Food Crop ◽

Sweet Potatoes ◽

Development Center

<em>Sweet potato is an important staple food crop especially for the local people of Central Highlands Jayawijaya. There are many accessions that have always been maintained its existence to enrich their various uses. Traditionally, sweet potato accessions were grouped based on the utilization, such as for animal feed, cultural ceremonies, consumption for adults, as well as for infants and children. This study was aimed to analyze the nutritional value of sweet potatoes consumed by infants and children of the Dani tribe. Chemical analyses were conducted at the Laboratory of Post-Harvest Research and Development Center, Cimanggu, Bogor. The results showed that each of 4 (four) sweet potato accessions which were consumed by infants and children had good nutrient levels. Accession Sabe showed the highest water content (72.56%), vitamin C (72.71 mg/100 g), Fe (11.85 mg/100 g), and K levels (130.41 mg / 100 grams). The highest levels of protein (1.44%), fat (1.00%), energy (154.43 kkal/100 gram), carbohydrate (35.47%), starch (30.26%), reducing sugar (3.44%), riboflavin (0.18 mg/100 g), and vitamin A (574.40 grams IU/100 were produced by accession Manis. On the other hand, accession Saborok produced the highest value for ash content (1.32%), vitamin E (28.30 mg/100 g), and ?-carotene (64.69 ppm). The highest level of crude fiber (1.81 %) and thiamin (0.36 mg/100 g) was produced by accession Yuaiken.</em>

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Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Agronomy ◽

10.3390/agronomy11050872 ◽

2021 ◽

Vol 11 (5) ◽

pp. 872

Author(s):

Nurfarhana Shaari ◽

Rosnah Shamsudin ◽

Mohd Zuhair Mohd Nor ◽

Norhashila Hashim

Keyword(s):

Vitamin C ◽

Sweet Potato ◽

Dry Matter ◽

Nutritional Value ◽

Amylose Content ◽

Starch Content ◽

Chemical Properties ◽

Physical And Chemical Properties ◽

Physical And Chemical ◽

And Chemical Properties

In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

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Preserving Porphyra umbilicalis and Saccharina latissima as Silages for Ruminant Feeding

Animals ◽

10.3390/ani10111957 ◽

2020 ◽

Vol 10 (11) ◽

pp. 1957

Author(s):

Margarita Novoa-Garrido ◽

Carlos Navarro Marcos ◽

María Dolores Carro Travieso ◽

Eduarda Molina Alcaide ◽

Mogens Larsen ◽

...

Keyword(s):

Dry Matter ◽

Nutritional Value ◽

Volatile Fatty Acids ◽

Gas Production ◽

Saccharina Latissima ◽

Porphyra Umbilicalis ◽

In Vitro Gas Production ◽

Ruminal Degradability ◽

Kinetics Of

The study analyzed the characteristics, chemical composition, and in vitro gas production kinetics of Porphyra umbilicalis and Saccharina latissima silages. Each seaweed was ensiled in vacuum bags (three bags/silage) following a 2 × 3 factorial design, with two pre-treatments (unwilted or pre-wilted) and three silage types: unwashed seaweed ensiled without additive; seaweed washed and ensiled without additive; and seaweed washed and ensiled with 4 g of formic acid (FAC) per kg seaweed. Silages were kept for 3 months in darkness at 20 °C. Pre-wilting prevented (p < 0.001) effluent formation and reduced (p ≤ 0.038) the production of NH3-N and volatile fatty acids for both seaweeds. Both pre-wilting and washing increased (p < 0.05) the ruminal degradability of P. umbilicalis silages but not of S. latissima silages. The pH of the FAC-treated silages was below 4.0, but ranged from 4.54 to 6.23 in non FAC-treated silages. DL-lactate concentrations were low (≤23.0 g/kg dry matter) and acetate was the predominant fermentation product, indicating a non-lactic fermentation. The estimated ruminal degradability of the P. umbilicalis and S. latissima silages was as average, 59.9 and 86.1% of that for high-quality rye-grass silages, respectively, indicating a medium-low nutritional value of these seaweed silages for ruminants.

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Analysis of Challenges Facing Rice Processing in Nigeria

Journal of Food Processing ◽

10.1155/2015/893673 ◽

2015 ◽

Vol 2015 ◽

pp. 1-6 ◽

Cited By ~ 9

Author(s):

A. S. Ajala ◽

A. Gana

Keyword(s):

Decision Making ◽

Growth Rate ◽

Developing Countries ◽

Population Growth Rate ◽

Developed Countries ◽

Small Scale ◽

Basic Information ◽

Food Crop ◽

Important Food ◽

Rice Processing

Rice is the most economically important food crop in many developing countries and has also become a major crop in many developed countries where its consumption has increased considerably. It has become necessary to meet the demand of the world’s current population growth rate, and the least costly means for achieving this aim is to increase rice productivity, wherever possible. The main challenges encountered by rice processors in Nigeria are to find appropriate solutions for quality rice processing. Therefore this work provides basic information about the challenges of rice processing and focuses on the challenges faced by the small scale rice processors and reasons for continuous rice importation with a view to guiding decision-making to be self-sufficient in rice production, thereby making some improvement in Nigerian economy.

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Feeding value of three categories of pea (Pisum sativum, L.) for poultry

Animal Science ◽

10.1017/s1357729800051444 ◽

1999 ◽

Vol 69 (3) ◽

pp. 591-599 ◽

Cited By ~ 13

Author(s):

F. Grosjean ◽

B. Barrier-Guillot ◽

D. Bastianelli ◽

F. Rudeaux ◽

A. Bourdillon ◽

...

Keyword(s):

Dry Matter ◽

Nutritional Value ◽

Protein Digestibility ◽

Metabolizable Energy ◽

Starch Digestibility ◽

Strongly Correlated ◽

Pisum Sativum L ◽

Apparent Metabolizable Energy ◽

Feeding Value ◽

Positive Effect

AbstractThe nutritional value of different categories of peas was measured in mash or pelleted diets using adult cockerels. Twenty-five round and white-flowered peas (feed peas), 12 round and coloured-flowered peas and five wrinkled and white-flowered peas were used in mash diets. From the same batches, 11 feed peas, five coloured peas and four wrinkled peas were tested in pelleted diets.Mean apparent metabolizable energy (AME) values were 12·02, 11·35 and 10·50 MJ/kg dry matter (DM) for feed peas, coloured peas and wrinkled peas respectively in mash diets and 13·18, 12·72 and 11·63 MJ/kg DM for the same categories in pelleted diets.Mean starch digestibility was 0·905, 0·887 and 0·802 for feed peas, coloured peas and wrinkled peas respectively in mash diets and 0·985, 0·984 and 0·840 for these categories in pelleted diets.Mean protein digestibility was 0·788, 0·643 and 0·798 for feed peas, coloured peas and wrinkled peas respectively in mash diets and corresponding values for peas in pelleted diets were 0·855, 0·743 and 0·853.Pelleting thus had a positive effect on the nutritional value of peas and this improvement was all the more important because the AME and protein digestibility of the pea in mash diets was low.The nutritional value of feed peas for cockerels was not strongly correlated with chemical composition or to digestibility data obtained in the pig.

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Scarification with sulphuric acid of Schizolobium amazonicum Huber ex Ducke seeds - FABACEAE

Scientia Agricola ◽

10.1590/s0103-90162007000300017 ◽

2007 ◽

Vol 64 (3) ◽

pp. 308-313 ◽

Cited By ~ 7

Author(s):

Eniel David Cruz ◽

José Edmar Urano de Carvalho ◽

Rafaela Josemara Barbosa Queiroz

Keyword(s):

Statistical Analysis ◽

Experimental Design ◽

Seed Germination ◽

Sulphuric Acid ◽

Seed Coat ◽

Immersion Time ◽

Germination Index ◽

Efficient Treatment ◽

Tukey Test

Seed coat impermeability to water occurs in many species, including Schizolobium amazonicum Huber ex Ducke. To promote germination in seeds with coat impermeability the use of sulphuric acid (H2SO4) is recommended. The objective of this study was to identify a better time for the scarification with sulphuric acid for S. amazonicum seeds. The effect of scarification with sulphuric acid for 20, 40 and 60 min on germination and speed germination was studied for seeds that were either sowed immediately after scarification or after a 24-hour period of immersion in water. Seeds were sown on a mix of sand and sawdust (1:1). The experimental design was completely randomized with four replications of 50 seeds. The statistical analysis of germination was carried out at six, nine, 12, 15, 18, 21 and 24 days after sowing, in a factorial scheme. For speed germination the means were compared by the Tukey test. There was an interaction between treatments to overcome dormancy and immersion time after scarification in most evaluations. Immersion in water accelerated the beginning of germination. All treatments to overcome dormancy promoted seed germination. However, scarification for 60 min, showed better germination, 92% when immediately sown and 86.5% when sown after 24 hours. Speed germination index was highest for scarified seeds for 60 min followed by immersion in water. Scarification for 60 min was the most efficient treatment to promote germination in S. amazonicum seeds.

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