Infants and growing children require eight essential amino acids for healthy growth and well-being. The
amino acids must be at optimum values to satisfy their metabolic requirements. Breadfruit (v. Decne)
seed is a widely consumed legume in tropics and subtropical regions of the world. In Nigeria, it is staple
and an important source of dietary nutrients for adult, infants, and children. The study aimed to identify
the roasting conditions of temperature and time at 500 g seed quantity that would yield the optimum
contents of eight essential amino acids in flour incorporated into the diets of infants and growing children
for the alleviation of malnutrition among children. Experimental roasting used the factorial design. The
essential amino acids content of breadfruit seed flour of different treatment conditions was determined
using Technicon sequential multisample acid analysis. Results showed that both raw and processed
flour contained amino acids essential for infants and growing children. Analysis of amino acids showed
retention of the eight essential amino acids for infant and children. Roasting temperature and roasting time
had significant (P < 0.05) reductive effect on evaluated amino acids. Summation of the evaluated amino
acids showed average ranges of 22.56–25.61 g/16 gN, 17.14–23.86 g/16 gN, and 18.56–19.90 g/16 gN,
respectively, for flour samples of seeds roasted at 140°C, 160°C, and 180°C at 35, 40, and 45 min. The
low values of some essential amino acids evaluated indicated the detrimental effect of higher temperature
processing on African breadfruit seeds. Processing African breadfruit seeds into at 140°C and 160°C for
35–45 min would flour of at least 76.92% of recommended dietary allowance human. Results identified
140°C-40 min-500 g as the best process variables combination for an adequate supply of essential amino
acids in infant and children diets. Roasting severely depleted the content of tryptophan of the evaluated
flour samples. The flour of breadfruit (v. Decne) seeds is a good source of amino acids supplement for
infants and growing children which should be introduced to mothers in developing nations
The Presidential Initiative on Banana Industrial
Development (PIBID) is a pilot project of the government of
the Republic of Uganda On Banana Research.
PIBID’s underlying theory of change is that rural farmers
with access to science-led-processing and value addition
enterprises under patronage of H.E. the President of the
Republic of Uganda will be able to rapidly access profitable
market chains that supply local, regional and international
markets, resulting into increased household incomes.
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.
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).
The Presidential Initiative on Banana Industrial
Development (PIBID) is a pilot project of the government of
the Republic of Uganda On Banana Research.
PIBID’s underlying theory of change is that rural farmers
with access to science-led-processing and value addition
enterprises under patronage of H.E. the President of the
Republic of Uganda will be able to rapidly access profitable
market chains that supply local, regional and international
markets, resulting into increased household incomes.
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.
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).
Nutritional and Physicochemical Characteristics of Bread Enriched with Microa...IJERA Editor
The aim of this study was to increase the nutrient content of bread prepared with white flour, using the valuable metabolites included in Spirulina platensis. In this study, conventional breads were added 10% of Spirulina. The nutrient composition, protein and lipid content were evaluated and microbiological and sensory analyses were conducted in the breads with microalgal biomass. The addition of microalgal biomass resulted in protein content increase, ranging from 7.40% to 11.63%. While Calcium, Magnesium and Iron contents of bread with S. platensis were 721.2, 336.6, 41.12ppm, conventional bread contained 261.7ppm Calcium, 196ppm Magnesium, and 8.72ppm Iron. Enrichment with Spirulina had significant influence on the volatile compounds of bread. By using the HS/SPME/GC/MS technique, fourteen volatile compounds were detected in control group and ten compounds were detected in bread with Spirulina. The results for the sensory assessment of bread enriched with Spirulina were considered satisfactory even if some algae flavor in the samples were perceived. Besides, bread with Spirulina stored at room conditions was observed to have a positive effect on the inhibition of mold growth. According to these results, the use of microalgae can enhance nutritional quality of bread without a negative impact on the shelf life of bread
Traditional Indian breakfast (Idli and Dosa) with enhanced nutritional conten...University of Pretoria
Abstract
Aim: To formulate ready-to-make millet mix Idli and Dosa, and to compare the chemical and sensory qualities of
those with pure rice mix Idli and Dosa.
Methods: Germinated powders of high-quality millets were mixed and incorporated with other basic traditional
ingredients like rice powder and de-husked black gram powder in formulated proportions. Nutritional and sensory
qualities were assessed after fermentation and cooking of the mix to make Idli and Dosa.
Results: The millet-based Idli contained high proportions of protein (15–18%), fat (5.0–6.2%) and carbohydrate
(72–74%) compared to the rice-based Idli. The ash content was in the range of 1–2% and crude fibre (3.0–4.9%). The
millet-based Dosa contained high proportions of protein (15–18%), fat (8.5–9.8%) and carbohydrate (69–72%)
compared to the rice-based Dosa. Also the processing steps like decortications, germination and fermentation
significantly reduced the phytic acids (69%) and tannin (78%) content in millet-based foods. The sensory evaluation
results showed that the overall acceptability of millet based product is ‘Like moderately’ with score of 7.7 0.5
Conclusion: The results indicated that the nutritional content of millet-incorporated Idli and Dosa was comparable
with the standard recommended dietary values, and the processing techniques not only decrease the antinutrients
but also enhance the essential nutrients. Emerging research on millet-based food is one of the strategies for
alleviating malnutrition.
Effect of Potato Meal on Broiler ProductionNazmus Sakib
The study was conducted to find out the performance of broiler birds fed different levels of potato meal (PM). The levels of potato meal in the different treatment rations were control 0, 5, 10, and 15 g/kg, respectively. Dietary levels of PM did not affect live weight at 7, 21, 28, 35 and 42 days of age. However, live weight of broiler differed significantly (p<0.05)><0.05)>0.05) among different levels of PM in diet at 21, 28, 35, and 42 days of age. Feed conversion ratio (FCR) decreased between 7 and 14 days of age with the least conversion observed at 15 g/kg PM level. FCR didn’t differ significantly (p<0.05)><0.05). However, sale price (Taka/broiler) and sale price (Taka/kg broiler) were more or less similar in all treatments. Profit per broiler and per kg broiler were reduced as the PM level increased in the diet. It was therefore concluded that use of potato meal at 5 to 15g/kg diet may not be suitable for growth and profitability in broiler production
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.
Pearl millet flour was substituted with Bambara groundnut flour (0-20%) to form blends and used in fura preparation. Functional and microbiological profiles of the flours and food samples respectively as well as proximate and sensory properties were evaluated. Supplementation had raised the nutritional value of the foods. Swelling power and water absorption capacity had increased with an increase in the level of Bambara groundnut flour addition whereas bulk density and viscosity had decreased; the results were as follows-swelling power (23.616-24.203%), water absorption capacity (3.350-3.650g/g), bulk density (0.791-0.785g/cm3), and viscosity (52.965-50.210mPa-s). The moisture content, ash, fat, protein, fibre, carbohydrate and total energy level were found as follows- 42.730-45.500%, 0.510-0.850%, 3.275-7.95%, 3.750-9.375%, 0.775-0.900%, 35.425-48.960% and 240.315-250.750kcal/100g respectively. Concentration of anti-nutritional factors, alkaloids, flavonoids, phytic acids and tannins ranged from 0.09 to 0.15g/100g, 0.28 to 0.35g/100g, 7.31 to 9.83g/100g and 0.04 to 0.16g/100g respectively. The minerals contents were found to be significant as follows Ca (11.55 to 24.35 mg/100g), Fe (2.71 to 5.72 mg/100g), Zn (1.58 to 1.83 mg/100g), P (46.12 to 96.37 mg/100g), Mg (0.63 to 0.77 mg/100g), K (36.19 to 76.89 mg/100g), Na (4.08 to 8.59 mg/100g). In- vitro protein digestibility at 1h ranged between 72.67 to 75.43% and 73.95 to 79.13% at 6hrs‚ starch digestibility ranged between 66.83 to 70.25%. Microbial evaluation revealed moderate counts with the total microbial load of 1.23x103cfu/g (Table 5) in the food formulation F0MfB (100:00). Salmonella and Escherichia coli were not detected in fura food sample made from 80:20% millet-bambara nut flour blend. Staphylococcus aureus, Staphylococcus epidemidis, Salmonella spp, Klebsiella spp, Pseudomonas and Escherichia coli were isolated with the following percentage of occurrences 32.28%, 25.00%, 3.48%, 16.46%, 19.62% and 3.16% respectively. Sensory evaluation results revealed fura from 80:20% millet-bambara nut flour blend had the best score, therefore the most preferred by the respondents.
Production and Sensory Evaluation of Biscuits Using the Composite Flours of A...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
Chemical and Functional Properties of Zea mays Semolina Fortified with Vigna ...BRNSS Publication Hub
Analysis was carried out on the sensory, mineral, functional, and proximate properties of maize semolina fortified with bambara groundnut flour using different formulations. The sensory evaluation of maize semolina fortified with bambara nut flours was carried out using the different formulations. Sample MWB which is sample produced between 40% maize, 40% wheat and 20% bambara nut flours. It had 7.60% color, 7.90% flavor, 6.90% taste, 8.50% texture, and 9.00% acceptability, respectively. The calcium, magnesium, iron, zinc, and phosphorus contents were 92.59 mg/kg, 179.46 mg/kg, 300.58 mg/kg, 16.35 mg/kg, and 6.80 mg/kg, respectively. For the functional properties, the oil absorption capacity (g/g) was 6.0, water absorption capacity (g/g) was 7.80, emulsion capacity was 54.00%, gelation capacity was 22.60%, foam capacity was 48.30%, and bulk density was 0.78 g/ml. The moisture content, ash content, crude fat, crude fiber, and the crude protein composition were 12.29%, 1.60%, 5.60%, 3.80%, 17.38%, and 59.33% carbohydrate, respectively. The results showed that the nutritive value of bambara nut flour incorporated into maize semolina flour can be used to supply protein to the human diet.
Key words:
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
— This study is part of the valuation of the cashew nut (Anacardium occidentale L.). For this purpose, defatted cashew kernel flour (powder) has been incorporated into wheat flour for the production of breads. Composite flours containing 0%, 10%, 20%, 30% and 40% of delipidated cashew kernel were analyzed for their physico-chemical and functional properties as well as the resulting loaves, for their sensory quality. The results showed that the substitution of wheat flour with cashew nuts flour increases the protein, fat, ash, fiber, energy and mineral content of wheat / cashew nut composites flours. However, this incorporation has resulted in a decrease in carbohydrate content. The study of the functional properties of composite flours showed that the substitution resulted in a significant increase (p <0.05) of the water absorption capacity (CAE) and oil (CAH) while the density decreased. Sensory tests indicated that there is a significant difference (p <0.05) between control bread and all composite breads. However, it is suggested that cashew kernel flour could be suitably incorporated into wheat flour up to a rate of 20%.
This study was aimed at producing quality biscuit using composite flour blends from cheap and underutilized crops like
sorghum, soybean and finger millet. Sprouted sorghum flour in the amounts of 80%, 70%, 60%, 50%, 40% with 10%,
20%, 30%, 40%, 50% of soybean flour and 10% constant amount of finger millet flour were added to prepare 100%
composite flour. Biscuits prepared from 100% of wheat flour were used as control treatment. Treatments of composite
flour vs.: T1 - 100% wheat, T2 - 80% Sprouted Sorghum + 10% Soybean, T3-70% Sprouted Sorghum + 20% Soybean,
T4 - 60% Sprouted Sorghum + 30% Soybean +, T5 - 50%. Sprouted Sorghum + 40% Soybean, T6 -40% Sprouted
Sorghum + 50% Soybean were subjected to analysis of nutritional, organoleptic, microbial qualities and physical
properties. Analyses were carried out for three replicates. Total plate count was done for the fresh and stored samples to
find out microbial quality. The nutritional analysis of the biscuits revealed that protein, ash, fiber, fat and total sugar were
increased from 10.53-14.35, 1.41-2.16, 1.27-3.93, 17.90-24.77 and 28.56-31.37 respectively while moisture content was
decreased from 3.78-3.27 when increasing the soybean flour 10%-50% in the biscuits mixtures. The physical properties of
biscuits revealed that there were significant differences between the treatments of biscuits (at 5% level of significance)
when the level of soybean increased. According to Turkey`s test, the mean scores for all assessed organoleptic characters
varied significantly (p < 0.05) in biscuits. No harmful micro-organisms were observed in the biscuits. Based on the
nutritional and organoleptic qualities of biscuits, most preferred treatments of nutritionally enriched biscuit samples such
as T3-70% Sprouted Sorghum + 20% Soybean + 10% Finger millet, T4 - 60% Sprouted Sorghum + 30% Soybean + 10%
Finger millet,T5 - 50% Sprouted Sorghum + 40% Soybean + 10% Finger millet.
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.
Proximate and phytochemical analyses of raw and differently processed pigeon ...Open Access Research Paper
Proximate and Phytochemical analyses of Raw and differently processed Pigeon pea seeds as potential Animal feed was conducted at the Nutritional Laboratory of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria. Pigeon pea (Cajanus cajan) as the test ingredient was obtained from local markets in Owo. The seeds were handpicked and winnowed to remove all the foreign materials, after which the seeds were processed using the following methods; soaking, boiling, and toasting at different times (24 hours, 48 hours, and 72 hours soaked; 15 minutes, 30 minutes, and 45 minutes boiled; 5 minutes, 10 minutes, and 45 minutes toasted). Proximate and phytochemical analyses were carried out using standard methods of analysis. The results revealed that the anti-nutritional factors in the processed pigeon pea seed meal (PPSM) had a lower range for oxalate (0.81-2.07mg/g), phytic acid (0.46-9.02mg/g), saponin (0.85-2.97mg/g), tannin (0.21-1.35%), and trypsin inhibitor (1.01-13.11%) as against 2.43mg/g, 10.71mg/g, 24.72mg/g, 4.17%, and 29.40% obtained for raw pigeon pea seed meal, respectively. It was concluded that processing (soaking, boiling, and toasting) of PPSM reduced the level of anti-nutritional factors (oxalate, phytate, saponin, tannin, and trypsin inhibitor), and thus the inclusion of processed pigeon pea seed meal is recommended as an ingredient in animal feed as it offers high nutritive value due to its high crude protein content. Also, processing by soaking, boiling, or toasting as analyzed in this study is recommended to reduce the content of its anti-nutritional factors.
Optimization and Modeling of Energy Bars Based Formulations by Simplex Lattic...AI Publications
Simplex lattice mixture design was utilized to optimize high caloric and acceptable energy bars. Fourteen formulations of injera were produced from flour blends of high quality cassava flour (0–100%), toasted bambara groundnut (0–100%) and roasted cashew kernel(0–100%).The study was carried out to evaluate the effect of varying the proportions of the independent variables on these dependent variables (proteins, fats, carbohydrate) and general acceptability qualities of the energy bars. Proteins, Fats and Carbohydrates were indicators of the calorie values of these energy bars. Mixture response surface methodology was used to model the proteins, fats, carbohydrates and general acceptability with single, binary and ternary combinations of high quality cassava flour, toasted bambara groundnut and roasted cashew kernel flours. The effect of variation in levels of cassava, bambara groundnut and cashew kernel flours on the fats, proteins, carbohydrates and general acceptability of the formulated energy bars were adequately predicted with regression equation. The statistical adequacy of the generated polynomial equation of the responses was checked using the following indices: F-value at p0.05, coefficient of determination R2, Adj. R2, lack of fit, and coefficient of variation (CV). Optimization suggested energy bars containing 61.40 % high quality cassava flour, 0.00 % bambara groundnut flour and 38.6 % cashew kernel flour as the best proportion of these components with a desirability of 0.775. Numerical optimization indicated that better sensory and high calorific qualities are directly related with the proportion of cassava flour, bambara groundnut flour and cashew kernel flour respectively. The optimum blends as validated showed a close relationship between the predicted and experimental values.
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...YogeshIJTSRD
Food processing is often thought to bring about changes in nutrients content, thus decreasing its patronage. To investigate this in a Nigerian staple, unripe plantain Musa paradisiaca flours were prepared following sun drying and oven drying methods. These were compared against fresh plantain for their nutritional composition. Proximate composition and minerals contents were determined using standard AOAC methods. The results showed that the unripe plantains pulp contained 59.77 , 1.42 , 1.51 , 1.40 , 7.65 , 28.23 , 40.22 and 38.80 of moisture, ash, fat oils, crude fibre, crude protein, carbohydrates, dry matter and organic matter respectively. Calcium, sodium, potassium, iron, and nitrogen were determined to be 0.1534 ppm, 0.2613 ppm, 0.3034 ppm, 0.7808 ppm and 0.2240 ppm respectively. The processing methods produced flour with similar nutritional composition. However, oven drying gave the lowest moisture content in the flour, suggesting a higher capacity to prevent microbial growth and decay in the dried sample, hence prolonging storage life. Segilola, V. O | Amodu, S. O | Olatunji, C. A "Effect of Different Drying Methods on Chemical Composition of Unripe Plantain Flour" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-3 , April 2021, URL: https://www.ijtsrd.com/papers/ijtsrd38725.pdf Paper URL: https://www.ijtsrd.com/biological-science/allied-sciences/38725/effect-of-different-drying-methods-on-chemical-composition-of-unripe-plantain-flour/segilola-v-o
Nutritional and Physicochemical Characteristics of Bread Enriched with Microa...IJERA Editor
The aim of this study was to increase the nutrient content of bread prepared with white flour, using the valuable metabolites included in Spirulina platensis. In this study, conventional breads were added 10% of Spirulina. The nutrient composition, protein and lipid content were evaluated and microbiological and sensory analyses were conducted in the breads with microalgal biomass. The addition of microalgal biomass resulted in protein content increase, ranging from 7.40% to 11.63%. While Calcium, Magnesium and Iron contents of bread with S. platensis were 721.2, 336.6, 41.12ppm, conventional bread contained 261.7ppm Calcium, 196ppm Magnesium, and 8.72ppm Iron. Enrichment with Spirulina had significant influence on the volatile compounds of bread. By using the HS/SPME/GC/MS technique, fourteen volatile compounds were detected in control group and ten compounds were detected in bread with Spirulina. The results for the sensory assessment of bread enriched with Spirulina were considered satisfactory even if some algae flavor in the samples were perceived. Besides, bread with Spirulina stored at room conditions was observed to have a positive effect on the inhibition of mold growth. According to these results, the use of microalgae can enhance nutritional quality of bread without a negative impact on the shelf life of bread
Traditional Indian breakfast (Idli and Dosa) with enhanced nutritional conten...University of Pretoria
Abstract
Aim: To formulate ready-to-make millet mix Idli and Dosa, and to compare the chemical and sensory qualities of
those with pure rice mix Idli and Dosa.
Methods: Germinated powders of high-quality millets were mixed and incorporated with other basic traditional
ingredients like rice powder and de-husked black gram powder in formulated proportions. Nutritional and sensory
qualities were assessed after fermentation and cooking of the mix to make Idli and Dosa.
Results: The millet-based Idli contained high proportions of protein (15–18%), fat (5.0–6.2%) and carbohydrate
(72–74%) compared to the rice-based Idli. The ash content was in the range of 1–2% and crude fibre (3.0–4.9%). The
millet-based Dosa contained high proportions of protein (15–18%), fat (8.5–9.8%) and carbohydrate (69–72%)
compared to the rice-based Dosa. Also the processing steps like decortications, germination and fermentation
significantly reduced the phytic acids (69%) and tannin (78%) content in millet-based foods. The sensory evaluation
results showed that the overall acceptability of millet based product is ‘Like moderately’ with score of 7.7 0.5
Conclusion: The results indicated that the nutritional content of millet-incorporated Idli and Dosa was comparable
with the standard recommended dietary values, and the processing techniques not only decrease the antinutrients
but also enhance the essential nutrients. Emerging research on millet-based food is one of the strategies for
alleviating malnutrition.
Effect of Potato Meal on Broiler ProductionNazmus Sakib
The study was conducted to find out the performance of broiler birds fed different levels of potato meal (PM). The levels of potato meal in the different treatment rations were control 0, 5, 10, and 15 g/kg, respectively. Dietary levels of PM did not affect live weight at 7, 21, 28, 35 and 42 days of age. However, live weight of broiler differed significantly (p<0.05)><0.05)>0.05) among different levels of PM in diet at 21, 28, 35, and 42 days of age. Feed conversion ratio (FCR) decreased between 7 and 14 days of age with the least conversion observed at 15 g/kg PM level. FCR didn’t differ significantly (p<0.05)><0.05). However, sale price (Taka/broiler) and sale price (Taka/kg broiler) were more or less similar in all treatments. Profit per broiler and per kg broiler were reduced as the PM level increased in the diet. It was therefore concluded that use of potato meal at 5 to 15g/kg diet may not be suitable for growth and profitability in broiler production
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.
Pearl millet flour was substituted with Bambara groundnut flour (0-20%) to form blends and used in fura preparation. Functional and microbiological profiles of the flours and food samples respectively as well as proximate and sensory properties were evaluated. Supplementation had raised the nutritional value of the foods. Swelling power and water absorption capacity had increased with an increase in the level of Bambara groundnut flour addition whereas bulk density and viscosity had decreased; the results were as follows-swelling power (23.616-24.203%), water absorption capacity (3.350-3.650g/g), bulk density (0.791-0.785g/cm3), and viscosity (52.965-50.210mPa-s). The moisture content, ash, fat, protein, fibre, carbohydrate and total energy level were found as follows- 42.730-45.500%, 0.510-0.850%, 3.275-7.95%, 3.750-9.375%, 0.775-0.900%, 35.425-48.960% and 240.315-250.750kcal/100g respectively. Concentration of anti-nutritional factors, alkaloids, flavonoids, phytic acids and tannins ranged from 0.09 to 0.15g/100g, 0.28 to 0.35g/100g, 7.31 to 9.83g/100g and 0.04 to 0.16g/100g respectively. The minerals contents were found to be significant as follows Ca (11.55 to 24.35 mg/100g), Fe (2.71 to 5.72 mg/100g), Zn (1.58 to 1.83 mg/100g), P (46.12 to 96.37 mg/100g), Mg (0.63 to 0.77 mg/100g), K (36.19 to 76.89 mg/100g), Na (4.08 to 8.59 mg/100g). In- vitro protein digestibility at 1h ranged between 72.67 to 75.43% and 73.95 to 79.13% at 6hrs‚ starch digestibility ranged between 66.83 to 70.25%. Microbial evaluation revealed moderate counts with the total microbial load of 1.23x103cfu/g (Table 5) in the food formulation F0MfB (100:00). Salmonella and Escherichia coli were not detected in fura food sample made from 80:20% millet-bambara nut flour blend. Staphylococcus aureus, Staphylococcus epidemidis, Salmonella spp, Klebsiella spp, Pseudomonas and Escherichia coli were isolated with the following percentage of occurrences 32.28%, 25.00%, 3.48%, 16.46%, 19.62% and 3.16% respectively. Sensory evaluation results revealed fura from 80:20% millet-bambara nut flour blend had the best score, therefore the most preferred by the respondents.
Production and Sensory Evaluation of Biscuits Using the Composite Flours of A...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
Chemical and Functional Properties of Zea mays Semolina Fortified with Vigna ...BRNSS Publication Hub
Analysis was carried out on the sensory, mineral, functional, and proximate properties of maize semolina fortified with bambara groundnut flour using different formulations. The sensory evaluation of maize semolina fortified with bambara nut flours was carried out using the different formulations. Sample MWB which is sample produced between 40% maize, 40% wheat and 20% bambara nut flours. It had 7.60% color, 7.90% flavor, 6.90% taste, 8.50% texture, and 9.00% acceptability, respectively. The calcium, magnesium, iron, zinc, and phosphorus contents were 92.59 mg/kg, 179.46 mg/kg, 300.58 mg/kg, 16.35 mg/kg, and 6.80 mg/kg, respectively. For the functional properties, the oil absorption capacity (g/g) was 6.0, water absorption capacity (g/g) was 7.80, emulsion capacity was 54.00%, gelation capacity was 22.60%, foam capacity was 48.30%, and bulk density was 0.78 g/ml. The moisture content, ash content, crude fat, crude fiber, and the crude protein composition were 12.29%, 1.60%, 5.60%, 3.80%, 17.38%, and 59.33% carbohydrate, respectively. The results showed that the nutritive value of bambara nut flour incorporated into maize semolina flour can be used to supply protein to the human diet.
Key words:
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
— This study is part of the valuation of the cashew nut (Anacardium occidentale L.). For this purpose, defatted cashew kernel flour (powder) has been incorporated into wheat flour for the production of breads. Composite flours containing 0%, 10%, 20%, 30% and 40% of delipidated cashew kernel were analyzed for their physico-chemical and functional properties as well as the resulting loaves, for their sensory quality. The results showed that the substitution of wheat flour with cashew nuts flour increases the protein, fat, ash, fiber, energy and mineral content of wheat / cashew nut composites flours. However, this incorporation has resulted in a decrease in carbohydrate content. The study of the functional properties of composite flours showed that the substitution resulted in a significant increase (p <0.05) of the water absorption capacity (CAE) and oil (CAH) while the density decreased. Sensory tests indicated that there is a significant difference (p <0.05) between control bread and all composite breads. However, it is suggested that cashew kernel flour could be suitably incorporated into wheat flour up to a rate of 20%.
This study was aimed at producing quality biscuit using composite flour blends from cheap and underutilized crops like
sorghum, soybean and finger millet. Sprouted sorghum flour in the amounts of 80%, 70%, 60%, 50%, 40% with 10%,
20%, 30%, 40%, 50% of soybean flour and 10% constant amount of finger millet flour were added to prepare 100%
composite flour. Biscuits prepared from 100% of wheat flour were used as control treatment. Treatments of composite
flour vs.: T1 - 100% wheat, T2 - 80% Sprouted Sorghum + 10% Soybean, T3-70% Sprouted Sorghum + 20% Soybean,
T4 - 60% Sprouted Sorghum + 30% Soybean +, T5 - 50%. Sprouted Sorghum + 40% Soybean, T6 -40% Sprouted
Sorghum + 50% Soybean were subjected to analysis of nutritional, organoleptic, microbial qualities and physical
properties. Analyses were carried out for three replicates. Total plate count was done for the fresh and stored samples to
find out microbial quality. The nutritional analysis of the biscuits revealed that protein, ash, fiber, fat and total sugar were
increased from 10.53-14.35, 1.41-2.16, 1.27-3.93, 17.90-24.77 and 28.56-31.37 respectively while moisture content was
decreased from 3.78-3.27 when increasing the soybean flour 10%-50% in the biscuits mixtures. The physical properties of
biscuits revealed that there were significant differences between the treatments of biscuits (at 5% level of significance)
when the level of soybean increased. According to Turkey`s test, the mean scores for all assessed organoleptic characters
varied significantly (p < 0.05) in biscuits. No harmful micro-organisms were observed in the biscuits. Based on the
nutritional and organoleptic qualities of biscuits, most preferred treatments of nutritionally enriched biscuit samples such
as T3-70% Sprouted Sorghum + 20% Soybean + 10% Finger millet, T4 - 60% Sprouted Sorghum + 30% Soybean + 10%
Finger millet,T5 - 50% Sprouted Sorghum + 40% Soybean + 10% Finger millet.
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.
Proximate and phytochemical analyses of raw and differently processed pigeon ...Open Access Research Paper
Proximate and Phytochemical analyses of Raw and differently processed Pigeon pea seeds as potential Animal feed was conducted at the Nutritional Laboratory of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria. Pigeon pea (Cajanus cajan) as the test ingredient was obtained from local markets in Owo. The seeds were handpicked and winnowed to remove all the foreign materials, after which the seeds were processed using the following methods; soaking, boiling, and toasting at different times (24 hours, 48 hours, and 72 hours soaked; 15 minutes, 30 minutes, and 45 minutes boiled; 5 minutes, 10 minutes, and 45 minutes toasted). Proximate and phytochemical analyses were carried out using standard methods of analysis. The results revealed that the anti-nutritional factors in the processed pigeon pea seed meal (PPSM) had a lower range for oxalate (0.81-2.07mg/g), phytic acid (0.46-9.02mg/g), saponin (0.85-2.97mg/g), tannin (0.21-1.35%), and trypsin inhibitor (1.01-13.11%) as against 2.43mg/g, 10.71mg/g, 24.72mg/g, 4.17%, and 29.40% obtained for raw pigeon pea seed meal, respectively. It was concluded that processing (soaking, boiling, and toasting) of PPSM reduced the level of anti-nutritional factors (oxalate, phytate, saponin, tannin, and trypsin inhibitor), and thus the inclusion of processed pigeon pea seed meal is recommended as an ingredient in animal feed as it offers high nutritive value due to its high crude protein content. Also, processing by soaking, boiling, or toasting as analyzed in this study is recommended to reduce the content of its anti-nutritional factors.
Optimization and Modeling of Energy Bars Based Formulations by Simplex Lattic...AI Publications
Simplex lattice mixture design was utilized to optimize high caloric and acceptable energy bars. Fourteen formulations of injera were produced from flour blends of high quality cassava flour (0–100%), toasted bambara groundnut (0–100%) and roasted cashew kernel(0–100%).The study was carried out to evaluate the effect of varying the proportions of the independent variables on these dependent variables (proteins, fats, carbohydrate) and general acceptability qualities of the energy bars. Proteins, Fats and Carbohydrates were indicators of the calorie values of these energy bars. Mixture response surface methodology was used to model the proteins, fats, carbohydrates and general acceptability with single, binary and ternary combinations of high quality cassava flour, toasted bambara groundnut and roasted cashew kernel flours. The effect of variation in levels of cassava, bambara groundnut and cashew kernel flours on the fats, proteins, carbohydrates and general acceptability of the formulated energy bars were adequately predicted with regression equation. The statistical adequacy of the generated polynomial equation of the responses was checked using the following indices: F-value at p0.05, coefficient of determination R2, Adj. R2, lack of fit, and coefficient of variation (CV). Optimization suggested energy bars containing 61.40 % high quality cassava flour, 0.00 % bambara groundnut flour and 38.6 % cashew kernel flour as the best proportion of these components with a desirability of 0.775. Numerical optimization indicated that better sensory and high calorific qualities are directly related with the proportion of cassava flour, bambara groundnut flour and cashew kernel flour respectively. The optimum blends as validated showed a close relationship between the predicted and experimental values.
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...YogeshIJTSRD
Food processing is often thought to bring about changes in nutrients content, thus decreasing its patronage. To investigate this in a Nigerian staple, unripe plantain Musa paradisiaca flours were prepared following sun drying and oven drying methods. These were compared against fresh plantain for their nutritional composition. Proximate composition and minerals contents were determined using standard AOAC methods. The results showed that the unripe plantains pulp contained 59.77 , 1.42 , 1.51 , 1.40 , 7.65 , 28.23 , 40.22 and 38.80 of moisture, ash, fat oils, crude fibre, crude protein, carbohydrates, dry matter and organic matter respectively. Calcium, sodium, potassium, iron, and nitrogen were determined to be 0.1534 ppm, 0.2613 ppm, 0.3034 ppm, 0.7808 ppm and 0.2240 ppm respectively. The processing methods produced flour with similar nutritional composition. However, oven drying gave the lowest moisture content in the flour, suggesting a higher capacity to prevent microbial growth and decay in the dried sample, hence prolonging storage life. Segilola, V. O | Amodu, S. O | Olatunji, C. A "Effect of Different Drying Methods on Chemical Composition of Unripe Plantain Flour" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-3 , April 2021, URL: https://www.ijtsrd.com/papers/ijtsrd38725.pdf Paper URL: https://www.ijtsrd.com/biological-science/allied-sciences/38725/effect-of-different-drying-methods-on-chemical-composition-of-unripe-plantain-flour/segilola-v-o
Economics of production and egg quality characteristics of Layer Chickens Fed...AI Publications
The study evaluated the effect of prosopis africana seed coat meal (PASCM) on the economics of production and egg quality characteristics of three hundred (300) Nera brown layer chickens thatwere fed for 39 weeks. The birds were randomly allotted to 5 experimental diets with 3 replications of 20 birds each. The diets were formulated with the inclusion of PASCM at 0, 15, 20, 25 and 30% levels for treatments T1, T2, T3, T4 and T5, respectively and the data collected were subjected to analysis of Variance in a completely randomized design. Results obtained showed that in the economics of egg production, egg/hen/day, egg sales/day (₦) and profit/day (₦) decreased with increased PASCM inclusion in the diets. While most of the egg quality parameters were affected (P < 0.05) by the dietary treatments, except egg weight, egg length, shell thickness and egg shape index. The economics of production and egg quality characteristics showed that 20% PASCM inclusion level resulted in optimum production and hence this level is recommended for adoption.
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.
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.
Site Effects on Energy, Phytonutrients and Anti-Nutrient Contents of Ruminant...Premier Publishers
Feed constitutes about 80% of the total livestock production cost in Nigeria. The problem is more critical during the dry season more especially for ruminants. This study was conducted to determine the effect of location on chemical composition of sugarcane peels as animal feed in Kano State, Nigeria. The three sugarcane peel samples used for the study were from three different locations namely; Kano, Kaduna and mixed sugarcane peel (Kano and Kaduna). Known weights of the peels were sun dried and determined in the laboratory for proximate, energy, pH and phytonutrients. Results showed that ether extract, nitrogen-free extract, and dry matter were influenced by the location. Energy values (3891. 34 – 4037.53kcal/kg) were also affected (P< 0.05) by location of the sugarcane peels meal. Crude protein (6.02 – 8.20%), crude fiber (29.99 – 30.22%) and ash were not significantly affected (P > 0.05) by location. The cellulose, hemicelluloses, NDF, ADF, and ADL of sugarcane peels meal were all significantly (P <0.05) affected by the location. The pH values (6.38 – 6.67) were significantly affected (P < 0.05) by location. The phytonutrients of all the components were not significantly affected (P > 0.05) by the location. Based on these findings, sugarcane peels meal from all the locations can serve as an alternative feed ingredient for ruminants, since the peels contained substantial amount of energy and protein. However, the peels meal can also be safe for ruminants’ feedings because it contained small amounts of anti-nutritional factors.
Effect of Different Processing Methods on Nutritional Composition of Bitter L...iosrphr_editor
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).
effects on kefir properties and antioxidant activity during 4 weeks cold (4 °C) storage. Carob
flours differed in composition, mucilage yield, antioxidant activity and phenolic components analyzed by
HPLC. Bacterial count increased during the first week of kefir storage with carob supplementation
stimulating bacterial growth similar to inulin. Bacterial viability and titratable acidity of carob
supplemented kefir increased, whereas pH decreased during storage. The antioxidant activity of kefirs
generally increased during storage attaining maximum level at 14 days with the supplemented kefirs
exhibiting higher activity compared to the control plain kefir.
Assessing the partial substitution of roasted soybean seed with sweet potato ...Premier Publishers
The aim of the present study was to evaluate the effect of partial substitution of roasted soybean seed (RSS) with sweet potato leaf meal (SPLM) on growth performances of broiler chickens. Two hundred unsexed Cobb-500 broiler chicks were randomly assigned to five dietary treatments consisting of a control diet (T1) and those containing SPLM at the levels of 30 g/kg (T2), 60 g/kg (T3), 90 g/kg (T4) and 120 g/kg (T5) replacing the RSS of the control diet. Each treatment diet was replicated four times with ten chicks each. The average feed intake of birds was (P<0.05)><0.05)><0.05)><0.05) higher CP retention than those of T1 diet. In conclusion, chickens fed with T1 and T3 diets had better body weight and gain compared to other treatment diets. The feed intake decreased with increasing levels of SPLM suggesting the substitution of roasted soybean with higher levels may not be beneficial for broiler chickens.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com