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Optimization and Evaluation of Finger Millet-common Bean Flour Blending for Better Nutritional and Sensory Acceptability of Porridge
Wabi Bajo,
Alemayehu Gudisa,
Yohannes Nugusu
Issue:
Volume 9, Issue 1, March 2021
Pages:
1-7
Received:
23 August 2020
Accepted:
4 September 2020
Published:
10 February 2021
Abstract: This study was conducted to evaluate the nutritional quality and sensory acceptability of porridge formulated from different proportions of finger millet (F. M.) and common bean (C. B.) composite flours. The objective of the study was to enhance nutritional quality of porridge by incorporating common bean flour in finger millet, and thus to enhance beans utilization in Ethiopia. The art of food formulation is currently the best way to complement the nutritional contents of cereals and legumes, and widely applied in developing countries. Functional properties and proximate compositions of the composite flours were characterized following AOAC method and Abiodun and Kusumayanti methods respectively. Five different porridges were prepared from different proportions of the flours using mixture design (50%F. M: 50%C. B, 62.5%F. M: 37.5%C. B, 100%F. M, 87.5F. M%: 12.5C. B and 75%F. M: 25%C. B), and sensory properties like colour, mouth-feel, aroma taste and overall acceptability of porridges were evaluated using a 5-point Hedonic scales. Proximate compositions result was ranged from 7.90-9.091% (moisture), 10.21-14.486% (protein), 1.52-7.48% (crude fiber), 2.208-3.449% (ash), 65.271-76.38% (carbohydrate) and 330.95-356.610 Kcal/100g (calorie/energy value). The result of functional properties was ranged from 0.725-0.921g/mg, 117.50-155.10g/g, 120.36-145.83g/g, 6.038-14.530% and 65.167-77.33% for bulk density, water absorption capacity, swelling power, water solubility index and despersibility respectively. The composite flours were also found to have mineral contents of (2136.5-3118.1, 2904.5-6926.8, 1822.2-5548.6, 112.57-156.18, 250.1-449.099 and 21.31-24.54) mg/kg for Ca, K, P, S, Fe and Zn respectively. The result of sensory showed that the porridges were evaluated for appearance or colour, aroma, taste, mouth-feel and overall acceptability were found to have 3.57-3.38, 3.29-3.97, 3.12-3.48, 3.49-3.80 and 3.38-4.17 for respective attributes. It was observed that the difference between the treatments (formulations) was not significant (P>0.05) for other sensory attributes except, aroma and overall acceptability of the porridge. However, the nutritional and functional properties of the composite flours showed significant differences among the treatments. In general, it was concluded that 50%FM to 50%CB ratios resulted in the highest protein content of the composite flour whereas the porridge with acceptable quality could be prepared from composite flours of 87.5% F. M and 12.5% C. B.
Abstract: This study was conducted to evaluate the nutritional quality and sensory acceptability of porridge formulated from different proportions of finger millet (F. M.) and common bean (C. B.) composite flours. The objective of the study was to enhance nutritional quality of porridge by incorporating common bean flour in finger millet, and thus to enhance...
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Variable-temperature 1H-NMR Studies on Three C-glycosylflavones Exhibiting Rotational Isomerism
Guohong Zhou,
Renliang Yan
Issue:
Volume 9, Issue 1, March 2021
Pages:
8-12
Received:
15 March 2021
Accepted:
29 March 2021
Published:
16 April 2021
Abstract: Rotational isomerism has been observed on some C-glycosyl flavonoids with special chemical strutures. It may bring rotamers arising from restricted rotation about one single bond. C-glycosyl flavonoids showed a wide range of biological activities. This emphasizes the significance to understand the conformational stability of C-glycosyl flavonoids in drug development. Three C-glycosyl flavonoids, vaccarin (1), isovitexin-2”-O-arabinoside (2) and spinosin (3), were found to exist as rotamers in the light of their featured behavior in nuclear magnetic resonance spectroscopy (NMR). Some separated signals were observed in their 1H-NMR and 13C NMR spectra. Variable-temperature (VT) 1H-NMR experiments were then conducted to study the observation and to determine their rotational energy barriers and then evaluate their conformational stability. The temperature varied from 298K to 363K and separated signals merged at high temperature. With the help of Eyring equation, the rotational energy barriers of compounds 1-3 were calculated and found much lower than 24 kcal/mol. When the energy barrier is high enough (> 24 kcal/mol) and the time scale for interconversion (halflife > 1000 s) is long enough for isolation of individual rotamers, the isomers are termed atropisomers, which thus will display axial charity. According to this standard, the compounds 1-3 may not exhibit atropisomerism and isolation of rotamers should be difficult. Their relatively low energy barriers indicate they can be developed as rapidly equilibrating mixture.
Abstract: Rotational isomerism has been observed on some C-glycosyl flavonoids with special chemical strutures. It may bring rotamers arising from restricted rotation about one single bond. C-glycosyl flavonoids showed a wide range of biological activities. This emphasizes the significance to understand the conformational stability of C-glycosyl flavonoids i...
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Ultimate and Elemental Analysis of Some Common Charcoal in Southwestern Nigeria
Jacob Ademola Sonibare,
Michael Abidemi Oke,
Onakpohor Anthony,
Akeredolu Funsho Akeredolu
Issue:
Volume 9, Issue 1, March 2021
Pages:
13-24
Received:
10 March 2021
Accepted:
29 March 2021
Published:
16 April 2021
Abstract: Common charcoals from different wood species were collected, identified and prepared for analysis. Ultimate and elemental analyses were carried out. In this study, identified charcoal were characterized. The result showed that in the ultimate analysis, Carbon, Hydrogen and Oxygen are the major content of the charcoal samples and are of great importance for the heating value. Sulphur and Nitrogen content were resent in low in quantity. XRF was used in the elemental analysis and the following elements were detected (Na, Cr, Ni, Cd, Al, K, Mn, P, Ca, Si, Mg, Ti, Fe) In the charcoal samples, the percentages of Si and Al are high while the percentages of (Cd, Fe, Na, Ti, Ni, Mg, P, K, Cr) were low. Percentage of silicon was between 50% to 65% in Albizia zygia, Milicia excelsa, Terminalia avicennioides, Funtumia elastica, Milletia thonningii and Hevea brsiliensis with Hevea brasiliensis having the highest which suggested high slagging propensity. Anogeissus leiocarpa, Afzelia bipindensis, Vitellia paradoxum, and Burkea africana have high Na/K. The ratio of Ca/ Mg is greater than 2 in all the samples. LOI ranges from 54.56 – 7.88% with a mean of 25.978±22.909%.
Abstract: Common charcoals from different wood species were collected, identified and prepared for analysis. Ultimate and elemental analyses were carried out. In this study, identified charcoal were characterized. The result showed that in the ultimate analysis, Carbon, Hydrogen and Oxygen are the major content of the charcoal samples and are of great import...
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Bioethanol Production from Different Varieties of Over-ripen Mango (Mangifera indica L.) of Bangladesh
Mst Nilufa Yesmin,
Mohammad Abul Kalam Azad,
Mohammad Nafis Uddin,
Jesmin Ara Khatun,
Mohammad Arafat Hossain
Issue:
Volume 9, Issue 1, March 2021
Pages:
25-32
Received:
29 November 2020
Accepted:
22 December 2020
Published:
16 April 2021
Abstract: Rapid population growth of Bangladesh, exponential growth on industrialization load on fossil fuel resources and this large economic growth has created an increased demand for energy than the current output. Bioethanol is an attractive, renewable, environment friendly fuel which is considered one of the most promising substitute for fossil fuels. As an agricultural country it produces a large amount of mangoes (Mangifera indica L.) every year. However, Bangladesh is the 8th largest mango producing country in the world. The aim of this research was to find out the potentiality of bioethanol production from different over-ripen mango varieties of Bangladesh. About 100 g of sample mango pulp was blended with 300 ml of distilled water and then sterilized. For fermentation, 200 ml (1x105 cell/mL) 24-hours old yeast culture (Saccharomyces cerevisiae) was added to make the total volume 500 ml and incubated at 35°C for 6-days. Five different local mango varieties (Lengra, Khershapat, Amropali, Fazli and Lakhna) were assessed for bioethanol production. Out of these mango varieties a highest yield and purity of bioethanol was found in Khershapat (Mangifera indica L.) 77.67 g/L with 32% (v/v) purity. This research proved that Bangladesh has a good opportunity of bioethanol production from over-ripen mangoes.
Abstract: Rapid population growth of Bangladesh, exponential growth on industrialization load on fossil fuel resources and this large economic growth has created an increased demand for energy than the current output. Bioethanol is an attractive, renewable, environment friendly fuel which is considered one of the most promising substitute for fossil fuels. A...
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