Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour
The study supplemented wheat flour cookies with gram flour at levels of 0-50% and evaluated the nutritional properties. Cookies with higher levels of gram flour substitution had significantly increased protein, fat, fiber, ash and mineral contents. Physical properties like thickness and spread factor differed significantly with gram flour addition while width did not. Feeding the cookies to rats found that higher gram flour levels of 40-50% produced cookies with the best protein bioavailability. Overall, cookies with 30% substitution had acceptable properties compared to the control, while 40-50% gram flour cookies were best for protein bioavailability.
A study was carried out to evaluate the nutritive value and enzyme supplementation of different sources of energy in broiler diets on the growth performance and heamatological parameters of broiler chickens supplemented with Mazigrain® enzyme within the treated groups. Five isonitrogenous and isocaloric diets less (23.17 % CP; 2831 Kcal/ME and 21.73 % CP; 2929 Kcal/ME) for the broiler starter (0 - a month) and finisher phases (5–8 months) respectively were formulated. Diet 1(maize based diet) served in as the control while diets 2, 3, 4 and 5 were supplemented with sorghum, pearl millet, cassava and sweet potatoes based diets separately. A sum of 225 day-old NAPRI X broiler chicks were haphazardly distributed to the five treatments. Every treatment comprised of 45 broilers with three repeats of fifteen birds each in a Completely Randomized Design (CRD). The general linear model protocol of S.A.S. 9.0. was used to analyze the collected data. Among the dietary groups significant changes (P<0.05) was found utilizing a Tukey test. Enzyme along with various energy sources have noteworthy (P<0.05) changes on every one of the parameters (final weight, daily weight gain, feed conversion ratio, water intake, water to feed ratio and feed cost per kilogram weight gain) except for death rate at the starter phase. Broilers that had sorghum based diet had the best performance at starter stage (final weight; 627 g, weight gain; 576.85 g, feed cost/kg gain; ^ 187.95 k). At the finisher stage, sorghum supplemented with enzyme had the best feed conversion ratio (1.96) and feed cost/kg gain; ^ 171.15 k. The optimal performance characteristics were recorded for sorghum based diets. Feed cost / kg gain was the cheapest on birds fed sorghum based diet with enzyme supplementation which was comparable with those fed the maize based diet. However, the use of enzyme enhanced the performance of birds at both the starter and finisher phases.
Performance by Layer upon Substitution of Soybean Meal with Mung Bean Protein...Premier Publishers
This experiment assessed substitution level of soybean meal by mung bean protein concentrate (MBPC) in layer’s diet. Unsatiating demand for animal protein, the need to prudently utilize feeding resources and minimize footprints in food chain/business, use of local raw-material is imperative. 180 ISA Brown2000 hens, assigned to 9 treatments (2 replications, 10 hens each) were fed experimental diets for 4 periods (49-52wks) and were evaluated for their performance. Their diet contained 2 grades of MBPC (70% CP and 75% CP). T1 was control diet. T2-T5 contained MBPC (70% CP) at 25%, 50%, 75% and 100% substitution levels, respectively. T6-T9 contained MBPC (75% CP) at 25%, 50%, 75% and 100% substitution levels, respectively. The results revealed that egg production (%) and egg mass were not significantly different in 1st three periods but it was in the 4th period (P<0.05). T1 had the highest egg production (%) but not significantly different in overall periods. Progressively decreasing egg production and FCR was observed through the periods without a significant difference. Egg weight was significantly different in 4th period. Economic benefit returns (EBR) was not significantly different among treatments. It is concluded that MBPC (70% & 75% CP) can substitute 25% SBM in layer’s diet without adverse effect on performance and EBR.
Meat Quality of Broiler Chickens Fed Diets Containing some Tropical Leaves as...AI Publications
Meat quality, carcass and organ characteristic of arbo acre breed of broiler chicken fed diets containing moringa, fluted pumpkin and African spinach meals and their composites as replacement for 50% synthetic methionine in diets were examined using a completely randomized experimental design involving two hundred and forty (240) chicks. Which were randomly distributed into eight dietary treatments of three replicates per treatment and ten birds per replicate. This study lasted for six weeks. At the end of the experiment, three (3) birds per replicate were randomly selected and slaughtered. The carcass and the organs characteristic were measured and thigh, breast and drumstick were separated for meat quality analysis. The carcass characteristic were all significantly (P≥0.05) differ with moringa having the highest. The organ characteristic shows that there were no significant (p≤0.05) difference in all the parameters except for the belly fat. The meat quality (P≤0.05) affected. There was improvement in thaw loss, tenderness, juiciness and overall acceptability of the meats with the inclusion of the leaf mills. The composite leaf meal inclusion gave the overall best result. It was concluded that the selected leaf meals and their composite could be used to replacement 50% synthetic methionine in poultry diet.
Comparative Effect of Some Proprietary Vitamins and Trace Mineral Mixtures on...iosrjce
The research study was carried out to evaluate the comparative effect of some proprietary
vitamins/trace mineral mixtures on the performance and egg quality of laying hens. Two hundred and fifty- six
fifty weeks old Yaffa strain laying birds were used. The birds were randomly allotted to four premixes fortified
experimental diets; PPGODOMIX, PPOMIX, PPROCHE and PPWRITEX with each diet containing isocaloric
and isoproteinous. Sixty four birds were randomly assigned to each of the dietary treatments. The birds were
further sub- divided into four replicates with sixteen birds per replicate. The four dietary treatments elicited no
significant (P>0.05) influence on the overall performance of birds. Percentage hen day egg production was
equally not significantly (P>0.05) affected by any of the dietary treatments examined. The average daily feed
intake was significantly (P<0.05)><0.05)>0.05) influenced by PPOMIX. Birds fed PPOMIX obtained a significantly (P<0.05) higher
value of egg weight, albumen weight and blood spot which were statistically similar to other experimental
premixes examined. The results generated from this study revealed that premix of similar profile will give
similar result which could be used to improve ration management towards enhanced feed utilization and egg
internal/external quality.
A study was carried out to evaluate the nutritive value and enzyme supplementation of different sources of energy in broiler diets on the growth performance and heamatological parameters of broiler chickens supplemented with Mazigrain® enzyme within the treated groups. Five isonitrogenous and isocaloric diets less (23.17 % CP; 2831 Kcal/ME and 21.73 % CP; 2929 Kcal/ME) for the broiler starter (0 - a month) and finisher phases (5–8 months) respectively were formulated. Diet 1(maize based diet) served in as the control while diets 2, 3, 4 and 5 were supplemented with sorghum, pearl millet, cassava and sweet potatoes based diets separately. A sum of 225 day-old NAPRI X broiler chicks were haphazardly distributed to the five treatments. Every treatment comprised of 45 broilers with three repeats of fifteen birds each in a Completely Randomized Design (CRD). The general linear model protocol of S.A.S. 9.0. was used to analyze the collected data. Among the dietary groups significant changes (P<0.05) was found utilizing a Tukey test. Enzyme along with various energy sources have noteworthy (P<0.05) changes on every one of the parameters (final weight, daily weight gain, feed conversion ratio, water intake, water to feed ratio and feed cost per kilogram weight gain) except for death rate at the starter phase. Broilers that had sorghum based diet had the best performance at starter stage (final weight; 627 g, weight gain; 576.85 g, feed cost/kg gain; ^ 187.95 k). At the finisher stage, sorghum supplemented with enzyme had the best feed conversion ratio (1.96) and feed cost/kg gain; ^ 171.15 k. The optimal performance characteristics were recorded for sorghum based diets. Feed cost / kg gain was the cheapest on birds fed sorghum based diet with enzyme supplementation which was comparable with those fed the maize based diet. However, the use of enzyme enhanced the performance of birds at both the starter and finisher phases.
Performance by Layer upon Substitution of Soybean Meal with Mung Bean Protein...Premier Publishers
This experiment assessed substitution level of soybean meal by mung bean protein concentrate (MBPC) in layer’s diet. Unsatiating demand for animal protein, the need to prudently utilize feeding resources and minimize footprints in food chain/business, use of local raw-material is imperative. 180 ISA Brown2000 hens, assigned to 9 treatments (2 replications, 10 hens each) were fed experimental diets for 4 periods (49-52wks) and were evaluated for their performance. Their diet contained 2 grades of MBPC (70% CP and 75% CP). T1 was control diet. T2-T5 contained MBPC (70% CP) at 25%, 50%, 75% and 100% substitution levels, respectively. T6-T9 contained MBPC (75% CP) at 25%, 50%, 75% and 100% substitution levels, respectively. The results revealed that egg production (%) and egg mass were not significantly different in 1st three periods but it was in the 4th period (P<0.05). T1 had the highest egg production (%) but not significantly different in overall periods. Progressively decreasing egg production and FCR was observed through the periods without a significant difference. Egg weight was significantly different in 4th period. Economic benefit returns (EBR) was not significantly different among treatments. It is concluded that MBPC (70% & 75% CP) can substitute 25% SBM in layer’s diet without adverse effect on performance and EBR.
Meat Quality of Broiler Chickens Fed Diets Containing some Tropical Leaves as...AI Publications
Meat quality, carcass and organ characteristic of arbo acre breed of broiler chicken fed diets containing moringa, fluted pumpkin and African spinach meals and their composites as replacement for 50% synthetic methionine in diets were examined using a completely randomized experimental design involving two hundred and forty (240) chicks. Which were randomly distributed into eight dietary treatments of three replicates per treatment and ten birds per replicate. This study lasted for six weeks. At the end of the experiment, three (3) birds per replicate were randomly selected and slaughtered. The carcass and the organs characteristic were measured and thigh, breast and drumstick were separated for meat quality analysis. The carcass characteristic were all significantly (P≥0.05) differ with moringa having the highest. The organ characteristic shows that there were no significant (p≤0.05) difference in all the parameters except for the belly fat. The meat quality (P≤0.05) affected. There was improvement in thaw loss, tenderness, juiciness and overall acceptability of the meats with the inclusion of the leaf mills. The composite leaf meal inclusion gave the overall best result. It was concluded that the selected leaf meals and their composite could be used to replacement 50% synthetic methionine in poultry diet.
Comparative Effect of Some Proprietary Vitamins and Trace Mineral Mixtures on...iosrjce
The research study was carried out to evaluate the comparative effect of some proprietary
vitamins/trace mineral mixtures on the performance and egg quality of laying hens. Two hundred and fifty- six
fifty weeks old Yaffa strain laying birds were used. The birds were randomly allotted to four premixes fortified
experimental diets; PPGODOMIX, PPOMIX, PPROCHE and PPWRITEX with each diet containing isocaloric
and isoproteinous. Sixty four birds were randomly assigned to each of the dietary treatments. The birds were
further sub- divided into four replicates with sixteen birds per replicate. The four dietary treatments elicited no
significant (P>0.05) influence on the overall performance of birds. Percentage hen day egg production was
equally not significantly (P>0.05) affected by any of the dietary treatments examined. The average daily feed
intake was significantly (P<0.05)><0.05)>0.05) influenced by PPOMIX. Birds fed PPOMIX obtained a significantly (P<0.05) higher
value of egg weight, albumen weight and blood spot which were statistically similar to other experimental
premixes examined. The results generated from this study revealed that premix of similar profile will give
similar result which could be used to improve ration management towards enhanced feed utilization and egg
internal/external quality.
Research Inventy : International Journal of Engineering and Scienceresearchinventy
Research Inventy : International Journal of Engineering and Science is published by the group of young academic and industrial researchers with 12 Issues per year. It is an online as well as print version open access journal that provides rapid publication (monthly) of articles in all areas of the subject such as: civil, mechanical, chemical, electronic and computer engineering as well as production and information technology. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published by rapid process within 20 days after acceptance and peer review process takes only 7 days. All articles published in Research Inventy will be peer-reviewed.
Zoo-technical performances of weaner rabbits fed Nutryzyme® supplemented dietsAI Publications
The study assessed the zoo-technical performances of weaner rabbits fed Nutrizyme supplement diets. This study aimed at determining the zoo-technical performances of the weaner rabbits fed Nutrizyme supplement diets while we specifically determined the zoo-technical performances, the apparent nutrient digestibility as well as the hematological and serum Biochemical of weaner rabbits fed Nutrizyme supplement diets. Eighteen rabbits were allotted into three dietary treatments with each having three replicates in a completely randomized design format. Each replicate (unit) housed two rabbits. The Nutrizyme powder was incorporated in the diets at 0, 125, and 250 ppm respectively. The parameters appraised include average daily feed intake, feed efficiency, average final weight and the heamatological and serum profiles. All data generated were subjected to analysis of variance using statistical packages for social sciences (SSPM) packages. There were significant (p<0.05) differences in the total weight, average daily weight, average daily feed intake as well as the feed efficiency. Rabbits fed diets 3 (250mg/kg Nutrizyme inclusion) had the best result in terms of the total weight (1068g), average daily (0.25), respectively. There were significant (p<0.05) differences in the digestibility of nutrients among the rabbits as indicated in the results. The crude protein digestibility improved with increased enzyme inclusion in the diets. Rabbits fed the control diet had the least nutrient digestibility. The heamoglobin concentrations, white blood cells and serum metabolites were not significantly influenced (p<0.05) by dietary treatments. The packed cell volumes (PCV) of 36.03 to 41.06% were within the normal values of 35 to 45%, also red blood cell counts and the mean cell heamoglobin concentration (MCHC), were within the range reported for rabbits. Enzyme was found to be good nutrient metabolite that could enhance the growth of weaned rabbits. The already established quantity (125g/ton of feed) should be maintain as either increase or decrease in the internationally recommended quantity did not significantly (p<0.05) affect the zoo-technical performances nutrient digestibility, heamatological and serum metabolites of weaner rabbits.
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
EFFECT OF ENZYME SUPPLEMENTATION ON PERFORMANCE OF PULLET CHICKS FED DIFFEREN...Gabriel Ken
A study was conducted to evaluate the performance of pullet chicks fed diets containing varying levels of fibre and supplementary enzyme. One hundred and twenty 3 -week old Harco black pullet chicks averaging 249.87 – 250.23g body weight were randomly divided into 8 groups of 15 birds each.
Influence of Different Levels of Adsorbent “Vitacorm Reo-M” on the Morphologi...IJAEMSJORNAL
The study was carried out to determine the effects of levels of adsorbent "Vitacorm REO-M" on the growth, hematology, and serum biochemistry of pigs. The pigs were separated into four groups and further randomized design and fed diets contained by weight: concentrates grain mixture consisting of barley – 43.0%, corn – 10.0%, wheat – 11.0 – 11.5%, peas – 8.0 – 8.5%, and also bran – 6.0-8.0%, soybean meal – 5.0-9.0%, sunflower meal – 6.0%, fish meal – 5.0%, soybean oil – 2.0%, premix – 2.5%. The control animals (CG) were fed the main diet and EG1, EG2 and EG3 diet included adsorbent additive "Vitacorm REO-M" in the amount of 2.0, 4.0 and 6.0 kg per ton of feed, respectively. The pigs were adequately housed, while feed and potable water were supplied ad libitum. At the end of the experiment 3 pigs were randomly sampled from each treatment (1 per replicate) and blood collected through venipuncture on veins at backside of the ears. Results showed significant (P≤0.05) effect of "Vitacorm REO-M" at a dosage of 4 kg per ton of feed allowed to obtain an additional average daily gain in EG2 (0.541 kg) 7.98% higher than in the CG. Was found that the highest content of total protein at the end of the experience was observed in CG - 68.95% (while in EG2 - 64.43%, EG1 - 64.62%, EG3 - 63.22%) and the highest level of γ-globulin content was noted in EG1 and EG3, respectively 9.33 and 9.53%. AST activity maximum increase (at a rate of 22.0-47.0 u/l) was observed in animals of the EG1 by 11.11%, and a decrease of 7.02% in EG3 relative to the CG. In the EG2, the AST index was within the normal range - 40.0 U/l. ALT activity was reduced in comparison with the CG in the EG1 by 4.23% - 3.0 U/l, in the EG2 - by 19.72% - 14.0 U/l.
Research Inventy : International Journal of Engineering and Scienceresearchinventy
Research Inventy : International Journal of Engineering and Science is published by the group of young academic and industrial researchers with 12 Issues per year. It is an online as well as print version open access journal that provides rapid publication (monthly) of articles in all areas of the subject such as: civil, mechanical, chemical, electronic and computer engineering as well as production and information technology. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published by rapid process within 20 days after acceptance and peer review process takes only 7 days. All articles published in Research Inventy will be peer-reviewed.
Zoo-technical performances of weaner rabbits fed Nutryzyme® supplemented dietsAI Publications
The study assessed the zoo-technical performances of weaner rabbits fed Nutrizyme supplement diets. This study aimed at determining the zoo-technical performances of the weaner rabbits fed Nutrizyme supplement diets while we specifically determined the zoo-technical performances, the apparent nutrient digestibility as well as the hematological and serum Biochemical of weaner rabbits fed Nutrizyme supplement diets. Eighteen rabbits were allotted into three dietary treatments with each having three replicates in a completely randomized design format. Each replicate (unit) housed two rabbits. The Nutrizyme powder was incorporated in the diets at 0, 125, and 250 ppm respectively. The parameters appraised include average daily feed intake, feed efficiency, average final weight and the heamatological and serum profiles. All data generated were subjected to analysis of variance using statistical packages for social sciences (SSPM) packages. There were significant (p<0.05) differences in the total weight, average daily weight, average daily feed intake as well as the feed efficiency. Rabbits fed diets 3 (250mg/kg Nutrizyme inclusion) had the best result in terms of the total weight (1068g), average daily (0.25), respectively. There were significant (p<0.05) differences in the digestibility of nutrients among the rabbits as indicated in the results. The crude protein digestibility improved with increased enzyme inclusion in the diets. Rabbits fed the control diet had the least nutrient digestibility. The heamoglobin concentrations, white blood cells and serum metabolites were not significantly influenced (p<0.05) by dietary treatments. The packed cell volumes (PCV) of 36.03 to 41.06% were within the normal values of 35 to 45%, also red blood cell counts and the mean cell heamoglobin concentration (MCHC), were within the range reported for rabbits. Enzyme was found to be good nutrient metabolite that could enhance the growth of weaned rabbits. The already established quantity (125g/ton of feed) should be maintain as either increase or decrease in the internationally recommended quantity did not significantly (p<0.05) affect the zoo-technical performances nutrient digestibility, heamatological and serum metabolites of weaner rabbits.
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
EFFECT OF ENZYME SUPPLEMENTATION ON PERFORMANCE OF PULLET CHICKS FED DIFFEREN...Gabriel Ken
A study was conducted to evaluate the performance of pullet chicks fed diets containing varying levels of fibre and supplementary enzyme. One hundred and twenty 3 -week old Harco black pullet chicks averaging 249.87 – 250.23g body weight were randomly divided into 8 groups of 15 birds each.
Influence of Different Levels of Adsorbent “Vitacorm Reo-M” on the Morphologi...IJAEMSJORNAL
The study was carried out to determine the effects of levels of adsorbent "Vitacorm REO-M" on the growth, hematology, and serum biochemistry of pigs. The pigs were separated into four groups and further randomized design and fed diets contained by weight: concentrates grain mixture consisting of barley – 43.0%, corn – 10.0%, wheat – 11.0 – 11.5%, peas – 8.0 – 8.5%, and also bran – 6.0-8.0%, soybean meal – 5.0-9.0%, sunflower meal – 6.0%, fish meal – 5.0%, soybean oil – 2.0%, premix – 2.5%. The control animals (CG) were fed the main diet and EG1, EG2 and EG3 diet included adsorbent additive "Vitacorm REO-M" in the amount of 2.0, 4.0 and 6.0 kg per ton of feed, respectively. The pigs were adequately housed, while feed and potable water were supplied ad libitum. At the end of the experiment 3 pigs were randomly sampled from each treatment (1 per replicate) and blood collected through venipuncture on veins at backside of the ears. Results showed significant (P≤0.05) effect of "Vitacorm REO-M" at a dosage of 4 kg per ton of feed allowed to obtain an additional average daily gain in EG2 (0.541 kg) 7.98% higher than in the CG. Was found that the highest content of total protein at the end of the experience was observed in CG - 68.95% (while in EG2 - 64.43%, EG1 - 64.62%, EG3 - 63.22%) and the highest level of γ-globulin content was noted in EG1 and EG3, respectively 9.33 and 9.53%. AST activity maximum increase (at a rate of 22.0-47.0 u/l) was observed in animals of the EG1 by 11.11%, and a decrease of 7.02% in EG3 relative to the CG. In the EG2, the AST index was within the normal range - 40.0 U/l. ALT activity was reduced in comparison with the CG in the EG1 by 4.23% - 3.0 U/l, in the EG2 - by 19.72% - 14.0 U/l.
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A study was carried out to evaluate the nutritive value and enzyme
supplementation of different sources of energy in broiler diets on the growth
performance and heamatological parameters of broiler chickens supplemented with
Mazigrain® enzyme within the treated groups. Five isonitrogenous and isocaloric diets
less (23.17 % CP; 2831 Kcal/ME and 21.73 % CP; 2929 Kcal/ME) for the broiler starter
(0 - a month) and finisher phases (5–8 months) respectively were formulated. Diet 1
(maize based diet) served in as the control while diets 2, 3, 4 and 5 were
supplemented with sorghum, pearl millet, cassava and sweet potatoes based diets
separately. A sum of 225 day-old NAPRI X broiler chicks were haphazardly distributed
to the five treatments. Every treatment comprised of 45 broilers with three repeats of
fifteen birds each in a Completely Randomized Design (CRD). The general linear model
protocol of S.A.S. 9.0. was used to analyze the collected data. Among the dietary
groups significant changes (P<0.05) was found utilizing a Tukey test. Enzyme along
with various energy sources have noteworthy (P<0.05) changes on every one of the
parameters (final weight, daily weight gain, feed conversion ratio, water intake, water
to feed ratio and feed cost per kilogram weight gain) except for death rate at the
starter phase. Broilers that had sorghum based diet had the best performance at
starter stage (final weight; 627 g, weight gain; 576.85 g, feed cost/kg gain; ^ 187.95 k).
At the finisher stage, sorghum supplemented with enzyme had the best feed
conversion ratio (1.96) and feed cost/kg gain; ^ 171.15 k. The optimal performance
characteristics were recorded for sorghum based diets. Feed cost / kg gain was the
cheapest on birds fed sorghum based diet with enzyme supplementation which was
comparable with those fed the maize based diet. However, the use of enzyme
enhanced the performance of birds at both the starter and finisher phases.
Performance Characteristics and Carcass Yield of Indigenous Turkeys Fed Indom...iosrjce
This study evaluated the performance of turkey poults fed indomie waste (IW) based-diet. A total of
one hundred and forty-four (144) local strain of turkey poults were allotted to four dietary treatments in which
indomie waste was used to replace maize at 0%, 33.33%, 66.67%, and 100% levels, representing treatments one
to four (T1- T4) respectively. Each treatment was replicated three times with 12 poults per replicate using the
Completely Randomized Design (CRD). The study lasted for eight weeks. The initial weights of the poults were
taken while the final weight record was taken at the end of the study. The feed intake record was taken daily and
computed as total feed consumed per bird at the end of the study while weight gain, feed conversion ratio and
feed cost were calculated. Three birds were randomly selected from each replicate for carcass and organ
evaluation and were expressed as percentages of the body weight. The result showed that the IW significantly
(p< 0.05) affected the average weight gain and improved feed conversion ratio. The cost of feed per kg
decreased with increasing levels of IW in the diet. Significant differences were not observed in the carcass and
organ except in the breast yield. The lowest cost of feed was obtained at 100% inclusion level. The reduction in
feed cost is an advantage to the farmer who desires low cost of production. It was evident that IW could be
incorporated into the diet of local strain of turkey poults up to 100% level without any deleterious effect on the
performance of the turkeys, however, the 66.67% replacement which led to higher final body weight and better
feed conversion is recommended.
Austin publishing group - Oral kefir grains supplementation improves metaboli...Austin Publishing Group
This study has a novel approach to investigate the effects of oral supplementation of kefir grains on metabolic improvement and the expression of the antioxidant enzymes Glutathione Peroxidase (GPx) and Catalase (CAT) of the liver in malnourished mice.
Development of Nachos using Cucurbita Pumpkin Seed Powder, Sorghum Jowar Flou...ijtsrd
The study of Nachos was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat. This research shows the health benefits of pumpkin seeds and the major goal was to develop Nachos that could be enjoyed by all age groups by using the same as Pumpkin seed have an Antimicrobial and Antioxidant property and are rich in protein content as well. Three formulations with control sample were formulated for the preparation of Nachos. Nachos was developed by using pumpkin seeds, which was first roasted and ground into powder and combined with jowar flour, maize flour, and Chickpea flour. Roasting enhances the flavour and gives an aroma to the food products. The treated pumpkin flour was mixed with jowar flour, Maize flour and Chickpea flour. Spices like Chili powder, turmeric, amchur powder, Ginger powder Coriander powder, Chili flakes and Oregano were also used for seasoning Nachos for better taste and flavour. Pumpkin seed powder was added in different variations 10 , 20 , 30 during dough preparation. Tortillas were firstly prepared from the dough and further it was it was fried. Difference formulation were formed to make Nachos Maize flour was added in 40 , 30 and 20 . The developed nachos were further analyzed for its sensory evaluation, physio chemical parameters, and microbiological analysis. Dry heat treatments were given to pumpkin seeds prior to use in preparation of Nachos. The nachos had a 4.84 of moisture content and 3.87 of ash content in addition it was found to have 26.01 of protein content 37.23 of carbohydrates content and 28.02 of fat content and energy 505.14kcal. Pratik Anant Thakar | Prof. Nisha Wagh "Development of Nachos using Cucurbita (Pumpkin) Seed Powder, Sorghum (Jowar) Flour, Zea Mays (Maize) Flour, and Cicer Arietunum (Besan)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd52719.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/52719/development-of-nachos-using-cucurbita-pumpkin-seed-powder-sorghum-jowar-flour-zea-mays-maize-flour-and-cicer-arietunum-besan/pratik-anant-thakar
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
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In this study, nutritional profiles and growth performances of yellow mealworm, Tenebriomolitor larvae (TML) were assessed cultivated using common food wastes i.e. watermelon rinds, broilers’ eggshells and banana peels. Nutritional profiles and growth performance of TML were evaluated after 28-day feeding trial. Post-feeding proximate analysis showed significant increment of nutritional contents compared to the control groups; whereby TML demonstrated highest level of crude protein (43.38%±2.71), moisture (9.74%±0.23) and ash (4.40%±0.22) in the group treated with watermelon wastes. On the other hand, TML showed highest level of crude fibre (8.73%±0.05) when treated with broilers’ eggshells; and higher level of crude fat (40.13%±4.66) with banana wastes. Nitrogen-free extract (NFE) contents were also noticed higher in the group treated with banana wastes (4.46%±5.30). In terms of growth performance, TML administrated with watermelon wastes demonstrated superior in specific growth rate (2.50%±0.43) and feed conversion efficiency (0.10%±0.01). Interestingly, TML grown with banana wastes showed highest survival rate (97.5%) among all. In short, TML cultivation using watermelon and banana wastes showed a promising result on nutritional fortification and growth enhancement.
The study was on the development of weaning food based on wheat, chickpea and ragi and adapting the Malting, Germinating and Popping technology. The composition was done for the physico- chemical and nutritional quality of malted, germinated and popped weaning mix with the control weaning mix with similar composition. The results suggest that the weaning foods based on wheat, chickpea and ragi are nutritionally balanced and possess good growth promoting quality. The traditional technologies such as Malting, Germinating and Popping of cereals and legumes could be easily adapted to prepared weaning and supplementary foods from wheat, chickpea and ragi. Malting, Germinating and Popping have a high potential for developing low cost weaning and supplementary foods. Dr. Bhavana Y Chauhan"Study on Nutritious Multigrain Weaning Mix" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-1 | Issue-5 , August 2017, URL: http://www.ijtsrd.com/papers/ijtsrd2262.pdf http://www.ijtsrd.com/home-science/food-and-nutrition/2262/study-on-nutritious-multigrain-weaning-mix/dr-bhavana-y-chauhan
Carcass, Organ Weights and Histo-morphology of Internal Organs of Sows Fed Fe...Premier Publishers
Fresh cassava peels were subjected to submerged fermentation, sundried for 3-5 days and also subjected to proximate analysis. Fermentation reduced cyanide and improved crude protein. A group of 27 weaner gilts (Largewhite x Duroc), aged 8-9 weeks and weighed 10.61±0.27kg were fed fermented cassava-peels-based-diets. They were allotted to three treatments comprising T1 (control), T2 (fermented CPM) and T3 (fermented CPM + enzyme) in a completely randomized design and fed for 22 weeks. Data on carcass and some visceral organs weights were subjected to analysis of variance and means separated using Duncan’s Multiple Range Test. Histo-morphology on the organs was conducted. The dressing percentages were 66.53, 60.25 and 64.11% for T1, T2 and T3 respectively whereas the head, heart, lungs and kidney were the weightiest for T1, the stomach/intestine for T2 and the liver and spleen for T3 while the histo-morphology of T1 sows were all normal except for mild architectural deviation in the duodenum and ileum. Histo-morphological changes were observed in the ileum and duodenum of T2 and T3. It is therefore recommended that fermented peels be supplemented with enzyme for improvement in dressing percentage and watch-out for pathological lesions in the visceral organs.
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1. Nutritional and functional evaluation of wheat flour cookies
supplemented with gram flour
ALI A. YOUSAF1
, ANWAAR AHMED1
, ASIF AHMAD1
, TABASSUM HAMEED2
,
MUHAMMAD ATIF RANDHAWA3
, IMRAN HAYAT1
, & NAUMAN KHALID4
1
Department of Food Technology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan,
2
National Agricultural Research Center, Islamabad, Pakistan, 3
National Institute of Food Science and Technology,
University of Agriculture, Faisalabad, Pakistan, and 4
Department of Global Agriculture,
Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
Abstract
Protein-enriched cookies were prepared by supplementing gram flour into wheat flour at levels of 0%, 10%, 20%, 30%, 40% and
50% and analysed for physicochemical properties. The protein quality of the cookies was assessed by feeding gram flour-
supplemented cookies to albino rats for 10 days. The supplementation resulted in a significant increase in protein, fat, crude
fibre and ash contents of the cookies. The thickness and spread factor of cookies differ significantly while non-significant effect
was observed in the width of the cookies. The protein efficiency ratio, net protein utilization, biological value and true
digestibility differed significantly among diets containing cookies with gram flour fed to rats. Cookies with 30% substitution of
straight grade flour and gram flour produced acceptable cookies as compared to control. The cookies containing 40–50% gram
flour were best regarded as protein bioavailability for rats.
Keywords: biscuits, chickpea flour, protein enrichment, biological evaluation, malnutrition
Introduction
Bakery products of cereals are often the mainstay of
emergency feeding programmes designed to serve
large number of people. Due to the cheap nutritional
source of calories and protein, they are used among the
masses (Akhtar et al. 2009). However, the prolonged
consumption of diet consisting mainly of cereal grains
leads to multiple nutritional deficiencies, because
cereals fail to supply sufficient amounts of certain
essential nutrients such as amino acids, minerals and
vitamins (Rehman et al. 2001).
Malnutrition due to protein deficiency is an atrocious
dilemma among the masses whose diet is generally
based on cereals or other starchy foods (Barker 2002;
Reilly 2002). Feeding on protein-deficient diets can
lead towards many disorders such as breast cancer,
coloncancer,heartdiseaseandosteoporosis(Alametal.
2003; Bhan et al. 2003). Therefore, the utilization of
protein-enriched diet is important to fight against
infections and diseases as it facilitates production of
antibodies to activate our immune system (Friedman
1996; Alexander et al. 1998). The increased costs and
limited supplies of animal proteins have geared the
present-day research efforts towards the evaluation and
utilization of inexpensive locally available protein
sources such as high-protein oilseeds and legumes
(Enujiugha and Ayodele-Oni 2003). Grain legumes are
renowned as important sources of food and feed
proteins. In many countries, legume seeds are
considered as the distinguishing source of protein in
the diet (Marcello and Cristina 1997). Moreover,
consumption of legumes is also associated with
ISSN 0963-7486 print/ISSN 1465-3478 online q 2012 Informa UK, Ltd.
DOI: 10.3109/09637486.2012.694851
Correspondence: Nauman Khalid, Department of Global Agriculture, Graduate School of Agriculture and Life Sciences, The University of
Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan. Tel: þ 81-80-3385-0786. Fax: þ 81-3-5841-8883.
E-mail: nauman_khalid120@yahoo.com
International Journal of Food Sciences and Nutrition,
2012; Early Online: 1–6
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2. reduction in proinflammatory status and improvement
in some metabolic features (Hermsdorff et al. 2011).
Gram, also named as chickpea (Cicer arietinum L.),
is one of the oldest and the widely consumed legumes
in the world, particularly in tropical and subtropical
areas (Singh et al. 1991). The flour of decorticated
gram seeds is used in several dishes and as a
supplement in weaning food mixes, bread and biscuits
(Wood 2009). Gram contains about 23% protein, 64%
total carbohydrates (47% starch and 6% soluble
sugar), 5% fat, 6% crude fibre, 3% ash and high
mineral content (Champ 2001; Boye et al. 2010).
Gram has consistently revealed hypocholesterolae-
mic effects as well as lower triglyceridaemia (Boualga
et al. 2009). The incorporation of protein-rich legume
flours such as gram flour in bakery products like bread
and biscuits can attain the goal of protein enrichment
(Patel and Rao 1996; Singh et al. 1996; Gandhi et al.
2001; Sharma and Chauhan 2002). Among processed
bakery items, biscuits grasp huge popularity in rural as
well as in urban areas among all the age groups
(Agrawal 1990). The high nutritive protein-enriched
cookies can be prepared from composite flours such as
wheat flour fortified with soy, cottonseed, pulses,
peanut, mustard or corn germ flour (Tsen et al. 2006).
The challenge of selecting the best-suited protein
source has geared bakery industry to explore such
ingredients which impart desirable nutritional and
functional characteristics to the baked products (Tyagi
et al. 2006). Keeping in view the importance of
protein-enriched diet, the present research was
conducted to prepare protein-enriched cookies by
using gram flour and to evaluate nutritional and
chemical properties of those protein-enriched cookies.
Materials and methods
Raw materials purchase and analysis
The raw materials such as straight grade flour (SGF),
gram flour, hydrogenated vegetable fat and all the
other ingredients for the preparation of cookies were
purchased from the local market. The SGF, gram flour
and composite flours were analysed for their proximate
composition according to their respective methods
described in AACC (2000). A profile of essential
amino acids of gram flour was also determined by
using an auto analytical apparatus according to the
method of Yu (1994). All reagents used were of
analytical grade (BDH Chemicals, Poole, UK).
Preparation of cookies
The gram flour was mixed with SGF at different levels
for the preparation of cookies. The cookies with 0%,
10%, 20%, 30%, 40% and 50% supplementation level
of gram flour were prepared according to the AACC
(2000) Method No. 10-50D with slight modifications.
In the recipe, supplemented flour of 100 g, sugar 45 g,
hydrogenated fat 50 g, dextrose solution 4.5 ml,
beaten egg 7.5 ml and baking powder 1 g were used
for making cookies.
Nutritional evaluation of cookies
Gram flour supplemented cookies and SGF cookies
were analysed for moisture content (Method No.
44-19), crude protein (Method No. 46-10), crude
fat (Method No. 30-10), crude fibre (Method No.
32-10.01) and mineral contents (Method No. 40-70)
according to their respective methods as described
in AACC (2000) with slight modifications where
necessary.
Physical evaluation of cookies
Physical characteristics of cookies (width, thickness
and spread factor) were determined according to
AACC (2000) Method No. 10-53.
Biological evaluation of cookies
The biological evaluation of gram flour supplemented
cookies was conducted at National Institute of Health
(Veterinary Division), Islamabad, by feeding different
diets to adult albino rats (Sprague-Dawley) of uniform
age. The feeding trials were conducted according to
the procedure adopted by Tetens et al. (1995) with
slight adjustments as suggested by Awan et al. (1995).
Thirty-two young albino rats were used for the
nutritional evaluation of the experimental diets. All the
diets were kept isonitrogenous and isocaloric. The rats
were fed on basal diet for a period of 1 week and
then randomly divided into eight groups comprising
of four rats each. All the experimental diets (Table I)
were randomly allotted to each group. All the groups
were fed ad libitum for a period of 10 days. Composite
Table I. Composition of various diets containing supplemented
cookies.
Diets
Ingredients T0 T1 T2 T3 T4 T5
Casein
(Tc)
Non-
protein
(Tnp)
Casein – – – – – – 6.0 –
Cookies 87.6 78.0 73.8 66.7 59.9 54.9 – –
Glucose 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0
Vitamin premix 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5
Mineral premix 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5
Corn oil 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0
Corn starch 1.4 11 15.2 22.3 29.1 34.1 83.0 89.0
Total 100 100 100 100 100 100 100 100
Notes: T0, control (SGF cookies); T1, 10% gram flour containing
cookies; T2, 20% gram flour containing cookies; T3, 30% gram flour
containing cookies; T4, 40% gram flour containing cookies; T5, 50%
gramflourcontainingcookies;Tc,caseindiet;andTnp,non-proteindiet.
A.A. Yousaf et al.2
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3. weight of each group of rats was recorded daily with
electronic top load balance.
The excreta of each group of rat were also collected
on the separate filter paper sheet. Fresh and clean
water was provided all the times to each group in
separate calibrated glass bottles. At the end of 10 days,
the faecal material was collected and dried at 1058C
and stored in polyethylene bags for nitrogen esti-
mation. Then the rats were killed by chloroform
anaesthesia. The body and meat were dried at 1058C.
After full drying, all the material was ground through
electric grinder and stored in polyethylene bags for
nitrogen estimation. The nutritional parameters such
as feed consumption and body weight, protein
efficiency ratio (PER), true digestibility (TD), net
protein utilization (NPU) and biological value (BV)
were determined by adopting the method of Miller and
Bender (1955).
Statistical analysis
All experiments were run in triplicate and mean values
were calculated. The data obtained were analysed by
using STATISTIX 8.1 data analysing software and
interpreted according to Steel et al. (1997). The level
of significance was set at p values ,0.05.
Results
Chemical analyses of flours and cookies
The chemical compositions of SGF and gram flour
used for cookies preparation are shown in Table II.
Crude protein, crude fat, crude fibre and ash content
were found to be higher in gram flour in comparison
with SGF. The amino acid profile for gram flour is
exhibited in Table II, indicating higher concentration
of essential and limiting amino acids like lysine than
that of wheat flour.
A significant difference ( p , 0.05) was obtained
between control and gram flour supplemented cookies
for parameters regarding proximate composition
(Table III). Results of the chemical analysis of cookies
revealed that protein content of the cookies, prepared
from gram flour blends, was significantly higher
(p , 0.05) than the protein content of control cookies
(6.85%). With regard to the other chemical par-
ameters, it was observed that the addition of gram
flour resulted in an increase in ash content of cookies
up to 1.16% and crude fibre content up to 0.59%,
while crude fat content was found to be 28.52% (50%
of gram flour level). Cookies made with SGF
contained 2.21% moisture which was increased to
3.70% when wheat flour was substituted with 50%
gram flour. Supplementation of cookies with gram
flour also significantly (p , 0.05) increased the levels
of iron, manganese, magnesium, calcium, copper,
zinc, sodium and potassium to 33.45, 7.74, 300.80,
14.68, 2.91, 17.25, 1581.00 and 4074.90 mg/kg,
respectively (50% of gram flour level; Table IV).
Physical characteristics of cookies
The results of physical attributes of supplemented
cookies are illustrated in Table V. It was manifested
that there was no significant difference ( p . 0.05)
between the values obtained for the width of cookies
supplemented with gram flour and the control (100%
wheat flour) cookies; however, thickness and spread
factors were significantly (p , 0.05) higher among
different treatments.
Biological evaluation of protein quality
The results of feeding trials on rats, conducted for the
determination of protein quality of cookies, compared
Table II. Proximate composition and amino acid profile of SGF
and gram flour.
Parameters SGF ^ SD Gram flour ^ SD
Moisture (%) 15.43 ^ 0.27 9.45 ^ 0.19
Protein (%) 8.54 ^ 0.03 25.16 ^ 0.10
Crude fat (%) 0.96 ^ 0.08 4.69 ^ 0.06
Crude fibre (%) 0.02 ^ 0.42 1.17 ^ 0.51
Ash (%) 0.55 ^ 0.20 2.70 ^ 0.11
NFE (%) 74.50 ^ 0.27 56.83 ^ 0.23
Amino acid (g/100 gm)
Cysteine 0.32 ^ 0.03 0.73 ^ 0.47
Valine 0.63 ^ 0.34 3.42 ^ 0.44
Methionine 0.21 ^ 0.04 1.45 ^ 0.34
Phenylalanine 0.74 ^ 0.02 6.47 ^ 1.49
Threonine 0.42 ^ 0.08 2.88 ^ 1.22
Alanine 0.42 ^ 0.03 4.28 ^ 0.53
Isoleucine 0.55 ^ 0.05 3.69 ^ 0.35
Leucine 0.97 ^ 0.04 7.74 ^ 0.11
Lysine 0.26 ^ 0.02 11.68 ^ 0.15
Note: Means values are ^SD of three replicates.
Table III. Proximate composition of gram flour supplemented cookies.
Treatments Moisture (%) Protein (%) Crude fat (%) Crude fibre (%) Ash (%) NFE (%)
T0 (control) 2.21 ^ 0.13c
6.85 ^ 0.01f
26.70 ^ 0.01f
0.03 ^ 0.01e
0.64 ^ 0.02f
64.40 ^ 0.11a
T1 (10% gram flour) 2.65 ^ 0.11b
7.69 ^ 0.02e
27.07 ^ 0.10e
0.06 ^ 0.02e
0.69 ^ 0.01e
61.85 ^ 0.05b
T2 (20% gram flour) 2.82 ^ 0.10b
8.13 ^ 0.02d
27.38 ^ 0.08d
0.28 ^ 0.01d
0.84 ^ 0.02d
60.56 ^ 0.06c
T3 (30% gram flour) 3.31 ^ 0.33a
8.99 ^ 0.02c
27.73 ^ 0.06c
0.32 ^ 0.02c
0.94 ^ 0.02c
58.72 ^ 0.28d
T4 (40% gram flour) 3.54 ^ 0.09a
10.02 ^ 0.03b
27.98 ^ 0.01b
0.39 ^ 0.01b
0.07 ^ 0.01b
57.00 ^ 0.07e
T5 (50% gram flour) 3.70 ^ 0.08a
10.93 ^ 0.04a
28.52 ^ 0.16a
0.59 ^ 0.02a
1.16 ^ 0.02a
55.10 ^ 0.17f
Notes: Means (^SD) carrying similar alphabets in a column do not differ significantly (p , 0.05); NFE, nitrogen-free extract.
Wheat flour cookies supplemented with gram flour 3
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4. with casein, are presented in Table VI. These results
provide the report of an improvement in the nutritive
value of cookies as a result of gram flour addition. Rats
fed on control diet had the lowest body weight gain,
significantly different from the gram flour sup-
plemented diets and the casein diet. Daily feed intakes
were also significantly different among rat groups
(Table VI). The diets formulated from the cookies
supplemented with gram flour at different levels gave
significantly higher values for BV, TD, NPU and PER
than the control diet containing SGF-based cookies.
Discussion
Previous studies revealed gram flour to be a rich source
of proteins, minerals and vitamins (Sotelo et al. 1987;
Saleh and El-Adawy 2006). The amino acid content in
this study proved the fact that the quality of gram flour
protein is much superior to SGF protein, being high in
lysine amino acid, gram flour is considered best for
complementary utilization with cereal proteins (Saleh
and El-Adawy 2006; Li et al. 2008). All the cookies
supplemented with gram flour were found to be
nutritious on the basis of chemical parameters. Singh
et al. (1991), Somchai et al. (1998) and Tsen et al.
(2006) reported that gram flour can easily be used to
increase the protein content in various types of food
products. The average daily protein intake for a
normal human individual should be 56–80 g/day
(0.8 g/kg body weight/day), while for infants it should
be 2–3 g/kg body weight and children require extra
4–5 g proteins daily for their healthy growth and
development (Awan 2007). This fact suggests that
cookies supplemented with gram flour may be useful
as food supplements for the alleviation of protein
malnutrition in vulnerable groups.
The moisture content of cookies showed significant
difference of up to 30% substitution of gram flour in
T3 while beyond which the difference in moisture
contents of cookies became non-significant ( p . 0.05)
among treatments T3, T4 and T5. The increase in
moisture content of cookies can be attributed to
relatively higher amount of fibre in gram flour than
SGF. Fibre has strong affinity for water, and products
containing fibre will bind larger quantities of water
(Susan and Yada 2010). The results regarding the
proximate analysis of cookies were in line with El-Hag
TableIV.Mineralcompositionofgramfloursupplementedcookies.
TreatmentsFe(mg/kg)Mn(mg/kg)Mg(mg/kg)Ca(mg/kg)Cu(mg/kg)Zn(mg/kg)Na(mg/kg)K(mg/kg)
T0(control)15.85^0.34b
3.39^0.99e
143.40^6.30f
9.12^0.07c
1.40^0.61c
12.80^0.02b
1207.00^2.40d
1589.50^3.60f
T1(10%gramflour)16.30^0.33b
3.82^0.64e
162.60^2.50e
10.59^0.25b,c
1.51^0.28c
13.90^0.29b
1292.00^3.10c
2080.80^4.70e
T2(20%gramflour)19.75^0.09b
4.76^0.35d
199.40^6.70d
10.93^0.16b
1.63^1.27b,c
16.00^0.21a
1411.00^6.80b
2687.70^8.10d
T3(30%gramflour)21.83^0.19b
5.59^0.78c
227.50^8.30c
11.87^0.27b
1.95^1.48b
16.25^0.75a
1504.00^3.20a
3005.60^2.90c
T4(40%gramflour)29.50^0.60a
6.89^3.50b
260.50^3.20b
14.03^0.05a
2.83^0.0.99a,b
17.10^1.43a
1513.00^7.40a
3728.10^5.30b
T5(50%gramflour)33.45^0.51a
7.74^6.10a
300.80^4.20a
14.68^0.15a
2.91^0.55a
17.25^0.18a
1581.00^4.30a
4074.90^2.10a
Note:Means(^SD)carryingsimilaralphabetsinacolumndonotdiffersignificantly(p,0.05).
Table V. Effect of gram flour supplementation on physical
properties of cookies.
Treatments Thickness (mm) Width (mm) Spread factor
T0 (control) 34.90 ^ 0.07c
278.50 ^ 0.01a
79.80 ^ 0.12a
T1 (10% gram flour) 35.00 ^ 1.56c
279.00 ^ 0.14a
79.69 ^ 1.22a
T2 (20% gram flour) 38.00 ^ 0.07b
275.50 ^ 0.14a
72.55 ^ 2.89b
T3 (30% gram flour) 39.50 ^ 0.21a,b
279.50 ^ 0.04a
70.67 ^ 0.10b
T4 (40% gram flour) 39.80 ^ 0.07a,b
273.50 ^ 0.04a
68.80 ^ 0.43b,c
T5 (50% gram flour) 41.00 ^ 0.01a
273.00 ^ 0.14a
66.63 ^ 2.30c
Note: Means (^SD) carrying similar alphabets in a column do not
differ significantly (p , 0.05).
A.A. Yousaf et al.4
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5. and El-Tinay (2001), Rababah et al. (2006), Gomez
et al. (2008) and Wood (2009). Mineral contents
in cookies increased with an increase of gram flour
in SGF which is due to the high mineral content
found in gram as compared to wheat (Ibanez et al.
1998; El-Adawy 2002; Vitali et al. 2008). The results
regarding the mineral contents of cookies are in close
agreement with the findings of Khan et al. (1995) and
Shirani and Ganesharanee (2009) who have reported
a proportionate increase in the mineral content of
baked and extruded products made with different
proportion of gram flour.
The results regarding the physical evaluation of
cookies prepared from different levels of supplemen-
tation with gram flour are in conformity with Rababah
et al. (2006) who reported a decrease in the spread
ratio as the concentration of gram flour increased in
cookies. The decrease in spread ratio of supplemented
biscuits might be due to the availability of more
hydrophilic sites that compete for limited free water in
biscuit dough prepared from high-protein flours
(Khan et al. 1995). Hooda and Jood (2005) also
reported that the spread factor of biscuits was
decreased by increasing the supplementation levels of
fenugreek flour in wheat flour.
The findings regarding the biological evaluation of
cookies revealed that nutritive value of SGF was
improved with the supplementation of gram flour. The
relatively higher essential amino acid balance and
mineral contents in gram flour supplemented cookies
seem to favour these diets to give better weight gain than
the control diet. The best response in terms of biological
evaluation was obtained by addition of 30–50% gram
flour to SGF for the preparation of cookies. The
improvement in all biological parameters of rats fed on
gram flour supplemented cookies is certainly due to the
higher nutritional value of gram proteins and good
quality of other constituents such as minerals and
vitamins (Amjad et al. 2006) than straight grade wheat
flour. On the other hand, the rats fed on control diet
containing 100% SGF gave poor protein quality indices,
such as low NPU (%), BV (%) and TD (%).
In this study, it was also found that the cookies
supplemented with gram flour at the 50% level were
nutritionally at par with diets based on casein. The
above results may provide the proof of an improve-
ment in nutritive value of cookies as a result of gram
flour addition. The findings of the BVs were in
accordance with those of Abid et al. (1991) and Bhatty
et al. (2000) who reported that protein supplemented
diet significantly improved BV and promoted growth
in rats.
Conclusion
Keeping in view all the above results, it could be
concluded that the addition of gram flour in the range
of 20–30% results in favourable baked products
(cookies). These combinations also improved the
physicochemical properties of cookies. The results of
this study suggested a great potential of gram flour in
baking industry to provide new value-added nutritious
products for consumers especially in developing and
resource poor countries.
Declarations of interest: The authors would like to
thank all colleagues who contributed to this study. The
quality of this research work was greatly enhanced by
the gracious assistance of Mr Nouman Siddique,
Mr Amir Mumtaz, Mr Naeem and Mrs Saeeda Raza
(NARC). We are grateful to Dr Hussain (NIH) for his
collaboration during preliminary investigations and
biological analysis. The authors report no conflict of
interest. The authors alone are responsible for the
content and writing of the paper.
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Table VI. Protein quality parameters of diets containing gram supplemented cookies fed to rats.
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