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.

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

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.

Chemical, physical and hedonic characteristics of green tea powder fortified oatmeal cookies

Fortification of oatmeal cookies with ingredients that are physically more attractive and functional is an interesting breakthrough for improving oatmeal cookies to be a favourite healthy food. Green tea was considered to be a food fortification because of its phytochemical content, which is beneficial to health. This study was aimed at getting more insight into the effect of green tea powder (GTP) fortification on physical (texture and colour), chemical (moisture, fat, ash, protein, carbohydrates, crude fibre content, and calories) and hedonic characteristics of oatmeal cookies. The treatments in this study were 5 levels of GTP fortification (each repeated 4 times) i.e., 0, 2, 4, 6, and 8% into the cookie’s dough. There was a significant effect (p≤0.05) of GTP fortification on the texture, colour, ash, fat, crude fibre, and total calorie products. The 2% GTP fortification in oatmeal cookies was the most preferred by the panellists, because the higher percentages of GTP affected the more bitter taste and harder texture. Fortification of oatmeal cookies with 6% GTP produces the final product, namely green tea oatmeal cookies (GTOC), which are low in fat and carbohydrates but high in fibre and protein content. GTP fortification can improve the oatmeal cookie's functional properties

Variability of exotic ginger (Zingiber officinale Rosc.) accessions for quality parameters

Ginger (Zingiber officinale) is one of the important and widely used spices throughout the world in fresh and dried forms. The study on quality characterization and essential oil profiling of 13 ginger genotypes was conducted at ICAR-Indian Institute of Spices Research, Kozhikode, Kerala, during 2019-2020. The genotypes included eight promising exotic accessions (Acc. 393, Acc. 607, Acc. 736, Acc. 833, Acc. 869, Acc. 872, Acc. 873 and Acc. 874), four popular cultivars (Nadan, Himachal, Maran, Rio-de-Janeiro) and a released variety IISR Varada. Significant differences among the genotypes were recorded for various quality parameters such as oleoresin, essential oil and crude fibre content. Among the exotic genotypes, Acc. 869 recorded the highest essential oil content (2.44%), followed by Acc. 393 (2.42%), Acc. 833 and Acc. 873 (2.10%). The accessions, Acc. 869, Acc. 874, Acc. 873 and Acc. 393 recorded higher oleoresin content of 5.88 per cent, 5.63 per cent, 5.34 per cent and 5.28 per cent, respectively. Considering essential oil and oleoresin contents, the exotic accessions, Acc. 873, Acc. 393 and Acc. 869 were identified as promising genotypes. Among the other genotypes, Rio-de-Janeiro recorded the highest essential oil (2.76%) and oleoresin content (6.69%). The exotic genotypes, viz., Acc. 607, Acc. 736 and Acc. 393 recorded crude fibre content of less than 5 per cent whereas, Acc. 869 recorded the maximum of 7.85 per cent. Fifty compounds were identified through essential oil profiling, and the major classes were sesquiterpene hydrocarbons followed by monoterpene hydrocarbons. The major compound identified was α-zingiberene and was highest in Acc. 393 (30.49%), followed by Maran (30.32%).

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

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

Impact of 100% organic diets on pig performance, carcass composition and carcass nutrient deposition efficiency

The ultimate objective of organic pig production is to use ingredients of 100% organic origin in the animals’ diets. However, this approach is challenging, especially when needing to ensure adequate quantities of essential amino acids (EAAs) and protein in grower-finisher diets. The current standard is 95% organic feed ingredients, but this percentage can be increased by reducing the EAA supply or by accepting an unbalanced EAA profile. A further incentive also exists to include forages in organic diets as a way to raise dietary crude fibre content. The current study therefore investigates three organic diets (T95: 5% of non-organic origin; T100: 0% of non-organic origin and T100-CF: T100 plus an increased crude fibre level), which were offered ad libitum to 48 pigs (16 per diet) weighing 22 to 110 kg. Comparison of the three diets revealed that increasing the crude fibre content (T100-CF) reduced growth, increased total feed intake and impaired feed and protein deposition efficiency, but the unbalanced EAA profile (T100) had no effect on growth traits and protein deposition efficiency. The T100 and T100-CF pigs differed from the T95 pigs in terms of feeding behaviour traits, as they displayed more frequent but shorter feeder visits, shorter between-meal intervals and smaller meals. Increasing the fibre content with press cake ingredients raised the degree of unsaturation of the backfat and might cause problems in meat processing. In conclusion, the results revealed that pigs could cope with a mild EAA imbalance.

The Proximate Compositions And Rumen Degradabilities Of Some Tropical And Temperate Legumes

The proximate compositions and degradabilities in the rumen of tropical legumes (peas and beans) and temperate peas were studied with the aim of comparatively evaluating their nutritive potential for ruminants. The mean crude fibre content of temperat peas (11.3%) was higher than for tropical peas and beans. The mean gross energy contents of tropical peas (18.2 MJ/kg) and beans (18.6 MJ.kg) were higher than for temperate peas (17.0 MJ/kg) despite a higher mean ash value for the tropical types. Other proximate components were very similar for both tropical and temperate legumes although lima bean had a higher crude protein content. Generally the individual compositions of both the temperate peas and were within the range of published values for tropical legumes. The degradabilities of the dry matter and crude protein in the rumen of hay-fed cows were comparable for both tropical and temperate type legumes.

Possibilities of maize hybrids utilisation in canned baby corn production

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.

Biofertilizers Enhance Quality of Onion

This investigation was conducted to determine the effect of organic fertilizers on the content of chlorophyll a, chlorophyll b, antioxidant activity, crude fibre, and zinc in two onion cultivars, Stuttgarter Riesen and Rote Laaer, during 2016, 2017, and 2018. In this research, the following treatments were used: B-Stimul (contains Azospirillum Tarrand et al., Azotobacter Beij., Bacillus Cohn, Chlorella vulgaris Beij., and Herbaspirillum Baldani et al.), EkoBooster 2 (contains biostimulators and mineral salts of nitrogen, phosphorus, and potassium) and Vermifit A (extract of compost of Californian earthworm). The results showed that the application of biofertilizers to onion resulted in the highest chlorophyll b content in 2017 in Stuttgarter Riesen. EkoBooster 2 positively affected crude fibre content in both cultivars, but only in 2016. Antioxidant activity was not significantly affected by the interaction of experimental factors. The application of the biostimulating fertilizers can have a positive impact on the quality parameters of onion, but the kind of fertilizer must be suited to seasonal conditions and the cultivar.

Comparative Physicochemical and Proximate Analyses of Different Extracts of Persea americana

Avocado and Avocado oil are high in monosaturated oleic acid, a heart-healthy fatty acid that is believed to be one of the main reasons for the health benefits of olive oil. This study, was therefore carried out to determine the physicochemical and proximate composition of the seed and rind of avocado pear with the extraction and characterization of oil obtained from the seed and rind using solvent extraction. The phytochemical screening was also carried out on the seed and rind of avocado pear oil. The moisture contents were (51.05% and 71.77%) for the seed and rind respectively. The ash content of the unripe seed and rind were (0.52% and 0.55%) respectively. The fat (lipid) content in both the unripe seed and rind oil were (21.41g and 9.53 g) respectively. The unripe rind sample was richer in protein (6.4%) and unripe seed being lower (3.04%) to the rind. The crude fibre content for the seed and rind oil were (51.2 g and 2.54 g) respectively. Saponification value of the oil from unripe seed had a higher value of 258.82 mg KOH/g and for unripe rind was 203.47 mg KOH/g. The peroxide value for oil obtained from both unripe seed and rind of Persea americana were 0.91 mg/kg and 0.33 mg/kg respectively. Acid value was low in the unripe seed with a mean value of 0.057 mg KOH/g. It was observed that the Acid value for unripe rind was 0.058 mg KOH/g. The iodine value for rind was 182.85 (gI2/100 g), the seed oil contains 53.78 (gI2/100 g) of iodine. The refractive index was 1.21 and 1.35 for the unripe seed and rind oil respectively. The pH of the various avocado pear extracts also showed their slightly acidic nature.