Determination of Proximate and Antinutrient Composition of Hura crepitans Seeds from Akwa Ibom State Polytechnic, Ikot Osurua, Nigeria | Chapter 6 | Chemistry and Biochemistry: Research Progress Vol. 9

 

Hura crepitans is traditionally grown as a shade tree and has also been found to be useful in many ethnomedicinal applications, such as its use in the treatment of leprosy and as an antimicrobial, among others. Although sandbox trees are being used as shade in most parts of the world, the tree is one of the underutilised trees in Nigeria. This study was carried out to determine the proximate and antinutritional composition of the seeds of   H. crepitans. Analysis of proximate and antinutrient composition of Hura crepitans (Sandbox tree) seeds obtained from the campus of Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene were carried out using standard analytical procedures. The recommended methods of AOAC were used for proximate analysis. The result of the proximate composition analysis showed that H. crepitans seeds contain moisture content (13.875 ± 0.176%), crude fat (36.750±1.060%), crude fibre (0.5±0.000%), crude protein (36.625±0.884%), ash content (0.25±0.000%) and carbohydrate (25.875±0.200%). The result of the antinutrient analysis showed that H. crepitans seeds contain phytic acid (phytate) (0.615±0.002mg/100g), hydrogen cyanide (3.289±0.003mg/100g), oxalate (1.386±0.001mg/100g) and tannins (8.130±0.003mg/100g). Tannins had the highest concentration, while phytate had the lowest concentration of all the antinutrients analysed. The antinutrients can be removed during processing. The result of the proximate composition reveals high crude fat and protein contents of the seed of H. crepitans, showing that the seed is nutritional. It was concluded that sandbox tree seeds possess all the analysed antinutrients, which can even be removed during processing. Findings from this study, therefore, suggest intensified research on the seeds of H. crepitans so as to harness its potential in the production of animal feed.

 

 

Author(s) Details

Etiowo George Ukpong
Department of Chemical Sciences, Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene, Nigeria.

 

Janet Monday Tom
Department of Chemical Sciences, Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene, Nigeria.

 

Okon Effiong Okon
Department of Chemical Sciences, Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene, Nigeria.

 

James Okon Effiong
Department of Chemical Sciences, Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene, Nigeria.

 

Promise–Godsfavour Mfon Bobson
Department of Chemical Sciences, Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene, Nigeria.

 

Please see the book here :- https://doi.org/10.9734/bpi/cbrp/v9/6685

 

Proximate Composition and Nutritional Profiling of Vegetables Consumed by Lactating Mothers to Improve Their Dietary Intake in a Peri-urban Area of Nairobi Metropolitan | Chapter 9| Food Science and Agriculture: Research Highlights Vol. 4

 

Background: African leafy vegetables have been found to have high levels of micronutrients, which makes them good vehicles for micronutrient intervention. The vegetables are easy to grow, and they possess familiar tastes to many African communities. Vegetable plants are all plants whose leaves, fruits and roots are used in the preparation of sauces. For this purpose, spontaneous leafy vegetables play an important role in the diets of all the populations of the world, particularly in Africa. Many of them are resilient, adaptive, and tolerate adverse climatic conditions more than the exotic species. Spontaneous leafy vegetables represent high-quality nutritional sources, for the poor segment of the population, especially where malnutrition is widespread. They are valuable sources of nutrients, especially in these areas where they contribute substantially to protein, minerals, vitamins, fibres and other nutrients which are usually in short supply in daily diets.

 

Aim of the Study: This study was therefore designed to analyse the vegetables that were used for nutritional intervention in lactating mothers for proximate composition and micronutrient contents, so as to be able to calculate their contribution to dietary micronutrient intake.

 

Materials and Methods: The micronutrients analysed were beta-carotene for vitamin A, iron and zinc. The vegetables, such as Amaranthus (A. dubius), black nightshade (Solanum nigrum) and cow pea leaves (Vigna unguiculata), were grown and consumed by the mothers in a periurban area of Nairobi Metropolis. Vegetables were sampled over a four-week harvest period. The analyses were done on raw, boiled and stewed vegetables. Proximate composition was assessed by standard AOAC methods. Vitamin A was analysed as beta-carotene using a colourimetric method. Data analysis was done using one way-ANOVA at P≤0.05.

 

Results: The results showed that there is a statistically significant difference in beta-carotene, iron and zinc between the three vegetable groups and no statistically significant difference in the micronutrients in the method of cooking of each vegetable. There is a statistically significant difference in the amount of total ash, moisture, soluble carbohydrates and energy between the three vegetables; however, there is no statistically significant difference in the amounts of lipids, crude protein and crude fibre between the three vegetables. The three leafy vegetables were found to manifest high levels of beta carotene, iron and zinc, and the levels did not reduce very much after boiling and stewing. Amaranth contributed to the lactating mothers' mean RDA intake of vitamin A, iron and zinc than any other vegetable.

 

Conclusion: In view of this, studied leafy vegetables constitute good sources of nutrients and could contribute to preventing diseases and remedy rural population diets' deficiency. This therefore means that green leafy vegetables can be used to improve the dietary intake of lactating mothers, children and other vulnerable populations nutritionally. Planting of such vegetables should be encouraged in all settings, including people living in concrete jungles. They can grow their vegetables in multistory gardens, hanging bags and organophosphates.

 

 

Author(s) Details

Evayline Nkirigacha-Miriti
Pwani University, P.O. Box 195-80108, Kilifi, Kenya.

 

Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v4/6051

Impact of Cooking and Frying on Retention of Antioxidants in Sweet Potato (Ipomoea batatas) | Chapter 8 | Current Perspectives in Agriculture and Food Science Vol. 7

 Free radicals are chemicals that damage cells and cell membranes and are associated with the development of conditions like atherosclerosis, diabetic heart disease, and colon cancer. It is known that heat treatment can lead to physical and chemical changes that can decrease or alter the properties of food. This study determines the impact of cooking and frying on the antioxidants (vitamin A, vitamin C and vitamin E) present in sweet potato. The variety of sweet potato used is the orange type that was free from diseases and defects. Two of the commonest ways of processing sweet potatoes for consumption are cooking and frying. These methods of processing sweet potato for consumption make sweet potato palatable but they also have adverse impact on the proximate compositions of the sweet potato. Portions of prepared orange sweet potato samples were fried under a regulated temperature of 70oC for different time intervals of 10 minutes and 15 minutes while some other portions were cooked at 100oC for 10 minutes, 15 minutes and 20 minutes. Analysis of vitamin A, vitamin C and vitamin E contents was carried out on raw, fried and cooked sweet potato samples using the nutritional guidelines of Association of Official Analytical Chemists. Differences between the mean values of the treatments were determined by the least significant difference (LSD) test at 5% level of significance. There were significant differences in vitamin A, vitamin C and vitamin E contents of cooked and fried orange sweet potato. Both frying and boiling treatments resulted in a significant increase in vitamin A contents of orange sweet potato. In particular, the boiling process caused the higher reduction in the vitamin A contents of orange sweet potato. More of the nutritional contents, especially vitamins A and C were retained in cooked sweet potato than in fried one. Cooked sweet potato is recommended for the elderly and small children since it contains more vitamin A which enhances good eyesight. Consequently, boiling rather than frying may be recommended as a preferred processing option for orange sweet potato for human consumption.

Author(s) Details:

Ogbonnaya Chukwu,
Department of Agricultural & Bioresources Engineering, Federal University of Technology, Minna, PMB 65, Minna, Niger State, Nigeria.

Ndidiamaka G. Nwachukwu,
Department of Agricultural & Bioresources Engineering, Federal University of Technology, Minna, PMB 65, Minna, Niger State, Nigeria.

Please see the link here: https://stm.bookpi.org/CPAFS-V7/article/view/13750

Amorphophallus campanulatus: An Untold Story of a Potent Nutraceutical- Part I| Chapter 14 | Current Overview on Pharmaceutical Science Vol. 2

 The study aims to resolve the proximate arrangement, mineral and vitamin content in addition to active parts present in the popularly exhausted tuber of West Bengal, Amorphophallus campanulatus. Medicinal plants are potential sources of biomolecules and their analogues have excellent relevance in the readiness of modern cures. They are also good beginning of essential nutrients and minerals that enhance the wellbeing of an individual. On decent supplementation through diet, they can acquire, convert, assign, distribute and pave habit for proper exercise of all the essential components in the organic system So this popular tuberous crop of on west side when facing north-east Asia that has allure mention in the Indian ancient curative system, Ayurveda, is captured into consideration to analyze allure nutritional parts. The plant species were composed from farmers of Santragachhi, Howrah district and verified by Botanical Survey of India, Howrah district, West Bengal, India. Fresh tubers were resolved for their content of crude proteins, total oxygen, soluble carbohydrate, fat, fibre, ruins, moisture, carotenoids and vitamins. With the aid of an inductively connected plasma tiny spectrometer, the ash's mineral content was resolved. Phytochemical constituents were divided using smoke chromatography and components discovered by mass spectrometry. According to the study, Amorphophallus campanulatus tubers have high levels of rude protein, moisture, fibre, ruins, and vitamins E and C. In addition, the tuber holds practically all of the necessary large-scale- and micronutrients. It's fascinating that the vegetable is a significant temporary of salt, potassium, and calcium. Additionally, the tuber is exhausted heavy metals containing arsenic, lead, cadmium and mercury. None the less the vegetable also holds several nutraceutical components that have various health benefits. Thus, the study's verdicts make a important contribution to our understanding of the full pertaining to food profile concerning this tuber, that may encourage raised use for the maintenance of a active lifestyle and future consideration to its therapeutic potential.

Author(s) Details:

Subhashree Basu,
Department of Physiology, Tamralipta Mahavidyalaya, Tamluk, Purba Medinipur: 721636, India.

Moumita Das,
Department of Applied Nutrition and Dietetics, Sister Nivedita University, Kolkata, West Bengal, India.

Gouriprosad Datta,
Department of Physiology, Rammohan College, 85A, Raja Rammohan Sarani, Kolkata: 700009, West Bengal, India.

Please see the link here: https://stm.bookpi.org/COPS-V2/article/view/9293

How Does Replacement of Beef with Agushie Impact the Nutritional and Eating Quality of Beef Burgers? An Observational Approach | Chapter 04 | Emerging Challenges in Agriculture and Food Science Vol. 3

 The goal of the study was to see how adding agushie affected the proximate composition and eating quality of beef burgers. Meat, as a protein-rich and carbohydrate-free food, contributes to a low glycemic index, which is thought to be "helpful" in terms of obesity, diabetes, and cancer. The meat ingredient was boneless beef, and sections of the beef were replaced with ground agushie at a rate of 0% (control), 13%, 26%, and 39% to produce four treatments, T1, T2, T3, and T4, respectively. 30 untrained consumers used a 9-point Hedonic scale to determine proximate analysis, cooking yield, pH, and sensory evaluation of the burgers. In the burgers, increasing the amount of "agushie" lowered the percentage moisture content from 49.49 (T2) to 46.77 (T4). From T1 (20.49 percent) to T4, the crude protein level increased considerably (p0.05) (27.48 percent ). The fat content of the two groups differed significantly (p0.05), with T2 having the lowest fat amount (12.38 percent ). The amount of ash in the food increased considerably (p0.05) from 2.41 percent (T1) to 3.77 percent (T4), while the amount of fibre in the food increased significantly (p0.05) from 0.24 percent (T1) to 0.98 percent (T4) (T4). There were also significant variations (p0.05) between T1 and T4 in pH (6.14 - 6.55) and cooking yield (60.66 percent -79.06 percent). In terms of look, taste, flavour, juiciness, texture, and acceptability, sensory evaluation revealed no significant (p>0.05) differences between treatments. According to the findings, agushie offers 26 percent benefit potential in beef burger production with no negative effects on nutritional composition or eating features. It is suggested that a future study be conducted to establish the effect of agushie on the shelf life of burgers prepared with and without agushie.

Author(S) Details

W. Y. Akwetey
Department of Animal Science, Kwame Nkrumah University of Science and Technology, Ghana.

Z. Ibrahim
Department of Animal Science, Kwame Nkrumah University of Science and Technology, Ghana.

View Book:- https://stm.bookpi.org/ECAFS-V3/article/view/5510

Study on the Effect of Fusarium oxysporum and Macrophomina phaseolina on the Proximate Composition of Jatropha curcas Seed | Chapter 08 | Innovations in Microbiology and Biotechnology Vol. 3

 The impacts of Fusarium oxysporum and Macrophomina phaseolina on the proximate compositions of Jatropha curcas seeds were investigated. Jatropha curcas is a plant with a great potential for producing biodiesel. The proximate composition of several nutrient components (Dry matter, Moisture, Lipids, Free fatty Acid, Carbohydrates, Ash, Fibre, Crude protein, and Amino acid) in both fungus-inoculated and uninoculated seeds were measured using the approach provided by [1] after a 7-day incubation period. J. curcas seed oil content and fatty acid (FA) composition are extremely important. The results of each meal component were statistically analysed using the Analysis of Variance method (ANOVA). When compared to uninoculated controls, Fusarium oxysporum and Macrophomina phaseolina caused significant increases (P=0.05) in moisture content 7.0 percent and 6.0 percent, crude protein 2.1 percent and 1.7 percent, and 0.2 percent and 0.7 percent ash in seeds inoculated at room temperature (282oC) for 7 days, respectively. When compared to their controls, the seeds inoculated with Fusarium oxysporum and Macrophomina phaseolina had a notable drop in dry matter, 0.8 percent and 0.2 percent carbohydrate, 5.0 percent and 3.3 percent lipids, and 2.6 percent and 5.7 percent fibre content. The findings are examined in relation to the nutritional composition of the seeds as a result of the pathogenic fungi's activity.

Author(S) Details

O. F. Isalar
Department of Biological Sciences, Edwin Clark University, Kiagbodo, Delta State, Nigeria and Department of Plant Science and Biotechnology, University of Port Harcourt, Rivers State, Nigeria.

A. E. Ataga
Department of Plant Science and Biotechnology, University of Port Harcourt, Rivers State, Nigeria.

View Book:- https://stm.bookpi.org/IMB-V3/article/view/5360

Determining the Nutritional Value of Fodder Tree Leaves and Shrubs of Scarcity Zone of Maharashtra | Chapter 2 | New Visions in Biological Science Vol. 1

 The purpose of this research was to examine the nutritional value of fodder tree leaves and shrubs collected from a dryland area in Maharashtra's Solapur district. This region's climate is defined by a low annual rainfall (594.8 mm), which varies from year to year and ranges from 594.8 to 655.6 mm. The average temperature in the winter is 22.5°C, and the average temperature in the summer is 40.1°C. The average annual total evaporation is 2817.7 mm. In the leaves of fodder trees and shrubs, dry matter (DM), organic matter (OM), ash, crude protein (CP), neutral detergent fibre (NDF), acid detergent fibre (ADF), hemicelluloses, and proximate composition were examined. The mean percent values for DM, CF, CP, NDF, ADF, and hemicelluloses were 32.66, 22.60, 4.79, 55.75, 47.97, and 7.81 percent, respectively. In fodder tree leaves and shrubs, the average percentages of ash, calcium, and phosphorus were 8.28, 2.18, and 0.235, respectively. Iron, zinc, and manganese concentrations were 3419, 51, and 252 g g-1, respectively.

Author (S) Details

U. S. Gaikwad
Mahatma Phule Krishi Vidyapeeth, Rahuri District Ahmednagar -411 722 (Maharashtra), India.

A. B. Pawar
Mahatma Phule Krishi Vidyapeeth, Rahuri District Ahmednagar -411 722 (Maharashtra), India.

A. D. Kadlag
Mahatma Phule Krishi Vidyapeeth, Rahuri District Ahmednagar -411 722 (Maharashtra), India.

View Book :- https://stm.bookpi.org/NVBS-V1/article/view/3170

Proximate Composition, Antioxidant Activity, Phytochemical, and Beta-Carotene Contents of Tino-Tino (Physalis peruviana) | Chapter 7 | Current Research in Agricultural and Food Science Vol.1

Tino-tino (Physalis peruviana) is one of the wild fruits found in the Philippines which is not commonly
utilized due to little information known about the fruit. To this, the proximate composition, antioxidant
activity, phytochemical and beta-carotene contents of Tino-tino (Physalis peruviana) were determined
to highlight its unique properties and know its potential field of applications in the food sector. Moisture
content of Tino-tino was found to be high at 82.55 ± 0.36%. The ash content of Tino-tino fruit is 0.68 ±
.60%. Interestingly, high levels of fiber were reported for the Tino-tino fruit (6.3 + 0.87%). The crude
fat content of Tino-tino is low at 0.97 ± 0.78 which makes it a good component for low fat diet. The
crude protein and beta- carotene contents of Tino-tinoare at 4.34± 0.24% and 2.22 ± 0.03 mg/100 g,
respectively. On the other hand, the phytochemical analyses verified the presence of alkaloids and
content of phenols, tannins, flavonoids, saponins, and anthocyanidins in the Tino-tino fruit. The phenol
content is at 28.53 ± 1.06% while the flavonoid content is at 22.74 ± 2.05%. The tannin content is
found to be low at 4.95 ± 0.17%. The saponin content of Tino-tino is at 51.57 ± 0.56%. Finally, the
anthocyanidin content of Tino-tino is 30.82 ± 1.48 %. The results showed that Tino-tino has significant
levels of fiber content, high antioxidant activity, high beta-carotene content, and high moisture content.
Finally, the study showed that Tino-tino fruit (Physalis peruviana) contain significant levels of nutrients
and phytochemical compounds that is reported to be beneficial to human health and nutrition.

Author (s) Details

B. Esguerra, Denise
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.

A. Barrion, Aimee Sheree
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines

G. Yee, Marites
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.

I. Bayna-Mariano, Recylyn
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.

View Book:-  http://bp.bookpi.org/index.php/bpi/catalog/book/221