This study investigated the effects of partially substituting wheat flour with okara flour (soybean residue leftover from tofu production) on the physicochemical and protein quality of noodles. Noodles were produced with wheat flour substituted at levels of 5%, 16.25%, 20%, 27%, 35%, 38.75%, and 50% okara flour. As okara flour levels increased, protein, ash, fat, and fiber contents of the noodles increased while cooking time decreased and cooking losses increased. Protein quality analysis found the noodles provided adequate levels of essential amino acids. Sensory evaluation revealed noodles with 5% okara substitution were rated highest and even better than the control of 100% wheat flour. The study demonstrated okara flour
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Skyfox Publishing Group
Stabilizers are used in ice cream preparation for viscosity, air incorporation, melt down and texture improvement to attain
attractive end product. Soybeans were used to produce soy milk. Soy milk used as a milk replacer due to its some important health
aspects such protein, vitamin C, isoflavones, dietary fiber, omega-3-fatty acid and oligosaccharides. Starch was extracted form Ipomoea
Batatas. Meteroxylon Sagu powder and Ipomoea Batatas starch analyzed against some quality characteristics such as pH, swelling power
and solubility, water holding capacity, moisture, ash protein and viscosity. Ice cream was prepared by using soy milk with different
concentration such as 0.25, 0.5 and 0.75% of starch and powder. Commercially used stabilizing agent Cremodan was kept as reference
standard. Prepared ice cream mix was analyzed against some physicochemical and sensory parameters. Ice cream sample that contain
ipomoea batatas starch 0.75% showed significant (P<0.05) outcomes against overrun, standup time, viscosity and melt-ability. Soy milk
ice cream development with natural stabilizers such as starches can be cost effective and provide more health benefits.
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.
Effect of dietary supplementation of Albizia Lebbeck seed oil on the fatty ac...SubmissionResearchpa
An experiment was carried out to determine the effects of dietary supplementation of Albizia lebbeck seed oil (ALO) on the fatty acid composition of weaner rabbits.50 weaned rabbits of mixed breed and sexes, aged between 6-7 weeks with an average initial body weight of 460 ± 1.3 were randomly assigned into five dietary treatments of ten rabbits per group; each group was further divided into 5 replicates consisting of two rabbits each. Basal diet was formulated to meet the nutritional requirements of rabbits according to NRC (1977). Rabbits in treatment 1, 2, 3, 4 and 5 were supplemented with ALO at 0 %, 0.1%, 0.2 %, 0.3 % and 0.4 % respectively. Feed and water was given ad libitum and the experiment lasted for 12 weeks.The results showed that significant differences (P<0.05) were observed in saturated fatty acid (SFA), polyunsaturated fatty acid (PUFA) and omega-6/omega -3 ratio (n-6:n-3) values obtained. Rabbits fed diet containing 0.4 % ALO had the highest PUFA value (54.17 %), followed by T4 (53.01 %), T3 (45.13 %), T2 (37.61 %) and T1 (26.93 %) respectively. Similarly (n-6:n-3) composition in T5 (3.65 %) increased in T5 fed 0.4 % ALO compared with T1 (1.38 %) fed 0% ALO.Antherogenic index were significantly (P<0.05) different among the treatments. It can be concluded that supplementation of ALO at 0.4 % highly influenced the composition of fatty acid in rabbit meat by Alagbe, J.O and Akintayo - Balogun Omolere. M 2020. Effect of dietary supplementation of Albizia Lebbeck seed oil on the fatty acid composition of weaner rabbits. International Journal on Integrated Education. 3, 10 (Oct. 2020), 137-143. DOI:https://doi.org/10.31149/ijie.v3i10.704 https://journals.researchparks.org/index.php/IJIE/article/view/704 https://journals.researchparks.org/index.php/IJIE/article/view/704
Effects of Fermentation of Cashew Kernel on the Nutrient Value of Cassava Sem...Agriculture Journal IJOEAR
— Protein-energy malnutrition in children is a public health problem. This nutrition problem is attributed to inappropriate complementary feeding. Indeed, the cost of high-quality food supplements is high and traditional food supplements have a low nutritional quality related to the presence of antinutritional factors. The objective of this study is to determine acceptability and antinutritional factors in attiéké / cashew kernel composite flours. The cashew kernel flour is produced after various technological treatments to obtain two types of flour (unfermented flour and fermented flour). Physico-chemical and sensory analyzes are performed. The results showed that fermentation has an influence on the parameters studied. The protein contents of the unfermented formulations range from 7.53% to 10.62% while those of the fermented formulations range from 8.23% to 11.53%. Both formulations contain antinutritional factors.
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.
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Skyfox Publishing Group
Stabilizers are used in ice cream preparation for viscosity, air incorporation, melt down and texture improvement to attain
attractive end product. Soybeans were used to produce soy milk. Soy milk used as a milk replacer due to its some important health
aspects such protein, vitamin C, isoflavones, dietary fiber, omega-3-fatty acid and oligosaccharides. Starch was extracted form Ipomoea
Batatas. Meteroxylon Sagu powder and Ipomoea Batatas starch analyzed against some quality characteristics such as pH, swelling power
and solubility, water holding capacity, moisture, ash protein and viscosity. Ice cream was prepared by using soy milk with different
concentration such as 0.25, 0.5 and 0.75% of starch and powder. Commercially used stabilizing agent Cremodan was kept as reference
standard. Prepared ice cream mix was analyzed against some physicochemical and sensory parameters. Ice cream sample that contain
ipomoea batatas starch 0.75% showed significant (P<0.05) outcomes against overrun, standup time, viscosity and melt-ability. Soy milk
ice cream development with natural stabilizers such as starches can be cost effective and provide more health benefits.
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.
Effect of dietary supplementation of Albizia Lebbeck seed oil on the fatty ac...SubmissionResearchpa
An experiment was carried out to determine the effects of dietary supplementation of Albizia lebbeck seed oil (ALO) on the fatty acid composition of weaner rabbits.50 weaned rabbits of mixed breed and sexes, aged between 6-7 weeks with an average initial body weight of 460 ± 1.3 were randomly assigned into five dietary treatments of ten rabbits per group; each group was further divided into 5 replicates consisting of two rabbits each. Basal diet was formulated to meet the nutritional requirements of rabbits according to NRC (1977). Rabbits in treatment 1, 2, 3, 4 and 5 were supplemented with ALO at 0 %, 0.1%, 0.2 %, 0.3 % and 0.4 % respectively. Feed and water was given ad libitum and the experiment lasted for 12 weeks.The results showed that significant differences (P<0.05) were observed in saturated fatty acid (SFA), polyunsaturated fatty acid (PUFA) and omega-6/omega -3 ratio (n-6:n-3) values obtained. Rabbits fed diet containing 0.4 % ALO had the highest PUFA value (54.17 %), followed by T4 (53.01 %), T3 (45.13 %), T2 (37.61 %) and T1 (26.93 %) respectively. Similarly (n-6:n-3) composition in T5 (3.65 %) increased in T5 fed 0.4 % ALO compared with T1 (1.38 %) fed 0% ALO.Antherogenic index were significantly (P<0.05) different among the treatments. It can be concluded that supplementation of ALO at 0.4 % highly influenced the composition of fatty acid in rabbit meat by Alagbe, J.O and Akintayo - Balogun Omolere. M 2020. Effect of dietary supplementation of Albizia Lebbeck seed oil on the fatty acid composition of weaner rabbits. International Journal on Integrated Education. 3, 10 (Oct. 2020), 137-143. DOI:https://doi.org/10.31149/ijie.v3i10.704 https://journals.researchparks.org/index.php/IJIE/article/view/704 https://journals.researchparks.org/index.php/IJIE/article/view/704
Effects of Fermentation of Cashew Kernel on the Nutrient Value of Cassava Sem...Agriculture Journal IJOEAR
— Protein-energy malnutrition in children is a public health problem. This nutrition problem is attributed to inappropriate complementary feeding. Indeed, the cost of high-quality food supplements is high and traditional food supplements have a low nutritional quality related to the presence of antinutritional factors. The objective of this study is to determine acceptability and antinutritional factors in attiéké / cashew kernel composite flours. The cashew kernel flour is produced after various technological treatments to obtain two types of flour (unfermented flour and fermented flour). Physico-chemical and sensory analyzes are performed. The results showed that fermentation has an influence on the parameters studied. The protein contents of the unfermented formulations range from 7.53% to 10.62% while those of the fermented formulations range from 8.23% to 11.53%. Both formulations contain antinutritional factors.
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.
A survey on the nutritional value of soybean and rapeseed meals and wheat and corn for monogastric feeds has been conducted by Adisseo. Results show great variations in the nutrient value depending on year of harvest, cultivar, geographical origin, and processing conditions. The survey included analysis of the digestible amino acid and apparent metabolizable energy (AME) values using Adisseo’s NIR predictive equations which have been calculated in reference to in vivo digestibility tests.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
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.
Assessment of Ginger and Black Pepper as Feed Additives on Growth Performance...Premier Publishers
This study examined the growth and carcass characteristics of broiler chickens fed diets with ginger (Zingiber officinale L) and black pepper (Piper guineense Schum & Thonn) additives. A total of 240 day old unsexed Anak-2000 broiler chicks were allotted to four treatments in a completely randomized design. Treatment 1 was the control with no additive, Treatment 2 had 0.5% ginger powder, Treatment 3 had 0.5% black pepper powder, while Treatment 4 had a mixture of 0.25% ginger and 0.25% black pepper. From the results obtained, the ginger, black pepper and their combination diets were significantly different (p<0.05) in weight gain from the control diet, with the ginger diet recording the highest value of 2299.09g per bird, as against 1821.77g per bird from the control. Average feed intake was highest in the ginger diet with 5130.14g as against the control diet that had the least with 4420.71g. The ginger and combination diets gave better feed conversion ratio of 2.23 and 2.28 respectively, which was also significantly different from the control. Mortality recorded in the control treatment was highest with 5.00% and significantly different from the other treatments. Plucked weight of experimental birds was highest in diet 2 with 2165.53g and least in the control diet with 1710.31g. It can be concluded that the addition of the natural plant additives improved the measured parameters in comparison to the control diet and thus suggest that they hold considerable potential as growth promoting agents in broiler production.
Site Effects on Energy, Phytonutrients and Anti-Nutrient Contents of Ruminant...Premier Publishers
Feed constitutes about 80% of the total livestock production cost in Nigeria. The problem is more critical during the dry season more especially for ruminants. This study was conducted to determine the effect of location on chemical composition of sugarcane peels as animal feed in Kano State, Nigeria. The three sugarcane peel samples used for the study were from three different locations namely; Kano, Kaduna and mixed sugarcane peel (Kano and Kaduna). Known weights of the peels were sun dried and determined in the laboratory for proximate, energy, pH and phytonutrients. Results showed that ether extract, nitrogen-free extract, and dry matter were influenced by the location. Energy values (3891. 34 – 4037.53kcal/kg) were also affected (P< 0.05) by location of the sugarcane peels meal. Crude protein (6.02 – 8.20%), crude fiber (29.99 – 30.22%) and ash were not significantly affected (P > 0.05) by location. The cellulose, hemicelluloses, NDF, ADF, and ADL of sugarcane peels meal were all significantly (P <0.05) affected by the location. The pH values (6.38 – 6.67) were significantly affected (P < 0.05) by location. The phytonutrients of all the components were not significantly affected (P > 0.05) by the location. Based on these findings, sugarcane peels meal from all the locations can serve as an alternative feed ingredient for ruminants, since the peels contained substantial amount of energy and protein. However, the peels meal can also be safe for ruminants’ feedings because it contained small amounts of anti-nutritional factors.
Nutritional and Physicochemical Characteristics of Bread Enriched with Microa...IJERA Editor
The aim of this study was to increase the nutrient content of bread prepared with white flour, using the valuable metabolites included in Spirulina platensis. In this study, conventional breads were added 10% of Spirulina. The nutrient composition, protein and lipid content were evaluated and microbiological and sensory analyses were conducted in the breads with microalgal biomass. The addition of microalgal biomass resulted in protein content increase, ranging from 7.40% to 11.63%. While Calcium, Magnesium and Iron contents of bread with S. platensis were 721.2, 336.6, 41.12ppm, conventional bread contained 261.7ppm Calcium, 196ppm Magnesium, and 8.72ppm Iron. Enrichment with Spirulina had significant influence on the volatile compounds of bread. By using the HS/SPME/GC/MS technique, fourteen volatile compounds were detected in control group and ten compounds were detected in bread with Spirulina. The results for the sensory assessment of bread enriched with Spirulina were considered satisfactory even if some algae flavor in the samples were perceived. Besides, bread with Spirulina stored at room conditions was observed to have a positive effect on the inhibition of mold growth. According to these results, the use of microalgae can enhance nutritional quality of bread without a negative impact on the shelf life of bread
Assessing the partial substitution of roasted soybean seed with sweet potato ...Premier Publishers
The aim of the present study was to evaluate the effect of partial substitution of roasted soybean seed (RSS) with sweet potato leaf meal (SPLM) on growth performances of broiler chickens. Two hundred unsexed Cobb-500 broiler chicks were randomly assigned to five dietary treatments consisting of a control diet (T1) and those containing SPLM at the levels of 30 g/kg (T2), 60 g/kg (T3), 90 g/kg (T4) and 120 g/kg (T5) replacing the RSS of the control diet. Each treatment diet was replicated four times with ten chicks each. The average feed intake of birds was (P<0.05)><0.05)><0.05)><0.05) higher CP retention than those of T1 diet. In conclusion, chickens fed with T1 and T3 diets had better body weight and gain compared to other treatment diets. The feed intake decreased with increasing levels of SPLM suggesting the substitution of roasted soybean with higher levels may not be beneficial for broiler chickens.
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).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
Effects of Cinnamon Powder on Egg Quality: A New Approach using Layer BirdsAI Publications
Attention towards natural growth promoters in poultry has been on the increase in different parts of the world. However, most studies focus on broiler birds and quail. This study analyzed how cinnamon powder supplemented in the diet of Lohmann Brown layer birds can improve egg quality. This study consisted of 5 treatments of 30 birds per treatment, comprising fifteen replicates of 2 birds per replicates. The treatments included: T1: Control without Cinnamon; T2: 4 litres of water + 0.1g of cinnamon; T3: 4 litres of water + 0.2g of cinnamon; T4: 4 litres of water + 0.3g of cinnamon; T5: 4 litres of water + 0.4g of cinnamon. Parameters measured were egg weight, egg mass, egg breadth, egg length, albumen height, albumen weight, yolk height, yolk length, yolk colour, yolk weight, shell weight, and shell thickness. The results revealed an increase in the albumen weight, yolk weight, albumen height, and yolk height as the inclusion levels of cinnamon powder increase. In addition, the egg weight was highest in treatment 5. Taken together, cinnamon powder addition in the diet of Lohmann Brown layer birds has a positive outcome on egg quality.
A survey on the nutritional value of soybean and rapeseed meals and wheat and corn for monogastric feeds has been conducted by Adisseo. Results show great variations in the nutrient value depending on year of harvest, cultivar, geographical origin, and processing conditions. The survey included analysis of the digestible amino acid and apparent metabolizable energy (AME) values using Adisseo’s NIR predictive equations which have been calculated in reference to in vivo digestibility tests.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
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.
Assessment of Ginger and Black Pepper as Feed Additives on Growth Performance...Premier Publishers
This study examined the growth and carcass characteristics of broiler chickens fed diets with ginger (Zingiber officinale L) and black pepper (Piper guineense Schum & Thonn) additives. A total of 240 day old unsexed Anak-2000 broiler chicks were allotted to four treatments in a completely randomized design. Treatment 1 was the control with no additive, Treatment 2 had 0.5% ginger powder, Treatment 3 had 0.5% black pepper powder, while Treatment 4 had a mixture of 0.25% ginger and 0.25% black pepper. From the results obtained, the ginger, black pepper and their combination diets were significantly different (p<0.05) in weight gain from the control diet, with the ginger diet recording the highest value of 2299.09g per bird, as against 1821.77g per bird from the control. Average feed intake was highest in the ginger diet with 5130.14g as against the control diet that had the least with 4420.71g. The ginger and combination diets gave better feed conversion ratio of 2.23 and 2.28 respectively, which was also significantly different from the control. Mortality recorded in the control treatment was highest with 5.00% and significantly different from the other treatments. Plucked weight of experimental birds was highest in diet 2 with 2165.53g and least in the control diet with 1710.31g. It can be concluded that the addition of the natural plant additives improved the measured parameters in comparison to the control diet and thus suggest that they hold considerable potential as growth promoting agents in broiler production.
Site Effects on Energy, Phytonutrients and Anti-Nutrient Contents of Ruminant...Premier Publishers
Feed constitutes about 80% of the total livestock production cost in Nigeria. The problem is more critical during the dry season more especially for ruminants. This study was conducted to determine the effect of location on chemical composition of sugarcane peels as animal feed in Kano State, Nigeria. The three sugarcane peel samples used for the study were from three different locations namely; Kano, Kaduna and mixed sugarcane peel (Kano and Kaduna). Known weights of the peels were sun dried and determined in the laboratory for proximate, energy, pH and phytonutrients. Results showed that ether extract, nitrogen-free extract, and dry matter were influenced by the location. Energy values (3891. 34 – 4037.53kcal/kg) were also affected (P< 0.05) by location of the sugarcane peels meal. Crude protein (6.02 – 8.20%), crude fiber (29.99 – 30.22%) and ash were not significantly affected (P > 0.05) by location. The cellulose, hemicelluloses, NDF, ADF, and ADL of sugarcane peels meal were all significantly (P <0.05) affected by the location. The pH values (6.38 – 6.67) were significantly affected (P < 0.05) by location. The phytonutrients of all the components were not significantly affected (P > 0.05) by the location. Based on these findings, sugarcane peels meal from all the locations can serve as an alternative feed ingredient for ruminants, since the peels contained substantial amount of energy and protein. However, the peels meal can also be safe for ruminants’ feedings because it contained small amounts of anti-nutritional factors.
Nutritional and Physicochemical Characteristics of Bread Enriched with Microa...IJERA Editor
The aim of this study was to increase the nutrient content of bread prepared with white flour, using the valuable metabolites included in Spirulina platensis. In this study, conventional breads were added 10% of Spirulina. The nutrient composition, protein and lipid content were evaluated and microbiological and sensory analyses were conducted in the breads with microalgal biomass. The addition of microalgal biomass resulted in protein content increase, ranging from 7.40% to 11.63%. While Calcium, Magnesium and Iron contents of bread with S. platensis were 721.2, 336.6, 41.12ppm, conventional bread contained 261.7ppm Calcium, 196ppm Magnesium, and 8.72ppm Iron. Enrichment with Spirulina had significant influence on the volatile compounds of bread. By using the HS/SPME/GC/MS technique, fourteen volatile compounds were detected in control group and ten compounds were detected in bread with Spirulina. The results for the sensory assessment of bread enriched with Spirulina were considered satisfactory even if some algae flavor in the samples were perceived. Besides, bread with Spirulina stored at room conditions was observed to have a positive effect on the inhibition of mold growth. According to these results, the use of microalgae can enhance nutritional quality of bread without a negative impact on the shelf life of bread
Assessing the partial substitution of roasted soybean seed with sweet potato ...Premier Publishers
The aim of the present study was to evaluate the effect of partial substitution of roasted soybean seed (RSS) with sweet potato leaf meal (SPLM) on growth performances of broiler chickens. Two hundred unsexed Cobb-500 broiler chicks were randomly assigned to five dietary treatments consisting of a control diet (T1) and those containing SPLM at the levels of 30 g/kg (T2), 60 g/kg (T3), 90 g/kg (T4) and 120 g/kg (T5) replacing the RSS of the control diet. Each treatment diet was replicated four times with ten chicks each. The average feed intake of birds was (P<0.05)><0.05)><0.05)><0.05) higher CP retention than those of T1 diet. In conclusion, chickens fed with T1 and T3 diets had better body weight and gain compared to other treatment diets. The feed intake decreased with increasing levels of SPLM suggesting the substitution of roasted soybean with higher levels may not be beneficial for broiler chickens.
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).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
Effects of Cinnamon Powder on Egg Quality: A New Approach using Layer BirdsAI Publications
Attention towards natural growth promoters in poultry has been on the increase in different parts of the world. However, most studies focus on broiler birds and quail. This study analyzed how cinnamon powder supplemented in the diet of Lohmann Brown layer birds can improve egg quality. This study consisted of 5 treatments of 30 birds per treatment, comprising fifteen replicates of 2 birds per replicates. The treatments included: T1: Control without Cinnamon; T2: 4 litres of water + 0.1g of cinnamon; T3: 4 litres of water + 0.2g of cinnamon; T4: 4 litres of water + 0.3g of cinnamon; T5: 4 litres of water + 0.4g of cinnamon. Parameters measured were egg weight, egg mass, egg breadth, egg length, albumen height, albumen weight, yolk height, yolk length, yolk colour, yolk weight, shell weight, and shell thickness. The results revealed an increase in the albumen weight, yolk weight, albumen height, and yolk height as the inclusion levels of cinnamon powder increase. In addition, the egg weight was highest in treatment 5. Taken together, cinnamon powder addition in the diet of Lohmann Brown layer birds has a positive outcome on egg quality.
Proximate and Microbial Profile of Couscous Yoghurt Produced from Soya MilkIJEAB
This study investigated the effect of milk type and mixture ratio on the proximate composition and microbial profile counts of couscous yoghurt. Yoghurts were first made from cow milk (CM), soya milk (SM) and equal mixture of both types of milk at ratio 50:50. Couscous was then mixed with yoghurts from cow milk (CMCY); soya milk (SMCY) and cow-soya milk (CSCY) at ratios of 90:10, 80:20 and 70:30 (yoghurt: couscous), w/w for the three respectively. The experiment was designed based on 2 factors (milk type and mixing ratio) at 3 levels, each resulting in a total of 9 treatments. Cow milk yoghurt without couscous was used as the control. Proximate compositions were determined using standard methods. Total viable microbial counts of samples were also determined. There were significant differences (p<0.05) in the proximate composition and CSCY at ratio 70:30 had the highest crude protein. In addition, CMCY at ratio 90:10 recorded the highest mean value for fat, while SMCY at ratio 80:20 and 70:30 recorded the least mean value for fat. All the couscous yoghurt samples had total viable cell counts of (<9 log CFU) that are within the acceptable range according to Codex Standards. In conclusion, the study has shown that CSCY at 70:30 had the highest nutrient content. Moreover, the products were also found to have low levels of microbial profile.
Estimation of Protein Content in Soyabeans Consumed In Abakaliki, Ebonyi Stat...iosrjce
The percentage composition of protein, ash content and moisture present in soyabeans consumed in
Abakaliki, Ebonyi state were studied. The result showed that sample A which is cultivated at International
Institute for Rural Development (IIRD) Igbeagu, Izzi Local Government Area has the highest Percentage
protein content of 39.23 with ash content of 5.30% and moisture content of 8.20% sample B which were bought
from Benue State has a Percentage protein content of 37.68, ash content of 5.00% and moisture content of
10.33%. while sample C which were bought from Taraba State has the lowest protein content of 36.74%, ash
content of 4.57% and moisture content of 10.97% all the soyabeans sample studied meets the protein standard
value of between 36.50 -40 percent
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.
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.
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Studies on Lysine Accumulation in the Broth Culture of Bacillus Species using...ijtsrd
Lysine production in the broth culture of Bacillus species using carbohydrates as carbon source and seed meals as nitrogen source was investigated. Different carbohydrate and proteins seeds were sourced from an open market in Awka Anambra State South Eastern Nigeria and prepared in the laboratory using standard procedures. The carbohydrates carbon source and seed meals nitrogen source were added into Erlenmeyer flasks containing the basal medium and inoculated with different cultures of Bacillus subtilis PR13, B. subtilis PR9 and B. pumilus SS16. Maize hydrolysate recorded the highest reducing sugar 5.2mg ml , followed by sorghum 4.8mg ml and the least was recorded by sweet potato 2.1mg ml .The best carbon source for maximum lysine yield by B. subtilis PR13 was millet, while for B. subtilis PR9 and B. pumilus SS16 it was sorghum respectively. Maximum lysine production by B. subtilis PR13 was stimulated at a millet concentration of 6 , while enhanced lysine yield by B. subtilis PR9 and B. pumilus SS16 was observed at a sorghum concentration of 6 . The best nitrogen source for enhanced lysine yield by B. subtilis PR13 and B. pumilus SS16 was soyabean meal respectively, while for B. subtilis PR9 the best was peanut meal. Optimum lysine yield by B. subtilis PR13 and B. pumilus SS16 was observed at soyabean concentrations of 4 and 2 respectively, while maximum lysine accumulation by B. subtilis PR9 was observed at 4 . These findings indicate appreciable lysine production capability of Bacillus species when agricultural products are used as carbon and nitrogen sources. Okpalla J. | Ekwealor I. A. "Studies on Lysine Accumulation in the Broth Culture of Bacillus Species using Carbohydrates as Carbon Sources and Seed Meals as Nitrogen Sources" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21444.pdf
Paper URL: https://www.ijtsrd.com/biological-science/microbiology/21444/studies-on-lysine-accumulation-in-the-broth-culture-of-bacillus-species-using-carbohydrates-as-carbon-sources-and-seed-meals-as-nitrogen-sources/okpalla-j
2. Pak. J. Nutr., 15 (9): 829-836, 2016
mesh sieve. The okara flour was stored in plastic airtight
containers until needed. Wheat flour used for the noodle
preparation was obtained from Golden Penny Flour Mills,
Lagos.
Noodle preparation: Wheat and okara flours were mixed
in different proportions (100:0%, 95:5%, 83.75:16.25%,
80:20%, 72.5:27.5%, 65:35%, 61.25:38.75% and 50:50%,
respectively) where 100% wheat flour served as the
control. For each formulation, wheat flour, okara flour and
water were thoroughly mixed in a domestic blender
(Kenwood) for five minutes to obtain homogenous dough.
The dough was kneaded and passed through the
reduction rolls of a domestic pasta machine (Ampia 150
Superlusso, Italy). The resulting fresh noodles were dried
to less than 8% moisture content, packaged in polythene
bags and stored in plastic airtight containers until needed
for analysis.
Macronutrient analysis: The okara flour and noodles
were analyzed for fat, protein, ash, fiber and moisture
using the standard procedures of AOAC (1990).
Carbohydrates were determined by difference.
Amino acid analysis: The amino acid profile was
determined using the method described by Benitez (1989).
Defatted sample (30 mg) was weighed into a glass
ampoule. Seven millilitres of 6 N HCl was added and
oxygen was expelled by passing nitrogen into the
ampoule. The glass ampoule was then sealed with Bunsen
burner flame and put in an oven pre-set at 105±5°C for
about 22 h. The ampoule was allowed to cool before
broken open at the tip and the content was filtered. Amino
acid analysis was carried out by ion-exchange
chromatography using a Technicon Sequential
Multisample Amino Acid Analyzer (Technicon Instruments
Corporation, New York, USA). Tryptophan was not
determined. Norleucine was the internal standard. The
amino acid composition was calculated from the areas of
standards obtained from the integrator and expressed as
percentages of the total protein.
Determination of nutritional parameters: Nutritional
parameters were determined on the basis of the amino
acid profiles.
Amino Acid score determination: The amino acid
scores were calculated using three different procedures:
i: Scores based on amino acid values compared with
hen’s whole egg (Paul et al., 1980)
ii: Scores based on essential amino acid scoring pattern
(FAO/WHO, 1973)
iii: Scores based on essential amino acid suggested
pattern of requirements for preschool children
(FAO/WHO/UNU, 1985)
Essential amino acid index (EAAI): The essential amino
acid index was calculated using the equation proposed by
Steinke et al. (1980):
a
8
b
(Phenylal x Val x Threo x Isoleu x Meth x Histi x Lys x Leu)
EAAI =
(Phenylal x Val x Threo x Isoleu x Meth x Histi x Lys x Leu)
where, (Phenylal x Val x ……)a in test sample and
(Phenylal x Val x ……)b content of the same amino acid in
standard protein (%; casein), respectively.
Determination of predicted protein efficiency (P-PER):
The predicted protein efficiency ratio was calculated
according to an equation given by Alsmeyer et al. (1974):
P-PER = -0.468+0.454 x Leu-0.105 x Tyr
Determination of predicted biological value (BV):
Biological value was calculated according to the following
equation given by Oser (1959) cited by Mune-Mune et al.
(2011):
BV = 1.09 x EAAI-11.7
Cooking time: Ten grams of each noodle sample were
placed into a 500 ml beaker with 200 ml of boiling distilled
water. The core strand of the noodle was observed every
30 seconds during cooking as it was squeezed between
two transparent glass slides. The cooking time was
determined as time when the white core had disappeared
(Gimenez et al., 2012).
Water absorption and cooking loss: Water absorption
and cooking loss of the noodles were determined as
described by AACC (2000). Ten grams of the dried
noodles were placed in a beaker containing about 150 ml
boiling water. The beaker was covered with a watch glass
and noodles were cooked for 10 min. The cooked noodles
were allowed to drain for 5 min and weighed. The water
absorption was calculated as:
Weight of noodles after cooking (g)-
weight before cooking (g)
Water absorption (%) = 100
Weight of noodles before cooking
The cooking loss was determined by pouring the gruel in
200 ml volumetric flask and adjusted to volume with
distilled water. Ten millilitres of the solution was pipetted
into an aluminium dish and dried to a constant weight at
105°C. The cooking loss was calculated as:
Weight of gruel and dish-
constant weight after drying
Cooking loss (%) = 100
Constant weight after drying
830
3. Pak. J. Nutr., 15 (9): 829-836, 2016
Sensory evaluation: Sensory evaluation was carried out
using twenty semi-trained panellists who were students of
the Department of Food Science and Technology, Ebonyi
State University, Abakaliki. Criteria for selection of
panellists were that panellists were familiar with noodles
and were not allergic to any food. Panellists were
instructed to evaluate mouth feel, appearance, firmness,
taste and general acceptability of the noodles. A 9-point
hedonic scale was used with 1 = dislike extremely, 5 =
neither like nor dislike and 9 = like extremely (Ihekoronye
and Ngoddy, 1985). Samples were identified with 3-digit
code numbers and presented in a random sequence to
panellists. The panellists were instructed to rinse their
mouths with water after every sample.
Experimental design and statistical analysis: The
experimental design was a single factor completely
randomized design experiment with three replicates.
Significant differences between the mean values of data
obtained from all samples of noodles were determined
using analysis of Variance (ANOVA). Difference between
means was determined using the Duncan’s Multiple
Range Test. Significance was accepted at 5% probability
level. Coefficients of variation in percentage (CV%) were
calculated for data obtained for protein quality. All data
were analyzed using SPSS software (IBM SPSS v 20).
RESULTS AND DISCUSSION
Chemical composition of noodles: Table 1 shows the
proximate composition of okara flour and noodles made
from wheat-okara flour blends. The protein, fibre, fat and
ash values obtained for okara flour were quite high.
Protein content of the noodles ranged from 11.42-23.22%.
Gallegos-Infante et al. (2010) reported a protein content of
16.68% for spaghetti with 30% common bean flour but in
this study, noodles with 27.5% okara had a protein
content of 18.51%. The protein content of the noodles
samples increased as the levels of okara flour increased.
There was also a steady increase in the fibre content with
increase in okara flour. Gimenez et al. (2012) also
reported that fibre content in spaghetti increased by 2%
with the addition of every 10% of broad bean flour, which
resulted in 8% for the highest substitution percentage
tested. The composition of the different wheat-okara
blended noodles varied significantly (p<0.05) from the
control. It was observed generally that as the level of
okara flour increased in the blends, the levels of protein,
fibre, fat and ash also increased in the noodles produced.
Increase in okara flour however led to a reduction in the
carbohydrate content of the noodles produced. Noodles
made from 50% wheat flour: 50% okara flour (50W:50OF)
had the highest levels of most of the nutrients studied.
Protein quality of noodles produced: The amino acid
(AA) composition of the noodles samples produced are
presented in Table 2. Glutamic and aspartic acids had the
highest concentrations among the groups while leucine
and lysine were the most concentrated essential amino
acids (EAA) in all the wheat-okara noodles samples. The
percentage coefficient of variation (CV%) for the amino
acids ranged between 7.57 and 21.2%, with threonine
having the least value and lysine having the highest value.
The concentrations of total AA (TAA), total essential AA
(TEAA), total aromatic AA (TArAA), total acidic AA
(TAAA), total neutral AA (TNAA), total basic AA (TBAA),
total sulphur AA (TSAA) etc. are presented in Table 3. The
TEAA (with His) ranged between 26.07 and 40.37 g/100 g
crude protein (cp). There was a variation of 13.94%. The
values obtained for wheat-okara noodles were all above
half the average value of 56.6 g/100 g cp for egg reference
protein (Paul et al., 1980). The TEAA value of 40.37 g/100
g cp obtained for 50:50 (wheat: okara) was close to 44.4
g/100 cp reported for soya bean (Altschull, 1968). The
TSAA of the samples ranged from 1.63-2.77 g/100 g cp.
All the values in this range were less than half of 5.8 g/100
g cp, the recommended value for infants (FAO/WHO/UNU,
1985). With respect to % Cys in TSAA, values ranged
between 49.82 and 56.35 g/100 g cp. It has been reported
that the proportion of TSAA which can be met by Cys in
man, for rats, chicks and pigs is about 50% (FAO/WHO,
1991). Most of the values obtained, were higher than this.
The percentage ratios of TEAA to the TAA in the noodles
samples ranged from 43.38-46.49%. All the values were
much higher than the values of 39% considered as
adequate for ideal protein food for infants, 26% for children
and 11% for adults (FAO/WHO/UNU, 1985). The
TEAA/TAA values were also close to the value of 50%
reported for egg (FAO/WHO, 1990). The TArAA ranged
between 5.67 and 8.07 g/100 g cp. The suggested range
for ideal infant protein is 6.8-11.8 g/100 g cp
(FAO/WHO/UNU, 1985). Noodles made with at least 20%
okara flour had values within this range.
The predicted protein efficiency ratio (P-PER) ranged
between 1.81 and 2.88. Friedman (1996) reported that
PER values lower than 1.5 are indicative of low protein
quality while values higher than 2 are indicative of high
quality protein. All the samples containing okara flour had
PER higher than 2 which suggests good protein quality.
Biological value is a measure of the proportion of
absorbed protein from a food which becomes incorporated
into the proteins of the organism’s body (Wikipedia, 2016).
Biological values which range between 70-100% usually
suggest good protein quality (Ijarotimi and Keshinro,
2012). Predicted biological values for noodles in this study
ranged between 53.05 and 88.80%. Noodles that
contained up to 20% okara flour had predicted biological
values above 70%. The essential amino acid index (EAAI)
has been reported to be an index of protein quality
(Bender, 2005). Oser (1959) reported that a protein
material is considered to be of good nutritional quality
when the EAAI is above 90%, useful as food when the
values are around 80% and inadequate for food when
831
4. Pak. J. Nutr., 15 (9): 829-836, 2016
Table 1: Proximate composition of okara flour and dried noodles (g/100 g db)
Protein Fat Ash Moisture Crude fibre Carbohydrates
Okara flour 32.25±0.22 7.42±0.10 4.10±0.10 6.65±0.02 14.53±0.03 34.88±0.44
Noodles
0% okara 11.42±0.06h
1.08±0.03g
1.22±0.02g
7.15±0.02a
1.57±0.03g
77.55±0.07a
5% okara 13.62±0.02g
1.32±0.02f
1.48±0.01f
6.96±0.06b
2.92±0.02f
73.50±0.02b
16.25%okara 15.29±0.03f
1.85±0.02e
1.65±0.01e
6.54±0.03c
3.94±0.03e
70.47±0.03c
20% okara 15.89±0.03e
2.13±0.01d
1.75±0.01d
6.04±0.02d
4.07±0.03d
70.03±0.08c
27.5% okara 18.51±0.03d
2.63±0.01c
1.87±0.01c
5.78±0.01e
4.34±0.02c
66.87±0.1d
35% okara 19.76±0.02c
2.90±0.01b
2.08±0.01b
4.49±0.01f
5.81±0.02b
64.16±0.04e
38.75%okara 20.61±0.01b
2.91±0.01b
2.11±0.01b
4.48±0.01f
5.83±0.03b
63.98±0.02e
50% okara 23.22±0.02a
3.62±0.02a
2.39±0.01a
3.87±0.01g
7.83±0.07a
59.50±0.05f
Results are means of three independent determinations. Mean values having different superscripts within the columns are significantly
different at (p<0.05)
values are below 70%. Values for EAAI ranged between
59.4 and 92.2%. Noodles with up to 16.25% okara flour
had EAAI of over 70%.
Presented in Table 4 are the amino acid scores based on
hen’s whole egg (Paul et al., 1980). The highest scores
were seen in glycine, glutamic acid and histidine for all the
samples whilst serine and methionine had the least
scores. The scores generally improved with increase in
okara flour. The percentage coefficient of variation
between the amino acid levels of the different noodles
samples ranged between 8.33 and 20.88%. The essential
amino acid scores based on FAO/WHO (1973) provisional
amino acid scoring pattern are shown in Table 5. The
limiting amino acids in noodles made from 100% wheat
flour were Met + Cys (0.47) which was closely followed by
Lys (0.57) while the highest score was obtained by Phe +
Tyr (0.95). It has been reported that the essential amino
acids most often acting in limiting capacity are methionine
(and cysteine), lysine, threonine and tryptophan (Oyarekua
and Adeyeye, 2011). The addition of okara generally
improved the amino acid scores; for noodles made with
50% wheat: 50% okara, the lowest essential amino score
was 0.78 (78%) obtained by Met + Cys. The essential
amino acid scores based on suggested requirements for
pre-school children (2-5 years) is shown in Table 6.
Results suggest that noodles made with at least 5% okara
flour will not only meet but surpass the suggested
requirements for histidine and valine. The results also
show that noodles with at least 20% okara has the
potential of satisfying most of the essential amino acids
requirements of pre-school children.
Cooking quality of noodles: Table 7 shows the cooking
quality of noodles produced. Okara flour addition caused
significant differences (p<0.05) in water absorption,
cooking time and loss. The noodle samples with okara
flour had significantly higher (p<0.05) cooking loss than
the control. The total content of solids leached out during
cooking is referred to as the cooking loss. Pagani et al.
(2007) reported that low amounts of solids in cooking
water is indicative of good cooking quality. This is because
the loss of solids represents resistance of noodles to
disintegrate during boiling. It has been reported that the
weakening and/or disruption of the protein-starch matrix
could be responsible for cooking losses (Izydorczyk et al.,
2005). The increase in cooking loss observed in this study
could be due to a disruption of the protein-starch matrix.
The cooking time decreased significantly (p<0.05) as the
substitution with okara increased. The shortest cooking
time (9.03min) was obtained for noodles containing 50%
of okara while the control had the longest cooking time
(12.30 min). Gimenez et al. (2012) also observed that
wheat spaghetti presented the longest cooking time when
compared to spaghetti made from wheat-bean flour
blends. They attributed it to the fact that the central vein of
pasta has greater starch content and it is this component
that absorbs the water and transfers it into the centre of
each pasta strand.
Most of the noodles made from the different wheat-okara
blends had significantly higher (p<0.05) water absorption
values than the control. The highest water absorption
(187.1%) was observed in noodles with 35% okara while
noodles with 20% okara showed the lowest water
absorption (113.2%). Yadav et al. (2014) reported that
water absorption is indicative of the degree of hydration
and could affect the eating quality of noodles. When water
absorption is insufficient, the noodle has a hard and
coarse texture while excess water absorption leads to soft
and sticky noodles (Jin et al., 1994).
Sensory quality of noodles produced: Even though
most of the samples had good protein and cooking quality,
it was necessary to evaluate the sensory quality of the
noodles in order to ascertain the consumers’ willingness to
accept the products. Sensory ratings for the different
noodles samples are shown in Table 8. It was observed
that substitution of wheat flour with okara flour had a
positive effect on the firmness of most of the blends of
cooked noodles. Gimenez et al. (2012) observed a similar
trend when substituting wheat flour with broad bean flour.
Noodles made with 50% okara flour had the least ratings
for all attributes evaluated while noodles made with 5%
okara flour had the best ratings for all the attributes.
Noodles made with 20% okara flour had better sensory
832
7. Pak. J. Nutr., 15 (9): 829-836, 2016
ratings than the control (100% wheat) and also had
superior protein quality than the control and noodles with
5% okara flour. This suggests that with respect to both
protein and sensory quality, noodles made with 20% okara
flour has great potentials.
Conclusion: This study has revealed that okara flour at
various levels of supplementation had considerable effects
on the quality of noodles. The nutritional quality improved,
cooking time decreased and cooking loss increased as a
function of the okara flour added to the noodles. According
to sensory evaluation, overall acceptance of noodles was
best at 5% level of okara flour. This was closely followed
by noodles made with 20% okara flour (which was
significantly better than the control with respect to sensory
and protein quality). This study has shown that the
utilization of okara flour will go a long way in not only
increasing utilization of waste but will also encourage the
development of variety and value added noodles.
Conflict of interest: This is to state that there was no
conflict of interests.
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Table7:Cookingqualityofnoodlesmadefromwheat-okaraflourblends
Cookingtime(min)Waterabsorption(%)Cookingloss(%)
0%okara12.30±0.01a
130.3±0.06f
10.20±0.01h
5%okara12.20±0.01b
120.5±0.01g
11.90±0.01g
16.25%okara11.55±0.01c
155.3±0.01b
13.99±0.01f
20%okara11.50±0.01c
113.2±0.01h
15.02±0.01e
27.5%okara11.03±0.06d
146.4±0.01d
15.98±0.01d
35%okara10.10±0.01e
187.1±0.01a
16.69±0.01c
38.75%okara9.50±0.01f
148.7±0.01c
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50%okara9.03±0.06g
138.4±0.01e
18.26±0.01a
Resultsaremeansofthreeindependentdeterminations.Meanvalueshavingdifferentsuperscriptswithinthecolumnsaresignificantlydifferentat(p0.05)
Table8:Sensoryscoresofnoodlesproducedfromwheatandokaraflourblends
0%5%16.25%20%27.5%35%38.75%50%
Parameters----------------------------------------------------------------------------------------------Okara-----------------------------------------------------------------------------------------------
Appearance6.30±0.04d
7.60±0.15a
6.30±0.08d
6.70±0.25b
6.50±0.08c
6.10±0.02f
6.25±0.01e
5.50±0.10g
Taste6.10±0.08d
7.00±0.37a
6.20±0.20c
6.60±0.15b
5.70±0.02e
6.11±0.01d
5.65±0.03f
4.10±0.30g
Mouthfeel6.57±0.01b
7.36±0.32a
5.95±0.08c
6.55±0.03b
5.60±0.05f
5.70±0.01e
5.90±0.01d
4.05±0.23g
Firmness5.47±0.41d
7.25±0.01a
6.05±0.03c
6.36±0.23b
6.19±0.01bc
5.93±0.03c
5.90±0.01c
5.35±0.01d
Generalacceptability6.27±0.30bc
7.65±0.27a
6.51±011b
6.65±0.10b
5.90±0.50c
6.32±0.01bc
6.37±0.01bc
4.75±0.02d
Meanvalueswithdifferentsuperscriptsacrosstherowaresignificantlydifferentat(p<0.05)
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