scholarly journals Qualitative and Quantitative Phytochemical Screening of Male Flower Buds of Some Banana Cultivars Grown in Assam

2021 ◽  
pp. 13-24
Author(s):  
Hemanga Das ◽  
D. N. Hazarika ◽  
Supriya Langthasa ◽  
Rupshree Borah
Keyword(s):  
Crude Protein ◽  
Sugar Content ◽  
Male Flower ◽  
Flower Buds ◽  
Crude Fibre ◽  
Total Carbohydrate ◽  
College Of Agriculture ◽  
Glucose Content ◽  
Calcium Magnesium ◽  
Wild Banana

The experiment was conducted in the Department of Horticulture, Biswanath College of Agriculture, Assam Agricultural University, Biswanath Chariali in the period begning from November, 2016 till the end of 2018 with eight different banana cultivars grown in Assam i.e T1: Jahaji (AAA), T2: Amritsagar (AAA), T3: Chenichampa (AAB), T4: Malbhog (AAB), T5: Kachkal (ABB), T6: Manohar (ABB), T7: Bhimkal (BBB), T8: Wild banana (BB). Phytochemical assessment revealed the highest and lowest values of pH in the cultivars of balbisiana group and  acuminata group, respectively. The moisture content ranged from 80 to 90 percent; ash content, sucrose content, crude fibre and total carbohydrate content varied in all the cultivars. Sugar content in terms of glucose and fructose were highest in Chenichampa while the lowest glucose content was recorded in Amritsagar. Phosphorus content ranged from 51.98 mg/100g to 14.27 mg/100g while potassium content ranged from 786.40 mg/100g to 427.61 mg/100g. The male flower buds possessed crude protein, starch, anthocyanin, sugars, carbohydrates, proteins, important minerals like phosphorus, potassium, sodium, calcium, magnesium, zinc, iron and anti-nutrients like tannin, saponin and phenolic compounds, but their concentrations varied among the cultivars. Organoleptic taste revealed that the male flower buds of cultivars namely, Bhimkal (BB), Wild banana (BB), Malbhog (AAB) and Kachkal (ABB) were found to be tastiest for consumption as vegetable.

scholarly journals THE NUTRIENT COMPOSITION OF SOME COWPEA VARIETIES

2021 ◽  
Vol 22 (1) ◽  
pp. 32-36 ◽  
Author(s):  
D. B. OKE ◽  
O. O. TEWE ◽  
B. L. FETUGA
Keyword(s):  
Vigna Unguiculata ◽  
Proximate Composition ◽  
Crude Protein ◽  
Soluble Sugars ◽  
Mineral Elements ◽  
Ether Extract ◽  
Crude Fibre ◽  
Total Carbohydrate ◽  
Cowpea Varieties ◽  
Calcium Magnesium

Five varieties of cowpea (Vigna unguiculata) were analysed for their proximate composition, major mineral elements and carbohydrate fractions. Values for crude protein ranged from 25.80% to 28.95% while the ether extract, crude fibre, total ash and total carbohydrate had the following values: 1.83 - 2.37%, 3.06 - 4.48%, 5.80 - 7.10% and 50.46 - 55.76% respectively. The average values for phosphorus, calcium, magnesium, potassium and sodium were 0.400%, 0.019%, 0.345%, 1.280% and 0.046% respectively. Ethanol soluble sugars ranged between 4.78g/100g and 6.14/100g while starch contents varied between 32.97g,100g and 44.269100g. Raffinose and stacliyose contents were 1.55 - 2.44g/100g and 3.33-435g/100g respectively.

scholarly journals Potentials of two varieties of cashew apple pulp as feedstuff for ruminants

2020 ◽  
Vol 45 (4) ◽  
pp. 203-209
Author(s):  
U. Okpanachi ◽  
C. I. Agu ◽  
L. E. Igoche ◽  
F. A. Oyedapo
Keyword(s):  
Crude Protein ◽  
Anacardium Occidentale ◽  
Crude Fibre ◽  
Acid Detergent Lignin ◽  
Cashew Apple ◽  
Acid Detergent Fibre ◽  
Calcium Magnesium ◽  
General Basis ◽  
Red Variety ◽  
Fibre Fraction

The study was aimed at assessing the effects of two varieties of cashew (Anacardium occidentale) apple pulp as feedstuff for ruminants. Samples of the yellow and red varieties of cashew apple pulp were collected, processed and analysed for mineral, crude fiber fraction and pH. Results showed that sodium value in red variety was significantly higher (P<0.05) than that of the yellow variety. Potassium value in red variety was significantly higher (P<0.01) than that of the yellow variety. Values for calcium, magnesium, and phosphorus in the yellow variety were significantly higher (P<0.01) than those of the red variety. Values for cellulose, hemicelluloses and neutral detergent fibre in the red variety were significantly higher (P<0.01) than those of the yellow variety. Acid Detergent Lignin value for the yellow variety was significantly higher (P<0.01) than that of the red variety. Values for acid detergent fibre, crude protein, carbohydrate and pH were not significantly affected (P>0.05). Yellow cashew apple pulp from the results of this study is richer in minerals when compared to the red variety. Results from the crude fibre fraction suggest that the yellow cashew apple pulp variety may have a better digestibility when compared to the red variety. Although the values of the various parameters from the 2 varieties show that they are fit to be used as feeding stuff for ruminants, the yellow variety appears to be better on the general basis.

scholarly journals ​Nutritional Value and Anti-nutritional Factor’s Analyses of Five Indigenous Spices used by the Karbi Group of Assam, India

2021 ◽  
Author(s):  
Moromi Engtipi ◽  
N.L. Raju
Keyword(s):  
Crude Protein ◽  
Nutritional Value ◽  
Perilla Frutescens ◽  
Appreciable Amount ◽  
Crude Fibre ◽  
Total Carbohydrate ◽  
Scientific Publications ◽  
Zanthoxylum Armatum ◽  
Litsea Cubeba ◽  
Crude Fibre Content

Background: Uses of indigenous herbs and spices have become ubiquitous on modern culinary systems. But to date literatures on nutritional aspects of these group of plants are limited. Therefore the present study was done to evaluate the nutritional and anti-nutritional compositions of five indigenous spices commonly used in Karbi cuisines. The present study will help identify long forgotten multifunctional food resources which was previously neglected due to its low quantity in use. Methods: The nutritional compositions were determined according to procedures established by Association of official Analytical chemists 1990 and the anti-nutritive factors of the samples were determined according to the procedure described in the reported scientific publications. Result: The results showed appreciable amount of nutrients in Citrus macroptera Montrouz., Litsea cubeba (Lour.) Pers., Ocimum citriodorum Vis., Perilla frutescens (L.) Britton. and Zanthoxylum armatum DC. The energy value of these five spices showed remarkable values, with the highest value observed in Ocimum citriodorum Vis. (354.08 Kcal) and lowest in Litsea cubeba (Lour.) Pers. (108.67 Kcal). The moisture, ash, crude protein, crude fats, total carbohydrate and crude fibre content of the studied spices vary from 0.85-7.45%, 3.30-14.25%, 1.85-25.30%, 1.80-43.09%, 7.03-32.32% and 1.39-72.55% in range respectively. The vitamin C content was estimated highest in Perilla frutescens (L.) Britton. (34 mg/100 g) and lowest in Citrus macroptera Montrouz. (22 mg/100g). The phytate (17.22-18.85 mg/100 g), oxalate (10.15-12.42 mg/100 g), tannin (9.45-11.61 mg/100 g) and saponin (8.82-10.55 mg/100 g) contents were very low and hence these spices are less toxic for human consumptions.

scholarly journals Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L.

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Serifat Olatundun Salami ◽  
Anthony Jide Afolayan
Keyword(s):  
Crude Protein ◽  
Hibiscus Sabdariffa ◽  
Recommended Daily Allowance ◽  
Crude Fibre ◽  
Nutritional Factors ◽  
Stages Of Growth ◽  
Calcium Magnesium ◽  
Daily Allowance ◽  
Small Content ◽  
Phytate Content

AbstractRoselle—Hibiscus sabdariffa L. leaves at different stages of growth, calyces and seeds were analyzed for nutritional and anti-nutritional factors. All the treatments contained a good but varied proportion of carbohydrate in a range of 26.93–54.13%, crude protein from 5.7 to 27.06%, crude fat 1.16–13.09%, crude fibre 15.75–36.10%, energy 631.36–1065 kJ, ash 6.08–13.74% and moisture content 6.00–9.7%. The vitamins A, C and E were also found to be present in all the treatments in a different but substantial amount. The calcium, magnesium and iron contents in all the treatments were higher than the recommended daily allowance of 1250, 350, and 15 mg for adults, while the phosphorus and sodium values in all the treatments were below 1000 and 1500 mg RDA for adults. However, the Na + /K + for all the treatments were lower than 1. The values of anti-nutrients in the samples were small except post-flowering red which had high phytate content of 21.02%, although this can be easily reduced during processes like boiling and cooking. Thus, both cultivars of roselle contain high nutritional, elemental, and vitamins compositions and small content of anti-nutrients.

scholarly journals A comparative analysis in the macro and micro nutrient compositions of locally available polished rice (Oryza sativa L.) in Bangladesh

2016 ◽  
Vol 4 (2) ◽  
pp. 190
Author(s):  
Md.Jahirul Islam ◽  
Jayasree Das ◽  
Nurul Absar ◽  
Md. Hasanuzzaman
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Oryza Sativa L ◽  
Reducing Sugar ◽  
Metabolizable Energy ◽  
Water Soluble ◽  
Crude Fibre ◽  
Total Carbohydrate ◽  
Polished Rice ◽  
Water Soluble Protein

Rice (Oryza sativa L.) is the most important food crop of the developing world and the staple food of more than half the global population. An investigation was carried out to identify chemical and minerals composition of twelve varieties of locally produced polished rice namely, Parija, Minikat, Sawrna, Jeerashile, Nurjahan, Pari Shiddho, Paijam, Basmoti, Govindavogh, Katarivogh, Nagirshail and Chinigura. We analyzed Moisture, Ash, Dry Matter, Crude Fibre(CF), Crude Protein(CP),Water soluble protein, Fat, Total Carbohydrate, Metabolizable Energy (ME),Total sugar, Reducing sugar, non-reducing sugar, and minerals when the rice varieties are in polished form and obtained comparative data on their chemical composition and nutritive values. The results revealed the presence of nutrient constituent among the twelve varieties comprising Moisture(10.21±0.07to13.22±0.08%), Ash(0.30±0.02 to 0.57±0.02%), Dry Matter(86.78±0.08 to 89.78±0.07%), Crude Fibre(0.15±0.02 to 0.63±0.02%), Crude Protein(6.31±0.01 to 8.31±0.01%), Water soluble protein(0.13±0.02 to 0.25±0.02%),Fat(0.09±0.01 to 2.90±0.02%), Total Carbohydrate (76.33±0.13 to 81.87±0.05%), Metabolizable Energy (2834.31 to 3017.27 Kcal/Kg), Total sugar(0.06±0.01 to 0.40±0.01%), Reducing sugar(0.01±0.01 to 0.09±0.02%), Non-reducing sugar(0.05±0.01 to 0.36±0.01%) and minerals such as Sodium (69.07±0.13 to 118.87±0.39 mg%), Potassium(0.38±0.02 to 3.41±0.47mg%), Calcium (1.1±0.1 to 1.85±0.03mg%), Magnesium (0.13±0.04 to 0.61±0.01mg%), Iron (0.0003±0.0005 to 0.0005±0.0002mg%), Phosphorus (0.52±0.03 to 2.33±0.03mg%) respectively. 

scholarly journals Comparison of Nutritional and Anti-Nutritional Qualities of Grewia forbesii Hav. Ex Mast and Grewia bicolor Juss Fruits from Kitapilimwa Forest Reserve in Iringa District

2021 ◽  
Vol 47 (4) ◽  
pp. 1436-1441
Author(s):  
Vendeline E. Tairo
Keyword(s):  
Crude Protein ◽  
Calcium Content ◽  
Proximate Analysis ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Total Carbohydrate ◽  
Forest Reserve ◽  
Total Carbohydrate Content ◽  
Nutritional Qualities ◽  
Low Levels

The Grewia forbesii and Grewia bicolor fruits were collected from Kitapilimwa Forest Reserve and were analysed for proximate, nutrients and anti-nutrients compositions. Results showed low moisture contents in G. forbesii and G. bicolor amounting to 14.14 and 13.98 percent, respectively. Crude fibre percent was slightly higher in G. bicolor (33.15%) than G. forbesii (31.95%). Lipid content was slightly higher in G. bicolor (1.37%) compared to G. forbesii (1.28%). The crude protein content of G. forbesii (7.44%) was slightly higher than G. bicolor (7.00%). Total carbohydrate content of G. forbesii (68.9%) was higher than that of G. bicolor (70%). Mineral analysis indicated substantial amounts of potassium 898 mg/100 g in G. forbesii and 879 mg/100 g in G. bicolor. Calcium content was high in G. forbesii and G. bicolor amounting to 453 mg/100 g and 582 mg/100 g, respectively. Iron was high in both species (20.73–24.45 mg/100 g). Manganese, copper and zinc were substantially low. The results revealed low levels of tannin (< 1.7%) and phylates (< 0.3%). The presence of substantial amounts of nutrients and low anti-nutrients revealed that the studied species may be potential sources of nutritional food. Keywords: Proximate analysis, mineral nutrients, anti-nutritional qualities, Grewia species, Kitapilimwa Forest Reserve

scholarly journals Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem) in Negara Brunei Darussalam

2011 ◽  
Vol 28 (2) ◽  
pp. 122 ◽  
Author(s):  
L.B.L Lim ◽  
H.I Chieng ◽  
F.L Wimmer
Keyword(s):  
Crude Protein ◽  
Mineral Content ◽  
Energy Content ◽  
Crude Fibre ◽  
Total Carbohydrate ◽  
Unripe Fruit ◽  
Fruit Species ◽  
Brunei Darussalam ◽  
Total Carbohydrates ◽  
Artocarpus Champeden

The flesh and seeds of ripened and unripened Artocarpus champeden and its ripened hybrid (Nanchem) were analyzed for their moisture, ash, crude fibre, crude protein, crude fat, total carbohydrate, energy and mineral content. Generally, unripened A. champeden which is always treated and cooked as a vegetable contains higher amounts of moisture, ash, crude fibre and crude protein for its flesh than ripened A. champeden and Nanchem. Ripened A. champeden and Nanchemhave higher total carbohydrates and energy content than the unripe fruit. Similarly, the unripened A. champeden seed has more nutritional components in terms of moisture, ash, crude fibre, crude protein, crude fat, total carbohydrate and energy compared to the ripened A. champeden and Nanchem seeds. Potassium and magnesium are the prevalent minerals in this fruit species. Nanchem has the characteristics of both jackfruit (A. heterophyllus) and A. champeden.

scholarly journals Proximate and Mineral Composition of the Fruit of Ficus polita

2020 ◽  
pp. 7-13
Author(s):  
A. Nasir ◽  
F. I. Jaafar ◽  
I. U. Muhammad ◽  
K. I. Matazu ◽  
A. I. Yaradua ◽  
...  
Keyword(s):  
Mineral Composition ◽  
Crude Protein ◽  
Calorific Value ◽  
Appreciable Amount ◽  
Crude Fibre ◽  
Crude Lipid ◽  
Potassium Sodium ◽  
Sodium Calcium ◽  
Calcium Magnesium ◽  
Proximate And Mineral Composition

The proximate and mineral analyses were conducted in the Department of Biochemistry Laboratory, Faculty of Basic Medical Sciences, Bayero University Kano, Nigeria, in May 2019. The study was carried out to determine the proximate and mineral composition of the fruit of Ficus polita using standard analytical methods. The fruit on dry weight basis (DW) contains moisture (9.12 %), ash (1.30 %), crude lipid (20.51 %), crude fibre (56.69 %), crude protein (1.19 %), available carbohydrates (11.40 %), and calorific value (234.98 Kcal/100 g). The fruit also contains potassium (324.46 mg/100 g), sodium (164.78 mg/100 g), calcium (91.09 mg/100 g), magnesium (70.06 mg/100 g), iron (3.39 mg/100 g), zinc (0.46 mg/100 g), manganese (0.37 mg/100 g), copper (0.23 mg/100 g), and cobalt (0.11 mg/100 g). The study revealed that F. polita fruit contains an appreciable amount of calorific value, crude fibre, crude lipid, available carbohydrate, and crude protein. The fruit was also found to be rich in minerals such as potassium, sodium, calcium, magnesium and iron. The fruit should be recommended as a good source of energy, fibre, lipid, carbohydrate, protein, potassium, sodium, calcium, magnesium, and iron.

Biochemical Components and Other Characteristics of Maturing Pods of Vegetable Cowpea (Vigna unguiculata)

1986 ◽  
Vol 22 (1) ◽  
pp. 25-32 ◽  
Author(s):  
Olusola Omueti ◽  
O. A. Ojomo ◽  
O. Ogunyanwo ◽  
S. Olafare
Keyword(s):  
Vigna Unguiculata ◽  
Crude Protein ◽  
Dry Matter ◽  
Developmental Stages ◽  
Total Yield ◽  
Crude Fibre ◽  
Calcium Magnesium ◽  
Biochemical Components ◽  
Pod Length ◽  
Iron And Calcium

SUMMARYPods of vegetable cowpea Vigna unguiculata Walp. cv. Dinner were harvested at various developmental stages and their biochemical components and other characteristics analysed in two years. Pod length, percentage dry matter and starch, fresh and dry weights and total yield of sugar and starch per unit area increased with age. The percentage total yield of sugars was greatest in pods aged between 11 and 13 days. Vitamin C, total acidity, crude fibre and crude protein percentage decreased with age. Content of minerals except iron also decreased with age of pods. Magnesium, phosphorus, potassium, manganese and copper contents were greater in 1977 than in 1979 but iron and calcium contents were smaller. The vegetable cowpea pods were a rich source of calcium, magnesium, potassium and iron. Pods harvested between 7 and 10 days after flowering were crisply tasty and high in nutrients and therefore nutritionally the most acceptable for consumption.

scholarly journals Drying of herbage samples for analyses

1970 ◽  
Vol 42 (3) ◽  
pp. 173-179
Author(s):  
Maija-Liisa Salo ◽  
Kaija Kotilainen
Keyword(s):  
High Temperature ◽  
Thin Layer ◽  
Water Content ◽  
Crude Protein ◽  
Freeze Drying ◽  
Sugar Content ◽  
High Water Content ◽  
Drying Methods ◽  
Crude Fibre ◽  
Thin Layer Drying

The influence of erroneous drying methods on the analysis results was investigated. The test series included herbage and faeces samples, and pure mixtures. The samples were analysed for sugars, lignin, crude fibre and crude protein. The following results were noted: Samples dried in a vacuum at 40°C yielded the same results as those treated by freeze drying. No attention need be paid to the sample thickness. From the technical point of view, vacuum drying is preferable to freeze drying. Oven-drying gave good results when the following technique was used: The herbage sample is first heated as a thin layer at 100°C for 30—60 min., depending on the water content. Final drying is carried out at 50°C. The conventional drying temperature, 65 °C, is too high. The thin-layer drying technique causes errors in the sugar content, the thick-layer drying also in the figures for lignin and crude fibre. Between 50 and 100°C, the thickness of the sample layer induces in many wet samples a larger error than does the high temperature. Different materials react to heat-drying in different ways. The major factors are the water content and the composition of the dry matter. The drying method does not affect the data for the crude protein, as determined by the Kjeldahl method. The following facts were noted for the pure mixtures; A high temperature is sufficient to cause sugar losses; proteins are not necessary. A reaction between carbohydrates and amino acids brings about the drying error in the lignin and crude fibre results. High temperature and high water content magnifies the error. Application of a protein correction for the crude lignin eliminates only a part of the error introduced.

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