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.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
Theoretical work submitted to the Journal should be original in its motivation or modeling structure. Empirical analysis should be based on a theoretical framework and should be capable of replication. It is expected that all materials required for replication (including computer programs and data sets) should be available upon request to the authors.
The International Journal of Engineering & Science would take much care in making your article published without much delay with your kind cooperation
Comparative Evaluation of Proximate Composition and Functional Properties of ...iosrjce
The two varieties of cooking banana (Musa cardaba and Musa bluggoe) were evaluated for
proximate composition and functional properties. The results of the proximate composition showed that the
mean protein values ranged from 4.49 to 4.79%, fat content ranged from 0.78 to 0.84%, carbohydrate content
ranged from 78.85 to 79.88%, moisture content ranged from 10.00 to 10.34%, crude fibre ranged from 0.71 to
0.85% and ash content ranged from 3.83 to 4.62%. In the functional properties, the result showed that bulk
density ranged from 0.74% to 0.79%, water absorption capacity ranged from 1.89 to 1.93%, oil absorption
capacity ranged from 2.30 to 2.78%, while wettability ranged from 59.66 to 60.66 secs.
Dakere is a traditional stiff, agglomerated, steamed dumpling, a multipurpose food product, prepared mainly from cereal flour, the cereal grains of choice are millet and sorghum either alone or in combination. In this study millet (M) and sorghum (S) were fractionated separately into fine (f) (<250µm), medium (m) ( 250-350µm) and coarse (450-500µm) fractions, similar fractions were bended, and fortified with 30% Bambara bean or sesame flour or both(20:10). These fortified blended fractions were used to produce dakere using the traditional method. Combination of unfractionated unfortified blend of millet and sorghum flours (1:1) served as the experimental control.There were 12 formulations code named: MS (control), MfSf, MmSm, McSc, MfSfB, MmSmB, McMcB, MfSfSe, MmSmSe, McScSe, MfSfBSe, MmSmBSe and McScBSe. Mineral contents of the blends were generally enhanced, greater concentration were observed in the fortified dakere, more in the dakere containing either bambara groundnut or sesame flour, greater than in the control. Potassium and Phosphorus were the most dominant elements in the grains (P 246.86-308.28 mg/100g, K 226.86-282.36 mg/100g); the blends (P 203.70-362.54 mg/100g, K 201.31-331.92 mg/100g) and the dakere (P 271.74-295.09 mg/100g, K 218.74-268.24 mg/100g). Anti-nutritional factors were low, tannin concentrations varied from 3.28 to 6.53 g/100g, phytic acid 0.42-0.89 g/100g and total phenolics, 7.20- 12.46 g/100g. McSc and their fortified blends or dakere contained greater amounts of both the investigated minerals and antinutrients. The study had successfully enhanced the mineral profile of dakere and the associated slight increase in the levels of tannin, phytate and polyphenolic compounds, through fortification of similar blended flour fractions from millet and sorghum with legume flours.
This document describes research into developing a malt drink called Mucamalt using malted sorghum and cashew apple juice extract as the main ingredients. Sorghum and cashew apples were obtained locally and their physical and chemical properties were analyzed. The sorghum was malted through steeping, germination, and drying processes. Cashew apple juice was extracted and clarified. The malted sorghum and cashew extract were then used in a brewing process involving mashing, boiling, cooling, and fermentation to produce the Mucamalt drink. Analysis found the Mucamalt had high vitamin C from the cashew extract and was well-blended from the local sorghum
Nutritive compounds from leaves of Moringa oleifera L. and beans of Vigna ung...Agriculture Journal IJOEAR
Abstract - The nutritive compounds of the shoots of Borassus aethiopum M. consumed in Côte d'Ivoire is not yet revealed whereas popularization of this plant’s basis food recipes is planned. The current study investigates the nutritive parameters of new shoots of Borassus aethiopum M., leaves of Moringa oleifera L. and beans of Vigna unguiculata W. in order to improve their valorization. Initially, samples of Palmyra are processed into meal, while powders are produced from those of Moringa and Cowpea. Then, seven nutritive traits performed from these derived products allow comparison of the studied food resources. The work showed a great divergence (P<.01) between the samples relating to the whole parameters. Thus, the leaflets powder of Moringa is more provided in ash (4.19±.05 g/100 g), lipids (8.35±.01 g/100 g) and fibers (5.74±.01 g/100 g) than samples resulting from Cowpea and Palmyra. On the other hand, the powder of Cowpea beans highlights the greatest proteins content (27.24±.13 g/100 g); whereas the meal deriving from shoots of Palmyra represents the most significant source of carbohydrates, either fermented (84.10±.11 g/100 g) or unfermented (83.79±.10 g/100 g). The meal of Palmyra is also richer in soluble sugars (5.19±.01 to 5.23±.01 g/100 g), moister (9.90±.03% to 10.03±.04%) and has the most significant caloric energy value (315.03±.10 to 315.41±.10 kcal/100 g).
The new shoots tubers, leaves and beans of respective Palmyra, Cowpea and Moringa plants are with diverse nutritive composition. Their uses in composite food formulations could contribute in preservation of the biodiversity, to ensure food safety for populations and to address the poverty and wilderness concerns.
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.
An Overview on Characterization and Value Addition of Traditional Indian Ferm...asclepiuspdfs
Idli is a class of cereal/legume-based fermented food with spongy and soft texture with popularity and widely consumed in India. It falls under prebiotic and balance nutrition category. Since idli batter fermentation is a time-consuming stage, demand for ready to use idli batter has increased these days. The microorganism present on the surface of cereals and legumes which contributed in fermentation process to produce idli batter has been reviewed. Nowadays, starch, daidzein, and trypsin inhibitor activity were used as an indicator to judge the quality of idli, in which rice: black gram ratio is identified. A research area needs to be focussed on the packaging of idli batter or product idli to enhance the shelf life with maintain the physical as well as nutritional quality. The essential oil such as mustard oil and curry leaves enhances the shelf life of idli with proper refrigeration conditions. Combination of thermal treatment and electron beam irradiation is a promising method to extend the shelf life of idli. These reviews focus on the role of the ingredients used in the production of idli, identification of microorganism during fermentation of idli, nutritional and health benefits of idli, qualitative parameter for the analysis of biogenic amines, and shelf life extension of idli.
The International Journal of Engineering and Science (The IJES)theijes
This document summarizes a research study on the effects of blanching water temperature and soaking time on the quality attributes of yam flour. Fresh yam tubers were blanched at temperatures of 40, 50, and 60°C and soaked for 12, 24, and 48 hours. The yam flour was then analyzed for physical and proximate qualities. Results showed that blanching temperature and soaking time significantly affected moisture content, protein, carbohydrates, bulk density, swelling capacity, foaming capacity, and water absorption capacity. The best combination for quality was 40°C blanching temperature and 12 hours soaking time.
This document describes a study that formulated and analyzed brown rice pudding and white rice pudding for their physical, chemical, and sensory properties. Brown rice pudding and brown rice flour pudding were found to have higher protein, fat, and ash content than their white rice counterparts. All puddings were evaluated for appearance, texture, mouthfeel, flavor, and overall acceptability. Tasters rated brown rice pudding as the most acceptable option and it was deemed nutritionally suitable for consumption. The study thus demonstrated that brown rice can be successfully used to make puddings with improved nutrition and satisfactory sensory qualities.
Comparative Evaluation of Proximate Composition and Functional Properties of ...iosrjce
The two varieties of cooking banana (Musa cardaba and Musa bluggoe) were evaluated for
proximate composition and functional properties. The results of the proximate composition showed that the
mean protein values ranged from 4.49 to 4.79%, fat content ranged from 0.78 to 0.84%, carbohydrate content
ranged from 78.85 to 79.88%, moisture content ranged from 10.00 to 10.34%, crude fibre ranged from 0.71 to
0.85% and ash content ranged from 3.83 to 4.62%. In the functional properties, the result showed that bulk
density ranged from 0.74% to 0.79%, water absorption capacity ranged from 1.89 to 1.93%, oil absorption
capacity ranged from 2.30 to 2.78%, while wettability ranged from 59.66 to 60.66 secs.
Dakere is a traditional stiff, agglomerated, steamed dumpling, a multipurpose food product, prepared mainly from cereal flour, the cereal grains of choice are millet and sorghum either alone or in combination. In this study millet (M) and sorghum (S) were fractionated separately into fine (f) (<250µm), medium (m) ( 250-350µm) and coarse (450-500µm) fractions, similar fractions were bended, and fortified with 30% Bambara bean or sesame flour or both(20:10). These fortified blended fractions were used to produce dakere using the traditional method. Combination of unfractionated unfortified blend of millet and sorghum flours (1:1) served as the experimental control.There were 12 formulations code named: MS (control), MfSf, MmSm, McSc, MfSfB, MmSmB, McMcB, MfSfSe, MmSmSe, McScSe, MfSfBSe, MmSmBSe and McScBSe. Mineral contents of the blends were generally enhanced, greater concentration were observed in the fortified dakere, more in the dakere containing either bambara groundnut or sesame flour, greater than in the control. Potassium and Phosphorus were the most dominant elements in the grains (P 246.86-308.28 mg/100g, K 226.86-282.36 mg/100g); the blends (P 203.70-362.54 mg/100g, K 201.31-331.92 mg/100g) and the dakere (P 271.74-295.09 mg/100g, K 218.74-268.24 mg/100g). Anti-nutritional factors were low, tannin concentrations varied from 3.28 to 6.53 g/100g, phytic acid 0.42-0.89 g/100g and total phenolics, 7.20- 12.46 g/100g. McSc and their fortified blends or dakere contained greater amounts of both the investigated minerals and antinutrients. The study had successfully enhanced the mineral profile of dakere and the associated slight increase in the levels of tannin, phytate and polyphenolic compounds, through fortification of similar blended flour fractions from millet and sorghum with legume flours.
This document describes research into developing a malt drink called Mucamalt using malted sorghum and cashew apple juice extract as the main ingredients. Sorghum and cashew apples were obtained locally and their physical and chemical properties were analyzed. The sorghum was malted through steeping, germination, and drying processes. Cashew apple juice was extracted and clarified. The malted sorghum and cashew extract were then used in a brewing process involving mashing, boiling, cooling, and fermentation to produce the Mucamalt drink. Analysis found the Mucamalt had high vitamin C from the cashew extract and was well-blended from the local sorghum
Nutritive compounds from leaves of Moringa oleifera L. and beans of Vigna ung...Agriculture Journal IJOEAR
Abstract - The nutritive compounds of the shoots of Borassus aethiopum M. consumed in Côte d'Ivoire is not yet revealed whereas popularization of this plant’s basis food recipes is planned. The current study investigates the nutritive parameters of new shoots of Borassus aethiopum M., leaves of Moringa oleifera L. and beans of Vigna unguiculata W. in order to improve their valorization. Initially, samples of Palmyra are processed into meal, while powders are produced from those of Moringa and Cowpea. Then, seven nutritive traits performed from these derived products allow comparison of the studied food resources. The work showed a great divergence (P<.01) between the samples relating to the whole parameters. Thus, the leaflets powder of Moringa is more provided in ash (4.19±.05 g/100 g), lipids (8.35±.01 g/100 g) and fibers (5.74±.01 g/100 g) than samples resulting from Cowpea and Palmyra. On the other hand, the powder of Cowpea beans highlights the greatest proteins content (27.24±.13 g/100 g); whereas the meal deriving from shoots of Palmyra represents the most significant source of carbohydrates, either fermented (84.10±.11 g/100 g) or unfermented (83.79±.10 g/100 g). The meal of Palmyra is also richer in soluble sugars (5.19±.01 to 5.23±.01 g/100 g), moister (9.90±.03% to 10.03±.04%) and has the most significant caloric energy value (315.03±.10 to 315.41±.10 kcal/100 g).
The new shoots tubers, leaves and beans of respective Palmyra, Cowpea and Moringa plants are with diverse nutritive composition. Their uses in composite food formulations could contribute in preservation of the biodiversity, to ensure food safety for populations and to address the poverty and wilderness concerns.
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.
An Overview on Characterization and Value Addition of Traditional Indian Ferm...asclepiuspdfs
Idli is a class of cereal/legume-based fermented food with spongy and soft texture with popularity and widely consumed in India. It falls under prebiotic and balance nutrition category. Since idli batter fermentation is a time-consuming stage, demand for ready to use idli batter has increased these days. The microorganism present on the surface of cereals and legumes which contributed in fermentation process to produce idli batter has been reviewed. Nowadays, starch, daidzein, and trypsin inhibitor activity were used as an indicator to judge the quality of idli, in which rice: black gram ratio is identified. A research area needs to be focussed on the packaging of idli batter or product idli to enhance the shelf life with maintain the physical as well as nutritional quality. The essential oil such as mustard oil and curry leaves enhances the shelf life of idli with proper refrigeration conditions. Combination of thermal treatment and electron beam irradiation is a promising method to extend the shelf life of idli. These reviews focus on the role of the ingredients used in the production of idli, identification of microorganism during fermentation of idli, nutritional and health benefits of idli, qualitative parameter for the analysis of biogenic amines, and shelf life extension of idli.
The International Journal of Engineering and Science (The IJES)theijes
This document summarizes a research study on the effects of blanching water temperature and soaking time on the quality attributes of yam flour. Fresh yam tubers were blanched at temperatures of 40, 50, and 60°C and soaked for 12, 24, and 48 hours. The yam flour was then analyzed for physical and proximate qualities. Results showed that blanching temperature and soaking time significantly affected moisture content, protein, carbohydrates, bulk density, swelling capacity, foaming capacity, and water absorption capacity. The best combination for quality was 40°C blanching temperature and 12 hours soaking time.
This document describes a study that formulated and analyzed brown rice pudding and white rice pudding for their physical, chemical, and sensory properties. Brown rice pudding and brown rice flour pudding were found to have higher protein, fat, and ash content than their white rice counterparts. All puddings were evaluated for appearance, texture, mouthfeel, flavor, and overall acceptability. Tasters rated brown rice pudding as the most acceptable option and it was deemed nutritionally suitable for consumption. The study thus demonstrated that brown rice can be successfully used to make puddings with improved nutrition and satisfactory sensory qualities.
— The present study evaluated physico-chemical and sensorial qualities of value added banana products. Unripe fruits of Cavendish variety were processed for making banana flour. Value added products like dough, chapatti and banana kheer were prepared from banana flour. Rice and basin flour were also used in chappati. Unripe banana fruit, banana flour and their products were analysed for pH, titratable acidity, moisture (%), TSS (Brix) and vitamin C. The results showed that the maximum pH (7.68) and TSS (26.30 brix) recorded from the kheer, However, Ash (0.86%) and vitamin C (18.3mg/100gm) were observed highest in chapatti prepared from banana and rice flours as compared to chappati prepared from banana flour only (12.54). Unripe banana fruits had maximum percentage of moisture (72.08%) in comparison to banana products. The minimum pH (6.79) and titratable acidity (0.02) were observed from the unripe banana fruits. While, banana flour had minimum moisture (7.49%). Minimum TSS (5.30) were recorded in chappati prepared from mixture of banana-rice flour and banana-basin flour. The results shows that processing of banana for value added products alter the physico-chemical qualities of banana.
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.
Black gram (Vigna mungo L.) is a legume widely consumed in parts of Asia and Africa. During milling of black gram into cotyledon for use in foods, about 25% of the grain is removed as by-products. This study analyzed the nutrient composition, phenolic acid profiles, antioxidant activity, and alpha-glucosidase inhibitory properties of black gram flour and its milled fractions. Protein and fat contents varied between fractions, with germ having the highest and seed coat the lowest. Seed coat had the highest fiber but lowest in cotyledon. Seed coat, plumule and aleurone layer showed better antioxidant activity than other fractions due to differences in phenolic acid quantities and types.
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.
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.
Industrial, commercial, food and nutraceutical application of moringa & m...Dr Syed Arshad raza
This document discusses the prospects and economic feasibility of intensive moringa farming in Pakistan. It outlines how moringa leaves can be processed into valuable products like leaf powder, seed oil, and pods. Moringa leaves contain high levels of nutrients like proteins, amino acids, vitamins, and minerals. Moringa can also be used as a natural growth promoter for crops, increasing yields by 25-30%. When used as a supplement for poultry, moringa has been shown to improve growth rates and act as an antibiotic alternative by promoting gut health. Intensive moringa cultivation has the potential to benefit the agricultural industry and economy in Pakistan.
formulation, acceptability and storage stability of appetized ginger plum lea...IJEAB
Appetized ginger plum leather was prepared by using different combinations of ginger and plum pulp with varying concentrations of appetizing mixture. The TSS of ginger and plum pulp were raised to 25oB by adding sugar and 1.0 to 2.5% appetizing mixture, followed by drying thin layers in dehydrator (55±2oC) to 12-14% moisture content. The standardization of most palatable recipe was done by evaluating sensory properties and highest score was obtained by ginger: plum (50:50) and 1.5% appetizing mixture. The appetized leather contained comparatively higher amount of ascorbic acid (13.16mg/100g), total phenols (55.89mg/100g) and antioxidant activity (72.94%). The leather was found most stable when packaged in laminated aluminium pouches during storage. The leather did not exhibit appreciable changes in titratable acidity, ascorbic acid, total sugars, phenols and antioxidant activity after 6 months. Thus the appetized ginger plum leather can be stored under ambient storage after packing in aluminium laminated pouches.
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
The document discusses sorghum, an important cereal crop. It provides details about sorghum's taxonomy, production levels worldwide and in key countries like India. It then discusses sorghum's nutritional composition, carbohydrates, proteins, lipids, bioactive compounds. It summarizes potential health benefits of sorghum consumption related to oxidative stress, cancer, obesity, inflammation, dyslipidemia, diabetes, gut microbiota. Finally it shows traditional and new product forms of sorghum.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Effect of Malting and Fermentation on the Proximate Composition and Sensory P...theijes
Four maize flour samples comprising non-malted non-fermented maize (NMNFZ), non-malted fermented maize (NMFZ), malted non-fermented maize (MNFZ), malted fermented maize (MFZ) flour were blended with African yam bean flour to yield test flours consisting of NMNFZB, NMFZB, MNFZB and MFZB with 16g protein/100g flour each. Native maize flour was used as control. The test flours were used for production of tortilla designated as NMNFZBT, NMFZBT, MNFZBT and MFZBT respectively with NT (native tortilla) as control. Proximate composition and sensory attributes of the tortilla products were evaluated using standard methods. Malting and fermentation resulted in apparent increase in protein content of maize from 11.25g/100g solids (NMNFZ) to 11.67g/100g solids (MFZ). Complementation with African yam bean increased the protein content of the test flours. Crude protein values of the tortilla products ranged from 16.27g/100g solids (NMNFZBT) to 21.68g/100g solids (MFZBT). The MFZBT had the lowest carbohydrate content (59.17g/100g solids) while NMNFZBT had the highest value of 68.87g/100g solids. MFZBT had the highest values of 8.75, 1.35 and 5.77g/100g solids for moisture, fibre and ash contents respectively. NMNFZBT had the highest energy value of 1510.11kJ/100g. The flavour of the tortillas improved significantly (p<0.05) with MFZBT having the highest overall acceptability mean score (8.30±0.20).
This document discusses the potential for oil seed crops like sunflower and oil seed rape (OSR) to replace soy in organic poultry feed in the UK. Sunflower meal has good nutritional properties for poultry like adequate levels of sulfur-containing amino acids. Both sunflower and certain OSR varieties can make useful contributions to organic poultry rations. However, UK production of OSR is currently very small and limited by agronomic and economic factors. Sunflower has more potential as it grows well in parts of southern England and Wales and is easier to produce organically in the UK climate than OSR.
The non-conventional feed resources (NCFR) refer to all those feeds that have not been traditionally used in animal feeding and or are not normally used in commercially produced rations for livestock.
NCFR include commonly, a variety of feeds from perennial crops and feeds of animal and industrial origin.
Extraction and Characterization of Vegetable Oil from Mango seed, Mangifera i...IOSR Journals
A study of the proximate composition of the seed of Mango, Mangifera indica was conducted. The proximate composition of the seed is Ash 2.82%, Moisture 19.80%, Ether extract 25.57%, Crude protein 6.58%, Crude Fibre 4.69% and Carbohydrate 40.50%. The result of the proximate composition led to the extraction and characterization of the physiochemical properties of vegetable oil obtainable from the seed. Solvent extraction yielded oil with physiochemical results: Melting point (20 oC), Refractive index ( 1.449), Peroxide value (1.20), Acid value (16.68mg), Iodine value(5.58), Saponification value (71.52). The results reveals that the oil extracted can be useful economically.
IRJET- Multienzymatic Clarification of Totapuri Mango Pulp with the Help ...IRJET Journal
The document describes a study that used response surface methodology to optimize the enzymatic clarification of totapuri mango pulp. The study investigated the effects of amylase concentration, pectinase concentration, incubation temperature, and incubation time on juice yield, clarity, and color (L value). Central composite design was used to design the experiments. Statistical analysis showed that the optimized conditions were 0.15% amylase concentration, 0.20% pectinase concentration, 55°C incubation temperature for 150 minutes, resulting in 84.24% juice yield, 84.74% clarity, and 54.01 L value.
This document discusses potential areas for improving traditional fermented food products in Nigeria. It suggests documenting traditional knowledge to prevent its loss, and developing a scientific understanding of microbial processes to refine production techniques. Areas for improvement include better understanding fermentation processes, controlling factors like starter cultures and conditions, and disseminating knowledge gains to support small-scale producers.
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
Presentation on unconventional feed stuff complete1Harshit Saxena
This presentation discusses unconventional feed resources, their characteristics, limitations, and processing. Some key points:
- Unconventional feeds include agricultural and industrial byproducts traditionally not used for animal feeding. They provide nutrients but also contain antinutritional factors.
- India faces shortages of green fodder (63%), dry fodder (23%), and concentrates (48%). Unconventional feeds can help meet demands, especially during scarcity.
- Feeds vary in nutrients as energy sources, protein sources, or miscellaneous sources. Processing through expander extrusion can increase their nutritive value when included in total mixed rations.
- Constraints to use include limited composition knowledge
This document summarizes a proposed system to detect and kill Aedes larvae using a hydrophone sensor and pesticides. The hydrophone would detect the sound waves produced by larvae in water storage tanks. When larvae are detected, the system would automatically release pesticides into the water to kill the larvae. The goal is to reduce effort and time spent detecting larvae compared to current methods, and help reduce dengue fever cases worldwide. The system is powered by solar panels to support green energy initiatives. It is hoped this new technology can help control dengue in many affected countries.
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.
— The present study evaluated physico-chemical and sensorial qualities of value added banana products. Unripe fruits of Cavendish variety were processed for making banana flour. Value added products like dough, chapatti and banana kheer were prepared from banana flour. Rice and basin flour were also used in chappati. Unripe banana fruit, banana flour and their products were analysed for pH, titratable acidity, moisture (%), TSS (Brix) and vitamin C. The results showed that the maximum pH (7.68) and TSS (26.30 brix) recorded from the kheer, However, Ash (0.86%) and vitamin C (18.3mg/100gm) were observed highest in chapatti prepared from banana and rice flours as compared to chappati prepared from banana flour only (12.54). Unripe banana fruits had maximum percentage of moisture (72.08%) in comparison to banana products. The minimum pH (6.79) and titratable acidity (0.02) were observed from the unripe banana fruits. While, banana flour had minimum moisture (7.49%). Minimum TSS (5.30) were recorded in chappati prepared from mixture of banana-rice flour and banana-basin flour. The results shows that processing of banana for value added products alter the physico-chemical qualities of banana.
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.
Black gram (Vigna mungo L.) is a legume widely consumed in parts of Asia and Africa. During milling of black gram into cotyledon for use in foods, about 25% of the grain is removed as by-products. This study analyzed the nutrient composition, phenolic acid profiles, antioxidant activity, and alpha-glucosidase inhibitory properties of black gram flour and its milled fractions. Protein and fat contents varied between fractions, with germ having the highest and seed coat the lowest. Seed coat had the highest fiber but lowest in cotyledon. Seed coat, plumule and aleurone layer showed better antioxidant activity than other fractions due to differences in phenolic acid quantities and types.
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.
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.
Industrial, commercial, food and nutraceutical application of moringa & m...Dr Syed Arshad raza
This document discusses the prospects and economic feasibility of intensive moringa farming in Pakistan. It outlines how moringa leaves can be processed into valuable products like leaf powder, seed oil, and pods. Moringa leaves contain high levels of nutrients like proteins, amino acids, vitamins, and minerals. Moringa can also be used as a natural growth promoter for crops, increasing yields by 25-30%. When used as a supplement for poultry, moringa has been shown to improve growth rates and act as an antibiotic alternative by promoting gut health. Intensive moringa cultivation has the potential to benefit the agricultural industry and economy in Pakistan.
formulation, acceptability and storage stability of appetized ginger plum lea...IJEAB
Appetized ginger plum leather was prepared by using different combinations of ginger and plum pulp with varying concentrations of appetizing mixture. The TSS of ginger and plum pulp were raised to 25oB by adding sugar and 1.0 to 2.5% appetizing mixture, followed by drying thin layers in dehydrator (55±2oC) to 12-14% moisture content. The standardization of most palatable recipe was done by evaluating sensory properties and highest score was obtained by ginger: plum (50:50) and 1.5% appetizing mixture. The appetized leather contained comparatively higher amount of ascorbic acid (13.16mg/100g), total phenols (55.89mg/100g) and antioxidant activity (72.94%). The leather was found most stable when packaged in laminated aluminium pouches during storage. The leather did not exhibit appreciable changes in titratable acidity, ascorbic acid, total sugars, phenols and antioxidant activity after 6 months. Thus the appetized ginger plum leather can be stored under ambient storage after packing in aluminium laminated pouches.
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
The document discusses sorghum, an important cereal crop. It provides details about sorghum's taxonomy, production levels worldwide and in key countries like India. It then discusses sorghum's nutritional composition, carbohydrates, proteins, lipids, bioactive compounds. It summarizes potential health benefits of sorghum consumption related to oxidative stress, cancer, obesity, inflammation, dyslipidemia, diabetes, gut microbiota. Finally it shows traditional and new product forms of sorghum.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Effect of Malting and Fermentation on the Proximate Composition and Sensory P...theijes
Four maize flour samples comprising non-malted non-fermented maize (NMNFZ), non-malted fermented maize (NMFZ), malted non-fermented maize (MNFZ), malted fermented maize (MFZ) flour were blended with African yam bean flour to yield test flours consisting of NMNFZB, NMFZB, MNFZB and MFZB with 16g protein/100g flour each. Native maize flour was used as control. The test flours were used for production of tortilla designated as NMNFZBT, NMFZBT, MNFZBT and MFZBT respectively with NT (native tortilla) as control. Proximate composition and sensory attributes of the tortilla products were evaluated using standard methods. Malting and fermentation resulted in apparent increase in protein content of maize from 11.25g/100g solids (NMNFZ) to 11.67g/100g solids (MFZ). Complementation with African yam bean increased the protein content of the test flours. Crude protein values of the tortilla products ranged from 16.27g/100g solids (NMNFZBT) to 21.68g/100g solids (MFZBT). The MFZBT had the lowest carbohydrate content (59.17g/100g solids) while NMNFZBT had the highest value of 68.87g/100g solids. MFZBT had the highest values of 8.75, 1.35 and 5.77g/100g solids for moisture, fibre and ash contents respectively. NMNFZBT had the highest energy value of 1510.11kJ/100g. The flavour of the tortillas improved significantly (p<0.05) with MFZBT having the highest overall acceptability mean score (8.30±0.20).
This document discusses the potential for oil seed crops like sunflower and oil seed rape (OSR) to replace soy in organic poultry feed in the UK. Sunflower meal has good nutritional properties for poultry like adequate levels of sulfur-containing amino acids. Both sunflower and certain OSR varieties can make useful contributions to organic poultry rations. However, UK production of OSR is currently very small and limited by agronomic and economic factors. Sunflower has more potential as it grows well in parts of southern England and Wales and is easier to produce organically in the UK climate than OSR.
The non-conventional feed resources (NCFR) refer to all those feeds that have not been traditionally used in animal feeding and or are not normally used in commercially produced rations for livestock.
NCFR include commonly, a variety of feeds from perennial crops and feeds of animal and industrial origin.
Extraction and Characterization of Vegetable Oil from Mango seed, Mangifera i...IOSR Journals
A study of the proximate composition of the seed of Mango, Mangifera indica was conducted. The proximate composition of the seed is Ash 2.82%, Moisture 19.80%, Ether extract 25.57%, Crude protein 6.58%, Crude Fibre 4.69% and Carbohydrate 40.50%. The result of the proximate composition led to the extraction and characterization of the physiochemical properties of vegetable oil obtainable from the seed. Solvent extraction yielded oil with physiochemical results: Melting point (20 oC), Refractive index ( 1.449), Peroxide value (1.20), Acid value (16.68mg), Iodine value(5.58), Saponification value (71.52). The results reveals that the oil extracted can be useful economically.
IRJET- Multienzymatic Clarification of Totapuri Mango Pulp with the Help ...IRJET Journal
The document describes a study that used response surface methodology to optimize the enzymatic clarification of totapuri mango pulp. The study investigated the effects of amylase concentration, pectinase concentration, incubation temperature, and incubation time on juice yield, clarity, and color (L value). Central composite design was used to design the experiments. Statistical analysis showed that the optimized conditions were 0.15% amylase concentration, 0.20% pectinase concentration, 55°C incubation temperature for 150 minutes, resulting in 84.24% juice yield, 84.74% clarity, and 54.01 L value.
This document discusses potential areas for improving traditional fermented food products in Nigeria. It suggests documenting traditional knowledge to prevent its loss, and developing a scientific understanding of microbial processes to refine production techniques. Areas for improvement include better understanding fermentation processes, controlling factors like starter cultures and conditions, and disseminating knowledge gains to support small-scale producers.
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
Presentation on unconventional feed stuff complete1Harshit Saxena
This presentation discusses unconventional feed resources, their characteristics, limitations, and processing. Some key points:
- Unconventional feeds include agricultural and industrial byproducts traditionally not used for animal feeding. They provide nutrients but also contain antinutritional factors.
- India faces shortages of green fodder (63%), dry fodder (23%), and concentrates (48%). Unconventional feeds can help meet demands, especially during scarcity.
- Feeds vary in nutrients as energy sources, protein sources, or miscellaneous sources. Processing through expander extrusion can increase their nutritive value when included in total mixed rations.
- Constraints to use include limited composition knowledge
This document summarizes a proposed system to detect and kill Aedes larvae using a hydrophone sensor and pesticides. The hydrophone would detect the sound waves produced by larvae in water storage tanks. When larvae are detected, the system would automatically release pesticides into the water to kill the larvae. The goal is to reduce effort and time spent detecting larvae compared to current methods, and help reduce dengue fever cases worldwide. The system is powered by solar panels to support green energy initiatives. It is hoped this new technology can help control dengue in many affected countries.
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.
Consumer Knowledge Of Food Labels Of Low Income Female Workers In Michael Okp...theijes
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.
The Effects of Welding Processes and Microstructure on 3 Body Abrasive Wear R...theijes
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.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
Theoretical work submitted to the Journal should be original in its motivation or modeling structure. Empirical analysis should be based on a theoretical framework and should be capable of replication. It is expected that all materials required for replication (including computer programs and data sets) should be available upon request to the authors.
The International Journal of Engineering & Science would take much care in making your article published without much delay with your kind cooperation
Robotic assistance for the visually impaired and elderly peopletheijes
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.
Machining Of an Aluminum Metal Matrix Composite Using Tungsten Carbide Insertstheijes
This document summarizes an experiment that analyzed the effect of machining parameters on surface roughness, cutting temperature, and forces when turning an aluminum metal matrix composite (MMC) with tungsten carbide inserts. The MMC was fabricated via stir casting and machined using different cutting speeds, feeds, and depths of cut. Results showed that surface roughness decreased with increasing speed and decreasing feed and depth of cut. Cutting temperature was highest at medium speeds and feeds. Aluminum inserts produced better surface finish and lower temperatures than steel inserts but steel inserts generated lower cutting forces. The experiment aimed to determine optimal machining parameters for the composite.
Assessing the impact of community development efforts in the nigeria`s state ...theijes
The document analyzes community development efforts in Nigeria's Zamfara state. It discusses how various state governments, including Zamfara, have implemented programs like the Community and Social Development Project and Community Driven Development initiative to mobilize rural communities and address poverty. The summary evaluates the impact of these efforts in Zamfara. It finds that they have: 1) promoted peace and harmony; 2) empowered communities and improved access to services; and 3) strengthened partnerships between local governments and communities to enhance human development. The document concludes that engaging and involving local communities early in the process is critical for effective community development.
Parametric Optimization of Wire Electrical Discharge Machining (WEDM) Process...theijes
The document describes an experiment to optimize cutting parameters for wire electrical discharge machining (WEDM) of titanium grade 5 alloy. Experiments were conducted using a Taguchi L25 orthogonal array to investigate the effects of pulse on time, pulse off time, peak current, wire tension, servo voltage, and servo feed rate on material removal rate and surface roughness. The experiments found that pulse on time, pulse off time, and peak current were the most significant factors influencing the performance measures. Analysis of the experimental results using signal-to-noise ratios identified the optimal machining parameters to maximize material removal rate while minimizing surface roughness.
Two Level Auditing Architecture to Maintain Consistent In Cloudtheijes
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.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
Theoretical work submitted to the Journal should be original in its motivation or modeling structure. Empirical analysis should be based on a theoretical framework and should be capable of replication. It is expected that all materials required for replication (including computer programs and data sets) should be available upon request to the authors.
The International Journal of Engineering & Science would take much care in making your article published without much delay with your kind cooperation
Statistical Analysis of Factors Affecting the Dry Sliding Wear Behaviour of A...theijes
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.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
Theoretical work submitted to the Journal should be original in its motivation or modeling structure. Empirical analysis should be based on a theoretical framework and should be capable of replication. It is expected that all materials required for replication (including computer programs and data sets) should be available upon request to the authors.
The International Journal of Engineering & Science would take much care in making your article published without much delay with your kind cooperation
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.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
Theoretical work submitted to the Journal should be original in its motivation or modeling structure. Empirical analysis should be based on a theoretical framework and should be capable of replication. It is expected that all materials required for replication (including computer programs and data sets) should be available upon request to the authors.
The International Journal of Engineering & Science would take much care in making your article published without much delay with your kind cooperation
Automatic Park and retrieve assissted systems for automobiles using smartphonetheijes
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.
Comparison of Ordinary Least Square Regression and Geographically Weighted Re...theijes
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.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
Theoretical work submitted to the Journal should be original in its motivation or modeling structure. Empirical analysis should be based on a theoretical framework and should be capable of replication. It is expected that all materials required for replication (including computer programs and data sets) should be available upon request to the authors.
The International Journal of Engineering & Science would take much care in making your article published without much delay with your kind cooperation
Feasible Interfacing and Programming of Industrial Control Technology Unit wi...theijes
This document discusses the interfacing and programming of an industrial control technology unit with PLCs and robots. It begins with an abstract that describes how the unit assembles components using sensors, actuators, and a PLC for control. A PLC program is presented to control the unit and interface it with a 6-axis robot for workpiece transfer using a pneumatic gripper. The document then reviews literature on using PLCs compared to microprocessors for industrial control. It presents the project requirements, software used, and PLC and robot programming methods. The conclusion discusses the benefits of PLCs for industrial control and their interfacing with robots.
Implementation of Stronger S-Box for Advanced Encryption Standardtheijes
This document describes the implementation of a stronger S-box for the Advanced Encryption Standard (AES) using combinational logic. It presents a two-stage pipelined combinational logic based S-box that has smaller area and higher throughput compared to traditional ROM-based implementations. The S-box construction methodology decomposes arithmetic in GF(28) fields into lower order GF(2^2) and GF(2) fields. Equations for addition, squaring, multiplication and inversion in these composite fields are derived. Simulation results show encryption and decryption working as intended. Synthesis results indicate lower device utilization compared to ROM implementations.
Challenges to the Implementation of Information Technology Risk Management an...theijes
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.
Adaptive Optimization of Cloud Security Resource Dispatching SFLA Algorithmtheijes
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.
Design of Banking Security System Using Mems And Rfid Technologytheijes
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.
Design and Construction of a Simple and Reliable Temperature Control Viscomet...theijes
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.
Development of Sorghum Noodles Fortification with Moringa Moringa Oleifera Le...ijtsrd
The study of noodles from sorghum flour, rice flour, and, Moringa oleifera leaf powder development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara Gujarat, India. The cereal grain sorghum has a number of agronomic benefits, contains substances that are good for your health, and is gluten free. One of the most beneficial tropical trees is Moringa Oleifera, which offers vital nutrients and antioxidants to treat vitamin and mineral deficiencies, support a healthy cardiovascular system, help to promote normal blood sugar levels, neutralize free radicals, improve eyesight, mental clarity, and bone strength, and may be helpful in cases of malnutrition, general weakness, lactating mothers, menopause, depression, and osteoporosis. Moringa is a multi beneficial plant with high nutritional value, making it an excellent protein supplement for malnutrition and animal feed. Although Moringa oleifera leaves are high in nutrients, the addition of saponins may increase the bitter taste and unpleasant smell. This study set out to create noodles using moringa leaf powder, sorghum flour, and rice flour and to assess their sensory acceptance, antinutritional content and proximate composition. The findings revealed in moisture 7.62 , total ash 5.48 , protein 6.80 , fat 1.86 , carbohydrate 78.24 , energy 358.9 , calcium 242.4 Ca , and potassium 353.5 content, the total number of E. coli 0157, and coli form. In order to guarantee global food security and meet nutritional needs, the concentration of moringa plant powder must be limited. Moringa Oleifera leaves powder affected, macronutrient, and minerals content in wet noodle products. It is recommended that concentrations of 5 , 10 , and 15 should not exceed 5 because it affects the organoleptic of the product. Muskan Bhavesh Patel | Dhanya Joseph "Development of Sorghum Noodles Fortification with Moringa (Moringa Oleifera) Leaf Powder" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd53877.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-and-nutrition/53877/development-of-sorghum-noodles-fortification-with-moringa-moringa-oleifera-leaf-powder/muskan-bhavesh-patel
The document discusses underutilized pseudocereal crops like grain amaranth, buckwheat, and chenopods. It notes that these crops have high nutritional value but have reduced in importance over time. It describes the genetic resources conserved for these crops by NBPGR in India, including over 5,800 accessions of amaranth and 1,000 of buckwheat. Varieties have been developed with improved traits like increased yield, plant height, and disease resistance. The crops have medicinal uses and can be intercropped or grown as pure crops. Research is still needed to improve traits like lodging resistance, seed size, and shattering resistance to increase production and utilization of these nutrient-rich pseudocere
Proximate Analysis, Mineral Contents and Functional Properties of Moringa Ole...IOSR Journals
Abstract: Freshly harvested Moringa oleifera was authenticated and processed for its vegetable leaf protein concentrates and analysed for proximate composition, functional properties and mineral composition. The proximate analysis was evaluated using standard analytical procedures. The proximate analysis reveal the moisture content to be 9.00mg/100g, ash content 6.00mg/100g, crude fat 2.43mg/100g, crude fibre 5.43mg/100g, crude protein 39.13mg/100g and carbohydrate content is 38.21 mg/100g. The mineral content of the leaves indicated that Ca, Mg, Zn, Mn, and Na are the most abundant. The water absorption capacity, fat absorption capacity, emulsion capacity, foaming stability revealed good functional properties.
Enhancing the Nutritive Values of Agrowastes for Animal Feed Production Using...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online.
This document provides information on a model bankable scheme for moringa cultivation for goat feed in India. It discusses moringa as an ideal fodder crop due to its high nutritional value and biomass production. Moringa leaves contain 20% crude protein and essential amino acids. One hectare of moringa can produce 650 metric tons of biomass annually, far more than other crops. The document also outlines the technical requirements for moringa cultivation, including suitable climate, soil, varieties, and planting methods. The goal of the scheme is to explore using moringa as a major component of animal feed, especially for goats.
The document analyzes the nutritional composition of Moringa oleifera leaves from South Africa. It finds the leaves contain high levels of protein (30.3%), various minerals including calcium (3.65%), phosphorus (0.3%), and micronutrients like iron (490 mg/kg). Seventeen fatty acids were identified with alpha-linolenic acid being highest (44.57%). Vitamin E content was also high at 77 mg/100g. Overall, the amino acids, fatty acids, minerals, and vitamin profiles indicate Moringa leaves can provide a desirable nutritional balance.
Nutritional profile of amaranth grain varieties grown in kenyaAlexander Decker
This document summarizes a study on the nutritional profiles of grains from four Amaranth varieties (A. hypochondriacus, A albus, A. cruentus, and A. hybridus) grown in Kenya. The study found that the varieties had similar nutritional compositions, being rich in proteins, lipids, carbohydrates, minerals like iron and zinc, and amino acids. The grains also contained unsaturated fatty acids and moderate levels of anti-nutrients like phytate, tannins and oxalates. The research concluded that Amaranth grains could help address nutrient deficiencies in Sub-Saharan Africa due to their dense nutritional profile.
The document analyzes the nutritional composition of Moringa oleifera leaves of the South African ecotype. It finds the dried leaves contain 30.3% crude protein with 19 amino acids. Notable mineral contents include 3.65% calcium, 1.5% potassium, and 0.3% phosphorus. Fatty acid analysis identified 17 fatty acids, with alpha-linolenic acid at 44.57%. Vitamin E was the highest vitamin at 77 mg/100g. The fiber contents were 11.4% NDF and 8.49% ADF. Overall, the amino acids, fatty acids, minerals, and vitamins reflected a desirable nutritional balance for the Moringa leaves.
Malunggay, a horseradish tree, as useful as the multivitaminConnie Dello Buono
This document provides information on mineral nutrients, micro-nutrients, and other elements found in leaves of the Malunggay plant (Moringa oleifera) sampled from various locations in the Philippines. It finds that the leaf blades contain high concentrations of nitrogen, calcium, potassium, sulfur, and iron. The concentrations of nutrients and elements in the leaves and leaf stalks vary depending on soil chemistry and conditions of the sampled areas. The document summarizes the nutrient contents in tables and figures to facilitate comparison between locations and plant parts.
Biocoagulation Activity of Moringa oleifera Seeds for Water Treatmenttheijes
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.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
Theoretical work submitted to the Journal should be original in its motivation or modeling structure. Empirical analysis should be based on a theoretical framework and should be capable of replication. It is expected that all materials required for replication (including computer programs and data sets) should be available upon request to the authors.
The International Journal of Engineering & Science would take much care in making your article published without much delay with your kind cooperation.
Performance and acceptability of legume fortified yam floursAlexander Decker
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Quality Evaluation Of Complementary Food Formulated From Moringa Oleifera Leaf Powder And Pearl Millet (Pennisetum Glaucum) Flour.
1. The International Journal Of Engineering And Science (IJES)
|| Volume || 3 || Issue || 11 || Pages || 59-63 || 2014 ||
ISSN (e): 2319 – 1813 ISSN (p): 2319 – 1805
www.theijes.com The IJES Page 59
Quality Evaluation of Complementary Food Formulated From
Moringa Oleifera Leaf Powder and Pearl Millet (Pennisetum
Glaucum) Flour.
1,
Olaitan, N. I. , 2,
Eke, M. O. , 3,
Uja, E. M
1
Department of Home Science and Management, University of Agriculture Makurdi Benue State, Nigeria.
2
Department of Food Science and Technology, University of Agriculture Makurdi Benue State, Nigeria.
-------------------------------------------------------ABSTRACT---------------------------------------------------
Quality evaluation of complementary food formulated from millet grain flour and moringa oleifera leaf powder
was evaluated by the proximate composition, functional and sensory properties of the different blend ratios of
the millet flour and moringa leaf powder using standard methods. The millet grain flour and moringa leaf
powder were blended in the ratio of 100 : 0 [ sample A (control) ], 97.5 : 2.5 [sample B], 95.0 : 5.0 [sample
C], 92.5 : 7.5 [ sample D], and 90.0 : 10.0[sample E]. The result of the proximate composition showed a
significant (p<0.05) increase in the moisture, protein, crude fibre, ash and fat content with the gradual increase
in moringa leaf powder while there was a decrease in carbohydrate content. Results on the functional properties
showed a significant (p<0.05) increase in the bulk density, swelling index, reconstitution index and water
absorption capacity properties with the gradual increase in the moringa leaf powder. Sensory evaluation
showed no significant (p<0.05) difference between sample A and B. However, there was significant (p<0.05)
difference in samples A, D and E in terms of colour , flavour, taste and overall acceptability. Complementary
food formulated from sample B was the most acceptable in all the sensory attributes. Moringa oleifera
silviculture is being promoted as a means to combating poverty and malnutrition as the leaves are packed full
of many nutrients with all the essential amino acids present, complementing the millet grain flour whose
proteins are good sources of essential amino acids except lysine and threonine.
KEY WORDS: Millet grain flour , Moringa leaf powder, Complementary food, Quality evaluation.
--------------------------------------------------------------------------------------------------------------------------------------
Date of Submission: 28 October 2014 Date of Accepted: 15 November 2014
--------------------------------------------------------------------------------------------------------------------------------------
I. INTRODUCTION.
Nutritive quality of food is a key element in maintaining human overall physical well-being
and well-being is a sustainable force for health and development and maximization of human genetic potential,
hence for the solution of deep-rooted food insecurity and malnutrition, dietary quality should be taken into
consideration (1). Complementary foods are the transitional foods consumed between the time the diet consists
exclusively of mother's milk and the time when it is mostly made up of family foods (2). 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 (3). Insufficient quantity and inadequate quality of complementary foods have led to high nutrient
deficiencies with attendant detrimental impacts on the health, growth and survival of under five children (U5) in
Nigeria (4). In most developing countries, children, especially those from low income class, are fed family diets
which are of high bulk and low nutrient density and therefore inappropriate as infant diets (5). Moringa Oleifera
is being cultivated in poverty stricken nations as a primary source of food and nutrient (6). Severely
malnourished children have been reported to have made significant weight gains when care givers add the
leaves to their diet to increase it's nutritional content (7; 8; 9). Moringa trees have been used to combat
malnutrition especially among infants and nursing mothers, the leaves being the most nutritious part of the plant
is a significant source of B-vitamins, vitamin C, pro- vitamin A as beta-carotene, vitamin K, manganese and
protein, among other essential nutrients (10). Moringa leaves are abundant during the dry season and serve as a
good source of protein, fat, calcium, iron, copper, zinc and have high levels of pro-vitamin A and vitamin C
(11). The shade dried leaves contain 30% protein essential amino acids, including the sulfur-containing amino
acids in higher levels than those recommended by the Food and Agriculture Organization (FAO), 28mg/100g
iron more than most common vegetables (12). The nutritional properties of Moringa are now so well known that
there seems to be little doubt of the substantial health benefit to be realized by consumption of Moringa leaf
powder in situations where starvation is imminent (13). Moringa, of the kingdom Plantae, Order Brassicales,
2. Quality Evaluation Of Complementary Food…
www.theijes.com The IJES Page 60
Family Moringaceae, Genus Moringa, and Specie Moringa oleifera, is a native of the Indian subcontinent, and
has become naturalized in the tropical and subtropical areas around the world, planted in many other parts of the
world and is gaining wide acceptance as medicine and food in Nigeria (14).
Moringa leaves are compound pinnate double and of small round or oval shape and people use the
leaves, flower and fresh pods as vegetables as well as livestock feed (15). It has been reported that Moringa
Oleifera leaves are free of anti-nutritive factors such as phenols, tannins and saponins and the leaf products,
especially leaf powder, is becoming increasingly popular in Nigeria because of it's outstanding indigenous
nutritive and medicinal value (16). Millets are a group of variable small-seed grasses widely grown around the
world as cereal grains and are the major source of calories and proteins for Nigerians (17). They are rich in B
vitamins, especially niacin, B17, B6 and folic acid, calcium, iron, potassium, magnesium and zinc (18). The
different species of millet include pearl millet (pennisetum glaucum), foxtail millet (setaria italic), proso millet
(panicum miliaceum) and finger millet (eleusine coracana) but the most widely grown is pearl millet which is an
important crop in the semi arid, impoverished, less fertile agricultural regions of Africa and South East Asia
(19). Pearl millet is known to have a higher protein content and better amino acid balance than sorghum due to
it's higher ratio of germ to endosperm (18). Hence millet -moringa blend would make for good quality
complementary food.
II. MATERIALS AND METHOD
The millet grain was purchased from Modern market Makurdi and the moringa leaves were obtained
from Judge's quarters Makurdi Benue State, Nigeria. The millet grain was cleaned and cleared of dust, bad
grains, foreign materials and washed and then sun-dried.. Two hundred grams of pearl millet was weighed, dry
milled into flour and sieved. The moringa leaves were harvested and the damaged and diseased ones were
discarded manually. The leaves were washed to remove dirt and soaked in 1% saline solution (NaCl) for 5 mins
to get rid of microbes. The leaves were drained of excess water and dried in a shade to avoid loss of nutrients.
The dried leaves were ground and sieved using a 0.5mm pore sieve.
Formulation of Blends :The blend ratios (%) for the complementary food were formulated using the modified
method as described by (20). The millet flour and the moringa oleifera leaf powder were blended in the ratio of
100 : 0% (sample A [control]), 97.5 : 2.5% (sample B), 95.0 : 5.0% (sample C), 92.5 : 7.5% (sample D), 90.0
: 10.0% (sample E).
Determination of Proximate composition of the moringa oleifera leaf powder - millet flour
complementary food blend. : Standard methods of Association of Official Analytical Chemists (21) were used
to determine the crude protein content, total ash, crude fat and moisture content of the samples. Crude protein
(Total nitrogen (%) × 6.25) was determined by Kjedahl method, using 2g of the samples. Crude fat was obtained
by exhaustively extracting 5g of sample in Soxhlet apparatus using n-hexane as the extractor. Ash was
determined by the incineration of 2g sample in a Muffle furnace maintained at 550o
C for 5hrs. Moisture content
was determined by heating 2g of sample to constant weight in a crucible placed in an oven maintained at 105o
C.
The total carbohydrate content was calculated by difference. All the proximate analysis were carried out in
duplicate and reported in percentage.
Determination of the functional properties
Bulk density (BD) determination: The method for the determination of bulk density was as described by (22).
A graduated cylinder 10ml was weighed dry and gently filled with the flour sample. The bottom of the cylinder
was then tapped gently on a laboratory bench several times. This continues until no further diminution of the test
flour in the cylinder after filling to mark, was observed. Weight of cylinder plus flour was measured and
recorded.
Bulk density (g/ml) = weight of sample(g)
Volume of sample(ml)
Reconstitution Index (RI) : The reconstitution index of the samples was determined according to method
described by (23,22). Five grams of the sample was dissolved in 50ml of boiling water. The mixture was
agitated for 90 seconds and was transferred into a 50ml graduated cylinder and the volume of the sediment was
recorded after settling for 30 minutes.
RI (g/ml) = Volume of sediment
Weight of sample
3. Quality Evaluation Of Complementary Food…
www.theijes.com The IJES Page 61
Swelling index (SI) determination: The method as described by (24) was used in the determination of the
swelling index. Three gram portions (dry basis) of each sample were transferred into clean, dry, graduated
(50ml) cylinders. The samples were gently leveled and the volumes noted. Distilled water (30ml) was added to
each sample. The cylinder was swirled and allowed to stand for 60 min while the change in volume (swelling)
was recorded every 15min. The ratio of the initial volume to the final volume gave the swelling index.
Swelling Index = Change in volume of sample
Original weight of sample
Water absorption capacity (WAC) determination: The method as described by (22) was adopted for the
determination of water absorption capacity. Samples (1g, dry basis) each was weighed into conical graduated
centrifuge tubes of known weights and mixed with 10ml of distilled water for one minute with a glass rod. The
tubes were then centrifuged at 5000 rpm for 30 min. The volume of free water (the supernatant) was discarded
and each tube together with it's content was reweighed as water absorbed per gram of sample. The gain in mass
was the water absorption capacity of the flour sample. The volume difference gave the volume of water
absorbed by 1g of the test sample. Absorption capacity is expressed in grams of water absorbed per gram of
sample.
WAC = Density of water × Volume absorbed
Weight of sample
Sensory Evaluation: Organoleptic assessment was carried out on the millet-moringa leaf complementary food
by 14 semi-trained panelists who were mothers in College of Food Technology, University of Agriculture
Makurdi, Nigeria. The panelist were served with the same quantity of the samples simultaneously in clean white
disposable cups and clean water was provided for the panelist to rinse their mouth in-between evaluations. The
samples were evaluated for colour, flavor, taste, texture and over all acceptability on a 9-point Hedonic scale
where 1 and 9 represented dislike extremely and liked extremely (25).
Statistical Analysis : Data obtained were subjected to analysis of variance (ANOVA) and differences among
the parameters were tested by the least significant difference (LSD) at P < 0.05
III. RESULTS AND DISCUSSION
Results of the proximate composition in Table 1 revealed that the protein content of the complementary
food increased significantly (p<0.05) as the quantity of the moringa leaf powder increased. The shade dried
leaves contain 30% protein essential amino acids, including the sulfur-containing amino acids in higher levels
than those recommended by the Food and Agriculture Organization (FAO) (12). The protein content of moringa
complemented the millet protein and improves the nutritional quality of the complementary food so could be
substituted for the traditional complementary cereal gruel which had been implicated as one of the major causes
of protein-energy malnutrition among children in Nigeria and other developing countries (12). Results on the
sensory evaluation (Table 3), revealed that sample B, (97.5:2.5) was the most acceptable. The results on the
functional properties (Table 2), showed that there was significant (p<0.05)increase in the Bulk density,
Reconstitution index, Swelling index and the Water absorption capacity from sample B, the most acceptable
sample, to E(90.0:10.0). Bulk density is a measure of heaviness of flour. Nutritionally, loose or lower bulk
density promotes digestibility of the food product, particularly among children with immature digestive system.
the infant may be required to be fed more per day in order to obtain the required nutrient from the diet. High
bulk density reduces caloric and nutrient intake per feed of a child which can result in growth faltering; Swelling
index is an important factor used in determining the amount of water that food samples would absorb and the
degree of swelling within a given time. Lower swelling capacity is an advantage in complementary feeding as it
increases the nutrient density of the food and the child is also able to consume more in order to meet the nutrient
requirement. Water absorption capacity is an index of water absorbed and retained. High water absorption
capacity is disadvantageous in complementary feeding as it limits the absorption of nutrients (26).
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5. Quality Evaluation Of Complementary Food…
www.theijes.com The IJES Page 63
Table 1: Proximate Composition of Millet- Moringa Complementary Food
Parameter(g/100g) A(100:0) B(97.5:2.5) C(95:5) D(92.5:7.5) E(90:10) LSD
Moisture 13.31±0.01d
18.94±0.01a
18.96±0.01a
18.34±0.02b
17.05±0.07c
0.09
Protein 24.20±4.25b
27.20±0,28a
27.38±0.04a
28.33±0.04a
28.45±0.62a
4.95
Fibre 2.11±0.01e
9.52±0.02d
9.74±0.01c
9.87±0.01b
9.21±0.01a
0.04
Ash 3.81±0.02e
9.34±0.02d
9.55±0.07c
9.69±0.01b
9.91±0.01a
0.09
Fat 4.05±0.07e
10.22±0.04d
10.39±0.01c
10.55±0.01b
11.00±0.00a
0.09
Carbohydrate 55.52±0.02a
24.89±0.16b
24.00±0.00c
23.17±0.23d
23.92±0.02c
0.33
Values in the same row with different superscript are significantly (p<0.05) different. Values are mean ±
standard deviation from duplicate determination. LSD: Least Significant Difference
Table 2: Functional Properties of Millet-Moringa Complementary Food
Parameter(g/ml) A(100:0) B(97.5:2.5) C(95:5) D(92.5:7.5) E(90:10) LSD
Bulk density 0.82±0.01d
0.88±0.00c
0.91±0.01b
0.92±0.01a
0.93±0.02a
0.03
Reconstitution index 8.75±0.07c
8.87±0.03c
9.40±0.14b
9.40±0.14b
9.65±0.07a
0.20
Swelling index 1.40±0.00d
1.47±0.01c
1.61±0.01b
1.64±0.01a
1.66±0.01a
0.03
Water absorption
capacity 1.25±0.01d
1.26±0.01d
1.31±0.01c
1.36±0.01b
1.44±0.01a
0.03
Values in the same row with different superscript are significantly (p<0.05) different. Values are mean ±
standard deviation from duplicate determination.
Table 3. Sensory Attributes of Millet-Moringa Complementary Food
Parameter A(100:0) B(97.5:2.5) C(95:5) D(92.5:7.5) E(90:10) LSD
Colour 4.79a
4.86a
4.29b
4.00b
3.28d
0.49
avour 4.50a
4.64a
4.07ab
3.71c
3.00d
0.64
Taste 4.79a
4.86a
4.86a
4.29b
2.71c
0.45
Texture 4.43a
4.64a
4.29a
4.29a
3.86b
0.42
Generalacceptability 4.48a
4.93a
4.79a
4.21b
2.29 0.04
Values in the same row with different superscript are significantly different (p<0.05)