scholarly journals Experimental Study of the Effects of Convective Drying on Some Selected Vegetables

2021 ◽  
pp. 29-43
Author(s):  
Samson A. Adeleye ◽  
Iyiola O. Oluwaleye ◽  
Taiwo O. Oni
Keyword(s):  
Experimental Study ◽  
Ash Content ◽  
The Other ◽  
Convective Drying ◽  
Crude Fibre ◽  
Drying Temperature ◽  
Microbial Counts ◽  
Food Engineering ◽  
Crude Fibre Content ◽  
Engineering Industries

Aim: This work gives the reports on experimental study of the effects of drying on some selected vegetables, namely fluted pumpkin (specimen I), spinach (specimen II), lettuce (specimen III), and waterleaf (specimen IV). Methodology: The vegetable specimens were dried at regulated drying temperatures of 323K, 333K, and 343K, and the percentage amount of water, fat, crude fibre, ash, protein, and carbohydrate, as well as the fungi and bacteria counts in the vegetable specimens was determined at these temperatures. Results: The results revealed that the amount of water in the vegetable specimens reached 0% earlier at the regulated drying temperature of 343K than at the other regulated drying temperatures. The results also indicated that the dried vegetable specimen II has highest fat content of 8.2%, the dried vegetable specimen III has highest crude fibre content of 14.5%, the dried vegetable specimen IV has highest ash content of 18.6%, the dried vegetable specimen I has highest protein content of 30.3%, and the dried vegetable s specimen III has highest carbohydrate content of 42.2% at the regulated drying temperature of 323K. The same trend of results was obtained for the regulated drying temperatures of 333K and 343K. Furthermore, the results showed that at the regulated drying temperature of 323K, the dried vegetable specimen III has the lowest bacteria counts of 4.3 x 107 CFU/g. The trend of result obtained for the regulated drying temperatures of 333K and 343K is similar to that of the 323K. At the regulated drying temperature of 323K, the dried vegetable specimen II has the lowest bacteria counts of 1.7 x 107 CFU/g. The same trend of results was obtained for the regulated drying temperatures of 333K and 343K. Conclusions: Drying has effects on the percentage amount of fat, crude fibre, ash, protein, and carbohydrate in the vegetable specimens. The microbial counts and the fungi counts decrease when the temperature increases. The present work can be applied in food engineering industries, and engineering in agriculture.

scholarly journals Effects of Culinary Methods on The Proximate Composition of an Edible Insect (Rhynchophorus Phoenicis) Larvae Obtained From Bayelsa State, Nigeria

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
D. P. MarkManuel ◽  
Jackson Godwin
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Proximate Composition ◽  
Ash Content ◽  
The Other ◽  
Fibre Content ◽  
Crude Fibre ◽  
Edible Insect ◽  
Mineral Levels ◽  
Carbohydrate Contents

This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p 0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet. This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p>0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p<0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet.

scholarly journals Process of Modeling and Optimizing the Osmotic Dehydration Pre-treatment of Okra Drying

2018 ◽  
Vol 10 (4) ◽  
pp. 493-497
Author(s):  
Adesoji Matthew OLANIYAN ◽  
Bamidele David OMOLEYOMI ◽  
Musliu Olushola SUNMONU
Keyword(s):  
Crude Protein ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Absorption Capacity ◽  
Ash Content ◽  
Drying Rate ◽  
Crude Fibre ◽  
Drying Temperature ◽  
Process Duration ◽  
Osmotic Solution

Okra [Abelmoschuscaillei (A. Chev.) Stevels] drying was studied by a factorial experiment under randomized complete block design using a laboratory-scale hot-air dryer. Two osmotic solution concentrations (40 and 60 oBrix of sucrose), three osmotic process durations (60, 120 and 180 min) and four drying temperatures (50, 60, 70 and 80 oC) were considered with each trial conducted in triplicates. Drying rate was determined as the ratio of change in mass of okra to the change in drying time as drying progresses. The ash content, crude fibre, crude fat, crude protein, bulk density, least gelation concentration and water absorption capacity were investigated as quality parameters. Model equations were developed using Essential Regression (ESSREG) analysis and Statistical Package for Social Sciences (SPSS) to relate output parameters to process variables. The results showed that an optimum drying rate of 16.69 g/h could be achieved by subjecting okra to osmotic dehydration pretreatment using a solution of 40 oBrix sucrose for 149.10 min and dried with a temperature of 80 oC. The ash content of 3.76% could be obtained at 40 oBrix, 180 min and 50 oC. An optimum value of 29.65% was obtained for crude fibre at an osmotic solution concentration of 60 °Brix, osmotic process duration of 180 min and drying temperature of 80 oC. Crude fat content of okra has 4.03% as its optimum value and this corresponds to a combination of 60 oBrix osmotic solution concentration, 180 min osmotic process duration and 74.60 oC drying temperature. An osmotic solution concentration of 60 °Brix, osmotic process duration of 60 min and drying temperature of 80 oC should be selected to give the optimum crude protein of 14.12%. Predicted values of drying rate, ash content, crude fibre, crude fat, crude protein and water absorption capacity (WAC) compared favourably with the observed values. This implies the models reliably predicted the drying characteristics of okra very well in terms of these output parameters. It could be inferred from this study that the drying process of okra can be optimized under different drying conditions. Further studies should be carried out on the factors that affect the storability of dried okra for long-time storage and preservation. An investigation into the use of sodium chloride for osmotic dehydration pretreatment as a means of improving the post-drying palatability of okra should be considered for further study.

Silage as a feed for pregnant ewes

1967 ◽  
Vol 9 (3) ◽  
pp. 399-408 ◽  
Author(s):  
J. M. Forbes ◽  
J. K. S. Rees ◽  
T. G. Boaz
Keyword(s):  
Crude Protein ◽  
Live Weight ◽  
Low Ph ◽  
The Other ◽  
Unit Weight ◽  
Crude Protein Content ◽  
Crude Fibre ◽  
Fourth Group ◽  
Voluntary Intake ◽  
Crude Fibre Content

1. Four experiments are described in which silages or kale were given to groups of ewes in the later stages of pregnancy and their voluntary intake recorded. A concentrate supplement was given in the last few weeks of pregnancy in each experiment. In experiments 1, 3 and 4 the ewes were housed in a semi-covered yard.2. In the first experiment, three groups of 10 Scottish Halfbred ewes were offered one of three silages. A fourth group was offered all three in equal amounts. The silage with a low DM content, low crude-protein content, low pH and high crude-fibre content was eaten in smaller quantities than the other two silages. The ewes fed on this poor silage gained less weight during the latter half of pregnancy.3. In a second experiment four groups of 15 ewes were offered either silage or kale and housed in a Dutch barn or left in a small paddock. There was no difference between the results from the two silage-fed groups in any respect. The ewes offered kale outside ate less than those offered it inside; they gained less weight and produced lighter lambs.4. There were two groups of 13 ewes in experiment 3a, one group lambing 5 weeks before the other. Both were fed on the sanie silage; intake was higher in the late lambing group but there was no difference in lamb birth weights.5. Experiment 3 was repeated with 15 ewes per group; the silage was of much poorer quality, intake being low and the ewes gaining very little weight. Lamb birth weights and growth rates were low.6. Groups of 15 Scottish Halfbred (90 kg. live-weight) and 15 Speckle-faced Welsh (45 kg.) ewes were fed on yet another silage. The Specklefaced ewes ate more silage DM per unit weight than did the Halfbred ewes and gained in weight, whereas the Halfbreds did not gain.7. In all experiments there was a decline in silage intake in the last few weeks of pregnancy. This decline did not always coincide with the start of concentrate feeding.8. The results are discussed and comparisons made between experiments. Suggestions are made for the feeding and management of ewes fed on silage, including the recommendation that a silage for pregnant ewes should have at least 20% DM and 14% crude protein in the DM, but not more than 32% crude fibre in the DM.

scholarly journals Possibilities of maize hybrids utilisation in canned baby corn production

2021 ◽  
Vol 25 (1) ◽  
pp. 16-19
Author(s):  
Valentina Nikolić ◽  
Slađana Žilić ◽  
Marijana Simić ◽  
Marko Vasić ◽  
Jelena Srdić ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Ash Content ◽  
Potassium Sorbate ◽  
Whole Grain ◽  
Maize Flour ◽  
Crude Fibre ◽  
Corn Production ◽  
Maize Hybrids ◽  
Colour Changes ◽  
Crude Fibre Content

Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and 20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be continued in order to implement preliminary findings and new data on this subject.

The apparent digestibility of crude protein by non-ruminants and ruminants

1958 ◽  
Vol 51 (3) ◽  
pp. 289-293 ◽  
Author(s):  
J. Glover ◽  
D. W. Duthie
Keyword(s):  
Crude Protein ◽  
The Other ◽  
Fibre Content ◽  
Apparent Digestibility ◽  
Crude Protein Content ◽  
Normal Range ◽  
Crude Fibre ◽  
Apparent Digestibility Coefficient ◽  
The Relationship ◽  
Crude Fibre Content

The apparent digestibility of crude protein by the non-ruminants, pigs, horses, rats, man and the rabbit, is shown to be related to the crude protein content of the feed, and the form of the relationship is similar to that for ruminants. With non-ruminants the apparent digestibility of crude protein is markedly depressed by the crude fibre content of the feed, whereas with ruminants the depression is only slight. The relevant equations show that pigs are much more sensitive to crude fibre than horses and rabbits, and both the latter react more markedly to crude fibre than do the ruminants.Despite the apparently significant differences between the equations for the ruminant and nonruminant herbivores, it is shown that over the normal range of crude protein and crude fibre content in feedingstuffs suitable for herbivores, the apparent digestibility coefficient of crude protein is similar for all. In other words, despite different abilities to cope with crude fibre, the herbivores as a class digest crude protein in normal feeds to much the same extent. On the other hand, the pig, an omnivore, is shown to be very markedly affected by the crude fibre content of such feeds.

scholarly journals Extraction and Characterization of Oil from Pistachio Nutshell

2021 ◽  
Vol 65 (3) ◽  
Author(s):  
SK Manirul Haque
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Ash Content ◽  
The Other ◽  
Waste Materials ◽  
Crude Fibre ◽  
Saponification Value ◽  
Percentage Yield ◽  
Vital Parameters

Abstract. The soxhlet extractor was applied to extract the oil from a pistachio nutshell. The proposed technique was accurate and straightforward for extraction, and the percentage yield was quite acceptable. Solubility and density of the extracted oil were also determined. The acid and saponification value indicated the amount of free fatty acid available and can be used to prepare soap in the industry. The saponification value was found to be 270.4 to 274.5 mg KOH/g of the extracted oil. The other vital parameters like % ash content, % crude fibre, peroxide value, and iodine value were determined and indicated the oil stability for consumption and oxidation. Phenolic compounds and alcohol present in the oil are confirmed by Fourier transform infrared spectroscopy. All results were reproducible and easily adapted to extract oil from different waste materials as routine extraction and valuable technique.   Resumen. Se utilizó un extractor soxhlet para extraer el aceite de las cáscaras de pistacho. La técnica propuesta es precisa y sencilla para la extracción, y el porcentaje de rendimiento fue bastante bueno. También se determinaron la solubilidad y la densidad del aceite extraído. El valor de acidez y saponificación muestra la cantidad de ácidos grasos libres disponible y se puede utilizar para preparar jabón en la industria. Se determinó que el valor de saponificación fue de 270.4 a 274.5 mg de KOH g-1 del aceite extraído. También se determinaron los parámetros vitales como los porcentajes de contenido de cenizas, de fibra cruda, índice de peróxido e índice de yodo e indicaron la estabilidad del aceite para el consumo y su oxidación. Los compuestos fenólicos y el alcohol presentes en el aceite se confirmaron mediante espectroscopía infrarroja por transformada de Fourier. Todos los resultados fueron reproducibles y se adaptaron fácilmente para extraer aceite de diferentes materiales de desecho como extracción de rutina y es una técnica valiosa.  

scholarly journals The effect of ADD-H preservative (ammonium propionate) on the quality and feedingvalue of baled hay

1981 ◽  
Vol 53 (2) ◽  
pp. 100-108
Author(s):  
Aino Rauramaa
Keyword(s):  
Beneficial Effect ◽  
Field Experiments ◽  
Sugar Content ◽  
Application Rate ◽  
The Other ◽  
Fibre Content ◽  
Slight Improvement ◽  
Crude Fibre ◽  
Feeding Value ◽  
Crude Fibre Content

The effect of ADD-H at 3 or 4 rates of application on the quality and feeding value of baled hay at 3 dey matter levels (65.0—69.9, 70.0—74.9 and 75.0—79.9 %) was studied on Hankkija’s farm in Kangasala and at DM 78—82 % on the Koivisto farm in Hausjärvi. The field experiments were performed in 1979 and the testing of the hay completed by the following spring. The field experiments were affected by uneven drying of the hay, uneven rewetting due to rainfall after cutting, loss of ADD-H during application, uneven distribution of ADD-H in the bales, and other factors. At DM 65.0—69.9 % ADD-H gave only a slight improvement in hay quality; at the highest application rate the sugar content was the highest and the crude fibre content the lowest. At the other DM levels ADD-H restricted the generation of heat during storage; the sugar content was higher, and the mould count lower, in the treated hay than in the untreated hay. The beneficial effect of ADD-H on the feeding value of baled hay was small; further study on this aspect is required.

scholarly journals Effect of Fermentation Time on the Proximate and Mineral Composition of Fermented African Oil Bean Seed ‘Ugba’

2018 ◽  
Vol 2 ◽  
pp. 13-20
Author(s):  
Chinaza Daniel Nwachukwu ◽  
Emmanuel Chinedu Enyoh ◽  
Christian Ebere Enyoh ◽  
Collins Emeka Amaobi
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Mineral Composition ◽  
Ash Content ◽  
Fibre Content ◽  
Bean Seed ◽  
Crude Fibre ◽  
Fermentation Time ◽  
Crude Fibre Content ◽  
Proximate And Mineral Composition

Ugba was produced by fermenting African oil bean seed samples for different periods of time. The Proximate and Mineral composition of fermented and unfermented African oil bean seed ‘ugba’ was investigated and the results showed that the Moisture content ranged from 49.32±0.08% to 51.32±0.06%, the crude Fat content ranges from 17.80±0.08% to 19.36±0.12%, the Protein content ranges from 15.46±0.05 % to 17.36±0.07 %, the Ash content ranges from 1.94±0.03% to 2.64±0.00%, the crude Fibre content ranges from 2.63±0.09 % to 3.22±0.06% and the Carbohydrate content ranges from 6.33±0.01 % to 12.15±0.07 %. The results from the mineral composition showed Ca from 86.35±0.09 mg/100g to 92.11±0.09 mg/100g, Mg from 186.14±0.17 mg/100g to 235.14±0.08 mg/100g, P from 102.48±0.02 mg/100g to 117.23±0.06 mg/100g and Fe from 11.46±0.11mg/100g to 12.50±0.05mg/100g. The results showed that the minerals and some of the proximate compositions increased as fermentation time increased, therefore giving an indication that fermentation improves the nutrient composition of Ugba.

scholarly journals Effects of Fermented Maize Residue on the Physicochemical and Nutritional Properties of Cookies

2021 ◽  
pp. 26-33
Author(s):  
Owuno Friday ◽  
Kiin-Kabari David Barine ◽  
Akusu Monday
Keyword(s):  
West Africa ◽  
Protein Content ◽  
Protein Digestibility ◽  
Ash Content ◽  
Weaning Food ◽  
Breakfast Cereal ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Spread Ratio ◽  
Crude Fibre Content

Fermented maize residue, a by-product of the production of fermented starch, a local weaning food and breakfast cereal for adults in Nigeria and West Africa was dried, milled into flour and utilized as a fibre source in cookies production at 0 – 30% levels of substitution.  The effects of the addition of the fermented maize residue on the physical, sensory and nutritional properties on the cookie sample were investigated.  Results showed spread ratio values decreased with residue flour addition, ash content and protein content and carbohydrate also showed a decrease.  The crude fibre content increased with levels of replacement.  The result of sensory evaluation showed equal preference among the samples.  Invitro-protein digestibility showed a decrease with fermented maize residue addition. Addition of fermented maize residue to cookie production can be a viable way of utilizing the fibre rich fermented maize residue

STUDI OF FRUIT LEATHER PROCESSING OF MANGGO

2013 ◽  
Vol 3 (2) ◽  
pp. 124-132
Author(s):  
Yessy Rosalina ◽  
Laili Susanti ◽  
Tatik Sulasmi
Keyword(s):  
Thin Sheet ◽  
Physical Appearance ◽  
The Other ◽  
Drying Temperature ◽  
Fruit Flesh ◽  
Leather Processing ◽  
High Yielding Varieties ◽  
Processing Techniques

Mango varieties Bengkulu is one of high yielding varieties from Bengkulu Province. The plants grow well and produce fruits almost year-around in all regions in the province of Bengkulu. Mango varieties Bengkulu have very large fruit, thick fruit flesh and slightly sour flavors. It makes Mango varieties Bengkulu is very suitable to be consumed in the form of a processed. Fruit leather is one form of processed fruit. Fruit leather is a thin sheet of fruit in dried form. The results showed that the best processing techniques of fruit leather for mango varieties Bengkulu is the process with addition of sugar by 20% and drying temperature at 60 ?C. The treatment produce fruit leather with the best physical appearance and flavor compared with the other treatments.

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