Chemical Profile and Radical Scavenging Activity of Extracts Musanga cecropioides (R. Brown) Seeds Oil from Congo
Ngakegni-Limbili Adolphe Christian,
Douniama-Lönn Véronique Gré,
Gouollaly Tsiba,
Abdelkerim Kounfare Jacque,
Ouamba Jean-Maurille
Issue:
Volume 7, Issue 2, June 2022
Pages:
21-27
Received:
22 February 2022
Accepted:
16 March 2022
Published:
10 May 2022
Abstract: In Africa, many of the plant resources of high nutritional value are not yet included in the uses of local populations. This study contributes to the enhancement of the lipid potential of Musanga cecropioides (R. Brown) seeds. Soxhlet seed oil extraction gave a yield of 8.62%. The evaluation of the physical parameters of the oil brings it closer to that of Argan oil. The oil extracted from the seeds of M. cecropioides consists mainly of three major fatty acids: oleic acid (48.58 ± 0.63%), linoleic acid (26.74 ± 0.53%) and palmitic acid (15.05 ± 0.21%), the determination of which is made by CPG-MS. This fatty acid composition places M. cecropioides oil among oleic/linoleic oils with potentially nutritional properties. The search for minor compounds in the oily fraction shows carotenes, tocopherols and sterols on thin layer (TLC). The antioxidant activity of M. cecropioides oil is evaluated by the anti-free radical test on TLC and spectrophotometer using DPPH. The results obtained from the antioxidant activity of Musanga cecropioides oil show an important radical scavenging activity with the value of IC50 (1.539 ± 0.013 mg/mL) and a strong activity of the unsaponifiable fraction and the latter is due by the unsaponifiable fraction with an IC50 (0.073 ± 0.004 mg/ml). Analysis of the sensory and physical profile of the oil extracted from the seeds of Musanga cecropioides shows that it could be used in cosmetics, pharmaceuticals and food.
Abstract: In Africa, many of the plant resources of high nutritional value are not yet included in the uses of local populations. This study contributes to the enhancement of the lipid potential of Musanga cecropioides (R. Brown) seeds. Soxhlet seed oil extraction gave a yield of 8.62%. The evaluation of the physical parameters of the oil brings it closer to...
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On-Farm Evaluation-Cum-Demonstration of Improved Milk Churner in Horo Guduru Wollega Zone of Oromia, Ethiopia
Issue:
Volume 7, Issue 2, June 2022
Pages:
28-32
Received:
3 May 2022
Accepted:
1 June 2022
Published:
27 June 2022
Abstract: This study was conducted to evaluate the performance of improved plastic milk churner in relation to the local clay pot churner in Horo district. A total of thirty households were selected from three rural kebeles where milk processing for butter making has long tradition. The evaluation of both churners was carried out by using 7 liters of milk obtained from local and crossbreeds and with reference to the result obtained significantly higher quantity of butter (0.39 kg/7liter) at P > 0.5 was obtained from improved churner than traditional clay pot (0.27kg/7liter). Furthermore, the traditional mechanism of butter processing took significantly longer churning time (70 minute on average) than improved churner (46 minute). In conclusion, improved churner was preferred to local one for its ability to yield better amount of butter, more butter making efficiency and shorter churning time it required. Using improved churner could also contribute for reducing gender disparity through participating men in milk churning process. Therefore, the technology ought to be promoted and extended to other small scale dairy producers outside the study area.
Abstract: This study was conducted to evaluate the performance of improved plastic milk churner in relation to the local clay pot churner in Horo district. A total of thirty households were selected from three rural kebeles where milk processing for butter making has long tradition. The evaluation of both churners was carried out by using 7 liters of milk ob...
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Effect of Drying Temperature on the Proximate Composition of Soybean Crude Residue-Base Fish Feed
Saheed Abiola Olaoye,
Olanrewaju Temitope Owoseni,
Olufunso Olawale Oyegoke
Issue:
Volume 7, Issue 2, June 2022
Pages:
33-40
Received:
11 April 2022
Accepted:
16 May 2022
Published:
30 June 2022
Abstract: Soybean crud residue has been a by-product of processed soybean being used as land fill and contributing nuisance to the community. Its 30% protein contain necessitate it recycle into feed, be it animal feed or for human consumption. Soybean crud fish feed was formulated using pearson fish feed formulation. Objective of this research work is to investigate the effect of drying temperature on proximate composition of soybean crud residue base fish feed. It was carried out in Food Laboratory of Department of Agricultural and Environmental Engineering, Federal University of Technology, Akure. Soybean crud residue was obtained from soybeans after the extraction of soymilk, while other component of the feed were bought. Pelletized feed was produced and dried in an oven at different temperature of 40°C 50°C 60°C 70°C and 80°C respectively. Rate of water losses in drying duration of 2 hours 45 minutes at different drying temperatures was realised. Drying rate was at different temperature and time of 50 g samples was obtained, this shows rate of drying and diffusion rate of water in the feed. Proximate composition of feed Moisture Content, Ash, Fat, Fiber, Protein, and Carbohydrate were analyzed using standard method. Protein content varied from 35.55±0.06% at 40°C to 31.80±0.01% at 80°C, lipid content ranged from 2.89±0.01% at 40°C to 2.74±0.03% at 50°C, fiber content ranged between 7.76±0.01% at 60°C to 7.62±0.01% at 40°C, moisture content varied from 9.64±0.00% at 40°C to 7.28±0.02% at 80°C, carbohydrate content varied from 45.67±0.01% at 80°C to 39.36±0.01% at 40°C and ash ranged from 5.19±0.01% at 50°C to 4.67±0.01% at 80°C, respectively. Proximate composition analyzed varied significantly from one another. Best result of proximate composition after drying was obtained at 40°C drying temperatures among all the five temperatures.
Abstract: Soybean crud residue has been a by-product of processed soybean being used as land fill and contributing nuisance to the community. Its 30% protein contain necessitate it recycle into feed, be it animal feed or for human consumption. Soybean crud fish feed was formulated using pearson fish feed formulation. Objective of this research work is to inv...
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Coffee Quality Profile of Jimma Zone, South Western Ethiopia
Abrar Sualeh,
Mikru Tesfa,
Negussie Mekonene,
Bealu Girma,
Wubishet Tamirat,
Desalegn Alemayehu,
Adugna Beyeta,
Tamene Haile
Issue:
Volume 7, Issue 2, June 2022
Pages:
41-46
Received:
20 May 2022
Accepted:
20 June 2022
Published:
30 June 2022
Abstract: Coffee is one of the most important crops in Ethiopia and the world. Ethiopia is the genus's origin and the focal point of Arabica coffee. The objective of this research study was to assess the raw, cup and biochemical composition of Jimma coffee and it ssoil and environmental variables in the Jimma zone. The survey was conducted in seven major coffee growing woredas of Jimma zone. Seven kebeles were selected from each woreda and 5kg of red coffee cherries and soil samples were collected from each kebele. Red coffee cherries were processed using a dry or wet method of processing. Raw and cup quality was assessed. Determination of caffeine (CAF), trigonelline (TRG) and chlorogenic acids (CGA) were done using the HPLC. Soil analysis of total available nitrogen, cation exchange capacity (CEC), soil pH were done coffee shade type, coffee based major crops production, etc., were recorded. Over all quality of samples from the kebeles Atnago, Yeddo, Komma, Kuralebu, Debello, Wollensu, Kechotrtra, Dengajasole, Kellagebiss, Dorra Omofuntule, Qota, Tesosedecha, Choche, and Omoboqo kebeles and all Gomma, Manna, Gummay, Gera, and Shebe-Sombo woredas were very good and highly acceptable. Typical spicy flavor were obtained from Atnago, Yeddo and Omofuntale kebeles sample. While Kilokirkr samples have a fruity flavor, those taken from Gatogore and Gerenaso kebele have a winy flavor. Biochemicals compositions were ranged from 0.64 to 1.51; from 3.82 to 6.10 and from 0.81 to 1.16 percent of TRG, CGA and CAF respectively. Nito-sol and clay make up the soil. Soil analysis results revealed that pH, total N (%) and CEC ranges of 4.37 - 6.0, 0.12 -0.6, and 6.24-30.78, respectively. Coffee quality profile of Jimma zone showed good to very good quality with acceptable to highly acceptable in their overall quality standards, with a unique typicity of spicy, fruity and winy.
Abstract: Coffee is one of the most important crops in Ethiopia and the world. Ethiopia is the genus's origin and the focal point of Arabica coffee. The objective of this research study was to assess the raw, cup and biochemical composition of Jimma coffee and it ssoil and environmental variables in the Jimma zone. The survey was conducted in seven major cof...
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