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.
Crimson Publishers-Nutritional and Sensory Properties of Cashew Seed ( Anaca...CrimsonpublishersMCDA
Nutritional and Sensory Properties of Cashew Seed (Anacardium occidentale) Milk by Muhammad Faisal Manzoor in Modern Concepts & Developments in Agronomy
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.
Abstract— Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by Lactobacillus bulgaricus and Streptococcus thermphillus. The health benefits can be increased by adding native fruit pulps. Yoghurt with different fruit pulp includes papaya and cactus pear was prepared and stored up to 10 days. The fruit were added at the rate of 5%, 10% and 15%w/w. Physicochemical properties of yoghurt samples include moisture, protein, fat, carbohydrate and ash were determined at first days of storage. Acidity, pH, syneresis, water holding capacity (WHC), total count, coliform group, yeast &mould and organoleptic properties were evaluated yoghurts at zero time, after 5 and 10 days of storage at refrigerator.There were significantly differences between plain yoghurt and fruit yogurt in the pH, moisture, ash, protein, carbohydrate content and titratable acidity amounts 5 day of storage. The results showed that acidity increased over the storage period. Highest values for WHC and lowest values for syneresis were belonged to yogurt with 15 % cactus pear and 10 days storage with 71.21% and 16.01%, respectively. Sensory evaluation results showed that there were significant differences among the yoghurt samples. The yoghurt containing papaya pulp had the highest overall acceptability scores as compare to other fruit yogurt samples and also plain yogurt. The results of current study demonstrated that the addition of fruits to the yogurt significantly improved the quality of yogurt.
Digestibility level of cacao waste fiber fraction fermented with indigenous m...AI Publications
Ruminant sheep from forage and legumes, which has linited avabiility due to the shift inproductive land for grass and legumes, which have been widely used for housing and business. Research purposes; To see the digestibility level of the fiber fraction from cacao waste fermented with indigenic microorganisms in sheep. Research hypothesis: Increased digestibility of cacao waste fiber fraction fermented with indigenous microorganisms. Benefits of Research: The results of this study can reduce the waste problem cacao can be used as the building blocks for livestock rations ruminant by breeders.Material and Methods: This study used sheep as much as 16 tails whose age 6-12 months, the sheep will be sorted by weight, ration treatment consisted of four, namely; A = Concentrate (40%) + forage (60%), B = Concentrate (40%) + Grass (30%) + Lives fermentation (LF) (30%), C = Concentrate (40%) + Grass (30%) + rind cocoa Fermentation(RCF)( 30%), D = Concentrate( 40%) + Grass (30%) + (15%) LF+ RCF (15%). Variable research is weight gain, consumption of fiber fraction and the fiber fraction Digest. The results of the study are incressing weight of sheep ranged from 56.052 to 71.315 g / head / day with MD consumtion ranged from 289.78 to 359.00, from 129.02 to 160.22 NDF, ADF -115.42 84.29 grams / head / day and digestibility of MD ranged from 59.16 to 60.62%, 34.187 to 55.67 NDF, ADF 26.00 to 48.46. Conclusion: The waste cacao fruit can promote the growth of sheep are seen in terms of the fiber fraction. Suggestion; Giving the Waste cacao fruit in the diet in order to be improved.
Crimson Publishers-Nutritional and Sensory Properties of Cashew Seed ( Anaca...CrimsonpublishersMCDA
Nutritional and Sensory Properties of Cashew Seed (Anacardium occidentale) Milk by Muhammad Faisal Manzoor in Modern Concepts & Developments in Agronomy
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.
Abstract— Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by Lactobacillus bulgaricus and Streptococcus thermphillus. The health benefits can be increased by adding native fruit pulps. Yoghurt with different fruit pulp includes papaya and cactus pear was prepared and stored up to 10 days. The fruit were added at the rate of 5%, 10% and 15%w/w. Physicochemical properties of yoghurt samples include moisture, protein, fat, carbohydrate and ash were determined at first days of storage. Acidity, pH, syneresis, water holding capacity (WHC), total count, coliform group, yeast &mould and organoleptic properties were evaluated yoghurts at zero time, after 5 and 10 days of storage at refrigerator.There were significantly differences between plain yoghurt and fruit yogurt in the pH, moisture, ash, protein, carbohydrate content and titratable acidity amounts 5 day of storage. The results showed that acidity increased over the storage period. Highest values for WHC and lowest values for syneresis were belonged to yogurt with 15 % cactus pear and 10 days storage with 71.21% and 16.01%, respectively. Sensory evaluation results showed that there were significant differences among the yoghurt samples. The yoghurt containing papaya pulp had the highest overall acceptability scores as compare to other fruit yogurt samples and also plain yogurt. The results of current study demonstrated that the addition of fruits to the yogurt significantly improved the quality of yogurt.
Digestibility level of cacao waste fiber fraction fermented with indigenous m...AI Publications
Ruminant sheep from forage and legumes, which has linited avabiility due to the shift inproductive land for grass and legumes, which have been widely used for housing and business. Research purposes; To see the digestibility level of the fiber fraction from cacao waste fermented with indigenic microorganisms in sheep. Research hypothesis: Increased digestibility of cacao waste fiber fraction fermented with indigenous microorganisms. Benefits of Research: The results of this study can reduce the waste problem cacao can be used as the building blocks for livestock rations ruminant by breeders.Material and Methods: This study used sheep as much as 16 tails whose age 6-12 months, the sheep will be sorted by weight, ration treatment consisted of four, namely; A = Concentrate (40%) + forage (60%), B = Concentrate (40%) + Grass (30%) + Lives fermentation (LF) (30%), C = Concentrate (40%) + Grass (30%) + rind cocoa Fermentation(RCF)( 30%), D = Concentrate( 40%) + Grass (30%) + (15%) LF+ RCF (15%). Variable research is weight gain, consumption of fiber fraction and the fiber fraction Digest. The results of the study are incressing weight of sheep ranged from 56.052 to 71.315 g / head / day with MD consumtion ranged from 289.78 to 359.00, from 129.02 to 160.22 NDF, ADF -115.42 84.29 grams / head / day and digestibility of MD ranged from 59.16 to 60.62%, 34.187 to 55.67 NDF, ADF 26.00 to 48.46. Conclusion: The waste cacao fruit can promote the growth of sheep are seen in terms of the fiber fraction. Suggestion; Giving the Waste cacao fruit in the diet in order to be improved.
Production of Nutritional Bars with Different Proportions of Oat Flour and Br...asclepiuspdfs
Background: Nutritional bar has been paid special attention, then quickly developed and present in some parts of the world as it contains high nutritional value, quick energy release on required demanding basis, especially the form of this food is very mobile and neatly light. Nutritional bars are nutritional products which contain cereals and other high energy-rich ingredients. They are becoming trendy food products in the world in these days. They can be used as the nutritional meal, meal replacement, or snack which provides a lot of essential nutrients for people who lack the time or resources for extensive meal planning due to its convenience.
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.
Application of digestibility values in poultry and bioassay and analytical procedures using poultry
Sri Venkateswara veterinary university
Animal nutrition
Vishnu Vardhan Reddy
Critical Analysis of Wheat Bran as Therapeutic Sourceijtsrd
Increasing population now a days is one of the most crucial phases of upcoming future troubles. Food wastage along with the nutritional expenditure should not be entertained. Several milling by products of crops viz., wheat bran, are principle pool of nutrients. It is very much essential to study and gain knowledge about the nutrients, anti oxidants, anti nutritional components and their effect upon diseased condition along with the probability of production of edible food stuffs for human. Though there is enough production of wheat bran, most of the amount is either wasted or used as livestock fed. It has been shown that bran part has potential efficiency to be used as therapeutic tool for various diseases such as, cancer, obesity and diabetes, bowel irritation etc. Its role as a prebiotic might also prove an asset to remarkably influence gut microflora. Its anti nutritional content is also lower than the rice bran and that is also manageable for the further use as food stuff. The physicochemical properties along with its nutrient as well as anti nutrient contents must be utilized and regulated as requirement to combat malnourishment besides hunger issues and therapies. Manali Chakraborty | Dr Savita Budhwar ""Critical Analysis of Wheat Bran as Therapeutic Source"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-3 , April 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21755.pdf
Paper URL: https://www.ijtsrd.com/biological-science/biochemistry/21755/critical-analysis-of-wheat-bran-as-therapeutic-source/manali-chakraborty
Study of Intake, Growth and Nutrient Utilization of Growing Bulls Fed Forages...IJEAB
The study was conducted to rank Napier, jumbo, maize and rice straw on the basis of their yield, production cost, nutritional value and productivity of native growing bulls. Thirty native bulls (Bos indicus) of 135 (+28/-28) kg live weight (LW) were randomly allocated to five treatments in a completely randomized design and fed silage of maize (Zea mays; Hybrid, PG-1000), jumbo (Sorghum bicolor; Hybrid Sugar graze), Napier (Pennisetum perpureum; hybrid) and urea molasses straw of whole straw (UMS-WS) and UMS of stover (UMS-S) for a period of 90 days. The dry matter (DM) intake of Napier, jumbo, maize, UMS-WS and UMS-S was 2.08, 1.79, 2.01, 1.92 and 2.08 % LW, respectively which differed significantly (P<0.01).><0.01)><0.01) in bulls fed maize silage (273.3 g/d) followed by Napier silage (81.4 g/d), UMS-S (75.3 g/d), jumbo silage (39.9 g/d) and UMS-WS (39.6 g/d). Considering the cost of beef production, maize may be ranked on the top followed by Napier, jumbo, UMS-S and UMS-WS, respectively which may be taken in profitable beef production system.
Preparation and Improved Quality Production of Flour and the Made Biscuits fr...asclepiuspdfs
Background: The popularity of biscuits comes from their attributes such as high palatable, dense nutrients, quickly released energy, and available in convenient sizes, as well as in various forms. In addition, the biscuits formulation can easily be modified to meet the nutritional demands of the targeting consumers. Purpose: The purpose of this study is to investigate the substitutional portion of the Shiitake mushroom flour for wheat flour in the production of high-quality biscuits with improved nutritional values.
Effect of Guar Flour Supplementation on Quality and Shelf Life of Muffins IJERA Editor
The drought resistant and lesser explored legume, Guar bean (Cyamopsis tetragonoloba), was used to prepare
muffins with higher protein content. In present study, the muffins were prepared using three varieties of treated
guar flour i.e. G 80, Ageta 112, HG 365 at supplementation levels 10, 15 and 5 per cent respectively, for storage
studies under different conditions. The moisture content, water activity (aw), free fatty acids, peroxide value,
microbial analysis and sensory evaluation were done at a regular interval of seven days. Moisture content of
muffins increased significantly with increase in time of storage under both ambient and refrigerated conditions.
Water activity value increased with increase in time period under both the storage conditions. Addition of guar
flour to muffin had no effect on the water activity that increased gradually upto 0.83. Guar supplemented
muffins showed higher moisture content than control and maximum in G 80 supplemented muffins. Formation
of free fatty acids (% oleic acid) and peroxide value increased with increased storage period. The changes in
values were more readily pronounced at ambient temperatures. The overall acceptability was maximum for
Ageta 112 supplemented muffins however the acceptability reduced with increased storage. The microbial
analysis showed that refrigerated muffins were acceptable even at 28th day of storage analysis while the muffins
at ambient conditions showed lesser shelf life. Muffins supplemented with HG 365 were spoiled at 21st day of
storage analysis under ambient storage conditions.
Abstract
Among the many types of food, dairy products are now receiving a lot of attention around the world. Every nation consumes a variety of foods, some of which are vegetables, plant-based foods, and meat, but the use of milk and dairy products is mandatory. Animal milk is an essential nutrient that is rich in protein, carbohydrates, fats, vitamins, and minerals, and is easily digested.
Today, the world's food consumption is growing and it is important to choose new and innovative products for the human body. Therefore, those who want to eat healthy are more interested in milk and dairy products, and the market and consumption of this type of product is increasing. In Mongolia, domestic factories produce highly probiotic sour milk products, while there is a real need to produce breast milk substitutes due to the limited availability of other types of dairy products, especially infants.
The purpose of this study is to determine what milk and milk components are in particular, whether milk fat globule membrane and their properties can replace breast milk and the process of separating whey from milk obtained from milk fat globule membrane.
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.
Production of Nutritional Bars with Different Proportions of Oat Flour and Br...asclepiuspdfs
Background: Nutritional bar has been paid special attention, then quickly developed and present in some parts of the world as it contains high nutritional value, quick energy release on required demanding basis, especially the form of this food is very mobile and neatly light. Nutritional bars are nutritional products which contain cereals and other high energy-rich ingredients. They are becoming trendy food products in the world in these days. They can be used as the nutritional meal, meal replacement, or snack which provides a lot of essential nutrients for people who lack the time or resources for extensive meal planning due to its convenience.
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.
Application of digestibility values in poultry and bioassay and analytical procedures using poultry
Sri Venkateswara veterinary university
Animal nutrition
Vishnu Vardhan Reddy
Critical Analysis of Wheat Bran as Therapeutic Sourceijtsrd
Increasing population now a days is one of the most crucial phases of upcoming future troubles. Food wastage along with the nutritional expenditure should not be entertained. Several milling by products of crops viz., wheat bran, are principle pool of nutrients. It is very much essential to study and gain knowledge about the nutrients, anti oxidants, anti nutritional components and their effect upon diseased condition along with the probability of production of edible food stuffs for human. Though there is enough production of wheat bran, most of the amount is either wasted or used as livestock fed. It has been shown that bran part has potential efficiency to be used as therapeutic tool for various diseases such as, cancer, obesity and diabetes, bowel irritation etc. Its role as a prebiotic might also prove an asset to remarkably influence gut microflora. Its anti nutritional content is also lower than the rice bran and that is also manageable for the further use as food stuff. The physicochemical properties along with its nutrient as well as anti nutrient contents must be utilized and regulated as requirement to combat malnourishment besides hunger issues and therapies. Manali Chakraborty | Dr Savita Budhwar ""Critical Analysis of Wheat Bran as Therapeutic Source"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-3 , April 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21755.pdf
Paper URL: https://www.ijtsrd.com/biological-science/biochemistry/21755/critical-analysis-of-wheat-bran-as-therapeutic-source/manali-chakraborty
Study of Intake, Growth and Nutrient Utilization of Growing Bulls Fed Forages...IJEAB
The study was conducted to rank Napier, jumbo, maize and rice straw on the basis of their yield, production cost, nutritional value and productivity of native growing bulls. Thirty native bulls (Bos indicus) of 135 (+28/-28) kg live weight (LW) were randomly allocated to five treatments in a completely randomized design and fed silage of maize (Zea mays; Hybrid, PG-1000), jumbo (Sorghum bicolor; Hybrid Sugar graze), Napier (Pennisetum perpureum; hybrid) and urea molasses straw of whole straw (UMS-WS) and UMS of stover (UMS-S) for a period of 90 days. The dry matter (DM) intake of Napier, jumbo, maize, UMS-WS and UMS-S was 2.08, 1.79, 2.01, 1.92 and 2.08 % LW, respectively which differed significantly (P<0.01).><0.01)><0.01) in bulls fed maize silage (273.3 g/d) followed by Napier silage (81.4 g/d), UMS-S (75.3 g/d), jumbo silage (39.9 g/d) and UMS-WS (39.6 g/d). Considering the cost of beef production, maize may be ranked on the top followed by Napier, jumbo, UMS-S and UMS-WS, respectively which may be taken in profitable beef production system.
Preparation and Improved Quality Production of Flour and the Made Biscuits fr...asclepiuspdfs
Background: The popularity of biscuits comes from their attributes such as high palatable, dense nutrients, quickly released energy, and available in convenient sizes, as well as in various forms. In addition, the biscuits formulation can easily be modified to meet the nutritional demands of the targeting consumers. Purpose: The purpose of this study is to investigate the substitutional portion of the Shiitake mushroom flour for wheat flour in the production of high-quality biscuits with improved nutritional values.
Effect of Guar Flour Supplementation on Quality and Shelf Life of Muffins IJERA Editor
The drought resistant and lesser explored legume, Guar bean (Cyamopsis tetragonoloba), was used to prepare
muffins with higher protein content. In present study, the muffins were prepared using three varieties of treated
guar flour i.e. G 80, Ageta 112, HG 365 at supplementation levels 10, 15 and 5 per cent respectively, for storage
studies under different conditions. The moisture content, water activity (aw), free fatty acids, peroxide value,
microbial analysis and sensory evaluation were done at a regular interval of seven days. Moisture content of
muffins increased significantly with increase in time of storage under both ambient and refrigerated conditions.
Water activity value increased with increase in time period under both the storage conditions. Addition of guar
flour to muffin had no effect on the water activity that increased gradually upto 0.83. Guar supplemented
muffins showed higher moisture content than control and maximum in G 80 supplemented muffins. Formation
of free fatty acids (% oleic acid) and peroxide value increased with increased storage period. The changes in
values were more readily pronounced at ambient temperatures. The overall acceptability was maximum for
Ageta 112 supplemented muffins however the acceptability reduced with increased storage. The microbial
analysis showed that refrigerated muffins were acceptable even at 28th day of storage analysis while the muffins
at ambient conditions showed lesser shelf life. Muffins supplemented with HG 365 were spoiled at 21st day of
storage analysis under ambient storage conditions.
Abstract
Among the many types of food, dairy products are now receiving a lot of attention around the world. Every nation consumes a variety of foods, some of which are vegetables, plant-based foods, and meat, but the use of milk and dairy products is mandatory. Animal milk is an essential nutrient that is rich in protein, carbohydrates, fats, vitamins, and minerals, and is easily digested.
Today, the world's food consumption is growing and it is important to choose new and innovative products for the human body. Therefore, those who want to eat healthy are more interested in milk and dairy products, and the market and consumption of this type of product is increasing. In Mongolia, domestic factories produce highly probiotic sour milk products, while there is a real need to produce breast milk substitutes due to the limited availability of other types of dairy products, especially infants.
The purpose of this study is to determine what milk and milk components are in particular, whether milk fat globule membrane and their properties can replace breast milk and the process of separating whey from milk obtained from milk fat globule membrane.
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.
Unit 6 Water Content Determination and Moisture analysisMalou Mojares
To my CEU Senior Pharmacy QC 2 students.
Water Content Determination by Karl Fischer method, principle by Bunsen Reaction, types of KF method, Loss on Drying (LOD) moisture content determination.
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
Dietary Intervention with Yoghurt, Synbiotic Yogurt or Traditional Fermented ...Mostafa Gouda
Dietary Intervention with Yoghurt, Synbiotic
Yogurt or Traditional Fermented Sobya:
Bio-Potency among Male Adolescents Using
Five Bio-Markers of Relevance to Colonic
Metabolic Activities
Research Inventy : International Journal of Engineering and Scienceinventy
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.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
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.
GROWTH PERFORMANCE OF AFRICAN CATFISH (CLARIAS GARIEPINUS) FED MILLET WASTE.pptxIorheesaviour
GROWTH PERFORMANCE OF AFRICAN CATFISH (CLARIAS GARIEPINUS) FED MILLET WASTE. THE STUDY INVESTIGATE THE USE OF MILLET WATSE OBTAINED FROM RESIDUE OF WET GRINDED MILLET IN THE DIET OF CLARIAS GARIEPINUS . THE STUDY IS CONDUCTED IN MAKURDI BENUE STATE NIGERIAN.
Extraction and Modification of Sorghum Starch and its Characterizationijtsrd
Sorghum is a widely cultivated cereal crop that has the potential to be an excellent source of starch. Starch extracted from sorghum has been gaining attention due to its unique properties and its potential applications in various industries, including food, paper, and textile. Modified starch has been found to improve the functional properties of starch, such as increased water holding capacity, better stability, and improved gelling properties. The hydrothermal modification HMT method has been reported to be an effective technique for modifying the properties of starch. In this study, we aimed to extract and modify sorghum starch using the HMT method and evaluate its properties, including moisture content, ash content, fat analysis, protein content, and water holding capacity. The findings of this study will contribute to a better understanding of the potential use of sorghum starch in various industries and highlight the potential of the HMT method as a tool for modifying starch properties. Munit Shukla | Renuka Singh | Manish Tiwari | Akansha Tiwari "Extraction and Modification of Sorghum Starch and its Characterization" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-3 , June 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd57469.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/57469/extraction-and-modification-of-sorghum-starch-and-its-characterization/munit-shukla
Key Trends Shaping the Future of Infrastructure.pdfCheryl Hung
Keynote at DIGIT West Expo, Glasgow on 29 May 2024.
Cheryl Hung, ochery.com
Sr Director, Infrastructure Ecosystem, Arm.
The key trends across hardware, cloud and open-source; exploring how these areas are likely to mature and develop over the short and long-term, and then considering how organisations can position themselves to adapt and thrive.
Accelerate your Kubernetes clusters with Varnish CachingThijs Feryn
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1. International Journal of Engineering Science Invention
ISSN (Online): 2319 – 6734, ISSN (Print): 2319 – 6726
www.ijesi.org Volume 3 Issue 4 ǁ April 2014 ǁ PP.30-33
www.ijesi.org 30 | Page
Chemical and Sensory Attributes of Complementary Foods
Produced From Maize and African Yam Bean Water Soluble
Protein Extract
Sule, S
1(
Department of Food Science and Technology, College of Food Technology/ University Of Agriculture,
Makurdi, Nigeria)
ABSTRACT: Maize (Zea mays) and African yam beans (Sphenostylis stenocarpa) were used to formulate two
complementary foods: One was made of 100% cereal which served as the control and the other (blend) was
made of 70% cereal and 30% legume extract. The samples were analyzed for proximate compositions,
microbiological properties, physicochemical properties as well as sensory attributes. The control (100% maize)
was found to contain 9% protein, 4% fat, 76.40% carbohydrate, 2.4% fibre, 2.3% ash and 7.4% moisture, while
the blend (maize and African yam bean water soluble protein extract) was found to contain 19.02% protein,
2.80% fat, 65.55% carbohydrate, 1.75% fibre, 1.66% ash and 9.22% moisture. pH values of 6.3 and 6.4 were
recorded for the control and blend samples respectively. Microbial counts of 1.15 x 105
cfu/g and 1.30 x 105
cfu/g
were recorded for the control and blend samples respectively. There was no evidence of the presence of yeasts
and molds in the prepared samples. Viscosity measurements for the control and blend samples observed at
30rpm were 690 and 712 respectively. There was no significant difference (P< 0.05) in the sensory attributes
between the control and the blend samples.
KEYWORDS: African Yam Bean Water Soluble Extract, Cereal, Complementary, Legume, Maize.
I. INTRODUCTION
Generally, food is very important for human existence. The optimum health and nutritional status of an
individual is dependent upon a regular supply of food and balanced diet. In the first year of life, infants undergo
periods of rapid growth when nutrition is crucial. In fact, nutrition in the early years of life is a major
determinant of healthy growth and development throughout childhood and of good health in adulthood.
Pediatricians and nutritionists have established nutritional guidelines to meet the specific needs of these early
years [1].While if at all feasible breastfeeding is recommended during the first six months, the most vulnerable
period for developing under-nutrition remains the transition from breastfeeding to family foods. Breast milk
composition may vary dramatically between women and from the beginning and month six [2]; [3]. Additional
foods may be required to complement or replace breast milk after this time. Generally, children double their
birth weight by 6 months of age and triple it by 12 months. When breast milk is no longer enough to meet the
nutritional needs of the infant, complementary foods should be added to the diet of the child. The transition from
exclusive breast feeding to family foods, referred to as complementary feeding, typically covers the period from
6 to 18 – 24 months of age and is a very vulnerable period. It is the time when malnutrition starts in many
infants, contributing significantly to the high prevalence of malnutrition in children less than five years of age
worldwide [1].In a weaning process there is always the need to introduce soft, easily swallowed foods to
supplement the infant’s feeding early in life. The weaning process may be gradual, lasting for months until the
infant is finally introduced to the family diet. In Nigeria the usual first weaning food is called pap, akamu, ogi,
or koko and is made from maize (Zea mays), millet (Pennisetum americanum), or guinea corn (Sorghum
spp.)[4].
Over the years, the most common substitute for breast milk is a well reconstituted infant formula based
on cow milk. This is usually imported from foreign countries, but due to the economic situation, the importation
of this formula is expensive and thus, influences the retail price of this imported formula. This makes such
substitute very expensive for an average Nigerian nursing mother. On this basis, a research work on the
production of a formula which is rich in protein and at the reach of the vast majority of the vulnerable groups of
the population in form of complementary food is considered important. This food will be such with desirable
organoleptic qualities from cereal and legume, rich in protein and inexpensive since it is locally oriented. The
objective of this work is therefore to evaluate the quality attributes of complimentary foods produced from
maize and African yam bean water soluble protein extract
2. Chemical and Sensory Attributes Of Complementary…
www.ijesi.org 31 | Page
II. MATERIALS AND METHODS
1.1. Source of Raw Materials
The raw materials (maize and African yam bean) were purchased from high level market in makurdi,
Benue State. The chemicals and reagents used in the analysis were of analytical grade and available in the
Department of Food Science and Technology.
2.2. Sample Preparation
2.2.1. Preparation of Maize Flour
Maize flour was prepared by the method described by [5]. The seeds were carefully sorted to separate
dirt, dust, stones and other contaminants. The sorted seeds were then washed in clean water and removed after
which they were placed in an oven to dry and then sieved through a sieve of aperture 0.5µm to obtain the
desired flour size.
2.2.2. Preparation of African Yam Bean Water Soluble Protein Extract.
The African yam bean flour was prepared by the method described by [6].The seeds were cleaned and
then boiled in hot water to enable dehulling. After dehulling, the seeds were then oven dried for 10hours at
600C. the dried seeds were then milled using attrition mills and sieved with a sieve of 0.50.5µm aperture to
obtain African yam been flour. To obtain the water soluble protein extract, the method described by [7] was
adopted. One hundred grams of African yam been flour was suspended in 1500ml of distilled water. The pH of
the suspension was adjusted to 9.0 with 1M NaOH. The materials were then stirred for 20minutes using a high
speed stirrer and then centrifuged at 1000g for 20 minutes. The protein in the extract was precipitated at pH 4.0
using 1M HCl. The precipitate was then washed once with distilled water and readjusted to pH 7.0 with 1M
NaOH and dried in and oven at 4000
C.
2.3. Formulation of Complementary Food
The complementary food was made into two samples: A (control) made up of 100% maize and
B(blend) made up of 70% maize and 30% African am bean water soluble protein extract.
2.4. Analytical Methods
Proximate analysis (moisture, protein, fat, ash and crude fibre) was carried out on the samples
according to the methods described by [8]. Carbohydrate content was calculated by difference.
2.5. Sensory Evaluation of the Formulated Complementary Foods.
On a series of trial experiments, about 250ml of water was used for the reconstitution of the formulated
flour from the two samples. The reconstituted mix was then stirred continuously over boiling water to obtain
semi-solid paste. This was then served to a 10member panel for evaluation of colour, flavor, texture, taste and
general acceptability. The panelists rated the product on a 9-point hedonic scale as described by [9], where 1
indicated extremely dislike and 9 indicated extremely like.
2.6. Statistical Analysis
The results for the sensory evaluation of the complementary foods were then subjected to analysis of
variance and test of least significance
III. RESULTS AND DISCUSSION
Table 1 shows the proximate composition of the complementary foods from maize and African yam
bean water soluble protein extract. The result showed that the control (100% maize flour) contained 9.00%
protein, 4.00% fat, 76.40% carbohydrate, 2.40% fibre, 2.30% ash and 7.40% moisture while those of the blend
(70% maize and 30% African yam bean water soluble protein extract) contained 19.02% protein, 2.80% fat,
65.55% carbohydrate, 1.75% fibre, 1.66% ash and 9.22% moisture. There was significant difference observed
between the results for protein, carbohydrate, ash and moisture (p > 0.05) while those of fat and fibre showed no
significant difference (p < 0.05) between the two complementary food samples. The protein (19.02%) and
moisture (9.22%) contents were higher in the supplemented samples than the control samples (9.00% and
7.40%) respectively. While the results for fat (2.80%), carbohydrate (65.55%), fibre (1.75%) and ash (1.66%)
were lower in the supplemented sample than the control (4.00%, 76.40%, 2.40%, 2.30%) respectively. The
decrease in carbohydrate, fat, fibre and ash contents in the supplemented complementary food is brought about
by their low contents in the African yam bean water soluble protein extract. While the increase in protein and
moisture contents is conversely brought about by their high contents in the water soluble protein extract. The
3. Chemical and Sensory Attributes Of Complementary…
www.ijesi.org 32 | Page
results show that African yam bean water soluble protein extract is highly efficient for use in supplementation to
increase protein content of foods. These results compare favourably with those reported by [10] and [11]. The
variations in results may be due to varieties, geographical location or processing techniques employed. Table 2
shows the mean scores of sensory analysis of the complementary foods produced from maize and African yam
bean water soluble protein extract. For the control sample (100% maize flour), the results are shown as; colour
(6.60), taste (6.70), flavor (6.90), texture (7.30) and general acceptability (7.00), while for the supplemented
complementary food (70% maize and 30% African yam bean water soluble protein extract), the results are
shown as; colour (7.70), taste (6.80), flavor (7.70), texture (7.00) and general acceptability (7.30).In general, the
mean scores for the supplemented complementary food sample were higher than the control complementary
food sample for colour, taste, flavor and general acceptability, but lower in texture. This shows that the
supplemented complementary food was preferred over the control.
Table 1: Proximate Composition of the Formulated Complementary Foods
Samples Protein Fat CHO Fibre Ash Moisture
Control 9.00b
±0.28 4.00a
±0.42 76.40a
±0.42 2.40a
±0.71 2.30a
±0.07 7.40b
±0.28
Blend 19.02a
±0.03 2.80a
±0.14 65.55b
±0.33 1.75a
±0.09 1.66b
±0.13 9.22a
±0.16
LSD 0.86 1.36 1.29 2.17 0.44 0.98
Values are means ± standard deviations of triplicate determinations. Mean scores on the same column with the
same superscript are not significantly different (p<0.05)
Key:
LSD: Least Significant Difference
Control: 100% maize flour
Blend 100% maize flour + 30% African yam bean water soluble protein extract
Table 2: Sensory Scores for the Formulated Complementary Foods
Samples Colour Taste Flavor/aroma Texture General
acceptability
Control 6.60a
± 1.35 6.70a
± 1.55 6.90a
± 0.99 7.30a
± 1.03 7.00a
±1.10
Blend 7.70a
± 0.95 6.80a
± 1.14 7.70a
± 1.16 7.00a
± 1.15 7.30a
±0.82
LSD 1.45 2.40 1.38 1.38 1.27
Values are means ± standard deviations of triplicate determinations. Mean scores on the same column with the
same superscript are not significantly different (p<0.05)
Key:
LSD: Least Significant Difference
Control: 100% maize flour
Blend 100% maize flour + 30% African yam bean water soluble protein extract
The lower content in texture of the supplemented sample might be due to its lower fibre content. Maize flour has
higher fibre content than African yam bean water soluble protein extract. The mean scores showed no
significant difference (p < 0.05) in all cases for colour, texture, taste, flavor and general acceptability in both the
control and the supplemented complementary samples. When compared with results from [12], the results
compared favourably.
IV. CONCLUSION
The result of this study shows the successful production of nutritious complementary foods with local
food stuffs using simple methods that can be adopted by families. This formulation is therefore recommended as
complementary food for infants to provide requirements for their growth and development. Determination of
minerals, vitamins, protein quality and physicochemical properties can be further carried out on the product to
establish useful information about the product.
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breast feeding, Geneva, Switzerland, 2001, 28-30
[2] J.C. Allen, R.P. Keller, P. Archer, M.C.Neville. Studies in human lactation: milk composition and dailysecretion rates of
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[5] M.K. Bolade, I.A. Adeyemi, A.O. Ogunsua (2009). Influence of particle size fractions on the physicochemical properties of maize
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technology, 44, 2009, 646-655.
[6] M.I. Ojukwu, I. Olawuni, A. Ibeabuchi, C. Amandikwa. Physical, proximate and functional properties of 'Nsama' A local variety of
African yam bean(Sphenostylis stenocarpa) grown in southern states inNigeria, 2012
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[8] AOAC, Official methods of analysis of the association of official analytical chemists International (17th Ed. Published by the
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[9] M.O.Iwe, Handbook of sensory methods and analysis(Rejoint Communications Services Ltd, Uwani Enugu-Nigeria, 2002)
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[11] K.M. Amigo, D.A. Ameh, S. Ibrahim, S. S. Danbauchi, (2009). Nutrient composition of commonly used complementary foods in
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storage. Food Chemistry, 42, 297—299