Physico-chemical and Sensory Evaluation of Biscuits Developed from Blends of Jowar (Sorghum), Organic Jaggery and Whole Wheat Flours

Background: Jowar (Sorghum) is one of the most popular millet grown in tropical and semi-arid regions. The present study was aimed to design and develop the process technology for the preparation of biscuits from blends of jowar and jaggery by replacing wheat flour. Methods: The biscuits were analysed for physico-chemical and sensory properties. The proportions taken were 30:70:60, 40:60:60, 50:50:60, 60:40:60, 70:30:60 and 100:0:60 of jowar flour, whole wheat flour and jaggery respectively. Sensory evaluation was performed by using composite scoring test and means were evaluated by Krushkal Walli H-Test. Result: Sensory evaluation revealed that the ratio of 100:0:60 (SWJ 6) jowar, whole wheat flour and jaggery has highest acceptability and was considered for further studies. The physical parameters of biscuits such as mass (20 g), thickness (7 mm), spread factor (64.28), diameter (45 mm) and color values were determined. The texture analysis revealed that the biscuits held hardness (32.5 g), fracturability (8.60 mm) and cutting strength (3.390 kg). Proximate analysis was estimated as energy (583 kcal), carbohydrate (92.6 g), protein (10.8 g), fat (4.8 g), crude fibre (8.6 g), calcium (46 mg), zinc (58.3 mg), iron (16.1 mg) and potassium (420 mg) per 100 g for SWJ 6 proportion.

Nutritional comparison between hydroponically grown leguminous and non-leguminous fodder to identify the adaptability and best harvesting time for sustainable hydroponic grass production

Two types of fodder crops were evaluated in this study, maize (Zia maize) and black gram (BG) (Vigna mungo) and in maize, non-descriptive local maize (LM) and hybrid maize (HM) verity were used. LM was considered as control and changes of the nutritional composition according to the type of fodder (leguminous and non-leguminous) and the day was evaluated. For comparative nutritional analysis, dry matter (DM), crude protein (CP), ether extract (EE), crude fibre (CF), acid detergent fibre (ADF), neutral detergent fibre (NDF), and total ash were analyzed and the biomass yield was measured using weight balance and root and shoot length of experimental fodders. Results revealed that among three types of forages total DM was significantly (P<0.01) higher in HM and significantly (P<0.01) lower in BG. Considering total CP and NDF, it was significantly (P<0.01) higher in BG and HM than LM. The highest biomass yield and shoot length were observed in BG and the lowest biomass yield was observed in HM. Moreover, with the increment of days, all fodder sprouts DM% was constantly decreasing, however, CP% maintained the same level from day 1 to 5. Although from day 6 to 9, CP% increased moderately for HM and BG, CP% decreased slightly for LM. Therefore, farmer can use BG and HM for maximum utilization of nutrients and considering DM and CP% for LM day 6 was the best time for harvesting; however, for HM and BG, day 9 or more than 9 was the best time for harvesting. Res. Agric., Livest. Fish.8(3): 321-328, December 2021

Chemical Composition and Antibacterial Activity of Extracts of Cymbopogon Citratus (Lemon Grass) and Phyllantus Amarus (Stone Breaker) Leaves

This study described the chemical composition, antioxidant and antibacterial activities of the ethanol and aqueous extracts of fresh and dried leaves of Phyllantus amarus (PA) (Stone breaker), Cymbopogon citratus (CC) (Lemon grass) and combination of stone breaker and lemon grass (PA/CC and DL/DP) using standard methods. The proximate and mineral results showed that both fresh and dried samples of Phyllantus amarus and Cymbopogon citratus were rich in crude fibre (18.53%, 14.65%), ash (16.27%, 2.29%), potassium (95.56 mg/100g, 54.04 mg/100g), calcium (58.57 mg/100g, 7.05 mg/100g), and sodium (15.23 mg/100g, 9.84 mg/100g) respectively. The ability of the extracts to scavenge 2, 2 diphenyl -2- picryl-hydrazyl (DPPH) radical showed that the fresh PA had the highest scavenging activity of 91.12 mg/g, followed (PA/CC) 90.93 mg/g and dried PA (85.61mg/g). The phytochemical composition of the extracts also revealed that they contain high content of cardiac glycoside (11.62 mg/g - 64.81 mg/g), terpenoid (14.56 mg/g - 69.66 mg/g), phenol (14.73 mg/g - 53.93 mg/g), saponin (22.61 mg/g - 30.47mg/g). Dried lemon and dried Phyllantus amarus (DL/DP) was found to be rich in Vitamin A (22.22 mg/g), while the lowest value of Vitamin E (0.36 mg/g) was obtained from fresh lemon grass (0.36mg/g). Antibacterial assay carried out on the two leaves extracts showed that they produced mild antibacterial activity against some foodborne pathogen (Bacillus cereus, Shigella dysenteriae, Escherichia coli, Salmonella spp, Staphylococcus aureus, Pseudomonas spp). with zones of inhibition of 4.3 mm -9.1mm. Further studies should be carried out to investigate the employment of the leaves in production of functional food

Evaluation of Nutritional and Nutraceutical Content of Polished and Unpolished Barnyard Millet - An Analytical Study

Barnyard millet (Echinochloa frumentacaea) is an indigenous under utilized millet variety of south India with bounty of health benefits due to the abundance of dietary fiber antioxidant and minerals like iron. This gluten free wonder millet can be a healthy alternate dietary source for diabetic, obesity and CVD patients. Scientific evidence based studies on nutritional quality of this millet both in polished and unpolished form is less. The current study aims at “Evaluation of nutritional and nutraceutical content of polished and unpolished barnyard millet”. Both polished and unpolished barnyard millets were procured from local market, cleaned to remove dirt, dust and stone. The cleaned millets were dried powdered and sieved using 60 mesh sieves (250 Micron). The powdered millet flour was stored in airtight container. Nutritional content of Barnyard millet was analysed for macro, micro nutrients and nutraceutical properties of both polished and unpolished form using standard AOAC method - 20th edition (2016). The analysed nutrient content were compared statistically at 99% and 95 % confidence interval (t-test).The result shows that, the quantum of carbohydrate present in polished barnyard millet was 11.37 % lesser than the milled parboiled rice and 9 % lesser than the brown rice and 12.45 % lesser than the raw milled rice. The total dietary fibre content of unpolished barnyard millet was 14.2 gm and polished barnyard millet was 8.5 gm. Crude fibre content of unpolished barnyard millet was noted as 11.2 gm and the same in polished barnyard millet was 4.5gm. The protein content of unpolished barnyard millet (10.4gm) was found to be superior to polished barnyard millet (6.8gm).The presence of nutraceutical components were more nutritionally superior in unpolished barnyard millet compared to polished one.

PROXIMATE COMPOSITION OF Reinwardtiodendron humile (Hassk.) Mabb. FRUIT FROM BOGOR BOTANIC GARDENS COLLECTION

Reinwardtiodendron humile (Hassk.) Mabb. is one of the members of the Meliaceae tribe with the potential to be developed and consumed as fresh fruit or processed fruit. This research aims to determine the proximate composition or nutritional values contained in R. humile. Proximate analysis of R. humile included analytical determinations of water, ash, crude fat, protein, crude fibre, and carbohydrates. All tests for each of the parameters or components were carried out two times. Then, the contents determined through proximate tests were calculated using certain formulas. The results of this study indicate that the proximate composition of R. humile consisted of water, ash, fat, protein, crude fibre, and carbohydrates (74.2% - 75.28%; 1.35% - 1.54%; 0.53% - 0.72%; 2.48% - 2.73%; 0.86% - 3, 47%; and 16.7% - 20.14%). These results meant the fruit contents met the quality standards of fruit, except for the protein content. The results of the analysis of the proximate composition also show that the nutritional values of R. humile fruit did not significantly differ from the nutritional values of other fruits of the Meliaceae tribe commonly consumed by humans, such as duku, langsat, and kokosan. Keywords: fruit, nutritional value, proximate analysis, Reinwardtiodendron humile

Quality evaluation of powdered ogi produced from maize-sorghum and soybean flour blends in Nigeria

Ogi is a fermented cereal porridge usually made from single cereals such as maize (Zea mays). In traditional production, it is sometimes combined with other cereals such as sorghum or millet. It is usually in semi-solid form after production and has low shelf stability. This study was carried out to produce and evaluate the quality of ogi powder from mixtures of selected cereals (maize and sorghum), with soybean inclusion as advancement for improving the nutritive value of the product. Ogi flour was obtained from grains of maize and sorghum by weighing, sorting, soaking (for 72 hours), wet milling, sieving, dewatering, oven-drying, pulverizing and sieving through muslin cloth with maximum pore size of 20 mm. Optimal blend (70:30) for maize - sorghum ogi cumulating to 100% maize - sorghum mixture was obtained from a preliminary study; and fortified with soybean in the ratios of 90:10, 80:20, 70:30, 60:40, 50:50, and 100:0. The samples were analyzed for functional, proximate and micronutrient properties using standard methods. Results of water absorption and swelling capacity showed significant (p<0.05) differences among the samples. Proximate composition results showed significant (p<0.05) differences in all samples and ranged as follows: moisture (5.39 - 7.72%), protein (6.22 - 21. 46%), ash (2.66 - 3.64%), crude fibre (2.22 - 2.65%), crude fat (4.22 - 10.22%) and carbohydrate (51.31 - 79.14%). The micronutrient levels were improved and ranged from 166 - 360 mg/100g calcium, 1.15 - 3.22 mg/100g iron, 24.3 - 47.6 IU ß-carotene and 0.59 - 0.89 mg/100g thiamine. Soybean addition generally improved the quality of the samples. Protein increase was observed from 20% inclusion of soybean. The maximum inclusion level of 50% increased the protein content of the sample to 21.5%. Despite adding value and variety to ogi meal due to its powdered form, fortifying maize-sorghum ogi with soybean would reduce the problem of malnutrition especially among children who are usually fed ogi as infant formulae in developing countries.

Effects of Nitrogen Rates on the Productivity and Nutritive Value of Forage Grass Grown under Extreme Climatic Conditions

This vegetative experiment was carried out at the greenhouse of Vytautas Magnus University Agriculture Academy Open Access Joint Research Centre of Agriculture and Forestry (Lithuania) in 2020–2021. The aim of these studies was to determine the effect of different nitrogen rates on the productivity and nutritional quality of forage grasses (a mixture of red clover and timothy) under the most common extremes of climate change, i.e., soil moisture deficiency and surplus. Under drought and waterlogging stresses, fertilization of the red clover and timothy mixture with high N rates was ineffective. The clover and timothy mixture recovery after drought took 21 days. The aboveground dry biomass of the clover and timothy mixture grown under drought conditions was significantly lower by 36.3 to 47.2% compared to that formed under optimum soil moisture and waterlogging conditions. The root biomass of forage grass mixtures was lowest under drought conditions when fertilized at the highest N rate (N25+120). The aboveground biomass of clover grown under different soil moisture conditions depended on the number of plants (r2 = 0.78, p < 0.01) and assimilating leaf area (r2 = 0.83, p < 0.01), and that of timothy on the number of vegetative tillers (r2 = 0.46, p < 0.05). Under drought simulation conditions, increasing the N rate increased the crude protein and crude fibre contents in the aboveground biomass of the clover and timothy mixture, while the crude ash content decreased.

Comparative Study of Potato (Solanum tuberosum L.) and Sweet Potato (Ipomoea batatas L.): Evaluation of Proximate Composition, Polyphenol Content, Mineral and Antioxidant Activities

The objective of the present study was to differentiate and compare the proximate composition, minerals, flesh colour, phenolic composition, and antioxidant activities of varieties of white-fleshed sweet potato (WFSP) and potato (WFP) locally grown in Pakistan. The results showed that WFP presented higher moisture and crude fat content, while WFSP offered better ash, crude protein, and crude fibre contents. Colour analysis revealed that WFSP and WFP showed the highest L* (lightness) values and exhibited the maximum total phenolic content and total flavonoids content of 9.27 ± 0.88 mg GAE/g and 19.01 ± 0.66 mg QE/g. In vitro, results demonstrated that WFSP possessed better antioxidant activity with the highest ferric reducing antioxidant power of 58.67 ± 0.22 mM Fe2+/g and DPPH scavenging activity of 39.12 ± 0.33% compared to WFP. It is concluded that WFSP possesses a better proximate and mineral profile followed by higher antioxidant activity.

Nutrient and Anti-Nutrient Composition of Four Rice Varieties in Port Harcourt Metropolis

This study evaluated the nutrient and anti-nutrient content of four rice varieties in Port Harcourt metropolis. Four rice varieties (Tomato gold TG, Mama’s pride MP, Ultimate gold UG and daily choice DC) were used in this study. The rice varieties were purchased, milled into fine flour and evaluated for proximate, mineral and anti-nutrient analysis using standard methods. Proximate composition of the rice varieties revealed that moisture content ranged from 11.51-12.80%, ash (0.45-0.60%), fat (0.39-1.39%), crude protein (5.73-6.07%), crude fibre (0.90-6.85%) and carbohydrate (73.67-80.09%). Mama’s pride rice variety contained higher ash and fat contents while Tomatoes gold had significantly higher crude fibre. On the other hand, ultimate gold rice variety contained higher protein and carbohydrate; however, ash, protein and moisture contents did not vary significantly (p>0.05) between the rice varieties. Mineral composition of the rice varieties also showed that magnesium content ranged from 6.28-9.63 mg/100 g, calcium (3.74-8.23mg/100g) and iron (1.50-5.48mg/100g). The concentration of these mineral elements was found to be superior in ultimate gold rice variety. Phenol content of the rice varieties ranged from 9.92-14.58mg/100g, phytate (1.22-1.53g/kg), saponin (5.86-6.37%), tannin (47.03-66.89 mg/100 g) and flavonoid (2.29-2.80%). Ultimate gold rice variety also contained higher concentrations of phenol and tannins while saponin content was higher in daily choice rice variety. Phytate content on the other hand did not vary significantly (p>0.05) between the rice varieties. The result therefore revealed that ultimate gold rice variety contained a considerable amount of nutrients and should be highly recommended to consumers for derivation of the above-mentioned nutrients.

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

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.