Asian Food Science Journal
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Proximate Composition, Mineral Bioavailability and Functional Properties of Defatted and Undefatted Avocado Pear (Persia americana) Seed Flours
No full textThe aim of this study was to investigate the proximate composition, mineral bioavailability and functional properties of defatted and undefatted avocado pear seed flours. Avocado pear seed was processed into flour and thereafter defatted using n-hexane. The proximate composition, total and extractable minerals and functional properties of the seed flours were determined using standard methods. Proximate analysis revealed that the defatted seed flour contained significantly (p<0.05) higher protein (11.90%) and ash (2.60%) than the undefatted sample (7.24% and 2.12%, respectively). The undefatted seed flour recorded higher values of moisture (4.84%), fat (3.28%), crude fibre (7.99%), carbohydrate (74.71%) and energy (406.08 kcal) than the defatted sample. Mineral composition of the seed flours also showed that undefatted sample contained significantly (p<0.05) higher contents of sodium (24.56 mg/100 g) and iron (9.05 mg/100 g) than the defatted while defatted sample was significantly (p<0.05) higher in potassium (103.15 mg/100 g), phosphorus (7.80 mg/100 g) and calcium (56.50 mg/100 g). Defatted seed flour gave the highest bioavailable sodium (53.88%), potassium (51.69%), iron (26.07%), phosphorus (47.12%) and calcium (43.47%) while undefatted seed flour had the lowest bioavailable sodium (51.41%), potassium (50.49%), iron (17.45%), phosphorus (45.35%) and calcium (36.35%). There were significant differences (p<0.05) among these values. Results of the functional properties of the seed flours showed that the defatted seed flours were high in water and oil absorption capacities (1.87 g/g and 1.87 g/g, respectively), bulk density (0.85 g/ml) and swelling power (6.75 g/g). However, these values were significantly (p<0.05) similar except for bulk density. Least gelation concentration was 4% for both flours while solubilities were 14.57% and 14.63% for defatted and undefatted seed flour, respectively. The result from this study indicates that avocado pear seed flours may be useful in some food formulations. Defatted avocado pear seed is a good source of protein and can be incorporated into existing food products to provide a protein rich diet
Amino Acid Profile/Score and In-vitro Protein Digestibility of Biscuits Produced from Wheat Flour, African Breadfruit Flour and Moringa Seed Flour Blends
No full textThe objective of this work was to evaluate the Amino Acid profile/score and In-vitro protein digestibility of composite biscuits produced from blends of Wheat flour (WHF), African breadfruit flour (ABF)and Moringa seed flour(MSF) at the following ratios (Sample A: WHF 100%: ABF 0; MSF 0, B= WHF 77.5%:ABF 20%: MSF 2.5%, C=WHF 75%: ABF 20%: MSF 5.0%, D= WHF 72.5%: ABF 20%: MSF 7.5%. E = WHF 70%: ABF 20%: MSF 10%, F = WHF 90%: ABF 0: MSF 10%, G = WHF 80%: ABF 20%: MSF 0). The most predominant Amino Acid in ABF was glutamic (12.27 g/100 g) followed by Aspartic and lysine, with values of 8.96 g/100 g and 6.55 g/100 g, respectively. Glutamic Acid content of the biscuits ranged from 10.96 g/100 g – 12.96 g/100 g, with sample B giving significantly higher value. Substitution with MSF resulted in decreasing glutamic acid content levels in the formulated biscuits, while lysine, phenylalanine and Isoleucine improved with the addition of 10% Moringa seed flour. Amino acid Scores of the biscuits using Hen egg as standard showed that whole egg had a higher amino acid score except glycine (1.04 – 1.25). Percentage In-vitro protein digestibility ranged from 10.64% - 47.33%, showing that addition of moringa seed flour and African breadfruit flour improved digestibility values from 10.64% to 47.33% for sample E with the control sample (wheat flour biscuit) being significantly lower. Substitution with ABF and MSF improved protein digestibility of the produced biscuits. Also, the Amino acid scores of the formulated biscuits were higher than the FAO recommended daily dietary requirements for Amino acids
Structure-Property Relation in Varieties of Millets Grown in Karnataka
No full textAim: This study aims to establish structure-property relation of the varieties of millets grown in Karnataka.
Study Design: Seven different varieties of millets were collected from the farms in Chitradurga district from the state of Karnataka in India.
Place and Duration of Study: This study was conducted between January and April 2020 at the Vijnana Bhavan, University with Potential for excellence, University of Mysore, Karnataka
Methodology: Magnetic property and characterization for seven out of the nine varieties of millets grown in Chitradurga, Hiriyur and Khandenahalli of Karnataka were carried out using X-ray diffraction studies (XRD), Energy Dispersive X-ray analysis (EDAX), Raman spectroscopy, SEM and Xplore AC magnetic techniques to understand the physical properties of these samples and to find out the structure-property relation in these millets.
Results: The Foxtail millet is unique in terms of crystallites size, elemental distribution and magnetic properties. The structure-property relation of all the millets is determined.
Conclusion: It is evident from these studies that all the millets are diamagnetic in nature, crystalline like order is less and the major component in all these millets is cellulose. Also the Foxtail millet has excellent structure-property relation
Impact of Different Substrates and Mother Cultures on Yield and Yield Attributes of Oyster Mushroom (Pleurotus ostreatus)
No full textAim: This study was aimed to compare the performance of different substrates and mother culture materials on yield and yield parameters of oyster mushroom (Pleurotus ostreatus).
Study Design: This is an experimental study following Complete Randomized Design (CRD).
Place and Duration of Study: The experiments were conducted in the Laboratory, Department of Plant Pathology, Sher-e-Bangla Agricultural University, Dhaka and Mushroom Development Institute, Savar, Dhaka from January 2019 to February 2020.
Methodology: Accordingly, three substrates (sawdust, rice straw, sawdust + rice straw (1:1)) and three mother cultures (rice, maize, sawdust) were used in oyster mushroom cultivation.
Results: Among the substrates and mother culture components, using rice straw and sawdust mother spawn, the maximum length of stipe was recorded (23.27 mm and 24.29 mm, respectively). Applying sawdust + rice straw (1:1) and maize mother spawn, the peak diameter of stipe was calculated (9.90 mm and 10.01 mm, respectively). The maximal diameter of pileus was observed in sawdust + rice straw (1:1) and rice mother spawn (72.90 mm and 67.57mm, respectively). With the application of rice straw and maize mother spawn, thickest pileus was viewed (5.60 mm and 5.47mm respectively). The sawdust and sawdust mother spawn delivered peak number of fruiting body (6.67 and 7.33, respectively). Among the substrates, rice straw gave the highest biological yield (44.40 g/packet) and sawdust gave the lowest (41.73 g/packet). Among the mother spawn, sawdust mother spawn presented the highest biological yield (45.47 g/packet) and maize mother spawn gave the lowest (39.16 g/packet). In the comparison of combined effect of substrates and mother spawn, sawdust mother spawn performed best in the biological yield (50.80 g/packet) with rice straw as substrate material and maize mother spawn showed comparatively lower biological yield (37.60 g/packet) with both sawdust and rice straw as substrate material.
Conclusion: Rice straw and sawdust mother spawn can be recommended for its suitability in oyster mushroom (Pleurotus ostreatus) cultivation
Proximate Composition, Phytochemical and Mineral Analysis of Cooked and Raw Walnut (Tetracarpidium conophorum)
No full textAim: This work attempts to determine the bioactive agents’ groups probably responsible for the diverse growth characteristics and medicinal uses of (Tetracarpidium conophorum) Nigerian walnut.
Methodology: The following analyses were carried out in the study proximate, phytochemical and mineral were analyzed.
Results: The result for proximate analysis of the raw and cooked walnut seed extract contained the following parameters 42.57% and 40.91% moisture content, 20.54% and 23.03% protein, 4.51% and 4.27% Fat content, 7.26% and 7.05% crude fiber, 5.02% and 5.16% Ash content, 20.12% and 19.59% carbohydrate respectively. The phytochemical analysis results obtained revealed the presence of bioactive compounds containing 0.92 mg/100 g Tannin, 1.69 mg/100 g Saponin, 2.78 mg/100 g Flavonoid, 0.41 mg/100 g Alkaloid for cooked walnut while raw walnut contained 1.10 mg/100 g Tannin, 3.09 mg/100 g Oxalate, 2.63 mg/100 g Phytate, 3.43 mg/100 g Saponin, 3.19 mg/100 g Flavonoid and 1.34 mg/100 g Alkaloid. This study has shown the phytochemical, mineral and proximate compositions of boiled Tetracarpidium conophorum seeds.
Conclusion: The study revealed that the boiled seeds contain concentrations of alkaloids and also contain moderate quantities of tannins. These bioactive compounds could be responsible for the reported medicinal properties of Tetracarpidium conophorum seeds. This partly shows the use of this seed in herbal medicine
Antioxidant Capacity of Indigenous Root and Tuber Crops of Sri Lanka as Affected by Simple Processing
No full textThe indigenous root and tuber crops in Sri Lanka have not been exploited by the food industry. With a view to establish their nutritional importance and promote consumption and industry usage, this study determined the contents of selected bio active compounds and antioxidant properties in 15 root and tuber crops varieties namely, Amorphophallus paeoniifolius, Canna indica (2 Selections), Dioscorea alata (6 varieties), D. bulbifera, D. esculenta, Maranta arundinacea and Xanthosoma sagittifolium (3 varieties), both in their raw and processed (boiled) forms. Antioxidant capacity (AOC) of yams was determined by Ferric Reducing Antioxidant Power (FRAP) Assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) Radical Scavenging Assay. Total phenolics (TPC) and ascorbic acid contents (AAC) were determined by Folin-Ciocalteu method and 2,6-dichlorophenol indophenol visual titration method, respectively. Chemical analyses were performed on triplicate samples. The AOC in the raw form ranged from 56 mg TE/g dry weight (D. bulbifera) to 30 mg TE/g dry weight (M. arundinaceae) while it showed a 0.4% (D. alata ‘Raja ala’) to 45% (D. alata ‘Hingurala’) decrease when boiled. The TPC in the raw form was highest in D. bulbifera (190.5 GAE; mg/100 g) while it was lowest in D. esculenta (6 mg/100 g). Dioscorea alata ‘Jaffna Rasawalli’ showed the highest loss (95%) of phenolics when subjected to boiling. The Xanthosoma sagittifolium varieties ‘Kiri ala’ and ‘Isuru’ had the highest AAC (12 mg/100 mg) in raw form while it was lowest (2 mg/100 mg) in M. arundinaceae. D. bulbifera and X. sagittifolium ‘Kaha kiri ala’ retained relatively higher levels of antioxidants in their boiled forms. The contents of bioactive compounds in yams tended to decrease when subject to boiling. However, the degree of loss depended on the yam variety. Further research should focus on developing processing technologies to minimize the loss of bioactive compounds in root and tuber crops
Popularization of Traditional Processing of Cowpea into Couscous (Beroua) in the West (Dogondoutchi) and Mid-South (Maradi and Zinder) of Niger
No full textIn Niger, there is a rich diversity of food processing sits from cowpea (Vigna unguiculata). Like most processed products, beroua or cowpea couscous is produced using artisanal processes. It is originated from the people of Arawa (Dogondoutchi). This transformation spread to the Maradi and Zinder regions, where studies have shown variability in the processing of cowpea grains into beroua. This study aimed to describe local knowledge around the different processes of processing cowpea into beroua through important areas of cowpea agricultural production in Niger, notably Dosso, Maradi and Zinder. The results show that beroua has been known for several years by local populations, its production and consumption are based on traditional knowledge and know-how. Cultural and technical exchanges between peoples transformed the beroua popular quickly. The beroua, through marketing and various exhibitions, has contributed to the popularization of Niger's traditional dishes both at national and international level
Nutritional Composition, Functional Properties and Food Applications of Millet Grains
No full textMillet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitamins and other nutrients. The functional properties of the cereal grains (Millet) was also evaluated and the findings gotten from various authors shows that the grains has a good functional properties in terms of their bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and host of others. The pasting properties were also researched on and various authors attested to the potentiality of the grains in terms of the pasting properties. The food applications of the grains was not left out since the basic essence of this review is to see to the betterment of the livelihood of human, as such the various foods that can be produced from these grains were also looked into foods like millet ball “Fura”, tuwo, gruel, alcoholic beverages (like pito, burukutu) and non-alcoholic beverages (like “kunu zaki”) where all examined and conclusively the grains were rich sources of meals
Dietary Intake and Micronutrient Status of School Children in Enugu-South L.G.A., Enugu State, Nigeria
No full textThis study sought to assess the dietary intake and serum Zinc, Iron and Copper status of primary school children aged 5-13 years living in Enugu- South Local Government Area of Enugu State, Nigeria. This study is a community-based cross-sectional study, adopting multistage random sampling techniques. Dietary intakes of the micronutrients were assessed using the 24 hours dietary recall. The micronutrient intakes of the children were evaluated using Dietary Requirement Intake as a reference. Two milliliters (2 ml) of non-fasting venous blood was taken from the children for serum micronutrient analysis. Three hundred and thirty (330) children were analyzed for serum micronutrient status; 155 (47%) were male while 175 (53%) were females, with their mean age 8 ± 1.09: The mean micronutrient intakes of the subjects were 4.98 ± 3.7, 4.53 ± 1.63, and 0.42 ± 0.20 mg/d for Fe, Zn and Cu respectively. Only the male group aged 5-9 years met 100% of the DRI for Zn while the 5-9 years females, 10-13 years males and 10-13 years female did not meet up with the DRI for Zn, Fe and Cu. The mean serum micronutrients of the total children were 63.16 ± 18.06, 62.27 ± 17.3 and 69.9 ± 14.99µg/dl for Fe, Zn and Cu respectively. Of the 330 children studied, 32%, 43% and 23% of them seem to be deficient in Fe, Zn and Cu respectively. The food intakes of the children did not supply the recommended Dietary Requirement Intake for school children. There is, therefore, an urgent need to educate the public on good eating habits and the need for diversification of diets with animal products, fruits and vegetables to ensure adequate intake of these essential micronutrients
Quality Evaluation of Maize Akamu as Affected by Dehulling, Partial Germination and Oil Seed Supplementation
No full textAkamu, a starchy cereal-based lactic acid fermented gruel consumed in West Africa was prepared using different processing methods: use of dehulled (D) maize grains, use of partially germinated (PG) maize grains (36-48h) and blends: PG and soybean (S) (90:10), D and S (90:10) and D and Melon (M) seed (90:10). Soaking, wet-milling, wet-sieving, sedimentation (24h), decanting, dewatering were involved and the traditional maize akamu served as the control. The seven different samples were subjected to physicochemical microbiological and sensory evaluations. Crude protein (4.70-10.33%), crude fat (4.12-14.30%), total ash (0.26-0.88 %%), crude fibre (1.51-2.77%) contents were higher in oil seed treated akamu and the carbohydrate contents (<74.41%) were the lowest. The akamu made of dehulled(D) maize had poorer proximate composition. Dominant elements in all the akamu were Phosphorous and Potassium and surprisingly, Zinc (1.98mg/100g), Iron (7.33 mg/g) and potassium (106.83 mg/g) in the akamu made with dehulled maize and calcium higher in the control (14.21mg/100g) and partially germinated (14.71mg/100g) akamu. Low water activity in the dried akamu ensured satisfactory low bacterial and fungal counts (<103cfu/g). The control (U) and D akamu possessed better functional and sensory properties; water absorption capacity, swelling power and pH of the different akamu varied significantly: 7.40—8.10 ml/g, 2.74-5.73 g/g, and 5.41-7.42 g/g respectively. Short period of germination (<48 h) did not affect negatively the proximate composition, sensory, water absorption capacity and swelling power of the PG, PG+U, PG+S akamu(s). The control (U) and D akamu were adjudged to possess better sensory properties especially U akamu with scores slightly greater than 8 on a 9-point hedonic scale, but the superior nutritive value of oil seed treated akamu(s) were masked by poorer sensory attributes. It is concluded that akamu made from PG maize or its blends with undehulled maize or soybean were better alternatives to traditional akamu which is nutritionally inferior although it possessed excellent sensory and functional properties