scholarly journals Nutritional Composition of Little Millet Flour

2019 ◽  
pp. 1-4
Author(s):  
K. Srilekha ◽  
T. Kamalaja ◽  
K. Uma Maheswari ◽  
R. Neela Rani
Keyword(s):  
Moisture Content ◽  
Dietary Fibre ◽  
Metabolic Disorders ◽  
Nutritional Composition ◽  
Crude Fibre ◽  
Nutritional Security ◽  
Little Millet ◽  
Standard Procedures ◽  
Dual Burden ◽  
Food And Nutritional Security

Modern man is facing a large number of dreadful diseases and disorders which were not known even known to ancient man. Dietary patterns were solely responsible for this ruinous situation. Hence replacement of empty calorie foods with nutritious grains- Millets helps to reduce the dual burden of malnutrition and also prevents and manages modern metabolic disorders. Hence the present study focuses on the evaluation of the nutritional composition of Little millet flour. Proximate and dietary fibre of flour was evaluated by the standard procedures of AOAC. The moisture content was 9.75 ± 0.07%, protein was 8.42 ± 0.27%, fatwas 2.10 ± 0.99%, ash was 1.75 ± 0.10%, energy was 351.65 ± 1.1 K. Cal, carbohydrate was 74.75 ± 0.36%, crude fibre was 3.20 ± 0.15% and dietary fiber was 12.51± 0.31%. Hence, it is suggestive that diversification of diet with little millet-based products would help to achieve food and nutritional security effectively and economically.

scholarly journals Determination of Nutritional Composition of Ackee’s Apple Blighia sapida and Monkey Kola Cola millenii

2020 ◽  
pp. 127-136
Author(s):  
Oyetade Joshua Akinropo ◽  
Bello Lukman Abidemi ◽  
Adesiyan Blessing Adedayo
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
The Other ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Fruit Samples

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.

scholarly journals Quality Characteristics of Fiber – Rich Biscuits From Blends of Sweet Potato and Tigernut Flour (P04-073-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rebecca Obafaye ◽  
Matthew Ohida ◽  
Aderonke Olagunju ◽  
Funmilayo Omoba
Keyword(s):  
Fatty Acid ◽  
Sweet Potato ◽  
Dietary Fibre ◽  
Slight Modification ◽  
Nutritional Composition ◽  
Gas Liquid Chromatography ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Flour Blends ◽  
Content Range

Abstract Objectives This study sought to prepare biscuit from composite flours of sweet potato and tiger nut flour blends as well as to evaluate nutritional composition and consumer acceptability of formulated biscuits. Methods Sweet potato was purchased at Federal University of Technology Research farm, Akure, Nigeria. Tiger nut (brown variety) and other principal ingredients (sugar, fat and salt) were purchased from Oba market in Akure, Nigeria. All chemicals used were of analytical grade. The sweet potato tuber was processed into flour according to the method described by (Noorakmar, et al., 2012) with slight modification. Tiger nut was processed into flour according to the method described by Awolu, et al (2017). Percentage of TNF in SPF was 10% (SWT10), 20% (SWT20), and 30% (SWT30) while SPF 100% (SWT0) served as control. The procedure for making the biscuits was produced according to the method of AACC, (2000) Moisture, protein, fat, crude fiber, and ash contents were determined according to the method described by A.O.A.C. (2005). Carbohydrate was calculated by difference. Mineral analysis were determined as described by A.O.A.C. (2005), The dietary fiber content of PM-OP biscuits was determined using the described method of the A.O.A.C. (2005). Fatty acid composition was analyzed using the gas liquid chromatography (GLC) as described by Stahle, E. (1967). Sensory evaluation of the formulated biscuit was carried out using 9-point hedonic scale as described by Kaur.et al., (2015) Results Protein content range from 1.74 to 7.53%, fat content range from 2.05 to 12.77%, crude fibre range from 0.63 to 3.81%, ash content range from 5.89–6.68%, moisture content range from 3.84 to 9.84%. Potassium was the most abundant mineral content present in the biscuit and its value ranges from 11.50 to 41.20 mg/100 g. DF increased significantly (P < 0.05) with an increase in Tiger nut. The total dietary fibre value range from 7.15 to 8.69%, the ratio of soluble to insoluble dietary fibre was 3:1. The predominant fatty acid in the biscuit is linoleic acid followed by oleic acid. The overall acceptability revealed that SWT20 was the most acceptable of the biscuits. Conclusions Consumption of fibre-rich biscuit from the blends of sweet potato and tigernut flour could serve as a nutritious snacks capable to reduced the menace of degenerated diseases in a riotous economy Funding Sources None. Supporting Tables, Images and/or Graphs

Nutritional composition of food fishes and their importance in providing food and nutritional security

2019 ◽  
Vol 293 ◽  
pp. 561-570 ◽  
Author(s):  
Bimal Prasanna Mohanty ◽  
Arabinda Mahanty ◽  
Satabdi Ganguly ◽  
Tandrima Mitra ◽  
D. Karunakaran ◽  
...  
Keyword(s):  
Nutritional Composition ◽  
Nutritional Security ◽  
Food And Nutritional Security

scholarly journals Characterization and Nutritive Values of Amaranth Seeds

2020 ◽  
pp. 27-33
Author(s):  
Akanksha Singh ◽  
Darshan Punia
Keyword(s):  
Dietary Fibre ◽  
Chemical Properties ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Crude Fibre ◽  
College Of Agriculture ◽  
Physico Chemical ◽  
Swelling Capacity ◽  
Insoluble Dietary Fibre ◽  
Amaranth Flour

Backgrounds: Amaranthus have small lenticular seeds with a curved embryo that surrounds a starchy perisperm and with a seed coat whose color varies among black, brown, yellow and cream-white the present investigation was carried out to analyze the physico-chemical properties and nutritional composition of amaranth. Methodology: Amaranth grains were procured from the Medicinal Aromatic and Underutilized Plant Section, Department of Genetics and Plant Breeding, College of Agriculture, CCS Haryana Agricultural University, Hisar. Amaranth flour was assessed for its physico-chemical properties and nutrient composition. Results: Results on physico-chemical properties revealed that bulk density of amaranth flour was 6.06 g/ml, water absorption capacity 9.40 ml/g and fat absorption capacity 58.16%. Swelling capacity of amaranth was 2.54 ml/g. The results of proximate composition revealed that amaranth flour had 10.33% moisture. 14.29% protein, 5.80% fat, 2.84% ash and 4.91% crude fibre. Albumin, globulin, prolamin and glutelin fractions of amaranth were 9.82, 9.50, 1.42 and 1.28 per cent, respectively. The total, soluble and insoluble dietary fibre content of amaranth was 27.34, 9.40 and 17.95%, respectively. Calcium, zinc, iron and potassium contents were 272.03 mg/100 g, 5.81 mg/100 g, 13.76 mg/100 g and 329.87 mg/100 g, respectively. Conclusion: It can be concluded from the results of present investigation that amaranth is very good source of protein (14.87%), crude fibre (4.91%), ash (2.84%), dietary fibre (27.34%) and minerals specially calcium (272.03 mg/100 g), iron (13.76 mg/100 g) and potassium (329.87 mg/100 g). Amaranth, a pseudo cereal rich in nutrients can be utilized in preparation of traditional products.

scholarly journals Processing and Nutritional Composition of Rice Bran

2015 ◽  
Vol 3 (1) ◽  
pp. 74-80 ◽  
Author(s):  
Shweta Bhosale ◽  
D Vijayalakshmi
Keyword(s):  
Rice Bran ◽  
Dietary Fibre ◽  
Water Solubility ◽  
Lipolytic Activity ◽  
Storage Period ◽  
Nutrient Content ◽  
Nutritional Composition ◽  
Crude Fibre ◽  
Probiotic Treatment ◽  
Rice Milling

Rice bran is a component of raw rice that is obtained when it is removed from the starchy endosperm in the rice milling process. Processing was carried out by using microwave and probiotic treatment. The study revealed that rice bran was stabilized by microwave heating (2450MHz for 3min). Stabilized rice bran was inoculated with Lactic Acid Bacillus culture and used as probiotic treated rice bran. Free fatty acid percentage of stabilized rice bran ranged from 4.10 to 7.50 from initial to 4th week and in probiotic treated rice bran it was 4.35 to 7.95 up to 4 weeks of storage period. Functional properties of rice bran were analyzed for stabilized and probiotic treated rice bran i.e. bulk density (0.22-0.38g/ml), water absorption (2-3ml/g), oil absorption (1.5-2.5ml/g), water solubility (7.3-8.0%) and swelling power (6.7-7.2%) respectively. Macronutrient composition of stabilized and probiotic treated rice bran for moisture, protein, fat, ash and carbohydrate were 4.30 and 5.40, 17.50 and 19.25, 13.10 and 17.20, 4.92 and 4.64, 52.33 and 48.55 g/100g respectively and it contained 7.85 and 4.96 g crude fibre, 21.17 and 13.10 g insoluble dietary fibre, 2.17 and 1.80g soluble dietary fibre and 23.34 and 14.90g total dietary fibre. Mineral content of stabilized and probiotic treated rice bran for calcium, phosphorous, iron and zinc were 52.10 and 49.90, 1185.20 and 1186.50, 28.10 and 30.05, 6.02 and 5.89 mg/100g respectively. Processing helps in destroying the lipolytic activity using microwave stabilizing technology, which increases the shelf life of rice bran and improves the nutrient content.

scholarly journals Effect of Storage on the Nutritional Composition and Mycoflora of Sphenostylis stenocarpa Stored for Twenty Weeks

2020 ◽  
pp. 29-37
Author(s):  
Emmanuel Dayo Fagbohun ◽  
Fakiyesi Ifeoluwa Samuel ◽  
Ayodeji Segun Ogundahunsi
Keyword(s):  
Crude Protein ◽  
Storage Period ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Ash Content ◽  
Phytophthora Palmivora ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Standard Procedures ◽  
Sphenostylis Stenocarpa

The nutritional and mycoflora changes in dried African yam beans (Sphenostylis stenocarpa) were investigated during a storage period of twenty weeks. The result of the proximate analysis (g/100 g) showed that the following moisture content decreased from 11.15-9.80, fat 1.25-0.49, crude fibre 6.18-2.64, crude protein 77.92-62.14 while the ash content increased from 3.20-3.78, carbohydrate content 0.36-18.32. The mineral analysis (mg/100 g) showed a decrease in all parameters investigated, sodium (Na) 2.57-1.35, potassium (K) 42.26-31.75, calcium (Ca) 21.45-12.56, magnesium (Mg) 27.75-20.72, iron (Fe) 0.25-0.12, zinc (Zn) 0.06-0.05, copper (Cu) 0.03-0.03, phosphorus (P) 32.08-22.03, manganese (Mn) 0.11-0.06, chromium (Cr) 0.002-0.001. Lead (Pb), cadmium (Cd) and nickel (Ni) were not detected. Five fungi comprising four genera were isolated using direct plating, washing and dilution methods on Potato Dextrose Agar (PDA), and identified using their cultural and morphological features with reference to standard procedures. The fungi isolated were Aspergillus niger, Aspergillus flavus, Penicillium sp., Mucor sp. and Phytophthora palmivora. It can be concluded that storage encourages proliferation of mycoflora thereby leading to reduction in the nutritional and mineral composition of the stored sample.

Nutrient composition and anti-nutritional properties of okra (Abelmoschus esculentus) calyx flour

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Saheed Adewale Omoniyi ◽  
Adamu Musa Muhammad ◽  
Ruth Ayuba
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Mineral Content ◽  
Nutritional Composition ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Content Type

Purpose Calyx of okra pods is usually cut off and discarded as a waste during processing, whereas the pulp and seeds are being used. This study aims to investigate the nutrient composition and anti-nutritional properties of okra calyx flour. Design/methodology/approach Calyces from four varieties (Ex-kwadon, Solar, Chalawa and Syria) of okra pods were processed into flour. The proximate composition, mineral content, vitamin content and anti-nutritional composition of the flour samples were analysed by using standard methods. Findings There were significant differences in moisture content (p = 0.012), crude fat (p = 0.001), crude fibre (p = 0.002), carbohydrate (p = 0.002), sodium (p < 0.001), magnesium (p < 0.001), iron (p < 0.001), zinc (p = 0.006), vitamin A (p < 0.001) and vitamin C (p = 0.001) contents of okra calyx flour. The values of proximate composition ranged 8.1-8.9%, 8.4-9.0%, 14.3-15.3%, 1.4-2.1%, 16.9-18.2% and 47.1-49.4% for moisture content, ash, crude protein, crude fat, crude fibre and carbohydrate, respectively, whereas the values of mineral contents ranged 7.6-8.7 mg/100g, 35.7-41.2 mg/100g, 26.5-28.1 mg/100g, 93.2-95.8 mg/100g, 1.6-1.8 mg/100g and 5.2-5.7 mg/100g for sodium, magnesium, potassium, calcium, iron and zinc, respectively. The values of vitamin contents of okra calyx flour ranged 0.2-0.3 µg/100g, 7.1-8.9 mg/100g and 0.1-0.2 mg/100g for vitamin A, vitamin C and thiamine contents respectively. Also, there were significant differences in the values of phytate (p = 0.023), oxalate (p = 0.011) and saponin (p < 0.001) contents with the values of anti-nutritional properties ranging 1.3-1.5 mg/100g, 2.5-3.3 mg/100g, 7.4-9.7 mg/100g and 2.3-3.6 mg/100g for tannin, phytate, oxalate and saponin contents, respectively. Research limitations/implications There are scanty published works/information on proximate composition, mineral content, vitamin content and anti-nutritional composition of okra calyx flour. Practical implications The study showed that okra calyx flour could be useful in fortification/supplement of carbohydrate-based foods in food system. Originality/value Okra calyx flour comprises high crude fibre, crude protein, ash and vitamin C contents. Also, calcium is the major mineral content of okra calyx flour followed by magnesium and potassium. However, the tannin content reported higher in okra leaf flour, and okra flour is low in okra calyx flour.

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

Biologija ◽  
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.

Coordinated Rice Improvement Project in India: Its Significant Achievements and Future prospects

2019 ◽  
Vol 56 (Special) ◽  
pp. 82-91 ◽  
Author(s):  
LV Subba Rao ◽  
RA Fiyaz ◽  
AK Jukanti ◽  
G Padmavathi ◽  
J Badri ◽  
...  
Keyword(s):  
Management Practices ◽  
Crop Productivity ◽  
Yield Potential ◽  
High Yield ◽  
Improvement Project ◽  
Nutritional Security ◽  
Food Grain ◽  
Rice Improvement ◽  
Food And Nutritional Security ◽  
Sincere Effort

India is the second largest producer of rice in the world and it is the most important staple food grain. All India Coordinated Rice Improvement Project (AICRIP) was initiated with objective of conducting multi-location trials to identify suitable genotypes of high yield potential along with appropriate crop management practices. Since its inception AICRIP contributed significantly in meeting the growing demand both within and outside India. Significant progress has been achieved through AICRIP in terms of varietal release thereby increasing the crop productivity and also meeting the food and nutritional security. This paper makes a sincere effort in bringing out the significant achievements/milestones achieved under the AICRIP program and also gives a few directions for widening the areas under AICRIP.

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