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Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting
Mohammed Atanda Usman,
Mathew Kolawole Bolade,
Jelili Babatunde Hussein
Issue:
Volume 3, Issue 2, June 2018
Pages:
40-45
Received:
4 April 2018
Accepted:
23 April 2018
Published:
17 May 2018
Abstract: The effect of germination time, during malting, on phytate and tannin concentration as well as on the In-vitro protein digestibility of some sorghum types was investigated. The increase in the germination time led to a decrease in the phytate content from the initial range of 1004.6-1097.4 mg/100g, at zero-hour germination, to a range of 457.2-626.3 mg/100g at 48-hour germination time. A further decrease in the phytate content was obtained at 96-hour germination time with a range of 215.4 -298.3 mg/100g. A maximum of 71.5-79.2% phytate reduction capacity at 96-hour germination time was attainable with the sorghum types. The increase in germination time also caused the tannin concentration to decrease. The initial tannin concentration (0.23-4.47 mg/g), at zero-hour germination time, decreased to 0.15-3.35 mg/g at 48-hour germination time while a range of 0.13-3.07 mg/g was obtained at 96-hour germination time. A maximum of 25.9-45.8% tannin reduction capacity at 96-hour germination time was attainable with the sorghum types. The In-vitro protein digestibility of the sorghum types increased from the initial level (32.1-45.1%), at zero-hour germination time, to 42.8-61.3% at 48-hour germination time while that of 96-hour germination time was 46.7-64.8%. It may be concluded that the decrease in the anti-nutritional factors and improvement in the protein digestibility of sorghum types during the malting process was essentially a function of germination time and sorghum grain variability.
Abstract: The effect of germination time, during malting, on phytate and tannin concentration as well as on the In-vitro protein digestibility of some sorghum types was investigated. The increase in the germination time led to a decrease in the phytate content from the initial range of 1004.6-1097.4 mg/100g, at zero-hour germination, to a range of 457.2-626....
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Production of Some Chemically Modified Adsorbents from Some Field Crops by- Products to Reduce Ochratoxin A
May Mustafa Amer,
Amal Mahmoud Abdel-Haleem,
Tarek Ahmed El-Desouky
Issue:
Volume 3, Issue 2, June 2018
Pages:
46-53
Received:
16 October 2017
Accepted:
27 October 2017
Published:
19 May 2018
Abstract: This study aimed to produce some chemically modified adsorbents (CMA) from some field crops by- products to reduce ochratoxin A (OTA). Chemical modification was performed on broken rice starch, soybean hulls, and wheat bran to produce acetylated rice starch (ARS 8, ARS 16%), modified soybean hulls (MSH), and micronized wheat bran (MWB). The presence of the new functional groups due to chemical modification was checked via Fourier Transform Infrared Spectroscopy (FTIR) method. The incidence of OTA in four types of commercial apple juice samples was studied. The efficacy of the chemically modified adsorbents (CMA) for reducing OTA at 500 and 1000 mg was tested via HPLC method and applied at contaminated apple juice samples. From FTIR different stretching bonds and new functional groups at different band positions relates to chemical modification were detected. MSH, MWB, ARS 8% and ARS 16% at 500 and 1000 mg were reduced OTA spiked solution by (73.2, 82.7); (79.5, 84.03); (66.5, 72.0), and (70.9, 75.8)%, respectively. The total number of contaminated apple juice samples with OTA was 33 out of 150, and 13 of them exceeded the permissible limits of the EU. The reduction of OTA in all contaminated apple juice samples using CMA was 100%, and the treated samples were highly acceptable by the panelists, and there were no significant changes in appearance, color, and flavor. The results of this study could be useful in utilizing broken rice, soybean hulls, and wheat bran; improving their adsorption capacities via chemical modification with acids and delivering highly reactive adsorbents to the food processors to produce safe food and remove OTA from contaminated apple juice.
Abstract: This study aimed to produce some chemically modified adsorbents (CMA) from some field crops by- products to reduce ochratoxin A (OTA). Chemical modification was performed on broken rice starch, soybean hulls, and wheat bran to produce acetylated rice starch (ARS 8, ARS 16%), modified soybean hulls (MSH), and micronized wheat bran (MWB). The presenc...
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Comparative Study on the Chemical Composition and Amino Acid Profile of Periwinkle and Rock Snail Meat Powders
Ufot Evanson Inyang,
Idorenyin Gabriel Etim,
Barthlomew Nyong Effiong
Issue:
Volume 3, Issue 2, June 2018
Pages:
54-59
Received:
30 March 2018
Accepted:
23 April 2018
Published:
21 May 2018
Abstract: For the present study, edible parts (meat) from freshly harvested Tympanotonus fuscatus, Pachymelania aurita and Thais coronata were processed into powders and analyzed for proximate composition, amino acid profile and mineral content. The mean values obtained were compared with each other. Results showed that all the parameters determined varied among the three gastropod species. Powders prepared from the three species had high protein and low fat contents. The protein content ranged from 41.51% for T. fuscatus meat powder to 58.45% for T. coronata meat powder. The fat, ash, crude fibre and carbohydrate contents ranged from 2.94-3.19%, 10.26-13.85%, 0.38-0.46% and 25.13-36.17% respectively. The caloric value ranged from 358.71-371.82kcal/100g. The total amino acid ranged from 77.76g/100g protein for T. fuscatus meat powder to 83.53g/100g protein for T. coronata meat powder while the total essential amino acid ranged from 32.97g/100g protein for T. fuscatus meat powder to 37.77g/100g protein for T. coronata meat powder. Majority of essential amino acid chemical scores were above 100% except for lysine that ranged from 80.00% to 97.24%, tryptophan was 88.18% for T. fuscatus and 90.00% for P. aurita while threonine was 95.26% for T. coronata and 99.41% for T. fuscatus powder. The Ca, K, Na, Mg, Fe and Zn ranged from 41.38-79.02mg/100g, 29.51-42.10mg/100g, 68.24-81.16mg/100g, 140.00-208.05mg/100g, 9.05-11.62mg/100g and 2.64-3.08mg/100g respectively. The high protein and low level of the crude fibre contents in the meat powders will make them suitable for use in complementary foods. Also, the low fat content in the meat powders suggests that they could be incorporated in foods for hypertensive individuals and those that have fat related diseases. Successful application of these powders in food product formulation and product development will lead to increase utilization of these nutritious, cheap and readily available sources of meat protein.
Abstract: For the present study, edible parts (meat) from freshly harvested Tympanotonus fuscatus, Pachymelania aurita and Thais coronata were processed into powders and analyzed for proximate composition, amino acid profile and mineral content. The mean values obtained were compared with each other. Results showed that all the parameters determined varied a...
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Quantitative Analysis of Mineral Elements in Commercial Pineapple Juices by Inductively Coupled Plasma Mass Spectrometry (ICP-MS)
Alassane Youssao Abdou Karim,
Magloire Akakpo Nonvignon Gbaguidi,
Oriol Baltrons,
Fabienne Seby,
Mathilde Monperus,
Henri Houénoukpo Soclo,
Olivier Donard
Issue:
Volume 3, Issue 2, June 2018
Pages:
60-69
Received:
1 April 2018
Accepted:
17 April 2018
Published:
21 May 2018
Abstract: The consumption of fruit juice in the diet has increased in recent years because it contains mineral food supplements and other essential vitamins. In this study, sugar levels and mineral nutrient concentrations were evaluated in 92 commercial pineapple juice samples from Benin and France using inductively coupled plasma mass spectrometry (ICP-MS). The analysis of the data obtained reveals three ranges of concentrations relative to major elements or macro-elements (Ca, Mg), to minor elements or micro-elements (Mn, Fe, Ni, Cu, Zn), and to trace elements (Mo, V, Co, Cr). The concentrations of macro-elements and micro-elements (expressed in μg/L) vary from 11333 to 278000 for Mg, 95200 to 788000 for Ca, 536 to 25344 for Mn, 142 to 85612 for Fe, 5 to 253 for Ni, 5 to 1256 for Cu, and from 43 to 25862 for Zn. The trace elements were found in the concentration ranges (expressed in μg/L) of: 0.23 - 12.50 for Vanadium, 0.58 - 17.10 for Cobalt, 1.17 - 58.70 for Molybdenum and finally 4 - 70.5 for Chromium. The sugar levels in the various commercial juices collected in Benin and France vary from 11.0 to 18.5 Brix with an average value of 14.0 Brix. Apart from the heterogeneous nature of the juices produced in Benin production units, mineral and sugar levels were generally in accordance with international standards such as CODEX STAN 182-1993. The transformation of pineapple into fruit juice is a credible alternative for the improvement of pineapple exports, if the marketing strategy is better adapted and the local authorities support the manufacturers of the production chain to improve the quality of juices and highlight their excellent nutritional quality.
Abstract: The consumption of fruit juice in the diet has increased in recent years because it contains mineral food supplements and other essential vitamins. In this study, sugar levels and mineral nutrient concentrations were evaluated in 92 commercial pineapple juice samples from Benin and France using inductively coupled plasma mass spectrometry (ICP-MS)....
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Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends
Ufot Evanson Inyang,
Comfort Friday Effiong,
Anne Peter Edima-Nyah
Issue:
Volume 3, Issue 2, June 2018
Pages:
70-76
Received:
9 May 2018
Accepted:
22 May 2018
Published:
28 June 2018
Abstract: The present study was aimed at assessing the physical properties, nutrient composition, and sensory characteristics of cookies produced from blends of rice, unripe banana and sprouted soybean flours. The blending ratios (rice: unripe banana: soybean flours) used for the study were 33.33:33.33:33.33 (T1), 50:30:20 (T2), 30:50:20 (T3), 60:15:25 (T4), and 70:20:10 (T5). The result showed that the physical characteristics, proximate composition, mineral content and sensory attributes of the cookies varied with the proportion of individual flours in the composite mixture. The cookies weight, diameter, thickness and spread ratio ranged from 16.62g, 3.91cm, 0.73cm and 4.44 to 20.14g, 4.20cm, 0.91cm and 5.36 respectively. The spread ratio increased with increased in soybean flour addition. The crude protein and fat contents increased while carbohydrate content decreased with increased in soybean flour incorporation ranging from 10.71%, 15.98% and 69.26% to 14.35%, 19.04% and 61.92% respectively. The Ca, K, Na, Mg, Fe and Zn contents in the cookies ranged from 46.28mg/100g, 228.20mg/100g, 7.69mg/100g, 27.15mg/100g, 2.75mg/100g and 1.99mg/100g to 62.30mg/100g, 245.08mg/100g, 10.64mg/100g, 35.20mg/100g, 3.72mg/100g and 2.95mg/100g respectively. Cookies produced from 50% rice, 30% unripe banana and 20% sprouted soybean flour blend as well as 30% rice, 50% unripe banana and 20% sprouted soybean flour blend were the most preferred cookies by the panelists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable cookies of high nutritive value could be produced from blends of rice, unripe banana and sprouted soybean flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country.
Abstract: The present study was aimed at assessing the physical properties, nutrient composition, and sensory characteristics of cookies produced from blends of rice, unripe banana and sprouted soybean flours. The blending ratios (rice: unripe banana: soybean flours) used for the study were 33.33:33.33:33.33 (T1), 50:30:20 (T2), 30:50:20 (T3), 60:15:25 (T4),...
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