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Effect of Drying Temperature on the Chemical Qualities of Breadfruit
Adeoye Babatunde Kazeem,
Alao Adeyinka Idowu,
Famurewa John Alaba Victor
Issue:
Volume 3, Issue 1, March 2018
Pages:
1-6
Received:
5 December 2017
Accepted:
14 December 2017
Published:
5 January 2018
Abstract: Drying is described as the reduction of material moisture to the required dryness values as a definite process and it is of major interest in food processing. This study aimed at studying the influence of drying temperature on the functional and pasting properties of breadfruit flour using cabinet dryer with a view of establishing potential industrial utilization of breadfruit flour as food and food ingredients. Freshly harvested breadfruits (matured) (Artocarpus atilis) were obtained from International Institute for Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. They were washed in clean water to remove adhering latex and dirt and were peeled, rewashed, drained and sliced manually to 3mm thickness for uniformity in drying, and then dried with a cabinet dryer at 50, 60 and 70°C respectively until constant weights were achieved, after which they were milled into flour. The flour samples were screened through a 0.20mm British standard sieve. Pasting and functional properties were determined using standard methods. The variations in the functional and pasting properties were significant at p<0.05 for temperature of 50, 60 and 70°C respectively. The functional properties of the breadfruit flour ranged from 279.17% - 374.73% for oil absorption capacity, 0.34% - 0.46% for bulk density, 93.63% - 94.70% for dispersibility, 200%–800% for foaming capacity, 2% for gelation, 390.32% - 467.04% for water absorption capacity, 137.07% - 230.67% for swelling capacity at 55°C, 217.29% -333.32% for swelling capacity at 65°C, 142.73% - 323.60% for swelling capacity at 75°C, and 4.58% - 6.27% for solubility at 55°C, 3.24% - 6.40% for solubility at 65°C, 1.97% - 6.66% for solubility at 75°C. The pasting properties for the breadfruit flour ranged from 2309.00RVU - 3142.50RVU, 2145.5RVU-2955.5RVU, 159.5VU - 187.5RVU, 4879.00RVU - 7192.50RVU, 2729.50RVU -4237.00RVU, 6.10 - 6.27 and 50.40°C–53.98°C for peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature. Respectively. There was an increase in functional and pasting properties as the temperature increases. This result showed that the breadfruit flour can be used as food ingredients.
Abstract: Drying is described as the reduction of material moisture to the required dryness values as a definite process and it is of major interest in food processing. This study aimed at studying the influence of drying temperature on the functional and pasting properties of breadfruit flour using cabinet dryer with a view of establishing potential industr...
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Functional Jam Production from Blends of Banana, Pineapple and Watermelon Pulp
Olugbenga Olufemi Awolu,
Grace Oluwaseun Okedele,
Modupe Elizabeth Ojewumi,
Funmilayo Grace Oseyemi
Issue:
Volume 3, Issue 1, March 2018
Pages:
7-14
Received:
2 October 2017
Accepted:
5 December 2017
Published:
19 January 2018
Abstract: Functional jam from blends of banana, pineapple and watermelon pulp was produced and evaluated. The aim was to develop a locally but nutritionally rich, functional jam. Various blends of the fruit pulp were considered in order to select the best. The percentage compositions of the blends were 50:25:25; 25:50:25; 25:25:50 and 33.33:33.33:33.33 of banana, pineapple and watermelon pulps respectively. In addition to the pulp blends, 2.9% pectin produced from citrus peel was added together with citric acid, sodium benzoate and sugar. The entire mixture was heated at 110°C for 55 to enhance the viscosity of the blends. Proximate analyses, mineral analyses, brix, pH and Vitamin constituents of the sample were determined. The blend with the best result from the analyses was selected for rheological and sensory evaluations. The best blend was 25:25:50. The result of the proximate analyses of this best blend were 8.58% protein, 1.41% fibre, 0.38% ash, 3.92% fat, 2.52% moisture and 83.20% carbohydrate. The vitamin compositions were; 1.32 mg/100 g vitamin A, 8.22 mg/100 g vitamin C and 0.015 mg/100 g vitamin E. The pH was 4.16, viscosity 58.77 cp while the specific gravity was 1.016. The mineral compositions of the best blend were 0.34 ppm iron, 28.90 ppm sodium, 80.90 ppm potassium, 1.50 ppm calcium and 0.60 ppm magnesium.
Abstract: Functional jam from blends of banana, pineapple and watermelon pulp was produced and evaluated. The aim was to develop a locally but nutritionally rich, functional jam. Various blends of the fruit pulp were considered in order to select the best. The percentage compositions of the blends were 50:25:25; 25:50:25; 25:25:50 and 33.33:33.33:33.33 of ba...
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Exploring the Effects of Biofield Energy Treated Vitamin D3 on Bone Health Parameters in MG-63 Cell Line
Rolando Baptista Piedad,
Mahendra Kumar Trivedi,
Alice Branton,
Dahryn Trivedi,
Gopal Nayak,
Mayank Gangwar,
Snehasis Jana
Issue:
Volume 3, Issue 1, March 2018
Pages:
15-22
Received:
2 January 2018
Accepted:
12 January 2018
Published:
22 January 2018
Abstract: The aim of the present experiment is to define the potential of Consciousness Energy Healing based vitamin D3 and DMEM medium on various bone health parameters such as alkaline phosphatase enzyme (ALP) activity, collagen level, and bone mineralization. Both the test items (TI) i.e. vitamin D3 and DMEM medium were divided into two parts. The test samples were received Consciousness Energy Healing Treatment by Rolando Baptista Piedad and those samples were labeled as the Biofield Energy Treated (BT) samples, while the other parts of each sample were denoted as the untreated test items (UT). Cell viability of test samples using MTT assay showed that cell viability was more than 87% with safe and nontoxic profile on MG-63 cell line. ALP level was significantly increased by 196.1% (at 10 µg/mL) and 131.6% (at 0.1 µg/mL) in the UT-DMEM+BT-TI and BT-DMEM+UT-TI groups, respectively. In addition, ALP level was significantly increased by 342.1%, 205.2%, and 289.5% at 0.1, 1, and 10 µg/mL, respectively in the BT-DMEM+BT-TI groups as compared with the untreated test item and DMEM group. The percentage of collagen level was significantly increased by 109.5%, 67.0%, and 100.9% at 0.1, 1, and 10 µg/mL, respectively in UT-DMEM+BT-TI group, while 228.4%, 157.8%, and 154.1% at 0.1, 1, and 10 µg/mL, respectively in BT-DMEM+UT-TI as compared with the untreated group. The percent of bone mineralization was significantly increased by 40.8% at 0.1 µg/mL in UT-DMEM+ BT-TI group, while 59.2% at 0.1 µg/mL in BT-DMEM+UT-TI group as compared with the untreated group. In addition, BT-DMEM+BT-TI group showed a significant increased bone mineralization by 128% and 174.1% at 50 and 100 µg/mL, respectively as compared with the untreated group. Biofield Energy Treated vitamin D33 and DMEM would enhance the promotion and maintenance of strong and healthy bones. Biofield Energy Treatment might also regulates the osteoblast function, improves bone mineralization, and calcium absorption in wide range of bone disorders along with wide range of autoimmune diseases, adverse bone health conditions, comprising cancer, and bone disorders such as Rickets, Osteogenesis Imperfecta, Osteomalacia, Perthes' Disease, Fibrous Dysplasia, Osteomyelitis, Paget's Disease, and Osteoporosis.
Abstract: The aim of the present experiment is to define the potential of Consciousness Energy Healing based vitamin D3 and DMEM medium on various bone health parameters such as alkaline phosphatase enzyme (ALP) activity, collagen level, and bone mineralization. Both the test items (TI) i.e. vitamin D3 and DMEM medium were divided into two parts. The test sa...
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Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger
Afolabi Saheedat H.,
Okache Thomas A.,
Eke Michael O.,
Alakali Joseph S.
Issue:
Volume 3, Issue 1, March 2018
Pages:
23-32
Received:
12 June 2017
Accepted:
21 June 2017
Published:
29 January 2018
Abstract: Butters were produced from blends of peanut (100%), peanut and crayfish (80:20), peanut and ginger (90:10) and peanut. crayfish and ginger (70:20:10). The 100% peanut butter served as the control. The effects of the substitution on the proximate composition, amino acid profile and mineral content of the butter were investigated. Results showed that the proximate parameters increased insignificantly (p>0.05) with addition of ginger, but crude protein and carbohydrate increased significantly (p<0.05) with addition of crayfish. When incorporated with 10% ginger and 20% crayfish, there was significant increase (p<0.05) in crude protein, crude fat and carbohydrate. The essential and non-essential amino acids contained in the butter decreased significantly (p<0.05) upon incorporation of ginger but increased significantly (p<0.05) when crayfish was incorporated. Sensory attributes such as aroma and appearance increased significantly (p<0.05). Conclusively addition of crayfish into the butter significantly improved its nutrient composition while ginger enhanced sensory attributes of the butter.
Abstract: Butters were produced from blends of peanut (100%), peanut and crayfish (80:20), peanut and ginger (90:10) and peanut. crayfish and ginger (70:20:10). The 100% peanut butter served as the control. The effects of the substitution on the proximate composition, amino acid profile and mineral content of the butter were investigated. Results showed that...
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Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months
Kembabazi Stellamaris,
Mutambuka Martin,
Marta Vicente-Crespo
Issue:
Volume 3, Issue 1, March 2018
Pages:
33-39
Received:
23 January 2018
Accepted:
6 February 2018
Published:
21 March 2018
Abstract: Low breast feeding rates, early introduction of complementary foods, heavy workload of the care givers, lack of ready-to- prepare formulations and the infrequency of feeding of the weaned children are the major causes of Protein Energy Malnutrition in western Uganda. The common complementary foods in Ugandan rural areas are staple cereals gruels and porridges which have low energy density with low animal-protein intake. The study aimed at formulating a nutrient-rich biscuit from locally available materials with the potential to mitigate undernutrition. A low water content biscuit with high energy density and recommendable shelf-life stability under domestic storage conditions was baked from locally available food materials with a composite flour of 24% soya bean flour, 20% pumpkin seed flour, 32% banana flour and 24% wheat flour. Biscuit servings of 66g, 77g, 110g and 132g were sufficient to meet above 50% of the RDA for infants of 8 months to 12months, 12 months to 24months, 24 to 48 and 48 to 59months old children respectively.
Abstract: Low breast feeding rates, early introduction of complementary foods, heavy workload of the care givers, lack of ready-to- prepare formulations and the infrequency of feeding of the weaned children are the major causes of Protein Energy Malnutrition in western Uganda. The common complementary foods in Ugandan rural areas are staple cereals gruels an...
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